A Tale of Two Diets: What Can We Learn from the Diet Wars?
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Guidelines for Healthy Eating and Junk Food
Indian Academy of Pediatrics (IAP) GUIDELINES FOR PARENTS Healthy Eating and Junk Food Convener: Nidhi Bedi Members: CB Dass Gupta, C Nirmala, Kristin Indumathy 10 FAQs on HEALTHY EATING AND JUNK FOOD 1. What is junk food? How much and how often junk food can be allowed for a child in a week? 2. As working parents, we are dependent on breads, cheese, cornflakes, etc. Are they healthy? 3. How is junk food harmful to body? 4. What are healthy food options for babies, toddlers, and young children? 5. My baby likes juices and shakes. Are they healthy and how much can I give? 6. I have started adding milk supplements to my toddler’s milk. I heard in TV that they give lot of energy, vitamins, and minerals. Is this true? What is the right age to give? 7. We prepare all sorts of delicacies such as pizza, burger, samosa, kulfi, etc., at home. Are they still junk food? Are traditional foods such as halwa, poori, and sewaiyaan also junk food? 8. Which oil should be used to cook food? Is it good to prepare food in desi ghee and butter? What is recycling of oil? 9. My child is not ready to eat home food. What should I do? 10. My 14-year-old son takes lot of tea and coffee (four to five cups per day), especially during examination time to stay awake but still feels sleepy. Some of his friends have suggested some energy drinks for the same but I am very apprehensive about it. Please guide me what is right for him. -
Impact of Junk Food on Health
Review Article http://doi.org/10.18231/j.jmra.2020.012 Impact of junk food on health Shaik Ali Hassan1*, Sumit Bhateja2, Geetika Arora3, Francis Prathyusha4 1Dental Surgeon, 2HOD, 3Reader, 4MDS,1Dept of Dentistry, 1,4Francis Maxillofacial and Dental Clinic, India, 2Manav Rachna Dental College, Haryana, India, 3Inderprastha Dental College and Hospital, Uttar Pradesh, India *Corresponding Author: Shaik Ali Hassan Email: [email protected] Abstract Junk food refers to fast food, easy to make and easy to consume. Their low nutritional value and just lay down fat in it cause adverse effects on Health of consumer. The term 'Junk food' was created by Michael Jacobson, director of the Center for Science in 1972 in common interests who want to improve public concern about problem foods with high calorific value and low a nutritional value. Junk food contains high levels of fine sugar, white flour, trans fats, polyunsaturated fats and fat salt various food additives such as monosodium glutamate (MSG) and tartrazine, and the lack of protein, vitamins and fiber. The junk food advertising is also play a great role in junk food’s popularity. But it should be avoided, because of lack of energy, high cholesterol and poor concentration. It causes a lot of harmful effect on the body like obesity, diabetes, heart disease and various types of skin cancers. In this review article we will see what are different types of junk food, how it attracts most of people and how to reduce the consumption of junk food. Keywords: Junk food, Cholesterol, Fat, Salt, Sugar, Obesity, Concentration, Advertisement. Introduction spent Rs. -
Department of Physiology Tirunelveli Medical College Tirunelveli – 627 011
ANTHROPOMETRIC MEASUREMENTS AND CENTRAL OBESITY – A MAJOR PREDICTOR OF CARDIOVASCULAR DISEASE RISK IN WOMEN- A CROSS SECTIONAL STUDY Dissertation submitted to THE TAMILNADU Dr. M.G.R. MEDICAL UNIVERSITY CHENNAI – 600 032 In partial fulfilment of the requirement for the degree of Doctor of Medicine in Physiology (Branch V) M.D. (PHYSIOLOGY) MAY – 2018 DEPARTMENT OF PHYSIOLOGY TIRUNELVELI MEDICAL COLLEGE TIRUNELVELI – 627 011 CERTIFICATE This is to certify that the dissertation entitled, “ANTHROPOMETRIC MEASUREMENTS AND CENTRAL OBESITY – A MAJOR PREDICTOR OF CARDIOVASCULAR DISEASE RISK IN WOMEN- A CROSS SECTIONAL STUDY” done by Dr. G.SHERRY JENILIN post graduate in PHYSIOLOGY (2015-2018), is a bonafide research work carried out under our direct supervision and guidance and is submitted to The Tamilnadu Dr. M.G.R. Medical University, Chennai, for M.D. Degree Examination in Physiology (Branch V), to be held in May 2018. Dr. R.Thenmozhi M.D., DCP Dr. K. Sithy