SlideShare a Scribd company logo
1 of 46
Download to read offline
2011 Meals on Wheels Interns
Puberty
 Puberty
    Rapid growth and development
    Child to adult
    Sexual reproduction
    Hormones
       Estrogen
       Progesterone
       Testosterone
Puberty
 Increase height             Increase in weight and
 Increase in weight          height
    Peak = 12.5 yrs            > 15 lbs after height
                                 stops
    18.3lbs/year
    Slows during menarche    Transformation
                                 Physiologic
 40-50% of adult weight
 and height during               Psychological
 adolescence                     Cognitive
                                 Emotional health
                              Independence
Bone Mass
 Half during adolescence      Protein
 By 18 yrs, 90% bone          Phosphorous
  formed                       Iron intake
 Factors that affect bone
  mass
   Genes
   Weight bearing exercise
   Calcium
   Vitamin D
Iron
 Increased needs                     Good sources
    Increase in muscle mass             Meat, poultry, seafood
    Greater blood supply                Legumes
 Higher needs due to loss of iron       Enriched grain products
    Menstrual flow                      Dark leafy greens
 RDA                                         Spinach
    14-18yr Female (15mg/day)            3oz hamburger- 2.5 mg
    14-18yr Male (11mg/day)              Baked refried beans- 2-3mg
 Deficiency                          Vegetarians
    Anemia                              Dried beans
    Headache                            Dried fruit
    Fatigue                             Fortified breads/cereals
    Behavioral disturbances
    Decreased attention span
    Impaired immune system
Protein (4 kcals/gram)
 Made up of amino acids         RDA
    20 different amino acids       40-50 grams
    9 essential amino acids        Can vary on age, gender,
 Help body repair cells             athlete
 Make new cells                 Examples
                                    Tuna
 Growth and development
                                    Meat
    Muscles
                                    Poultry
    Hair and nails
                                    Beans
    Immunity
                                    Nuts/seeds
    Carry oxygen in blood
                                 Vegetarian
                                    Beans
                                    Whole grains
                                    Soy products
Carbohydrates (4 kcals/gram)
 Plant based foods      Better Choices
 Sugars                    Whole grains
 Starches                     Breads
                                   Pasta
    Breads
                           Beans
    Potatoes
                           Fiber rich vegetables
 Fiber                    Dairy
 Source of energy       Limited
    Used immediately
                            Added sugars
    Stored
                            Refined grains
                            Stay away from white!
Fats (9 kcals/gram)
 Essential                     Insulate
    Physiologic functioning       Body temp
    Stored                     Digestion, absorption, and
        Heart                     transport
        Liver                      Vitamins
        Kidneys                    Phytochemicals
        Muscle
                                Slows digestion
 Hold organs/nerves in
  position                      Texture
 Protect against traumatic     Immunity
  injury/shock                  12% essential body
 Protect against mechanical     fat/females
  pressure                      Ideal- 21-33%
Good vs Bad Fat
Good                   Not As Good
 Unsaturated           Saturated
                           Increase cholesterol
    Polyunsaturated         Meats
                             Junk food
    Monounsaturated
                             Potato chips
 Lower cholesterol          Cookies

                        Increase risk of Type 2 Diabetes,
 Keeps body healthy     cardiovascular disease, stroke
    Nuts               VERY BAD!
                           Trans Fat
    Seeds
                             Man made
    Some vegetables         Increases shelf life
                             Add texture
    Oils                    Raise cholesterol
                             Atherosclerosis
Food Pyramid vs MyPyramid
MyPyramid vs. Food Pyramid
MyPyramid                            Fruits
                                        2 cups
 National reference for dietary
  intake                             Dairy
                                        3 cups
 13 yr old
                                     Protein
    Approximately
                                        5.5 ounces
        2000 calories/day *
                                     6 tsp oil
    Grains: 6 oz.
                                     < 260 discretionary calories
        Aim for 3oz whole grains
                                        Calories left over after
    Vegetables                          meeting nutrient
        2.5 cups                        requirements
        Consume a wide variety     * Based on 13 yr old with average weight and height and
                                        exercise 30-60 minutes/day
MyPyramid and MyPlate
 1992 – Food Pyramid          Half of the plate
    Graphical image of the       Vegetables and fruit
     USDA’s guidelines         Smaller portion
    Confusing serving size       Whole grains
 MyPlate gives visual idea       Lean protein
 of the 2010 dietary                  Fish
 guidelines                           Skinless poultry
   Proportions                Circular shape
   Split into multiple           Reminder non-fat/low
    sections                       fat dairy foods
MyPlate
Realistic Plate Example
MyPlate
 Important points                           Choose red, orange, dark
                                              green vegetables
    Balancing calories
                                                 Tomatoes, sweet potatoes,
        Physical activity                        broccoli
        Enjoy food, but eat less            Add fruits as main dish or
            Hunger and fullness cues         dessert
        Avoid over sized portion            More whole grains instead
            Smaller dishes/glasses           or refined
    Increase                            Reduce
      Vegetables                          High in solid fats

