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Copyright © 2003 Delmar Learning, a Thomson Learning company
Section 1
Fundamentals of Nutrition
Copyright © 2003 Delmar Learning, a Thomson Learning company
Chapter 2
Planning a Healthy Diet
Chapter 2 Copyright © 2003 Delmar Learning, a Thomson Learning company 3
Objectives
Define a balanced diet List the U.S. government’s Dietary
Guidelines for Americans and explain the reasons for each
Identify the food groups and their placement on the Food Guide Pyramid
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Objectives
Describe information commonly found on food labels
List some food customs of various cultural groups
Describe the development of food customs
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Balanced Diet
Includes all the essential nutrients in appropriate amounts
Preserves and promotes good health
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Stop and ShareStop and Share
Divide into groups of 2.
Answer the following question:
How do you know you eat a balanced diet?
Share your answer with your partner.
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Stop and ShareStop and Share
Meal Planning• Cumbersome and
time-consuming if tables have to be followed for each meal
• Tables provide Dietary Reference Intakes (DRIs).
Simple system• Dietary Guidelines
for Americans developed by USDA and DHHS
• Food Guide Pyramid developed by USDA
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Dietary Guidelines for Americans
Aim for a healthy weight.
Be physically active each day.
Let the Pyramid guide your food choices.
Choose a variety of grains daily, especially whole grains.
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Dietary Guidelines for Americans
Choose a variety of fruits and vegetables daily.Keep food safe to eat.
Choose a diet that is low in saturated fat and cholesterol, and moderate in total fat.
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Dietary Guidelines for Americans
Choose beverages and foods to moderate your intake of sugars.
Choose and prepare foods with less salt.
If you drink alcoholic beverages, do so in moderation.
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Food Guide Pyramid
Bread, cereal, rice, pasta
Vegetable
Fruit
Milk, yogurt, cheese
Meat, poultry, fish, dry beans, eggs, nuts
Fats, oils, sweets
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Food Guide Pyramid
(Courtesy of the USDA and DHHS, 1992, The food guide pyramid: A guide to daily food choices. Leaflet no. 572, Washington, D.C.)
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Mediterranean Diet Pyramid
Developed by World Health Organization (WHO) and Harvard’s School of Public Health
Encourages monounsaturated fats
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Food Labeling
Mandatory labeling for nearly all processed foods started in May, 1994 as a result of the Nutrition Labeling and Education Act (NLEA).
Primary objective is to ensure that labels on most foods provide consistent nutrition information.
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Food Labeling
Food and Drug Administration (FDA) sets health claims allowed and serving sizes.
Descriptive terms standardized
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Food Labeling: Nutrition Facts Required
Total calories
Calories from fat
Total fat
Saturated fat
Cholesterol
Sodium
Total carbohydrates
Dietary fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
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Food Labeling
(Courtesy of the FDA)
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Food Customs
Food habits may be based on nationality, culture, and religion.
Foods available in a certain area may be favored for economic reasons.
Economic status and social status contribute to food habits.
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Stop and ShareStop and Share
Consider the following questions:
How can a health care professional gain knowledge regarding a patient’s dietary preferences?
Why is it important for a health care professional to understand food patterns unique to different cultures?
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Stop and ShareStop and Share
Talking with the patient and learning about his or her background will help the health care professional gain knowledge regarding food preferences.
Plan nourishing meals consisting of foods that appeal to the patient.
Adjustments in diet can be made gradually and effectively.
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Native American
Approximately half of the edible plants commonly eaten in the United States today originated with the Native Americans.Corn, potatoes, squash, cranberries, pumpkins, beans, wild rice, and cocoa beansWild fruits, game, and fishFoods were commonly prepared as soups, stews or were dried.
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Native American
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U.S. Southern
Popular foods: corn bread, biscuits, grits, rice, sweet potatoes, squash, watermelon, oranges, peaches, fried fish, lima beans, green beans cooked with pork, barbecued/ stewed meats and poultry
Diet may be high in fat and carbohydrates; limited in protein, iron, calcium, and vitamins A and C.
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Mexican
Popular foods: beans, rice, chili peppers, tomatoes, tortillas made of corn meal or flour
Beans and corn make a complete protein.
Milk, green and yellow vegetables, and vitamin C-rich foods would improve these diets.
