CHAPTER 7CHAPTER 7

FOR LIFEFOR LIFE

THE OLD FOOD GUIDE THE OLD FOOD GUIDE PYRAMIDPYRAMID

THE NEW FOOD GUIDE THE NEW FOOD GUIDE PYRAMIDPYRAMID

4

One Size Does Not Fit All!One Size Does Not Fit All! USDA created 12 pyramids for USDA created 12 pyramids for

_______________________, from 1,000 to _______________________, from 1,000 to 3,200.3,200.

Calorie levels are based on:Calorie levels are based on:– GenderGender– ________________________– ________________________

5

Anatomy of MyPyramidAnatomy of MyPyramid

_____________ _____________ Represented by the Represented by the steps and the steps and the person climbing person climbing them.them.

SIX CLASSES OF NUTRIENTSSIX CLASSES OF NUTRIENTS ________________________________ FATS FATS ________________________________ VITAMINSVITAMINS ________________________________ WATERWATER

CHAPTER 7.1 KEY TERMSCHAPTER 7.1 KEY TERMS__________________________________- THE SCIENCE OF FOOD AND THE - THE SCIENCE OF FOOD AND THE WAYS IN WHICH THE BODY USES ITWAYS IN WHICH THE BODY USES ITNUTRIENTSNUTRIENTS- A SUBSTANCE IN FOOD THAT PROVIDES - A SUBSTANCE IN FOOD THAT PROVIDES ENERGY OR HELPS FORM BODY TISSUES AND THAT IS ENERGY OR HELPS FORM BODY TISSUES AND THAT IS NECESSARY FOR _______________________.NECESSARY FOR _______________________.__________________________________- A CLASS OF ENERGY-GIVING - A CLASS OF ENERGY-GIVING NUTRIENTS THAT INCLUDES SUGARS, STARCHES, NUTRIENTS THAT INCLUDES SUGARS, STARCHES, AND FIBER.AND FIBER.FATSFATS- A CLASS OF ENERGY-GIVING NUTRIENTS; ALSO - A CLASS OF ENERGY-GIVING NUTRIENTS; ALSO THE MAIN SOURCE OF ________________ IN THE BODYTHE MAIN SOURCE OF ________________ IN THE BODYPROTEINSPROTEINS- A CLASS OF NUTRIENTS THAT ARE MADE - A CLASS OF NUTRIENTS THAT ARE MADE UP OF AMINO ACIDS, WHICH ARE NEEDED TO ________UP OF AMINO ACIDS, WHICH ARE NEEDED TO ________

____________________________________ AND TO ____________________________________ AND TO REGULATE PROCESSES IN THE BODY.REGULATE PROCESSES IN THE BODY.

CHAPTER 7.2 KEY TERMSCHAPTER 7.2 KEY TERMS VITAMINVITAMIN- CLASS OF NUTRIENTS THAT - CLASS OF NUTRIENTS THAT

CONTAIN CARBON & ARE NEEDED IN SMALL CONTAIN CARBON & ARE NEEDED IN SMALL AMOUNTS TO __________________________AMOUNTS TO __________________________

____________________________.____________________________. MINERALMINERAL- CLASS OF NUTRIENT THAT ARE - CLASS OF NUTRIENT THAT ARE

CHEMICAL ELEMENTS THAT ARE NEEDED CHEMICAL ELEMENTS THAT ARE NEEDED FOR CERTAIN BODY PROCESSES, SUCH AS FOR CERTAIN BODY PROCESSES, SUCH AS ______________

______________________________________.______________________________________. _______________________-_______________________- STATE OF NOT STATE OF NOT

