B1 immigrant health and nutrition counselling dr. jian guanPresentation Transcript
IMMIGRANT HEALTH AND NUTRITION COUNSELING JIAN GUAN, PHD. RNC. SPRING 2010 OCASI PROFESSIONAL DEVELOPMENT CONFERENCE June 21, 2011 Spring 2010 OCASI Professional Development Conference Thursday, May 13, 2010
Jian Guan, PhD. RNC.
Specializing in public health and nutrition, and
Currently teaching at Ryerson University
President of the Canadian Academy of Natural Health
Research publications focus on immigrants ’ health and acculturation, depression and access to social services among immigrant seniors, cross-cultural comparison of seniors ’ physical and mental health, social and psychological impact of epidemics.
Course taught include Medical Sociology, Sociology and Health, Values and Ethics for Health Professionals, leadership Ethics, and Nutrition Practice and Counseling.
Email: NaturalHealthAcademy @gmail.com
Immigrate to A New Country, Just as Move Flowers, We have to Learn How to Add Organic Fertilizer! 移民它国就象花木移盆 , 要学会加有机肥啊 ! IMMIGRANT HEALTH AND NUTRITION COUNSELING 2010
IMMIGRANT HEALTH AND NUTRITION COUNSELING 2011 June
The purpose of the workshop is to provide knowledge, skills and strategies for frontline workers as they provide counseling to clients and promote health to their communities.
This workshop will cover the topics such as the most updated research of genetic analysis and nutrition science, epidemics among immigrants and knowledge of Canadian food and bioactive diet, and principles methods for providing nutrition counseling.
Communicates amounts and types of food needed to help:
Meet nutrient needs and promote health
Minimize the risk of obesity, type 2 diabetes, heart disease, certain types of cancer and osteoporosis
1) Obesity and Nutrition
Apple Shape: Carrying excess weight around the middle also increases your risk of diabetes, heart disease, high blood pressure and high blood cholesterol
Health Risk Classification According to Body Mass Index (BMI), Health Canada, 2003 ** Overweight 25-27, CANADA, 1988 Classification BMI Category (kg/m2) Risk of developing health problems Underweight <18.5 Increased Normal Weight 18.5 - 24.9 Least Overweight** 25.0 -29.9 Increased Obese Class I 30.0 - 34.9 High Obese Class II 35.0 - 39.9 Very high Obese Class III >=40.0 Extremely high
2) Heart Disease and Nutrition Gene-Nutrition
HDL and LDL
Too much can clog arteries by forming plaque
Atherosclerosis can cause heart attack or stroke
Tends to carry cholesterol away from arteries and back to liver
Remove excess cholesterol from plaque in arteries, slows build up
Triglycerides and Atherosclerosis
Triglycerides is a form of fat, also made in body and from food, trigger liver to make more cholesterol, rising LDL
3) Diabetes and Nutrition Consulling
Diabetes increases the risk of heart disease and stroke. The majority of people (approximately 80%) with diabetes will die from heart disease and stroke.
Diabetes is also the leading cause of blindness, kidney failure and non-traumatic amputation.
In Canada, the number of people with diabetes is growing every year, and they’re getting younger.
Approximately 1.8 million Canadians (5.5% of the population) were diagnosed with diabetes in 2005.
That number is expected to climb to 2.4 million by 2016.
Diabetes – Good News
Lifestyle changes can reduce the risk of the most common type of diabetes − type 2 diabetes by 60%.
While there are no safe and effective ways to prevent less common types of diabetes, a healthy lifestyle can reduce the risk of developing heart disease.
People with diabetes can live long and productive lives.
Number of Studies Conducted in T2D, Gene, and Diet Gene-Nutrition This figure shows many studies on T2D + diet, interrelationship among gene, gene product, dietary food component and diseases.
What is diabetes?
Diabetes develops when the body has a problem with a hormone – insulin produced by pancreas.
Insulin helps move sugar (glucose) in food from the blood into the cells of the body where it can be used for energy.
Insulin resistance: The body’s cells do not respond properly to the effects of insulin.
If pancreas can’t make enough insulin, or if insulin resistance, glucose builds up and damages blood vessels in the body.
