Dietary Guidelines, 2010 at a Glance

2011 days ago, 636 views
PowerPoint PPT Presentation

Presentation Transcript

Slide 1

´╗┐Dietary Guidelines, 2010 at a Glance Executive Summary Chapter 1. Presentation Chapter 2. Adjusting Calories to Manage Weight Chapter 3. Nourishments and Food Components to Reduce Chapter 4. Sustenances and Nutrients to Increase Chapter 5. Building Healthy Eating Patterns Chapter 6. Helping Americans Make Healthy Choices Appendices

Slide 3

Dietary Guidelines, 2010 Executive Summary Describes reason, uses, and significant ideas Includes people at high danger of constant illness new Identifies two general ideas new Maintain calorie adjust after some time to accomplish and support a sound weight Focus on devouring supplement thick sustenances and refreshments Lists every Key Recommendation

Slide 5

Chapter 1 Introduction Describes 2010 Dietary Guidelines improvement Identifies their utilizations Explains their significance for wellbeing advancement and malady counteractive action Highlights the overwhelming toll of eating routine related infections Provides a "guide" to whatever remains of the report Explains quality of the proof Defines a few key terms

Slide 6

Key term definition "Supplement Dense" Nutrient-thick nourishments and drinks: Provide vitamins, minerals, and other valuable substances and moderately couple of calories without Solid fats in the nourishment or added to it Added sugars Added refined starches Added sodium Retain normally happening segments, for example, dietary fiber All vegetables, organic products, entire grains, fish, eggs, beans and peas, unsalted nuts and seeds, sans fat and low-fat dairy, and incline meats and poultry are supplement thick when arranged without strong fats or sugars

Slide 7

Nutrient Dense and Non-Nutrient Dense Forms of Sample Foods

Slide 9

Chapter 2 Balancing Calories to Manage Weight Epidemic of overweight and corpulence in all portions of our general public new Environmental elements add to weight pick up Calorie adjust over the long run is key Important modifiable variables Calories expended in nourishments and refreshments Calories used in physical action Strong confirmation for no ideal extent of macronutrients for weight reduction

Slide 10

Top Sources of Calories Among Americans 2 Years and Older 1. Grain-based treats Cake, treats, pie, shoemaker, sweet moves, baked goods, and doughnuts 2. Yeast breads White bread and rolls, blended grain bread, enhanced bread, entire wheat bread, and bagels 3. Chicken and chicken blended dishes Fried and heated chicken parts, chicken fingers/patties, mix fries, goulashes, sandwiches, plates of mixed greens, and other chicken blended dishes 4. Pop/vitality/sports drinks Sodas, caffeinated drinks, sports drinks, and sweetened filtered water including vitamin water 5. Pizza Source: NHANES 2005-2006, Available at less carbs/foodsources/

Slide 11

Top Sources of Calories by Age Group Alcoholic refreshments are a noteworthy calorie hotspot for grown-ups Sodas and pizza contribute a greater number of calories among youths than more youthful kids Fluid drain is a top calorie hotspot for more youthful youngsters

Slide 12

Principles for Promoting Calorie Balance Monitor nourishment and drink admission, physical action, and body weight Reduce divide sizes When eating out, settle on better decisions Limit screen time

Slide 13

Chapter 2 Balancing Calories to Manage Weight