After completing this course you’ll be able to:
1. | Explain the overall purpose of the USDA nutrition guidelines. |
2. | Describe the process used to develop the report on nutrition and health and to develop the recommendations and guidelines. |
3. | Identify the key recommendations of the Advisory Committee and who they will be useful for. |
4. | Discuss nine major messages that are supported by the committee’s findings on nutrition and health. |
5. | Identify one important change in the 2005 guidelines that differs from recommendations in previous editions of the guidelines. |
6. | Discuss the major premise of the 2005 guidelines. |
7. | Identify three population groups that have special nutritional needs according to the committee report. |
8. | Explain the approach the committee recommends concerning calorie intake. |
9. | Explain the approach the committee recommends concerning physical activity. |
10. | Describe how to choose carbohydrates that improve nutrition and well being. |
11. | Explain the importance of fruits and vegetables in maintaining health and preventing disease and chronic illness. |
12. | Discuss the value of whole grains in a healthy diet. |
13. | Identify the nutrients that are provided in milk and milk products. |
14. | Explain how to use salt safely and appropriately in preparing and consuming foods. |
15. | Define appropriate use of alcohol and the pros and cons of intake. |
16. | Describe methods to handle foods safely and prevent foodborne diseases. |
17. | Explain the food pattern developed by the USDA in response to the committee recommendations and the 2005 nutrition guidelines. |
18. | Identify societal changes and educational programs that are needed to facilitate healthy diets and lifestyles among minority groups and economically disadvantaged persons. |
19. | Identify four advantages of a healthy diet and regular physical activity. |
20. | Identify three tools that can be used to assess adherence to the dietary guidelines. |
21. | Discuss eight chronic illnesses that are attributed to poor nutritional intake and dietary habits. |
22. | Identify dietary changes and behaviors that can have positive impact on each of the eight chronic illnesses. |
23. | Describe how the food intake pattern/food pyramid was developed by the committee. |
24. | Differentiate between essential and discretionary calories. |
25. | Identify ways to increase the number of discretionary calories in an individual’s diet. |
26. | Explain the classification of fatty acids. |
27. | Explain why the committee emphasized fats in the dietary guidelines. |
28. | Discuss the relationship between intake of different types of fat and health. |
29. | Explain why cholesterol intake should be low. |
30. | Identify adverse effects of a diet high in saturated fats. |
31. | Explain benefits of eating fish high in n-3 fatty acids. |
32. | Discuss dietary positions taken by other health-related organizations and their relationship to the committee’s findings and recommendations. |
33. | Identify the committee’s recommendations for the intake of sugars and starches. |
34. | Explain the meaning of glycemic index. |
35. | Describe benefits of carbohydrates and fibers. |
36. | Discuss the relationship of carbohydrate intake and energy. |
37. | Describe the relationship between intake of fruits and vegetables and the prevention of cancer. |
38. | Discuss the relationship between the intake of whole grains and reduction of chronic diseases. |
39. | Identify the nutrients in milk and milk products. |
40. | Describe benefits of adequate intake of milk and milk products. |
41. | Discuss the committee’s findings and report on adequate fluid intake. |
42. | Discuss salt and potassium and benefits/effects of adequate/excess intake of each. |
43. | Explain the health consequences of consuming moderate amounts of alcoholic beverages. |
44. | Identify the major causes of foodborne diseases in America today. |
45. | Explain the messages of the “FightBAC” food safety program. |
46. | Compare handwashing and hand sanitizers as methods of preventing the spread of foodborne diseases. |
47. | Identify the major conclusions of the advisory committee report on the dietary guidelines. |
48. | Explain how food labels can be used to improve dietary choices. |
49. | Describe the components of the Dietary Refenence Intakes (DRI). |
50. | Describe sample menus that constitute a healthy dietary pattern. |