In the Eye of the Beholder: Critical Evaluation of Nutrition Research March 12, 2015
|
|
- Herbert Stevens
- 6 years ago
- Views:
Transcription
1 NUTRI-BITES Webinar Series In the Eye of the Beholder: Critical Evaluation of Nutrition Research March 12, 2015 Presenter: Andrew W. Brown, PhD Nutrition & Obesity Research Center - Office of Energetics University of Alabama at Birmingham Moderator: James M. Rippe, MD Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics.
2 Celebrate National Nutrition Month! Thank you Registered Dietitian Nutritionists and Dietetic Technicians, Registered for all you do!
3 ConAgra Foods Science Institute With a mission of: Promoting dietary and related choices affecting wellness by linking evidence-based understanding with practice
4 Webinar logistics CEUs a link to obtain your Continuing Education Credit certificate will be ed and available on this webinar s page at within 2 days. A recording of today s webinar, slides, and summary PowerPoint will be available to download as a PDF within 2 days at: The presenter will answer questions at the end of this webinar. Please submit questions by using the Chat dialogue box on your computer screen.
5 Today s Faculty Andrew W. Brown, PhD Nutrition & Obesity Research Center Office of Energetics University of Alabama at Birmingham Moderator: James M. Rippe, MD Leading cardiologist, Founder and Director, Rippe Lifestyle Institute
6 NUTRI-BITES Webinar Series Critical Evaluation of Nutrition Research Learning Objectives Review potential influences of biases in nutrition research Discuss the importance of critically evaluating new research (i.e. whether it confirms or refutes standard clinical practice or commonly held beliefs) Describe steps to minimize misinterpretation of research Identify strategies health professionals can use to objectively translate scientific knowledge to clinical practice
7 In the Eye of the Beholder: Critical Evaluation of Nutrition Research Andrew W Brown, Ph.D. 2015, awbrown@uab.edu
8 Acknowledgments and Disclosures I am involved with research funded by the National Institutes of Health and the non-profit Coca-Cola Foundation. UAB has received funding or gifts from numerous sources. Colleagues who may have helped with slides David B Allison Ed Archer Michelle M Bohan Brown Patrice Capers Kathryn A Kaiser Dwight Lewis The contents of this presentation represent my views and do not necessarily reflect the views of UAB or my colleagues. Full citations and slides are available upon request.
9 Outline How do we know about nutrition? Critically evaluating research to minimize misinterpretation What exactly was studied? How exactly was it studied? How does that compare to how it was communicated? Translating science to clinic or policy
10 How do we know things in Nutrition Science? Wesleyan Quadrilateral Reason Scripture Tradition Experience
11 How do we know things in Nutrition Science? Nutrition Quadrilateral Reason Research Tradition Experience The quadrilateral requires of a [nutrition scientist] no more than what he or she might reasonably be held accountable for: which is to say, a familiarity with [scientific literature] that is both critical and faithful; plus, an acquaintance with the wisdom of [nutrition science history]; plus, a taste for logical analysis as something more than a debater s weapon adapted from Outler. Wesleyan Theological Journal. 1985;20:1,p17
12 Are we using the same language? Word Definition 1 Definition 2 Nutritive Containing micronutrients Containing calories Significant Important P<0.05 Reduce Decrease Gaining electrons Toxicity Acutely hazardous Capacity to cause harm Uncertainty Anything is possible Constraining the known Diet Restrictions on eating Eating behaviors behaviors Bias Mathematical deviation from true results Human distortion
13 Abstract concepts How Researchers Define Snacks and Meals By time: 8-10AM, 12-2PM, and 6-8PM = meals; Other times = snacks (Gregori et al, 2011; Gregori, & Maffeis, 2007) By food composition/type: Based on taxonomy of food, or calories in eating occasion
14 Abstract concepts How Researchers Define Snacks and Meals By time: 8-10AM, 12-2PM, and 6-8PM = meals; Other times = snacks (Gregori et al, 2011; Gregori, & Maffeis, 2007) By food composition/type: Based on taxonomy of food, or calories in eating occasion How Individuals Define Snacks and Meals Meal Related-Perceptions Eating with family vs. Eating alone Cloth napkin vs. Paper napkin Snack Related-Perceptions Sitting while eating vs. Standing while eating Expensive vs. Inexpensive Prepared food vs. Packaged food Healthy food vs. Unhealthy food (Adapted from Wansink et al, Appetite. 54(1), )
15 Counts/Year Food Nebulous Descriptors of Food Euphemisms for Bad Foods Over Time The common fruits, because of their low nutritive value, are not, as a rule, estimated at their real worth as food. USDA Farmer s Bulletin, 1917 We encourage parents to stop serving cheese, meat, and other junk foods to children Physicians Committee for Responsible Medicine, 2012 Custom searches of
16 How we each see nutrition Assume you are alone on a desert island for one year and you can have water and one other food. Pick the food that you think would be best for your health (never mind what food you would like). Check the food you would pick. A Corn B Alfalfa sprouts C Hot dogs D Spinach E Peaches F Bananas G Milk chocolate
