Weight Management and Eating Behaviors VIDEOS: Eating Disorder Indicators

1. Chapter 8 Weight Management and Eating Behaviors VIDEOS: Eating Disorder Indicators Eating Disorders Documentary ‘Man-orexia’ On The Rise Male Eating Disorder Survivor

2. ANSWERS: • TRUE • TRUE • TRUE • FALSE—a weight management program includes healthy eating & exercise habits that maintain a healthy weight. • TRUE • TRUE • FALSE—most food-borne illnesses are caused by foods that are prepared or eaten at home.

3. Chapter 8 Weight Management and Eating Behaviors Contents • Section 1Food and Your Body Weight • Section 2Maintaining a Healthy Weight • Section 3Eating Disorders • Section 4Preventing Food-Related Illnesses

4. Weight Management and Eating Behaviors Chapter 8 Section 1 Food and Your Body Weight

5. Section1 Food and Your Body Weight Chapter 8 VOCAB HUNGER: the body’s need for food. APPETITE: the desire to eat particular foods.

6. Section1 Food and Your Body Weight Chapter 8 Why Do You Eat? • The amount and type of food you eat depend on many factors, including: • The smell and taste of food • Mood • Family, ethnic, and religious traditions • Social occasions • Health concerns • Advertising • Cost and availability

7. Section1 Food and Your Body Weight Chapter 8 Food Provides Energy (CALORIES) • The amount of calories in food depends on the amount of carbohydrates, fats, and proteins. • Extra calories that you do not immediately use are stored as glycogen or fat. • Breakfast activates your body and brain at the start of the day.

8. Section1 Food and Your Body Weight Chapter 8 VOCAB • BASAL METABOLIC RATE (BMR):the amount of energy your body uses for basic functions (breathing, heartbeat, digestion, etc). • varies from person to person, depending on: • Age • Weight • Sex • Activity level

9. Section1 Food and Your Body Weight Chapter 8 Balancing Energy Intake with Energy Used • Some body fat is essential for health • 4% of total body weight for males • 10% of total body weightfor females • ENERGY BALANCE: when the food energy you take in equals the energy you use. • Extra food energy increases the body fat and causes weight gain.

10. Section1 Food and Your Body Weight Chapter 8 Being overweight increases the risk of many long-term health problems, including: • Heart disease and high blood pressure • Prostate, colon, and breast cancer • Type 2 diabetes • Sleeping problems such as sleep apnea

11. Section1 Food and Your Body Weight Chapter 8 Overweight and Obesity: A Growing Problem • Obesity: being more than 20% over your recommended weight. • More Americans are obese now than ever before. • Americans today exercise less and eat more foods high in sugar and fat than in the past. • Exercise and a healthy diet can help most people stay in a healthy weight range.

12. Weight Management and Eating Behaviors Chapter 8 Section 2 Maintaining a Healthy Weight

14. Section2 Maintaining a Healthy Weight Chapter 8 Bellringer: What are some popular diets that you have heard of? Do you think these diets are safe and effective?

15. Section2 Maintaining a Healthy Weight Chapter 8 Why Do You Weigh What You Weigh? • HEREDITY: the passing down of traits from parent to child through DNA. • Whether you gain or lose weight easily is largely due to heredity. • CHOICES about… • what you eat, • how much you eat, and • how much you exercise… • affect your energy balance and body weight.

17. Section2 Maintaining a Healthy Weight Chapter 8 What Is a Healthy Weight For ME? • BODY COMPOSITION: • % body weight from fat • -vs- • % body weight from bone and muscle • Someone can be overweight without being obese, depending on their body composition. • BODY MASS INDEX (BMI) = index of weight in relation to height that is used to assess healthy body weight.

19. Section2 Maintaining a Healthy Weight Chapter 8 A Healthy Weight Management Plan • Healthy Weight Management: a program of eating and exercise that keep weight at a healthy level. • Keys to healthy weight management: • eat better (nutrient dense foods) • eat less (portion control) • exercise more (be active) • The goal is to lose fat, not muscle.

20. Section2 Maintaining a Healthy Weight Chapter 8 A Healthy Weight Management Plan • To lose 1 pound of fat = - 3,500 cal energy balance • Safe weight loss: 2-3 pounds per week • >3 lbs / week weight loss is unhealthy and too calorie-restrictive

23. Section2 Maintaining a Healthy Weight Chapter 8 A Healthy Weight Management Plan (cont) • You can safely gain weight by gradually increasing food intake and by exercising to increase muscle mass (strength and resistance training). • If you are underweight, consult a doctor to make sure your low weight is not due to an illness or other condition.

24. Section2 Maintaining a Healthy Weight Chapter 8 Dangerous Weight-Loss Practices • Many weight-loss products and programs fail to provide healthy long-term weight management. • Fad diets (ignores some nutrient requirements) • Diet pills (unhealthy / dangerous side effects) • Surgery (risk, life-altering change) • The only safe and reliable way to manage your weight is to balance food intake with exercise.

