Trans Fat 1g. Cholesterol 30g 10% Sodium 470mg 20% Total Carbohydrate 10%

Size: px
Start display at page:

Download "Trans Fat 1g. Cholesterol 30g 10% Sodium 470mg 20% Total Carbohydrate 10%"

Transcription

1 As we continue to focus on the many facets of our work during National Public Health Week, today we take a closer look at our healthy eating and active living initiatives. Our work focuses on obesity prevention, reducing hypertension, and promoting healthy nutrition through policy and environmental changes. One way we ve worked to promote healthy eating is through education: understanding product packaging and labeling has made a large impact on our community s ability to choose healthy foods for themselves and their families. *Percent Daily s are based

2 Start Here The Serving Size tells you the amount of calories and nutrients for a specific portion of food. Remember, one package may contain more than one serving! Figure it Out! Checking the serving size and serving per container labeling makes all the difference! To truly understand how many calories and nutrients you are consuming, multiply the calories or specific nutrients by the Serving Per Container. Calories & Nutrients in the entire package: Calories: 500 Calories from fat: 220 Total Fat: 26g Trans Fat: 6g Sodium: 940mg Saturated Fat: 10g Cholesterol: 60mg Total Carb: 62g *Percent Daily s are based Sugar: 10g Protein: 10g Why is this Important? Serving size makes all the difference! We often eat more than the serving size listed on the package. Use this handy chart as a guide to visualize what appropriate serving sizes.

3 Calories -Provide a measure of how much energy you get from a serving of food. Remember, when comparing foods PER SERVING: 40 calories = Low 100 calories = Moderate 400+ calories = High Why is this Important? When reviewing a nutrition label, consumers can make the mistake of assuming the product is based on a single serving. This common oversight not only affects nutritional decisions, but over time, can affect your waistline, as serving sizes can be based on only a fraction of the product. FOR EXAMPLE: An individually packaged blueberry muffin s label shows 200 calories. But, on closer inspection, the muffin contains 400 calories because, the there are TWO servings for the one item. You may chose not to buy it, or eat only half, if you fully understand the caloric content. The Food Label *Percent Daily s are based Did you know? Solid fats and added sugars make up slightly more than 1/3 of the calories currently consumed by Americans. Solid fats and added sugars add calories to many Americans diets each day and contribute very little to nutritional value. If you don't stop to really look at your nutrition label, you may be consuming more calories than you think. Americans are consuming too many sources of non-nutritious food items which leads to overweight and under-nourishment.

4 Daily s (DV) Helps determine if a food is high or low in a nutrient based on a 2,000 calorie diet: 5% DV = low 20% DV = high Why is this Important? DVs, developed by the U.S. Food and Drug Administration (FDA), help consumers determine the level of various nutrients in a standard serving of food in relation to their approximate requirement for it. The label provides the percent DV so that you can see how much a serving of the product contributes to reaching the DV. DV interpret the number of grams or milligrams by showing the percent of a nutrient that is provided per serving based on an intake of 2,000- calories. 25% *Percent Daily s are based on a 2,000 calorie diet. Did you Know? Not all nutrients add up to 100%. Each nutrient has it s own daily requirement. For example: Total Fat Saturated Fat s Dietary Fiber Sodium = less than 65 grams = less than 20 grams = 300 grams = 25 grams = 2,300 mg Nutrients to keep low per serving: 5% Daily or Lower Total Fat Saturated Fat Cholesterol Sodium Nutrients to keep high per serving: 20% Daily or Higher Fiber Vitamins Minerals

5 Total Fat equals all the fat within the product. You should limit saturated fat to 3 grams or less per serving. Trans Fat should be limited to 0 grams. Others fats are often not listed on packaging, such as mono and poly unsaturated fats - and are healthy for you! The recommended daily allowance of cholesterol is less than 200 milligrams (mg). Cholesterol Recommended to consume less than 200 milligram (mg) a day Why is this Important? Eating an excessive amount of saturated fats and Trans fats can increase your risk of cardiovascular disease and increase the development of type 2 diabetes. Eating more monounsaturated (MUFA) and polyunsaturated (PUFA) acids in your diet will not contribute to heart disease. Evidence shows that a 5% decrease in saturated fats, replaced by monounsaturated fats and polyunsaturated fats, decreases risk of cardiovascular disease and type 2 diabetes in healthy adults and improves insulin responsiveness in insulin resistant and type 2 diabetic individuals. (Dietary Guidelines for Americans, 2010 Report) 25% *Percent Daily s are based Did you Know? Some food manufacturers opt to list monounsaturated (MUFAs) and Polyunsaturated(PUFAs) to give credibility to their healthy food product. If MUFAs and PUFAs are not listed, simply subtract saturated and trans fats from the total fat grams. Any remaining grams of fat come from healthy unsaturated fats.

