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SMHM 2 Nutrition Policy

SMHM 2 Nutrition Policy - Introduction .S. .Inreality,...

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NUTRITION POLICY AND RECOMMENDATIONS Introduction Two out of five people living in the U.S. believe that a healthy diet is impossible without giving up favorite foods. In reality, healthy eating habits are achieved with moderation, balance, and variety. Moderation is demonstrated by choosing smaller portions of foods that are high in fat, sugar, salt, and energy. Balance is achieved by choosing from the five major foods groups each day. Your diet displays variety when you choose different foods within each food group. Phytochemicals are substances found in foods that contribute to a reduced risk of chronic disease. Following the precepts of moderation, balance, and variety ensures adequate consumption of beneficial phytochemicals. Functional foods are those that contain phytochemicals. An example of a functional food is an onion , which contains flavonoids and organosulfur compounds. Flavonoids are thought to reduce cancer risk, and organosulfur compounds act as anti­inflammatory agents. Food labels are useful sources of information on what is contained in packaged foods. The appearance and information on food labels and Nutrition Facts Labels is regulated by the US Food and Drug Administration. The ingredient list on a food label lists each ingredient in descending order of contribution with the ingredient contributing the largest amount listed first. People with food allergies use ingredient labels to determine if any substance is present that they wish to avoid. Information from a Nutrition Facts Labels is useful if you wish to moderate consumption of certain nutrients such as fat, sodium, and energy, or enhance consumption of others and you can calculate the contribution of each energy nutrient by remembering that carbohydrate and protein have four Calories per gram and fat has nine. The DietaryGuidelinesforAmericans (DGA) help you develop healthy eating habits that reduce your risk of chronic disease. DGA goals include achieving adequate nutrients within Caloric needs, weight management, physical activity, consumption of key food groups, thoughtful selection of carbohydrate food sources, awareness of sodium and potassium intake, moderate alcohol consumption, and safe food handling. TheFood GuidePyramid ( FGP) symbolizes a personal approach to healthy eating and physical activity. HealthyPeople2010 is an agenda for nationwide health efforts.
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Learning Objectives Recognize that a healthy diet includes desirable foods Define moderation, balance, and variety in eating habits and food choices Propose eating habits that include functional foods and phytochemicals Read and analyze a food ingredient label State the rationale for reviewing an ingredient label List the nutrients that appear on a Nutrition Facts Label Use Nutrition Facts Labels to build a healthy diet Demonstrate ability to calculate caloric content of foods containing energy
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SMHM 2 Nutrition Policy - Introduction .S. .Inreality,...

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