Eating Disorders Information Sheet
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The Food Pyramid and the Environmental Pyramid Andrea Poli Barilla Center for Food & Nutrition
Roma, 5 novembre 2010 The Food Pyramid and the Environmental Pyramid Andrea Poli Barilla Center for Food & Nutrition We are aware that correct nutrition is essential to health. Development and modernization have made available to an increasing number of people a varied and abundant supply of foods. Our genes, however, maintains the “efficient” attitude (thrifty genotype) selected by evolution. Without a proper cultural foundation or clear nutritional guidelines that can be applied and easily followed on a daily basis, individual, especially in the West, risk following unbalanced –if not actually incorrect- eating habits. 2 Barilla Center for Food & Nutrition The rapid increase of obesity, cardiovascular diseases, diabetes and cancer are now the biggest problem for public health in our society, and it also has enormous socio-economic impact Health spending in the USA 5000 4.400 miliardi di Dollari The longer life 4000 expectancy 3000 increases the 2.500 miliardi possibility that risk 2000 di Dollari factors became pathologies 1000 0 1980 1990 2010 2018 3 Barilla Center for Food & Nutrition First: investment in prevention The health spending does not guarantee a healthy life expectancy (in the absence of chronic degenerative diseases) It is estimated that 1€ of investment in prevention could save 3€ for less expenditure on disease treatment (estimated forecast) 4 Barilla Center for Food & Nutrition NUTRITION and LIFESTYLE are the two factors that can have more influence not only on longevity, but also on quality of life. 5 Barilla Center -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Revista Española De Nutrición Humana Y Dietética Spanish Journal of Human Nutrition and Dietetics
Rev Esp Nutr Hum Diet. 2020; 24(1). doi: 10.14306/renhyd.24.1.953 [ahead of print] Freely available online - OPEN ACCESS Revista Española de Nutrición Humana y Dietética Spanish Journal of Human Nutrition and Dietetics INVESTIGACIÓN versión post-print Esta es la versión aceptada. El artículo puede recibir modificaciones de estilo y de formato. Vegetarian dietary guidelines: a comparative dietetic and communicational analysis of eleven international pictorial representations Guías alimentarias vegetarianas: análisis comparativo dietético y comunicacional de once representaciones gráficas internacionales Chiara Gai Costantinoa*, Luís Fernando Morales Moranteb. a CEU Escuela Internacional de Doctorado, Universitat Abat Oliba CEU. Barcelona, Spain. b Departamento de Publicidad, Relaciones Públicas y Comunicación Audiovisual, Facultad de Ciencias de la Comunicación, Universitat Autònoma de Barcelona. Cerdanyola del Vallès, Spain. * [email protected] Received: 14/10/2019; Accepted: 08/03/2020; Published: 30/03/2020 CITA: Gai Costantino C, Luís Fernando Morales Morante LF. Vegetarian dietary guidelines: a comparative dietetic and communicational analysis of eleven international pictorial representations. Rev Esp Nutr Hum Diet. 2020; 24(1). doi: 10.14306/renhyd.24.1.953 [ahead of print] La Revista Española de Nutrición Humana y Dietética se esfuerza por mantener a un sistema de publicación continua, de modo que los artículos se publican antes de su formato final (antes de que el número al que pertenecen se haya cerrado y/o publicado). De este modo, intentamos p oner los artículos a disposición de los lectores/usuarios lo antes posible. The Spanish Journal of Human Nutrition and Dietetics strives to maintain a continuous publication system, so that the articles are published before its final format (before the number to which they belong is closed and/or published). -
Nutrition Lesson 5: Eating Right to Support Your Muscles and Skin Lesson 6: Gathering Nutrition Information About Our Food
Grade 4 - Nutrition Lesson 5: Eating Right to Support Your Muscles and Skin Lesson 6: Gathering Nutrition Information about Our Food Objectives: 9 Students will identify foods as belonging to the carbohydrate, protein or fat food category. 9 Students will compare the carbohydrate, fat and protein value in various foods. 9 Students will learn to read nutritional facts on food labels. 