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Healthy Eating - title

Current Nutrition Topics. Healthy Eating - title. 2. 1. 3. Fiona Ross Manaia PHO Dietitian. Overview. Low carb – high fat diet Heart Foundation Two Ticks Sodium. Low Carbs - High Fat. NO!. Packaged /processed Sugar/sugary foods Grain products Seed oils Refined Carbs

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Healthy Eating - title

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  1. Current Nutrition Topics Healthy Eating - title 2 1 3 Fiona Ross Manaia PHO Dietitian

  2. Overview Low carb – high fat diet Heart Foundation Two Ticks Sodium

  3. Low Carbs - High Fat NO! Packaged /processed Sugar/sugary foods Grain products Seed oils RefinedCarbs Soya and soya products SNACKS Animal and Dairy fats Meat Extreme Message NO! NO! NO! NO! NO! High High

  4. Similarities Lots of non starchy vegetables Variety Palm sized protein Control total calorie intake Real foods STOP when you are SATISFIED

  5. Differences Types of Fat Amount of Fats Amount of Carbs Fibre Saturated fat and heart disease. Carbs – insulin resistance, hunger, addiction

  6. Low Carbs - High Fat The DEBATE Polarizing Research Interpretation Confusing messages

  7. Low Carbs - High Fat Practical Recommendations • Moderate fat intake • Healthy Fats • Moderate Carbs • less sugar and processed foods • Lots of non-starchy vegetables • Variety • Eat real food • Stop Eating when Satisfied

  8. Heart Tick

  9. Heart Tick

  10. Heart Tick

  11. Sodium 3500 mg/day kiwi average intake Adequate intake: +- 600 mg/day for body fluids 2300 mg/day recommended upper limit 1600 mg/day to reduce risk of chronic disease

  12. Sodium • Blood pressure • Atherosclerosis • Gastric cancer • Osteoporosis • And others

  13. Sodium Sodium

  14. Sodium Sodium Cornflakes Oats

  15. Sodium Sodium 315mg 2mg 220mg

  16. Sodium 1000mg 2000mg

  17. Summary Healthy Eating - title 2 1 3 Moderation Stop Eating When Satisfied Eat REAL Food

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