Ebook: Diet Evaluation: A Guide to Planning a Healthy Diet

Front Cover......Page 1
Diet Evaluation: A Guide to Planning a Healthy Diet......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Introduction......Page 10
Nutritional Standards and Guidelines......Page 11
Who Are Guidelines For?......Page 13
Basis of Diet Guide......Page 14
Materials Needed......Page 18
Step-by-Step Instructions for Evaluating Food Intake......Page 21
Expanding the Diet Guide with Recipe Evaluation and Information from Food Labels......Page 30
Summary......Page 33
Chapter 2. Health Promotion and Disease Prevention......Page 35
Prevalence......Page 36
Factors Involved in the Development of Obesity......Page 37
Controlling Appetite......Page 39
Achieving Long-Term Weight Control......Page 41
Prevalence......Page 44
What Is Coronary Heart Disease?......Page 45
Diet-Related Risk Factors......Page 46
Role of Diet......Page 48
What Is Diabetes?......Page 51
Type 2 (Non-Insulin-Dependent) Diabetes......Page 52
Occurrence and Cause......Page 54
Reasons for Concern......Page 56
Role of Diet......Page 57
Causes of Cancer......Page 60
Cancer Initiation......Page 61
Dietary Fiber......Page 62
Chapter 7. Osteoporosis......Page 64
Guideline 3: Avoid Too Much Fat, Saturated Fat, and Cholesterol......Page 65
Guideline 6: Avoid Too Much Sodium......Page 66
Summary of Diet Recommendations......Page 67
Chapter 9. Diet Guide Nutrient Nutri-Unit Tables......Page 68
Appetizers and Snack Foods......Page 70
Beverages......Page 76
Breads, Pastas, and Grain Products......Page 83
Breakfast, All Items......Page 92
Cooking Ingredients and Sauces......Page 103
Dairy Products and Eggs......Page 110
Desserts and Sweets......Page 116
Fruits and Fruit Juices......Page 135
Main Dishes......Page 157
Main Dishes, Combinations......Page 172
Salads, Relishes, and Salad Dressings......Page 180
Sandwiches and Soups......Page 186
Vegetables (fresh, frozen, canned)......Page 198
Chapter 10. Menu Items With Maximum Quantities Of Nutrients......Page 210
Menu Items with Maximum Quantity of Protein......Page 211
Menu Items with Maximum Quantity of Sugar......Page 215
Menu Items with Maximum Quantity of Fat......Page 219
Menu Items with Maximum Quantity of Saturated Fat......Page 223
Menu Items with Maximum Quantity of Polyunsaturated Fat......Page 227
Menu Items with Maximum Quantity of Cholesterol......Page 231
Menu Items with Maximum Quantity of Sodium......Page 235
Menu Items with Maximum Quantity of Vitamin A......Page 239
Menu Items with Maximum Quantity of Vitamin C......Page 243
Menu Items with Maximu Quantity of Thiamin......Page 247
Menu Items with Maximum Quantity of Riboflavin......Page 251
Menu Items with Maximum Quantity of Vitamin B6......Page 255
Menu Items with Maximum Quantity of Calcium......Page 259
Menu Items with Maximum Quantity of Iron......Page 263
Menu Items with Maximum Quantity of Zinc......Page 267
Menu Items with Maximum Quantity of Potassium......Page 271
Menu Items with Maximum Quantity of Dietary Fiber......Page 275
Index of Food Items in Nutri-Unit Tables......Page 280