Nutrition презентация

Содержание

Latest Statistics 12.6 million people have coronary heart disease.2 1.1 million people suffer from a heart attack in a given year.2 17 million people have

Слайд 1Nutrition

Слайд 2Latest Statistics
12.6 million people have coronary heart disease.2

1.1 million people

suffer from a heart attack in a given year.2

17 million people have diabetes.3

90% to 95% of cases are type 2 diabetes, which is associated with obesity and physical inactivity.3
16 million people have ‘pre diabetes.’3

Слайд 3
50 million people have high blood pressure.2

Nearly 50 million adults

(ages 20-74) or 27% of the adult population are obese.7,8

More than 108 million adults, or 61% of adult population are obese or overweight.7,8

107,000 people are newly diagnosed with colon cancer each year.4,5

300,000 people suffer from hip fractures each year.6

Слайд 4Why an Increase in Disease?

Слайд 5Typical American Diet
High in animal fats.
High in unhealthy fats: saturated,

hydrogenated.
Low in fiber.
High in processed foods.
Low in complex carbohydrates.
Low in plant-based foods.

“STANDARD AMERICAN DIET (SAD).” Family Nutrition. Dr. Sears

Слайд 6Fat
At the present time in America, we average more than 45%

of our dietary calories in the form of fats.

In a recent survey it was 50%

“Carobohydrates.” Ch. 5, p. 34. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

Слайд 71 serving or 3.5 ounces (100 grams):

Mayo Clinic
Lean Beef Nutrient Content

Round tip roast
95% lean ground beef
Chuck shoulder roast
Arm pot roast
Shoulder steak
Strip steak
Rib-eye steak
Tenderloin steak
T-bone steak

10 g total fat
4.5 g saturated fat
95 mg cholesterol

=

Слайд 81 serving or 3.5 ounces (100 grams):

Mayo Clinic
Extra Lean Beef Nutrient

Content


5 g total fat
2 g saturated fat
95 mg cholesterol

=

Eye of round roast
Top round steak
Mock tender steak
Bottom round roast
Top sirloin steak

Слайд 9Fat
A study found that women who ate the most

total fat increased their risk of breast cancer by 60%.

Richardson S., Gerber M, Cenee S. The role of fat, animal protein & some vitamin consumption in breast cancer:
a case-control study on south France, Apr. 22, 1991

Слайд 10High Fat Increases Breast Cancer Deaths
Dr. Neil Nedley MD; Proof Positive

p.21; 1999


Death Rate per 100,000

Total dietary fat intake (g/day) 1944-66

20 40 60 80 100 120 140 160

25

20

15

10

5

Thailand


Japan










Finland

Poland

Hong Kong

Greece

Mexico

Venezuela

Malta

Portugal







France

U.S.A.

Sweden

W. Germany

Australia

Canada

Слайд 11Fatty Meals Raises Risk of Heart Attacks
Researchers at Brigham

and Women's Hospital in Boston found that heart attacks are four times more likely to occur two hours after eating a large, fatty meal.

The Denver Channel ABC 7 2002 May 22







Слайд 12Protein

Слайд 13Excess Protein = Osteoporosis

2-3 times more protein is consumed than recommended.

Animal

protein increases the risk of osteoporosis and loss of calcium from the body.

“Modern.” Health Power. Copyright 2000 by Review and Herald Publishing Association. p. 19; Johnson NE, Alcantara Nutrition EN, Linkswiler H. Effect of level of protein intake on urinary and fecal calcium and calcium retention of young adult males. J Nutr 1970 Dec;100(12):1425-1430.

Слайд 14

Children 1-3 yrs. 16

Children 4-6 yrs. 24

Children 7-10 yrs. 28

Males 11-51+ 45-65

Females 11-51+ 46-50

University of Connecticut Department of

Nutritional Sciences

Protein Requirements (grams)

Слайд 15High Protein Robs Body of Calcium
In a controlled study individuals

were divided into three groups each with different levels of protein.

