Diabetes Mellitus
Evelyn Schumacher, MS, RD, CDE, Shands Jacksonville
May 27. 2005 - UNF Hispanic Health Issues Seminar
This is part 4 of an 8 part series of seminars on Hispanic Health Issues brought to you by the University of North Florida’s Dept. of Public Health, College of Health, a grant from AETNA, and the cooperation of Duval County Health Department.
19. MORE DIFFICULT FOR YOUR BODY TO HANDLE THE FOOD EATEN S S S S S S S S S S S S S SSSSSS ENERGY I I I I I I
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22. FOOD GUIDE PYRAMID Bread, Cereal, Rice and Pasta Group Vegetable Fruit Milk Yogurt Meat Fish Poultry Oil Mayo Protein Fat Picture Story Of How We Should Eat
48. FOOD GUIDE PYRAMID Bread, Cereal, Rice and Pasta Group Vegetable Fruit Milk Yogurt Meat Fish Poultry Oil Mayo 15 gr 15 gr 15 gr 5 gr
49. 1800 Calorie Meal Plan 4 Carbohydrate Groups 4 Carbohydrate Groups 4 Carbohydrate Groups 2 Carbohydrate Groups 60 gr 60 gr 60 gr 30 gr
50. Food Labels Nutrition Facts Serving Size 1 cup (248 g) Servings Per Container 4 Amount Per Serving Calories 150 Calories from Fat 35 % Daily Value Total Fat 4 g 6% Saturated Fat 2.5 g 12% Cholesterol 20 mg 7% Sodium 170 mg 7% Total Carbohydrate 17 g 6% Dietary Fiber 0 g 0% Sugars 17 g Protein 13 g
51. Food Labels Nutrition Facts Serving Size 1 cup (248 g) Servings Per Container 4 Amount Per Serving Calories 150 Calories from Fat 35 % Daily Value Total Fat 4 g 6% Saturated Fat 2.5 g 12% Cholesterol 20 mg 7% Sodium 170 mg 7% Total Carbohydrate 17 g (15g) 6% Dietary Fiber 0 g 0% Sugars 17 g Protein 13 g
52. Food Labels Nutrition Facts Serving Size 1 cup (248 g) Servings Per Container 4 Amount Per Serving Calories 150 Calories from Fat 35 % Daily Value Total Fat 4 g 6% Saturated Fat 2.5 g 12% Cholesterol 20 mg 7% Sodium 170 mg 7% Total Carbohydrate 17 g (15g) 6% Dietary Fiber 0 g 0% Sugars 17 g Protein 13 g