4
One Size Does Not Fit All!One Size Does Not Fit All! USDA created 12 pyramids USDA created 12 pyramids
for 12 calorie levels, from for 12 calorie levels, from 1,000 to 3,200.1,000 to 3,200.
Calorie levels are based on:Calorie levels are based on:– GenderGender– AgeAge– ActivityActivity
5
Anatomy of MyPyramidAnatomy of MyPyramid
ACTIVITY ACTIVITY
Represented by Represented by
the steps and the the steps and the
person climbing person climbing
them.them.
SIX CLASSES OF NUTRIENTSSIX CLASSES OF NUTRIENTS
CARBOHYDRATESCARBOHYDRATES FATS FATS PROTEINSPROTEINS VITAMINSVITAMINS MINERALSMINERALS WATERWATER
CHAPTER 7.1 KEY TERMSCHAPTER 7.1 KEY TERMSNUTRITIONNUTRITION- THE SCIENCE OF FOOD AND THE - THE SCIENCE OF FOOD AND THE WAYS IN WHICH THE BODY USES ITWAYS IN WHICH THE BODY USES ITNUTRIENTSNUTRIENTS- A SUBSTANCE IN FOOD THAT - A SUBSTANCE IN FOOD THAT PROVIDES ENERGY OR HELPS FORM BODY TISSUES PROVIDES ENERGY OR HELPS FORM BODY TISSUES AND THAT IS NECESSARY FOR LIFE AND GROWTHAND THAT IS NECESSARY FOR LIFE AND GROWTHCARBOHYDRATESCARBOHYDRATES- A CLASS OF ENERGY-GIVING - A CLASS OF ENERGY-GIVING NUTRIENTS THAT INCLUDES SUGARS, STARCHES, NUTRIENTS THAT INCLUDES SUGARS, STARCHES, AND FIBERAND FIBERFATSFATS- A CLASS OF ENERGY-GIVING NUTRIENTS; - A CLASS OF ENERGY-GIVING NUTRIENTS; ALSO THE MAIN SOURCE OF ENERGY STORAGE IN ALSO THE MAIN SOURCE OF ENERGY STORAGE IN THE BODYTHE BODYPROTEINSPROTEINS- A CLASS OF NUTRIENTS THAT ARE - A CLASS OF NUTRIENTS THAT ARE MADE UP OF AMINO ACIDS, WHICH ARE NEEDED MADE UP OF AMINO ACIDS, WHICH ARE NEEDED TO BUILD AND REPAIR BODY STRUCTURES AND TO TO BUILD AND REPAIR BODY STRUCTURES AND TO REGULATE PROCESSES IN THE BODYREGULATE PROCESSES IN THE BODY
CHAPTER 7.2 KEY TERMSCHAPTER 7.2 KEY TERMS
VITAMINVITAMIN- CLASS OF NUTRIENTS THAT - CLASS OF NUTRIENTS THAT CONTAIN CARBON & ARE NEEDED IN CONTAIN CARBON & ARE NEEDED IN SMALL AMOUNTS TO MAINTAIN HEALTH & SMALL AMOUNTS TO MAINTAIN HEALTH & ALLOW GROWTHALLOW GROWTH
MINERALMINERAL- CLASS OF NUTRIENT THAT ARE - CLASS OF NUTRIENT THAT ARE CHEMICAL ELEMENTS THAT ARE NEEDED CHEMICAL ELEMENTS THAT ARE NEEDED FOR CERTAIN BODY PROCESSES, SUCH AS FOR CERTAIN BODY PROCESSES, SUCH AS ENZYME ACTIVITY & BONE FORMATIONENZYME ACTIVITY & BONE FORMATION
NUTRIENT DEFICIENCYNUTRIENT DEFICIENCY- STATE OF NOT - STATE OF NOT HAVING ENOUGH OF A NUTRIENT TO HAVING ENOUGH OF A NUTRIENT TO MAINTAIN GOOD HEALTHMAINTAIN GOOD HEALTH
FIBERFIBER
KEEPS INTESTINES KEEPS INTESTINES HEALTHY, HEALTHY, PREVENTS PREVENTS CONSTIPATION, & CONSTIPATION, & MAY HELP MAY HELP PREVENT COLON PREVENT COLON CANCER & HEART CANCER & HEART DISEASEDISEASE
