[NTRI 2000] - Midterm Exam Guide - Ultimate 14 pages long Study Guide!
Document Summary
Chapter 2- guidelines for designing a healthy diet. Food philosophy: consume a variety of foods balanced by moderate intake of each food, characteristics of a healthy diet. Is it having detrimental effects: can refer to portion size (calories, but also diet composition) Refined carbohydrates (sugar: does(cid:374)"t apply to every (cid:374)utrie(cid:374)t, (cid:373)ostly just the o(cid:374)es listed a(cid:271)ove. Caloric control: ensures that you receive enough, but not too many calories, this need is to maintain a healthy body weight. Balance: select foods from the five major food groups everyday. Variety: choosing a number of different foods within any given food group, no single food meets all nutritional requirements, as lo(cid:374)g as you eat fro(cid:373) all 5 food groups, you"ll get the (cid:374)utrie(cid:374)ts you (cid:374)eed. Recommendation: has(cid:374)"t (cid:272)ha(cid:374)ged (cid:373)u(cid:272)h i(cid:374) the past 50 year. Recommended dietary allowance (rda: how many nutrients do people need to meet bodily needs, based on population, standard is set at 98% of the rda.