      Fruits                              Added sugars

      Whole grains                        Salt

      Fat free or 1% dairy products     Drink water!
Food Labels
 Required by law
    Total Calories
    Calories from Fat
    Total Fat
    Saturated Fat
    Trans Fat
    Cholesterol
    Sodium
    Carbohydrates
    Sugar
    Dietary Fiber
    Protein
    Vitamin A and C
    Calcium
    Iron
Food label
 Nutrition Facts
    Serving size
    Calories
    Calories from Fat
 Grams-Calories
    Fat- 9 kcal
    Protein- 4 kcal
    Carbohydrate- 4 kcal
 Ingredient List
    Descending order
Nutrition Facts
 Percentages
    Percent daily values
         How much
         Entire day
    Based on either 2000-2500
      calories/day
 Fat, Sugar, Sodium, Cholesterol
    Green
 Vitamins, Mineral, and other
  Info
    Blue

 Try to eat less then 100% of Fat,
  saturated fat, sodium,
  cholesterol
Portion vs. Serving
Portion                            Serving
 A portion is the amount of        A serving is a measured
  food that you choose to eat        amount of food or drink, such
  for a meal or snack. It can be     as one slice of bread or one
  big or small—you decide.           cup (eight ounces) of milk
                                       For example
                                           Can of soda
                                               One portion
                                               2 ½ servings
Over the Years…
 Portion sizes of everything
  have grown majorly
 1970’s
    47% Americans were
     overweight/obese
 Now
    68% are overweight/obese
 Increase sizes
    Higher calories
    Eat more
    Distort perceptions of
     appropriate food quantities
 Sedentary lifestyles
Healthy Teens Nutrition Education PowerPoint
Healthy Teens Nutrition Education PowerPoint
Calories in = Calories Out
WORK WORK WORK!   Donut = more exercise
How do you know correct portion
sizes?
 Think of common
  objects
 Baked potato
   Computer mouse
 Meat
    Deck of cards
 Rice
    Tennis ball
 Cheese
    1-inch dice
Healthy Teens Nutrition Education PowerPoint
Tips on Eating Out
 Smaller portions             Try grilled, broiled,
    Talk half plate home       roasted, or flamed
    Split with friend         Avoid creamier sauces

 Substitute High Fat for
  healthy
   Salad, baked potato,
    steamed vegetable
 Low Fat
    Avoid breaded, batter-
     dipped, fried foods
Healthy Snacks for Teens
 Pudding made with skim       Humus and pita bread
 Glass of skim milk           Mozzarella or string cheese
    Teaspoonful of            Frozen yogurt or juice
     chocolate/strawberry       meals
     syrup
                               Trail mix
 Warm soft pretzels with
                               Baby carrots
  mustard/salsa
                               Rice crackers
 Apples with Peanut Butter
 Air popped popcorn
 Peeled and sectioned
  oranges
Mood Foods
 Omega-3 Fatty Acids          Chamomile Tea
   Prevent depression            Sooths headaches
       Fatty fish (salmon)       Relaxes/calm
       Flaxseed
                                  Relieve restlessness and
       Walnuts
                                   insomnia
 Spinach                         Settles stomach
    Rich in minerals
                               Chocolate
    Treat
                                  Polyphenols (mood-
     anxiety/depression
                                   lifting)
                                      Dark chocolate
Mood Foods
 Fast Food                      Balanced breakfast
    Easy, quick, inexpensive       IMPORTANT!!!!
    Downers                        Improves mood/cognitive
    Quick burst of energy           ability/memory
    Lethargic                          Fiber, nutrients/lean
                                         protein, whole grain, good
    Increase in body tension            fats
    Reduce energy               Exercise and Weight
                                  Management
                                   Fad diets- don’t last
                                   Slow and steady weight
                                    loss
                                        Stay off easier
                                   Improves mood
Caffeine
 Stimulates nervous        In moderate doses
  system                       Increase mental
   More alert                  alertness
   Energetic               High doses
 Classified as a drug         Anxiety, Headaches,
 Soda, carbonated              moods, dizziness
  beverages, chocolates,       Harmful
  coffee, tea, iced tea        Depression
                               Heart palpitations
Caffeine
 Addictive                      Effects can last up to 6
    Stopped abruptly             hours
        Withdrawal              In high amounts
        Headache                   Loss of calcium and
        Irritability                potassium
        Temporary depression           Sore muscles/delayed
        Muscle aches                    recovery time
 Regular consumption            Cut down moderately
    Reduce sensitivity          Less then 100mg/day for
    Diuretic                     teens
    Water loss                     Less than 300mg/day for
        Dehydration                 adults
Caffeine
 Plants use caffeine as a     Symptoms
  pesticide to keep bugs          Excitement
  away                            Flushing of face
 Increases stomach acid          Increased urination
   Peptic ulcers                 Muscle twitching
   Gastrointestinal reflux    Overdose
    disease
                                  Depression
 Decrease memory and             Delusions
  learning patters
                                  Psychosis
 Impair long term
  memory
Examples
Drink/Food/Supplement Amt. of Drink/Food   Caffeine
Monster                16 oz               160 mg
Rockstar               8 oz                80mg
Excedrin               2 tablets           130 mg
Coffee                 5 oz                115mg
5 Hour Energy          2 oz                60mg-100mg
Food Habits
   Irregular Meals          Fast Food/ Convenience
   Excessive snacking       Foods
   Eating away from home      Vending
                                machines/school
   Dieting                     cafeterias
   Meal Skipping              Convenient stores
   Sleeping later                 Low in vitamins, minerals,
                                    fiber
   Try to lose weight
                                   High in added fat,
   Busy lives                      sweeteners, sodium
   24% teen girls skip            Low in price
    breakfast                      Taste good
Assessments
 Weight
 Height
 BMI
 High risks
   Vegetarianism
   Food allergies
   Caloric restriction
   Iron deficient anemia
Physical Activity
 Reduces excessive body         Maintain
    weight                        structure/function
   Enhance body                 Strenuous
    composition                      3x weekly
                                 Moderate
   Improve blood lipid
                                   Daily (if possible)
    profiles
                                 Physical activity
   Reduce blood pressure         decrease 26%
   Weight bearing exercise    Fluid
     Bone development
                                  Prevents dehydration
Body Image and Eating Disorders
“I'm fat. I'm too skinny. I'd be happy if I were taller,
shorter, had curly hair, straight hair, a smaller nose,
bigger muscles, longer legs.”
 Familiar?
 Putting yourself down?
 You are not alone
    Tons of changes
    Body image
    Adjusting
    Self esteem
Society Pressures
 Be like celebrity role models
 Negative view
 “Hollywood Ideal”
    Girls are petite and skinny
    Guys athletic and muscular
Impact?
 Eating disorders are so common
 1-2 out of 100 students struggle
 Each year
    Thousands develop
       Eating disorders
       Problems with weight, eating or body image
   More than just a diet to lose weight or exercising daily
What are eating Disorders?
 Eating Disorder
    Serious illness with serious consequences
 Most common
    Anorexia nervosa
    Bulimia
    Binge eating
    Body image disorders
    Food phobias
 44% teens attempt to lose weight
 62%
    Highest prevalence
    White and Hispanic females
What are Eating disorders
 Anorexia                      Bulimia
    Fear of gaining               Binge eat (eat as
     weight                         much as
    Distorted view of              possible)
     their body                    Vomit or
    Cant maintain                  excessive exercise
     normal body                   Both are
     weight                         dangerous
    Restrict food                 PHYSICALLY
     intake                        MENTALLY!
         Dieting
         Fasting
         Excessive exercise
    Small amount of
     food they eat is an
     obsession
What causes Eating Disorders?
 No one really knows         Anxiety
 Most are 13-17 yrs old      Depression
 Emotional and physical      Trauma
    changes                   Societal pressures
   Academic pressures        Genetics
   Greater degree of peer
    pressure
   Both boys and girls
   Young and old
DANGERS!!!
 Health problems
    heart conditions
    Kidney failure
 If weight is <15% then
 average height
   Severe malnutrition
   Hair loss
   Loss of menstrual cycles
   Heart failure
   DEATH
Getting HELP!
 Reach out                    Online Sites
    Teacher                      Free sources
    School nurse/counselor    Learn to be comfortable
    Coach                      at your weight
    Neighbor                  Unlearn and relearn
    Doctor                     behaviors
    Family member               Takes time
    Friend                    Be patient
    Trusted Adult
Questions?

