1. © 2012 Pearson Education, Inc. DESIGNING A HEALTHY DIET Ch2 FNU 111 10/11/1434 Dr. Hanan J.10/11/1434

2. © 2012 Pearson Education, Inc. A Healthful Diet A healthful diet is Adequate Moderate Balanced Varied 10/11/1434Dr. Hanan J.

3. © 2012 Pearson Education, Inc. A Healthful Diet Is Adequate An adequate diet provides enough energy, nutrients, fiber, vitamins, and minerals to support a person’s health A diet adequate in many nutrients can still be inadequate in a few nutrients 10/11/1434Dr. Hanan J.

4. © 2012 Pearson Education, Inc. 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 10/11/1434Dr. Hanan J.

5. © 2012 Pearson Education, Inc. A Healthful Diet Is Balanced A balanced diet contains the right combinations of foods to provide the proper balance of nutrients 10/11/1434Dr. Hanan J.

6. © 2012 Pearson Education, Inc. 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 10/11/1434Dr. Hanan J.

7. © 2012 Pearson Education, Inc. Designing a Healthful Diet The tools for designing a healthful diet may include Food labels Dietary Guidelines for Americans MyPyramid—the Food Guide Pyramid My plate Eating plans 10/11/1434Dr. Hanan J.

8. © 2012 Pearson Education, Inc. Food Labels The FDA requires food labels on most products These labels must include 1. A statement of identity 2. Net contents of the package 3. Ingredient list 4. Manufacturer’s name and address 5. Nutrition information (Nutrition Facts Panel) 10/11/1434Dr. Hanan J.

9. © 2012 Pearson Education, Inc. Food Labels 10/11/1434Dr. Hanan J.

10. © 2012 Pearson Education, Inc. 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 Figure 2.2 10/11/1434Dr. Hanan J.

11. © 2012 Pearson Education, Inc. Nutrition Facts Panel 1. Serving size and servings per container Serving sizes can be used to plan appropriate amounts of food Standardized serving sizes allow for comparisons among similar products Figure 2.2 10/11/1434Dr. Hanan J.

12. © 2012 Pearson Education, Inc. 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 Figure 2.2 10/11/1434Dr. Hanan J.

13. © 2012 Pearson Education, Inc. Nutrition Facts Panel 3. List of nutrients Fat (total, saturated, and trans) Cholesterol Sodium Carbohydrates Protein Some vitamins and minerals 10/11/1434Dr. Hanan J.

14. © 2012 Pearson Education, Inc. Nutrition Facts Panel Figure 2.2 10/11/1434Dr. Hanan J.

15. © 2012 Pearson Education, Inc. Nutrition Facts Panel 4. Percent Daily Value (%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 10/11/1434Dr. Hanan J.

16. © 2012 Pearson Education, Inc. Nutrition Facts Panel 4. Percent Daily Value (%DV) is based on Reference Daily Intakes (RDIs) for foods with a Recommended Dietary Allowance (RDA) value Daily Reference Values (DRVs) for foods without an RDA value 10/11/1434Dr. Hanan J.

17. © 2012 Pearson Education, Inc. Nutrition Facts Panel Figure 2.2 10/11/1434Dr. Hanan J.

18. © 2012 Pearson Education, Inc. Nutrition Facts Panel 5. Footnote 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 10/11/1434Dr. Hanan J.

19. © 2012 Pearson Education, Inc. Nutrition Facts Panel Figure 2.2 10/11/1434Dr. Hanan J.

20. © 2012 Pearson Education, Inc. Nutrient Claims The FDA has approved several claims related to health and disease A nutrient must be related to a disease or health condition for which people are at risk 10/11/1434Dr. Hanan J.

21. © 2012 Pearson Education, Inc. 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 2010) Emphasize good food choices and physical activity 10/11/1434Dr. Hanan J.

22. © 2012 Pearson Education, Inc. Dietary Guidelines for Americans 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 10/11/1434Dr. Hanan J.

23. © 2012 Pearson Education, Inc. Dietary Guidelines for Americans 10/11/1434Dr. Hanan J.

24. © 2012 Pearson Education, Inc. MyPyramid MyPyramid (also called the USDA Food Guide Pyramid) 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 10/11/1434Dr. Hanan J.

25. © 2012 Pearson Education, Inc. MyPyramid MyPyramid emphasizes Physical activity Moderation Personalization Proportionality Variety Gradual improvement 10/11/1434Dr. Hanan J.

26. © 2012 Pearson Education, Inc. MyPyramid My Plate 10/11/1434Dr. Hanan J.

27. © 2012 Pearson Education, Inc. MyPyramid Figure 2.6 10/11/1434Dr. Hanan J.

28. © 2012 Pearson Education, Inc. 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 healthful body weight 10/11/1434Dr. Hanan J.

29. © 2012 Pearson Education, Inc. Food Guide Pyramids Alternate food guide pyramids include 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 10/11/1434Dr. Hanan J.

30. © 2012 Pearson Education, Inc. Latin American Diet Pyramid Figure 2.10 a 10/11/1434Dr. Hanan J.

31. © 2012 Pearson Education, Inc. Asian Diet Pyramid Figure 2.10 b 10/11/1434Dr. Hanan J.

32. © 2012 Pearson Education, Inc. Mediterranean Diet Pyramid Figure 2.12 10/11/1434Dr. Hanan J.

33. © 2012 Pearson Education, Inc. 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 10/11/1434Dr. Hanan J.

34. © 2012 Pearson Education, Inc. MyPyramid MyPyramid does not clearly define low-fat and low-calorie 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 10/11/1434Dr. Hanan J.

35. © 2012 Pearson Education, Inc. 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! 10/11/1434Dr. Hanan J.

36. © 2012 Pearson Education, Inc. Eating Out on a Healthful Diet Tips for restaurant meals Avoid breaded or fried foods Order salad (with dressing on the side) instead of soup Ask for steamed vegetables Substitute vegetables for potatoes or rice Avoid cream sauces or cheese sauces Order small portions (such as appetizers ) 10/11/1434Dr. Hanan J.