2. EAT well MOVE more THINK different Optimal Experience
3. Strength Flexibility Mental Aerobic 30min/day, 6 days/week 30min., 2/week after exercise, before bed Balance 15 min, 2/week or play everday
4.
5.
6.
7.
8.
9.
10. Change in nutrient content of Collards and Corn 1963 - 2000 Source: USDA Nutrient Databases
11.
12.
13.
14. Short History of Medicine 2000 B.C. - Eat this root 1000 B.C. - Roots are heathen. Say a Prayer 1850 A.D. - Prayer is superstition. Take this potion 1900 A.D. - That potion is snake oil. Take this pill 1940 A.D. - That pill is useless. Take this antibiotic 2007 A.D. - That antibiotic is no longer effective. EAT THIS ROOT
15. “ Children are more harmed by poor diet than by exposure to alcohol, drugs & tobacco combined”
Business of food-diet-nutrition (human performance) is to build better tissue The American College of Sports Medicine defines fitness as an appropriate facility in five areas: Muscular strength / endurance / flexibility Cardio respiratory efficiency Body composition – nutrition ** “psychological” fitness…ability to use our mind well…don’t think this was what is meant by using your head effectively. Here at Workout America we would expand this further to include the criterion we expect proficiency in from our athletes. So we would add these elements to our list of fitness goals as well : Balance / Reaction /Acceleration / De-acceleration / Agility / Strength and Power Cardiorespiratory fitness refers to the ability of the circulatory and respiratory systems to supply oxygen to skeletal muscles during sustained physical activity. Regular exercise makes these systems more efficient by enlarging the heart muscle, enabling more blood to be pumped with each stroke, and increasing the number of small arteries in trained skeletal muscles, which supply more blood to working muscles. Exercise improves the respiratory system by increasing the amount of oxygen that is inhaled and distributed to body tissues. Physical fitness is used in two close meanings: general fitness (a state of health and well-being) and specific fitness (a task-oriented definition based on the ability to perform specific aspects of sports or occupations). Physical fitness is the capacity of the heart, blood vessels, lungs, and muscles to function at optimum efficiency. In previous years, fitness was defined as the capacity to carry out the day’s activities without undue fatigue. Automation, increased leisure time, and changes in lifestyles following the industrial revolution meant this criterion was no longer sufficient. Optimum efficiency is the key. Physical fitness is now defined as the body’s ability to function efficiently and effectively in work and leisure activities, to be healthy, to resist hypokinetic diseases, and to meet emergency situations .
Since “whole food” is so important for good health, let’s take a look at some fruit and vegetable fun facts too. One of the things we know is that when vegetables are cooked, they lose some of their nutrients, so the cooking method you use is an important factor. Eating produce raw is best but if you’re cooking them, steaming and stir frying are best because only 11% of the nutrients are lost, with boiling 66% are lost but with microwaving, 74-97% of the nutrients are lost! So, if you’re eating a lot of vegetables but you’re boiling or microwaving them, then you may not getting the total benefit of those great nutrients. Another thing we know is that today’s inorganic produce…..
Another thing we know is that today’s inorganic produce….. Scientists at the University of Texas discovered that when comparing the content of 43 crops for 13 nutrients, they found that the average decline ranged from 6% to 38%.
To illustrate this point, here are graphs of two vegetables, collards and corn that compare the nutrient content of produce grown in 1963 to produce grown in 2000.
So if you’re buying “green” fruits or vegetables home in order for it to ripen, it’s not actually ripening, it’s decaying…. So when you think about the produce we buy in the grocery store and where it’s coming from, most produce was probably picked weeks before it shows up on the grocery store shelf, which means a lot of it’s nutrient content has been lost.
Despite all of these factors, fruits and vegetables are still the most important foods for good health. In fact, the data is so compelling that they very well could be the key to saving your life from chronic disease. Because fruits and vegetables are so important, the USDA now recommends 7-13 servings of fruits and vegetables a day for both adults and children.
