IMMIGRANT HEALTH AND NUTRITION COUNSELING

JIAN GUAN, PHD. RNC.

SPRING 2010 OCASI PROFESSIONAL

DEVELOPMENT CONFERENCE June 21, 2011

Spring 2010 OCASI Professional

Development Conference

Thursday, May 13, 2010

Jian Guan, PhD. RNC.

Specializing in public health and nutrition, and

immigrant adaptation. Currently teaching at Ryerson UniversityPresident of the Canadian Academy of Natural HealthResearch publications focus on immigrants’ health and

acculturation, depression and access to social services among immigrant seniors, cross-cultural comparison of seniors’ physical and mental health, social and psychological impact of epidemics.

Course taught include Medical Sociology, Sociology and Health, Values and Ethics for Health Professionals, leadership Ethics, and Nutrition Practice and Counseling.

Email: NaturalHealthAcademy@gmail.com

Immigrate to A New Country, Just as Move Flowers,

We have to Learn How to Add Organic Fertilizer!

移民它国就象花木移盆 , 要学会加有机肥啊 !

IMMIGRANT HEALTH AND NUTRITION COUNSELING 2010

IMMIGRANT HEALTH AND NUTRITION COUNSELING2011 June

Objectives

The purpose of the workshop is to provide knowledge, skills and strategies for frontline workers as they provide counseling to clients and promote health to their communities.

Topics

This workshop will cover the topics such as the most updated research of genetic analysis and nutrition science, epidemics among immigrants and knowledge of Canadian food and bioactive diet, and principles methods for providing nutrition counseling.

1. Obesity2. Cardiovascular disease 3. Diabetics

Health CanadaCommunicates amounts and types of food needed to help:

Meet nutrient needs and promote health

Minimize the risk of obesity, type 2 diabetes, heart disease, certain types of cancer and osteoporosis

1) Obesity and Nutrition

Apple Shape: Carrying excess weight around the middle also increases your risk of diabetes, heart disease, high blood pressure and high blood cholesterol

Health Risk Classification According to Body Mass Index (BMI), Health Canada, 2003

Classification BMI Category(kg/m2)

Risk of developinghealth problems

Underweight <18.5 Increased

Normal Weight 18.5 - 24.9 Least

Overweight** 25.0 -29.9 Increased

Obese Class I 30.0 - 34.9 High

Obese Class II 35.0 - 39.9 Very high

Obese Class III >=40.0 Extremely high

** Overweight 25-27, CANADA, 1988

2) Heart Disease and Nutrition11

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HDL and LDLLDL =“bad” Too much can clog arteries by

forming plaque Atherosclerosis can cause heart

attack or strokeHDL =“good” Tends to carry cholesterol away

from arteries and back to liver Remove excess cholesterol from

plaque in arteries, slows build up12 Gene-Nutrition

Triglycerides and Atherosclerosis Triglycerides is a form of fat, also

made in body and from food, trigger liver to make more cholesterol, rising LDL

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3) Diabetes and Nutrition Consulling

Diabetes increases the risk of heart disease and stroke. The majority of people (approximately 80%) with diabetes will die from heart disease and stroke.

Diabetes is also the leading cause of blindness, kidney failure and non-traumatic amputation.

In Canada, the number of people with diabetes is growing every year, and they’re getting younger.

Approximately 1.8 million Canadians (5.5% of the population) were diagnosed with diabetes in 2005.

That number is expected to climb to 2.4 million by 2016.

Diabetes – Good News

Lifestyle changes can reduce the risk of the most common type of diabetes − type 2 diabetes by 60%.

While there are no safe and effective ways to prevent less common types of diabetes, a healthy lifestyle can reduce the risk of developing heart disease.

People with diabetes can live long and productive lives.

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Number of Studies Conducted in Number of Studies Conducted in T2D, Gene, and DietT2D, Gene, and Diet

This figure shows many studies on T2D + diet, interrelationship among gene, gene product, dietary food component and diseases.

What is diabetes?

Diabetes develops when the body has a problem with a hormone – insulin produced by pancreas.

Insulin helps move sugar (glucose) in food from the blood into the cells of the body where it can be used for energy.

Insulin resistance: The body’s cells do not respond properly to the effects of insulin.

If pancreas can’t make enough insulin, or if insulin resistance, glucose builds up and damages blood vessels in the body.

