Planning a Healthy Diet

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Planning a Healthy Diet

• M. Burns
• FCS 3755

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Planning Issues

• Establishing Nutrient and Energy Recommendations
• Diet-planning Principles
• Dietary Guidelines for Americans
• Diet Planning Guides
• myPyramid (USDA Food Guide)
• Exchange Lists
• Food Composition Tables
• Food Labels

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Dietary Reference Intakes

• Estimated Average Requirement (EAR)
• Recommended Dietary Allowance (RDA)
• Adequate Intake (AI)
• Tolerable Upper Intake Levels (UL)

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Energy Requirements
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Diet Planning Principles

• Adequacy
• Balance
• kCalorie (energy) control
• Nutrient Density
• Moderation
• Variety

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Exchange Lists

• Originally developed for people with diabetes
• Categorizes food according to their
  energy-nutrient content
• Appendix G

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Food Composition Tables

• Tables that list the exact number of calories,
  grams of fat, mg of sodium, etc
• Appendix H
• Software versions
• USDA Database

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From Guidelines to Groceries

• Grains
• Refined v enriched v whole grain
• Fruits and vegetables
• Legumes
• Meat, fish and poultry
• Milk products