1. EDU 153 Summer 2013 Granberry Nutritional Guidelines
Chapter12
Nutritional Guidelines
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2. Nutrition
Nutrition
Is the study of food and how it is used by the body
It includes the start-to-finish processes of
Eating
Digestion of food
Transportation of nutrients
Absorption of nutrients into cells
Excretion of unused matter
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3. EDU 153 Summer 2013 Granberry
Nutrients
Proteins, carbohydrates, fats, vitamins, minerals, and water are the basic nutrients in food.
Nutrients serve three main functions:
Providing energy
Supplying materials for building and maintaining healthy cells
Regulating body processes
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4. Nutrients (continued)
All persons throughout their life span require the same nutrients—only the amounts that are needed change.
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5. Nutrition Guidelines
Each of these tools emphasizes the importance of being physically active and maintaining a healthy weight.
Helping children develop healthy eating and activity habits can have lifetime benefits.
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6. Nutrition Guidelines Are designed to serve one of two purposes:
To ensure adequate nutrient intake
To encourage healthy lifestyle practices
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7. Nutrition Guidelines
Nutrient guidelines that are designed to ensure adequate nutrient intake include:
Daily Reference Intakes (DRIs)
Food Guide Pyramid
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8. Daily Reference Intakes (RDIs)
Provide information about:
Recommended nutrient intake by age
Goals for nutrients for which a limit has been determined
The highest level of a nutrient that is unlikely to cause a health risk
This information is used to set national nutrition program policy and for labeling purposes.
©2012 Cengage Learning.
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9. Food Guide Pyramid
This is an interactive tool that allows consumers to learn:
About healthy eating patterns
Nutrient-dense sources of essential vitamins and minerals
Portion size, moderation, and caloric intake
Physical activity to balance food intake
Recipes for healthy food preparation
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10. Food Guide Pyramid (continued)
MyPyramid Plan
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11. Food Guide Pyramid (continued)
To view this document, go to:
This link will take you directly to the Food Guide Pyramid website.
Explore the many interactive features and learn how to personalize the recommendations.
Also, be sure to tour MyPyramid for Kids.
©2012 Cengage Learning.
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12. Nutrition Guidelines (continued)
Other nutrient guidelines designed to encourage healthy lifestyle practices include:
Dietary Guidelines for Healthy Americans
Health People 2020
Canada’s Food Guide
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13. Dietary Guidelines for Healthy Americans
EDU 153 Summer 2013 Granberry
Dietary Guidelines for Healthy Americans
Key recommendations include:
Consuming a variety of nutrient-dense foods within caloric needs
Maintaining a healthy weight
Engaging in physical activity on a regular basis
Including a variety of fruits and vegetables each day
Reducing saturated fat and cholesterol intake
Keeping fat intake to 20 to 30 percent of total calories
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14. Dietary Guidelines for Healthy Americans (continued)
EDU 153 Summer 2013 Granberry
Dietary Guidelines for Healthy Americans (continued)
Choosing fiber-rich and whole grain carbohydrates
Decreasing sugar intake
Consuming less than 2000 mg of sodium daily
Drinking alcoholic beverages in moderation
Practicing food safety
This document can be viewed at:
©2012 Cengage Learning.
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15. Healthy People 2020 Areas of health that are addressed:
EDU 153 Summer 2013 Granberry
Healthy People 2020
Areas of health that are addressed:
Physical activity, nutrition and weight management, mental health, injury and violence prevention, oral health, food safety, environmental health, immunization and infectious diseases, and improved access to health care.
This document can be viewed at:
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16. Canada’s Food Guide to Healthy Eating
EDU 153 Summer 2013 Granberry
Canada’s Food Guide to Healthy Eating
Canada’s Food Guide provides similar recommendations.
This document can be viewed at:
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17. EDU 153 Summer 2013 Granberry
Case Study
Betsy, age 3½ , drinks milk to the exclusion of adequate amounts of foods from other food groups. What nutrient is Betsy receiving in excess? What two nutrients are most likely to be deficient?
2. Jason, age 4, refuses to eat fruit. He will occasionally accept a small serving of applesauce and a few bites of banana but little else. What two nutrients are probably deficient in Jason’s diet?
3. Jeremy, age 3, is allergic to milk and dairy products. What nutrient is deficient in Jeremy’s diet?
ANSWERS TO CASE STUDY
Betsy is receiving calcium in excess. The two nutrients most likely deficient in her diet are vitamin C and iron.
Vitamin C and vitamin A are two nutrients probably deficient in Jason’s diet.
Calcium is probably lacking in Jeremy’s diet due to his refusal of dairy products.
Tommy’s dietary changes should include the following:
a. Introduce high-protein foods of mild taste, such as chicken,turkey, eggs, and beans. They can be combined with carbohydrates and served as a bean burrito, grilled cheese sandwich, or cheese pizza.
b. Cut high-protein and high-fat foods into small pieces that are easy to chew.
c. Use these foods mixed with pasta, bread, or vegetables.
d. Try various cheeses for acceptance but remember that cheese cannot be used as a total substitute for meats because it lacks iron.
5. Mary’s dietary changes should include the following:
a. Decrease her total juice intake and serve juices, such as orange juice, that are fortified with calcium.
b. Continue to offer small servings of milk and/or dairy products, even if they are refused; Mary’s tastes may soon change.
c. Use dried skim milk in the preparation of foods such as meat loaf, casseroles, and soups. Also, try offering yogurt and fresh fruit, frozen yogurt, peanut butter, salmon and tuna, cooked dried beans, broccoli, tofu, collard greens, and puddings for more calcium.
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18. EDU 153 Summer 2013 Granberry
Case Study
4. Tommy, age 2, by choice will eat only high carbohydrate foods, preferably those that are sweet. He rejects high-protein, high-fat foods such as meats and cheese. How would you change his diet to provide adequate protein and fat for normal growth and nerve development without increasing his carbohydrate intake with high-fat pastries, cakes, and so on?
5. Mary, age 4, refuses milk and all milk products; she likes to drink a variety of juices. How would you adjust her diet to ensure that she meets her calcium requirement?
ANSWERS TO CASE STUDY
Betsy is receiving calcium in excess. The two nutrients most likely deficient in her diet are vitamin C and iron.
Vitamin C and vitamin A are two nutrients probably deficient in Jason’s diet.
Calcium is probably lacking in Jeremy’s diet due to his refusal of dairy products.
Tommy’s dietary changes should include the following:
a. Introduce high-protein foods of mild taste, such as chicken,turkey, eggs, and beans. They can be combined with carbohydrates and served as a bean burrito, grilled cheese sandwich, or cheese pizza.
b. Cut high-protein and high-fat foods into small pieces that are easy to chew.
c. Use these foods mixed with pasta, bread, or vegetables.
d. Try various cheeses for acceptance but remember that cheese cannot be used as a total substitute for meats because it lacks iron.
5. Mary’s dietary changes should include the following:
a. Decrease her total juice intake and serve juices, such as orange juice, that are fortified with calcium.
b. Continue to offer small servings of milk and/or dairy products, even if they are refused; Mary’s tastes may soon change.
c. Use dried skim milk in the preparation of foods such as meat loaf, casseroles, and soups. Also, try offering yogurt and fresh fruit, frozen yogurt, peanut butter, salmon and tuna, cooked dried beans, broccoli, tofu, collard greens, and puddings for more calcium.
©2012 Cengage Learning.
All Rights Reserved.