Transcript NUTRITION - What the World Eats

NUTRITION
wendy’s chicken club
arby’s beef &
cheddar
KFC famous bowl
subway turkey & ham
sub
wendy’s taco salad
mcdonald’s big mac
Food Facts
Call it fast food, snack food or even junk food - North Americans love it!
Here are some interesting facts about junk food.
In the United States, the food industry spends more than $33 billion a year to advertise products that are
mostly loaded with fat, salt and sugar.
Of that, $12 billion a year is spent on marketing to youth.
According to a 2007 Kaiser Family Foundation study, children aged 8 to 12 viewed an average of 21 food ads a
day.
Of those, 34 per cent were for candy or snacks, 28 per cent for cereal and 10 per cent for fast food.
None were for fruits or vegetables.
The American National Cancer Institute spends $1 million per year to encourage people to eat fruits and
vegetables.
According to the Canadian Paediatric Society, most food advertising on children's TV shows is for fast foods, soft
drinks, candy and pre-sweetened cereals - while commercials for healthful food make up only 4 per cent of
those shown.
Unhealthful foods make up much of online advertising as well. The Kaiser Family Foundation studied 77 Web
sites promoting food products to children and found that over three months they received more than 12 million
visits from children aged 2 to 11.
Every month, more than 90 per cent of the children in the United States eat at McDonald's.
Over the past twenty-five years, American researchers have found an increase in fast-food commercials during
children's television programming - with many of these commercials emphasizing larger portions.
During the 1950s, the typical soft drink order at a fast food restaurant contained about eight ounces of soda.
Today, a "child" order of Coke at McDonald's is twelve ounces, and a large Coke is thirty-two ounces (and about
310 calories!).
Fast food companies make higher profits on soft drinks than on their food products.
In 1997, Americans spent over $54 billion on soft drinks.
Twelve- to nineteen-year-old boys drink an average of 868 cans of pop per year. Girls drink about one-fourth
less - around 651 cans per year.
A super-sized order of McDonald's fries contains 610 calories and 29 grams of fat. Other brands aren't much
better: a king-sized order of Burger King's fries packs 590 calories and 30 grams of fat.
Per ounce, Chicken McNuggets contain twice as much fat as hamburger.
In the United States, obesity is second only to smoking as a cause of death.
34 per cent of American adults are obese, and 14 per cent of children aged 2 to 5 are overweight.
In Canada, 46 per cent of adults are overweight or obese. Over the past twenty years, obesity rates for
Canadian kids have tripled.
McDonald's is the largest owner of private playgrounds in North America.
A Stanford University study showed that when children aged 3 to 5 were offered two identical meals, one
wrapped in plain paper and one in MacDonald's packaging, children preferred the latter, insisting that it tasted
better.
The American artificial flavour industry - the industry that's behind the great taste of much of the snack food we
consume - has annual revenues of approximately $1.4 billion.
And speaking of artificial flavouring - a typical strawberry milkshake contains approximately fifty artificial
ingredients to create that great "strawberry" taste!
Sources:
Nutrition Action, December 2000.
Center for Science in the Public Interest.
Eric Schlosser, Fast Food Nation. New York: Houghton Miffin Company, 2001.
"Watch what we eat? We eat what we watch." Cathleen F. Crowley, Albany Times Union, July 24, 2008.
How should we eat
healthy?
• The basics • Do not consume more calories than
your body needs
• Choose foods and nutrients from
the appropriate categories
• Exercise to keep muscles and
bones healthy
Calories
• a unit of measurement of energy
• the amount of heat needed to raise the
temperature of 1 kilogram of water by
1degree C, therefore producing energy
• this energy, provided by the food we
