Karteikarten
Dietary Planning Methods
Karten in diesem Stapel (15)
- 1Diet Planning Principlesmethod of diet planning
A - Adequacy
B - Balance
C - Calorie control
M - Moderation
N - Nutrient density
V - Variety - 2adequacyenough energy/food and nutrients to meet the needs of healthy people
- 3balanceenough of everything. not too much or too little of one food.
(taking into consideration that someone doesn't have an illness) - 4calorie controlnot overeating
food energy = need for physical activity - 5nutrient densityfoods that deliver the most nutrients with least amount of calories
- 6moderationenough nutrient dense foods with occasional non-nutrient dense foods
- 7varietyselection of foods from each of the food groups and vary food choices within food groups
- 8dietary reference intakesmethod of diet planning
set of four nutrient values that can be used to plan and evaluate diets for healthy people - 9estimated average requirement (EAR)getting below this level is "deficiency"
- 10primary deficiencybelow estimated average requirements
- 11secondary deficiencynot from diet
- 12recommended dietary allowance (RDA)what is considered to be adequate for all healthy people
- 13adequate intakean RDA cannot be determined
- 14tolerable upper intake levelmaximum daily amount that is safe for healthy people
above this poses a risk for "toxicity" - 15—
Informationen
- Beschreibung
- Der Nutzer hat seine Fachbereichs-Information gelöscht. Karteikarten am Dietary Planning Methods, erstellt von Gelöschter Nutzer am 13/10/2016.
- Erstellt von
- Gelöschter Nutzer · Okt 2016
- Aktualisiert
- 14 Okt 2016
- Aufrufe
- 17
- Verlauf
-
- Erstellt von Mari Magabo · 11 Okt 2016
- Kopiert von Mari Magabo · 13 Okt 2016
- Bewertung