From chapter 5 of our readings I learned that the U.S. government and many health organizations have established dietary guidelines to help the public make smart nutritional choices in the battle to prevent heart disease, cancer, and other diseases based on the consumption of whole grains, fruits, and vegetables while recommending limiting the consumption of meats, whole-fat dairy products, and fatty and sugary snacks and sweets. The tool that has been established in order to do so is called “MyPyramid” illustrating six basic concepts to assist in a healthier you including: variety, moderation, proportionality, physical activity, gradual improvement, and personalization. I also learned that food is composed of seven components: protein, carbohydrates, fat, water, vitamins, minerals, and phytochemicals. Thirdly, I learned the importance of food safety and hand washing as well as the method in which certain foods are exposed to gamma irradiation in order to destroy microorganisms. Lastly, I learned to limit the use of artificial sweeteners and eating fast foods.
From chapter 6 of our readings I learned that approximately two-thirds of the U.S. population is overweight and at risk for numerous illnesses and that many physiological, psychological, social, and environmental factors contribute to us being overweight. I also learned that there are many healthy ways to lose weight as suggested in the wellness guide on page 148 of our textbook including exercising daily and that counseling, surgery, and medications can help some overweight people to lose weight and maintain a healthy lifestyle but starvation dieting is not one of them. Thirdly, I learned about three ineffective weight loss schemes including body wraps, diet pills, and diet programs offering unrealistic results. Lastly, I learned about three common eating disorders that of anorexia, bulimia, and binge eating disorder.
From the lectures “Choosing a Nutritious Diet: 20 Ways to Cut 250 Calories” and the “Tips of the Day”, I learned many helpful ways to live a more healthy lifestyle.
From the discussions with my fellow classmates I learned that ingredient and nutritional fact labels required on all manufactured foods provide information regarding the components and their amounts in the foods and beverages that we consume. These ingredient and nutritional fact labels inform the consumer that they may be consuming a variety of additives that alter their texture, flavor, color, and stability. They may also contain preservatives to keep foods from spoiling through the use of sulfites.
Regarding this topic, the following websites were referenced:
www.fda.gov/Food/LabelingNutrition/ConsumerInformation/default.htm
www.fda.gov/food/labelingnutrition/consumerinformation/ucm078889.htm
http://www.accessdata.fda.gov/videos/CFSAN/HWM/hwmsk02.cfm
http://www.ocregister.com/articles/menu-281528-labeling-california.html
In a second discussion, we talked about body image referring to a person's perception of the aesthetics of their own body and our personal feelings on the subject. We also discussed how the media manipulates young woman into thinking they need to have a perfect “Barbie doll” shape in order to be accepted in society. We also talked about how over concern about body image and weight can have adverse health consequences including the following: depression, poor nutrition, risks associated from cosmetic surgery, cigarette smoking to reduce body weight, fasting, skipping meals, excessive exercise, laxative abuse, and self-induced vomiting and how one out of every four college-aged women uses these unhealthy methods of weight control.
Regarding this topic, the following websites were referenced:
en.wikipedia.org/wiki/Body_image
www.ourbodiesourselves.org/book/companion.asp
http://www.media-awareness.ca/english/issues/stereotyping/women_and_girls/women_beauty.cfm
Lastly, we had a discussion regarding dietary supplements stating our opinions about them and their benefits noting that there are more than 25,000 dietary supplements available on the market in the United States today, that they are composed of one or more of the 40 essential nutrients or nonessential vitamins, minerals, enzymes, amino acids, herbs, hormones, and nucleic acids, and that about 100 million Americans spend a total of $22 billion each year on them.
Regarding this topic, the following websites were referenced:
article entitled Facts about Vitamins - The Benefits of Multivitamins
http://ods.od.nih.gov/factsheets/list-all/
http://riley.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=274&topic_id=1323&level3_id=5147#General%20Information
Participation:
I felt that I put the needed time and effort into this module by following instructions and participating in the discussions and as a result I received great grades and comments. I particularly enjoyed this module as it was very informative and my fellow classmates were very involved in some great discussions.
Vocabulary Words:
Phytochemicals: Phytochemicals are the chemicals produced in plants that may contain possible benefits such as cancer prevention, pain relief, and the reduction of heart disease. (See table 5.11 on p. 114 of our textbook in regards to the fruits and vegetables that contain phytochemicals and their possible benefits)
I did not know that different types of fruits and vegetables were cancer and heart disease preventers, much less that phytochemicals were considered to be of a natural chemical composition.
Trans-fatty-acid: Also known as trans-fat, this is an artificial fat manufactured by chemically modifying monounsaturated and polyunsaturated fatty acids.
This topic has been all over the news recently and I am aware that this substance is not healthy for you and that every food label I see lately says no trans-fat but I did not know that it is actually a man-made composition.
Functional food: Functional foods are foods in which additional vitamins, minerals, herbs, or other substances are added to allow the manufacturer to make health claims.
I do not know if I should be glad that the food companies are looking out for my best interest as far as creating functional foods or if it is just another selling ploy in order to get consumers to buy their products and our these foods regulated by the FDA deeming them effective and safe.
Active Link:
I posted an active link that allows the instructor to access my blog account for the module.
