Nutrition-Online-Module and nutrition impacts on health

Introduction:
Briefly introduce the topic of nutrition and its importance.
Highlight how nutrition impacts health, well-being, and overall quality of life.
Healthy Eating Pyramid:
Explain the different food groups, such as grains, vegetables, fruits, proteins, and fats.
Emphasize the importance of a balanced diet and variety.
Nutrient-Dense Foods:
Discuss foods rich in essential nutrients (vitamins, minerals, protein, fiber).
Encourage the audience to choose nutrient-dense options.
Hydration:
Explain the significance of staying hydrated.
Mention daily water intake recommendations.
Reading Food Labels:
Teach how to interpret nutrition labels on packaged foods.
Highlight key information like serving size, calories, and nutrients.
Physical Activity:
Connect nutrition to physical health.
Discuss how exercise complements a healthy lifestyle.
Common Myths and Facts:
Address misconceptions related to nutrition (e.g., “carbs are bad”).
Provide evidence-based information.
Examples and Visuals:
Use images, infographics, or charts to illustrate concepts.
Show examples of balanced meals and portion sizes.

1. Nutrition:
Eating for
Optimum
Health in a
College
Setting
Presented by MyPyramid.com
and Mansfield TRiO

2. Assessing Eating Behaviors
•What drives us to eat?
•Hunger
•Appetite
•Cultural and social meaning of food
•Habit or custom
•Emotional Comfort
•Convenience and advertising
•Nutritional value
•Social interactions

4. Water
•Dehydration–abnormal depletion of body fluids
•The major component of blood
•Necessary for
•Electrolyte and pH balance
•Transporting cells and O2
•Recommended amount –8 glasses/day (64 ounces)
•50-60% of body is water
•Is bottled water better?

5. Protein
•Second most abundant substance in humans
•Key to every cell, antibodies, enzymes, and hormones
•Transport oxygen and nutrients
•Role in developing/repairing bone, muscle, skin
•Vital for human life
•May need additional protein if fighting off infection,
recovering from surgery or blood loss, recovering from
burns

6. Proteins
•Amino acids
•Building blocks of protein
•20 essential amino acids must be obtained from food
•11 non-essential amino acids produced by the body
•Link together to form
•Complete protein–supplies all essential amino acids
•Incomplete protein–may lack some amino acids, but
these can be easily obtained from different sources
•Few Americans suffer from protein deficiencies

7. Carbohydrates
•Best fuel–provide energy quickly and efficiently
•Two types
•Simple sugars
•Glucose (monosaccharide) –most common form
•Fructose (monosaccharide) –found in fruits and berries
•Sucrose (disaccharide) –sources include granulated sugar, milk and
milk products
•Complex carbohydrates (polysaccharides)
•Starches –from flour, pasta, potatoes
•Stored in the body as glycogen
•Fiber

8. Fiber
•Offers many health protections
•Colon and rectal cancer
•Breast cancer
•Constipation
•Diverticulosis
•Heart Disease
•Diabetes
•Obesity
•Most American eat far less than recommended
•Recommended is 20-30 grams and average is 12 grams

9. Fats
•Also called lipids
•Misunderstood but vital group of basic nutrients
•Maintain healthy skin
•Insulate body organs
•Maintain body temperature
•Promote healthy cell function
•Carry fat-soluble vitamins A, D, E, and K
•Are a concentrated form of energy

10. Obtaining Essential Nutrients
•Avoiding transfatty acids
•Created by process of making liquid oil into a solid
•Increase LDL levels while lowering HDL levels
•Higher risk of coronary and heart disease, sudden cardiac death
•Found in many margarines, baked goods and restaurant deep-fried
foods
•Food labels listing no transfasts can still contain less than 500
milligrams/serving

13. Figure 9.6
Reading a Food Label

14. Figure 9.8
Serving Size Card

15. Nutritional Needs for Different
Groups

16. Improved Eating for the College
Student
•Variety of challenges for healthy eating
•Eating breakfast and lunch vital for keeping energy up
throughout the day
•Make lunch and bring it with you, including healthy snacks
•Will keep you from buying less healthy food on the run
•Limit sugar-heavy beverages and fried products

18. Watch the Video
•http://www.youtube.com/watch?v=N2diPZOtty0(Copy and Paste)
•With the Nutrition facts provided, explain the wear and tear
of these fatty foods. What are they harming? (3 sentences)
•Explain the causes of nausea, vomiting and weight gain. What
is the cause of his blood pressure and cholesterol worsening?
(The same answer for both of these questions2 sentences)
•What makes this style of eating a terrible decision for anyone,
especially those who aren’t physically active? (2 sentences)

19. Questions for Critical Thinking
Give a brief opinionated answer, based off the PowerPoint and video.
•What are some common mistakes made by college
students in their lifestyle or eating habits that have an
adverse effect on their bodies? (couple different reasons)
•What are the three main food groups essential for a
successful healthy lifestyle. Why are they essential?
(explain in a couple sentences what they do for us)
•Why do you think Americans consume the most calories
per person on the planet? (think about what we have)