General diet guideline for lactation
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This general diet guideline for lactation recommends mothers consume 3-4 servings of milk or cheese per day, 2-3 servings of meat, poultry, fish or eggs daily, 3-4 servings of fruit, 4-5 servings of vegetables, and 9-11 servings of grains to support healthy milk production and infant nutrition. Key foods to focus on include 8 ounces of milk or yogurt, 2-3 ounces of meat or beans, 6 ounces of fruit or vegetable juice, and 1 small roll or half cup of cooked grains.
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NUTRITION___EXERCISE_DURING_PREGNANCY.ppt
The document discusses nutrition and exercise during pregnancy. It recommends that women prepare their bodies for pregnancy through diet in the two years prior. During pregnancy, women should gain 25-30 pounds total, with most weight gain occurring in the second and third trimesters. The document provides food group recommendations and sample menus. It stresses the importance of a balanced diet to support the health of both mother and baby. Light exercise like stretches and pelvic tilts are recommended to relieve discomfort and prepare for labor.
NUTRITION___EXERCISE_DURING_PREGNANCY.ppt
The document discusses nutrition and exercise during pregnancy. It recommends that women prepare their bodies for pregnancy through diet in the two years prior. During pregnancy, women should gain 25-30 pounds total, with most weight gain occurring in the second and third trimesters. The document provides dietary guidelines including recommended daily servings from food groups and lists foods to eat and avoid. It also stresses the importance of exercise during pregnancy for benefits like reduced fatigue, improved circulation, and preparation for labor.
The Food Pyramid
The document provides information about the USDA Food Pyramid, including recommendations for daily intake of grains, vegetables, fruits, milk, meat and beans, and oils according to age and sex. It defines each food group and provides examples. It also includes common questions and answers about each food group.
Biggest loser-1-week-diet-plan
losing weight is very easy now a days only you need a commitment to your self then you can do this. every diet is made on the basis of calories if you need to lose weight you should take less calories. e.g your body need is 2000 calories per day so the best way to lose weight is take half of the calories ( 1000 calories ). then after a day or two take 600 calories in this way you'll lose up to 8 kgs per week. 8 kgs is a big thing you lose in a week. but the only thing to remember is take upto 300 calories in breakfast and the take remaining 300 in whole day so the first 300 calories of breakfast will burn easily upto 12 pm. the doctors says burn all the calories you take in a day.
Healingfoods
This document provides recipes for 10 healing foods: blueberries, garlic, mushrooms, oats, ginger, dark chocolate, flaxseeds, kale, turmeric, and green tea. Each recipe highlights the key health benefits of the featured ingredient and includes a list of ingredients and instructions to make the dish. The dishes include blueberry muffins, garlic soup, mushroom ravioli, buttermilk pancakes with oats, a potato spinach masala with ginger, dark chocolate truffles, whole wheat bread with flaxseeds, a pasta dish with kale, and a chickpea tagine with turmeric.
One grain at a time 9 14-12 tv
A chef from Whole Foods Market demonstrated how to use various whole grains like brown rice, wheat berries, and pearled barley in meals. She shared recipes for breakfast porridge made with brown rice, a wheat berry and apricot salad, and a barley pilaf. Whole grains provide more fiber and nutrients than processed grains and have a nutty taste and chewy texture. The chef provided tips for incorporating more whole grains into meals easily.
Feb2011newsletter
This document provides recipes for two dishes: a whole-wheat mac 'n cheese and a cranberry maple oatmeal. The whole-wheat mac 'n cheese recipe calls for ingredients like butter, flour, milk, chicken stock, cheddar cheese, Dijon mustard, whole wheat pasta and cauliflower. The instructions are to make a cheese sauce and toss it with the pasta and cauliflower. The cranberry maple oatmeal recipe lists ingredients like milk, oats, dried cranberries, maple syrup. The instructions are to bring the milk to a boil, stir in the other ingredients, cook for the recommended time, and serve. The document also discusses the nutritional benefits of whole grains compared to refined grains.
MyPlate PlanFind your Healthy Eating StyleUnited States
MyPlate Plan
Find your Healthy Eating Style
United States Department of Agriculture
Drink and eat less sodium, saturated fat, and added sugars. Limit:
• Sodium to 2,300 milligrams a day.
• Saturated fat to 27 grams a day.
• Added sugars to 60 grams a day.
