Title: Describe dietary guidelines recommended for health promotion.
Course: Practical Nursing I (14052-I) > Section: Explaining Principles of Anatomy and Physiology

Description should include

- use of food labels
- established nutritional standards
- basic food groups
- nutritional balance
- poor nutrition
- government programs that address nutritional concerns.

Process/Skill Questions:

- What is the purpose of the tool, MyPlate (https://www.myplate.gov/) and of Dietary Guidelines for Americans (https://www.dietaryguidelines.gov/)? Of what importance are the basic food groups to overall health and wellness?
- What criteria may be used to evaluate diets in terms of nutritional balance?
- What risk factors are related to poor nutrition?
- How do government programs, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and Weight-control Information Network (WIN), address nutritional concerns?
- What are the recommended portions for each of the food groups?
- How can these serving sizes be linked to everyday objects (i.e., the recommended serving of meat is comparable to the size of a deck of cards)?