Welcome

Atlanta Chapter of the USPCA

Open Hand Atlanta

• Community-based non-profit organization • Founded in 1988 • Mission: help people prevent or better manage chronic disease through Comprehensive Nutrition Care™ , which combines home-delivered meals and nutrition education as a means to reinforce the connection between informed food choices and improved quality of life

Open Hand Clients

• Homebound seniors • HIV/AIDS • Diabetes • Heart Disease • Hypertension • Cancer • Chronic Kidney Disease • Other chronic conditions

Open Hand Atlanta

Comprehensive Nutrition Care™

• Health promoting and therapeutic menus • Nutrition and health education programs throughout community • Medical Nutrition Therapy in clinics and client homes

Open Hand Atlanta

Open Hand Meals

• Breakfast, Lunch and/or Dinner • Menu options: – Healthy Balance: healthy meals to prevent and control chronic disease – Therapeutic: mechanical soft, renal – Preference: vegetarian, no red meat, no pork, no fish

Open Hand Atlanta

Good Measure Meals ℠

• Business unit of Open Hand • 100% proceeds go back to Open Hand • Meal Plan Choices: – Four calorie levels: 1200, 1400, 1700, 2100 – 3 meals/day or dinner only – 4 menu options: • Healthy Selection - healthy meals to prevent and control chronic disease • No Seafood • Diabetic • Vegetarian

Open Hand Atlanta Both Open Hand and Good Measure Meals follow nutrition guidelines developed by:

Dietary Guidelines for Americans, 2010

– Includes individuals at high risk of chronic disease

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– Identifies two overarching concepts

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• Maintain calorie balance

over time to achieve and sustain a healthy weight

• Focus on consuming

nutrient-dense foods and beverages

Key term definition “Nutrient Dense”

Nutrient-dense foods and beverages: – Provide vitamins, minerals, and other beneficial substances and relatively few calories without: • Solid fats in the food or added to it • Added sugars • Added refined starches • Added sodium

Key term definition “Nutrient Dense”

Nutrient-dense foods and beverages: – Retain naturally occurring components, such as dietary fiber – All vegetables, fruits, whole grains, seafood, eggs, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy, and lean meats and poultry are nutrient dense when prepared without solid fats or sugars

Samples of Nutrient Dense & Non-Nutrient Dense Foods

Balancing Calories to Manage Weight

Epidemic of overweight and obesity in all segments of our society – Calorie balance over time is key – Important modifiable factors • Calories consumed in foods and beverages • Calories expended in physical activity – Strong evidence for no optimal proportion of macronutrients (protein, carbohydrate, and fat) for weight loss

Foods & Food Components to Reduce

– Sodium – Fats • Saturated fatty acids • Trans fatty acids • Cholesterol – Calories from solid fats and added sugars – Refined grains

Sodium Intake

Advice to Reduce Sodium

• Read the Nutrition Facts label for information on sodium content of foods, and purchase foods low in sodium • Prepare more fresh foods and fewer processed foods high in sodium • Make your own dressings and sauces • Cut back on salt during cooking

Foods & Food Components to Reduce

Fats

Saturated fats • • Replace with poly- and monounsaturated fatty acids (not with sugar or refined grain) Trans fats—as low as possible Cholesterol Effect small compared to saturated and trans fats

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• Egg yolks—up to 1 per day

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Fatty Acid Profiles of Fats and Oils

Advice for Reducing Fat

• Bake, broil, boil or grill. Don’t fry.

• Cook in broth instead of fat.

• Choose lean meats like turkey, chicken or fish for most meals.

• Take the skin and fat off meat before serving.

• Limit red meat to nine ounces a week.

• Limit fatty meats like ribs, sausage and bacon.

• Skim the fat from gravies and soups.

Foods & Nutrients to Increase

While staying within calorie needs, increase intake of: – Vegetables – Fruits – Whole grains – Milk – Seafood, in place of some meat/poultry

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– Oils Nutrients of public health concern: – Potassium – Fiber – Calcium – Vitamin D

Comparison of Consumption to Recommendations

What is the Plate Method?

• It’s simple and effective for prevention and management of nutrition-sensitive chronic disease – Overweight/obesity – Diabetes – Cardiovascular Disease – Cancer – Hypertension

What is the Plate Method

• Fill ½ the plate with 2 servings of non-starchy vegetables • Fill ¼ of the plate with lean meat (3 oz cooked) or other high-protein food • Fill ¼ of the plate with a starchy vegetable or whole grain • Include a serving of fruit and/or dairy

What is the Plate Method

• In general, the serving size for non-starchy vegetables is 1 cup raw or 1/2 cup cooked or juiced.

• 4 oz of raw meat or seafood cooks to 3 oz, which is about the size of a deck of cards.

• In general, the serving size for starches and grains is 1/3 cup

Plate Method Meal Ideas

Egg and Potato Breakfast

• Nonstarchy vegetable: 5 to 6 spears of cooked asparagus and 1 tomato, diced • Protein: 3/4 cup egg substitute, scrambled • Starch or whole grain: 1/2 cup halved or quartered boiled or roasted yellow or sweet potatoes • Optional: Fruit: 1 cup honeydew melon Dairy: 2/3 cup fat-free yogurt

Plate Method Meal Ideas

Steak Dinner

• Nonstarchy vegetable: 1/2 cup steamed or roasted Brussels sprouts and 1/2 cup sautéed mushrooms • Protein: 3 ounces cooked sirloin or round steak • Starch or whole grain: 1/3 cup cooked brown rice • Optional: Fruit: 1-1/4 cups strawberries, quartered Dairy: 1 cup fat-free milk

Plate Method Meal Ideas

Turkey and Couscous

• Nonstarchy vegetable: 1 cup steamed or boiled water chestnuts, baby carrots, and broccoli mix • Protein: 3 ounces cooked skinless turkey breast cutlets • Starch or whole grain: 1/3 cup cooked couscous • Optional: Fruit: 1/2 cup unsweetened applesauce Dairy: 1 cup fat-free milk