1. Copyright © by Holt, Rinehart and Winston. All rights reserved. Weight Management and Eating Behaviors VIDEOS: Eating Disorder Indicators Eating Disorder Indicators Eating Disorders Documentary Eating Disorders Documentary ‘Man-orexia’ On The Rise ‘Man-orexia’ On The Rise Male Eating Disorder Survivor Male Eating Disorder Survivor Chapter 8

2. Copyright © by Holt, Rinehart and Winston. All rights reserved. ANSWERS: 1.TRUE 2.TRUE 3.TRUE 4.FALSE—a weight management program includes healthy eating & exercise habits that maintain a healthy weight. 5.TRUE 6.TRUE 7.FALSE—most food- borne illnesses are caused by foods that are prepared or eaten at home.

3. Copyright © by Holt, Rinehart and Winston. All rights reserved. Weight Management and Eating Behaviors Contents Section 1 Food and Your Body Weight Section 2 Maintaining a Healthy Weight Section 3 Eating Disorders Section 4 Preventing Food-Related Illnesses Chapter 8

4. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight Chapter 8 Weight Management and Eating Behaviors

5. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight VOCAB HUNGER: the body’s need for food. APPETITE: the desire to eat particular foods. Chapter 8

6. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight Why Do You Eat? The amount and type of food you eat depend on many factors, including: Chapter 8 The smell and taste of food Mood Family, ethnic, and religious traditions Social occasions Health concerns Advertising Cost and availability

7. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight Food Provides Energy (CALORIES) 1.The amount of calories in food depends on the amount of carbohydrates, fats, and proteins. 2.Extra calories that you do not immediately use are stored as glycogen or fat. 3.Breakfast activates your body and brain at the start of the day. Chapter 8

8. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight VOCAB BASAL METABOLIC RATE (BMR): the amount of energy your body uses for basic functions (breathing, heartbeat, digestion, etc). varies from person to person, depending on: Age Weight Sex Activity level Chapter 8

9. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight Balancing Energy Intake with Energy Used Some body fat is essential for health 4% of total body weight for males 10% of total body weight for females ENERGY BALANCE: when the food energy you take in equals the energy you use. Extra food energy increases the body fat and causes weight gain. Chapter 8

10. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight Being overweight increases the risk of many long-term health problems, including: Chapter 8 Heart disease and high blood pressure Prostate, colon, and breast cancer Type 2 diabetes Sleeping problems such as sleep apnea

11. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 1 Food and Your Body Weight Overweight and Obesity: A Growing Problem Obesity: being more than 20% over your recommended weight. 1.More Americans are obese now than ever before. 2.Americans today exercise less and eat more foods high in sugar and fat than in the past. 3.Exercise and a healthy diet can help most people stay in a healthy weight range. Chapter 8

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13. Section 2 Maintaining a Healthy Weight Chapter 8 Weight Management and Eating Behaviors

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15. Section 2 Maintaining a Healthy Weight Bellringer: What are some popular diets that you have heard of? Do you think these diets are safe and effective? Chapter 8

16. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 2 Maintaining a Healthy Weight Why Do You Weigh What You Weigh? HEREDITY: the passing down of traits from parent to child through DNA. Whether you gain or lose weight easily is largely due to heredity. CHOICES about… what you eat, how much you eat, and how much you exercise… affect your energy balance and body weight. Chapter 8

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19. Section 2 Maintaining a Healthy Weight What Is a Healthy Weight For ME? BODY COMPOSITION: % body weight from fat -vs- % body weight from bone and muscle Someone can be overweight without being obese, depending on their body composition. BODY MASS INDEX (BMI) = index of weight in relation to height that is used to assess healthy body weight. Chapter 8

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21. Section 2 Maintaining a Healthy Weight A Healthy Weight Management Plan Healthy Weight Management: a program of eating and exercise that keep weight at a healthy level. Keys to healthy weight management: eat better (nutrient dense foods) eat less (portion control) exercise more (be active) The goal is to lose fat, not muscle. Chapter 8

22. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 2 Maintaining a Healthy Weight A Healthy Weight Management Plan To lose 1 pound of fat = - 3,500 cal energy balance Safe weight loss: 2-3 pounds per week >3 lbs / week weight loss is unhealthy and too calorie-restrictive Chapter 8

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25. Section 2 Maintaining a Healthy Weight A Healthy Weight Management Plan (cont) You can safely gain weight by gradually increasing food intake and by exercising to increase muscle mass (strength and resistance training). If you are underweight, consult a doctor to make sure your low weight is not due to an illness or other condition. Chapter 8

26. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 2 Maintaining a Healthy Weight Dangerous Weight-Loss Practices Many weight-loss products and programs fail to provide healthy long-term weight management. Chapter 8 Fad diets (ignores some nutrient requirements) Diet pills (unhealthy / dangerous side effects) Surgery (risk, life-altering change) The only safe and reliable way to manage your weight is to balance food intake with exercise.