FATSFATS
SATURATEDSATURATED– ANIMALANIMAL
MEAT, MILK, MEAT, MILK, BUTTER, & ICE BUTTER, & ICE CREAMCREAM
UNSATURATED-”GUNSATURATED-”GOOD FAT”OOD FAT”– PLANTPLANT
OLIVE, CANOLA, OLIVE, CANOLA, PEANUT, CORN, PEANUT, CORN, SUNFLOWER, & SUNFLOWER, & SOYBEAN OILSOYBEAN OIL
CHOLESTEROLCHOLESTEROL
IN HUMAN & ANIMAL TISSUESIN HUMAN & ANIMAL TISSUES– MEAT, FISH, POULTRY, EGGS, & DAIRY MEAT, FISH, POULTRY, EGGS, & DAIRY
PRODUCTSPRODUCTS
PROTEINPROTEIN
COMPLETECOMPLETE– ANIMALANIMAL
MEAT, EGGS & MEAT, EGGS & DAIRY PRODUCTSDAIRY PRODUCTS
INCOMPLETEINCOMPLETE– PLANTPLANT
GRAINS, GRAINS, VEGETABLESVEGETABLES
*AMINO ACIDS*AMINO ACIDS
SODIUMSODIUM
¼ TEASPOON PER DAY¼ TEASPOON PER DAY PROCESSED FOODS-PROCESSED FOODS-
BAKED GOODS, BAKED GOODS, SNACK FOODS, SNACK FOODS, CANNED GOODS, & CANNED GOODS, & LUNCHMEATSLUNCHMEATS
INCREASES BLOOD INCREASES BLOOD PRESSUREPRESSURE– HEART DISEASE, HEART DISEASE,
STROKE, KIDNEY STROKE, KIDNEY FAILUREFAILURE
CALCIUMCALCIUM
3 CUPS3 CUPS NONDAIRY NONDAIRY
SOURCES OF SOURCES OF CALCIUMCALCIUM– GREEN LEAFY GREEN LEAFY
VEGETABLES-VEGETABLES-SPINACH, SPINACH, BROCCOLIBROCCOLI
– CALCIUM-FORTIFIED CALCIUM-FORTIFIED FOODS-BREAD, FOODS-BREAD, CEREAL, OJCEREAL, OJ
IRONIRON
ANEMIA- FEEL TIRED & WEAK ANEMIA- FEEL TIRED & WEAK BECAUSE THERE ARE NOT ENOUGH BECAUSE THERE ARE NOT ENOUGH RED BLOOD CELLS OR HEMOGLOBIN RED BLOOD CELLS OR HEMOGLOBIN TO CARRY OXYGEN AROUND THE TO CARRY OXYGEN AROUND THE BODYBODY
RED MEAT- GOOD SOURCE OF IRONRED MEAT- GOOD SOURCE OF IRON
WATERWATER ONLY LIVE FOR A FEW ONLY LIVE FOR A FEW
DAYS WITHOUT WATERDAYS WITHOUT WATER 60% OF YOUR BODY IS 60% OF YOUR BODY IS
WATERWATER 8 GLASSES A DAY8 GLASSES A DAY 80-90% OF THE WEIGHT 80-90% OF THE WEIGHT
OF MOST FRUITS & OF MOST FRUITS & VEGETABLES IS WATERVEGETABLES IS WATER
HELPS GET RID OF WASTES HELPS GET RID OF WASTES FROM THE BODYFROM THE BODY
REGULATES BODY REGULATES BODY TEMPERATURETEMPERATURE
CARBOHYDRATESCARBOHYDRATES COMPLEX CARBOHYDRATES COMPLEX CARBOHYDRATES
(STARCHES)(STARCHES)– POTATOES, BEANS, PEAS, GRAINS POTATOES, BEANS, PEAS, GRAINS
(RICE, CORN, & WHEAT), PASTA, (RICE, CORN, & WHEAT), PASTA, CEREALSCEREALS digestion of complex carbohydrates digestion of complex carbohydrates
takes longer. The slow absorption of takes longer. The slow absorption of sugars provides us with a steady sugars provides us with a steady supply of energy and limits the supply of energy and limits the amount of sugar converted into fat amount of sugar converted into fat and stored! and stored!