More Related Content

What's hot (20)

Fn1 ppt. my plate dietary guidelines
Fn1 ppt. my plate dietary guidelinesFn1 ppt. my plate dietary guidelines
Fn1 ppt. my plate dietary guidelines
 
Healthy food
Healthy foodHealthy food
Healthy food
 
Nutrition power point presantation
Nutrition power point presantation Nutrition power point presantation
Nutrition power point presantation
 
Vegetarian 101
Vegetarian 101Vegetarian 101
Vegetarian 101
 
Nutrition intro
Nutrition introNutrition intro
Nutrition intro
 
Nutrition throughout Adolescence
Nutrition throughout AdolescenceNutrition throughout Adolescence
Nutrition throughout Adolescence
 
HEALTHY EATING HABIT
HEALTHY EATING HABITHEALTHY EATING HABIT
HEALTHY EATING HABIT
 
Adult nutrition powerpoint
Adult nutrition powerpointAdult nutrition powerpoint
Adult nutrition powerpoint
 
Nutrition
NutritionNutrition
Nutrition
 
Nutrition for adolescents
Nutrition for adolescentsNutrition for adolescents
Nutrition for adolescents
 
The truth about fad diets Unit 8
The truth about fad diets Unit 8The truth about fad diets Unit 8
The truth about fad diets Unit 8
 
Nutritional Powerpoint
Nutritional PowerpointNutritional Powerpoint
Nutritional Powerpoint
 
Eating healthy for_kids
Eating healthy for_kidsEating healthy for_kids
Eating healthy for_kids
 
Nutrition101
Nutrition101Nutrition101
Nutrition101
 
The 6 nutrients
The 6 nutrientsThe 6 nutrients
The 6 nutrients
 
Nutrition: Fact vs Fiction
Nutrition:  Fact vs FictionNutrition:  Fact vs Fiction
Nutrition: Fact vs Fiction
 
Nutrition
NutritionNutrition
Nutrition
 
Food and nutrients
Food and nutrientsFood and nutrients
Food and nutrients
 
Healthy lifestyle
Healthy lifestyle Healthy lifestyle
Healthy lifestyle
 
Facts and myths final ppt - copy
Facts and myths final ppt - copyFacts and myths final ppt - copy
Facts and myths final ppt - copy
 

Similar to Healthy Teens Nutrition Education PowerPoint

Power Plant Proteins
Power Plant ProteinsPower Plant Proteins
Power Plant ProteinsMUSWellness
 
Pre and post workout nutrition 2
Pre and post workout nutrition 2Pre and post workout nutrition 2
Pre and post workout nutrition 2Petrice Foxworthy
 
Nutrition
NutritionNutrition
Nutritiongbrand
 
Grade 9 - Nutrition
Grade 9 - NutritionGrade 9 - Nutrition
Grade 9 - Nutritionstewthiessen
 
