1. Chapter 2 Lecture Outline Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display

4. Comparison of Nutrient Density

6. States of Nutritional Health

12. Measuring Nutritional State

15. Guidelines For Planning Healthy Diets:

22. Number of Calories 18 tsp 12 tsp 6 tsp Total sugar 93 73 53 Total fat 7 6 5 Meat 2-3 2-3 2-3 Milk 4 3 2 Fruit 5 4 3 Veg 11 9 6 Bread 2800 kcal 2200 kcal 1600 kcal Energy

25. The Dietary Guidelines Another tool for menu planning

33. Nutrient Standards and Recommendations

35. RDAs AIs DRIs EERs ULs

36. Standards Under the DRI

39. Scientific Research

44. DRV for 2000 kcal 3500 mg Potassium < 2400 mg Sodium 25 g Fiber 300 g Carbohydrate < 300 mg Cholesterol 50 g Protein < 20 g Saturated Fat < 65 g Fat DRV 2000 kcal Food Component

45. Nutrition Facts

54. Dietary Supplements