Corresponds with
LEARNING PLAN 2

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Discuss the importance of good nutrition
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Select types of carbohydrate
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Select types of lipids
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Explore health effects of protein
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Distinguish between vitamins and minerals
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Identify the role of water as a nutrient
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Define phytochemicals and functional foods
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Select the best food sources of specific vitamins and minerals
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Calculate daily fluid requirement
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Differentiate between different food guides
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Analyze own intake for the leader nutrients
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Government mandate to update every five years
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Addresses our number one public health problem –
Obesity
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Addresses a non-food but essential factor – Activity
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Enjoy your food, but eat less.
Avoid oversized portions.
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Make half your plate fruits and vegetables.
Switch to fat-free or low-fat (1%) milk.
Make at least half your grains whole grains.
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Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers.
Drink water instead of sugary drinks.
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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The Dietary Guidelines provide authoritative advice for people 2 years and older about how proper dietary habits can promote health and reduce risk for major chronic diseases.
 http://www.cnpp.usda.gov/dietaryguidelines.htm
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Review the Executive Summary of the 2010 Dietary
Guidelines for Americans for detailed information:
 http://www.cnpp.usda.gov/Publications/DietaryGuidelines/
2010/PolicyDoc/ExecSumm.pdf
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Introduced along with updating of USDA food patterns supporting the 2010 Dietary Guidelines for Americans
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Different shape to help grab consumers’ attention with a new visual cue
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Icon that serves as a reminder for healthy eating, not intended to provide specific messages
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Visual is linked to food and is a familiar mealtime symbol in consumers’ minds, as identified through testing
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“My” continues the personalization approach from
MyPyramid
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Choose MyPlate
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Add More Vegetables to Your Day
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Focus on Fruits
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Make Half Your Grains Whole
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Got Your Dairy Today?
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With Protein Foods, Variety Is Key
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Build a Healthy Meal
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

http://www.choosemyplate.gov/tipsresources/tentips.html
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Healthy Eating for Vegetarians
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Smart Shopping for Veggies and Fruits
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Liven up Your Meals With Vegetables and Fruits
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Kid-Friendly Veggies and Fruits
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Be a Healthy Role Model for Children
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Cut Back on Your Kid's Sweet Treats
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Salt and Sodium
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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2010 Dietary Guidelines offer specific advice on reducing calories from
»
Solid Fats
»
Added Sugars
See Figure 2.7 for examples
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Food pattern used to plan menus for school foodservice, correctional facilities and healthcare facilities.
 www.fns.usda.gov/cnd/menu/menu_planning.doc
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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National objectives for promoting health and preventing disease.
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38 categories of objectives
 www.healthypeople.gov
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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60% of daily calories
»
50% coming from complex carbohydrates: starch and fiber
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Fiber guideline is 20 – 35 grams daily
»
Use sugars only in moderation
»
Be prepared to help clients choose carbohydrates wisely
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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No more than 30% of daily calories
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< 10% of total calories as saturated fats
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Avoid trans-fats
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Cholesterol intake is < 300 mg. daily
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Increase omega-3 fatty acids, specifically by increasing your intake of fish
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Select lean cuts of meat
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Prepare meats other than by frying
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Provides energy and essential amino acids
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0.8 g. of protein / kg. of body weight
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High quality proteins come from animal sources
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No benefit from eating additional protein
»
Can add excessive fat and calories
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Vegetarians should consume complimentary protein sources to ensure intake of essential amino acids
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Four types of reference values:
»
Estimated Average Requirement (EAR) – setting a benchmark for baseline nutrient requirements
»
Recommended Dietary Allowance (RDA) – amount of a nutrient adequate to meet nutrient needs of healthy persons.
»
Adequate Intake (AI) – a scientific judgment about the adequacy of a nutrient when research is lacking
»
Tolerable Upper Intake Level (UL) – maximum level of a daily nutrient intake unlikely to pose risks of adverse health
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Water is an essential nutrient
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Lose approximately 10 cups per day
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8-10 8 oz. glasses of water per day often recommended
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Approximately 20% of our water intake comes from fluids in our foods
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Real food is always preferred
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Room for utilizing supplements when warranted
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Supplementation of certain nutrients is common
»
Iron
»
»
Calcium
Vitamin D
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Supplements are not ‘Replacements’
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Be certain the guidance you use is based on science and research – not popular media
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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New frontier of exciting nutrition research and information
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Antioxidants
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Related to overall health benefits when consumed in antioxidant rich foods
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Less conclusive indication of health benefits when utilizing an antioxidant rich supplement.
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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Calcium is a nutrient that is commonly deficient.
»
List at least five foods that are good or excellent sources of calcium

Iron is also a nutrient that is commonly deficient.
»
List at least five foods that are good or excellent sources of iron
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2