Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

The Basis of a Healthy Diet

Learning Objectives

By the end of this chapter, the student should be able to:

Identify the three components of a healthful diet.

Understand the concept of nutrient density.

State the four sets of dietary standards of the DRIs and define each.

Read and interpret the nutrition labels.

Describe several dietary planning tools in menu planning.

Plan daily menus using the Food Guide Pyramid and the Exchange System for various population groups.

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