Welcome

1. Welcome

2. Nutrition Services Health education curriculum Sequential, comprehensive Nutrition education Physical education curriculum Health services Counseling Psychological & social services program Family & community involvement Staff health promotion Comprehensive School Health Programs

3. Nutrition Education • Comprehensive Health Education • Addresses the 6 CDC identified Health Risk Factors – 2 related to nutrition • Poor eating habits • Physical inactivity • Integrating nutrition and physical activity is critical to successful school nutrition programs

4. CDC – Guidelines • Guidelines for School Health Programs to Promote Lifelong Healthy Eating • http://www.cdc.gov/healthyyouth/nutrition/pdf/summary.pdf • Explore benefits of healthy eating • Consequences of unhealthy eating

5. Role of Schools • Can schools help students develop healthy eating habits? • Can schools help students increase physical activity? • What is being done?

6. Benefits of Nutrition Education in Schools • Help improve eating habits • Help improve health status. • Decrease risk of diseases of the 3 leading causes of death

7. Let’s Talk Nutrition • You are experts in education. • What nutrition information should you know to present nutrition lessons? • Where do you get nutrition information?

8. The Nutrients Some Basic Information

9. Begin with FOOD

10. Energy • Energy – Capacity to do work. • Measurement of energy – Calories • Energy Density – measure of the energy a food provides relative to the amount of food

11. Energy-Yielding Nutrients • Carbohydrates – 1 gram yields 4 Calories • Protein – 1 gram yields 4 Calories • Lipids – 1 gram yields 9 calories ________________________________ • Lipids (fat) higher energy density than carbohydrates or protein

12. Carbohydrates • Simple carbohydrates • Monosaccharides • Disaccharides • Complex carbohydrates

13. Simple Carbohydrates • Monosaccharides • C6H12O6 • Glucose • Fructose • Galactose

14. Structure of Glucose

15. Disaccharides • What monosaccharide units make up these disaccharides? • Maltose • Sucrose • Lactose

16. Maltose composition • Glucose + Glucose Maltose

17. Complex Carbohydrates • What is the structure of Polysaccharides? • Polysaccharides • Glycogen • Starches • Fibers

18. Digestion of CHO

19. Lactose Intolerance • Symptoms • Causes • Lactase deficiency • Foods low in lactose • Lactose-free products • Enzyme

20. Lactose Intolerance • Body is lacking the digestive enzyme* needed to digest lactose. • Symptoms: stomach pain, bloating, gas and sometimes diarrhea.

21. Milk & Lactose Intolerance • What should a person do to get the important nutrients from milk if he is lactose intolerant? • Explore lactose-free products. • Examine the extent of intolerance. • Consider calcium and vitamin D fortified products.

22. Lactose Intolerance • See this link for more information on lactose in foods. • http://www.nationaldairycouncil.org/nationaldairycouncil/health/materials/DMI_Lactose_and_Your_Child_Tearpad.pdf

23. Glucose in the Body • Energy • 4 Calories per gram of glucose

24. CHO in Foods Health Effects

25. What about sugars? • Does sugar causes obesity? • Does sugar causes heart disease? • Does sugar cause cancer?

26. Carbohydrates • What are the health effects of carbohydrates on the tooth?

27. Sugar increases risk of tooth decay. Starchy foods can stick to teeth pretzels, crackers, breads Some of these starches break down to simpler sugars in the mouth Carbohydrate & Tooth Decay

28. Ingredients for Tooth Decay

29. Sugars What are five added sugars? • __________________ • __________________ • __________________ • __________________ • __________________

30. Starch & Fiber in a Healthy Diet • What are health effects on heart disease? • What are health effects on Diabetes? • What are health effects on Cancers? • How are starches and fibers a part of weight management?

31. Starch and Fiber • RDA for carbohydrate • 130 g/day • 45% - 65% total daily energy intake • Daily Value: 300 g/day

32. Sugar Alternatives

33. Complex Carbohydrates • Fibers • Cellulose, hemicellulose • Gums and mucilages • Lignin • Resistant starches

34. Complex Carbohydrates • Fibers • Soluble fibers • Viscous • Insoluble fibers • Nonviscous

35. Soluble & Insoluble Fibers

36. FDA defines Whole Grain • Include cereal grains that consist of the intact, ground, cracked or flaked fruit of the grains whose principal components -- the starchy endosperm, germ and bran -- are present in the same relative proportions as they exist in the intact grain.

37. Whole Grains • Such grains may include whole barley, buckwheat, bulgur, corn, millet, popcorn, rice, rye, oats, sorghum, whole wheat and wild rice.

38. Identifying Whole Grain Foods • The Whole Grain Stamp identifies products two ways:

39. Whole Grain examples • 2/3 cup Cheerios or Wheat Chex • ½ cup cooked oatmeal • 1 slice 100% whole grain bread • 2 cups popped popcorn • 1 ounce baked tortilla chips (~15) • 1/3 cup brown rice

40. Whole Grain Council • http://www.wholegrainscouncil.org/index.html • Information on whole grain products • Educational information available • Section on school nutrition

41. How Much Fiber? • Overall - Fiber for adults • Do Americans eat enough fiber? • Daily Value: 25 g/day • AI: 14 g/1000 kcal/day