Unformatted text preview: Eating Smart
James M. Eddy Texas A&M University To obtain references for web site pictures, please refer to handout provided upon request. What is Nutrition? Science that studies the interactions that occur between living organisms and food Includes the psychological, social, and cultural aspects of food choices as well as the biological actions of food. Why Do I Eat? Inventory If you have completed the "What Do I Eat ? Inventory" form your class material please proceed we the lecture If you have not completed this Inventory, Please do so now and return to the lecture upon completion. Why Do We Eat? Stimulation Handling Pleasure & relaxation Crutch: tension reduction Craving: psychological addiction Habit Influences on Food Choices Why We Eat Availability (including socioeconomic factors) Food preparation knowledge Personal preferences Sociocultural factors Peer pressure Psychological factors Appetite vs. hunger Dietrelated lifestyle diseases are the major cause of deaths in the United States. Heart disease and cancer account for more than half of all deaths. Why? "Diet", lifestyle, genetics Do Influences on Food Choices Impact Obesity? Questions Compare French and American eating habits/diet. Why are Americans' eating habits and opinions of food so different from the French? Do you agree with the French diet and way of eating? Do you think Americans could change the way they eat to the French way of eating? Recommended American Diet vs. Typical American Diet 5560% kcals carbohydrate 1015% kcals protein 30% kcals fat < 10% sat. fat 810 % polyunsaturated fat 1015% monounsaturated fat 52% kcals carbohydrate 15% kcals protein 33% kcals fat Versus Six Classes of Nutrients Carbohydrate Protein Fat Water Vitamins Minerals Food Guide Pyramid http://www.nal.usda.gov:8001/py/pmap.htm Calorie needs 1600 2200 2800
Children, teenage girls,active women, sedentary men Teenage boys, active men, some active women Sedentary women & older adults Bread 6 Vegetable 3 Fruit 2 Milk 23 23 Meat (oz.) 5 9 4 3 23 6 11 5 4 7 What is your portion size? Steak Pasta Juice 3 ounces c cooked pasta c Dry cereal c Raw carrots 12 oz 1 cup Beer (serving size not included in the FGP) Today's Dietary Guidelines Balance the foods you eat with physical activity Choose a diet rich in grain products, fruits and vegetables Choose a diet low in saturated fats and cholesterol Eat a variety of foods. Today's Dietary Guidelines Alcohol in moderation Vitamin and mineral supplementation should not replace a balanced diet Use sugar and salt sparingly Weight should not increase with age Review the Food Pyramid Guidelines and pay attention to serving sizes. Eat nutrient dense foods. Avoid junk foods and empty calories Environmental Assessment of Nutrition Status A general picture of the home and work environments Responses to and methods to cope with stress Lifestyle habits Social relationships Amount of exercise and fitness levels Psychological influences on food habits Attitudes, values and beliefs about diet & health Environmental variables Food for Thought: What foods can never be included in the diet? ALL FOODS FIT! ...
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- Fall '05