Hull kr talk 6 carbs and fats
Hull kr talk 6  carbs and fatsHull kr talk 6  carbs and fats
Hull kr talk 6 carbs and fatsRich
 
Insel10ebrup Ppt Ch09
Insel10ebrup Ppt Ch09Insel10ebrup Ppt Ch09
Insel10ebrup Ppt Ch09lnguyen
 
Nutrition Presentation
Nutrition PresentationNutrition Presentation
Nutrition PresentationVolleyball ACT
 
Ahead Foundations of Nutrition
Ahead Foundations of NutritionAhead Foundations of Nutrition
Ahead Foundations of Nutritionaltonbaird
 
wellness-nutritionforwomenslides.pdf
wellness-nutritionforwomenslides.pdfwellness-nutritionforwomenslides.pdf
wellness-nutritionforwomenslides.pdfSanjaySharma2686
 
7 steps to blast your energy 4 19-12
7 steps to blast your energy 4 19-127 steps to blast your energy 4 19-12
7 steps to blast your energy 4 19-12B-Renewed
 
The healty food
The healty foodThe healty food
The healty foodlching90
 
Fueling You
Fueling YouFueling You
Fueling Youmkiger44
 
14 Day Say Goodbye To Your Folds!
14 Day Say Goodbye To Your Folds!14 Day Say Goodbye To Your Folds!
14 Day Say Goodbye To Your Folds!Rich
 
Eating Right When Cash Is Tight
Eating Right When Cash Is TightEating Right When Cash Is Tight
Eating Right When Cash Is TightMarc Kunze
 

Similar to Healthy Teens Nutrition Education PowerPoint (20)

Power Plant Proteins
Power Plant ProteinsPower Plant Proteins
Power Plant Proteins
 
Pre and post workout nutrition 2
Pre and post workout nutrition 2Pre and post workout nutrition 2
Pre and post workout nutrition 2
 
Nutrition
NutritionNutrition
Nutrition
 
Grade 9 - Nutrition
Grade 9 - NutritionGrade 9 - Nutrition
Grade 9 - Nutrition
 
Hull kr talk 6 carbs and fats
Hull kr talk 6  carbs and fatsHull kr talk 6  carbs and fats
Hull kr talk 6 carbs and fats
 
Healthy Eating in the Dorm
Healthy Eating in the DormHealthy Eating in the Dorm
Healthy Eating in the Dorm
 
Insel10ebrup Ppt Ch09
Insel10ebrup Ppt Ch09Insel10ebrup Ppt Ch09
Insel10ebrup Ppt Ch09
 
Smart Diet For Teens
Smart  Diet For  TeensSmart  Diet For  Teens
Smart Diet For Teens
 
Nutrition Presentation
Nutrition PresentationNutrition Presentation
Nutrition Presentation
 
Ahead Foundations of Nutrition
Ahead Foundations of NutritionAhead Foundations of Nutrition
Ahead Foundations of Nutrition
 
Cholesterol
CholesterolCholesterol
Cholesterol
 
wellness-nutritionforwomenslides.pdf
wellness-nutritionforwomenslides.pdfwellness-nutritionforwomenslides.pdf
wellness-nutritionforwomenslides.pdf
 
7 steps to blast your energy 4 19-12
7 steps to blast your energy 4 19-127 steps to blast your energy 4 19-12
7 steps to blast your energy 4 19-12
 
The healty food
The healty foodThe healty food
The healty food
 
Fueling You
Fueling YouFueling You
Fueling You
 
A Nutritional Approach
A Nutritional ApproachA Nutritional Approach
A Nutritional Approach
 
14 Day Say Goodbye To Your Folds!
14 Day Say Goodbye To Your Folds!14 Day Say Goodbye To Your Folds!
14 Day Say Goodbye To Your Folds!
 
Basics
BasicsBasics
Basics
 
Nutrition 101
Nutrition 101Nutrition 101
Nutrition 101
 
Eating Right When Cash Is Tight
Eating Right When Cash Is TightEating Right When Cash Is Tight
Eating Right When Cash Is Tight
 

More from Wendy Thompson

Thesis defense revised2
Thesis defense revised2Thesis defense revised2
Thesis defense revised2Wendy Thompson
 
PCOS and Nutrition Thesis Defense
PCOS and Nutrition Thesis DefensePCOS and Nutrition Thesis Defense
PCOS and Nutrition Thesis DefenseWendy Thompson
 
OBGYN Palladino Presentation - PCOS Nutrition Interventions
OBGYN Palladino Presentation - PCOS Nutrition InterventionsOBGYN Palladino Presentation - PCOS Nutrition Interventions
OBGYN Palladino Presentation - PCOS Nutrition InterventionsWendy Thompson
 
Inositol and PCOS - Seminar Presentation
Inositol and PCOS - Seminar PresentationInositol and PCOS - Seminar Presentation
Inositol and PCOS - Seminar PresentationWendy Thompson
 
PCOS Poster - Van Liere Research Day
PCOS Poster - Van Liere Research DayPCOS Poster - Van Liere Research Day
PCOS Poster - Van Liere Research DayWendy Thompson
 
Nutrition facts presentation
Nutrition facts presentationNutrition facts presentation
Nutrition facts presentationWendy Thompson
 
National School Lunch Program
National School Lunch ProgramNational School Lunch Program
National School Lunch ProgramWendy Thompson
 

