Health nutrition

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Surgeon Generals Consequences Obesity.pdf

Please view attachment Surgeon General’s Call to Action/Consequences of Obesityl.
With so many diseases and conditions associated with obesity, one would think that the prevalence of obesity would start to decrease instead of this continuous increase.

1. Were there any diseases that you read about on the website that you did not know about before reading them?

Dietary Guidelines for Americans

2. Please create ONE guideline that you think should be included in the 2015 Dietary Guidelines for Americans. It does not have to be a current guideline…just what you think is most important! Dietary Guidelines 2010.pdf

3. Please read the current Dietary Guidelines for 2015-2020. Please write a few sentences on what you learned or thought was most important. A Snapshot of the 2015-2020 Dietary Guidelines for Americans | Choose MyPlate.pdf

The due date is September 20 at 11:59pm.

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Reply to Discussion Module 3: Disease Linked with Obesity/Dietary Guidelines
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Danna Mejia
Danna Mejia
Monday
Sep 7 at 6:17pm
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1. A disease that was very shocking to see is the various cancers that an obese person is at risk to have. I did not know that endometrial , colon, gall bladder, prostate, kidney, and postmenopausal
breast cancer were all possible outcomes of obesity. This is a long list of deadly medical outcomes that I hope will get people to live a healthier life.

2.One guideline that could have been included was to eat foods high in fiber on a daily basis. They help improve your health, weight, and keep a good metabolism. Overall it helps maintain bowel health and helps you loose or maintain your weight. I think this an important guideline because constipation can be a serious health issue and could be a obstacle in weight loss.

3. In regards to this article, I feel like most of the information was very repetitive. Although there was some good information that was included. The percentage regrading the amount of food/ substances we should eat in a day was eye opening. Sugars and fats should only be 10 percent of our daily caloric intake. It also included the maximum amount of alcohol a person should consume a day; which also various on the person’s sex. One thing it also expressed, is that we should it food as natural as possible to obtain the maximum amount of vitamins and minerals. In addition to food, it explained that physical activity was a key factor in maintaining health and balance body weight.