17 How we each see nutrition % of Respondents Students Physical plant workers National sample Faculty Students (+oranges) 0 Corn Alfalfa sprouts Hot dogs Spinach Peaches Bananas Milk chocolate
18 Outline How do we know about nutrition? Critically evaluating research to minimize misinterpretation What exactly was studied? How exactly was it studied? How does that compare to how it was communicated? Translating science to clinic or policy
19 What exactly are we comparing? or The Tale of Two Cheese Sandwiches
20 What exactly are we comparing? Bread or The Tale of Two Cheese Sandwiches Whole Food Multi-grain bread with whole sunflower seeds and wholegrain kernels Processed Food White bread Cheese Cheddar cheese Processed cheese product Fat 17.5 g 14.5 g Protein 20 g 15 g Carbohydrates 40 g 49.5 g Sandwich 2 slices of bread 2 slices of cheese 3 slices of bread 2.28 slices of cheese
21 Are assumptions adequate? Modeling potential effects of reduced calories in kids' meals with toy giveaways VS Order of magnitude misestimation of weight effects of children s meal policy proposals Differential weight (lbs) from age 6-12 (6 years) kcal/meal Model 3500 kcal Hall et al kcal Hall et al kcal Hall et al. Fast food/wk Brown et al. Child Obes Dec;10(6):544-5 Original paper PMID:
22 Are assumptions adequate? Modeling potential effects of reduced calories in kids' meals with toy giveaways VS Order of magnitude misestimation of weight effects of children s meal policy proposals Differential weight (lbs) from age 6-12 (6 years) kcal/meal Model 3500 kcal Hall et al kcal Hall et al kcal Hall et al. Fast food/wk The purpose of this collection is to make information on obesity prevention policies and the underlying evidence base easily searchable and accessible. Brown et al. Child Obes Dec;10(6):544-5 Original paper PMID:
23 Are the methods good enough? DIET Usual American NCEP Step II Very Low Fat Energy Fat SFA MUFA PUFA Cholesterol Carbohydrate Protein Fiber Fat (% EI) SFA (% EI) MUFA (% EI) PUFA (% EI) Carbohydrate (% EI) Protein (% EI) Percent under (BLUE) or over (RED) estimation of dietary components with semiquantitative FFQ Bold/outlined cells significant at p<0.05
24 Are the methods good enough? TEE = Total Energy Expenditure, measured by doubly labeled water EI = Energy Intake estimated by FFQ Dietary patterns determined by cluster analysis of FFQ 1 Ratio of EI to TEE Mean (95% CI) 0 Difference Between EI and TEE Mean (95% CI) EI/TEE EI-TEE (MJ/d) Sweet Starchy Healthy 0-8
25 Are the methods good enough? JADA, January 1953 kcal/d Self-reported and Observerestimated Energy Intake 1 day food record Research dietary history It appears, therefore, that, unless special precautions are applied to the study of the fourth of the adult population which is overweight, any data collected on the caloric intake of populations by the record method is likely to be an underestimate. 0 Normalweight Overweight
26 Are the methods good enough? JADA, January 1953 kcal/d Self-reported and Observerestimated Energy Intake 1 day food record Research dietary history It appears, therefore, that, unless special precautions are applied to the study of the fourth of the adult population which is overweight, any data collected on the caloric intake of populations by the record method is likely to be an underestimate. 0 Normalweight Overweight We offer the contrary view that [self-report measures of EI] are so poor as measures of actual EI that they no longer have a justifiable place in scientific research aimed at understanding actual EI... N.V. Dhurandhar et al., Int J Obes (Lond) Nov 13
27 What do we do with these problematic data? Dietary Guidelines for Americans 2015 Dietary Guidelines Advisory Committee Report Most of the DGAC data analyses used the National Health and Nutrition Examination (NHANES) data and its dietary component, What We Eat in America (WWEIA) (Appendix E-4) Many recommendations to expand questionnaires.
28 Bias in Media Exposure Media II-3 3% III 5% I 17% II-1 7% II-3 1% III 8% I 40% High Impact Journals II-2 68% II-2 51% II-1 0% Hierarchy of research designs I Properly randomized controlled trial. II 1 Well-designed controlled trials without randomization. II 2 Well-designed cohort or case-control analytic studies. II 3 Time series with or without the intervention. III Opinions. Media Cover Inferior Study Designs
29 What s Being Published? Studies indexed in PubMed 40,000 30,000 20,000 Nutrition-Related Studies: 886,658 In humans: 433,131 RCTs: 31,848 10,
30 Bias Presented to the Public Spin: specific reporting strategies, intentional or unintentional, emphasizing the beneficial effect of the experimental treatment Spin perpetuates throughout the reporting
31 Selective Reporting Biasing Interpretations of Own Results Abstracts were categorized based on results and conclusions about breakfast and obesity Pro-Breakfast Results 35% Not Pro-Breakfast Results 22% 65% Mentioned in Conclusions 78% Not mentioned in conclusions Breakfast was more likely to be mentioned in conclusions if results were pro-breakfast (p=0.0492) Brown A W et al. Am J Clin Nutr 2013;98:
32 Meeting abstract presented at Experimental Biology: Stubborn Preconceptions Our findings do not lead to conclude that SSB replacement with water does not support reduction of metabolic syndrome risk factors but rather that intervention provided was ineffective in reducing other sugary beverage intake.
