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40Call to Action:Sustaining FCS ED with Healthy Lifestyle: Obesity PreventionJanet F. Laster, Ph.D.Sandra Laurenson, M.S.OAFCS Public Policy Co-ChairsKelly Schulz, M.ED.OAFCS & OATFACS Board Member.Note to presenters: This power point presentation is designed to be used with school and community audiences, e.g., faith communities, civic organizations, AAUW, Habitat for Humanity, Food Pantries.Select slides to best meet interests and needs of organization. The following sub-sets can be used separately of together:1. FCS and AAFCS branding slides (3 slides): Use to introduce yourself and how FCS can address obesity issue.2. Obesity Issue (18 slides): Includes trendsReplace Ohio affiliate/AAFCS logo with your state affiliate/AAFCS logo.Use/adapt these slides for your own presentations, i.e., add your name, position, etc. to this slide. Share your connection to FCS, i.e., teacher, teacher educator, member of AAFCS, etc.Make changes throughout the slide set to personalize the slides for your context. For example, replace Ohio data with data for your state and/or county on slide #4. For data, see
41FCS’s Call to Action: In 2010 and now School districts, facing inadequate funding, reduce or eliminate FCS programsPublic’s lack of FCS name recognition and far-reaching effects.In 2010 Sandy Laurenson, retired State Department of Education Supervisor, and Janet Laster, as OAFCS Public Policy Chairs, became more and more alarmed at the increasing numbers of schools districts reducing or eliminating FCS programs due to inadequate funding.As Public Policy chairs, we had facilitated a state advocacy effort to ensure that FCS would be recognized as a provider of the Financial Literacy requirement. We felt we needed to do something to sustain our programs throughout the state and felt called to action.
42FCS’s Call to Action: Source: Bipartison Policy Center, June 2012 In 2010 and nowObesity Crisis in Ohio: Obesity rate currently 29.8%.Obesity Crisis in US:- 2/3 Americans are overweight or obese (BMI ≥ 30)- 1/3 children are overweight or obese (≥ 95%)Increasing obesity-related chronic diseasesObesity-related chronic diseases driving up personal, healthcare, and national debtSource: Bipartison Policy Center, June 2012.We alarmed by the obesity crisis in Ohio and throughout the US and felt, as FCS professionals, we were ethically and morally obligated to act.
43Obesity Trends* Among U.S. Adults: Dramatic Increase in 20 Years (*BMI 30, or about 30 lbs. overweight for 5’4” person)199020002010Visuals like this are alarming. Ohio, at 29.8% , is almost in the upper level of obesity: >30%No Data <10% %–14% %–19% %–24% %–29% ≥30%
44Epidemic of overweight and obesity 64% of women72% of menIn 2008, about 1/3 of adults were obese; 72% of men & 64% of women were overweight or obese Centers for Disease ControlWhat is the percentage today?
45Over last 30 years, rates of obesity (BMI >30) in US more than doubled for adults and more than tripled for childrenOver the last 30 years, rates of obesity in US has more than doubled for adults and more than tripled for children—resulting in unhealthy individuals and families with high healthcosts.
46What are the percentages today? TrendsIncreasing Weight – Decreasing HealthObese children aged 6-11: % in 1980to 20% in 2008Adolescents aged 12-19: % in 1980to 18% in 20082010 Centers for Disease ControlWhat are the percentages today?In Ohio? In your county?One third of Americans are overweight or obese, with child obesity rates tripling over the last three decades to one-third.Risk of adult obesity increases:25% chance as preschooler40% at age 775% at age 1290% as teenagerRisk factors for adult chronic diseases increasingly found in younger ages
47Definitions: Weight Groups Adult (BMI*):Underweight: BMI less than 18.5 kg/m2Healthy weight: BMI between kg/m2Overweight: BMI between kg/m2Obese: BMI equal to or greater than 30.0 kg/m2* BMI (Body Mass Index) measurement:Divide weight (in kilograms) by height (in meters) squared: kg/m2Source: Dietary Guidelines for Americans 2010Essentially, obesity is weighing approximately 30 pounds above an adult’s healthy weight.Direct them to their worksheet where they can find their height and weight and determine their BMI.There are links at the end of the PowerPoint for your own use and use in the classroom to help student calculate the BMI if you are interested.
