Chapter 15 - Creating Healthy Menus

Which document is published jointly by the Department of Health and Human Services and the USDA; and offers science-based advice for healthy people about food choices to promote health and reduce the risk of major chronic diseases.

• Dietary Guidelines for Americans

• American Dietary Guidelines

• Recommended Dietary Guidelines

• Dietary Recommendation Guidelines

The Dietary Guidelines for Americans recommends a person reduces the intake amount of all of the following nutrients EXCEPT...

• sodium

• fat

• protein

• sugar

What serves as a tool to help people put dietary guidelines into practice by showing a visual guide of how to portion daily meal intakes for each food group?

• Choose My Portion

• Choose My Guide

• Choose My Menu

• Choose My Plate

__________ is the remaining amount of calories in a food intake pattern AFTER accounting for the calories needed from all food groups.

• surplus calories

• discretionary calorie allowance

• variable calorie allowance

• extra calories

Choose MyPlate emphasizes two major areas: weight and calories AND...

• reducing stress

• proper sleep

• reducing sugar and sodium

• physical activity

Type of vegetarian that eats no meat, but does eat eggs.

• lacto vegetarian

• ovo vegetarian

• vegan

• pescatarian

Type of vegetarian that eats no meat, however, does eat fish.

• pescatarian

• vegan

• lacto-ovo vegetarian

• ovo vegetarian

Type of vegetarian that does not eat meat, but does drink milk.

• lacto vegetarian

• vegan

• pescatarian

• ovo vegetarian

What type of vegetarian eats no meat, and no animal bi-products.

• vegan

• lacto vegetarian

• ovo vegetarian

• pescatarian

Typically, a vegetarian diet consists of less fat but MORE ______.

• fiber

• dairy

• lipids

• water