Your SlideShare is downloading. ×
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Sexuality Presentation 2009
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Sexuality Presentation 2009

574

Published on

Published in: Health & Medicine, Technology
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
574
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
15
Comments
0
Likes
1
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. Nutrition: Eating For Optimum Health 9
  • 2. Assessing Eating Behavior
    • Appetite
    • Personal preferences
    • Habit
    • Ethnic heritage
    • Social interactions
    • Availability
    • Emotional comfort
    • Values
    • Body image
    • Nutrition
  • 3. Assessing Eating Behavior
    • Eating for Health
      • Americans consume more calories per person than any other group of people in the world
      • Calorie – a unit of measure that indicates the amount of energy we obtain from a food
      • Americans eat more fat (38%) than recommended by nutritionists (no more than 30%)
  • 4. Food Guide Pyramid: A Guide to Daily Food Choices Figure 9.1
  • 5. Assessing Eating Behaviors
    • Researchers at Harvard have suggested a new pyramid
    • The new pyramid would place meat at the top with refined sweets
  • 6. Proposed New Food Guide Pyramid Figure 9.2
  • 7. The Digestive Process
    • Body must break food down
    • Enzymes
    • Saliva has some enzymes
    • Esophagus moves food to stomach
    • Stomach has acid and more enzymes
    • Small intestine furthers digestion (20-foot tube)
    • Duodenum
    • Jejunum
    • Ileum
  • 8. The Digestive Process
    • Enzymes from liver and pancreas help
    • Nutrients absorbed into bloodstream
    • Liver is the organ that determines fate of most nutrients
    • Process takes approximately 24 hours
  • 9. Obtaining Essential Nutrients
    • Water
      • 8 glasses a day (8 ounces)
      • 50-60% of body is water
  • 10. Obtaining Essential Nutrients
    • Protein
      • Major component of every cell
      • Role in developing/repairing bone
      • Muscle
      • Skin
      • Key element in antibodies
  • 11. Obtaining Essential Nutrients
    • Protein (continued)
      • Amino acids link together to form
      • Complete protein
      • Incomplete protein
      • Fad diet controversy
    • Can you give examples of complete proteins?
  • 12. Obtaining Essential Nutrients
    • Carbohydrates
      • Best fuel – they provide energy
      • Simple sugars
      • Glucose (monosaccharide)
      • Fructose (monosaccharide)
      • Sucrose (disaccharide)
  • 13. Obtaining Essential Nutrients
    • Complex carbohydrates
      • Starches
      • Fiber
      • Stored in the body as glycogen
  • 14. Obtaining Essential Nutrients
    • Carbohydrates and Athletes
      • Sugar may be counterproductive
      • Carbohydrate loading
    • Myth of Sugar and Hyperactivity
      • Not related in long-term studies
      • Does not increase violence
  • 15. Obtaining Essential Nutrients
    • Fiber
      • “ Bulk” or “roughage”
      • Indigestible portion of plants
      • Soluble
      • Insoluble
      • Offers many health protections
      • Most American eat far less than recommended
      • Average is 12 grams and 20-30 grams are recommended
  • 16. Obtaining Essential Nutrients
    • Fats
      • Maintain healthy skin
      • Insulate body organs
      • Maintain body temperature
      • Promote healthy cell function
      • Carry fat-soluble vitamins A, D, E, and K
      • Are a concentrated form of energy
      • 95% as triglycerides in the body
  • 17. Obtaining Essential Nutrients
    • Fats (continued)
      • 5% as substances like cholesterol
      • Plaque is buildup on artery walls
      • Ratio of cholesterol HDL/LDL
      • Saturated fat
      • Unsaturated fat
      • Trans-fatty acids (margarine or butter debate)
  • 18. Obtaining Essential Nutrients
    • Vitamins
      • Potent, essential, organic compounds
      • Water soluble – dissolve in water
      • Fat soluble – absorb through intestinal tract with fat
    • Why do you think so many people take vitamin supplements?
  • 19. Obtaining Essential Nutrients
    • Vitamins
      • People in the U.S. are rarely deficient
      • Hypervitaminosis may be a problem
  • 20. Obtaining Essential Nutrients
    • Minerals
      • See Table 9.2 in book for a guide to minerals
      • Inorganic, indestructible elements that aid the body
      • Macrominerals are needed in large amounts
      • Trace minerals are needed in small amounts
