BMI=BODY MASS INDEX

BMI is used as a screening tool to identify possible weight problems for adults. However, BMI is not a diagnostic tool. For example, a person may have a high BMI. However, to determine if excess weight is a health risk, a healthcare provider would need to perform further assessments. These assessments might include skinfold thickness measurements, evaluations of diet, physical activity, family history, and other appropriate health screenings.

BMI CHART

Dietary Reference Intake Values

• USDA Recommendations IOM Recommendations

Fat 30% Carbohydrates 55-60%

Protein 10-15%

No more than 10% saturated

fat

Or less

Carbohydrates 45-65%

Protein

10-35%

Fat 20-35% no more than 10% saturated fat

2000 Calories /Day• Carbs- 1000 to 1200 calories/day

(50-60%)• Fat- 600 calories/day

(30 %)• Protein- 200 to 400 calories/day

(10%-20% )

3500 calories=1 pound

To lose weight: To gain weight:

2000 2000

-500 +500

1500 calories/day 2500 calories/day

500x7=3500 (-1 pound) 500x7=3500 (+1 pound)

NUTRTION LABEL

1. SERVING SIZE: This gives you the size & total # of servings in the container.

2. CALORIES: # of calories per serving.

3. NUTRIENTS: This gives you the dietary allotment of specific nutrients. Some should be limited based on daily percentages.

4. NEEDED NUTRIENTS: Nutrientsa person should get enough of daily.

5. FOOTNOTES: Additional information based on caloric intake.

6. QUICK GUIDE: Information based on daily values percentages.

CARBOHYDRATES

Complex Carbohydrates-

stored in the body to

be used at a later date

for energy. “glycogen”

ex. pasta,rice,bread

Simple Carbohydrates-

used by the body

immediately for quick

energy. “glucose”

ex. cakes,candy,fruit

FIBER

Soluble Fiber:•Functions: may help lower blood cholesterol by inhibiting digestion of fat and cholesterol; helps control blood sugar in people with diabetes.Insoluble Fiber:•Functions: helps prevent constipation, hemorrhoids, and diverticulosis

FATS

TWO TYPES OF FAT:

saturated fat-solid at room temperature

unsaturated fat-liquid at room temperature

FUNCTION OF FAT:

1. Insulation for the body (temperature)

2. Protection for internal organs, nerves, and

tissues

3. Forms part of cell structure

4. Energy for the body

CHOLESTEROLCholesterol is a naturally-occurring steroid found in animal tissues. It's important for healthy cell membranes and other functions, but its waxy makeup makes it a danger as a high concentration could build up and block arteries.

Risks of high cholesterol: Regardless of the cause, high cholesterol poses dangers. It plays a major role in the development of atherosclerosis, or hardening and narrowing of the arteries, which in turn raises the risk of heart attack and stroke.

FAT CELLS• Cholesterol is a waxy,

fatlike substances that is found in the cells of all animals.

• High cholesterol is associated with heart disease.

CHOLESTEROL

PROTEINSAMINO ACIDS

• Building blocks• 20-28 different amino

acids.• Essential (not produced by the

body) and Nonessential (produced bythe body)

• Essential amino acids: animal sources (complete)plant sources (incomplete)

Protein should account for 10% to 20% of the calories consumed eachday. Protein is essential to the structure of red blood cells, for theproper functioning of antibodies resisting infection, for the regulation ofenzymes and hormones, for muscle growth and repair, and for therepair of body tissue. Proteins can also be a source of energy.

VITAMINS

WATER-SOLUBLE: FAT-SOLUBLE:C, ALL Bs: B1,B2,B6,B12, NIACIN,FOLIC ACID, A, E, D, and KBIOTIN, and PANTHOTHENIC ACID

Water soluble travel through bloodstream being used immediately by the body.Any unused vitamins are urinated out of the body. Fat soluble are stored in the fattissues and liver for later use.

FUNCTIONS: collagen for cells, cell growth, stronger teeth, gums, bones, blood vessels, helps absorption rate for iron, resistance to infection, aids central nervous system, converts sugar into fuel, healthy hair, vision, protects red blood cells, helps blood to clot, proper digestion, kidney function, and helps the metabolism rate.

MINERALS

• Calcium-stronger bones & teeth.

• Iron-formation of hemoglobin to transport

oxygen to lungs.• Potassium-muscles and

nervous system work properly.

• Zinc-maintains immunesystem & cell growth.

WATERWATER IS NEEDED TO MAINTAIN A HEALTHYDIET. THE HUMAN BODY IS ABOUT 70% WATER.

BRAIN-75-85% water & parts a vital role indehydration. It controls water intake throughaltering thirst and varying the water excretion from your kidneys. A loss of 10% or more of body weight due to fluid loss can be life threatening.

MOUTH-Thirst is a good indicator of hydration. By the time you feel thirst you have lose 2 to 5 cups of water. The production of saliva is vital to good oral hygiene.

LUNGS- Your body loses water every time you breath. Every day you lose the equivalent of a can of drink just by breathing.

HEART- Water is needed to continue the mechanical function of the heart. Cells need to stay hydrated so the heart can stimulate electrical impulse which allow the heart muscles to contract. Drinking five or more glasses a day can help reduce the risk of coronary heart disease.

KIDNEYS-Control the amount of water, filters your blood, excretes waste in your urine, and leaves nutrients in your bloodstream.

BLOOD-75% water and is vital for transportation of nutrients.

MYPLATE

MyPlate is a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times and to seek more information to help them do that by going to ChooseMyPlate.gov.

The new MyPlate icon emphasizes a fruit, vegetable, grains, protein foods, and dairy groups.

MYPLATE CATEGORIESFruits-Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group.

Vegetables-Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the Vegetable Group.

Grains-Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Grains are divided into 2 subgroups, Whole Grains and Refined Grains.

Protein Foods-All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Select a variety of protein foods to improve nutrient intake and health benefits, including at least 8 ounces of cooked seafood per week.

Dairy-All fluid milk products and many foods made from milk are considered part of this food group. Most Dairy Group choices should be fat-free or low-fat.