Nutrition & Eating Disorders
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Transcript Nutrition & Eating Disorders
Nutrition & Eating
Disorders
Nutrition
Study of what people eat and of eating
habits and how these affect their health
The Foods You Choose
How do these factors influence your
decisions?
Personal Preferences
Cultural Background
Time and Convenience
Friends
The Media
Reading a
Food Label
Food Label
Panel of nutrition
information required on all
processed foods regulated
by the Food and Drug
Administration
Nutrition Facts
Title of information panel
that is required on most
foods
Serving Size
Serving Size: is the listing of food that is
considered a serving
Provided in familiar units, such as cups or
pieces, followed by the metric amount, e.g.,
the number of grams
Serving per container: listing of number of
servings in container or package
Calories
Calories provide a measure of how much energy you get from a
serving of the food.
Calories: number of calories in 1 serving
The General Guide to Calories provides a general reference for
calories when you look at a Nutrition Facts label. This guide is
based on a 2,000 calorie diet.
General Guide to Calories
40 Calories is low
100 Calories is moderate
400 Calories or more is high
Look at Fat, Cholesterol,
& Sodium per serving
% Daily Value: Based
on 2000 calorie diet
Eating too much fat,
saturated fat, trans fat,
cholesterol, or sodium
may increase your risk of
certain chronic diseases,
like heart disease, some
cancers, or high blood
pressure.
Daily Value
% Daily Values
5% or less is LOW
20% or more is HIGH
The %DV helps you
determine if a
serving of food is
high or low in a
nutrient
Fiber, Vitamins, & Minerals
Dietary Fiber: Aim for
25g/day
Vitamins and Minerals:
Aim for 100% of DV
through a wide
variety of foods
Food Labels
Ingredients listing: list of ingredients in
a food. The ingredients are listed in order
of quantity in food, the most to least.
Food additives: substances intentionally
added to food
Enriched food: nutrients lost during
processing are added back into food
Food Labels:
Nutrient and Health Claims
…Free
Fat free: contains less than 0.5 g fat
Sugar free: contains less than 0.5 g sugars
Low in…
Low in calories: contains less than 40 calories
Low in sodium: contains less than 140 mg of sodium
High in…
High in Vitamin C: one serving provides 20% or
more of the DV of vitamin C
Food Labels:
Nutrient and Health Claims
Light
Contains 50% less fat or at least 1/3 fewer calories
then regular version of product
Excellent source of…
Excellent source of calcium: one serving provides
20% or more of the DV for calcium
May reduce your risk of heart disease
Can appear on fiber containing grain products,
fruits, and vegetables that are also low in saturated
fats and cholesterol
Nutrients
Nutrients are substances that the body
needs to regulate bodily functions,
promote growth, repair body tissues, and
obtain energy.
Six classes of nutrients: carbohydrates,
fats, proteins, vitamins, minerals, and
water
Energy Nutrients
Why do we need energy?
Your body needs energy for everything you do:
running, playing an instrument, even sleeping.
You need energy to maintain your body temperature
and keep your heart beating
Energy nutrients provide calories
Energy nutrients include carbohydrates, proteins
and fats
Calorie: unit for the amount of energy released
when nutrients are broken down
Energy Nutrients:
Carbohydrates
Carbohydrates supply 4 calories of energy per
gram (4kcal/gram of carbohydrates)
Recommended daily intake: 45-65% of daily
calories
Two Types:
Simple
Complex
Simple & Complex
Carbohydrates
Simple Carbohydrates
Sugars that naturally occur in fruits, vegetables and
milk
Added sugars to manufactured foods such as
cookies, candies, soft drinks
Complex Carbohydrates
Starches, found in plant foods, such as potatoes,
grains, rice, oats, corn, and wheat products
Complex carbohydrates take longer for your body to
metabolize than simple carbohydrates
Carbohydrates
Fiber: a type of complex carbohydrate that can
not be broken down by the body
Fiber passes through your body without being
digested
Benefits of a high fiber diet include
Helps prevent constipation
May reduce risk of colon cancer
May help prevent heart disease
Fiber is found in whole grain breads and
cereals, vegetables, fruits, nuts, beans and
seeds
Fats
Fats supply your body with energy, form
your cells, maintain body temperature,
and protect your nerves.