More from Wendy Thompson (10)

Thesis defense revised2
Thesis defense revised2Thesis defense revised2
Thesis defense revised2
 
PCOS and Nutrition Thesis Defense
PCOS and Nutrition Thesis DefensePCOS and Nutrition Thesis Defense
PCOS and Nutrition Thesis Defense
 
OBGYN Palladino Presentation - PCOS Nutrition Interventions
OBGYN Palladino Presentation - PCOS Nutrition InterventionsOBGYN Palladino Presentation - PCOS Nutrition Interventions
OBGYN Palladino Presentation - PCOS Nutrition Interventions
 
Inositol and PCOS - Seminar Presentation
Inositol and PCOS - Seminar PresentationInositol and PCOS - Seminar Presentation
Inositol and PCOS - Seminar Presentation
 
PCOS Poster - Van Liere Research Day
PCOS Poster - Van Liere Research DayPCOS Poster - Van Liere Research Day
PCOS Poster - Van Liere Research Day
 
Nutrition case study
Nutrition case studyNutrition case study
Nutrition case study
 
Mind of Fire
Mind of FireMind of Fire
Mind of Fire
 
Nutrition facts presentation
Nutrition facts presentationNutrition facts presentation
Nutrition facts presentation
 
National School Lunch Program
National School Lunch ProgramNational School Lunch Program
National School Lunch Program
 
Professionalism
ProfessionalismProfessionalism
Professionalism
 

Recently uploaded

SGK ĐIỆN GIẬT ĐHYHN RẤT LÀ HAY TUYỆT VỜI.pdf
SGK ĐIỆN GIẬT ĐHYHN        RẤT LÀ HAY TUYỆT VỜI.pdfSGK ĐIỆN GIẬT ĐHYHN        RẤT LÀ HAY TUYỆT VỜI.pdf
SGK ĐIỆN GIẬT ĐHYHN RẤT LÀ HAY TUYỆT VỜI.pdfHongBiThi1
 
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdfSGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdfHongBiThi1
 
EXERCISE PERFORMANCE.pptx, Lung function
EXERCISE PERFORMANCE.pptx, Lung functionEXERCISE PERFORMANCE.pptx, Lung function
EXERCISE PERFORMANCE.pptx, Lung functionkrishnareddy157915
 
SGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdf
SGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdfSGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdf
SGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdfHongBiThi1
 
Role of Soap based and synthetic or syndets bar
Role of  Soap based and synthetic or syndets barRole of  Soap based and synthetic or syndets bar
Role of Soap based and synthetic or syndets barmohitRahangdale
 
Red Blood Cells_anemia & polycythemia.pdf
Red Blood Cells_anemia & polycythemia.pdfRed Blood Cells_anemia & polycythemia.pdf
Red Blood Cells_anemia & polycythemia.pdfMedicoseAcademics
 
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdfPAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdfDolisha Warbi
 
AORTIC DISSECTION and management of aortic dissection
AORTIC DISSECTION and management of aortic dissectionAORTIC DISSECTION and management of aortic dissection
AORTIC DISSECTION and management of aortic dissectiondrhanifmohdali
 
Physiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxationPhysiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxationMedicoseAcademics
 
AUTONOMIC NERVOUS SYSTEM organization and functions
AUTONOMIC NERVOUS SYSTEM organization and functionsAUTONOMIC NERVOUS SYSTEM organization and functions
AUTONOMIC NERVOUS SYSTEM organization and functionsMedicoseAcademics
 
CPR.nursingoutlook.pdf , Bsc nursing student
CPR.nursingoutlook.pdf , Bsc nursing studentCPR.nursingoutlook.pdf , Bsc nursing student
CPR.nursingoutlook.pdf , Bsc nursing studentsaileshpanda05
 
Male Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy DasguptaMale Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy DasguptaSujoy Dasgupta
 
Trustworthiness of AI based predictions Aachen 2024
Trustworthiness of AI based predictions Aachen 2024Trustworthiness of AI based predictions Aachen 2024
Trustworthiness of AI based predictions Aachen 2024EwoutSteyerberg1
 
Bulimia nervosa ( Eating Disorders) Mental Health Nursing.
Bulimia nervosa ( Eating Disorders) Mental Health Nursing.Bulimia nervosa ( Eating Disorders) Mental Health Nursing.
Bulimia nervosa ( Eating Disorders) Mental Health Nursing.aarjukhadka22
 
blood bank management system project report
blood bank management system project reportblood bank management system project report
blood bank management system project reportNARMADAPETROLEUMGAS
 
Pharmacokinetic Models by Dr. Ram D. Bawankar.ppt
Pharmacokinetic Models by Dr. Ram D.  Bawankar.pptPharmacokinetic Models by Dr. Ram D.  Bawankar.ppt
Pharmacokinetic Models by Dr. Ram D. Bawankar.pptRamDBawankar1
 
pA2 value, Schild plot and pD2 values- applications in pharmacology
pA2 value, Schild plot and pD2 values- applications in pharmacologypA2 value, Schild plot and pD2 values- applications in pharmacology
pA2 value, Schild plot and pD2 values- applications in pharmacologyDeepakDaniel9
 

Recently uploaded (20)

SGK ĐIỆN GIẬT ĐHYHN RẤT LÀ HAY TUYỆT VỜI.pdf
SGK ĐIỆN GIẬT ĐHYHN        RẤT LÀ HAY TUYỆT VỜI.pdfSGK ĐIỆN GIẬT ĐHYHN        RẤT LÀ HAY TUYỆT VỜI.pdf
SGK ĐIỆN GIẬT ĐHYHN RẤT LÀ HAY TUYỆT VỜI.pdf
 