SIMPLE CARBOHYDRATES (SUGARS)SIMPLE CARBOHYDRATES (SUGARS)
-- CANDY, CAKES, DESSERTS, MILK, HONEY, CANDY, CAKES, DESSERTS, MILK, HONEY,
JUICES, AND FRUITJUICES, AND FRUIT Their rapid absorption increases the Their rapid absorption increases the
chances of sugar converting to fatchances of sugar converting to fat
18
Whole GrainsWhole Grains
Whole-wheat flour Whole-wheat flour Bulgur (cracked Bulgur (cracked
wheat) wheat) Oatmeal Oatmeal Whole cornmeal Whole cornmeal Brown rice Brown rice PopcornPopcorn
For a 2000-calorie diet:For a 2000-calorie diet:Grains: 6 ouncesGrains: 6 ounces(½ whole-grain)(½ whole-grain)
1 oz = 1 oz = 1 slice bread1 slice bread
½ cup cooked rice, ½ cup cooked rice, pasta, or cerealpasta, or cereal
1 cup ready to eat 1 cup ready to eat cerealcereal
21
Vary Your VeggiesVary Your Veggies
Includes weekly recommendations Includes weekly recommendations for:for:– Dark green vegetablesDark green vegetables– Orange vegetablesOrange vegetables– LegumesLegumes– Starchy vegetablesStarchy vegetables– Other vegetablesOther vegetables
Vegetables: 2½ cups Vegetables: 2½ cups (choose more dark (choose more dark green and orange)green and orange)
½ cup =½ cup =
½ cup raw or cooked ½ cup raw or cooked vegetables vegetables
½ cup cooked ½ cup cooked legumes legumes
½ cup vegetable juice ½ cup vegetable juice 1 cup raw leafy 1 cup raw leafy
vegetables vegetables
For a 2000-calorie diet:For a 2000-calorie diet:
Fruit: 2 cups Fruit: 2 cups (eat a variety) (eat a variety)
½ cup =½ cup =
½ cup fresh, frozen, ½ cup fresh, frozen, or canned fruitor canned fruit1 small fruit1 small fruit
¼ cup dried fruit¼ cup dried fruit½ cup fruit juice½ cup fruit juice
For a 2000-calorie diet:For a 2000-calorie diet:
Milk: 3 cups (choose Milk: 3 cups (choose fat-free or low-fat) fat-free or low-fat)
1 cup =1 cup =
1 cup fat-free milk or 1 cup fat-free milk or yogurtyogurt
1½ oz fat-free 1½ oz fat-free natural cheese natural cheese 2 oz processed 2 oz processed
cheesecheese
For a 2000-calorie diet:
Meat and Bean: 5½ Meat and Bean: 5½ ouncesounces
1 ounce =1 ounce =1 oz cooked lean meat, 1 oz cooked lean meat,
poultry, or fishpoultry, or fish1 egg 1 egg
1 cup cooked legumes1 cup cooked legumes1 tbsp peanut butter1 tbsp peanut butter
½ ounce nuts or seeds½ ounce nuts or seeds
For a 2000-calorie diet:
Oils: 6 teaspoonsOils: 6 teaspoons1 tsp =1 tsp =
1 tbsp low-fat 1 tbsp low-fat mayonnaisemayonnaise
2 tbsp light salad 2 tbsp light salad dressingdressing
1 tsp vegetable oil1 tsp vegetable oil1 tsp soft margarine1 tsp soft margarine
For a 2000-calorie diet:
Limit Discretionary Limit Discretionary (Extra) Calories(Extra) Calories
Solid fatsSolid fats
CandyCandy
SodaSoda
