Mypyramid Food Intake Pattern Modeling for the Dietary Guidelines Advisory Committee
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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. -
Guideline for Dietary Fibre Intake
Guideline for dietary fibre intake Gezondheidsraad Health Council of the Netherlands To the Minister of Health, Welfare and Sport Subject : Presentation of advisory report Guideline for dietary fibre intake Your reference:- Our reference : U 383/CS/cn/754-C Enclosures : 1 Date : March 21, 2006 Dear Minister, I hereby present an advisory report concerning the Guideline for Dietary Fibre Intake, which has been prepared, at the request of my predecessor Professor JGAJ Hautvast, by the Health Council's Committee on Dietary Fibre and reviewed by the Standing Committee on Nutrition and the Standing Committee on Medicine. I have today also presented this report to the Minister of Agriculture, Nature and Food Quality. This is the fourth in a series of advisory reports designed to revise the Dutch dietary ref- erence intakes (Nederlandse Voedingsnormen), which were adopted in 1992 by the former Food and Nutrition Council (Voedingsraad). Dietary fibre received very little attention in that report, however. The advisory report Guidelines for a Healthy Diet (Richtlijnen Goede Voeding), which was published by the Food and Nutrition Council in 1986 and is currently being revised, also included a very brief passage about dietary fibre. The attached advisory report is therefore the first thorough evaluation of the physiological effects of dietary fibre to have been undertaken in the Netherlands. The Committee has chosen not to set a dietary reference intake for fibre, but instead to issue a guideline. This decision is motivated by the fact that dietary fibre is the collective term for a group of substances with very wide-ranging physiological effects. -
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. -
Nutrition Guideline: Vitamins and Minerals
Nutrition Guideline For Professional Reference Only Vitamins and Minerals Applicable to: Nurses, Physicians and Other Health Professionals Recommendations Most individuals can meet their vitamin and mineral needs by healthy eating using Canada’s Food Guide. The following strategies can help an individual achieve appropriate intakes of vitamins and minerals: • Choosing a variety of foods from all four food groups of Canada’s Food Guide every day and eating the recommended number of servings from each food group every day. • Choosing meals that include at least three of the four food groups. • For adults: Eating three regular meals, and snacks if needed, throughout the day. • For children: Providing three regular meals and two to three snacks every day. Provide snacks that include foods from Canada’s Food Guide. • Considering taking a vitamin or mineral supplement if you are not meeting the recommended number of servings of each food group from Canada’s Food Guide. Ask for advice from your physician or health care provider. The following people need to take vitamin or mineral supplements: o Women who are pregnant, breastfeeding, or who could become pregnant, need a multivitamin containing folic acid and vitamin B12 every day. o Pregnant women need to ensure that their multivitamin contains iron. o Refer to the guideline Calcium and Vitamin D for recommendations about vitamin D supplementation • Recognizing that single-nutrient supplements carry a higher risk of adverse reactions. Seek referral to a physician or Registered Dietitian if you are considering taking one. • Notifying your physician or Registered Dietitian if you take a multivitamin-mineral, herbal or any other type of nutrition supplement. -
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. -
DRIDIETARY REFERENCE INTAKES Thiamin, Riboflavin, Niacin, Vitamin
Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html DIETARY REFERENCE INTAKES DRI FOR Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline A Report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and its Panel on Folate, Other B Vitamins, and Choline and Subcommittee on Upper Reference Levels of Nutrients Food and Nutrition Board Institute of Medicine NATIONAL ACADEMY PRESS Washington, D.C. Copyright © National Academy of Sciences. All rights reserved. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html NATIONAL ACADEMY PRESS • 2101 Constitution Avenue, N.W. • Washington, DC 20418 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. This project was funded by the U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion, Contract No. 282-96-0033, T01; the National Institutes of Health Office of Nutrition Supplements, Contract No. N01-OD-4-2139, T024, the Centers for Disease Control and Prevention, National Center for Chronic Disease Preven- tion and Health Promotion, Division of Nutrition and Physical Activity; Health Canada; the Institute of Medicine; and the Dietary Reference Intakes Corporate Donors’ Fund. -
