Diet Evaluation: A Guide to Planning a Healthy Diet

by G. Richard Jansen, Patricia A. Kendall, Coerene M. Jansen

Overview

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.

Product Details

ISBN-13:	9781483218458
Publisher:	Elsevier Science
Publication date:	10/22/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	288
File size:	17 MB
Note:	This product may take a few minutes to download.

Table of Contents

Introduction Nutritional Standards and Guidelines Who Are Guidelines ForBasis 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 DiabetesHypertension 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 TablesNutrient 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

Editorial Reviews

For nutritionists and dieticians. Presents a nutrient approach to menu planning and evaluation, giving food composition (in tabular form) for some 2,000 foods, including common fast foods, in terms of their nutritional shares. Spiral bound. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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