9 Students will identify a balance of foods that support healthy muscles and skin. 9 Students will track and report their food and drink consumption during a week’s time. 9 Students will practice incorporating into their diet a balance of foods that support the muscles and skin. Materials: • Food Pyramid poster (www.mypyramid.gov) • Nutrition Facts labels for food from each of the Food Pyramid categories • Measuring cups • Journal or notebook for the Action Plan for Healthy Muscles and Skin— one per student • Poster boards • Magazines and newspapers with food pictures • Sample foods from each of the Pyramid categories • Bags with nutrition labels from chips, cookies, ice cream and other snack foods. • Milk containers (Low fat and chocolate) • Sand • Food and Nutrient Chart I –(Figure 1) • Food and Nutrient Chart II- (Figure 2) • Food and Nutrient Chart III – (Figure 3) • Nutrition Facts sample labels (11 labels) - (Figure 4) Activity Summary: In this lesson students will explore foods that support the development of healthy muscles and skin, focusing on variety and a balance of good foods in the diet. Students will sort foods into carbohydrate, protein and fat categories. Students will read nutrition facts labels and compare the carbohydrate, fat, and protein values of various foods. -
Baby Boomer Vegetarians
Baby Boomer Vegetarians By Stephen F. Barnes, Ph.D. According to some sources, vegetarianism is on a modest uptick or at least holding its own, with about 6.7 percent of the U.S. adult population (20 million) reporting they no longer eat meat, and 2.3 percent (7 million) claiming they never eat meat, fish or fowl—and, by definition, are true vegetarians. Still smaller, about 1.4 percent don’t eat, wear, or use much of anything caught, hatched, milked, or slaughtered (no meat, fish/seafood, poultry, dairy products/eggs) and are known as vegans (pronounced veeguns). Women are twice as likely to avoid eating meat than men, and roughly 10 percent of Baby Boomers are probably non-meat eaters by our non-scientific best estimate. Most of these numbers (see summary box below) are from a national survey conducted in 2009 for the Vegetarian Resource Group. And while the survey sample only consisted of 2,397 adults and used an on-line query technique, the Harris Poll research methodology was considered highly reliable (Stahler, 2009). U.S. Dietary Habits of Adults 18 Years and Older 100% Total adults 6.7% Never eat meat 6.3% Never eat poultry 14.6% Never eat fish/seafood 7.6% Never eat dairy products 8.8% Never eat eggs 23.4% Never eat honey 2.3% Never eat meat, poultry, fish/seafood (vegetarian) 1.4% Never eat meat, poultry, fish/seafood, dairy products/eggs (vegan, except for possibly honey) Of course, there are lots of reasons why people do not eat certain foods. -
Virtually Bringing the Nut & Dried Fruit Sector Together
Edition 81. Nº 3 November 2020 INC ONLINE CONFERENCE Virtually Bringing the Nut & Dried Fruit Sector Together p. 57 www.nutfruit.org November 2020 | NUTFRUIT November 2020 | NUTFRUIT Edition 81. Nº 3 November 2020 The INC is the international umbrella organization for the nut and dried fruit industry and the source for information on health, nutrition, statistics, food safety, and international standards and regulations regarding nuts and dried fruits. BOARD OF TRUSTEES Michael Waring - Chairman Business News 9 INC Congress 54 MWT Foods, Australia Ashok Krishen - 1st Vice Chairman 9 Partnership Besana-Importaco 54 Dubai, INC XXXIX World Nut and Dried Olam International Limited, Singapore Fruit Congress Pino Calcagni - 2nd Vice Chairman 10 PepsiCo Targets 100% Renewable Besana Group, Italy Electricity Globally Riccardo Calcagni Besana Group, Italy 11 Danone’s Alpro Celebrates 40 Years INC News 57 Bill Carriere Carriere Family Farms, USA 12 Creamy, Crunchy, Chewy: Introducing 57 INC Online Conference Karsten Dankert Nature Valley Packed, a New Sustained Max Kiene GmbH, Germany Energy Bar 60 INC Academia: The Best Training Program in Roby Danon the Nut and Dried Fruit Industry Voicevale Ltd, UK Cao Derong 62 INC Webinars China Chamber of Commerce, China Gourmet 14 Joan Fortuny Borges Agricultural & Industrial Nuts (BAIN), Spain 63 Trend Research: International Market Giles Hacking 14 Carme Ruscalleda, Barcelona, Spain Opportunities CG Hacking & Sons Limited, UK Mike Hohmann 64 Real Power for Real People: Boost your The Wonderful Company, -
Raising Veg.Childrn
