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 If an employer has 320 employees, statistically speaking:  220 employees are overweight  115 employees are obese  39 employees are diabetic (and.

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Presentation on theme: " If an employer has 320 employees, statistically speaking:  220 employees are overweight  115 employees are obese  39 employees are diabetic (and."— Presentation transcript:

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2  If an employer has 320 employees, statistically speaking:  220 employees are overweight  115 employees are obese  39 employees are diabetic (and 10 do not know it)  124 employees are pre-diabetic  105 have high blood pressure  54 have high cholesterol  106 have high triglycerides  304 don’t get enough exercise  61 smoke   Annual cost of Health Care per person:  Without Diabetes $2,669  With pre-diabetes $5,000  With Diabetes $10,000 

3  26 million are diabetic  79 million have prediabetes  CDC projects that by 2050, 1 in 3 adults could have diabetes  Centers for Disease Control, 2011

4  80% of CVD and diabetes  60% of all cancers  90% of obesity  74% of all healthcare costs are confided to these 4 conditions

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7  Diabetes mellitus refers to a group of diseases that affect how your body uses blood glucose, commonly called blood sugar.  Glucose is vital to your health because it's an important source of energy for the cells that make up your muscles and tissues.  It's also your brain's main source of fuel.

8  If you have diabetes, no matter what type, it means you have too much glucose in your blood, although the reasons may differ.  Too much glucose can lead to serious health problems

9  Nerve damage  Foot ulcers  Kidney or eye problems  Heart disease  Stroke

10  Chronic diabetes conditions include type 1 diabetes and type 2 diabetes. Potentially reversible diabetes conditions include:  Pre-diabetes -when your blood sugar levels are higher than normal, but not high enough to be classified as diabetes  Gestational diabetes - which occurs during pregnancy but may resolve after the baby is delivered

11  mg/dL =Pre-diabetes  126mg/dL + =Diabetes

12  Type 1 diabetes, once known as juvenile diabetes or insulin-dependent diabetes, is a chronic condition in which the pancreas produces little or no insulin, a hormone needed to allow sugar (glucose) to enter cells to produce energy.  The far more common type 2 diabetes occurs when the body becomes resistant to the effects of insulin or doesn't make enough insulin › Body Fat increases insulin resistance

13  Various factors may contribute to type 1 diabetes, including genetics  Although type 1 diabetes typically appears during childhood or adolescence, it also can develop in adults.

14  Despite active research, type 1 diabetes has no cure, although it can be managed.  With proper treatment, people who have type 1 diabetes can expect to live longer, healthier lives than they did in the past.

15  Type 2 diabetes, once known as adult- onset or noninsulin-dependent diabetes, is a chronic condition that affects the way your body metabolizes sugar (glucose), your body's main source of fuel.

16  With type 2 diabetes, your body either resists the effects of insulin — a hormone that regulates the movement of sugar into your cells — or doesn't produce enough insulin to maintain a normal glucose level.  Untreated, type 2 diabetes can be life- threatening

17  More common in adults, type 2 diabetes increasingly affects children as childhood obesity increases.  There's no cure for type 2 diabetes, but you can manage the condition by:  Eating well, exercising and maintaining a healthy weight.  If diet and exercise don't control your blood sugar, you may need diabetes medications or insulin therapy.

18  QMpN7rM-4

19  Main source of fuel for the body  Provide Fiber in our diet  If we eat too much they turn to fat › Increasing our triglycerides › Increasing weight

20  They increase our blood sugar levels › Fuel or muscles and our brain

21  Breads  Pastas  Cereals  Crackers  Grains  Nutrients provided: › B-Vitamins, Iron, Fiber

22  Fruits  Starchy Vegetables (potatoes, corn, peas)  Beans, Legumes  Dairy Products  Desserts

23  People with pre-diabetes  People with diabetes  People trying to lose weight  People wanting to have a more balanced diet

24  NO!  It’s all about portion control and choosing the RIGHT Carbs

25  Complex carbs › Fruits/vegetables › Beans, Legumes › Dairy Products › Whole grains  Fiber  Protein  Keep blood sugars consistent throughout the day

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27  Whole wheat bread  Whole wheat tortillas  Whole grain cereal  Granola bars with whole grains  Granola  Brown rice  Whole wheat pasta  Quinoa  Oats  Whole wheat crackers

28  Fruits and Vegetables  Beans and Legumes  Low Fat Dairy Products

29  Around 110 calories  Has more potassium than a banana or broccoli  Provides 35% of the daily value of Vitamin C  Has 10% of the daily value of B6  Contains 2 grams of sugar  Fat-free  Sodium free  Cholesterol-free  A good source of fiber

30  20% of the Daily Value of Vitamin B6  15% of the Daily Value of Vitamin C.  13% of the Daily Value of Potassium.  A single serving also contains 12% of the daily-recommended dietary fiber intake for a normal adult.

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32  Complete Protein  More B Vitamins, Iron, Fiber and protein compared to rice.

33  They have fiber  They are WHOLE grains  There will be some protein

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35  Generally low in fat with little or no cholesterol,  Rich in complex carbohydrates, including dietary fiber  Contain important vitamins and minerals  Sources of antioxidant nutrients, including vitamin E and selenium, zinc, copper, iron and vitamins B6, A, and E.

36  Dietary fiber is the term for several materials that make up the parts of plants your body can't digest. Fiber is classified as soluble or insoluble.  soluble fiber › decreased risk of cardiovascular disease. › Soluble or viscous fibers modestly reduce LDL (“bad”) cholesterol › Oats have the highest proportion of soluble fiber of any grain. › Foods high in soluble fiber include oat bran, oatmeal, beans, peas, rice bran, barley, citrus fruits, strawberries and apple pulp.

37  Insoluble fiber has been associated with decreased cardiovascular risk  Dietary fiber can make you feel full, so you may eat fewer calories.  Pulls water into stools, softening and adding bulk, which allows waste to pass through the intestines quickly.  Foods high in insoluble fiber include whole-wheat breads, wheat cereals, wheat bran, rye, rice, barley, most other grains, cabbage, beets, carrots, Brussels sprouts, turnips, cauliflower and apple skin.

38  Keep us energize and feeling great throughout the day!

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40  Refined Grain Breads, Bagels, Waffles, Pancakes, white tortillas, buns, crackers, white pasta, breadsticks, croissants, rice

41  Trans Fats  Excess Calories  Excess Sugar  No nutrients  Refined Carbs

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44  Eat the same number of carbs at each meal and include snacks  3-4 carb choices at each meal (45-60g)  (rice, cranberries, pomegranates, squash, bread, pie)  1-2 carb choices at a snack › Include protein, fat, and fiber with those carbs

45  15 grams of carbs per serving  Don’t forget to look at the serving size

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48 Look at the ingredient list

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50 ½ cup of cooked rice or pasta - Tennis ball 1 medium potato - Size of a computer mouse ½ average bagel - Size of hockey puck 1 cup of raw fruits or vegetables – Size of a baseball ½ cup of cooked fruit or vegetables – Size of a tennis ball

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52  me:  Call me: ext. 119  Visit me at Sauk Rapids Coborn’s  Attend my classes! Every Monday night at 6:30pm at SR

53  See Handouts

54  Low fat unsweetened yogurt with granola  Low fat unsweetened yogurt and nuts  Whole grain crackers with low fat cheese  Apple with peanut butter  A ½ bagel with peanut butter  Low fat cottage cheese with peaches  Unsalted, low fat butter popcorn  Black bean salad with avocado  Guacamole with unsalted tortilla chips  Hummus and veggies  Yogurt dip and veggies


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