1.Understanding Nutrition 12th Edition Class 1 Overview of Nutrition Planning a Healthy Diet Textbook Chapters Beginning Sections Endings Highlight Nutrition on the Net References Appendix F and H Inside Covers: RDA BMI RDV Nutrition as a Science Biochemistry Basic - New Overview of Nutrition Nutrition is: Foods that prevent Foods that promote

2. Why we make our Food Choices 3. Try other ethnic foods 4. Choose healthful foods 5. Nutrition in Foods 6. Grams into Calories 7. Nutrition Research Studies 8. Epidemiological studies large populations 9. Research reports 10. Dietary Reference Intakes R D A R D V U L 11. Nutrition Assessments 12. Healthy People 2020 13. Leading Causes of Death in U.S. 14. Nutrition Resources 15. Red Flags of Concern 16. Planning a Healthy Diet 17. Adequate and Balanced Adequate Nutrients Vitamins Minerals Fiber Adequate Calories Proteins Lipids Carbohydrates 18. A Balanced Diet At each meal Protein Lipids Carbs Nutrient Dense Foods 19. Balanced Meal Planning At each meal: protein protein Lipids Fruits fruit or vegetable lipids fruit or vegetable 20. The Dietary Guidelines for Americans 21. More Dietary Guidelines for Americans 22. The U S D A Food Guide 23. The USDA Food Guide 24. Recommended Serving Sizes for various calories 25. Some Daily Calorie Needs 26. Recommended kinds of vegetables each week 27. My Plate should look like 28. Whole Wheat Wheat Bran Wheat vs. White 29. Whole Wheat vs. Multi-Grain and Whole Grain 30. Sample Menus 31. Greek Salad 32. Food Labels List of Ingredients Nutrition Facts Panel 33. Personal Daily Values Carbohydrates 60% of calories Protein 20% of calories Lipids 20% of calories 34. Nutrient Claims Lite or light Healthy Free Low cholesterol 35. Health Claims 36. Making Healthy Choices 37. Healthful Meals > A Variety of Nutrient Dense Foods