Transcript Nutrition + Wellness

Nutrition + Wellness
Unit 3
Nutrition: Take it Personally!
(3.1)—10 Terms to Know-•
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Food Additive
MyPyramid
Bulimia Nervosa
Anorexia Nervosa
Irradiation
• Eating Disorder
• Genetic Engineering
• Dietary Guidelines for
Americans
• Binge Eating Disorder
• Food-Drug Interaction
1.
• A psychological disorder in which one eats
very little or refuses to eat--
1.
• Anorexia Nervosa
2.
• A psychological disorder in which one
binges but does not purge or exercise
excessively--
2.
• Binge Eating Disorder
3.
• A psychological disorder in which one
repeatedly binges & then purges--
3.
• Bulimia Nervosa
4.
• A set of guidelines about food choices
developed by the U.S. government--
4.
• Dietary Guidelines for Americans
5.
• Extreme, unhealthy behavior relating to
food, eating & weight--
5.
• Eating Disorder
6.
• A substance added to food products that
causes desired changes in the products--
6.
• Food Additive
7.
• A physical or chemical effect a drug has
on a food or a food has on a drug--
7.
• Food-Drug Interaction
8.
• The science of changing the genetic
makeup of an organism--
8.
• Genetic Engineering
9.
• A commercial food preservation method
that exposes food to gamma rays to
increase shelf life & kill harmful
microorganisms--
9.
• Irradiation
10.
• USDA’s guide for a personalized approach
to healthy eating & physical activity, found
at mypyramid.gov--
10.
• MyPyramid
3.2-• Describe the Dietary Guidelines for
Americans & MyPyramid--
Dietary Guidelines for Americans• 1. Aim for healthy weight—regular exercise, sensible
food choices (overweight is linked to—high blood
pressure, heart disease, stroke, diabetes)
• 2. Be physically active daily—move the body 30-60
minutes daily (easier to lose weight)
• 3. Let the Food Guide Pyramid guide food choices—no
one food can supply all the nutrients in the amount you
need (choose a variety of foods)
• 4. Choose a variety of grains-whole grains are best
(wheat, rice, oats)-protects against chronic diseases, low
in fat, high in fiber
• 5. Choose a variety of fruits & vegetables daily—provide
essential vitamins, minerals, fiber—rich in different
nutrients
Dietary Guidelines for Americans• 6. Keep food safe to eat—free from bacteria, viruses,
parasites, chemical contaminants
• 7. Choose a diet low in saturated fat, cholesterol &
moderate in total fat—linked to heart disease, stroke,
obesity—only 30% of daily calories should come from
fat—no more than 10% of daily calories should come
from saturated fats
• 8. Choose beverages & foods to moderate your intake
of sugars—refined, white, granulated sugar—bad for
you—brown sugar, honey, molasses, table syrups, soft
drinks, desserts, candy, jelly—high in sugar & calories
(no nutrients)—contributes to overweight & tooth decay
Dietary Guidelines for Americans• 9. Choose & prepare foods with less salt –
linked to high blood pressure—comes
from processed foods & beverages—limit
adding salt at the table & during cooking
• 10. If you drink alcoholic beverages—
supplies only calories—harmful to teeth &
organs—causes accidents—leads to
addiction—Cirrhosis of liver—inflammation
of Pancreas—illegal if under age
3.2.1-• Define personal nutrition needs according
to MyPyramid.gov—Daily needs:
• Orange—Grains—6 oz
• Green—Vegetables—2 ½ cups
• Red—Fruits—2 cups
• Blue—Milk—3 cups
• Purple—Meat & Beans—5 ½ oz
Choose My Plate.gov
• Addition to MyPyramid.gov
3.2.2-• Create & analyze a meal plan according to
the Dietary Guidelines for Americans &
MyPyramid—
• Assignment
3.2.3-• Critique daily food intake for prevention of
potential health problems—
• Analyze menu
3.2.4-• Demonstrate crepe maker, grill, &/or
quesadilla maker to prepare healthier
foods--
3.3-• Identify reliable sources of food & nutrition
information—
• Websites
3.3.1-• Analyze information on food labels—
• Reading labels can help you meet your
nutritional needs
• First 3 ingredients are most prominent in
product
• Analyze sugars, carbs, fats (grams)
3.3.2-• Critique health claims related to nutrition +
wellness—
• You may be swayed by words used on
food packaging to make products sound
healthful
• P 384-385-handout
3.4-• Examine the relationship of nutrition & wellness to
individual & family health throughout the life cycle—
• A. Pregnancy-• Prenatal care—before birth—prenatal vitamins!
