Transcript Chapter One

C HAPTER
2
Designing a
Healthful Diet
PowerPoint® Lecture Slides prepared by
James Bailey, University of Tennessee
Copyright © 2009 Pearson Education, Inc.,
publishing as Pearson Benjamin Cummings.
Read this note before going further (!).
Of all the chapters in the text, this one is the most
U.S.-centric. It simply gives no consideration to
other models of diet planning. I do want you to read
the entire text and view this slide show. I will mark
slides with a (!) at the top when I want you to know
a slide for the quiz. The others are not on the quiz.
The discussion board will be focused on rules for
diet planning that you know and that are appropriate
to your country/setting.
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
A Healthful Diet (!)
A healthful diet is
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Adequate
Moderate
Balanced
Varied
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A Healthful Diet Is Adequate (!)
An adequate diet provides enough energy, nutrients,
fiber, vitamins, and mineral to support a person’s
health.
A diet adequate in many nutrients can still be
inadequate in a few nutrients.
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A Healthful Diet Is Moderate (!)
Another key to a healthful diet is moderation.
A healthful diet contains the right amounts of foods
for maintaining proper weight.
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A Healthful Diet Is Balanced (!)
A balanced diet contains the right combinations of
foods to provide the proper balance of nutrients.
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A Healthful Diet Is Varied (!)
Variety: eating many different types of foods each
day.
A healthful diet is not based on only one or a few
types of foods.
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Designing a Healthful Diet* (!)
In the U.S., there are a variety of tools for designing
a healthful diet. They may include:
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Food labels (I do want you to know this part.)
Dietary Guidelines for Americans
MyPyramid—the Food Guide Pyramid
Eating plans
 *In our discussion board for this chapter I’ll ask
you what tools for planning healthful diets you
know about from your experiences or from your
country.
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
Food Labels (!)
The US Food and Drug Administration requires food
labels on most products.
These labels must include
1.
2.
3.
4.
5.
A statement of identity
Net contents of the package
Ingredient list
Manufacturer’s name and address
Nutrition information (Nutrition Facts Panel)
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Nutrition Facts Panel (!)
The Nutrition Facts Panel
contains the nutrition
information required by
the FDA.
This information can be
used in planning a
healthful diet.
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
Figure 2.2
Nutrition Facts Panel (!)
1. Serving size and servings per container
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Serving sizes can be used to plan appropriate
amounts of food
Standardized serving sizes allow for comparisons
among similar products
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
Figure 2.2
Nutrition Facts Panel (!)
2. Calories per serving and calories from fat per
serving
 This information can be used to determine if a
product is relatively high in fat
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Figure 2.2
Nutrition Facts Panel (!)
3. List of nutrients
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Fat (total, saturated and trans)
Cholesterol
Sodium
Carbohydrates
Protein
Some (not many!) vitamins and minerals
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Nutrition Facts Panel (!)
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Figure 2.2
Nutrition Facts Panel (!)
4. Percent Daily Values (%DV)
 Describes how much a serving of food contributes
to your total intake of a nutrient
 Based on a diet of 2,000 calories per day
 Can be used to determine if a product is low or high
in a particular nutrient
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
Nutrition Facts Panel (!)
4. Percent Daily Values (%DV) are based on
 Reference Daily Intakes (RDI) for foods with an
RDA value
 Daily Reference Values (DRV) for foods without an
RDA value
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Nutrition Facts Panel (!)
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Figure 2.2
Nutrition Facts Panel (!)
5. Footnote
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Contains general dietary advice for all people
Must be present on all food labels
Also compares a 2,000 calorie diet with a 2,500
calorie diet
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Nutrition Facts Panel (!)
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Figure 2.2
Nutrient Claims (!)
FDA has approved several claims related to health
and disease.
Nutrient must be related to a disease or health
condition for which people are at risk.
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Dietary Guidelines for Americans (!)
 General advice for nutrition and health from the
 U.S. Department of Health and Social Services
 U.S. Department of Agriculture
 Revised every 5 years (most recently in 2005)
 Emphasize good food choices and physical activity
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
Dietary Guidelines for Americans (!)