26. Weight Management and Eating Behaviors Chapter 8 Section 3 Eating Disorders

27. Section3 Eating Disorders Chapter 8 Bellringer • Students should close their eyes and consider the following… • Think about your ideal body image. • Think about your actual body image. • How do the two descriptions differ? • Do you think your ideal image is healthy? • Do you think it is healthier than your actual image?

28. Section3 Eating Disorders Chapter 8 What Are Eating Disorders? • Body image: how you feel about your appearance and body. • Eating disorders: • involve an unhealthy degree of concern about body weight and shape (distorted Body Image) • may lead to efforts to control weight by unhealthy means. • Culture and society:affect what we think of as a perfect body.

29. Section3 Eating Disorders Chapter 8 A Closer Look at Eating Disorders • Factors that can contribute to eating disorders: • Body image • Genetics • Culture • Personality • Emotions • Family

30. Section3 Eating Disorders Chapter 8 A Closer Look at Eating Disorders • If you have concerns about food or your appearance that have led to trouble in school, at home, or with your friends, consult a parent, doctor, or other trusted adult. • If you think a friend has an eating disorder, tell your friend about your concern, and help him or her to face the problem. Contact an adult if necessary.

31. 3 Most Common Eating Disorders Anorexia Nervosa - Eating Disorder that involves self starvation. Bulimia Nervosa- Eating a lot of food and vomiting afterward. Binge Eating Disorder- Eating a lot of food without vomiting.

34. Low-calorie dieting that is carried to an extreme? Very low body weight? Preoccupation with body weight? Distorted body image? Frequent use of laxatives? Body is in a constant state of starvation? Binge-purge cycle? Refuses to eat? Low self-esteem? A A A+B A+B B A B A A+B Section3 Eating Disorders Chapter 8 **Signs and Symptoms of Eating Disorders** The following signs and symptoms are characteristic of someone with an eating disorder. Indicate “A” for anorexia, “B” for bulimia, or “A+B” for both.

35. Section3 Eating Disorders Chapter 8 Anorexia Video (5:48) Bulimia Video (6:25)

36. Weight Management and Eating Behaviors Chapter 8 Section 4 Preventing Food-Related Illnesses

37. Section4 Preventing Food-Related Illnesses Chapter 8 • What steps do you take when preparing food? • Does your list of steps include washing: • your hands? • the cooking surfaces? • the food? • the utensils?

38. Section4 Preventing Food-Related Illnesses Chapter 8 • Food and Digestive Problems • Heartburn:caused by stomach acid leaking into the esophagus. • Symptoms: • burning in your chest • Caused by: • overeating high-fat or spicy foods • stress and anxiety • Prevention: • avoiding high-fat or spicy foods • reducing stress and anxiety

39. Section4 Preventing Food-Related Illnesses Chapter 8 • Food and Digestive Problems • Ulcers: open sores in the lining of the stomach or intestines. • Symptoms: • They can cause pain after eating • Caused by: • bacterial infections • stress • unhealthy diet • Treatment: • antibiotics

40. Section4 Preventing Food-Related Illnesses Chapter 8 • Food and Digestive Problems • Flatulence: AKA gas- produced by bacteria in the large intestine when you eat certain indigestible foods. • Diarrhea: watery stool. • prolonged diarrhea can cause severe and dangerous dehydration. – could be deadly • Constipation:dry, hard bowel movements. • can be prevented by exercise, drinking lots of water, and eating a high-fiber diet.

41. Section4 Preventing Food-Related Illnesses Chapter 8 • Food Allergies • Examples: peanuts, shellfish, etc… • an abnormal response to a food • triggered by the body’s immune system • see a doctor if you think you have a food allergy • best way to prevent—avoid foods you’re allergic to • people with serious food allergies may need to carry epinephrine injections to prevent fatal reactions

42. Section4 Preventing Food-Related Illnesses Chapter 8 • Food Intolerances • conditions that involve bad reactions to food • Differs from true food allergies, in that the immune system does not attack your own body • Example: Lactose intolerance • Reduced ability to digest the sugar lactose, which is found in dairy products. • Treatment and management includes avoiding dairy intake or using products with the lactase enzyme added (Lactaid, etc)

43. Section4 Preventing Food-Related Illnesses Chapter 8 • Food-Borne Illness • Examples: salmonella, botulism, etc… • Caused by eating or drinking something that contains a toxin or disease-causing organism • Common symptoms include nausea, vomiting, and diarrhea • Often mistaken for stomach flu • usually can be treated with rest and lots of fluids • If symptoms are severe (vomiting & diarrhea lasting more than 2 days) you should see a doctor

44. Section4 Preventing Food-Related Illnesses Chapter 8 • Food-Borne Illness • Prevention: • proper selection, storage, handling, and cooking of food. Cross Contamination- transfer of bacteria from one surface to another. • Replace and wash dishcloths frequently • Keep your refridgerator cold enough (~40 F) • Wash hands, utensils, and surfaces with warm, soapy water between each step • Cook food thoroughly (to recommended temperatures)

45. Food borne illness video 4:15

46. End of Chapter 8