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Table Of Contents

develoPing the Dietary GuiDelines for americans, 2010
a roadMaP to the Dietary GuiDelines for americans, 2010
sources of information
iMPortance of the dietary guidelines for health ProMotion and disease Prevention
uses of the Dietary GuiDelines for americans, 2010
development of educational materials and communications
development of nutrition-related programs
development of authoritative statements
Key Recommendations
contriButing to the ePideMic: an oBesogenic environMent
current dietary intake
calorie Balance: food and Beverage intake
understanding calorie needs
Physical activity levelb
individual foods and beverages and body weight
taBle 2-4. recommended Macronutrient Proportions by age
Placing individual food choices into an overall eating pattern
calorie Balance: Physical activity
PrinciPles for ProMoting calorie Balance and weight ManageMent
taBle 2-5. 2008 Physical activity guidelines
iMProving PuBlic health through diet and Physical activity
Key Recommendations �
suPPorting the recoMMendations
sodium
ages 2 years and older, nhanes 2005–2006
fats
figure 3-3. fatty acid Profles of common fats and oils
calories from solid fats and added sugars
ages 2 years and older, nhanes 2003–2004
refned grains
alcohol
chaPter suMMary
grains
Milk and Milk Products65
Protein foods
oils
nutrients of concern
research inforMs us aBout healthy eating Patterns
research on dietary approaches to stop hypertension (dash)
research on Mediterranean-style eating patterns
research on vegetarian eating patterns
common elements of the healthy eating patterns examined
PrinciPles for achieving a healthy eating Pattern
focus on nutrient-dense foods
remember that beverages count
follow food safety principles
consider the role of supplements and fortifed foods
Putting the PrinciPles for a healthy eating Pattern into action
usda food Patterns
taBle 5-2. usda food Patterns—food groups and subgroups
vegetarian adaptations of the usda food Patterns
dash eating Plan
a call to action
facilitate individual behavior change through environmental strategies
resource list
aPPendix 1. GUIDANCE FOR SPECIFIC POPULATION GROUPS
aPPendix 3. FOOD SAFETY PRINCIPLES AND GUIDANCE FOR CONSUMERS
aPPendix 4. USING THE FOOD LABEL TO TRACK CALORIES, NUTRIENTS, AND INGREDIENTS
aPPendix 8. LACTO-OVO VEGETARIAN ADAPTATION OF THE USDA FOOD PATTERNS
aPPendix 9. VEGAN ADAPTATION OF THE USDA FOOD PATTERNS
aPPendix 10. THE DASH EATING PLAN AT VARIOUS CALORIE LEVELS
aPPendix 16. GLOSSARY OF TERMS
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Diet Guidelines 2010

Diet Guidelines 2010

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Published by cwolf88

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Published by: cwolf88 on Nov 28, 2011
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