Energy and fiber

Energy

Builds tissues and regulate body processes

Builds and maintains tissues and regulates process is most important nutrient

Recommended dietary allowance

Established to meet the needs of 97 to 98% of all individuals in a group

Nutrients become toxic beyond guards against over consumption

Tolerable upper take level

Estimated average requirement

Amount estimated to meet the needs of half of the individuals in a healthy group, applies to populations

Adequate intake

Average amount of nutrients consumed by healthy people in a group

Factors influencing food habits are

Culture, taste, budget, environment

Alter taste sensation, abnormal distortion of taste

Functions of saliva

Milk recommendations

Children 2 to 8 years old

Milk recommendations

Children 9 and older

restoring nutrients removed during processing

Iron, riboflavin, niacin, folic acid, thiamin

adding nutrients not present in the natural product or increasing amount above that in the original product.

ie: Ca added to OJ

CHO that can be metabolized by plaque bacteria

Which sugar is most cariogenic

( lowers salivary pH to less than 5.5)

3 Most frequently used

1. Sorbitol

2. Mannitol

3. Xylitol

Sugar alcohols and their uses with infant and children

75% of flavor is derived from odors

vegetarian diet contains only foods from plants. No foods of animal origin are allowed.

Dairy products are consumed in addition to plant foods. Meat, poultry, fish and eggs are excluded.

This diet is supplemented with milk, cheese, and eggs. Only meat, poultry and fish are excluded

This diet consists of foods from plants with the addition of eggs. Meat, poultry, fish, and dairy products are excluded

• In infants

• protein & kilocalorie deficient

The process by which living things utilize food to obtain nutrients for energy, growth and development, and maintenance

Biochemical substances that can only be supplied in adequate amounts from an outside source, normally from food.