eat, is supplied to the body, in order for
it to function
Carbs,
Proteins,
Fats
• 1 gram of carbohydrate supplies 4
calories
• 1/4 of a dried apricot (1 gram carb)
• 1 gram of protein supplies 4 calories
• 1 cup of chicken (white meat, no
skin, roasted) has 43 grams of
protein
• 1 gram of fat supplies 9 calories
• 1/4 tsp olive oil is approximately 1
gram
carbohydrates
• carbon, hydrogen, oxygen
• simple carbohydrates
- shorter strands
of carbohydrates - glucose and
sucrose - found in sweets and in
smaller amounts in fruits and
vegetables.
• complex carbohydrates - long chains of
simple sugars bound together - grains,
breads, peas, beans, fruits and
vegetables
complex
carbohydrates
• have more nutrients than simple carbs
• contain more fiber
fibre
• cannot be absorbed by the body
• provide no food energy
• ensure proper functioning of intestinal
tract and elimination of waste
• fruits, vegetables, whole grains
fats
• supply energy in highly concentrated
form
• fatty acids regulate certain body
functions
• produce hormone-like substances that
regulate a wide range of functions,
including blood pressure, blood clotting,
• carry fat soluable vitamins (A, D, E, K)
• The human body can produce all but
two of the fatty acids it needs.
types of fats
• saturated
• monounsaturated
• polyunsaturated
saturated
fat
• solid at room temperature
• animal products and solid shortenings
• contribute to heart disease
• trans fats are a group of saturated fats
that are bad for us
• they are manufactured by
hydrogenation
• HYDROGENATED fats change from
liquid to solid by adding hydrogen
poly & mono
unsaturated fats
• liquid at room temperature
• healthier than saturated fats
• monosaturated fats can help by :
• lowering cholesterol
health risks from fats
• cholesteral from fat collects on the walls
of arteries and blocks blood flow to the
heart and vital organs
clogged arteries
cholesterol
• can be manufactured by the body
• not necessary to consume it
• found only in;
• Animal products
• egg yolks
• butterfat
• organ meats such as liver &
brains
Protiens
• the building blocks of the body
• essential for growth, building tissue,
basic body functions
• can be used for energy, after carbs and
fats
• consist of a substance called amino
acids
Amino Acids
• there are 9 amino acids the body
cannot manufacture.
• it must get these amino acids from food
• a food protein that contains all nine
amino acids is called a complete protein
• MEAT, FISH, POULTRY, EGGS, &
DAIRY
Incomplete proteins
• proteins that lack one or more of the
essential amino acids
• NUTS, GRAINS, DRIED BEANS,
LEGUMES
Complementary
Proteins
• foods that can be combined in order to
supply all the amino acids
Daily Protein
Requirements
• the average adult requires 50 - 60
grams of protein per day
• most North Americans get twice as
much protein as they need
Vitamins
• vitamins are present in foods in
extremely small quantities
• essential for regulating bodily functions
• supply no energy to the body
• are present in order for energy to be
utilized
Water Soluble
• B vitamins and C vitamins
• not stored in the body
• must be eaten daily
• important not to lose vitamins when
cooking
Vitamin B 1
Fat Soluble
• A, D, E and K vitamins
• can be stored in the body
• not necesary to eat daily
• eat the total amount required over time
Minerals
• consumed in small quanities to regulate
body functions
• Major Minerals - required in large
amounts (100 milligrams / day)
• Calcium, Chloride, Magnesium,
Sodium, Potassium, Sulfur, Phosphorus
MAGNESIUM RICH
FOODS
Potassium
Minerals
• Trace Minerals - smaller amounts are
required
• Chromium, Copper, Fluoride, Iodine,
Iron, Zinc
Sodium
• The current major health risk
• Too much sodium contributes to HIGH
BLOOD PRESSURE
• High Blood pressure = STROKE
• Pre packaged, processed, and fast food
contain extremely high levels of sodium
Current sodium intake of
Canadians
Didier Garriguet
Health Information and Research
Division (Statistics Canada)
May 31th, 2008
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How high are sodium intakes?


