Hompes Method Prac00oner Training Level I
|
|
- Moses Dorsey
- 5 years ago
- Views:
Transcription
1 Hompes Method Prac00oner Training Level I LESSON TWO Part Four Carbohydrate Health for the People Ltd not for reuse without expressed permission Hompes Method is a trading name of Health For The People L< Registered in England & Wales Company # VAT #
2 Sugar and Carbohydrate Carbohydrate is a major fuel source and all cells prefer to use sugar (glucose) to make energy. They can use fats but sugar is preferred. If sugar is not consumed in the diet, the body has to make it. To do so, it will orchestrate the breakdown of lean?ssue (protein) and fat reserves.
3 Sugar and Carbohydrate However, when excessive amounts of carbohydrates are consumed, they can be converted into fat and placed in the fat cells for storage.
4 Sugar and Carbohydrate Carbohydrates come from fruit, vegetables, grains and legumes. These dietary carbohydrates are broken down in your diges?ve system and transported in the bloodstream so they can be taken to cells for energy produc?on.
5 Carbohydrate Foods One of my mentors, Paul Chek, has a great way to help easily understand carbohydrate foods. He teaches people to consider the, as no eyes foods! Grains Beans / legumes Fruit and fruit juice Vegetables Honey Molasses Sugar
6 Polysaccharides Also known as complex carbohydrates or starch, polysaccharides are digested by enzymes in saliva and from the pancreas. They re broken down into simpler sugar chains called disaccharides and monosaccharides. hrp://2012books.lardbucket.org/books/introduc?on- to- chemistry- general- organic- and- biological/s stage- i- of- catabolism.html
7 Sugar Isn t All the Same! Grains, fruits, honey and refined sugars contain different types and propor?ons of sugar molecules. These differences mean that specific sugar molecules behave in different ways once in your body.
8 How Problems Develop Ea?ng inadequate carbohydrate. Ea?ng too much carbohydrate for your body to u?lize. Ea?ng the wrong carbohydrate combina?ons. Having a damaged diges?ve system. Inadequate micronutrients to metabolize the sugar.
9 Basic Sugar Science
10 Basic Sugar Science
11 Basic Sugar Science
12 Basic Sugar Science
13 Carbohydrate Diges0on Carbohydrate diges?on begins in the mouth with the enzyme salivary amylase. Pancrea?c enzymes also help carbohydrate diges?on, as do some of the predominant bacteria (good bugs). Carbohydrates/sugars can be fermented, so proper diges?on is essen?al (chewing food and pancrea?c func?on)
14 Basic Sugar Science Grains = glucose only (mostly processed) Potato = glucose, fructose, sucrose (mostly glucose they do contain other nutrients, incl. protein) Fruit and fruit juice = glucose, fructose, sucrose. Honey = glucose, fructose. sucrose. Table sugar is sucrose = glucose and fructose.
15 Glucose The western diet contains a lot of glucose because people are ea?ng so many grains and potatoes: Pasta Breads Cakes Crackers & biscuits Potatoes (many forms - chips, fries, etc.) These foods contain mostly glucose.
16 Glucose S0mulates Insulin Whenever it is consumed, glucose s?mulates insulin release from the pancreas. Insulin enables glucose to get into the cells by ac?va?ng transporter chemicals at the cell membrane. Insulin knocks on cell doors and ac?vates transport molecules called GLUT- 4, which shurle glucose into the cells, ready for use.
17 Glucose S0mulates Insulin But too ea?ng much glucose can contribute to insulin resistance where cells stop listening to insulin s signals. It is like a hearing aid the cells hearing aids to insulin get turned down. They stop listening to insulin as it yells at them to send the glucose transporters to the cell surface.
18 Glucose and Insulin Resistance In insulin resistance, glucose can t get into cells. If it can t enter cells, it can t be used to make energy. This may lead to low energy, depression and many other hypo symptoms.
19 Glucose and Insulin Resistance Res?ng blood sugar levels increase and can become toxic to the brain and nervous system. The excess glucose can easily be turned into fat, leading to weight gain. Conversion of glucose into fat is one way the body keep blood glucose levels down.
20 Fructose Insulin! As discussed, vegetables, fruits, juices and honey contain sucrose and fructose. Fructose dampens the insulin response when consumed with glucose. This improves the ability of glucose to get into the cells. These foods also contain potassium, which aids in shurling glucose into cells.
21 Ideal Combina0ons Root vegetables are berer than processed grains as they provide glucose, a lirle fructose, and many other nutrients, as opposed to just glucose. Fruit provides both glucose and fructose. Next best are the gluten- free grains. If you eat grains, it s advisable to have your clients eat a lirle fruit at the same sifng.
22 Sugar and Cell Energy Produc0on It is very helpful for you to explain in very basic terms how cells use sugar to make energy. It will greatly assist your clients and increase their compliance.
