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" Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 Servings Vegetable Group 3-5 Servings... "
Clinician's Handbook of Preventive Services: Put Prevention Into Practice - Page 302
by DIANE Publishing Company - 1995 - 342 pages
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What's in a Meal?

Child Nutrition Programs (U.S.), United States. Food and Nutrition Service - 1994 - 114 pages
...from the other food groups as well. Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS 3-5 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS SOURCE: US Department...
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Foods from Mother Earth: A Basic Cookbook for Young Vegetarians (and Anybody ...

Maura D. Shaw - 1994 - 118 pages
...jar of peanut butter. The more you practice reading labels, the better food consumer you will become. Fats, Oils. & Sweets USE SPARINGLY Milk. Yogurt, & Cheese Group 2-3 SERVINGS Dry Beans, Eggs & Nuts 2-3 SERVINGS Note: We have omitted Meat, Poultry, & Fish from this group Vegetable...
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Community Nutrition: Applying Epidemiology to Contemporary Practice

Gail C. Frank-Spohrer, Gail C. Frank - 1996 - 601 pages
...poultry, fish, dry beans, eggs, and nuts group. The tip of the pyramid contains fats, oils, and sweets.6 Food Guide Pyramid A Guide to Daily Food Choices Fats,...SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS KEY DFat (naturally occurring Q Sugars and added) (added) These symbols show that fat and added sugars...
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Serious Training for Endurance Athletes

Rob Sleamaker, Ray Browning - 1996 - 304 pages
...balance of carbohydrates, protein, fat, vitamins, minerals, and water in your high-performance diet. Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, &...Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal,...
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Nutrition And Diet Therapy Reference Dictionary

Rosalinda T. Lagua, Virginia S. Claudio - 1995 - 491 pages
...below: Fat (naturally occuring and added) Tnese symbols show fats, oils, and added sugars In foods. Fats. Oils & Sweets USE SPARINGLY Milk, Yogurt & Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Sugar (added) Meat, Poultry, Fish, Dry Beans, Eggs & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS...
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Nutrition and Cancer Prevention

Siraj I. Mufti - 1995 - 384 pages
...l. What dietary advice should I give to all parents? 2. How can I identify children with poor diets? Food Guide Pyramid A GuIde to DaIly Food ChoIces Fats, Oils, & Sweets USE SPARINGLY Milk, Yogu0, & Cheese Group 2-3 SERV1NGS Use the Food Guide Pyramid to heIp you eat better every day,. .the...
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Health Promotion and Disease Prevention in Clinical Practice, Volume 434

Steven H. Woolf, Steven Jonas, Robert S. Lawrence - 1996 - 618 pages
...advice. The National Cancer Institute's "5-A-Day" campaign to encourage the public to consume five fruits Food Guide Pyramid A Guide to Daily Food Choices Fats, Oils, & Sweets USE SPARINGLY Milk, Yogue, & Cheese Group 2-3 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS...
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Nutrition Action Themes for the U.S: A Report in Response to the ...

Jay Hirschman, Bruce Klein, Jill Randell, Neil Gallagher - 1996 - 63 pages
...Among adolescents, french fries are a major contributor to vegetable intake (Krebs-Smith et al., 1995). A Guide to Daily Food Choices Fats, Oils, & Sweets...SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Fruit...
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Hit the Spot: How to Target, Tone, and Slim Your Problem Areas

Denise Austin - 1997 - 188 pages
...for you.You'll find exciting, delicious meals to speed you on your way to a trimmer, healthier body. FATS, OILS, & SWEETS USE SPARINGLY MILK, YOGURT, &...CHEESE GROUP 2-3 SERVINGS VEGETABLE GROUP 3-5 SERVINGS MEATS, POULTRY, FISH, DRY BEANS, EGGS, & NUTS GROUP 2-3 SERVINGS FRUIT GROUP 2-4 SERVINGS BREAD, CEREAL....
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Food Allergy

Richard J. Trevino, Hamilton S. Dixon - 1997 - 115 pages
...promote appropriate food selection from the key food categories and thus optimize nutritional status. Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, &...Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS EJread, Cereal,...
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