PPT-Food Choice ‘V’ Nutritional Content

Learning Outcomes I am learning to apply my previous knowledge of nutrients when discussing the impact food choice has on the health be able to identify and justify practical solutions to improve individuals food choice. Presented by: Laura Lynn Iacono MS, RDN. Nutrition Resource Manager. Long Island Cares- Harry Chapin Food Bank. Do all foods have the same rate of expiration?. You don’t have to throw out perfectly good food. If this was a . prezi. , it would have been so much cooler.. By: Talitha Koehler, apparent food snob. I. n the United States in 2011, the definition of “food” is changing and there are so many more choices than because of it. Twinkies have become only one of many different non-food items now available at the grocery store (others include . An Experimental Food Study. Purpose. The purpose of this experiment is to use an alternative food . to the health benefit of minimizing risk . of . vitamin B12 . deficiency . . in vegetarians and the elderly. Diet Therapy: NURS 2018. Objectives. At the end of this presentation students will be able to: . Describe the nutritional intake of persons who are institutionalized. Explain the basis for determining the therapeutic nutritional requirements of individuals. Emily Yates, Dietitian. Who am I?. Worked as a community Dietitian since 2003. . Started working in York in January 2016.. Review patients currently prescribed oral nutritional supplements in line with guidelines produced by the Vale of York Clinical Commissioning Group.. PERSONS LIVING WITH . HIV/AIDS(PLWHA. ). THROUGH SUSTAINABLE LIVELIHOOD PROGRAMS. . Developed and presented by . BIRUNGI SHIBA. NUTRITION SPECIALIST. AIDS INFORMATION CENTRE. Shiba.kagumya@aicug.org. Food & Your Mood Nutritional Psychology The Interplay between Nutrition, Mood, Brain, and Behavior Learn to use food to your advantage Create a positive influence on your own brain chemistry Live an energized lifestyle 2.Aims & Objectives. 3.Need or Importance. Nutrtional. status. It is the condition of health of an individual as influenced by the intake and . utilisation. of the nutrients determined from the physical, biochemical and dietary studies. Today we will….. Interpret nutritional facts. Identify healthful food choices at fast food restaurants. Expand our nutrition vocabulary. View a food label and be able to identify the different components of that food label.. . Child Development. What is an age-appropriate diet for children?. Infant and Newborn Nutrition. Food provides the energy and nutrients that babies need to be healthy. Infants usually start eating solid foods between four and six months of age. This presentation has been developed by the NTOI committee as a support for any talks you may be giving over Nutritional Therapy Week (NTW) It is intended to help you with content as well as ensure consistency around some key messages such as the definition of Nutritional Therapy. We have also included some speaker notes (written as you might say it to an audience) to assist your presentations, but please feel free to amend with language you are comfortable with. . Helen Ream. 3. The Review Began……… . Event to launch the review in November 2016. . Members worked in groups to review chapters. . Comments included: . document too long . content is repetitive in places . Developed by: Center for Nutrition Studies, . Yenepoya(Deemed to be University), Mangalore.. In technical collaboration with: . Revised National TB Control Programme. World Health Organisation (India). Using Agriculture Resources for Improved Nutritional Outcomes. Paul Sommers. Mercy Corps. TOPS FSN Meeting . Addis Ababa 2012. Session Outline. 1. Overview of Topic . 10 minute. 2. Group work. Part 1 .