Welcome

1. Welcome Atlanta Chapter of the USPCA

2. Open Hand Atlanta • Community-based non-profit organization • Founded in 1988 • Mission: help people prevent or better manage chronic disease through Comprehensive Nutrition Care™ , which combines home-delivered meals and nutrition education as a means to reinforce the connection between informed food choices and improved quality of life

3. Open Hand Clients • Homebound seniors • HIV/AIDS • Diabetes • Heart Disease • Hypertension • Cancer • Chronic Kidney Disease • Other chronic conditions

4. Open Hand Atlanta Comprehensive Nutrition Care™ • Health promoting and therapeutic menus • Nutrition and health education programs throughout community • Medical Nutrition Therapy in clinics and client homes

5. Open Hand Atlanta Open Hand Meals • Breakfast, Lunch and/or Dinner • Menu options: • Healthy Balance: healthy meals to prevent and control chronic disease • Therapeutic: mechanical soft, renal • Preference: vegetarian, no red meat, no pork, no fish

6. Open Hand Atlanta Good Measure Meals℠ • Business unit of Open Hand • 100% proceeds go back to Open Hand • Meal Plan Choices: • Four calorie levels: 1200, 1400, 1700, 2100 • 3 meals/day or dinner only • 4 menu options: • Healthy Selection - healthy meals to prevent and control chronic disease • No Seafood • Diabetic • Vegetarian

7. Open Hand Atlanta Both Open Hand and Good Measure Meals follow nutrition guidelines developed by:

8. Dietary Guidelines for Americans, 2010 • Includes individuals at high risk of chronic disease new • Identifies two overarching concepts new • Maintain calorie balance over time to achieve and sustain a healthy weight • Focus on consuming nutrient-dense foods and beverages

9. Key term definition “Nutrient Dense” Nutrient-dense foods and beverages: • Provide vitamins, minerals, and other beneficial substances and relatively few calories without: • Solid fats in the food or added to it • Added sugars • Added refined starches • Added sodium

10. Key term definition “Nutrient Dense” Nutrient-dense foods and beverages: • Retain naturally occurring components, such as dietary fiber • All vegetables, fruits, whole grains, seafood, eggs, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy, and lean meats and poultry are nutrient dense when prepared without solid fats or sugars

11. Samples of Nutrient Dense & Non-Nutrient Dense Foods

12. Balancing Calories to Manage Weight Epidemic of overweight and obesity in all segments of our society • Calorie balance over time is key • Important modifiable factors • Calories consumed in foods and beverages • Calories expended in physical activity • Strong evidence for no optimal proportion of macronutrients (protein, carbohydrate, and fat) for weight loss

13. Foods & Food Components to Reduce • Sodium • Fats • Saturated fatty acids • Trans fatty acids • Cholesterol • Calories from solid fats and added sugars • Refined grains

14. Sodium Intake

15. Advice to Reduce Sodium • Read the Nutrition Facts label for information on sodium content of foods, and purchase foods low in sodium • Prepare more fresh foods and fewer processed foods high in sodium • Make your own dressings and sauces • Cut back on salt during cooking

16. Foods & Food Components to Reduce • Fats • Saturated fats • Replace with poly- and monounsaturated fatty acids (not with sugar or refined grain) • Trans fats—as low as possible • Cholesterol • Effect small compared to saturated and trans fats new • Egg yolks—up to 1 per day new

17. Fatty Acid Profiles of Fats and Oils

18. Advice for Reducing Fat • Bake, broil, boil or grill. Don’t fry. • Cook in broth instead of fat. • Choose lean meats like turkey, chicken or fish for most meals. • Take the skin and fat off meat before serving. • Limit red meat to nine ounces a week. • Limit fatty meats like ribs, sausage and bacon. • Skim the fat from gravies and soups.

19. Foods & Nutrients to Increase While staying within calorie needs, increase intake of: • Vegetables • Fruits • Whole grains • Milk • Seafood, in place of some meat/poultrynew • Oils Nutrients of public health concern: • Potassium • Fiber • Calcium • Vitamin D

20. Comparison of Consumption to Recommendations

21. What is the Plate Method? • It’s simple and effective for prevention and management of nutrition-sensitive chronic disease • Overweight/obesity • Diabetes • Cardiovascular Disease • Cancer • Hypertension

22. What is the Plate Method • Fill ½ the plate with 2 servings of non-starchy vegetables • Fill ¼ of the plate with lean meat (3 oz cooked) or other high-protein food • Fill ¼ of the plate with a starchy vegetable or whole grain • Include a serving of fruit and/or dairy

23. What is the Plate Method • In general, the serving size for non-starchy vegetables is 1 cup raw or 1/2 cup cooked or juiced. • 4 oz of raw meat or seafood cooks to 3 oz, which is about the size of a deck of cards. • In general, the serving size for starches and grains is 1/3 cup

24. Plate Method Meal Ideas Egg and Potato Breakfast • Nonstarchy vegetable: 5 to 6 spears of cooked asparagus and 1 tomato, diced • Protein: 3/4 cup egg substitute, scrambled • Starch or whole grain: 1/2 cup halved or quartered boiled or roasted yellow or sweet potatoes • Optional: Fruit: 1 cup honeydew melonDairy: 2/3 cup fat-free yogurt

25. Plate Method Meal Ideas Steak Dinner • Nonstarchy vegetable: 1/2 cup steamed or roasted Brussels sprouts and 1/2 cup sautéed mushrooms • Protein: 3 ounces cooked sirloin or round steak • Starch or whole grain: 1/3 cup cooked brown rice • Optional: Fruit: 1-1/4 cups strawberries, quarteredDairy: 1 cup fat-free milk

26. Plate Method Meal Ideas Turkey and Couscous • Nonstarchy vegetable: 1 cup steamed or boiled water chestnuts, baby carrots, and broccoli mix • Protein: 3 ounces cooked skinless turkey breast cutlets • Starch or whole grain: 1/3 cup cooked couscous • Optional: Fruit: 1/2 cup unsweetened applesauceDairy: 1 cup fat-free milk