Guidelines
Terms
Topics PT's Should be prepared to discuss
Food Labels
Reducing the Risk of Food-born Illnesses
100

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?

100

Descriptive of a condition that persists over a long period of time; opposite of acute

What is Chronic?

100

Six Essential Nutrients Needed by the Body

What is Carbs, protein, fibers, water, vitamins, and minerals?

100

The number of _______ listed represents the total of ___, carbohydrate and _______

what is calories, fat, and protein?

100

Clean; Separate; Cook; Chill

what is Following Food Safety Recommendations?

200

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

200

The body's preferred energy source

What is a Carbohydrate?

200

Actions of Nutrients on the Body

What is Energize, Contribute to Body Structure, and Balance Chemicals in the Body?

200

Calorie-dense and, if consumed in large portions, can increase the risk of weight problems.

What is Total Fat?

200

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

300

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

300

A sugar found in dairy products

What is Lactose?

300

Foods to be Included in the Balanced Daily Diet

What is Vegetables, Fruits, Grains, Dairy, Protein?

300

Carbohydrates are in foods like bread, potatoes, fruits, and vegetables, as well as processed foods

what is total carbohydrates?

300

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

400

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

400

Fruit sugar; the sweetest of the monosaccharides; found in varying levels in different types of fruits.

What is Fructose? 

400

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?

400

Presented as the amount most people actually consume in a sitting

What is Serving Size?

400

A personal trainer can provide grocery store tours to

What is Help clients learn healthier shopping and eating practices?

500

How Often is the Dietary Guidelines for Americans Updated?

What is 5 years?

500

Building blocks for bones, muscles, cartridge, skin and blood

What is Protein?

500

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)

500

You call it "salt" the label calls it "______"

what is Sodium?

500

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?