Nutrition étiquettes
•Download as PPTX, PDF•
0 likes•557 views
Stage à Kawawachikamach. Enseignement au secondaire. Document fait par des élèves de soins infirmiers
Report
Share
Report
Share
Recommended
Superfoods revised
This document summarizes key aspects of nutrition and superfoods. It defines nutrition as the study of food and how the body utilizes it. Nutrients in food allow the body to function, sustain life, promote growth, and protect against disease. Superfoods are foods that are especially nutritious, including whole grains, fruits, vegetables, lean proteins, low-fat dairy, nuts, seeds, and healthy oils like olive oil. Choosing a variety of superfoods and following dietary guidelines can help ensure an adequate, balanced, calorie-controlled, and moderate diet for optimal health.
A Love Affair With Food
This document provides tips for rekindling one's love of food by focusing on a diet high in fruits and vegetables and low in meat and dairy. It recommends increasing intake of fruits and vegetables while minimizing juices, pre-cut items, and candy. Reducing red meat and processed meats in favor of lean cuts and grass-fed varieties is also suggested. Dairy intake should be cut back by choosing low-fat options or alternatives like soy and almond milk. The overall benefits of this approach include feeling more satiated, reducing risk of diseases, and slowing the aging process.
Eat well , Your Guide to Healthy Eating Plan
healthy eating is all about making the right choices and it is a life style not a fad, this is a healthy eating plan to help make good choices
Make Healthier Food Choices
The document provides guidance on making healthier food choices to improve overall health and wellness. It recommends choosing whole grains, fruits and vegetables while limiting added fats and sugars. Lean proteins like chicken, fish and beans are encouraged along with staying hydrated with water instead of sugary drinks. A healthy diet along with regular exercise, not smoking and moderating alcohol can help reduce risks of obesity, diabetes and other conditions.
LiuJ_Doc_Eatingplan
This document provides recommendations and guidelines for the DASH diet, which focuses on lowering sodium intake. It recommends 6-8 servings of grains, 4-5 servings of vegetables, 4-5 servings of fruit, 2-3 servings of dairy, and 6 or less servings of meat, nuts, beans and oils per day. It also provides tips for reading food labels to choose lower sodium options and suggestions for reducing salt intake through cooking techniques and food selections. The overall goal of the DASH diet is to lower blood pressure by reducing sodium intake to less than 2300mg per day.
The healty food
The document outlines the CINDI Healthy Food Pyramid which provides guidance on daily intake amounts for various food groups including fruits, vegetables, grains, proteins, dairy, and oils. It also discusses recommended nutrients, serving sizes, tips for healthy choices within each food group, and general dietary guidelines.
Atsi nutrition-chart
This document provides guidelines for healthy eating and active living from the Australian Guide to Healthy Eating. It recommends eating more fruits, vegetables, whole grains, legumes, bush foods, fish and lean meats while limiting salt, sugar, fatty and fried foods. It encourages drinking water and being physically active through walking, gardening, swimming and other activities on a daily basis to maintain health and prevent diseases like diabetes and heart disease.
Heart healthy
Staying heart healthy involves limiting sodium through processed foods, choosing whole grains, vegetables and fruits, eating leafy greens like spinach, and including low-fat dairy. It also means eating lean meat and fish, limiting fats, choosing healthy oils for cooking, and watching sugar and dessert intake. Drinking tea is a good choice as it provides hydration and antioxidants protective against heart disease.
Recommended
Superfoods revised
This document summarizes key aspects of nutrition and superfoods. It defines nutrition as the study of food and how the body utilizes it. Nutrients in food allow the body to function, sustain life, promote growth, and protect against disease. Superfoods are foods that are especially nutritious, including whole grains, fruits, vegetables, lean proteins, low-fat dairy, nuts, seeds, and healthy oils like olive oil. Choosing a variety of superfoods and following dietary guidelines can help ensure an adequate, balanced, calorie-controlled, and moderate diet for optimal health.
A Love Affair With Food
This document provides tips for rekindling one's love of food by focusing on a diet high in fruits and vegetables and low in meat and dairy. It recommends increasing intake of fruits and vegetables while minimizing juices, pre-cut items, and candy. Reducing red meat and processed meats in favor of lean cuts and grass-fed varieties is also suggested. Dairy intake should be cut back by choosing low-fat options or alternatives like soy and almond milk. The overall benefits of this approach include feeling more satiated, reducing risk of diseases, and slowing the aging process.
Eat well , Your Guide to Healthy Eating Plan
healthy eating is all about making the right choices and it is a life style not a fad, this is a healthy eating plan to help make good choices
Make Healthier Food Choices
The document provides guidance on making healthier food choices to improve overall health and wellness. It recommends choosing whole grains, fruits and vegetables while limiting added fats and sugars. Lean proteins like chicken, fish and beans are encouraged along with staying hydrated with water instead of sugary drinks. A healthy diet along with regular exercise, not smoking and moderating alcohol can help reduce risks of obesity, diabetes and other conditions.
LiuJ_Doc_Eatingplan
This document provides recommendations and guidelines for the DASH diet, which focuses on lowering sodium intake. It recommends 6-8 servings of grains, 4-5 servings of vegetables, 4-5 servings of fruit, 2-3 servings of dairy, and 6 or less servings of meat, nuts, beans and oils per day. It also provides tips for reading food labels to choose lower sodium options and suggestions for reducing salt intake through cooking techniques and food selections. The overall goal of the DASH diet is to lower blood pressure by reducing sodium intake to less than 2300mg per day.
