Presentation on theme: "Culinary Medicine Feel free to use and share, but please credit: Christopher Chung; Washington University in St. Louis School of Medicine For any inquiries."— Presentation transcript:
Culinary Medicine Feel free to use and share, but please credit: Christopher Chung; Washington University in St. Louis School of Medicine For any inquiries or to request updated versions, contact chrisLchung@gmail.com
The Basic Nutrients Protein (the building blocks) Glucose (the fuel) Fat (the storage) Calories
What determines a person’s weight? Energy Eaten Energy Burned
Why is it important to read Nutrition Facts? What do all these numbers mean? What things should I look at on the label? Introduction to Food Labels Feel free to distribute and share, but please credit Christopher Chung, Ocean Park Health Center. For updated versions, please contact firstname.lastname@example.org.
Remember the Strengths and Weaknesses of Nutrition Facts
Bottom Lines 1.Weight loss 2.Exercise (with or without resulting weight loss)
Bottom Lines Energy in (eaten) ++ Energy out (burned)
It takes time to “teach” your body and mind what a normal weight is, and this is why many diets fail. In many cases, if people could tolerate hunger for just 3 more weeks, their diet would have succeeded.