Ch 2 diet slides (color).

Ch 2 diet slides - Chapter 2 Planning a Healthy Diet Diet Planning Principles •  •  •  •  Adequacy Balance Variety Moderation

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1 Chapter 2 Planning a Healthy Diet Diet Planning Principles • Adequacy • Balance • Variety • Moderation Nutrient Density
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2 Diet Planning Guides Physical Activity Moderation Personalization Variety / Balance Adequacy Breads and Cereals Whole grains cereals / breads brown rice popcorn Refined grains cereals / breads enriched flours white rice
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3 Vegetables Green vegetables Orange / red / purple vegetables White vegetables Starchy vegetables Fresh / canned / frozen / dried / juice Fruits Fresh / canned / frozen / dried / juice • citrus grapes / berries pineapple pomes /drupes bananas Meats and Beans Beef / Lamb / Pork Poultry Fish Eggs • Beans (legumes) • Nuts / Seeds
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4 Milk Milk (low-fat) Yogurt Pudding Ice cream Cheeses Oils Vegetable /seed oils Butter / margarine Shortening Lard Beef Tallow Chicken Fat Discretionary Calories • Pastries • Cookies • Doughnuts • Candy • Soft Drinks • Sugar • Honey • Beer, Wine, Liquor • Oils / fats
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This note was uploaded on 09/15/2010 for the course NTR 306 taught by Professor Meadows during the Fall '08 term at University of Texas at Austin.

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Ch 2 diet slides - Chapter 2 Planning a Healthy Diet Diet Planning Principles •  •  •  •  Adequacy Balance Variety Moderation

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