The healty food
The document outlines the CINDI Healthy Food Pyramid which provides guidance on daily intake amounts for various food groups including fruits, vegetables, grains, proteins, dairy, and oils. It also discusses recommended nutrients, serving sizes, tips for healthy choices within each food group, and general dietary guidelines.
Atsi nutrition-chart
This document provides guidelines for healthy eating and active living from the Australian Guide to Healthy Eating. It recommends eating more fruits, vegetables, whole grains, legumes, bush foods, fish and lean meats while limiting salt, sugar, fatty and fried foods. It encourages drinking water and being physically active through walking, gardening, swimming and other activities on a daily basis to maintain health and prevent diseases like diabetes and heart disease.
Heart healthy
Staying heart healthy involves limiting sodium through processed foods, choosing whole grains, vegetables and fruits, eating leafy greens like spinach, and including low-fat dairy. It also means eating lean meat and fish, limiting fats, choosing healthy oils for cooking, and watching sugar and dessert intake. Drinking tea is a good choice as it provides hydration and antioxidants protective against heart disease.
Vegetables
This document provides information on different types of vegetables including their classification, nutritional value, buying, storing, preparing, cooking methods and preservation. It divides vegetables into four main categories: roots, greens, fruit vegetables, and pulses/legumes. All vegetables are low in calories and fat but high in vitamins, minerals and fiber. Proper preparation, cooking and storage methods help retain maximum nutritional value. Canning, freezing and drying are common preservation techniques used to make vegetables available year-round with advantages and disadvantages for each.
Dg tipsheet14 saltandsodium
This document provides 10 tips for reducing sodium intake to recommended levels. The tips include choosing fresh and home-cooked foods over processed foods; filling plates with vegetables and fruits; selecting dairy and proteins lower in sodium; adjusting tastes to need less salt; skipping salt when cooking; reading nutrition labels; asking restaurants to prepare lower sodium options; paying attention to high sodium condiments; and boosting potassium through foods like potatoes, beans and bananas to help lower blood pressure. The overall goal is for Americans to reduce sodium intake to less than 2,300mg per day.
Eggs
Eggs are a versatile, cheap source of protein that can be cooked quickly. They contain protein, fat, vitamins (A, B, D), and minerals (calcium, phosphorus, iron). Eggs should be stored in the refrigerator with the pointed end down and used before the expiration date. Eggs can be prepared in many ways such as boiled, poached, or scrambled, and are also used in baking, sauces, and coatings. Proper handling and cooking kills bacteria and preserves nutrients.
Minerals
This document discusses micro-nutrients and their importance for health. It defines micro-nutrients as minerals that are needed in small amounts but are essential. The most important micro-nutrients include calcium, iron, phosphorus, iodine, fluorine, sodium, and potassium. Each micro-nutrient is described in terms of its sources, functions in the body, and potential deficiencies. Water is also discussed as being essential for the body, comprising 70% of the human body. Water is needed to make cells and fluids, carry nutrients, remove waste, regulate temperature, and is a source of minerals.
How to Pack a Healthy School Lunch
I powerpoint I made, directed at parents of school-aged kids. How to pack a healthy, nutritious, fun, and safe lunch for kids!
Introduction to nutrition
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Breakfast and packed meals
This document provides information on planning healthy breakfasts and packed lunches. It discusses the importance of breakfast for concentration and preventing accidents. Sample breakfast menus include items like grapefruit, porridge, boiled eggs and wholemeal toast. Tips are provided for including fruits, grains and proteins in balanced breakfasts. Guidelines are also given for packing lunches with foods from all food groups that travel well. Suggested lunch items include sandwiches filled with meats, cheeses and vegetables, as well as fruits, yogurts and salads. The document concludes with information on setting up a buffet, including recommendations for foods that can be easily served and eaten while standing.
Healthy lunch menu: Teens
What should an average teenager eat? How many calories? This presentation will answer your questions about healthy eating.
Low Sodium - Healthy Holiday Eating
This document provides tips for reducing sodium during the holidays. It recommends checking nutrition labels to choose lower sodium options for proteins, breads, and packaged foods. Homemade mashed potatoes, stuffing and soup are suggested instead of boxed versions. Fresh or frozen vegetables have less sodium than canned. Recipe makeovers can lower sodium in dishes like green bean casserole by using less sauce or substituting ingredients. Beverages like cranberry juice have less sodium than eggnog. Portion sizes of higher sodium sides like biscuits and stuffing should be limited.
Healthy Eating on a Budget
Plan meals and make a grocery list before shopping to stick to a budget. Some budget-friendly techniques include using coupons, store brands, and unit pricing; buying in bulk, seasonal items, and day-old bread; and choosing frozen or canned fruits and vegetables. Protein sources like beans, ground meats, and bone-in chicken are cheaper than sirloin or other cuts. Store foods properly, use first-expiring items, and prevent spoilage through freezing or creative leftovers to make groceries last on a limited budget.
Eating Healthy On A Budget
Eating healthy on a budget can be achieved through various strategies like buying staples in bulk, eating less meat and replacing it with plant proteins, shopping at local farmer's markets for fresh produce, buying frozen fruits and vegetables, eating out less and cooking more meals at home, growing your own vegetables, avoiding processed foods, making grocery lists, using coupons strategically, and making meals ahead of time to freeze for easy reheating. Following these tips allows one to eat healthier foods while saving money on groceries.
diabetes food guide
The document provides a food guide that recommends choosing dark green and orange vegetables more often, whole grains, a variety of colorful fruits, low-fat dairy products, and lean meats, poultry, fish and beans. It also recommends choosing fats from nuts and vegetable oils and enjoying sweets in moderation by choosing foods and drinks low in added sugars. The guide is adapted from the Diabetes Food Guide published by the Community Diabetes Education Program of Ottawa.
