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Understanding Nutrition
12th Edition
• Class 1
• Overview of Nutrition
• Planning a Healthy Diet
Textbook
Chapters
Beginni...
Why we make our Food Choices
Try other ethnic foods
Choose healthful foods
Nutrition in Foods
Grams into Calories
Nutrition Research Studies
Epidemiological studies
large populations
Research reports
Dietary Reference Intakes
R D A R D V
U L
Nutrition Assessments
Healthy People 2020
Leading Causes of Death in U.S.
Nutrition Resources
Red Flags of Concern
Planning a Healthy Diet
Adequate and Balanced
Adequate Nutrients
Vitamins
Minerals
Fiber
Adequate Calories
• Proteins
• Lipids
• Carbohydrates
A Balanced Diet
At each meal
Protein
Lipids
Carbs
Nutrient Dense Foods
Balanced Meal Planning
At each meal: protein
protein Lipids Fruits
fruit or vegetable
lipids fruit or vegetable
The Dietary Guidelines for Americans
More Dietary Guidelines for Americans
The U S D A Food Guide
The USDA Food Guide
Recommended Serving Sizes for various calories
Some Daily Calorie Needs
Recommended kinds of vegetables
each week
My Plate should look like
Whole Wheat
Wheat Bran Wheat vs. White
Whole Wheat vs. Multi-Grain and Whole Grain
Sample Menus
Greek Salad
Food Labels
List of Ingredients Nutrition Facts Panel
Personal Daily Values
Carbohydrates 60% of calories
Protein 20% of calories
Lipids 20% of calories
Nutrient Claims
• Lite or light
Healthy
Free
Low cholesterol
Health Claims
Making Healthy Choices
Healthful Meals > A Variety of Nutrient Dense Foods
Understanding nutrition class_1
Understanding nutrition class_1
Understanding nutrition class_1
Understanding nutrition class_1
Understanding nutrition class_1
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Understanding nutrition class_1

  1. 1. Understanding Nutrition 12th Edition • Class 1 • Overview of Nutrition • Planning a Healthy Diet Textbook Chapters Beginning Sections Endings Highlight Nutrition on the Net References Appendix F and H Inside Covers: RDA BMI RDV Nutrition as a Science Biochemistry Basic - New Overview of Nutrition Nutrition is: Foods that prevent Foods that promote
  2. 2. Why we make our Food Choices
  3. 3. Try other ethnic foods
  4. 4. Choose healthful foods
  5. 5. Nutrition in Foods
  6. 6. Grams into Calories
  7. 7. Nutrition Research Studies
  8. 8. Epidemiological studies large populations
  9. 9. Research reports
  10. 10. Dietary Reference Intakes R D A R D V U L
  11. 11. Nutrition Assessments
  12. 12. Healthy People 2020
  13. 13. Leading Causes of Death in U.S.
  14. 14. Nutrition Resources
  15. 15. Red Flags of Concern
  16. 16. Planning a Healthy Diet
  17. 17. Adequate and Balanced Adequate Nutrients Vitamins Minerals Fiber Adequate Calories • Proteins • Lipids • Carbohydrates
  18. 18. A Balanced Diet At each meal Protein Lipids Carbs Nutrient Dense Foods
  19. 19. Balanced Meal Planning At each meal: protein protein Lipids Fruits fruit or vegetable lipids fruit or vegetable
  20. 20. The Dietary Guidelines for Americans
  21. 21. More Dietary Guidelines for Americans
  22. 22. The U S D A Food Guide
  23. 23. The USDA Food Guide
  24. 24. Recommended Serving Sizes for various calories
  25. 25. Some Daily Calorie Needs
  26. 26. Recommended kinds of vegetables each week
  27. 27. My Plate should look like
  28. 28. Whole Wheat Wheat Bran Wheat vs. White
  29. 29. Whole Wheat vs. Multi-Grain and Whole Grain
  30. 30. Sample Menus
  31. 31. Greek Salad
  32. 32. Food Labels List of Ingredients Nutrition Facts Panel
  33. 33. Personal Daily Values Carbohydrates 60% of calories Protein 20% of calories Lipids 20% of calories
  34. 34. Nutrient Claims • Lite or light Healthy Free Low cholesterol
  35. 35. Health Claims
  36. 36. Making Healthy Choices
  37. 37. Healthful Meals > A Variety of Nutrient Dense Foods

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