33 Meeting abstract presented at Experimental Biology: Stubborn Preconceptions Our findings do not lead to conclude that SSB replacement with water does not support reduction of metabolic syndrome risk factors but rather that intervention provided was ineffective in reducing other sugary beverage intake. Final published paper in the Journal of Nutrition 9 month change in 'Beverages with Sugar' kcal/d Intervention Control the [water] group increased water intake and decreased SSB intake significantly over time Title: Substituting water for sugar-sweetened beverages reduces circulating triglycerides and the prevalence of metabolic syndrome in obese but not in overweight Mexican women in a randomized controlled trial. PMID:
34 Conclusions not matching results RESULTS: Based on our observations, it appears that those who have higher BMIs are less likely to consume fast food as often. CONCLUSIONS: These schoolchildren are exposed to an obesogenic environment, and it is not surprising that in this situation, many of these children are already overweight and will likely become obese as adults. PMID:
35 Outline How do we know about nutrition? Critically evaluating research to minimize misinterpretation What exactly was studied? How exactly was it studied? How does that compare to how it was communicated? Translating science to clinic or policy
36 Simple terms for complex concepts Which of the following has the greatest number of empty calories? A B C D E F G H I 5 ounces of table wine 2 x 1 ounce patties of pork sausage 3 ounces of roasted chicken thigh with skin (cooked weight) 1 cup of frozen yogurt 3 ounces of regular, 80% lean ground beef (cooked weight) 1 medium, 2 ounce croissant 1 cup of fruit flavored, low-fat yogurt 1 small, 2 ounce blueberry muffin 3 x 1 ounce slices of beef bologna
37 Simple terms for complex concepts Food Total Empty Percent Calories Calories Empty A 5 ounces table wine B 2 x 1 oz. patties of pork sausage C 3 oz. roasted chicken thigh w/ skin D 1 c. frozen yogurt E 3 oz. regular, 80% lean ground beef F 1 medium, 2 oz. croissant G 1 c. fruit flavored, low-fat yogurt H 1 small, 2 oz. blueberry muffin I 3 x 1 oz. slices of beef bologna
38 Simple terms for complex concepts Food Total Empty Percent Calories Calories Empty A 5 ounces table wine B 2 x 1 oz. patties of pork sausage C 3 oz. roasted chicken thigh w/ skin D 1 c. frozen yogurt E 3 oz. regular, 80% lean ground beef F 1 medium, 2 oz. croissant G 1 c. fruit flavored, low-fat yogurt H 1 small, 2 oz. blueberry muffin I 3 x 1 oz. slices of beef bologna Age and gender Total Empty Percent Females yrs % Males yrs %
39 Being cognizant of our own humanity 100 Certainty (%) Strength of Belief Strength of Evidence Studies Food X is OKAY Discarded information Food X is Bad! Food X is BAD! Food X is Bad! Adapted from: Brown A W et al. Am J Clin Nutr 2013;98:
40 Anecdote vs Data Often impossible to tell if something worked for an individual (e.g., responders vs non-responders) Improvements could have been spontaneous Improvements may have been better with another option Impairments may have been mitigated
41 Anecdote vs Data Often impossible to tell if something worked for an individual (e.g., responders vs non-responders) Improvements could have been spontaneous Improvements may have been better with another option Impairments may have been mitigated Scientific investigation tells us whether, on average, a group does better under one condition than another RCTs in particular tell us whether a change in exposure causes a change in outcome The plural of anecdote is not data
42 Clinic, Policy, or Science? Nutrition Quadrilateral Reason Research Tradition Experience
43 Resources
44 In the Eye of the Beholder: Critical Evaluation of Nutrition Research Andrew W Brown, Ph.D. 2015, awbrown@uab.edu
45 Questions?
46 Critical Evaluation of Nutrition Research Based on this webinar the participant should be able to: NUTRI-BITES Webinar Series State potential influences of biases in nutrition research Discuss the importance of critically evaluating new research (i.e. whether it confirms or refutes standard clinical practice or commonly held beliefs) Describe steps to minimize misinterpretation of research Identify strategies health professionals can use to objectively translate scientific knowledge to clinical practice
47 ConAgra Foods Science Institute Nutri-Bites Webinar details A link to obtain your Continuing Education Credit certificate will be ed within 2 days Today s webinar, including certificate link, will be available to download within 2 days at: For CPE information: acontinelli@rippelifestyle.com Recent CEU webinars archived at the ConAgra Foods Science Institute website: Functional Foods: Phytochemicals Hidden Nutrition Gems Sodium: Too much, too little or just right? A Decade of Nutrigenomics: What Does it Mean for Dietetic Practice? Ethics for All: Applying Ethics Principles across the Dietetics Profession Sports Nutrition: The Power to Influence Exercise Performance Culinary Competency to Enhance Dietetic Practice
48 Next ConAgra Foods Science Institute Nutri-Bites Webinar Nutrition Support for the Bariatric Surgery Patient: When and Why Nutrition Support is Needed Kellene A. Isom, MS, RD, LDN Bariatric Program Manager and Senior Bariatric Dietitian AND Kris M. Mogensen, MS, RD, LDN, CNSC Team Leader Dietitian Brigham and Women's Hospital Boston, MA Date: May 6, pm EDT/1-2 pm CDT
49 How are we doing? Stay on the line for a brief survey about today s ConAgra Foods Science Institute Nutri-Bites webinar: Critical Evaluation of Nutrition Research Thank you!