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. -
Dietary Reference Intakes for Japanese (2015) Ministry of Health
Dietary Reference Intakes for Japanese (2015) Ministry of Health, Labour and Welfare Health Service Bureau, Ministry of Health, Labour and Welfare, JAPAN 1-2-2 Kasumigaseki, Chiyoda-ku, Tokyo, Japan 100-8916 March 2018 This translation work was realized with the great help of Dr. Satoshi SASAKI (Toyko University) and Dr. Aki SAITO (National Institutes of Biomedical Innovation, Health and Nutrition). Contents I Development and Application of Dietary Reference Intakes for Japanese 1 1 Introduction 2 2 Basics of Development 6 3 Considerations for Development 13 4 Application of the Dietary Reference Intakes 19 II Energy and Nutrients 32 Energy 33 Protein 66 Dietary Fat 81 Carbohydrate 104 Energy Providing Nutrients’ Balance 115 Vitamins (1) Fat-soluble Vitamins (2) Water-soluble Vitamins Vitamin A 126 Vitamin B1 154 Vitamin D 131 Vitamin B2 157 Vitamin E 137 Niacin 160 Vitamin K 140 Vitamin B6 163 Vitamin B12 167 Folate 170 Pantothenic acid 174 Biotin 177 Vitamin C 180 Minerals (1) Macrominerals (2) Microminerals Sodium 201 Iron 236 Potassium 206 Zinc 246 Calcium 210 Copper 249 Magnesium 216 Manganese 251 Phosphorus 218 Iodine 253 Selenium 257 Chromium 260 Molybdenum 262 I Development and Application I Development and Application of Dietary Reference Intakes for Japanese 1 I Development and Application 1.Introduction The Dietary Reference Intakes for Japanese proposes reference values for the intake of energy and nutrients, in the Japanese population, comprising both healthy individuals and groups, for the promotion and maintenance of health, and to prevent the occurrence of lifestyle- related diseases (LRDs). The objectives behind the development of the Dietary Reference Intakes for Japanese (2015) are shown in Figure 1. -
Vitamin B12 Among Vegetarians: Status, Assessment and Supplementation
nutrients Review Vitamin B12 among Vegetarians: Status, Assessment and Supplementation Gianluca Rizzo 1, Antonio Simone Laganà 2,*, Agnese Maria Chiara Rapisarda 3, Gioacchina Maria Grazia La Ferrera 4, Massimo Buscema 5, Paola Rossetti 5, Angela Nigro 5, Vincenzo Muscia 5, Gaetano Valenti 3, Fabrizio Sapia 3, Giuseppe Sarpietro 3, Micol Zigarelli 3 and Salvatore Giovanni Vitale 2 1 Vico Sant’andrea 5, Ritiro, Messina 98152, Italy; [email protected] 2 Unit of Gynecology and Obstetrics, Department of Human Pathology in Adulthood and Childhood, “G. Barresi”, University of Messina, Via Consolare Valeria 1, Messina 98125, Italy; [email protected] 3 Department of General Surgery and Medical Surgical Specialties, University of Catania, Via S. Sofia 78, Catania 95124, Italy; [email protected] (A.M.C.R.); [email protected] (G.V.); [email protected] (F.S.); [email protected] (G.S.); [email protected] (M.Z.) 4 Department of Gastroenterology and Digestive Endoscopy Maddalena Raimondi San Cataldo, Via Forlanini 5, San Cataldo, Caltanissetta 93017, Italy; [email protected] 5 Unit of Diabetology and Endocrino-Metabolic Diseases, Hospital for Emergency Cannizzaro, Via Messina 829, Catania 95126, Italy; [email protected] (M.B.); [email protected] (P.R.); [email protected] (A.N.); [email protected] (V.M.) * Correspondence: [email protected]; Tel.: +39-090-221-2183; Fax: +39-090-293-7083 Received: 3 September 2016; Accepted: 23 November 2016; Published: 29 November 2016 Abstract: Cobalamin is an essential molecule for humans. It acts as a cofactor in one-carbon transfers through methylation and molecular rearrangement. These functions take place in fatty acid, amino acid and nucleic acid metabolic pathways. -
Choline an Essential Nutrient for Public Health
