AAFCS CNWE flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Wellness dimensions

A holistic model describing wellness across physical, emotional, intellectual, social, spiritual, occupational, and environmental dimensions, each contributing to overall health and quality of life.

Primary prevention

Interventions that prevent disease before it occurs, such as immunizations, nutrition education, and physical activity promotion, aimed at reducing incidence in a population.

Health belief model

A behavior theory stating that action depends on perceived susceptibility, severity, benefits, barriers, cues to action, and self-efficacy, commonly applied in nutrition education.

Stages of change

The transtheoretical model's ordered stages: precontemplation, contemplation, preparation, action, and maintenance, describing readiness to adopt a health behavior over time.

Body mass index

Weight in kilograms divided by height in meters squared; adult categories are underweight below 18.5, normal 18.5 to 24.9, overweight 25 to 29.9, and obese 30 and above.

Physical activity guideline

Adults should get at least 150 minutes weekly of moderate aerobic activity or 75 minutes of vigorous activity, plus muscle-strengthening exercise on two or more days.

Social determinants of health

Conditions such as income, education, food security, housing, and neighborhood that shape health outcomes and constrain or enable individual behavior choices.

Energy values per gram

Carbohydrate and protein supply 4 kilocalories per gram, fat supplies 9, and alcohol supplies 7; these values are used to calculate the energy content of foods.

AMDR for adults

Acceptable Macronutrient Distribution Ranges: carbohydrate 45 to 65 percent of energy, fat 20 to 35 percent, and protein 10 to 35 percent of total daily energy.

Protein RDA

The Recommended Dietary Allowance for protein for adults is 0.8 grams per kilogram of body weight per day, supporting maintenance of body protein stores.

Fat-soluble vitamins

Vitamins A, D, E, and K, which are absorbed with dietary fat, stored in body tissues, and more resistant to heat loss during cooking than water-soluble vitamins.

Complementary proteins

Two plant proteins whose limiting amino acids complement each other, such as rice and beans, together providing a complete amino acid profile.

Sodium recommendation

Adults should limit sodium to less than 2300 milligrams per day, with an adequate intake of about 1500 milligrams, to reduce hypertension risk.

Dietary fiber recommendation

Adults should consume about 25 grams of fiber daily for women and 38 grams for men, or roughly 14 grams per 1000 kilocalories consumed.

Temperature danger zone

The range from 40 to 140 degrees Fahrenheit where bacteria multiply rapidly; perishable foods should not remain in this range longer than two hours.

Four food safety steps

Clean, separate, cook, and chill: the core practices for preventing foodborne illness at home by washing, avoiding cross-contamination, cooking thoroughly, and refrigerating promptly.

Safe internal temperatures

Poultry must reach 165 degrees Fahrenheit, ground meats 160, and whole pork and beef roasts 145 with a three-minute rest to kill harmful bacteria.

HACCP principles

A seven-principle food safety system: hazard analysis, critical control points, limits, monitoring, corrective actions, verification, and recordkeeping, used in foodservice operations.

Cross-contamination

Transfer of harmful microorganisms from raw foods or surfaces to ready-to-eat foods, prevented by separate cutting boards, utensils, and handwashing.

Food insecurity

Limited or uncertain availability of nutritionally adequate and safe foods, or limited ability to acquire them in socially acceptable ways, distinct from hunger alone.

MyPlate proportions

A visual guide dividing the plate into about half fruits and vegetables, one quarter grains, and one quarter protein, with a serving of dairy alongside.

Cycle menu

A menu that repeats on a set schedule, usually three to five weeks, used in schools, hospitals, and other institutions to standardize purchasing and production.

Standard portion sizes

Reference amounts such as 3 ounces cooked meat, 1 cup raw leafy greens, 1/2 cup cooked vegetables, 1 slice bread, and 1 medium fruit.

Dietary Guidelines update

The Dietary Guidelines for Americans are revised every five years by USDA and HHS and form the basis for federal nutrition programs and education.

Unit pricing

A shelf label showing cost per unit, such as per ounce or per pound, allowing shoppers to compare the true value of different package sizes.

Ingredient list order

Ingredients must be listed in descending order by weight, so the first ingredient is the largest component of the product by weight.

FIFO storage

First in, first out: a rotation system placing older stock in front so it is used first, reducing spoilage and food waste in kitchens and foodservice.

Moist-heat cooking

Cooking methods using water or steam, including boiling, steaming, poaching, and braising, which can leach water-soluble vitamins into the cooking liquid.

Bloom's taxonomy

The revised cognitive hierarchy: remember, understand, apply, analyze, evaluate, and create, used to write objectives at increasing levels of complexity.

Measurable objective

A learning objective stating a condition, an observable behavior, and a performance criterion, so achievement can be assessed objectively.

Formative assessment

Assessment conducted during instruction to monitor learning and adjust teaching, in contrast to summative assessment at the end of a unit.

Social cognitive theory

A behavior theory emphasizing self-efficacy, observational learning, outcome expectations, and reciprocal determinism, widely applied in nutrition education interventions.