Chapter 2 Quiz

Overview: Using Dietary Recommendations, etc. (Ch 2)

There are many guidelines that can be used to help us choose nutrition meal plans. Guidelines are tools and as anyone who has ever worked with tools, each tool has a purpose. Choose the food guides (tools) that will provide you the most beneficial information for your individual needs.

The food guides that can be used are: Dietary Guidelines for Americans. Dietary Reference Intakes. Food Guides, such as MyPlate, Mediterranean Diets, Asian Diets, Vegetarian Diets, etc.  There are also Eating Patterns available. Estimated needs have been identified (these are ranges as each person requires a different K-calorie level).

Foods are identified by the food groups. There are 6 food groupings: Vegetable Group, Fruit Group, Grain Group, Dairy Group, Protein Group, Oils and Empty Calories.

Another guideline for the public to use to make wise choices are the ood labels on food in the supermarket. The food labels must include  at least the name of the food, a list of ingredients, the net contents of the package, the name and address of the manufacturer, packer or distributor. The label also has a Nutrition Facts Panel to help make choices and compare the content of various choices.

Nutrient and Health Claims may also be used. There are guidelines as to the Nutrient Claims and the Definitions for each. These are outlined in Table 2-6 in the textbook on pages 58 and 59 in the 9th edition.

Restaurants are also using Menu Labeling.

The use of MyPlate and the Dietary Guidelines of Americans is beneficial in planning menus for individuals and populations.