Transcript Nutrition PPT2 - preinternshipresources

Nutrition
What does healthy eating mean to
you?

A lot? Very little?

Things you might want to think about
– Types of Foods you are eating
– _____________
– Nutrients
– _____________
Why should you care?

Nutritional habits you develop now often
carry on into

Once you leave home you are going to be
solely responsible for
nutrition
Looking to Improve?

The government of Canada is always looking for
ways to improve the
health. Health
Canada has helped push nutritional change over
the years.

What you do today can improve every
.
Ralph Marston
Past vs. Present

1970 –

Today – Extra lean beef, 1% milk, low fat
yogurt, soy products, canola oil, granola
bars
Past vs. Present

1970 – 40 % of our calorie intake came
from fat

2000 – _____% of our calorie intake came
from fat

This is due to the decrease of fat in our
foods today
Past vs. Present

1970 – Studies identified that vitamin
________ were not being consumed in
sufficient amounts in Canada

Today because of this study we have milk
and margarine that are fortified with
vitamin _______
Past vs. Present

1970 – Calcium, iron, thiamin, niacin, and
folate intakes were low

Today ___________ are added to white
flour

Calcium, iron, and folate intake still remain
a problem – What does the future hold?
Past vs. Present (Super-Sizing)
1987
Fast food burger
oz
2000
7.2 oz
Popcorn
3 cups
16 cups
Muffin
1.5 oz
oz
12 oz
20 oz
Past vs. Present

1970 – Snacks were available but not in
the variety or size they are today

2000 – Foods high in ______, ______,
and ________ calories are providing over
one quarter of the energy in the average
diet, replacing foods from the 4 food
groups
Past vs. Present

Total consumption of food in the 1970’s
and today is not much different

Why do we have an obesity problem
today?
Obesity

Two main reasons:
– Poor ________________ are being made
– ______________ amounts have changed
Lifestyle
The most critical factor affecting obesity is
the relationship between activity levels
and
intake.
 Calorie intake in today’s world is very high
compared to the amount of activity.

–
–
–
Why is our caloric intake so high?

Our Decisions

Barriers around us in ______________,
___________ , and ____________ effect
our diet. These places help encourage
unhealthy choices.
Our Decisions

It is essentially our choice to:
– Eat what we eat
– And to decide

we should eat
This being said there are many factors
that affect how we make the decisions
above
Barriers to Healthy Eating

In school
– Availability of less healthy food in cafeterias and
vending machines on
campuses
– Children sell
food (e.g., candy, cookie
dough) to raise funds for important school programs
– Off-campus food venues that offer limited access to
healthy foods and extensive access to less healthy
foods
Barriers to Healthy Eating

In Restaurants
– Large
sizes and free refills on beverages
– Large number of energy dense,
foods that compete with healthier choices
convenience
– Low cost of less healthy foods relative to more nutritious
foods
– Value added meal deals to encourage increased
consumption at little extra cost to the consumer
Barriers to Healthy Eating

In Society
– Easy access to convenience markets that sell predominately less
– Easy access and affordability of fast foods and other
prepared/restaurant foods that tend to be high calorie and
nutrient poor.
– Lack of convenient and affordable
classes
– Product placement at eye level for children
– Check-out aisles filled with
and nutrition
Our Society

Pressure from advertising campaigns
spark an interest in food consumption
Canada’s Food Guide
(Teen Recommendations)

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Vegetables and Fruit
____ Servings
– ½ Cup of fresh, frozen, or
canned vegetables
– One Cup of raw leafy
vegetables
– 1 Fruit
– ½ Cup of 100% Fruit Juice
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Grain Products
____ Servings
– 1 Slice of bread
– ½ Bagel
– ½ a cup of cooked rice or
pasta
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Milk and Alternatives
____ Servings
– 1 cup of milk
– ¾ cup of yogurt
– 50g piece of cheese

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Meat and Alternatives
_____ Servings
– 2 Eggs
– 2 tablespoons of peanut
butter
– ¼ Cup of shelled nuts and
seeds
– ½ Cup of cooked meat
– ¾ Cup of cooked legumes