Characteristics of a Healthy Diet Part 2 PDF

Plan for today’s session Your presentations Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and Nutrient density Characteristics of a healthy diet Facto...

Plan for today’s session Your presentations Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and Nutrient density Characteristics of a healthy diet Factors affecting food choices Chapter 3: Carbohydrates  Group presentations Each group should be made of: 5 students Each group will be given 7 minutes to explain and elaborate on the topic given below. Instructions Each member of the group should participate in the preparation as well as presentation. Each member will be graded individually You have to coordinate with your group members to finalize the presentation and send the full presentation at least one day before the presentation date You can use videos and any other media means. EACH group has to prepare at least one poll question for other students to answer during the presentation. The instructor will upload the slides to the blackboard. The students who are going to present will be given “Presenter “ status so they can control the slides. Total Marks: 15% Guidance on the preparation of your presentation Plan to have between 25 and 40 slides Section your presentation (suggested): Background (introduction) The main objective of your presentation Arguments for or against (remember to backup your claims with evidence) Conclusions Recommendations Number your sides (include the slide number on the right lower corner) Reference the information your present at the bottom of the slide Avoid excessive animation Time yourself (REHEARSE) Please check the course page for further guidance  Group presentations (cont’d) 1. Dark chocolate: a friend or foe? 2. Media and dietary intake: a game of power. 3. Green tea and obesity 4. Food and children 5. Eating to prevent cancer: the evidence.. 6. Autism: can nutrition play a role? 7. Osteoporosis: should the young adults care? 8. Should we or should we not eat butter: the debate continues 9. Nutrigenomics: the new era in nutrition 10. Food supplements: right or wrong? 11. Vitamin C and vitamin E: antioxidants magic 12. Eating healthy: Why is it so hard? 13. Weight loss diets and myths 14. Gluten free diet: it is IN! 15. Prebiotics, probiotics and health 16. Food intake and COVID-19: is there a relation 17. Food security matters. 18. Eating healthy after 60 years old: is it too late? 19. Emotions and food: a vicious circle 20. The Mediterranean diet and health  Your call! Choosing the group Choosing members the topic Dr. Farah Students Dr. Farah Students  Plan for today’s session Your presentations Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and Nutrient density Characteristics of a healthy diet Factors affecting food choices  Review 1 Which of the below corresponds to the definition of essential nutrients: A. A nutrient that we can not live without B. A nutrient that is needed in large amounts C. A nutrient that we need but we can not make in our bodies D. None of the above The main difference between organic and inorganic nutrients is that: A. Organic nutrients do not contain pesticides B. Inorganic nutrients are not healthy C. Organic nutrients contains carbon-hydrogen bond D. None of the above is a difference between organic and inorganic nutrients.  Review 2 Kindly indicate whether the below statements are true or false: A. 1 Kcal=1000 calories=1 calorie B. Bomb calorimeter relies on the fact that food when frozen releases heat that will affect the temperature of the water  Energy Requirements ❑ Each individual requires a specific amount of food, depending on their energy requirements. ❑ Estimated Energy Requirement (EER): It takes into account your age, sex, weight, height, and physical activity level (PA). ❑ The energy requirement is defined as the amount needed to maintain health, growth, and an “appropriate” level of physical activity  In class activity Why do I need the energy from the food? ❑ The energy requirement is defined as the amount needed to maintain health, growth, and an “appropriate” level of physical activity Energy in the body Energy for activity Stored energy  Energy in the body Energy balance Energy imbalance  In class activity You would like to consume 300 calories. You had choice between fruits and vegetables OR burgers. Which of those foods you can consume more amounts (g)?  Energy from Food Energy density: a measure of the energy a food provides relative to the amount of food (kcalories per serving). High energy density means that there is a lot of calories in small amount of food Low energy density means there are few calories in a lot of food  Choose the correct answer Which of the below food choices has the lowest energy density per portion: A. Ice cream B. Apple C.Turkey sandwich Which of the below has more calories?  Which of the below is more energy dense A- 500 Kcal B- 500 kcal 450 g 144 g  Which of the below is more nutrients? A- 500 Kcal B- 500 kcal Challenges of Choosing Foods Follow “nutrient density” Lower energy density Higher energy density This 450-gram breakfast This 144-gram breakfast delivers 500 kcal, for an delivers 500 kcal, for an energy density of 1.1 energy density of 3.5 (500 (500 kcal/450 g = 1.1 kcal/g) kcal/144 g = 3.5 kcal/g)  Nutrient Density The relationship between Calories and Nutrients is called: Nutrient Density: Refers to the amount of nutrients provided relative to the number of Calories. Foods with high nutrient density are nutritious. Foods with high energy density are not healthy.  Plan for today’s session Your presentations Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and Nutrient density Characteristics of a healthy diet Factors affecting food choices Chapter 3: Carbohydrates Characteristics of a Healthy Diet 1. Calorie Control: An appropriate amount of Calories are eaten to maintain a healthy body weight. 2.Adequacy: Essential nutrients, fiber, and energy (Calories) are present in the diet. 3.Balance: Food types complement one another in the diet. Not any one nutrient or food type is overbearing. 4. Moderation: The diet does not contain an excess of unwanted substances. 5. Variety: Different foods are used for the same purpose in the diet.  Plan for today’s session Your presentations Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and Nutrient density Characteristics of a healthy diet Factors affecting food choices Chapter 3: Carbohydrates  Factors Affecting Food Choices Hunger: The Physiological need for food. The physical body sends signals indicating a need for food. Satiety: The Physiological feedback mechanisms that terminate food intake. Appetite: The Psychological desire for food. The brain sends signals indicating a desire for food because of sensory input like seeing, smelling, or thinking about food.  Questions for you! Can you have appetite without hunger? A. Yes B. No Can you have hunger without appetite? A. Yes B. No How do we feel full and stop eating CCK Factors Affecting Hunger, Appetite and Satiety  Factors Affecting Food Choices Aside from hunger, appetite and satiety, what other factors affect your dietary intake?  What motivates us to eat? Hunger Appetite Satiety Cultural & social interactions Habit or custom Emotional comfort Convenience and advertising Nutritional value  Factors Affecting Food Choices Personal Preferences: The food likes and dislikes of an individual. Availability: Food supply, geographical area, climate, soil. Economics: Social status and income. Social Factors: Family, friends, holidays, celebrations, etc. Cultural Traditions: Beliefs, religion, values, habits, Advertising: TV, radio, magazines, newspaper. Nutritive values: nutrient and energy content, Other: feelings, Emotions, knowledge, etc.  Plan for today’s session Your presentations Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and Nutrient density Characteristics of a healthy diet Factors affecting food choices Chapter 3: Carbohydrates