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Nutrition Quiz 2
| Question | Answer |
|---|---|
| what are calories? | a measure of heat energy. (1000 calories equal 1 kilocalorie). One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1°C. |
| whats new with the nutrition facts label? | The serving size, calories, daily values, and the addition of added sugars, vitamin D, and potassium. |
| What is serving size? | Serving size is to reflect the amount people typically eat or drink of a certain product today. It is NOT a recommendation of how much to eat. |
| How many calories a day is used as a guide for general nutrition advice? | 2,000. Your calorie needs may be higher or lower depending on you. |
| Percent Daily Value | the percentage of a Daily Value recommendation found in a specified serving of food for key nutrients based on a 2000-kcalorie diet. (Shows how much a nutrient in a serving food contributes to a total daily diet. ) |
| Daily Values | reference values developed by the FDA specifically for use on food labels |
| What percent daily values of a nutrient per serving is considered low? | 5% DV or less of a nutrient per serving is considered low |
| What percent daily values of a nutrient per serving is considered high? | 20% DV or more of a nutrient or more is considered high |
| What information is no longer required on the nutrition label? | Calories from fat and vitamin A and C |
| The term fat free and no added sugars do not mean | calorie free |
| Added sugars | It was added to the nutrition label because consuming too much added sugars can make it hard to meet nutrition needs. It is sugars and other kcaloric sweeteners that are added to foods during processing, preparation, or at the table. |
| Vitamin D and Potassium | It was added because Americans do not always get the recommended amounts. Diets higher in vitamin d and potassium can reduce the risk of osteoporosis and high blood pressure |
| What type of foods should you choose? | Choose foods that are higher in dietary fiber, vitamin D, calcium, iron, and potassium. They should also be lower in saturated fat, sodium, and added sugars |
| What makes up a food label? | Servings, calories, fats, added sugars, nutrients, and footnote |
| What should be on your nutrition facts label? | total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, total sugars, added sugars, protein, %DV of vitamin D, calcium, iron, and potassium must be listed, |
| What is a high or low %DV in added sugars | 5% DV or less is a low source of added sugars. 20% DV or more is a high source of added sugars |
| How are added sugars different from total sugars? | Total sugars include sugars that are naturally present in foods. They have no daily value. Added sugars are sugars added during the processing of foods. The daily value for added sugars is 50 grams per day based on a 2,000 calorie diet. |
| Vegan | an eating pattern that excludes all animal-derived foods (including meat, poultry, fish, eggs, and dairy products); |
| Vegetarian | a general term used to describe an eating pattern that excludes meat, poultry, fish, or other animal-derived foods from the diet. |
| lacto-ovo-vegetarian | an eating pattern that includes milk, milk products, and eggs, but excludes meat, poultry, and seafood from the diet. |
| lactovegetarian | an eating pattern that includes milk and milk products, but excludes meat, poultry, seafood, and eggs from the diets. |
| What is a healthy food? | : a food that is low in fat, saturated fat, cholesterol, and sodium and that contains at least 10 percent of the Daily Values for vitamin A, vitamin C, iron, calcium, protein, or fiber. |
| kcalorie-free | fewer than 5 kcalories per serving |
| low kcalorie | 40 kcalories or less per serving |
| reduced kcalorie | at least 25 percent fewer kcalories per serving than the comparison food. |
| low | : an amount that would allow frequent consumption of a food without exceeding the Daily Value for the nutrien |
| high | 20 percent or more of the Daily Value for a given nutrient per serving; synonyms include rich in or excellent source |
| fat-free | less than 0.5 gram of fat per serving and no added fat or oil |
| low fat | 3 grams or less of fat per serving. |
| less fat | 25 percent or less of fat than the comparison food |
| saturated fat-free | less than 0.5 gram of saturated fat and 0.5 gram of trans fat per serving |
| low saturated fat | 1 gram or less of saturated fat and less than 0.5 gram of trans fat per serving. |
| less saturated fat | : 25 percent or less of saturated fat and trans fat combined than the comparison food |
| trans fat-free | less than 0.5 gram of trans fat and less than 0.5 gram of saturated fat per serving. |
| cholesterol-free | less than 2 milligrams of cholesterol per serving and 2 grams or less of saturated fat and trans fat combined per serving |
| low cholesterol | 20 milligrams or less of cholesterol per serving and 2 grams or less of saturated fat and trans fat combined per serving. |
| less cholesterol | 25 percent or less cholesterol than the comparison food and 2 grams or less of saturated fat and trans fat combined per serving. |
| high fiber | 5 grams or more of fiber per serving. |
| sugar-free | less than 0.5 gram of sugar per serving |
| sodium-free and salt-free | 140 milligrams or less per serving |
| very low sodium | 35 milligrams or less per serving |
| Total Daily Energy Expenditure (TDEE) | An estimation of how many calories you burn per day when exercise is taken into account |
| What happens to the calories we eat? | 10% of the calories go to digestion energy, 20% go to physical activity, and 70% is used for basic functions |
| Basal Metabolic Rate (BMR) | A pre-determined value of who needs how many calories |
| How many calories do men and women need | 2000 calories for women; 2500 for men |
| When was it required for manufactures to put the caloric content of its foods | In the mid 1990s |
| Bomb Calorimeters | Calories were put in a sealed container surrounded by water, burning it and measuring how much it raised the temperature of 1 gram of 1 water by 1 degree Celsius once all of the food was incinerated |
| How are ingredients listed on a product label? | Ingredients are listed on products in descending order by weight. The one that weighs the most is first. |
Created by:
Kyla1