23 Energy Produc0on Step One: Glycolysis Glucose is broken down into several compounds, giving Pyruvate at the borom. The posi?on of fructose- 6 phosphate as this is important.
24 Energy Produc0on Step One: Glycolysis PUFA blocks the top step where glucose is converted into glucose- 6- phosphate. Ea?ng fructose allows the glycolysis cycle to con?nue.
25 Energy Produc0on Step One: Glycolysis Glucose and other sugars are converted into Pyruvate under ideal condi?ons; then with adequate B- vitamins, they are turned into Acetyl CoA.
26 Energy Produc0on Step Two: Krebs Cycle
27 Step Three Energy (ATP) Pops Out!
28 What Goes Wrong? 1. Inadequate carbohydrate eaten. 2. Excess carbohydrate / insulin resistance. 3. Wrong balance of glucose and fructose. 4. Poor diges?on. 5. PUFAs interfere with glycolysis. 6. Amino acid, vitamin and mineral deficiencies.
29 1. Inadequate Carbohydrate It s very common for people to eat insufficient carbohydrate because they fear weight gain. This is dangerous, because the brain and central nervous require glucose to func?on.
30 1. Inadequate Carbohydrate Fas?ng, skipping meals, low calorie die?ng, long?me periods between meals, etc. If blood sugar drops too low, the adrenal glands are instructed to make stress hormones cor?sol and adrenaline. These hormones tell the liver to release sugar from its storage depots into the blood.
31 1. Inadequate Carbohydrate Cor?sol and adrenaline also cause the breakdown of muscle and gut?ssue. The first place?ssue is broken down is the gut. The amino acids released in this breakdown process go to the liver, where they are converted to sugar to feed the brain and nervous system. Inadequate carbohydrate results in auto- cannibalism itself to provide sugar.
32 Low Blood Sugar - Symptoms Cravings Swea?ng Fa?gue Dizziness Confusion Anxiety / irritability Feeling weak A higher heart rate than usual Blurred vision Temporary loss of consciousness Convulsions
33 2. Excess Carb Intake & Insulin Resistance Insulin resistance can develop due to excess sugar intake, excess PUFA consump?on, and chronically elevated stress hormone levels.
34 2. Excess Carb Intake & Insulin Resistance Excess sugar leads to ever more insulin being needed to help either transport the sugar into cells, or to convert it into fat for addi?onal storage. PUFAs cause cell membrane health to decline, and promote inflamma?on (stress). Ongoing stress causes stress hormone eleva?ons, which increase blood sugar levels and create insulin resistance.
35 2. Excess Carb Intake & Insulin Resistance The upshot of insulin resistance is that many different nutrients are unable to enter cells (not just glucose); amino acids and certain vitamins will not enter cells op?mally (vitamin C, for example competes with glucose for entry to cells).
36 2. High Blood Sugar Symptoms Increased thirst Dry mouth Needing to urinate frequently, par?cularly at night Fa?gue, low energy, drowsiness Recurrent infec?ons, such as thrush (yeast and fungal overgrowth) Blurred vision Trouble concentra?ng Dry skin
37 3. Glucose to Fructose Ra0o The combina?on of carbohydrates is important. Remember that glucose simulates an insulin response, whereas fructose does not. Ea?ng fructose from whole foods such as fruit and root vegetables with meals and snacks rather than just glucose foods (grains) can be extremely beneficial. In people with insulin resistance, fructose can assist with energy produc?on.
38 4. Diges0ve Problems Poor diges?on can lead to blood sugar problems sugars may simply not be digested and absorbed properly. Vitamins and amino acids are needed for the proper metabolism of sugar and insulin, so deficiencies can cause glucose u?lisa?on problems. Bad bugs such as Candida and certain bacteria can ferment a lot of carbohydrate and cause bloa?ng, wind diarrhea, etc.
39 5. PUFAs As I showed you on slide 24, PUFAs can interfere with the func?on of glycolysis, blocking the proper burning of glucose for energy produc?on in the cells.
40 6. Vitamin and Mineral Insufficiency Inadequate vitamin and mineral levels may create a situa?on in which sugar and other fuels are not metabolized efficiently: B- vitamins (especially B1, B2, B3 (niacin) and B5) Lipoic acid CoQ10 Chromium Magnesium Potassium Vanadium
41 Everything is Tied to Blood Sugar Ul?mately, all func?ons in your body are?ed to blood sugar because glucose is food for your brain and nervous system, which control everything. High or low blood sugar levels require metabolic reac?ons to restore balance. Imbalances in blood sugar have the poten?al to affect all?ssues and organs, causing symptoms in all seven areas of health.
42 Carbohydrate - Basic Rules Root vegetables and fruit generally work well because they contain vitamins and minerals as well as fructose and glucose. Potatoes contain vitamins and minerals, but are a lirle more glucose- dominant. Honey and table sugar contain both glucose and fructose.
