This program explains:
•The latest research on the relationship between IBD and nutrition
•Eating well with Crohn’s disease and ulcerative colitis
•Proper supplementation
•Tips for holidays and social gatherings
Get more webcasts: http://www.ccfa.org/resources/webcasts.html
Eating well during chemotherapy treatment can be a challenge. For more information, recipes, videos, and tips, visit https://www.dana-farber.org/health-library/videos/eating-well-during-cancer/
Chemotherapy can affect both appetite and flavor preference But don’t despair! Here are ways to keep your body healthy and your immune system supported during treatment.
Transcription:
I’m Stacy Kennedy, a nutrition specialist for Dana-Farber Cancer Institute in Boston.
Welcome to eating well during cancer. Today, I’d like to talk with you about how to help manage symptoms associated with treatment, specifically with chemotherapy. During chemotherapy treatment, it’s very common for patients to not really feel like eating, or for appetite to be low, or the taste of food to be off. In addition there are often many other symptoms that can impact your overall wellness and ability to keep yourself well-nourished through a healthy diet. Things like fatigue are very common, bowel changes, like constipation or diarrhea, mouth sores, and nausea.
There are so many tips and tricks, and easy, simple ways that you can go about keeping your body healthy, your immune system supported during your treatment, even in the face of all of these symptoms. When it comes to taste changes, if food doesn’t taste good, it’s very hard for it be desirable to eat. One of the ways to help make food taste better is to think about some different flavors. Often times tart, or more sour flavors, things like a pomegranate, ginger, lemon, apples—those can help manage some of that off, or undetectable taste. Now, if you’re experiencing mouth sores, tart flavors can sometimes burn, so you would want to consider something a little more soothing. Think of the texture and flavor, say, of a baked sweet potato.
When it comes to a lot of symptoms that I described, there are some overarching, or common, themes that can really help to manage all of these symptoms. For example: To stay well hydrated. If water doesn’t taste good, consider flavoring your water naturally. Not only will you stay hydrated, you’ll get a boost in immune-supporting phytonutrients. One great tip for nausea is to make a tea using ginger and lemons. Ginger and lemon have both been shown in research to have some anti-nausea properties, and they’re in that flavor profile, which can be really, really helpful. In addition to that, having small, frequent meals and drinking your fluids in smaller amounts throughout the day can really make a big difference. Oftentimes, seeing a large plate of food will really decrease a person’s appetite during chemotherapy. So using a smaller plate, making things colorful and light, can really make a big, big difference.
When it comes to eating throughout the day, including a healthy source of protein is also a good way to help stave off nausea, and also to reduce some fatigue. When we think about keeping our bowels healthy, eating that plant-based diet, rich in fruits and vegetables, can really make a big difference, when it comes to constipation. If you’re experiencing diarrhea, some fruits and vegetables may be harder to digest. There are many ways to go about helping this, while still staying on your healthy diet. That would include sometimes making a smoothie, or fresh juice. For many more recipes and tips and tricks for managing your symptoms in a healthy, natural way, visit our website, or download our free app.
Healthytarian Minutes with holistic teacher Evita Ochel (http://www.evitaochel.com). This episode teaches you how to read and understand nutrition facts labels to make the best food choices.
If you would like a detailed explanation of food and nutrition labels, take Evita’s online video class or course:
– 1 hour “How to Read Nutrition Labels” class: https://www.learnitlive.com/invite/class/2879/How-to-Read-and-Understand-Nutrition-Labels
– 2.5 hour “Get to Know Your Food” course (get 50% off with this coupon link: https://www.udemy.com/get-to-know-your-food/?couponCode=GETHALFOFF)
Video Transcript:
Reading a nutrition label can help you choose healthier food options.
Start by checking the serving size to estimate how much of this food you would normally eat. Serving sizes can vary widely among different types of foods. You will need to multiply all your numbers of interest by as many servings as you would consume of this food.
Check the calories per serving. Assuming 3 meals and 2 snacks in a day, generally, a meal should be around 400 to 600 calories and a snack around 100 to 300 calories.
Check the fat values. Calories from fat should be less than a third, the amount of saturated fat and cholesterol should be minimal or zero, and trans fat should always be zero.
Check the sodium. Your sodium number should be equal to or less than your calorie number per serving.
Check the carbohydrate area. You want to see a high fiber amount and low sugar amount.
The protein value is not a significant area for consideration, for most people.
And the higher the vitamin and mineral amounts in your food, the better.
Ultimately, the most important piece of information about your food is the ingredient list. Refer to this as much as possible, as it will give you the most information about the quality, health and nutritional value of your food. Choose foods made of whole, real food ingredients, not modified, refined, synthetic or artificial ones.
St. Paul’s Hospital Renal Dietitians have created two cooking demonstration videos based on a series of cooking classes that were very popular with patients. The kidney-friendly recipes are designed to be quick, easy to follow and have common ingredients so patients can enjoy a delicious and nutritious meal without hours in the kitchen.
Viewers are encouraged to comment on the videos and provide suggestions regarding future content.
Special thank you to St. Paul’s Foundation Enhanced Patient Care Funds, which made these projects possible.
Recipes Included:
– Chicken Thighs in Wine Sauce
– Sesame Ginger Salmon
– Chicken Nuggets
*Recipes adapted from Davita recipes.
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Learn how to define food and nutrition and describe the main groups of nutrients.
Department: Agriculture
Subject: Principles of Food Science and Nutrition
Year: 3
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Metabolism is a complex process that has a lot more going on than personal trainers and commercials might have you believe. Today we are exploring some of its key parts, including vital nutrients — such as water, vitamins, minerals, carbs, fats, and proteins — as well as how anabolic reactions build structures and require energy, while catabolic reactions tear things apart and release energy.
Anatomy of Hank Poster: http://store.dftba.com/products/crashcourse-anatomy-and-physiology-poster
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Table of Contents
Water, Vitamins, Minerals, Carbs, Fats and Proteins 3:47
Anabolic Reactions Build Structures and Require Energy 2:59
Catabolic Reactions Tear Things Apart and Release Energy 3:17
Metabolism 2:30
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Nutrition, Therapeutics and Health (NM) by Dr. V. Vijaya Lakshmi (Instructor Incharge),Dept. of FDNT, Prof. Jayashankar Telangana State Agri. University. For more details on NPTEL visit http://nptel.ac.in
How to Maintain a Balanced Diet ?
Sadhguru reminds us that food is about the body, and the best way to decide what to eat is to ask the body. He explains that rather than developing eating habits which only make us function repetitively, it is better to decide on our food consciously through our intelligence.
Download the Free EBook “Food Body” for more on food and diet at:
Free EBook Instructions: Click on the orange “Name Your Price” button and in the pop up field select the blue “I Want This” button. In the price field type in the price you’d like to donate or enter “0” if you’d like the book for free. Enter your email address and select download.
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Transcript: http://isha.sadhguru.org/blog/video/healthy-food-and-a-proper-diet-how-does-one-decide/
Questioner: So my question is should we believe in that like the qualities of vegetarianism, non-alcoholism, celibacy, practice them so that we make our body fit. So that that kriya of eleven minutes will be more effective?
Sadhguru: Oh, see, this is what I have been saying right through – why even eating is a moral value? Food is about the body. We must eat what is suitable for this body but right now you are talking about making food into a habit. I want to tell you there is no such thing as good habit or bad habit. Habit means you’re functioning unconsciously. If you are functioning unconsciously that’s the bad thing because the whole thing about being human is we are capable of doing things consciously. That is the beauty of being human that we can do everything consciously. What an animal does unconsciously we can do the same thing consciously. We can eat unconsciously or we can eat consciously. We can breathe unconsciously or we can breathe consciously.
Everything that we can do, we can do it consciously. The moment we do something consciously suddenly that human being looks very refined and wonderful. Just because somebody walks and speaks consciously, doesn’t he become a beautiful human being? Yes or no?
Australians are getting fatter. What influences our food choices? How does our food system support or undermine our health? And what can we do about it? In this informative and engaging talk, Dr Phillip Baker examines some of the less obvious influences on what we eat and why, and asks what role regulation can legitimately play in addressing some of the problems in our food system.
Phillip is a Research Fellow at the School of Regulation and Global Governance, at the Australian National University in Canberra.
His research focuses on understanding the politics of food, nutrition and public health. This work brings key questions into play, such as: who has the power to shape our food choices as individuals, families, communities and societies? Is food choice a matter for the individual only and healthy eating simply a matter of personal responsibility? Or is the way we eat shaped more by factors outside of individual control, such as the way we organise our food systems and economy? How can we as a society structure our food systems so as to promote food choices that are good for people, animals and the planet?
Phillip has a PhD from the National Centre for Epidemiology and Population Health, ANU. He has worked in a number of public health roles including at the World Health Organization.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx
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Italian food is more than a form of nourishment; it’s a way of life in a country where family, friendship and feasts are all indelibly linked. Italian food is simple, vibrant and good for you. Explore the large collection of all super healthy Italian food items very comfortably from your home by just browsing over the internet.
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