All three groups consumed 1400 mg of calcium per day.

Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul; 40(9):2429-2433.

Слайд 16Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981

Jul; 40(9):2429-2433.

Group 1: Ate 142 g of protein per day lost 70 mg of calcium daily from bone reserves.

Group 2: Ate 95 g of protein per day lost 30 mg of calcium per day.

Group 3: Ate only 48 g of protein per day gained 20 mg of calcium per day.

Слайд 17Calcium Loss from Bone Reserves Per Day
Group Pro. (g) a/day Calcium

Loss (mg)
1 142 70
2 95 30
3 48 0

Group 3 gained 20 mg of calcium per day.

Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul; 40(9):2429-2433.

Слайд 18Refined & Enriched Foods
Lack fiber.
Majority of vitamins and
minerals are removed.
Rich

in fat, sugar, salt, and calories.
Make up over 60% of typical diet today.

“Bread: The Low Down on “Wheat Bread.” Health Power Health by Choice Not by Chance. Copyright 2000 by Review and Herald Publishing Association. p. 100. Aileen Ludington, M. D. and Hans Diehl, Dr.H.Sc., M.P.H., C.S.N.

Слайд 19Examples of Refined Foods
Corn flakes
Couscous
Enriched macaroni or
spaghetti
Grits


Pretzels
White bread
White rice


“Whole grains: High in nutrition and fiber, yet low in fat.” Food and Nutrition. Mayo Clinic.

Слайд 20Refined Sugar Lowers Immune System
Tsp. Bacteria destroyed % decrease ability

sugar by WBC to destroy bacteria
0 14 0
6 10 25
12 5.5 60
18 2 85
24 1 92

“Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

Слайд 21Hidden Sugars in Foods
Hershey candy 1 sm. bar 5
Angel food 1 piece 5 ½
Chocolate

milk 8-oz 5-6
Milk shake 8-oz 10-12
Apple pie 1 slice 12
Jam/Jelly 1 tbsp. 3

Food Item

Amount

Tsp. Sugar

“Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

Слайд 22Hidden Sugars in Foods
Ice cream ½ c 3
Sweet pickle 1 large 7 ½
Cinnamon

bun 1 10 ½
Glazed doughnut 1 8
Cornflakes/Wheaties 1 c 4 - 4 1/2
White bread 1 slice 3 1/2

Food Item

Amount

Tsp. Sugar

“Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

Слайд 23Diseases Related to Refined Foods
heart disease
stroke
obesity
breast cancer
prostate

cancer
arthritis


osteoporosis
sexual dysfunction
birth defects
infertility
diabetes
depression


Слайд 25Diseases Associated with Low Fiber Diet
Diabetes mellitus
Constipation
Appendicitis
Varicose veins
Hiatus hernia
Diverticular disease

Burkitt D. Nutrition

Today 1976 Jan/Feb p. 6-13.


Hemorrhoids
Bowel cancer
Bowel polyps
Heart disease
Strokes
Gall bladder disease


Слайд 26Binds w/cholesterol and

bile acids excreted by the liver in the small intestine, preventing their absorption.

If adequate fiber is lacking, bile and cholesterol are reabsorbed into the blood stream raising blood cholesterol.

Found only in unrefined plant foods such as fruits, vegetables, grains, and nuts.1

Not found in any animal products.1

1 “Other Benefits from Fiber.” Proof Positive. 1998: p. 181. Neil Nedley, M. D.

Fiber Facts

Слайд 27Animal Products Linked To …

Слайд 28Disease

Слайд 29Why Meat & Animal Products Linked to Disease?
Contains no fiber.
High in

fat.
High in cholesterol.
High in protein.
Contains bacteria and virus.
Contains Hormones.

Слайд 30Sources of Cholesterol
Cholesterol is found only in animal products.

Fruits, vegetables, grains,

and nuts contain no cholesterol.

The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.