43 Carbohydrate Basic Rules Grains contain only glucose! Because most of them are heavily processed, they also contain few other nutrients. Many also contain gluten (wheat, rye, barley, spelt, kamut, couscous, etc.) The best grains to use are generally rice, porridge oats, buckwheat and millet.
44 Carbohydrate Basic Rules To prevent low blood sugar and a stress response, I recommend you teach your clients not leave more than 2.5 hours between meals and snacks. 3 hours is the absolute outside?me to allow between sifngs. Main meal size can be decreased if needed.
45 Carbohydrate Basic Rules Avoid ea?ng carbohydrate/sugar alone always combine it with protein and fat. The fary acids and amino acids slow down the absorp?on of sugar into the blood, and also provide assistance with blood sugar regula?on.
46 Carbohydrate - Basic Tips Teach your clients to have a pinch of extra salt with meals and snacks, as the sodium greatly assists with blood sugar regula?on and down- regulates adrenaline (stress hormone).
47 Carbohydrate Fine Tuning Individual carbohydrate, protein and fat carbohydrate requirements will differ. Some people do very well ea?ng more grains, fruit and veg and some do much berer ea?ng more protein and fat. We ll cover fine- tuning methods separately.
48 Carbohydrate - Prac0cali0es Baked / roasted root vegetables are easy to do and you can prepare them in bulk to use for several meals. Baked or roasted potatoes are great make excess quan??es and put them in the fridge. Fruit is easy and convenient as a carbohydrate source. Add honey to recipes if appropriate.
49 Carbohydrate - Summary Irrespec?ve of the source, all carbohydrates are converted into simple sugars during diges?on. They enter cells to be used as fuels in the produc?on of energy. The brain and central nervous system need a constant supply of glucose and your body will do whatever it can to ensure the safety of this supply, including ea?ng itself!
50 Carbohydrate - Summary Not all simple sugars are the same: glucose triggers an insulin response, but fructose doesn t; in fact, the larer dampens the insulin response. Fructose- containing foods as found in mother nature s pantry - are preferred to grains. It s prudent to consume fat and protein at the same?me as consuming carbohydrate.
51 Carbohydrate - Summary It s also prudent to leave no more than 2.5 to 3 hours between meals and snacks in order to op?mize blood sugar control. Individual carbohydrate requirement will depend on many factors, covered in the special Macronutrient Fine- Tuning Lesson, which is an adjunct lesson.
52 Thank You! As always, thanks so much for listening and watching. I hope you enjoyed the info. Let s now move on to the key issue of water and hydra?on.
Sugar and Carbohydrate
Sugar and Carbohydrate All cells need sugar to make energy. Without sugar you can t survive. Sugar comes from the breakdown of dietary carbohydrate by the gut. It s then transported in the bloodstream,
More informationLecture Outline Chapter 4- Part 2: The Carbohydrates
Lecture Outline Chapter 4- Part 2: The Carbohydrates I Types of Carbohydrates If someone told you "My carbohydrate intake is too high", what would you assume about what they're eating? A. SIMPLE CARBOHYDRATES:
More informationHompes Method Lesson 29 Organic Acids Part One
Hompes Method Lesson 29 Organic Acids Part One Health for the People Ltd not for reuse without expressed permission Organic Acids - Introduction The ultimate tool for laboratory evaluations in nutritional
More informationHompes Method. Practitioner Training Level I. Lesson Seven. Balancing & Optimising Blood Sugar
Hompes Method Practitioner Training Level I Lesson Seven Balancing & Optimising Blood Sugar Health for the People Ltd not for reuse without expressed permission Hompes Method is a trading name of Health
More informationCarbohydrate Overview
Carbohydrate Overview What is a carbohydrate? Monosaccharides and Disaccharides Polysaccharides How does eating a carb become a part of you? Why do you need carbohydrates? How much do you need? Low carb
More informationewellness magazine Good Carbs, Bad Carbs Good Carbs Bad carbs Wellness magazine
ewellness magazine Good Carbs, Bad Carbs 2016-05-06 Scorned, rejected, and maligned, the earthly carbohydrate is totally misunderstood. There is a story going around that carbs need to be avoided in order
More informationCarbohydrates: The Energy Nutrient Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning is a trademark used herein under license.
Carbohydrates: The Energy Nutrient 2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning is a trademark used herein under license. CARBOHYDRATES Functions of Carbohydrates 1. Energy 2.
