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Eating Disorders

Understanding Eating Disorders Diagnoses and Current Trends

Although certain eating disorders such as anorexia nervosa and bulimia are well-known, there are other terms being used that are not so common and in fact are not official diagnoses. There are three official eating disorders diagnoses: anorexia nervosa, bulimia nervosa and eating disorder not otherwise specified (EDNOS). Within each of these diagnoses, eating disorders treatment professionals have seen a variety of ‘types of eating disorders’.  Binge eating disorder (BED) is a type of eating disorder not otherwise specified (EDNOS) and is characterized by recurrent binge eating without the regular use of compensatory measures, such as purging through vomiting, restrictive eating and/or over-exercising, to counter the binge eating.

The following terms are not recognized medical diagnoses, but have recently evolved in the media and have been used to describe some of the eating disorders “trends” seen in recent years.

Orthorexia is a popular term that refers to an unhealthy obsession with eating healthy foods. This may seem a bit odd – how can focusing on eating healthy foods be bad for you? However, when a focus on healthy foods becomes extreme and an obsession, it can be quite dangerous.

These severe dietary restrictions may transgress, leading to anorexic behaviors, severe malnutrition or even death.

Pregorexia
 is term coined for a subtype of anorexia. It exists when a woman who is pregnant restricts calories and/or over-exercises due to a fear of gaining additional weight or in an effort to maintain or lose weight while pregnant.

Calorie restriction during pregnancy can be quite harmful not only to the mother, but to the baby as well. It can cause vitamin deficiencies in both the mother and baby and possible growth retardation and other birth defects in the baby.

Drunkorexia is a slang term that describes the practice of minimizing or restricting food intake in order to consume more alcohol (and the calories from alcohol). In an unhealthy manner to maintain weight, many individuals will go without meals if anticipating a drinking session later in the day or week. The mixing of eating disorders and alcohol can be a dangerous cocktail.

Exercise bulimia is a sub type of bulimia nervosa. It occurs when an individual excessively exercises in an effort to burn calories and fat reserves. This behavior negatively affects his or her health. Read an earlier post of mine for more information about exercise bulimia.

Diabulimia
 is a term used to describe a disordered eating behavior in individuals with Type 1 diabetes. In this diabetic eating disorder, individuals will deliberately give themselves less insulin than they need for the purpose of weight loss. The lack of insulin places the body in a starvation state leaving it unable to process sugars. In this state the body excretes any consumed sugars rather than using them for energy or storing them as fat.

I encourage you not to automatically assume that someone’s effort to eat healthier or maintain an exercise schedule is an eating disorder or cause for concern. However, if you’re worried that a friend or loved one may be overly concerned with his or her body’s appearance, set aside a time to talk and express your concerns in a thoughtful manner. Additionally, contact a local resource or chat confidentially online with Eating Recovery Center (www.EatingRecoveryCenter.com) to get your questions and concerns answered.

Is there a topic related to eating disorders that you’d like to see me discuss on this blog? Please feel free to comment below with any topic suggestions or questions about this particular post.

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Herbed Potato Bread Recipe

Prep Time: 40 mins
Cook Time: 40 mins
Rest Time: 2 h 50 mins
Total Time: 4 h 10 mins




Ingredients

  • 1 medium potato(es), all-purpose, (about 6 ounces), peeled and halved
  • 1 tablespoon oil, olive, extra virgin
  • 1/2 teaspoon sugar, granulated
  • 2 tablespoon water, lukewarm
  • 1 1/4 teaspoon active dry yeast
  • 1 1/2 cup(s) flour, whole-wheat
  • 1 tablespoon rosemary, fresh, chopped
  • 1 tablespoon thyme, fresh, chopped
  • 1 teaspoon sage, fresh, chopped
  • 1 1/4 teaspoon salt
  • 1 3/4 cup(s) flour, all-purpose, (1 1/2 - 1 3/4 cups as needed)
  • cornmeal, for dusting
  • 6 medium chives, fresh
  • 8 sprig(s) parsley, flat-leaf, (6-8 sprigs as desired)
  • 6 whole sage, leaves, (4-6 leaves as desired)
  • 1 large egg white(s)
  • 1 tablespoon water

Preparation


1. Place potato in a small saucepan and cover with water; bring to a boil. Reduce heat to medium-low, cover and cook until tender, 15 to 20 minutes. Drain, reserving 1 cup cooking liquid. Place the potato in a bowl and mash with a fork or potato masher. Drizzle with oil. Let mashed potato and reserved cooking liquid cool to lukewarm.

2. Dissolve sugar in water in a large bowl. Stir in yeast and let stand until foamy, about 5 minutes. Add the mashed potato and reserved cooking liquid. Gradually beat in whole-wheat flour. Beat for 1 minute. Stir in rosemary, thyme, sage and salt. Gradually beat in enough of the all-purpose flour until the dough is too stiff to beat.
3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, adding just enough flour to prevent sticking, about 10 minutes. (Alternatively, use a stand-up mixer fitted with a dough hook to mix and knead the dough.)
4. Place the dough in a lightly oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.
5. Coat a large baking sheet with cooking spray. Sprinkle with cornmeal. Punch the dough down. Turn out onto the work surface and knead several times. Divide dough in half and shape each piece into a ball. Place loaves several inches apart on the baking sheet. Cover with plastic wrap and let rise for 1 hour.
6. Half an hour before baking, place a baking stone or inverted baking sheet on the middle rack of the oven. Place a small baking pan on the rack below. Preheat oven to 450°F.
7. To decorate loaves: Place a large bowl of cold water beside the stove. Bring a large saucepan of water to a boil. Drop chives, parsley sprigs and sage leaves into the boiling water for a few seconds. Retrieve with tongs or a slotted spoon and drop into the cold water. Pat herbs dry.
8. Blend egg white and water with a fork in a small bowl; brush over the risen loaves. Arrange herb sprigs decoratively over the loaves. Brush again with the egg-white glaze.
9. Pour 1 cup water into the baking pan in the oven. Place the baking sheet on the baking stone (or inverted baking sheet) and bake the loaves for 20 minutes. Reduce oven temperature to 400° and bake until the loaves are golden and the bottoms sound hollow when tapped, 10 to 15 minutes. Transfer to a wire rack and let cool.

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Turkey Sausage and Arugula Pasta Recipe

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins


Ingredients

  • 12 ounce(s) pasta, whole-wheat, shells or twists, or other short whole-wheat pasta
  • 8 ounce(s) sausage, Italian turkey, hot, links, removed from casings
  • 3 clove(s) garlic, chopped
  • 8 cup(s) lettuce, arugula, or baby spinach
  • 2 cup(s) tomato(es), cherry, halved
  • 1/2 cup(s) cheese, Parmesan, or Pecorino Romano, finely shredded, plus more to taste
  • 1 teaspoon pepper, black ground
  • 1/4 teaspoon salt
  • 1 tablespoon oil, olive, extra virgin

Preparation


1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.

2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

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