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Unformatted text preview: LESSON 6 Dietary Guidelines for Americans INTRODUCTION Feel better today. Stay healthy for tomorrow. Why does it matter what I eat as long as I'm not hungry? The answer is that the food and physical activity choices you make every day affect your health—how you feel today, how you will feel tomorrow, and how you will feel in the future. You may be eating plenty of food, but not eating the right foods that give your body the nutrients you need to be healthy. You may not be getting enough physical activity to stay fit and burn extra calories. Eating right and being physically active aren't just a "diet" or a "program"—they are keys to a healthy lifestyle. With healthful habits, you may feel better today as well as reduce your risk of many chronic diseases such as heart disease, diabetes, osteoporosis, and certain cancers, and increase your chances for a longer life. The sooner you start the better for you, your family, and your future. The science-based advice of the Dietary Guidelines for Americans, 2005 in this chapter highlights how to: • Make smart choices from every food group. • Get the most nutrition out of your calories. • Make safe food choices. LESSON OUTCOMES 1 Identify a healthy eating plan using the Dietary Guidelines for Americans and the USDA Food Guide, the benefits of following current recommendations, and how this compares to the typical American diet. 2 Identify nutrient rich foods including a variety of fruits and vegetables, lean protein choices, whole grains, food sources of calcium, and foods that are not nutrient rich which have added sugars, saturated fat, and trans fat. 3 Identify the need for and safety of dietary supplements. 4 Read and use nutrition labels. 5 Describe practices for handling foods safely. KEY TERMS • Nutrients : Components of food required for the functioning of the body. They provide energy and building materials, maintain or repair the body, and support growth. Nutrients include water, carbohydrates, fat, protein, vitamins and minerals. • Calorie : A unit of energy. It food it refers to the amount of energy provided. For physical activity it refers to the amount of energy expended. • Dry beans : Legumes such as beans, peas, and lentils. They provide protein, fiber, vitamins, and minerals to the diet. • Whole grain : Grain milled in its entirety, except for the hull. Not a refined grain, which has the bran and germ removed. • Fiber : The indigestible part of plant foods. Fibers are not digested by human digestive enzymes but may be metabolized by bacteria in the intestines. • Daily Value : Nutrient standards based on a 2000-calorie diet that are printed on food labels. • Carotenoids : A group of pigments in foods that are light yellow to reddish orange and are chemical relatives to beta-carotene. Many have some vitamin A activity....
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This note was uploaded on 10/17/2011 for the course HEALTH 100 taught by Professor Fugal during the Fall '09 term at BYU.
- Fall '09