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Lecture Discovering nutrition - Chapter 2: Nutrition guidelines: Tools for a healthful diet

Chapter 2
Nutrition
Guidelines: Tools
for a
Healthful Diet


Linking Nutrients, Foods, and
Health


Continuum of nutritional status


Overnutrition




Chronic consumption of more than is necessary for
good health

Linked to leading causes of deaths in the United
States


Linking Nutrients, Foods, and
Health


Planning How You Will Eat


Adequacy




The foods you choose to eat provide all the
essential nutrients, fiber, and energy in
amounts sufficient to support growth and
maintain health

Balance


When the amount of energy you eat equals
the amount of energy you expend in daily
activities and exercise


Linking Nutrients, Foods, and
Health


Planning How You Will Eat


Calorie Control





Choosing a diet that balances the calories you eat
with the amount of calories your body uses

Nutrient Density


Amount of vitamins and minerals relative to the
calories the food provides



Linking Nutrients, Foods, and
Health


Planning How You Will Eat


Moderation




Not too much or too little

Variety


Include a lot of different foods in your
diet



Dietary Guidelines






Intended to help improve overall health
Simple, easy-to-understand statements
about food choices
Used to


Develop educational materials



Aid policy makers in designing and carrying
out nutrition-related programs


Dietary Guidelines for
Americans




Cornerstone of federal nutrition policy and
education
Key Recommendations for the Dietary
Guidelines for Americans


23 key recommendations for general
population



6 key recommendations for specific
population groups


Dietary Guidelines for
Americans


Overarching Concepts
1.

Maintain calorie balance over time to
achieve and sustain a healthy weight

2.

Focus on consuming nutrient-dense foods
and beverages


Dietary Guidelines for
Americans


Balancing Calories to Manage Weight




Foods and Food Components to Reduce




Obesogenic environment
Sodium, solid fats, added sugars, and refined
grains

Foods and Nutrients to Increase


Vegetables, fruits, whole grains, milk and milk
products, and some unsaturated oils


Dietary Guidelines for
Americans


Recommendations for specific population
groups


Women capable of becoming pregnant



Women who are pregnant or breastfeeding



Individuals age 50 years or older


Dietary Guidelines for
Americans


Building Healthy Eating Patterns




Access to established eating plans


USDA Food Patterns



DASH Eating Plan

Focus on preventing foodborne illness


Clean



Separate



Cook



Chill



Dietary Guidelines for
Americans


Ways to Incorporate the Dietary
Guidelines into Your Daily Life


Choose more fruits, vegetables, and whole
grains



Eat fewer high-fat toppings and fried foods



Exercise regularly



Consume sugar, salt, and alcohol in
moderation



Drink water more often than soft drinks




Dietary Guidelines


History


First dietary recommendations issued by
USDA in 1894



“Basic Four” popular from the 1950s through
1970s



Dietary Guidelines for Americans developed
in 1980



Food Guide Pyramid introduced in 1990s


Dietary Guidelines


MyPlate


Introduced in 2011



USDA’s icon and
primary food group
symbol


Dietary Guidelines


MyPlate


Conveys key messages


Enjoy food but eat less



Avoid oversized portions



Make half your plate fruits and
vegetables



Drink water instead of sugary drinks



Switch to fat-free or low-fat milk


Dietary Guidelines


Eating Well with Canada’s
Food Guide


Health Canada responsible
for helping Canadians
maintain and improve health



“Rainbow” places foods into
four groups: Vegetables and
Fruit, Grain Products, Milk
and Alternates, and Meat
and Alternates


Dietary Guidelines in Diet
Planning


Use to


Determine the amount of calories you should
consume each day



Familiarize yourself with the types of food in
each group, the number of recommended
servings, and appropriate serving sizes



Plan your meals and snacks using the
suggested serving sizes



Dietary Guidelines







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