• Mom nourishes baby through her body
• 1st trimester—Folate (Folic Acid) prevents neural tube
damage to the baby’s brain & spinal cord—obtained by
fortified foods & supplements
• 2nd trimester—All essential nutrients increase to build
baby’s tissues—Protein for bones & teeth—Iron supports
fetus growth—Folate aids brain development—Zinc
supports growth—Magnesium for healthy bones &
teeth—Iron for red blood cells—Iodine supports Thyroid
B. Infancy• A healthy diet is more important during the
1st year of life than at any other time in the
lifecycle!
• Infant’s weight has tripled—length is 1-1/2
times birth length
Breast milk fosters brain development, easy
to digest, contains immune substances
that resist infections, protection from
developing allergies
B. Infancy• Infant formula—provides adequate amounts of
nutrients to nourish baby
• Cow’s milk, egg white, orange juice, wheat,
peanuts should not be given (difficult to digest &
causes choking)
• Solid foods—gradual about 5 months—
• 1-Iron fortified baby cereal & rice
• 2-Pureed vegetables & fruits
• 3-Strained meats
• 4-Food mixtures
B. Infancy• (Fortified—food products to which
nutrients have been added in greater
amounts than what would naturally occur)
• 6 months—introduce fortified juice (apple)
for Vitamin C in cup with 2 handles
• Age 1—chew breads
• *Always supervise eating time to prevent
choking
C. Preschool- (Toddlers)
• Plan all meals around Food Guide Pyramid—
visual plan grouping foods of similar nutritive
values in categories & giving recommended
number of daily servings for each category
• Baby becomes taller & thinner
• Have unpredictable eating patterns
• Have definite likes & dislikes
• Should not force eating
• Prefer 6 small meals instead of 3 large ones
• Like bright colors & finger foods
D. Childhood• Parents should not use food as a reward or
punishment
• Amount of food depends on growth rate &
physical activity
• Prefer mild flavored foods—easy to handle
• Breakfast should supply ¼ of day’s total
nutrients (does not have to be traditional
breakfast foods)
• Snacks can provide missing nutrients (fruit, raw
vegetables, cheese cubes, custard, raisins,
crackers, peanut butter)
D. Childhood• Do not feed them high sugar—junk
foods—kool-aid
• Children do not have the decision-making
skills to make wise lifestyle choices
• Obese children become obese adults
E. Adolescence• Undergo a growth spurt (period of rapid
growth)
• Girls—(10-14)=2200 calories needed daily
• Boys—(12-17)=2800 calories needed daily
• Teens need as many nutrients as adults
• Busy schedules, skipped meals, reducing
diets, junk foods make it difficult for teens
to meet daily nutritional needs
E. Adolescence• Snacks are eaten almost constantly—
should be nutritious (fruit, juices, cheese,
yogurt, vegetables, sandwiches,
homemade cookies-made with raisins,
nuts, oatmeal, & whole wheat flour)
F. Adulthood• The need for Vitamins & Minerals never decreases
• Adults have busy schedules, jobs, family responsibilities,
outside activities & do not eat properly
• Fast food is eaten on the run
• Snack foods replace breads, fruit, vegetables
• Sandwiches should be made with whole wheat bread
• Busy families should cook several meals in one day &
freeze for dinners during the week
• Should eat raw vegetables, fruit, fat-free milk, lean meats
• Limit salt, sugar, fat
Food Eaten on the Run
• Fast food—contributes to weight gain
G. Older Adults•
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Have limited incomes
Rising food prices & medication costs
Difficulty in shopping
Loneliness makes eating unappealing
Skin becomes less elastic
Heart works less efficiently
Mucous lining in the stomach becomes thinner
Changes in the gastric glands cause digestion problems
Organs, tissues are less active
Dental problems are common
Decrease in physical activity
G. Older Adults• Require fewer calories
