KIN275 Lecture Notes - Lecture 2: Dietary Reference Intake, Nutrition, Cardiovascular Disease

• School: University of Regina
• Department: Kinesiology
• Course: KIN275
• Professor: Darren Candow

Document Summary

Upon completion of unit 2 you should be able to: Canada"s food guide (cfg) translates nutrition science into practical guidelines by providing a set of dietary recommendations to promote health and reduce chronic disease risks in the canadian population. Unlike dris, which provide specific recommendations for amounts of nutrients, canada"s. Dietary guidelines suggest overall diet (food) and lifestyle choices. They suggest a pattern of food choices incorporating the foundations of a healthy diet: variety, balance, and moderation. Canada"s food guide has two parts: the rainbow side places foods into four groups: fruits and vegetables, grains, milk and alternatives, and meat and alternatives. Note: the largest arc of the rainbow represents where the largest number of food servings should come from: recommendations for number of servings per day are based on gender and age. In order to make every food guide serving count, cfg recommends food choices be low in fat, low in sugar, low in sodium, and high in fibre.