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Designing a Healthful Diet
Terms in this set (13)
A diet that provides the proper combination of energy and nutrients and is adequate, moderate, nutrient-dense, balanced, and varied.
The relative amount of nutrients and fiber per amount of energy (or number of Calories).
A psychological desire to consume specific foods.
Our sense of smell, which plays a key role in the stimulation of appetite.
The tactile sensation of food in the mouth; derived from the interaction of physical and chemical characteristics of the food.
conditioned taste aversion
Avoidance of a food as a result of a negative experience, such as illness, even if the illness has no relationship with the food consumed.
Nutrition Facts Panel
the label on a food package that contains the nutrition information required by the FDA
Dietary Guidelines for Americans
A set of principles developed by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services to assist Americans in designing a healthful diet and lifestyle.
USDA Food Patterns
A set of recommendations for types and amounts of foods to consume from the five major food groups and subgroups to help people meet the Dietary Guidelines for Americans.
The visual representation of the USDA Food Patterns and the website supporting their implementation.
Calories from solid fats or added sugars that provide few or no nutrients.
A serving size that is 1 ounce, or equivalent to an ounce, for the grains and the protein foods sections of MyPlate.
A diet planning tool in which exchanges, or portions, are organized according to the amount of carbohydrate, protein, fat, and Calories in each food.
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