Слайд 31Cholesterol in Foods
Items (3 oz.) Chol. (mg)
Milk, non-fat 1 c 4
Milk, 2%

low-fat 1 c 18
Milk, whole 1 c 33
Mayonaise 8
Ice cream ½ c 29
Butter 1 Tbs 31
Egg 1 213

The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.

Слайд 32Cholesterol in Foods
Items (3 oz.) & Chol. (mg)
Caviar

500
Clams 57
Crab 64
Oyster 84
Sardines 120
Shrimp 165
Tuna 26

Pork 76
Beef, sirloin 80
Beef kidney 329
Beef liver 410
Chicken breast
w/skin 82
w/o skin 73

The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.

Слайд 33Food Sources of Cholesterol
Meat, fowl, fish 35.0%
Egg yolk 35.0%
Cooking fats 6.0%
Butter, lard, other

fats
Other 8.0%
Commercial baked goods
Milk products 16.0%

Grundy SM. Cholesterol and coronary heart disease. A new era. Jama 1986 Nov 28;256(20):2849-2858.

Слайд 34Meat and Manure Germs
When an animal is killed the mucous lining

of the intestines loses its protecting power and allows the manure
germs (putrefactive bacteria) to swarm through the organs
and the tissues of the animal.





“Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.

Слайд 35Because the meat of a freshly killed animal is tough, the

meat processor relies on putrefactive bacteria from the colon to break down the tissues and make the meat tender.

The butcher will say that he allows the meat to "ripen", but in truth he is only allowing a process of putrefaction, the very process that takes place in the colon.

The butcher allows colon germs to swarm through the meat and partially digest it.

“Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.


Слайд 36Meat & Manure Germs


One ounce piece of
hamburger steak
contain

over 70
million manure germs.

One ounce of calf
manure contain only
15 million.

“Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.

Слайд 37Meat Has Stimulatory Effect
The animalistic nature of humans is strengthened by

meat-eating.

The use of flesh meat stimulates more intensely the lustful propensities and enfeebles moral and spiritual nature.

“Nutrition, Longevity, and Usefullness..” Ch. 2, p. 15. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

Слайд 38Meat Increases Colon Cancer Risk
Frequency of eating 2-
3 oz. beef, pork,

or lamb:

% Increase colon
cancer risk:

Less than once per month 0
Once per/month – once per/wk 39
2-4 times per/wk 50
5-6 times per/wk 84
Daily or more 149

Слайд 39Meat Consumption & Cancer
Cancer of the mouth and pharynx
Kidney cancer
Colon cancer
Breast

cancer

“Meat-related Cancers.” Foods that Heal. 2004:p. 42. George D. Pamplona-Rogers, M. D.

Слайд 40Effects of Hormones in Animal Products
A recent study has shown that

young girls in the U.S. appear to be developing signs of puberty at a younger age than previously believed.
Girls are developing at an average age of 8-10 years old.

Слайд 41Effects of Hormones in Animal Products
"Early onset of puberty with

its raging hormones translates into higher risk of breast cancer" and it is "very likely" that hormone residues in North American beef is a contributing factor in the early onset of puberty among girls observed in recent decades.”

Carlos Sonnenschein, from Tufts University School of Medicine (Boston, MA),

Слайд 421980 CDC Investigations
Increase in cases of girls reaching puberty or menarche

early (8 or younger) in Puerto Rico, led to an investigation in the early 1980s by the Centers for Disease Control.

“Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D. BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.

Слайд 431980 CDC Investigations
Laboratories found a chicken sample from a local market

to have higher than normal levels of estrogen.

Residues of zeranol were reported in the blood of some of the girls who had reached puberty early.

“Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D. BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.

Слайд 44Effects of Hormones in Animal Products
In another study in Italy, steroid

hormone residues in beef and poultry in school meals were suspected as the cause of breast enlargement in very young girls and boys.

“Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D. BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.

Слайд 46Health Related Problems
Coronary artery disease
Cancer
Neurologic diseases
Allergies
Digestive problems
Infectious diseases
Iron-Deficiency Anemia


“Adult Dairy

Food Diseases.” Proof Positive. Neil Nedley, M.D. 1998:p. 244.

