The document discusses principles and guidelines for planning a healthy diet, including adequacy, balance, nutrient density, moderation, and variety. It describes USDA Food Patterns which recommend daily amounts from five major food groups and discretionary calories. Food labels are discussed as an important tool for following dietary guidelines, with explanations of serving sizes, ingredients lists, nutrition facts, and nutrient claims. Overall the document provides information on translating dietary guidelines into a practical grocery shopping and meal planning approach.

1. Planning aPlanning a
Healthy DietHealthy Diet
Chapter 2Chapter 2

2. Principles and GuidelinesPrinciples and Guidelines
• Adequacy
• Sufficient energy
• Adequate nutrients for healthy people
• Balance
• Enough but not too much
• kCalorie (energy) control
• Energy in = energy out
• High nutrient density foods

3. Principles and GuidelinesPrinciples and Guidelines
• Nutrient density
• The most nutrients for the fewest calories
• Low-nutrient density foods
• Moderation
• Food selections – low in fat & added sugars
• Variety
• Among and within food groups
• Benefits of a varied diet

4. Nutrient Density of Two
Breakfast Options Compared

5. Principles and GuidelinesPrinciples and Guidelines
• Dietary Guidelines for Americans
• Evidence-based advice
• Attain and maintain a healthy weight
• Reduce risk of chronic disease
• Promote overall health
• Reviewed and revised every five years

6. Principles and Guidelines
• Dietary Guidelines for Americans
• Four major topic areas
• Balancing kcalories to manage weight
• Foods and food components to reduce
• Foods and nutrients to increase
• Building healthy eating patterns

7. Diet-Planning GuidesDiet-Planning Guides
• Need tools and knowledge to plan an ideal
diet
• USDA Food Patterns
• Five major food groups
• Fruits, vegetables, grains, protein foods, milk
and milk products
• Recommended daily amounts for each group
• Daily selection from each group

8. USDA Food Patterns:
Recommended Daily Amounts

9. USDA Food PatternsUSDA Food Patterns

10. USDA Food PatternsUSDA Food Patterns

11. USDA Food Patterns

12. Estimated Daily kCalorie
Needs for Adults

13. Diet-Planning GuidesDiet-Planning Guides
• USDA Food Patterns
• Notable nutrients
• Key nutrients of each food group
• Allows for flexibility in diet plan
• Greater encouragement of some food groups
• Nutrient-dense choices
• Discretionary kcalorie allowance
• Kcalories supplied versus those needed
• Added sugars and fats

14. Discretionary kCalories in a
2000-kCalorie Diet

15. Diet-Planning GuidesDiet-Planning Guides
• USDA Food Guide
• Serving equivalents
• Fruits, vegetables, milk = cups
• Grains and protein foods = ounces
• Ethnic food choices
• Vegetarian food guide
• Can still use USDA Food Patterns
• Mixture of foods

16. Ethnic Food Choices

17. Diet-Planning GuidesDiet-Planning Guides
• USDA Food Guide
• MyPlate – http://www.choosemyplate.gov
• Educational tool
• Combines USDA Food Patterns and Dietary
Guidelines
• Allows for personal planning
• MyPlate shortcomings
• Healthy Eating Index

18. Recommended and ActualRecommended and Actual
Intakes ComparedIntakes Compared

19. Diet-Planning GuidesDiet-Planning Guides
• Exchange lists
• Help in achieving kcalorie control and
moderation
• Sorting of foods
• Energy-nutrient contents
• Examples

20. Diet-Planning GuidesDiet-Planning Guides
• Putting the plan into action
• Familiarize yourself with each food group
• From guidelines to groceries
• Consider foods you enjoy
• Make improvements little by little
• Processed foods
• Disadvantages
• Advantages

21. Diet-Planning Using the 2000-
kCalorie USDA Food Pattern

22. Diet-Planning Guides –Diet-Planning Guides –
Grocery ShoppingGrocery Shopping
• Grains
• Whole-grain
products
• Fortification &
enrichment
• Vegetables
• Fresh vs. canned or
frozen
• Milk and milk
products
• Fruits
• Colors
• Fruit juices
• Protein foods
• Lean cuts
• Soy products
• Portion sizes
• Cooking techniques

23. A Wheat PlantA Wheat Plant

24. Diet-Planning GuidesDiet-Planning Guides

25. Food LabelsFood Labels
• Reasons for food label use
• Product not required to have food labels
• Voluntary use of labels
• Restaurant food labeling
• Portion sizes

26. Example of a Food LabelExample of a Food Label

27. Food LabelsFood Labels
• Ingredient list
• Listing of all ingredients
• Descending order of predominance by weight
• Serving sizes
• Food and Drug Administration (FDA) role
• Adjust calculations according to amount
consumed
• Sizes listed vs. USDA Food Pattern sizes

28. Food LabelsFood Labels
• Nutrition Facts
• Quantities and Daily Values
• Required information
• Total food energy; food energy from fat
• Total fat; saturated fat; trans fat; cholesterol
• Sodium
• Total carbohydrate; dietary fiber; sugars
• Protein
• Vitamins A & C; iron; calcium

29. Food LabelsFood Labels
• Daily Values
• Expressed as percentage
• Relationship to health
• “Ballpark” estimate of contribution to total diet
• Based on 2000 kcalories per day
• Nutrient claims
• Meet FDA definitions

30. Daily Values for Food Labels

31. Food LabelsFood Labels
• Nutrient claims
• Meet FDA definitions
• Nutrient claims
• Health claims
• Need for scientific evidence
• FDA report card
• Structure-function claims
• Made without FDA approval

32. Label Claims

33. Food Labels
• Consumer education
• Coordination of USDA Food Patterns, Dietary
Guidelines, and food labels

34. From Guidelines to GroceriesFrom Guidelines to Groceries

35. From Guidelines to GroceriesFrom Guidelines to Groceries

36. From Guidelines to GroceriesFrom Guidelines to Groceries

37. From Guidelines to GroceriesFrom Guidelines to Groceries