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdfSGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
 
EXERCISE PERFORMANCE.pptx, Lung function
EXERCISE PERFORMANCE.pptx, Lung functionEXERCISE PERFORMANCE.pptx, Lung function
EXERCISE PERFORMANCE.pptx, Lung function
 
SGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdf
SGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdfSGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdf
SGK RỐI LOẠN KALI MÁU CỰC KỲ QUAN TRỌNG.pdf
 
Role of Soap based and synthetic or syndets bar
Role of  Soap based and synthetic or syndets barRole of  Soap based and synthetic or syndets bar
Role of Soap based and synthetic or syndets bar
 
Immune labs basics part 1 acute phase reactants ESR, CRP Ahmed Yehia Ismaeel,...
Immune labs basics part 1 acute phase reactants ESR, CRP Ahmed Yehia Ismaeel,...Immune labs basics part 1 acute phase reactants ESR, CRP Ahmed Yehia Ismaeel,...
Immune labs basics part 1 acute phase reactants ESR, CRP Ahmed Yehia Ismaeel,...
 
Red Blood Cells_anemia & polycythemia.pdf
Red Blood Cells_anemia & polycythemia.pdfRed Blood Cells_anemia & polycythemia.pdf
Red Blood Cells_anemia & polycythemia.pdf
 
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdfPAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
 
Biologic therapy ice breaking in rheumatology, Case based approach with appli...
Biologic therapy ice breaking in rheumatology, Case based approach with appli...Biologic therapy ice breaking in rheumatology, Case based approach with appli...
Biologic therapy ice breaking in rheumatology, Case based approach with appli...
 
AORTIC DISSECTION and management of aortic dissection
AORTIC DISSECTION and management of aortic dissectionAORTIC DISSECTION and management of aortic dissection
AORTIC DISSECTION and management of aortic dissection
 
Physiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxationPhysiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxation
 
AUTONOMIC NERVOUS SYSTEM organization and functions
AUTONOMIC NERVOUS SYSTEM organization and functionsAUTONOMIC NERVOUS SYSTEM organization and functions
AUTONOMIC NERVOUS SYSTEM organization and functions
 
CPR.nursingoutlook.pdf , Bsc nursing student
CPR.nursingoutlook.pdf , Bsc nursing studentCPR.nursingoutlook.pdf , Bsc nursing student
CPR.nursingoutlook.pdf , Bsc nursing student
 
Male Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy DasguptaMale Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy Dasgupta
 
Trustworthiness of AI based predictions Aachen 2024
Trustworthiness of AI based predictions Aachen 2024Trustworthiness of AI based predictions Aachen 2024
Trustworthiness of AI based predictions Aachen 2024
 
Bulimia nervosa ( Eating Disorders) Mental Health Nursing.
Bulimia nervosa ( Eating Disorders) Mental Health Nursing.Bulimia nervosa ( Eating Disorders) Mental Health Nursing.
Bulimia nervosa ( Eating Disorders) Mental Health Nursing.
 
blood bank management system project report
blood bank management system project reportblood bank management system project report
blood bank management system project report
 
American College of physicians ACP high value care recommendations in rheumat...
American College of physicians ACP high value care recommendations in rheumat...American College of physicians ACP high value care recommendations in rheumat...
American College of physicians ACP high value care recommendations in rheumat...
 
Pharmacokinetic Models by Dr. Ram D. Bawankar.ppt
Pharmacokinetic Models by Dr. Ram D.  Bawankar.pptPharmacokinetic Models by Dr. Ram D.  Bawankar.ppt
Pharmacokinetic Models by Dr. Ram D. Bawankar.ppt
 
pA2 value, Schild plot and pD2 values- applications in pharmacology
pA2 value, Schild plot and pD2 values- applications in pharmacologypA2 value, Schild plot and pD2 values- applications in pharmacology
pA2 value, Schild plot and pD2 values- applications in pharmacology
 

