2. Food Pyramids –US Department of Agriculture – 1992 and 2004 –Healthy Eating Pyramid – Harvard University –Walter Willett Pyramid

3. 6 categories of nutrients Analyze fast foods – fat and calories Eating disorders Read food labels Plan Healthy meals What influences food choices?

4. Nutrition is the study of foods: what they are made of and how they keep our bodies healthy and prevent disease. Diet – the food and drink we regularly choose to consume.

5. -substances in foods that your body needs  Proteins  Fats  Carbohydrates  Vitamins  Minerals  Water

6. When was it made and why?

8. The food pyramid was devised and presented to the American public in 1992 as an aid in making healthy food choices; foods that supply essential nutrients, but not too much total fat, saturated fat, sugar, sodium or alcohol.

10. A healthy diet is one that provides all the essential building blocks our body needs to grow, repair itself, and function properly.

11. Variety –made up of different foods rather than the same foods/meals day after day Balance –Foods rich in one nutrient do not crowd out other foods that are rich in other nutrients

12. Moderation –does not contain excess amounts of fat, salt, or sugar Adequate –provides nutrients, fiber, and energy Wholesome –the more a food resembles its natural state, the more nutritious

13. By Walter C. Willett and Meir J. Stampler

14.  Men and women eating along the new pyramid guidelines had a lower risk of major chronic disease.  Vegies and fruits – a lot!  Moderate protein  Dairy consumption 1 – 2 servings daily; calcium supplements  Minimize consumption of red meat, butter, refined grains  Exercise  Plant oils - olive

15. Low Carbohydrate Pyramid

20. 2004 My Pyramid

21. Sources Rebuilding the Food Pyramid, Walter c. Willett and Meir J. Stampler. Scientific American Jan 03. www.mindfully.org/Food/2003/Food- PyrmidJan03.htmwww.mindfully.org/Food/2003/Food- PyrmidJan03.htm Personal Nutrition, Marie A. Boyle. Fourth Edition, 2001. Is the Food Pyramid Out of Shape? By Philip Brasher. Des Moines Register. Water, the Body’s Most Valuable Liquid Asset, www.oznet.ksu.edu/humannutrition/valliquid.pdf www.oznet.ksu.edu/humannutrition/valliquid.pdf Fats and Cholesterol, Harvard School of Public Health www.hsph.harvard.edu/nutritionsource/fats.html www.yahoo.com, for imageswww.yahoo.com