Heart healthy shopping list
Heart health is important to lead healthy life. In todays time market is flooded with end number of products, but we need to refine our product selection. While selecting eatables use these tips to boost your heart health. Get some more information about cholesterol levels and health: http://justforhearts.org/lipid-profile/
High and low sodium foods
If you need to limit sodium | houstonkidneyclinic.com
Sodium is a mineral found in most foods that helps
balance how much fluid your body keeps. Sodium also
helps regulate nerve and muscle function.
Holdiayfoodspresentation
This document provides tips for making favorite holiday recipes healthier by reducing fat, sugar, salt and increasing fiber. It suggests identifying high fat ingredients in recipes and finding substitutes such as using egg whites instead of whole eggs or evaporated skim milk instead of cream. Specific recommendations are given for modifying green bean casserole, pumpkin pie, egg nog and holiday beverages to lower fat and calories. The document encourages taste testing modified recipes and announces an upcoming event in February about heart healthy eating.
DIET CHART FOR KIDNEY PATIENT
KIDNEY AND DIET
KIDNEY ARE THE IMPORTANT ORGANS OF THE BODY.
THESE HELP TO FLUSH OUT THE HARMFUL PRODUCTS FROM THE BODY.
THESE MAKE A VERY IMPORTANT PART OF URINARY TRACT SYSTEM .
It is advise that the patient suffering from kidney failure,must minimize the consumption of food items,which are rich in potassium, sodium and proteins.
WWW.KARMAAYURVEDA.COM
.
Instead,they must consume food products which are rich in anti-oxidants,vitamins,phytochemicals and flavanoids.
WWW.KARMAAYURVEDA.COM
DIET IN KIDNEY FALIOUR
The patients with kidney failure must pursue a strict diet regime to lead a healthy life and avoid further complications. Following is a diet chart, which the patients suffering from kidney failure must follow.
FOOD PRODUCTS TO BE AVOID
PULSES(rich in proteins and potassium content)
×soybeans
× winged beans
× black beans
× white beans
FOOD PRODUCTS TO BE AVOID
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE AVOID
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE AVOID
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE AVOID
Generally all the spices contain approximately more than 50 percent of potassium in them.
So , it is recommended to avoid much consumption of spices of any from.
Use salt in very less quality.
Don’t use tablets salts.
OTHER FOODS PRODUCTS
FOOD PRODUCTS TO BE COMSUMED
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE COMSUMED
FOOD PRODUCTS TO BE CONSUMED
VEGETABLES
FOOD PRODUCTS TO BE CONSUMED
CARDAMOM
BLACKPEPPER
SUNFLOWER OIL
OLIVE OIL
CORIANDER
MINT
BAYLEAVES
FRNUGREEK/METHI
FOOD PRODUCTS TO BE CONSUMED
MILK-LOW FAT
MUNGDAL KHICHADI
WHEAT
RICE
THE PATIENT SUFFERING FROM KIDNEY FALIOUR ARE STRICTLY ADVISE TO FOLLO THE ABOVE DIET CHART PROPERLY.
THIS DIET CHART IS PREPARED BASED ON THE NUTRITIONAL CONTENT CARBOHYDRATES , PROTEINS ,FATS AND VITAMINS
High and low potassium foods
High and low potassium foods | houstonkidneyclinic.com
Potassium is a mineral that helps keep your heart
and muscles working properly.
Activ8 Community Coaches FSA
The document discusses essential nutrients including carbohydrates, proteins, fats, vitamins, and minerals. Carbohydrates and proteins provide energy and building blocks for the body, while fats provide energy and carry fat-soluble vitamins. Certain fats like saturated fats should be limited. Vitamins and minerals are involved in many bodily functions and immune health. The Eatwell plate shows the recommended balance of food groups including fruit and vegetables, starchy foods, dairy, proteins, and foods high in fat/sugar. Maintaining energy balance through diet and physical activity is important for weight management.
Montana Meals Healthy Holiday Workshop
The holidays are here! While it may be the most wonderful time of year, it can also be the most difficult for maintaining healthy eating habits. In this workshop, we’ll discuss ways to lighten traditional holiday food favorites, incorporate healthier foods into the menu, and prevent the multitude of holiday parties this season from derailing good nutrition. Presented by Cristin Stokes, RD, LN
28 Things To Foster Creativity
Creativity requires mixing cultures, subjects, teams, and traveling. It also involves taking risks, improvising, meditating, being open to new experiences, brainstorming alone and in quantity over quality, surrounding yourself with creative people, knowing your best work habits, focusing first on work you enjoy, separating work from consumption, constantly questioning assumptions, ignoring trends, never underestimating your abilities, kicking out fear, making lists, thinking on paper, resting, sleeping, focusing on excellence and details, being an artist and entrepreneur, using creativity models, reading, observing nature, exercising, thinking of others, and perfecting plans through process and practice.
