A nurse is reviewing the concepts of the MyPlate guidelines and its Education Framework with a group of teenage girls
Based on this information, what are key points that the nurse should plan to include in the presentation on the MyPlate dietary guidelines and levels of activities?
1 . Increase intake of vitamins, minerals, dietary fiber, and other essential nutrients.
2 . Lower intake of trans fats, saturate fats, and cholesterol.
3 . Increase intake of fruits, vegetables, and whole grains.
4 . Adjust portions and stick to minimal variety in the diet to meet individual energy needs.
A) 1, 2, 3
B) 1, 2, 4
C) 1, 3, 4
D) 2, 3, 4
A
Feedback:
Increase intake of vitamins, minerals, dietary fiber, and other essential nutrients, especially of those that are often low in typical diets. Lower intake of saturated fats, trans fats, and cholesterol. Increase intake of fruits, vegetables, and whole grains to decrease risk for some chronic diseases. Provide variety in your diet—eat foods from all food groups and subgroups. Adjust portions to suit individual needs.
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