HAVING ENOUGH OF A NUTRIENT TO HAVING ENOUGH OF A NUTRIENT TO MAINTAIN GOOD HEALTHMAINTAIN GOOD HEALTH

FIBERFIBER

KEEPS INTESTINES KEEPS INTESTINES HEALTHY, _________HEALTHY, _________

____________________________________ ____________________________________ __________________ __________________

& HEART DISEASE& HEART DISEASE

FATSFATS __________________________________

– ANIMALANIMAL MEAT, MILK, BUTTER, MEAT, MILK, BUTTER,

& ICE CREAM& ICE CREAM ________________-”G________________-”G

OOD FAT”OOD FAT”– PLANTPLANT

OLIVE, CANOLA, OLIVE, CANOLA, PEANUT, CORN, PEANUT, CORN, SUNFLOWER, & SUNFLOWER, & SOYBEAN OILSOYBEAN OIL

CHOLESTEROLCHOLESTEROL __________________________________________________________________

– MEAT, FISH, POULTRY, EGGS, & DAIRY MEAT, FISH, POULTRY, EGGS, & DAIRY PRODUCTSPRODUCTS

PROTEINPROTEIN ____________________________________

– ANIMALANIMAL MEAT, EGGS & MEAT, EGGS &

DAIRY PRODUCTSDAIRY PRODUCTS __________________________________

– PLANTPLANT GRAINS, GRAINS,

VEGETABLESVEGETABLES

*AMINO ACIDS*AMINO ACIDS

SODIUMSODIUM ____________ PER DAY____________ PER DAY PROCESSED FOODS-PROCESSED FOODS-

BAKED GOODS, BAKED GOODS, SNACK FOODS, SNACK FOODS, CANNED GOODS, & CANNED GOODS, & __________________.__________________.

INCREASES BLOOD INCREASES BLOOD PRESSUREPRESSURE– ____________________________________________ ____________________________________________

CALCIUMCALCIUM ____________________________________ NONDAIRY NONDAIRY

SOURCES OF SOURCES OF CALCIUMCALCIUM– GREEN LEAFY GREEN LEAFY

VEGETABLES-VEGETABLES-SPINACH, BROCCOLISPINACH, BROCCOLI

– CALCIUM-FORTIFIED CALCIUM-FORTIFIED FOODS-BREAD, FOODS-BREAD, CEREAL, OJCEREAL, OJ

IRONIRON ANEMIA- FEEL TIRED & WEAK ANEMIA- FEEL TIRED & WEAK

BECAUSE THERE ARE BECAUSE THERE ARE ______________________________________________

__________________________________________________________________ __________________________________________________________________ ___________________ - GOOD SOURCE ___________________ - GOOD SOURCE

OF IRONOF IRON

WATERWATER ONLY LIVE FOR A FEW ONLY LIVE FOR A FEW

DAYS WITHOUT WATERDAYS WITHOUT WATER ________ OF YOUR BODY IS ________ OF YOUR BODY IS

WATERWATER _____ GLASSES A DAY_____ GLASSES A DAY ______________ OF THE ______________ OF THE

WEIGHT OF MOST FRUITS WEIGHT OF MOST FRUITS & VEGETABLES IS WATER& VEGETABLES IS WATER

HELPS GET RID OF WASTES HELPS GET RID OF WASTES FROM THE BODYFROM THE BODY

________________________________________________ ________________________________________________

CARBOHYDRATESCARBOHYDRATES _______________________ (STARCHES)_______________________ (STARCHES)

– POTATOES, BEANS, PEAS, GRAINS POTATOES, BEANS, PEAS, GRAINS (RICE, CORN, & WHEAT), PASTA, (RICE, CORN, & WHEAT), PASTA, CEREALSCEREALS digestion of complex carbohydrates digestion of complex carbohydrates

takes longer. The slow absorption of takes longer. The slow absorption of sugars provides us with a steady sugars provides us with a steady supply of energy and limits the supply of energy and limits the amount of sugar converted into fat amount of sugar converted into fat and stored! and stored!

_________________________ (SUGARS)_________________________ (SUGARS)-- CANDY, CAKES, DESSERTS, MILK, HONEY, CANDY, CAKES, DESSERTS, MILK, HONEY,

JUICES, AND FRUITJUICES, AND FRUIT Their rapid absorption increases the Their rapid absorption increases the

chances of sugar converting to fatchances of sugar converting to fat

GLYCOGENGLYCOGEN __________________________________ __________________________________ HITTING THE HITTING THE WALLWALL

CHAPTER 7.3 KEY TERMSCHAPTER 7.3 KEY TERMS RECOMMENDED DIETARY ALLOWANCES RECOMMENDED DIETARY ALLOWANCES

(RDA’S)-(RDA’S)- RECOMMENDED NUTRIENT INTAKES THAT RECOMMENDED NUTRIENT INTAKES THAT WILL MEET THE NEEDS OF ALMOST ALL HEALTHY WILL MEET THE NEEDS OF ALMOST ALL HEALTHY PEOPLEPEOPLE

