Using the food guide pyramid
1996
Shaw, Anne (Anne Meads)
Provides information to assist nutrition educators in helping their audiences use the food guide pyramid to plan and prepare foods for a healthy diet. Reviews the objectives set in developing the food guide and illustrates their impact on the application of the guide to planning menus. Describes how to count up servings from the food groups in menus for a day's diet, how mixed foods and recipe items contribute to food group servings, and how to adapt a single menu for individuals who have different calorie and nutrient needs. Points out problems and limitations encountered in planning the menus.
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Библиографическая информация
Эту запись предоставил National Agricultural Library