More informationWhat Are Carbohydrates? Chapter 4 Carbohydrates: Simple Sugars and Complex Chains. Monosaccharides. Simple Sugars 6/17/16. BIOL 103, Spring 2016
What Are Carbohydrates? Chapter 4 Carbohydrates: Simple Sugars and Complex Chains BIOL 103, Spring 2016 Sugars, starches, and fibers Major food sources: Plants Produced during photosynthesis Two main carbohydrate
More informationHockey Nutrition Tips
Hockey Nutrition Tips 6 Classes of Nutrients Essential for Top Performance 1. Carbohydrates 2. Fat 3. Protein 4. Vitamins 5. Minerals 6. Water Carbohydrates: are a source of energy that can be either simple
More informationLook at the label. Nutrition information on food labels... Nutrition claims There are two types of nutrition claims:
Look at the label Nutrition information on food labels... Nutrition claims There are two types of nutrition claims: Helps you make informed food choices Helps you follow Canada s Food Guide to Healthy
More informationNutrition, part 2. Because 1 part isn t enough!
Nutrition, part 2 Because 1 part isn t enough! 4. Calories and Caloric Intake Calories per gram of our Macro and Micro nutrients Macro Carbohydrates: 4 cal/g Fats: 9 cal/g Proteins: 4 cal/g Micro Vitamins:
More informationFoundations of Personal Fitness. Chapter 4 Nutrition and Your Personal Fitness
Foundations of Personal Fitness Chapter 4 Nutrition and Your Personal Fitness Lesson 1: The Importance of Nutrition Healthful Eating Taking in the proper amount of nutrients each day Nutrients substances
More information30.1 Organization of the Human Body
30.1 Organization of the Human Body Organization of the Body The levels of organization in the body include cells, tissues, organs, and organ systems. At each level of organization, these parts of the
More informationLESSON 2.5 WORKBOOK. Blood glucose in sleep, a 5 mile run and after that Big Mac
LESSON 2.5 WORKBOOK Blood glucose in sleep, a 5 mile run and after that Big Mac Using the things we have explored throughout Unit 2, in this lesson we will expand upon our knowledge of how the metabolic
More informationChapter 4: Sugars, Starches and Fibers. Copyright 2012 John Wiley & Sons, Inc. All rights reserved.
Chapter 4: Sugars, Starches and Fibers Copyright Student learning outcomes: At the end of this chapter, you should be able to: Compare and contrast whole grains and refined sugars Compare and contrast
More informationUNDERSTANDING THE DIGESTIVE SYSTEM
Slide 1 UNDERSTANDING THE DIGESTIVE SYSTEM Slide 2 Understanding Digestion The key to solving food and digestive issues starts with an understanding of how the digestive and intestinal system works If
More informationNUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT
NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT NUTRIENT: a chemical found in food that is needed for life and growth, & the building blocks to make your body function correctly! WHAT DO
More informationLesson 1 Carbohydrates, Fats & Proteins pages
Lesson 1 Carbohydrates, Fats & Proteins pages 190-201 What are the 3 classes of nutrients that supply your body with energy and how does the body obtain the energy from foods? Describe the roles that carbohydrates,
More informationHompes Method Prac00oner Training Level II
Hompes Method Prac00oner Training Level II 2015 Class Lesson Fifty-Four PCOS & Menopause Support Health for the People Ltd not for reuse without expressed permission Hompes Method is a trading name of
More informationMacronutrients : Carbohydrates. Structure, sources and function
Macronutrients : Carbohydrates Structure, sources and function As part of this course, students learn about the structure, sources and function of carbohydrates. They learn to identify carbohydrates in
More informationCarbohydrates and Weight Loss
Carbohydrates and Weight Loss A Macronutrient Our Body Uses for Energy Provides energy for the body to function properly by every cell in the body, even the brain. Carbohydrate: Calories of Macronutrients:
More informationChapter 4 Reading Guide
Chapter 4 Reading Guide 1. How many covalent bonds does carbon (C) form? 2. What is the chemical formula for glucose? 3. List the major dietary monosaccharides and disaccharides. What are the components
More informationWhy is Protein Important?
Why is Protein Important? Chapter 6 Proteins and Amino Acids: Func7on Follows Form BIOL 103, Spring 2016 A part of every cell Needed in thousands of chemical reac7ons Keep us together structurally In short,
More informationNutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.
Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the
More informationUNDERSTANDING THE DIGESTIVE SYSTEM
UNDERSTANDING THE DIGESTIVE SYSTEM Understanding Digestion The key to solving food and digestive issues starts with an understanding of how the digestive and intestinal system works If you know what is
More informationUsing the Nutrition Facts Table to Make Heart Healthy Food Choices
Using the Table to Make Heart Healthy Food Choices Most packaged food products that you purchase contain a Table on the label. The Table lists information on nutrients that are found in the food product.
