NUTR 2105 Lecture Notes - Lecture 2: Trans Fat, Textured Vegetable Protein, Multigrain Bread
10 Apr 2017
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Adequacy (suf cient energy), balance (portion), and kcalorie control (in=out). Nutrient density: most nutrients for least food energy (calorie) Moderation: in food selections, limit solid fats and added sugar. Evidence-based advice: attain and maintain a healthy weight, reduce risk of chronic disease, promote overall health, reviewed and revised every 5 years. Major topic areas: balance kcalories to manage weight, foods and food components to reduce, foods and nutrients to increase, building healthy eating patterns. 5 major food groups and rdi of each group. Textured vegetable protein is made of soy* We eat more protein than is recommended* Whole grains are enriched* : after grains are re ned, nutrients are added back such as b-vitamins, iron, and folate. Multi-grain, 100% wheat, and stone ground are not necessarily a whole grain. enriched whole wheat our is not a whole grain. only pure whole wheat our.
