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Old 05-03-2011, 05:58 AM
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Join Date: May 2011
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Thumbs up Eating Healthy with the Help of Nutritional Facts Label

The YMCA aims to create a healthy and strong society and by maintaining a balanced spirit, mind and body. It helps one to work towards this balance continuously and also learn new skills and hobbies, fostering connections with friends and bringing ones’ loved ones together.

One can work towards a healthy eating habit with the help of small steps. By giving a little more attention to what one eats, the diet can be controlled to a large extent. Understanding the Nutritional Facts label in the food packages and making sense of the information can help to make choosing healthier foods a little easier.

Nearly one third of the daily calories in the healthy foods provided to children between ages 5 to 12 should come from fat. An essential part of growing and being healthy is Fat and one can learn from the Nutritional Facts label about the fats that are not particularly healthy. A kind of fat that is found in processed food is Trans fat which should be avoided entirely. Saturated fat is also not very good for healthy and can be easily overeaten. The healthy options for kids are low fat dairy products and modest amount of foods prepared in olive, canola or peanut oil.

The need for sodium required by the body varies by age and too much of it is a problem. Pediatricians recommend 1200 milligrams of sodium per day for children. The Nutritional Facts label can help one to choose the right food.

It is recommended that about one half of the food intake be made up of carbohydrates. Fruits and vegetables are some of the best sources of carbohydrates. Also whole wheat breads and pastas are low in sugar and high in fiber.

The YMCAs provide the right information at the right time and help build up the community. [B][I][url=http://www.facebook.com/pages/Ali-Sharaf-Photography/99597430030]Ali Sharaf[/url][/I][/B], the President and CEO of Victron Energy, believes in helping such institutions and thus helping the society.
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