3 cups
Vary your veggies
Choose a variety of colorful
fresh, frozen, and canned
vegetables—make sure to
include dark green, red, and
orange choices.
Vegetables
3 cups
Move to low-fat or
fat-free milk or yogurt
Choose fat-free milk, yogurt,
and soy beverages (soy milk)
to cut back on your saturated
fat.
Dairy
2 cups
Focus on whole fruits
Focus on whole fruits that
are fresh, frozen, canned, or
dried.
Fruits
6 1/2 ounces
Vary your protein
routine
Mix up your protein foods
to include seafood, beans
and peas, unsalted nuts and
seeds, soy products, eggs,
and lean meats and poultry.
Protein
8 ounces
Make half your grains
whole grains
Find whole-grain foods by
reading the Nutrition Facts
label and ingredients list.
Grains
Be active your way: Children 6 to 17 years old should move 60 minutes every day. Adults should be physically active at least 2 1/2 hours per week.
Everything you eat and drink matters. Find your healthy eating style that reflects your preferences, culture, traditions,
and budget—and maintain it for a lifetime! The right mix can help you be healthier now and into the future. The key is
choosing a variety of foods and beverages from each food group—and making sure that each choice is limited in
saturated fat, sodium, and added sugars. Start with small changes—“MyWins”—to make healthier choices you can enjoy.
Food Group Amounts for 2,400 Calories a Day
Limit
Food group targets for a 2,400 calorie* pattern are:
2 cups
1 cup of fruits counts as
• 1 cup raw or cooked fruit; or
• 1/2 cup dried fruit; or
• 1 cup 100% fruit juice.
3 cups
1 cup vegetables counts as
• 1 cup raw or cooked vegetables; or
• 2 cups leafy salad greens; or
• 1 cup 100% vegetable juice.
8 ounce equivalents
1 ounce of grains counts as
• 1 slice bread; or
• 1 ounce ready-to-eat cereal; or
• 1/2 cup cooked rice, pasta, or cereal.
6 1/2 ounce equivalents
1 ounce of protein counts as
• 1 ounce lean meat, poultry, or seafood; or
• 1 egg; or
• 1 Tbsp peanut butter; or
• 1/4 cup cooked beans or peas; or
• 1/2 ounce nuts or seeds.
3 cups
1 cup of dairy counts as
• 1 cup milk; or
• 1 cup yogurt; or
• 1 cup fortified soy beverage; or
• 1 1/2 ounces natural cheese or 2 ounces
processed cheese.
Fruits
Vegetables
Grains
Protein
Dairy
MyPlate Plan
Write down the foods you ate today and track your daily MyPlate, MyWins!
Write your food choices for
each food group
Did you reach
your target?
Limit:
• Sodium to 2,300 milligrams a day.
• Saturated fat to 27 grams a day.
• Added sugars to 60 grams a day.
Limit
Be active your way:
Adults:
• Be physically active at least
2 1/2 hours per week.
Children 6 to 17 years old:
• Move at le ...
Bradley joseph mancuso cansa weight-loss_menu_men
Bradley Joseph Mancuso - CANSA Weight Loss Menu Men
For more info about bradley mancuso visit - https://bradleyjosephmancuso.blogspot.com/
Traditional Turkish Recipes
This document provides a recipe for Asure, a traditional Turkish dessert also known as Noah's Pudding. It involves cooking various dried beans, grains like bulgur and rice, and fruits like apricots, raisins and cherries together in water. Sugar and corn flour are added to thicken it into a porridge-like consistency. According to tradition, it commemorates the meal Noah prepared on the Ark using stored fruits and grains. The recipe serves large groups and encourages adding personal variations to the ingredients.
Happy Recipes for Everyone
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Similar to General diet guideline for lactation (20)
Lose stomach fat and more with a jumpstart from this diet program
Lose stomach fat and more with a jumpstart from this diet program
MyPlate PlanFind your Healthy Eating StyleUnited States
MyPlate PlanFind your Healthy Eating StyleUnited States
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Celebrate life issue25
This document is the September 2011 issue of Celebrate Life magazine, which focuses on nutrition and cancer. It contains several articles on topics related to cancer and nutrition such as:
- How nutrition support can improve quality of life for cancer patients.
- The importance of a plant-based diet in preventing cancer.
- How cancer treatment can affect nutritional health and vice versa.
- Home care therapies available for cancer patients.
- Using enteral nutrition/tube feeding to combat cancer-related malnutrition.
