Dietary Guidelines – New Definition of Diet
In nutrition, diet is usually the sum total of all food ingested by an individual or other organism over a period of time. It is the single most important factor that affects nutrition and assists in the control of weight. The diet also influences many other health conditions and behaviours. The term diet is generally used to refer to a collection of foods or groups of foods usually eaten at specific times of the day or week. Most diets are very similar; however, there can be considerable variation in the variety of foods and the amounts eaten.
One of the aims of the current global effort to improve diet quality is to reduce intake for adults and children. Although intake has decreased for both groups, the amount of saturated fats has increased. Saturated fats are more concentrated in foods that have high levels of animal products, like meat, dairy products and eggs. Therefore, reducing intake for these groups is one of the objectives of dietary guidelines.
Many of these dietary guidelines recommend less consumption of dairy products and more intake of fruits and vegetables. Fruits and vegetables are recommended as they provide a wide range of nutrients including fibre. These diets also tend to reduce the amount of animal fat and include a greater portion of grains, nuts, seeds and legumes. The aim of diet programs is to increase intake of nutrients while reducing animal protein and dietary fat. There are two broad categories of diets: The first of these is called The American Dietary Intervention Scale (ADIS) and the second is known as The International Diabetes Network Dietary Guidelines (IDNDSG).
The ADIS is a system of classifications used to indicate the level of carbohydrate, protein, fiber, fat intake needed to maintain healthy body weight. The I DWASI is a system that integrates nutrition information for individuals of different ages and sexes. The IDNDSG is a globally coordinated reference guide that provides guidelines for global and regional nutrition needs. The aim of both systems is to provide guidelines based on scientific research that is best suited for your genetic background, gender and age. This way you can be sure to get optimum nutrition in a safe manner.
Diets can be classified into two main categories: The low-glycemic index and the high-glycemic index. Low-GI diets keep constant the level of intake of nutrients and keeps the blood glucose level within the normal limits. This kind of diet gives the feeling of fullness only when the intake of food is very minimal. These diets are usually suggested to people who are suffering from chronic diseases like diabetes, obesity and heart problems. High-GI diets are generally recommended for people with type 2 diabetes, HIV or AIDS, and people following medications such as insulin and oral antidiabetic drugs. The high-glycemic index is considered a healthy diet since it results in a gradual decrease in blood sugar levels and thus improves the insulin resistance of the body over time.
Diets are classified into three main groups: The nutrient-dense, the food-dense and the calorie-rich. For people who want to lose weight, they should try to go for a calorie-rich diet rather than going for one with a higher protein content. For a person with a high glycemic index, it may be a good idea to stay away from foods with high sugar content as it will raise the level of blood sugar too much and may eventually result in a rapid increase in body weight. It is important to note that a diet should be chosen according to your lifestyle, personality and the amount of physical activity that you get. A balanced diet can be considered as long as all the nutrients are included in the right proportions.