__________________ (DV)-__________________ (DV)- RECOMMENDED DAILY RECOMMENDED DAILY AMOUNT OF A NUTRIENT; USED ON FOOD LABELS TO AMOUNT OF A NUTRIENT; USED ON FOOD LABELS TO HELP PEOPLE SEE HOW A FOOD FITS INTO THEIR DIETHELP PEOPLE SEE HOW A FOOD FITS INTO THEIR DIET

FOOD GUIDE PYRAMID-FOOD GUIDE PYRAMID- TOOL FOR CHOOSING A TOOL FOR CHOOSING A HEALTHY DIET BY SELECTING A __________________HEALTHY DIET BY SELECTING A __________________

_____________________________________________._____________________________________________. _______________________________________- SET OF DIET _______________________________________- SET OF DIET

AND LIFESTYLE RECOMMENDATIONS DEVELOPED TO AND LIFESTYLE RECOMMENDATIONS DEVELOPED TO IMPROVE HEALTH AND REDUCE NUTRITION-RELATED IMPROVE HEALTH AND REDUCE NUTRITION-RELATED DISEASE RISK IN THE U.S. POPULATIONDISEASE RISK IN THE U.S. POPULATION

NUTRITION LABELSNUTRITION LABELS INGREDIENT LIST- LISTED INGREDIENT LIST- LISTED

________________________________________________________________________________________________ http://www.youngwomenshealth.org/ihttp://www.youngwomenshealth.org/i

mages2/nutrition-facts-label-rev_3.gifmages2/nutrition-facts-label-rev_3.gif

APPROXIMATE CALORIE APPROXIMATE CALORIE INTAKESINTAKES

15 YEAR OLD 15 YEAR OLD MALES: MALES: ________________ ________________

15 YEAR OLD 15 YEAR OLD FEMALES: FEMALES: ______________________________

CHAPTER 7.4 KEY TERMSCHAPTER 7.4 KEY TERMS _____________________- MEASURE OF _____________________- MEASURE OF

THE NUTRIENTS IN A FOOD THE NUTRIENTS IN A FOOD COMPARED WITH THE ENERGY THE COMPARED WITH THE ENERGY THE FOOD PROVIDESFOOD PROVIDES– EMPTY CALORIESEMPTY CALORIES

VEGETARIAN- DIETARY PATTERN THAT VEGETARIAN- DIETARY PATTERN THAT ________________________________________________________________

________________________________________________________________

NUTRITION STARTING NUTRITION STARTING YOUNGYOUNG

________________- SOFT ________________- SOFT FOODS SUCH AS FOODS SUCH AS CEREALS, PUREED CEREALS, PUREED FRUITS & VEGETABLESFRUITS & VEGETABLES

_______________- _______________- FOLLOW THE FOLLOW THE RECOMMENDATIONS RECOMMENDATIONS OF THE FOOD GUIDE OF THE FOOD GUIDE PYRAMID BUT CHOOSE PYRAMID BUT CHOOSE SMALLER SERVINGSSMALLER SERVINGS

Physical Activity Physical Activity Recommendations for Middle and Recommendations for Middle and

High SchoolersHigh Schoolers ___________ /day ___________ /day – Most activities Most activities

should be should be moderate- or moderate- or vigorous-vigorous-intensityintensity

24

Moderate physical activities Moderate physical activities

__________ briskly __________ briskly (about 3½ mph) (about 3½ mph)

Hiking Hiking _____________ _____________ ___________ (less ___________ (less

than 10 mph) than 10 mph) Weight training Weight training

(general light (general light workout)workout)

25

26

Vigorous physical activitiesVigorous physical activities ____________/jogging (5 mph) ____________/jogging (5 mph) Bicycling (more than 10 mph)Bicycling (more than 10 mph) ____________ (freestyle laps) ____________ (freestyle laps) Aerobics Aerobics Walking very fast (4½ mph) Walking very fast (4½ mph) ______________ (competitive) ______________ (competitive)

ATHLETES SPECIAL DIETARY ATHLETES SPECIAL DIETARY NEEDSNEEDS

HIGH IN _______________HIGH IN _______________ PLENTY OF ____________PLENTY OF ____________RECOMMENDED FLUID RECOMMENDED FLUID