More informationFood labels made easy
Food labels made easy 1 Food labels made easy Healthy eating is important for everyone, whether you ve got diabetes or not. That means eating more wholegrains, beans, peas, lentils, dhal, nuts, fish, fruit
More informationNutrition Wars: Choosing Better Carbohydrates
Nutrition Wars: Choosing Better Carbohydrates What are carbohydrates? There are 2 main types of carbohydrates: Simple carbohydrates include sugars found naturally in fruit, some vegetables, milk and milk
More informationHow to Fight Diabetes and Win. Meal. Planning NUTURNA. Advance Diabetic Support
How to Fight Diabetes and Win Meal Planning NUTURNA TM Advance Diabetic Support Meal Planning Well-balanced and portion-controlled meals are vital to the control of blood sugar levels and management of
More informationS U G A R ; A B I T E S I Z E G U I D E
S U G A R ; A B I T E S I Z E G U I D E The World Health Organization recommends we have a maximum of six teaspoons per day for women and nine teaspoons per day for men. The average Australian has 28 teaspoons
More informationP A T I E N T H A N D B O O K
PATIENT HANDBOOK Heal Your Gut, Heal Your Body The gastrointestinal (GI) tract is one of the most sophisticated systems of the human body. We often think of the GI tract for its primary role in digesting
More informationA common sense approach to taking control of your diet
Welcome Wellness Warriors! Carbohydrate Counting: A common sense approach to taking control of your diet Today we will discuss The different food groups and how they affect blood sugar Which foods increase
More informationWhat Are Carbohydrates? Chapter 4 Carbohydrates: Simple Sugars and Complex Chains. Monosaccharides. Simple Sugars 9/18/17 BIOL 103
What Are Carbohydrates? Chapter 4 Carbohydrates: Simple Sugars and Complex Chains BIOL 103 Sugars, starches, and fibers Major food sources: Plants Produced during photosynthesis Two main carbohydrate types
More informationFacts that you need to know
NUTRITION This article explores the basic concepts of nutrition and provides useful tips on healthy diet My neighbor walks up to me asking whether I am aware of the nutritional value of a new food product
More informationLESSON 2.4 WORKBOOK. Part two: Glucose homeostasis in the blood Un-Storing energy
DEFINITIONS OF TERMS Fasting A state of abstinence from all food or drinks that provide calories. For a complete list of defined terms, see the Glossary. LESSON 2.4 WORKBOOK Part two: Glucose homeostasis
More informationSTEPS to better gut health
5 STEPS to better gut health More than 2000 years ago, the renowned Greek Physician Hippocrates and Father of Medicine said... Let Food be Your Medicine & Medicine be Your Food. His words of wisdom are
More informationSix Nutrients. Nutrients: substances in food that your body needs to stay healthy. Carbohydrates Protein Fat Minerals Vitamins Water
Nutrients Six Nutrients Nutrients: substances in food that your body needs to stay healthy Carbohydrates Protein Fat Minerals Vitamins Water Water Function: most essential nutrient Helps digest and absorb
More informationReading Food Labels A few questions before we start. Questions Continued. After this session, you will be able to:
A few questions before we start Reading Food Labels 1. A healthy food might have lots of: a) Cholesterol b) Sugar c) Fibre d) Saturated fat Questions Continued 2. Fibre is healthy because it: a) Helps
More informationCarbohydrate Structure and Function Introduction
Carbohydrate Structure and Function Introduction Transcript Hello and welcome to our Institute of Nutritional Endocrinology's presentation on Macronutrients. Today we are going to be talking about Carbohydrates,
More informationBringing Balance to Your Blood Sugar!
Bringing Balance to Your Blood Sugar! Presented by: Sarah Ernest Naturopath, Master Herbalist, InForm Coach Natural Help for the Pancreatically Challenged Hypoglycemia Pre-Diabetes & Diabetes (Type 2)
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationUNIT 2 DIABETES REVIEW
UNIT 2 DIABETES REVIEW Pancreas is unable to make insulin. Therefore, glucose cannot get into the cells for energy. Insulin is made, but cell receptors do not work at getting recognizing that insulin.
More informationENDURANCE SPORTS NUTRITION
ENDURANCE SPORTS NUTRITION Complex carbohydrates with low glycemic index Simple carbohydrates with high glycemic index + complex carbs + proteins + electrolytes Simple carbs + complex carbs + proteins
More informationWhy is Protein Important?
Why is Protein Important? Chapter 6 Proteins and Amino Acids: Func6on Follows Form BIOL 103 Spring 2017 A part of every cell Needed in thousands of chemical reac6ons Keep us together structurally In short,
More informationYEAR 9 FOOD PREPARATION
YEAR 9 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationCompany & Key Nutritional Tenets. when presenting to Registered Dietitians
Company & Key Nutritional Tenets when presenting to Registered Dietitians 1 Company Overview Created for active, busy people who care about what they eat. We seek to consistently delight people with delicious,
More informationEssential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy.