In the Eye of the Beholder: Critical Evaluation of Nutrition Research will begin at the top of the hour
NUTRI-BITES Webinar Series In the Eye of the Beholder: Critical Evaluation of Nutrition Research will begin at the top of the hour Audio for today s presentation is being broadcast over your computer speakers,
More informationExploring the Evidence on Dietary Patterns: The Interplay of What We Eat and Health
NUTRI-BITES Webinar Series Exploring the Evidence on Dietary Patterns: The Interplay of What We Eat and Health January 25, 2018 Presenter: Kellie O. Casavale, PhD, RD Nutrition Advisor, Division of Prevention
More informationEating Frequency and Weight Management
NUTRI-BITES Webinar Series Eating Frequency and Weight Management March 3, 2016 Presenter: Richard D. Mattes, MPH, PhD, RD Distinguished Professor of Nutrition Science Purdue University Moderator: James
More informationConAgra Foods Science Institute. Promoting dietary and related choices affecting wellness by linking evidence-based understanding with practice
NUTRI-BITES Webinar Series Eating Frequency and Weight Management will begin at the top of the hour Audio for today s presentation is being broadcast over your computer speakers, so be sure they are turned
More informationObesity isn t Simple: Identifying Complex, Evidence-based Strategies to Treat Obesity Seriously
NUTRI-BITES Webinar Series Obesity isn t Simple: Identifying Complex, Evidence-based Strategies to Treat Obesity Seriously June 21, 2018 Presenters: Andrew W Brown, Ph.D. Assistant Professor Department
More informationSetting the Record Straight on Cholesterol, Saturated Fat, and Heart Disease Risk
NUTRI-BITES Webinar Series Setting the Record Straight on Cholesterol, Saturated Fat, and Heart Disease Risk will begin at the top of the hour Audio for today s presentation is being broadcast over your
More informationMediterranean Diet Pattern and Health
NUTRI-BITES Webinar Series Mediterranean Diet Pattern and Health will begin at the top of the hour Audio for today s presentation is being broadcast over your computer speakers, so be sure they are turned
More informationThe Academy of Nutrition and Dietetics Evidence Analysis Library: Leveraging This Resource to Maximize Your Efficacy
NUTRI-BITES Webinar Series The Academy of Nutrition and Dietetics Evidence Analysis Library: Leveraging This Resource to Maximize Your Efficacy September 21, 2017 Presenter: Alison Steiber, PhD, RDN Chief
More informationConsumer Food Trends: Do Consumers Practice What Nutritionists Preach?
NUTRI-BITES Webinar Series Consumer Food Trends: Do Consumers Practice What Nutritionists Preach? May 16, 2012 Presenter: Barbara A. Davis, PhD, RD Vice President, Science & Technology HealthFocus International
More informationFresh Look at Cool Foods: Exploring Myths and Trends of Frozen Foods
Fresh Look at Cool Foods: Exploring Myths and Trends of Frozen Foods May 2, 2013 Presenters: Phil Lempert, Consumer Trend Expert Kristin Reimers, PhD, RD, Nutrition Manager, ConAgra Foods Moderator: James
More information4/25/2013. Webinar logistics. Fresh Look at Cool Foods: Exploring Myths and Trends of Frozen Foods
NUTRI-BITES Webinar Series Fresh Look at Cool Foods: Exploring Myths and Trends of Frozen Foods will begin at the top of the hour Audio for today s presentation is being broadcast over your computer speakers,
More informationNutrition for Rehab Patients
Nutrition for Rehab Patients Michelle Ray, RD Michelle Ray, RD Michelle Ray MS, RD, LDN Making healthcare remarkable Why is nutrition important for our patients? Adequate nutrition protects quality of
More informationNutrition Tips to Manage Your Diabetes
PATIENT EDUCATION patienteducation.osumc.edu As part of your diabetes treatment plan, it is important to eat healthy, stay active and maintain a healthy body weight. This can help keep your blood sugar
More informationWhich Weigh to Go? Behavior and Dietary Strategies for Weight Management March 7, 2013
Which Weigh to Go? Behavior and Dietary Strategies for Weight Management March 7, 2013 Presenter: Gary D. Foster, PhD Temple University School of Medicine Director, Center for Obesity Research and Education
More informationWhat's New in Obesity Treatment
NUTRI-BITES Webinar Series What's New in Obesity Treatment March 22, 2018 Presenter: James O. Hill, Ph.D. Professor Depts of Pediatrics & Medicine University of Colorado School of Medicine Moderator: James
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationReady, Set, Start Counting!
Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range can help you feel your best today and in
More informationWEEK 1 GOAL SETTING & NUTRITION 101. with your Supermarket Registered Dietitian
WEEK 1 GOAL SETTING & NUTRITION 101 with your Supermarket Registered Dietitian Welcome to Week 1! We are excited you have decided to join us on this wellness journey! Please note that you should consult
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationeat well, live well: EATING WELL FOR YOUR HEALTH
eat well, live well: EATING WELL FOR YOUR HEALTH It may seem like information on diet changes daily, BUT THERE IS ACTUALLY A LOT WE KNOW ABOUT HOW TO EAT WELL. Eating well can help you improve your overall
More informationDietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations
Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University
More informationStep Up and Celebrate
Step Up and Celebrate Physical Activity Physical Activity Healthy Eating Goals Met Rewards Goals Met 1. 1. Handout 12-1 Healthy Eating Rewards 2. 2. 3. 3. 4. 4. 5. 5. 6. 6. Choose an appropriate reward
More informationThe Power of Protein. Sara Zook, RD-CD
The Power of Protein Sara Zook, RD-CD Why is protein so important? Protein has been proven to be essential for appetite control, weight management, fitness/performance, and other health outcomes. Controlled,
More informationAugust-September, Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
August-September, 2015 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Carbohydrates are an essential part of a healthy diet despite
More informationDietary Guidelines for Americans & Planning a Healthy Diet. Lesson Objectives. Dietary Guidelines for Americans, 2010
Dietary Guidelines for Americans & Planning a Healthy Diet NUTR 2050 NUTRITION FOR NURSING PROFESSIONALS MRS. DEBORAH A. HUTCHEON, MS, RD, LD Lesson Objectives At the end of the lesson, the student will
More informationProfessor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn
Professor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your
More informationWhat s. on your plate? ChooseMyPlate.gov. Vegetables. Fruits. Protein. Grains. Dairy. plate fruits and vegetables. Make half your
What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your protein food choices. Make at least half your grains whole. Before you
More informationPrinciples of the DASH Diet
DASH Diet Lower your blood pressure by changing your eating habits. The DASH diet is based on findings from the "Dietary Approaches to Stop Hypertension" clinical study that found that high blood pressure
More informationALIGNING MENUS: 2010 DIETARY GUIDELINES FOR AMERICANS
ALIGNING MENUS: FOR AMERICANS Child and Adult Care Food Program Illinois State Board of Education Nutrition and Wellness Programs August 2013 ALIGNING MENUS WITH Institute of Medicine Recommendations:
More informationWeight loss guide. Dietetics Service
Weight loss guide Dietetics Service Contents Section 1 - thinking about losing weight? Section 2 - Carbohydrate Section 3 - Fruit and vegetables Section 4 - Protein & Dairy Section 5 - Fatty foods Section
More informationPart I: Summary of New Regulations on Nutrition for Group Child Care Services
NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE Part I: Summary of New Regulations on Nutrition for Group Child Care Services Effective Date: January 1, 2007 Effective January 1, 2007, Article 47
More informationSeafood and the 2010 Dietary Guidelines June 7, 2011
Seafood and the 2010 Dietary Guidelines June 7, 2011 Presenter: Madeleine Sigman-Grant, PhD, RD Professor and Area Extension Specialist University of Nevada Cooperative Extension Moderator: James M. Rippe,
More informationLesson #5: Finding the Energy
Lesson #5: Finding the Energy Chapter Five Although Cristina has introduced her family to ways to eat healthier, she is still confused about one thing. The doctor arranged for her grandmother to talk to
More informationFitness. Nutritional Support for your Training Program.
Fitness Nutritional Support for your Training Program www.inovacure.com Fitness You should not have to diet constantly to maintain your weight. In fact, the best way to maintain your weight over the long
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 informationProtein Power For Healthy Eating
Protein Power For Healthy Eating What is Protein? Protein is: An essential nutrient. Used to build things in our bodies such as muscle. Made up of 20 amino acids, or building blocks. 9 of the 20 amino
More information( The Basic Diet ( The Special Needs Diet ( The Live Long and Healthy Diet. Eat Well to Feel Well: Your Plan for Good Health.
Eat Well to Feel Well: Your Plan for Good Health November, 2005 This fact sheet has ideas about healthy diet and good nutrition. These ideas can help you be healthy and feel well. Inside is your Personal
More informationGet off the SoFAS! Solid Fats and Added Sugars
Get off the SoFAS! Solid Fats and Added Sugars Sponsored by: USDA through the Supplemental Nutrition Assistance Program, the School District of Philadelphia and the Department of NutritionSciences, Drexel
More informationMy Diabetic Meal Plan during Pregnancy
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and s throughout the day to help control your blood sugar. This also helps you get in enough
More informationDiabetes Management: Meals and More
Diabetes Management: Meals and More Welcome! This webinar will begin shortly. KP Nutrition Services (303) 614-1070 How Does Your Lifestyle Affect Blood Sugar? The following can affect your blood sugar
More informationDIETARY GUIDELINES FOR AMERICANS, ,
DIETARY GUIDELINES FOR AMERICANS, 2015-2020, AND THE STATE OF THE AMERICAN DIET Vanessa da Silva, PhD, RD Assistant Professor and Nutrition Specialist University of Arizona DIETARY GUIDELINES FOR AMERICANS
More informationThe Dash Diet - University Of Mississippi Medical Center 5 Days Of Dash: 15 Meals To Help Ease The Pressure
The Dash Diet Fish And Seafood Cookbook 30 Delicious Low Salt Fish And Seafood Recipes For Lowering Blood We have made it easy for you to find a PDF Ebooks without any digging. And by having access to
More informationSodium: Too much, too little or just right?
