Presentation is loading. Please wait.

Presentation is loading. Please wait.

Whitney & Rolfes – Understanding Nutrition, 12 th Edition Planning a Healthy Diet Chapter 2.

Similar presentations


Presentation on theme: "Whitney & Rolfes – Understanding Nutrition, 12 th Edition Planning a Healthy Diet Chapter 2."— Presentation transcript:

1 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Planning a Healthy Diet Chapter 2

2 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Principles and Guidelines Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kCalorie (energy) control Energy in = energy out High nutrient density foods

3 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Principles and Guidelines Nutrient density The most nutrients for the fewest calories Low-nutrient density foods Moderation Food selections – low in fat & added sugars Variety Among and within food groups Benefits of a varied diet

4 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Principles and Guidelines Dietary Guidelines for Americans Science-based advice Promote health and reduce chronic diseases Nine areas of recommendation, covering Diet Physical activity

5 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides Need tools and knowledge to plan an ideal diet USDA Food Guide Five major food groups Recommended daily amounts for each group Notable nutrients Serving equivalents Nutrient density

6 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides

7 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides

8 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides USDA Food Guide Notable nutrients Key nutrients of each food group Allows for flexibility in diet plan Greater encouragement of some food groups Discretionary kcalorie allowance Difference between kcalories supplied and those needed Added sugars and fats

9 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides USDA Food Guide Serving equivalents Fruits, vegetables, milk = cups Grains and meats = ounces Mixtures of foods Vegetarians Can still use USDA Food Guide Ethnic food choices

10 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides USDA Food Guide MyPyramid – Educational tool Combines USDA Food Guide and Dietary Guidelines Allows for personal planning Pyramid shortcomings Healthy Eating Index

11 Whitney & Rolfes – Understanding Nutrition, 12 th Edition MyPyramid: Steps to a Healthier You

12 Whitney & Rolfes – Understanding Nutrition, 12 th Edition MyPyramid: Steps to a Healthier You

13 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides Exchange lists Help in achieving kcalorie control and moderation Sorting of foods Energy-nutrient contents Examples

14 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides Putting the plan into action Familiarize yourself with each food group Grocery shopping Consider foods you enjoy Make improvements little by little Processed foods Disadvantages Advantages

15 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides – Grocery Shopping Grains Whole-grain products Fortification & enrichment Vegetables Fresh vs. canned or frozen Milk Fruits Colors Fruit juices Meat, fish, & poultry Lean cuts Portion sizes Cooking techniques

16 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides

17 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet-Planning Guides

18 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Labels Reasons for food label use Product not required to have food labels Voluntary use of labels Restaurant food labeling Portion sizes

19 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Labels

20 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Labels Ingredient list Listing of all ingredients Descending order of predominance by weight Serving sizes Food and Drug Administration (FDA) role Adjust calculations according to amount consumed Sizes listed vs. USDA Food Guide sizes

21 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Labels Nutrition Facts Quantities and Daily Values Required information Total food energy; food energy from fat Total fat; saturated fat; trans fat; cholesterol Sodium Total carbohydrate; dietary fiber; sugars Protein Vitamins A & C; iron; calcium

22 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Labels Daily Values Expressed as percentage Relationship to health Ballpark estimate of contribution to total diet Based on 2000 kcalories per day Nutrient claims Meet FDA definitions

23 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Labels Health claims Need for scientific evidence FDA report card Structure-function claims Made without FDA approval Consumer education Coordination of USDA Food Guide, Dietary Guidelines, and food labels

24 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Labels

25 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Highlight 2 Vegetarian Diets

26 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Vegetarian Diets Dietary choices fall along a continuum No foods of animal origin to few restrictions Part-time vegetarians or flexitarians Motivations for choosing vegetarian diets Vegetarian classifications Foods excluded from diet

27 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Health Benefits of Vegetarian Diets Vegetarian lifestyle factors Tobacco, drugs, alcohol, physical activity Limitations of research Weight control Blood pressure Heart disease Cancer Other diseases

28 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Vegetarian Diet Planning Task Use variety of foods within an energy allowance that maintains a healthy body weight MyPyramid Vegetarian food pyramid Vegetarian food guides Help ensure adequate intakes of key nutrients

29 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Vegetarian Diet Planning Protein Sources Requirements Iron RDA is higher Absorption Zinc Calcium Food choices Vitamin B 12 Only in animal- derived foods Vitamin D Omega-3 fatty acids

30 Whitney & Rolfes – Understanding Nutrition, 12 th Edition Healthy Food Choices Vegetarian diets Lower risk of mortality from several chronic diseases Nutritionally sound choices Variety is key to nutritional adequacy Macrobiotic diet Way of life, not just a meal plan


Download ppt "Whitney & Rolfes – Understanding Nutrition, 12 th Edition Planning a Healthy Diet Chapter 2."

Similar presentations


Ads by Google