SyrupSyrup
Jams/jelliesJams/jellies
CHAPTER 7.3 KEY TERMSCHAPTER 7.3 KEY TERMS RECOMMENDED DIETARY ALLOWANCES (RDA’S)-RECOMMENDED DIETARY ALLOWANCES (RDA’S)-
RECOMMENDED NUTRIENT INTAKES THAT WILL MEET RECOMMENDED NUTRIENT INTAKES THAT WILL MEET THE NEEDS OF ALMOST ALL HEALTHY PEOPLETHE NEEDS OF ALMOST ALL HEALTHY PEOPLE
DAILY VALUE (DV)-DAILY VALUE (DV)- RECOMMENDED DAILY AMOUNT RECOMMENDED DAILY AMOUNT OF A NUTRIENT; USED ON FOOD LABELS TO HELP OF A NUTRIENT; USED ON FOOD LABELS TO HELP PEOPLE SEE HOW A FOOD FITS INTO THEIR DIETPEOPLE SEE HOW A FOOD FITS INTO THEIR DIET
FOOD GUIDE PYRAMID-FOOD GUIDE PYRAMID- TOOL FOR CHOOSING A TOOL FOR CHOOSING A HEALTHY DIET BY SELECTING A RECOMMENDED HEALTHY DIET BY SELECTING A RECOMMENDED NUMBER OF SERVINGS FROM EACH OF FIVE FOOD NUMBER OF SERVINGS FROM EACH OF FIVE FOOD GROUPSGROUPS
DIETARY GUIDELINES FOR AMERICANS-DIETARY GUIDELINES FOR AMERICANS- SET OF SET OF DIET AND LIFESTYLE RECOMMENDATIONS DEVELOPED DIET AND LIFESTYLE RECOMMENDATIONS DEVELOPED TO IMPROVE HEALTH AND REDUCE NUTRITION-TO IMPROVE HEALTH AND REDUCE NUTRITION-RELATED DISEASE RISK IN THE U.S. POPULATIONRELATED DISEASE RISK IN THE U.S. POPULATION
NUTRITION LABELSNUTRITION LABELS
INGREDIENT LIST- LISTED IN ORDER INGREDIENT LIST- LISTED IN ORDER OF AMOUNTS STARTING WITH THE OF AMOUNTS STARTING WITH THE LARGESTLARGEST
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APPROXIMATE CALORIE APPROXIMATE CALORIE INTAKESINTAKES
15 YEAR OLD 15 YEAR OLD MALES: ABOUT MALES: ABOUT 3,000 3,000
15 YEAR OLD 15 YEAR OLD FEMALES: ABOUT FEMALES: ABOUT 2,3002,300
CHAPTER 7.4 KEY TERMSCHAPTER 7.4 KEY TERMS
NUTRIENT DENSITY- MEASURE OF NUTRIENT DENSITY- MEASURE OF THE NUTRIENTS IN A FOOD THE NUTRIENTS IN A FOOD COMPARED WITH THE ENERGY THE COMPARED WITH THE ENERGY THE FOOD PROVIDESFOOD PROVIDES– EMPTY CALORIESEMPTY CALORIES
VEGETARIAN- DIETARY PATTERN VEGETARIAN- DIETARY PATTERN THAT INCLUDES FEW OR NO ANIMAL THAT INCLUDES FEW OR NO ANIMAL PRODUCTSPRODUCTS
NUTRITION STARTING NUTRITION STARTING YOUNGYOUNG
4-6 MONTHS- SOFT 4-6 MONTHS- SOFT FOODS SUCH AS FOODS SUCH AS CEREALS, PUREED CEREALS, PUREED FRUITS & VEGETABLESFRUITS & VEGETABLES
2 YEARS- FOLLOW THE 2 YEARS- FOLLOW THE RECOMMENDATIONS RECOMMENDATIONS OF THE FOOD GUIDE OF THE FOOD GUIDE PYRAMID BUT CHOOSE PYRAMID BUT CHOOSE SMALLER SERVINGSSMALLER SERVINGS
Physical Activity Physical Activity Recommendations for Middle and Recommendations for Middle and
High SchoolersHigh Schoolers 60 minutes/day 60 minutes/day – Most activities Most activities
should be should be moderate- or moderate- or vigorous-vigorous-intensityintensity
33
Moderate physical activities Moderate physical activities
