Download “Fad-Diets”

“Fad-Diets”
Presented October 21, 2004
IVCC Chemistry Club
National Chemistry Week 2004
Julie Sherbeyn – Health & Wellness Instructor
Some History…
S. Graham:
•Vegetarian
•No: alcohol,
tea, or coffee
•Yes: crackers
1830
G. Harrop:
•Liquid Diet
(skim milk &
bananas)
1890
H. Fletcher:
•“The Great
Masicator
•Low meat
•High carbs &
veggies
1938
H. Tarnower:
•Scarsdale Diet
(high protein,
low calorie)
1972
1978
R. Atkins:
•Atkins Diet
(high protein,
low carb)
J. Mazel:
•Beverly Hills
Diet (all fruit)
1979
1981
N. Pritikin:
•Pritikin Diet (low fat)
B.Sears:
•The Zone Diet
(40, 30, 30)
early
1990’s
mid
1990’s
D. Ornish:
•Vegetarian and
extremely low
fat
2002
A. Agatston:
•South Beach
Diet
http://www.channel4.com/science/microsites/B/bodystory/fat_diets.html
2000 Dietary Guidelines
 Aim for fitness
 Aim for a healthy weight.
 Be physicall active each day.
 Build a healthy base
 Let the Pyramid guide your food choices.
 Eat a variety of grains daily, especially whole grains.
 Eat a variety of fruits and vegetables daily.
 Keep foods safe to eat.
 Choose sensibly
 Choose a diet that is low in saturated fat and cholesterol and
moderate in total fat.
 Choose beverages and foods to moderate your intake of sugars.
 Choose and prepare foods with less salt.
 If you drink alcoholic beverages, do so in moderation.
©2001 Wadsworth, a division of Thomson Learning, Inc. Thomson Learning ™ is a trademark used herein under license.
Fig. 6.2: The food guide pyramid
©2001 Wadsworth, a division of Thomson Learning, Inc. Thomson Learning ™ is a trademark used herein
under license.
The Mediterranean diet
©2001 Wadsworth, a division of Thomson Learning, Inc. Thomson Learning ™ is a trademark used
herein under license.
Biochemistry…
Atkins_p.pdf
 Energy Sources
 Carbohydrate
 Fat
 Protein
 Fat metabolism
 Ketosis
 Catabolism
 Positive and Negative nitrogen balance
How much?
 Carbohydrate 55-60%
 Fat 30%
Saturated < 10%
 Protein 10-15%
Most adults - 0.8g/kg BW
Nonvegetarian endurance athletes – 1.2 to 1.4g/kg BW
Nonvegetarian strength athletes – 1.6 to 1.7g/kg BW
Vegetarian endurance athletes – 1.3 to 1.5g/kg BW
Vegetarian strength athletes – 1.7 to 1.8g/kg BW
(Body Weight in pounds / 2.2 = kg BW)
Energy Balance…
Input is energy consumed as calories from
food.
Output is energy expended at rest, eating,
and in activity.
energy in = energy out:
energy in > energy out:
energy in < energy out:
weight change
weight
weight
The answer…
Eat less.
Exercise more.
Lose weight.
So UnAmerican!
References:
 Johnson, R., Kennedy, E. The 2000 Dietary Guidelines for
Americans: What are the changes and why were they made?
Annual Editions: Nutrition 04/05, 16th ed. Dubuque, IA: McGrawHill/Dushkin, 2004.
 Hales, D. An Invitation to Health, 11th ed. Belmont, CA: Wadsworth
Thomson Learning, 2003.
 Thompson, J. and Manore, M. Nutrition: An Applied Approach, San
Francisco, CA: Pearson Education Benjamin Cummings, 2005.
 McArdle, W., Katch, F., and Katch, V. Exercise Physiology: Energy,
Nutrition, and Human Performance, 3rd ed. Philadelphia, PA: Lea &
Febiger, 1991.