Transcript Nutri Lec 02 Healthy-Balanced

Nutrition for Health
Professions

Mr. Adham Ibrahim Ahmed (RN, BSN, MCN)
Planning a Healthy Diet
Mr. Adham I. Ahmed
Objectives



Define a balanced diet
List the U.S. government’s Dietary
Guidelines for Americans and explain
the reasons for each
Identify the food groups and their
placement on the Food Guide Pyramid
Mr. Adham I. Ahmed
3
Objectives



Describe information commonly found
on food labels
List some food customs of various
cultural groups
Describe the development of food
customs
Mr. Adham I. Ahmed
4
Body Mass Index (BMI)
Mr. Adham I. Ahmed
5
Body Mass Index (BMI)
Mr. Adham I. Ahmed
6
Balanced Diet


Includes all the essential nutrients in
appropriate amounts
Preserves and promotes good health
Mr. Adham I. Ahmed
7
Mr. Adham I. Ahmed
8
What Is a Healthy balanced Diet?






Fulfills energy needs (macronutrients)
Provides sufficient amounts of essential
nutrients (micronutrients)
Reduces risk of disease
Is safe to consume (low contaminants or
potentially harmful added substances)
Includes all the essential nutrients in
appropriate amounts.
Preserves and promotes good health
Mr. Adham I. Ahmed
9
Evolution of the Human Diet
Mr. Adham I. Ahmed
10
Dietary Guidelines for Americans









Adequate nutrients within calorie needs
Weight management
Physical activity
Food groups to encourage
Fats
Carbohydrates
Sodium and potassium
Alcoholic beverages
11
Food safety Mr. Adham I. Ahmed
Food Guide Pyramid






Bread, cereal, rice, pasta
Vegetable
Fruit
Milk, yogurt, cheese
Meat, poultry, fish, dry beans, eggs,
nuts
Fats, oils, sweets
Mr. Adham I. Ahmed
12
Food Guide Pyramid
(Courtesy of the USDA and DHHS, 1992, The food guide pyramid: A guide to daily food choices. Leaflet no. 572, Washington, D.C.)
Mr. Adham I. Ahmed
13
My Pyramid
Mr. Adham I. Ahmed
14
My Pyramid
Mr. Adham I. Ahmed
15
Calorie Level
Mr. Adham I. Ahmed
16
Calorie Range
Mr. Adham I. Ahmed
17
Mediterranean Diet Pyramid
Developed by World Health Organization
(WHO) and Harvard’s School of Public
Health
Encourages monounsaturated fats
Mr. Adham I. Ahmed
18
Mediterranean Diet Pyramid
Mr. Adham I. Ahmed
19
Food Labeling


Mandatory labeling for nearly all
processed foods started in May, 1994
as a result of the Nutrition Labeling
and Education Act (NLEA).
Primary objective is to ensure that
labels on most foods provide consistent
nutrition information.
Mr. Adham I. Ahmed
20
Food Labeling

Food and Drug Administration (FDA)
sets health claims allowed and serving
sizes.

Descriptive terms standardized
Mr. Adham I. Ahmed
21
Food Labeling:
Nutrition Facts Required
Total calories
Calories from fat
Total fat
Saturated fat
Cholesterol
Sodium
Total carbohydrates
Dietary fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
Mr. Adham I. Ahmed
22
Food Labeling
(Courtesy of the FDA)
23
Food Labeling Terminology

Low calorie means 40 calories or less per serving.

Calorie free means less than 5 calories per serving.

Low fat means a food has no more than 3 grams of
fat per serving or per 100 grams of the food.

Fat free means a food contains less than 0.5 gram
of fat per serving.

Low saturated fat means 1 gram or less of saturated
fat per serving.
Mr. Adham I. Ahmed
24
Food Labeling Terminology

Low cholesterol means 20 mg or less of cholesterol
per serving.

Cholesterol free means less than 2 mg of
cholesterol per serving.

No added sugar means that no sugar or sweeteners
of any kind have been added at any time during the
preparation and packaging.
Mr. Adham I. Ahmed
25
Food Labeling Terminology

Low sodium means less than 140 mg of sodium per
serving.

Very low sodium means less than 35 mg of sodium
per serving.
Mr. Adham I. Ahmed
26
Food Customs

Food habits may be based on
nationality, culture, and religion.

Foods available in a certain area may
be favored for economic reasons.

Economic status and social status
contribute to food habits.
Mr. Adham I. Ahmed
27
Native American




Approximately half of the edible plants
commonly eaten in the United States
today originated with the Native
Americans.
Corn, potatoes, squash, cranberries,
pumpkins, beans, wild rice, and cocoa
beans
Wild fruits, game, and fish
Foods were commonly prepared as
soups, stews or were dried.
Mr. Adham I. Ahmed
28
Native American
Mr. Adham I. Ahmed
29
U.S. Southern


Popular foods: corn bread, biscuits,
grits, rice, sweet potatoes, squash,
watermelon, oranges, peaches, fried
fish, lima beans, green beans cooked
with pork, barbecued/ stewed meats
and poultry
Diet may be high in fat and
carbohydrates; limited in protein, iron,
calcium, and vitamins A and C.
Mr. Adham I. Ahmed
30
Central European



Popular foods: potatoes, grain
(especially rye and buckwheat), pork,
cooked cabbage, carrots, onions, and
turnips
Eggs and dairy products used
abundantly.
To improve diet, limit number of eggs,
use fat-free or low-fat dairy products,
and add fresh vegetables and fruits.
Mr. Adham I. Ahmed
31
Middle Eastern

Popular foods:
grains, wheat,
rice, chickpeas
in the form of
hummus, lamb,
yogurt, cabbage,
grape leaves,
eggplant,
tomatoes, dates,
olives, and figs
Mr. Adham I. Ahmed
32
Middle Eastern



May contain insufficient amounts of
protein and calcium depending on the
amounts of meat and calcium-rich
foods eaten.
Fresh fruits and vegetables should be
added to increase vitamins, minerals,
and fiber.
Black, very sweet coffee is a popular
beverage.
Mr. Adham I. Ahmed
33
Chinese



Popular foods:
rice, soybeans,
eggs, pork, and
tea
Low-fat diet
Soy sauce is
high in salt–
problematic for
patients on lowMr. Adham I. Ahmed
salt diets.
34
Vegetarians
Lacto-ovo: use dairy products and eggs,
but no meat, poultry, or fish
Lacto: use dairy products but no meat,
poultry, or eggs
Vegans: avoid all animal foods
Diets should be carefully planned to
include essential amino acids.
Mr. Adham I. Ahmed
35
Conclusion
Tools can be used to help patients plan a
healthy diet.
Individual food customs must be
respected.
A registered dietitian can help plan diets.
Gradual corrections in dietary habits are
easier to make and more effective when
the reasons for the food habits are
understood.
Mr. Adham I. Ahmed
36