LibGuides: Food and Nutrition: Balanced Diets / Healthy Eating

Balanced Diets

Cool Eating by Alex Kuskowski
Call Number: ONLINE RESOURCE: NetID Required for Access
ISBN: 9781617834264
Publication Date: 2012-09-01
Start building healthy habits early! This title gives kids a chance to practice wholesome living through eating right and portion sizes. Cool Eating introduces cool new recipes for kids to make. They'll love the helpful hints on how to incorporate healthy living in their daily life and the easy step-by-step photos and instructions on how to make things like fruity frozen yogurt pops or walking tacos. Make being healthy fun and easy for kids today! Aligned to Common Core Standards and correlated to state standards.
COMMENT BY A UWG STUDENT: Encourages healthy eating at an early age.
Eat a Balanced Diet! by Katie Marsico
Call Number: ONLINE RESOURCE: NetID Required for Access
ISBN: 9781631889837
Publication Date: 2015-01-01
Eat a Balanced Diet! is a children's book that focuses on nutrition while discussing steps children can take to practice healthy lifestyles. Food groups and food selection is presented through engaging text and full-color photographs. Callouts prompt inquiry, further thinking, and close examination of photographs. Additional text features and search tools, including a glossary and an index, help students locate information and learn new words.
COMMENT FROM A UWG STUDENT: This text provides a step-by-step approach for parents who wish to teach their children the healthy way of gaining nutrients.
Eating for Life by Bill Phillips
Call Number: PRINT BOOK IN THE STACKS: RA784 .P498 2003
ISBN: 0972018417
Publication Date: 2003-11-01
Did you truly enjoy the food you ate today? Do you really like the way you look and feel? Are you consistently enjoying great health and high energy? Bill Phillips encourages eating balanced, nutrient-rich meals, frequently throughout the day.
COMMENT FROM A UWG STUDENT: Bill Phillips is a well-known entrepreneur and author. “Eating for Life” is about developing a well-balanced diet. The book provides a 100+ recipes for dinner, lunch, and breakfast that will give people the nutrients and energy they need.
Sustainable Diets by Leslie Pray (Editor); Food Forum; Food and Nutrition Board; Roundtable on Environmental Health Sciences, Research, and Medicine; Board on Population Health and Public Health Practice; Institute of Medicine
Call Number: ONLINE RESOURCE: UWG NetID Required for Access
ISBN: 9780309296670
Publication Date: 2014-03-04
One of the many benefits of the U.S. food system is a safe, nutritious, and consistent food supply. However, the same system also places significant strain on land, water, air, and other natural resources. A better understanding of the food-environment synergies and trade-offs associated with the U.S. food system would help to reduce this strain. Many experts would like to use that knowledge to develop dietary recommendations on the basis of environmental as well as nutritional considerations. But identifying and quantifying those synergies and trade-offs, let alone acting on them, is a challenge in and of itself. The difficulty stems in part from the reality that experts in the fields of nutrition, agricultural science, and natural resource use often do not regularly collaborate with each other, with the exception of some international efforts. Sustainable Diets is the summary of a workshop convened by The Institute of Medicine's Food Forum and Roundtable on Environmental Health Sciences, Research, and Medicine in May 2013 to engender dialogue between experts in nutrition and experts in agriculture and natural resource sustainability and to explore current and emerging knowledge on the food and nutrition policy implications of the increasing environmental constraints on the food system. Experts explored the relationship between human health and the environment, including the identification and quantification of the synergies and trade-offs of their impact. This report explores the role of the food price environment and how environmental sustainability can be incorporated into dietary guidance and considers research priorities, policy implications, and drivers of consumer behaviors that will enable sustainable food choices.

The Basics of Heart-Healthy Eating. (2002). Heart-Healthy Eating Guide for Women, 5 Access requires UWG NetID. Comment by a UWG Student: The authors discuss the importance of eating a well-balanced meal to prevent imbalances in the body that can cause cardiovascular disease. They focus on fat, sodium and cholesterol. They offer great healthy alternatives such as antioxidants, b vitamins, omega 3, dietary fibers and serving size. This is a short article in HTML format.

Better Health Channel. (2021). Healthy Cooking Tips. Comment by a UWG Student. This piece produced in Canada, gives advice for turning favorite meals into healthy meals.

Eating healthy. (2005). Mayo Clinic Healthy Weight for Everybody, 222–231 This is more a piece on healthy eating than on diet. Access requires UWG Net ID. Comment by a UWG Student: Focus is on three distinct concepts that underlie a healthy diet: variety, balance, and moderation. The material also covers 40 nutritional elements that a body requires to function properly.

Gregson, S. R. (2000). Chapter #7: How to Make Healthy Eating Part of Your Lifestyle. Healthy Eating, 46. Access requires UWG Net ID. Comment by a UWG Student: This is a stand-alone PDF to a chapter from a longer book. The focus of this this piece is setting priorities, making decisions and choosing nutritious foods. The author also goes over the importance of reading food labels when making healthy eating choices.

Jayawardena, R., & Misra, A. (2020). Balanced diet is a major casualty in COVID-19. Diabetes & Metabolic Syndrome, 14(5), 1085–1086. https://doi.org/10.1016/j.dsx.2020.07.001. Access requires UWG Net ID. Comment by a UWG Student: The author of this article speaks about the importance of maintaining a healthy diet during the Pandemic. The analysis also involves the evaluation of global problems as they pertain to people gaining nutrients.

National Academies of Sciences, E. and M., Health and Medicine Division, Food and Nutrition Board, Food Forum, & Leslie Pray. (2019). Sustainable Diets, Food, and Nutrition : Proceedings of a Workshop. National Academies Press. Access requires UWG NetID. Comment by a UWG Student: In August 1&2, 2018 The National Academies of sciences, engineering and medicine conducted a workshop in Washington D.C pertaining to nutrition and diets. This book publishes the results of the workshop.

VINTAGE GRAPHIC CREDIT: 1943...basic 7 every day! -- James Vaughan 2/22/2013, Creative Commons Licensed https://www.flickr.com/photos/x-ray_delta_one/8499785652. Note, modern recommendations often will not include separate categories for some of the foods depicted on the chart -- like butter!

Barzegari, A., Ebrahimi, M., Azizi, M., & Ranjbar, K. (2011). A study of nutrition knowledge, attitudes and food habits of college students. World Applied Sciences Journal, 15(7), 1012-1017. This is an open access scholarly treatment of the subject.

Boyers, Lindsay. (2018). "The benefits of Eating Breakfast of Students. SF Gate Comment by a UWG Student: Healthy cooking while in college can help to improve concentration and retain healthy body weight.

Edumed (2020). "Student's Guide to Eating Healthy in College". Comment from a UWG Student: In college students find themselves responsible for their well-being, which involves cooking. The site includes practical advices for everything from food hacks in dorm rooms to expert advice.

American College Health Association. (n.d.). "Nutrition." A site with links to a variety of materials on college students and nutrition--from eating disorders to healthy diets.