Mypyramid Tips for Healthy Eating
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Does Dietary Fiber Affect the Levels of Nutritional Components After Feed Formulation?
fibers Article Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation? Seidu Adams 1 ID , Cornelius Tlotliso Sello 2, Gui-Xin Qin 1,3,4, Dongsheng Che 1,3,4,* and Rui Han 1,3,4 1 College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; [email protected] (S.A.); [email protected] (G.-X.Q.); [email protected] (R.H.) 2 College of Animal Science and Technology, Department of Animal Genetics, Breeding and Reproduction, Jilin Agricultural University, Changchun 130118, China; [email protected] 3 Key Laboratory of Animal Production, Product Quality and Security, Jilin Agricultural University, Ministry of Education, Changchun 130118, China 4 Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun 130118, China * Correspondence: [email protected]; Tel.: +86-136-4431-9554 Received: 12 January 2018; Accepted: 25 April 2018; Published: 7 May 2018 Abstract: Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed. -
Fun with Foodella
Fun with Foodella Fun with Foodella is a nutrition education activity book designed for second grade students. This is the second major revision of the original Food Fun with Foodella, which was undertaken as a pilot project by seven South Dakota elementary school teachers in the summer of 1975 to strengthen nutrition education for students at the second grade level. The first revision occurred in 1992. This revision and reprinting was initiated at the prompting of elementary teachers who had previously used the workbook in their classes. The 2006 Fun with Foodella follows the updated food guidance system known as MyPyramid introduced by the U.S. Department of Agriculture in 2005. Using the Teacher’s Guide The Fun with Foodella Teacher’s Guide provides the objectives and directions for each unit of the Fun with Foodella workbook. The directions include the background information necessary to teach each unit. Also, for each unit, additional ideas/activities are provided to further enhance and reinforce the student’s learning. Please be aware that by nature websites and web addresses change over the course of time. Hopefully we have provided enough background with each website given that you will be able to find additional information as necessary. 1 Acknowledgements The researching, writing and graphics necessary to move Fun with Foodella into the electronic age as well as make it compatible with the U.S. Department of Agriculture’s MyPyramid, involved time and input from a myriad of people. It involved individuals from the South Dakota departments of Health and Education, South Dakota State University, Lower Brule Community College and the private sector. -
Using Fast Food Nutrition Facts to Make Healthier Menu Selections
Teaching Idea Using Fast Food Nutrition Facts to Make Healthier Menu Selections Jennifer Turley ABSTRACT Objectives: This teaching idea enables students to (1) access and analyze fast food nutrition facts information (Calorie, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content); (2) decipher unhealthy and healthier food choices from fast food restaurant menus for better meal and diet planning to reduce obesity and minimize disease risk; and (3) discuss consumer tips, challenges, perceptions, and needs regarding fast foods. Target Audience: Junior high, high school, or college students, with appropriate levels of difficulty included in this paper. Turley J. Using fast food nutrition facts to make healthier menu selections. Am J Health Educ. 2009;40(6):355-363. INTRODUCTION overarching goals of the Dietary Guidelines Association recently advised families to Obesity is a national and worldwide for Americans 2005, which are also echoed limit the consumption of meals outside the concern.1,2 In the United States, childhood, in the MyPyramid food guidance system, home.5 Nearly all health experts, public and adolescent, and adult obesity has steadily along with the 2006 dietary recommenda- private, agree that overweight and obesity increased. In 2007, about two-thirds (67%) tions from the American Heart Association happens when a person is in positive energy of all Americans were either overweight or and the American Cancer Society.3, 6-9 balance from chronically and consistently obese.3 Further, more children are currently Most fast food restaurants publish the consuming more Calories than they expend. in higher overweight percentile rankings, nutrition facts information on their website. -
Eating for 2 Degrees New and Updated Livewell Plates Summary Report © J Oh N D a I E Ls / WWF
