Presentation on theme: "Structured Diet Versus Plate Method Pinky Rose Viloria, RND Kristia Lei Reyes, RND PhilSPEN October 23, 2013."— Presentation transcript:
Structured Diet Versus Plate Method Pinky Rose Viloria, RND Kristia Lei Reyes, RND PhilSPEN October 23, 2013
Outline Definitions Examples of Structured Diet Examples of Plate Methods Advantages of Both Methods Summary Conclusion
Structured Diet Is a calculated diet based on the Food Exchange List (FEL) used by Dietitians Used specifically for meal planning structured means: Food list/food groups Number of exchanges per group With distributions for the Meals and snacks of the day
Example of Structured Diet: Diet Prescription: 1500 kcal, Food Exchanges No. Of Exchan ges Sample MenuApproximate Size per Serving Breakfast Fruit Meat/Substitute Rice/Substitute Milk (for Coffee) Sugar 111¼2111¼2 Ripe Papaya Baked Ham Sausage Pan Amerikano Evaporated Milk White Sugar 1 slice (10x6x2cm) 3 (9cm dia x 0.3cm thick) 2 slices 2 Tablespoons 2 teaspoons Mid-A.M. Snack Rice/Substitute Meat 1111 Pan de Limon Cottage Cheese 1 piece (6x5x4 cm) 1/3 cup
Plate Method Based on the latest USDA Dietary Guidelines Consists of a 9-inch plate Plate is divided like pie chart, divided into portions of important food groups Uses different colors or pictures of foods
The Plate Model: A Visual Method of Teaching Meal Planning A simple alternative to the traditional exchange-based method for teaching meal planning serves as a pie chart to show proportions of the plate that should be covered by various food groups Camelon, Kathryn et. al. J Am Diet Assoc. 1998; 98:1155–1158.
Schoeppner, Heidi et. al. The Journal of the Federation of American Societies for Experimental Biologies The Plate Method is an Effective Education Tool for Overweight Adolescents Objective: To determine if the Plate Method of nutrition education is an effective approach to teach overweight year-old adolescents (BMI > 95 th percentile) in West Virginia to choose healthier foods Result: subjects have increased servings of fruits, vegetables, and whole grains, while servings of soda/sweetened drinks and high fat/sugar foods have decreased. Conclusion: Using the Plate Method as a nutrition education tool is an effective way to help overweight adolescents make healthier food choices at meal-time(s)
The Healthy Diabetes Plate The Healthy Diabetes Plate, which used the plate format to teach individuals about the type and amount of foods they should consume at each meal (by the University of Idaho) In 2004, the four-lesson curriculum was taught in three urban and five rural counties Participants were able to correctly plan breakfast, lunch, and dinner meals and improved their intake of fruit and vegetables. Raidl, Martha et. al. Prev Chronic Dis January; 4(1): A12. Published online 2006 December 15. PMCID: PMC
How to do it
Step 1 Take an average sized dinner plate and divide it in half. In one half place non-starchy vegetables such as: Spinach, Broccoli, Cauliflower, Romaine lettuce, Cabbage, Carrots, Tomatoes, Onions, Cucumber, Beets, Peppers About one cup of raw vegetables is considered an appropriate serving size. One cup would be about the size of your fist.
Step 2 Divide the other half of your plate in half again. In one quarter place your protein source, such as: 3 oz. of lean beef or pork 3 oz. of skinless turkey, chicken or fish Tofu Eggs Cottage cheese A 3 oz. serving is about the size of a deck of cards
Step 3 In the other quarter of your plate place your starchy foods such as: Bread, Potatoes, Corn, Beans, Rice, Tortilla, Cereals, Oatmeal Serving sizes range from ½ cup of rice to a baked potato about the size of your fist.