information we need to use
1.The primary concern of overweight and obesity is one of health and not appearance. PREMATURE DEATH • An estimated 300,000 deaths per year may be attributable to obesity. • The risk of death rises with increasing weight. • Even moderate weight excess (10 to 20 pounds for a person of average height) increases the risk of death, particularly among adults aged 30 to 64 years. • Individuals who are obese (BMI > 30)* have a 50 to 100% increased risk of premature death from all causes, compared to individuals with a healthy weight. HEART DISEASE • The incidence of heart disease (heart attack, congestive heart failure, sudden cardiac death, angina or chest pain, and abnormal heart rhythm) is increased in persons who are overweight or obese (BMI > 25).* • High blood pressure is twice as common in adults who are obese than in those who are at a healthy weight. • Obesity is associated with elevated triglycerides (blood fat) and decreased HDL cholesterol (“good cholesterol”). DIABETES • A weight gain of 11 to 18 pounds increases a person’s risk of developing type 2 diabetes to twice that of individuals who have not gained weight. • Over 80% of people with diabetes are overweight or obese. CANCER • Overweight and obesity are associated with an increased risk for some types of cancer including endometrial (cancer of the lining of the uterus), colon, gall bladder, prostate, kidney, and postmenopausal breast cancer. • Women gaining more than 20 pounds from age 18 to midlife double their risk of postmenopausal breast cancer, compared to women whose weight remains stable. BREATHING PROBLEMS • Sleep apnea (interrupted breathing while sleeping) is more common in obese persons. • Obesity is associated with a higher prevalence of asthma. ARTHRITIS • For every 2-pound increase in weight, the risk of developing arthritis is increased by 9 to 13%. • Symptoms of arthritis can improve with weight loss. REPRODUCTIVE COMPLICATIONS • Complications of pregnancy – Obesity during pregnancy is associated with increased risk of death in both the baby and the mother and increases the risk of maternal high blood pressure by 10 times. – In addition to many other complications, women who are obese during pregnancy are more likely to have gestational diabetes and problems with labor and delivery. – Infants born to women who are obese during pregnancy are more likely to be high birthweight and, therefore, may face a higher rate of Cesarean section delivery and low blood sugar (which can be associated with brain damage and seizures). – Obesity during pregnancy is associated with an increased risk of birth defects, particularly neural tube defects, such as spina bifida. • Obesity in premenopausal women is associated with irregular menstrual cycles and infertility. ADDITIONAL HEALTH CONSEQUENCES • Overweight and obesity are associated with increased risks of gall bladder disease, incontinence, increased surgical risk, and depression. • Obesity can affect the quality of life through limited mobility and decreased physical endurance as well as through social, academic, and job discrimination. CHILDREN AND ADOLESCENTS • Risk factors for heart disease, such as high cholesterol and high blood pressure, occur with increased frequency in overweight children and adolescents compared to those with a healthy weight. • Type 2 diabetes, previously considered an adult disease, has increased dramatically in children and adolescents. Overweight and obesity are closely linked to type 2 diabetes. • Overweight adolescents have a 70% chance of becoming overweight or obese adults. This increases to 80% if one or more parent is overweight or obese. • The most immediate consequence of overweight, as perceived by children themselves, is social discrimination. BENEFITS OF WEIGHT LOSS • Weight loss, as modest as 5 to 15% of total body weight in a person who is overweight or obese, reduces the risk factors for some diseases, particularly heart disease. • Weight loss can result in lower blood pressure, lower blood sugar, and improved cholesterol levels. • A person with a Body Mass Index (BMI) above the healthy weight range* may benefit from weight loss, especially if he or she has other health risk factors, such as high blood pressure, high cholesterol, smoking, diabetes, a sedentary lifestyle, and a personal and/or family history of heart disease. *Please see fact sheet “Measuring Overweight and Obesity” for a definition of BMI.
2. This snapshot provides a summary of the Dietary Guidelines and links to where you can access additional supporting content in the 2015-2020 Dietary Guidelines for Americans. This snapshot includes: About the Dietary Guidelines The Guidelines What is a Healthy Eating Pattern? Key Recommendations Key Elements of Healthy Eating Patterns Shifts Needed to Align with Healthy Eating Patterns Everyone Has a Role in Supporting Healthy Eating Patterns About the Dietary Guidelines The Dietary Guidelines is published every 5 years by the U.S. Departments of Agriculture and Health and Human Services. It is designed for professionals to help all individuals ages 2 years and older consume a healthy diet that meets nutrient needs. The focus of the Dietary Guidelines is on disease prevention and health promotion. Although the Dietary Guidelines is not intended to treat disease, it can be adapted by nutrition and health professionals to describe healthy eating to patients and clients. Previous editions of the Dietary Guidelines focused mainly on individual components of the diet, such as food groups and nutrients. While food groups and nutrients are important, a growing body of scientific literature has examined the relationship between overall eating patterns, health, and risk of chronic disease. This literature base was sufficiently well-established to support recommendations on healthy eating patterns. As a result, eating patterns are the main focus of the recommendations in the Dietary Guidelines. The 2015-2020 Dietary Guidelines for Americans includes three main chapters highlighting the themes of this edition: Chapter 1: Key Elements of Healthy Eating Patterns Chapter 2: Shifts Needed to Align with Healthy Eating Patterns Chapter 3: Everyone Has a Role in Supporting Healthy Eating Patterns The chapters are built around five Guidelines. It also includes 13 Key Recommendations with more details on what makes up healthy eating patterns. Additional information is provided throughout the text and appendices of the Dietary Guidelines. The Guidelines 1. Follow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce risk for chronic disease. 2. Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrientdense foods across and within all food groups in recommended amounts. 3. Limit calories from added sugars and saturated fats and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns. 4. Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain. 5. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities. What is a Healthy Eating Pattern? An eating pattern can be defined as the combination of foods and beverages that make up an individual’s complete dietary intake over time. An eating pattern is more than the sum of its parts; it represents the totality of what individuals habitually eat and drink, and these dietary components act synergistically in relation to health. A healthy eating pattern should be tailored to the individual’s personal, cultural and traditional preferences as well as food budget. An individual’s healthy eating pattern will vary according to their calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce risk for chronic disease. Key Recommendations The Key Recommendations for healthy eating patterns should be applied in their entirety to reflect an overall healthy eating pattern. Consume a healthy eating pattern that accounts for all food and beverages within an appropriate calorie level. A healthy eating pattern includes: A variety of vegetables from all of the subgroups— dark green, red and orange, legumes (beans and peas), starchy, and other Fruits, especially whole fruits Grains, at least half of which are whole grains Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and