extreme weight loss, irrational fear of weight gain, distorted body image.
must have experienced fear of weight gain or practiced behaviors to prevent weight gain at least 75% of the days in the last 3 months.
The term nervosa refers to an unhealthy obsession
Note that there are two subtypes of anorexia nervosa: a restricting type and a binge eating/purging type. All individuals with anorexia nervosa severely restrict their calorie intake to achieve or maintain a low body weight; those with the binge eating/purging type of anorexia nervosa also engage in episodes of binge eating followed by compensatory behaviors to rid the body of calories.
One difference between bulimia nervosa and anorexia nervosa of the binge eating/purging subtype is that individuals with anorexia nervosa have low body weight (e.g., BMI < 17), whereas individuals with bulimia tend to have normal or high BMI.
may have obsessive personality, perfectionism
hiding food, spreading on plate, cook for others, body checking
purging includes excessive exercise.
may eat 600-800 kcal/day. soft drinks and sugarless gum
low body temp, slow metabolic rate, decreased heart rate, iron-deficiency, dry, bruised skin, low WBC, bloating, hair loss, lanugo, impaired swallowing, constipation, low blood potassium, amenorrhea, change in brain, bone loss, tooth loss, muscle tears/fractures, sleep disturbances, depression
thiamin, calcium, iron deficient
first healthy weight, then change behavior, then gain weight
supplementation binge episodes not accompanied by compensatory behavior 1/week for 3 months
rapid rate of eating, eat beyond fullness, eat in absence of hunger, eat alone, feelings of disgust/depression
40% male
triggered by negative emotion
large amounts in one sitting vs grazing
struggle with weight, strict dieting
70% are obese
hypertension, high cholesterol, cardiovascular disease, type 2 diabetes
primary goal to eliminate binge episodes, secondary to lose body weight, obesity conditions, and psychological problems hair loss, fainting, loss of heart tissue, lanugo, little fat, amenorrhea, low bone mass, muscle tears/stress fractures, low body temp, bruising, low metabolic rate/cold intolerant select frozen/perishables last
separate, don't drip
don't let sit in warm car
insulated bags
don't buy damaged containers. don't use food with foul odor or that spurts liquid
purchase only pasteurized
purchase produce only for a week's time
avoid slimy produce
observe expiration dates
follow food recalls
wash hands 20-30 secs. fingers, foods, feces, flies
clean equipment, microwave sponges
separate cutting boards, nonporous
ignore 5 sec rule
thaw food in refrigerator, under cold potable water, or microwave
avoid coughing or sneezing on food. cover cuts on hands
wash produce under cold running water. even melons
remove mold from firm produce or hard cheese. throw away soft foods if there's any spots at all
use refrigerated meat in 1-2 days, frozen in 3-4 months
cook with thermometer. meat eggs sprouts
no raw animal products
cook stuffing separate
consume food right away. cooled to 40 F within 4 hrs.
serve meat on clean plate
cook food completely at picnic site with no cooking in advance
food below 40 F or above 140 F
reheat leftovers to 165 F
store peeled produce in fridge
keep leftovers in fridge only for recommended length
fridge below 40 F
after 4 hrs of no power, discard perishables.freezers keep cold for 1-2 days.
no dripping
sushi frozen to -10 F for 7 days
clean, separate, cook, chill pasteurization heat to specific temp for specific amount of time
irradiation doses of gamma rays that kill microbes. leave no radioactivity
modified atmosphere packaging replace oxygen with carbon dioxide
salt, sugar, smoke, fermentation, drying, pasteurization, refrigeration, freezing, canning, chemical preservation, irradiation, sterilization, lymph, genital, brain, digestive cancer concerns with pesticide. respiratory with insecticide
for produce: wash and scrub, peel and trim, select a variety, choose organic, use insect repellents safely
pesticides generally in safe range, tho
mercury and pcb's in fish
big fish that eat little fish have more
eat fish but vary the source
avoid high mercury like swordfish, shark, tilefish, king mackerel
acrylamide= cancer, limit deep fried
BPA= repro/developmental defects, bpa free, avoid microwaving in and using plastic3 and 7, use less canned food
cadmium= kidney disease, liver disease, bone deformities, lung disease, consume variety of food
dioxin= abnormal development, immune suppression, cancer, warning signs, variety of fish
lead= anemia, kidney disease, nervous system damage, learning impairments, avoid paint chips, meet iron calcium needs, let water run, etc
mercury= birth defects, toxic to nervous system, limit consumption
pcbs= cancer, liver immune repro disorders, warning signs, variety of fish
urethane=cancer, avoid sources More environmentally friendly
May taste better (heirloom varieties) or be fresher (especially if locally grown)
Not necessarily more nutritious, safer, or fresher
Often more expensive
May have shorter shelf life
Other contamination - drift of pesticides from conventional (non-organic) farms or wild animal feces
Costs of transporting organic foods across long distances to get into grocery stores
gmos can be hardier longer shelf life, viral/insect resistant, drought tolerance, outputs like pharmaceuticals, omega 3s, beta carotenes, nutrient dense, hardier crop=less production cost
environmental hazards like insect resistance to toxic compound, some people don't like business practice The Food and Drug Administration must approve any additives a company wants to add to food. The company must demonstrate through extensive research that the benefits of the food additive outweigh any potential risks and that the amounts used in food products must be at concentrations much lower than any observed risk levels.
Food additives - such as sugar and salt - lengthen shelf-life of foods, enhance flavor, and in some cases, can add nutrients. However, food additives cannot be used to mask poor food quality.
reduce discoloration, retard microbe growth, emulsifiers, leavening, etc.
without some additives it would be impossible to produce massive quantities of food and distribute safely nationwide
generally recognized as safe (GRAS) list
to approve new additive- identify additive, give chemical composition, state how manufactured, specify lab methods to measure presence in food
additives tested on animals
delaney clause if causes cancer
acceptable level for indirect additives