Chapter 4 Early Childhood Books Spring09
This document discusses different types of early childhood books including board books, alphabet books, counting books, color books, shape books, pattern books, and wordless picture books. It provides examples of each type and suggests activities teachers could do to engage young students with each book genre, such as making their own counting books with photos, sketching snowmen using different shapes, or creating a 3-page digital book and lesson plan to post online.
Fat
The document provides advice on reducing fat, salt, and sugar intake to promote better health and reduce healthcare costs. It discusses replacing unhealthy foods like saturated fats and trans fats with unsaturated fats and plant-based options. It also suggests methods for lowering fat content like trimming fat, using lean meats, and substituting cooking methods like grilling instead of frying.
More Related Content
What's hot
Vegetables
This document provides information on different types of vegetables including their classification, nutritional value, buying, storing, preparing, cooking methods and preservation. It divides vegetables into four main categories: roots, greens, fruit vegetables, and pulses/legumes. All vegetables are low in calories and fat but high in vitamins, minerals and fiber. Proper preparation, cooking and storage methods help retain maximum nutritional value. Canning, freezing and drying are common preservation techniques used to make vegetables available year-round with advantages and disadvantages for each.
Dg tipsheet14 saltandsodium
This document provides 10 tips for reducing sodium intake to recommended levels. The tips include choosing fresh and home-cooked foods over processed foods; filling plates with vegetables and fruits; selecting dairy and proteins lower in sodium; adjusting tastes to need less salt; skipping salt when cooking; reading nutrition labels; asking restaurants to prepare lower sodium options; paying attention to high sodium condiments; and boosting potassium through foods like potatoes, beans and bananas to help lower blood pressure. The overall goal is for Americans to reduce sodium intake to less than 2,300mg per day.
Eggs
Eggs are a versatile, cheap source of protein that can be cooked quickly. They contain protein, fat, vitamins (A, B, D), and minerals (calcium, phosphorus, iron). Eggs should be stored in the refrigerator with the pointed end down and used before the expiration date. Eggs can be prepared in many ways such as boiled, poached, or scrambled, and are also used in baking, sauces, and coatings. Proper handling and cooking kills bacteria and preserves nutrients.
Minerals
This document discusses micro-nutrients and their importance for health. It defines micro-nutrients as minerals that are needed in small amounts but are essential. The most important micro-nutrients include calcium, iron, phosphorus, iodine, fluorine, sodium, and potassium. Each micro-nutrient is described in terms of its sources, functions in the body, and potential deficiencies. Water is also discussed as being essential for the body, comprising 70% of the human body. Water is needed to make cells and fluids, carry nutrients, remove waste, regulate temperature, and is a source of minerals.
How to Pack a Healthy School Lunch
I powerpoint I made, directed at parents of school-aged kids. How to pack a healthy, nutritious, fun, and safe lunch for kids!
Introduction to nutrition
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Breakfast and packed meals
This document provides information on planning healthy breakfasts and packed lunches. It discusses the importance of breakfast for concentration and preventing accidents. Sample breakfast menus include items like grapefruit, porridge, boiled eggs and wholemeal toast. Tips are provided for including fruits, grains and proteins in balanced breakfasts. Guidelines are also given for packing lunches with foods from all food groups that travel well. Suggested lunch items include sandwiches filled with meats, cheeses and vegetables, as well as fruits, yogurts and salads. The document concludes with information on setting up a buffet, including recommendations for foods that can be easily served and eaten while standing.
Healthy lunch menu: Teens
What should an average teenager eat? How many calories? This presentation will answer your questions about healthy eating.
Low Sodium - Healthy Holiday Eating
This document provides tips for reducing sodium during the holidays. It recommends checking nutrition labels to choose lower sodium options for proteins, breads, and packaged foods. Homemade mashed potatoes, stuffing and soup are suggested instead of boxed versions. Fresh or frozen vegetables have less sodium than canned. Recipe makeovers can lower sodium in dishes like green bean casserole by using less sauce or substituting ingredients. Beverages like cranberry juice have less sodium than eggnog. Portion sizes of higher sodium sides like biscuits and stuffing should be limited.
Healthy Eating on a Budget
Plan meals and make a grocery list before shopping to stick to a budget. Some budget-friendly techniques include using coupons, store brands, and unit pricing; buying in bulk, seasonal items, and day-old bread; and choosing frozen or canned fruits and vegetables. Protein sources like beans, ground meats, and bone-in chicken are cheaper than sirloin or other cuts. Store foods properly, use first-expiring items, and prevent spoilage through freezing or creative leftovers to make groceries last on a limited budget.
Eating Healthy On A Budget
Eating healthy on a budget can be achieved through various strategies like buying staples in bulk, eating less meat and replacing it with plant proteins, shopping at local farmer's markets for fresh produce, buying frozen fruits and vegetables, eating out less and cooking more meals at home, growing your own vegetables, avoiding processed foods, making grocery lists, using coupons strategically, and making meals ahead of time to freeze for easy reheating. Following these tips allows one to eat healthier foods while saving money on groceries.
diabetes food guide
The document provides a food guide that recommends choosing dark green and orange vegetables more often, whole grains, a variety of colorful fruits, low-fat dairy products, and lean meats, poultry, fish and beans. It also recommends choosing fats from nuts and vegetable oils and enjoying sweets in moderation by choosing foods and drinks low in added sugars. The guide is adapted from the Diabetes Food Guide published by the Community Diabetes Education Program of Ottawa.