6 You can lower your blood pressure by decreasing your sodium/salt intake. Examine labels and choose the lowest sodium available in processed and pre-packaged foods. It is recommended to consume less than 2,300 milligrams of sodium per day. This is equal to one teaspoon of salt. On nutrition labels, look for products containing Percent Daily s that are 5% or less of sodium - 20% or more is too high for a daily intake. Why is this Important? Eating an excessive amount of sodium may increase your blood pressure, which can lead to heart disease, kidney disease, and stroke. Eating fewer foods with high sodium can lower your blood pressure and reduce risk of disease! *Percent Daily s are based Did you know? Most sodium comes from processed, pre-packaged, or restaurant foods. The food industry uses salt in every food category to enhance flavor, condition dough, preserve foods, and retain moisture. It can be very difficult to know how much sodium is in prepared foods. Because most of this sodium is invisible in foods we would not consider salty, consumers needs to read labels closely, taking control over the amount of sodium in their diets..

7 Natural sugars are sugars that occur naturally in foods, like the fructose found in fruit. Added sugars are sugars added to food items to sweeten the product. These sugars are a source of empty calories with little- to- no nutrients! Total carbohydrates include all types of carbohydrate found in the foods and beverages, such as dietary fiber, sugars and starches. Why is this Important? Sugary drinks are the largest single source of added sugars in the American diet. There is a direct link to consuming sugary drinks and development of type 2 diabetes. Did you know? 4 grams sugar equals (=) 1 teaspoon sugar. Divide grams of sugar by 4 to find out have many teaspoons of sugar you are eating or drinking. *Percent Daily s are based

8 Look for products containing the most soluble and insoluble fiber. Slowly increase your consumption of fiber, with the goal of consuming 25g to 30g per day for maximum health. Why is this Important? Dietary fiber from fruits, vegetables and whole grains can protect against many chronic diseases, obesity and some forms of cancers. Fiber also promotes healthy digestion. 25% *Percent Daily s are based Did you know? Most individuals do not get enough fiber. Good Source of fiber = 2.5 g per serving Excellent Source of fiber = 5g per serving

9 Vitamin A Vitamin B Vitamin C Vitamin D Iron Calcium Found in Beta- carotene Promotes good eyesight, growth, and healthy skin and tissue B3 (Niacin) - helps release energy B9- (Folic Acid) Important for pregnant women Protects body from infections. Helps in absorption of calcium and iron Helps heal wounds Helps absorption of calcium for healthy teeth and bones Forms part of hemoglobin Gives blood cells red color Lack of iron leads to anemia Needed for strong teeth and bones Lack of calcium can lead to brittle bones ( Osteoporosis / Rickets) Serving Per Container 2 Trans Fat 3g 25% The Food Label *Percent Daily s are based Why is this Important? Vitamins and minerals are essential nutrients. Acting in concert, they perform hundreds of roles in the body, helping to fortify bones, heal wounds, and bolster your immune system, especially during the cold and influenza season. Did you know? Fortified forms of vitamins and minerals, such as supplements, is healthy. However, getting the natural form of these nutrients through a variety of foods is best for your body. Vitamins and minerals also convert food into energy and repair cellular damage.

10 Read the Ingredients List THE FIRST 2-3 INGREDIENTS ARE THE MOST IMPORTANT Choose foods that do not have unhealthy fats or sugars as one of the first three ingredients The ingredients list shows what is used to make the product. All ingredients must be listed in descending order by weight, including added water, on the side of the packaging alerting the consumer to the health benefits to what they are eating. When selecting a food and reading its ingredient label, pay special attention to the first 1-2 items listed. These items are most prominent in your selection. If unhealthy fats or sugars are listed first, make another choice! Try to avoid these added sugars : Look for these ingredients which can be high in Saturated fats and Trans Fats: Choose these healthier oils, mono and poly unsaturated: Choose more whole grains: Corn syrup Fruit juice concentrates Honey Molasses Brown sugar Corn sweetener Dextrose Fructose Glucose High-fructose corn syrup Invert sugar Maltose Malt syrup Raw sugar Sucrose Sugar Syrup Partly hydrogenated oils Butter Lard Coconut oil Cocoa butter Palm kernel oil Palm oil Meat Fat (pork, beef, poultry, etc) Cream Whole-milk solids Egg Yolks Vegetable shortening Hydrogenated vegetable oil Olive oil Canola oil Safflower oil Sunflower oil Sesame oil 100% Whole wheat Whole oats Brown rice Bulgur Graham flour Oatmeal Whole grain corn Whole rye

11 Nutrition Label Symbols Here are some symbols on food products that help consumers make smarter choices. In 2010, the Facts Up Front symbol was de veloped by the General Manufacturing Association in response to the obesity crisis. Here, all important nutrition information is summarize from the Label in a clear, simple and easy-to-use format. The new icon and label changes adhere to current U.S. Food and Drug Administration guidelines, giving consumers information on the front of the package. The icon informs consumers on four fronts: calories, saturated fat, sodium and sugars, represent key nutrients for which dietary guidance recommend limiting consumption in the diet. The four basic icons are usually presented together - however note that calories are sometimes excluded on some products. The Whole Grains Stamp, developed by the Whole Grain Council, allows consumers to find and chose healthier whole grains more readily. 1. Basic Stamp: contains 8 grams whole grain for half a serving % Stamp: all grains are whole grains The Heart Healthy symbol, developed by the American Heart Association, alerts consumers to foods that meet the AHA criteria for cholesterol and saturated fat levels, for individuals over the age of two. Note that products still may be high in sugar.