48Long Term Health CostsAccording to the 2011 Center for Disease ControlObese Children are likely to haveMany types of cancers – thyroid, ovary, esophagus, kidney, gall bladder, prostateType 2 diabetes with more complications earlier than adultsCardiovascular disease – high cholesterol, high blood pressureStrokeOsteoarthritisBone and joint problems
49Obesity Crisis: Private and Public Policy Issue Family/Public health crisis and National economic crisis:- Affects all segments of society:Adults, children; rich, poor- Long-term budget issue- Bipartisan issueSource: Bipartisan Policy Center
50Help REVERSE causes of obesity… FCS’s Call to Action:Help REVERSE causes of obesity…Change in food supply“Obesgenic environment”: home, communityInactive lifestylesUnhealthy eating habits andLack of food preparation skillsBecause obesity is caused by factors that FCS professionals are concerned with, we need to do something to help make a difference. But how?
51Dr. Alice Lichtenstein: “Bring back Home Economics” Ohio’s and US’s Call to Action:Dr. Alice Lichtenstein: “Bring back Home Economics”Journal of American Medical Association (JAMA) editorial.An editorial in the JAMA by Dr. Alice Lichtenstein, “Bring back Home Economics” gave me hope. If medical and nutrition communities think FCS should be in schools to help with the obesity crisis, they can be our advocates. However, it was discouraging to realize this professional at Tufts University did not know that Home Economics was in the schools—but as Family and Consumer Sciences.
52Dr. Alice Lichtenstein of Tufts University, at the “Providing a mandatory food preparation curriculum to students throughout the country may be among the best investments society could make [to reduce health care expenditures]”.Dr. Alice Lichtenstein of Tufts University, at theYouth Obesity Prevention Summit sponsored by the FCS Alliance member: Board on Human SciencesSee “Point of View Obesity Prevention Summit: Positive Change Seen” Carolyn W. Jackson, AAFCS Executive DirectorWinter 2012 Journal of FCSA recent quote by Dr. Lichtenstein provides a positive economic reason supporting FCS programs in school worthy to be included in advocacy letters.
53Sustain Family and Consumer Sciences Education 2010 OAFCS Resolutions:Sustain Family and Consumer Sciences EducationHealthy Weight - Obesity PreventionNot independent but interdependentPublic Policy ResolutionsWith these needs, two public policy resolutions were approved by OAFCS in 2010 and sent to AAFCS for their approval and promotion throughout US.
54FCS’s Public Policy Goals Sustain FCS EducationFCS’s Public Policy GoalsPromote name recognition of “Family and Consumer Sciences” and understanding of scope of FCS and its relevance to serious societal concerns today such as obesity, food safety, financial literacy…Support and facilitate…national, state, and local intervention strategies to sustain FCS Education in current economic and education environmentThese resolutions reflect FCS’s public policy goals to sustain FCS Education in Ohio and US. Five public policy goals are reflected in the resolutions.
55Healthy Weight-Lifestyle Initiative: Obesity Prevention FCS’s Public Policy Intervention GoalsCollaborate with nutrition science, medicine, education, policy makers and others to advocate healthy lifestyles and nutrition education and garner support for FCS Education in MS, HS, Extension programsUtilize opportunities within range of influence and practice to promote national obesity prevention and nutrition education in public schools and communities“Take Obesity Prevention to Streets!”
