Nutrition is defined as nourishment through food intake for energy, maintenance, and growth. Good nutrition means a balanced diet, or the intake of adequate quantities of proteins, vita- mins, minerals, fats, and carbohydrates through a variety of food choices. Dietary factors are associated with five of the ten leading causes of mortality in the United States: coronary heart disease, stroke, cancer, Type 2 diabetes mellitus, and atherosclerosis. Obesity has been linked to increased risk for high blood pressure, stroke, coronary heart disease, some types of cancer, diabetes, and gallbladder disease. Dietary Guidelines for Americans is published every 5 years by the DHHS and the U.S. Depart- ment of Agriculture (USDA). The most current guidelines were released in 2005 with the fol- lowing key recommendations: Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol. Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the USDA Food Guide or the DASH Eating Plan (page 276). Maintain body weight in a healthy range, by balancing calories from foods and beverages with calories expended. Prevent gradual weight gain over time by making small decreases in food and beverage calo- ries and increasing physical activity. Engage in regular physical activity and reduce sedentary activities to promote health, psycho- logical well-being, and a healthy body weight. Consume a sufficient amount of fruits and vegetables while staying within energy needs. Choose a variety of fruits and vegetables each day. In particular, select from all 5 vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week. Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains. Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products. Those who choose to drink alcoholic beverages should do so sensibly and in moderation Avoid microbial food-borne illness: Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. Cook foods to a safe temperature to kill microorganisms. Chill (refrigerate) perishable food promptly and defrost foods properly. Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or par- tially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts. Total discretionary calories should not exceed the allowance for any given calorie level, as shown in the USDA Food Guide. 271 Definition and Purpose Nutrition
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