Guidelines for Designing a Healthy Diet
Guidelines for Designing a Healthy Diet ntri 2000
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This 2 page Class Notes was uploaded by Myrissa Webb on Thursday August 25, 2016. The Class Notes belongs to ntri 2000 at Auburn University taught by Dr. Kevin W Huggins in Fall 2016. Since its upload, it has received 12 views.
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Date Created: 08/25/16
Guidelines for Designing a Healthy Diet Philosophy that works "Consume a variety of foods balanced by a moderate intake of each food" Control how much you eat Pay attention to what you eat Stay physically active A Healthful Diet is varied 1 Variety Eating many different food from within any given food group 2 Balance Provides the correct proportion of nutrients and calories Select food from all of the food groups Focus on nutrient-dense food Nutrient Density: Focuses on nutrient content. Amount of nutrients/calories in food. Low nutrient density = "Empty Calories" 3 Moderation Portion control Don’t over consume a specific nutrient Energy Density: Comparison of kcal content with the weight of the food. Eat less energy dense food. 4 Adequacy Provides enough of the energy, essential nutrients, and fiber Malnutrition Any condition caused by deficiency (undernutrition) or excess (over nutrition) of nutrition Dietary Guidelines for Americans Created to promote optimal nutrient intake and diet composure Reduce the risk of chronic diseases Intended for healthy children (>2 years) and adults Foods and Food Components to Reduce Sodium SoFAS (Solid Fats and Added Sugar) Refined Grains Foods/Nutrients to increase Fruits Vegetables Whole Grains Dairy Lean meats, eggs, nuts, plant oils MYPLATE Balance calories Enjoy your food Avoid oversized portions Make half your plate fruit and veggies Make at least half your grains whole Switch to fat free or low-fat milk Reduce Sodium Drink water instead of sugary drinks