56Healthy Lifestyle - Obesity Prevention: National CALLS for Action 2010 First Lady Michelle Obama’sDr. Lichtenstein’s “Bring back Home Economics Education” in JAMA, May 12, 2010Dietary Guidelines for Americans 2010, p. 58Healthy, Hunger-Free Kids Act of 2010 (PL ) signed into lawInstitute of Medicine Report, May 8, 2012Bipartisan Policy Center Report, June 6, 2012We are not alone in our call to action: In 2010 First Lady Michelle Obama’s called for Americans to “Move to Raise a Healthier Generation of Kids.” Dr. Lichtenstein continues to call for us to be returned to our nation’s schools as does the Dietary Guidelines for Americans 2010 (see Ch. 6, p. ). The Dietary Guidelines for Americans 2010 issued the first “call to action” with public policy recommendations that includes ‘providing comprehensive health, nutrition, and physical education programs in educational settings, and place special emphasis on food preparation and food safety skills. As FCS Educators, we are being called to ‘provide this comprehensive health and nutrition education…with special emphasis on food preparation and food safety skills.”The lastest calls for action by IOM and Bipartisan Policy Center urge each of us need to take responsibility and leadership “as individuals, parents, communities, and key institutions, including government and organizations”to reduce and prevent obesity—to take up the mantra “If it’s to be, it’s up to me!” First Lady Obama set the example for each of us for taking responsibility and leadership for improving America’s health—wherever we are. As educators, we especially need to partner with the Institute for Medicine and help achieve 5 goals to “accelerate progress in obesity prevention, including Goal 5, “Strengthen schools as the heart of health.”And the Bipartisan Policy Center Report, Lots to Lose: How America’s Health and Obesity Crisis Threatens our Economic Future, call for each American to accept “responsibility and leadership in combating obesity and chronic diseases as individuals, parents, communities, and key institutions, including government and organizations.”
57Dietary Guidelines for Americans, 2010 CALL TO ACTION:Individual (and Family) behavior change: Nutrient-dense food and physical activity to promote health and disease preventionNutrition Policy and Strategies change, e.g.:Guiding Principles (pp for Strategies)Ensure all Americans have access to nutritious foods & opportunities for physical activityFacilitate individual behavior change through environmental strategiesSet the stage for lifelong healthy eating, physical activity, & weight management behaviorsThe 2010 Dietary Guidelines for Americans, for the first time are based on most recent scientific evidence and for health promotion and disease prevention. They also form the basis for nutrition policy in Federal food, education, and information programs. The public policy change recommendations have already resulted in the Healthy, Hunger-Free Kids Act of 2010 and school lunch and other food related school policies.Two strategies recommended for setting the stage of lifelong healthy eating and weight management that have implications for FCS programs are to (1) “ensure that all meals and snacks sold and served in schools and childcare and early childsettings are consistent with the Dietary Guidelines” and (2) “provide comprehensive health, nutrition…education in educational settings…with special emphasis on food preparation skills (and) food safety…”
58Recommended Public Policy Strategies Principle: Set the stage for lifelong healthy eating, physical activity, and weight managementRecommended Policy Strategies (DGFA2010, p. 58):Ensure that all meals and snacks sold and served in schools…childcare…early childhood settings are consistent with Dietary GuidelinesProvide comprehensive health, nutrition, physical education in educational settings …special emphasis on food preparation skills, food safety…”
59Healthy, Hunger-Free Kids Act of 2010 Authorizes funding and sets policy for USDA’s core programs: National School Lunch, School Breakfast, WIC, Summer Food Service, Child and Adult Care Food ProgramsAllows opportunity, for first time in 30 years, for real reforms to school lunch and breakfast programs by improving safety net for millions of childrenSource: USDA.gov
60Institute of Medicine: Call to Action Accelerate Obesity Prevention with 5 Goals:Integrate physical activity every day in every way.Market what matters for a healthy life.Make healthy foods and beverages available everywhere.Activate employers and health care professionals.Strengthen schools as the of health.“…accomplishing any one of these might help speed up progress in preventing obesity, but together, their effects will be reinforced, amplified, andmaximized.” Institute of MedicineThe IOM’s goals for accelerating obesity prevention also have implications for all that is done in FCS classrooms and programs. Especially goals 2, 3, and 5.
61Bipartisan Policy Center: Call to Action All assume leadership & responsibility for change & action:Healthy families: Develop federal dietary guidelines for all children under six, all nutrition assistance programs reflect dietary guidelines, promote breastfeedingHealthy schools: Improve nutrition & physical activityHealthy workplaces: Develop workplace wellness programsHealthy communities: Central role in lifestyle choices1. Community-based, prevention-focused Health Care2. Large institutions: Serve healthier foods & lead by example3. Community programs and built environment:Families and local governments expand physicalactivity opportunities and promote active livingBipartisan Policy Center’s Nutrition and Physical Activity Initiative (NPAI) challenges all Americans to assume personal leadership and responsibility for turning the tide of the obesity epidemic in our country—because we have twin challenges: (1) behaviors rooted in our culture are difficult to change, and (2) public resources are constrained for new policies and new programs.Estimated that if mothers would breastfeed their babies until 6 months of age, $90 billion would be saved per year.
