FSN 430 Lecture Notes - Lecture 3: Nitrogen Balance, Myplate, Calorie Restriction
8 Feb 2018
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Document Summary
Teaching a caloric restriction: exchange system, group foods with similar nutrient content together, list protein size for each item in the group to approximate the overall group. Pfc (protein, fat, carbs) and calories: give a client a plan. Number of servings allowed from each group to meet calorie intake goal: based on clients usual eating habits, client can choose from foods within the group. Starch: 15g cho, 3g protein, 1g fat, 80 calories, cup cooked cereal, grain, or starchy vegetable, 1/3 cup cooked rice or pasta, 1 (weight) ounce of bread product, includes beans and lentils (+one protein) Fruit: 15g cho, 60 calories, one 4-ounce apple, cup canned fruit, cup orange juice, cup blueberries. Milk and milk substitutes: 12g cho and 8g protein per serving. Reduced fat- 5g fat fat-free and low fat-0-3g fat per serving: 1 cup milk, 2/3 cup plain yogurt.
