Transcript Shanell K. Guillory, MPH student Walden University PUBH 6165-2 Dr. Raymond W. Thron Fall, 2014

Shanell K. Guillory, MPH student
Walden University
PUBH 6165-2
Dr. Raymond W. Thron
Fall, 2014
Learning outcomes
 Define obesity
 Identify the prevalence of obesity
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worldwide, nationwide and in Texas
List the various health risks associated
with obesity
Identify how nutrition and obesity are
connected
List the benefits of menu nutrition
labeling
Identify how nutrition labeling can help to
address the problem of obesity
Obesity Defined
 Abnormal or excessive fat accumulation affecting health
 BMI (Body Mass Index) is used for determination (weight and
height)
 Weight in kilograms divided by height in kilograms per meters
squared
 Overweight: BMI greater or equal to 25
 Obese: BMI greater or equal to 30
 Overweight and obesity are leading causes of death globally
 3.4 million adult deaths each year
 44% of diabetes burden; 23% of ischemic heart disease
[World Health Organization (WHO, 2014)].
The Obesity Crisis
 Obesity is a growing problem
 Doubled worldwide since 1980
 In 2008: 1.4 billion adults (20 years and older) were
overweight
 200 million men and 300 million women obese (2008)
 42 million children under 5 years were overweight or
obese in 2013
(WHO, 2014)
The Obesity Crisis Cont…
 More than a third of the adult population in
the United States (U.S) is obese
 34.9% or 78.6 million
 Major, preventable health problems
 Heart disease, stroke, cancer, type 2
diabetes
 High medical cost due to obesity
 $US147 billion in 2008
 Video on the obesity epidemic
http://www.cdc.gov/CDCTV/ObesityEpidemic/
[Centers For Disease Control and Prevention (CDC,
2014)]; (CDC, 2013)
Obesity Prevalence among
U.S Adults (2009-2010)
(CDC, 2012c)
Obesity Prevalence among U.S
children and adolescents
(2009-2010)
(CDC, 2012c)
Obesity in Texas
 Overweight and obesity is a problem in Texas
 Adults age 18 and over
 65.9% overweight (BMI 25 or more); 31.0% of adults are
obese
 Adolescents (grades 9 to 12)
 15.6% overweight; 13.6% obese
Children (2 to 5 years)
 16.8% overweight; 15.3% obese
(CDC, 2012a)
Problem in South Texas
 Obesity and even bigger issue in South Texas
 Home to 18% of the Texas Population
 Predominantly Hispanic, low income, less health
care access
 Higher obesity rates compared to the rest of the
state

32.7% obese adults; 29.1 in Texas; 27% nationwide
(South Texas Health Status Review, 2013)
Causes of Obesity
Variety of factors come into play
Energy imbalance
Intake of more calories than you use
Genetics, metabolism, environment, behavior
Behavior and environment play major roles
Greatest areas for prevention and treatment
(CDC, 2012b)
Nutrition and Obesity
 Increase in the number of meals




