Week 2: Designing a Healthful Diet Tuesday, January 17, 2023 9:07 PM
Lecture 1: Healthful Diet What is a Healthful Diet? o Adequate Provides enough energy, nutrients, and fiber to support a person's health o Moderate : Contains the right amounts of foods for maintaining proper weight and nutrition Balanced Contains the right combinations of foods to provide the proper proportions of nutrients o Varied Many different foods from the different food groups on a regular basis Tools for Designing a Healthy Diet
DIETARY GUIDELINES
2015 Dietary Guidelines for Americans
Other eating plans
Food labels
MyPlate
Five Components of Food Labels Statement of identity O Net contents of package o Ingredient List Information of food manufacturer, packer, or distributor Nutrition information ron nbrnafon Healthy Choice
Niucken
ingredient is
Nutrition Facts Panel Serving size and servings per container 0 Calories and Calories from fat per serving o List of nutrients and % Daily Values o Footnote for Daily Values
HN 196 (Nutrition) Page 1
Nutrition Facts
per containe
rount Per Sering
Calories from fat per serving
wwt-e
Total Fat 10g
UTH
terel 20mg edium 890mg Total Carbohydrate 44g Dietary Fiber 2g
%Daily Values
Pretein 13g Vitamin A 4%
Vitamin C 0%
rcent Daily Values are based on a
nding on your
Footnotefor Daily Values
ss thain 65g 20g
300mg
2.4 230 379
-FDA - Approved Terms and Definitions o Nutrient Energy Calorie free * Less than 5 kcal per serving Low Calorie *40 kcal or less per serving Reduced Calorie At least 25% fewer kcal than reference (or regular food) Fat and Cholesterol Fat free Less than 0.5 g of fat per serving Low fat +3 g or less fat per serving Reduced fat At least 25% less fat per serving than reference food Saturated fat free * Less than 0.5 g of saturated fat AND less than 0.5 g of trans fat per serving Low saturated fat 1 g or less saturated fat and less than 0.5 g trans fat per serving AND 15% or less of total kcal from saturated fat Reduced saturated fat At least 25% less saturated fat AND reduced by more than 1 g saturated fat per serving as compared to reference food Cholesterol free Less than 2 mg of cholesterol per serving AND 2 g or less saturated fat and trans fat combined per serving Low cholesterol - 20 mg or less cholesterol AND 2 g or less saturated fat per serving Reduced cholesterol At least 25% less cholesterol than reference food AND 2 g or less saturated fat per serving Fiber and Sugar High fiber 5 g or more fiber per serving Good source of fiber 2.5 g to 4.9 g fiber per serving More or added fiber At least 2.5 g more fiber per serving than reference food Sugar free Less than 0.5 g sugars per serving Low sugar Not defined - No basis for recommended intake Reduced/less sugar
HN 196 (Nutrition) Page 2
At least 25% less sugars per