1.  Mr. Adham Ibrahim Ahmed (RN, BSN, MCN) Nutrition for Health Professions

2. Mr. Adham I. Ahmed Planning a Healthy Diet

3. Mr. Adham I. Ahmed3 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

4. Mr. Adham I. Ahmed4 Objectives  Describe information commonly found on food labels  List some food customs of various cultural groups  Describe the development of food customs

5. Mr. Adham I. Ahmed5 Body Mass Index (BMI)

6. Mr. Adham I. Ahmed6 Body Mass Index (BMI)

7. Mr. Adham I. Ahmed7 Balanced Diet  Includes all the essential nutrients in appropriate amounts  Preserves and promotes good health

8. Mr. Adham I. Ahmed8

9. 9 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

10. Mr. Adham I. Ahmed10 Evolution of the Human Diet

11. Mr. Adham I. Ahmed11 Dietary Guidelines for Americans  Adequate nutrients within calorie needs  Weight management  Physical activity  Food groups to encourage  Fats  Carbohydrates  Sodium and potassium  Alcoholic beverages  Food safety

12. Mr. Adham I. Ahmed12 Food Guide Pyramid  Bread, cereal, rice, pasta  Vegetable  Fruit  Milk, yogurt, cheese  Meat, poultry, fish, dry beans, eggs, nuts  Fats, oils, sweets

13. Mr. Adham I. Ahmed13 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.)

14. Mr. Adham I. Ahmed14 My Pyramid

15. Mr. Adham I. Ahmed15 My Pyramid

16. Mr. Adham I. Ahmed16 Calorie Level

17. Mr. Adham I. Ahmed17 Calorie Range

18. Mr. Adham I. Ahmed18 Mediterranean Diet Pyramid Developed by World Health Organization (WHO) and Harvard’s School of Public Health Encourages monounsaturated fats

19. Mr. Adham I. Ahmed19 Mediterranean Diet Pyramid

20. Mr. Adham I. Ahmed20 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.

21. Mr. Adham I. Ahmed21 Food Labeling  Food and Drug Administration (FDA) sets health claims allowed and serving sizes.  Descriptive terms standardized

22. Mr. Adham I. Ahmed22 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

23. 23 Food Labeling (Courtesy of the FDA)

24. Mr. Adham I. Ahmed24 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.

25. Mr. Adham I. Ahmed25 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.

26. Mr. Adham I. Ahmed26 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.

27. Mr. Adham I. Ahmed27 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.

28. Mr. Adham I. Ahmed28 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.

29. Mr. Adham I. Ahmed29 Native American

30. Mr. Adham I. Ahmed30 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.

31. Mr. Adham I. Ahmed31 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.

32. Mr. Adham I. Ahmed32 Middle Eastern  Popular foods: grains, wheat, rice, chickpeas in the form of hummus, lamb, yogurt, cabbage, grape leaves, eggplant, tomatoes, dates, olives, and figs

33. Mr. Adham I. Ahmed33 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.

34. Mr. Adham I. Ahmed34 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.

35. Mr. Adham I. Ahmed35 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.

36. Mr. Adham I. Ahmed36 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.