1 / 11

Proper Nutrition It’s All About Choice

Proper Nutrition It’s All About Choice. August 13, 2011 Debbie Bermudez MBA, RD, LDN John Ochsner Heart & Vascular Institute. Food Guide Pyramid (1992). Food Guide Pyramid (2005). Grains Vegetables Fruits Oils Milk Meat & Beans. ChooseMyPlate.gov (2011). Balancing Calories

uma-ashley
Download Presentation

Proper Nutrition It’s All About Choice

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Proper NutritionIt’s All About Choice August 13, 2011 Debbie Bermudez MBA, RD, LDN John Ochsner Heart & Vascular Institute

  2. Food Guide Pyramid (1992)

  3. Food Guide Pyramid (2005) • Grains • Vegetables • Fruits • Oils • Milk • Meat & Beans

  4. ChooseMyPlate.gov (2011) • Balancing Calories • Enjoy your food, but eat less.  • Avoid oversized portions.  • Foods to Increase • Make half your plate fruits and vegetables.  • Make at least half your grains whole grains.  • Switch to fat-free or low-fat (1%) milk.  • Foods to Reduce • Compare sodium in foods like soup, bread, and frozen meals and choose the foods with lower numbers.  • Drink water instead of sugary drinks. 

  5. 3 Types of Fat—The Good, The Bad, & The Ugly • MONOUNSATURATED (The Good) Liquid at room temperature, may play a role in lowering blood cholesterol Sources: Peanuts, avocado, almonds, vegetable oils such as canola,olive, cottonseed, and peanut • POLYUNSATURATED (The Good) Usually liquid at room temperature Sources: Vegetable oils such as safflower, sunflower, soybean, corn, cottonseed, and sesame

  6. 3 Types of Fat—The Good, The Bad, & The Ugly • SATURATED (The Bad) Usually solid at room temperature; found mainly in animal products; can cause increase in blood cholesterol (specifically LDL cholesterol) when eaten often Sources: meat, lard, butter, whole milk, high-fat dairy products, coconut oil, palm kernel oil, hydrogenated vegetable oil, chocolate, cream

  7. 3 Types of Fat—The Good, The Bad, & The Ugly • TRANS (The Ugly) Trans fat is commercially made, it is not found naturally in food. Trans fat is listed on a Nutrition Facts Label. Look for the words “partially hydrogenated” in the ingredients. Any trans fat is too much trans fat. Sources: vegetable shortenings, some margarines, baked goods, cookies, pastries, crackers, candies, snack foods, fried foods, and salad dressings

  8. Purpose of Sodium (Na+) • Na+ is an electrolyte that plays a vital role in maintaining blood pressure and blood volume • Flavor enhancer and a food preservative • Our bodies require very little sodium although the average American sodium intake is between 6,000-10,000 mg per day • DAILY SODIUM INTAKE FOR HEALTHY INDIVIDUALS SHOULD BE LIMITED TO 2400 MG

  9. Salt • Contains sodium in the form of sodium chloride (NaCl) • 1 tsp table salt = 2200 mg Na+ • Kosher salt & Sea Salt are NOT alternatives to table salt

  10. Table salt Bakery products & breads Cured & Processed meats, deli meats Canned vegetables Milk products & cheeses Frozen meals Sauces & gravies Soups Package mixes Snack foods, convenience foods Condiments (mustard, ketchup, BBQ sauce) Salad dressing Seasonings Soy sauce Breakfast cereals Olives, pickles, & relish Which foods contain Sodium?

More Related