soy products. Oils A healthy eating pattern limits: Saturated and trans fats, added sugars, and sodium. Key Recommendations that are quantitative are provided for several components of the diet that should be limited. These components are of particular public health concern, and the specified limits can help individuals achieve healthy eating patterns within calorie limits: Consume less than 10% of calories per day from added sugars Consume less than 10% of calories per day from saturated fats Consume less than 2,300 milligrams (mg) per day of sodium If alcohol is consumed, it should be consumed in moderation – up to one drink per day for women and up to two drinks per day for men – and only by adults of legal drinking age. In addition to diet, physical activity is important to promote health and reduce the risk of chronic disease. Diet and physical activity are the two parts of the calorie balance equation to help manage body weight. To help individuals maintain and achieve a healthy body weight, the Dietary Guidelines includes a Key Recommendation to: Meet the Physical Activity Guidelines for Americans. The Executive Summary found within the 2015-2020 Dietary Guidelines for Americans sets the stage for the current edition, provides the Guidelines, Key Recommendations, and important footnotes about the Key Recommendations. The Introduction to the 2015-2020 Dietary Guidelines for Americans includes important background information including facts about nutrition and physical activity-related health conditions, a discussion about the purpose of the Dietary Guidelines, and the process used to support the development of the Dietary Guidelines and its implementation. One way that health professionals, both within and outside of the Federal government, can communicate the Dietary Guidelines with the public is through MyPlate, which serves as a reminder to build healthy eating patterns by making healthy choices across the food groups. Key Elements of Healthy Eating Patterns A premise of the Dietary Guidelines is that nutritional needs should be met primarily from foods. All forms of foods – fresh, canned, dried, and frozen – can be included in healthy eating patterns. Importantly, foods should be in the most nutrient-dense form possible. These foods contain essential vitamins and minerals, dietary fiber, and other naturally occurring substances that may have positive health effects. Nutrient-dense foods include all vegetables, fruits, whole grains, seafood, eggs, beans and peas, nuts and seeds, fat-free and low-fat dairy products and lean meats and poultry, when purchased, prepared, served and consumed with little to no added saturated fats, sugars, refined starches, and sodium. Chapter 1, Key Elements of Healthy Eating Patterns, provides the core concepts of healthy eating patterns and physical activity. The chart below describes and links to key sections of interest within Chapter 1. Note: Click on the top row to expand the chart. If you are on a mobile device, you may need to unlock your screen and turn your phone 90 degrees to see the full chart. CHAPTER 1, KEY ELEMENTS OF HEALTHY EATING PATTERNS + Shifts Needed to Align with Healthy Eating Patterns The typical eating patterns currently followed by most individuals do not align with the Dietary Guidelines recommendations. About three-fourths of the population has an eating patterns that is low in fruit, vegetables, dairy, and oils. More than half of the population is meeting or exceeding total grain and total protein foods intake, but would benefit from increasing the variety of foods consumed within these food groups, to improve nutrient intake and adequacy. Most Americans exceed the recommendations for added sugars, saturated fats, and sodium. Most Americans are consuming too many calories. In addition, only 20 percent of adults meet the Physical Activity Guidelines, and would benefit from increasing the amount of physical activity they do each week. To stay within calorie needs while consuming a nutritionally adequate diet, most individuals would benefit from selecting healthier options both across and within each food group, to choices that are more nutrient dense. In many food groups, foods as they are typically eaten are not nutrient dense— they often contain additional calories from added sugars and/or saturated fats, and many are also high in sodium. Chapter 2, Shifts Needed to Align with Healthy Eating Patterns, provides a snapshot of current eating patterns in the United States in comparison to the recommendations and describes shifts needed to align current intakes with recommendations. The chart below describes and links to key sections of interest within Chapter 2. Note: Click on the top row to expand the chart. If you are on a mobile device, you may need to turn unlock your screen and turn your phone 90 degrees to see the full chart. Everyone Has a Role in Supporting Healthy Eating Patterns Ultimately, each person makes the decision of what, where, when, and how much to eat, but making healthy food and beverage choices can be challenging because these decisions are rarely made in isolation. To shift from current eating patterns to those that align with the Dietary Guidelines, collective action across all segments of society is needed to create a culture in which healthy lifestyle choices at home, school, work, and in the community are easy, accessible, affordable, and normative. Chapter 3, Everyone Has a Role in Supporting Healthy Eating Patterns, discusses a number of considerations related to translating the Dietary Guidelines into action. The chart below describes and links to key sections of interest within Chapter 3. Note: Click on the top row to expand the chart. If you are on a mobile device, you may need to turn your phone 90 degrees to see the full chart. + CHAPTER 2, SHIFTS NEEDED TO ALIGN WITH HEALTHY EATING PATTERNS Last Updated: Feb 1, 2016 Read the next section, Translating the Dietary Guidelines into Consumer Messages, to learnEveryone Has a Role in Supporting Healthy Eating Patterns Ultimately, each person makes the decision of what, where, when, and how much to eat, but making healthy food and beverage choices can be challenging because these decisions are rarely made in isolation. To shift from current eating patterns to those that align with the Dietary Guidelines, collective action across all segments of society is needed to create a culture in which healthy lifestyle choices at home, school, work, and in the community are easy, accessible, affordable, and normative. Chapter 3, Everyone Has a Role in Supporting Healthy Eating Patterns, discusses a number of considerations related to translating the Dietary Guidelines into action. The chart below describes and links to key sections of interest within Chapter 3. Note: Click on the top row to expand the chart. If you are on a mobile device, you may need to turn your phone 90 degrees to see the full chart. + CHAPTER 2, SHIFTS NEEDED TO ALIGN WITH HEALTHY EATING PATTERNS Last Updated: Feb 1, 2016 Read the next section, Translating the Dietary Guidelines into Consumer Messages, to learn key points about communicating the Dietary Guidelines to your audience. – CHAPTER 3, EVERYONE HAS A ROLE IN SUPPORTING HEALTHY EATING PATTERNS Introduction Emphasizes the importance of coordinated and collaborative efforts to improve eating and physical activity patterns Creating and Supporting Healthy Choices Presents a social-ecological framework for food and physical activity decisions Describes elements of the Social-Ecological Model: sectors, settings, norms and values, individual factors Demonstrates how the Social-Ecological Model can be applied to improve healthy choices Meeting People Where They Are: Contextual Factors and Healthy Eating Patterns Describes contextual factors that affect healthy eating: limited food access, household food insecurity, acculturation Highlights approaches for overcoming barriers to food access and household food insecurity Strategies for Action Describes potential actions and strategies for improving eating and physical activity patterns, emphasizes the power of

