Chapter 2

Planning a Healthy Diet

© 2009 Cengage - Wadsworth

 Principles and Guidelines
• Diet-Planning Principles
✔ Adequacy (dietary)—providing sufficient energy and
essential nutrients for healthy people
✔ Balance (dietary)—consuming the right proportion of
foods
✔ kcalorie (energy) control—balancing the amount of
foods and energy to sustain physical activities and
metabolic needs
✔ Nutrient density—measuring the nutrient content of
a food relative to its energy content
✔ Empty-kcalorie foods denote foods that contribute
energy but lack nutrients.
✔ Moderation (dietary)—providing enough but not too
much of a food or nutrient
✔ Variety (dietary)—eating a wide selection of foods
within and among the major food groups
© 2009 Cengage - Wadsworth
 Principles and Guidelines

• Dietary Guidelines for Americans

✔ Adequate nutrients within energy
needs
• Consume foods from all food groups
and limit foods that can be
detrimental to health.
• Consume a balanced diet.
✔ Weight management
• Maintain a healthy body weight.
• Prevention of weight gain

© 2009 Cengage - Wadsworth

 Principles and Guidelines

• Dietary Guidelines for Americans

✔ Physical activity
• Increase energy expenditure and
decrease sedentary activities.
• Include cardiovascular conditioning,
stretching, and resistance exercises.
✔ Food groups to encourage
• Choose a variety of fruits, vegetables,
milk and milk products, and whole grains.

© 2009 Cengage - Wadsworth

 Principles and Guidelines

• Dietary Guidelines for Americans

✔ Fats
• Limit saturated fat, dietary cholesterol,
and trans fats.
• Choose monounsaturated and
polyunsaturated fat sources.
• Choose lean, low-fat, or fat-free foods.

© 2009 Cengage - Wadsworth

 Principles and Guidelines

• Dietary Guidelines for Americans

✔ Carbohydrates
• Choose those that are high in fiber.
• Choose products with a minimal amount
of added sugar.
• Decrease the risk of dental caries.
✔ Sodium and potassium
• Choose foods that are low in salt and
high in potassium.

© 2009 Cengage - Wadsworth

 Principles and Guidelines

• Dietary Guidelines for Americans

✔ Alcoholic beverages
• Drink in moderation.
• Some should not consume alcohol.
✔ Food safety
• Wash and cook foods thoroughly and
keep cooking surfaces clean.
• Avoid raw, undercooked, or
unpasteurized products.

© 2009 Cengage - Wadsworth

 Diet-Planning Guides

• Food group plans sort foods into

groups based on nutrient content.
• These guides are important in
selecting foods for a nutritious diet
providing balance, variety, adequacy
and moderation.
• A combination of whole grains,
vegetables, legumes, fruits, meats or
meat alternates and milk products is
essential to a healthy diet.

© 2009 Cengage - Wadsworth

 Diet-Planning Guides
• The USDA Food Guide assigns foods to the five
major food groups of fruits, vegetables,
grains, meat and legumes, and milk.
✔ Recommended Amounts
• The recommended intake of each food group
depends upon how many kcalories are required.
• There are different kcalorie requirements for
those who are sedentary compared to those who
are active.
• There are five subgroups of vegetables including
dark green vegetables, orange and deep yellow
vegetables, legumes, starchy vegetables, and
others.
• Variety should be a goal when choosing
vegetables.
© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
 Diet-Planning Guides

• USDA Food Guide

✔ Notable Nutrients
• Key nutrients for each group
• Allows for food substitutions within a
group
• Legumes may be considered a vegetable
or a meat alternative
• The typical American diet requires an
increased intake of vegetables, fruits,
whole grains, and milk and a decrease in
refined grains, fat, and sugar.

