1. Planning A Healthy Diet

2. Diet Planning Principles
Adequate
Balanced
Energy controlled
Nutrient dense
Moderation
Variety

3. Adequate
Providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health.

4. Balanced
Providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out of the diet foods that are rich in other nutrients
Balance helps to ensure adequacy.

5. Energy Controlled
Management of food energy intake to maintain a healthy weight

6. Nutrient Dense
A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and fewer calories, the higher the nutrient density.
“Empty Calories” refers to foods which provide calories but lack any nutrients, such as candy or soda.

7. Moderation
Providing enough but not too much of a substance

8. Variety
Eating a wide selection of foods within and among the major food groups
Helps achieve adequacy

9. Daily Food Guide Developed by the USDA
A pictorial representation of the Daily Food Guide, The Food Guide Pyramid
Assigns foods to the five major food groups
Lists the number of servings recommended

10. Daily Food Guide {continued}
Lists the most notable nutrients of each group
Lists the serving sizes
Lists the foods within each group categorized by nutrient density

11. Exchange Lists For Meal Planning
Diet planning tools that organize foods by their proportions of carbohydrate, fat, and protein
Foods on any single list can be used interchangeably
Helps control energy intake by emphasizing portion sizes

12. Food Labels Ingredient list Serving size Nutrition facts
The daily values

13. Ingredient List
All ingredients must be listed in order of predominence by weight.

14. Serving Size
Labels present nutrient information per serving, thus a serving size must be identified.
Serving sizes reflect amounts that people commonly consume.

15. Nutrition Facts Total calories Fat calories Total fat grams
Saturated fat grams
Cholesterol milligrams
Sodium milligrams
Total carbohydrate including : starch, sugar, and fiber grams
Protein grams
Vitamins A and C
Minerals, iron and calcim

16. The Daily Values
Reference values developed by the FDA specifically for use on foods labels
Reflect dietary recommendations for nutrients based on a 2000 calorie diet
Provide a ballpark estimate of how individual foods contribute to the total diet

17. Eating And Oral Health
Both sugars and starch begin breaking down to sugars in the mouth and can contribute to tooth decay.
Bacteria in the mouth ferment the sugars which results in formation of an acid that can dissolve tooth enamel.