Damaged blood vessels can cause problems such as heart disease, stroke, kidney disease (nephropathy), eye damage (retinopathy) and nerve damage (neuropathy).
Types of Diabetes
Type 1 occurs in about 10% of cases. When cells in the pancreas that make insulin are destroyed, the body has no, or very little, insulin to move glucose from blood into body cells.
Type 2 occurs in about 90% of cases. In type 2 diabetes, the pancreas usually doesn’t produce enough insulin to meet the body’s needs. In some instances, body cells can’t use insulin properly.
Gestational Diabetes (diabetes during pregnancy) occurs in about 2 to 4% of pregnant women. This form of diabetes usually goes away after giving birth, however, both mother and baby are at an increased risk of developing diabetes later in life.
Type 2 Diabetes
Type 2 diabetes is more common in people over the age of 40. But, unfortunately, it is now being seen in younger people, even children. Most of these children are from ethnic groups that are at higher risk of developing type 2 diabetes particularly the Aboriginal, Hispanic, African and Asian populations.
Prediabetes is when blood glucose levels are almost as high as with diabetes.
Prediabetes does not mean you have diabetes. However, it may indicate an increased risk for developing diabetes in the future.
Making healthy lifestyle choices, such as controlling weight, eating a healthy diet and being physically active can help prevent developing diabetes.
“ Inflammation Gene-Nutrition the evil twin of oxidation. Where you find one, you find the other." -- neuroscientist James Joseph of Tufts University, 2006. That include not only such obvious inflammatory conditions as asthma and rheumatoid arthritis, but also atherosclerosis, Alzheimer's disease, colon cancer and diabetes.
Diabetes and Healthy Lifestyle
These simple steps will help reduce diabetes risk:
• Lead a healthy lifestyle
• Eat a healthy diet
• Get regular physical activity
STEP 1 - Healthy Eating Habits
Addresses the problems of carbohydrate sensitivity and fat storage
With this lifestyle change, you will not go hungry, feel deprived, or quit from lack of variety (don’t count calories)
Emphasis on adopting a diet made up of low-glycemic foods
STEP 2 - Behavior Modification
STEP 3 - Change Body Composition
Exercise program to boost your metabolism and change your body composition
With constant yo-yo dieting you lose muscle and gain body fat
With exercise your body will be in fat burning mode
Muscle Dictates Metabolism!
The Glycemic Index ( GI)
Glycemic Index measures the impact of carbs on blood sugar levels
High GI foods such as sugar, white flour and rice quickly raise blood sugar levels and insulin production
High GI foods with high GL amount throw your metabolic switch into fat storage mode (independent of calories!)
July 29, 2011
LOW GI WORKS BEST
Best Impact On Blood Sugar Levels
Decreases Hunger, Increases Satiety
Less Restrictive And Variety Of Healthy Food Choices
Can Be Followed For Life
Preserves Lean Muscle
More Permanent Weight Loss
Addresses Body Composition Through Fat Loss
Low vs. High GI Foods LOW GI FOODS HIGH GI FOODS
July 29, 2011 Food products -- Determination of the glycaemic index (GI) and recommendation for food classification ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.
Many Types Of Fruits
Yams, Sweet Potatoes
Whole Unprocessed Grains And More
Vitamins: Particularly the B Group
Minerals: Chromium, Calcium, and Zinc
Digestive Enzymes : Helps combat nutrition loss due to processed food
Omega III : Anti inflammation
Prebiotics and Probiotics : beneficial bacteria and their “food” help optimize the absorption of nutrients from food and improve immune system
Antioxidants serve as a powerful first line of defence against oxidative damage from nutritional stress, and inflammation.
Antioxidants appear to contain cancer-fighting properties and to support the immune system.
Many, many foods contain these valuable antioxidants
Antioxidants can be broken into two general categories:
1) antioxidant nutrients (including phytonutrients). Vitamins, minerals and the various -noids detailed below are in this category.
2) antioxidant enzymes .
