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Planning a Healthy Diet

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Presentation on theme: "Planning a Healthy Diet"— Presentation transcript:

1 Planning a Healthy Diet
Chapter 2

2 Principles and Guidelines
Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kCalorie (energy) control Energy in = energy out High nutrient density foods

3 Principles and Guidelines
Nutrient density The most nutrients for the fewest calories Low-nutrient density foods Moderation Food selections – low in fat & added sugars Variety Among and within food groups Benefits of a varied diet

4 Principles and Guidelines
Dietary Guidelines for Americans Science-based advice Promote health and reduce chronic diseases Nine areas of recommendation, covering Diet Physical activity

5 Diet-Planning Guides Need tools and knowledge to plan an ideal diet
USDA Food Guide Five major food groups Recommended daily amounts for each group Notable nutrients Serving equivalents Nutrient density

6 Diet-Planning Guides

7 Diet-Planning Guides

8 Diet-Planning Guides USDA Food Guide Notable nutrients
Key nutrients of each food group Allows for flexibility in diet plan Greater encouragement of some food groups Discretionary kcalorie allowance Difference between kcalories supplied and those needed Added sugars and fats

9 Diet-Planning Guides USDA Food Guide Serving equivalents
Fruits, vegetables, milk = cups Grains and meats = ounces Mixtures of foods Vegetarians Can still use USDA Food Guide Ethnic food choices

10 Diet-Planning Guides USDA Food Guide
MyPyramid – Educational tool Combines USDA Food Guide and Dietary Guidelines Allows for personal planning Pyramid shortcomings Healthy Eating Index

11 MyPyramid: Steps to a Healthier You

12 MyPyramid: Steps to a Healthier You

13 Diet-Planning Guides Exchange lists
Help in achieving kcalorie control and moderation Sorting of foods Energy-nutrient contents Examples

14 Diet-Planning Guides Putting the plan into action Grocery shopping
Familiarize yourself with each food group Grocery shopping Consider foods you enjoy Make improvements little by little Processed foods Disadvantages Advantages

15 Diet-Planning Guides – Grocery Shopping
Grains Whole-grain products Fortification & enrichment Vegetables Fresh vs. canned or frozen Milk Fruits Colors Fruit juices Meat, fish, & poultry Lean cuts Portion sizes Cooking techniques

16 Diet-Planning Guides

17 Diet-Planning Guides

18 Food Labels Reasons for food label use
Product not required to have food labels Voluntary use of labels Restaurant food labeling Portion sizes

19 Food Labels

20 Food Labels Ingredient list Serving sizes Listing of all ingredients
Descending order of predominance by weight Serving sizes Food and Drug Administration (FDA) role Adjust calculations according to amount consumed Sizes listed vs. USDA Food Guide sizes

21 Food Labels Nutrition Facts Quantities and Daily Values
Required information Total food energy; food energy from fat Total fat; saturated fat; trans fat; cholesterol Sodium Total carbohydrate; dietary fiber; sugars Protein Vitamins A & C; iron; calcium

22 Food Labels Daily Values Nutrient claims Expressed as percentage
Relationship to health “Ballpark” estimate of contribution to total diet Based on 2000 kcalories per day Nutrient claims Meet FDA definitions

23 Food Labels Health claims Structure-function claims Consumer education
Need for scientific evidence FDA report card Structure-function claims Made without FDA approval Consumer education Coordination of USDA Food Guide, Dietary Guidelines, and food labels

24 Food Labels

25 Highlight 2 Vegetarian Diets

26 Vegetarian Diets Dietary choices fall along a continuum
No foods of animal origin to few restrictions Part-time vegetarians or flexitarians Motivations for choosing vegetarian diets Vegetarian classifications Foods excluded from diet

27 Health Benefits of Vegetarian Diets
Vegetarian lifestyle factors Tobacco, drugs, alcohol, physical activity Limitations of research Weight control Blood pressure Heart disease Cancer Other diseases

28 Vegetarian Diet Planning
Task Use variety of foods within an energy allowance that maintains a healthy body weight MyPyramid Vegetarian food pyramid Vegetarian food guides Help ensure adequate intakes of key nutrients

29 Vegetarian Diet Planning
Protein Sources Requirements Iron RDA is higher Absorption Zinc Calcium Food choices Vitamin B12 Only in animal-derived foods Vitamin D Omega-3 fatty acids

30 Healthy Food Choices Vegetarian diets Nutritionally sound choices
Lower risk of mortality from several chronic diseases Nutritionally sound choices Variety is key to nutritional adequacy Macrobiotic diet Way of life, not just a meal plan

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