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Current Dietary Guidelines - Coggle Diagram
Current Dietary Guidelines
FORMATION OF NUTRITIONAL GUIDELINES
dietary practices of a nation are surveyed
findings are analysed by nutritional experts to highlight dietary practice that needs attention
nutritional guidelines are established by:
FSAI
dietitians and nutritionalists
HSE
Department of Health
Irish Nutrition Dietetic Institute
HEALTHY EATING GUIDELINES
plan meals
use fresh ingredients
smaller serving sizes
five or more portions of fruit and veg daily
use foods from four main food groups
cereals, potatoes, wholegrain rice, and wholemeal bread and pasta to provide best calories to fuel body
low-fat milks, low-fat or no-added-sugar yoghurts and reduced-fat cheeses
two-three litres water daily
read nutrition labels (check levels of fats, sugar and salt)
limit foods from top shelf of pyramid as well as ready meals, chips, and takeaways
grill, bake and steam rather than fry
use polyunsaturated and monounsaturated spreads and oils sparingly
limit salt
those who choose to drink alcohol should do within recommended limit
FOOD PYRAMID
REFERENCE INTAKE (RI)
guidelines about the appropriate amount of a particular nutrient required for a healthy diet
when the RI of a nutrient is consumed, a deficiency is extremely unlikely to happen
RI's are used to: provide nutritional information on packaging, and evaluate and plan diets for individuals with special dietary needs
FOOD COMPOSITION TABLES
provides information concerning the nutrient and energy content per 100g / 100ml
they are used: by consumers to compare nutritional value of foods, and by dietitians and nutritionists to compile specific diets for a client's individual needs