INTAKE FOR INTAKE FOR ATHLETESATHLETES

2 HOURS BEFORE 2 HOURS BEFORE ACTIVITY- 2 CUPSACTIVITY- 2 CUPS

IMMEDIATELY BEFORE IMMEDIATELY BEFORE ACTIVITY- 2 CUPSACTIVITY- 2 CUPS

EVERY 15 MINUTES EVERY 15 MINUTES DURING ACTIVITY- 1 CUPDURING ACTIVITY- 1 CUP

***AFTER ACTIVITY- ____***AFTER ACTIVITY- ____ ______________________________________________ ______________________________________________

EATING WELL DURING EATING WELL DURING PREGNANCYPREGNANCY

_____________ _____________ ADDITIONAL ADDITIONAL CALORIES CALORIES EACH DAYEACH DAY

HOW MUCH SUGAR IS IN A CAN HOW MUCH SUGAR IS IN A CAN OF SODA???OF SODA???

VEGANSVEGANS DO NOT EAT ANY DO NOT EAT ANY

__________________________________________ LOWER RISK OF LOWER RISK OF

____________________________________________________________________________________________________________, & ________________, & CERTAIN TYPES OF CERTAIN TYPES OF CANCERCANCER

MAY BE LACKING IN MAY BE LACKING IN PROTEIN & CALCIUMPROTEIN & CALCIUM

CHAPTER 8.1 KEY TERMSCHAPTER 8.1 KEY TERMS HUNGER- BODY’S _________________________ TO THE HUNGER- BODY’S _________________________ TO THE

NEED FOR FOODNEED FOR FOOD APPETITE- ________________, RATHER THAN THE APPETITE- ________________, RATHER THAN THE

NEED, TO EAT CERTAIN FOODSNEED, TO EAT CERTAIN FOODS ________________________________- MINIMUM AMOUNT ________________________________- MINIMUM AMOUNT

OF ENERGY REQUIRED TO KEEP THE BODY ALIVE OF ENERGY REQUIRED TO KEEP THE BODY ALIVE WHEN IN A RESTED & FASTING STATEWHEN IN A RESTED & FASTING STATE

_________________- BEING HEAVY FOR ONE’S HEIGHT_________________- BEING HEAVY FOR ONE’S HEIGHT OBESITY- HAVING EXCESS BODY FAT FOR ONE’S OBESITY- HAVING EXCESS BODY FAT FOR ONE’S

WEIGHT; THE STATE OF _________________________WEIGHT; THE STATE OF _________________________ ____________________________________________________________________________________________

WHAT INFLUENCES YOUR WHAT INFLUENCES YOUR FOOD CHOICES???FOOD CHOICES???

ADSADS

EXCESS EXCESS EXCESS EXCESS EXCESSEXCESS________________ FATFAT ____________________

GLYCOGENGLYCOGEN BODY FATBODY FAT

______________________________________ AMOUNT OF AMOUNT OF

FOOD ENERGY FOOD ENERGY TAKEN IN IS TAKEN IN IS EQUAL TO THE EQUAL TO THE AMOUNT OF AMOUNT OF ENERGY YOU ENERGY YOU USE.USE.

BEING OVERWEIGHT CAN BEING OVERWEIGHT CAN CAUSE MANY HEALTH CAUSE MANY HEALTH

PROBLEMSPROBLEMS ____________________________________ ______________________________________ CERTAIN FORMS OF CERTAIN FORMS OF

CANCER, INCLUDING CANCER, INCLUDING PROSTATE, COLON, & PROSTATE, COLON, & BREAST CANCERBREAST CANCER

________________________________________ SLEEPING PROBLEMS SLEEPING PROBLEMS

SUCH AS SLEEP APNEASUCH AS SLEEP APNEA

OVERWEIGHT AMERICAOVERWEIGHT AMERICA

http://www.ronjones.org/Weblinks/http://www.ronjones.org/Weblinks/childobesity.htmlchildobesity.html

CHAPTER 8.2 KEY TERMSCHAPTER 8.2 KEY TERMS HEREDITY- PASSING DOWN OF ___________________ HEREDITY- PASSING DOWN OF ___________________

TO THEIR BIOLOGICAL CHILDRENTO THEIR BIOLOGICAL CHILDREN BODY COMPOSITION- PROPORTION OF BODY BODY COMPOSITION- PROPORTION OF BODY