• Osteoporosis is present in bones (Calcium
supplement is needed)
• Need to increase low impact exercisewalking, gardening, slow dancing)
• Convenience products are advised
because they take less effort to prepare
• Precut frozen or canned vegetables can
be substituted for fresh
H. Illness & Special Diets• Doctors recommend modified diets to help
treat many diseases
• Recovering from surgery & illness
increase the need for Protein, Vitamins &
Minerals, Vitamin C & Zinc
• Medications can affect nutritional status
3.4.1-• Distinguish nutrient needs—concerns
during pregnancy, lactation, infancy,
toddlerhood, childhood, adolescence,
adulthood, older adults, illness & special
diets—(3.4)
3.4.2-• Design a menu plan for special dietary
needs—
• Assignment
• Main Dish-Entrée
• Vegetable-Side
• Bread-Grain
• Beverage-water
• Dessert-small
3.5-• Identify possible food-drug interactions—
• May increase or decrease effectiveness of
drug
• Can have an effect on nutrients
• Can alter one’s nutritional status
• Can change appetite
• Ill patients need a full supply of nutrients to
promote healing
Interference with Absorption• Pills need to dissolve before they release
chemicals into the body
• Type of liquid consumed with drugs can affect
how fast they will dissolve & be absorbed
• Soft drinks, juices increase acidity levels in
mouth & stomach blocking absorption of drugs
• Calcium & Protein in milk can inhibit absorption
of drugs
• Drink plenty of water when taking medication—
allows drugs to dissolve & be absorbed well
Interference with Absorption• Food in stomach slows absorption of drugs
• Drugs can interfere with drug & nutrient
absorption
• Laxatives can reduce absorption of fat-soluble
Vitamins—antacids can hinder absorption of
Iron—antibiotics can hinder absorption of fats,
amino acids & a number of Vitamins & Minerals
• Deficiency symptoms may begin to appear
Interference with Metabolism• Taking drugs for a long time:
• Can reduce nutrients in the body
• Can have a diuretic effect causing the
body to increase urine production when
body loses fluids—loses in Minerals can
lead to nutritional problems
• Labels on medicine provide “warnings” of
potential food & drug interactions!
3.5.1-• Research cases of food-drug interactions--
3.6-• Assess the impact of food & diet fads, food
addictions & eating disorders on wellness• Diet Fads—A weight-loss gimmick—
promises rapid weight loss popular for a
short time
• Instead, enjoy food in moderation &
change your lifestyle
Food Addictions• A psychological or physical dependence
on a drug or food substance
Eating Disorders• Abnormal eating behavior that endangers
physical & mental health
• Can lead to malnutrition, organ damage,
death
• Triggered by personal stress
• Often affect women & teen girls
3 Common Eating Disorders• 1. Anorexia Nervosa—self starvation, intense
fear of weight gain (psychological roots)
• *Starvation—
• Causes some body processes to slow down or
stop
• Blood pressure drops
• Hormone secretions become abnormal
• Body cannot absorb nutrient properly
• Body temperature drops
• Sensitivity to cold increases
Eating Disorders• 2. Bulimia Nervosa—
• Consumes many calories in a short time—
then purges
• May fast or exercise to excess & use
laxatives
• Upset the body’s chemical balance
• Causes fatigue & heart abnormalities
• Harms teeth, gums, esophagus, stomach
Eating Disorders•
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3. BingeRepeated episodes
Uncontrolled eating
Causes overweight
3.6.1-• Differentiate between safe & unsafe weight-loss
practices—
• A. Safe weight-loss practices—follow a program
that helps you to maintain hydration, lose more
storage fat & lose as little lean body mass as
possible—lose 2 pounds a week
• Follow a program of a balanced (all food groups)
eating pattern & well rounded physical activity
