Diet Evaluation

Diet Evaluation

A Guide to Planning a Healthy Diet

1st Edition - January 1, 1990

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  • Authors: G. Richard Jansen, Patricia A. Kendall, Coerene M. Jansen
  • eBook ISBN: 9781483218458

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Description

Diet Evaluation: A Guide to Planning a Healthy Diet provides knowledge about diet and health along with an accurate and convenient way to assess the nutritional adequacy of individual and family diets. The book discusses health promotion and disease prevention; the prevalence, risk factors, and major complications of coronary heart disease, diabetes mellitus, hypertension, cancer, and osteoporosis. The text also provides dietary recommendations; diet guide nutrient nutri-unit tables; and menu items with maximum quantities of nutrients. Dieticians, nutritionists, and people concerned with their health and fitness will find the book useful.

Table of Contents


  • Introduction

    Nutritional Standards and Guidelines

    Who Are Guidelines For

    Basis of Diet Guide

    How to Use This Guide

    Materials Needed

    Diet Guide Worksheet

    Diet Guide

    Information on Food Labels

    Step-by-Step Instructions for Evaluating Food Intake

    Expanding the Diet Guide with Recipe Evaluation and Information from Food Labels

    Converting Information on Nutrition Labels to Nutri-Units

    Recipe Evaluation

    Summary

    Health Promotion and Disease Prevention

    Obesity

    Prevalence

    Factors Involved in the Development of Obesity

    Controlling Appetite

    Achieving Long-Term Weight Control

    Coronary Heart Disease

    Prevalence

    What Is Coronary Heart Disease

    Risk Factors

    Non-Diet-Related Risk Factors

    Diet-Related Risk Factors

    Serum Cholesterol

    Serum Triglycerides

    Role of Diet

    Dietary Fat

    Dietary Cholesterol

    Dietary Fiber

    Diabetes Mellitus

    Prevalence

    Major Complications

    What Is Diabetes

    Type 2 (Non-Insulin-Dependent) Diabetes

    Occurrence and Cause

    Dietary Management of Type 2 Diabetes

    Type 1 (Insulin-Dependent) Diabetes

    Occurrence and Cause

    Dietary Management of Type 1 Diabetes

    Hypertension

    What Is Hypertension

    Prevalence

    Reasons for Concern

    Development and Treatment of Hypertension

    Role of Diet

    Obesity

    Sodium Intake

    Potassium Intake

    Calcium Intake

    Cancer

    Prevalence

    Causes of Cancer

    What Is the Role of Diet

    Cancer Initiation

    Cancer Promotion and/or Progression

    High-Fat Diet

    Dietary Fiber

    Osteoporosis

    Dietary Recommendations

    Guideline 1: Eat a Variety of Food

    Guideline 2: Maintain Desirable Weight

    Guideline 3: Avoid Too Much Fat, Saturated Fat, and Cholesterol

    Guidelines 4 and 5: Eat Foods with Adequate Starch and Fiber, and Avoid Too Much Sugar

    Guideline 6: Avoid Too Much Sodium

    Guideline 7: If You Drink Alcoholic Beverages, Do So in Moderation

    Summary of Diet Recommendations

    Diet Guide Nutrient Nutri-Unit Tables

    Nutrient Nutri-Unit Values for Foods and Beverages

    Appetizers and Snack Foods

    Beverages

    Breads, Pastas, and Grain Products

    Breakfast, All Items

    Cooking Ingredients and Sauces

    Dairy Products and Eggs

    Desserts and Sweets

    Eating Out, Fast Foods

    Fruits and Fruit Juices

    Main Dishes

    Main Dishes, Combinations

    Sandwiches and Soups

    Vegetables (fresh, frozen, canned)

    Menu Items with Maximum Quantities of Nutrients

    Menu Items with Maximum Quantity of Protein

    Menu Items with Maximum Quantity of Sugar

    Menu Items with Maximum Quantity of Fat

    Menu Items with Maximum Quantity of Saturated Fat

    Menu Items with Maximum Quantity of Polyunsaturated Fat

    Menu Items with Maximum Quantity of Cholesterol

    Menu Items with Maximum Quantity of Sodium

    Menu Items with Maximum Quantity of Vitamin A

    Menu Items with Maximum Quantity of Vitamin C

    Menu Items with Maximum Quantity of Thiamin

    Menu Items with Maximum Quantity of Riboflavin

    Menu Items with Maximum Quantity of Vitamin B6

    Menu Items with Maximum Quantity of Calcium

    Menu Items with Maximum Quantity of Iron

    Menu Items with Maximum Quantity of Zinc

    Menu Items with Maximum Quantity of Potassium

    Menu Items with Maximum Quantity of Dietary Fiber

    Index of Food Items in Nutri-Unit Tables


Product details

  • No. of pages: 288
  • Language: English
  • Copyright: © Academic Press 1990
  • Published: January 1, 1990
  • Imprint: Academic Press
  • eBook ISBN: 9781483218458

About the Authors

G. Richard Jansen

Patricia A. Kendall

Coerene M. Jansen

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