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Maintain body weight in a healthy range
Engage in regular physical activity
Eat a wide variety of fruits and vegetables
Choose high fiber and whole grain foods
Limit total, saturated and trans fats
Limit sodium intake
Moderate alcohol consumption
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Dietary Guidelines
Nutrition recommendations for Canada and the
United Kingdom
 General guidelines for a healthful diet
 Similar to Dietary Guidelines for Americans
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MyPyramid
MyPyramid can be used to plan a healthful diet.
 Graphic representation of the types and relative
quantities of foods for good nutrition
 Developed in 2005 by
 U.S. Department of Health and Social Services
 U.S. Department of Agriculture
 Will continue to change as more is learned about
nutrition
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MyPyramid
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Figure 2.5 (1 of 2)
MyPyramid
MyPyramid emphasizes
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Physical activity
Moderation
Personalization
Proportionality
Variety
Gradual improvement
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MyPyramid
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Figure 2.5 (1 of 2)
MyPyramid
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Figure 2.5 (2 of 2)
MyPyramid
MyPyramid food guidance system aims to
 Increase the intake of vitamins, minerals, dietary
fiber, and other essential nutrients
 Lower the intake of fats and cholesterol and
increase the intake of fruits, vegetables, and whole
grains
 Balance energy intake with energy expenditure to
maintain a healthy body weight
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
Food Guide Pyramids
Alternate food guide pyramids include
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Canada’s Food Guide to Healthy Eating
Vegetarian Diet Pyramid
Mediterranean Diet Pyramid
Latin American Diet Pyramid
Asian Diet Pyramid
Children and Older Adult Pyramid
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Vegetarian Food Guide Pyramid
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Figure 2.9a
Mediterranean Food Guide Pyramid
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Figure 2.10
Latin American Diet Pyramid
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Figure 2.9b
Asian Diet Pyramid
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Figure 2.9c
MyPyramid
There is no standardized definition for a serving size
of any food.
Serving sizes listed in MyPyramid are often smaller
than serving sizes on nutrition labels and smaller
than the quantities Americans typically eat.
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings
MyPyramid
MyPyramid does not clearly define low-fat and lowcalorie food choices.
When making choices in each food group, nutrient
dense foods are the best choice.
Nutrient density: the relative amount of nutrients per
calorie of food.
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Low versus High Nutrient Density (!)
[These two portions provide about the same energy, but
vastly different nutrients…]
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Figure 2.11
Diet Plans
Eating plans can be used to design a healthful diet.
Examples of eating plans include
 The DASH Diet Plan
 The Exchange System
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Diet Plans: The DASH Diet Plan
Dietary Approaches to Stop Hypertension (DASH)
 Similar to MyPyramid except that DASH
recommends more fruits and vegetables
 Limits sodium intake to 3,000 mg/day
 Has been shown to reduce blood pressure
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Diet Plans: The Exchange System
 Designed by the American Dietetic Association and
American Diabetes Association for people with
diabetes
 Six food groups or exchange lists
 Food is grouped in an exchange list based on its
content of calories, carbohydrates, protein, and fat
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Diet Plans: Exchange Groups
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Table 2.5 (1 of 2)
Diet Plans: Exchange Groups
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Table 2.5 (2 of 2)
Diet Plans: Exchange System
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Figure 2.15
Eating Out on a Healthful Diet
Eating in restaurants often involves
 High-fat foods
 Large portion sizes
A restaurant meal can be equivalent to the
recommended fat or calorie intake for an entire day!
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Eating Out on a Healthful Diet (!)
Tips for restaurant meals
 Avoid breaded foods
 Avoid deep fried foods – especially fried potatoes
 Order salad (with dressing on the side) instead of
soup
 Substitute vegetables for potatoes or rice
 Eat small portions of cream sauces or cheese sauces
or skip them altogether
 Be mindful of the portion size offered – many
restaurants serve portions that would several
people, not just one.
Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings