According to the U.S. Department of Agriculture, Americans now get nearly 1/3 of their calories—32%—from meals prepared outside the home, up from about 18% in 197
According to the U.S. Department of Agriculture, Americans now get nearly 1/3 of their calories—32%—from meals prepared outside the home, up from about 18% in 197
This report compares the price of food under two separate methodologies: direct comparisons of healthy and less healthy substitutes, and comparisons of healthy and less healthy products by edible weight. Prices were taken from two leading British supermarkets in November 2016.
There is little difference between the price of regular food products and their healthier substitutes in most categories, such as baked beans, soft drinks, milk and bread. A few healthier options are more expensive (eg. brown rice, lean mince) while others are cheaper (eg. low-sugar breakfast cereals, yoghurt). White meat is significantly cheaper than red meat, but processed meat tends to be cheaper than fillets of meat. Most healthy substitutes cost the same, or are within 10 per cent (+/-), of the less healthy option.
Eat Right, Grow Strong, Nutrition for Young Children from
http://www.makemegenius.com/ppt-presentation-kids/food-nutrition-healthy-diet-free-powerpoint
This report compares the price of food under two separate methodologies: direct comparisons of healthy and less healthy substitutes, and comparisons of healthy and less healthy products by edible weight. Prices were taken from two leading British supermarkets in November 2016.
There is little difference between the price of regular food products and their healthier substitutes in most categories, such as baked beans, soft drinks, milk and bread. A few healthier options are more expensive (eg. brown rice, lean mince) while others are cheaper (eg. low-sugar breakfast cereals, yoghurt). White meat is significantly cheaper than red meat, but processed meat tends to be cheaper than fillets of meat. Most healthy substitutes cost the same, or are within 10 per cent (+/-), of the less healthy option.
Eat Right, Grow Strong, Nutrition for Young Children from
http://www.makemegenius.com/ppt-presentation-kids/food-nutrition-healthy-diet-free-powerpoint
323 LEARNING OBJECTIVES After completing the study .docxrhetttrevannion
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 14
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
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T
E
R
,
C
E
D
R
I
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1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T he importance of good nutrition for optimal health is well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition
guid.
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 14
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
S
T
E
R
,
C
E
D
R
I
C
1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T he importance of good nutrition for optimal health is well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition
guid.
323 LEARNING OBJECTIVES After completing the study .docxdomenicacullison
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 1
4
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
S
T
E
R
,
C
E
D
R
I
C
1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T
he importance of good nutrition for optimal health is
well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition .
323 LEARNING OBJECTIVES After completing the study .docxlorainedeserre
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 1
4
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
S
T
E
R
,
C
E
D
R
I
C
1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T
he importance of good nutrition for optimal health is
well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition ...
Australian Sports Commission - beginning coaching resources: http://www.ausport.gov.au/participating/coachofficial/generalprinciples/beginning - wanted to embed in my blog.
An Aus. Govt resource as part of CyberSMART program (http://www.cybersmart.gov.au/Schools/Teacher%20resources/Upper%20secondary.aspx) - temp posting for ease of access.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
2. Key Knowledge The role of Australia’s governments in promoting healthy eating through: the information provided by nutrition surveys and how it is used the purpose of Nutrient Reference Values to guide dietary intake the Australian Guide to Healthy Eating and Dietary Guidelines legislation developed by Food Standards Australia and New Zealand governing the safety and quality of food; The role of Australia’s non-government agencies, including Nutrition Australia and the Heart Foundation, in providing dietary advice to promote healthy eating.
3. Key Skills explain and draw informed conclusions about the role of government and non-government agencies in promoting healthy eating.
4.
5. WHAT WE WILL BE COVERING Government role in promoting healthy eating Nutrition surveys Nutrient reference values Government agencies to promote healthy eating Australian Guide to Healthy Eating Dietary Guidelines Food standards legislation Non-Government role in promoting healthy eating Nutrition Australia Heart Foundation
6. Governments role We know that healthy eating is a major way to improve our health and maintain a healthy lifestyle. It also reduces costs associated with treating many diseases. The Australian government addresses public health nutrition through health promotion activities. They conduct surveys, provide standardised recommendations for nutrients, fund awareness programs and make laws for what people can say about their food.