Walking briskly Walking briskly (about 3½ mph) (about 3½ mph)
Hiking Hiking Dancing Dancing Bicycling (less than Bicycling (less than
10 mph) 10 mph) Weight training Weight training
(general light (general light workout)workout)
34
35
Vigorous physical activitiesVigorous physical activities
Running/jogging (5 mph) Running/jogging (5 mph) Bicycling (more than 10 mph)Bicycling (more than 10 mph) Swimming (freestyle laps) Swimming (freestyle laps) Aerobics Aerobics Walking very fast (4½ mph) Walking very fast (4½ mph) Basketball (competitive) Basketball (competitive)
ATHLETES SPECIAL DIETARY ATHLETES SPECIAL DIETARY NEEDSNEEDS
HIGH IN CARBOHYDRATESHIGH IN CARBOHYDRATES PLENTY OF FLUIDSPLENTY OF FLUIDSRECOMMENDED FLUID RECOMMENDED FLUID
INTAKE FOR ATHLETESINTAKE FOR ATHLETES 2 HOURS BEFORE 2 HOURS BEFORE
ACTIVITY- 2 CUPSACTIVITY- 2 CUPS IMMEDIATELY BEFORE IMMEDIATELY BEFORE
ACTIVITY- 2 CUPSACTIVITY- 2 CUPS EVERY 15 MINUTES EVERY 15 MINUTES
DURING ACTIVITY- 1 CUPDURING ACTIVITY- 1 CUP ***AFTER ACTIVITY- 2-3 ***AFTER ACTIVITY- 2-3
CUPS FOR EVERY POUND CUPS FOR EVERY POUND OF BODY WEIGHT LOSTOF BODY WEIGHT LOST
EATING WELL DURING EATING WELL DURING PREGNANCYPREGNANCY
300- 450 300- 450 ADDITIONAL ADDITIONAL CALORIES CALORIES EACH DAYEACH DAY
VEGANSVEGANS DO NOT EAT ANY DO NOT EAT ANY
ANIMAL PRODUCTSANIMAL PRODUCTS LOWER RISK OF LOWER RISK OF
OBESITY, HEART OBESITY, HEART DISEASE, DIABETES, DISEASE, DIABETES, HIGH BLOOD HIGH BLOOD PRESSURE, & PRESSURE, & CERTAIN TYPES OF CERTAIN TYPES OF CANCERCANCER
MAY BE LACKING IN MAY BE LACKING IN PROTEIN & CALCIUMPROTEIN & CALCIUM
CHAPTER 8.1 KEY TERMSCHAPTER 8.1 KEY TERMS HUNGER- BODY’S PHYSICAL RESPONSE TO THE HUNGER- BODY’S PHYSICAL RESPONSE TO THE
NEED FOR FOODNEED FOR FOOD APPETITE- DESIRE, RATHER THAN THE NEED, TO APPETITE- DESIRE, RATHER THAN THE NEED, TO
EAT CERTAIN FOODSEAT CERTAIN FOODS BASAL METABOLIC RATE (BMR)- MINIMUM BASAL METABOLIC RATE (BMR)- MINIMUM
AMOUNT OF ENERGY REQUIRED TO KEEP THE AMOUNT OF ENERGY REQUIRED TO KEEP THE BODY ALIVE WHEN IN A RESTED & FASTING BODY ALIVE WHEN IN A RESTED & FASTING STATESTATE
OVERWEIGHT- BEING HEAVY FOR ONE’S HEIGHTOVERWEIGHT- BEING HEAVY FOR ONE’S HEIGHT OBESITY- HAVING EXCESS BODY FAT FOR ONE’S OBESITY- HAVING EXCESS BODY FAT FOR ONE’S
WEIGHT; THE STATE OF WEIGHING MORE THAN WEIGHT; THE STATE OF WEIGHING MORE THAN 20 PERCENT ABOVE YOUR RECOMMENDED BODY 20 PERCENT ABOVE YOUR RECOMMENDED BODY WEIGHTWEIGHT
EXCESS EXCESS EXCESS EXCESS EXCESSEXCESS
CARBSCARBS FATFAT PROTEINPROTEIN
GLYCOGENGLYCOGEN BODY FATBODY FAT
ENERGY BALANCEENERGY BALANCE
AMOUNT OF AMOUNT OF FOOD ENERGY FOOD ENERGY TAKEN IN IS TAKEN IN IS EQUAL TO THE EQUAL TO THE AMOUNT OF AMOUNT OF ENERGY YOU ENERGY YOU USE.USE.
