Lecture 2: Plannning a Healthy Diet
Friedman School of Nutrition Science and Policy
Foundations of Nutrition Science, Fall 2012
D. McKay, PhD, FACN
LECTURE #2: PLANNING A HEALTHY DIET
- List and define the six principles of diet-planning (ABCDMV).
- Explain the purpose of the Dietary Guideline for Americans and MyPyramid/MyPlate
- Summarize each of the Dietary Guidelines for Americans.
- Describe the components of the recent/current USDA Food Guide Graphics (MyPyramid, MyPlate), and know what the different colors, varying bandwidths, and triangular shapes represent.
- Define nutrient density and identify foods that are considered to be nutrient dense.
- Define energy density and identify foods that are considered to be energy dense.
- List the information that is required on a food label.
- Identify the information that is required on a Nutrition Facts Panel.
- Define Daily Value (DV) and how it is used on food labels.
- Recognize and give examples of nutrient claims, health claims, and structure/function claims allowed on food labels.
- Whitney & Rolfes, Chapter 2, Planning a Healthy Diet (skip p. 62-67, Highlight 2).
- 2010 Dietary Guidelines for Americans (handout)
- Current USDA Food Guide Graphic - MyPlate
- Energy Density of Common Foods
- “Guidance on How to Understand and Use the Nutrition Facts Panel on Food Labels