nutrition chapter 2

nutrition chapter 2 - BASIC PRINCIPLES FOR HEALTHY EATING...

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Unformatted text preview: BASIC PRINCIPLES FOR HEALTHY EATING VARIETY : Different types of food WITHIN each food group BALANCE : Foods from all food groups 1. Dairy 2. Meat, poultry, fish, beans, eggs, nuts 3. Vegetables 4. Fruits 5. Bread, cereals, rice, pasta MODERATION : Appropriate portion size to allow for variety and balance. ENERGY DENSITY: food energy relative to food weight NUTRIENT DENSITY : specific nutrient provision relative to energy provision DIETARY REFERENCE INTAKES (DRI’S) by Food & Nutrition Board (NAS) Estimated Average Requirements (EAR’s) Recommended Dietary Allowances (RDA’s) Adequate Intakes (AI) Estimated Energy Requirements (EER’s) Tolerable Upper Intake Levels (UL’s) DAILY VALUES (DV’s) By FDA For references on food labels Based on: Reference Daily Intakes (RDI’s) Daily Reference Values (DRV’S) DIETARY GUIDELINES by USDA and DHHS AIM: Healthy weight Physical activity BUILD: Food pyramid Variety of whole grains...
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This note was uploaded on 05/14/2008 for the course NFS 207 taught by Professor Handley during the Spring '08 term at Rhode Island.

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nutrition chapter 2 - BASIC PRINCIPLES FOR HEALTHY EATING...

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