Слайд 47Dairy and Calcium Loss
“The problem with milk and other

dairy products is that they are not only rich in calcium but they are also high in protein, which has been shown to create calcium loss through the urinary tract.”

New Century Nutrition. The Great American Milk Myth. Dr. Charles R. Attwood.

Слайд 48Bacteria and Viruses in Milk
Pasteurization does not
sterilize milk.

One glass of

milk contains five million
bacteria after pasteurization.

Government allows
up to 10 coliform bacteria (bacteria from cow stool) per milliliter after pasteurization.

“Infectious Agents in Milk.” Proof Positive. Neil Nedley, M.D. 1998:p. 246.

Слайд 49U.S. Public Health Service Regulation:
Milk, after pasteurization, should contain no more

than 20,000 bacteria per milliliter of milk and no more than 10 coliform bacteria in each milliliter.

Ten per milliliter = 2,500 per 8-oz. glass.

Слайд 50Vegetarian: The Superior Diet

Слайд 51A Pure Vegetarian Diet Reduces Your Risk of Disease!!!

Слайд 52Benefits of Vegetarian Diet
15% less chronic diseases.
Decrease in utilization of health

care facilities.
Dramatical decrease in medication use.
Superior muscular endurance.
Greater longevity.

Knutsen SF. Lifestyle and the use of health services. Am J Clin Nutr 1994 May;59(5 Suppl):117IS-1175S.

Слайд 53Benefits of Vegetarian Diet
40% less likely to develop cancer than meat

eaters.
Lowers blood pressure.
Prevents heart disease.
Prevents and reverses diabetes.
Reduces risk of osteoporosis, gallstones, kidney stones.
Reduces asthma attacks.

Слайд 54 "The vast majority of all cancers, cardiovascular diseases, and other forms

of degenerative illness can be prevented simply by adopting a plant-based diet."

T. COLIN CAMPBELL, Ph.D. former Senior Science Advisor to the American Institute for Cancer Research Director, Cornell-China-Oxford Project on Nutrition, Health and Environment 1983-1990.

Слайд 55CNN Health Article
Researchers found that people who ate a low-fat vegan

diet, cutting out all meat and dairy, lowered their blood sugar more and lost more weight than people on a standard American Diabetes Association diet.

They lowered their cholesterol more and ended up with better kidney function.

“Vegan diet reverses diabetes symptoms, study finds.” CNN.com, Friday, July 28, 2006; Posted 12:08 p.m. Report published in Diabetes Care, a journal published by the American Diabetes Association.

Слайд 56Patient Case Study
"Patients fed a vegan (meat and dairy free) diet

during an intensive 12-day live-in program experienced an average reduction of 11% in total cholesterol levels.

“Most patients also lost weight and had improved blood pressure levels."

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 1995.

Слайд 57Vegans Have Lower Cholesterol
Blood cholesterol levels of vegetarians compared to non-vegetarians:

14% lower.

JOHN ROBBINS, American author, Pulitzer Prize Nominee for Diet for a New America, (excerpt from The Food Revolution, Conari Press 2000).


Blood cholesterol levels of vegans compared to non-vegetarians: 35% lower.

Risk of death from heart disease for vegetarians compared to non-vegetarians: 50%.

Слайд 58Vegans Have Lower Blood Pressure
High blood pressure in meat

eaters compared with vegetarians: 13 times higher.

High blood pressure among senior citizens in the U.S.: More than 50%.

High blood pressure among senior citizens in countries eating low-fat plant-based diets: none.

JOHN ROBBINS, American author, Pulitzer Prize Nominee for Diet for a New America, (excerpt from The Food Revolution, Conari Press 2000).

Слайд 59Lower Risk of Obesity in Vegetarians
Many studies have shown that vegetarians

seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus and some forms of cancer.