Let s Talk Oils and Fats!

Let s Talk Oils and Fats! Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson: Short, face-to-face training session

More information

Nutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2

Nutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2 Nutrients: Carbohydrates, Proteins, and Fats Chapter 5 Lesson 2 Carbohydrates Definition- the starches and sugars found in foods. Carbohydrates are the body s preferred source of energy providing four

More information

SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits

SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary

More information

Using the Nutrition Facts Label

Using the Nutrition Facts Label Using the Nutrition Facts Label A How-To Guide for Older Adults Inside Why Nutrition Matters For You...1 At-A-Glance: The Nutrition Facts Label...2 3 Key Areas of Importance...4 Your Guide To a Healthy

More information

Nutritional Glossary. Index of Contents

Nutritional Glossary. Index of Contents Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.

More information

Teaching Manual for the Dietary Guideline Placemats

Teaching Manual for the Dietary Guideline Placemats Teaching Manual for the Dietary Guideline Placemats 1 Lesson #1: The Placemat Description: This lesson will provide an overview of the purpose and message behind the placemats. Things to bring to the lesson:

More information

Nutrition Recommendations and Interventions for Diabetes

Nutrition Recommendations and Interventions for Diabetes Nutrition Recommendations and Interventions for Diabetes S U P P L E M E N T Medical nutrition therapy (MNT) is important in preventing diabetes, managing existing diabetes, and preventing, or at least

More information

Triglycerides: Frequently Asked Questions

Triglycerides: Frequently Asked Questions Triglycerides: Frequently Asked Questions Why are triglycerides important? The amount of triglycerides (or blood fats) in blood are one important barometer of metabolic health; high levels are associated

More information

DIABETES & HEALTHY EATING

DIABETES & HEALTHY EATING DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar

More information

Maintaining Nutrition as We Age

Maintaining Nutrition as We Age SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging

More information

USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES

USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES FOOD LABELS Food Nacho chips label Although one serving of chips (1 ounce) meets the calorie guideline, 3 ounces of chips

More information

Health Maintenance: Controlling Cholesterol

Health Maintenance: Controlling Cholesterol Sacramento Heart & Vascular Medical Associates February 18, 2012 500 University Ave. Sacramento, CA 95825 Page 1 What is cholesterol? Cholesterol is a fatty substance. It has both good and bad effects

More information

Making Healthy Food Choices. Section 2: Module 5

Making Healthy Food Choices. Section 2: Module 5 Making Healthy Food Choices Section 2: Module 5 1 Nutrition For Health What is healthy Tips on planning meals Making a shopping list/ Bulk orders Using WIC foods Cook and freeze What foods to choose How

More information

Nutrition and Chronic Kidney Disease

Nutrition and Chronic Kidney Disease Nutrition and Chronic Kidney Disease I have been told I have early kidney failure. What does this mean? What can I expect? This means that your kidneys are not doing as good a job as they should to help

More information

Nutrition Information from My Plate Guidelines

Nutrition Information from My Plate Guidelines Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information

More information

Nutrition Requirements

Nutrition Requirements Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of

More information

Heart healthy diet: 8 steps to prevent heart disease

Heart healthy diet: 8 steps to prevent heart disease Heart healthy diet: 8 steps to prevent heart disease Changing your eating habits can be tough. Start with these eight strategies to kick start your way toward a heart healthy diet. By Mayo Clinic Staff

More information

THE SIX NUTRIENTS 10 % 15 % 40 % 35 % UNIT 4 PACKET PART 1 NAME: HOUR: DATE: NO: Chapter 8: Food and Nutrition 40% 35% 15% 10% Nutrient: Metabolism:

THE SIX NUTRIENTS 10 % 15 % 40 % 35 % UNIT 4 PACKET PART 1 NAME: HOUR: DATE: NO: Chapter 8: Food and Nutrition 40% 35% 15% 10% Nutrient: Metabolism: UNIT 4 PACKET PART 1 NAME: HOUR: DATE: NO: 1 Chapter 8: Food and Nutrition Nutrient: Metabolism: Calories: THE SIX NUTRIENTS 10% 15% 35% 40% 40 % 35 % 15 % 10 % 5 2 Carbohydrates: Chapter 8: Food and Nutrition

More information

It is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels.

It is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels. Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.

More information

Save Time and Money at the Grocery Store

Save Time and Money at the Grocery Store Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For

More information

1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. 2. (U4C1L4:G13) Another name for fiber in a diet is.

