nutr chapter 2

• food additive use and safety are regulated mostly by the fda
• the temp danger zone is 41-135 degrees f
• msg and gmp are examples of flavor enhancers
• multiple indications of disrupted eating patterns and reduced food intake is classified as very low food security
• the correct organization of the human body is chemical, cell, tissue, organ, organ system, and organism
• accessory organs of the gi tract include pancreas, liver, and gallbladder
• sphincters are ringlike muscles that open and close like valves to control the flow of contents
• villi are found mostly in the small intestine
• probiotics may be most useful for treatment of diarrhea
• inflammatory bowel disease consists of ulcerative colitis and chrohn's disease
• carbs provide kcals
• fats provide 9 kcal
• saturated fats are solid and come from animal sources (bad for you)
• unsaturated fats are in mostly liquid form and come from plant sources (good for you)
• trans fats are really bad
• proteins provide 4 kcals
• fat soluble vitamins a, d, e, and k
• ear- estimated average requirements
• rea- recommended dietery allowances
• ai- adequate intakes
• ul- upper level intakes
• eer- estimated energy requirements
• dri- daily intake recommentations 5 sets of standards
• food label claims regulated by the fda
• food label claims can be nutrient content claims, health claims, structure/function claims
• calorie free- less than 0.5 kcal per serving
• fat free- less than 0.5g fat per serving
• low fat- 3g or less per serving
• lean- mean with less than 5g total fat, 4.5 less saturated fat, and less than 9mg cholestera
• low cholesterol- 20mg or less
• sugar free- less than 0.5g per serving
• low sodium- 140mg or less sodium per serving
• high, rich in, exellent source- 20% or more of dv reference amount
• energy dense foods are high in calories but weigh very little
• low energy dense foods contain large amounts of water and few calories
• dietary guidelines published by the usda
• my plate is designed by the usda