T HE B ASIS chapter2 OF A H EALTHY D C HAPTER O UTLINE...
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chapter 2 How many times have you heard wild claims about how healthful certain foods are for you? As consumers focus more and more on diet and disease, food manufacturers are asserting that their products have all sorts of health benefits. Supermarket shelves have begun to look like an 1800s medicine show. 20, 23 “Take garlic capsules to avoid a heart attack.” “Eat more olive oil and oat bran to lower blood cholesterol.” Hearing these claims, you would think that food manufacturers have solutions to all of our health problems. Advertising aside, nutrient intakes out of balance with nutrient needs—such as excess energy, saturated fat, sodium, and alcohol and sugar intake—are linked to many leading causes of death in the United States, including obesity, hypertension, heart disease, cancer, liver disease, and type 2 diabetes. 2, 26 In this chapter, you will explore the components of a healthy diet—a diet that will minimize your risks of developing nutrition-related diseases. The goal is to provide you with a firm understanding of basic diet-planning concepts before you study the nutrients in detail. C HAPTER O UTLINE Key Chapter Concepts Case Scenario Refresh Your Memory A Food Philosophy That Works Variety Contributes to Diet Adequacy Balance Means Not Overconsuming Any One Food Moderation Refers Mostly to Portion Size Nutrient Density Can Also Help Guide Food Choice Energy Density Especially Influences Energy Intake Definition of Nutrient Needs—Dietary Reference Intakes Estimated Average Requirements (EARs) Recommended Dietary Allowances (RDAs) Setting One RDA: Vitamin C Putting the RDA for Vitamin C to Use Setting RDAs for Energy Needs Adequate Intakes (AIs) Tolerable Upper Intake Levels (ULs) Appropriate Uses of the DRIs Daily Values (DVs): The Standards Used for Food Labeling Reference Daily Intakes (RDIs) Daily Reference Values (DRVs) Daily Values in Perspective From Nutrient Recommendations to Food Choices Food Guide Pyramid—A Menu-Planning Tool Components of the Food Guide Pyramid Menu Planning with the Food Guide Pyramid Evaluation of the Current American Diet Using the Food Guide Pyramid Criticisms of the Food Guide Pyramid How Does Your Diet Rate? Dietary Guidelines—Another Tool for Menu Planning Practical Use of the Dietary Guidelines The Dietary Guidelines and You • Expert Opinion What Should I Eat to Live Longer? David Klurfeld Ph.D. Case Scenario Follow-Up What Do Food Labels Have to Offer Diet Planning? Exceptions to Food Labeling Health Claims on Food Labels Exchange System: A Final Menu-Planning Tool Becoming Familiar with the Exchange System Using the Exchange System to Develop Daily Menus Epilogue Summary Study Questions Annotated References • Take Action • Nutrition Perspective Ethnic Influences on the American Diet T HE B ASIS OF A H EALTHY D IET war87845_ch02.qxd 1/24/2001 9:25 AM Page 34
T HE B ASIS chapter2 OF A H EALTHY D C HAPTER O UTLINE Hnovella.mhhe.com/sites/dl/free/777000001x/23551/... · myriad of phytochemicals in foods, and it is unlikely that all will