“Vegetarians Diet.” American Heart Association

Слайд 60Seventh-day Adventist Diets
The U.S. Government has spent more than 14 million

dollars funding research on Seventh-day Adventists and their lifestyle.1

They found a significant decrease in heart disease deaths among vegetarian Adventists.2

1Bennett, H. Personal Communication. Adventist Health Study; Loma Linda University School of Public Health. August 1996. 2Phillips RL, Lemon FR, et al. Coronary heart disease mortality among Seventh-day Adventists with differing dietary habits; a preliminary report. Am J Clin Nutr 1978 Oct;31 (10 Suppl):S191-S198.

Слайд 61Seventh-day Adventist Diets & Coronary Heart Disease
Percent of expected death rate

compared with general population:

Total Vegetarians 14%
Lacto-Ovo Vegetarians 39%
Non-vegetarians 56%

Phillips RL, Lemon FR, et al. Coronary heart disease mortality among Seventh-day Adventists with differing dietary habits; a preliminary report. Am J Clin Nutr 1978 Oct;31 (10 Suppl):S191-S198.

Слайд 62Vegetarians & Bone Density
Vegetarian women appear to suffer no

further decline in bone density as their non-vegetarian peers.

American Journal of Clinical Nutrition

Слайд 63Vegetarians & Bone Density
“Good bone density attained by the age

of 18-25 usually lasts a lifetime for people who consume a balanced plant-based diet and remain physically active.”


New Century Nutrition, The Great American Milk Myth, by Dr. Charles R. Attwood


Слайд 64Vegetarian Diet & Physical Endurance

Слайд 65Meat-Eating Athletes vs. Vegetarian Athletes
In the beginning of the study the

athletes were on a typical meat diet. Their diet was then switched to a plant-based diet for five months.

At the end of five months the athletes improved their performance by 35 percent.

Campbell TC. Muscling out the meat myth. New Century Nutrition 1996 Jul;2(7):1-2.

Слайд 66 Diet

Time Before Exhaustion



High pro. & high fat (high in meat)

Mixed diet (lower meat, fat, and protein)

Vegetarian diet (high carbohydrate)

Pedaled high speed: 57 min.

Pedaled high speed: 1 hr 54 min.

Pedaled high speed: 2 hrs 47 min.

Astrand, Per-Olaf. Nutrition Today 1968; 3 (2):9-11.

Athletes and Exhaustion Time

Слайд 67Carl Lewis (Vegan Athlete)
“I’ve found that a person does not need

protein from meat to be a successful athlete. In fact, my best year of track competition was the first year I ate a vegan diet.”

Carl Lewis’ introduction to Very Vegetarian, by Jannequin Bennett

Слайд 68Muscular Strength

“Body-Building - Meatless Muscle.” David Faircloth from European Vegetarian, Issue

2/3 - 2000


“Excess protein - in particular animal protein - is linked to accelerated ageing.”

“Vegetarians and vegans are capable of muscle gains equal to those of meat eaters.”


(Vegan Bodybuilders)

Слайд 69Ideal Basic Four Diet Food Plan
Seeds and nuts (in moderation), and

legumes
Fruits
Vegetables
Whole grains (unrefined)

“The Great Meat and Protein Myth.” Proof Positive. 1998: p. 166. Neil Nedley, M. D.

Слайд 70Nuts Reduces Heart Disease Risk
Frequency of

Risk Rate
eating nuts Nonfatal Fatal
Less than 1/week 1.0 1.0
1 to 4 times/week 0.74 0.73
Over 5 times/week 0.52 0.62

1Sabate J, Fraser GE, et al. Effects of walnuts on serum lipid levels and blood pressure in normal men. N Engl J Med 1993 Mar 4:328(9):603-607. 2Fraser GE, Sabate J, et al. A possible protective effect of nut consumption on risk of coronary heart disease. The Adventist Health Study. Arch Intern Med 1992 Jul;152(7):1416-1424.

Слайд 71Walnuts Reduce Cholesterol
Study group ate 1 ½ cups of walnuts daily

for 4 weeks.

Average LDL (bad cholesterol) was reduced by 18 (mg/dl).

