This document provides guidelines for designing a healthy diet, including: 1) A philosophy of consuming a variety of foods in moderation and balance. 2) Comparing the nutrient density of foods and the concept of energy density. 3) Describing states of nutritional health like undernutrition and overnutrition. 4) Tools for measuring nutritional state like MyPyramid and the Dietary Guidelines for Americans.

1. Chapter 2 Guidelines for Designing a Healthy Diet Lecture Outline with Animations Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display To run the animations you must be in Slideshow View . Use the buttons on the animation to play, pause, and turn audio/text on or off. Please Note : Once you have used any of the animation functions (such as Play or Pause), you must first click in the blue background before you can advance to the next slide.

4. Comparison of Nutrient Density

5. Nutrient Density Comparator

7. Calories in a Sandwich

8. States of Nutritional Health

14. Measuring Nutritional State

17. Recommendations for Healthy Eating:

19. MyPyramid

27. The Dietary Guidelines Another tool for menu planning

32. Nutrient Standards and Recommendations

34. RDAs AIs DRIs EERs ULs

35. Standards Under the DRI

38. Scientific Research

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

44. Nutrition Facts

46. Anatomy of a Food Label

54. Dietary Supplements