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EN ESPAÑOL

White Bean Bruschetta

(115 votes)
Makes: 4 Servings
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Try this tasty bruschetta with crispy bread topped with white beans, tomatoes, and spices. Served as a side dish or an appetizer, it is sure to be a crowd pleaser!

Ingredients
1 whole-wheat French baguette, cut into 12 thin slices along the bias
1/4 cup olive oil, divided
1 cup white onion, chopped
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup canned navy beans, rinsed and drained
2 tomatoes, cored and cubed
2 tablespoons balsamic vinegar
Directions
1. Slice the baguette on the diagonal into thin slices (about 12 slices for a baguette).

2. In a large sauté pan, heat 2 T of the olive oil over medium heat.

3. Place the bread slices in the pan and cook on medium high heat until sizzling and golden. Before flipping the bread, add an additional tablespoon of olive oil to the pan and cook the second side until golden.

4. For the topping, cook the onions and the remaining tablespoon of olive oil over medium heat until the onions are soft, about 7 minutes.

5. Add the garlic, basil and oregano and cook another minute or two, until fragrant.

6. Add beans and continue cooking for another five minutes on low heat. Add the tomatoes and turn off the heat, allowing tomatoes to warm without cooking.

7. Drizzle the balsamic vinegar into the pan and gently stir.

8. Scoop heaping spoonfuls of the tomato-bean mixture onto the grilled bread and enjoy.

Notes
The “Grain Chain,” a group of MyPlate National Strategic Partners committed to promoting and supporting grains, offers a series of recipes featuring whole grains. Members include American Bakers Association, Wheat Food Council, Grains Food Foundation, National Pasta Association, USA Rice Federation, General Mills, and Kellogg’s.

Source: The “Grain Chain”
Nutrition Information
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Nutrients Amount
Total Calories 342
Total Fat 15 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 332 mg
Carbohydrates 43 g
Dietary Fiber 7 g
Total Sugars 6 g
Added Sugars included 1 g
Protein 10 g
Vitamin D 0 mcg
Calcium 95 mg
Iron 4 mg
Potassium 574 mg
N/A – data is not available
MyPlate Food Groups
MyPlate Food Groups
Vegetables 3/4 cups
Grains 1 1/2 ounces

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