Sabate J, Fraser GE, et al. Effects of walnuts on serum lipid levels and blood pressure in normal men. N Engl J Med 1993 Mar 4:328(9):603-607.

Слайд 73High Fiber Foods Lower Cholesterol
A study published in 1992 found that

adding 15g of fiber per day lowered cholesterol 15 percent.1

Those that consume a high fiber diet have 65% less risk of heart disease.2

1Haskell WL, Spiller GA, et al. Role of water-soluble dietary fiber in the management of elevated plasma cholesterol in healthy subjects. AM J Cardiol 1992 Feb 15;69(5):433-439. 2Khaw KT, Barrett-Connor E. Dietary fiber and reduced ischemic heart disease mortality rates in men and women: a 12-year prospective study. Am J Epidemiol 1987 Dec;126(6):1093-1102.

Слайд 74The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer

program]. ESHA Research. Salem, Oregon.

Fiber Sources

Food Amt. Sol. Fiber Insol. Fiber
Dried figs 10 ea. 7.5 g 9.9 g
Garbonzos 1 c 8.6 g 15.4 g
Lima beans 1 c 8.9 g 24.9 g
Soybeans 1 c 12.6 g 18.0 g
Kidney beans 1 c 12.7 g 22.4 g
Corn grits 1 c 15.4 g 2.5 g

Слайд 75Foods Fiber (g)
Cauliflower 4.6
Broccoli 5.2
Peas 6.7
Brussels sprouts 7.0
Sweet potato 7.7
Lentils 10.3
Blackberries

7.2
Raspberries 11.0

Pinto beans 12.0
Navy beans 15.4
Eggs 0.0
Meat 0.0
Milk 0.0
Cheese 0.0

Слайд 76Where Will I Get Protein?

Слайд 77Where Will I Get Protein?

A diet consisting of a variety of

plant foods will have a greater content of all essential amino acids than is needed.

“Can Plant Proteins Furnish All of the Essential Amino Acids.” Proof Positive. 1998: p. 151. Neil Nedley, M. D.

Слайд 78Excellent Sources of Plant Protein
Seeds
Nuts
Fruits
Dark green leafy
vegetables
Unrefined whole grains
Legumes (beans and

peas)


“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.


Слайд 79W. grain bread 3-4 g per slice
Fruits 1-3 g per

serving
Vegetables 2-8 g per serving

15 grams protein per serving:
1 cup of soybean sprouts
1 ¾ cup collards
2 cups broccoli
1 cup peas

“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.

Слайд 80Plant Sources of Protein
Food Serving

Protein Calories
Spinach ½ c 2.5 48
Broccoli ½ c 2.5 45.6
Lentils ½ c 9.0 31.2
Chickpeas ½ c 7.5 22.4
Quinoa ½ c 5.5 18.8
Tofu ½ c 20.0 43.6
Soybeans ½ c 15.0 39.0


Greater Cincinnati Nutrition Council

Слайд 81Food Pro. (g)



Soymilk (Soyagen) 1 c
Mustard greens, cooked 1 c
Whole sesame seeds 2 T
Sunflower seed

kernals 2 T
Soybeans, cooked 1 c
Kale, cooked 1 c
Oatmeal cereal, cooked 1 c
Cream of wheat, cooked 1 c

7.3
4.4
4.1
5.3
22.0
4.3
5.6
4.4

“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.

Слайд 82Protein Requirement
Average adult needs less than 30 grams of protein per

day.



“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.

Слайд 83What About Calcium?

Слайд 84Dairy Foods: Poor Calcium Source
Only 25% (75 mg per cup) of

calcium from cow’s milk is absorbable.

High phosphorus in cow’s milk causes a poor absorption rate
of calcium.

All the nutrients we need can be obtained without resorting to dairy foods.



“Cow’s Milk Alternatives are Now Available.” Proof Positive. Neil Nedley, M.D. 1998:p. 252.

Слайд 85Plant Sources of Calcium Are More Absorbable by our Bodies
Humans absorb

as much more of the calcium in plant products than they do from milk.