1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. 2. (U4C1L4:G13) Another name for fiber in a diet is. Cadet Name: Date: 1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. A) True B) False 2. (U4C1L4:G13) Another name for fiber in a diet is. A) vegetables B) laxative C) fruit D)

More information

What Does A Healthy Body Need

What Does A Healthy Body Need What Does A Healthy Body Need Michelle Brezinski Michelle Brezinski has studied Fitness and Nutrition at Simon Fraser University and has received a Herbology Diploma from Dominion College. As a Health

More information

Presentation Prepared By: Jessica Rivers, BASc., PTS

Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Outline Why should we care about our eating habits? Why is nutrition so important as we age? How do we know if we are eating healthy? What

More information

Reading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients

Reading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients Eating well involves choosing a variety of foods that are low in saturated and trans fats, low in salt and high in dietary fibre. Food labels carry useful information to help you make choices about the

More information

The Five Food Groups and Nutrition Facts

The Five Food Groups and Nutrition Facts session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This

More information

MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO. Counting Fat Grams. About This Kit

MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO. Counting Fat Grams. About This Kit MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO Counting Fat Grams About This Kit In previous kits you have learned Foods to Choose and Foods to Decrease/Avoid for

More information

My Diabetic Meal Plan during Pregnancy

My Diabetic Meal Plan during Pregnancy My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough

More information

Fat Facts That Can Help Your Heart. Most Common Risk Factors for Heart Disease

Fat Facts That Can Help Your Heart. Most Common Risk Factors for Heart Disease Fat Facts That Can Help Your Heart Sally Barclay, MS RD LD Nutrition Clinic for Employee Wellness Most Common Risk Factors for Heart Disease High LDL (bad) cholesterol Smoking Low HDL (good) cholesterol

More information

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions K AT I E L. H O W E H E A LT H E D U C AT O R D I V I S I O N O F S T U D E N T A F FA I R S U S C U P S TAT

More information

Healthy Foods for my School

Healthy Foods for my School yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, Healthy Foods for my School Nutrition Standards for Saskatchewan Schools Schools are an ideal place

More information

Eating Healthy for Your Heart. Kelly Cardamone, MS, RD, CDE, CDN

Eating Healthy for Your Heart. Kelly Cardamone, MS, RD, CDE, CDN Eating Healthy for Your Heart Kelly Cardamone, MS, RD, CDE, CDN Do You Know? According to the Centers for Disease Control and Prevention, 70% of all deaths in the United States are due to chronic diseases.

More information

Section C. Diet, Food Production, and Public Health

Section C. Diet, Food Production, and Public Health This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike License. Your use of this material constitutes acceptance of that license and the conditions of use of materials on this

More information

Eating Well with Diabetes. Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator

Eating Well with Diabetes. Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Eating Well with Diabetes Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Outline What is Diabetes? Diabetes Self-Management Eating Well

More information

February 2006. 23 Best Foods for Athletes

February 2006. 23 Best Foods for Athletes 23 Best Foods for Athletes February 2006 1. Beans Legumes a. Excellent source of fiber (important for keeping blood sugar and cholesterol levels under control). b. High in protein and a good source of

More information

Nutritional Guidelines for Roux-en-Y, Sleeve Gastrectomy and Duodenal Switch. Gastric Restrictive Procedures. Phase III Regular Consistency

Nutritional Guidelines for Roux-en-Y, Sleeve Gastrectomy and Duodenal Switch. Gastric Restrictive Procedures. Phase III Regular Consistency Nutritional Guidelines for Roux-en-Y, Sleeve Gastrectomy and Duodenal Switch Gastric Restrictive Procedures Phase III Regular Consistency The University of Chicago Hospitals Center for the Surgical Treatment

More information

2012 Executive Summary

2012 Executive Summary The International Food Information Council Foundation s 2012 Food & Health Survey takes an extensive look at what Americans are doing regarding their eating and health habits and food safety practices.

More information

Heart Healthy Diet: Tips for Lowering Cholesterol and Fat in Your Diet

Heart Healthy Diet: Tips for Lowering Cholesterol and Fat in Your Diet Heart Healthy Diet: Tips for Lowering Cholesterol and Fat in Your Diet Cholesterol Saturated Fats Polyunsaturated and Mono-unsaturated Fats This fat-like substance is needed for good health. However, high

More information

Pediatrics. Specialty Courses for Medical Assistants

Pediatrics. Specialty Courses for Medical Assistants Pediatrics Specialty Courses for Medical Assistants 7007 College Boulevard, Suite 385 Overland Park, Kansas 66211 www.ncctinc.com t: 800.875.4404 f: 913.498.1243 Pediatrics Specialty Certificate Course

More information

CORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE

CORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE CORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE What is Cholesterol? What s wrong with having high cholesterol? Major risk factor for cardiovascular disease Higher the cholesterol higher the

More information

Ingredients: Ingredients: CONTAINS: Ingredients: CONTAINS:

Ingredients: Ingredients: CONTAINS: Ingredients: CONTAINS: Cereal Granola Oats N Hny Whole grain oats, sugar, canola oil, yellow corn flour, honey, soy flour, brown sugar syrup, salt, soy lecithin, baking soda, natural flavor. Kellogg's Apple Jacks SUGAR, WHOLE

