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Criado por Mari Magabo
quase 8 anos atrás
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Questão | Responda |
Diet Planning Principles | method of diet planning A - Adequacy B - Balance C - Calorie control M - Moderation N - Nutrient density V - Variety |
adequacy | enough energy/food and nutrients to meet the needs of healthy people |
balance | enough of everything. not too much or too little of one food. (taking into consideration that someone doesn't have an illness) |
calorie control | not overeating food energy = need for physical activity |
nutrient density | foods that deliver the most nutrients with least amount of calories |
moderation | enough nutrient dense foods with occasional non-nutrient dense foods |
variety | selection of foods from each of the food groups and vary food choices within food groups |
dietary reference intakes | method of diet planning set of four nutrient values that can be used to plan and evaluate diets for healthy people |
estimated average requirement (EAR) | getting below this level is "deficiency" |
primary deficiency | below estimated average requirements |
secondary deficiency | not from diet |
recommended dietary allowance (RDA) | what is considered to be adequate for all healthy people |
adequate intake | an RDA cannot be determined |
tolerable upper intake level | maximum daily amount that is safe for healthy people above this poses a risk for "toxicity" |
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