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 patternsIII. Dietary guidelines 2010 key focus areasIV. Balancing calories to manage weight V. Foods and food components to reduceVI. Food and nutrients to increaseVII. Five major food groupsCurrent LectureDietary guidelines: - Reviewed every five years by advisory committee comprised of Registered dietitians, health professionals and other key stakeholdersDietary guideline 2010 key focus areas:- Balancing calories to manage weight- Foods and food components to reduce- Foods and nutrients to increase- Building healthy eating patternsBalancing 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 ageFoods 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 menFood 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
View Full Document
Unlocking...