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18 Cards in this Set
- Front
- Back
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United States Department of Agriculture (USDA)
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part of the federal government that provides most nurtitional advice and education
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adequacy
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intake of a particular nutrient that ensures the highest level of physiological functioning
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deficiency
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intake of a particular nutrient that is insufficient to ensure physiological functioning. Function declines.
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toxicity
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intake of a particular beyond what is needed to meet physiological needs, and high enough to actually impair physiological functioning
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normal distribution
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a frequency distribution in which most subjects are clustered around a central value, with fewer subjects farther away from this central value.
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Estimated Average Requirement (EAR)
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the mean of nutrient requirements in a population
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Recommended Dietary Allowance (RDA)
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a level of recommended intake set at two s.d. from EAR
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standard deviations
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a stat term relating the the spread of values from the mean in a distribution. Describes how tightly grouped the distribution is.
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Adequate Intake (AI)
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a value similar to the Recommended Dietary Allowance, but without as much scientific evidence behind it as the RDA
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Upper Limit (UL)
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the maximum intake of a particular nutrient that is safely tolerated
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pellagra
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disease caused by deficiency of nicacin, a B vitamin
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proprtionality
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balance. The relative quantities of various food groups
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saturated fat
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a type of fat with particular chemical characteristics, generally found in animal products. High intakes have been linked to heart disease
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cholesterol
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a type of lipid linked to heart disease
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hypertension
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high blood pressure
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Food and Drug Administration
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part of the federal government that ensures safety of the food supply and regulates most food labeling
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nutrient density
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relationship of nutrient content to energy content of a food. A high nutrient density food provides a large quantity of nutrients for the number of calories.
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Daily Value
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a value for daily intake usually based on the highest RDA and a 2000 or 2500 kcal diet. Used in food labeling to estimate the contribution of that food to the total diet.
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