HPER-N - Health, Physical Education And Recreation HPER-N 220 Lecture Notes - Lecture 2: Hair Loss, Independent Community And Health Concern, Overnutrition
17 Sep 2016
School
Professor
Document Summary
Chapter 2: guidelines for designing a healthy diet. Food philosophy: disease risk = foods that you eat. Pay attention to what you eat: choose whole grains, fruits, and vegetables. Variety: choosing different foods from all the different foods groups: Foods that provide benefits outside their intended benefits. Kicker: the benefits of these foods can only be found in their whole form, not in the form of supplements: table 2-1: tips for boosting phytochemical content of a diet. Moderation: paying attention to portion size and planning, too much of any food weight gain. Vitamin and mineral toxicities: easier to consume higher fat, salt, and sugary foods than eliminate, energy-dense: calorie content compared to food"s weight. Ed foods must be consumed in higher amounts to feel full compared to low- energy-dense foods. Dietary and physical activity guidelines: 2010 dietary guidelines for americans. General goals for nutrient intakes and diet composition set by the usda and the.
