2. Principles and GuidelinesPrinciples 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 GuidelinesPrinciples 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
5. Principles and GuidelinesPrinciples and Guidelines
• Dietary Guidelines for Americans
• Evidence-based advice
• Attain and maintain a healthy weight
• Reduce risk of chronic disease
• Promote overall health
• Reviewed and revised every five years
6. Principles and Guidelines
• Dietary Guidelines for Americans
• Four major topic areas
• Balancing kcalories to manage weight
• Foods and food components to reduce
• Foods and nutrients to increase
• Building healthy eating patterns
7. Diet-Planning GuidesDiet-Planning Guides
• Need tools and knowledge to plan an ideal
diet
• USDA Food Patterns
• Five major food groups
• Fruits, vegetables, grains, protein foods, milk
and milk products
• Recommended daily amounts for each group
• Daily selection from each group
13. Diet-Planning GuidesDiet-Planning Guides
• USDA Food Patterns
• Notable nutrients
• Key nutrients of each food group
• Allows for flexibility in diet plan
• Greater encouragement of some food groups
• Nutrient-dense choices
• Discretionary kcalorie allowance
• Kcalories supplied versus those needed
• Added sugars and fats
20. Diet-Planning GuidesDiet-Planning Guides
• Putting the plan into action
• Familiarize yourself with each food group
• From guidelines to groceries
• Consider foods you enjoy
• Make improvements little by little
• Processed foods
• Disadvantages
• Advantages
25. Food LabelsFood Labels
• Reasons for food label use
• Product not required to have food labels
• Voluntary use of labels
• Restaurant food labeling
• Portion sizes
27. Food LabelsFood Labels
• Ingredient list
• 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 Pattern sizes
28. Food LabelsFood 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
29. Food LabelsFood Labels
• Daily Values
• Expressed as percentage
• Relationship to health
• “Ballpark” estimate of contribution to total diet
• Based on 2000 kcalories per day
• Nutrient claims
• Meet FDA definitions
31. Food LabelsFood Labels
• Nutrient claims
• Meet FDA definitions
• Nutrient claims
• Health claims
• Need for scientific evidence
• FDA report card
• Structure-function claims
• Made without FDA approval
39. Vegetarian DietsVegetarian 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
40. Health Benefits of VegetarianHealth Benefits of Vegetarian
DietsDiets
• Vegetarian lifestyle factors
• Obesity
• Lower and healthier body weight
• Diabetes
• Hypertension
• Heart disease
• Plant-based diets and tofu
• Cancer
• Other diseases
41. Vegetarian Diet PlanningVegetarian Diet Planning
• Task
• Use variety of foods within an energy
allowance that maintains a healthy body
weight
• USDA Food Patterns
• MyPlate
• Nutrient intakes
42. Vegetarian Diet PlanningVegetarian Diet Planning
• Protein
• Sources
• Requirements
• Meat replacements
• Iron
• RDA is higher
• Absorption
• Zinc
• Calcium
• Food choices
• Vitamin B12
• Only in animal-
derived foods
• Vitamin D
• Omega-3 fatty acids
44. Healthy Food ChoicesHealthy Food Choices
• Vegetarian diets
• 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