 | Sarah Ferguson - 2011 - 276 pages
...goal — is to eat enough of the right foods but not so much that you feel weighted down or sluggish. FOOD GUIDE PYRAMID A Guide to Daily Food Choices Fats, Oils & Sweets USE SPARINGLY KEY Q Fat (naturally occurring and added) These symbols show fats, oils, and added sugars in food.... | |
 | Institute of Medicine, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Subcommittee on Interpretation and Uses of Dietary Reference Intakes - 2003 - 255 pages
...(naturally occurring E Sugars and added) (added) These symbols show fat and added sugars in foods. Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal,... | |
 | Susan Leddy - 2003 - 500 pages
...pressure, and 30 million are obese; many of these individuals could benefit from improved dietary intake. Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS KEY: • Fat (naturally occurring and added) • Sugars (added) These symbols show fat and added sugars... | |
 | Elizabeth A. Molle, Laura Southard Durham - 2003 - 408 pages
...butter or cream sauces. • Limit boiling time for vegetables to prevent draining out the nutrients. Fats, Oils & Sweets USE 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 Group... | |
 | Allen W. Jackson - 2004 - 380 pages
...group because people have varying energy needs. The more energy you burn, the more servings you need in Food Guide Pyramid A Guide to Daily Food Choices Fats,...SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS KEY Q Fat (naturally Q Sugars occurring and added) (added) These symbols show that fat and added sugars... | |
 | Joan Lunden, Myron Winick - 2004 - 338 pages
...sweets, the foods in the small tip of the Pyramid. And bear in mind, portion size is important too. 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 I US MMBTUINt Of «S1CULTU«... | |
 | Robert M. Malina, Claude Bouchard, Oded Bar-Or - 2004 - 740 pages
...children and adolescents are spending a good number of hours every day in sedentary activities such as Food Guide Pyramid A guide to daily food choices Fats, oils, & SWeets Use sparingly Key . Fat (naturally occurring U Sugars (added) and added) These symbols show fat and added sugars... | |
 | Angela Sehgal, Kim Ortloff - 2005 - 212 pages
...choices are dried fruit (apples, apricots, and so on) and nuts (eat the recommended single-portion size). Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt &...Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS No or Low Sugar Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS... | |
 | Douglas J. Markham - 2005 - 266 pages
...convert into sugar and are stored as Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fats, Oils, & Sweets USE SPARINGLY Milk. Yogurt, & Cheese Group 2-3 SERVINGS KEY These symbols show lat and added sugars in foods. • Fat (naturally occurring and added) T Sugars... | |
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Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 Servings Vegetable Group 3-5 Servings... 