Heart healthy shopping list
Heart health is important to lead healthy life. In todays time market is flooded with end number of products, but we need to refine our product selection. While selecting eatables use these tips to boost your heart health. Get some more information about cholesterol levels and health: http://justforhearts.org/lipid-profile/
High and low sodium foods
If you need to limit sodium | houstonkidneyclinic.com
Sodium is a mineral found in most foods that helps
balance how much fluid your body keeps. Sodium also
helps regulate nerve and muscle function.
Holdiayfoodspresentation
This document provides tips for making favorite holiday recipes healthier by reducing fat, sugar, salt and increasing fiber. It suggests identifying high fat ingredients in recipes and finding substitutes such as using egg whites instead of whole eggs or evaporated skim milk instead of cream. Specific recommendations are given for modifying green bean casserole, pumpkin pie, egg nog and holiday beverages to lower fat and calories. The document encourages taste testing modified recipes and announces an upcoming event in February about heart healthy eating.
DIET CHART FOR KIDNEY PATIENT
KIDNEY AND DIET
KIDNEY ARE THE IMPORTANT ORGANS OF THE BODY.
THESE HELP TO FLUSH OUT THE HARMFUL PRODUCTS FROM THE BODY.
THESE MAKE A VERY IMPORTANT PART OF URINARY TRACT SYSTEM .
It is advise that the patient suffering from kidney failure,must minimize the consumption of food items,which are rich in potassium, sodium and proteins.
WWW.KARMAAYURVEDA.COM
.
Instead,they must consume food products which are rich in anti-oxidants,vitamins,phytochemicals and flavanoids.
WWW.KARMAAYURVEDA.COM
DIET IN KIDNEY FALIOUR
The patients with kidney failure must pursue a strict diet regime to lead a healthy life and avoid further complications. Following is a diet chart, which the patients suffering from kidney failure must follow.
FOOD PRODUCTS TO BE AVOID
PULSES(rich in proteins and potassium content)
×soybeans
× winged beans
× black beans
× white beans
FOOD PRODUCTS TO BE AVOID
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE AVOID
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE AVOID
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE AVOID
Generally all the spices contain approximately more than 50 percent of potassium in them.
So , it is recommended to avoid much consumption of spices of any from.
Use salt in very less quality.
Don’t use tablets salts.
OTHER FOODS PRODUCTS
FOOD PRODUCTS TO BE COMSUMED
WWW.KARMAAYURVEDA.COM
FOOD PRODUCTS TO BE COMSUMED
FOOD PRODUCTS TO BE CONSUMED
VEGETABLES
FOOD PRODUCTS TO BE CONSUMED
CARDAMOM
BLACKPEPPER
SUNFLOWER OIL
OLIVE OIL
CORIANDER
MINT
BAYLEAVES
FRNUGREEK/METHI
FOOD PRODUCTS TO BE CONSUMED
MILK-LOW FAT
MUNGDAL KHICHADI
WHEAT
RICE
THE PATIENT SUFFERING FROM KIDNEY FALIOUR ARE STRICTLY ADVISE TO FOLLO THE ABOVE DIET CHART PROPERLY.
THIS DIET CHART IS PREPARED BASED ON THE NUTRITIONAL CONTENT CARBOHYDRATES , PROTEINS ,FATS AND VITAMINS
High and low potassium foods
High and low potassium foods | houstonkidneyclinic.com
Potassium is a mineral that helps keep your heart
and muscles working properly.
Activ8 Community Coaches FSA
The document discusses essential nutrients including carbohydrates, proteins, fats, vitamins, and minerals. Carbohydrates and proteins provide energy and building blocks for the body, while fats provide energy and carry fat-soluble vitamins. Certain fats like saturated fats should be limited. Vitamins and minerals are involved in many bodily functions and immune health. The Eatwell plate shows the recommended balance of food groups including fruit and vegetables, starchy foods, dairy, proteins, and foods high in fat/sugar. Maintaining energy balance through diet and physical activity is important for weight management.
Montana Meals Healthy Holiday Workshop
The holidays are here! While it may be the most wonderful time of year, it can also be the most difficult for maintaining healthy eating habits. In this workshop, we’ll discuss ways to lighten traditional holiday food favorites, incorporate healthier foods into the menu, and prevent the multitude of holiday parties this season from derailing good nutrition. Presented by Cristin Stokes, RD, LN
What's hot (19)
Viewers also liked
28 Things To Foster Creativity
Creativity requires mixing cultures, subjects, teams, and traveling. It also involves taking risks, improvising, meditating, being open to new experiences, brainstorming alone and in quantity over quality, surrounding yourself with creative people, knowing your best work habits, focusing first on work you enjoy, separating work from consumption, constantly questioning assumptions, ignoring trends, never underestimating your abilities, kicking out fear, making lists, thinking on paper, resting, sleeping, focusing on excellence and details, being an artist and entrepreneur, using creativity models, reading, observing nature, exercising, thinking of others, and perfecting plans through process and practice.
Chapter 4 Early Childhood Books Spring09
This document discusses different types of early childhood books including board books, alphabet books, counting books, color books, shape books, pattern books, and wordless picture books. It provides examples of each type and suggests activities teachers could do to engage young students with each book genre, such as making their own counting books with photos, sketching snowmen using different shapes, or creating a 3-page digital book and lesson plan to post online.
Fat
The document provides advice on reducing fat, salt, and sugar intake to promote better health and reduce healthcare costs. It discusses replacing unhealthy foods like saturated fats and trans fats with unsaturated fats and plant-based options. It also suggests methods for lowering fat content like trimming fat, using lean meats, and substituting cooking methods like grilling instead of frying.
