2. 110-114
⢠Role of Vitamins in Health promotion:
⢠Include the following table only:
⢠Box 5.2 2010 Dietary guidelines
⢠Exclude all the other tables
⢠Reference:
⢠Dudek. G. susan, Nutrition essentials for
Nursing Practice, 7th edition, 2014, Lippincott.
5. ⢠The Beverage Guidance Panel, a group of
nutrition experts formed to provide guidance
on the nutritional benefi ts and risks of various
types of beverages, concurs that the current
high intake of sweetened beverages
contributes to an excess calorie intake and is a
factor in the development of obesity (Popkin et
al., 2006).
6. ⢠Dietary Guidelines for Americans, 2010
makes recommendations for three minerals
(USDA, USDHHS, 2010):
⢠Reduce daily sodium intake to less than 2300
mg and further reduce intake to 1500 mg
among persons who are 51 years and older and
those of any age who are have hypertension,
diabetes, or chronic kidney disease.
⢠Choose foods that provide more potassium
and calcium.
7.
8. More Calcium
⢠Calcium is best known for its importance in
optimal bone health. Much research has been
done on its role, either alone or with vitamin
D, in preventing chronic disease. Moderate
evidence shows that the intake of milk and
milk products is linked to a lower risk of
cardiovascular disease, type 2 diabetes, and
lower blood pressure in adults
9. ⢠Generally, three daily servings of milk, yogurt,
or cheese plus nondairy sources of calcium are
needed to ensure an adequate calcium intake.
Milk is a ânearly perfectâ source because it
contains vitamin D and lactose, which
promote calcium absorption.
⢠People who are lactose intolerant can obtain
calcium from yogurt; hard cheeses; and low-
oxalate green vegetables, such as broccoli,