Weaver CM. Calcium bioavailability and its relation to osteoporosis. Proc Soc Exp Biol Med 1992 Jun;200(2):157-160. Heaney RP, Weaver CM. Calcium abosorption from kale. Am J Clin Nutr 1990 Apr;51(4):656-657.

Слайд 86Nutritional Content of Dairy & Soy Products

Whole Milk 8 g

290 mg 228 mg
Vitasoy (unfortified) 9 g 80 mg 0 mg
West Soy Milk 6 g 300 mg 250 mg
Rice Dream Milk 1 g 300 mg 150 mg

Type of Milk (per C) Pro. Calc. Phos.

“Cow’s Milk Alternatives are Now Available.” Proof Positive. Neil Nedley, M.D. 1998:p. 252.

Слайд 87Calcium Content from Plant Foods (per 1 c serving)
Oatmeal 19 mg
Lentils 38 mg
Quinoa

grain 102 mg
Rutabagas 115 mg
Dandelion greens 147 mg
Mustard greens 152 mg
Baked beans 154 mg

The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.

Слайд 88Food Calc (mg)
Kale 179
Turnips 249
Filberts 254
Hazelnuts 254
Green soybeans 261
Figs

269
Amaranth grain 298
Collard greens 357
Carob flour 358

Слайд 89Calcium Rich Fruits
Figs (dried)
Prunes
Prickly pears
Raisins
Lemon

Blackberry
Orange
Cherry,
Blueberry

Слайд 90Calcium
Collards (cooked) 1 c 304 mg
Milk (cow)

1 c 288 mg
Lambsquarters (cooked) 1 c 516 mg
Mustard greens (cooked) 1 c 278 mg
Sesame seeds (whole) 1 T 258 mg
Kale (cooked) 1 c 224 mg

“Nutrition for Vegetarians” pg.73( Agatha Thrash M.D. & Calvin Thrash M.D. )

Слайд 91How About Iron?
Iron is found in a wide variety of

plant foods, especially beans and grains.
Adding vitamin C to meals increases plant iron absorption.
Coffee, tea, and calcium supplements can all decrease iron absorption.

Слайд 92Tips for Optimum Nutrition
Adopt a plant-based pure

vegetarian diet.

Use whole (unrefined) grains such as whole wheat bread and brown rice instead of
white bread and white rice.

Eliminate rich concentrated foods containing too much sugar, fats, and oils, salt, and protein (meat and other animal products.

“Instructions on Eating.” God’s Healing Way. 2004:p. 9. Mary Ann McNeilus, M. D.

Слайд 93Tips for Optimum Nutrition
Do not eat between meals. Meals should be

eaten 6 hrs. apart.

Eat 2-3 meals a day making supper your smallest and lightest meal.

Supper should be eaten at least 2-3 hrs. before bedtime.


“Instructions on Eating.” God’s Healing Way. 2004:p. 9. Mary Ann McNeilus, M. D.

Слайд 94“In the midst of the street of it, and on either

side of the river, was there the tree of life, which bare twelve manner of fruits, and yielded her fruit every month: and the leaves of the tree were for the healing of the nations.”


Revelation 22:2


Слайд 95THE END!

Слайд 96Diseases Transmissible to Humans

Слайд 97Poultry
Leukemia, salmonella, newcastle disease

Pork
Trichinosis, brucellosis, leptospirosis

Fish/seafood
Diphyllobothrium latum (fish tapeworm), hepatitis
Lamb
Multiple

sclerosis

Слайд 98Goats, sheep, dogs
Brucellosis

Cattle
Staphylococcus, streptococcus, foot and mouth disease
Brucellosis

All animal species
Herpes

“Chicken, Pigs,

Fish and Bees,” “Some Specific Diseases Acquired from Animals.” Animal Connection. 1983:p. 5-8, 11-17. Agatha Thrash, M. D. and Calvin Thrash, M. D.”