© 2009 Cengage - Wadsworth

 Diet-Planning Guides
• USDA Food Guide
✔ Nutrient Density
• Foods can be of high, medium or low nutrient
density.
• Must consider energy needs when choosing these
foods
✔ Discretionary KCalorie Allowance
• Calculated by subtracting the amount of energy
required to meet nutrient needs from the total
energy allowance
• Those with discretionary kcalories may eat
additional servings, consume foods with slightly
more fat or added sugar, or consume alcohol.
• For weight loss, a person should avoid consuming
discretionary kcalories.
© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
 Diet-Planning Guides
• USDA Food Guide
✔ Serving Equivalents
• Cups are used to measure servings of fruits,
vegetables, and milk.
• Ounces are used to measure servings of grains
and meats.
• Visualization with common objects can be used to
estimate portion sizes.
✔ Mixtures of Foods
• Foods that fall into two or more groups
• Examples are casseroles, soups, and sandwiches

© 2009 Cengage - Wadsworth

 Diet-Planning Guides
• USDA Food Guide
✔ Vegetarian Food Guide
• Reliance on plant foods such as grains,
vegetables, legumes, fruits, nuts and seeds
• Similar food groups and servings sizes
✔ Ethnic food choices fit into the food pyramid
• Asian examples
• Mediterranean examples
• Mexican examples

© 2009 Cengage - Wadsworth

© 2009 Cengage - Wadsworth
 Diet-Planning Guides

• USDA Food Guide

✔ My Pyramid – Steps to a Healthier
You
• www.mypyramid.gov
• The width of the bands represent the
amount that should be consumed.
• The pyramid can be individualized for
each person.
• Web site provides consumer education
about making food choices

© 2009 Cengage - Wadsworth

© 2009 Cengage - Wadsworth
 Diet-Planning Guides

• Exchange Lists help to achieve

kcalorie control and moderation.
✔ Foods are sorted by energy-nutrient
content.
✔ Originally developed for those with
diabetes
✔ Portion sizes vary within a group
✔ Food groupings may not be logical

© 2009 Cengage - Wadsworth

 Diet-Planning Guides

• Putting the Plan into Action

✔ Choose the number of servings
needed from each group.
✔ Assign food groups to daily meals and
snacks.
• From Guidelines to Groceries -
Processed foods have been treated
thus changing their properties.
Fortified foods have improved
nutrition.

© 2009 Cengage - Wadsworth

© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
 From Guidelines to
Groceries
• Grains
✔ Refined foods lose nutrients during
processing.
✔ Enriched foods have nutrients added back
including iron, thiamin, riboflavin, niacin,
and folate.
✔ Whole-grain products are not refined.
Examples include brown rice and oatmeal.
✔ Fortified foods have nutrients added that
were not part of the original food.

© 2009 Cengage - Wadsworth

© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
 From Guidelines to
Groceries
• Vegetables
✔ Choose fresh vegetables often.
✔ Dark green leafy and yellow-orange
vegetables are important.
✔ Good sources of vitamins, minerals, and
fiber
✔ Be careful to control added fat and salt.
✔ Legumes
• Variety is important
• Economical
• Low-fat, nutrient-rich and fiber-rich

© 2009 Cengage - Wadsworth

© 2009 Cengage - Wadsworth
 From Guidelines to
Groceries
• Fruit
✔ Choose citrus and yellow-orange fruits.
✔ Processed fruits are acceptable alternatives
to fresh.
✔ Provides vitamins, minerals, fibers and
phytochemicals
✔ Fruit juices lack fiber but are healthy
beverages.
✔ Watch energy intakes and fruit “drinks.”

© 2009 Cengage - Wadsworth

 From Guidelines to
Groceries
• Meat, fish and poultry
✔ Provides minerals, protein and B vitamins
✔ Choose lean cuts.
✔ Textured vegetable protein is a processed
soybean protein and can be used in recipes.
✔ Weighing can be used to determine portion
sizes.
✔ Use low-fat cooking methods, and trim and
drain fat to reduce fat intake.

© 2009 Cengage - Wadsworth

 From Guidelines to
Groceries
• Milk
✔ Dairy foods are often fortified with vitamins
A and D.
✔ Imitation foods that resemble other foods
are nutritionally inferior.
✔ Food substitutes are designed to replace
other foods.
✔ Many lower fat dairy products are available
including fat-free, non-fat, skim, zero-fat,
no-fat, low-fat, reduced-fat, and less-fat
milk.