- Tips for caregivers to take care of themselves while caring for a cancer patient.
A low carbohydrate mediterranean diet improves cardiovascular risk factors a...
This study compared the effects of three diets - a low carbohydrate Mediterranean (LCM) diet, a traditional Mediterranean (TM) diet, and the 2003 American Diabetes Association (ADA) diet - on 259 overweight patients with type 2 diabetes over 12 months. The LCM diet resulted in greater reductions in HbA1c and triglyceride levels compared to the other diets. Only the LCM diet improved HDL cholesterol levels. All diets resulted in weight loss and improvements in cardiovascular risk factors, but the LCM diet was superior for improving glycemic control.
Green Leaf and Cancer
This document discusses how green leafy vegetables can decrease cancer risk. It notes that diet is linked to about one-third of cancer cases in the US. Phytochemicals in plants like greens may reduce cancer risk. Greens contain vitamins A and C, fiber, and beneficial phytochemicals, which can lower the risk of cancers like colon cancer. The document recommends including 3-4 servings of dark green leafy vegetables per week to gain these benefits.
Grain fact sheet and cancer
Cancer is the second leading cause of death in the US, killing 1 in 4 Americans each year. Diet may be linked to as much as one-third of all cancer cases. Phytochemicals found naturally in plants may decrease cancer risk. Whole grains contain phytochemicals like fiber, vitamins, minerals, and phytoestrogens that research has shown can lower cancer risk. The document recommends including 1-2 servings of whole grains like bulgur, barley, brown rice, oats, quinoa, or corn daily for their cancer-fighting properties.
Garlic fact sheet and cancer
Cancer is the second leading cause of death in the US, killing 1 in 4 Americans each year. Diet may be linked to as much as one-third of cancer deaths, and components in plants called phytochemicals may decrease cancer risk. Garlic contains the phytochemical allicin which may reduce cancer risk by helping enzymes destroy cancer-causing substances. The document recommends including garlic in your diet several times per week to help decrease cancer risk.
Tomato fact sheet
Cancer is a leading cause of death in the US, killing 1 in 4 Americans each year. Diet may be linked to about one-third of cancer cases. Tomatoes contain the phytochemical lycopene, which research shows may reduce cancer risk, especially prostate cancer risk. Lycopene is absorbed better when tomato foods are cooked with oil. The document recommends including several servings of tomato foods like fresh tomatoes, canned tomatoes, tomato sauce, and tomato soup each week to help decrease cancer risk.
Soy and cancer
This document summarizes the relationship between diet, soy foods, and cancer risk. It notes that diet may be linked to one-third of cancer cases in the US and certain phytochemicals in plants like soy can decrease cancer risk. Soy contains isoflavones that may lower the risk of breast, prostate, and colon cancers. The document recommends including a soy food like tofu, edamame, or soymilk at least once a week in your diet to help reduce cancer risk.
Hearthealthy foods
This document discusses functional foods and their impact on heart health. It defines functional foods as conventional foods that provide additional health benefits. Several foods are identified as having dietary sources associated with reduced heart disease risk, including oats, soy, fish, and red wine. Studies show oats containing beta-glucan can lower cholesterol, while soy protein and fish omega-3 fatty acids also positively impact heart health markers. Tea and red wine consumption may reduce cardiovascular mortality through their antioxidant effects. While evidence supports links between these functional foods and heart health, more research is still needed.
Malnutrition in the hospital
This document discusses malnutrition in hospitalized patients. It provides background on malnutrition, its causes and symptoms. It then summarizes several studies that were conducted to better understand malnutrition in hospitals. The studies looked at factors like food intake, nutritional status, reasons for poor intake, and interventions to address malnutrition. They involved patients from a range of age groups, from infants to the elderly. The studies highlighted how common malnutrition is in hospitals and its negative impacts on patient outcomes like increased mortality. They stressed the importance of early identification and treatment of malnutrition.
Malnutrition in the hospital
The document discusses malnutrition in hospital patients. It describes how malnutrition can occur due to inadequate diet, digestion issues, or medical conditions. Left untreated, malnutrition can lead to complications and death. Studies show patients who eat less in the hospital have higher mortality rates. Reasons elderly patients eat inadequately in the hospital include illness, appetite loss, oral issues, and menu limitations. Dysphagia is another risk factor for malnutrition. Tube feedings and IV nutrition can help supplement intake for those unable to eat. Early nutrition intervention may help prevent malnutrition in hospitals.
