NUTR 200 Lecture Notes - Lecture 3: Nutrient Density, Serving Size, Energy Density
Document Summary
Learning objecives: describe the components of a healthy diet. Explain the concept of nutrient density: discuss myplate as a tool that can assist in designing a healthy diet, dissect a food label. Moderate the right amounts of foods to maintain a healthful weight. Varied diferent foods from diferent food groups/categories. Nutrient density raio of nutrients to energy. Energy density raio of energy to weight or volume of a food. A tool from the usda to assist in designing a healthy diet: myplate. Make at least half your grains whole grains. Compare sodium in foods like soup, bread, and frozen meals and choose the foods with lower numbers. The healthy eaing plate an alternaive food guide. Another tool is the dietary guidelines for americans. Developed by the u. s. dept. of agriculture (usda) and u. s. dept. of health and human. Balance calories to manage weight: weight management and obesity prevenion, physical acivity.
