PPT-Chapter 3 Foods and Food Components to Reduce

Topics covered Sodium Fats Saturated fatty acids Trans fatty acids Cholesterol Calories from solid fats and added sugars Refined grains Alcohol Chapter 3 Foods and Food Components to Reduce . What is fat?. BAD FATS. GOOD FATS. Trans fats. Saturated fats. Monounsaturated fats. Polyunsaturated fats. Pastries, cookies, muffins. High-fat cuts of meat . Olive, sesame, peanut oils. Sesame seeds . . . Questions to . ask. How many people . . will be . providing . food for on a daily basis? How many during the breakfast/lunch/dinner rushes?. How many employees will be working in the kitchen during the busiest times of the day?. Reformulation Initiatives and . Role of Government. F.Branca. Director. Department of Nutrition for health and Development. WHO/HQ. THIRD . MEETING OF THE OECD FOOD CHAIN ANALYSIS NETWORK . OECD Paris, 25-26/10/2012. Foods and Food Components to Reduce . Topics covered. Sodium. Fats. Saturated fatty acids. Trans. fatty acids. Cholesterol. Calories from solid fats and added sugars. Refined grains. Alcohol. Chapter 3. Natural Sugars VS Added Sugars. Natural sugars. Fruits. Bananas. Mango. Papaya. Added sugars. soft drinks. candy. fruit drinks. pastries. Added Sugars Links to. Obesity & Diabetes. . . . Nutrition for . Health. Lesson 1: The Importance of Nutrition. Calories- units of heat that measure the energy used by the body, and the energy that specific food supplies to the body.. Nutrients- the essential substances in food that your body needs for survival.. th. edition. 26 Registered Dietitians Contributed to the project. Input on changes provided by ID-HCC, Iowa ANFP, Simplified Diet Manual survey and the . Iowa Academy of Nutrition and Dietetics Publications . FCS . February . Update, . 2016. Presented by . Mary Meck Higgins. , Ph.D. ., R.D., L.D., . FAND (Fellow . of the . Academy . of . Nutrition . and. Dietetics. ), . KSRE . Human Nutrition Specialist. Preventing Food Bourne Illness. Key Terms. Preventing Foodborne Illness. There are three main ways to prevent foodborne illness:. Personal Hygiene. Consists of the actions a person takes to keep his or her body and clothing clean and to remove pathogens. are the pots, pans, and other hand tools used to prepare food. Pots and pans. *Many Use the term pot and pan interchangeable . *pot: is a cooking container that is tall, or taller, than it is wide. *pan: is wider then it is tall. 1. Learning Objectives. Plan menus that are appropriate and nutrient rich for children and adolescents and older adults. Identify issues specific to menu planning for aging adults. Identify nutrition recommendations for pregnancy, breastfeeding. Contaminants in food cause over 76 million illnesses and 5,000 deaths in the United States.. Contaminant. : is a substance, such as a chemical or organism, that makes food unsafe to eat.. Foodborne Illness: . Program 5: Tasty Food Choices. Defining Superfoods. Health Benefits of Superfoods. Functional Foods. Benefits of Low Glycemic Diet. Carbohydrates: Pros & Cons. Program 5: Tasty Food Choices. Superfoods. Non-communicable diseases. Nutrition and HIV/AIDS. Nutrition is the intake of food, considered in relation to the body’s dietary needs. . Good nutrition – an adequate, well balanced diet combined with regular physical activity – is a cornerstone of good health. .