NUTRI-BITES Webinar Series Sodium: Too much, too little or just right? November 6, 2014 Presenter: Robert P. Heaney, MD John A. Creighton University Professor/Professor of Medicine Creighton University
More informationCLASS 1: What You Eat
CLASS4 UNIT 1: OUR CHOICES MATTER Adapted from Finding Solutions to Hunger: Kids Can Make a Difference by Stephanie Kempf Materials Needed Student Activity Handout: Classroom Narrative ACTIVITY: Keep a
More informationSo how do we get balance back into our meals? Start by consuming a variety of nutrient rich foods and beverages:
It s back to school and that means busier schedules with homework, after-school programs, sports activities and school activities. With today s busy lifestyles, eating has turned from three square meals
More informationDesigning a Healthful Diet and In Depth: Eating Wisely
CHAPTER 2 Designing a Healthful Diet and In Depth: Eating Wisely Chapter Summary A healthful diet provides the proper combination of energy, nutrients, and fiber and has four characteristics: It is adequate,
More informationUSDA Food Patterns. Major points. What are the USDA Food Patterns? Update from the 2015 Dietary Guidelines Advisory Committee (DGAC) Report
Update from the 215 Dietary Guidelines Advisory Committee (DGAC) Report Trish Britten USDA/Center for Nutrition Policy and Promotion Major points Use of usual intake distributions in determining Food Pattern
More informationReady, Set, Start Counting!
Ready, Set, Start Counting! Moderator s Guide Notes to Moderator: This Moderator s Guide is the direct English language translation of the En tu marca, listo, empieza a contar! (Ready, Set, Start Counting!)
More informationWhat s For Snack?: Workshop. Nutrition to Support Healthy Growth. Key Concepts. Early food attitudes turn into lifelong eating habits.
Workshop 2 What s For Snack?: Nutrition to Support Healthy Growth Key Concepts Early food attitudes turn into lifelong eating habits. Obesity has lifelong consequences; getting the right amount of calories
More informationFood Choices. Food Choices. Food Choices. Food Choices. Food Choices. Introduction to Nutrition ALH 1000 Chapter 1 & 2
Introduction to Nutrition ALH 1000 Chapter 1 & 2 An Overview Of Nutrition And Planning A Healthy Diet Instructor Bonnie Bennett-Campbell, RN MSN Food and Nutrition Play a Significant Role in Life An Individual
More informationSNAP-Ed Webinar Series Dietary Guidelines
SNAP-Ed Webinar Series 2015-2020 Dietary Guidelines Joan Doyle Paddock, MPH, RD Senior Extension Associate Division of Nutritional Sciences Cornell University jed36@cornell.edu Pre-recorded webinar Send
More informationYouth4Health Project. Student Food Knowledge Survey
Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic
More informationHow Does Citrus Fit? The 2010 Dietary Guidelines for Americans:
The 2010 Dietary Guidelines for Americans: How Does Citrus Fit? Gail C. Rampersaud, MS, RD, LDN Associate in Nutrition Research and Education Food Science and Human Nutrition Department IFAS, University
More informationDisney Nutrition Guideline Criteria
Disney partners with parents to inspire kids to lead healthier lifestyles. In 2006, Disney became the first major media company to establish nutrition guidelines, which associate its brands and characters
More informationToday s Topics. Energy Balance. Energy Balance: Calories IN. Energy Balance: Calories IN. Determining Calorie Needs. Nutrition and Weight Control
Nutrition and Weight Control Angie Scheetz, RD Today s Topics Energy Needs My Pyramid- Portion Control Meal Planning Non-Hunger Eating Energy Balance Intake vs. Expenditure Intake: Calories consumed through
More informationSupplemental Table 1: List of food groups
Supplemental Table 1: List of food groups Food groups names Food groups description Serving size definitions - Examples Fruits and vegetables Vegetables Fruits Whole vegetables All vegetables but soups,
More informationFoods that Increase Body Fat
Foods that Increase Body Fat To better learn what foods you should eat, it is best to learn first what you should not eat! Knowing the various food types you should not eat better prepares you to more
More informationHealthy Eating for Kids
Healthy eating and being active are very important for your child to grow up in a proper way. The food plate is a guide to help you and your child know what and how much should be eaten every day. The
More informationChapter 1: Food, Nutrition, and Health Test Bank
Chapter 1: Food, Nutrition, and Health Test Bank MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following?
More informationFollowing Dietary Guidelines
LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary
More informationLesson 3 Assessing My Eating Habits
Lesson 3 Assessing My Eating Habits Overview This lesson introduces the federal guidelines for healthy eating. Students assess their eating habits against these guidelines and make suggestions for improvement.
