Transcript Comprehensive Nutrition Care - Atlanta Chapter of United

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
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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 new
– Identifies two overarching
concepts new
• 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 new
• Egg yolks—up to 1 per day new
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:
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Vegetables
Fruits
Whole grains
Milk
Seafood, in place of some meat/poultry new
Oils
Nutrients of public health concern:
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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
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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