© 2009 Cengage - Wadsworth

 Food Labels
• The Ingredient List
✔ All ingredients listed
✔ Descending order of predominance by
weight
• Serving Sizes
✔ Facilitate comparisons among foods
✔ Need to compare to quantity of food
actually eaten
✔ Do not necessarily match the USDA Food
Guide

© 2009 Cengage - Wadsworth

 Food Labels
• Nutrition Facts
✔ Listed by quantity and percentage standards per
serving, called Daily Values
✔ kCalories listed as total kcalories and kcalories from
fat
✔ Fat listed by total fat, saturated fat, and trans fat
✔ Cholesterol
✔ Sodium
✔ Carbohydrate listed by total carbohydrate, starch,
sugars, and fiber
✔ Protein
✔ Vitamin A, vitamin C, iron, and calcium are listed in
% DV only.

© 2009 Cengage - Wadsworth

© 2009 Cengage - Wadsworth
 Food Labels

• The Daily Values (DV)

✔ Estimate of individual foods’
contribution to total diet
✔ Based on 2000-kcalorie diet
✔ Can also calculate personal daily
values
✔ Ease in comparing foods

© 2009 Cengage - Wadsworth

 Food Labels
• Nutrient Claims
✔ Must meet FDA definitions and include conditions of use
✔ No implied claims
✔ General terms include free, good source of, healthy, high,
less, light or lite, low, more, and organic.
✔ Energy terms include kcalorie-free, low kcalorie, and
reduced calorie.
✔ Fat and cholesterol terms include percent fat-free, fat-free,
low fat, less fat, saturated fat-free, low saturated fat, less
saturated fat, trans fat-free, cholesterol-free, low
cholesterol, less cholesterol, extra lean, and lean.
✔ Carbohydrate terms include high fiber and sugar-free.
✔ Sodium terms include sodium-free and salt-free, low
sodium, and very low sodium.

© 2009 Cengage - Wadsworth

 Food Labels
• Health Claims
✔ Reliable health claims on the FDA “A” list
represent clear links between a nutrient and
a disease or health-related condition.
✔ “B” list health claims have supportive
evidence but are not conclusive.
✔ “C” list health claims have limited evidence
and are not conclusive.
✔ “D” list health claims have little scientific
evidence to support the claim.

© 2009 Cengage - Wadsworth

 Food Labels

• Structure-Function Claims
✔ Claims made without FDA approval
✔ Cannot make statements about
diseases
• Consumer Education
✔ Government education programs
✔ “Healthier US Initiative” Program

© 2009 Cengage - Wadsworth

Vegetarian Diets

© 2009 Cengage - Wadsworth

 Vegetarian Diets
• Health Benefits of Vegetarian Diets -
Lifestyle practices are often different from
omnivores
✔ Healthy body weights are common due to high
intakes of fiber and low intakes of fat.
✔ Blood pressure is often lower due to lower body
weights, low-fat and high-fiber diets, and plenty of
fruits and vegetables.
✔ Lower incidence of heart disease due to high-fiber
diets, eating monounsaturated and polyunsaturated
fats, and low intakes of dietary cholesterol
• Inclusion of soy products like tofu and tempeh
✔ Lower incidence of cancer due to high intakes of
fruits and vegetables
✔ Other diseases
© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
 Vegetarian Diet Planning
• Specific information for planning a
vegetarian diet can be found at
mypyramid.gov
✔ Protein
• Lacto-ovo-vegetarians consume animal-derived
products and thus high-quality protein.
• Meat replacements and textured vegetable
protein can be used.
✔ Iron - Iron-rich vegetables and fortified grain
products consumed with foods that are high in
vitamin C can help vegetarians meet iron needs.
✔ Zinc - Consuming legumes, whole grains, and nuts
can provide zinc to those who do not consume meat.

© 2009 Cengage - Wadsworth

 Vegetarian Diet Planning
• Calcium
✔ Calcium is not an issue for the
lactovegetarian.
✔ Calcium-rich foods should be consumed.
• Vitamin B12
✔ Vegans may not receive enough B12 from
the diet.
✔ Consumption of fortified products or
supplementation may be necessary.
• Vitamin D can come from sunlight exposure or
fortified foods.
• Omega-3 Fatty Acids - Food sources include
flaxseed, walnuts, soybeans, and their oils.
© 2009 Cengage - Wadsworth
 Healthy Food Choices

• A variety of food is the key to

adequacy. Be careful of macrobiotic
diets.
• Meal patterns are changed.
• Diet and other lifestyle habits need to
be healthy.

© 2009 Cengage - Wadsworth