Table of Contents Grasping Nutrition Concepts ..................... 1 Following the Dietary Guidelines ..................... Key Elements of the Dietary Guidelines .. Using the Food Guide Pyramid ................. Understanding Nutrition ........... Nutritive Value of Foods ......... Foods of Lesser Nutritional Value ... Sample Menus ............................ Vegetarian Diets ................ Children with Special Nutrition Needs ................ .... · . . Modifying Recipes and Menus to Meet the Dietary Guidelines for Americans .... Suggestions for Reducing Fat ...................... Suggestions for Reducing Sodium ............. Suggestions for Reducing Sugar .............. Understanding Food Labels: What's in a Food? Overview of Food Labeling ........................27 The Nutrition Labeling and Education Act ........ Key Changes in Food Labeling Under the NLEA ... The Nutrition Panel ........................ Some Things to Know About Breads and Bread Products ........32 Some Things to Know About Fruit Juices ................ Some Things to Know About Processed Meats . . Reading Ingredient Lists ......................... Teeulag mulants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 The Infant Meal Pattern The Infant Meal Pattern · · · · · · · · · · · · · · · · · · · · · Handling Foods for Safety .. ..... serving MANIC TOOAS Serving Ethnic Foods ... . . . . . . . . . . . . . . . . . . . . . . . . .51 Considering Ethnic Differences ... Considering thnic Dinerences · · · · · · · · · · · · · · · · · · · · African Americans ........... Hispanic Americans ......... ... . .. ... . . Asian and Pacific Islanders ... Native Americans ............................ Jewish Americans ............................. Holidays ...:::::::: . . . Evaluating Recipes and Purchased Food Products Tips for Evaluating a Recipe ..... . . . . . Crediting Foods ..... .39 .41 42 42 42 Grasping Nutrition Concepts carbohydrates. This can help lower fat intake. Use sugars only in moderation. A Use salt and sodium only in pressure. • If you drink alcoholic beverages, do so in moderation. Key Elements of the Healthy diets include a variety of nutritious foods from all food groups. It is important to remember that no single food can supply all necessary nutrients. All foods can be part of a healthy diet. When planning meals, moderation is always the key. Eating too much or too little of any one food or nutrient can be unhealthy. Good health depends on a number of factors including: diet, heredity, lifestyle, health care and the environment. |