1 / 31

Dr. Jonathan Spages -Diet Planning Guides for a Healthy Body

Dr. Jonathan Spages keeps up his education by attending numerous health and wellness conferences throughout the country to learn the most recent technological advances in diagnostic and therapy in addition to staying at the forefront of the latest health and wellness techniques.

Download Presentation

Dr. Jonathan Spages -Diet Planning Guides for a Healthy Body

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. Diet-Planning Guides for a Healthy Body Dr Jonathan Spages

  2. Principles and Guidelines • Adequacy • Sufficient energy • Adequate nutrients for healthy people • Balance • Enough but not too much • kCalorie (energy) control • Energy in = energy out • High nutrient density foods

  3. Principles and Guidelines • Nutrient density • The most nutrients for the fewest calories • Low-nutrient density foods • Moderation • Food selections – low in fat & added sugars • Variety • Among and within food groups • Benefits of a varied diet

  4. Principles and Guidelines • Dietary Guidelines for Americans • Science-based advice • Promote health and reduce chronic diseases • Nine areas of recommendation, covering • Diet • Physical activity

  5. Diet-Planning Guides • Need tools and knowledge to plan an ideal diet • USDA Food Guide • Five major food groups • Recommended daily amounts for each group • Notable nutrients • Serving equivalents • Nutrient density

  6. Diet-Planning Guides

  7. Diet-Planning Guides

  8. Diet-Planning Guides • USDA Food Guide • Notable nutrients • Key nutrients of each food group • Allows for flexibility in diet plan • Greater encouragement of some food groups • Discretionary kcalorie allowance • Difference between kcalories supplied and those needed • Added sugars and fats

  9. Diet-Planning Guides • USDA Food Guide • Serving equivalents • Fruits, vegetables, milk = cups • Grains and meats = ounces • Mixtures of foods • Vegetarians • Can still use USDA Food Guide • Ethnic food choices

  10. Diet-Planning Guides • USDA Food Guide • MyPyramid – http://www.mypyramid.gov • Educational tool • Combines USDA Food Guide and Dietary Guidelines • Allows for personal planning • Pyramid shortcomings • Healthy Eating Index

  11. MyPyramid: Steps to a Healthier You

  12. MyPyramid: Steps to a Healthier You

  13. Diet-Planning Guides • Exchange lists • Help in achieving kcalorie control and moderation • Sorting of foods • Energy-nutrient contents • Examples

  14. Diet-Planning Guides • Putting the plan into action • Familiarize yourself with each food group • Grocery shopping • Consider foods you enjoy • Make improvements little by little • Processed foods • Disadvantages • Advantages

  15. Diet-Planning Guides – Grocery Shopping • Grains • Whole-grain products • Fortification & enrichment • Vegetables • Fresh vs. canned or frozen • Milk • Fruits • Colors • Fruit juices • Meat, fish, & poultry • Lean cuts • Portion sizes • Cooking techniques

  16. Diet-Planning Guides

  17. Diet-Planning Guides

  18. Food Labels • Reasons for food label use • Product not required to have food labels • Voluntary use of labels • Restaurant food labeling • Portion sizes

  19. Food Labels

  20. Food Labels • Ingredient list • Listing of all ingredients • Descending order of predominance by weight • Serving sizes • Food and Drug Administration (FDA) role • Adjust calculations according to amount consumed • Sizes listed vs. USDA Food Guide sizes

  21. Food Labels • Nutrition Facts • Quantities and Daily Values • Required information • Total food energy; food energy from fat • Total fat; saturated fat; trans fat; cholesterol • Sodium • Total carbohydrate; dietary fiber; sugars • Protein • Vitamins A & C; iron; calcium

  22. Food Labels • Daily Values • Expressed as percentage • Relationship to health • “Ballpark” estimate of contribution to total diet • Based on 2000 kcalories per day • Nutrient claims • Meet FDA definitions

  23. Food Labels • Health claims • Need for scientific evidence • FDA report card • Structure-function claims • Made without FDA approval • Consumer education • Coordination of USDA Food Guide, Dietary Guidelines, and food labels

  24. Food Labels

  25. Highlight 2 Vegetarian Diets

  26. Vegetarian Diets • Dietary choices fall along a continuum • No foods of animal origin to few restrictions • Part-time vegetarians or flexitarians • Motivations for choosing vegetarian diets • Vegetarian classifications • Foods excluded from diet

  27. Health Benefits of Vegetarian Diets • Vegetarian lifestyle factors • Tobacco, drugs, alcohol, physical activity • Limitations of research • Weight control • Blood pressure • Heart disease • Cancer • Other diseases

  28. Vegetarian Diet Planning • Task • Use variety of foods within an energy allowance that maintains a healthy body weight • MyPyramid • Vegetarian food pyramid • Vegetarian food guides • Help ensure adequate intakes of key nutrients

  29. Vegetarian Diet Planning • Protein • Sources • Requirements • Iron • RDA is higher • Absorption • Zinc • Calcium • Food choices • Vitamin B12 • Only in animal-derived foods • Vitamin D • Omega-3 fatty acids

  30. Healthy Food Choices • Vegetarian diets • Lower risk of mortality from several chronic diseases • Nutritionally sound choices • Variety is key to nutritional adequacy • Macrobiotic diet • Way of life, not just a meal plan

  31. Thanks

More Related