Nutrition and diet therapy. Self-instructional approaches by Stanfield P., Hui Y.H.

By Stanfield P., Hui Y.H.

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Qxd 4/15/09 10:22 AM Page 5 CHAPTER 1 AC TIVIT Y 1: Dietary Allowances, Eating Guides, and Food Guidance System The appropriate diet at any stage of life is one that supplies sufficient energy and all the essential nutrients in adequate amounts for health. For more than 50 years, professionals from the government and academics have made recommendations on such basic needs. For more than two decades there has been increasing concern about the eating patterns of American people. National health policy makers have linked several specific dietary factors to chronic diseases among the population.

Step 4. Get enough of these nutrients. Most Americans don’t get enough dietary fiber, vitamin A, vitamin C, calcium, and iron in their TABLE 1-6 Single vs. 5 g 3g 30 mg 470 mg 31 g 0g 5g 5g Source: Courtesy of the FDA. qxd 4/15/09 10:22 AM Page 19 CHAPTER 1 BOX 1-1 General Guide to Calories 40 calories is low 100 calories is moderate 400 calories or more is high Source: Courtesy of the FDA. diets. Eating enough of these nutrients can improve your health and help reduce the risk of some diseases and conditions.

Self-Study: Your individual answers will provide information for your personal health status. AC TIVIT Y 2: Legislation and Health Promotion At present, there are national policies and recommendation on nutrition labeling, dietary supplements, and educational programs on cholesterol and our health. In the last decade, a new concept of bioactive food ingredients (nutraceuticals) and functional foods has developed and will be discussed with other national policies in this activity. FOOD LABELING In general, food and nutrition labeling is now mandatory for many foods excluding meat and poultry, with special considerations for seafood and other fresh foods.

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