7. Nutrition Surveys Why? To monitor and assess what we are eating. Once we know this, we can identify problems, fun appropriate programs and develop public policy that addresses these concerns. We can monitor changes in eating habits over time, to measure the success of programs and modify. Example: Finding – children in all age groups exceed recommended sodium intake. Solution? Mandatory declaration of sodium content Education/awareness about recommended levels Tax on junk food
8. Quick Review – Name 3 Surveys National Children’s Nutrition and Physical Activity Survey Food Consumption Survey National Nutrition Survey Healthy Food Basket Survey
9. National Children’s Nutrition and Physical Activity Survey (NCNPA) Specifically aimed at children. Why important? Addresses both exercise and food intake. Why? Age 5-16 Participants recalled what they had eaten in the last 24 hours. Participants wore pedometers to measure incidental exercise. Why?
10. Food Consumption Survey Measures how much food is available. Measures consumption of different food groups. Works on the ‘apparent consumption’ – the amount of food being produced and sold divided by the amount of people. Look at the graphs on ppp220-221. what can you say overall about the amount of food we have available to eat?
11. National Nutrition Survey All age groups Detailed survey including physical measurements, recall of food intake and profile of eating habits. Compares what people are eating to RDI’s Data from this survey can highlight population groups at risk to enable special programs Longitudinal capacity
12. Healthy Food Basket Survey The healthy food basket is a set selection of healthy food that is typically available all over Australia. It contains the nutritional and energy requirements for a family of 6 for 2 weeks. The survey involves testing to see how much this basket costs to purchase in different parts of the country. The more it costs, the less likely you are to eat healthily.
13. Nutrition Surveys Questions Use the information from the previous slides and your text book (pp216-223) to complete these questions; Why do governments use nutrition surveys? What are their potential benefits? Identify and describe 3 nutrition surveys – who are they aimed at, what do they aim to do, what benefits have they provided? What limitations are there for using nutrition surveys?
14. Activity 8.3 1. Identify a major trend in Figure 8.9. A major trend in Figure 8.9 is that shopping for healthy food is more expensive the further you are away from a major city. 2. What was the cost of a ‘healthy food basket’ for the state of Queensland? How does this compare with the regions identified? The cost of a healthy food basket for the state of QLD was $457.46. It is average for cities and regional areas but cheaper than outer region and remote areas. 3. Describe the impact the increased cost for food could have on the population of the area with the highest cost. The impact the increased cost of food could have on the population of the area with the highest cost is that being on a lower income already healthier food will become more expensive.
15. Activity 8.3 4. Referring to graph, identify foods that you think are nutritious and those that you would consider less nutritious. Justify your answer. ..... Page 220-221? 5. What did the survey results indicate regarding the costs of the nutritious and less nutritious foods? The survey results indicate that the price of healthy food has increased more than it’s less nutritious alternatives. 6. Describe the impact of this on the health of the population group in the region with the highest cost for the food basket. The region with the highest cost for the food basket is the very remote population group, who have the least access to health care services, including doctors, specialists, hospitals, preventative health care and health screening, yet they will be eating the least nutritious foods because they are more affordable.
16. Nutrient reference values (NRVs) nutrients required on daily basis for physiological function prevention of deficiency or chronic disease Dietary Guidelines offer nutritional advice to target specific groups in the community advice to reduce risk of diet-related disease ↓ Australian Guide to Healthy Eating based on the NRVs and the Dietary Guidelines range of multicultural foods 5 groups based on nutrient content recommends serve sizes improves knowledge and skills base for healthier diet
17. Nutrient Reference Values Detailed research into the requirements of the human body. Reference to measure what we are putting into our body against. NRV is the ‘amount of nutrients required on an average daily basis for adequate physical functioning and the prevention of disease.
