[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-166782-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-166782-en":126},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","nrs-nutrition-resource-book-part-1-nutritional-guidelines","NRS Nutrition Resource Book - Part 1 - nutritional guidelines","","NRS Nutrition Resource Book Part 1 provides structured nutritional guidelines grounded in Dietary Guidelines for Americans (EO 509 based on 2005 updates, with 2010 Dietary Guidelines). It summarizes key recommendations for calorie balance, sodium, fat and saturated fat, cholesterol, and limits on trans fats, added sugars, refined grains, and deep fat frying. The guide includes menu specifications with targets for potassium, calcium, iron, fiber, water, and item-by-item sodium limits plus a practical menu template and sample daily menus.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/nrs-nutrition-resource-book-part-1-nutritional-guidelines/166782/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/nrs-nutrition-resource-book-part-1-nutritional-guidelines/166782.png","ImageObject",442,249,{"name":42,"@type":43},"Rhys","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-27","2026-08-31",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",5,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the key dietary recommendations covered in Section 1?","Question",{"text":63,"@type":64},"The guide emphasizes balancing calories for weight management, reducing sodium below set thresholds, limiting fat and saturated fat, keeping cholesterol under 300 mg/day, and limiting trans fats, added sugars, refined grains, and foods with added salt. It also advises avoiding deep fat frying and increasing fruits/vegetables and whole grains.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What menu specifications must be met according to this resource book?",{"text":68,"@type":64},"Menus are designed around targets such as about 2000 calories (adjusted for weight), sodium limits (up to 2300 mg), fat and saturated fat percentages, cholesterol under 300 mg, and minimums for potassium, calcium, iron, and fiber. The guide also specifies servings of milk, fruits/vegetables, whole grains, protein equivalents, and conditions like trans fat free selections and sodium-per-item caps.",{"name":70,"@type":61,"acceptedAnswer":71},"How does the menu template in Section 2 organize daily meals and snacks?",{"text":72,"@type":64},"The template breaks the day into breakfast, lunch, dinner, and snacks, listing food types and required serving ranges by meal (e.g., protein and whole grains at each main meal, vegetables for lunch/dinner, and selected snack groups). It also includes practical abbreviations for low fat, trans fat free, and low sodium.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},166782,1788200807,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,123],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social Media",50,"social-media",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},17,"Forms",40,"forms",{"id":115,"doc_module":22,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},18,"Letters",30,"letters",{"id":120,"doc_module":22,"doc_module_name":25,"category_name":121,"show_sort_weight":55,"slug":122},21,"Paper Templates","papers-templates",{"id":124,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":125},158,"general-158",{"code":4,"msg":82,"data":127},{"doc_id":79,"user_id":128,"nickname":42,"user_avatar":129,"doc_module":22,"category_id":124,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":135,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":80,"read_time":140},687207024643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","4/11\nNRS Nutrition Resource Book\nSection 1:  Synopsis of nutritional guidelines as outlined in EO 509 (which is based on 2005 Dietary Guidelines for Americans) with updated information from recently released 2010 Dietary Guidelines for Americans (based on DPH statements that the recommendations as outlined in EO 509 will be updated for most current recommendations).\nKey recommendations\nMenu specifications\nSection 2:  Menu template to comply with nutritional guidelines\nSection 3:  Sample menus\nSection 4:  General guidelines for optimal menu planning\nGuidelines for cooking with herbs\nSection 5:  Suggested recipes/ food/meal preparation techniques\nPoultry\nPork\nBeef\nPasta/Casseroles\nSeafood\nDesserts\nSection 6:  snack ideas\nSection 7:  Shopping Tips\nSection 8:  Food safety recommendations\nSection 9:  Soft food recipes\nSection 1 - nutirional guidlines\n\u000fKey Recommendations of the Dietary Guidelines for Americans, 2010:\nBalance calories to manage weight\nReduce sodium (Na) intake to less than 2300 mg/day (less than 1500 mg/day if over 50 years old)\nConsume