03+MYPyramid - Module 3 Nutrition MyPyramid Steps to a...

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Module 3 Nutrition MyPyramid Steps to a Healthier You Delores C.S. James, PhD, RD, LD/N, FASHA, FWMPDG-ADA Associate Professor of Health Education and Behavior
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By the end of the module you will be able to: Describe the relationship between the Dietary Guidelines for Americans and MyPyramid . State the 6 characteristics that are emphasized in MyPyramid . State the recommendations of MyPyramid for each food group.
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MyPyramid Released April 19, 2005. Replaces the Food Guide Pyramid introduced in 1992. It is part of an overall food guidance system that emphasizes the need for a more individualized approach to improving diet and lifestyle.
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MyPyramid and the Dietary Guidelines MyPyramid incorporates recommendations from the 2005 Dietary Guidelines for Americans. The Dietary Guidelines for Americans are for people two years of age and older. MyPyramid was developed to increase awareness of how simple improvements in nutrition, physical activity and lifestyle behavior can improve health.
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One Size Doesn't Fit All MyPyramid takes a personalized approach to healthy eating and physical activity. Individuals can input their age, gender, and activity level and get a personalized eating plan.
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Emphasis of MyPyramid Personalization Gradual improvement Physical Activity Variety Moderation Proportionality
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Personalization Personalization is shown by the person on the steps, the slogan, and the name MyPyramid . Personalized recommendations of the kinds and amounts of food to eat each day are available on the website.
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Gradual Improvement Gradual improvement is encouraged by the slogan: Steps to a Healthier You . It suggests that individuals can benefit from taking small steps to improve their diet and lifestyle each day.
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Physical Activity Represented by the steps and the person climbing them.
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Variety Variety is symbolized by the 6 color bands representing the 5 food groups of the Pyramid and oils. A variety of foods should be eaten from each group. Foods from all groups are needed each.
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Moderation Moderation is represented by the narrowing of each food group from bottom to top. The wider base stands for foods with little or no solid fats or added sugars. The narrower top area stands for foods containing more added sugars and solid fats.
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Proportionality Proportionality is shown by the different widths of the food group bands. For example the fats and oil band (yellow) is much smaller than the others, suggesting it should be eaten in smaller amounts.
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Grains Grain products include food made from wheat, rice, oats, corn, barley, or another cereal grain. Grains are important sources of many
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This note was uploaded on 03/01/2012 for the course HSC 3102 taught by Professor Dr.chaney during the Spring '10 term at University of Florida.

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03+MYPyramid - Module 3 Nutrition MyPyramid Steps to a...

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