1. DIETARY GUIDELINES & RECOMMENDATIONS
Module 2.4

2. Dietary Guidelines
Every Five years, a new Dietary Guidelines for Americans provide science- based advise to promote health and physical activity.
First version was released in 1990
A revised version was released in the year 2010

3. Dietary Guidelines There are four simple directives to individuals
1. Reduce prevalence of overweight & obesity by reducing overall Calorie and increase physical activity
2.Shift food intake patterns to a more plate-based diet that emphasizes :
Vegetables
Cooked dried beans & peas
Fruits
Whole grains
Nuts, and seed.

4. Dietary Guidelines, In addition increase the intake of:
Seafood and
Fat-free and low fat milk
Consume only moderate amounts of:
Lean meat
Poultry and
Eggs

5. Dietary Guidelines 3. Significantly reduce intake of foods containing:
Meat
Poultry and
Eggs
4. Do at least 150 minutes per week of moderate-intensity exercise- for more benefits do 300 minutes of exercise/week

6. Dietary Guidelines,
To meet the four directives , we should adopt following sustainable recommendations:
1. increase comprehensive health, nutrition, and physical
education programs in schools & preschools
2. Create greater financial incentives for consumers to
purchase, fresh food:
Vegetables, fruits
Whole grains, seafood
Fat-free milk & milk products
Lean meat

7. Dietary Guidelines,
3. Improve the availability of affordable fresh produces
4. Increase the availability of seafood to all segments
of the population

8. Dietary Guidelines, 5. Encourage restaurants & food industry to
offer health promoting food that are low in:
Salt
Sugar
Refined grains and
Solid fats and
Serve in smaller portions
6. Implement the U.S National Physical Activity
Plan, which will increase physical activity and
reduce sedentary activities.

9. Dietary Guidelines Seafood REDUCE Sedentary behaviors Large portions
Saturated fat and trans fat
Added sugars and sodium
Snacking
Fast food
Mindless eating
Heavy alcohol consumption
INCREASE
Physical activity
Appropriate portions
Foods high in essential nutrients
Home cooking
Plant based and whole foods
Seafood

10. American Heart Association

11. American Heart Association(aha) dietary guidelines
Are based on the evidence indicating that modification of specific risk factors will influence the heart disease.
The AHA identifies seven (6) health & behavior factors that impact health and quality of life:
Smoking
Obesity
Physical activity
Diet
Blood pressure
Blood Cholesterol & Blood Sugar

12. American Heart Association(aha) dietary guidelines
These seven (6) factors can be managed by addressing four (4) diet & lifestyle AHA recommendations:
1. use up at least as many Calories as you take in
2. Eat a variety of nutritious foods from all food groups
3. Eat less of the nutrient-poor foods
4. Do not Smoke tobacco

13. American cancer society

14. American Cancer Society (ACS) Dietary Guidelines
The ACS publishes nutrition guidelines about dietary practices that reduce cancer risk.
1/3 of cancer deaths are caused by cigarette smoking
1/3 or more of cancer deaths are caused by a variety of dietary factors and lack of physical activities
To reduce your cancer risk consume:
More plant food
Limit high fat meat & dairy products
Limit alcohol
Balance Calorie intake and physical activity

15. Food Composition Information and The Exchange Lists
Module 2.5
Food Composition Information and The Exchange Lists

16. Food Composition
One necessary tool for performing diet analysis and creating healthy diet is the nutrient composition.
The average nutrient value of foods consumed form the foundation of diet analysis software and food composition tables and data- bases

17. The Exchange List system
The Exchange List system is an excellent tool for:
Meal planning
Calorie control
Meeting the AMDRs & DRIs
Was created for diabetic diet planning.
Diet prescription meets standard dietary goals for health

18. The Exchange List system
Nine (9) different Exchange Lists groups
The portion size of each food in the Exchange List is based on grams of:
Carbohydrates
Proteins
Fats and
Total number of Calories

19. The Exchange List system
Food Groups:
1. Starch
2. Milk Products
3. Fruits
4. Other Carbohydrates
5. Non starchy Vegetables
6. Meat & Meat Substitutes
7. Fat
8. Free Foods
9. Combination Foods