Ya llegó la navidad 2014..
Este poema celebra el nacimiento de Jesús en Navidad. Describe cómo Jesús nació en un humilde pesebre a pesar de su grandeza, y cómo su nacimiento trajo paz, alegría y amistad entre Dios y la humanidad. El poema también describe a María meciendo a Jesús como cualquier madre y a José mirando la escena complacido en esa noche serena.
Healthy Food, Healthy kids campaign
The document discusses the three ingredients to a healthy life: healthy choices, exercise, and annual checkups. It promotes CODE325 salads, which contain three fruits or two vegetables and help reduce the risk of long-term diseases. The company's goal is to create an easy and fun way for people to live healthier lives through their five-day pledge and walk-a-thon event, which provides fresh fruits and vegetables to low-income preschoolers.
Less fat, salt and sugar in sauces by Peter Wilde, IFR
TeRiFiQ Conference
Reducing salt, fat and sugar in everyday foods – Results from TeRiFiQ EU project and opportunities for food industry
27 October 2015 ♦ Milan EXPO, Italy
The secrets behind "reduced-in" pizza (PLEASURE project) by Alain Le Bail, ON...
TeRiFiQ Conference
Reducing salt, fat and sugar in everyday foods – Results from TeRiFiQ EU project and opportunities for food industry
27 October 2015 ♦ Milan EXPO, Italy
Understanding Food Labels
The document discusses various nutritional claims and terms found on food packaging that can sometimes be misleading. It provides explanations for common sugar alternatives, describes what terms like "low fat" and "no added sugar" actually mean, and clarifies claims regarding cholesterol, calories, and food labels with certification logos. Key points are that sugar may be listed under other names, "no added sugar" does not mean no sugar at all, and many claims require checking the nutrition information panel for details.
Health and Social Care Business Assignment sample
This document summarizes a health promotion intervention conducted with female students at London Metropolitan University to increase awareness of the health benefits of healthy eating. A pre-intervention survey found that students lacked knowledge about health food groups and community resources for healthy eating information. The intervention included a health talk and leaflets providing this information. A post-intervention survey found significant improvements in knowledge, with over 90% of students now able to identify key health issues, benefits, food groups and local resources. The intervention was effective in raising awareness of healthy eating among the students.
Viewers also liked (9)
Less fat, salt and sugar in sauces by Peter Wilde, IFR
Less fat, salt and sugar in sauces by Peter Wilde, IFR
The secrets behind "reduced-in" pizza (PLEASURE project) by Alain Le Bail, ON...
The secrets behind "reduced-in" pizza (PLEASURE project) by Alain Le Bail, ON...
Similar to Nutrition étiquettes
How to eat healthy
Eating a healthy, balanced diet is important for protecting your health and reducing the risk of heart disease and stroke. A healthy diet includes eating plenty of vegetables and fruits, choosing whole grains, eating protein foods, limiting highly processed foods, drinking water as the primary beverage, and preparing meals at home using minimally processed ingredients. Following these dietary recommendations can help manage cholesterol and blood pressure levels, maintain a healthy weight, and control blood sugar.
Low cholesterol
Cholesterol is a fatty substance manufactured by the body. It is present only in foods of animal origin.
Nutrition of Superfoods
This document summarizes key aspects of nutrition, including nutrients, superfoods, and general dietary guidelines. It discusses the main nutrients needed for health, classifying carbohydrates, fats, proteins, vitamins, and minerals. Superfoods are highlighted for various food groups like whole grains, fruits, vegetables, lean proteins, and healthy fats/oils. General tips are provided for each food group to incorporate nutritious choices and limit less healthy options. The summary emphasizes eating a variety of foods for adequate nutrition while controlling calories and moderating salt, fat, and sugar intake.
DASH Diet
The DASH diet is designed to lower blood pressure by focusing on foods rich in nutrients like potassium, calcium and magnesium. It emphasizes fruits, vegetables, whole grains, fish, poultry, nuts and low-fat dairy while limiting fats, red meat, sweets and cholesterol. Following DASH can reduce blood pressure in just two weeks and lower the risk of heart disease, stroke and diabetes. The diet recommends specific daily servings from each food group for a 2,000 calorie intake.
Basic food pyramid
The document summarizes the USDA Food Pyramid guidelines, recommending daily servings from each food group: grains, vegetables, fruits, oils, milk, and meat & beans. It provides details on serving sizes and health benefits of foods in each group. Key recommendations include choosing whole grains, varying vegetables and fruits, limiting saturated and trans fats, drinking milk for calcium, and eating lean proteins. The document emphasizes getting at least 60 minutes of physical activity daily and keeping a food diary to work on eating more healthfully.
Basic food pyramid
The document summarizes the USDA Food Pyramid guidelines, recommending daily servings from each food group: grains, vegetables, fruits, oils, milk, and meat and beans. It provides details on serving sizes and health benefits of foods in each group. Key recommendations include making half of grains whole, varying vegetables and focusing on fruits, replacing bad fats with good fats, getting calcium from dairy, and going lean on protein. The document emphasizes the importance of physical activity and provides worksheets to help track food intake and meet daily requirements from each food group.
Healthy eating
Here are the key points to pay attention to while preparing meals to maintain a healthy diet:
- Serving size - Pay attention to recommended serving sizes listed on packaging or recipes to avoid overeating. Consuming too many calories can lead to weight gain.
