Presentation on theme: "HEALTH PROFESSIONAL RESOURCE Nourish Healthy Living with Two Spoons of Sabra Hummus a Day! Wellness & Nutrition Information for Registered Dietitians."— Presentation transcript:
HEALTH PROFESSIONAL RESOURCE Nourish Healthy Living with Two Spoons of Sabra Hummus a Day! Wellness & Nutrition Information for Registered Dietitians
HEALTH PROFESSIONAL RESOURCE The Challenge: People Don’t Eat Enough Beans 9 out of 10 Americans don’t eat enough vegetables each day 1, including nutrient-rich beans. On average, people eat about: - One cup of vegetables each day 1 - Half the recommended amount of beans per week, or less than one cup 2 Increased consumption of vegetables, including nutrient-rich beans, as part of an overall healthy diet, is associated with reduced risk of many chronic diseases 3 and conditions. VEGETABLE AND FRUIT INTAKE
HEALTH PROFESSIONAL RESOURCE A Solution: 2 Spoons of Sabra Hummus a Day CONSIDER: IF… hummus is mostly beans AND… beans are a nutrient-rich vegetable THEN… hummus is a vegetable to help fill the gap! Focusing on vegetable favorites, like hummus, can go a long way in boosting overall dietary goals. -Research shows that people are more likely to continue to eat vegetables if they like them. -The bonus with well-liked beans? They are one of the most nutrient-rich vegetables!
HEALTH PROFESSIONAL RESOURCE MyPlate Recommendations Recommended Daily Vegetables 3 Recommended Weekly Legume (Beans and Peas) 3 Children 2-8 years 1-1 ½ cups½ cup Girls 9-18 years 2-2 ½ cups1-1 ½ cups Boys 9-18 years 2 ½ -3 cups1 ½-2 cups Women 19-50 years 51+ years 2 ½ cups 2 cups 1 ½ cups 1 cup Men 19-50 years 51+ years 3 cups 2 ½ cups 2 cups 1 ½ cups The Scoop: Counting Hummus as a Bean Two heaping spoonfuls of Sabra hummus counts as approximately ¼ cup of beans which can easily and deliciously add up to meet weekly MyPlate bean recommendations. Visit ChooseMyPlate.gov for more tips to meet vegetable recommendations 2 spoonfuls of hummus a day 1¾ cup of beans per week!
HEALTH PROFESSIONAL RESOURCE An Equation That Works: Counting Hummus as a Bean 2 spoonfuls of hummus 1¾ cup of beans per week! Meets MyPlate weekly bean recommendations for kids and most adults 7 days a week
HEALTH PROFESSIONAL RESOURCE Hummus: A Wholesome Package of Beans and Seeds Traditional hummus is made with wholesome ingredients, including: - Chickpeas - Tahini - Oil, garlic and spices Hummus pairs well with many good-for-you foods such as vegetables, fruits and whole grains, making it easier to meet Dietary Guidelines recommendations.
HEALTH PROFESSIONAL RESOURCE 6 Hummus: Nutrition by the Spoonful Packages plant protein Supports heart health with unsaturated fats Delivers fiber, a nutrient of concern Boosts diet quality Complements special dietary needs Supports good health
HEALTH PROFESSIONAL RESOURCE Hummus Transforms The Nutritional Benefits of Everyday Meals and Snacks Menu modeling shows how a simple switch of using hummus instead of sugary snacks or high fat dips, spreads or toppings can add up to big gains. 5 On average, swapping 1-2 tablespoons of hummus in daily menus led to: +5 -6 -12 +8 -23 -28 +20 % DECREASE IN % INCREASE IN calories sodium added sugar saturated fat protein iron fiber
HEALTH PROFESSIONAL RESOURCE Chickpeas and Hummus: Boosting Diet Quality, a First Step to Better Health and Feeling Good Research shows that eating hummus and chickpeas is associated with 6 : -Improved overall diet quality -Better intakes of nutrients of concern including fiber and potassium, as well as vitamins A, E, K and C; thiamin; folate; and magnesium -Lower body weight parameters, including Body Mass Index (BMI) and waist circumference
HEALTH PROFESSIONAL RESOURCE Adventures in Enjoying Hummus Ranch Dressing Carrots SUBSTITUTE A HEAPING SPOONFUL OF HUMMUS FOR 1 OZ OF... ADD TOTO REDUCE Fat by 8g
HEALTH PROFESSIONAL RESOURCE Jelly Bread SUBSTITUTE A HEAPING SPOONFUL OF HUMMUS FOR 1 OZ OF... ADD TOTO REDUCE Added Sugars by 10g Adventures in Enjoying Hummus
HEALTH PROFESSIONAL RESOURCE Mayonnaise Sandwich SUBSTITUTE A HEAPING SPOONFUL OF HUMMUS FOR 1 OZ OF... ADD TOTO REDUCE Fat by 15g Adventures in Enjoying Hummus
HEALTH PROFESSIONAL RESOURCE Butter Mashed Potatoes SUBSTITUTE A HEAPING SPOONFUL OF HUMMUS FOR 1 OZ OF... ADD TOTO REDUCE Fat by 18g Adventures in Enjoying Hummus
HEALTH PROFESSIONAL RESOURCE Cheese Cheese Burger SUBSTITUTE A HEAPING SPOONFUL OF HUMMUS FOR 1 OZ OF... ADD TOTO REDUCE Fat by 5g Adventures in Enjoying Hummus
HEALTH PROFESSIONAL RESOURCE Adventures in Enjoying Hummus Ranch Dressing Carrots SUBSTITUTE A HEAPING SPOONFUL OF HUMMUS FOR 1 OZ OF... ADD TOTO REDUCE Fat by 8g Jelly Bread Added Sugars by 10g MayonnaiseSandwich Fat by 15g Butter Mashed Potatoes Fat by 18g Cheese Cheese Burger Fat by 5g
HEALTH PROFESSIONAL RESOURCE Sabra Hummus Recipes, Resources and Tips Sabra.com/Wellness-NutritionE-newsletterToolkit
HEALTH PROFESSIONAL RESOURCE References 1.Centers for Disease Control and Prevention. National Center for Health Statistics. National Health and Nutrition Examination Survey Questionnaire. US Department of Health and Human Services, Centers for Disease Control and Prevention. 2007-2010. 2.Usual Intake of Beans and Peas (Legumes). National Cancer Institute Web Site. http://appliedresearch.cancer.gov/diet/usualintakes/pop/2007-10/table_a16.html. Updated April 2, 2014. Accessed December 17, 2014. 3.US Department of Agriculture and US Department of Health and Human Services. Dietary Guidelines for Americans 20010. Washington, D.C.: US Government Printing Office; December 2010. Available at: http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf. Accessed December 17, 2014. 4.4 Hornick BA, Weiss L. Comparative nutrient analysis of commonly consumed vegetables: support for recommending a nutrition education approach emphasizing specific vegetables to improve nutrient intakes. Nutr Today. 2011; 46(3):130-137. 5.Menu modeling analysis. Sabra Dipping Company. 2013. 6.O’Neil CE, Nicklas TA, Fulgoni VL. Chickpeas and hummus are associated with better nutrient intake, diet quality, and levels of some cardiovascular risk actors: National Health and Nutrition Examination Survey 2003-2010. J Nutr Food Sci. 2014; 4(1):254. doi.org/10.4172/2155-9600.1000254.