More information

SUGAR SMARTS. Introduction. Preparation. Suggested Recipes. Key Concepts

SUGAR SMARTS. Introduction. Preparation. Suggested Recipes. Key Concepts SUGAR SMARTS Introduction This lesson uses health concerns around diabetes to introduce a discussion of sugar in our diets. Depending on your audience, you may want to talk about diabetes more generally

More information

RS Cinnamon Toast Crunch Cereal Breakfast MFG# 38095

RS Cinnamon Toast Crunch Cereal Breakfast MFG# 38095 General Mills RS Cinnamon Toast Crunch RS Cinnamon Toast Crunch Breakfast MFG# 38095 MJM Honey Graham w/fiber notables Orange Tangerine Serving Size 1 ounce (28g) 1 ounce (28g) 4.23 fl. ounce Calories

More information

Dietetics. Advice on. Healthy Eating for Lowering Cholesterol

Dietetics. Advice on. Healthy Eating for Lowering Cholesterol Dietetics Advice on Healthy Eating for Lowering Cholesterol 41 What is blood cholesterol? A waxy, fat-like substance in the blood Made by the liver and also comes from food Important for building and maintenance

More information

Dietary Guidance Statements An Industry Perspective

Dietary Guidance Statements An Industry Perspective Dietary Guidance Statements An Industry Perspective Douglas Balentine Director of Nutrition Unilever June 8, 2010 Outline Consumer Understanding Claims on Food Packaging Dietary Guidance Food and Health

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in

More information

National Food Safety Standard Standard for nutrition labelling of prepackaged foods

National Food Safety Standard Standard for nutrition labelling of prepackaged foods National Standards of People s Republic of China GB 28050 2011 National Food Safety Standard Standard for nutrition labelling of prepackaged foods (Nota: traducción no oficial) Issued on: 2011-10-12 Implemented

More information

FACT SHEET N 394 UPDATED MAY 2015. Healthy diet

FACT SHEET N 394 UPDATED MAY 2015. Healthy diet FACT SHEET N 394 UPDATED MAY 2015 Healthy diet KEY FACTS n A healthy diet helps protect against malnutrition in all its forms, as well as noncommunicable diseases (NCDs), including diabetes, heart disease,

More information

Level 3. Applying the Principles of Nutrition to a Physical Activity Programme Level 3

Level 3. Applying the Principles of Nutrition to a Physical Activity Programme Level 3 MULTIPLE CHOICE QUESTION PAPER Paper number APNU3.0 Please insert this reference number in the appropriate boxes on your candidate answer sheet Title MOCK PAPER Time allocation 50 minutes Level 3 Applying

More information

Plant Based Diet. Christina Lichtinger, PharmD

Plant Based Diet. Christina Lichtinger, PharmD Plant Based Diet Christina Lichtinger, PharmD Plant based diets do not provide enough protein MYTH Dairy is required in the diet in order to consume enough calcium MYTH Sufficient Vitamin B12 is not available

More information

LARGE GROUP PRESENTATION: PRESENTER S NOTES

LARGE GROUP PRESENTATION: PRESENTER S NOTES LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read

More information

2) Herewith the 2nd question in our Q&A series with Ria Catsicas about 'Nutrition and Diabetes':

2) Herewith the 2nd question in our Q&A series with Ria Catsicas about 'Nutrition and Diabetes': DIABETES Q&A WITH RIA CATSICAS 1) Today is World Diabetes Day! We ve been chatting to clinical dietitian and nutrition consultant Ria Catsicas about nutrition and diabetes. Ria is a specialist in the practice

More information

BEST & WORST FOODS FOR BELLY FAT

BEST & WORST FOODS FOR BELLY FAT Belly fat is worse for you than fat elsewhere on your body. Excess accumulation of belly fat is more dangerous than excess fat around your hips and thighs. Belly fat is associated with serious health problems,

More information

High Blood pressure and chronic kidney disease

High Blood pressure and chronic kidney disease High Blood pressure and chronic kidney disease For People with CKD Stages 1 4 www.kidney.org National Kidney Foundation's Kidney Disease Outcomes Quality Initiative Did you know that the National Kidney

More information

4-H Leader Guide. Compiled by: Rusty Hohlt Project Specialist, Texas Grow! Eat! Go!