EATING FOR 2 DEGREES NEW AND UPDATED LIVEWELL PLATES SUMMARY REPORT © J OH N D A N I E LS / WWF Cover photo © Kelly Sillaste / Getty Images / WWF Contributors Gerard Kramer, Bart Durlinger, Lody Kuling, Willem-Jan van Zeist, Hans Blonk, Roline Broekema, Sarah Halevy Design madenoise.com CONTENTS May 2017 FOREWORD .............................................................................................4 About WWF KEY FINDINGS ........................................................................................6 WWF is the world’s leading independent conservation organisation. We’re CAll TO ACTION ...................................................................................7 creating solutions to the most important environmental challenges facing the WHAT WE SET OUT TO DO ...............................................................8 planet. We work with communities, businesses and governments in over METHODOLOGY .....................................................................................9 100 countries to help people and nature thrive. Together, we’re safeguarding the LIVEWell PRINCIPLES .................................................................... 10 natural world, tackling dangerous climate change and enabling people to use only ADULT 2020 PlATE ...........................................................................11 their fair share of natural resources. ADULT 2030 PlATE .......................................................................... 12 Food is at the heart of many key environmental issues -
Diet Therapy and Phenylketonuria 395
61370_CH25_369_376.qxd 4/14/09 10:45 AM Page 376 376 PART IV DIET THERAPY AND CHILDHOOD DISEASES Mistkovitz, P., & Betancourt, M. (2005). The Doctor’s Seraphin, P. (2002). Mortality in patients with celiac dis- Guide to Gastrointestinal Health Preventing and ease. Nutrition Reviews, 60: 116–118. Treating Acid Reflux, Ulcers, Irritable Bowel Syndrome, Shils, M. E., & Shike, M. (Eds.). (2006). Modern Nutrition Diverticulitis, Celiac Disease, Colon Cancer, Pancrea- in Health and Disease (10th ed.). Philadelphia: titis, Cirrhosis, Hernias and More. Hoboken, NJ: Wiley. Lippincott, Williams and Wilkins. Nevin-Folino, N. L. (Ed.). (2003). Pediatric Manual of Clin- Stepniak, D. (2006). Enzymatic gluten detoxification: ical Dietetics. Chicago: American Dietetic Association. The proof of the pudding is in the eating. Trends in Niewinski, M. M. (2008). Advances in celiac disease and Biotechnology, 24: 433–434. gluten-free diet. Journal of American Dietetic Storsrud, S. (2003). Beneficial effects of oats in the Association, 108: 661–672. gluten-free diet of adults with special reference to nu- Paasche, C. L., Gorrill, L., & Stroon, B. (2004). Children trient status, symptoms and subjective experiences. with Special Needs in Early Childhood Settings: British Journal of Nutrition, 90: 101–107. Identification, Intervention, Inclusion. Clifton Park: Sverker, A. (2005). ‘Controlled by food’: Lived experiences NY: Thomson/Delmar. of celiac disease. Journal of Human Nutrition and Patrias, K., Willard, C. C., & Hamilton, F. A. (2004). Celiac Dietetics, 18: 171–180. Disease January 1986 to March 2004, 2382 citations. Sverker, A. (2007). Sharing life with a gluten-intolerant Bethesda, MD: United States National Library of person: The perspective of close relatives. -
5 a Day Month Recipes
Fruit and Veggie Recipes Out of This Whirled Shake Preparation Time: 5 minutes Makes 2 servings (½ cup fruit per person) ½ banana, peeled and sliced 1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries) ½ cup low fat (1%) milk or soft tofu ½ cup 100% orange juice • Place all ingredients in a blender container. Cover tightly. • Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again. • Pour into 2 glasses and serve. Nutrients per serving made with low fat milk and blueberries: 120 calories, 1g fat, 0g saturated fat, 0g trans fat, 5mg cholesterol, 40mg sodium, 26g carbohydrate, 3g dietary fiber, 3g protein. Diabetic Exchanges: 2 fruit. This set of recipes was originally developed by the Network for a Healthy California and has been adapted by the New Hampshire Fruit and Vegetable Program in collaboration with the Centers for Disease Control and Prevention (CDC) to meet the Fruits & Veggies—More Matters® recipe criteria. NH DHHS y DPHS y Fruit and Vegetable Program y 603-271-4830 y www.dhhs.nh.gov/DHHS/NHP/fruitsandveggies y Jan 2008 y Page 1 of 10 Oprah’s Outtasight Salad Makes 4 servings (½ cup fruits and vegetables per person) Preparation Time: 20 minutes Salad 2 cups salad greens of your choice 1 cup chopped vegetables of your choice (tomatoes, cucumbers, carrots, green beans) 1 cup fresh orange segments or canned* pineapple chunks, drained (canned fruit packed in 100% fruit juice) ¼ cup Dynamite Dressing 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind *canned fruit packed in 100% fruit juice. -
T. Colin Campbell, Ph.D. Thomas M. Campbell II
