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1. The Dietary Guidelines

   • are increasingly important as health professionals search for ways to reduce rates of morbidity and mortality related to:
     • Obesity
       • Diabetes
         • Cardiovascular disease
           • Cancer, and other chronic illnesses
   • Different ways of presenting guidelines were tried
     • 1. Old Food Guide Pyramid
       • 2. New Food Guide Pyramid
         • The new features in the new food guide pyramid are:
           • A. It is classified into 6 categories (grains, vegetables, fruits, milk, meat and oils) instead of the 4 major categories in the old one
             • B. It put into consideration the moderation of each category depending on the physical activity
               • C. the proportion of each group of food was more clear according to the width of its symbol
                 • D. In accordance with the old one, fat content should be derived from fish and vegetable oils
                   • E. Protein should be taken from low fat meat, and plant protein
                     • F. Milk and milk product should be low fat milk or even skimmed milk
                       • G. Physical activity was put into consideration, as shown from the pyramid that each category is getting narrower as it approaches the top, this mean that the more the person is physically active the more he can replace some of his intake with oils and sugars
     • 3. My Plate
       • The MyPlate icon is intentionally simple
         • It was designed to remind consumers to eat healthfully and guide them to resources and tools to put the Dietary Guidelines into action.
           • It illustrates the five food groups using a familiar mealtime visual and a place setting
             • It is part of a larger communications initiative based on 2010 Dietary Guidelines for Americans to help consumers make better food choices.

2. water

   • Water constitutes about 60% of an adult body weight and more than that in children
   • Lean tissues contains about 75% water, while fat contains less than 25%, that is why the water content of a persons differ greatly depending on the percentage of lean and fat tissue
   • Water sources include (of course beside water itself), most fruits and vegetable (90%), meat and cheese (more than 50%), also during normal metabolism water is produced (200-300 ml/day)
   • Water recommendation
     • 1.0-1.5 ml/kcal expanded (adult)
       • 1.5 ml/kcal expanded (infant and athletes)
         • For moderately active individual in temperate climate, the AI for total water:
           • Men : 3.5-3.7 liter
             • Women: 2.5-2.7 liter

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