Embed Size (px)
DESCRIPTION
Culinary Medicine. Feel free to use and share, but please credit: Christopher Chung; Washington University in St. Louis School of Medicine For any inquiries or to request updated versions, contact [email protected]. The Basic Nutrients. Protein (the building blocks). Glucose (the fuel). - PowerPoint PPT Presentation
Citation preview
Culinary Medicine
Feel free to use and share, but please credit:Christopher Chung; Washington University in St. Louis School of MedicineFor any inquiries or to request updated versions, contact [email protected]
The Basic Nutrients
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Calories
What determines a person’s weight?
Energy Eaten Energy Burned
3 Different Forms of Energy
3 Different Forms of Energy
SugarProtein Fat
3 Different Forms of Energy
+ +
Energy Eaten = Energy Burned
+ +
Energy Eaten > Energy Burned
+ +
Energy Eaten < Energy Burned = Weight Loss.
Heat
+ +
Energy Eaten = Energy Burned (Not Gaining, but Still Too Heavy. This is Most of the United States)
Heat
But exercise is not the only factor…
1. Some people stay heavy even though they exercise
2. Exercise is ALWAYS healthy, even if you’re not losing weight!
Some (Lucky) People Tend to Burn More Calories as Heat
Most People are Very Efficient at Storing Fat
Why Is Your Doctor So Interested in Your Weight?
More weight = more joint pain
Why Is Your Doctor So Interested in Your Weight?
Plaque buildup
Why Is Your Doctor So Interested in Your Weight?
More weight = More stress on heart = High blood pressure
Why Is Your Doctor So Interested in Your Weight?
Insulin resistance diabetes
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Food groups and their nutrients
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
A “correct” plate
“Eat food. Not too much. Mostly plants.”
-Michael Pollan
Eat food.
Food “Food”
Not too much.
Mostly plants.
• Why is it important to read Nutrition Facts?
• What do all these numbers mean?
• What things should I look at on the label?
Introduction to Food Labels
Feel free to distribute and share, but please credit Christopher Chung, Ocean Park Health Center. For updated versions, please contact [email protected].
Remember the Strengths and Weaknesses of Nutrition Facts
Bottom Lines
1. Weight loss2. Exercise (with or without resulting weight loss)
Bottom Lines
Energy in (eaten)
+ +
Energy out (burned)
It takes time to “teach” your body and mind what a normal weight is, and this is why many diets fail.
In many cases, if people could tolerate hunger for just 3 more weeks, their diet would have succeeded.
ExercisePortion sizeCook
Culinary Medicine
Bottom Lines
Bottom Lines
Only after you have mastered these 3 things, you can begin to fine-tune the quality of the foods you eat.
Worst(no portion control)
A little better (portions are controlled)
Better (“Real” vegetables and carbohydrate - Rice)
Best-highest quality carb-highest quality meat
Progression of food quality
One thing at a time
• Health is achieved over years, not days or weeks.
• Make small changes that you maintain for years by turning into habits