62The Time is Right. WE Can Make a Difference! Within our state and national “RUBBLE” of increasing obesity, disease risk, healthcare costs, and national debt,FCS can find and use our “GOLDEN RING of opportunity” to partner with others in our communities to prevent obesity and sustain FCS Education in our schools.
63Sustaining FCS Education + Healthy Lifestyles-Obesity Prevention = Synergy Ohio’s Action Plan Goals: FCS Professionals…Use FCS branding resources: click on FCS logoProvide resources on OAFCS, OATFACS, AAFCS websites for updating, public policy advocacy, and community presentationsAlign FCS curriculum, strategies & public imageBecome active advocates for public policy supporting healthy lifestyles and FCS EDInitiate/Participate in community healthy lifestyle initiativesCreate individual Leadership Action Plan
64MOST IMPORTANT: Health Centered Health for every age, body shape, and size: Health-centered NOT Weight-centeredHealthy food choices and food preparationHealthy eating in response to internal body cues: HungerRelaxed eatingSocial, emotional, spiritual & physical factors contributing to health & happinessDieting ineffectiveness & dangersWhatever we do, in classrooms and community, should be health centered; not weight-centered.
65Key Message: Policy Makers POLICY ACTION:PLEASEEnsure that Family and Consumer Sciences (formerly home economics) Education programs are in every middle and high school and community in our stateREASONSTo develop the essential life skills needed to address our complex obesity-related crisis: nutrition, food selection and preparation, parenting, personal and family finance, and career planning skills.
66What has been done nationally? OAFCS Public Policy Resolutions adopted by AAFCS in 2011FCS Coalition developed FCS brief, Empowering Individuals and Families: Obesity Prevention, for FCS professionals to use with policy makers, publicAAFCS and Let’s Move! partnership formed: FCS Coalition used FCS brief with First Lady Michelle Obama and staffAAFCS Obesity Prevention Community formed: JOIN!Note to Presenters:
67What has been done in Ohio? FCS Education Promotion Task Force formed: Supervisors, Teachers, Teacher EducatorsOAFCS Annual Conference: Resolution Support Keynote: Dr. Cheryl Achterberg, OSU Dean andAdvisory Committee Member for DGFA Obesity Prevention Projects: Extension, United Way, Action for Healthy Kids, Dairy CouncilProfessional Development Workshop: District B Additional workshops planned in other DistrictsResources developed/adapted for OAFCS, OATFACS and AAFCS WebsitesNote to Presenters:
68What Should We Do ?How should we answer the call for “All to assume leadership and responsibility for change and action to prevent obesity”?What should we do individually?As parents?Grandparents?What should we do professionally—in workplace?What should we do as community members?Bipartisan Policy Center’s Nutrition and Physical Activity Initiative (NPAI) challenges all Americans to assume personal leadership and responsibility for turning the tide of the obesity epidemic in our country—because we have twin challenges: (1) behaviors rooted in our culture are difficult to change, and (2) public resources are constrained for new policies and new programs.
69Responsibility-Leadership Action Plan to help make America healthy Community- related ActionIndividual/ Family ActionClassroom- School ActionWhat will you do?
70Next Steps: Individually Use resources to become more nutritionally and public policy literate- Dietary Guidelines for Americans, 2010- Report of Dietary Guidelines Advisory Committee- Nutrition Action Healthletter (Center for Public Interest)- Call to Action: Healthy Lifestyle Comparison Chart- Obesity causes, consequencesOther steps—individually? in family?Lifelong learning is required for nutrition and public policy development. Like medicine, nutrition is a very young science and we are in the beginning years of understanding how our bodies work and what they need and don’t need to be healthy and function efficiently well with quality of life.
