GeneralNutrition_WomensHealthClass_2011

GeneralNutrition_WomensHealthClass_2011 - Nancy Brenowitz...

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Unformatted text preview: Nancy Brenowitz Katz, MS, RD, LD Dietetics Program Director Variety Moderation Calorie control Adequacy Balance Reduce calorie intake and increase physical activity Shift to a more plant-based diet that emphasizes vegetables, cooked dry beans and peas, fruits, whole grains, nuts and seeds Eat more seafood and fat-free and low-fat milk and milk products Eat lean meats, poultry and eggs in moderation Significantly reduce foods containing added sugars and solid fats (SoFAs) Reduce sodium and refined grains 5 Influences: Genetic Metabolic Behavioral Environmental Cultural SES Ratio of weight to height Predictor of % body fat/body composition Cutoff values <18.9 Underweight 18.9-24.9 Normal 25.0-29.9 Overweight 30.0-34.9 Grade I Obesity 35.0-39.9 Grade II Obesity >40.0 Grade III Obesity Increasing across age groups, genders, and races Nearly 2x as many overweight children and 3x as many overweight adolescents than in 1980 65.1% adults are overweight; 4.9% are obese 16% of U.S. children are overweight; 31% are at risk of soon becoming overweight Resulting health problems: diabetes, hypertension, coronary heart disease, certain cancers, gout, gallbladder disease, certain arthritic conditions Source: Centers for Disease Control (*BMI > 30, or ~ 30 lbs overweight for 5’4” woman) Source: Centers for Disease Control (*BMI > 30, or ~ 30 lbs overweight for 5’4” woman) (*BMI > 30, or ~ 30 lbs overweight for 5’4” woman) Source: Centers for Disease Control (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%...
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GeneralNutrition_WomensHealthClass_2011 - Nancy Brenowitz...

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