9 calories/gram of fat
Recommended Daily Intake: 20-35% of
daily calories, primarily from unsaturated
fat
Fats
Unsaturated Fat aka “Good Fat”
Important for cardiovascular health & can help fight
heart disease
Found in plant products
Monounsaturated & Polyunsaturated fats
Mono: olive oil, peanuts, and canola oil
Poly: safflower, corn and soybean oil, and seafood
Saturated Fats aka “Bad Fat”
Too much can lead to cardiovascular disease
Solid at room temperature
Found in animal fats, lard, and dairy products
Proteins
Proteins most important function is their role in the
growth and repair of your body’s tissues
Great sources: meats, eggs, poultry, milk, milk
products, nuts, dried beans, dried peas, and lentils.
4 calories/gram of protein
Recommended Daily Intake: 10-35% of daily calories
Proteins
Proteins are made up of amino acids
There are 20 different amino acids; 9 are essential,
meaning you must get them in your diet, the other
11 your body can manufacture from your diet
Complete Proteins: contain all 9 essential amino
acids
Meats & fish
Incomplete Proteins: Lacks 1 or more of the
essential amino acids
Plant sources, such as beans
Food Log Activity
Create a food log by folding a paper in half
Day & Date
Time: List all food that you ate, including
serving size (cups, pieces, tablespoons, etc),
how it was prepared (grilled, fried, homemade,
canned or fast food), and condiments added
(salt, mustard, mayo, butter, etc)
food diary example
Food Log Rubric.doc
Vitamins
Vitamins do not provide energy, but they
help with various processes and
chemical reactions in the body
Fat-soluble vitamins: dissolve in fat
Vitamins A, D, E, & K
Occur in vegetable oils, liver, eggs and
certain vegetables
Can be stored by the body in fat
Vitamins
Water-soluble vitamins: dissolve in water
Vitamin C and all B vitamins
Occur in fruits, vegetables and other sources
Can not be stored by the body, therefore it is
important to eat foods that supply them
every day
Antioxidants: Help protect healthy cells
from the damage caused by normal
aging processes and certain cancers
Vitamin C & E are most powerful antioxidants
Berries, broccoli, tomatoes, whole grains, seeds, nuts
and peanut butter
Minerals
Minerals do not provide energy, but they
perform a wide variety of functions within your
body and are essential for good health
Significant amounts: Calcium, sodium,
potassium, magnesium, phosphorus, chlorine
and sulfur are need in significant amounts
Trace amounts: Iron, fluorine, iodine, copper,
and zinc
Minerals
Calcium
Function: helps build and maintain bones & teeth
Source: milk, dark leafy greens, legumes
Potassium
Function: helps maintain water balance and make protein
Source: vegetables, fruits, meat, poultry and fish
Iron
Function: necessary for healthy red blood cells
Source: red meat, seafood, legumes, fortified cereals
Sodium
Function: helps maintain water balance, heart and nerve
function
Source: table salt, processed foods, soy sauce
Water
About 65% of your body weight is water
Water does not provide energy, but is essential
for all life processes, including energy
production
Water is also important because:
Makes up a basic part of blood
Helps with waste removal
Regulates body temperature
Cushions spinal cord and joints
Water
Females, 14-18 years old: need at least
10- 8 ounce cups of water
Males, 14-18 years old: need at least 148 ounce cups of water
Water can be consumed in fruits,
vegetables, juices
Water
Dehydration: a serious reduction in body’s water
content
Symptoms: weakness, rapid breathing, a weak
heart beat
Drinks that contain caffeine-coffee, tea and
soda- contribute to the amount of water your
body excretes, so avoid these beverages
“MyPyramid Plan”
MyPyramid Plan is based on an
individual’s age, sex, and activity level
The pyramid includes physical activity as
an important part of staying healthy
Food Guide Pyramid
http://www.gcsnp.org/powerpoint/Food%20Guide%20Pyramid.ppt
Food Guide Pyramid
The new pyramid helps us…
Make smart choices from every food group
Find our balance between food and physical
activity
Get the most nutrition out of our calories.
The New Food Guide Pyramid has
six food groups…
Grains
Vegetables
Fruits
Milk Group
Meats and Beans
Oils
• Any food made from: wheat, rice, oats,
cornmeal, barley, or other cereal grain.
• Whole grains contain the entire grain kernel.
• Refined grains have been milled, which
removes the bran and germ from the
grain.
• This improves the texture and shelf-life, but
removes the fiber, iron, and B vitamins from the
final grain product.
Grains
brown rice
bulgur
oatmeal
popcorn
corn tortillas
couscous
grits
pasta
pita bread
whole wheat bread
pretzels
quinoa
sorghum
millet
Any vegetable or 100% vegetable juice
counts as a member of the vegetable group.
Vegetables can be:
• raw or cooked
• fresh or frozen
• dried
Remember to eat a variety of vegetables.