18. 4 Reference values EAR – Estimated average requirement Estimated to meet the needs of half the healthy individuals in a particular demographic. RDI – recommended dietary intake Sufficient to meet the needs of nearly all individuals in a demographic. As not everyone has the same needs, this figure accounts for a wider range of people
19. 4 Reference values AI – adequate intake Sometimes an RDI cannot be determined. When this is the case, the average intake of this nutrient is used. UL – upper limit Most nutrients are useful but cannot be consumed in unlimited quantities. UL is the most you can consume without increasing the risk of health problems.
20. Beneficial? Health professionals can use as a guide when prescribing treatments. Meal planning by individuals or organisations. Food labelling – people have informed choices. Helps empower people. ______ model of health.
21. Limitations They are recommendations for healthy people. People already sick, elderly and infants or people with special needs need individual advice. Designed to be used by health professionals, not individuals as they are very detailed and require some knowledge of nutrition. Complete activity 8.4
22. Activity 8.4 1. Using the data in this table, compare the intake of the eight-year-old female (with a high activity level) with the RDIs. Identify nutrients that the child is deficient in, and those that she is having an excess of. According to the table, nutrients the child is deficient in are: Vitamin C - less than the RDI Calcium – almost half the RDI Calcium – less than half of the RDI CHO % of total energy intake – only 60% of RDI Nutrients the child is consuming in excess are: Protein – in excess of 2.5 times the RDI Thiamin – Almost twice the RDI Niacin – 2.5 times the RDI Vitamin A – Nearly 9 times the RDI Fat % of total energy intake – almost two times the RDI
34. Aim is to help people understand the relationship between nutrients and food, so they have the necessary knowledge to choose a healthy diet.
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36. AGHE Divides foods into 5 main food groups and provides 4 main recommendations; Eat from each food group each day; Choose a variety of foods from within each food group; Lots of plant based foods, moderate animal based foods, and minimal human constructed foods. Drink lots of water. Do these sound general, and easy to remember, or specific and complicated. What do you think the benefits and limitations of this program are?
37. Benefits/Limitations Benefits Applies to everybody Easy to remember the recommendations Contains information about quantities of each food Visual – easy to digest Limitations Not specific to individuals, age groups, ethinic groups, activity levels etc.
38. Dietary Guidelines Guidelines have been developed by National Health and Medical Research Council (NHMRC) for the past two decades. Most recent guidelines published in 2003. Aims to promote benefits of healthy living and eating. Distils into 4 guidelines that allow you to be a healthy adult.
39. What are the Guidelines? Enjoy a wide range of nutritious foods Same ideas as AGHE. Be physically active and balance energy input and output. Care for your food Food bourne illnesses are common. Encourage and support breast-feeding. - Best nutritional start to life.
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42. NHMRC is currently reviewing the following: Core food groups: The scientific basis for developing nutrition education tools (1994) Dietary Guidelines for Australian Adults (2003) Dietary Guidelines for Children and Adolescents incorporating the Infant Feeding Guidelines for Health Workers (2003) Dietary Guidelines for Older Australians (1999) The Australian Guide to Healthy Eating (1998) In addition, NHMRC is developing new dietary guidelines for pregnant and breastfeeding women
43. Benefits/Limitations Benefits More than just what to eat. Involves what to do with our food as well as managing food intake and output – more holistic. Much more detail than AGHE – explains why we need to do certain things. Age appropriate Limitations Less accessible – harder/more effort to understand
44. Food Standards Legislation The government is responsible for ensuring the country has a safe food supply. There are rules for farming, manufacturing, recalling food, monitoring imports and labelling. Ain Australia, we have a Food Standards Code, which aims to; Protects public safety, Provides information to consumers Prevents misleading and deceptive conduct
45. Food standards code. To sell something as ‘food’, there is a minimum standard of quality which must be reached. Each type of food has a particular set of standards which cover, microorganism levels, nutritional content, and labelling requirements.