4-H Leader Guide. Compiled by: Rusty Hohlt Project Specialist, Texas Grow! Eat! Go! 4-H Leader Guide Compiled by: Rusty Hohlt Project Specialist, Texas Grow! Eat! Go! M yplate was developed as an effort to promote healthy eating. The MyPlate icon is easy to understand and it helps to

More information

Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center

Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertility Food Folklore Almonds a fertility symbol throughout the ages. The aroma

More information

July 18, 2013 Breakfast. Nutrition and Ingredient Information

July 18, 2013 Breakfast. Nutrition and Ingredient Information July 18, 2013 Breakfast Nutrition and Ingredient Information FINISHED GOODS SPECIFICATION SHEET Effective Date: 4/17/2013 Supersedes Date: Document: QA - 21. Program: 21.0 Specification Program Location:

More information

Sinclair Community College, Division of Allied Health Technologies

Sinclair Community College, Division of Allied Health Technologies Sinclair Community College, Division of Allied Health Technologies Health Promotion for Community Health Workers Cardiovascular disease, stroke, and cancer Class #5 High Blood Cholesterol (date) Course

More information

Η δίαιτα στην πρόληψη του αγγειακού εγκεφαλικού επεισοδίου

Η δίαιτα στην πρόληψη του αγγειακού εγκεφαλικού επεισοδίου ΠΡΟΓΡΑΜΜΑ ΜΕΤΑΠΤΥΧΙΑΚΩΝ ΣΠΟΥΔΩΝ «Η ΔΙΑΤΡΟΦΗ ΣΤΗΝ ΥΓΕΙΑ ΚΑΙ ΣΤΗ ΝΟΣΟ» Η δίαιτα στην πρόληψη του αγγειακού εγκεφαλικού επεισοδίου Γεώργιος Ντάιος Παθολογική Κλινική Πανεπιστημίου Θεσσαλίας Stroke Statistics

More information

Boston Public Health Commission Healthy Food Procurement Guidelines. Standards for Purchased Beverages and Foods

Boston Public Health Commission Healthy Food Procurement Guidelines. Standards for Purchased Beverages and Foods Boston Public Health Commission Healthy Food Procurement Guidelines Standards for Purchased Beverages and Foods Boston Public Health Commission Healthy Food Procurement Guidelines Standards for Purchased

More information

High Blood Pressure and Chronic Kidney Disease. For People With CKD Stages 1 4

High Blood Pressure and Chronic Kidney Disease. For People With CKD Stages 1 4 High Blood Pressure and Chronic Kidney Disease For People With CKD Stages 1 4 National Kidney Foundation s Kidney Disease Outcomes Quality Initiative (NKF-KDOQI ) The National Kidney Foundation s Kidney

More information

Lesson 3 Assessing My Eating Habits

Lesson 3 Assessing My Eating Habits Lesson 3 Assessing My Eating Habits Overview This lesson introduces the federal guidelines for healthy eating. Students assess their eating habits against these guidelines and make suggestions for improvement.

More information

Nutrition Education Competencies Aligned with the California Health Education Content Standards

Nutrition Education Competencies Aligned with the California Health Education Content Standards Nutrition Education Competencies Aligned with the California Health Education Content Standards Center for Nutrition in Schools Department of Nutrition University of California, Davis Project funded by

More information

Nutritional Information Cookie - 1 Cookie

Nutritional Information Cookie - 1 Cookie Gram Weight (g) Calories (kcal) Calories from Fat (kcal) Fat (g) % DV Fat Saturated Fat (g) % DV Saturated Fat Trans Fat (g) Cholesterol (mg) % DV Cholesterol Sodium (mg) % DV Sodium Carbohydrates (g)

More information

NUTRIENTS: THEIR INTERACTIONS

NUTRIENTS: THEIR INTERACTIONS NUTRIENTS: THEIR INTERACTIONS TEACHER S GUIDE INTRODUCTION This Teacher s Guide provides information to help you get the most out of Nutrients: Their Interactions. The contents in this guide will allow

More information

Carbohydrate Counting (Quiz Number: Manatee3032009)

Carbohydrate Counting (Quiz Number: Manatee3032009) Page 1 The goal of Carbohydrate Counting is to make clear to you which foods affect your blood glucose and then to spread these foods evenly throughout the day (or to match insulin peaks and durations).

More information

Nutrition and Chronic Kidney Disease

Nutrition and Chronic Kidney Disease Nutrition and Chronic Kidney Disease National Kidney Foundation s Kidney Disease Outcomes Quality Initiative (NKF-K/DOQI TM ) The National Kidney Foundation is developing guidelines for clinical care to

More information

DRINK N HEALTHY BEVERAGES!

DRINK N HEALTHY BEVERAGES! week 3 itinerary: DRINK N HEALTHY BEVERAGES! Drink more water! Another way to improve your diet, get healthy, and begin to lose weight is by drinking more water! In fact, an ideal diet would contain minimal

More information

NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE. Control Your Cholesterol: Keep Your Heart Healthy

NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE. Control Your Cholesterol: Keep Your Heart Healthy V O L U M E 5, N U M B E R 8 V O L U M E 5, N U M B E R 8 Health Bulletin NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE #42 in a series of Health Bulletins on issues of pressing interest to all

More information

GUIDELINES FOR DIET CONTROL IN DIABETES MELLITUS Importance of Food Exchange Lists and Perspectives for the Future *

GUIDELINES FOR DIET CONTROL IN DIABETES MELLITUS Importance of Food Exchange Lists and Perspectives for the Future * 57 GUIDELINES FOR DIET CONTROL IN DIABETES MELLITUS Importance of Food Exchange Lists and Perspectives for the Future * Hiroshi KAJINUMA** Asian Med. J. 44(2): 57 63, 2001 Abstract: Food Exchange List