Vegetables
Broccoli
spinach
collard greens
squash
sweet potatoes
pumpkin
corn
artichokes
asparagus
beets
cauliflower
eggplant
cucumbers
bell peppers
potatoes
onions
Any fruit or 100% fruit juice counts as part of
the fruit group.
Fruits can be:
• fresh
• canned
• frozen
• dried
Eat different colored fruits to add variety to
your diet and limit fruit juices.
Fruits
apples
avocados
bananas
blueberries
cherries
lemons
grapes
watermelon
oranges
nectarines
peaches
limes
plums
pineapple
papaya
guava
All fluid milk products and many foods made
from milk are part of the milk group.
The milk is a good source of calcium,
vitamin D, and riboflavin.
Try to choose milk group choices that are:
• fat-free
• low-fat
Milk Group
milk
flavored milk
puddings
ice cream
frozen yogurt
yogurt
ricotta cheese
cottage cheese
processed cheese
cheddar cheese
mozzarella cheese
parmesan cheese
Swiss cheese
soy milk
• All foods made from meat, poultry, fish, dry
beans or peas, eggs, nuts, and seeds are
included.
•Most meat and poultry choices should be lean
or low-fat.
•Fish, nuts, and seeds contain healthy oils, so
choose them frequently.
Meat Group
lean cuts of beef
lean cuts of pork
chicken
turkey
eggs
almonds
peanuts
Garbanzo beans
lentils
lean ground beef
lean ground pork
salmon
halibut
tuna
swordfish
shrimp
scallops
crab
•Oils are fats that are liquid at room temperature.
•Oils come from many different plants and from fish.
•Oils are generally high in monounsaturated and
polyunsaturated fats. These fats are
healthy.
•Consumes most of fats from fish, nuts and vegetable
oils
•Limit solid fats, such as butter, stick margarine,
shortening & lard
Oils
canola oil
corn oil
cottonseed oil
olive oil
safflower oil
soybean oil
mayonnaise
salad dressings
soft tub margarines
some fish
Sunflower oil
Recommendation: Use sparingly
Physical activity simply means to move the body
so it uses energy.
For health benefits, physical activity should be
moderate to vigorous for at least 30 minutes
a day.
This is the most important change to the food
guide pyramid.
Physical Activities
Moderate:
walking briskly
hiking
gardening
dancing
golfing
bicycling
weight training
Vigorous:
running
swimming
aerobics
competitive
basketball
walking fast
weight lifting
These components make up…
Recommended Servings
per Day for 16-Year Olds
Sedentary: Male/Female
Grains: 8 ounces/6 ounces
Vegetables: 3 cups/2 ½ cups
Fruits: 2 cups/1 ½ cups
Milk: 3 cups/3 cups
Meats & Beans: 6 ½ ounces/5 ounces
Recommended Servings
per Day for 16-Year Olds
Moderate Activity: Male/Female
Grains: 10 ounces/6 ounces
Vegetables: 3 ½ cups/2 ½ cups
Fruits: 2 ½ cups/2 cups
Milk: 3 cups/3 cups
Meats & Beans: 7 ounces/5 ½ ounces
Recommended Servings
per Day for 16-Year Olds
Active Male/Female
Grains: 10 ounces/8 ounces
Vegetables: 4 cups/3 cups
Fruits: 2 ½ cups/2 cups
Milk: 3 cups/3 cups
Meats & Beans: 7 ounces/6 ½ ounces
The Dietary Guidelines for
Americans
The Dietary Guidelines provide
information about how to make smart
food choices, balance food intake with
physical activity, get the most nutrition
out of the calories you consume, and
handle food safely
Making smart food
choices
Eat a wide variety of foods
Include whole-grains, vegetables and fruits
which are rich in complex carbohydrates and
fiber
Choose low-fat & fat-free milk products which
provide calcium, which is needed to prevent
bone loss; and help keep cholesterol down and
reduce your risk for heart disease
Balance Food & Physical
Activity
The Dietary Guidelines recommends that
teenagers be active for at least 60
minutes on most days
Get the Most Nutrition Out
of Your Calories
Choose foods that are nutrient dense
Nutrient-dense foods contain lots of vitamins
and minerals relative to the number of
calories
Nutrient-dense foods are low in saturated
fat, trans fat, added sugar, and salt
Examples: lean meats, fish, poultry, &
legumes
Handle Food Safely
Prevent food-borne illnesses by following these
steps
Keep your hands and surfaces that come in contact
with food clean
Separate raw and cook foods while preparing or
storing them
Cook meat, poultry, and fish to safe internal
temperatures
If food is perishable, chill it right away
Thaw foods in the refrigerator, not on the counter
Using the Food Guidelines:
Meals
Breakfast: Don’t skip breakfast; choose wholegrain cereals, low fat milk or yogurt. Limit
pastries, eggs, and bacon
Lunch: focus on whole grains, fruit, and
vegetables. Use mustard or ketchup instead of
mayo. Try low-fat cheese on pizza
Dinner: Trim excess fat from meats. Instead of
fried meats or fish, try them grilled. Choose
low-fat dressing, and limit butter.