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Puerto Rican
Popular foods: rice, beans, peppers, plantains, tomatoes, bananas, pineapple, mangoes, papayas, chicken, beef, pork
Lacking milk nutritionally
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Italian
Popular foods: pastas, tomato sauces, cheese, fish, meat, root vegetables
Excellent sources of nutrients include: eggs, cheese, tomatoes, green vegetables, and fruits.
Fat-free milk and low-fat meat would improve diet.
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Northern and Western European
Popular foods: beef, pork, cooked vegetables, breads, cakes, and dairy products
Fewer green vegetable salads and greater use of dark breads, potatoes, and fish than U.S. Midwest; otherwise similar.
Fresh vegetables and fruits would add vitamins, minerals, and fiber to these diets.
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Central European
Popular foods: potatoes, grain (especially rye and buckwheat), pork, cooked cabbage, carrots, onions, and turnips
Eggs and dairy products used abundantly.
To improve diet, limit number of eggs, use fat-free or low-fat dairy products, and add fresh vegetables and fruits.
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Middle Eastern
Popular foods: grains, wheat, rice, chickpeas in the form of hummus, lamb, yogurt, cabbage, grape leaves, eggplant, tomatoes, dates, olives, and figs
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Middle Eastern
May contain insufficient amounts of protein and calcium depending on the amounts of meat and calcium-rich foods eaten.Fresh fruits and vegetables should be added to increase vitamins, minerals, and fiber.Black, very sweet coffee is a popular beverage.
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Chinese
Popular foods: rice, soybeans, eggs, pork, and tea
Low-fat diet
Soy sauce is high in salt–problematic for patients on low-salt diets.
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Japanese
Popular foods: rice, soybean paste and curd, vegetables, fruits, fish
Tempura style (fried)
Soysauce (shoyu) and tea are common.
Diet lacks milk.
May be deficient in calcium and excessive in salt.
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Indian
Popular foods: eggs, dairy products, rice, peas, beans, spices (curry)
Diet may be vegetarian.
Eating with fingers is acceptable.
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Thai, Vietnamese, Laotian, Cambodian
Popular foods: rice, curries, vegetables, fruitFish and meats are used in small amounts.Diet may lack adequate protein and calcium.
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Jewish
Orthodox follow dietary rules
Conservative follow rules in home
Reform may not follow dietary laws
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Jewish Dietary Laws
Kosher–foods prepared following rules• Qualified person slaughters animals.• Meat not prepared with milk or milk
products.• Dishes used for meat and dairy kept
separate.• Dairy and meat not eaten together.• Mouth rinsed between fish and meat.• Observe days for fasting.• No cooking on Sabbath.
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Roman Catholic and Eastern Orthodox
Roman Catholic• Meat not allowed Ash Wednesday and
fridays during Lent
Eastern Orthodox• Includes Christians from the Middle East,
Russia, and Greece• Meat, poultry, fish, and dairy products
restricted wednesdays, fridays, and during Lent and Advent
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Seventh Day Adventist and Mormon
Seventh Day Adventist• Lacto-ovo vegetarians: use milk products
and eggs, but no meat, fish, or poultry• Nuts, legumes and meat substitutes, tofu• Coffee, tea, and alcohol considered
harmful
Mormon• Coffee, tea and alcohol prohibited
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Islamic and Hindu
Islamic• Adherents of Islam are called Muslims• Pork and alcohol prohibited; other meat
slaughtered by specific laws• During the month of Ramadan, Muslims
do not eat or drink during daylight hours
Hindu• All life sacred; animals and eggs not eaten
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Vegetarians
Lacto-ovo: use dairy products and eggs, but no meat, poultry, or fish
Lacto: use dairy products but no meat, poultry, or eggs
Vegans: avoid all animal foods
Diets should be carefully planned to include essential amino acids.
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Zen-Macrobiotic Diets
Developed from Zen Buddhism
System of 10 diet plans
Gradually give up foods as follows: desserts, salads, fruits, animal foods, soups, and ultimately vegetables, until only cereals–usually brown rice–are consumed.
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Conclusion
Tools can be used to help patients plan a healthy diet.Individual food customs must be respected.A registered dietitian can help plan diets.Gradual corrections in dietary habits are easier to make and more effective when the reasons for the food habits are understood.