71Next Steps: As FCS Teachers Become active advocate for policies supporting healthy lifestyles and families, e.g., see Sample policy letter and Talking points and ResourcesSet the stage for lifelong nutrition learning, healthy eating, physical activity, and weight management, e.g.,Align FCS curriculum, strategies, and public imageRefine teaching strategies and food labsInitiate/Participate in community healthy lifestyle initiativesCreate individual Leadership Action Plan: Individual/Family Plan Workplace Plan Community-related PlanWe hope you will consider what you can to become an active advocate for policies supporting healthy lifestyles and families;how you will set the stage for lifelong nutrition learning, healthy eating, physical activity, and weight management; andhow you might initiate and/or participate in community healthy lifestyle initiatives.Most of all we hope you create an individual Leadership Action Plan with how you will help make America healthy again.
72What questions do you have? Think, Pair, ShareWhat will you need to do to align your curriculum with new dietary guidelines?What will you need to do to refine your teaching strategies to develop healthy food preparation skills?With which community organization, agency might you partner to foster healthy lifestyle?What questions do you have?
73Call to Action: Refining FCS Curriculum Align curriculum, strategies & public imageCreate and promote healthy lifestyles for children (from in utero to 18 years) Appropriate weight gain during pregnancy, breastfeeding for infant and mother to have healthy weight throughout lifetime (NGFA2010, p. 58; Lots to Lose, pp. )Set the stage for lifelong healthy eating, physical activity & weight management behaviors: Provide comprehensive health, nutrition, & physical educational programs in educational settings with special emphasis on food preparation skills, food safety, and lifelong physical activity(DGFA2010, Ch. 6, p. 58)See other strategies for Setti
74Call to Action: FCS Teaching Refine teaching strategies for developing healthy eating & safe food preparation skillsEvaluate objectives, eating patterns advocated by example, recipes, and teaching time spent on preparing vegetables, fruit, and whole grains vs refined grain-based desserts and breadsSequence & structure food preparation labs to enjoy preparing food, eating together, developing knifing skills; vegetable, fruit, whole grain, fish, and lean meat and poultry preparation skills; food safety skillsRuth Dohner, OAFCS, 2012
75Call to Action: Evaluate Collect data to evaluate FCS program effectivenessPre-Post unit/course testsHealthy lifestyle project: Pre-post personal assessment of diet, physical activity, and BMI using eating, sleeping, & activity logs per day.Use Super Tracker:OrAlso Dairy Council ppts at
76Call to Action: “Take it to the Streets!” Participate in communityhealthy lifestyle initiativesPartner with community agencies, organizations to promote or support healthy lifestyle, e.g., Action for Healthy Kids, United Way, schools, ExtensionPartner with others to develop personal healthy lifestyle, e.g., teachers, Extension, colleagues, family or friendsAdvocate supporting FCS Education in MS, HS, and community extension programs
77My Responsibility-Leadership Action Plan to help make America healthy Individual/Family ActionCommunity-related ActionMonitoring my calories:Eat healthy foods, including 2 ½ cup veggies/day, less than 20 g sugar/dayWalk min./daySpecial fruits, berries as treats for grandchildrenEncouraging husband to use whole grain flourAdvocacy letter to Ohio legislators & School BoardProposed/organizing Healthy Lifestyle Advisory Committee at churchProposed/organizing Forums at church:1) Obesity Crisis2) What should we do to prevent obesity of our children? Ourselves?Note to Presenter: Make changes on slide to represent your personal Action Plan.
