Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Diet-induced obesity model wikipedia , lookup
Gastric bypass surgery wikipedia , lookup
Food politics wikipedia , lookup
Food studies wikipedia , lookup
Obesity and the environment wikipedia , lookup
Human nutrition wikipedia , lookup
Overeaters Anonymous wikipedia , lookup
Chapter 9 Nutrition 1 © 2007 McGraw-Hill Higher Education. All rights reserved. Health Goal #31: I Will Select Foods That Contain Nutrients Nutrients are substances that help with body processes, growth, repair of cells, and provides energy Protein Fat Carbohydrates Water Vitamins Minerals A Calorie is a unit of energy produced by food and used by the body © 2007 McGraw-Hill Higher Education. All rights reserved. 2 Protein A protein is a nutrient needed for growth and repair Proteins form part of every cell in the body and make up more than 50% of total body weight The following are additional information on protein: Kcal value – 4 Kcal/gram Types – complete/incomplete Basic breakdown – amino acids © 2007 McGraw-Hill Higher Education. All rights reserved. 3 Carbohydrates Carbohydrates are the main source of energy for the body They include sugars, starches, and fiber The following is additional information on carbohydrates: Kcal value – 4 Kcal/gram Types – single/complex Basic breakdown – glucose Fiber is part of grains and plants that cannot be digested © 2007 McGraw-Hill Higher Education. All rights reserved. 4 Fats A fat is a nutrient that provides energy and helps the body store and use vitamins The following is additional information on fats: Kcal value – 9 Kcal/gram Types – saturated/unsaturated Basic breakdown – fatty acids Cholesterol is a fat-like substance made by the body and found in certain foods © 2007 McGraw-Hill Higher Education. All rights reserved. 5 Vitamins A vitamin is a nutrient that helps the body use carbohydrates, proteins, and fats The following is additional information on vitamins: Function – assists with body processes Kcal value – 0 (does not supply energy) Types – water (BC) and fat soluble (ADEK) © 2007 McGraw-Hill Higher Education. All rights reserved. 6 Minerals A mineral is a nutrient that chemical reactions in body The following is additional information on minerals: Kcal value – 0 (does not supply the body with energy) Types • Macro minerals (required in larger amounts) • Trace minerals (needed in small amounts) Iron, Calcium, and Sodium are considered 3 important minerals © 2007 McGraw-Hill Higher Education. All rights reserved. 7 Water Water is a nutrient that is involved with all body processes, such as: waste removal, blood formation, body regulation Dehydration is a condition in which the water content of the body has fallen to a low level It is recommended that a person consume 6-8 glasses per day Water can make up more than 60% of body mass © 2007 McGraw-Hill Higher Education. All rights reserved. 8 Health Goal #32: I Will Evaluate Food Labels Food labels provides nutritional information on all processes foods Regulated by the U.S. Food and Drug Administration (FDA) © 2007 McGraw-Hill Higher Education. All rights reserved. 9 Health Goal #33: I Will Eat the Recommended Daily Amounts of Food from MyPyramid MyPyramid is a new educational tool designed to help individuals make healthful food and physical activity choices based upon the 2005 Dietary Guidelines for Americans MyPyramid provides individuals with daily food intake patterns Daily food intake patterns are recommendations on what and how much to eat for good health Figure 9-2 describes how the MyPyramid symbol and slogan encourages important messages of overall health © 2007 McGraw-Hill Higher Education. All rights reserved. 10 Vegetarian Diet Vegetables are the foundation in a vegetarian diet There are four kinds of vegetarian diets • • • • Vegan Lacto vegetarian Ovo-lacto vegetarian Semi vegetarian Strict vegans can meet protein requirements by Eating complimentary combinations of plant foods © 2007 McGraw-Hill Higher Education. All rights reserved. 11 Health Goal #34: I Will Follow the Dietary Guidelines (Figure 9-4) The Dietary Guidelines are recommendations for diet choices for healthy Americans who are two years of age or more Unlike previous versions of the Dietary Guidelines, the 2005 Guidelines are oriented towards policymakers, health and nutrition educators, nutritionists, and healthcare providers The purpose is to summarize and synthesize knowledge regarding individual nutrients and food components into recommendations for a pattern of eating that can be adopted by the public Click on the picture below to receive additional information available online © 2007 McGraw-Hill Higher Education. All rights reserved. 12 Health Goal #35: I Will Follow a Healthful Diet That Reduces the Risk of Disease The risk of developing cancer can be reduced by: Limit fat intake, Limit consumption of foods that are processed Avoid drinking alcohol © 2007 McGraw-Hill Higher Education. All rights reserved. Avoid obesity Eat a variety of foods Eat several servings and a variety of fruits/vegetables 13 Diets and Cardiovascular Diseases Cardiovascular disease affects the heart and blood vessels The risk can be reduced by practicing the following: • Achieve and maintain a healthy eating pattern from each of the major food groups • Achieve and maintain a healthy body weight • Achieve and maintain a desirable blood cholesterol and lipoprotein profile • Achieve and maintain a normal blood pressure © 2007 McGraw-Hill Higher Education. All rights reserved. 14 Other Disease or Conditions Be watchful for the following with regard to your food intake Diabetes (metabolic disorder regarding little or no insulin production) Hypoglycemia (body produces low blood sugar based on too much insulin from the pancreas) Osteoporosis (decrease in bone density) © 2007 McGraw-Hill Higher Education. All rights reserved. 15 Food Allergies and Intolerances Food allergy is an abnormal response of the immune system to food and could result in a medical emergency Infants are more likely than adults to have a food allergy (4-6%) Many infants will outgrow their food allergies Food additives can also cause allergic reactions e.g. MSG Anaphylaxis is a severe reaction that needs medical attention © 2007 McGraw-Hill Higher Education. All rights reserved. 