1. Nutrition

2. What does healthy eating mean to you? A lot? Very little? A lot? Very little? Things you might want to think about Things you might want to think about –Types of Foods you are eating –_____________ –Nutrients –_____________

3. Why should you care? Nutritional habits you develop now often carry on into Nutritional habits you develop now often carry on into Once you leave home you are going to be solely responsible for nutrition Once you leave home you are going to be solely responsible for nutrition

4. Looking to Improve? The government of Canada is always looking for ways to improve the health. Health Canada has helped push nutritional change over the years. The government of Canada is always looking for ways to improve the health. Health Canada has helped push nutritional change over the years. What you do today can improve every What you do today can improve every. Ralph Marston. Ralph Marston

5. Past vs. Present 1970 – 1970 – Today – Extra lean beef, 1% milk, low fat yogurt, soy products, canola oil, granola bars Today – Extra lean beef, 1% milk, low fat yogurt, soy products, canola oil, granola bars

6. Past vs. Present 1970 – 40 % of our calorie intake came from fat 1970 – 40 % of our calorie intake came from fat 2000 – _____% of our calorie intake came from fat 2000 – _____% of our calorie intake came from fat This is due to the decrease of fat in our foods today This is due to the decrease of fat in our foods today

7. Past vs. Present 1970 – Studies identified that vitamin ________ were not being consumed in sufficient amounts in Canada 1970 – Studies identified that vitamin ________ were not being consumed in sufficient amounts in Canada Today because of this study we have milk and margarine that are fortified with vitamin _______ Today because of this study we have milk and margarine that are fortified with vitamin _______

8. Past vs. Present 1970 – Calcium, iron, thiamin, niacin, and folate intakes were low 1970 – Calcium, iron, thiamin, niacin, and folate intakes were low Today ___________ are added to white flour Today ___________ are added to white flour Calcium, iron, and folate intake still remain a problem – What does the future hold? Calcium, iron, and folate intake still remain a problem – What does the future hold?

9. Past vs. Present (Super-Sizing) 1987 1987 Fast food burger oz Popcorn 3 cups Muffin 1.5 oz 12 oz 12 oz 2000 2000 7.2 oz 7.2 oz 16 cups 16 cups oz oz 20 oz 20 oz

10. Past vs. Present 1970 – Snacks were available but not in the variety or size they are today 1970 – Snacks were available but not in the variety or size they are today 2000 – Foods high in ______, ______, and ________ calories are providing over one quarter of the energy in the average diet, replacing foods from the 4 food groups 2000 – Foods high in ______, ______, and ________ calories are providing over one quarter of the energy in the average diet, replacing foods from the 4 food groups

11. Past vs. Present Total consumption of food in the 1970’s and today is not much different Total consumption of food in the 1970’s and today is not much different Why do we have an obesity problem today? Why do we have an obesity problem today?

12. Obesity Two main reasons: Two main reasons: –Poor ________________ are being made –______________ amounts have changed

13. Lifestyle The most critical factor affecting obesity is the relationship between activity levels and intake. The most critical factor affecting obesity is the relationship between activity levels and intake. Calorie intake in today’s world is very high compared to the amount of activity. Calorie intake in today’s world is very high compared to the amount of activity. – – –

14. Why is our caloric intake so high? Our Decisions Our Decisions Barriers around us in ______________, ___________, and ____________ effect our diet. These places help encourage unhealthy choices. Barriers around us in ______________, ___________, and ____________ effect our diet. These places help encourage unhealthy choices.

15. Our Decisions It is essentially our choice to: It is essentially our choice to: –Eat what we eat –And to decide we should eat This being said there are many factors that affect how we make the decisions above This being said there are many factors that affect how we make the decisions above

16. Barriers to Healthy Eating In school In school – –Availability of less healthy food in cafeterias and vending machines on campuses – –Children sell food (e.g., candy, cookie dough) to raise funds for important school programs – –Off-campus food venues that offer limited access to healthy foods and extensive access to less healthy foods

17. Barriers to Healthy Eating In Restaurants In Restaurants – –Large sizes and free refills on beverages – –Large number of energy dense, convenience foods that compete with healthier choices – –Low cost of less healthy foods relative to more nutritious foods – –Value added meal deals to encourage increased consumption at little extra cost to the consumer

18. Barriers to Healthy Eating In Society In Society – –Easy access to convenience markets that sell predominately less – –Easy access and affordability of fast foods and other prepared/restaurant foods that tend to be high calorie and nutrient poor. – – Lack of convenient and affordable and nutrition classes – – Product placement at eye level for children – – Check-out aisles filled with

19. Our Society Pressure from advertising campaigns spark an interest in food consumption Pressure from advertising campaigns spark an interest in food consumption

20. Canada’s Food Guide (Teen Recommendations) Vegetables and Fruit Vegetables and Fruit ____ Servings ____ Servings –½ Cup of fresh, frozen, or canned vegetables –One Cup of raw leafy vegetables –1 Fruit –½ Cup of 100% Fruit Juice Grain Products Grain Products ____ Servings ____ Servings –1 Slice of bread –½ Bagel –½ a cup of cooked rice or pasta Milk and Alternatives Milk and Alternatives ____ Servings ____ Servings –1 cup of milk –¾ cup of yogurt –50g piece of cheese Meat and Alternatives Meat and Alternatives _____ Servings _____ Servings –2 Eggs –2 tablespoons of peanut butter –¼ Cup of shelled nuts and seeds –½ Cup of cooked meat –¾ Cup of cooked legumes