logging in or signing up nutch2pp Vittoria Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 330 Category: Entertainment License: All Rights Reserved Like it (1) Dislike it (0) Added: February 14, 2008 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... By: ismjim (20 month(s) ago) Good Job of Basic uncompliated presentaton. Wouldlike to download. J.R. Cunningham, RN,MS Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Chapter 2 Planning a Healthy Diet: Chapter 2 Planning a Healthy Diet Diet-Planning Principles (6): Diet-Planning Principles (6) Adequacy diet that provides enough energy and nutrients to meet the needs of healthy people Diet-Planning Principles (6): Diet-Planning Principles (6) Balance Diet that provides enough, but not too much of each type of food Don’t want overeating of one food type to “crowd” out intake of other nutrients…. Diet-Planning Principles (6): Diet-Planning Principles (6) Variety Diet that includes a wide selection of foods within each food group Eat a variety of fruits, not just oranges Diet-Planning Principles (6): Diet-Planning Principles (6) Nutrient Density Select foods that provide the most nutrients for the least number of calories (nutrient dense foods) FF vs. baked potato…… Other examples ?? Diet-Planning Principles (6): Diet-Planning Principles (6) Kcal Control Intake that meets nutritional needs without excess kcal intake Diet-Planning Principles (6): Diet-Planning Principles (6) Moderation Diet that limits the intake of foods high in: Added sugars Salt Saturated and trans fats Cholesterol Alcohol Diet-Planning Principles (6): Diet-Planning Principles (6) Adequacy Balance Variety Nutrient density Kcal/energy control Moderation Diet Planning Guides: Diet Planning Guides Food Guide Pyramid Foods within each food group provide similar nutrients and are from similar food sources Updated 1/05 See textbook supplement Slide 10: See board for updates! “Old” Food Pyramid Slide 11: “New” Food Pyramid Food Pyramid: Food Pyramid 5-10 ounces grains Includes: bread, pasta, cereal, rice…. Goal is for half of your servings to come from whole grains Recognizing whole grains Number of servings depends upon your caloric needs Food Pyramid: Food Pyramid 5-10 ounces Grains ½ from whole grains What counts as an ounce?: 1 slice of bread ½ English muffin, bun ½ cup cooked rice, pasta, cereal 1 cup dry cereal 3 cups popcorn Food Pyramid: Food Pyramid 2-4 Cups of Vegetables Choose a variety from all 5 subgroups weekly (see next slide) What counts as a cup? 1 cup most vegetables 1 cup vegetable juice 2 cups of raw leafy vegetables is counted as 1 cup of vegetables Food Pyramid: Food Pyramid Vegetable subgroups Dark green – broccoli and dark greens Red, orange, yellow – carrots, peppers, winter squash, sweet potatoes Legumes – black beans, kidney beans, soybeans, navy beans…. Starchy – corn, peas, potatoes, lima beans Other – green beans, brussel sprouts, mushrooms, tomatoes, vegetable juices… Food Pyramid: Food Pyramid 1 ½ - 2 ½ Cups of Fruits What counts as a cup?: 1 large orange, pear, banana 1 small apple ½ cup dried fruit 1 cup fruit juice Food Pyramid: Food Pyramid 3 Cups Dairy Choose low/no-fat options What counts as a cup? 1 cup milk or yogurt (low/no-fat)) 1 ½ ounces cheese Food Pyramid: Food Pyramid 3 Cups Dairy The following may be credited towards 1 cup of dairy when you analyze your diet – the computer will not give you credit for dairy for these products! 1 cup calcium enriched orange juice 1 cup calcium enriched soy milk Food Pyramid: Food Pyramid 5-7 ounces Meat and meat alternatives Choose lean options Meat, poultry, fish, eggs, seeds, nuts, legumes meat, poultry, fish 1 egg = 1 ounce ¼ cup cooked legumes = 1 ounce 1 tablespoon pb = 1 ounce ½ ounce seeds is credited as 1 ounce “meat” Food Pyramid: Food Pyramid 5-7 ounces Meat and meat alternatives Choose lean options This group included: meat, poultry, fish, eggs, seeds, nuts, legumes Food Pyramid: Food Pyramid 5-7 ounces Meat and meat alternatives Choose lean options What counts as 1 ounce? 