Dtc 608 research paper revised
This document summarizes recent research on phytochemicals. It discusses studies that examined the effects of thermal treatments and cooking methods on phytochemical content in berries and vegetables. Other studies investigated the phytochemical profiles and antioxidant activities of black rice, hot peppers, and lettuce grown with abscisic acid. The document concludes that phytochemical content is dependent on many factors and more research is needed to understand actual health benefits.
Phytochemicals
This document lists various phytochemicals found in foods and their potential health benefits. It discusses phytochemicals like allicin in garlic and onions that may lower cholesterol and protect against cardiovascular disease, as well as capsaicin in hot peppers that may reduce blood clotting. Additionally, it mentions carotenoids in foods like carrots and kale that may have anti-cancer benefits, and flavinoids in berries that may help improve memory. Overall, the document outlines different phytochemicals and their presence in foods, linking several to potential anti-cancer and heart-health promoting effects.
One hundred million dollars
The document compares the scale of large sums of money like $100 million, $1 billion, $15 trillion, and $114.5 trillion to physical objects and structures. It notes that $100 million would fit on a standard pallet, $1 billion would require help from a bank robbery, $15 trillion exceeds the current US national debt, and $114.5 trillion dwarfs structures like the World Trade Center and represents the total unfunded liabilities of the US government. It encourages visiting a debt clock website to better understand the magnitude of the national debt.
One hundred million dollars
The document compares the scale of large sums of money like $100 million, $1 billion, $15 trillion, and $114.5 trillion to physical objects and structures. It notes that $100 million would fit on a standard pallet, $1 billion would require help from a bank robbery, $15 trillion exceeds the current US national debt, and $114.5 trillion dwarfs structures like the World Trade Center and represents the total unfunded liabilities of the US government. It encourages visiting a debt clock website to better understand the magnitude of the national debt.
Mindful eatingbride
1) The document provides five mindful eating tips for brides-to-be to help them eat in a balanced way before and after their wedding instead of crash dieting.
2) The tips include slowing down eating to be more aware of tastes and portions, mindfully cleaning your plate to avoid overeating, being aware of emotional eating triggers, using positive self-talk instead of criticism, and identifying past unhealthy eating habits.
3) The author is a psychologist who wrote a book on mindful eating and provides additional resources for brides seeking nutrition information or counseling.
Food for babys_1st_yr-eng
This document provides general guidelines for feeding babies from birth to 12 months. It recommends exclusively breastfeeding for the first 6 months if possible. It also provides sample meal plans and lists of foods to introduce at different ages. It cautions against certain choking hazards and contains health advisories about mercury in fish and HIV/breastfeeding.
Babys1st
Most babies only need breast milk or formula for the first 6 months. After 6 months, solid foods such as rice cereal, vegetables, fruits and meats can be gradually introduced, starting with single foods for a week before introducing combinations. Babies' diets should continue being tailored to their individual readiness and nutritional needs throughout the first year. Certain foods like honey, uncut hot dogs and raw carrots pose choking hazards for infants and should be avoided.
Eatingoutguide
Fast food can be part of a healthy diet if you make wise choices. Ask for salad dressings and sauces on the side so you control how much you use. Choose grilled chicken sandwiches or fish instead of burgers and fries. Share entrees or take half home for later. With a little planning, fast food does not need to derail your healthy eating.
25 healthy snacks kids 2
This document provides 25 healthy snack ideas for kids that are easy to make and tasty. The snacks include combinations of fruits, vegetables, whole grains, yogurt, cheese and nut butters to provide balanced nutrition. Cutting foods into fun shapes or dipping them in sauces makes the snacks more appealing to kids. Registered dietitians from the American Dietetic Association developed the list of snacks and recommend consulting a dietitian or visiting their website for more nutrition information and advice.
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General diet guideline for lactation
- 1. General Diet Guideline for Lactation Food Group Daily Servings What is a Serving? Milk/Cheese 3-4 8 oz milk/yogurt Meat 2-3 2-3 oz meat, poultry,fish,egg or 1 piece ½ cup cooked beans Fruit 3-4 6 oz juice or 1 med fruit or ½ Cup chopped/can fruit Vegetables 4-5 6 oz juice or ½ cup cooked/raw vegetables or 1 cup raw leafy veggie. Grains 9-11 1 small roll, biscuit, muffin, or 1 slice bread or 1 tortilla or ½ cup cooked rice, cereal, pasta,