Whole Health Nutrition Class Four...
Transcript of Whole Health Nutrition Class Four...
Whole Health Education: Nutrition Module Overview Welcome to the Nutrition Module of the Whole Health Education Curriculum, an eight week set of classes that focuses on you and your well-‐being. These modules are designed to develop a new set of skills, awarenesses and understandings about your health and wellness. Whole health starts by putting you at the center of your own life.
The Components of Proactive Health and Well-‐Being
In this module, we will discuss the importance of good nutrition on health and well-‐being. The second half of this module will provide tools to use in the grocery store as well as new ways to think about fats, sweets, and other “hot topics” when it comes to eating well. Throughout this session, we’ll be looking at food as energy – as the fuel to create the person you want to be, vibrant and full of life.
Remember that Mindful Awareness is a Key to Creating Whole Health. Mindfulness is simply being fully aware, or paying attention. Sometimes, we go through our daily lives on auto-‐pilot, and aren’t fully present in the here and now. Our body and mind send us signals constantly, but if our attention is elsewhere, we don’t notice. Learning to simply be present with ourselves is a key to creating wholeness and health. Taking Stock: Your Nutrition Whole Health Goals On the following scales, place an “X” showing where you feel you are on the scale.
Nutrition Scale: 0 10
Eating junk on the go Fantastic (can’t figure out how to get healthy) (eating high-‐energy healthy food)
Current and Desired State Consider where you are now and where you would like to be. In the “current state” box, briefly note the reasons you chose your number. In the “desired state” box, write down some changes that might make this area stronger for you.
Food and Drink: “Nourish and Fuel” Eating healthy well-‐balanced meals with plenty of fruits and vegetables each day. Drinking enough water and limiting sodas, sweetened drinks, and alcohol. Current State: Rate yourself on a scale of 1 (low) to 10 (high) 1 2 3 4 5 6 7 8 9 10
What are the reasons you choose this number?
Reflections What stands out for you about where you currently are and where you‘d like to be?
Why is the Nutrition Component of Self-‐Care Important? Food is the fuel that gives our body energy and supports our mind to be high-‐functioning and clear. We all know that food has life sustaining qualities, but because of the nature of our modern, fast paced lifestyle, the amount of processed sugary foods available and marketed to us, and at times, the lack of healthy alternatives, we have become a nation with sugar and processed foods at the heart of our diet. Some of the current statistics are startling. One fourth of the population consumes one third of their meals from fast food restaurants. Over 320,000 processed foods are now available in the marketplace with 10,000 ‘new’ processed foods available each year. Seventy four percent of calories consumed by Americans come from processed, sugary foods (i.e., soda, pizza, chips, donuts) and, as a result, only 1 in 10 Americans meet the basic daily food group recommendations. This sugary, processed and fast food diet has been coined the Standard American Diet with the fitting acronym of SAD. Unfortunately, we, as a society, are becoming nutrient deplete in a sea of food. Nutrients are chemical substances that provide energy to the body and are essential for proper growth and development. Our bodies require a sufficient balance of nutrients to function properly and ultimately to survive. Nutrition is the study of nutrients and how we process them; good nutrition not only allows our bodies to function well physically, but mentally as well. Nutrients can be broken into two categories: essential and non-‐essential. An essential nutrient cannot be synthesized by the body, and therefore must come from our food. There are 6 essential nutrients including carbohydrates, proteins, fats, vitamins, minerals and water. The essential nutrients can further be broken down into two categories: macronutrients and micronutrients. Macronutrients are the nutrients from food that provide calories – aka energy – for the cells of the body. Micronutrients are vitamins, minerals, and trace minerals required by the body in small quantities to help the body function.
• Macronutrients include carbohydrates, proteins, and fats. ‘Macro,’ meaning ‘large,’ signifies that the body requires these nutrients in large amounts; greater than 1 gram per day to be exact. Macronutrients are our primary source of energy and make up the majority of our diet. Although there is no general consensus regarding which category water most appropriately belongs to, the USDA lists water as a macronutrient.
• Vitamins and minerals are considered micronutrients; ‘micro’ meaning ‘small’ because our bodies only require them in minute amounts. There are many micronutrients and each one has essential roles throughout the body.
Both macro and micronutrients are vital in our daily experience of health and wellness. Let’s look at these in detail.
