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Y1.U5.4 Nutrition Intro. Think about What is a healthy diet? How can you use the Dietary Guidelines for Americans to plan meals? What is My Pyramid/Plate?

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Presentation on theme: "Y1.U5.4 Nutrition Intro. Think about What is a healthy diet? How can you use the Dietary Guidelines for Americans to plan meals? What is My Pyramid/Plate?"— Presentation transcript:

1 Y1.U5.4 Nutrition Intro

2 Think about What is a healthy diet? How can you use the Dietary Guidelines for Americans to plan meals? What is My Pyramid/Plate? Nutritional labels and how to read. Obesity, and how to prevent

3 Healthy Diets- Dietary Guidelines (2005) Published jointly by the Department of Health and Human Services and the USDA. Offers science-based advice for healthy people over the age of two about food choices to promote health and reduce the risk for major chronic diseases Updated every 5 years Form the basis for federal food and nutrition programs

4 Healthy Diets- Dietary Guidelines (2005) Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products Includes lean meats, poultry, fish, beans, eggs and nuts Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars

5 DRI—Complicated Dietary Reference Intakes: The Essential Guide to Nutrient Requirements National Academy of Sciences. Institute of Medicine. Food and Nutrition Board. All 8 volumes of the DRIs are summarized in one reference volume, organized by nutrient, which reviews function in the body, food sources, usual dietary intakes, and effects of deficiencies and excessive intakes. Geared toward nutritionists

6 Dietary Guidelines Adequate Nutrients Within Calorie Needs (nutrient dense) Human body require more than 40 nutrients Weight Management (balance calories & exercise) Physical Activity (regular) Fats <30% of total calories <10% saturated < 300 mg. cholesterol per day Food Groups to Encourage 6 oz. grain,- 3 from whole grain, 2c. fruit, 2½ c. vegetable, 3 c. low/no fat milk)

7 Dietary Guidelines Carbohydrates fiber rich, low sugar Sodium <1 t. salt, 2300mg Consume potassium rich; fruit, veg Alcoholic Beverages (moderation) Food Safety (time-temperature, cross- contamination, personal hygiene)

8 Healthy Diets- Guidelines and Reference Materials Dietary Reference Intakes: (DRIs) recommended daily amounts of nutrients and energy that healthy people of a particular age and gender should consume. Guides for nutrition and food selection. Recommended Dietary Allowances: (RDAs) daily nutrient standards set by U.S. Gov. They are average daily intakes that meet nutrient requirement of healthy individuals of a particular age or gender group, sub- categorized by age, height and weight. Adequate Intakes: (AIs) are similar to RDAs and assigned when scientists don’t have enough information to set an RDA

9 Healthy Diets- Dietary Guidelines (2005)- Restaurant Menu can include: Fruit Vegetables from each of the vegetable sub groups of dark green, orange, legumes, starchy vegetables and other vegetables Whole grains Lean meat and fish Fat-free or low-fat milk and dairy products

10 --1992-- Food Guide Pyramid

11 2005 Final Graphic Design Activity Proportionality Moderation Variety Personalization Gradual Improvement


13 Message: Variety Consume a variety of nutrient-dense foods and beverages within and among the basic food groups. Proportionality Adopt a balanced eating pattern. Sufficient amount of fruits and vegetables, 3 or more ounce equivalents of whole-grain products per day 3 cup equivalents per day of fat-free or low-fat milk or milk products

14 Message: Moderation Limit intake of saturated and trans fats, and choose products low in these fats. Make choices of meat, poultry, dry beans, and milk products that are lean, low-fat, or fat-free. Choose and prepare foods and beverages with little added sugars or calorie sweeteners. Physical Activity Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.

15 Menu Guide to appropriate serving sizes for the various food groups Little oil Smaller amounts of meat More vegetables, fruits, whole grain Evaluate Size Menu offerings Balance Plan menu to get most nutrition from menu

16 Labels Avoid food allergens Plan special diets Limit fat, sodium, cholesterol, calories Identify foods that are good sources of vitamins, minerals, and other nutrients such as fiber


18 65% Adults Overweight/Obese 30% Obese Obesity

19 Obesity

20 Vegetarian Diets- why Religious beliefs Concern for the environment Economics Health considerations Animal welfare factors Ethics- world hunger

21 Vegetarian Diets- types Vegetarian: a person who consumes no meat, fish or poultry products Vegan: No dairy, egg, meat, poultry, fish, anything containing an animal product or by-product (honey) Lacto-vegetarian: vegan plus dairy Ovo-vegetarian: vegan plus eggs Lacto-ovo-vegetarian: vegan plus dairy and egg

22 Vegetarian Diets- nutrition Vegetarian diet tends to have less fat and cholesterol and more fiber- include fruits, vegetables, beans, grains, nuts and seeds Vegans need to be aware of food choices (B 12 supplement, complimentary proteins) Look to ethnic foods (Indian, African, Mexican, Middle Eastern) 80% of table-service restaurants offer vegetarian entrées.

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