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1. Understanding Nutrition
12th Edition
• Class 1
• Overview of Nutrition
• Planning a Healthy Diet
Textbook
Chapters
Beginning Sections Endings
Highlight
Nutrition on the Net
References
Appendix F and H
Inside Covers: RDA BMI RDV
Nutrition as a Science
Biochemistry
Basic - New
Overview of Nutrition
Nutrition is:
Foods that prevent
Foods that promote

2. Why we make our Food Choices

3. Try other ethnic foods

4. Choose healthful foods

5. Nutrition in Foods

6. Grams into Calories

7. Nutrition Research Studies

8. Epidemiological studies
large populations

9. Research reports

10. Dietary Reference Intakes
R D A R D V
U L

11. Nutrition Assessments

12. Healthy People 2020

13. Leading Causes of Death in U.S.

15. Nutrition Resources

17. Red Flags of Concern

18. Planning a Healthy Diet

19. Adequate and Balanced
Adequate Nutrients
Vitamins
Minerals
Fiber
Adequate Calories
• Proteins
• Lipids
• Carbohydrates

20. A Balanced Diet
At each meal
Protein
Lipids
Carbs
Nutrient Dense Foods

21. Balanced Meal Planning
At each meal: protein
protein Lipids Fruits
fruit or vegetable
lipids fruit or vegetable

22. The Dietary Guidelines for Americans

23. More Dietary Guidelines for Americans

24. The U S D A Food Guide

25. The USDA Food Guide

26. Recommended Serving Sizes for various calories

27. Some Daily Calorie Needs

28. Recommended kinds of vegetables
each week

29. My Plate should look like

31. Whole Wheat
Wheat Bran Wheat vs. White

32. Whole Wheat vs. Multi-Grain and Whole Grain

33. Sample Menus

34. Greek Salad

35. Food Labels
List of Ingredients Nutrition Facts Panel

37. Personal Daily Values
Carbohydrates 60% of calories
Protein 20% of calories
Lipids 20% of calories

38. Nutrient Claims
• Lite or light
Healthy
Free
Low cholesterol

39. Health Claims

41. Making Healthy Choices

42. Healthful Meals > A Variety of Nutrient Dense Foods