kathryn malowany, kristen fetsch, katherine williamson, cassidy catechis, jennifer colon
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Guidelines for a Healthful Eating Style. Kathryn Malowany, Kristen Fetsch, Katherine Williamson, Cassidy Catechis, Jennifer Colon Glencoe Health, A Guide to Wellness Chapter 5, Lesson 4 Ninth Grade, Gainesville High School. Dietary Guidelines for Americans. - PowerPoint PPT PresentationTRANSCRIPT
Kathryn Malowany, Kristen Fetsch, Katherine Williamson, Cassidy Catechis, Jennifer Colon
Glencoe Health, A Guide to Wellness
Chapter 5, Lesson 4
Ninth Grade, Gainesville High School
Dietary Guidelines for Americans
USDA & HHS: Nutrition & Your Health: Dietary Guidelines for Americans
Nutritional Standards- Evaluate & Modify Eating Habits
Benefits- Decreased Risk- ensure healthy well balanced diet
Need for Nutritional Education
Ref: Department of Health and Human Services Website: http://www.cdc.gov/nchs/products/pubs/pubd/hestats/overfig1.GIF
Variety No single food can provide essential nutrients needed
Availability
Affordability
Taste
Physical Activity Energy in food should balance with energy used
Concentrate on body fat control more than weight
All foods healthy or not add up the same in calories
Excess calories stored as fat.
Recommended Dietary Allowances
Definition: amount of nutrients that will prevent deficiencies and excess in most healthy people
Part of booklet: Nutrition and Your Health: Dietary Guidelines for Americans
Illustrated by the Food Guide Pyramid
Americans 2 years and older
Guidelines for properly meeting nutritional needs
Food Guide Pyramid Illustrates Dietary Guidelines
Categorizes food according to serving and food groups
Guidelines for planning meals to meet nutritional needs
Larger segments of pyramid = greater recommended number of servings
Broad range of servings to take into consideration age gender physical activity, body size and activity level.
Food Guide Pyramid
Serving Sizes Examples:
1 cup milk/yogurt 2 oz processed cheese 2-3 oz cooked lean meat, poultry, fish 1 egg ½ cup cooked or raw vegetables 1 cup leafy vegetables 1 medium apple banana or orange ½ cup berries 1 slice of bread
Fruits and Vegetables Benefits:
Good source of complex carbohydrates & fiber Decrease risk for diabetes, heart disease, obesity
& some cancers Fiber: 20-35 grams recommended vs. average 15
grams consumed by Americans
Usually low in fat and calories
Essential vitamins and minerals provided
Fat, Saturated Fat & Cholesterol
Top of the food pyramid (use sparingly)
~ 34% of average American diet
Recommended less than 30% calories from fat
High fat diets linked to obesity and some cancers
Saturated fat & cholesterol increase levels of cholesterol in blood increased risk for heart disease
Techniques to Control Amount of Fat in Diet
Cut excess fat off of meat Choose lean meats and poultry Remove any skin from turkey or chicken before eating Substitute meat with beans and legumes occasionally Choose dairy products that are reduced fat Decrease use of salad dressing, mayonnaise, butter, etc Have food broiled, steamed, baked, roasted or grilled
instead of fried
Sugar High sugar foods have little nutritional value and do not
satisfy appetite
Sugar build up on teeth encourages tooth decay
A moderate amount is ok
Balance with foods that provides nutrients to body
Tips for Sugar Moderation Be aware of intake of added sugars but few
nutrients
Substitute soda with water
Substitute fruit for sugary snacks and foods
Be aware of names such as corn syrup, honey & sucrose
Consider using sugar substitutes such as splenda etc.
Brush teeth after eating sugary foods to decrease cavity
Salt and Sodium Sodium: essential mineral.
Transport nutrients into cells and helps remove waste
Maintains normal blood pressure & nerve function 2400 mg or less daily recommended
Table salt, processed foods, naturally occurring Average American consumption far above 2400 mg
High sodium intake linked to high blood pressure
Tips for Salt Moderation Become “Sodium Literate”
Avoid adding table salt to food
Consider using salt substitutes or trying herbs and spices
Taste food before salting adding one shake at a time
Avoid salty snacks such as pretzels and chips
Remember.... MODERATION is the key
Healthy Eating Patterns Variety
Moderation
Balance
3 to 6 meals a day
Adequate servings from all 5 food groups
Provide proper nutrients and energy needed
Breakfast Importance:
After 10-14 hours your body needs a “recharge” Linked with better mental and physical performance Faster reaction & less muscle fatigue
Variety leads to success Good time to get some juice for vitamin C Good time to get calcium (milk, cheese, yogurt) Cereal helps achieve daily fiber intake recommended
For Your Entertainment (:Reference: Florida Agriculture Website: http://www.florida-agriculture.com/video.htm
Lunch & Dinner Provide even more variety opportunities
Try to eat different proteins at lunch and dinner
Include pasta, rice, bread at both to ensure 6-11 servings recommended
Review
Dietary Guidelines Recommended Dietary Guidelines 5 Food Groups & Food Guide Pyramid Fruits and Vegetables Fat & Cholesterol Sugar & Salt Moderation Nutritious Snacking Eating Patterns (variety, moderation, balance) Breakfast Lunch & Dinner