BEING OVERWEIGHT CAN BEING OVERWEIGHT CAN CAUSE MANY HEALTH CAUSE MANY HEALTH
PROBLEMSPROBLEMS HEART DISEASE & HEART DISEASE &
HIGH BLOOD HIGH BLOOD PRESSUREPRESSURE
CERTAIN FORMS OF CERTAIN FORMS OF CANCER, INCLUDING CANCER, INCLUDING PROSTATE, COLON, & PROSTATE, COLON, & BREAST CANCERBREAST CANCER
TYPE 2 DIABETESTYPE 2 DIABETES SLEEPING PROBLEMS SLEEPING PROBLEMS
SUCH AS SLEEP APNEASUCH AS SLEEP APNEA
OVERWEIGHT AMERICAOVERWEIGHT AMERICA
http://http://www.ronjones.org/Weblinks/childobewww.ronjones.org/Weblinks/childobesity.htmlsity.html
CHAPTER 8.2 KEY TERMSCHAPTER 8.2 KEY TERMS HEREDITY- PASSING DOWN OF TRAITS FROM HEREDITY- PASSING DOWN OF TRAITS FROM
PARENTS TO THEIR BIOLOGICAL CHILDRENPARENTS TO THEIR BIOLOGICAL CHILDREN BODY COMPOSITION- PROPORTION OF BODY BODY COMPOSITION- PROPORTION OF BODY
WEIGHT THAT IS MADE UP OF FAT TISSUE WEIGHT THAT IS MADE UP OF FAT TISSUE COMPARED TO LEAN TISSUECOMPARED TO LEAN TISSUE
BODY MASS INDEX (BMI)- INDEX OF WEIGHT IN BODY MASS INDEX (BMI)- INDEX OF WEIGHT IN RELATION TO HEIGHT THAT IS USED TO ASSESS RELATION TO HEIGHT THAT IS USED TO ASSESS HEALTHY BODY WEIGHTHEALTHY BODY WEIGHT
WEIGHT MANAGEMENT- PROGRAM OF SENSIBLE WEIGHT MANAGEMENT- PROGRAM OF SENSIBLE EATING AND EXERCISE HABITS THAT KEEP EATING AND EXERCISE HABITS THAT KEEP WEIGHT AT A HEALTHY LEVELWEIGHT AT A HEALTHY LEVEL
FAD DIET- DIET THAT REQUIRES A MAJOR FAD DIET- DIET THAT REQUIRES A MAJOR CHANGE IN EATING HABITS AND PROMISES QUICK CHANGE IN EATING HABITS AND PROMISES QUICK WEIGHT LOSSWEIGHT LOSS
BODY MASS INDEX (BMI)BODY MASS INDEX (BMI)
BMI= WEIGHT BMI= WEIGHT (LB) / HEIGHT (LB) / HEIGHT (IN.) / HEIGHT (IN.) (IN.) / HEIGHT (IN.) X 703X 703
200 / 72 / 72 X 703 200 / 72 / 72 X 703 = 27.12= 27.12
Healthy Weight: Assessing Your Weight: BodHealthy Weight: Assessing Your Weight: Body Mass Index (BMI) | DNPAO | CDCy Mass Index (BMI) | DNPAO | CDC
DANGEROUS WEIGHT LOSS DANGEROUS WEIGHT LOSS PRACTICESPRACTICES
FAD DIETSFAD DIETS DIET PILLSDIET PILLS SURGERYSURGERY
http://http://www.youtube.com/watwww.youtube.com/watch?vch?v=G0g5mZ7q8A0=G0g5mZ7q8A0
TYPES OF DIETS & DIET TYPES OF DIETS & DIET PRODUCTSPRODUCTS
VERY LOW CARBOHYDRATE DIETSVERY LOW CARBOHYDRATE DIETS LIQUID FORMULASLIQUID FORMULAS STIMULANTSSTIMULANTS FASTINGFASTING DIURETICS (WATER PILLS)DIURETICS (WATER PILLS)
8.3 KEY TERMS8.3 KEY TERMS BODY IMAGE- HOW YOU SEE AND FEEL ABOUT YOUR BODY IMAGE- HOW YOU SEE AND FEEL ABOUT YOUR