Lesson Essential Nutrients By Carone Fitness 6 There are six essential nutrients that your body needs to stay healthy. 1. Water 2. Vitamins 3. Minerals 4. Carbohydrates 5. Protein 6. Fat 1 6 Of these six
More informationPerformance Nutri/on Mount Kelly Swimming. Michael Naylor Performance Nutri/onist
Performance Nutri/on Mount Kelly Swimming Michael Naylor Performance Nutri/onist Learning outcomes Essen/al nutri/onal prac/ses. Making the right choices. Prepara/on Health and immunity Pre- exercise meals
More informationCarbs: The Staff of Life, or The Stuff of Death? Ed Cox, M.D.
Carbs: The Staff of Life, or The Stuff of Death? Ed Cox, M.D. Pyramid, or Paleo? Carbs defined Carbohydrates (abbrev. CHO) = saccharides Saccharide from Greek for sugar Compounds of carbon, oxygen and
More informationCarbohydrates. Sugars, Starches, and Fibers. Chapter 4
Carbohydrates Sugars, Starches, and Fibers Chapter 4 Introduction Brain Glucose Muscles Glucose Glycogen Fat Sources of carbohydrates Whole grains, vegetables, legumes, fruits, milk Fattening mistaken
More informationCarbohydrates Dr. Ameerah M. Zarzoor
Carbohydrates Dr. Ameerah M. Zarzoor What Are Carbohydrates? Carbohydrates are the most abundant biomolecules on Earth Produced by plants during photosynthesis Carbohydrates are polyhydroxyl aldehydes
More informationLecture 4 Nutrition, Part 2 Nutrition 1. What is a Healthy Diet? 2. Food Labels 3. Sugar 4. Consumer Concerns
Lecture 4 Nutrition, Part 2 1 Nutrition 1. What is a Healthy Diet? 2. Food Labels 3. Sugar 4. Consumer Concerns 2 1 Healthy Diet? 3 Four basic behaviors that constitute a "healthy lifestyle" 1. A good
More informationE n e r g y S o u r c e s
1 E n e r g y S o u r c e s When you turn the ignition key in your car, some source of fuel (gas, diesel, or fermented organic manure) must be delivered to the engine for it to fire. Even though the spark
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationWeight Loss, Healthy Eating and Energy Balance
Weight Loss, Healthy Eating and Energy Balance Diet and weight loss is an area that everyone has an opinion on. Every person is different and like exercise one diet does not fit everyone. The following
More informationEat Well, Live Well Nutritional Guidelines for those 50+ April 10, 2014 Laura Vandervet, Registered Dietitian
Eat Well, Live Well Nutritional Guidelines for those 50+ April 10, 2014 Laura Vandervet, Registered Dietitian Outline Benefits of healthy eating Meeting your nutritional requirements Using Canada s Food
More informationLesson Two Nutrients and the Body
Lesson Two Nutrients and the Body Objectives After participating in this lesson, students will Be able to identify key nutrients the body needs and describe their function and importance. Understand that
More informationThe Digestive System
Digestive System 1 Name The Digestive System Purpose: To describe how food moves through the digestive system. To identify the parts of the digestive system. Background Information: Food provides us with
More informationGAPS AND FODMAPS
GAPS AND FODMAPS GAPS Gut and Psychology Syndrome Recommended for a host of conditions but is primarily known for autism, learning disabilities, ADD/ADHD, depression and schizophrenia An adaptation of
More informationLecture 4 Nutrition Part 2 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns
Lecture 4 Nutrition Part 2 1 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns 2 1 Healthy Diet! 3 Four basic behaviors that constitute a "healthy lifestyle" 1. A good diet, 2. Moderate Exercise,
More informationBecome A Health Coach Certification. Pillar 1: Nutrition, Health & Wellness Week 1. Copyright All Rights Reserved. Pillar 1 Week 1 Video 2 1
Become A Health Coach Certification Pillar 1: Nutrition, Health & Wellness Week 1 1 Essential Nutrition : The Distilled Top 20% Of Nutrition, Health & Wellness Knowledge That Matters For Health Coaches
More informationUniversity Hospitals of Leicester NHS Trust. Carbohydrates. A guide to carbohydrate containing foods for people with diabetes
University Hospitals of Leicester NHS Trust Carbohydrates A guide to carbohydrate containing foods for people with diabetes A Healthy Diet This information is designed to help you to understand how carbohydrates
More informationCoconut Flour: A Low-Carb, Gluten-Free Alternative to Wheat
Coconut Flour: A Low-Carb, Gluten-Free Alternative to Wheat I love wheat and all the things that are made from it cakes, cookies, pies, pizza, pasta, pancakes, muffins, the list goes on and on. Wheat products
More informationThursday, September 5. Why are carbohydrates important for us to consume?
Bell Work: Thursday, September 5 Carbon Video Why are carbohydrates important for us to consume? 1 O 2 CARBON What is it...and WY is it important? Carbon the building block of life, basis for most molecules
More informationHow does your body use nutrients?
