culinary medicine
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Culinary Medicine. Feel free to use and share, but please credit: Christopher Chung; Washington University in St. Louis School of Medicine For any inquiries or to request updated versions, contact [email protected]. The Basic Nutrients. Protein (the building blocks). Glucose (the fuel). - PowerPoint PPT PresentationTRANSCRIPT
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Culinary Medicine
Feel free to use and share, but please credit:Christopher Chung; Washington University in St. Louis School of MedicineFor any inquiries or to request updated versions, contact [email protected]
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The Basic Nutrients
Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Calories
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What determines a person’s weight?
Energy Eaten Energy Burned
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3 Different Forms of Energy
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3 Different Forms of Energy
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SugarProtein Fat
3 Different Forms of Energy
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Energy Eaten = Energy Burned
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Energy Eaten > Energy Burned
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Energy Eaten < Energy Burned = Weight Loss.
Heat
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Energy Eaten = Energy Burned (Not Gaining, but Still Too Heavy. This is Most of the United States)
Heat
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But exercise is not the only factor…
1. Some people stay heavy even though they exercise
2. Exercise is ALWAYS healthy, even if you’re not losing weight!
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Some (Lucky) People Tend to Burn More Calories as Heat
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Most People are Very Efficient at Storing Fat
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Why Is Your Doctor So Interested in Your Weight?
More weight = more joint pain
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Why Is Your Doctor So Interested in Your Weight?
Plaque buildup
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Why Is Your Doctor So Interested in Your Weight?
More weight = More stress on heart = High blood pressure
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Why Is Your Doctor So Interested in Your Weight?
Insulin resistance diabetes
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Protein (the building blocks) Glucose (the fuel) Fat (the storage)
Food groups and their nutrients
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Protein (the building blocks) Glucose (the fuel) Fat (the storage)
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Protein (the building blocks) Glucose (the fuel) Fat (the storage)
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Protein (the building blocks) Glucose (the fuel) Fat (the storage)
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Protein (the building blocks) Glucose (the fuel) Fat (the storage)
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Protein (the building blocks) Glucose (the fuel) Fat (the storage)
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A “correct” plate
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“Eat food. Not too much. Mostly plants.”
-Michael Pollan
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Eat food.
Food “Food”
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Not too much.
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Mostly plants.
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• Why is it important to read Nutrition Facts?
• What do all these numbers mean?
• What things should I look at on the label?
Introduction to Food Labels
Feel free to distribute and share, but please credit Christopher Chung, Ocean Park Health Center. For updated versions, please contact [email protected].
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Remember the Strengths and Weaknesses of Nutrition Facts
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Bottom Lines
1. Weight loss2. Exercise (with or without resulting weight loss)
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Bottom Lines
Energy in (eaten)
+ +
Energy out (burned)
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It takes time to “teach” your body and mind what a normal weight is, and this is why many diets fail.
In many cases, if people could tolerate hunger for just 3 more weeks, their diet would have succeeded.
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ExercisePortion sizeCook
Culinary Medicine
Bottom Lines
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Bottom Lines
Only after you have mastered these 3 things, you can begin to fine-tune the quality of the foods you eat.
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Worst(no portion control)
A little better (portions are controlled)
Better (“Real” vegetables and carbohydrate - Rice)
Best-highest quality carb-highest quality meat
Progression of food quality
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One thing at a time
• Health is achieved over years, not days or weeks.
• Make small changes that you maintain for years by turning into habits