Using the Food Guidelines:
Snacks
Choose foods with high nutrient density
Try satisfying your sweet tooth with fruit
instead of cookies
Make a whole-grain bagel, not a donut,
your after-school treat
When you go to the movies, choose
unbuttered popcorn
Using the Food Guidelines:
Eating Out
Substitute low-fat milk, water, or fruit juice for
shakes and soft drinks
Select the salad bar or broth-based soups in
place of fries or onion rings. But go easy on
the dressings, cheese, bacon bits, and
croutons
Choose a items that are grilled, steamed or
broiled; not fried
Ask your server to put half of your meal in a togo container at the beginning of your meal
Choosing Food Wisely
How many of these statements are true for you?
1.
2.
3.
4.
I eat when I am bored.
I eat when I feel stressed.
I eat when I am out with friends.
I eat when I am watching television, listening to
music, or just sitting around
5. I eat when I feel sad or depressed.
What do your responses tell you about your eating
patterns?
Evaluating Food Choices
When choosing foods, it is important to
read and evaluate the information on the
food label; which includes nutrient facts,
nutrient and health claims, Daily Values
and freshness dates
Media influences on
our food choices
How does the media influence your
food choices? What types of
advertisements do they use to
persuade you to buy their products?
How many logos do you
know?
Fill in the ________.
1. “I’m _____ it.”
2. “Melt in your ____ not in your ______.”
3. “Does a ____ ______. ”
4. “We do ______ right”
5. “Better ______ better pizza”
6. “Think _____ the bun.”
7. “ Kids_________, mother ______.”
8. “Betcha you can’t eat just ____”
9. “Make _____ Yours”
10.“Not to heavy, not to lite, its just
______.”
Fill in the BLANK
1. “I’m Lovin’ it”
-McDonalds
2. “Melt in your Mouth not in your Hand”
-M and M’s
3. “Does a Body Good”
-Milk
4. “We do Chicken right”
-KFC
5. “Better Ingredients better pizza”
-Papa Johns
6. “Think Outside the bun”
-Taco Bell
7. “ Kids Tested, mother Approved”
-KIXX
8. “Betcha you can’t eat just One”
-Lays
9. “Make Herr’s Yours”
-Herr’s Potato Chips
10. “Not to heavy, not to lite, its just Right”
-Kellogg’s
How much do I need:
Amounts of essential
nutrients varies for all
humans
Our needs are based on:
Age
Sex
Growth Status
Body Size
Genetic Traits
Presence of Condition
Examples
Pregnancy
Breast feeding
Illnesses
Drug Use
Exposure of
Environmental
Contaminants
Malnutrition and Diseases
Means poor nutrition
Improper, insufficient
or over-nutrition
Lack of sufficient
nutrients to maintain
healthy body
functions
Lack of calories,
protein, vitamins, or
trace minerals
What are some health risks
associated with a poor diet?
Cancer
Heart Disease
Obesity
Diabetes & Hypoglycemia
Osteoporosis
Diet & Cancer
To reduce the risk of developing cancer,
practice the following dietary guidelines:
Avoid Obesity
Eat several servings and a variety of fruits and
vegetables each day
Eat fiber-rich foods, such as whole grain cereals,
legumes, vegetables and fruits
Limit saturated fat intake
Limit consumption of foods that are smoked or
salted
Do not drink alcohol as a teenager
Diet & Cardiovascular Disease
Limit saturated fat intake and foods high
in cholesterol
Increase your intake of foods and drinks
that contain antioxidants
Limit your intake of sodium
Body only need 3 grams/day
Diet & Obesity
Body weight that is 20 percent or more than desirable body
weight
Availability of inexpensive, energy dense, and nutrient poor
foods has contributed to the rising numbers of obese children,
teenagers and adults
Problems associated with obesity:
1.
2.