Raising Vegetarian Apple Beans Vitamin Children Carrot Although people have been eating vegetarian What Is a Vegetarian? foods throughout recorded history, interest in For some people, being a vegetarian is a way of this eating style has risen dramatically in eating. For others, it’s a whole lifestyle. And some recent years. Today’s cookbooks, magazines, people simply enjoy the flavors and varieties of and restaurant menus are full of recipes for food in vegetarian meals—on a regular basis or as vegetarian dishes created with nutritious and an occasional switch from their everyday fare. So flavorful food combinations. Examples include: just what does it mean to be a vegetarian? ● Black bean chili A vegetarian is a person who does not eat any ● Zucchini-carrot bread foods of animal origin. Vegetarians have different ● Vegetable-pasta salad dietary practices, but most of the practices can be categorized into one of the following groups: ● Bruschetta with tomatoes and basil ● Lacto-ovo-vegetarians eat plant foods, milk, milk ● Cheesy spinach lasagna products, and eggs, but they avoid flesh foods ● Bean burritos (meat, poultry, and fish). ● Roasted portobello mushroom over polenta ● Lacto-vegetarians eat plant foods, milk, and milk ● Split pea soup with rye bread products, but they avoid eggs and flesh foods. ● Vegetable-cheese pizza ● Ovo-vegetarians eat plant foods and eggs, but ● Moroccan lentil and chickpea soup they avoid milk, milk products, and flesh foods. ● Eggplant parmesan ● Vegans eat plant foods only. As vegetarian diets have become more The majority of pediatric experts say that a popular, many parents wonder if kids can lacto-ovo vegetarian diet is a healthy choice for safely follow a vegetarian diet and still get all most children, including infants. -
Mypyramid Food Groups
Know how. Know now. Learn at Home: Nutrition Lessons for Healthy Living MyPyramid Food Groups By choosing to complete this mail lesson, you have taken the first step in learning more about the im- portance of nutrition and its relationship to good health. MyPyramid shows us what and how much we need to eat. It also shows us we need to be physically active. To complete this lesson: • Carefully read this lesson. It should take about 15-20 minutes to complete. • Answer the questions included with this lesson. • When you are finished, place the questions in the prepaid envelope and place the envelope in the mail. MyPyramid Food Groups – Orange is for the Grain group MyPyramid shows the impor- – Green is for the Vegetable group tance of making good food choices – Red is for the Fruit group from each of the five food groups every day. It also shows the impor- – Yellow is for Oils tance of being physically active most days of the week and making changes – Blue is for the Dairy group “one step at a time.” This mail lesson – Purple is for the Protein Foods group will discuss: • The MyPyramid symbol How Much Do You Need Every Day? • How much do you need every day? Calorie Level 2,000* • MyPyramid food groups Grain Group 6 ounces • Where do other foods fit? Vegetable Group 2 ½ cups MyPyramid Symbol Fruit Group 2 cups • The MyPyramid symbol shows six color bands Dairy Group 3 cups that run from the bottom of the pyramid to the Protein Foods Group 5 ½ ounces top. -
Personalized Product Recommendations
PERSONALIZED PRODUCT RECOMMENDATIONS Generated from https://www.specialtyfood.com/products/search/?filters=438&%3Bpage=1 Filters: ordered by "Recently Added" Booth Producer Name Product Name State Country Phone Website # United Canaan Fair Trade LLC Almond Pesto WI 608-310-9976 https://canaanusa.com/ States United Canaan Fair Trade LLC Freekah (Flame Roasted Green Wheat) WI 608-310-9976 https://canaanusa.com/ States Hand-Rolled Organic Maftoul (Palestinian United Canaan Fair Trade LLC WI 608-310-9976 https://canaanusa.com/ Couscous) States United Canaan Fair Trade LLC Za'atar (Thyme) WI 608-310-9976 https://canaanusa.com/ States United Seed & Shell LLC Pistachio Butter IL 586-703-6115 http://seedandshell.com/ States 1.5 oz Sweet Potato Chips Avocado Oil Carolina United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com BBQ States 1.5 oz Sweet Potato Chips Avocado Oil Spicy United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com Tomatillo States United Chip Holdco 1.5 oz Sweet Potato Chips Avocado Oil Sea Salt WI 262-757-7900 http://www.jacksonschips.com States United Chip Holdco 5 oz Sweet Potato Chips Avocado Oil Carolina BBQ WI 262-757-7900 http://www.jacksonschips.com States 5oz Sweet Potato Chips Avocado Oil Spicy United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com Tomatillo States This report represents the first 100 results generated from your filtered list on the Specialty Food Association Product Marketplace, a searchable online resource available at specialtyfood.com/products. Where booth number is listed that member is exhibiting at the Fancy Food Show. -
The Epicenter of the Nut and Dried Fruit Industry
