Lecture03

Lecture03 - 1 Lecture 3 Diet and Disease Four of the ten...

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Lecture 3 Diet and Disease Four of the ten leading causes of death (Table 1-5) in the U.S have relationships with diet. For another way of viewing the situation, see the ppt slide of the Journal of American Medical Association article, March 10, 2004 The view here is of modifiable behavioral risk factors that are leading causes of mortality in the United States. Chapter 2 - Planning a Healthy Diet Principles and Guidelines Adequacy Balance Nutrient density * - a measurement of the nutrients a food provides relative to the energy it provides Moderation Dietary Guidelines for Americans – 2005 ●Adequate nutrients within energy needs ●Weight management ●Physical activity ●Food groups to encourage ●Limit fat in the diet ●Carbohydrates – avoid high-starch foods ●Low sodium intake/high potassium intake ●Alcoholic beverages – in moderation ●Food safety –cook food properly to avoid microbial contamination USDA Food Guide 2005 Dietary Guidelines for Americans – 2005 These guidelines give science-based advice on food and physical activity choices for health. http://www.mypyramid.gov/guidelines/index.html 1
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What is a "Healthy Diet"? The Dietary Guidelines describe a
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Lecture03 - 1 Lecture 3 Diet and Disease Four of the ten...

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