W2 Lecture Notes Planning healthy diets

W2 Lecture Notes Planning healthy diets - Nutrition...

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Nutrition Guidelines: Tools for a Healthful Diet Chapter 2 Nutrition Guidelines Who are “they”? A healthy population is a more productive population Nutrition policy Linking Nutrients, Foods, and Health Continuum of nutritional status Undernutrition Chronic intake is not nutritionally adequate Good health Good food and lifestyle choices Balanced diet Regular exercise Linking Nutrients, Foods, and Health Overnutrition Chronic consumption of more than is necessary for good health Linked to leading causes of deaths in the United States Linking Nutrients, Foods, and Health Choosing a healthful diet Moderation Not taking anything to extremes ___________________ Include a lot of different foods in your diet Balance Choose a variety of foods and eat a moderate amount Dietary Guidelines for Americans (2005) ______________-based advice Promote health; reduce chronic disease risk Recommendations encourage Americans to eat fewer calories, be more active, and make wiser food choices Dietary Guidelines for Americans _____________ nutrients within calorie needs Consume a variety of foods Eat a balanced diet Weight management Maintain weight Prevent gradual weight _______ over time Dietary Guidelines for Americans Physical activity
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Engage in regular physical activity Achieve physical fitness Food groups to encourage Fruits, vegetables, ________ grains, _______-fat milk Dietary Guidelines for Americans Fats Limit total fat, saturated fat, _______ fat, cholesterol Carbohydrates Choose _______-rich fruits, vegetables, and whole grains Limit added ________ Consume sugar- and starch-containing foods and beverages less frequently Dietary Guidelines for Americans Sodium and potassium Consume less than or equal to ____ teaspoon of salt/day Alcoholic beverages If used, do so sensibly and in moderation Dietary Guidelines for Americans Food safety Clean Separate Cook Chill Avoid raw milk and raw milk products Using the
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This note was uploaded on 02/27/2012 for the course NSD 225 taught by Professor Short during the Spring '08 term at Syracuse.

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W2 Lecture Notes Planning healthy diets - Nutrition...

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