that includes strength training (preserve muscle
as you burn fat) to build or preserve muscle
(walking)
Unsafe Weight-loss• Starvation—losing lean muscle mass
• No water
• No exercise
3.6.2-• Illustrate characteristics & causes of eating
disorders with risks to teens & athletes—
3.7-• Describe food preparation techniques to
conserve essential nutrients—
• 1-Steam—Metal basket inside saucepan
with water just covering bottom of pan—
not touching basket inside—cover with
lid—food is steamed by the hot vapor
• *Best way to conserve color & nutrients
Steam
• Food does not touch water—food is
cooked by vapor
Food Preparation Techniques• 2-Bake—Cook in oven without adding fat
• 3-Grill-Fat drains off food
• 4-Broil-Cook under direct heat source
inside top of oven—fat drains off—never
shut the oven door & leave it—cooks very
fast & dangerous
3.7.1-• Describe food preparation techniques to
conserve essential nutrients—(3.7)
3.8-• Determine how science & technology
impact nutrient content of foods—
• Additives—enrich & fortify foods
• Substances added to foods during
processing to make them safer, more
appealing, more nutritious
Enrichment & Fortification• *Enrichment-• Adding back nutrients lost in processing
• *Fortification—
• Adding nutrients that aren’t naturally
present (Vitamin D in milk)
Science & Technology• *Phytochemicals—
• Plants make hundreds of these to protect themselves
against ultraviolet light, oxidation & insects
• Certain Phytochemicals help prevent heart disease &
cancer
• These prompt the body to make enzymes, bind harmful
substances, act as antioxidants
• Eating plant foods is best way to include these into the
diet
• Sources: fruits, vegetables, herbs, spices, legumes
(beans & peas) & grains
Legumes
• Dried Beans & Peas
Other Technological Advances•
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Modern farm machinery
Faster food processing systems
Rapid transportation
Invention of new foods has increased food
supply
• Designing packaging materials that will
keep food safe without adding cost to
product
New Packaging• A. Aseptic Packaging—
• Food packaging process that involves packing
sterile food in sterile containers within a sterile
atmosphere
• Allows perishable foods to keep at room
temperature for several months without
preservatives
• Made of layers of plastics, paperboard &
aluminum foil
• Food is heated quickly to very high temperatures
Aseptic Packaging
• No Refrigeration until opened
New Packaging• B. Irradiation—
• The exposure of food to ionizing energy
• It kills food spoilage organisms & extends
the freshness of perishable foods
• These foods must be labeled
Bioengineering• The science of changing the genetic
makeup of an organism
• It involves altering DNA to change an
organism’s inherited traits
• A. DNA—The molecular matter that makes
up the genes in an organism
• B. Genes—Units in every cell that control
an organism’s inherited traits
Bioengineering• Increasing food quantity per acre of land
• Insect, disease & freeze resistant
• Improving food quality—affecting flavor, texture,
appearance, taste—making it less likely to spoil
• Making food more nutritious—adding nutrients in
fruits, vegetables, grains & reducing fat content
• Attach disease fighters to common foods
• *Active Packaging—the package interacts with
the food in the gases inside to retard growth of
microbes
3.8.1-• Research the effects of irradiation, food
additives, genetic engineering & other
recent technological advances on
nutrition—(3.8)
3.8.2-• Assess how science & technology impact
nutrition & wellness through the
processing & product development of
foods--
3.9-•
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Identify careers related to nutrition—
Registered Dietitian
Fitness Specialist
Nutritionist
Dietetic Technician
Sports Instructors
Entrepreneurs
3.9.1-• Research careers related to nutrition--