WEIGHT THAT IS MADE UP OF WEIGHT THAT IS MADE UP OF ______________________________________________________

__________________________________________________________________________________________ __________________________ (BMI)- INDEX OF WEIGHT __________________________ (BMI)- INDEX OF WEIGHT

IN RELATION TO HEIGHT THAT IS USED TO ASSESS IN RELATION TO HEIGHT THAT IS USED TO ASSESS HEALTHY BODY WEIGHTHEALTHY BODY WEIGHT

WEIGHT MANAGEMENT- PROGRAM OF SENSIBLE WEIGHT MANAGEMENT- PROGRAM OF SENSIBLE EATING AND EXERCISE HABITS THAT KEEP WEIGHT EATING AND EXERCISE HABITS THAT KEEP WEIGHT AT A HEALTHY LEVELAT A HEALTHY LEVEL

FAD DIET- DIET THAT REQUIRES A MAJOR CHANGE FAD DIET- DIET THAT REQUIRES A MAJOR CHANGE IN EATING HABITS AND ____________________________IN EATING HABITS AND ____________________________

BODY MASS INDEX (BMI)BODY MASS INDEX (BMI) BMI= _____________BMI= _____________ ____________________________________ ____________________________________ ____________________________________ 205 / 72 / 72 X 703 205 / 72 / 72 X 703

= 27.8= 27.8

Healthy Weight: Assessing Your Weight: Healthy Weight: Assessing Your Weight: Body Mass Index (BMI) | DNPAO | CDCBody Mass Index (BMI) | DNPAO | CDC

DANGEROUS WEIGHT LOSS DANGEROUS WEIGHT LOSS PRACTICESPRACTICES

FAD DIETSFAD DIETS ____________________________________ ____________________________________

TYPES OF DIETS & DIET TYPES OF DIETS & DIET PRODUCTSPRODUCTS

____________________________________________________________________ LIQUID FORMULASLIQUID FORMULAS ________________________________________________ FASTINGFASTING ________________________________________________________

Eating Disorders

8.3 KEY TERMS8.3 KEY TERMS _________________________ - HOW YOU SEE AND FEEL ABOUT _________________________ - HOW YOU SEE AND FEEL ABOUT

YOUR APPEARANCE AND HOW COMFORTABLE YOU ARE YOUR APPEARANCE AND HOW COMFORTABLE YOU ARE WITH YOUR BODYWITH YOUR BODY

_______________________________- EATING DISORDER THAT _______________________________- EATING DISORDER THAT INVOLVES SELF-STARVATION, A DISTORTED BODY IMAGE INVOLVES SELF-STARVATION, A DISTORTED BODY IMAGE AND LOW BODY WEIGHTAND LOW BODY WEIGHT

_______________________________- EATING DISORDER IN _______________________________- EATING DISORDER IN WHICH THE INDIVIDUAL REPEATEDLY EATS LARGE AMOUNTS WHICH THE INDIVIDUAL REPEATEDLY EATS LARGE AMOUNTS OF FOOD & THEN USES BEHAVIORS SUCH AS VOMITING OR OF FOOD & THEN USES BEHAVIORS SUCH AS VOMITING OR USING LAXATIVES TO RID THE BODY OF FOODUSING LAXATIVES TO RID THE BODY OF FOOD

_______________________________- EATING A LARGE AMOUNT _______________________________- EATING A LARGE AMOUNT OF FOOD IN ONE SITTING USUALLY ACCOMPANIED BY A OF FOOD IN ONE SITTING USUALLY ACCOMPANIED BY A FEELING OF BEING OUT OF CONTROLFEELING OF BEING OUT OF CONTROL

___________________________- ENGAGING IN BEHAVIORS SUCH ___________________________- ENGAGING IN BEHAVIORS SUCH AS VOMITING OR MISUSING LAXATIVES TO RID THE BODY OF AS VOMITING OR MISUSING LAXATIVES TO RID THE BODY OF FOODFOOD

What are eating disorders?What are eating disorders? Conditions that Conditions that

involve an involve an unhealthy degree unhealthy degree of concern about of concern about body weight & body weight & shape & that may shape & that may lead to efforts to lead to efforts to ___________________________________________________________________________________________._______________.

