Personal Nutrention 2
Personal Nutrention 2 HND 101
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This 2 page Class Notes was uploaded by Alexis Notetaker on Sunday February 14, 2016. The Class Notes belongs to HND 101 at Southern Illinois University Carbondale taught by Afroza Hasin in Spring 2016. Since its upload, it has received 66 views. For similar materials see Personal Nutrition in Health Sciences at Southern Illinois University Carbondale.
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Date Created: 02/14/16
HND 2 Tuesday, January 26, 201612:55 PM What is a healthful diet? (How do we know?) • ABC's of Healthful Eating ○ Adequate diet ○ Balanced diet ○ Calorie control Nutrients in moderation Variety of foods • Adequate diet provides… ○ Essential nutrients ○ Fiber ○ Calorie … in amount sufficient to maintain health • Balance ○ Input v. Output • Causes of Death- 2000 1. Heart Disease 2. Cancers 3. Strokes 4. Lung Disease 5. Unintentional injures 6. Flu 7. Diabetes 8. HIV 9. Suicide 10. Chronic Liver disease • ~ the ones in blue are now the top four causes of death • Calorie control ○ Size matters • Nutrition and Health Promotion 1. Healthy People 2020 2. My pyramid and Choose MyPlate 3. Read the labels 4. Choose nutrients dense foods 5. Dietary Guidelines for Americans 2015 • Make sure to know: Make sure to know just the serving size for each food group. • Daily Value ○ Based on intake of 2000 calories/day ○ Set adequacy standards for nutrients ○ Set moderation standards for nutrients that should be limited(fat, sugar, salt, cholesterol) • Listed in descending order of predominance by weight ○ (the first ingredient that is listed is the main one used in the product) • Nutrient density: • The Guidelines ○ Follow a healthy eating pattern across the lifespan.(All foods and drinks matter)] ○ Focus on variety, nutrient density, and amount ○ Limit calories from added sugars and saturated fats and reduce sodium in take 1. Adequate nutrients within calorie needs 1. Adequate nutrients within calorie needs ○ Nutrient dense choices 2. Weight management 3. Physical activity • Moderate intensity 4. Foods Groups to encourage 5. Fat • Total fat 20-35% 6. Carbohydrates • Whole grains, fiber rich 7. Sodium and Potassium 8. Alcohol 1. Women <1 drink/day 2. Men <2 drinks/day 9. Food safety 1. Handling, preparing
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