16 Intolerances OA TS P S A AA Intolerance is an abnormal response to food that is not caused by the immune system Lactase Deficiency is a condition in which lactase, an enzyme that is needed to break down milk sugar is missing TT This is considered the most common form of fool intolerance Celiac Disease is intolerance to gluten (wheat product) due to an unknown genetic defect © 2007 McGraw-Hill Higher Education. All rights reserved. 17 Health Goal #36: I Will Develop Healthful Eating Habits •Hunger is the physiological need for food •Appetite is the desire to eat that comes from factors other than hunger •People need to eat when they are hungry in order to obtain the nutrients that are necessary for good health •To develop healthful eating habits, people must •understand why they eat and when they should eat •Careful planning of breakfast, lunch, dinner, and snacks require proper knowledge of your body needs Snacks also require planning to be healthful © 2007 McGraw-Hill Higher Education. All rights reserved. 18 Nutrition and Sports Many young people are physically active, enjoy sports, or are members of athletic teams Young people need to carefully evaluate advertising claims that specific foods and beverages enhance performance Food labels should be examined to learn nutrition information © 2007 McGraw-Hill Higher Education. All rights reserved. 19 Caution with the following Products and Practices used to affect Sport Performance Vitamin Supplements Salt Tablets Sport Drinks Energy Bars © 2007 McGraw-Hill Higher Education. All rights reserved. Carbohydrate Loading Protein Supplements Creatine ‘Making Weight’ Pre-competition Meals 20 Health Goal #37: I Will Follow the Dietary Guidelines When I Go Out to Eat Consider the following concepts when making decisions about your food consumption Proper Ordering from a Restaurant Menu Ordering Fast Foods New Food Options for Healthy Eating When Eating Out Proper Ordering at Ethnic Restaurants © 2007 McGraw-Hill Higher Education. All rights reserved. 21 Health Goal #38: I Will Protect Myself from Food-borne Illnesses Food borne Illnesses are caused by consuming food or beverages contaminated with pathogens According to the CDC (2000), 76 million cases of food-borne illnesses occur annually in the United States Common serious food-borne pathogens are: E. coli 0157:H7 Campylobactor Salmonella Calicivirus/Norwalk Others: shigella, cryptosporidia, botulism Other toxins and poisonous chemicals can cause food-borne illnesses © 2007 McGraw-Hill Higher Education. All rights reserved. 22 Food Safety Recognize possible hazards or potential risks At the Store In the Refrigerator In the Kitchen On the Table Leftovers At a Restaurant Report Food-Borne Illness as well as Food Safety Offenders to the local health department © 2007 McGraw-Hill Higher Education. All rights reserved. 23 Health Goal #39: I Will Maintain a Desirable Weight and Body Composition Desirable weight is the weight that is healthful for a person Body frame is the approximate weight and density of the bone structure The Basal Metabolic Rate (BMR) is the number of calories the body uses at rest Essential body fat is the amount of body fat needed for optimal health Body Mass Index (BMI) is an evaluation of one’s weight to height © 2007 McGraw-Hill Higher Education. All rights reserved. 24 Weight Gain Strategies Have a physical exam Have the physician/dietician determine the number of lbs. you need to gain Have a physician/dietician design the plan Increase the daily amounts from each food group in the MyPyramid except for fats, oils, and sweet group Follow the Dietary Guidelines and do not develop harmful eating habits © 2007 McGraw-Hill Higher Education. All rights reserved. Eat healthful snacks between meals Exercise to increase your muscle mass Drink plenty of fluids Ask your family and friends to support your efforts to gain wt Keep a journal of your food and beverages intake and your weight gain 25 Weight Loss Strategies The following are considered potential weight loss strategies but should require more insight into each strategy before pursuing this direction Fad diets (quick weight loss strategy that is popular for a short time) Liquid diets (diet that consists of beverages substituted for meals) Prescription Medications (anorectic drugs that decrease appetite) OTC Diet Pills (can suppress appetite) Diuretics and Laxatives (helps a person have a bowel movement) © 2007 McGraw-Hill Higher Education. All rights reserved. 26 Obesity Epidemic The World Health Organization (2003) describes obesity as an ‘escalating global epidemic’ in many parts of the world According to the Centers for Disease Control (CDC), each year an estimated 400,000 Americans die of causes related to obesity There are many reasons for obesity • Food is plentiful • Junk food is widely available • People are not physically active as they should be This trend decreases the quality of life and increases the risk of mortality © 2007 McGraw-Hill Higher Education. All rights reserved. 27 Health Goal #40: I Will Develop Skills to Prevent Eating Disorders An eating disorder is a mental disorder in which a person has a compelling need to starve, binge, or binge and purge Young people with eating disorders feel compelled to starve, eat to excess, vomit, use laxatives and diuretics, or exercise to control weight Anyone, including males can suffer from an eating disorder © 2007 McGraw-Hill Higher Education. All rights reserved. 28 Risks for Developing an Eating Disorder Too Much Emphasis on Appearance Discomfort with Sexual maturity Perfectionism Need for Control © 2007 McGraw-Hill Higher Education. All rights reserved. Inability to Express Emotions Social Pressure from Media and Peers Pressure Felt by Athletes 29 Types of Eating Disorders Anorexia nervosa is an eating disorder involving self-starvation and being 15% or more below desirable weight Bulimia is an eating disorder which a person binges and purges Binge-eating disorder is an eating disorder in which a person cannot control eating and eats excessive amounts © 2007 McGraw-Hill Higher Education. All rights reserved. 30 Chapter 9 Nutrition 31 © 2007 McGraw-Hill Higher Education. All rights reserved.