79The Guidelines for a Healthy Lifestyle Start Here because… Dietary Guidelines for Americans 2010Based on most recent scientific evidence summarized in Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010 atFor health promotion and disease prevention for Americans 2 years old and olderForm basis for nutrition policy in Federal food, education, and information programsThe 2010 Dietary Guidelines for Americans provide basis for nutritional policy in Federal food, education, and information programs. Based on the most recent scientific evidence, we have one of the most objective documents to guide our personal and community healthy food choices. These 2010 Dietary Guidelines include recommendations for health promotion and disease prevention, including obesity prevention and weight management (p ).How do we teach our students to choose their resources? WE NEED TO FOLLOW THIS (use diet books as evidence of what some of us are using instead of the sound information to help guide their decision making!)Dietary Guidelines Advisory Committee (DGAC) grading criteria:Quality of studiesQuantity of studies and subjectsConsistency of findings across studiesMagnitude of the effect or public health impactGeneralizability to the population of interestUSDA Center for Nutrition Policy and Promotion
80Key Recommendation #1Balance calories with physical activity to manage weightPrevent and/or reduce overweight and obesity through improved healthy eating & physical activityControl total calorie intake to manage body weight. Consume NUTRIENT DENSE FOODS.Why reductionWhy calories from solid fats and added sugars are a particular concern?“Solid fats and added sugars are consumer in excessive amounts, and intake should be limited. Together, they contribute a substantial portion of the calories consumed by Americans—35 percent on average, or nearly 800 calories per day—without contributing importantly to overall nutrient adequacy of the diet…For most people, no more than about 5 to 15 percent of calories from solid fats and added sugars can be reasonably accommodated in the USDA Food Patterns, which are designed to meet nutrient needs within calorie limits” (p. 28, DGFA2010).Why focus on consuming nutrient-dense foods and beverages?“Nutrient-dense foods and beverages provide vitamins, minerals, and other substances that may have positive health effects with relatively few calories…(and) have not been ‘diluted’ by the addition of calories from added solid fats, added sugars, or added refined starches, or by the solid fats naturally present in the food” (p. 5, DGFA2010)What is new and different here are the definition of key words such as:Calorie balance: Balance between calories consumed in foods & beverages and calories expended through physical activity and metabolic processesEating pattern: Combination of foods & beverages that constitute an individual's complete dietary intake over timeNutrient-dense: Foods providing vitamins, minerals, and other beneficial substances, such as fiber & phytochemicals, with relatively few calories
81Top Sources of Calories Among Americans 2 Years and Older Source: NHANES ,Available atThe top sources of calories have been estimated using data from the National Health and Nutrition Examination Survey, For this analysis and others like it found in the policy document in pie charts, foods and beverages reported in the survey were grouped into 97 categories. Here the categories were ranked according to calorie contribution to the diet. The number one calorie contributor in the diets of Americans ages 2 years is grain-based desserts, followed by yeast breads, chicken and chicken mixed dishes, soda and energy and sports drinks, and pizza.Although some of these are important sources of nutrients, others provide calories with few nutrients. Many of the foods and beverages most often consumed within these categories are high in solid fats and/or added sugars, thereby contributing excess calories to the diet. For example, grain-based desserts are typically high in added sugars and solid fats; and chicken is often breaded and fried, and that adds a substantial number of calories to the chicken.[Additional information:Total mean intake = 2,157 kcal/dCalories from each of the top 5 sources:Grain-based desserts (138 kcal/d)Yeast breads (129 kcal/d)Chicken and chicken mixed dishes (121 kcal/d)Soda/energy/sports drinks (114 kcal/d)Pizza (98 kcal/d)Source: NHANES , Available at ]
82How to Put This in Action? Caloric Balance: Food and Beverage IntakeDetermine one’s daily calorie needs by monitoring body weight and adjust calorie intake and participation in physical activity based on changes in weight over time.MyFitnessPal or Super TrackerPrinciples for Weight Management also take these further by stating:Focus on the total number of calories consumed.Monitor and control total caloric intake: Consume fewer calories by replacing foods higher in calories with nutrient-dense foods and beverages relatively low in calories, e.g. vegetables, fruits, and whole grains; non-fat and low-milk and milk products, lean meats and poultryChoose smaller portions or lower-calorie optionsPrepare, serve, and consumer smaller portions of foods and beverages, especially those high in caloriesEat a nutrient-dense breakfastLimit screen timeMonitor calories from alcoholic beveragesMonitor intake of 100% fruit juicesReduce intake of sugar sweetened beverages’
83How do I Count Calories if I Don’t Know How to Serve it? Vegetables – 25 calories: 1 cup raw; ½ cup cookedFruits – 60 calories: medium size fresh fruit; ½ c. sliced fruitGrains & Starchy Vegetables – 70 calories: ½ cupor slice of breadLean Protein/Low-Fat Dairy Products – 110 calories:3 oz. or 1 cup low fat dairy or 1 oz. cheeseFats – 45 calories: 1 teaspoon oil; 1 tablespoon nuts, seedsSugars – 20 calories: 1 sugar cube; 1 teaspoon sugarMayo Clinic Diet, 2010
84Key Recommendation #2 Reduce some foods and food components: Daily sodium to less than 2,300 mg; or 1,500 mg if 51 or over, African-American or have hypertension, diabetes, or chronic kidney diseaseSolid fats and added sugars (SoFAS)Foods that contain refined grains, especially foods with solid fats, added sugars, and sodiumA new key recommendation is to reduce calories from solid fats and added sugars.These two food components together provide over a third of the calories in the diets of Americans, while contributing very little in the way of nutrients. Intake of these food components replaces nutrient-dense foods, and makes it very difficult to achieve recommended nutrient levels. In fact, only 5 to 15% of calories from SoFAS can be accommodated in diets that are nutritionally adequate and within calorie limits, so a dramatic reduction is called for.
