Presentation by Lauren Brand

Question 1

WIC Program

Answer 1

Stands for Women, Infant, and Children. A supplemental nutrition program that provides specific food packages, nutrition and breastfeeding counseling/education, and referrals to health providers and immunization screening.

Question 2

WIC Eligibility

Answer 2

Pregnant women and postpartum women up to their child’s fifth birthday

Question 3

Income Eligibility

Answer 3

Focused on federal income guidelines

Question 4

eWIC Card

Answer 4

Gives participants the ability to buy food themselves and choose what they want.

Question 5

Money Based vs Product Based

Answer 5

WIC participants are given cash value benefits to purchase whatever they want in a certain food category vs having to choose a specific brand for a food category/product

Question 6

Obesity

Answer 6

BMI over 30, trend in the US increasingly since the 1980s

Question 7

Macronutrients

Answer 7

Protein, Carbohydrates, and Fat. Foods are a mixture of these.

Question 8

Protein

Answer 8

Used to build and repair body tissues. Supplies energy if carbohydrate and fat are in short supply. If low on carbs, the body will turn to use tissues for energy.

Question 9

Carbohydrates

Answer 9

Main energy source, “spares” protein

Question 10

Fat

Answer 10

Energy source. Transports fat soluble vitamins

Question 11

Why do you think obesity continues to be a problem in this country?

Answer 11

• Eating for the sake of eating
• Commercialization of food; food that are contained with chemicals, fast food, hustle culure = no time to make food
• greater prevalence of fast food restaurants
• Problems associated with a lower SES –> lack of access to more healthy food options (food deserts)
• having a more sedentary lifestyle

Question 12

The Bullseye Food Guide

Answer 12

Focuses on breaking up and looking at the macronutrients in your diet. Splits each category of food into 3 categories of healthy/go ahead, in-between/think first, and less-healthy/try to avoid

Question 13

Fruitopia

Answer 13

Sugary drink created by Coke that was marketed as having 10% juice

Question 14

High fructose Corn Syrup

Answer 14

Processed, inexpensive, and is in many foods. It is also metabolized differently than sugar

Question 15

Hunger-Fullness Scaling

Answer 15

When choosing a food be mindful of how you feel and what you are putting in your body. 0 is starving, 5 is comfortable, and 10 is stuffed. It’s recommended to stay between 3-7 on the scale.

Question 16

What are ways in which we can limit the consumption of HFCS?

Answer 16

• limit processed foods
• avoid foods that contain added sugar
• choose fresh fruit rather than fruit juice or fruit-flavored drinks
• drink less soda or none at all
• don’t allow sweetened beverages to replace milk (especially for kids)
• read food labels

Question 17

Mindful Eating

Answer 17

Paying attention to what we are eating

Question 17

Key Points in Practicing Mindful Eating

Answer 17

It is important to take the time to eat and focus. If not, then you won’t realize what you’re putting in your mouth, how much you’re putting into your mouth, and therefore cannot recognize your satiety

Question 18

What are some Weight Management tips?

Answer 18

• don’t drink your calories
• increase fiber consumption
• plan meals
• limit eating out
• eat salad
• make smoothies
• keep snacks/desserts under 150 kcal
• schedule exercise into your day

Question 19

Exercise Options as suggested in lecture

Answer 19

• find a motivated exercise buddy
• park your car a little further away
• take the stairs instead of the elevator
• be less sedentary, take walking breaks
• use less social media
• participate in aerobic exercises and strength-training exercises