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Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings. PowerPoint ® Lecture Slides prepared by James Bailey, University of.

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Presentation on theme: "Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings. PowerPoint ® Lecture Slides prepared by James Bailey, University of."— Presentation transcript:

1 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings. PowerPoint ® Lecture Slides prepared by James Bailey, University of Tennessee 2 C H A P T E R Designing a Healthful Diet

2 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Read this note before going further (!). Of all the chapters in the text, this one is the most U.S.-centric. It simply gives no consideration to other models of diet planning. I do want you to read the entire text and view this slide show. I will mark slides with a (!) at the top when I want you to know a slide for the quiz. The others are not on the quiz. The discussion board will be focused on rules for diet planning that you know and that are appropriate to your country/setting.

3 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings A Healthful Diet (!) A healthful diet is Adequate Moderate Balanced Varied

4 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings A Healthful Diet Is Adequate (!) An adequate diet provides enough energy, nutrients, fiber, vitamins, and mineral to support a persons health. A diet adequate in many nutrients can still be inadequate in a few nutrients.

5 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings A Healthful Diet Is Moderate (!) Another key to a healthful diet is moderation. A healthful diet contains the right amounts of foods for maintaining proper weight.

6 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings A Healthful Diet Is Balanced (!) A balanced diet contains the right combinations of foods to provide the proper balance of nutrients.

7 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings A Healthful Diet Is Varied (!) Variety: eating many different types of foods each day. A healthful diet is not based on only one or a few types of foods.

8 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Designing a Healthful Diet* (!) In the U.S., there are a variety of tools for designing a healthful diet. They may include: Food labels (I do want you to know this part.) Dietary Guidelines for Americans MyPyramidthe Food Guide Pyramid Eating plans *In our discussion board for this chapter Ill ask you what tools for planning healthful diets you know about from your experiences or from your country.

9 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Food Labels (!) The US Food and Drug Administration requires food labels on most products. These labels must include 1.A statement of identity 2.Net contents of the package 3.Ingredient list 4.Manufacturers name and address 5.Nutrition information (Nutrition Facts Panel)

10 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) The Nutrition Facts Panel contains the nutrition information required by the FDA. This information can be used in planning a healthful diet. Figure 2.2

11 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) 1. Serving size and servings per container Serving sizes can be used to plan appropriate amounts of food Standardized serving sizes allow for comparisons among similar products Figure 2.2

12 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) 2. Calories per serving and calories from fat per serving This information can be used to determine if a product is relatively high in fat Figure 2.2

13 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) 3. List of nutrients Fat (total, saturated and trans) Cholesterol Sodium Carbohydrates Protein Some (not many!) vitamins and minerals

14 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) Figure 2.2

15 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) 4. Percent Daily Values (%DV) Describes how much a serving of food contributes to your total intake of a nutrient Based on a diet of 2,000 calories per day Can be used to determine if a product is low or high in a particular nutrient

16 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) 4. Percent Daily Values (%DV) are based on Reference Daily Intakes (RDI) for foods with an RDA value Daily Reference Values (DRV) for foods without an RDA value

17 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) Figure 2.2

18 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) 5. Footnote Contains general dietary advice for all people Must be present on all food labels Also compares a 2,000 calorie diet with a 2,500 calorie diet

19 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrition Facts Panel (!) Figure 2.2

20 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Nutrient Claims (!) FDA has approved several claims related to health and disease. Nutrient must be related to a disease or health condition for which people are at risk.

21 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Dietary Guidelines for Americans (!) General advice for nutrition and health from the U.S. Department of Health and Social Services U.S. Department of Agriculture Revised every 5 years (most recently in 2005) Emphasize good food choices and physical activity

22 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Dietary Guidelines for Americans (!) Maintain body weight in a healthy range Engage in regular physical activity Eat a wide variety of fruits and vegetables Choose high fiber and whole grain foods Limit total, saturated and trans fats Limit sodium intake Moderate alcohol consumption

23 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Dietary Guidelines Nutrition recommendations for Canada and the United Kingdom General guidelines for a healthful diet Similar to Dietary Guidelines for Americans

24 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid MyPyramid can be used to plan a healthful diet. Graphic representation of the types and relative quantities of foods for good nutrition Developed in 2005 by U.S. Department of Health and Social Services U.S. Department of Agriculture Will continue to change as more is learned about nutrition

25 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid Figure 2.5 (1 of 2)

26 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid MyPyramid emphasizes Physical activity Moderation Personalization Proportionality Variety Gradual improvement

27 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid Figure 2.5 (1 of 2)

28 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid Figure 2.5 (2 of 2)

29 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid MyPyramid food guidance system aims to Increase the intake of vitamins, minerals, dietary fiber, and other essential nutrients Lower the intake of fats and cholesterol and increase the intake of fruits, vegetables, and whole grains Balance energy intake with energy expenditure to maintain a healthy body weight

30 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Food Guide Pyramids Alternate food guide pyramids include Canadas Food Guide to Healthy Eating Vegetarian Diet Pyramid Mediterranean Diet Pyramid Latin American Diet Pyramid Asian Diet Pyramid Children and Older Adult Pyramid

31 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Vegetarian Food Guide Pyramid Figure 2.9a

32 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Mediterranean Food Guide Pyramid Figure 2.10

33 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Latin American Diet Pyramid Figure 2.9b

34 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Asian Diet Pyramid Figure 2.9c

35 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid There is no standardized definition for a serving size of any food. Serving sizes listed in MyPyramid are often smaller than serving sizes on nutrition labels and smaller than the quantities Americans typically eat.

36 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings MyPyramid MyPyramid does not clearly define low-fat and low- calorie food choices. When making choices in each food group, nutrient dense foods are the best choice. Nutrient density: the relative amount of nutrients per calorie of food.

37 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Low versus High Nutrient Density (!) [These two portions provide about the same energy, but vastly different nutrients…] Figure 2.11

38 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Diet Plans Eating plans can be used to design a healthful diet. Examples of eating plans include The DASH Diet Plan The Exchange System

39 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Diet Plans: The DASH Diet Plan Dietary Approaches to Stop Hypertension (DASH) Similar to MyPyramid except that DASH recommends more fruits and vegetables Limits sodium intake to 3,000 mg/day Has been shown to reduce blood pressure

40 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Diet Plans: The Exchange System Designed by the American Dietetic Association and American Diabetes Association for people with diabetes Six food groups or exchange lists Food is grouped in an exchange list based on its content of calories, carbohydrates, protein, and fat

41 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Diet Plans: Exchange Groups Table 2.5 (1 of 2)

42 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Diet Plans: Exchange Groups Table 2.5 (2 of 2)

43 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Diet Plans: Exchange System Figure 2.15

44 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Eating Out on a Healthful Diet Eating in restaurants often involves High-fat foods Large portion sizes A restaurant meal can be equivalent to the recommended fat or calorie intake for an entire day!

45 Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings Eating Out on a Healthful Diet (!) Tips for restaurant meals Avoid breaded foods Avoid deep fried foods – especially fried potatoes Order salad (with dressing on the side) instead of soup Substitute vegetables for potatoes or rice Eat small portions of cream sauces or cheese sauces or skip them altogether Be mindful of the portion size offered – many restaurants serve portions that would several people, not just one.


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