Calorie Density - HEAL Workshop, Session 2
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Transcript of Calorie Density - HEAL Workshop, Session 2
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Eat More, Weigh Less, and Live
Healthy
PURIFYING OUR EATING HABITS
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S.M.A.R.T. Plans
How did we do?
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SELF-MANAGEMENT TOOLBOX
Trust in God
Practice Temperance
Manage Common Symptoms
Using Your Mind
Communicate with Your Health Care Team
Know your “red flags”
Physical Activity
Healthy Eating
Manage Stress & Difficult Emotions
Get Help When Needed
Adapt Activities
Use medications or remedies correctly while minimizing any side effects
Action Planning
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COM
MO
N
NU
TRITIO
N
EDU
CATION
M
ESSAG
ES
“There are no good foods; no bad foods”All foods can fit into a healthy dietEnjoy everything in moderationFeel good messages meant to reassure people that meat, sugar, cheese, and processed foods can be part of a healthful diet
PRESENT NUTRITION EDUCATION MESSAGE
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Diet-Related Diseases
• Heart Disease (#1)• Hypertension (#13)• Certain Cancers (#2)• Stroke (#4)• Diabetes (#7)• Obesity• High Cholesterol• Osteoporosis
Much of our nation’s disease
burden is preventable • Approximately 70% of
premature deaths are caused by poor nutrition, physical inactivity, and tobacco use. (McGinnis & Foege, 1993, 2004, JAMA)
• Only 10% of Americans eat a
healthy diet consistent with federal nutrition recommendations.
• The typical American diet is too high in saturated and trans fat, salt, and refined sugars and too low in fruits, vegetables, whole grains, calcium, and fiber.
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Diet-Related Diseases – Virginia Statistics
Ages 55-64 (ages 65-74 #4 & #5 switched)1.Malignant Neoplasms (Cancer)2.Heart Disease3.Chronic Lower Respiratory
Diseases4.Diabetes Mellitus5.Cerebrovascular Diseases (Stroke)Ages 75 and over1.Heart Disease2.Malignant Neoplasms (Cancer)3.Cerebrovascular Diseases (Stroke)4.Chronic Lower Respiratory
Diseases5.Alzheimer’s Disease
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The Truth isSome foods are damaging to human health, even in relatively small quantities. Other foods are highly protective to human healthPill-taking and exercise will not override a bad dietDietary Risks are the leading cause of disease burden in the U.S.70% of North Americans die from DIET-INDUCED chronic diseases
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The Truth is“We often hear that ‘An ounce of prevention is worth a pound of cure.’ A plant-based diet may be one of our best and most practical ways to prevent chronic disease. Thus, to boost your health, it is sound strategy to move toward a plant-based diet.” Taken from (USDA Agricultural Research Service, 2006, http://www.ars.usda.gov/News/docs.htm?docid=9246 )
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Principles of True Temperance
“True temperance teaches us to dispense entirely with everything hurtful, and to use judiciously that which is healthful.” (CG, p. 398)
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Principles of True Temperance
• Carbohydrates• Calorie Density• Satiety
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Carbohydrates
Richest Sources of:•Energy/Calories Vitamins C & E•Carotnoids•Phytochemicals
•Magnesium•B-Vitamins•Trace Minerals
“The healthiest sources of carbohydrates—unprocessed or minimally processed whole grains, vegetables, fruits and beans—promote good health by delivering vitamins, minerals, fiber, and a host of important phytonutrients.” ~ Harvard School of Public Health
3 Main Types: sugar, starch, fiber
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Carbohydrates
Good vs. Bad Carbohydrates
Complex Sugars vs. Simple SugarsLow GI vs. High GIHigh Quality vs. Low QualityUnrefined vs. RefinedWhole Foods vs. Processed
Foods
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Carbohydrates
Natural Carbs vs. Processed CarbsHow they are grown in the garden
vs. Processed for shelf-life & taste
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Carbohydrates
The Issue with Processed Carbs
• High in Calories & Calorie Density• Little to no Fiber, Vitamins, & Nutrients
“Unhealthier sources of carbohydrates include white bread, pastries, sodas, and other highly processed or refined foods. These items contain easily digested carbohydrates that may contribute to weight gain, interfere with weight loss, and promote diabetes and heart disease.” ~ Harvard School of Public Health
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CarbohydratesTOP 10 SOURCES OF CALORIES IN THE
NORTH AMERICAN DIETSoft drinks &sweet beveragesPastries and sweetbaked goodsHamburgersPizzaWhite bread, rolls,crackers
Alcoholic beveragesMilk, cheese, and
