A guide to the dietary goals
1980
Berger, Richard
Abstract: In order to help New York State Nutrition Education and Training (NET) coordinators interpret the U.S. Dietary Goals for their clients, a nutrition issue package is presented. Nutritionists recognize that young people's food habits may adversely affect their future health. The goals recommend that persons reduce intakes of refined sugar, fat, saturated fats, cholesterol and salt, and increase intakes of complex carbohydrates. To avoid overweight, energy balance means taking in only as many calories as are expended. In terms of food selection and preparation, the goals can be translated into more fruits, vegetables, whole grains, polyunsaturated fats, poultry, fish and low-fat dairy foods, and fewer sugary and processed foods, eggs, salted products, animal fats and meats high in saturated fat. These dietary changes may help reduce the occurrence of diet-related disease. The package includes an annotated bibliography and selected journal articles which review the Dietary Goals in greater depth.
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