"Everyone in the field of nutrition science stands on the shoulders of Dr. Campbell, who is one of the giants in the field. This is one of the most important books about nutrition ever written - reading it may save your life." - Dean Ornish, MD THE MOST COMPREHENSIVE STUDY OF NUTRITION EVER CONDUCTED --THE-- STARTLING IMPLICATIONS FOR DIET, WEIGHT Loss AND LONG-TERM HEALTH T. COLIN CAMPBELL, PHD AND THOMAS M. CAMPBELL II FOREWORD BY JOHN ROBBINS, AUTHOR, DIET FOR A NEW AMERICA PRAISE FOR THE CHINA STUDY "The China Study gives critical, life-saving nutritional information for ev ery health-seeker in America. But it is much more; Dr. Campbell's expose of the research and medical establishment makes this book a fascinating read and one that could change the future for all of us. Every health care provider and researcher in the world must read it." -JOEl FUHRMAN, M.D. Author of the Best-Selling Book, Eat To Live . ', "Backed by well-documented, peer-reviewed studies and overwhelming statistics the case for a vegetarian diet as a foundation for a healthy life t style has never been stronger." -BRADLY SAUL, OrganicAthlete.com "The China Study is the most important book on nutrition and health to come out in the last seventy-five years. Everyone should read it, and it should be the model for all nutrition programs taught at universities, The reading is engrossing if not astounding. The science is conclusive. Dr. Campbells integrity and commitment to truthful nutrition education shine through." -DAVID KLEIN, PublisherlEditor Living Nutrition MagaZine "The China Study describes a monumental survey of diet and death rates from cancer in more than 2,400 Chinese counties and the equally monu mental efforts to explore its Significance and implications for nutrition and health. -
Vegetarian Teens
RD Resources for Consumers: Vegetarian Teens Vegetarian Meal Ideas Breakfast Teenagers represent the fastest growing segment of • Cereal with soymilk, or cow’s milk vegetarians in the United States. • Whole-wheat toast with margarine or jelly and a piece of fruit Many teens choose a vegetarian diet because of • Instant oatmeal with nuts, raisins, and soymilk or environmental and ethical concerns regarding meat cow’s milk production and consumption. With some planning, a vegetarian diet can provide you with all the nutrients you Lunch need and foods you enjoy. • Vegetable sandwich (tomatoes, peppers, onions, avocado) with or without cheese on whole-grain bread • Vegetable soup with a piece of toast Types of Vegetarians • Veggie burger or falafel with soy cheese, mushrooms, and tomato on a whole-grain bun Lacto-ovo: Includes dairy products such as milk, cheese, • Pita bread filled with veggies or peanut butter yogurt, and eggs but excludes meat, poultry, and fish. • Chili with beans and textured vegetable protein Lacto: Includes dairy products but excludes eggs and foods containing eggs as well as meat, poultry and fish. Dinner Vegan: Includes only foods of plant origin and excludes meat • Tofu stir-fry with brown rice or animal products such as milk or eggs. A vegan diet consists • Pasta with tomato sauce plus vegetables (mushrooms, of fruits, vegetables, beans, grains, seeds, and nuts. tomatoes, eggplant, peppers, and onions) • Tacos or burritos filled with beans, textured vegetable protein, tofu, or tempeh Eating a Healthy Diet • Pizza with or without cheese and topped with vegetables, tofu, or meat substitute Choose a variety of foods, including whole-grains, fruits, vegetables, legumes, nuts, and seeds using the Vegetarian Snacks Food Pyramid found at: • Dried fruits http://www.mypyramid.gov/pyramid/vegetarian.html • Trail mix • Popcorn If you consume milk or dairy products, choose low-fat or fat- • Rice cakes free products. -
The Heart Health Benefits of Dietary Fiber
Conclusions. Heart disease continues to be one of the most factors for cardiovascular disease, including blood pressure, weight, widespread health problems in the United States. Fortunately, it is and glucose levels. Not all fibers provide the same cardiovascular ™ also among the most preventable health problems. To that end, benefits; however, and differences among the various types of fibers Expert Views Americans are encouraged to adopt heart-healthy habits, which should be appreciated when choosing a fiber supplement. Psyllium include a healthy diet and regular exercise.7 In addition to being an and oat fibers are the only fibers that have been recognized by the GI HealtH & Wellness | Issue four | february 2011 important part of a healthy diet, dietary fibers provide a number of FDA for their cholesterol-lowering and cardiovascular benefits, while cardiovascular benefits. The cholesterol-lowering benefits of certain other fibers such as calcium polycarbophil are indicated for their fibers (psyllium and oat fibers) as adjunct to a low-fat diet are well- laxation effects. An understanding of these differences should allow features: the heart health benefits of recognized and have been demonstrated in numerous well-controlled physicians and patients to tailor their choice of dietary fiber and fiber trials. Further, dietary fibers have beneficial effects on other key risk supplements to better meet their individual health goals. One dietary fiber CHD Prevalence february Is amerIcan Heart HealtH montH Cholesterol Lowering Benefits Heart -