Athiya Munavarah M.D. Associate Professor and Head Dean Department of Physiology Tirunelveli medical college Tirunelveli medical college Tirunelveli – 11. Tirunelveli - 11. ENDORSEMENT BY THE GUIDE This is to certify that the dissertation entitled, “ANTHROPOMETRIC MEASUREMENTS AND CENTRAL OBESITY – A MAJOR PREDICTOR OF CARDIOVASCULAR DISEASE RISK IN WOMEN- A CROSS SECTIONAL STUDY’’ is a bonafide research work carried out by Dr. G.SHERRY JENILIN, in the Department of Physiology, Tirunelveli Medical College Hospital, Tirunelveli – 11 under my direct guidance and supervision in partial fulfilment of the requirement for the award of the degree of MD in PHYSIOLOGY (Branch – V) in May 2018. GUIDE: Dr. R.THENMOZHI M.D., DCP. -
The Useless Body Mass Index (BMI) Body Fat and the Body Mass Index Figure 1: the Useless Body Mass Index (BMI)
The Useless Body Mass Index (BMI) Body Fat and the Body Mass Index Figure 1: The Useless Body Mass Index (BMI) This chart was created by InvictaHOG, and has been released into the public domain. It may be found at: http://en.wikipedia.org/wiki/File:Body_mass_index_chart.svg . I am including a discussion of the BMI for completeness, although I do not recommend its use. From my point of view with respect to use for individuals the Body Mass Index (BMI) is an artefact that should have disappeared along with button-up-boots! The BMI was devised somewhere between 1830 and 1850 by Belgian polymath 1 Adolphe Quetelet. For that reason it has historically been known as the Quetelet index . It is meant to reflect a person’s relative thickness or thinness . The formula for calculating the BMI is weight in kilograms divided by the square of the height in metres . That is: Weight (kg) / [Height (m)] 2 For a given height, as weight increases the index increases. So one would expect that a large BMI would reflect a weight problem: specifically an excess fat problem. But it often does not ; the BMI has some in-built problems because the original concept was faulty. Copyright © 2016 Davies Natural Therapies Pty Ltd atf The Davies Natural Therapies Trust All Rights Reserved. Reproduction in any form without permission forbidden. Faults in the BMI 1. Firstly , although the index relates weight to height, it takes no account of the proportions of lean and fat body tissue. A lean bodybuilder who is ripped down to a body fat level below 5% may have the same BMI as a sedentary individual who carries very little muscle and whose body consists of a high proportion of fat. -
Nutritional Challenges and Health Consequences of Junk Foods
Mini Review Curre Res Diabetes & Obes J Volume 10 Issue 5 - May 2019 Copyright © All rights are reserved by Harmanjot Kaur DOI: 10.19080/CRDOJ.2019.10.555796 Nutritional Challenges and Health Consequences of Junk Foods Harmanjot Kaur1* and Roopjot Kochar2 1Nutritionist, SGS Ayurvedic Diet and Nutrition, India 2Director, SGS Ayurvedic Diet and Nutrition, India Submission: March 03, 2019; Published: May 07, 2019 *Corresponding author: Harmanjot Kaur, Nutritionist, SGS Ayurvedic Diet and Nutrition, Khanna, Punjab, India Abstract Junk food refers to fast food, which are easy to make and easy to consume. They are low in nutritional value and have only lying fat in it causing ill effect on the health of consumer. Junk food contains high level of refined sugar, white flour, Trans fat, polyunsaturated fat salt and numerous food additives such as monosodium glutamate (MSG) and tartrazine, and lacking in protein, vitamin and fiber. It should be avoided, because of lack of energy, high cholesterol and poor concentration. It causes a lot of harmful effect on the body like obesity, diabetes, heart disease andKeywords: various types of skin cancers. Fast food; Consumption; Nutritional challenges; Health consequences; Balanced diet; Eating habits; High value foods; Overweight; HighAbbreviations: blood pressure; Blood glucose; Cholesterol; Communicable diseases; Processed foods Fast food; Consumption; Nutritional challenges; Health consequences; Balanced diet; Eating habits; High value foods; Overweight; High blood pressure; Blood glucose; Cholesterol; Communicable diseases; Processed foods Introduction obesity only accounts for 300,000 deaths in the U.S alone. ‘Junk food’ was coined by Michael Jacobson, in 1972 in the numbers of fast food restaurant and occurrence of obesity [2]. -
