2008 Title VI National Preparing and .

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Figure out how to alter menus and formulas to meet the nourishment prerequisites ... unsaturated fat utilization as low as could be expected under the circumstances. Arrangement for the aggregate fat admission to be between ...
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2008 Title VI National Training and  Technical Assistance Forum and 30th Anniversary Celebration of the Title VI Program April 28 to May 1, 2008 Minneapolis, Minnesota 2400 Mystic Lake Blvd. Earlier Lake, MN

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Preparing Healthier Meals Pre-discussion Intensive Workshop Presented by Floristene Johnson, MS, RD/LD Consultant Desoto, Texas

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Objectives Learn to alter menus and formulas to meet the sustenance necessities of the Older Americans Act. 2) Identify approaches to consolidate more local and customary sustenances in menus

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The Older Americans Act of 1965, as revised 1) a nourishment venture that gives dinners that will give to each taking part more established individual - at least 33 1/3 percent of the Dietary Reference Intakes (DRIs.) … , if the undertaking gives one feast for every day… 2) - furnish suppers that Comply with the Dietary Guidelines for Americans, distributed by the HHS Secretary and the Secretary of USDA

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Following the Dietary Guidelines Consume under 2,300 mg (around 1 teaspoon of salt) of sodium every day. 1/3 rd is 767 mg yet for more established grown-ups with hypertension, diabetes, and so on the suggestion is 1500 mg/day or 1/3 rd is 500 mg. Meet the 1567 mg for potassium or 4700 mg for every day.

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How to Cook to Reduce Sodium Choose and get ready sustenances with minimal salt . Bar high sodium sustenances, for example, preserved sandwich meats, canned soups, salted chips and snacks, Use more herbs for flavoring nourishment .

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Planning Meals with Fat Plan suppers with under 10 percent of calories from immersed unsaturated fats and under 300 mg/day of cholesterol, and keep trans unsaturated fat utilization as low as would be prudent. Arrangement for the aggregate fat admission to be between 20 to 35 percent of calories, with most fats originating from wellsprings of polyunsaturated and monounsaturated unsaturated fats

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20 –35 % Kcal. = 153 – 268 Kcal from Fat One oz.of most meat = 5g x 9 kcal =45 kcal One tsp. = .83mg. X 9 kcal – 7 kcals One Tbsp = 2.5 mg x 9 kcal = 22 kcals Varies with the sustenance measured

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Planning Low Fat Meals • When selecting and get ready meat, poultry, dry beans, and drain or drain items, settle on decisions that are incline, low-fat, or sans fat. Pick items low in fats and oils. Attempt suppers with dried beans as the entrée and incorporate more fish and poultry as dishes. Serve meat and pork less frequently amid the week.

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Preparation For Low Fat Meals Don\'t sear. Try not to add fat to cook. Evacuate overabundance fat where conceivable. Use serving of mixed greens dressings that are made without oils

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Choose and get ready nourishments and drinks with little included sugar or caloric sweeteners

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Whole Grains Consume 3 or more ounce-reciprocals of entire grain items every day, with whatever remains of the suggested grains originating from enhanced or entire grain items by and large, at any rate a large portion of the grains ought to originate from entire grains Purchased braced items as regularly as could be expected under the circumstances .

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Native Foods Bread Group • Bannock Bread (Indian Biscuits) •Dried Corn •Lukameen •Corn Meal Mush •Wild Oats and Rice •Popcorn!!

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Fruits and Vegetables Choose an assortment of products of the soil every day. Specifically, select from every one of the five vegetable subgroups dim green, orange, vegetables, bland vegetables, and different vegetables a few times each week

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• Berries- - Strawberries, blackberries, huckleberries, dark raspberries, salmon berries, thimbleberries, soapberries • Choke Cherries Crab Apples Black Cherries Gooseberries Native Foods Fruit Group

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• Seaweed • Stems or shoots • Wild Onions • Bitterroot • Mosses • Sprouts • Greens • Rhubarb • Indian Celery • Camas Cattail Native Foods Vegetable

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Nutrient Dense Consume an assortment of supplement thick sustenances and refreshments Nutrient-thick nourishments are those sustenances that give generous measures of vitamins and minerals (micronutrients) and moderately couple of calories.

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Regular Physical Activity Engage in general physical action and diminish inactive exercises Engage in no less than 30 minutes of moderate-force physical action, above normal movement, on most days of the week

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