Different Models of the Plate Method
Harvard Healthy Eating Plate
US Department of Agriculture (USDA) MyPlate
UK Eatwell Plate
Population /group specific plate models
In addition to the Plate graphic itself, the new icon is accompanied by the following nutritional guidelines that offer more information for healthy eating. Enjoy your food, but eat less. Avoid oversized portions. Make half your plate fruits and vegetables. Make at least half your grains whole grains. Switch to fat-free or low-fat (1%) milk. Compare sodium in foods like soup, bread and frozen mealsand choose the foods with lower numbers. Drink water instead of sugary drinks.
Advantages of Structured Diet More accurate calorie counting Includes all food groups such as fats/oils, sugar Time and meal distribution is indicated Indicates number of servings or exchanges per food group
Advantages of Plate Method Enhancement of the connection between dietary theory and practice Promotion of memory retention and understanding through visual messages Experience of a positive approach to nutrition counselling Various cuisines and festive foods can be incorporated into the model Offers a meal planning approach that is simple and versatile Easier to understand J Am Diet Assoc. 1998; 98:1155–1158.
Diabetes Plate Method offers many invaluable benefits to the diabetic people: 1. The blood sugar level of a diabetic individual can be managed under the required level every day since carbohydrates are distributed evenly. 2. The consumption rate of starches, fat or cholesterol can easily be maintained. 3. A diabetic individual will be able to get plenty of fiber, antioxidants, phytochemicals and proteins which forms a healthy diet. 4. Another notable benefit is the weight loss without extra effort. As we know, excess body weight minimizes insulin sensitivity.
Recording and Recall
High Nutrient FoodLow Nutrient Foods Whole Grains, Breads, and Rice Whole grains (wheat, oats, barley) Whole grain breads, rolls, bagels, crackers and muffins Whole grain and high-fiber cereals Whole grain pasta Brown rice Croissants Fried rice Doughnuts and pastries Sweet rolls Cookies Cakes Egg noodles and pasta Vegetables Bean Sprouts, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, corn, cucumbers, green beans, leafy vegetables, mushrooms, potatoes, summer and winter squash, tomatoes, sweet potatoes, yams French-fried potatoes, fried vegetables Vegetables packed in sauce Fruits All fresh fruits, especially apples, oranges, apricots, bananas, berries, cantaloupe, citrus fruits, peaches, pears Canned or frozen fruits, unsweetened or packed in water or their own juice Canned or frozen fruits, sweetened packed in syrup Fruit rolls Fruit drinks Comparative List of High Nutrient and Low Nutrient Foods
High Nutrient FoodLow Nutrient Foods Proteins and Protein Substitutes Eggs, egg whites, egg beaters, fish, chicken, turkey, round or loin beef, round or loin pork, legumes, tofu, lean luncheon meats, nuts & seeds Hot dogs, luncheon meats, sausage, bacon, fried fish, fried poultry, spareribs, prime cuts of meat. Dairy Products Nonfat, skim, and 1% milk Nonfat products such as buttermilk, cottage cheese, and yogurts Soy milk Nonfat ice milks and sherbets Fat Free or low fat cheeses Whole milk Whole milk products such as cheese, cottage cheese, custard, milk shakes, pudding, and ice cream Beverages Water Herbal teas Non caloric beverages Sugared soft drinks Alcoholic beverages Caloric beverages Fats Vegetable oils (olive oil, canola oil, flaxseed oil, safflower oil) Fat free sour cream, cream cheese Nuts and seeds, flaxseed Avocados, olives, dark chocolate Butter, margarine, lard Cream cheese, sour cream High fat salad dressings Cakes, cookies, high fat desserts
In Summary… Variations among healthy diet plans Most healthy diets are built on the same general principles, but there are key differences that reflect dietary preferences, food availability and cultural eating patterns. For example, the Latin American Diet Pyramid might mention tortillas and cornmeal, whereas the Asian Diet Pyramid might include noodles and rice. Other differences include: 1. Food groups The food groups among healthy-diet plans vary in some ways. For example, some versions have plant-based proteins soybeans, beans and nuts in a separate group from animal proteins found in meat, poultry, eggs and dairy products. This is because animal proteins are often higher in fat and cholesterol, and some diets limit or exclude animal proteins. 2. Serving recommendations Healthy-eating plans also vary in the recommended servings of each food group. The Mayo Clinic Healthy Weight Pyramid, for example, recommends a daily number of servings from each food group. Other plans offer more-general guidelines, such as eating particular foods at every meal, or on a weekly or monthly basis. Or that the Mediterranean Diet Pyramid recommends that you eat whole grains, vegetables and fruits at every meal.