Carbohydrates Let’s talk first about carbohydrates, which are the body’s preferred source of energy. Many people think of carbohydrates primarily as grains and starches, such as breads, cereals and pastas. However, there are many sources of carbohydrates, some of which are quite important for good nutrition, while others provide little to no nutritional value. The body converts all carbohydrates into glucose, which our cells then use as fuel with the help of insulin. Carbohydrates can be broken down into two categories: simple carbs and complex carbs. The primary form of simple carbohydrates is sugar, and while this group provides a quick energy source, sugars have minimal nutritional value and do not supply fiber needed by the body. Simple sugars include sucrose, otherwise known as table sugar, fructose commonly found in fruits, maltose found in grains, and lactose the primary carbohydrate found in milk. Simple sugars are abundantly found in processed or refined foods such as candy, sodas, and syrups. Simple carbohydrates are quickly converted into glucose, causing a dramatic spike in blood sugar which can lead to new appetite cravings. Any extra glucose not used by our cells is then stored as fat. While fruits are considered simple carbohydrates, they have the added benefit of containing fiber which aids in digestion and reduces spikes in blood sugar. The second category, complex carbohydrates, provides a better source of nutrients and fiber and therefore can be more satisfying. Commonly known as ‘starches,’ this group is often considered to include breads, cereals, white potatoes, pasta, and white rice. However, healthier options in this category also include sweet potatoes, brown rice, butternut squash, and legumes, as well as fiber-‐rich foods such as bran, whole grains, and raw vegetables. Complex carbs are digested more slowly compared to simple carbs and therefore don’t raise blood sugar as quickly. Since many complex carbohydrates are found in whole-‐plant foods, they also provide the added benefit of supplying important vitamins and minerals. Protein Let’s move to the next category of macronutrients, protein. The building blocks of protein are called amino acids, which are necessary for tissue repair, preserving lean muscle mass, synthesizing essential enzymes and hormones, and supplying our body with energy when carbohydrates are restricted. Notably, the brain relies on certain amino acids to synthesize neurotransmitters that help regulate mood. Therefore, protein is an incredibly important macronutrient for both physical and mental well-‐being. Of the 22 amino acids, 9 can be considered essential, meaning we need to obtain them through our diet. A complete protein signifies that it contains all the essential amino acids we need, in adequate amounts and correct proportions, within one single food. Animal sources of protein are considered complete, including beef, poultry, fish, pork, eggs, and dairy. Incomplete proteins are missing one or more essential amino acids in the necessary proportions and include plant
products. Even if you do not eat animal sources of protein, you can still maintain balanced nutrition through combining a variety of plant-‐based foods that provide all the essential amino acids when eaten together. This process is known as protein complementation and is common in regions that rely heavily on plant-‐based foods for the majority of their diet. Fats Fat has historically gained a bad reputation, and our culture has become caught up in the “fat-‐free movement.” However, we now understand that the body requires fat for a variety of important processes, and not all fats are created equal. Fats are essential components of every cell in the body, and are particularly important for optimal brain functioning. Consuming healthy sources of fat will not cause weight gain, as many people think that avoiding all sources of fat will help them lose weight. This is not the case. Fat is necessary to stabilize blood sugar levels, even in those of us who are not diabetic. Fat also helps us feel satiated and full, which helps to manage our appetite. Of particular importance, healthy fat does not trigger the insulin release in the way that carbohydrates do, and healthy fats provide more consistent, long burning energy. Consuming healthy fats is similar to putting a log on a fire to keep the fire burning. When we consume carbohydrates that puts many small twigs onto the fire, which is not as efficient. And, healthy fat does not lead to heart disease. The USDA states that 20-‐35% of energy should be derived from fat. There are three primary types of fat: unsaturated, saturated, and trans-‐fat. You’ve probably heard that there are “good” fats and “bad” fats. To understand this concept better, let’s begin with the good: monounsaturated and polyunsaturated fat. They are important for a variety of health processes including facilitating normal growth and development, providing energy, since fat is the most concentrated source of energy, facilitating the absorption of fat-‐soluble vitamins like vitamins A, D, E, and K, and maintaining cell structure. The “bad” fats are trans-‐fats. Most trans-‐fats have been altered by a process known as partial hydrogenation which converts oils into fats. This process is used to increase the shelf life of fat since it is most typically found in processed foods such as cookies, crackers, chips and even many margarines and salad dressings. Trans-‐fats are known to contribute to heart disease and raise cholesterol levels. The final category, saturated fat, has been a source of debate for many years. Recent studies have cast some doubt that there is a direct link between saturated fat and coronary disease as previously believed. The important take-‐home message is that consuming moderate amounts of high quality saturated fats, such as lean organic meats and high quality oils, minimizes the risk and maximizes the benefit.