APPEARANCE AND HOW COMFORTABLE YOU ARE WITH APPEARANCE AND HOW COMFORTABLE YOU ARE WITH YOUR BODYYOUR BODY
ANOREXIA NERVOSA- EATING DISORDER THAT INVOLVES ANOREXIA NERVOSA- EATING DISORDER THAT INVOLVES SELF-STARVATION, A DISTORTED BODY IMAGE AND LOW SELF-STARVATION, A DISTORTED BODY IMAGE AND LOW BODY WEIGHTBODY WEIGHT
BULIMIA NERVOSA- EATING DISORDER IN WHICH THE BULIMIA NERVOSA- EATING DISORDER IN WHICH THE INDIVIDUAL REPEATEDLY EATS LARGE AMOUNTS OF FOOD INDIVIDUAL REPEATEDLY EATS LARGE AMOUNTS OF FOOD & THEN USES BEHAVIORS SUCH AS VOMITING OR USING & THEN USES BEHAVIORS SUCH AS VOMITING OR USING LAXATIVES TO RID THE BODY OF FOODLAXATIVES TO RID THE BODY OF FOOD
BINGE EATING/ BINGEING- EATING A LARGE AMOUNT OF BINGE EATING/ BINGEING- EATING A LARGE AMOUNT OF FOOD IN ONE SITTING USUALLY ACCOMPANIED BY A FOOD IN ONE SITTING USUALLY ACCOMPANIED BY A FEELING OF BEING OUT OF CONTROLFEELING OF BEING OUT OF CONTROL
PURGING- ENGAGING IN BEHAVIORS SUCH AS VOMITING OR PURGING- ENGAGING IN BEHAVIORS SUCH AS VOMITING OR MISUSING LAXATIVES TO RID THE BODY OF FOODMISUSING LAXATIVES TO RID THE BODY OF FOOD
What are eating disorders?What are eating disorders?
Conditions that Conditions that involve an involve an unhealthy degree unhealthy degree of concern about of concern about body weight & body weight & shape & that may shape & that may lead to efforts to lead to efforts to control weight by control weight by unhealthy means.unhealthy means.
3 types of eating disorders3 types of eating disorders
Bulimia nervosaBulimia nervosa Anorexia nervosaAnorexia nervosa Binge eating disorderBinge eating disorder
Bulimia nervosa:Bulimia nervosa: the diet- the diet-binge-purge disorderbinge-purge disorder
Person binge eats. Person binge eats. Feels out of control while eating.Feels out of control while eating. Vomits, misuses laxatives, exercises, orVomits, misuses laxatives, exercises, or
fasts to get rid of the calories. fasts to get rid of the calories. Diets when not bingeing. Becomes hungry Diets when not bingeing. Becomes hungry
and binges again. and binges again. Preoccupation with body weight.Preoccupation with body weight. Blood shot eyes & sore throatBlood shot eyes & sore throat Dental problemsDental problems Depression & mood swingsDepression & mood swings Weight may be normal or near normal Weight may be normal or near normal
unless anorexia is also present. unless anorexia is also present.