More information

Dietary Guidelines For Americans

Dietary Guidelines For Americans Dietary Guidelines For Americans Eat a variety of foods Maintain healthy weight Choose a diet low in fat, saturated fat, and cholesterol Choose a diet plenty of vegetables, fruits, and grain products Use

More information

Carbohydrate Counting

Carbohydrate Counting Carbohydrate Counting This booklet is designed to provide information on carbohydrate counting for people managing their diabetes with insulin This booklet was given to you by: Name: Contact Tel No: Introduction

More information

Beating insulin resistance through lifestyle changes

Beating insulin resistance through lifestyle changes Beating insulin resistance through lifestyle changes This information is relevant to people at risk for type 2 diabetes, those who already have type 2 diabetes, pre- diabetes, polycystic ovary syndrome

More information

what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars.

what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars. fiber fit for all! F ibersol- HS has been specially designed for applications where replacing liquid honey and sugar to reduce calories and adding fiber are beneficial! what is Fibersol-HS? Fibersol -HS

More information

Managing your cholesterol

Managing your cholesterol Managing your cholesterol Understanding and managing your cholesterol is one of the keys to leading a healthy lifestyle. If your cholesterol is high, you re at a greater risk for heart disease and stroke.

More information

Calcium and Vitamin D: Important at Every Age

Calcium and Vitamin D: Important at Every Age Calcium and Vitamin D: Important at Every Age National Institutes of Health Osteoporosis and Related Bone Diseases ~ National Resource Center 2 AMS Circle Bethesda, MD 20892-3676 Tel: (800) 624-BONE or

More information

HIGH FIBER DIET. (Article - Web Site) August 20, 2003

HIGH FIBER DIET. (Article - Web Site) August 20, 2003 HIGH FIBER DIET (Article - Web Site) August 20, 2003 Dietary fiber, found mainly in fruits, vegetables, whole grains and legumes, is probably best known for its ability to prevent or relieve constipation.

More information

I The THREE types of LIPIDS

I The THREE types of LIPIDS LECTURE OUTLINE Chapter 5 The Lipids: Fats, Oils, Phospholipids and Sterols I The THREE types of LIPIDS A. Triglycerides (fats & oils)- the MAJOR type of lipid in food and humans. 1. 2 parts of triglyceridesa)

More information

UTI CAT FOOD COMPARISON CHART

UTI CAT FOOD COMPARISON CHART UTI CAT FOOD COMPARISON CHART believes that urinary tract infections, crystals and kidney problems in today s cat are due mainly to excessive minerals consumed by our cats as they age. Once you cat reaches

More information

You may continue to use your old manuals by writing in the detailed changes below:

You may continue to use your old manuals by writing in the detailed changes below: STANFORD PATIENT EDUCATION RESEARCH CENTER: CHANGES TO THE DSMP LEADER MANUAL (2012 version to the 2015 version) Stanford has corrected the DSMP manuals with the new ADA guidelines. Call- out icons and

More information

NUTRITION AND HEMODIALYSIS

NUTRITION AND HEMODIALYSIS NUTRITION AND HEMODIALYSIS www.kidney.org National Kidney Foundation's Kidney Disease Outcomes Quality Initiative Did you know that the National Kidney Foundation's Kidney Disease Outcomes Quality Initiative

More information

Fruits & Vegetables US Dietary Guidelines What counts as a fruit or vegetable? How much do YOU need? Health Benefits Food Safety Tips Optimal Cooking

Fruits & Vegetables US Dietary Guidelines What counts as a fruit or vegetable? How much do YOU need? Health Benefits Food Safety Tips Optimal Cooking Fruits & Vegetables, Your Connection to Better Health! Fruits & Vegetables US Dietary Guidelines What counts as a fruit or vegetable? How much do YOU need? Health Benefits Food Safety Tips Optimal Cooking

More information

Phase Out Artificial Trans Fat In King County Food Service Establishments

Phase Out Artificial Trans Fat In King County Food Service Establishments The Regulation to Phase Out Artificial Trans Fat In King County Food Service Establishments (Chapter 5.10 of the Code of the King County Board of Health) How to Comply: What Restaurants, Delis, Bakeries,

More information

Dietary Fiber. Soluble fiber is fiber that partially dissolves in water. Insoluble fiber does not dissolve in water.

