Guidelines
At every life stage, it is important to eat healthfully and almost everyone can benefit from making food and beverage choices that better support healthy dietary patterns. It is never too early or too late to follow a healthy dietary patterns.
What is Key Guideline 1?
Descriptive of a condition that persists over a long period of time; opposite of acute
What is Chronic?
Six Essential Nutrients Needed by the Body
What is Carbs, protein, fibers, water, vitamins, and minerals?
The number of _______ listed represents the total of ___, carbohydrate and _______
what is calories, fat, and protein?
Clean; Separate; Cook; Chill
what is Following Food Safety Recommendations?
Following a healthy dietary pattern should be enjoyable at all life stages and across all ages, racial and ethnic backgrounds, and socioeconomic statuses.
What is guideline 2
The body's preferred energy source
What is a Carbohydrate?
Actions of Nutrients on the Body
What is Energize, Contribute to Body Structure, and Balance Chemicals in the Body?
Calorie-dense and, if consumed in large portions, can increase the risk of weight problems.
What is Total Fat?
Check Produce for Bruises and Check for Ripeness; Look for a "sell-by", "use-by", or "expiration date"; Make sure packaging or cans are not torn, dented, cracked or bulging.
Tips 1-3 to reduce food-born illnesses
Adhere to a dietary pattern that meets the recommendations for vegetables, fruits, grains, dairy and protein foods consumed at an appropriate calorie level with limited amounts of added sugars, saturated fats, and sodium. Cut back on foods and Beverages higher in these components to amounts that fit within healthy dietary patterns.
What is key guideline 3
A sugar found in dairy products
What is Lactose?
Foods to be Included in the Balanced Daily Diet
What is Vegetables, Fruits, Grains, Dairy, Protein?
Carbohydrates are in foods like bread, potatoes, fruits, and vegetables, as well as processed foods
what is total carbohydrates?
Separate fish and poultry from other goods - wrap them separately; Pick up refrigerated/ frozen goods last and make sure they are refridgerated within an hour of purchase.
The 4th and 5th tips to reducing food-born illnesses
Choose nutrient-dense foods and Beverages across and within all food groups in places of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain.
Key Guideline 4: Limit Foods and Beverages Higher in Added Sugars, Saturated Fat, and Sodium, and Limit Alcoholic Beverages
Fruit sugar; the sweetest of the monosaccharides; found in varying levels in different types of fruits.
What is Fructose?
You may need more or less of certain food groups depending on what you do
What is How nutrient requirements vary through the life cycle?
Presented as the amount most people actually consume in a sitting
What is Serving Size?
A personal trainer can provide grocery store tours to
What is Help clients learn healthier shopping and eating practices?
How Often is the Dietary Guidelines for Americans Updated?
What is 5 years?
Building blocks for bones, muscles, cartridge, skin and blood
What is Protein?
Principals of pre- and post- workout nutrition and hydration
What is Be fueled and ready before a workout and fuel up after a workout? (should begin within 30 minutes after exercise)
You call it "salt" the label calls it "______"
what is Sodium?
About ___ Americans, or __ million people become sick each year from food-born illnesses. ______ are hospitalized, and approximately ____ die.
What is 1, 6, 48, 128,000, 3,000?