eaten outside the home
 On average six times a week
Negative health and nutritional
impacts due to higher calorie
intake
High calorie fatty foods, less
fruits, vegetable, fiber
Positive relation between weight
increase and frequency of eating
out at restaurants
Eating in restaurants linked to
obesity and poor diet
(Saelens, Glanz, Sallis & Frank, 2007;
Wootan, Osborn & Malloy, 2006)
Menu Nutrition Labeling
 Allow consumers to make informed decisions and
exercise responsibility for their health
 Help to manage weight and reduce risk of heart
disease, diabetes, high blood pressure
 78% are in favor of nutrition information in
restaurants
 Makes for easier comparison of options
 Help in prevention measures against obesity
[Center For Science in the Public Interest (CSPINET, 2011)]
Menu Nutrition Labeling
(Benefits)
 Reduce calorie intake in customer choices by 14%
(Stanford Study)
 Used by 15% of customers; 100 fewer calories used (New
York Study)
 Improvements in choices from various restaurants
 Starbucks- 5% cut in calories and 15% fat cut from pastry
items; 14% calories and 36% fat from drinks
 Cosi- reduced fat dressing and half cheese in salad; 610 to
380 calories
 Smaller portions introduced on menus
(CSPINET, 2011)
Menu Nutrition Labeling
(Benefits) Cont…
 Promote a balanced diet
 Better understanding of nutritional value of food
 Compare nutritional value of similar food products; make
healthier decisions
 Enables those with certain health issues (diabetes,
hypertension) to help better manage condition
 Saves lives and health care costs
 U.S : Savings ($4400 million to $26000 million) associated
with cancer and coronary heart disease
 Australia and New Zealand: 320 to 460 lives annually
saved if mandatory nutrition labeling
(Centre For Food Safety, 2010)
Research Studies
 2007 New York fast food chains study
 7318 customers; 275 restaurants; 11 fast food
chains
 Those who saw calorie information purchased 52
fewer calories; fewer purchase high calorie meals
 37% of those who used the information reported
having an effect on purchase
 Those who saw and used information purchased 99
fewer calories than those who saw and it had no
effect on
(Basset et al., 2008)
Research Studies Continued…
 2009 Study: How caloric information affect college
students’ choices
 Students randomly assigned to receive menus with and
without calorie information (111 men; 177 women)
 Women ordered fewer calories per meal and lower
calorie item when information was given
 Translate to 7,592 calories annually; 2.2 pounds lost in
a year; eating once a week
 Choosing lower calorie items
 No change with men
(Gerend, 2009)
Concluding Statements
 Obesity is on the rise
The health of the world, a nation, and a city is
at risk
Increase in eating outside the home
 Food and nutrition play a vital role in obesity
 Restaurants can contribute by providing
nutrition information
References
Basset, M. T., Dumanovsky, T., Huang, C., Silver, L. D., Young, C., Nonas, C., . . .
Frieden, T. R. (2008). Purchasing behavior and calorie information at fastfood chains in New York City, 2007. American Journal of Public Health, 98
(8), p. 1457-1459. doi:10.2105/AJPH.2008.135020
Centers For Disease Control and Prevention. (2014). Adult Obesity Facts.
Retrieved from http://www.cdc.gov/obesity/data/adult.html
Centers For Disease Control and Prevention. (2012b). Causes and Consequences.
Retrieved from http://www.cdc.gov/obesity/adult/causes/index.html
Centers For Disease Control and Prevention. (2013). CDC-TV: The Obesity Epidemic.
Retrieved from http://www.cdc.gov/CDCTV/ObesityEpidemic/
Centers For Disease Control and Prevention. (2012c). NCHS Data Brief. Retrieved
from http://www.cdc.gov/nchs/data/databriefs/db82.htm
Centers For Disease Control and Prevention. (2012a). Texas's Response to
Obesity. Retrieved from
http://www.cdc.gov/obesity/stateprograms/fundedstates/texas.html
References Cont…
Center For Science in the Public Interest. (2011). Nutrition labeling on menus at
restaurants. Retrieved from http://cspinet.org/new/pdf/factsheet-why-menulabeling2011.pdf
Centre For Food Safety. (2010). Benefits of nutrition information on food labels.
Retrieved from
http://www.cfs.gov.hk/english/programme/programme_nifl/programme_nifl
_02.html
Gerend, M. A. (2009). Does calorie information promote lower calorie fast food
choices among college students? Journal of Adolescent Health, 44, p. 84-86.
doi: 10.1016/j.jadohealth.2008.06.014
Saelens, B. E., Glanz, K., Sallis, J. F. & Frank, L. D. (2007). Nutrition environment
measures study in restaurants (NEMS-R). American Journal of Preventive
Medicine, 32 (4), p. 273-281. doi:10.1016/j.amepre.2006.12.022
South Texas Health Status Review. (2013). Obesity, diabetes are the biggest health
threats in South Texas. Retrieved from
https://ihpr.uthscsa.edu/sites/ihpr/files/SouthTXReview-News-8-20-13.pdf
References Cont…
World Health Organization. (2014). Obesity and overweight. Retrieved from
http://www.who.int/mediacentre/factsheets/fs311/en/
Wootan, W. G., Osborn, M. & Malloy C. J. (2006). Availability of point-of-purchase
nutrition information at a fast-food restaurant. Preventive Medicine, 43, p.
459-459. doi:10.1016/j.ypmed.2006.07.008
Additional Links
http://www.fda.gov/Food/IngredientsPackagingLabeling/La
belingNutrition/
http://www.fda.gov/Food/IngredientsPackagingLabeling/La
belingNutrition/ucm217762.htm
http://www.fda.gov/Food/IngredientsPackagingLabeling/La
belingNutrition/ucm2006870.htm
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6327a1.
htm
http://www.cdc.gov/obesity/downloads/menulabeling.pdf
Any Questions?
Thank You!!!