How does your body use nutrients? As an energy source To heal, build and repair tissue To sustain growth To help transport oxygen to cells To regulate body functions What are carbohydrates? Starches and
More informationDiabetes: Prevention and Maintenance
Presented by Diabetes: Prevention and Maintenance Dirker Chiropractic 909 S. Taylor Dr. 920-451-7000 10/7/2013 Eating, Exercise, Energy & Metabolism Food is fuel for energy, vitality and health The glycemic
More informationFood for Thought January 26, 2012
Food for Thought January 26, 2012 Why is nutrition important? The foods you eat provide the energy your body and mind need to function. The foods you eat build and support your immune system, hormones,
More informationWhat is food made of?
What is food made of? Food: Nutrients and Food Any substance that is ingested (eaten) and sustains life Meat, fish, nuts, fruits, vegetables, grain products, etc. Nutrients: Food is broken down into substances
More informationSUMAN PROJECT CONSULTANT (P) LTD. MIXED GRAIN PRODUCTS AND HEALTH BENEFITS
SUMAN PROJECT CONSULTANT (P) LTD. MIXED GRAIN PRODUCTS AND HEALTH BENEFITS March 2, 2017 WHAT IS MULTIGRAIN? "Multigrain" simply means that it contains several different types of grains, distinguishing
More informationThe 6 Essential Nutrients for Proper Nutrition. 1. Carbohydrates 2. Fats 3. Protein 4. Vitamins 5. Minerals 6. Water
Activity Level Inactive (little to no regular exercise) Moderately Active (20-30 minutes of exercise3-4 times per week Very Active (30-40 minutes of vigorous, sustained exercise 5-7 times weekly How Active
More informationWHY GLYCEMIC INDEX (GI) & GLYCEMIC LOAD (GL) ARE IMPORTANT FOR WEIGHT LOSS
1 WHY GLYCEMIC INDEX (GI) & GLYCEMIC LOAD (GL) ARE IMPORTANT FOR WEIGHT LOSS A Guide to GI and GL Arantxa Mateo Weight Loss Management Mentor, Author & Blogger 32 Mondays Weight Loss Management www.32mondays.com
More informationChapter 3: Macronutrients. Section 3.1 Pages 52-55
Chapter 3: Macronutrients Section 3.1 Pages 52-55 Diet Terms Nutrients The substances in food that gives us structural materials and energy. Macronutrients Nutrients that are required in large amounts.
More informationCARBOHYDRATES - Our love affair with Carbs! -
CARBOHYDRATES - Our love affair with Carbs! - The Macronutrients Carbohydrates Different Sides of the Same Coin. Ah yes we love our carbs. Any why not? Nothing elicits a warm, fuzzy feeling like a hot
More informationTopic 3.1 Nutrients. - Lipids are an essential part of the and are a part of cell in the body.
Name: Topic 3.1 Nutrients Date: IB SEHS 3.1.1. List the macronutrients and micronutrients Macronutrients: - lipid (fat) - carbohydrate - protein - water (says the book) Micronutrients: - vitamins - minerals
More informationBe a Food Label Detective!
Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html
More informationThe key to a healthy balanced diet is eating the right amount of food for how active you are and eating a range of foods including:
FACTSHEET No. 22 BREAD AS PART OF A HEALTHY DIET Background There is increasingly persuasive evidence that our diets have a significant effect on our long term health. Not only does being over or underweight
More informationENERGY NUTRIENTS: THE BIG PICTURE WHY WE EAT FUNCTIONS FATS FAT, CARBS, PROTEIN
ENERGY NUTRIENTS: FAT, CARBS, PROTEIN Angeline B. David, DRPH, MHS NAD Health Summit March 14, 2013 The science of cooking is not a small matter.... This art should be regarded as the most valuable of
More informationHow to talk to your clients about nutrition
1 How to talk to your clients about nutrition There is a big difference between the latest fad, or the opinion of the newest blogger, and a real strategy based on scientific research and proven methods
More informationCertainly not us That was until a couple of prestigious researchers at. Harvard University showed the data for more than 27,000 people on diets for
Certainly not us That was until a couple of prestigious researchers at Harvard University showed the data for more than 27,000 people on diets for over 8 years. Yep, you read that right. Now get this...
More informationDigestive and Excretory Systems
Chapter 38 Digestive and Excretory Systems Section 38 1 Food and Nutrition (pages 971 977) This section identifies the nutrients your body needs and explains why water is such an important nutrient Food
More informationREVERSING DIABETES WORLD SUMMIT 2014
REVERSING DIABETES WORLD SUMMIT 2014 50 AMAZING PRESENTATIONS. 12 LIFE-CHANGING DAYS. MAY 5 - MAY 16, 2014 Dr. Mowll s Clinical Pearls Tips, Highlights, and Strategies from the Food Rules to Prevent and
More informationA Fact Sheet for Parents and Carers Healthy Eating for Diabetes
A Fact Sheet for Parents and Carers Healthy Eating for Diabetes Healthy eating is important for children of all ages, including those living with diabetes. Children and teenagers with diabetes have the
More informationFOUNDATIONS OF HEALTH
FOUNDATIONS OF HEALTH AMY RAIMONDI, MLIS, NTP A Nutritional Therapy Practitioner is not trained to provide medical diagnosis or treatment of any medical or pathological condition, illness, injury or disease.