other dairy productsMeatPoultrySalty snacks such as
potato chips and French fries
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Carbohydrates
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Carbohydrates
Processing food results:•Water Eliminated/Reduced• Fiber Eliminated/Reduced• Nutrients & Vitamins Eliminated/Reduced
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Calorie Density
Calorie Density: What is it & Why Does it
Matter?Number of Calories /gram of foodNumber of Calories / lb. of food
Understanding calorie density can help us understand how
easy it is to overeat
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Calorie Density
Brocco
li
Orange
s
Oatmeal
Baked Potat
oes
Red Beans
Whole W
heat Bread
Oreos
Almonds
Olive O
il0
500
1000
1500
2000
2500
3000
3500
4000
4500
No. of Calories/lb
211128325 495 550
1120
21972600
4000
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Calorie Density
Serving Size: ½ cupCalories: 25Calories from fat: 0Sodium: 55 mgCarbs: 6 g
2 Serving Sizes: 1 cupCalories: 50Calories from fat: 0Sodium: 110 mgCarbs: 12 g
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Calorie Density
• 1 can has 6 servings, 900 calories (540 calories from fat , 54 g fat, 900 mg sodium, 15 g carb)
• ½ can has 450 calories (270 calories from fat + 27 g fat + 450 mg sodium, 7.5 g carb)
6 medium red potatoes0 calories from fat; 0 g of fat120 mg sodium
1 Serving is 16 crisps
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Calorie Density is a Constant
Brocco
li
Orange
s
Oatmeal
Baked Potat
oes
Red Beans
Whole W
heat Bread
Oreos
Almonds
Olive O
il0
500
1000
1500
2000
2500
3000
3500
4000
4500
No. of Calories/lb
211128325 495 550
1120
21972600
4000
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Calorie Density
• Studies show that most people ate the same weight of food over the course of a few days• Caloric intake varies according to types of foods
We can still eat plenty of food and lose weight and maintain health. We need to pay attention to calorie density and the types of food we eat.
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Satiety
What is it?
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Satiety
• Opposite of Hunger• Hunger is a built in survival mechanism, it’s not a bad thing• It’s difficult to defeat hunger purely on will-power
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Satiety
What’s wrong with a “diet”?
1.We have to come off of it2.Typically restricts foods3.Often accompanied by
pills or supplements that are supposed to help us fight hunger
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Satiety
• Hunger is not the problem
• The problem is that our food supply has changed and what we’re eating to satisfy our hunger
• Calories of the foods eaten = Satiety
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Relationship Between Calorie Density & Satiety
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Satiety
230 Calories
Small French Fries (2.5 oz) vs. Medium Cantaloupe
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Satiety
200 Calories
4 Chicken Nuggets vs. 3 cups of Lentil Soup
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Satiety
450 Calories
4 oz. gummy bears vs. 2 lbs pineapple
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Satiety
800 Calories
1 cup cashews vs. 6 small baked potatoes
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Calorie Density
Vegetab
lesFru
its
Unrefined Carbs
Beans,L
egumes
Fatty P
roteins
Refined Carbs
Junk F
ood
Nuts/Se
eds
Oil/Fa
t0
500
1000
1500
2000
2500
3000
3500
4000
4500
No. of Calories/lb
300100
500 600
10001400
280
4000
23000 - 400
400 - 800
800-1200
1200 +
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Satiety
Serving Size: ½ cup, cookedCalories: 90Calories from fat: 0Sodium: 0 mgCarbs: 24 g
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Satiety
720 Calories +
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Satiety
471 Calories (calories reduced by 149 calories!)
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Satiety
441 Calories (calories reduced by 279 calories!)
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Satiety
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Healthy Eating Guidelines
• Plant-Centered • Minimally Processed• Calorie Dilute (pair lower calorie vegetables or fruits with higher calorie starches)• Low S-O-S (Salt-Oil-Sugars)• Variety – Consume a variety of foods from plant-based food groups
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MAKE SH
ORT-TERM
ACTION
PLANS
SMART PlanningS – Specific: It’s related to a specific action or behaviorM – Measurable: Answers the questions: What? How Much? When? And How Often?A – Achievable: It’s something you want to do and are able to doR – Realistic: You are confident you will complete your entire plan at a level of 7 or higher on a scale of 0 = not sure at all to 10 = absolutely sureT – Timely: something you can accomplish during the upcoming week.