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Unit 3 Nutrition: Take it Personally! Tonja Bolding Lakeside High School Revised frameworks 2008.

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Presentation on theme: "Unit 3 Nutrition: Take it Personally! Tonja Bolding Lakeside High School Revised frameworks 2008."— Presentation transcript:

1 Unit 3 Nutrition: Take it Personally! Tonja Bolding Lakeside High School Revised frameworks 2008

2 1. anorexia nervosa- a psychological disorder in which one eats very little or refuses to eat 2. binge eating disorder- a psychological disorder in which one binges but does not purge or exercise excessively 3. bulimia nervosa- a psychological disorder in which one repeatedly binges and then purges 4. Dietary Guidelines for Americans- a set of guidelines about food choices developed by the US government 5. eating disorder- extreme, unhealthy behavior relating to food, eating and weight 6. food additive-a substance added to food products that causes desired changes in the products 7. food-drug interaction-a physical or chemical effect a drug has on a food or a food has on a drug 8. genetic engineering-the science of changing the genetic makeup of an organism 9. irradiation-a commercial food preservation method that exposes food to gamma rays to increase shelf life and kill harmful microorganisms 10. MyPyramid-USDA’s guide for a personalized approach to healthy eating and physical activity: found at

3  Dietary Guidelines for Americans (a set of guidelines about food choices developed by the US government) ◦ Balance the food you eat with physical activity. ◦ Maintain or improve your weight. ◦ Eat a variety of foods. ◦ Choose a diet with plenty of grain products, vegetables and fruit. ◦ Choose a diet low in fat, saturated fat, and cholesterol. ◦ Choose a diet moderate in salt and sodium. ◦ Choose a diet moderate in sugars.

4  MyPyramid (USDA’s guide for a personalized approach to healthy eating and physical activity) ◦ It can easily be individualized to meet your specific needs. ◦ , 3.2.3Activity: Students will navigate the MyPyramid website

5  United States Department of Agriculture  Dietary Guidelines for Americans  The Center for Disease Control  US Food and Drug Administration

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7  Fruits and vegetables contain antioxidants and are a good choice for individuals and family members.  Excess fat in the diet can cause atherosclerosis which is the most common form of heart disease.  To prevent dental caries, children should be taught at a very young age to brush their teeth regularly, especially after sugary treats.

8  There are two main types of diabetes. ◦ Type I or insulin dependent occurs most often in children and young adults. ◦ Type II or non-insulin dependent occurs in adults over 40 that are overweight and eat diets high in refined carbohydrates  A medical test is required to diagnose true hypoglycemia, most people who believe they have it may just be reacting to stress ◦ Family members diagnosed should avoid eating large amounts of sugar all at once and eat nutritious meals at regular intervals.

9  Lactose intolerance occurs more often among nonwhite populations and tends to develop as people age. ◦ Milk and milk products contain lactose and are the major source of calcium and vitamin D. ◦ Family members can consume milk alternatives or take lactase pills.  It is possible for babies to be lactose intolerant which would require them to have soy-based formula.

10  appetite increase/decrease  drug absorption  metabolism problems

11 Recognizing a Fad Diet  Does it sound too good to be true?  Does it promise a quick fix  Does it lack variety in food choices?  Do you eliminate or severely restrict one specific food group?  Does it rely on testimonials? ◦ Cabbage Soup diet ◦ The Atkins Diet ◦ The Grapefruit Diet ◦ The Zone ◦ Sugar Busters ◦ Protein Power ◦ Hollywood Diet ◦ 3 Day Diet

12 Diane Quagliani, RD, a spokesperson for The American Dietetic Association: “Fad diets are a short-term, quick-fix approach to weight loss that don’t work over the long haul. These diets tend to over-promise results but don’t deliver. Food choices are often monotonous, and caloric intake may be very restricted, so that once the novelty wears off, so does the motivation to continue.”

13  anorexia nervosa (a psychological disorder in which one eats very little or refuses to eat) ◦ sees self as overweight ◦ body dysmorphic disorder  binge eating disorder (a psychological disorder in which one binges but does not purge or exercise excessively) ◦ also called compulsive overeating  bulimia nervosa (a psychological disorder in which one repeatedly binges and then purge) ◦ may vomit or take laxatives ◦ often maintains a normal weight

14  Eating disorders frequently develop during adolescence or early adulthood.  Females are more likely than males to develop an eating disorder.  Eating disorders are food addictions.  People with eating disorders use food to feel in control of other feelings that may seem overwhelming.  To control their weight, eating disorder patients rely on a range of techniques and strategies called elimination behavior; such as the misuse of laxatives and diuretics.

15  Eat raw fruits and vegetables including the skins when possible.  Trying steaming instead of boiling to retain vital nutrients.  Avoid deep frying.  Try stir-frying instead.  Choose grilling.

16 ◦ genetic engineering (the science of changing the genetic makeup of an organism) to improve foods by:  increase vitamin content in produce  increase nutrient content in grains  lower fat content ◦ irradiation (a commercial food preservation method that exposes food to gamma rays to increase shelf life and kill harmful microorganisms) makes food safer ◦ develop food additive (a substance added to food product that cause desired changes in the products) which:  increase the nutritional value  enhance the flavor or appearance  give special qualities to food ex. smoother ice cream Sugar and salt are two of the most common additives, they may pose the greatest risk because we consume so much of them. 

17  Dietician  Nutritionist  Food scientist  Pharmaceuticals  Food manufacturers  Food service manager  Registered nurse  Health educator


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