LCHF Nutrition/Intermittent Fasting
LCHF Nutrition/Intermittent Fasting You are receiving this document because you are open to exploring an alternative nutritional lifestyle, one that in many ways contradicts conventional teachings and guidelines. I am here to help you! • Nutrition is such a loaded topic—almost a religious or political one—so I’m always looking for ways to explain nutrition that are as free from that baggage as possible. • So far, the framework I use to explain eating is based on modifying three parameters (calorie, dietary, and time restriction) in various combinations. • The “standard American diet” is essentially one the involves eating as much as you want (no calorie restriction), anything you want (no dietary restriction), and whenever you want (no time restriction). The further you can get away from this pattern of eating, the better you will be. You will be decreasing your risk for getting sick. What is Time Restricted Feeding or Intermittent Fasting? Well, it’s not a “diet” per se, but rather an eating pattern by basically eating just as the words sound: varying times of when you eat and when you don’t, for weight loss and many other health benefits. • Intermittent fasting plans only restrict when you eat, not what you eat. • However, I do recommend following a low carb diet (see additional information below) if you plan to intermittent fast, but there are technically no actual food restrictions. • With so many different ways to intermittent fast, it’s pretty easy to make this age-old practice work for you, your lifestyle and your goals. Whether you’re new to fasting or just looking to learn more about it. -
Taller People Should Have Higher BMI's and Blood Pressure
ISSN: 2574-1241 Volume 5- Issue 4: 2018 DOI: 10.26717/BJSTR.2018.06.001381 Jonathan V Roth. Biomed J Sci & Tech Res Short Communication Open Access Taller people should have Higher BMI’s and Blood Pressure Measurements as their Normal Jonathan V Roth* Department of Anesthesiology, Albert Einstein Medical Center, USA Received: June 26, 2018 Published: July 10, 2018 *Corresponding author: Jonathan V Roth, Department of Anesthesiology, Albert Einstein Medical Center, 5501 Old York Road, Philadelphia; PA 19141 Introduction increases as L increases for L greater than 1). This relationship is Current normal ranges for BMI and blood pressure do not very apparent if one inspects the pediatric charts of BMI versus age account for variations in patient’s height. I propose that taller with the understanding that height increases with age. In adults, patients should have as their normal a higher BMI and a higher the increase in BMI with height relationship can be demonstrated blood pressure, and the converse for shorter people. by calculating the BMI as a function of weight from any of the ideal Blood pressure body weight formulas. For patients on the border, this may place The baroreceptor is located in a major artery supplying the a taller patient into a more obese category than physiology would brain. Assuming the goal and regulation of blood pressure is to have the same cerebral perfusion pressure in an erect patient, then the otherwise dictate. The Corpulence Index (CI), also known as the blood pressure generated at the heart (and measured at that level) Ponderal Index or Rohrer’s Index, 1 is computed as weight divided will need to be greater in taller patients as the arterial hydrostatic medical journals, it is not commonly used for adults. -
Week 4: Limit Junk Food Snacking
Healthy Eating, Healthy Life Limit Workplace Challenge Junk FoodSnacking An initiative of Human Resources in partnership with the Workplace Wellness Committee Week 4: Limit Junk Food Snacking “Junk food” is a term used to describe food and drinks that are low Eat Snacks Mindfully in nutrients and high in saturated fat, sugar, sodium and empty • Eat your snacks slowly and without distractions such as watching calories. Snacks are part of healthy eating habits but consuming TV, reading or working as you will likely eat more when distracted. snacks that are high in fat, sugar and sodium on a regular basis can increase the risk of developing chronic diseases such