The document discusses principles and guidelines for planning a healthy diet, including adequacy, balance, nutrient density, moderation, and variety. It describes USDA Food Patterns which recommend daily amounts from five major food groups and discretionary calories. Food labels are discussed as an important tool for following dietary guidelines, with explanations of serving sizes, ingredients lists, nutrition facts, and nutrient claims. Overall the document provides information on translating dietary guidelines into a practical grocery shopping and meal planning approach.
2. Principles and GuidelinesPrinciples and Guidelines
• Adequacy
• Sufficient energy
• Adequate nutrients for healthy people
• Balance
• Enough but not too much
• kCalorie (energy) control
• Energy in = energy out
• High nutrient density foods
3. Principles and GuidelinesPrinciples and Guidelines
• Nutrient density
• The most nutrients for the fewest calories
• Low-nutrient density foods
• Moderation
• Food selections – low in fat & added sugars
• Variety
• Among and within food groups
• Benefits of a varied diet
5. Principles and GuidelinesPrinciples and Guidelines
• Dietary Guidelines for Americans
• Evidence-based advice
• Attain and maintain a healthy weight
• Reduce risk of chronic disease
• Promote overall health
• Reviewed and revised every five years
6. Principles and Guidelines
• Dietary Guidelines for Americans
• Four major topic areas
• Balancing kcalories to manage weight
• Foods and food components to reduce
• Foods and nutrients to increase
• Building healthy eating patterns
7. Diet-Planning GuidesDiet-Planning Guides
• Need tools and knowledge to plan an ideal
diet
• USDA Food Patterns
• Five major food groups
• Fruits, vegetables, grains, protein foods, milk
and milk products
• Recommended daily amounts for each group
• Daily selection from each group
13. Diet-Planning GuidesDiet-Planning Guides
• USDA Food Patterns
• Notable nutrients
• Key nutrients of each food group
• Allows for flexibility in diet plan
• Greater encouragement of some food groups
• Nutrient-dense choices
• Discretionary kcalorie allowance
• Kcalories supplied versus those needed
• Added sugars and fats
20. Diet-Planning GuidesDiet-Planning Guides
• Putting the plan into action
• Familiarize yourself with each food group
• From guidelines to groceries
• Consider foods you enjoy
• Make improvements little by little
• Processed foods
• Disadvantages
• Advantages
25. Food LabelsFood Labels
• Reasons for food label use
• Product not required to have food labels
• Voluntary use of labels
• Restaurant food labeling
• Portion sizes
27. Food LabelsFood Labels
• Ingredient list
• Listing of all ingredients
• Descending order of predominance by weight
• Serving sizes
• Food and Drug Administration (FDA) role
• Adjust calculations according to amount
consumed
• Sizes listed vs. USDA Food Pattern sizes
28. Food LabelsFood Labels
• Nutrition Facts
• Quantities and Daily Values
• Required information
• Total food energy; food energy from fat
• Total fat; saturated fat; trans fat; cholesterol
• Sodium
• Total carbohydrate; dietary fiber; sugars
• Protein
• Vitamins A & C; iron; calcium
29. Food LabelsFood Labels
• Daily Values
• Expressed as percentage
• Relationship to health
• “Ballpark” estimate of contribution to total diet
• Based on 2000 kcalories per day
• Nutrient claims
• Meet FDA definitions
31. Food LabelsFood Labels
• Nutrient claims
• Meet FDA definitions
• Nutrient claims
• Health claims
• Need for scientific evidence
• FDA report card
• Structure-function claims
• Made without FDA approval