85Focus on consuming nutrient-dense foods Key Recommendations #3Focus on consuming nutrient-dense foodsVariety of vegetables, especially dark-green, red, and orange vegetables, beans, peasWhole grains: Replace refined grains with whole grains—at least halfVariety of protein foods: seafood (8-oz. per week), lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seedsThe third recommendation focuses on increasing foods and nutrients that should be emphasized to ensure nutrient adequacy, reduce disease risk, and promote overall good health.Because consumption of vegetables, fruits, whole grains, milk and milk products, and seafood is lower than recommended, intake by Americans of some nutrients is low enough to be of public health concern. These are potassium, dietary fiber, calcium, and vitamin D.Potassium can lower blood pressure by blunting the adverse effects of sodium on blood pressure, reduce risk of developing kidney stones, and decrease bone loss. Dietary sources of potassium are found in all food groups, notably in vegetables, fruits, and milk and milk products.Dietary fiber naturally occurs in plants, especially in beans and peas: navy beans, split peas, lentils, pinto beans, and black beans. Additional sources include other vegetables, fruits, whole grains, and nuts.Calcium is necessary for bone health, nerve transmission, constriction and dilation of blood vessels, and muscle contraction. Age groups of concern include children ages 9 years and older, adolescent girls, adult women, and adults ages 51 and older. Calcium in some plant foods is well absorbed but consuming enough plant foods to achieve the RDA may be unrealistic for many without milk and milk products or fortified foods.Americans should select a variety of food choices rather than relying on supplements for these nutrients.Adequate vitamin D can help reduce risk of bone fractures, rickets in children, osteomalacia (softening of bones) in adults, and possibly help prevent type 2 diabetes. Because of limited dietary vitamin D, in fortified foods such as milk and some yogurts, breakfast cereals, margarine, orange juice, and soy beverages, and naturally in some fish (e.g., salmon, herring, mackerel, and tuna) and egg yolk, dietary supplements are available. RDAs for vitamin D, which assume limited sun exposure, are 600 IU (15 mcg) per day for children and most adults and 800 IU (20 mcg) for adults older than 70 years. Potential risk of adverse effects increases if intake increases above 4000 IU (100 mcg).Additional nutrients of concern for specific groups: Iron for women capable of becoming pregnant, including adolescent girls, and women who are pregnant; Folic for women capable of becoming pregnant; Vitamin B12 for Americans ages 50 years and older who may have reduced ability to absorb naturally occcurring vitamin B12 (p DGFA2010.
86Nutrient-dense foods retain naturally occurring components, such as dietary fiber
87Nutrient-Dense Foods All vegetables, fruits, whole grains, eggs, seafood, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy, lean meats and poultry are nutrient-dense when prepared without solid fats or sugarsThis figure illustrates the concept of nutrient-dense foods comparing a baked form of chicken with a breaded and fried form.Data from the U.S. Department of Agriculture, Agricultural Research Service, Food and Nutrient Database for Dietary Studies 4.1.
