By Sue Rodwell Williams

"Basic meals and vitamin Therapy", now in its eleventh variation, keeps to supply a legitimate studying source and a convenient guide in simple food for help team of workers in health and wellbeing care. all through its past ten variants, it has crammed a realistic desire among allied well-being scholars and pros for a practical and simply comprehended reference. It keeps to keep up a person-centred method of dietary learn and client/centred perform.

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Extra resources for Basic Nutrition and Diet Therapy

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Report issued jointly by the Departments of Agriculture and Health and Human Services: Nutrition and Your Health: Dietary Guidelines for Americans (see the Clinical Applications box, "Dietary Guidelines for Americans"). The seven statements in the current guidelines continue to serve as a useful general guide for a concerned public. Although no guidelines can guarantee health or well-being and dietary reference intakes (DRIs) a System Of reference values that can be used for assessing and planning diets for healthy populations and many other purposes.

Excessive salt is not healthy for anyone and certainly not for persons who have high blood pressure. Many processed food products contain a considerable amount of salt and other sodium compounds, and many Americans use more salt than necessary in foods. Therefore it is wise to limit salt use in food preparation or at the table, as well as to reduce the use of "salty" food products. These reductions will lower individual salt tastes, which are learned habits and not biologic necessities. Enough sodium is present as a natural mineral in foods to meet usual needs.

S. S. dietarv standard has been enlarged and updated. The previous, simpler system used for calculating the standards for all age groups was called the Recommended Dietarv Allowances (RI ' At this writing, a new system is being developed to meet today's expanded needs. The system has been broadened to include several measures, the DRIs. ' The new reference DRIs are a more comprehensive measure of a person's nutritional status and long- Chapter 1 • Food, Nutrition, and Health 9 term health. The dietitian may use any or all of the following measures to determine a patient's or client's nutritional status: • Redefined values for RDAs.

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