Micronutrients: Vitamin and Minerals Vitamins and minerals are often called micronutrients because your body needs only tiny amounts of them. Although they are all considered micronutrients, vitamins and minerals differ in basic ways. Vitamins are organic and can be broken down by heat, air, or acid. Minerals are inorganic and hold onto their chemical structure. Vitamins and minerals help release energy from food, build cells, and bones, regulate insulin and sugar utilization in the body, support immune health, and many, many other important physiological processes. The United States Department of Agriculture releases Recommended Daily Intake amounts of these vitamins and minerals identifying baseline amounts that meet the requirements for most Americans; for further information, please see the Additional Resource section for a link to the Vitamins and Minerals section of USDA’s Food and Nutrition website, and consult your doctor about your specific needs. A Note on Sugar Sugar used to be viewed as just empty calories. However, recent research has begun to show otherwise, and we are beginning to understand the extent of health issues related to sugar consumption. High quantities of sugar in any form leads to a wide-‐range of health problems, including obesity, heart disease, diabetes, high cholesterol and triglycerides, and increased inflammation. In fact, the effects of sugar occur on a spectrum – there are immediate consequences of sugar intake, including immediate dysregulation of blood sugar, hormonal responses, and fat production. There are also functional effects of sugar intake, which occur after consuming large amounts of sugar for months and years. These include becoming overweight, pre-‐diabetes and metabolic syndromes, and functional hypoglycemia. And then there are medical consequences associated with long term sugar intake (i.e. when you eat large amounts of sugar for decades). These include diabetes, heart disease, and elevated cholesterol and triglycerides. One simple tip for consuming less sugar is to eat more ‘whole foods,’ meaning foods that are not processed or come in a bag, but whole foods, like fresh vegetables, fruits, and high quality meats. These foods do not have any added sugars, so eating more of these foods will naturally lower the amount of added sugars in the diet. Processed and packaged food, such as chips, frozen dinners, and cookies, are usually in the middle aisles of the grocery store and often have a fair amount of hidden sugars. Another source of hidden sugar are sauces, such as barbeque sauce, salad dressing, and ketchup. They often have much more added sugar than you would think. In fact, high fructose corn syrup is typically the second ingredient of many of these foods. Processed foods that claim to be low-‐sugar or sugar-‐free (like diet soda or sugar free yogurt or sugar free cookies), usually have artificial sweeteners which also have negative health consequences and are best to avoid whenever possible. In the Tools section, we will review a list of alternative sweeteners.
Developing Your Own Approach: Tools, Exercises and Recommendations We can choose to support our good nutrition goals in a number of ways. Being mindful of how you’re eating to maximize vitality and energy is an essential part of building strength and good health. Your body needs the right nutrients to function effectively. Work to get protein at every meal, and to find a diet over time that supports high functioning over the course of the day. Eat well for health! Tips include:
• Planning ahead is probably one of the best ways to set yourself up for success. If you know you’ll have a busy few weeks ahead, take the time to cook a few things in advance that can be frozen for when you don’t have time to cook, so you don’t end up hitting a fast food restaurant on the way home. Planning your recipes for the coming week can help you build a grocery list so you are less tempted to just buy what “speaks” to you in the moment while grocery shopping.
• Make sure to double the recipe if you are trying to improve health by cooking more and eating less take-‐out and processed foods. It takes less time and effort than cooking the same recipe in the future, and you can freeze any leftovers for another date.
• Always have portable snacks with you. These can include healthy options such as proportioned bags of nuts, pieces of whole fruit, and even vegetables like carrot sticks. This way you avoid dramatic variations in blood sugar and you are less tempted to overeat at your next meal.
• Shop your local farmers markets or join a food cooperative (known as co-‐ops) or Community Supported Agriculture (known as a CSA). That way you know where you food comes from, plus you can participate in a community based cause.
• Freeze fruits and vegetables on sale for later use. If you are trying to increase your intake of organic foods, you can buy many produce items already frozen as they tend to be more affordable and it saves a trip to the grocery store by having them on hand.
• Eat the rainbow. Phytonutrients are naturally occurring chemicals that are found in plants. It is helpful to get a variety of different phytonutrients in your diet. You can ensure that you are getting a variety by eating many different colored fruits and vegetables. For example, if you eat strawberries regularly, try switching to blueberries. If you eat broccoli for lunch, try to have carrots with dinner.
• Drink water. Phase out drinking soda and coffee, and start drinking more pure water. Cells that don't maintain the right balance of fluids and electrolytes shrivel, which can result in muscle fatigue and toxic build up. Drinking water keeps your cells balanced and performing, increasing energy.
