The document discusses the importance of nutrition and how food choices impact health, including the distinction between hunger and appetite. It highlights factors that influence eating behavior, obesity statistics, and dietary guidelines for healthy eating. The presentation emphasizes the significance of understanding serving sizes, nutrient quality, and the need for moderation in diet.

1. Nutrition 101 Are your food choices making the grade?

2. ~ You are What you Eat ~ Nutrition is the study of how our body uses the food we eat to maintain our health.

3. “It’s good to Eat When You are Hungry” BREAK FAST

4. Hunger v. Appetite They are the same thing right?

5. Hunger Hunger is a physiological need for food.

6. Appetite Appetite is the psychological desire for food

7. Diet A diet is a pattern of eating that includes what a person eats, how much a person eats, and when a person eats.

8. Ask the Right questions Why?

9. Reasons Why we eat It (food) was there Social (family, holiday, outing) Emotions (anger, sadness, happiness) Someone Else Nervousness Stress

10. Factors that affect food choices Personal preference Convenience Cost Cultural Social Religious Availability/Variety

11. Body Image Body Image is the way you feel about and perceive your body

12. Eating Disorders A disease that involves an unhealthy concern with one’s body weight and shape. Anorexia Nervosa Self-starvation Extreme weight loss Bulimia Nervosa Binge & Purge Binge-eating Disorder Bingeing

13. The latest data from the National Center for Health Statistics show that 30 percent of U.S. adults 20 years of age and older are obese. An estimated 119 million Americans, or 64.5 percent, of adults are either overweight or obese. Centers for Disease Control

14. Obesity Obesity is a condition characterized by a large percentage of body fat High cholesterol High Blood Pressure Heart disease Diabetes Stroke Cancer (certain forms)

15. Top 10 Leading Causes of Death Top 6 leading causes of death all associated with obesity Heart Disease Cancer Stroke Chronic lower respiratory diseases Diabetes Accidents (unintentional injuries) National Center for Health Statistics

16. Infamous Freshman 15

17. Dietary Guidelines Guide for healthy eating for Americans age 2 and up USDA & DHHS

18. Moderation Moderation Moderation Moderation

19. What’s a Calorie? Unit of measurement for energy 3 of the 6 nutrients provide us with energy Carbohydrate – 1 g = 4 calories Protein – 1 g = 4 calories Fat – 1 g = 9 calories

20. Nutrition Facts

21. The Skinny on Fat Fat gives us twice as many calories per gram as carbohydrates and protein Quality v. Quantity

22. Serving Size Not a portion, which is the amount of food a person wants to eat; In essence whatever amount you put on your plate A serving size is the amount of food considered healthy for an average adult Need v. Want

23. Portion Distortion

24. Carb Count Carbohydrates are vital for our diet One of the six essential nutrients Source of energy for the body Similar to gas for the car, our body will not function without carbohydrates.

25. Low Carb / No Carb “Diets”

26. Baked Potato

27. “ Loaded” Baked Potato

28. Load of Calories Butter Sour cream Cheese Bacon Ranch

29. 5 A Day

30. Add Color to your plate

31. Out with the old… Food Guide Pyramid

32. In with the new… United States Department of Agriculture

33. Let’s get physical Partnership Pedometer Compare yourself to Yourself

34. Think outside the Box…

35. Bag…

36. Can

37. Homework “Diet” Analysis “SuperSize Me for a Week” caloric calculations Visit mypyramid.gov

38. Evaluation One thing you learned from the presentation A question that the presentation evoked Something you will do as a result of today’s presentation Additional comments

39. Thank you for your time. I have enjoyed meeting with you today. Charlotte R. Williams, MAEd, CHES [email_address] “ Providing timely solutions for Community Health needs” Nutrition 101 Are your food choices making the grade?