NHM 101 1st Edition Lecture 4 Outline of Last Lecture I Nutrition information and Registered dietitians Outline of Current Lecture II Dietary guidelines and food patterns III Dietary guidelines 2010 key focus areas IV Balancing calories to manage weight V Foods and food components to reduce VI Food and nutrients to increase VII Five major food groups Current Lecture Dietary guidelines Reviewed every five years by advisory committee comprised of Registered dietitians health professionals and other key stakeholders Dietary guideline 2010 key focus areas Balancing calories to manage weight Foods and food components to reduce Foods and nutrients to increase Building healthy eating patterns Balancing calories to manage weight 65 of U S Americans are overweight Prevent and or reduce overweight and obesity through improved eating and physical activity behaviors Control total calorie intake to manage body weight Increase physical activity and reduce the time we spend in sedentary behaviors Maintain appropriate calorie balance during each stage of life childhood adolescence adulthood pregnancy and breastfeeding and older age Foods and food components to reduce These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute Reduce daily sodium intake to less than 2300mg and further reduce intake to 1500mg among at risk persons Consume less than 10 of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids Keep trans fatty acid consumption as low as possible Reduce the intake of calories from solid fats and added sugars SoFaS Limit the consumption of foods that contain refined grains If alcohol is consumed it should be consumed in moderation up to one drink per day for women and two drinks per day for men Food and nutrients to increase Increase vegetable and fruit intake Eat a variety of vegetables especially dark green and red and orange vegetables and beans and peas Consume at least half of all grains as whole grains Increase intake of fat free or low fat milk and milk products Chose a variety of protein foods which include seafood lean meat and poultry eggs beans and peas soy products and unsalted nuts and seeds Increase the amount and variety of seafood Use oils to replace solid fats where possible Five major food groups Fruits Vegetables Grains Protein foods Milk and milk products
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