      • Your text highlights sodium, calcium, and iron
  • 21. The Medicinal Value of Food
    • Compelling evidence that diet may be as effective as drugs
      • Dietary Approaches to Stop Hypertension (DASH)
      • Dietary Intervention Study (DIS)
    • Antioxidants
  • 22. The Medicinal Value of Food
    • Folate
      • Form of vitamin B
      • Folate fortification 1998
      • Neural tube defects
      • Heart disease
  • 23. Gender and Nutrition
    • Men and women have different needs
    • Women have cyclical changes
    • Men have more lean tissue (burn more)
  • 24. Gender and Nutrition
    • Reasons to change the “Meat and Potatoes Man”
      • Men who eat red meat as a main dish 5 times a week have 4 times the risk of colon cancer over those eating red meat once a month
      • More prostate cancer
      • Fruits and vegetables reduce stroke
  • 25. Determining Nutritional Needs
    • Recommended Dietary Allowances (RDAs)
    • Adequate Intake
    • Daily Values
    • Recommended Daily Intakes (DRIs)
    • Daily Reference Values (DRV)
    • Reading food labels can help determine needs
  • 26. Reading a Food Label Figure 9.3
  • 27. Vegetarianism: Eating for Health
    • Types of vegetarian diets
      • Vegans
      • Lacto-vegetarians
      • Ovo-vegetarians
      • Lacto-ovo-vegetarians
      • Pesco-vegetarians
      • Semivegetarians
    • Vegetarian food guide pyramids are available
  • 28. Vegetarianism: Eating for Health
    • Reasons why 5-15% of the population is vegetarian
      • Aesthetic
      • Animal rights
      • Economic
      • Personal
      • Health
      • Cultural
      • Religious
  • 29. Improved Eating for the College Student
    • Eating on the run
    • Funds may be short
    • What are some of the things you buy to eat?
    • Have you found ways to eat healthy?
  • 30. Food Safety: A Growing Concern
    • Food-Borne Illness
      • Affects millions of people each year
      • Responsible for 9,000 deaths a year
      • Signs
        • Cramping
        • Nausea
        • Vomiting
        • Diarrhea
  • 31. Food Safety: A Growing Concern
    • Key Factors why Food-Borne Illness has Increased
      • Globalization of food supply
      • Inadvertent introduction of pathogens to new geographic regions
      • Exposure to unfamiliar food-borne hazards
      • Changes in microbial populations
      • Increases susceptibility of varying populations
      • Insufficient education about food safety
  • 32. Food Safety: A Growing Concern
    • Practice Responsible Food Handling at Home
      • Don’t keep foods out of the refrigerator for long
      • Don’t keep fresh meats more than one or two days
      • Eat leftovers within three days
      • Wash hands, cutting boards, and knives well
  • 33. Food Safety: A Growing Concern
    • Food Irradiation: How Safe Is It?
      • February 2000 the USDA approved
      • Use gamma irradiation from radioactive cobalt, cesium, or other X-ray sources
      • Breaks chemical bonds in the DNA of bacteria
      • Rays essentially pass through the food
      • Facts seem to support use despite concerns raised by some groups
  • 34. Food Safety: A Growing Concern
    • Food Additives
      • Reduce food-borne illness
      • Enhance nutrients
      • Intentional Food Additives
        • Antimicrobial agents: salt, sugar, nitrates
        • Antioxidants: preserve color and flavor
        • Artificial color
        • Nutrient additives (Vitamin D and folate)
  • 35. Food Safety: A Growing Concern
    • Indirect Food Additives
      • Substances that inadvertently get into food products from packaging
      • Dioxins: found in coffee filters, milk containers, and frozen foods
      • Methylene chloride: found in decaffeinated coffee
      • Hormones: bovine growth hormone found in animals
  • 36. Food Safety: A Growing Concern
    • Food Allergies
      • Found in 5% of children and 10% of adults
      • Occurs when the body treats a food, usually protein, as an invader
      • Initial signs include rapid breathing or wheezing, hives, rash, eczema, or runny nose
      • More dramatic symptoms: facial swelling or respiratory problems (anaphylactic reaction)
  • 37. Food Safety: A Growing Concern
    • Food Allergies
      • Anaphylactic reaction requires a shot of epinephrine, a hormone that stimulates the heart
      • Can be mistaken for food intolerance or reactions to food additives
      • Reaction may also occur in response to food substances
    • Organic
      • Pesticide and chemical-free
  • 38. Label for Certified Organic Foods Figure 9.4

×