Anorexia nervosaAnorexia nervosa:: the the relentless pursuit of relentless pursuit of
thinnessthinness Intense fear of weight gainIntense fear of weight gain Self starvationSelf starvation Over-exercisingOver-exercising Preferring to eat alonePreferring to eat alone Preoccupied with caloriesPreoccupied with calories Extreme weight lossExtreme weight loss Loss of menstrual periods for at least 3 Loss of menstrual periods for at least 3
monthsmonths Hair loss on headHair loss on head Depression & anxietyDepression & anxiety Weakness & exhaustionWeakness & exhaustion
Binge eating disorder:Binge eating disorder:
Above normal body weightAbove normal body weight Bingeing episodes accompanied by Bingeing episodes accompanied by
feelings of guilt, shame, & loss of feelings of guilt, shame, & loss of controlcontrol
Treatments for eating Treatments for eating disordersdisorders
Psychological counselingPsychological counseling Nutritional counselingNutritional counseling Medical counselingMedical counseling Family counselingFamily counseling
Dangers of eating disordersDangers of eating disorders Hair lossHair loss Dental problemsDental problems Broken blood vessels in the face & eyesBroken blood vessels in the face & eyes Dry, scaly skinDry, scaly skin Severe dehydrationSevere dehydration Loss of menstrual period in femalesLoss of menstrual period in females Low bone densityLow bone density Heart irregularityHeart irregularity Organ failureOrgan failure DeathDeath
What sports are eating What sports are eating disorders most common in???disorders most common in???
Athletes and Eating Athletes and Eating DisordersDisorders
Athletes tend to be highly competitive, Athletes tend to be highly competitive, high-achieving, and self-disciplined, which high-achieving, and self-disciplined, which can lead to the development of an eating can lead to the development of an eating disorder when these qualities are taken to disorder when these qualities are taken to the extremethe extreme
Athletes in sports emphasizing appearance Athletes in sports emphasizing appearance and a lean body are at higher risk than and a lean body are at higher risk than those in sports requiring muscle mass and those in sports requiring muscle mass and bulkbulk
Female athletes at a higher risk due to Female athletes at a higher risk due to social pressures and naturally higher social pressures and naturally higher percentages of body fat than menpercentages of body fat than men
Transition from wanting to lose weight and Transition from wanting to lose weight and get fit to a loss of control: binging, purging, get fit to a loss of control: binging, purging, starvation, frantic compulsive exercisestarvation, frantic compulsive exercise
Reasons people develop eating Reasons people develop eating disordersdisorders
Influences from society and cultureInfluences from society and culture Pressure due to sports, dance, etc.Pressure due to sports, dance, etc. Family environmentFamily environment
– Those with disorders often come from families Those with disorders often come from families preoccupied with image, dietingpreoccupied with image, dieting
– Over 25% of those with anorexia have a relative with an Over 25% of those with anorexia have a relative with an eating disordereating disorder
Severe trauma or stressSevere trauma or stress Biological factors: Biological factors:
– Inheriting tendency to be more likely to overreact to Inheriting tendency to be more likely to overreact to stressstress
– Serotonin in brain altered by disease and may contribute Serotonin in brain altered by disease and may contribute to persistence of disorder to persistence of disorder
Athletes and Eating Athletes and Eating DisordersDisorders
Risks of injury are greater among athletes Risks of injury are greater among athletes who have an eating disorder—for example, who have an eating disorder—for example, stress fracturesstress fractures
““Female athlete triad”Female athlete triad”– Disordered eatingDisordered eating– Amenorrhea—stopping of menstrual periodsAmenorrhea—stopping of menstrual periods– Osteopenia—mild bone loss that can lead to Osteopenia—mild bone loss that can lead to
osteoporosisosteoporosis