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28. Section 3 Eating Disorders Chapter 8 Weight Management and Eating Behaviors

29. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 3 Eating Disorders Bellringer Students should close their eyes and consider the following… Think about your ideal body image. Think about your actual body image. How do the two descriptions differ? Do you think your ideal image is healthy? Do you think it is healthier than your actual image? Chapter 8

30. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 3 Eating Disorders What Are Eating Disorders? Body image: how you feel about your appearance and body. Eating disorders: involve an unhealthy degree of concern about body weight and shape may lead to efforts to control weight by unhealthy means. Culture and society: affect what we think of as a perfect body. Chapter 8

31. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 3 Eating Disorders A Closer Look at Eating Disorders Factors that can contribute to eating disorders: Body image Genetics Culture Personality Emotions Family Chapter 8

32. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 3 Eating Disorders A Closer Look at Eating Disorders If you have concerns about food or your appearance that have led to trouble in school, at home, or with your friends, consult a parent, doctor, or other trusted adult. If you think a friend has an eating disorder, tell your friend about your concern, and help him or her to face the problem. Contact an adult if necessary. Chapter 8

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35. **Signs and Symptoms of Eating Disorders** Low-calorie dieting that is carried to an extreme? Very low body weight? Preoccupation with body weight? Distorted body image? Frequent use of laxatives? Body is in a constant state of starvation? Binge-purge cycle? Refuses to eat? Low self-esteem? A A A+B B A B A Section 3 Eating Disorders Chapter 8 The following signs and symptoms are characteristic of someone with an eating disorder. Indicate “A” for anorexia, “B” for bulimia, or “A+B” for both.

36. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 3 Eating Disorders Chapter 8 Anorexia Video (5:48) Bulimia Video (6:25)

37. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses Chapter 8 Weight Management and Eating Behaviors

38. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses Bellringer What steps do you take when preparing food? Does your list of steps include washing: your hands? the cooking surfaces? the food? the utensils? Chapter 8

39. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses A.Food and Digestive Problems 1.Heartburn: stomach acid leaking into the esophagus. Symptoms: burning in your chest Caused by: overeating high-fat or spicy foods stress and anxiety Prevention: avoiding high-fat or spicy foods reducing stress and anxiety Chapter 8

40. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses A.Food and Digestive Problems 2.Ulcers: open sores in the lining of the stomach or intestines. Symptoms: They can cause pain after eating Caused by: bacterial infections stress unhealthy diet Treatment: antibiotics Chapter 8

41. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses A.Food and Digestive Problems 3.Flatulence: produced by bacteria in the large intestine when you eat certain indigestible foods. 4.Diarrhea: prolonged diarrhea can cause severe and dangerous dehydration. 5.Constipation: can be prevented by exercise, drinking lots of water, and eating a high-fiber diet. Chapter 8

42. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses B.Food Allergies Examples: peanuts, shellfish, etc… an abnormal response to a food relatively rare triggered by the body’s immune system see a doctor if you think you have a food allergy best way to prevent—avoid foods you’re allergic to people with serious food allergies may need to carry epinephrine injections to prevent fatal reactions Chapter 8

43. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses C.Food Intolerances conditions that involve bad reactions to food Differs from true food allergies, in that the immune system does not attack your own body Example: Lactose intolerance Reduced ability to digest the sugar lactose, which is found in dairy products. Treatment and management includes avoiding dairy intake or using products with the lactase enzyme added (Lactaid, etc) Chapter 8

44. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses D.Food-Borne Illness Examples: salmonella, botulism, etc… Caused by eating or drinking something that contains a toxin or disease-causing organism Common symptoms include nausea, vomiting, and diarrhea Often mistaken for stomach flu usually can be treated with rest and lots of fluids If symptoms are severe (vomiting & diarrhea lasting more than 2 days) you should see a doctor Chapter 8

45. Copyright © by Holt, Rinehart and Winston. All rights reserved. Section 4 Preventing Food-Related Illnesses D.Food-Borne Illness Prevention: proper selection, storage, handling, and cooking of food. Replace and wash dishcloths frequently Keep your refrigerator cold enough (~40  F) Wash hands, utensils, and surfaces with warm, soapy water between each step Cook food thoroughly (to recommended temperatures) Chapter 8

46. Copyright © by Holt, Rinehart and Winston. All rights reserved. End of Chapter 8