Food Guide

Food Planning and Purchasing

The general dietary guidelines for Americans a basic outline to guide food habits. These lists also provide a guide for controlling kcalories to help plan for any needed weight management. An important part of purchasing food is reading labels carefully.

The new food labels provide basic nutrition information in a boxed standard format so that it is easily recognized and clearly expressed . All processed food products that make any health claims must follow the strict guides provided by FDA. A good general guide is to use primarily fresh foods with informed selection of processed foods as necessary.

Food Preparation

Guides for preparing primary foods while using less fat and salt are currently available because the public is more aware of these health needs. Many seasonings (e.g., herbs, spices, lemon, wine, onion, garlic, nonfat milk and yogurt, and fresh fat-free meat broth) can help train the taste for less salt and fat (see Appendix E). Less meat in leaner and smaller portions can be combined with more complex carbohydrate foods (e.g., starches such as potato, pasta, rice, Bulgar, beans) to make more healthful main dishes. Whole-grain breads and cereals can provide needed fiber, and more use of fish can add healthier forms of fat in smaller quantities. A variety of vegetables may be used (e.g., in salads or steamed and lightly seasoned), and fruits add interest, taste appeal, and nourishment to meals. The American Heart Association Cookbook I an excellent guide to newer, lighter, tasteful, and healthier food preparation.

Special Heeds

Individual adaptation of diet principles is important in all nutrition teaching and counseling. Special attention must be given to personal desires, ethnic diets, individual situations, and food habits as discussed in Chapter 14- Any diet must meet both personal and health needs.