Damaged blood vessels can cause problems such as heart disease, stroke, kidney disease (nephropathy), eye damage (retinopathy) and nerve damage (neuropathy).

Types of Diabetes

1. Type 1 occurs in about 10% of cases. When cells in the pancreas that make insulin are destroyed, the body has no, or very little, insulin to move glucose from blood into body cells.

2. Type 2 occurs in about 90% of cases. In type 2 diabetes, the pancreas usually doesn’t produce enough insulin to meet the body’s needs. In some instances, body cells can’t use insulin properly.

3. Gestational Diabetes (diabetes during pregnancy) occurs in about 2 to 4% of pregnant women. This form of diabetes usually goes away after giving birth, however, both mother and baby are at an increased risk of developing diabetes later in life.

Type 2 Diabetes

Type 2 diabetes is more common in people over the age of 40. But, unfortunately, it is now being seen in younger people, even children. Most of these children are from ethnic groups that are at higher risk of developing type 2 diabetes particularly the Aboriginal, Hispanic, African and Asian populations.

Insulin Modulation Inflammatory Response

Prediabetes

Prediabetes is when blood glucose levels are almost as high as with diabetes.

Prediabetes does not mean you have diabetes. However, it may indicate an increased risk for developing diabetes in the future.

Making healthy lifestyle choices, such as controlling weight, eating a healthy diet and being physically active can help prevent developing diabetes.

“Inflammation

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the evil twin of oxidation. Where you find one, you find the other." -- neuroscientist James Joseph of Tufts University, 2006. That include not only such obvious inflammatory conditions as asthma and rheumatoid arthritis, but also atherosclerosis, Alzheimer's disease, colon cancer and diabetes.

Diabetes and Healthy Lifestyle

These simple steps will help reduce diabetes risk:• Lead a healthy lifestyle• Eat a healthy diet• Get regular physical activity

STEP 1 - Healthy Eating Habits

Addresses the problems of carbohydrate sensitivity and fat storage

With this lifestyle change, you will not go hungry, feel deprived, or quit from lack of variety (don’t count calories)

Emphasis on adopting a diet made up of low-glycemic foods

STEP 2 - Behavior Modification

Group Coaching/Support Daily Journal Education Dietary Supplementation Exercise Suggestions

STEP 3 - Change Body Composition

Exercise program to boost your metabolism and change your body composition

With constant yo-yo dieting you lose muscle and gain body fat

With exercise your body will be in fat burning mode

Muscle Dictates Metabolism!

The Glycemic Index (GI)

Glycemic Index measures the impact of carbs on blood sugar levels

High GI foods such as sugar, white flour and rice quickly raise blood sugar levels and insulin production

High GI foods with high GL amount throw your metabolic switch into fat storage mode (independent of calories!)

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Low vs. High GI Low vs. High GI FoodsFoods

LOW GI FOODS HIGH GI FOODS

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Food products -- Determination of the glycaemic index (GI) and recommendation for food classification

ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

Fiber-Rich Foods

Vegetables Many Types Of Fruits Lentils, Beans Yams, Sweet Potatoes Whole Unprocessed Grains And More

Nutrition Supplements

Vitamins: Particularly the B Group Minerals: Chromium, Calcium, and Zinc Digestive Enzymes: Helps combat

nutrition loss due to processed food Omega III: Anti inflammation Prebiotics and Probiotics: beneficial

bacteria and their “food” help optimize the absorption of nutrients from food and improve immune system

Antioxidants

Antioxidants

Antioxidants serve as a powerful first line of defence against oxidative damage from nutritional stress, and inflammation.

Antioxidants appear to contain cancer-fighting properties and to support the immune system.

Many, many foods contain these valuable antioxidants

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Antioxidants

Antioxidants can be broken into two general categories:

1) antioxidant nutrients (including phytonutrients). Vitamins, minerals and the various -noids detailed below are in this category.

2) antioxidant enzymes.

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Enzymes

The most vital nutritional discovery since Vitamins and Minerals

Supports a healthy digestive tract:Promotes digestionSupports nutrient absorptionMay help ease stomach upset

Helps maintain healthy cholesterol levels

Supports healthy immune functions

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Fresh FruitsFresh Fruits

Fresh raw fruits are loaded Fresh raw fruits are loaded with enzymes and when we with enzymes and when we eat our foods raw 30% of theeat our foods raw 30% of thedigestion is done for us by the food itself.digestion is done for us by the food itself. When we cook our food over 110 degrees F, we When we cook our food over 110 degrees F, we destroy the living enzymes and our body must destroy the living enzymes and our body must use its own enzymes for digestion robbing us use its own enzymes for digestion robbing us of energy.of energy.

