TY - CHAP M1 - Book, Section TI - Dietary Guidelines, General Nutrition Recommendations, and Federal Nutrition Policy A1 - Muth, Natalie Digate A1 - Zive, Murphy Michelle Y1 - 2020 N1 - T2 - Sports Nutrition for Health Professionals, 2e AB - LEARNING OBJECTIVESAfter studying this chapter, the reader should be able to:5.1 Summarize the major recommendations from the 2015–2020 Dietary Guidelines for Americans.5.2 Describe the major features of MyPlate.5.3 Define the dietary reference intakes, including RDA, EAR, UL, and AI.5.4 Dissect a nutrition label to determine the total number of calories; calories from fat, protein, and carbohydrates; and overall nutritional value of a product.5.5 List several important food safety principles when selecting, storing, and preparing food.5.6 Describe four ways that allied health professionals can get involved to shape policy and advocate for healthier lifestyles. SN - PB - F. A. Davis Company CY - New York, NY Y2 - 2024/03/28 UR - fadavispt.mhmedical.com/content.aspx?aid=1185204261 ER -