46. Food labelling Any food product must contain a list of information. Name/description of the food Name and address of manufacturer Allergy warnings and advice Ingredients list Net weight Nutritional info panel Used by or best before date Country of origin Lot number Percentage labelling Food additives
47. Your turn! What do you think would happen if these laws were not in place? What would the effects of this be? How do these laws promote healthy eating? Educates/empowers people – gives us control Eg. Kid has allergy. Parent only buys food with no nuts. Person is counting calories – allows them to monitor intake Person has iron deficiency
48. Examples Kid has allergy. Parent only buys food with no nuts. Person is counting calories – allows them to monitor intake Person has iron deficiency – needs to eat foods high in iron. Write down one way that you could use food labelling to improve your own health.
49. Nutrient and Health Claims To sell food, people need a reason to buy it. Often food will be promoted as either tasty, cheap, healthy or a combination of these. Your cereal may say ‘calcium is good for strong bones’, which is true. This is a nutrient claim and is allowed. Why would the cereal box say this? What do you think about the cereal without reading anything else? What else should you read on the box? How can the government restrict claims like this?
50. Examples of nutrient claims Once you put a claim on your food, their are nutritional requirements you need to reach. To say ‘low cholesterol’ you must have less than 20mg per 100g of food. Many food companies attempt to deceive us, which is why these requirements are in place. ‘light’ can mean light in colour, not fat. Food is advertised as ‘fat free’ because it has lots of sugar. Because nutrient are permitted they are difficult to control.
51. Health claims Health claims tell us that if we eat the food, we will have a decreased rick of certain diseases. To say this – there must be clear, proven, reliable evidence that this is true. As this is much more complicated, there is only one health claim allowed – the benefit of folate during pregnancay to protect against defects.
52. TPS Discuss the Think Pair Share on p245 with the person next to you?
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54. services to improve healthy eatingSome NGOs have a vested interest in changing dietary patterns (such as the Australian Dairy Corporation). Other NGOs receive government funding, which means that their policies must be in line with those of the government.
55. Non-government Programs Non-government agencies are funded largely by private donations. While governments are concerned with everybody, non-government organisations are funded by people with specific interests, so they target specific causes Examples include – cancer council, Australian Dieticians Association diabetes Australia, Nutrition Australia, Heart Foundation What do you think each of these organisations tries to do?
56. Nutrition Australia Founded in 1979 to promote educate about nutrition using scientifically based information. Offers services like funding for research, seminars, consults with food industry, menu assessments Developed the Healthy Living Pyramid.
58. Benefits Very easy to interpret and remember. Even if you are too busy to try and manage individual nutrients, everyone can remember three groups of food and ‘eat most, moderately and least’. Based on dietary guideline – simplifies it. Pictorial – foods can be swapped depending on audience. Incorporates exercise.
59. Limitations No serving sizes – people can still eat too much or not enough. Because it is simplified, it is difficult to place some combination foods. A fruit tart could go in eat most because of the fruit or in eat least because of the fat and sugar.
60. Heart Foundation Aims to improve heart health and reduce disability and death from heart disease. Promotes and conducts research for prevention and treatment Promoting and influencing behaviour to improve heat health. Also produce publications. Their message is; Enjoy healthy eating Be active Don’t smoke Go to the doctor
61. Tick Program The Heart Foundation tick of approval is printed on foods that are low in nutrients that promote heart disease and high in one that reduce it. What could these be Low saturated fat, trans fat, energy, salt High fibre, calcium What effects do you think the tick has had on food quality?
62. Benefits Easy to identify foods that are more healthy – without having to specifically read nutrition info – someone we trust has done the work for us! Often we have a selection of items in the same category. The one with the tick usually represents a healthier choice. It is now a well known institution. People care about their health and will purchase the tick product. Manufacturers are changing their products to conform to the standards so they can print the tick, which makes them healthier for us.
64. Research another NGO that promotes health and write a report detailing how they promote healthy eating. Include information on the use and limitations of the programs and support they provide. You must also include contact information and highlight who this organisation is targeting their message and services at.