More informationAnswering the question- Why Should You Care What You Are Eating???
Answering the question- Why Should You Care What You Are Eating??? Never eat more than you can lift. - Miss Piggy Portion Distortion 6 Main Nutrients Vitamins Minerals Water Carbohydrates Protein Fat Keep
More informationThe Pretzel s Journey:
PERSONAL HEALTH UNIT 2: NUTRITION & FITNESS LESSON 2.2 D ig e s t io n PH2.2: Describe food s journey through the digestive system DO NOW Examine the diges.ve system organs below. Label any parts you already
More informationThese factors should be taken into consideration when addressing fatigue or low energy because each factor will be approached slightly differently.
1 2 These factors should be taken into consideration when addressing fatigue or low energy because each factor will be approached slightly differently. 3 4 First we must understand the systems of the body
More information1. Which nutrient is so vital to health that you wouldn't live more than a few days without it? A) vitamins B) water C) minerals D) protein
Nutrition & You, 4e (Blake) Chapter 1 What Is Nutrition? Legend: For sentences / statements that DO NOT HAVE answer choices, Answer A if TRUE Answer B IF False 1. Which nutrient is so vital to health that
More informationPRACTICAL METHODS AND APPLICATIONS OF CARB COUNTING IN THE SCHOOL SETTING
PRACTICAL METHODS AND APPLICATIONS OF CARB COUNTING IN THE SCHOOL SETTING Katelyn Yzquierdo, MS, RD, CSP, LD Diabetes Management of the School-Aged Child Provided by Texas Children s Hospital Provider
More informationImportance of Nutrition
The EAT WELL Plate Canada s food guide Food pyramid Importance of Nutrition Energy for body metabolism (nerve impulses, contraction of muscles, repair and replacement of cells Raw materials for building
More informationIntroduction Causes Of Out Of Control Hunger...3. Dehydration...3. Hyperthyroidism...4. Your Hormones Are off...4. You Skip Meals...
Table of Contents Introduction...2 10 Causes Of Out Of Control Hunger...3 Dehydration...3 Hyperthyroidism...4 Your Hormones Are off...4 You Skip Meals...4 You re Not Sleeping...5 You Rush Through Meals...5
More informationDigestion is a process in which the complex food we eat is broken down in to simple, soluble, substances which our body is able to use.
KEY POINTS We eat different kinds of food to get energy and to grow well. The food we eat cannot be used by the body as it is. It has to be broken down in to simpler and soluble from that the body can
More informationNutrition for Health. Nutrients. Before You Read
CHAPTER 10 LESSON 2 Nutrition for Health Nutrients BIG Idea Each nutrient in your diet plays a unique and essential role in keeping you healthy. Before You Read Sometimes figuring out what to eat can be
More informationSports Nutri0on: Ea0ng for Peak Performance
Nutri0on and Sports Nutri0on: Ea0ng for Peak Performance BIOL 103, Chapter 11 Exercise is medicine Physical fitness is made up for 5 components: 1. Cardiorespiratory fitness 2. Muscular strength 3. Muscular
More informationModule Seven Macronutrients Continued
Module Four: Module Seven Macronutrients Continued Liana Shanti, CN www.healthmasteryinstitute.com Proteins Where do we get protein from on a plant based diet? How Important is protein? What do our bodies
More informationNutrients and Digestion
Nutrients and Digestion Nutrition what is needed to be taken in to keep the body healthy Essential Nutrients Carbohydrates Fats Proteins Minerals Vitamins Water Carbohydrates Types of sugars combined in
More informationFood Labels: Becoming a Healthier Educated Consumer
Food Labels: Becoming a Healthier Educated Consumer Steven Rudner, BS Nutrition & Dietetics Dietetic Intern, Sodexo Allentown www.dieteticintern.com www.sodexo.com Reading and understanding food labels
More informationDiabetes and Endocrinology Patient Information Leaflet
Diabetes explained Diabetes and Endocrinology Patient Information Leaflet What is diabetes? Diabetes is a condition where the amount of sugar (called glucose) in your blood becomes too high because the
More informationLec 3a- BPK 110 Human Nutr.:Current Iss.
Lec 3a- BPK 110 Human Nutr.:Current Iss. 1. Overview Carbohydrates (CHO) 2. Types of Carbohydrates 3. Why to Include Carbohydrates in Your Diet? 4. Digestion, Absorption and Transport of Carbohydrates
More information