RT Book, Section
A1 Muth, Natalie Digate
A1 Zive, Murphy Michelle
SR Print(0)
ID 1185204261
T1 Dietary Guidelines, General Nutrition Recommendations, and Federal Nutrition Policy
T2 Sports Nutrition for Health Professionals, 2e
YR 2020
FD 2020
PB F. A. Davis Company
PP New York, NY
SN 9780803676138
LK fadavisat.mhmedical.com/content.aspx?aid=1185204261
RD 2024/04/20
AB LEARNING  OBJECTIVESAfter  studying  this  chapter,  the  reader  should  be  able  to:5.1  Summarize  the  major  recommendations  from  the  2015–2020  Dietary  Guidelines  for  Americans.5.2  Describe  the  major  features  of  MyPlate.5.3  Define  the  dietary  reference  intakes,  including  RDA,  EAR,  UL,  and  AI.5.4  Dissect  a  nutrition  label  to  determine  the  total  number  of  calories;  calories  from  fat,  protein,  and  carbohydrates;  and  overall  nutritional  value  of  a  product.5.5  List  several  important  food  safety  principles  when  selecting,  storing,  and  preparing  food.5.6  Describe  four  ways  that  allied  health  professionals  can  get  involved  to  shape  policy  and  advocate  for  healthier  lifestyles.