The plate method has been used for diabetes meal planning. It also works well for weight loss, teaching good nutrition and in improving blood glucose and lipids. Benefits Weight loss Improved carbohydrate distribution More nutritionally sound diet Increase intake of fibers Decrease fat and cholesterol intake
Try the Plate method for: People with busy lifestyle Seniors Feeling overwhelmed because of a recent diagnosis or psychological circumstances Cognitive difficulties / Low literacy level For those with difficulties in using a more structured approach Type 2 diabetes and needs to loose weight
Conclusion: Whatever tool or principle you as a health professional will use, always remember the Basic principles of a healthy diet: That the diet is appropriate to the needs and condition of the individual. Symbols/ tools (computed diets, pyramid & the plate) are educational tools to help us visualize and understand the diet better, these tools illustrate how the pieces of a healthy diet fit together. Definitely, no single food provides all of the nutrients that your body needs, so the idea is to eat a variety of foods from each group in the proper proportions to get all the necessary nutrients and other substances that promote good health. Lastly, a healthy-diet plan/regimen should emphasize the following: 1.Eat more plant foods, including fruits, vegetables and whole grains. 2.Choose lean protein from a variety of sources. 3.Limit sweets and salt. 4.Control portion sizes. 5.Be physically active.
Putting the pyramid, the computed diet or the plate to work for you Know the specific needs of the individuals that needs to be addressed. To see how your eating habits match up to these healthy-diet plans, keep a food diary for several days. Then compare how much of your diet comes from the various groups. To eat healthier, start with gradual changes, such as eating more vegetables, fruits and whole grains, and limiting fats and sweets. Choose a variety of foods This ensures that you get all of the calories, protein, vitamins, minerals and fiber you need. Choosing a wide range of foods also helps make your meals and snacks more interesting. Adapt the plan to your preferences How to do it? Explore all possibilities! Combine foods any way you like but in the right amount
Sources American Dietetic Association. "New MyPlate Is a Useful Tool for Consumers to Follow Dietary Guidelines and Eat Healthfully, Says American Dietetic Association," American Heart Association. "American Heart Association CEO Nancy Brown Says New USDA Food Icon Is A Positive Step Towards Improving Consumer Health," Hellmich, Nanci. "USDA Serves Nutrition Guidelines on 'My Plate'," The Journal of the American Medical Association. "New Nutritional Icon Steps Up to the Plate," Khan, Amina. "USDA to Reshape How We See Dietary Nutrition," Neuman, William. "Nutrition Plate Unveiled, Replacing Food Pyramid," United States Department of Agriculture. "USDA's MyPlate," Vastag, Brian. "At USDA, a Plate Usurps the Food Pyramid,"New MyPlate Is a Useful Tool for Consumers to Follow Dietary Guidelines and Eat Healthfully, Says American Dietetic AssociationAmerican Heart Association CEO Nancy Brown Says New USDA Food Icon Is A Positive Step Towards Improving Consumer HealthUSDA Serves Nutrition Guidelines on 'My Plate'New Nutritional Icon Steps Up to the PlateUSDA to Reshape How We See Dietary NutritionNutrition Plate Unveiled, Replacing Food PyramidUSDA's MyPlateAt USDA, a Plate Usurps the Food Pyramid