Nutrition for Workplace Wellness Heather Baillie P.Dt.

Slides:

Advertisements

Similar presentations

Traffic Light Eating.

Advertisements

Carbohydrate Counting and Basic Nutrition

Eating Well with Canada’s Food Guide. 2 Canada’s Food Guide Defines and Promotes Healthy Eating for Canadians It translates the science of nutrition and.

Hunger Attack! Feed Your Appetite– Protect Your Wallet.

1 Health Claims & Nutritional Information Sorting the wheat from the chaff -Discuss these picture cards-

What they are How to read them What they tell us FOOD LABELS.

Snacks - Fried Potato Chips Ingredients: –Potatoes, Vegetable oil, Lactose, Salt, Sodium Diacetate, Maltodextrin, Malic Acid, Partially Hydrogenated Soybean.

Label Reading 101. BREAKING DOWN THE NUTRITION FACTS LABEL The Nutrition Facts Label gives a lot of information but the key is to know how to use it to.

Sugar Consumption Study Beth Teaford Hawthorn University MHNE Student September 2011 Resource Snyder, H. (2011, August 23).The Sugar Awareness & Elimination.

HEALTHY EATING!! FOOD PYRAMID Click on a food group to learn more about it!

Healthy Breakfast As the first meal of the day, it gets the body going and ready for the rest of the day. Study after study shows that teens who eat breakfast.

Or more servings of fruits and vegetables Vary your vegetables and fruits – eating a mix of colors will ensure that you consume a variety of healthy antioxidants!

Cooking-Nutrition Education Academy ASWLC February 20, 2015.

Cookies - Crème/Wafers Ingredients: –Enriched flour (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Partially hydrogenated vegetable.

Are You Smarter Than a Food Label? LuM LuM.

GOOD OR BAD? Basic Nutrition for Everyday Series: Lesson 6 Information provided to you by: JFHQ Occupational Health Office.

Nutrition Basics Carbohydrates. The Zone Diet How Many “Sugars?” INGREDIENTS: ROLLED OATS, HIGH MALTOSE CORN SYRUP, SUGAR, HIGH FRUCTOSE CORN SYRUP,

2 Fill ______ (amount) of your plate with fruits & veggies.

Parent Workshop 3: Food Labels Presented by: Network for a Healthy California—LAUSD For CalFresh information, call Funded by USDA SNAP,

Or more servings of fruits and vegetables Try to fill half your plate with fruits and vegetables at each meal, and consider getting an extra piece of fruit.

Potato Chips #1 Nutrition Facts Serving Size 1 oz (28 g/18 chips) Calories 140 Fat Calories 90 Total Fat 10 g Total Carbohydrate 12 g Ingredients: potatoes,

FoodIs Fuel Fuel Shawnee Mission West High School Mrs. Rohret’s Nutrition and Wellness March 11, 2010.

6: Understanding the Nutrition Facts Label 1 Your Health Matters: Nutritious Eating.

Building healthier communities together. The One with the Sun! A Not-for-Profit Community Health Plan SUN-2345 Nutrition 101.

Chapter 9 Nutrition Lesson 2 Creating a Healthful Eating Plan.

LOOK AT THE LABEL Outcomes B2,B3 and B4 How nutritional labels influence us and how they can help us make good health choices.

Warm-Up What types of information found on food labels can assist you in choosing healthy food?

A Guide to Daily Food Choices!

Carbohydrates Learning Targets: 1

Nutrition Guidelines Applying the Science of Nutrition.

HOW TO HAVE A HEALTHY DIET Eat plenty of high-fiber foods—that is, fruits, vegetables, beans, and whole grains. These are the "good" carbohydrates Make.

MAKING HEALTHFUL CHOICES.  Interesting review from Dr. Oz:  NUTRIENTS.

This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Family.

LESSON 2 NUTRIENTS Ch. 10: Nutrition UPDATE YOUR MEAL LOG Meal Log’s are due tomorrow Bring your devices to my class tomorrow.

Eating Your Way to Success

UNLOCKING THE SECRETS TO FOOD LABELS Healthy Living: Lesson 3.

Building a Healthy Plate. Overview My Plate: How to build a Healthy Plate based on the USDA Dietary Recommendations Healthy Eating On a Budget: Tips for.

Why Fiber? With Chef Bonita Woods, CNC, CDM, CFPP, FSSMC.

Reading Labels How to determine which snack is best for you.

Choosing Food Wisely Chapter 9.

By Jennifer Ryan Sodexo Dietetic Intern.  A food and nutrition expert who met the minimum academic and professional requirements to qualify for the credential.

Eating Well with Canada’s Food Guide. 2 Learning Goals I will be able to determine what amount of food I need: Servings per day What is a serving I will.

Unit 2 Fruits and Grains. What is My Plate MyPlate is the current nutrition guide published by the USDA. The MY PLATE replaced the MyPyramid on June 2,

Nutrition Breakdown Presented to you By Lindsay Gaucher & Maxine Rostolder KSC Dietetic Interns 2013.

