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Nutrition Know What You Eat!

Nutrition Know What You Eat!. Alexis Parente Walden University PUBH 8165 Section 2 Environmental Health . Proposal. Vision: For people to improve their quality of life through moderate change. Objective:

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Nutrition Know What You Eat!

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  1. NutritionKnow What You Eat! Alexis Parente Walden University PUBH 8165 Section 2 Environmental Health

  2. Proposal Vision: For people to improve their quality of life through moderate change. Objective: To convince restaurant owners and managers to incorporate nutrition information on their menu’s. Result: Would decrease the incidence of obesity as well as the risk of chronic diseases due to an increase in wellness from the consumption of healthy foods.

  3. Introduction • Nutrition:is the food that offers the energy and nutrients a person needs to be healthy. • Types of Nutrients: • proteins • carbohydrates • fats • vitamins • minerals • water For more information go to http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid/

  4. Eating Healthy Takes Several Social Support Networks SocietalLevel Policy Media CommunityLevel The Workplace Neighborhood Environment Food Industry Family and Children MedicalCommunity Schools (Healthy Eating) Community programs Early ChildhoodProviders Churches Inter-personalLevel

  5. How Can a Restaurant Cater to the Public’s Health? • Include nutrition information on the menu. • Make food nutritious rather than just tasting good. • Use healthy ingredients in preparation. • Create portions that are not wasteful.

  6. Finding the Balance Taste versus Health

  7. Who’s Responsible for the Obesity Issues in the United States • Corporations: Cater to taste rather than health. • Individuals: Eat what taste good rather than what is good for them. • Society: Does not value health.

  8. What is Obesity? A condition where excess body fat negatively affects a person’s health or wellbeing.

  9. Obesity Among U.S. Adults (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30% For more information go to http://www.cdc.gov/obesity/data/trends.html#State

  10. Risk Factors for Obesity Cultural values related to food and weight Genetic makeup High caloric intake Lack of knowledge and resources Low socioeconomic status Sedentary lifestyle

  11. U.S. Dietary Guidelines Focus on fruits. Vary your veggies. Get calcium-rich foods. Make half your grains whole. Go lean with protein. Know the limits on fats, salt, and sugars. For more information go to http://www.health.gov/dietaryguidelines/

  12. Choose foods that are: Steamed Broiled Roasted Grilled Poached Baked Avoid foods that are: Buttery Cheesy Deep Fried Meaty Starchy What Can We Do? Here is a simple guide for choosing healthy foods in a restaurant Make sure to order fruits and vegetables with every meal. Additionally, drink mostly water on a daily basis. For more information go to http://www.usu.edu/wellness/htm/nutrition-programs/be-well-menu

  13. References • Center of Disease Control and Prevention. Overweight and obesity. Retrieved on January 30, 2010 from http://www.cdc.gov/obesity/data/trends.html#State. • Chavez, V. (2008). Social support networks: Social, behavioral, and cultural factors in public health [Computer software]. Laureate Education Inc. • Kruger, J., Blanck, H. M., & Gillespie, C. (2008). Dietary practices, dining out behavior, and physical activity correlates of weight loss maintenance. Preventing Chronic Disease, 5(1): A11. • Metline Plus. Nutrition. Retrieved on January 30, 2010 from http://www.nlm.nih.gov/medlineplus/nutrition.html

  14. References • Nebeling, L., Yaroch, A. L., Seymour, J.D. & Kimmons, J. (2007). Still not enough: Can we achieve our goals for Americans to eat more fruits and vegetables in the future? American Journal of Preventative Medicine, 32(4): 354-356. • Schneiderman, N. et al. (2001). Integrating behavioral and social sciences with public health. American Psychological Association. Washington: DC. • U.S. Department of Health and Human Services. (2005). Dietary guidelines for Americans. Retrieved on January 30, 2010 from http://www.health.gov/dietaryguidelines/.

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