The diet includes a wide variety of foods to meet nutritional requirements and individual preferences of healthy adults. It is used to promote health and reduce the risks of developing major, chronic, or nutrition-related disease.
The diet is served when specific dietary modifications are not required.
The diet uses the 1800 – 2,000 kilocalorie level as the standard reference level for adults. Specific calorie levels may need to be adjusted based on age, gender and physical activity.
How to Order the Diet
Order as “Regular Diet,” indicating any special instructions.
Planning the Diet
The Dietary Guidelines for Americans and portion sizes use the USDA Food Guide and the DASH (Dietary Approaches to Stopping Hypertension) Eating Plan as the basis for planning the menu. The Dietary Guidelines are intended for all Americans, healthy and those at increased risk of chronic disease.
However, modifications may be required while treating patients who are ill, as the main goal is to encourage food intake, which frequently requires “comfort foods,” such as soup, sandwiches, and other foods the patient is accustomed to. With that consideration, the number of servings of foods from each food group may differ from the recommendations. However, the meal will still be planned to meet the DRIs whenever possible Dietary Guidelines for Americans encompasses two overarching concepts
Maintain calorie balance over time to achieve and sustain a healthy weight
Focus on consuming nutrient-dense foods and beverages within basic food groups while controlling calorie and sodium intake
Recommended healthy eating pattern:
Daily sodium intake to less than 2,300 mg and further reduce intake to 1,500 mg among person who are 51 and older and any age who are African American or have hypertension diabetes, or chronic kidney disease. At the same time, consume foods with more potassium, dietary fiber, calcium and vitamin D.
Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products.
Consume less than 10 percent of calories from saturated fatty acids by replacing with monounsaturated and polyunsaturated fatty acids. Oils should replace solid fats when possible.
Keep trans-fat as low as possible.
Reduce the intake of calories from solid fats and added sugars.
Limit consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars, and sodium.
If you drink alcoholic beverages, do so in moderation, for only adults of legal age.
Keep food safe to eat.
3 – 4 servings. Consume citrus fruits, melons, berries, medium-size orange, apple, or banana and other fruits regularly
5 servings. Dark-green leafy vegetables: 3 cups/week Orange vegetables: 2 cups/week. Legumes: 3 cups/week. Starchy vegetables: 3 cups/week. Other vegetable: 6 ½ cups/week
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
5-5 ½ ounces day. Choose fish, dry beans, peas, and poultry without skin, and lean meat
Milk, Yogurt, and Cheese
Three servings. Choose skim milk and nonfat yogurt. Choose part-skim and low-fat cheeses
Orange Juice, Oatmeal, Scrambled Egg, Biscuit, Margarine, Jelly, Lowfat Milk, coffee
Rotisserie Baked Chicken, Rice Pilaf, Steamed Broccoli with Carrots, Whole-wheat Roll, Margarine, Fruit Cup, Low-fat Milk
Braised Beef and Noodles, Seasoned Green Beans, Sliced Tomato Salad, French dressing, Peach halves, Dinner Roll, Margarine