- Color of food - Eat a variety of colorful fruits and vegetables to get important vitamins, minerals and antioxidants. Deeply colored produce tends to be more nutritious.
- Nutritional content - Read nutrition labels and ingredient lists to choose options lower in sodium, added sugars and saturated/trans fats. Be mindful of calories, fiber, protein and whole grains.
- Balance at meals - Aim to fill half your plate with fruits and
Dg2010 brochure
This document provides tips and guidelines for building healthy eating habits based on the ChooseMyPlate.gov and Dietary Guidelines for Americans recommendations. The key recommendations are to make half your plate fruits and vegetables, make at least half your grains whole grains, vary your protein sources, drink skim or 1% milk, limit foods high in solid fats, added sugars and salt, watch your portion sizes to manage your calorie intake, be physically active for at least 10 minutes at a time, and use nutrition labels to make informed food choices. Parents are encouraged to model healthy behaviors for their children.
A low carb meal plan and menu to improve your health
This document provides a detailed low-carb meal plan and menu for one week. It explains the basics of a low-carb diet, including foods to eat and avoid. A sample weekly menu is given that provides less than 50g of carbs per day. The plan focuses on eating meat, fish, eggs, vegetables and healthy fats while avoiding sugar, grains and processed foods. A shopping list of recommended low-carb foods is also included.
Info nutri-label-etiquet-eng
The document discusses understanding nutrition labelling to make informed food choices. It explains that Nutrition Facts provide information about nutrients and the % Daily Value helps determine if a food has a little or a lot of nutrients. The ingredient list lists ingredients from most to least by weight. Nutrition and health claims on labels follow regulations. Canada's Food Guide recommends choosing foods with less fat, saturated fat, sugar and sodium by reading the Nutrition Facts label and comparing amounts.
How To Read Food Labels
Guide from Health Canada.
Explains how to properly read food labels to determine 'per serving information' such as carbohydrates, proteins and calories.
Info Nutri Label Etiquet Eng
The document discusses how to use nutrition labels and claims to make informed food choices. It explains that nutrition labels provide important information like ingredients, nutrition facts, % daily values, and specific serving sizes. Nutrition claims and health claims on labels also give information on nutrients. The document advises using labels to choose options with more nutrients like calcium and fiber or less of others like sodium and saturated fat.
DASH diet
The DASH (Dietary Approaches to Stop Hypertension) diet is a low-sodium, low-fat eating plan that is rich in fruits, vegetables, whole grains, and low-fat dairy foods. Studies have shown that following the DASH diet can lower blood pressure and reduce the risk of heart disease, stroke, diabetes, and some cancers. The DASH diet provides guidelines for daily servings across various food groups, including grains, vegetables, fruits, dairy, meats, fats and sweets, to create a balanced 2,000 calorie meal plan.
Diabetes and Healthy Food Choices | Karnim
The document provides information on healthy eating for people with diabetes, including general dietary guidelines and specific food group recommendations. It recommends eating regular meals with a balanced composition, including starchy carbohydrates, fruits and vegetables, protein, and healthy fats. Specific foods and portions are outlined for carbohydrates, fats, fruits/vegetables, and meal suggestions are provided for breakfast, lunch, dinner and snacks. The document also includes a membership form for a diabetes organization.
Dash diet
The DASH diet is designed to lower blood pressure through a diet rich in nutrients like potassium, calcium and magnesium. It encourages reducing sodium and eating whole grains, vegetables, fruits, low-fat dairy and lean proteins. The DASH diet can reduce blood pressure by 8-14 points in two weeks. It also promotes heart health and lowers risks for other diseases. The DASH diet recommends 6-8 grain, 4-5 vegetable, 4-5 fruit, 2-3 dairy, and 6 or fewer meat servings daily along with limiting sweets and sodium. Shopping, cooking and dining tips help lower sodium intake to 1500mg or less per day.
Diet for pco women- Polycystic ovary syndrome | food habits should follow | t...
it is necessary to maintain a good diet in pcod women , a perfect diet plan in pcod may helps to get better management ....this is prepared as per opinion of dietician and gynecologist .............
please comment
thank you ...
Dash Diet for Hypertension
The DASH diet is recommended by doctors for lowering blood pressure. It involves eating more fruits, vegetables, whole grains, fish, poultry, nuts and low-fat dairy, while limiting saturated fat, cholesterol, trans fats and sodium. Studies show the DASH diet can reduce blood pressure within two weeks. It focuses on consuming foods that are rich in potassium, magnesium and calcium. The DASH-Sodium plan further limits sodium intake to 1,500 mg per day to help reduce blood pressure.
A Guide to Eating Better at Specific Ages
For those of us who are getting older, eating healthy is really important! Here is a great guide to doing so.
Food and nutrition
The document discusses the USDA's new food pyramid which recommends eating a balanced diet from six food groups without counting calories. It recommends filling half your grains with whole grains and provides daily serving recommendations for grains, vegetables, fruits, milk, and meat for a 2,000 calorie diet. The pyramid shows these foods should make up your plate. The document notes Americans currently eat too much or too little of several foods and nutrients. It discusses using BMI and waist circumference to measure healthy weight and outlines ways to reduce saturated fat, added sugars, sodium, and alcohol intake.
F8 aus eating out diabetes
Eating out is enjoyable for most people, including those with diabetes. While occasional splurges are fine, regularly eating meals higher in fat, sugar, and salt can negatively impact blood sugar levels and weight management. When dining out, it is important to choose lower fat options that contain whole grains, vegetables, fruits and moderate sugar. Portion sizes and insulin doses may need adjusting depending on the meal. Staying hydrated with water and limiting juice and alcohol intake can also help manage diabetes when eating away from home.
