Foods and Nutrition 1021 Lecture Notes - Lecture 2: Starch, Micronutrient, Health Canada

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Food guides are planning tools, they allow connections between nutrition theory and the foods people eat. Sorts foods into groups based on their nutrient content (macros and micros) and suggest # of servings/day of foods from each group. ** also includes recommendations to help get high nutrient density: choose most nutrient-dense foods, unprocessed of lightly processed foods, oil from food sources (almonds, avos, nuts, olives, avoid over-consumption of any one food or food group. Note: has been translated to many languages for multi-cultural canada. There are different amounts of servings for each age group and gender. If there is a range, that means the research is conflicting. Note: with dairy servings are the highest in adolescence, drop then raise again as you age. Vitamin d is what helps the absorption of calcium so it is recommended to take in more calcium to compensate. Recommendations: eat at least one dark green and one orange vegetable each day.