Safety of Diets

Diet safety should be foremost. When evaluating the safety and efficacy of any diet, clinicians should target 3 principle components: the quality of the content of the proposed eating plan, the quantity of food consumed and the microbiological safety of the foods that are recommended as part of the diet. Foods can be considered safe if they have been prepared using proper sanitary practices such as pasteurization.

The dietary guidelines issued jointly by the US Department of Health and Human Services (DHHS) and the US Department of Agriculture (USDA) embody the federal government's current recommendations. Most dietitians believe that the more closely the content of an eating plan adheres to these guidelines, the safer it is. A new generation of researchers, however, advocates even stricter dietary vigilance, especially regarding meat and fat intake.

Diet's should be aimed for a healthy weight. Be physically active each day. Let the USDA Food Pyramid guide your food choices. Eat a variety of grains daily, particularly whole grains. Eat a variety of fruits and vegetables daily. Keep food safe to eat. Keep hot foods hot and cold foods cold and store leftovers at the appropriate temperature.

Choose a diet that is low in saturated fat and cholesterol and moderate in total fat. Choose beverages and foods that are low in sugar to ensure moderate sugar intake. Choose foods that are low in sodium and prepare foods using less sodium.