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Chapter 9
Eating for Wellness
A Fit Way of Life
Second Edition
Robbins/Powers/Burgess
© 2009 McGraw-Hill Higher Education. All rights reserved.
 
Chapter 9 Objectives
After reading this chapter, you will be able to:
List the nine 2005 Dietary Guidelines for Americans.
List the six major nutrients and describe their main function in the body.
Identify the percentages of calories recommended in the diet for carbohydrates,proteins, and fats.
Identify the health benefits of fiber and list good food sources of fiber.
Differentiate between complex and simple carbohydrates.
Identify the correct descriptions of cholesterol, saturated fats, monounsaturatedfats, polyunsaturated fats, and transfats and state the recommended daily limits of each.
Calculate fat grams allowances for specific daily calorie intakes.
Describe the role phytochemicals and antioxidants play in nutritional health, andidentify foods high in these compounds.
Identify four preventive factors relating to osteoporosis.
Describe the USDA’s My Pyramid Food Guide System.
Give 10 specific examples of small changes that can be incorporated in to dailyfood selections and preparations that could make a significant change in your nutritional wellness.
Look at the food label and identify the largest ingredient; calculate the percentageof calories that come from fat, carbohydrate, and protein; identify the sources of fat(including saturated fat); and identify the sources of complex and simplecarbohydrates.
Identify three ways to eat nutritiously in a fast-food restaurant.
© 2009 McGraw-Hill Higher Education. All rights reserved.
 
Shortfalls in Eating Habits
Poor diet is said tocontribute to four of thetop ten leading causes of death in our country.There are six shortfalls in our eating habits:
 –Too few fruits and vegetables –Too little fiber  –Too much fat –Too many refined sugars –Too much food overall
© Bananastock/Punchstock 
© 2009 McGraw-Hill Higher Education. All rights reserved.
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