1. VOCABULARY NOTES Nutrition and Wellness for Life Chapter 4

2. OBJECTIVE: TLW BE ABLE TO KNOW AND USE VOCABULARY FROM THE TEXT.

3. DIETARY REFERENCE INTAKES (DRI’S) Reference values for nutrients and food components that can be used to plan and assess diets for healthy people.

4. ESTIMATED AVERAGE REQUIREMENTS (EAR) Nutrient recommendation estimated to meet the needs of 50% of the people in a defined group.

5. RECOMMENDED DIETARY ALLOWANCE (RDA) The average daily intake of a nutrient required to meet the needs of most healthy individuals.

6. ADEQUATE INTAKE A reference value that is used when there is insufficient scientific evidence to determine an EAR.

7. TOLERABLE UPPER INTAKE LEVEL (UL) The maximum level of ongoing daily intake for a nutrient that is unlikely to cause harm to most people in a defined group.

8. DIETARY GUIDELINES FOR AMERICANS A document that provides information and advice to promote health through improved nutrition and physical activity. It is revised every 5 years. The next update will be 2015.

9. NUTRIENT-DENSE Foods that are high in nutrition and have positive health effects, but have relatively few calories.

10. SOFAS Foods that are HIGH in calories from solid fats and/or sugars. So-Solid F-Fats AS-Added Sugars

11. PHYSICAL ACTIVITY GUIDELINES FOR AMERICANS Specifies amounts and types of exercise that individuals at different stages of the life cycle should do to achieve health benefits.

12. MY PLATE A food guide system released by the USDA (United States Dept. of Agriculture)

13. EXCHANGE LIST FOR MEAL PLANNING Another tool that can be used to plan a healthy diet.

14. DAILY VALUES Recommended nutrient intakes based on daily calorie needs. Daily values are based on a 2,000 calorie per day diet.

15. FOOD DIARY A record of the kinds and amounts of foods and beverages consumed for a given time.