The most vital nutritional discovery since Vitamins and Minerals
Supports a healthy digestive tract:
Supports nutrient absorption
May help ease stomach upset
Helps maintain healthy cholesterol levels
Supports healthy immune functions
Fresh Fruits Fresh raw fruits are loaded with enzymes and when we eat our foods raw 30% of the digestion is done for us by the food itself. When we cook our food over 110 degrees F, we destroy the living enzymes and our body must use its own enzymes for digestion robbing us of energy. Gene-Nutrition
Helps maintain digestive health, helps cleanse colon and promote colon health
Helps relieve occasional constipation*, support normal bowel regularity and fecal volume
Helps promote healthy growth of beneficial bacteria in the colon
Supports healthy nutrient absorption
High-Fiber Foods for Digestive Health
Fiber intake has been linked to reducing the risk of heart disease, diabetes, obesity and certain types of cancer.
Daily fiber intake goal:
Males 19-50 38 g per day Males 50+ 30 g per day Females 19-50 25 g per day Females 50+ 21 g per day
Vegetables are mainly
carbohydrates that are high in antioxidants, phytochemicals and fiber.
Dark green vegetables will help to alkalinize the body and are a great source of calcium.
Vegetables are also low in calories and sugar so they feed your body with nutrients without a lot of calories.
Table for Fiber-less and Fiber-rich food
Fiber-less food Grams of fiber Fiber-rich food Grams of fiber
per serving per serving
Meat or poultry 0 g per 75 g or 2.5oz Red kidney beans 12 g per ¾ cup
Chicken noodle soup 2 g per 1 cup Lentil soup 12 g per 1 cup
Corn Flakes cereal 1 g per 1 cup (30g) Fiber first/ bran buds 12 g per 1/3 cup (30g)
Chili con carne 4 g per 1 cup Vegetarian chili 9 g per 1 cup
White pasta 3 g per 1.5 cups cooked Whole wheat pasta 8 g per 1.5 cups cooked
Chocolate chip muffin 2 g per muffin Raisin Bran muffin 5 g per muffin
Apple juice 0.1 g per ½ cup Apple 3 g per apple with skin
White rice 0.8 g per 1 cup cooked Brown rice 3 g per 1 cup cooked
Chips – regular 0.8 g per 10 chips (20g) Microwave popcorn 3 g per 2.5 cups (20g)
White bread 1 g per slice 100% whole-grain bread 2.2 g per slice
July 29, 2011
Advanced Nutrition Program
The advanced program for Certified Nutrition Practitioner and Registered Nutrition Counselor (RNC) is initiated by Canadian Academy of Natural Health (CANHealth) and accepted by the Canadian Examining Board of Health Care Practitioners (CEBHCP).
The goal of the program is to provide a fast-track bilingual bridging for those who have health and nutrition background and are interested in providing bilingual nutrition consulting for immigrant communities in multicultural Canada.
Reasons for N utrition Counselor
Increasing numbers of immigrants and health challenges they are facing
Current development of advanced, high quality nutraceuticals made the professional possible
Genetic studies for recommending both lifestyle changes and a tailored nutritional regimen.
A Nutrition practitioner and counselor to service your business and community.
Health and Nutrition Forum: December 12, 2010
1) Health Triangle: Body, Mind and Nutrition 2) Disease Prevention and Nutrition 3) Cancer and Nutrition
Time: December 12, 2010 （ Saturday ） 10:00-12:00noon
Location: Council Chamber, Scarborough Civic Centre 150 Borough Drive, Scarborough ， Toronto
Organizer: Canadian Association of Nutri-Health Education (CANE) Canadian Association for Cancer Support (CACS)
Canadian Academy of Natural Health (CANHealth)
Canadian Association of Nutri-Health Education
Not-for-profit organization in Ontario
organized and managed by volunteer Board of Directors and volunteer members.
The vision is to promote knowledge and the methods to help public prevent disease and maintain health.
To promote public health and education
To conduct training and forum in Nutri-Health
To support community effort towards prevention of disease and
improvement of public health
Canadian Association for Cancer Support CACA is built on a grassroots community cancer support group and managed by volunteer Board of Directors and volunteer members, many of them are cancer survivors and their family members.