as • Select small portions. obesity, cardiovascular disease and type 2 diabetes. This week’s • Do not eat directly from a large container. challenge is to limit junk food snacking. • Eat snacks only when you are hungry and not when you feel tired Snacks are an important part of healthy eating. Healthy snacks can: or bored. • Keep you energized Plan Ahead • Help support good health • Look for healthy snack options when grocery shopping. Read and • Provide nutrients compare nutrition facts tables and purchase a variety of fruits • Help you satisfy your hunger between meals and vegetables as healthier snack options. Health Canada recommends that you select healthy snacks, eat snacks mindfully and plan ahead to ensure that you have healthy snacks readily available at home, work and when on the go. Select snacks that have little to no added sodium, sugar or saturated fats Choose Healthy Snack Foods Sodium • Eat vegetables, fruits, whole grain foods and protein foods as A high intake of sodium can lead to higher blood pressure, which may snacks. -
Determinants of Body Composition in Undergraduate Students
DETERMINANTS OF BODY COMPOSITION IN UNDERGRADUATE STUDENTS IDENTIFYING DETERMINANTS OF BODY COMPOSITION IN UNDERGRADUATE STUDENTS: A SYSTEMATIC REVIEW AND PROTOCOL FOR A PROSPECTIVE OBSERVATIONAL STUDY By: RITA E. MORASSUT, B.Sc.H. A thesis submitted to the School of Graduate Studies in partial fulfillment of the requirements for the degree Master of Science McMaster University © Copyright by Rita E. Morassut, May 2018 M.Sc. Thesis — R.E. Morassut; McMaster University — Health Research Methodology Master of Science (2018) McMaster University (Health Research Methodology) Hamilton, Ontario Title: Identifying determinants of body composition in undergraduate students: a systematic review and protocol for a prospective observational study Author: Rita E. Morassut, B.Sc.H. (Queen’s University) Supervisor: Dr. David Meyre Number of pages: xviii, 121 ii M.Sc. Thesis — R.E. Morassut; McMaster University — Health Research Methodology Abstract Young adulthood is an important period in the development of obesity. Undergraduate students are particularly at-risk since they gain more weight than those not attending university. As students transition from high school to university, they often adopt unhealthy lifestyle behaviours which are thought to lead to weight gain. On average, students gain three to five pounds (1.4-2.3 kg) during their first year of undergraduate education. However, less is known about how body composition changes throughout the four-year course of undergraduate education and what causes these changes. We thus conducted a systematic review to synthesize a comprehensive list of factors associated with obesity traits (e.g. body mass index, body fat percentage, muscle mass) in undergraduate students. Two hundred thirty-eight studies were included (175 cross-sectional, 49 cohort, 11 interventional, 3 qualitative). -
Good Food Makes Good Health
Good Food Makes Good Health Food nourishes our bodies as well as our relationships. Food keeps our families and friends together, and our traditions alive. Eating enough food and enough variety of nutritious food is essential to good health. Food gives our bodies energy and helps us learn and think well. Food protects us from infections and other health problems, allows our muscles and the organs inside our bodies to work properly, and makes our skin, hair and teeth beautiful and strong. But not all foods make us healthier. The factory-made foods that many of us now depend on contain too much salt, fat, and sugar. These overly-processed foods can cause or increase health problems like heart attacks and diabetes. Staying healthy depends on eating enough food and a variety of good foods. 12 December 2018 NEW WHERE THERE IS NO DOCTOR: ADVANCE CHAPTERS 2 CHAPTER 31: GOOD FOOD MAKES GOOD HEALTH Eating Enough Everyone needs enough food. Eating enough gives the energy and strength our bodies and minds need each day. Lack of food over weeks or months leads to serious and long-lasting health problems. Children, old people, sick people, people with HIV, and pregnant women suffer more (and more quickly) from a lack of food. So be sure there is enough for people who may have less ability to take care of themselves. Children especially need enough food More than anyone else, children need enough food every day. Lack of food in early childhood causes small size, sickliness, and difficulty learning that lasts a lifetime. -