Healthy Teens Nutrition Education PowerPoint

  • 1. 2011 Meals on Wheels Interns
  • 2. Puberty  Puberty  Rapid growth and development  Child to adult  Sexual reproduction  Hormones  Estrogen  Progesterone  Testosterone
  • 3. Puberty  Increase height  Increase in weight and  Increase in weight height  Peak = 12.5 yrs  > 15 lbs after height stops  18.3lbs/year  Slows during menarche  Transformation  Physiologic  40-50% of adult weight and height during  Psychological adolescence  Cognitive  Emotional health  Independence
  • 4. Bone Mass  Half during adolescence  Protein  By 18 yrs, 90% bone  Phosphorous formed  Iron intake  Factors that affect bone mass  Genes  Weight bearing exercise  Calcium  Vitamin D
  • 5. Iron  Increased needs  Good sources  Increase in muscle mass  Meat, poultry, seafood  Greater blood supply  Legumes  Higher needs due to loss of iron  Enriched grain products  Menstrual flow  Dark leafy greens  RDA  Spinach  14-18yr Female (15mg/day)  3oz hamburger- 2.5 mg  14-18yr Male (11mg/day)  Baked refried beans- 2-3mg  Deficiency  Vegetarians  Anemia  Dried beans  Headache  Dried fruit  Fatigue  Fortified breads/cereals  Behavioral disturbances  Decreased attention span  Impaired immune system
  • 6. Protein (4 kcals/gram)  Made up of amino acids  RDA  20 different amino acids  40-50 grams  9 essential amino acids  Can vary on age, gender,  Help body repair cells athlete  Make new cells  Examples  Tuna  Growth and development  Meat  Muscles  Poultry  Hair and nails  Beans  Immunity  Nuts/seeds  Carry oxygen in blood  Vegetarian  Beans  Whole grains  Soy products
  • 7. Carbohydrates (4 kcals/gram)  Plant based foods  Better Choices  Sugars  Whole grains  Starches  Breads  Pasta  Breads  Beans  Potatoes  Fiber rich vegetables  Fiber  Dairy  Source of energy  Limited  Used immediately  Added sugars  Stored  Refined grains  Stay away from white!
  • 8. Fats (9 kcals/gram)  Essential  Insulate  Physiologic functioning  Body temp  Stored  Digestion, absorption, and  Heart transport  Liver  Vitamins  Kidneys  Phytochemicals  Muscle  Slows digestion  Hold organs/nerves in position  Texture  Protect against traumatic  Immunity injury/shock  12% essential body  Protect against mechanical fat/females pressure  Ideal- 21-33%
  • 9. Good vs Bad Fat Good Not As Good  Unsaturated  Saturated  Increase cholesterol  Polyunsaturated  Meats  Junk food  Monounsaturated  Potato chips  Lower cholesterol  Cookies  Increase risk of Type 2 Diabetes,  Keeps body healthy cardiovascular disease, stroke  Nuts  VERY BAD!  Trans Fat  Seeds  Man made  Some vegetables  Increases shelf life  Add texture  Oils  Raise cholesterol  Atherosclerosis
  • 10. Food Pyramid vs MyPyramid
  • 11. MyPyramid vs. Food Pyramid MyPyramid  Fruits  2 cups  National reference for dietary intake  Dairy  3 cups  13 yr old  Protein  Approximately  5.5 ounces  2000 calories/day *  6 tsp oil  Grains: 6 oz.  < 260 discretionary calories  Aim for 3oz whole grains  Calories left over after  Vegetables meeting nutrient  2.5 cups requirements  Consume a wide variety * Based on 13 yr old with average weight and height and exercise 30-60 minutes/day
  • 12. MyPyramid and MyPlate  1992 – Food Pyramid  Half of the plate  Graphical image of the  Vegetables and fruit USDA’s guidelines  Smaller portion  Confusing serving size  Whole grains  MyPlate gives visual idea  Lean protein of the 2010 dietary  Fish guidelines  Skinless poultry  Proportions  Circular shape  Split into multiple  Reminder non-fat/low sections fat dairy foods
  • 15. MyPlate  Important points  Choose red, orange, dark green vegetables  Balancing calories  Tomatoes, sweet potatoes,  Physical activity broccoli  Enjoy food, but eat less  Add fruits as main dish or  Hunger and fullness cues dessert  Avoid over sized portion  More whole grains instead  Smaller dishes/glasses or refined  Increase  Reduce  Vegetables  High in solid fats  Fruits  Added sugars  Whole grains  Salt  Fat free or 1% dairy products  Drink water!
  • 16. Food Labels  Required by law  Total Calories  Calories from Fat  Total Fat  Saturated Fat  Trans Fat  Cholesterol  Sodium  Carbohydrates  Sugar  Dietary Fiber  Protein  Vitamin A and C  Calcium  Iron
  • 17. Food label  Nutrition Facts  Serving size  Calories  Calories from Fat  Grams-Calories  Fat- 9 kcal  Protein- 4 kcal  Carbohydrate- 4 kcal  Ingredient List  Descending order
  • 18. Nutrition Facts  Percentages  Percent daily values  How much  Entire day  Based on either 2000-2500 calories/day  Fat, Sugar, Sodium, Cholesterol  Green  Vitamins, Mineral, and other Info  Blue  Try to eat less then 100% of Fat, saturated fat, sodium, cholesterol
  • 19. Portion vs. Serving Portion Serving  A portion is the amount of  A serving is a measured food that you choose to eat amount of food or drink, such for a meal or snack. It can be as one slice of bread or one big or small—you decide. cup (eight ounces) of milk  For example  Can of soda  One portion  2 ½ servings
  • 20. Over the Years…  Portion sizes of everything have grown majorly  1970’s  47% Americans were overweight/obese  Now  68% are overweight/obese  Increase sizes  Higher calories  Eat more  Distort perceptions of appropriate food quantities  Sedentary lifestyles
  • 23. Calories in = Calories Out WORK WORK WORK! Donut = more exercise
  • 24. How do you know correct portion sizes?  Think of common objects  Baked potato  Computer mouse  Meat  Deck of cards  Rice  Tennis ball  Cheese  1-inch dice