More informationYou have to eat to lose fat!
Guide to Losing Fat HASfit's healthy meal was made for you. You need an easy to use system to eat healthy and get lean, but not feel starved all day. We designed this system to be easy for you to integrate
More informationHealthy Food and Beverage Policy Position Statement Policy Catered Meals Employee Snack Food and Beverages Meetings, Functions and Events
Healthy Food and Beverage Policy Position Statement Healthy eating and drinking are fundamental to good health, helping individuals feel and handle stress better, achieve optimal work performance and have
More informationTips for a Diabetes Diet
Tips for a Diabetes Diet Diet plays an important role in diabetes treatment. Majority of people affected with diabetes are overweight or obese. In fact, your risk of getting diabetes increases the more
More informationCoach on Call. Thank you for your interest in The Mighty Mediterranean Diet. I hope you find this tip sheet helpful.
It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your UPMC Health Plan
More informationPersonal Touch Food Service will ensure all consumers have access to varied and nutritious foods consistent with promoting health and wellness.
Nutrition Guidelines It is well accepted that consumer eating habits are greatly influenced by the types and quantities of foods made available to them. Personal Touch Food Service is committed to supporting
More informationNutrition Through the Stages of CKD Stage 4 June 2011
Nutrition Through the Stages of CKD When you have chronic kidney disease, nutrition is an important part of your treatment plan. Your recommended diet may change over time if your kidney disease gets worse.
More informationHealthy Eating & Staying Healthy
Healthy Eating & Staying Healthy A Healthy Diet and Our Body If our bodies are human machines food is our fuel. How well we eat, affects how well our bodies work, and how long we live. It is especially
More informationGeneral Food Choices- YOU ARE WHAT YOU EAT!
General Food Choices- YOU ARE WHAT YOU EAT! Currently the best guidelines for food portion and balanced meals follow the my plate diagram. Athletes burn way more calories than people may think and the
More informationWhat exactly is a serving size? Serving size continued! 10/28/2011. Foods We Should Increase: Vegetables and Fruit
How Should Your Plate Look? Protein? Vegetables? Fruits? Grains? Dairy? MyPlate What is MyPlate? The new visual icon from the USDA, replacing the MyPyramid. I It s a guide to how you can eat healthy lh
More informationOptimal Health 3 & 3 Plan Guide
Optimal Health 3 & 3 Plan Guide Continuing on your path toward Lifelong Transformation, One Healthy Habit At A Time. Congratulations on achieving a healthy weight and continuing on your path toward Lifelong
More informationFITTEAM 5. Overview. Keys to Success
Overview The is an approximately 1,200-calorie-a-day eating plan that incorporates our energy and fat loss beverage FITTEAM FIT. This 5-day program designed to provide you a jumpstart toward reaching your
More informationDatabases for Characterizing Foods in the As Eaten Form
Databases for Characterizing Foods in the As Eaten Form Elizabeth Condon, M.S., R.D. 36th National Nutrient Databank Conference March 27, 2012 Key Issues Most databases designed for assessing dietary intake
More informationMolly Miller, M.S., R.D., Thomas Boileau, Ph.D.,
WHAT EFFECT THE ANTICIPATED DIETARY GUIDELINES ADVISORY COMMITTEE CONSUMPTION RECOMMENDATIONS MAY HAVE ON THE MEAT AND POULTRY INDUSTRY? Molly Miller, M.S., R.D., Nutrition Manager-Regulatory Services
More informationOne Day Dialysis Diet
One Day Dialysis Diet Breakfast: 3 Egg Whites 1 Slice White Toast 1 Tbsp Unsalted Butter ½ C Blueberries 1 C Soymilk 1/8 Tsp Table Salt Morning Snack: 2 Tbsp Creamy Peanut Butter 1 Small Apple ¼ C Water
More informationFor the picture of health,
A GUIDE to the HEALTH BENEFITS CHEDDAR. of For the picture of health, SAY CHEESE. Rich in calcium Lactose-free Grilled cheddar & ROASTED RED PEPPER SANDWICH INGREDIENTS ¼ cup bottled roasted red peppers
More informationStudent Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check
ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book
More informationNATIONAL INSTITUTES OF HEALTH National Institute of Child Health and Human Development
NATIONAL INSTITUTES OF HEALTH National Institute of Child Health and Human Development Dear Parent, Your child s bones are growing every day, and growing bones need lots of calcium. Milk is an excellent
More informationThe University of North Texas Dining Services White Paper: Wanting to Gain Weight
The University of North Texas Dining Services White Paper: Wanting to Gain Weight Contents Wanting to Gain Weight What is Underweight? Complications of Being Underweight Possible Causes of Underweight
More informationDiabetes. Page 1 of 12. English
Diabetes English These materials were developed by the Nutrition Education for New Americans project of the Department of Anthropology and Geography at Georgia State University, Atlanta, Georgia. Funded
More informationG4G Training STAFF TRAINING MODULE 2 INSTRUCTOR GUIDE CLASS TIMELINE
G4G Training STAFF TRAINING MODULE 2 INSTRUCTOR GUIDE CLASS TIMELINE Program Title: Module 2: G4G Color and Sodium Codes Instructor: Certified Go for Green trainer Preferred: Dietitian certified as a Go
More informationKnow Your Numbers Handouts
Calculating Your Body Mass Index (BMI) 1. Write down your weight in pounds (example: 190) 2. Multiply that number by 703 (190 x 703 = 133,570) 3. Multiply your height in inches by itself ( 70 x 70 = 4,900)
More informationCoach on Call. Thank you for your interest in understanding the new Nutrition Facts labels. I hope you find this tip sheet helpful.
