Diet Evaluation - 1st Edition - ISBN: 9780123802156, 9781483218458

Diet Evaluation

1st Edition

A Guide to Planning a Healthy Diet

Authors: G. Richard Jansen Patricia A. Kendall Coerene M. Jansen
eBook ISBN: 9781483218458
Imprint: Academic Press
Published Date: 28th September 1990
Page Count: 288
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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


Details

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

About the Author

G. Richard Jansen

Patricia A. Kendall

Coerene M. Jansen