Similar to Nutrition étiquettes (20)
A low carb meal plan and menu to improve your health
A low carb meal plan and menu to improve your health
Diet for pco women- Polycystic ovary syndrome | food habits should follow | t...
Diet for pco women- Polycystic ovary syndrome | food habits should follow | t...
Recently uploaded
Novas diretrizes da OMS para os cuidados perinatais de mais qualidade
Novas diretrizes da OMS para os cuidados perinatais de mais qualidadeProf. Marcus Renato de Carvalho
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
A Classical Text Review on Basavarajeeyam
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
REGULATION FOR COMBINATION PRODUCTS AND MEDICAL DEVICES.pptx
It includes regulation of combination products and medical devices. FDA and industry liaisons.
Hemodialysis: Chapter 4, Dialysate Circuit - Dr.Gawad
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
The Best Ayurvedic Antacid Tablets in India
Treat the symptoms of indigestion, heartburn and stomach reflux with the 10 Best Ayurvedic Antacid Tablets in India.
Identification and nursing management of congenital malformations .pptx
Identification and nursing management of congenital malformations .pptxMGM SCHOOL/COLLEGE OF NURSING
Identification and nursing management of congenital malformations Basavarajeeyam - Ayurvedic heritage book of Andhra pradesh
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
Dehradun #ℂall #gIRLS Oyo Hotel 8107221448 #ℂall #gIRL in Dehradun
Dehradun #ℂall #gIRLS Oyo Hotel 8107221448 #ℂall #gIRL in Dehradun
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
Physiology of Special Chemical Sensation of Taste
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Recently uploaded (20)
Novas diretrizes da OMS para os cuidados perinatais de mais qualidade
Novas diretrizes da OMS para os cuidados perinatais de mais qualidade
REGULATION FOR COMBINATION PRODUCTS AND MEDICAL DEVICES.pptx
REGULATION FOR COMBINATION PRODUCTS AND MEDICAL DEVICES.pptx
Hemodialysis: Chapter 4, Dialysate Circuit - Dr.Gawad
Hemodialysis: Chapter 4, Dialysate Circuit - Dr.Gawad
Identification and nursing management of congenital malformations .pptx
Identification and nursing management of congenital malformations .pptx
Basavarajeeyam - Ayurvedic heritage book of Andhra pradesh
Basavarajeeyam - Ayurvedic heritage book of Andhra pradesh
Dehradun #ℂall #gIRLS Oyo Hotel 8107221448 #ℂall #gIRL in Dehradun
Dehradun #ℂall #gIRLS Oyo Hotel 8107221448 #ℂall #gIRL in Dehradun
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...
CHEMOTHERAPY_RDP_CHAPTER 6_Anti Malarial Drugs.pdf
CHEMOTHERAPY_RDP_CHAPTER 6_Anti Malarial Drugs.pdf
Tests for analysis of different pharmaceutical.pptx
Tests for analysis of different pharmaceutical.pptx
Ear and its clinical correlations By Dr. Rabia Inam Gandapore.pptx
Ear and its clinical correlations By Dr. Rabia Inam Gandapore.pptx
Thyroid Gland- Gross Anatomy by Dr. Rabia Inam Gandapore.pptx
Thyroid Gland- Gross Anatomy by Dr. Rabia Inam Gandapore.pptx
Nutrition étiquettes
- 1. Promotion for a healthy choice
- 2. A little revision..
- 7. Vegetables and fruits Eat at least one dark green and one orange vegetable each day. Go for dark green vegetables such as broccoli, romaine lettuce, and spinach. Go for orange vegetables such as carrots, sweet potatoes, and winter squash. Choose vegetables and fruit prepared with little or no added fat, sugar or salt. Enjoy vegetables steamed, baked or stir-fried instead of deep fried. Have vegetables and fruit more often than juice.
- 8. Grain products Make at least half of your grain products whole grain each day. Eat a variety of whole grains such as barley, brown rice, oats, and wild rice. Enjoy whole grain breads, oatmeal and whole wheat pasta. Choose grain products that are low in fat, sugar or salt. Compare the Nutrition Facts table on labels to make wise choices. Enjoy the true taste of grain products. When adding sauces or spreads, use small amounts. Choose cereals with less sugar: Muslix, All Bram, Life. Instead of Froot Loops, Captain Crunch,..
- 9. Milk and alternatives Drink skim, 1% or 2% milk each day. Have 500 mL (2 cups) of milk every day for adequate vitamin D. Drink fortified soy beverages if you do not drink milk. Select lower fat milk alternatives. Compare the Nutrition Facts table on yogurts or cheeses to make wise choices.
- 10. Meat and alternatives Have meat alternatives such as beans, lentils and tofu often. Eat at least two Food Guide Servings of fish* each week. Choose fish such as char, herring, mackerel, salmon, sardines and trout. * Health Canada provides advice for limiting exposure to mercury from certain types of fish. Select lean meat and alternatives prepared with little or no added fat or salt. Trim the visible fat from meats. Remove the skin on poultry. Use cooking methods such as roasting, baking or poaching that require little or no added fat. If you eat luncheon meats, sausages or prepackaged meats, choose those lower in salt (sodium) and fat.
- 11. How to use de % DV ?
- 12. Yogurt
- 13. How to compare