Coach on Call It was great to talk with you. Thank you for your interest in understanding the new labels. I hope you find this tip sheet helpful. Please give me a call if you have more questions about
More informationA Healthy Lifestyle. Session 1. Introduction
A Healthy Lifestyle Session 1 Introduction Introduction A Healthy Eating Plan How Can Healthy Eating Improve Your Health? Healthy eating can improve your health in many ways. It helps to: Prevent many
More information3/9/2011. I. Main nutritional requirements. WARM-UP (GRAB A SHEET ON YOUR WAY IN) TERMS STUDENT LEARNING OBJECTIVES OBJECTIVE 1
(GRAB A SHEET ON YOUR WAY IN) What 7 things make up your favorite salad? (if you don t like salad pick 7 things anyway) What food group do each of them fall under? (the food groups are Grains, Vegetables,
More informationMilk 1%, chocolate Milk 2% Amount Per Serving. %Daily Value* Total Fat 8g 12 % Saturated Fat 0g 0 % Saturated Fat 1.5g 8 %
What s on the Label? Milk fat-free Milk 1%, chocolate Milk 2% Milk whole Calories 90 Calories from Fat 0 Calories 170 Calories from Fat 20 Calories 130 Calories from Fat 45 Calories 150 Calories from Fat
More informationGo NAP SACC Self-Assessment Instrument
Go NAP SACC Self-Assessment Instrument Date: Program Name: Enrollment ID#: Child Nutrition Go NAP SACC is based on a set of best practices that stem from the latest research and guidelines in the field.
More informationKeeping the Body Healthy!
Name Hour Food & Nutrition 9 th Grade Keeping the Body Healthy! # Assignment Pts. Possible 1 Create a Great Plate Video 30 2 MyPlate Label & Color 15 3 Color & Food 5 4 6 Basic Nutrients 9 5 Dietary Guidelines
More informationSchool Breakfast Meal Pattern Requirements
School Breakfast Meal Pattern Requirements Orientation to the Massachusetts National School Lunch Program Operations Presented by: Linda Fischer, RD, LDN Framingham, MA August 13, 2014 Agenda Breakfast
More informationDietary Guidelines for Americans 2005
Dietary Guidelines for Americans 00 APPENDIX A. EATING PATTERNS Appendix A-1: The DASH Eating Plan at 1,600-,,000-,,600-, and,100-calorie Levels a The DASH eating plan is based on 1,600,,000,,600 and,100
More informationFull file at Designing a Healthful Diet
THOM.4427.cp02.p008-012_vpdf 10/26/06 7:09 PM Page 8 Chapter 2 Designing a Healthful Diet Chapter Summary A healthful diet provides the proper combination of energy and nutrients and has four characteristics:
More informationm-neat Convenience Stores
Convenience Stores (i.e. Shoppettes) Data Collection / Instruction Guide These measures are designed to rate the nutrition environment of the convenience stores. The basic principle of these measures is
More informationCoach on Call. Thank you for your interest in My Daily Food Needs. I hope you find this tip sheet helpful.
It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your UPMC Health Plan
More informationLesson 1: Getting the Most Nutrition From Your Food. Lesson Highlights. Getting Started: Objective
Lesson 1: Getting the Most Nutrition From Your Food Lesson Highlights Objective Students will: Review the content of MyPyramid for Kids, identifying food groups and important nutrition messages relating
More informationGo NAP SACC Self-Assessment Instrument for Family Child Care
Go NAP SACC Self-Assessment Instrument for Family Child Care Date: Your Name: Child Care Program Name: Child Nutrition Go NAP SACC is based on a set of best practices that stem from the latest research
More informationLow-calorie sweeteners and weight a systematic review of human and animal studies
Low-calorie sweeteners and weight a systematic review of human and animal studies Peter J Rogers School of Experimental Psychology University of Bristol, UK IUNS-ICN 21 st International Congress on Nutrition,
More information2010 Dietary Guidelines for Americans
2010 Dietary Guidelines for Americans Mary M. McGrane, PhD Center for Nutrition Policy and Promotion February 25, 2015 Agenda for Commodity Supplemental Food Program (CSFP) Brief history and description
More informationTRACKS Lesson Plan. Choosing Healthy Beverages Rethink Your Drink Grade: 9-12
Choosing Healthy Beverages Rethink Your Drink Grade: 9-12 TRACKS Lesson Plan I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to
More informationProve You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta
Adult food challenge Prove You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta If you are serious about improving your health and life span, you are ready to kick the treacherous
More information