Chapter 2 Planning a Healthy Diet Standard 1. Vocabulary NO TALKING!!! Use Nutrition and Wellness...
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Transcript of Chapter 2 Planning a Healthy Diet Standard 1. Vocabulary NO TALKING!!! Use Nutrition and Wellness...
![Page 1: Chapter 2 Planning a Healthy Diet Standard 1. Vocabulary NO TALKING!!! Use Nutrition and Wellness for Life Balance Diet-(Answer in your own words) Daily.](https://reader036.fdocuments.us/reader036/viewer/2022062802/56649e975503460f94b9a592/html5/thumbnails/1.jpg)
Chapter 2
Planning a Healthy DietStandard 1
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VocabularyNO TALKING!!!
Use Nutrition and Wellness for Life• Balance Diet-(Answer in your own words)• Daily values• Dietary guidelines for Americans• Dietary Reference Intakes• Food taboo• Lactose intolerance• Legume• My Plate• Vegetarianism
Hold on to these until next Friday
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Objectives
• Define a balanced diet• List the US Dietary Guidelines for
Americans and explain reasons for each• Identify food groups and their
placement on MyPyramid• Describe information commonly found
on food labels• List some food customs from various
cultural groups
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Balanced diet
• Includes all essential nutrients (all 40 and they only come from food) in appropriate amounts
• Preserves and promotes good health
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Dietary Guidelines for Americans
• Key recommendations:• Adequate nutrients within caloric needs-Consume only nutrient dense foods• Weight management-balance calories consumed with calories
expended• Physical Activity-to prevent chronic disease, manage body
weight, prevent weight gain, and sustain weight loss
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Dietary Guidelines for Americans
• Key recommendations-Food groups to encourage
-consume a variety of fruits and vegetable-consume ½ of grains from whole grains-consume fish, nuts, and vegetable oils as a source of fat-omega 3’s
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Dietary Guidelines for Americans
• Key recommendations:• Fats
-Have total fat intake between 20-35% of calories-Limit saturated fat and trans-fatty acids-Consume less than 300mg of cholesterol per day
• Carbohydrates-consume fiber rich fruits, vegetables, and whole grains-limit food with added sugars
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Dietary Guidelines for Americans
• Key recommendation-sodium and potassium
-consume less than 2,300mg of sodium per day
-consume less than 4,700mg per day of potassium
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Dietary Guidelines for Americans
• Key recommendations-Food safety
-wash hands when handling food-wash, store, cook, and chill
foods properly-avoid foods more likely to be
contaminated
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MyPyramid
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MyPyramid
• Grains 6 ounces-bread, cereal, rice, and pasta
• Vegetable group 2.5 cups• Fruit group 2 cups• Dairy 3 cups• Meat, poultry, beans 5.5 ounces• Fats, oils and sweets in moderation
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Menu Planning with MyPyramid
• Poached Egg (1) • Whole Wheat Toast (1 slice) • Cantaloupe (¼ melon) • Fat Free Milk (1 cup) • Whole Grain Bagel (2 ounces)• Lowfat Strawberry Yogurt (1 cup)• Tomato Stuffed with Lowfat Tuna• Salad (¼ cup)• Rye Crackers (5-7 each)• Iced Tea• Grapes (16 each)• Celery Sticks (½ cup ) with Lowfat Dip• Broiled Chicken Breast (3 ½ ounces)• Brown Rice (½ cup)• Glazed Carrots (½ cup)• Romaine Lettuce (1 cup) with Dressing• Fat Free Milk (1 cup)• Fruit Salad (½ cup)• Popcorn (3 cups)
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MyPyramid
• Takes guidance from Dietary Guidelines for Americans 2005
• Calorie level is individually determined
• Recommendations for each group depend on caloric needs
• Encourages physical activity
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Food labeling
• Mandatory labeling for nearly all processed foods started in May 1994-result of Nutrition Labeling and Education Act
• Primary objective-ensure labels on most foods provide consistent nutrition information
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Food Labeling
• Governed by the FDA-Food and Drug Administration-sets health claims-determines serving sizes-standardizes descriptive terms
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Food Labeling: Nutrition Facts Required
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Food Customs
• Food habits may be based on nationality, culture, and religion
• Foods available in certain area may be flavored for economic reasons
• Economic status and social status contribute to food habits
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Cultural Influences on Food
• The most widely eaten food item is rice
• Many foods are determined due to religion and availability
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Food Patterns Based on Religion or Philosophy
• Jewish- Orthodox Jews always follow dietary
laws- Kosher foods
-must be prepared according to dietary laws
Dietary Laws- no birds of prey, flesh of animals with cloven hooves, leavened bread during Passover
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Food Patterns Based on Religion or Philosophy
• Roman Catholic-Meat not allowed on Ash Wednesday, Good Friday, and Fridays during Lent
• Islamic-Muslims
-pork and alcohol are prohibited-other meat must be slaughtered by
specific laws-during Ramadan, no one eats or drinks
during daylight
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Other Food Patterns
• Vegetarians• Lacto-ovo– Use dairy products and eggs, but no meat,
poultry or fish– Lacto-vegetarians
-use dairy products, but no meat, poultry or fish
-vegans-avoid all animal foods
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Intolerances
• Intolerances to foods due to a lack of enzymes that digest certain foods not allergies
• Lactose Intolerance- inability to digest the sugar in milk due to the lack of the enzyme lactase