88Nutrient-Dense vs. Not Nutrient-Dense This figure illustrates the concept of nutrient-dense foods comparing a baked form of chicken with a breaded and fried form.Data from the U.S. Department of Agriculture, Agricultural Research Service, Food and Nutrient Database for Dietary Studies 4.1.
89Nutrient-Dense vs. Not Nutrient-Dense This figure illustrates the concept of nutrient-dense foods comparing a baked form of chicken with a breaded and fried form.Data from the U.S. Department of Agriculture, Agricultural Research Service, Food and Nutrient Database for Dietary Studies 4.1.
90Nutrient-Dense vs. Not Nutrient-Dense This figure illustrates the concept of nutrient-dense foods comparing a baked form of chicken with a breaded and fried form.Data from the U.S. Department of Agriculture, Agricultural Research Service, Food and Nutrient Database for Dietary Studies 4.1.
91Key Recommendation #4 Build healthy eating pattern to meet nutrient needs over time at appropriatecalorie level, e.g., DASH, Mediterranean-styleFocus on nutrient-dense foodsRemember: Beverages countNutrients should come from food
96Three Nutrition Points to Put in Your Back Pocket! This is the time to ADOPT a healthy lifestyle NOT a band aid.Any “diet” can be healthy and unhealthy.Calories are to be respected!Enough said – quit reading the lose it quick books and buying the supplements – get back to basics and move, eat, and get enough sleep!All diets have their pros and cons. It is about you as an INDIVIDUAL. Vegetarians are great if they eat clean – barely processed fruits and veggies, whole wheat grains. But MANY eat processed foods (processed proteins “substitutes”) and little fruits and vegetables. To make their processed selections taste better they use lots of sauces and fats!Calories are the true item if we are concerned about weight. In’s and Outs’ just like what a nurse in the hospital records for drinks and urination are what we need to do with our calories each day. Remember EVERYONE IS DIFFERENT – different body types and different metabolisms. Learn portion sizes and the correct amount of calories.
97You Pick Three!Pick 3 actions from your sheet that you have pondered todayPut them into action this year!Report back…… yeah that’s right… report back!Here’s How:Kelly Schulze:Facebook: find Ohio FCS group or friend me – Kelly McNulty Schulze and I will lead the way.Twitter: find me and those around you and stay connected!
99Internet Resources USDA & USDHHS, Dietary Guidelines for American 2010 See p.59 for Resource ListLocal data related to obesity:State specific data on health care costs and quality, prevention, insurance coverage, public health, childhood obesity, examples of community creativity, and possible funding source:obesity/
100Apps that you might find useful myfitnesspalGet Fit Map
101Apps that you might find useful Smash Your Food
102Internet ResourcesThe Snackwise® Nutrition Rating SystemAll you do is type the information from the nutrition facts label in the Snackwise® Calculator and Snackwise® determines the nutrient density and rates the snack! Snack foods are then rated as either: GREEN: BEST CHOICE; YELLOW: CHOOSE OCCASIONALLY; and, RED: CHOOSE RARELYNebraska Extension Office: Spending your Calorie Salary and other PowerPointsAlice Henneman, MS, RD, Extension Educator Univerity of Nebraska Extension Services Beverly Benes, PhD, RD, Assistant Director, Nutrition ServicesMaking healthy choices in the middle of our financial crisis is crucial to being responsible role models to our families, communities, and our students.
103Internet ResourcesInstitute of Medicine’s Report: Accelerating Progress in Obesity Prevention. Published May8, 2012.Bipartisan Report: Lots to Lose How America’s Health and Obesity Crisis Threatens our Economic Future. Published June 5, 2012Websites for BMI calculation:The Center for Disease Control and Prevention -http://www.cdc.gov/healthyweight/assessing/bmi/The National Heart Lung and Blood InstituteMaking healthy choices in the middle of our financial crisis is crucial to being responsible role models to our families, communities, and our students.
104“Everyone has a role in the movement to make America healthy.” Dietary Guidelines for American, 2010, USDA & HHS“Success is only possible if all…work together and bring creativity, innovation and focused commitment to the effort.”Lots to Lose. Bipartisan Policy Center