1 / 9

Heart Healthy Basics

Heart Healthy Basics. Caroline Bohl MS, RD, CDE. The Food Label. How big is a serving ???. Calories per serving. Total Fat AND Type of fat. Salt = Sodium. Dietary Fiber. Sodium. Salt = Sodium A food with greater than 300 mg/serving is considered a HIGH sodium food

galipeau
Download Presentation

Heart Healthy Basics

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Heart Healthy Basics Caroline Bohl MS, RD, CDE

  2. The Food Label How big is a serving ??? Calories per serving Total Fat ANDType of fat Salt = Sodium Dietary Fiber

  3. Sodium • Salt = Sodium • A food with greater than 300 mg/serving is considered a HIGH sodium food • GOAL : 2400-3000 mg/day

  4. Fat • Look at TOTAL fat grams, BUT: • More importantly, look at what TYPE of fat is in the item • Saturated Fat • Unsaturated Fat • Trans Fat

  5. Saturated Fats • Mainly from ANIMAL products • Raises “bad” cholesterol

  6. Trans Fats • Now on food labels (new in 2006) • Potentially as harmful as saturated fats

  7. Unsaturated Fats • “Good” fats • Will not raise “bad” cholesterol” • May raise “good” cholesterol

  8. Dietary Fiber • May lower cholesterol and blood sugar • Keeps you “fuller, longer”

  9. Metabolic Syndrome • Abdominal obesity • Blood fat disorders — high triglycerides, low HDL cholesterol and high LDL cholesterol • Elevated blood pressure • Insulin resistance or glucose intolerance (the body can’t properly use insulin or blood sugar) • Prothrombotic state (e.g., high fibrinogen or plasminogen activator inhibitor–1 in the blood) • Proinflammatory state (e.g., elevated C-reactive protein in the blood)

More Related