Edition 78. Nº 3 November 2019 E dition 78. Nº 3 78. INC PAVILION ANUGA 2019 The Epicenter of the Nut and Dried Fruit Industry p. 54 N ovember 2019 www.nutfruit.org 4 November 2019 | NUTFRUIT November 2019 | NUTFRUIT 5 Edition 78. Nº 3 November 2019 The INC is the international umbrella organization for the nut and dried fruit industry and the source for information on health, nutrition, statistics, food safety, and international standards and regulations regarding nuts and dried fruits. BOARD OF TRUSTEES Michael Waring - Chairman Business News 9 INC News 54 MWT Foods, Australia Ashok Krishen - 1st Vice Chairman 9 Nestlé inaugurates Packaging Research 54 The INC Pavilion, the epicenter of the nut Olam International Limited, Singapore Institute, first-of-its-kind in the food and dried fruit industry, present again at Pino Calcagni - 2nd Vice Chairman industry Anuga Besana Group, Italy Riccardo Calcagni 10 Spanish almonds certified with 58 INC Academia: Where industry leaders Besana Group, Italy environmental product declaration are shaped Bill Carriere Carriere Family Farms, USA 11 Blue Diamond launches new Almond Breeze 60 Gulfood INC Pavilion: Three years of Karsten Dankert flavor, inspired by traditional Latin American continued success Max Kiene GmbH, Germany holiday beverage Roby Danon 62 Nutfruit Power: The revolution of Voicevale Ltd, UK 12 Olam International expands almond energetic mornings! Cao Derong ingredients capacity with acquisition of China Chamber of Commerce, China leading Californian almond processor and 64 INC Executive Committee meeting Joan Fortuny ingredient manfacturer Hughson Nut Borges Agricultural & Industrial Nuts (BAIN), Spain 65 Nuts and dried fruits at the Asian Giles Hacking Congress of Nutrition CG Hacking & Sons Limited, UK Cheng Hung Kay Gourmet 14 CHK Trading Co. -
Diabetes Exchange List
THE DIABETIC EXCHANGE LIST (EXCHANGE DIET) The Exchange Lists are the basis of a meal planning system designed by a committee of the American Diabetes Association and the American Dietetic Association. The Exchange Lists The reason for dividing food into six different groups is that foods vary in their carbohydrate, protein, fat, and calorie content. Each exchange list contains foods that are alike; each food choice on a list contains about the same amount of carbohydrate, protein, fat, and calories as the other choices on that list. The following chart shows the amounts of nutrients in one serving from each exchange list. As you read the exchange lists, you will notice that one choice is often a larger amount of food than another choice from the same list. Because foods are so different, each food is measured or weighed so that the amounts of carbohydrate, protein, fat, and calories are the same in each choice. The Diabetic Exchange List Carbohydrate (grams) Protein (grams) Fat (grams) Calories I. Starch/Bread 15 3 trace 80 II. Meat Very Lean - 7 0-1 35 Lean - 7 3 55 Medium-Fat - 7 5 75 High-Fat - 7 8 100 III. Vegetable 5 2 - 25 IV. Fruit 15 - - 60 V. Milk Skim 12 8 0-3 90 Low-fat 12 8 5 120 Whole 12 8 8 150 VI. Fat - - 5 45 You will notice symbols on some foods in the exchange groups. 1. Foods that are high in fiber (three grams or more per normal serving) have the symbol *. 2. Foods that are high in sodium (400 milligrams or more of sodium per normal serving) have the symbol #. -
The Food Pyramid: a Dietary Guideline in Europe
The Food Pyramid: A Dietary Guideline in Europe 01 October 2009 Nowadays there is a mass of information and advice available from different sources about nutrition and health, and interested individuals can find details about the nutrients (e.g. carbohydrates, fat, protein, vitamins and minerals) they should be eating to achieve a healthy balanced diet. Food labels can also provide useful details on the amounts of the different nutrients contained in a food. However, the nutrient information available can seem quite complex, is not well understood by the majority of consumers, and it is of limited use when preparing family menus without a good knowledge of nutrition. This makes it necessary to provide nutrient advice in a way consumers can understand. What are Food-Based Dietary Guidelines (FBDG)? Food-based dietary guidelines (FBDG) are simple messages on healthy eating, aimed at the general public. They give an indication of what a person should be eating in terms of foods rather than nutrients, and provide a basic framework to use when planning meals or daily menus. Characteristics as described by the World Health Organization (WHO) are the expression of the principles of nutrition education mostly as foods. intended for use by individual members of the general public, and if not expressed entirely as foods, written in language that avoids, as far as possible, the technical terms of nutritional science. FBDG should provide simple, food-based messages that are relevant to the population concerned and practical to follow. They can be broad and unspecific such as ‘eat a variety of foods each day’ or ‘eat plenty of fruits and vegetables’, or more specific such as ‘eat five portions of fruits and vegetables a day’.