Chapter 2 Dietplanning
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This chapter discusses principles for planning a healthy diet, including adequacy, balance, calorie control, nutrient density, moderation, and variety. It covers dietary guidelines such as choosing a variety of grains, fruits, and vegetables daily. The chapter also discusses food groups, daily food guides, food labels, and provides tips for choosing healthy options from guidelines to groceries.
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Chapter 2 Dietplanning
- 1. Chapter 2: Planning a Healthy Diet BIOL310- Nutrition
- 10. Daily Food Guide
- 11. Daily Food Guide
- 12. Daily Food Guide
- 16. Daily Food Guide
- 24. Food Labels
- 26. Food Labels
- 27. A World Tour
- 28. A World Tour
Editor's Notes
- Foods generally highest in nutrient density (good first choice) Foods moderate in nutrient density (reasonable 2 nd choice) Foods lowest in nutrient density (limit selections)
- Veggies-3 to 5 servings per day Serving=1/2 c cooked or raw veggies, 1 c. leafy raw veggies, 1/2c cooked legumes (aka beans); 3/4c vegetable juice (oh the V8)
- Fruits: 2 to 4 serving per day Serving=Typical portion (such as 1 med. Apple, banana or orange, ½ grapefruit, 1 melon wedge); ¾ cup of juice; 1/2c berries; 1/2c diced cooked or canned fruit; 1/4c dried fruit
- Meats, Poultry, Fish and Alternatives: 2 to 3 Servings per day Servings=2 to 3 of lean cooked meat, poultry, or fish Count 1 egg 1/2c legumes (beans) 4oz tofu 1/3c nuts or seeds or 2 tbs peanut butter
- Dairy-Milk Cheese, and Yogurt: 2 servings per day Serving=1c Milk or yogurt 2 oz process cheese food 1 ½ oz cheese
- Fats, Sweets, and Alcoholic Beverages Sparingly (kclaories)
- Add food label images
- Food Label Health Claims