Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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aPPendix 16. GLOSSARY OF TERMSadded sugars—Sugars, syrups, and other caloricsweeteners that are added to foods during processing,preparation, or consumed separately. Addedsugars do not include naturally occurring sugars suchas those in fruit or milk. Names for added sugarsinclude: brown sugar, corn sweetener, corn syrup,dextrose, fructose, fruit juice concentrates, glucose,high-fructose corn syrup, honey, invert sugar, lactose,maltose, malt syrup, molasses, raw sugar, turbinadosugar, trehalose, and sucrose.Body mass index (BMi)—A measure of weightin kilograms (kg) relative to height in meters (m)squared. BMI is considered a reasonably reliableindicator of total body fat, which is related to the riskof disease and death. BMI status categories includeunderweight, healthy weight, overweight, and obese.Overweight and obese describe ranges of weightthat are greater than what is considered healthy fora given height, while underweight describes a weightthat is lower than what is considered healthy. Becausechildren and adolescents are growing, their BMI isplotted on growth charts for sex and age. The percentileindicates the relative position of the child’s BMIamong children of the same sex and age.calorie—Unit of (heat) energy available from themetabolism of food that is required to sustainthe body’s various functions, including metabolicprocesses and physical activity. Carbohydrate, fat,protein, and alcohol provide all of the energy suppliedby foods and beverages.calorie balance—The balance between caloriesconsumed through eating and drinking and thoseexpended through physical activity and metabolicprocesses.calorie density—Amount of calories provided perunit of food weight. Also known as “energy density.”Foods high in water and/or dietary fiber typicallyhave fewer calories per gram and are lower incalorie density, while foods higher in fat are generallyhigher in calorie density. Calorie density is mostuseful when considering the eating pattern in itsentirety. A healthy eating pattern with low caloriedensity can include consumption of a small amountof some calorie-dense foods (such as olive oil andnuts). An eating pattern low in calorie density ischaracterized by a relatively high intake of vegetables,fruit, and dietary fiber and a relatively lowintake of total fat, saturated fat, and added sugars.(See “Nutrient dense.”)carbohydrates—One of the macronutrients. Theyinclude sugars, starches, and fibers:• sugars—A simple carbohydrate composed ofone unit (a monosaccharide, such as glucose orfructose) or two joined units (a disaccharide,such as lactose or sucrose). Sugars includethose occurring naturally in foods, those addedto foods during processing and preparation, andthose consumed separately.• starches—Many glucose units linked togetherinto long chains. Examples of foods containingstarch include grains (e.g., brown rice, oats,wheat, barley, corn), beans and peas (e.g., kidneybeans, garbanzo beans, lentils, split peas), andtubers (e.g., potatoes, carrots). Refined starchesare added to foods during food processing orcooking as thickeners and stabilizers. Corn starchis an example of a refined starch.• fiber—Nondigestible carbohydrates and ligninthat are intrinsic and intact in plants. Fiber consistsof dietary fiber (the fiber naturally occurringin foods) and functional fiber, which are isolated,nondigestible carbohydrates that have beneficialphysiological effects in humans.cardiovascular disease—Diseases of the heart anddiseases of the blood vessel system (arteries, capillaries,veins) within a person’s entire body.cholesterol—A natural sterol present in all animaltissues. Free cholesterol is a component of cellmembranes and serves as a precursor for steroidhormones (estrogen, testosterone, aldosterone),and for bile acids. Humans are able to synthesizesufficient cholesterol to meet biologic requirements,and there is no evidence for a dietary requirement forcholesterol.• dietary cholesterol—Cholesterol found in foodsof animal origin, including meat, seafood, poultry,eggs, and dairy products. Biologically, a liveris required to produce cholesterol, thus plantfoods, such as grains, vegetables and fruits, andoils contain no dietary cholesterol.• serum cholesterol—Cholesterol that travels inthe blood as part of distinct particles containing91DIETARY GUIDELINES FOR AMERICANS, 2010
