Transcript Fundamentals of Nutrition

Section 1
Fundamentals of Nutrition
Copyright © 2003 Delmar Learning, a Thomson Learning company
Chapter 2
Planning a Healthy Diet
Copyright © 2003 Delmar Learning, a Thomson Learning company
Objectives
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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
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Objectives
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Describe information commonly found
on food labels
List some food customs of various
cultural groups
Describe the development of food
customs
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Balanced Diet
Includes all the essential nutrients in
appropriate amounts
Preserves and promotes good health
Chapter 2
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Stop and Share
Divide into groups of 2.
Answer the following question:
How do you know you eat a balanced diet?
Share your answer with your partner.
Chapter 2
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Stop and Share
Meal Planning
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Cumbersome and
time-consuming if
tables have to be
followed for each
meal
Tables provide
Dietary Reference
Intakes (DRIs).
Simple system
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Dietary Guidelines
for Americans
developed by
USDA and DHHS
Food Guide
Pyramid developed
by USDA
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Dietary Guidelines for Americans
Aim for a healthy weight.
Be physically active each day.
Let the Pyramid guide your food choices.
Choose a variety of grains daily, especially
whole grains.
Chapter 2
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Dietary Guidelines for Americans
Choose a variety of fruits and vegetables
daily.
Keep food safe to eat.
Choose a diet that is low in saturated fat
and cholesterol, and moderate in total fat.
Chapter 2
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Dietary Guidelines for Americans
Choose beverages and foods to moderate
your intake of sugars.
Choose and prepare foods with less salt.
If you drink alcoholic beverages, do so in
moderation.
Chapter 2
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Food Guide Pyramid
Bread, cereal, rice, pasta
Vegetable
Fruit
Milk, yogurt, cheese
Meat, poultry, fish, dry beans, eggs, nuts
Fats, oils, sweets
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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.)
Chapter 2
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Mediterranean Diet Pyramid
Developed by World Health Organization
(WHO) and Harvard’s School of Public
Health
Encourages monounsaturated fats
Chapter 2
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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.
Chapter 2
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Food Labeling
Food and Drug Administration (FDA) sets
health claims allowed and serving sizes.
Descriptive terms standardized
Chapter 2
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Food Labeling:
Nutrition Facts Required
Total calories
Calories from fat
Total fat
Saturated fat
Cholesterol
Sodium
Total carbohydrates
Chapter 2
Dietary fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
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Food Labeling
(Courtesy of the FDA)
Chapter 2
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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.
Chapter 2
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Stop and Share
Consider the following questions:
How can a health care professional gain
knowledge regarding a patient’s dietary
preferences?
Why is it important for a health care
professional to understand food patterns
unique to different cultures?
Chapter 2
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Stop and Share
Talking with the
patient and learning
about his or her
background will
help the health care
professional gain
knowledge
regarding food
preferences.
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Plan nourishing
meals consisting of
foods that appeal to
the patient.
Adjustments in diet
can be made
gradually and
effectively.
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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.
Chapter 2
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Native American
Chapter 2
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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.
Chapter 2
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Mexican
Popular foods: beans, rice, chili peppers,
tomatoes, tortillas made of corn meal or
flour
Beans and corn make a complete protein.
Milk, green and yellow vegetables, and
vitamin C-rich foods would improve these
diets.
Chapter 2
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Puerto Rican
Popular foods: rice,
beans, peppers,
plantains, tomatoes,
bananas, pineapple,
mangoes, papayas,
chicken, beef, pork
Lacking milk
nutritionally
Chapter 2
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Italian
Popular foods: pastas, tomato sauces,
cheese, fish, meat, root vegetables
Excellent sources of nutrients include:
eggs, cheese, tomatoes, green vegetables,
and fruits.
Fat-free milk and low-fat meat would
improve diet.
Chapter 2
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Northern and Western European
Popular foods: beef, pork, cooked
vegetables, breads, cakes, and dairy
products
Fewer green vegetable salads and greater
use of dark breads, potatoes, and fish than
U.S. Midwest; otherwise similar.
Fresh vegetables and fruits would add
vitamins, minerals, and fiber to these diets.
Chapter 2
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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.
Chapter 2
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Middle Eastern
Popular foods:
grains, wheat, rice,
chickpeas in the
form of hummus,
lamb, yogurt,
cabbage, grape
leaves, eggplant,
tomatoes, dates,
olives, and figs
Chapter 2
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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.
Chapter 2
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Chinese
Popular foods: rice,
soybeans, eggs,
pork, and tea
Low-fat diet
Soy sauce is high in
salt–problematic for
patients on low-salt
diets.
Chapter 2
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Japanese
Popular foods: rice, soybean paste and
curd, vegetables, fruits, fish
Tempura style (fried)
Soysauce (shoyu) and tea are common.
Diet lacks milk.
May be deficient in calcium and excessive
in salt.
Chapter 2
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Indian
Popular foods: eggs, dairy products, rice,
peas, beans, spices (curry)
Diet may be vegetarian.
Eating with fingers is acceptable.
Chapter 2
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Thai, Vietnamese, Laotian,
Cambodian
Popular foods: rice,
curries, vegetables,
fruit
Fish and meats are
used in small
amounts.
Diet may lack
adequate protein
and calcium.
Chapter 2
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Jewish
Orthodox follow
dietary rules
Conservative follow
rules in home
Reform may not
follow dietary laws
Chapter 2
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Jewish Dietary Laws
Kosher–foods prepared following rules
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Qualified person slaughters animals.
Meat not prepared with milk or milk
products.
Dishes used for meat and dairy kept
separate.
Dairy and meat not eaten together.
Mouth rinsed between fish and meat.
Observe days for fasting.
No cooking on Sabbath.
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Roman Catholic and Eastern
Orthodox
Roman Catholic
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Meat not allowed Ash Wednesday and
fridays during Lent
Eastern Orthodox
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Includes Christians from the Middle East,
Russia, and Greece
Meat, poultry, fish, and dairy products
restricted wednesdays, fridays, and during
Lent and Advent
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Seventh Day Adventist and
Mormon
Seventh Day Adventist
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Lacto-ovo vegetarians: use milk products
and eggs, but no meat, fish, or poultry
Nuts, legumes and meat substitutes, tofu
Coffee, tea, and alcohol considered
harmful
Mormon
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Coffee, tea and alcohol prohibited
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Islamic and Hindu
Islamic
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Adherents of Islam are called Muslims
Pork and alcohol prohibited; other meat
slaughtered by specific laws
During the month of Ramadan, Muslims
do not eat or drink during daylight hours
Hindu
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All life sacred; animals and eggs not eaten
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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.
Chapter 2
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Zen-Macrobiotic Diets
Developed from Zen Buddhism
System of 10 diet plans
Gradually give up foods as follows:
desserts, salads, fruits, animal foods,
soups, and ultimately vegetables, until
only cereals–usually brown rice–are
consumed.
Chapter 2
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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.
Chapter 2
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