Food and Cookery Unit 3: Exploring Balanced Diets
Food and Cookery Unit 3: Exploring Balanced Diets AC 1.1 Explain what is meant by a balanced diet Portion Control! 38% Starchy Foods Healthy diets not only have the correct balance, but have Fruits & Vegetables 40% • Provide slow release carbohydrate used by the the right portion sizes. Here is a ‘handy’ guide… • Eat 5 portions s a day! body for energy Vegetables = double cupped palm. • Choose a variety • Choose wholegrains for increased fibre (good Grains/Starches = clenched fist. • Provides fibre for healthy digestion digestion, reduced risk of heart disease) Protein = palm of hand. • Provides vitamins and minerals for Fruits = clenched fist. Thumb = fats. healthy body functions and immune system Fatty and Sugary Foods 0% • These are the danger foods! • They are not part of a healthy diet • Eat them only occasionally Water Intake • Eating too much fatty and sugary A balanced diet must include water, it is required for processed food is linked to nearly all brain and other bodily functions increased risk of weight See slide 2 for more details on water gain/obesity, diabetes , tooth Fats, Oils & Spreads decay and cardiovascular disease Provide fat soluble vitamins A,D,E & K 1% 12% Are high in calories & energy so keep use to a minimum Beans, Pulses, Eggs, Meat, Fish 8% Dairy Foods It is recommended to choose unsaturated oils like olive oil • Provide protein for growth, repair and • Provide calcium for maintenance of body cells healthy bones, teeth The Eatwell Guide is the UK Healthy Eating Model. It • Choose a combination of plant proteins and nails shows what we should eat as a balanced diet. -
Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A
Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A. Moreaub, Vieno Piironena, and Kevin B. Hicksb aDepartment of Applied Chemistry and Microbiology, University of Helsinki, Finland, and bUSDA, ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, ABSTRACT: Because of the positive health effects of phyto- in the kernels and are more concentrated in the outer layers sterols, phytosterol-enriched foods and foods containing than in the starch-rich endosperm (6,7). During the milling of elevated levels of natural phytosterols are being developed. some grains, pearling is a traditional way of gradually remov- Phytosterol contents in cereals are moderate, whereas their lev- ing the hull, pericarp, and other outer layers of the kernels and els in the outer layers of the kernels are higher. The phytosterols germ as pearling fines to produce pearled grains. It is the most in cereals are currently underutilized; thus, there is a need to common technique used to fractionate barley (8). The abra- create or identify processing fractions that are enriched in sion of rye and barley to produce high-starch pearled grains phytosterols. In this study, pearling of hulless barley and rye was investigated as a potential process to make fractions with higher also has been used to improve fuel ethanol production (9,10). levels of phytosterols. The grains were pearled with a labora- There is a need to find new food uses for the pearling fines tory-scale pearler to produce pearling fines and pearled grains. and other possible low-starch by-products remaining after Lipids were extracted by accelerated solvent extraction, and separation of the high-starch pearled grain. -
Mypyramid Food Groups
Know how. Know now. Learn at Home: Nutrition Lessons for Healthy Living MyPyramid Food Groups By choosing to complete this mail lesson, you have taken the first step in learning more about the im- portance of nutrition and its relationship to good health. MyPyramid shows us what and how much we need to eat. It also shows us we need to be physically active. To complete this lesson: • Carefully read this lesson. It should take about 15-20 minutes to complete. • Answer the questions included with this lesson. • When you are finished, place the questions in the prepaid envelope and place the envelope in the mail. MyPyramid Food Groups – Orange is for the Grain group MyPyramid shows the impor- – Green is for the Vegetable group tance of making good food choices – Red is for the Fruit group from each of the five food groups every day. It also shows the impor- – Yellow is for Oils tance of being physically active most days of the week and making changes – Blue is for the Dairy group “one step at a time.” This mail lesson – Purple is for the Protein Foods group will discuss: • The MyPyramid symbol How Much Do You Need Every Day? • How much do you need every day? Calorie Level 2,000* • MyPyramid food groups Grain Group 6 ounces • Where do other foods fit? Vegetable Group 2 ½ cups MyPyramid Symbol Fruit Group 2 cups • The MyPyramid symbol shows six color bands Dairy Group 3 cups that run from the bottom of the pyramid to the Protein Foods Group 5 ½ ounces top.