Continuing Education Elevating Awareness and Intake of Choline An Essential Nutrient for Public Health Marie Caudill, PhD, RD Steven Zeisel, MD, PhD Kerry-Ann da Costa, PhD Betsy Hornick, MS, RD Emerging science has revealed that choline plays important Choline is the newest roles in health throughout the life cycle with potentially essential nutrient. serious health consequences associated with inadequate choline intakes. Recent national consumption data indicate that the vast majority of Americans are falling short of recommended intakes. Increased education, including In 2009, the Choline Science Summit was held in Washington, District of Columbia, bringing together recommendations to consume more choline-rich foods, prominent scientists and researchers along with nutrition is needed to improve choline intakes for optimal health. leaders from organizations including the American Nutr Today. 2011;46(5):235–241 College of Obstetricians and Gynecologists, American Dietetic Association, American Society for Nutrition, International Life Sciences Institute, National WIC Association, and US Department of Agriculture (USDA). holine was discovered as a vitamin in 1862, The symposium addressed the latest science on choline but it was more than a century later that it and gathered insights for helping raise awareness Cwas recognized as an essential nutrient. It was and intake of this essential nutrient, especially among officially recognized as an essential nutrient by the vulnerable populations. It included discussions of Institute of Medicine (IOM) in 1998, and an adequate choline’s critical role in human health and development intake (AI) was established based on estimated throughout the life cycle, the role of genetics in dietary intakes and studies reporting liver damage determining choline requirements, and a closer look with lower choline intakes.1 Choline is essential for at the gaps in choline requirements compared with liver and brain function, lipid metabolism, and for actual intakes. -
Human Vitamin and Mineral Requirements
Human Vitamin and Mineral Requirements Report of a joint FAO/WHO expert consultation Bangkok, Thailand Food and Agriculture Organization of the United Nations World Health Organization Food and Nutrition Division FAO Rome The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concern- ing the delimitation of its frontiers or boundaries. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] © FAO 2001 FAO/WHO expert consultation on human vitamin and mineral requirements iii Foreword he report of this joint FAO/WHO expert consultation on human vitamin and mineral requirements has been long in coming. The consultation was held in Bangkok in TSeptember 1998, and much of the delay in the publication of the report has been due to controversy related to final agreement about the recommendations for some of the micronutrients. A priori one would not anticipate that an evidence based process and a topic such as this is likely to be controversial. -
Moving from Mypyramid to Myplate
Moving from MyPyramid to MyPlate In June 2011, the United States Department of Agriculture (USDA) released the new MyPlate tool to accompany the 2010 Dietary Guidelines for Americans. MyPlate replaces MyPyramid; it illustrates the five food groups in a place setting that visually reminds everyone to make healthful food choices. The U.S.D.A. is rolling out a variety of educational materials to support putting MyPlate into practice. An updated MyPlate Web site will be available in Fall/Winter 2011 with materials for children and schools. Until then, MyPyramid resources will remain available to health professionals and nutrition educators in the “Tips and Resources” section of the MyPlate Web site. While the U.S.D.A. and publishers are working to make new materials available, this packet provides a brief overview of available MyPlate resources and suggestions for adapting nutrition education lessons. This packet includes: Æ An At-A-Glance Comparison of MyPyramid and MyPlate Æ MyPlate Consumer and Educational Materials Æ Tips for Adapting Lessons with MyPlate Æ Additional Resources for MyPlate and Nutrition and Physical Activity Guidance Developed with support from the California Department of Education – Nutrition Services Division. Contact the 1 California Healthy Kids Resource Center with questions about nutrition resources or this new educational tool (www.californiahealthykids.org or call toll free 888-318-8188). Moving from MyPyramid to MyPlate An At-A-Glance Comparison of MyPyramid and MyPlate The MyPyramid and MyPlate tools feature the same five food groups, food categorization, and recommended amounts. The MyPlate key recommendations are simplified, practical versions of the MyPyramid recommendations.