less than 30% of calories from fat, and  less than 10% calories from saturated fat\nConsume less than 300 mg cholesterol daily\nLimit intake of:\ntrans fats (solid fats, or partially hydrogenated fats)\nAdded sugars\nRefined (“white”) grains/starches\nFoods with added salt or sodium\nNo deep fat frying\nIncrease intake of:\nTotal servings of fruits and vegetables\nVariety of fruits and vegetables (dark green, red, orange vegetables, beans, and peas)\nwhole grains (at least half of servings should be whole grain)\nSkim or 1% low fat milk or milk products (such as cheese, yogurt, fortified soy beverages)\nVariety of protein foods; include seafood, lean meats and poultry, eggs, beans, peas, soy products, unsalted nuts and seeds in place high fat or processed meats\nOlive oil or canola in place of solid fats (butter or margarine)\nMenu Specifications\n2000 calories   (increase or decrease to manage weight)\nNot more than 2300 mg Sodium (Na)\nNot more than 30% fat\nNot more than 10% saturated fat\nNot more than 300 mg cholesterol\nAt least 4700 mg potassium\nAt least 1000 mg calcium\nAt least 8 mg iron\nAt least 28 g fiber\nOptimal opportunity for water\nThe menu contains:\n3 servings\t\t\tskim or 1% low fat milk or milk products\n5+ servings\t\t\tfruits and vegetables\n6 servings\t\t\twhole grains\nNot more than 12 tsp. \tfat (including that used in meal preparation)\n6 oz.\t\t\t\tprotein equivalent\nFoods selected should have:\nNo trans fat (trans fat free “TFF”)\nNot more than 480 mg sodium per serving for individual items (ex: soup, canned meats, sausage)\nNot more than 800 mg sodium per meal for frozen whole meals\nNot more than 290 mg sodium per serving for canned items (ex: tuna, vegetables), bacon\nNot more than 215 mg sodium per serving for bread and cereal products, and cheese\nAt least 2 g fiber per serving for breads\nAt least 3 g fiber and 10 g or less of sugar per serving of cereal\nFor condiments use :\nLow fat mayonnaise\nReduced sodium soy sauce, ketchup\nLow sodium, Low fat salad dressings\nSection 2 – menu template\n\u000f\nFood Type\t\t# Servings\t\tServing size\t  \t  Menu item\nBreakfast  (offer 8 oz. water)\nProtein\t\t\t1\t\t\t____________________________\nWhole grains\t\t2\t\t\t____________________________\nFats\t\t\t2\t\t\t____________________________\nFruits/veg\t\t1\t\t\t____________________________\nMilk\t\t\t1\t\t\t____________________________\nbeverage\t\tas desired\t\t____________________________\nLunch  (offer 8 oz. water)\nProtein\t\t\t2 oz.\t\t\t____________________________\nWhole grains\t\t2\t\t\t____________________________\nVegetable\t\t1-2\t\t\t____________________________\nFruit\t\t\t1\t\t\t____________________________\nFat\t\t\t2\t\t\t____________________________\nMilk\t\t\t1\t\t\t____________________________\nDinner  (offer 8 oz. water)\nProtein\t\t\t3 oz.\t\t\t____________________________\nWhole grains\t\t1\t\t\t____________________________\nVegetable\t\t2-3\t\t\t____________________________\nFat\t\t\t2\t\t\t____________________________\nSnacks  (choose from 2 or more groups)\nFruit, veg, grain  \t 1-2\t\t\t___________________","cbCaibdg0fMD43hI","https://ap.wps.com/l/cbCaibdg0fMD43hI","docx",739351,89,"English","# Section 1: Synopsis of nutritional guidelines\n## Key recommendations\n## Menu specifications\n# Section 2: Menu template\n# Section 3: Sample menus\n## Day 1\n## Day 2","[{\"question\":\"What are the key dietary recommendations covered in Section 1?\",\"answer\":\"The guide emphasizes balancing calories for weight management, reducing sodium below set thresholds, limiting fat and saturated fat, keeping cholesterol under 300 mg/day, and limiting trans fats, added sugars, refined grains, and foods with added salt. It also advises avoiding deep fat frying and increasing fruits/vegetables and whole grains.\"},{\"question\":\"What menu specifications must be met according to this resource book?\",\"answer\":\"Menus are designed around targets such as about 2000 calories (adjusted for weight), sodium limits (up to 2300 mg), fat and saturated fat percentages, cholesterol under 300 mg, and minimums for potassium, calcium, iron, and fiber. The guide also specifies servings of milk, fruits/vegetables, whole grains, protein equivalents, and conditions like trans fat free selections and sodium-per-item caps.\"},{\"question\":\"How does the menu template in Section 2 organize daily meals and snacks?\",\"answer\":\"The template breaks the day into breakfast, lunch, dinner, and snacks, listing food types and required serving ranges by meal (e.g., protein and whole grains at each main meal, vegetables for lunch/dinner, and selected snack groups). It also includes practical abbreviations for low fat, trans fat free, and low sodium.\"}]","NRS Nutrition Resource Book - Part 1 - nutritional guidelines | DOCX",31]