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Chp 8 : diet and meal planning - Coggle Diagram
Chp 8 : diet and meal planning
balanced diet
moderation
eat the right amount of food from each food group from my healthy plate
balance
balance food intake with physical activities to maintain healthy weight
variety
eat a variety of foods from different food group from my healthy plate to obtain ALL nutrients in the correct proportions
energy / calories from food
measurements of energy from food
defined as the capacity to do work ,resting or sleeping
all living things need energy
energy value
carbohydrates
fats
proteins
roles of energy in the body
thermic efforts of food
energy needed for digestion and absorption of nutrients and remove waste
physical activities
physical activities are body movement (excluding those needed to maintain vital metabolic functions) that use energy
basic metabolic rate (BMR)
depends on
age
size
gender
level of activity
breathing, blood circulation, regulation of body temperature, pumping of heart and maintenance of functions of brain, liver and other organs
the minimum amount of energy required to maintain vital functions when at rest
balanced diet
energy balance
energy output : energy expenditure - amount of person uses for basal mettabolism, thermic effect of goof and physical activities
energy intake is balanced with energy expenditure = body weight remain unchanged
energy input : energy intake - amount of energy a person obtain from their diet
energy intake is higher than energy expenditure = weight gain
energy balance is the relationship between energy input and energy expenditure.
energy intake is lower than energy expenditure = weight loss
factors to consider when planning meals
economic
value of money
damaged and supply
psychological
individual preference
physiological
gender
age
physical activity
health status
social
occasion
religion
media
ethnic customs and traditions