Nutrition Homework

Open the attachment. For the part one open the link website to answer the questions.

For the part two also you’ll see link website to answer the questions as well.

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DIETARY GUIDELINES2015AND MYPLATE HOMEWORK

PART I – Dietary guidelines 2015

Go to the following website http://health.gov/dietaryguidelines/2015/guidelines/

Here you will see the current guidelines. Answer the following questions.

Executive summary

 

1. How often are the dietary guidelines reviewed and updated?

2. For what purpose was the Dietary Guidelines designed?

3. What is the focus of the recommendations in the 2015-2020 Dietary Guidelines?

Introduction

1. How many Americans have preventable chronic diseases?

2. What percent of American youth are estimated to be overweight or obese? (table I-1)

3. According to Table I-1, what percent of Americans suffer from the following diseases?

                Overweight/Obesity:

                                Men                                         _____

                                Women                    _____

Cardiovascular Disease           _____

                Hypertension                                           _____

                Osteoporosis                                           _____

Chapter 1 – Key Elements of Healthy Eating Patterns

Refer to: Introduction

1. Define Eating Pattern.

2. Why are Eating Patterns at the core of the 2015 dietary guidelines?

Refer to: A Closer Look inside Healthy Eating Patterns

1. What are legumes and what food groups are they a part of?

 

Refer to: Examples of Other Healthy Eating Patterns

1. Besides the “typicalAmerican pattern”, what other two eating patterns are discussed in the guidelines?

Chapter 2 –Shifts Needed toAlign With Healthy Eating Patterns

Refer to: A Closer Look at Current Intakes and Recommended Shifts (added sugars)

1. What is the major source of added sugars in typical U.S. diet?

 

2. What accounts for almost half (47%) of all added sugars consumed by the U.S. population?

 

Refer to: A Closer Look at Current Intakes and Recommended Shifts (under-consumed nutrients)

 

1. Which nutrients are consumed by many individuals in amounts below the Estimated AverageRequirement or Adequate Intake levels?

2. What food groups are these nutrients typically found in?

Appendices

 

Refer to:appendix on Estimated Calorie Needs, etc.

Estimated calorie needs for sedentary males:

Ages 19-20     ________

Ages 21-25     ________

 

Estimated calorie needs for sedentary females:

Ages 19-20     ________

Ages 21-25     ________

 

Refer to: appendix on Nutritional Goals for Age, sex etc

Percent of total calories from macronutrientsand grams of fiber for female and male ages 19-30 (arrow top right of page to scroll right on table.)

 

CHO % KCALS                                             _______

PRO % KCALS                                              _______

FAT % KCALS                                              _______

ADDED SUGAR % KCALS        _______

SAT FAT % KCALS                     _______

FIBER GRAMS/1000 KCALS      _______ 

 

What is the recommended sodium intake in mg/day (same table)?  ________

 

Refer to: appendix on Alcohol

1. Define High Risk Drinking

 

2. Define Binge Drinking

 

3. What are the health risks of excessive drinking?

 

               

 

PART 2 – MYPLATE

Go to the MYPLATE home page http://www.choosemyplate.gov/ and scroll down until you see the interactive MYPLATE logo and the words “Click a food group to explore”. Click on a food group and then click on the links to the right of the plate to answer the questions for that food group.

Fruits

1. What “under-consumed” essential nutrients are found in fruits?

2. What is significant about potassium?

3. What are the health benefits of eating fruits?

4. How many servings of fruit are recommended for women and men ages 19-30?

Grains

1. What key nutrients are found in whole grains?

2. What are the health benefits of eating whole grains?

3. How much of your total grain consumption should be from whole grains?

4. What is an “ounce equivalent”?

5. How many “ounce equivalents” are recommended for men and women ages 19-30?

Vegetables

1. What are the 5 vegetable sub groups?

2. How many servings of vegetables are recommended for men and women ages 19-30?

3. What key nutrients are found in vegetables?

4. What are the health benefits of eating vegetables?

5. What key nutrients are found in legumes?

Dairy

1. What are the key nutrients in the dairy group?

2. What are the major health benefits of eating dairy products?

3. List 3 non dairy sources of calcium.

4. How many servings are recommended for men and women ages 19-30?