3.
skeletal problems
increase in heart rate and blood pressure
increased risk of developing cardiovascular diseases, high blood
pressure, diabetes, and certain types of cancer
Diabetes & Hypoglycemia
Diabetes: a disease in
which the body produces
little or no insulin
Insulin: a hormone that
regulates the blood
sugar level.
Hypoglycemia: a
condition in which the
pancreas produces too
much insulin, causing
the blood sugar level to
be low
Type 1: Insulin
dependent, usually
affects younger people
Type 2: Non-insulin
dependent, usually
affects older people,
treated with diet and
exercise
Symptoms: feeling unwell,
tired, excessive thirst,
frequent urination
Diet & Osteoporosis
Osteoporosis: a
decrease in the density
in bone
Females are 10x more
likely to have severe
osteoporosis than are
men
Deficiency in calcium,
increases the risk for
osteoporosis
Nutrition & your health
Think of your body as a machine
Lifestyle exerts the strongest overall
influence on health and longevity
Behaviors that constitute our lifestyle: diet,
smoking, illicit drugs, excessive drinking, level of
physical activity, psychological stress and sleep
WE CAN CONTROL ALL OF THE ABOVE
Eating Disorders
A mental disorder that reveals itself
through abnormal behaviors related
to food. Eating disorders are more
than just food; they are about
emotions, thoughts and attitudes
Warm-up
Fact or Myth: Eating disorders affect only
females.
Myth: Eating disorders affect females more
than males, but males do develop eating
disorders. Because of this myth, males are
less likely to seek help for an eating disorder.
What factors other than gender might keep
someone from seeking help for an eating
disorder?
Body Image
Body image is the
perception a person
has of his or her
body appearance
Dove Commercials
http://www.dove.us/
Anorexia Nervosa
A person with anorexia nervosa does not
eat enough food to maintain a healthy
weight.
Possible Causes
Lack of chemical that regulates mood
Low self-esteem or desire to please others
History of troubled relationships
Anorexia Nervosa
Symptoms include:
weight loss, slowed heart & breathing rates, dry
skin, lowered body temperature, and growth of fine
body hair.
Loss of menstrual period in females.
Health risks
Starve to death
Lack of essential minerals can cause heart to stop
Anorexia Nervosa:
Treatment
People with anorexia usually deny their
problem and need encouragement to get
help
Doctors, nurses and dietitians work
together to stop weight loss and change
the person’s eating habits
Mental health work to address underlying
emotional problems
Journal – Day 2
Would you consider plastic surgery or other
drastic steps to enhance your appearance?
Why or why not?
How do we(society) & you hinder or hurt
others in relation to body image…ie: comments, stress
importance of things
How can you/we help make our society’s
body image better? What will YOU DO?!
Bulimia
People who have bulimia go on uncontrolled eating
binges followed by purging, or removing, the food from
their bodies. They purge the food by making
themselves vomit or by using laxatives.
Most people with bulimia maintain their weight within
their normal range
Possible causes: same as anorexia, plus
Purge because they feel better emotionally
Purge because they are concerned about weight gain
Bulimia
Possible signs of Bulimia
Unable to control eating binges
Eating too much food too quickly
Eating in private
Cycles of weight gain and loss
Bathroom visits right after eating
Hoarding or storing food
Bulimia
Health risks
Dehydration, kidney damage, and lack of
necessary vitamins and minerals
Stomach acid in vomit irritates the throat and
erodes the enamel from teeth
Depression and risk of suicide
Bulimia
Treatment
People with bulimia are aware of their
problem, but are unable to control their
behavior. Often ashamed to seek help.
Mental health professionals, dentists, and
team of doctors
Binge Eating Disorder
An eating disorder in which a personal
regularly has an uncontrollable urge to eat
large amounts of food, but without purging
People with binge eating disorder cannot stop
eating even when they are full.
They may intend to eat two slices of bread and
end up eating the entire loaf of bread
Binge Eating Disorder
Possible Causes:
Eat to avoid dealing with difficult emotions, such as
anger, or with stressful situations
Use food to provide temporary relief
Binges can lead to depression and guilt
Health Risk:
Excess weight gain & unhealthy dieting
Greater risk for diabetes & high blood pressure
Binge Eating Disorder
Treatment
Learn how to control their eating
Eat slowly and deliberately
Address underlying emotional issues
Eating Disorders and
Sports
Some athletes are at risk for an eating
disorder because their sport has rules
about weight or are based on body
appearance
Name some sports where athletes may
be at risk for developing an eating
disorder and Why?
Body Dysmorphic Disorder
A psychological condition in which a
person’s dissatisfaction with how he or
she looks consumes his or her daily life
When the Mirror Lies by Natalia Sylvester