![Good Nutrition ,[object Object],[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Recomendados
Más contenido relacionado
La actualidad más candente
La actualidad más candente (20)
Similar a Nutrition of Superfoods
Similar a Nutrition of Superfoods (20)
Más de Mark Klingman
Más de Mark Klingman (20)
Último
Último (20)
Nutrition of Superfoods
- 1. Nutrition of Superfoods Paula Inserra, Ph.D. , RD Debra S. Jones, MPH
- 4. Types of Nutrients Carbohydrates Fats Proteins Vitamins Minerals Water
Notas del editor
- The why what and how of nutrition: Why should I care about nutrition? Because nutrients react with body tissue adding and subtracting a little each day. This changes the foundation of each of our health.
- What are the nutrients in food? The foods we choose have a cumulative effect on the body. As the body renews itself continuously, it replaces old tissue with new. It can also add a little fat if we consume more calories than we need or subtract a little if we consume fewer calories than we need. The best food for you is the foods that support the growth and maintenance of strong muscles and bones, healthy skin and enough blood to cleanses and nourish all parts of your body. That is food that provides sufficient nutrients.
- Nutrition profoundly effects health. Food choices influences your long-term health prospects. Only two life-style habits are more influential – smoking and other tobacco use, and excessive alcohol drinking. Poor health is reflective of a poor diet in several diseases that are chronic in nature such as: Heart disease, diabetes, some cancers Dental disease and adult bone loss. The next slide will show how the leading causes of death in the United States are nutrition related.
- On Tuesday, April 19, 2005 the USDA released its new food guidance system based on the 2005 Dietary Guidelines for Americans. Out with the old Food Guide Pyramid (FGP). In with the new “MyPyramid: Steps to A Healthier You.” For over a year, we nutrition educators waited impatiently for the new food guidance system, which was being developed behind closed doors at the USDA Center for Nutrition Policy and Promotion. What would the new food guide look like? Nobody followed the old FGP because it was too general, too unrealistic. Would the new approach truly help people put the 2005 Dietary Guidelines for Americans into practice? Would this really help solve the growing problems of obesity and poor nutrition and fitness?