1 ounce meat, poultry, fish 1 egg 1 tablespoon peanut butter ½ ounce nuts or seeds ¼ cup cooked legumes Food Pyramid: Food Pyramid 5-10 tsp Oils Examples: Corn oil, olive oil, canola oil, peanut oil…… 1 tablespoon mayo = 1 tsp oil 2 tablespoons low-fat salad dressing = 1 tsp oil All are high in calories All are a source of vitamin E and essential fatty acids Food Pyramid: Food Pyramid Solid fats, sweets, (salt) – use sparingly* Butter, hard margarine Cream, sour cream, cream cheese Candy, soda, sugar, honey….. Processed foods with trans fats Prepared foods that are high in salts Goal is maximum 2300 mg salt/day *Maximum # calories from this group given Food Pyramid: Food Pyramid Physical Activity Total 30 minutes moderate – vigorous physical activity daily “New” Food Pyramid: “New” Food Pyramid Strengths: Drawbacks: Food Labels: Food Labels Ingredient list Listed by weight in product (most to least) Serving size Set by gov’t for each food type Not the same as Food Pyramid serving Food Labels: Food Labels Specific nutrition facts Kcal/serving and Kcal from fat Grams fat, % Daily Value (DV) Grams saturated fat, % DV Grams trans fats - 2006 Cholesterol (mg) Sodium (mg and % DV) Food Labels: Food Labels Nutrition Facts, cont’d Grams carbohydrate grams: sugar, starch, and fiber (% DV as well for fiber) Grams protein Vitamin A, %DV Vitamin C, %DV Iron, % DV Calcium, % DV Food Labels: Food Labels Nutritional content compared to Daily Values Daily Values are estimates of the needs of the typical consumer, see page 58 Not the same as RDA – why? Food Labels: Food Labels Nutrition claims and health claims allowed on food labels are highly regulated – see pg 59 Limited regulation of claims on dietary supplements (since 1994) Exchange Lists: Exchange Lists Foods are grouped by proportion of carb, fat, protein Carbohydrate exchange lists Starches, fruits, vegetables, milk, sweets Fat group Butter, oil, bacon, olives, nuts Meat and meat substitutes group 1 ounce = 1 exchange Exchange Lists: Exchange Lists Used by diabetics, Weight Watcher style diets… Strengths: kcal control, moderation, adequacy, balance Drawbacks: Can be complicated at first 1 exchange may not = 1 serving Exchange Lists: Exchange Lists Allowed a certain number of “exchanges” from each group each day, e.g. 9 starch exchanges 4 vegetable 3 fruit 2 milk 6 lean meat 5 fat (do not need to know details of this slide) You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
nutch2pp Vittoria Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 330 Category: Entertainment License: All Rights Reserved Like it (1) Dislike it (0) Added: February 14, 2008 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... By: ismjim (20 month(s) ago) Good Job of Basic uncompliated presentaton. Wouldlike to download. J.R. Cunningham, RN,MS Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Chapter 2 Planning a Healthy Diet: Chapter 2 Planning a Healthy Diet Diet-Planning Principles (6): Diet-Planning Principles (6) Adequacy diet that provides enough energy and nutrients to meet the needs of healthy people Diet-Planning Principles (6): Diet-Planning Principles (6) Balance Diet that provides enough, but not too much of each type of food Don’t want overeating of one food type to “crowd” out intake of other nutrients…. Diet-Planning Principles (6): Diet-Planning Principles (6) Variety Diet that includes a wide selection of foods within each food group Eat a variety of fruits, not just oranges Diet-Planning Principles (6): Diet-Planning Principles (6) Nutrient Density Select foods that provide the most nutrients for the least number of calories (nutrient dense foods) FF vs. baked potato…… Other examples ?? Diet-Planning Principles (6): Diet-Planning Principles (6) Kcal Control Intake that meets nutritional needs without excess kcal intake Diet-Planning Principles (6): Diet-Planning Principles (6) Moderation Diet that limits the intake of foods high in: Added sugars Salt Saturated and trans fats Cholesterol Alcohol Diet-Planning Principles (6): Diet-Planning Principles (6) Adequacy Balance Variety Nutrient density Kcal/energy control Moderation Diet Planning Guides: Diet Planning Guides Food Guide Pyramid Foods within each food group provide similar nutrients and are from similar food sources Updated 1/05 See textbook supplement Slide 10: See board for updates! “Old” Food Pyramid Slide 11: “New” Food Pyramid Food Pyramid: Food Pyramid 5-10 ounces grains Includes: bread, pasta, cereal, rice…. Goal is for half of your servings to come from whole grains Recognizing whole grains