3 types of eating disorders3 types of eating disorders ________________________________________ Anorexia nervosaAnorexia nervosa __________________________________________

Bulimia nervosa:Bulimia nervosa: the diet- the diet-binge-purge disorderbinge-purge disorder

Person binge eats. Person binge eats. ___________________________ while eating.___________________________ while eating. ____________________________, exercises, or____________________________, exercises, or

fasts to get rid of the calories. fasts to get rid of the calories. Diets when not bingeing. Becomes hungry Diets when not bingeing. Becomes hungry

and binges again. and binges again. Preoccupation with body weight.Preoccupation with body weight. Blood shot eyes & sore throatBlood shot eyes & sore throat ____________________________________________ Depression & mood swingsDepression & mood swings Weight may be normal or near normal Weight may be normal or near normal

unless anorexia is also present. unless anorexia is also present.

Anorexia nervosaAnorexia nervosa:: the the relentless pursuit of relentless pursuit of

thinnessthinness Intense fear of weight gainIntense fear of weight gain ______________________________________________ ______________________________________________ Preferring to eat alonePreferring to eat alone Preoccupied with _______________Preoccupied with _______________ Extreme weight lossExtreme weight loss Loss of menstrual periods for at least 3 Loss of menstrual periods for at least 3

monthsmonths ________________________________________________________ Depression & anxietyDepression & anxiety Weakness & exhaustionWeakness & exhaustion

Binge eating disorder:Binge eating disorder: ________________________________________________________________ Bingeing episodes accompanied by Bingeing episodes accompanied by

feelings of guilt, shame, & loss of feelings of guilt, shame, & loss of controlcontrol

Treatments for eating Treatments for eating disordersdisorders

___________________ counseling___________________ counseling __________________ counseling__________________ counseling Medical counselingMedical counseling Family counselingFamily counseling

Dangers of eating disordersDangers of eating disorders Hair lossHair loss Dental problemsDental problems Broken blood vessels in the face & eyesBroken blood vessels in the face & eyes Dry, scaly skinDry, scaly skin __________________________________________________________ Loss of menstrual period in femalesLoss of menstrual period in females ______________________________________________________________________ Heart irregularityHeart irregularity ____________________________________________________ DeathDeath

What sports are eating What sports are eating disorders most common in???disorders most common in???

Athletes and Eating Athletes and Eating DisordersDisorders

Athletes tend to be highly competitive, high-Athletes tend to be highly competitive, high-achieving, and self-disciplined, which can achieving, and self-disciplined, which can lead to the development of an eating lead to the development of an eating disorder when these qualities are taken to disorder when these qualities are taken to the extremethe extreme

Athletes in sports emphasizing appearance Athletes in sports emphasizing appearance and a lean body are at higher risk than those and a lean body are at higher risk than those in sports requiring muscle mass and bulkin sports requiring muscle mass and bulk

Female athletes at a higher risk due to social Female athletes at a higher risk due to social pressures and naturally higher percentages pressures and naturally higher percentages of body fat than menof body fat than men

Transition from wanting to lose weight and Transition from wanting to lose weight and get fit to a loss of control: binging, purging, get fit to a loss of control: binging, purging, starvation, frantic compulsive exercisestarvation, frantic compulsive exercise

Reasons people develop eating Reasons people develop eating disordersdisorders

Influences from society and cultureInfluences from society and culture __________________________________________________________________________________________________ ____________________________________________________________

– Those with disorders often come from families Those with disorders often come from families preoccupied with image, dietingpreoccupied with image, dieting

– Over 25% of those with anorexia have a relative with an Over 25% of those with anorexia have a relative with an eating disordereating disorder

______________________________________________________________________ __________________________________: __________________________________:

– Inheriting tendency to be more likely to overreact to Inheriting tendency to be more likely to overreact to stressstress

– Serotonin in brain altered by disease and may contribute Serotonin in brain altered by disease and may contribute to persistence of disorder to persistence of disorder

Athletes and Eating Athletes and Eating DisordersDisorders

Risks of injury are greater among athletes who Risks of injury are greater among athletes who have an eating disorder—for example, ________have an eating disorder—for example, ________

________________________________

““Female athlete triad”Female athlete triad”– ____________________________________________________– __________________—stopping of menstrual periods__________________—stopping of menstrual periods– ___________________—mild bone loss that can lead to ___________________—mild bone loss that can lead to

osteoporosisosteoporosis

Celebrities with eating Celebrities with eating disordersdisorders