Laura Kim, MGH Dietetic Intern March 17, 2015

Size: px

Start display at page:

Download "Laura Kim, MGH Dietetic Intern March 17, 2015"

Ruth Lynch
5 years ago
Views:

1 Laura Kim, MGH Dietetic Intern March 17, 2015

2 Introduction Carbohydrates Fats Proteins Understand basic functions of each nutrient Identify food sources of carbohydrates, fats, proteins Create balanced meals and snacks

4 Related to nutrition:

7 Paleo Diet

8 Low Fat Low Carb Gluten Free Paleo Diet

11 Provide energy in the form of calories. Needed in large amounts to maintain body functions and carry out activities in daily life. Each provides: Carbohydrates Protein Fats = 4 kcal/gram = 4 kcal/gram = 9 kcal/gram

12 Most important source of energy for the body s cells Composed of different types of sugars USDA suggests 45-65% of calories from carbohydrates

14 enzyme

15 Blood Glucose Level Simple Carb Time/Hours

16 Blood Glucose Level Simple Carb Complex Carb Time/Hours

17 Simple Carbohydrates Complex Carbohydrates Low in fiber and nutrients Rapid, high increase in blood sugar Higher in fiber and nutrients Slower, less severe increase in blood sugar

18 Soluble Fiber -attracts water and forms a gel. Slows down digestion Delays the emptying of your stomach and makes you feel full Insoluble Fiber - do not dissolve in water, so they pass through the gastrointestinal tract relatively intact. Adds bulk to help prevent constipation Speeds up the passage of food and waste through your gut Sources: oats, lentils, fruits, nuts, flaxseeds, beans, dried peas, cucumbers, celery, carrots, and other vegetables Sources: whole wheat, whole grains, corn, brown rice, skins of vegetables and fruits

19 Whole grains have all the parts of a grain kernel still intact. White flour has the BRAN and GERM removed, which removes antioxidants, nutrients, healthy fats, and FIBER.

20 Aim for at least 25 grams of fiber per day

21 Body s main source of fuel Intestinal health and waste elimination (fiber) Needed for the central nervous system, the kidneys, the brain, the muscles (including the heart) to function properly If not enough, body will break down proteins (liver and muscle) to make the fuel it needs

22 Provide energy especially long term Also known as lipids Help you feel fuller, longer USDA suggests 20-35% of calories from fats

23 nsaturated fats raise GOOD cholesterol (HDL) Sources: Fish and plant-based oils (seeds, nuts, olives, avocado)

24 aturated fats raise BAD cholesterol (LDL) Sources: Animal products (especially those with 4 legs)

25 rans fats raise bad cholesterol and lower good cholesterol Sources: Processed foods

26 Required to be listed on the Nutrition Facts label, but if there is <0.5 grams per serving, it can be listed as 0 grams. Avoid hydrogenated or partially hydrogenated in the INGREDIENTS list.

27 LDL the bad cholesterol; contributes to plaque deposit on arteries, increasing risk for heart disease HDL the good cholesterol; helps to remove LDL from the arteries to decrease risk for heart disease

28 1 tbsp olive oil 1 tbsp butter 100 calories 1 tbsp mayo

29 Provide energy Insulation against temperature extremes Protection for bones and organs Provide structural material for cell membranes Fat-soluble vitamin absorption (A, D, E, K)

30 Building blocks of cells, tissues, and organs Composed of amino acids Help you feel fuller, longer USDA suggests 10-35% of calories from protein

31 HIGHER amounts of saturated fat:

32 LOWER amounts of saturated fat: Skim/Low Fat Milk

33 Mostly have unsaturated fats (if any):

Structure muscle, blood, skin Enzymes that facilitate reactions (Example: digestive enzymes) Hormones Regulate fluid balance Transport nutrients

34 Structure muscle, blood, skin Enzymes that facilitate reactions (Example: digestive enzymes) Hormones Regulate fluid balance Transport nutrients and other molecules in body fluids Defend against disease/illness (antibodies) Provide energy during starvation or insufficient carbohydrate intake

Vegetables Broccoli, cauliflower, spinach,

greens, mushrooms, carrots, tomatoes, artichokes,

turnips, Brussels sprouts Protein Chicken, turkey,

shellfish, beans Starch Whole grain bread, brown

38 Vegetables Broccoli, cauliflower, spinach, asparagus, celery, pepper, cabbage, onions, salad, greens, mushrooms, carrots, tomatoes, artichokes, cucumber, squash, green beans, eggplant, leeks, turnips, Brussels sprouts Protein Chicken, turkey, pork loin, beef (93% lean, loin), egg, tofu, fish, shellfish, beans Starch Whole grain bread, brown rice, pasta, couscous, grits, corn, potatoes, winter squash, peas, beans

42 Which one is more balanced? A B

43 Which one is more balanced? A B

47 Which one is more balanced? A B

48 Which one is more balanced? A B

51 Which one is more balanced? A B

52 Which one is more balanced? A B

53 Think of carbohydrate + protein to help keep you full:

Nutrition Essentials Improving your PKU diet through balanced nutrition

Nutrition Essentials Improving your PKU diet through balanced nutrition Sharon L Ernst, MPH, RD, CSP, FAND Associate Professor Chief Metabolic Dietitian Division of Medical Genetics Department of Pediatrics