Слайд 99E. Coli in U.S.A
In 1995 2,296 cases reported.
As many as 20,000

people each year get sick with one-third requiring hospitalization.
Found in beef, milk (raw and pasteurized, sausage, apple cider, venison.



Notice to Readers: Final reports of notifiable diseases. MMWR Morb Mortal Wkly Rep 1996 Aug 30;45(34):724-754; Outbreak of acute gastroenteritis attributable to Escherichia Coli serotype O104:H21-Helena, Montana, 1994. MMWR Morb Mortal Wkly Rep 1995 Jul 14;44(27):501-503; Community outbreak of hemolytic uremic syndrome attributable to Escherichi Coli O111:NM-South Austalia 1995. MMWR Morb Mortal Wkly Rep 1995 Jul 28;44(29):550-1; 557-558.


Слайд 100Listeria
Twenty-percent of cases are linked to uncooked hot dogs and undercooked

chicken.
U.S. Department of Agriculture tested 19 brands of hot dogs and found that 20% tested positive for listeria.
About 1100 Americans are affected each year.


Tappero JW, Schuchat A, et al. Reduction in the incidence of human listeriosis in the United States. Effectiveness of prevention efforts? The Listeriosis Study Group. JAMA 1995 Apr 12;273(14):1118-1122; Schwartz B, Ciesielski CA, et. al. Association of sporadic listeriosis with consumption of uncooked hot dogs and undercooked chicken. Lancet 1988 Oct 1;2(8614):779-782.


Слайд 101Salmonella
Causes two million illnesses per year.
Many large outbreaks, with up to

200,000 people infected at a time.
Found in raw and pasteurized milk, eggs, chocolate, ice cream, beef, sausage, salami, chicken.




Outbreak of Salmonella enteritidis associated with nationally distributed ice cream products-Minosota, South Dakota, and Wisconsin, 1994. MMWR Morb Mortal Wkly Rep 1994 Oct 14;43(40):740-741; Hennessy TW, Hedberg CW, et al. A national outbreak of Salmonella enteritidis infections from icecream. The Investigation Team. N Engl J Med 1996 May 16;334(20):1281-1286.

Слайд 102Plant Power: The Healing Power of Plant Foods

Слайд 103Plant Power: Healing Power of Plant Foods
Plant-based foods, like medicinal plants,

contain substances that produce pharmacological effects similar to any other medication.

They prevent and correct the tendency toward disease, in addition to having curative properties


“The Healing Power of Vegetables.” Foods that Heal. P. 16. George D. Pamplona-Roger, M. D. Copyright 2004 by Review and Herald Publishing Association.


Слайд 104Phytochemicals
Natural chemicals found in plants.
Lowers the risk of cancer.
Blocks carcinogens from

affecting cells or by suppressing malignant cells.
Destroyed when foods are refined.


Potter JD as quoted in : Napier, K. Cancer Fighting Foods: Green Revolution. The Harvard Health Letter. Special Supplement April 1995 p. 9-12.


Слайд 105Food Sources of Cancer-Fighting Phytochemicals
Brussels sprouts
Broccoli
Red grapes
Watercress
Citrus fruits
Garlic, onions, leeks
Soybeans, legumes
Fruits
Grains


Слайд 106The Antioxidant Top Ten Fruits & Vegetables



Strawberry
Plum
Orange
Red grapes
Kiwi
Grapefruit, pink
White grapes
Banana
Apple


Tomato

Garlic
Kale
Spinach
Brussels sprouts
Alfalfa sprouts
Broccoli
Beets
Red bell pepper
Onion
Corn

Wang H, Sofic E, Prior RL. Total antioxidant capacity of vegetables. J Agric Food Chem 1996;44(11):3426-3421. Wang H, Cao G, Prior RL. Total antioxidant capacity of fruits. J Agric Food Chem 1996;44(3):701-705.


Слайд 1071 Corinthians 6:19-20
“For ye are bought with a price: therefore glorify

God in your body, and in your spirit, which are God’s.”

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