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Fiber

Helps maintain digestive health, helps cleanse colon and promote colon health

Helps relieve occasional constipation*, support normal bowel regularity and fecal volume

Helps promote healthy growth of beneficial bacteria in the colon

Supports healthy nutrient absorption

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High-Fiber Foods for Digestive Health

Fiber intake has been linked to reducing the risk of heart disease, diabetes, obesity and certain types of cancer.

Daily fiber intake goal:Males 19-50                38 g per dayMales 50+                   30 g per dayFemales 19-50             25 g per dayFemales 50+                21 g per day

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VegetablesVegetables Vegetables are mainly Vegetables are mainly

carbohydrates that are high in carbohydrates that are high in antioxidants, phytochemicals and fiber. antioxidants, phytochemicals and fiber.

Dark green vegetables will help to Dark green vegetables will help to alkalinize the body and are a great source alkalinize the body and are a great source of calcium. of calcium.

Vegetables are also low in calories and Vegetables are also low in calories and sugar so they feed your body with sugar so they feed your body with nutrients without a lot of calories.nutrients without a lot of calories.

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Table for Fiber-less and Fiber-rich food

Fiber-less food Grams of fiber Fiber-rich food Grams of fiber per serving per serving

Meat or poultry 0 g per 75 g or 2.5oz Red kidney beans 12 g per ¾ cupChicken noodle soup 2 g per 1 cup Lentil soup 12 g per 1 cupCorn Flakes cereal 1 g per 1 cup (30g) Fiber first/ bran buds 12 g per 1/3 cup (30g) Chili con carne 4 g per 1 cup Vegetarian chili 9 g per 1 cupWhite pasta 3 g per 1.5 cups cooked Whole wheat pasta 8 g per 1.5 cups cookedChocolate chip muffin 2 g per muffin Raisin Bran muffin 5 g per muffinApple juice 0.1 g per ½ cup Apple 3 g per apple with skinWhite rice 0.8 g per 1 cup cooked Brown rice 3 g per 1 cup

cookedChips – regular 0.8 g per 10 chips (20g) Microwave popcorn 3 g per 2.5 cups

(20g)White bread 1 g per slice 100% whole-grain bread 2.2 g per slice

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Advanced Nutrition Program

The advanced program for Certified Nutrition Practitioner and Registered Nutrition Counselor (RNC) is initiated by Canadian Academy of Natural Health (CANHealth) and accepted by the Canadian Examining Board of Health Care Practitioners (CEBHCP).

The goal of the program is to provide a fast-track bilingual bridging for those who have health and nutrition background and are interested in providing bilingual nutrition consulting for immigrant communities in multicultural Canada.

Reasons for Nutrition Counselor1. Increasing numbers of immigrants

and health challenges they are facing

2. Current development of advanced, high quality nutraceuticals made the professional possible

3. Genetic studies for recommending both lifestyle changes and a tailored nutritional regimen.

4. A Nutrition practitioner and counselor to service your business and community.

Health and Nutrition Forum: December 12, 2010Topics:  

1) Health Triangle: Body, Mind and Nutrition2) Disease Prevention and Nutrition3) Cancer and Nutrition

Time: December 12, 2010 （ Saturday ） 10:00-12:00noon

Location: Council Chamber, Scarborough Civic Centre 150 Borough Drive, Scarborough ， Toronto

Organizer:Canadian Association of Nutri-Health Education (CANE) Canadian Association for Cancer Support (CACS)

Canadian Academy of Natural Health (CANHealth)

Canadian Association of Nutri-Health Education

1. Not-for-profit organization in Ontario 2. organized and managed by volunteer Board of Directors and

volunteer members.3. The vision is to promote knowledge and the methods to

help public prevent disease and maintain health.4. Objectives:

To promote public health and educationTo conduct training and forum in Nutri-HealthTo support community effort towards prevention of disease and improvement of public health

Canadian Association for Cancer Support

CACA is built on a grassroots community cancer support group and managed by volunteer Board of Directors and volunteer members, many of them are cancer survivors and their family members.