Welcome Atlanta Chapter of the USPCA

Open Hand Atlanta Community-based non-profit organization Founded in 1988 Mission: help people prevent or better manage chronic disease through Comprehensive Nutrition Care™, which combines home-delivered meals and nutrition education as a means to reinforce the connection between informed food choices and improved quality of life

Open Hand Clients Homebound seniors HIV/AIDS Diabetes Heart Disease Hypertension Cancer Chronic Kidney Disease Other chronic conditions

Comprehensive Nutrition Care™ Health promoting and therapeutic menus Nutrition and health education programs throughout community Medical Nutrition Therapy in clinics and client homes Open Hand Atlanta

Open Hand Meals Breakfast, Lunch and/or Dinner Menu options: –Healthy Balance: healthy meals to prevent and control chronic disease –Therapeutic: mechanical soft, renal –Preference: vegetarian, no red meat, no pork, no fish Open Hand Atlanta

Good Measure Meals ℠ Business unit of Open Hand 100% proceeds go back to Open Hand Meal Plan Choices: –Four calorie levels: 1200, 1400, 1700, 2100 –3 meals/day or dinner only –4 menu options: Healthy Selection - healthy meals to prevent and control chronic disease No Seafood Diabetic Vegetarian Open Hand Atlanta

Both Open Hand and Good Measure Meals follow nutrition guidelines developed by: Open Hand Atlanta

Dietary Guidelines for Americans, 2010 –Includes individuals at high risk of chronic disease new –Identifies two overarching concepts new Maintain calorie balance over time to achieve and sustain a healthy weight Focus on consuming nutrient-dense foods and beverages

Key term definition “Nutrient Dense” Nutrient-dense foods and beverages: –Provide vitamins, minerals, and other beneficial substances and relatively few calories without: Solid fats in the food or added to it Added sugars Added refined starches Added sodium

Key term definition “Nutrient Dense” Nutrient-dense foods and beverages: –Retain naturally occurring components, such as dietary fiber –All vegetables, fruits, whole grains, seafood, eggs, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy, and lean meats and poultry are nutrient dense when prepared without solid fats or sugars

Samples of Nutrient Dense & Non-Nutrient Dense Foods

Balancing Calories to Manage Weight Epidemic of overweight and obesity in all segments of our society –Calorie balance over time is key –Important modifiable factors Calories consumed in foods and beverages Calories expended in physical activity –Strong evidence for no optimal proportion of macronutrients (protein, carbohydrate, and fat) for weight loss

Foods & Food Components to Reduce –Sodium –Fats Saturated fatty acids Trans fatty acids Cholesterol –Calories from solid fats and added sugars –Refined grains

Sodium Intake

Advice to Reduce Sodium Read the Nutrition Facts label for information on sodium content of foods, and purchase foods low in sodium Prepare more fresh foods and fewer processed foods high in sodium Make your own dressings and sauces Cut back on salt during cooking

Foods & Food Components to Reduce Fats Saturated fats Replace with poly- and monounsaturated fatty acids (not with sugar or refined grain) Trans fats—as low as possible Cholesterol Effect small compared to saturated and trans fats new Egg yolks—up to 1 per day new

Fatty Acid Profiles of Fats and Oils

Advice for Reducing Fat Bake, broil, boil or grill. Don’t fry. Cook in broth instead of fat. Choose lean meats like turkey, chicken or fish for most meals. Take the skin and fat off meat before serving. Limit red meat to nine ounces a week. Limit fatty meats like ribs, sausage and bacon. Skim the fat from gravies and soups.

Foods & Nutrients to Increase While staying within calorie needs, increase intake of: –Vegetables –Fruits –Whole grains –Milk –Seafood, in place of some meat/poultry new –Oils Nutrients of public health concern: –Potassium –Fiber –Calcium –Vitamin D

Comparison of Consumption to Recommendations

What is the Plate Method? It’s simple and effective for prevention and management of nutrition-sensitive chronic disease –Overweight/obesity –Diabetes –Cardiovascular Disease –Cancer –Hypertension

What is the Plate Method Fill ½ the plate with 2 servings of non-starchy vegetables Fill ¼ of the plate with lean meat (3 oz cooked) or other high-protein food Fill ¼ of the plate with a starchy vegetable or whole grain Include a serving of fruit and/or dairy

What is the Plate Method In general, the serving size for non-starchy vegetables is 1 cup raw or 1/2 cup cooked or juiced. 4 oz of raw meat or seafood cooks to 3 oz, which is about the size of a deck of cards. In general, the serving size for starches and grains is 1/3 cup

Plate Method Meal Ideas Egg and Potato Breakfast Nonstarchy vegetable: 5 to 6 spears of cooked asparagus and 1 tomato, diced Protein: 3/4 cup egg substitute, scrambled Starch or whole grain: 1/2 cup halved or quartered boiled or roasted yellow or sweet potatoes Optional: Fruit: 1 cup honeydew melon Dairy: 2/3 cup fat-free yogurt

Plate Method Meal Ideas Steak Dinner Nonstarchy vegetable: 1/2 cup steamed or roasted Brussels sprouts and 1/2 cup sautéed mushrooms Protein: 3 ounces cooked sirloin or round steak Starch or whole grain: 1/3 cup cooked brown rice Optional: Fruit: 1-1/4 cups strawberries, quartered Dairy: 1 cup fat-free milk

Plate Method Meal Ideas Turkey and Couscous Nonstarchy vegetable: 1 cup steamed or boiled water chestnuts, baby carrots, and broccoli mix Protein: 3 ounces cooked skinless turkey breast cutlets Starch or whole grain: 1/3 cup cooked couscous Optional: Fruit: 1/2 cup unsweetened applesauce Dairy: 1 cup fat-free milk