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| 5924526444 | Adequacy | characterizes a diet that provides ll of the essential nutrients, fiber, and energy (calories) in amounts sufficient to maintain health | 0 | |
| 5924526445 | Balance | a feature of a diet that provides a number of types of foods in harmony with one another, such that foods that are rich in one nutrient do not crowd out of the diet foods that are rich in other nutrients | 1 | |
| 5924526446 | Calorie Control | control of consumption of energy; a feature of a sound diet plan | 2 | |
| 5924526447 | Moderation | the attribute of a diet that provides no unwanted constituent in excess | 3 | |
| 5924526448 | Variety | a feature of a diet in which different foods are used for the same purposes on different occasions; the opposite of monotony | 4 | |
| 5924526449 | Nutrient Dense | refers to a food that supplies large amounts of nutrients relative to the number of calories it contains. The higher the level of nutrients and the fewer the number of calories, the more nutrient dense the food is | 5 | |
| 5924526450 | Dietary Reference Intakes (DRI) | a set of reference values for energy and nutrients that can be used for planing and assessing diets for healthy people | 6 | |
| 5924526451 | requirement | the minimum amount of a nutrient that will prevent the development of deficiency symptoms. Requirements differ from the RDA and AI which includes a substantial margin of safety to cover the requirements of different individuals | 7 | |
| 5924526452 | fortified foods | foods to which nutrients have been added, either because they were not already present or because they were present in insignificant amounts | 8 | |
| 5924526453 | Estimated Average Requirement (EAR) | the amount of a nutrient that is estimated to meet the requirement for the nutrient in half of the people of a specific age and gender. It is used in setting the RDA | 9 | |
| 5924526454 | Recommended Dietary Allowance ( RDA) | the average daily amount of a nutrient that is sufficient to meet the nutrient needs of nearly all (97-98%)healthy individuals of a specific age and gender | 10 | |
| 5924526455 | Adequate Intake (AI) | the average amount of a nutrient that appears to be adequate for individuals when there is not sufficient research to calculate an RDA. The AI exceeds the EAR and possibly the RDA. | 11 | |
| 5924526456 | Tolerable Upper Intake Level (UL) | The maximum amount of a nutrient that is unlikely to pose any risk of adverse health effects to most healthy people. The UL is not intended to be recommended level of intake | 12 | |
| 5924526457 | Estimated Energy Requirement (EER) | The average calorie intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity, consistent with good health | 13 | |
| 5924526458 | Acceptable Macronutrient Distribution Range (AMDR) | a range of intakes for a particular energy source that is associated with a reduced risk of chronic disease while providing adequate intakes of essential nutrients | 14 | |
| 5924526459 | lifestyle diseases | conditions that may be aggravated by modern lifestyles that include too little exercise, poor diets, and excessive drinking and smoking. Lifestyle diseases are referred to as diseases of affluence | 15 | |
| 5924526460 | Grazing | eating small amounts of food at intervals throughout the day rather than or in addition to eating regular meals | 16 | |
| 5924526461 | Food Group Plan | a diet-planning tool such as MyPlate that groups foods according to similar origin and nutrient content then specifies the amount of food a person should eat from each group | 17 | |
| 5924526462 | Serving | the standard amount of food used as a reference to give advice regarding how much to eat | 18 | |
| 5924526463 | solid fats | fats that are solid at room temperature such as butter, lard, and shortening. These fats may be visible or may be constituent of foods such as milk, cheese, meats, or baked products | 19 | |
| 5924526464 | added sugars | sugars and other caloric sweeteners that are added to foods during processing or preparation. Added sugars do not include naturally occurring sugars such as those in milk and fruits | 20 | |
| 5924526465 | Daily Limit for Empty Calories | the balance of calories remaining in a persons energy allowance after accounting for the number of calories needed to recommended nutrient intakes through the consumption of nutrient dense foods in low-fat or no-added sugar forms | 21 | |
| 5924526466 | Ingredients List | a listing of the ingredients in a food with items listed in descending order of predominance by weight | 22 | |
| 5924526467 | Nutrition Facts Panel | a detailed breakdown of the nutritional content of a serving of a food that must appear on virtually all packaged foods sold in the United States | 23 | |
| 5924526468 | Daily Value | The amount of fat, sodium, fiber, and other nutrients health experts say should make up a healthful diet. | 24 | |
| 5924526469 | phytochemicals | non nutritive substances in plants that possess health-protective benefits | 25 | |
| 5924526470 | antioxidant nutrients | vitamins and minerals that protect other compounds from damaging reactions involving oxygen by themselves reacting with oxygen | 26 | |
| 5924526471 | nutrient content claim | claims such as low fat and low calorie used on food labels to help consumers who don't want to scrutinize the Nutrient Facts panel get an idea of a food's nutritional profile | 27 | |
| 5924526472 | health claim | a statement on the food label linking the nutritional profile of a food to a reduced risk of a particular disease (p.56) | 28 | |
| 5924526473 | exchange lists | lists of foods with portion sizes specified | 29 |
