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CH. 20 AVOIDING PROBLEMS

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Title: CH. 20 AVOIDING PROBLEMS


1
CH. 20 AVOIDING PROBLEMS WITH FOOD
2
Ch. 20 Vocabulary
  • 1) Calories 10) Anorexia nervosa
  • 2) Overweight 11) Bulimia
  • 3) Obesity 12) Glycogen
  • 4) Underweight 13) Carbohydrate loading
  • 5) Undernutrition 14) Foodborne illness
  • 6) Nutrient-dense 15) Cross-contamination
  • 7) Weight cycling 16) Megadoses
  • 8) Food allergy 17) Allergens
  • 9) Nutrient supplements

3
CALORIES PER GRAM
  • Protein 1 Gram 4 calories
  • Carbohydrates 1 Gram 4 calories
  • Fat 1 Gram 9 calories

4
BODY COMPOSITION ESTIMATION
  • BMI
  • Circumference Measures
  • Skinfolds
  • Bioelectric impedance
  • Underwater Weighing
  • Imaging techniques (DEXA, MRI)

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Obesity Trends among U.S. Adults, 1985, 1996, and
2007
8
Determining the Right Weight for You
  • Overweight increased body weight in relation to
    height
  • Body mass index (BMI) a formula for weight
    assessment based on a weight-to-height
    relationship
  • Obesity
  • Mild 20 to 40 percent over ideal weight
  • Moderate 41 to 99 percent over ideal weight
  • Severe, morbid, or gross 100 percent or more
  • Body mass index (BMI)
  • Weight (kg) / height squared (m2)
  • Healthy weight is a BMI of 19 to 25.
  • Overweight is a BMI of 25 or more.
  • Obese is a BMI of 30 or more.

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11
Eating Disorders
  • Anorexia nervosa
  • Refusal to maintain normal body weight
  • An intense fear of gaining weight
  • A distorted body image
  • The absence of at least three menstrual cycles
  • Bulimia nervosa
  • Repeated eating binges and rapid consumption of
    large amounts of food, stopping only because of
    severe abdominal pain or sleep
  • Binge eating disorder (BED)

12
Whos AT-RISK?
  • Women age 12 to 25
  • Men represent up to 25 percent of anorexia
    nervosa and bulimia patients 40 percent of binge
    eaters
  • Apparent common factors
  • Have a need to win approval
  • Are clinically depressed
  • Suffer from obsessive-compulsive disorder
  • Have low self-esteem and a negative body image

13
Treatment for Eating Disorders
  • Begin long-term therapy that involves family,
    friends, and significant others.
  • Focus on psychological, social, environment, and
    physiological factors.
  • Join support groups that help the family and
    patient.

14
Risk Factors for Obesity
  • Higher in minorities, especially women
  • Environmental factors
  • Advertising
  • Fast food
  • Bottle feeding infants
  • Misleading food labels
  • Sedentary lifestyles
  • Automated equipment
  • Computer and TV use
  • Decline in physical education requirements in
    schools

15
Managing Your Weight
  • Keep weight control in perspective.
  • Understand calories.
  • Include exercise.
  • Improve eating habits.
  • Select a nutritional plan.

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Foodborne Illness
  • Foodborne illness known as food poisoning, comes
    from eating food contaminated by bacteria.
  • Bacteria cannot be seen, smelled, or tasted.
  • Parasites
  • Intestinal viruses
  • Food spoilage commonly caused by 4 types of
    bacteria
  • Salmonella
  • Staphylococcus aureus
  • Clostridium perfringens
  • Clostridium botulinum

18
Symptoms of Foodborne Illness
  • Similar to flu symptoms
  • Nausea, vomiting, diarrhea, fever, and body aches
  • Symptoms may disappear after a few days
  • At-risk elderly, very young, or malnourished
  • Some foodborne illnesses can be fatal (ex
    botulism)
  • Treatment rest, drink plenty of fluids, and see
    a doctor if symptoms continue

19
Common Types of Pathogens
  • Bacteria needs 3 conditions for growth
  • (1) Nutrients, (2) moisture, and (3) warmth.
  • Bacteria in food multiplies rapidly between 40
    degrees and 140 degrees F. (Doubles in 30 mins)

20
KEEPING IT SAFE
  • Do not buy or eat foods from damaged packaging.
  • Store and prepare foods according to package
    instructions.
  • Keep hot foods hot. Bacteria is destroyed when
    food reaches an internal temperature of 160
    degrees F.
  • (Ex microwave foods)
  • Keep cold foods cold. Below 40 degrees F.
  • (Bacteria grows more slowly).
  • Keep all foods and food preparation surfaces
    clean.
  • Wash hands (ABC SONG/TWINKLE TWINKLE LITTLE
    STAR), work surfaces, and utensils with hot soapy
    water to keep away bacteria.

21
KEEPING IT SAFE!!! (cont.)
  • Avoid CROSS-CONTAMINATION, or spreading bacteria
    from one food to another.
  • Wash work surfaces, utensils, and hands after
    handling raw foods.
  • Refrigerate leftovers should not stay at room
    temperature more than 2 hours. (Ex Thanksgiving
    dinner)
  • Do not thaw food on the counter.
  • Throw away suspicious foods without tasting them.

22
Food Allergies Allergens
  • Allergy the body's reaction to a toxin.
  • Food allergy the body's immune system overreacts
    to substances in some foods.
  • Body responds to allergens (proteins) as it would
    to pathogens, or foreign invaders.
  • People affected may show no symptoms
  • Reactions rash, hives, or itchiness of the skin,
    vomiting, diarrhea, or abdominal pain
  • Caused by nuts, eggs, milk, wheat, soy, fish,
    shellfish, chicken, tomatoes, food additives
  • Treatment Keep a food diary, adjust diet, and
    EPIPEN
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