1. Principles of Good Nutrition = The six dietary principles
Adequacy (A)
Balance (B)
Energy Control (C)
Nutrient Density (D)
Moderation (M)
Variety (V)
Remember ABCDMV

2. Adequacy
Diet provides sufficient energy and
enough of the nutrients to
meet (but not exceed) the needs of healthy
people.

3. Balance Getting enough but not too much of each type of food
Meats fish and poultry rich in iron but poor in calcium
Milk-rich in calcium but poor in iron
Helps to ensure adequacy

4. Energy control
Adequate balanced diet without overeating
Calories in should = calories out in a person of
normal waist circumference
Calories out = basal metabolism plus physical activity
Basal metabolism = energy expenditure lying still

5. Nutrient density
Eating well without overeating accomplished by:
having lots of nutrients relative
to energy content of food ( nutrient density)
avoiding/seriously limiting empty kcal foods like soft drinks, candies, chips (few nutrients relative to energy content of food)
remember that nutrient density contributes to adequacy and energy control

6. Moderation
avoiding or seriously limiting empty kcal foods
contributes to adequacy, balance and energy control

7. Variety
Eating a wide selection of foods within and among the four food groups in Canada’s food guide
Contributes to adequacy, balance, energy control, nutrient density and moderation