| Perspectives in Nutrition, 5/e Gordon M. Wardlaw,
Ohio State University Margaret W. Kessel,
Ohio State University
The Basis of a Healthy Diet
Learning ObjectivesBy the end of this chapter, the student should be able to:
1.Identify the three components of a healthful diet. |
| | | 2.Understand the concept of nutrient density. |
| | | 3.State the four sets of dietary standards of the DRIs and define each. |
| | | 4.Read and interpret the nutrition labels. |
| | | 5.Describe several dietary planning tools in menu planning. |
| | | 6.Plan daily menus using the Food Guide Pyramid and the Exchange System for various population groups. |
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