NutritionKnow What You Eat!

Alexis ParenteWalden University

PUBH 8165 Section 2 Environmental Health

ProposalVision:

For people to improve their quality of life through moderate change.

Objective:To convince restaurant owners and managers to incorporate nutrition information on their menu’s.

Result:Would decrease the incidence of obesity as well as the risk of chronic diseases due to an increase in wellness from the consumption of healthy foods.

Introduction

Nutrition: is the food that offers the energy and nutrients a person needs to be healthy.

Types of Nutrients: proteins carbohydrates fats vitamins minerals water

For more information go to http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid/

Media Policy

Food Industry

Neighborhood Environment

Schools

Medical Community

Early Childhood Providers Churches

Societal LevelCommunity Level

Inter-personal Level

(Healthy Eating)

Family and Children

The Workplace

Eating Healthy Takes Several Social Eating Healthy Takes Several Social Support NetworksSupport Networks

Communityprograms

How Can a Restaurant Cater to the Public’s Health?

Include nutrition information on the menu.

Make food nutritious rather than just tasting good.

Use healthy ingredients in preparation.

Create portions that are not wasteful.

Finding the Balance

Taste versus Health

Who’s Responsible for the Obesity Issues in the United States

Corporations:Cater to taste rather than health.

Individuals:Eat what taste good rather than what is good for them.

Society:Does not value health.

What is Obesity?

A condition where excess body fat

negatively affects a person’s health or

wellbeing.

Obesity Among U.S. Adults(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)

No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

For more information go to http://www.cdc.gov/obesity/data/trends.html#State

Risk Factors for Obesity Cultural values related to food and weight

Genetic makeup

High caloric intake

Lack of knowledge and resources

Low socioeconomic status

Sedentary lifestyle

Focus on fruits.Focus on fruits.

Vary your Vary your veggies.veggies.

Get calcium-rich Get calcium-rich foods.foods.

Make half your grains Make half your grains whole.whole.

Go lean with protein.Go lean with protein.

Know the limits on fats, Know the limits on fats, salt, and sugars.salt, and sugars.

U.S.U.S. Dietary Guidelines Dietary Guidelines

For more information go to http://www.health.gov/dietaryguidelines/

What Can We Do?

Choose foods that are:

Steamed Broiled Roasted Grilled Poached Baked

Avoid foods that are:

Buttery Cheesy Deep Fried Meaty Starchy

Here is a simple guide for choosing healthy foods in a restaurant

Make sure to order fruits and vegetables with every meal. Additionally, drink mostly water on a daily basis. For more information go to

http://www.usu.edu/wellness/htm/nutrition-programs/be-well-menu

References Center of Disease Control and Prevention. Overweight and

obesity. Retrieved on January 30, 2010 from http://www.cdc.gov/obesity/data/trends.html#State .

Chavez, V. (2008). Social support networks: Social, behavioral, and cultural factors in public health [Computer software]. Laureate Education Inc.

Kruger, J., Blanck, H. M., & Gillespie, C. (2008). Dietary practices, dining out behavior, and physical activity correlates of weight loss maintenance. Preventing Chronic Disease, 5(1): A11.

Metline Plus. Nutrition. Retrieved on January 30, 2010 from http://www.nlm.nih.gov/medlineplus/nutrition.html

References Nebeling, L., Yaroch, A. L., Seymour, J.D. & Kimmons, J. (2007).

Still not enough: Can we achieve our goals for Americans to eat more fruits and vegetables in the future? American Journal of Preventative Medicine, 32(4): 354-356.

Schneiderman, N. et al. (2001). Integrating behavioral and social sciences with public health. American Psychological Association. Washington: DC.

U.S. Department of Health and Human Services. (2005). Dietary guidelines for Americans. Retrieved on January 30, 2010 from http://www.health.gov/dietaryguidelines/.