University:
Borough of Manhattan Community College
Course:
HED 235 | Nutrition For Health
Academic year:

2021
Views:

195

Pages:

3
Author:

Shyanne Johnson

KEY CONCEPTS CHAPTER 2 19. Name the factors that influence food selection ● ● ● ● Food Preferences: foods we choose to eat even though all foods are available at the same time and in the same quantity. Factors: ○ Genetic determinants: inborn desires for sweets and salty flavors. ■ “Super Tasters” people find food like broccoli and Brussel sprouts as bitter, so they avoid it. ■ Eating cruciferous vegetables, like broccoli and Brussel sprouts can decrease risk for developing certain cancers. ○ Environmental effects. Result of cultural and socioeconomic influences. Family is the most influential and affect us throughout our lives. ○ Media ○ Health promotion issues ○ Cost ○ Convenience Food Choice: foods that are convenient to choose from when we are ready to eat. Food Liking: foods we really like to eat. 20. What information is required on a Nutrition fact panel ● ● ● ● ● ● ● Amounts per servings Energy (kcal) Fat Total food energy Food energy from fat Total fat Saturated fat, including trans fat ● ● ● ● ● ● ● ● Sodium Total carbohydrates Dietary fiber Sugars Proteins Vitamins A and C Calcium Iron 21. What are exchange lists? ● Exchange List: carbohydrates are divided up and diabetes can use then to exchange for different food so they can adjust their metabolic nutrition based on their lifestyle. ○ It lists carbohydrates, meats and meat substitutes, and fats. ○ It encourages variety and help control kilocalories and grams of CHO, proteins and fats. 22. Food Labeling: What do the following food descriptors mean? Free, Low, Lean, Extra Lean, Reduced/Less/Fewer, Light/Lite, More, and Good source of Box 2-4 Food Descriptors Free Contains only a tiny or insignificant amount of fat, cholesterol, sodium, sugar, and/or calories. For example, a “fat-free” product contains less than 0.5 g of fat per serving. Low “Low” in fat, saturated fat, cholesterol, sodium, and/or calories; can be eaten fairly often without exceeding dietary guidelines. So, “low in fat” means no more than 3 g of fat per serving. Lean Contains less than 10 g of fat, 4 g of saturated fat, and 95 mg of cholesterol per serving. “Lean” is not as lean as “low.” “Lean” and “extra lean” are US Department of Agriculture terms for use on meat and poultry products. Extra Lean Contains less than 5 g of fat, 2 g of saturated fat, and 95 mg of cholesterol per serving. Although “extra lean” is leaner than “lean,” it is still not as lean as “low.” Reduced, Less, Fewer Contains 25% less of a nutrient or calories. For example, hot dogs might be labeled “25% less fat than our regular hot dogs.” Light/Lite Contains one third fewer calories or one half the fat of the original. “Light in sodium” means a product with one half the usual sodium. More Contains at least 10% more of the daily value of a vitamin, mineral, or fiber than the usual single serving. Good Source of … Contains 10% to 19% of the daily value for a particular vitamin, mineral, or fiber in a single serving. 23. What do the following organic labels mean? 100% organic, organic, made with organic ingredients, and less than 70% organic ingredients