Dietary Fiber. Soluble fiber is fiber that partially dissolves in water. Insoluble fiber does not dissolve in water. Dietary Fiber Introduction Fiber is a substance in plants. Dietary fiber is the kind of fiber you get from the foods you eat. Fiber is an important part of a healthy diet. Fiber helps get rid of excess

More information

REDUCE YOUR RISK OF STROKE

REDUCE YOUR RISK OF STROKE REDUCE YOUR RISK OF STROKE WHAT IS STROKE? A stroke is a brain attack. It can be fatal. A stroke happens when a blockage such as a clot blocks the blood flow to the brain, or when a burst blood vessel

More information

Paediatric Diabetes: Carbohydrate counting

Paediatric Diabetes: Carbohydrate counting Department of Nutrition and Dietetics Paediatric Diabetes: Carbohydrate counting Everyone with diabetes need to be careful about the foods they eat to ensure that their blood glucose levels stay as close

More information

Carbohydrate Counting For Persons with Diabetes

Carbohydrate Counting For Persons with Diabetes MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PRÉVENTION ET DE RÉADAPTATION MINTO Carbohydrate Counting For Persons with Diabetes About This Kit This kit focuses on basic carbohydrate counting. Remember

More information

Nuts, Oils, Dressings, and Spreads

Nuts, Oils, Dressings, and Spreads Nuts, Oils, Session 1 Background Information Tips Goals Background Information Nuts, Oils, Eating Fats There are three types of fat we ll focus on in this program: Healthy fats (polyunsaturated fats),

More information

CHILD CARE DIPLOMA. Course Sample

CHILD CARE DIPLOMA. Course Sample CHILD CARE DIPLOMA Course Sample Unit CHP2 Providing for children s physical needs inclusive of health and safety The Statutory framework for the EYFS is a requirement for all registered early years providers.

More information

Will the cholesterol in my diet raise my blood cholesterol?

Will the cholesterol in my diet raise my blood cholesterol? Healthy eating for your heart What does heart healthy eating mean to me? Heart healthy eating is an important part of a healthy lifestyle. Heart healthy eating, along with regular physical activity and

More information

Vitamin and Mineral Supplements

Vitamin and Mineral Supplements Vitamin and Mineral Supplements Getting Started 1. Review lesson plan before each session. 2. Copy handouts and follow-up questions: a. Do You Need a Supplement? b. You May Need a Vitamin or Mineral Supplement

More information

Canada s Food Guide Jeopardy

Canada s Food Guide Jeopardy Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range can help you feel your best today and in

More information

Eating Well with. Canada s Food Guide

Eating Well with. Canada s Food Guide Eating Well with Canada s Food Guide Recommended Number of Food Guide Servings per Day Children Teens Adults Age in Years Sex 2-3 4-8 9-13 14-18 19-50 51+ Girls and Boys Females Males Females Males Females

More information

Diabetes Nutrition. Roseville & Sacramento Medical Centers. Health Promotion Department Nutritional Services

Diabetes Nutrition. Roseville & Sacramento Medical Centers. Health Promotion Department Nutritional Services Diabetes Nutrition Roseville & Sacramento Medical Centers Health Promotion Department Nutritional Services Agenda Blood sugar goals Factors that affect blood sugar Diet Options: Menus, Exchange Lists,

More information

Diabetes 101. Lifestyle Recommendations to Manage Diabetes. Cassie Vanderwall. Licensed, Registered Dietitian Certified Personal Trainer

Diabetes 101. Lifestyle Recommendations to Manage Diabetes. Cassie Vanderwall. Licensed, Registered Dietitian Certified Personal Trainer Diabetes 101 Lifestyle Recommendations to Manage Diabetes Cassie Vanderwall Licensed, Registered Dietitian Certified Personal Trainer Diabetes 101- Outline What is Diabetes? What can I do to control Diabetes?

More information

Chapter 3 Carbohydrates Chapter Outline

Chapter 3 Carbohydrates Chapter Outline Chapter 3 Carbohydrates Chapter Outline I. The Chemist s View of Carbohydrates A. Monosaccharides 1. Glucose 2. Fructose 3. Galactose B. Disaccharides 1. Sucrose 2. Lactose 3. Maltose C. Polysaccharides

More information

Vitamins & Minerals Chart

Vitamins & Minerals Chart Vitamins & Minerals Chart Vitamins & Minerals Functions Food Sources Water-soluble Vitamin B1-Thiamin Necessary to help the body maximizes the use of carbohydrate, its major source of energy. Essential

More information

Anemia. What are the symptoms? No energy Tired Leg cramps Problems sleeping Pale skin Dizzy Difficulty breathing Trouble concentrating

Anemia. What are the symptoms? No energy Tired Leg cramps Problems sleeping Pale skin Dizzy Difficulty breathing Trouble concentrating What is anemia? Anemia develops when your blood does not have enough healthy red blood cells (RBC). Hemoglobin is an iron rich protein in the RBC that carries oxygen throughout your body. When you have

More information

Cholesterol made simple!

Cholesterol made simple! Cholesterol made simple! Cholesterol is the biggest risk factor for heart disease and also increases your risk of stroke and circulatory disease - Heart UK The Cholesterol Charity What is Cholesterol and

More information

Getting Enough Fiber In Your Diet Does Not Have To Be Like This!

Getting Enough Fiber In Your Diet Does Not Have To Be Like This! Getting Enough Fiber In Your Diet Does Not Have To Be Like This! What is Fiber? Fiber is indigestible carbohydrate found in plant foods, such as fruits, vegetables, and grain products. Your body cannot

More information