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“Trust no one unless
you have eaten much
salt with him.”
Cicero (106-43 BC)
Background
 Most
sodium intake (90%) comes from sodium
chloride (NaCl, “table salt”)
 There is 1 mg of sodium in 2.5 mg of salt
 Main sources (Mattes 1991):
Processed food : 77%
– Naturally occuring: 12%
– Added to cooking: 6%
– Added at table: 5%
–
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Minimum and maximum requirements


Sodium is required to
“maintain extracellular volume
and plasma osmolality” (IOM,
2004)
IOM established Adequate
Intakes (AI)
Adequate
intake
is
the
recommended average daily intake
of a nutrient, based on observation,
testing or approximate estimates of
the nutritional intake of one or more
groups of apparently healthy people
who appear to maintain an adequate
level of nutrition.
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Sodium Adequate Intakes
Age groups
AI
1 to 3
1,000 mg
4 to 8
1,200 mg
9 to 50
1,500 mg
51 to 70
1,300 mg
71 +
1,200 mg
Minimum and maximum requirements

Increase sodium intake 
high blood pressure

IOM established Tolerable
upper intake level (UL)
Tolerable
upper
intake
level
represents the highest continuous
daily intake of a nutrient that does
not appear to carry risks of adverse
health effects in most members of a
given group, defined by stage of life
and sex. The risk of adverse effects
increases as intake exceeds the UL.
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Sodium Tolerable Upper
Intake Level
Age groups
UL
1 to 3
1,500 mg
4 to 8
1,900 mg
9 to 13
2,200 mg
14 +
2,300 mg
Average daily sodium intake (mg), by age group and
sex, household population aged 1 or older, Canada
excluding territories, 2004
UL
Note: Excludes salt added at table or while cooking
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Source: 2004 Canadian Community Health Survey - Nutrition
Percentage of people with usual sodium intake above the UL, by
age group and sex, household population aged 1 or older,
Canada excluding territories, 2004
Dietary Reference intake
groups
Age group
1 to 3
% above UL
Sex
Both
Dietary Reference intake
groups
Age group
77.1
19 to 30
% above UL
Sex
Male
98.8
76.3 †
Female
4 to 8
Both
92.7 *
31 to 50
Male
91.7
72.1 †
Female
9 to 13
Male
96.9
83.0 †
Female
14 to 18
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Male
51 to 70
Male
85.7
62.3 †
Female
97.1
Male
71 +
82.0 †
Female
Female
*Significantly different from estimate for preceding age group of same sex (P<0.05)
†Significantly different from estimate for males in same age group (P<0.05)
Note: Excludes salt added at table or while cooking
Source: 2004 Canadian Community Health Survey - Nutrition
76.9
45.1 * †
Percentage of people who never add salt to food at the table, by
age group and sex, household population aged 1 or older,
Canada excluding territories, 2004
Dietary Reference intake
groups
Age group
Never add salt
to food at table
(%)
Sex
Dietary Reference intake
groups
Age group
69
1 to 3
19 to 30
Both
52*
4 to 8
9 to 13
14 to 18
31 to 50
Both
Male
37*
Female
35*
Male
27*
Female
29*
51 to 70
71 +
*Significantly different from estimate for preceding category (P<0.05)
Source: 2004 Canadian Community Health Survey - Nutrition
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Never add salt
to food at table
(%)
Sex
Male
29
Female
28
Male
31
Female
31
Male
31
Female
29
Male
31
Female
34*
Percentage of people who reported adding salt to food at the table, by
frequency and high blood pressure status, household population aged 31
or older, Canada excluding territories, 2004
Sodium intake (mg)
Diagnosed with
high blood pressure
Source: 2004 Canadian Community Health Survey - Nutrition
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Average daily sodium intake (mg), by province, household
population aged 1 or older, Canada excluding territories, 2004
*
Canada
(3,092 mg)
*
*
*Significantly different from estimate for Canada (P<0.05)
Note: Excludes salt added at table or while cooking
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Source: 2004 Canadian Community Health Survey - Nutrition
10 main sources of sodium
% total
sodium
intake
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Pizza, sandwiches, submarines,
hamburgers and hotdogs
19.1
Soups
7.4
Pasta
5.7
Liquid milk and milk based
beverages
4.0
Poultry and poultry dishes
3.8
Potatoes
3.4
Cheese
3.2
Cereals
3.0
Beef
3.0
Sauces
2.9
Top 10 accounts for 55
% of total sodium
intake
Combination of food
popularity and sodium
content
Conclusion
 Sodium
–
intakes are high
Even among people trying to reduce their salt
intake
 Young
children
 People with high blood pressure
 People never adding salt at table
 Quebec,
–
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BC and Ontario stand out
Soups and the sandwich category (top 2 sources of
sodium) account for these differences
Contact information
Didier Garriguet
Health Information and Research Division
(Statistics Canada)
E-mail: [email protected]
Thank you
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wendy’s medium fries
mcdonald’s fries
domino’s 2 slices pepperoni
pizza hut - 1 slice pep
kfc popcorn chicken - lrg
microwave popcorn - 1 oz
mocha latte - grande
big mac
wendy’d classic burger