Dietary Planning Methods

Question	Answer
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"

Resource summary

	Created by Mari Magabo over 7 years ago