Shopping List Meats Vegetables/Fruits Dairy & Eggs Fats & Oils Grains Herbs/Spices Pleasure Foods/Other
Shopping Tips
P Shop mostly on perimeter of grocery store P Limit packaged foods from center aisles P Buy fresh fruits, vegetables, meat, eggs, perishable foods P Plan ahead & bring a list P Don’t shop when hungry
Healthy Fats & Oils
Whole Foods Cooking Oils & Fats Nuts Coconut Oil
Avocado Unrefined Red Palm Oil Salmon Virgin Avocado Oil Olives Unrefined Olive Oil (under 325°F)
Coconut (flesh or dried flakes) Butter or Ghee (clarified butter) Sunflower Seeds Poultry Fat (duck, chicken)
Egg Yolks Tallow (beef or mutton) Full Fat Dairy (butter, milk, yogurt,
cheese) Lard or Bacon Fat (pig)
Sardines Salmon Shellfish Red Meat
Tips
P Olive oil is best unrefined. Drizzle over vegetables after cooking, use in salad dressings or cook with low heat. P Nuts include raw or roasted walnuts, pecans, almonds, mixed nuts, etc. Avoid mixes with added sodium or oil. PIf you can only make one organic purchase, prioritize meat and dairy to avoid toxins and chemicals.
Hidden Sugars & Natural Alternatives
Hidden Sugar Names› Natural Sweeteners Brown Sugar Honey
Brown Rice Syrup Maple Syrup Corn Sweetener Stevia Leaf/Extract Corn Syrup Barley Malt Syrup Dextrose Brown Rice Syrup
Fruit Juice Concentrate Birch Syrup High Fructose Corn Syrup Xylitol
Honey Erythritol Molasses Maltose Healthier Sweets Sorbitol Fresh or Baked Whole Fruits
High Fructose Corn Syrup Dried Figs, Dates, Coconut, Other Fruits* Sorghum Syrup Roasted Vegetables (e.g. bell pepper, carrot,
sweet potato, winter squash, pumpkin) *Avoid those containing sulphur dioxide.
Natural Sweeteners -‐ Usage
Natural sweeteners can replace sugar and are higher in vitamins and minerals. Use sparingly, and after a meal containing protein, complex carbohydrates and fat, to reduce blood sugar spikes and other effects on the body. Due to processing techniques, it is important to use organic versions.
Sweetener/Sweet Equals One
Cup Sugar Use Blood Sugar
Effect1 Honey ½ cup Tea, All-‐purpose Fast Maple Syrup2 ½ cup Baking, Desserts, Sauces Fast Stevia Leaf/Extract3 Varies -‐ see label All-‐Purpose, cooking, baking
beverages None
Barley Malt Syrup4 1 ¼ cups Baking Medium Brown Rice Syrup 1 ¼ cups Baking, Sauces Medium Birch Syrup 1 cup Baking, Sauces Slow-‐Medium Xylitol5 1 cup All-‐Purpose, Beverages Slow-‐None Erythritol5 1 cup All-‐Purpose, Beverages Slow-‐None
1Slow-‐None and None are suitable for those with diabetes. 2 Look for 100% pure maple syrup, not maple-‐flavored corn syrup. 3 Look for brown extracts (white versions & powder are less healthy.) 4 May contain traces of gluten.
Produce Guide
Clean Fifteen Buy Organic
Dirty Dozen Can Buy Conventional
Onion Celery Avocado Peach Sweet Corn Strawberry Pineapple Apple Mango Domestic Blueberries
Sweet Pea Nectarine Asparagus Sweet Bell Pepper Kiwi Fruit Spinach, Kale,
Collards Cabbage Cherries Eggplant Potatoes Cantaloupe Imported Grapes Watermelon Lettuce Grapefruit Sweet Potato Sweet Onion
Additional Tools and Resources
• My HealtheVet o https://www.myhealth.va.gov/index.html
• VA’s Office of Patient Centered Care and Cultural Transformation:
o http://www.opcc.net/?nd=veterans
• VA Integrative Health and Wellness Program Website
o http://www.washingtondc.va.gov/Wellness/
• Healthy Living Assessment
o https://www.myhealth.va.gov/index.html
• Maryland University of Integrative Health
o http://www.muih.edu/
• U.S. Department of Health and Human Services o http://www.healthfinder.gov/HealthTopics/
• USDA Choose My Plate
o http://www.choosemyplate.gov/
• USDA’s Vitamins and Minerals Resource Center o http://fnic.nal.usda.gov/food-‐composition/vitamins-‐and-‐minerals
• See more at http://www.washingtondc.va.gov/Wellness/online_resources.asp
The VA’s Nutrition and Food Service offers a robust series of programs designed to help Veterans create a healthy diet and a healthy lifestyle. Among these programs is the LIVe program is for diabetic Veterans, and the MOVE program for management of overweight and obesity. In addition, the Nutrition and Food Service offers Outpatient Clinic Hours and individual appointments with Registered Dieticians, as well as teaching kitchen sessions to teach Veterans and their families healthy eating and healthy cooking. Take advantage of these opportunities!
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