17.11 Strategies for Nutritious Eating References

American Heart Association. (2015, January 12). Saturated fats. Retrieved January 15, 2019.

Arimond, M., Wiesmann, D., Becquey, E., Carriquiry, A., Daniels, M. C., Deitchler, M., … & Torheim, L. E. (2010). Simple food group diversity indicators predict micronutrient adequacy of women’s diets in 5 diverse, resource-poor settings. The Journal of Nutrition, 140(11), 2059S-2069S.

Capiola, A., & Raudenbush, B. (2012). The effects of food neophobia and food neophilia on diet and metabolic processing. Food and Nutrition Sciences, 3(10), 1397.

De Souza, R. J., Swain, J. F., Appel, L. J., & Sacks, F. M. (2008). Alternatives for macronutrient intake and chronic disease: a comparison of the OmniHeart diets with popular diets and with dietary recommendations. The American Journal of Clinical Nutrition, 88(1), 1-11.

Distilled Spirits Council of the United States. (2015). Drinking in moderation: Alcohol in the adult diet. Retrieved from January 15, 2019.

Drescher, L. S., Thiele, S., & Mensink, G. B. (2007). A new index to measure healthy food diversity better reflects a healthy diet than traditional measures. The Journal of Nutrition, 137(3), 647-651.

Ducrot, P., Méjean, C., Aroumougame, V., Ibanez, G., Allès, B., Kesse-Guyot, E., … & Péneau, S. (2017). Meal planning is associated with food variety, diet quality and body weight status in a large sample of French adults. International Journal of Behavioral Nutrition and Physical Activity, 14(1), 12.

Falciglia, G. A., Couch, S. C., Gribble, L. S., Pabst, S. M., & Frank, R. (2000). Food neophobia in childhood affects dietary variety. Journal of the American Dietetic Association, 100(12), 1474-1481.

Harvard T. H. Chan School of Public Health (2015). The nutrition source: Healthy eating plate. Retrieved February 12, 2019.

Institute of Medicine, Food and Nutrition Board. (2005). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids.

Jacobson, M. F. (2006). Six arguments for a greener diet. Washington, DC: Center for Science in the Public Interest.

Jäger, R., Kerksick, C. M., Campbell, B. I., Cribb, P. J., Wells, S. D., Skwiat, T. M. … Antonio, J. (2017, June 20). International society of sports nutrition position stand: Protein and exercise. Journal of the International Society of Sports Nutrition, 14(1), 20. doi: 10.1186/s12970-017-0177-8.

Katz, D. L., & Meller, S. (2014). Can we say what diet is best for health?. Annual Review of Public Health, 35, 83-103.

Lonnie, M., Hooker, E., Brunstrom, J., Corfe, B., Green, M., Watson, A., … & Johnstone, A. (2018). Protein for life: Review of optimal protein intake, sustainable dietary sources and the effect on appetite in ageing adults. Nutrients, 10(3), 360.

Mirmiran P., Azadbaht L., & Azizi F. (2006). Dietary diversity within food groups: An indicator of specific nutrient adequacy in Tehranian women. Journal of the American College of Nutrition, 25(4), 354–361.

Mozaffarian, D. (2016, January 12). Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: A comprehensive review. Circulation, 133(2), 187-225.

National Institute on Alcohol Abuse and Alcoholism. (n.d.a) Drinking levels defined. Retrieved January 15, 2019.

National Institute on Alcohol Abuse and Alcoholism. (n.d.b) What is a standard drink?. Retrieved from January 15, 2019.

Nguyen, B. T., & Powell, L. M. (2014). The impact of restaurant consumption among U.S. adults: Effects on energy and nutrient intakes. Public Health Nutrition, 17(11), 2445-2452.

Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.

Raudenbush, B., & Capiola, A. (2012). Physiological responses of food neophobics and food neophilics to food and non-food stimuli. Appetite, 58(3), 1106-1108.

Ventura, A. K., & Worobey, J. (2013). Early influences on the development of food preferences. Current Biology, 23(9), R401-R408.

Rickman, J. C., Barrett, D. M., & Bruhn, C. M. (2007). Nutritional comparison of fresh, frozen, and canned fruits and vegetables. Part 1. Vitamins C and B phenolic compounds. Journal of the Science of Food and Agriculture, 87, 930-944.

Sacks, F. M., Lichtenstein, A. H., Wu, J. H. Y., Appel, L. J., Creager, M. A., Kris-Etherton, P. M., … Van Horn, L. V. (2017, July 17). Dietary fats and cardiovascular disease: A presidential advisory from the American Heart Association. Circulation, 136(3), e1-e23. doi: 10.1161/CIR.0000000000000510

Swain, J. F., McCarron, P. B., Hamilton, E. F., Sacks, F. M., Appel, L. J. (2008, February). Characteristics of the diet patterns tested in the optimal macronutrient intake trial to prevent heart disease (OmniHeart): Options for a heart-healthy diet. Journal of the American Dietetic Association, 108(2), 257-265.

U.S. Department of Agriculture, U.S. Department of Health and Human Services. (2020). Dietary Guidelines for Americans, 2020-2025. [9th Ed.]. Washington D.C.: Author. Retrieved March 17, 2021.

U.S. Food and Drug Administration (2016, April 11). Trans Fat Fact Sheet. Retrieved February 15, 2019.

U.S. Food and Drug Administration, U.S. Department of Health and Human Services. (2018, May 18). Final determination regarding partially hydrogenated oils (removing trans fat). Retrieved January 30, 2019.

Wang, F., Zheng, J., Yang, B., Jiang, J., Fu, Y., & Li, D. Effects of vegetarian diets on blood lipids: a systematic review and meta-analysis of randomized controlled trials. Journal of the American Heart Association, 4(10), e002408.

Wu, G. (2016, March). Dietary protein intake and human health. Food & Function, 7(3), 1251-65. doi: 10.1039/c5fo01530h.