Number of servings depends upon your caloric needs Food Pyramid: Food Pyramid 5-10 ounces Grains ½ from whole grains What counts as an ounce?: 1 slice of bread ½ English muffin, bun ½ cup cooked rice, pasta, cereal 1 cup dry cereal 3 cups popcorn Food Pyramid: Food Pyramid 2-4 Cups of Vegetables Choose a variety from all 5 subgroups weekly (see next slide) What counts as a cup? 1 cup most vegetables 1 cup vegetable juice 2 cups of raw leafy vegetables is counted as 1 cup of vegetables Food Pyramid: Food Pyramid Vegetable subgroups Dark green – broccoli and dark greens Red, orange, yellow – carrots, peppers, winter squash, sweet potatoes Legumes – black beans, kidney beans, soybeans, navy beans…. Starchy – corn, peas, potatoes, lima beans Other – green beans, brussel sprouts, mushrooms, tomatoes, vegetable juices… Food Pyramid: Food Pyramid 1 ½ - 2 ½ Cups of Fruits What counts as a cup?: 1 large orange, pear, banana 1 small apple ½ cup dried fruit 1 cup fruit juice Food Pyramid: Food Pyramid 3 Cups Dairy Choose low/no-fat options What counts as a cup? 1 cup milk or yogurt (low/no-fat)) 1 ½ ounces cheese Food Pyramid: Food Pyramid 3 Cups Dairy The following may be credited towards 1 cup of dairy when you analyze your diet – the computer will not give you credit for dairy for these products! 1 cup calcium enriched orange juice 1 cup calcium enriched soy milk Food Pyramid: Food Pyramid 5-7 ounces Meat and meat alternatives Choose lean options Meat, poultry, fish, eggs, seeds, nuts, legumes meat, poultry, fish 1 egg = 1 ounce ¼ cup cooked legumes = 1 ounce 1 tablespoon pb = 1 ounce ½ ounce seeds is credited as 1 ounce “meat” Food Pyramid: Food Pyramid 5-7 ounces Meat and meat alternatives Choose lean options This group included: meat, poultry, fish, eggs, seeds, nuts, legumes Food Pyramid: Food Pyramid 5-7 ounces Meat and meat alternatives Choose lean options What counts as 1 ounce? 1 ounce meat, poultry, fish 1 egg 1 tablespoon peanut butter ½ ounce nuts or seeds ¼ cup cooked legumes Food Pyramid: Food Pyramid 5-10 tsp Oils Examples: Corn oil, olive oil, canola oil, peanut oil…… 1 tablespoon mayo = 1 tsp oil 2 tablespoons low-fat salad dressing = 1 tsp oil All are high in calories All are a source of vitamin E and essential fatty acids Food Pyramid: Food Pyramid Solid fats, sweets, (salt) – use sparingly* Butter, hard margarine Cream, sour cream, cream cheese Candy, soda, sugar, honey….. Processed foods with trans fats Prepared foods that are high in salts Goal is maximum 2300 mg salt/day *Maximum # calories from this group given Food Pyramid: Food Pyramid Physical Activity Total 30 minutes moderate – vigorous physical activity daily “New” Food Pyramid: “New” Food Pyramid Strengths: Drawbacks: Food Labels: Food Labels Ingredient list Listed by weight in product (most to least) Serving size Set by gov’t for each food type Not the same as Food Pyramid serving Food Labels: Food Labels Specific nutrition facts Kcal/serving and Kcal from fat Grams fat, % Daily Value (DV) Grams saturated fat, % DV Grams trans fats - 2006 Cholesterol (mg) Sodium (mg and % DV) Food Labels: Food Labels Nutrition Facts, cont’d Grams carbohydrate grams: sugar, starch, and fiber (% DV as well for fiber) Grams protein Vitamin A, %DV Vitamin C, %DV Iron, % DV Calcium, % DV Food Labels: Food Labels Nutritional content compared to Daily Values Daily Values are estimates of the needs of the typical consumer, see page 58 Not the same as RDA – why? Food Labels: Food Labels Nutrition claims and health claims allowed on food labels are highly regulated – see pg 59 Limited regulation of claims on dietary supplements (since 1994) Exchange Lists: Exchange Lists Foods are grouped by proportion of carb, fat, protein Carbohydrate exchange lists Starches, fruits, vegetables, milk, sweets Fat group Butter, oil, bacon, olives, nuts Meat and meat substitutes group 1 ounce = 1 exchange Exchange Lists: Exchange Lists Used by diabetics, Weight Watcher style diets… Strengths: kcal control, moderation, adequacy, balance Drawbacks: Can be complicated at first 1 exchange may not = 1 serving Exchange Lists: Exchange Lists Allowed a certain number of “exchanges” from each group each day, e.g. 9 starch exchanges 4 vegetable 3 fruit 2 milk 6 lean meat 5 fat (do not need to know details of this slide)