Healthy Philosophy Toward Food

2.1 A Healthy Philosophy Toward Food. Explain and compare the following terms – good nutrition, malnutrition, undernutrition, and overnutrition. Why is good nutrition important? Relate to growth, development, and healing. 2.2 Principles of a healthy diet. Define the following terms nutrient-dense foods, empty-calorie foods, and nutrient-poor foods. What are the factors that make up a healthy diet? Hint ABCMV. Relate diet to chronic illness? What is the role of nutrient-dense food in calorie management and getting adequate nutrients? 2.3 Understanding the bigger picture of dietary guidelines Why do we need food guidelines? According to the 2015 dietary guidelines which foods should we consume more of and which should we consume less of? What are the four ways the 2015 Dietary Guidelines encourage us to lose weight? 2.4 National Goals for Nutrition and healthy: Healthy People 2030 Why was the healthy people program established? What are the three main objectives and goals of the healthy eating program? What are some social issues included in Healthy People 2030? How is nutrition related to chronic health conditions and name them? Heart disease, osteoporosis, diabetes (Type 2), cancer, malnutrition, anemia, obesity, etc. o *When we refer to underweight and overweight in terms of chronic conditions, we are only considering persons who are exhibiting clinically diagnosable ill health so it is possible to be overweight and healthy. You can also be in a good weight range and unhealthy. 2.5 Recommendations for Optimal Health o What are the benefits of using MyPlate? o What are discretionary calories? Explain the healthy eating index. 2.6 Understanding daily reference intakes o The Dietary Reference Intakes (DRIs) include the following values- EAR, RDA, Al, and UL Know the acronyms and explain each of them. o Explain and give the AMDR values. o What is the difference between a requirement and a recommendation?