 What does a food label tell us?  Do you ever read food labels?

1 Food Labels. Directions: Read the information on each level. Then decide which food you would prefer to have if you were stranded on a deserted island.

Does the cover look appealing? Is that important to you? Read all the Nutrition Facts But why should you? Lets find out!!!!

1 MyPlate Guidelines for Healthy Eating. 2 The Old MyPyramid is now …

HOW TO MAKE HEALTHY CHOICES AT THE GROCERY STORE AND IN THE KITCHEN Healthy Eating for Families.

Lesson 8 The Healthy Eating Manual, Nutrition Resource Centre, Healthy Eating: Choose Less Sugar

Eating Well with Canada’s Food Guide. 2 Canada’s Food Guide Defines and Promotes Healthy Eating for Canadians It translates the science of nutrition and.

ChooseMyPlate.gov Students will… * understand MyPlate and use it to help make better food choices. * be able to plan their own healthy meal.

.. Overview: Whole Grain-Rich Foods Children consume mostly enriched grains Good sources of nutrients.

Nutritional Balance for You and the Person You Are Caring For Lauren Gogol, MScFN, RD April 19 th, 2016 Care for the Caregiver Information Series.

Lesson 3 The Healthy Eating Manual, Nutrition Resource Centre, Lesson 3 Healthy Eating with Whole Grains

Health Info Public Health October 2015 Grain Products.

Mrs. Soll Family and Consumer Science New Providence Middle School Additives – What is really in the food that you eat?

Nutrition & Physical Activity

New Nutrition Information on Labels

Choosing Food Wisely Chapter 9.

Reading nutrition labels and calculating calories

By Jennifer Turley and Joan Thompson

Reading Nutrition Labels

Food Labeling & Portion Sizes

Master Plan for Healthy Eating

By Jennifer Turley and Joan Thompson

Reading Food Labels Aim: How can we understand and use food labels to make better food choices?

Healthy Eating Laura McCulloch, Health Educator

Section 8.3 Guidelines for Healthful Eating Objectives

Presentation transcript:

Nutrition for Workplace Wellness Heather Baillie P.Dt

Where do you get nutrition information?

Nutrition Information The internet Books Newspaper, Magazines, News Research articles Friends, family Doctors, health professionals Dietitians/Nutritionists

Fact or Fiction? A Low Carb diet will help you lose weight. True, at first. But not healthy, or sustainable.

Fact or Fiction? Multigrain is Whole grain. False.

Fact or Fiction Frozen vegetables are not as healthy as fresh. False.

Fact or Fiction? Honey, maple syrup, brown sugar and concentrated fruit sugars are healthier than white sugar. False!

Fact or Fiction? Thinner is healthier False.

Food Labels We can look at the nutrition facts table to compare products Compare fat, sodium, fibre, sugar

What are you really eating??? Ingredient List Do you know what these ingredients are?  Oats  Sodium bicarbonate  Tocopherols  Carageenan  Ascorbic acid

What are you really eating??? Do you know what these ingredients are? Dextrose Triglycerides Tartrazine Sulphites Monosodium glutamate Silicon dioxide

What is this food product? 1. Ingredients: Oats 2. Ingredients: Durum whole grain whole wheat semolina 3. Ingredients: Whole grain wheat, soybean oil, salt

What is this food product?? Ingredients: Water, Corn Syrup, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Less than Two Percent of Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate, Beta Carotene (Color).

How do we know if a packaged food is healthy?

How can we bring healthy eating to the workplace? 024%20Eat%20Smart%20Meet%20Smart %20Booklet%20-%20May%2026.pdf

How can you celebrate nutrition month or promote nutrition in your workplace?

Ways to Celebrate Nutrition Month! Share healthy recipes Provide fact sheets (find from government web-sites or DC websites) Share healthy meal and snack ideas Provide copies of Canada’s Food Guide, and other resources Tips for healthy cooking and baking Try a new healthy cookbook together

Picture References 1.Slide 1: Good Food Display. National Cancer Institute Slide 1: U.S. Dept of Agriculture Nutrition and Consumer Services Kevin Concannon during his visit to Nottingham Elementary School in Arlington, VA, 3.Slide 1: Salad. Author unknown. Found through wikimedia.org 4.Lemon photo: Photographer: André Karwath 5.Slide 7: Basket of Apples. Author: Sven Teschke 6.Slide 7: Maple Syrup. Author: Dvortygirl. 7.Slide 8: Vegetables Author: Biswarup GangulyBiswarup Ganguly 8.Slide 8: Biking. U.S National Whitewater Center Slide 9: Pasta aisle. Grocery coupons Slide 16: Plate of cookies. Photgrapher: Dan Smith. 11.Slide 16: Bananas. Author: Andrius Burlega