  • 26. Tips on Eating Out  Smaller portions  Try grilled, broiled,  Talk half plate home roasted, or flamed  Split with friend  Avoid creamier sauces  Substitute High Fat for healthy  Salad, baked potato, steamed vegetable  Low Fat  Avoid breaded, batter- dipped, fried foods
  • 27. Healthy Snacks for Teens  Pudding made with skim  Humus and pita bread  Glass of skim milk  Mozzarella or string cheese  Teaspoonful of  Frozen yogurt or juice chocolate/strawberry meals syrup  Trail mix  Warm soft pretzels with  Baby carrots mustard/salsa  Rice crackers  Apples with Peanut Butter  Air popped popcorn  Peeled and sectioned oranges
  • 28. Mood Foods  Omega-3 Fatty Acids  Chamomile Tea  Prevent depression  Sooths headaches  Fatty fish (salmon)  Relaxes/calm  Flaxseed  Relieve restlessness and  Walnuts insomnia  Spinach  Settles stomach  Rich in minerals  Chocolate  Treat  Polyphenols (mood- anxiety/depression lifting)  Dark chocolate
  • 29. Mood Foods  Fast Food  Balanced breakfast  Easy, quick, inexpensive  IMPORTANT!!!!  Downers  Improves mood/cognitive  Quick burst of energy ability/memory  Lethargic  Fiber, nutrients/lean protein, whole grain, good  Increase in body tension fats  Reduce energy  Exercise and Weight Management  Fad diets- don’t last  Slow and steady weight loss  Stay off easier  Improves mood
  • 30. Caffeine  Stimulates nervous  In moderate doses system  Increase mental  More alert alertness  Energetic  High doses  Classified as a drug  Anxiety, Headaches,  Soda, carbonated moods, dizziness beverages, chocolates,  Harmful coffee, tea, iced tea  Depression  Heart palpitations
  • 31. Caffeine  Addictive  Effects can last up to 6  Stopped abruptly hours  Withdrawal  In high amounts  Headache  Loss of calcium and  Irritability potassium  Temporary depression  Sore muscles/delayed  Muscle aches recovery time  Regular consumption  Cut down moderately  Reduce sensitivity  Less then 100mg/day for  Diuretic teens  Water loss  Less than 300mg/day for  Dehydration adults
  • 32. Caffeine  Plants use caffeine as a  Symptoms pesticide to keep bugs  Excitement away  Flushing of face  Increases stomach acid  Increased urination  Peptic ulcers  Muscle twitching  Gastrointestinal reflux  Overdose disease  Depression  Decrease memory and  Delusions learning patters  Psychosis  Impair long term memory
  • 33. Examples Drink/Food/Supplement Amt. of Drink/Food Caffeine Monster 16 oz 160 mg Rockstar 8 oz 80mg Excedrin 2 tablets 130 mg Coffee 5 oz 115mg 5 Hour Energy 2 oz 60mg-100mg
  • 34. Food Habits  Irregular Meals  Fast Food/ Convenience  Excessive snacking Foods  Eating away from home  Vending machines/school  Dieting cafeterias  Meal Skipping  Convenient stores  Sleeping later  Low in vitamins, minerals, fiber  Try to lose weight  High in added fat,  Busy lives sweeteners, sodium  24% teen girls skip  Low in price breakfast  Taste good
  • 35. Assessments  Weight  Height  BMI  High risks  Vegetarianism  Food allergies  Caloric restriction  Iron deficient anemia
  • 36. Physical Activity  Reduces excessive body  Maintain weight structure/function  Enhance body  Strenuous composition  3x weekly  Moderate  Improve blood lipid  Daily (if possible) profiles  Physical activity  Reduce blood pressure decrease 26%  Weight bearing exercise  Fluid  Bone development  Prevents dehydration
  • 37. Body Image and Eating Disorders
  • 38. “I'm fat. I'm too skinny. I'd be happy if I were taller, shorter, had curly hair, straight hair, a smaller nose, bigger muscles, longer legs.”  Familiar?  Putting yourself down?  You are not alone  Tons of changes  Body image  Adjusting  Self esteem
  • 39. Society Pressures  Be like celebrity role models  Negative view  “Hollywood Ideal”  Girls are petite and skinny  Guys athletic and muscular
  • 40. Impact?  Eating disorders are so common  1-2 out of 100 students struggle  Each year  Thousands develop  Eating disorders  Problems with weight, eating or body image  More than just a diet to lose weight or exercising daily
  • 41. What are eating Disorders?  Eating Disorder  Serious illness with serious consequences  Most common  Anorexia nervosa  Bulimia  Binge eating  Body image disorders  Food phobias  44% teens attempt to lose weight  62%  Highest prevalence  White and Hispanic females
  • 42. What are Eating disorders  Anorexia  Bulimia  Fear of gaining  Binge eat (eat as weight much as  Distorted view of possible) their body  Vomit or  Cant maintain excessive exercise normal body  Both are weight dangerous  Restrict food  PHYSICALLY intake  MENTALLY!  Dieting  Fasting  Excessive exercise  Small amount of food they eat is an obsession
  • 43. What causes Eating Disorders?  No one really knows  Anxiety  Most are 13-17 yrs old  Depression  Emotional and physical  Trauma changes  Societal pressures  Academic pressures  Genetics  Greater degree of peer pressure  Both boys and girls  Young and old
  • 44. DANGERS!!!  Health problems  heart conditions  Kidney failure  If weight is <15% then average height  Severe malnutrition  Hair loss  Loss of menstrual cycles  Heart failure  DEATH
  • 45. Getting HELP!  Reach out  Online Sites  Teacher  Free sources  School nurse/counselor  Learn to be comfortable  Coach at your weight  Neighbor  Unlearn and relearn  Doctor behaviors  Family member  Takes time  Friend  Be patient  Trusted Adult

Editor's Notes

  1. What each of the hormones do
  2. Narrow down bullet points
  3. Not as good, saturated, Bad for Trans fat,
  4. Move to after mood foods
  5. Combine with 34, importance of having a regular eating schedule