(*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14%

Transcription

1 Health & Wellness

2 BRFSS, 1985 No Data <10% 10% 14%

3 BRFSS, 1986 No Data <10% 10% 14%

4 BRFSS, 1987 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14%

5 BRFSS, 1988 No Data <10% 10% 14%

6 BRFSS, 1989 No Data <10% 10% 14%

7 BRFSS, 1990 No Data <10% 10% 14%

8 BRFSS, 1991 No Data <10% 10% 14% 15% 19%

9 BRFSS, 1992 No Data <10% 10% 14% 15% 19%

10 BRFSS, 1993 No Data <10% 10% 14% 15% 19%

11 BRFSS, 1994 No Data <10% 10% 14% 15% 19%

12 BRFSS, 1995 No Data <10% 10% 14% 15% 19%

13 BRFSS, 1996 No Data <10% 10% 14% 15% 19%

14 BRFSS, 1997 No Data <10% 10% 14% 15% 19% 20%

15 BRFSS, 1998 No Data <10% 10% 14% 15% 19% 20%

16 BRFSS, 1999 No Data <10% 10% 14% 15% 19% 20%

17 BRFSS, 2000 No Data <10% 10% 14% 15% 19% 20%

18 BRFSS, 2001 No Data <10% 10% 14% 15% 19% 20% 24% 25%

19 BRFSS, 2002 No Data <10% 10% 14% 15% 19% 20% 24% 25%

20 BRFSS, 2003 No Data <10% 10% 14% 15% 19% 20% 24% 25%

21 BRFSS, 2004 No Data <10% 10% 14% 15% 19% 20% 24% 25%

22 BRFSS, 2005 No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%

23 BRFSS, 2006 No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%

24 BRFSS, 2007 No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%

25 BRFSS, 2008 No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%

26 BRFSS, 2009 No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%

27 BRFSS, 2010 No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%

28 Obesity in America The Obesity Epidemic 34% of adults in America are overweight 34% of adults in America are obese 6% of adults are extremely obese % Body weight is the result of: Genes, metabolism, behavior, environment, culture & socioeconomic status Consequences: Coronary Heart Disease - Type II Diabetes Cancers - Hypertension Dyslipidemia - Stroke Liver & Gallbladder Diseases - Sleep Apnea Osteoarthritis -Gynecological problems 2009

29 Type II Diabetes 23.6 million children and adults have Type II Diabetes (T2D) 7.8% of the total population ¼ of them don t even know it 1.6 million new people were diagnosed this year and next year 57 million people are pre-diabetic 7 th leading cause of death (#1 is heart disease) More youth are developing T2D (~1/500) The offspring of women with T2D are more likely to develop it Risk of developing T2D can be reduced by 58%, simply through lifestyle intervention.

30 2010 Dietary Landscape Over-consumed Calories especially from solid fats & added sugars Refined grains Sodium Under-consumed Fruits Vegetables Whole grains Dairy Healthy oils

31 The Changing Recommendations

32 USDA Dietary Guidelines for Americans, 2010

33 Sodium in the Body We need sodium in our body for: Maintaining fluid balance Nerve transmission Impulse conduction Muscle contraction If we eat too much sodium: May be detrimental to bone density Blood pressure/ hypertension Recommendation: consume no more than 2400 mg per day Except for People 51 years of age or older African Americans People with high blood pressure Diabetics People with chronic kidney disease <1500 mg (50% of people over the age of 2, or 70% of adults)

34 1 cup chicken noodle soup 870 mg, 36% daily value 1.5 oz. bag potato chips 250 mg, 11% daily value SODIUM Upper Intake Limit = 2400mg FOOD SOURCES PROCESSED FOOD: TABLE SALT (1 tsp of table salt) = 100% DV (1 tsp baking soda) = 40% DV Tolerable Upper Intake Level (UL) is the highest level of continuing daily nutrient intake that is likely to pose no risk of adverse health effects in almost all individuals in the life-stage group for which it has been designed. ½ cooked chicken breast 70 mg, 3% daily value 1 slice sandwich bread 130 mg, 5% daily value 1 slice American cheese 280 mg, 12% daily value Sodium is considered a controllable risk factor for heart disease. Sodium may increase blood pressure. 2 oz. luncheon meat 745 mg, 31% daily value Average American consumes 3600 mg/day

35 Sodium in the diet Where do we get sodium from?

36 Main Sources of Sodium in the American Diet o Yeast Breads o Chicken/Chicken Dishes o Pizza o Pasta dishes o Cold Cuts

37 What type of salt?? Salt is ~40% sodium and ~60% chloride o So, 6 g of salt has 2,300 mg of sodium o 1 tsp Table Salt: 2,360 mg sodium o 1 tsp Kosher Salt: 2,000 2,360 mg sodium o 1 tsp Sea Salt: 1,600 2,360 mg sodium Reference: Thayler B. Iodized Salt, Sea Salt or Kosher Salt, Oh My!.

38 Why do we put salt in food? Taste Texture Preservation Curing Pickling Retain color in vegetables Granule formation (cheese) Friability Food safety (water activity) Yeast control (dough) What ingredients have sodium? Sodium Salt Salt Seasoning blends Sodium Citrate (Additive: antioxidant) Sodium bicarbonate Monosodium glutamate (MSG)