oth lipids and proteins (lipoproteins). Threemajor classes of lipoproteins are found in theserum of a fasting individual: low-density lipoprotein(LDL), high-density lipoprotein (HDL),and very-low-density lipoprotein (VLDL).Another lipoprotein class, intermediate-densitylipoprotein (IDL), resides between VLDL andLDL; in clinical practice, IDL is included in theLDL measurement. Elevated lipid levels in theblood is known as hyperlipidemia.cross-contamination—The spread of bacteria,viruses, or other harmful agents from one surfaceto another.cup equivalent—The amount of a food product thatis considered equal to 1 cup from the vegetable,fruit, or milk food group. A cup equivalent for somefoods may be less than a measured cup becausethe food has been concentrated (such as raisins ortomato paste), more than a cup for some foods thatare airy in their raw form and do not compress wellinto a cup (such as salad greens), or measured in adifferent form (such as cheese).diabetes—A disorder of metabolism—the way thebody uses digested food for growth and energy. Indiabetes, the pancreas either produces little or noinsulin (a hormone that helps glucose, the body’smain source of fuel, get into cells), or the cells do notrespond appropriately to the insulin that is produced.The three main types of diabetes are type 1, type 2,and gestational diabetes. About 90 to 95 percentof people with diabetes have type 2. This form ofdiabetes is most often associated with older age,obesity, family history of diabetes, previous historyof gestational diabetes, physical inactivity, andcertain ethnicities. About 80 percent of people withtype 2 diabetes are overweight. Prediabetes, alsocalled impaired fasting glucose or impaired glucosetolerance, is a state in which blood glucose levelsare higher than normal but not high enough to becalled diabetes.dietary reference intakes (dris)—A set ofnutrient-based reference values that expand uponand replace the former Recommended DietaryAllowances (RDAs) in the United States and theRecommended Nutrient Intakes (RNIs) in Canada.They include:• acceptable Macronutrient distribution range(aMdr)—Range of intake for a particularenergy source that is associated with reducedrisk of chronic disease while providing intakesof essential nutrients. An intake outside of theAMDR carries the potential of increased risk ofchronic diseases and/or insufficient intakes ofessential nutrients.• adequate intake (ai)—A recommendedaverage daily nutrient intake level based onobserved or experimentally determined approximationsor estimates of mean nutrient intakeby a group (or groups) of apparently healthypeople. This is used when the RecommendedDietary Allowance cannot be determined.• estimated average requirement (ear)—Theaverage daily nutrient intake level estimated tomeet the requirement of half the healthy individualsin a particular life stage and gender group.• recommended dietary allowance (rda)—Theaverage dietary intake level that is sufficient tomeet the nutrient requirement of nearly all (97to 98%) healthy individuals in a particular lifestage and gender group.• tolerable upper intake level (ul)—The highestaverage daily nutrient intake level likely topose no risk of adverse health effects for nearlyall individuals in a particular life stage andgender group. As intake increases above theUL, the potential risk of adverse health effectsincreases.eating pattern—The combination of foods andbeverages that constitute an individual’s completedietary intake over time. This may be a descriptionof a customary way of eating or a description of acombination of foods recommended for consumption.Specific examples include USDA Food Patterns,Dietary Approaches to Stop Hypertension (DASH)Eating Plan, and Mediterranean, vegetarian, andvegan patterns.enrichment—The addition of specific nutrients(iron, thiamin, riboflavin, and niacin) to refined-grainproducts in order to replace losses of the nutrientsthat occur during processing.essential nutrient—A vitamin, mineral, fatty acid,or amino acid required for normal body functioningDIETARY GUIDELINES FOR AMERICANS, 2010 92
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who both consumed the DASH diet and
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Some trans fatty acids that America
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As a percent of calories from total
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addition, individuals should choose
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