WFP's 2012 Nutrition Policy: a Policy Evaluation
POLICY EVALUATION measuring results, sharing lessons sharing measuring results, WFP’s 2012 Nutrition Policy: A Policy Evaluation Evaluation Report October 2015 Prepared by Mokoro Limited: Stephen Lister, Stephanie Allan, Jane Keylock, Kate Sadler, Tamsin Walters. Commissioned by the WFP Office of Evaluation Report number: OEV/2014/22 Acknowledgements The evaluation team is very grateful to all interviewees and informants, with special thanks to CO staff from the desk study countries, and to Serena Succhi (OEV) for excellent research support throughout the exercise. The evaluation team also gratefully acknowledges additional assistance provided by Anne Bush, Lidia Calvo, Mirella Mokbel Genequand, Fran Girling, Philip Lister, and Leah Richardson, as well as collaboration from the team evaluating the REACH initiative (led by Muriel Visser). The team has also received valuable advice and comments on drafts from our quality support panel – Alistair Hallam, Bjorn Ljungqvist and Stephen Turner. Responsibility for the report remains entirely with the evaluation team. Disclaimer The opinions expressed are those of the evaluation team, and do not necessarily reflect those of the World Food Programme. Responsibility for the opinions expressed in this report rests solely with the authors. Publication of this document does not imply endorsement by WFP of the opinions expressed. The designations employed and the presentation of material in the maps do not imply the expression of any opinion whatsoever on the part of WFP concerning the legal or constitutional status of any country, territory or sea area, or concerning the delimitation of frontiers. Evaluation Management Evaluation Manager (OEV) Diane Prioux de Baudimont Evaluation Assistant Serena Succhi Policy Evaluations Coordinator (OEV) Anne-Claire Luzot Table of Contents Executive Summary ............................................................................... -
Let Food Be Our Medicine: Plant Diversity + Health
- APRIL 6, 2021- Let Food be Our Medicine: Plant Diversity + Health - PRESENTED BY - Dr. Fred Provenza - HOSTED BY - View slides and recordings at foodanimalconcernstrust.org/fred-provenza Introductions Food Animal Concerns Trust (FACT) is a national nonprofit organization that works to ensure that all food-producing animals are raised in a humane & healthy manner, and that everyone will have access to safe & humanely-produced food. Larissa McKenna Humane Farming Program Director Email: [email protected] Website: foodanimalconcernstrust.org/farmer FACT’s services for livestock and poultry farmers include: - Conference scholarships – ongoing - Customized handouts – ongoing - Free webinars – ongoing - Fund-a-Farmer Grants (applications available in fall 2021) - Humane Farming Mentorship Program (apply in fall 2021) Our Presenter Dr. Fred Provenza Wisdom of the Body Let Food be Our Medicine Let Feed Be Thy Medicine Wisdom of the Body Let Food Herbivore Be Our Culture Medicine Plant Diversity Wisdom of the Body Flavor Social Feedback Cultural Nobody has to tell a bacteria, or a wild insect, fish, bird, or mammal how to eat, develop, and replicate. Consider the irony: people must be told by authority figures what and what not to eat. Have we lost the ability to identify and select nourishing diets? Or has that ability been hijacked? Feedback Traps Flavor-feedback associations involve primary and secondary compounds interacting in a dynamic network of communication Integrates flavor with feedback that unites cells and from nutrients and medicines to organ systems with alter liking as a function of need environments. Involves thousands of compounds Non-cognitive, intuitive, integrative Business Credit Cards Climate Change Why do humans eat Ultra-Processed “poisonous Foods plants”? Nutritional Status Link familiar flavors with refined carbs to lure people to the novel food by dressing it in a known and liked flavor and reinforcing the flavor with a blast of energy.