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    Chap 11

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    Chapter 11 of Nutrition Concepts & Controversies by Sizer, Whiteney (12th edition, ISBN 0-538-73494-9)

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    Chap 11

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    vchan318
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    Chapter 11 of Nutrition Concepts & Controversies by Sizer, Whiteney (12th edition, ISBN 0-538-73494-9)

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    Chapter 11 of Nutrition Concepts & Controversies by Sizer, Whiteney (12th edition, ISBN 0-538-73494-9)

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    80 views22 pages

    Chap 11

    Uploaded by

    vchan318
    Chapter 11 of Nutrition Concepts & Controversies by Sizer, Whiteney (12th edition, ISBN 0-538-73494-9)

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    Chapter 11

    V. Chan MS, RD

    Diet & Health


    2 Types of Diseases:
    Infectious- caused by bacteria, viruses, parasites, other microbes
    Transmitted from person to person, air, water, food, contact, vector organisms (Ex) Polio, Small Pox, Tuberculosis

    Chronic- Long duration degenerative diseases that deteriorate body organs


    (Ex) Diabetes, Cancer, Heart Disease Multiple factors

    Nutrient & Body Defense


    Precautionary measures Supplements
    Caution of toxicity

    Leading Causes of Death

    Nutrition & Immunity


    Well nourished immune system provides the best defense Groups at risk
    Elderly Children Hospitalized Malnourished
    PEM Malnourished as result of other diseases

    Concept of Risk Factors


    Risk Factor- factors known to be related to (or correlated with) diseases but not proven to be casual Disease Risk Factors
    Genetics Environment -Social Factors -Behaviors

    Dietary Contribution to Disease Development

    Cardiovascular Diseases
    Disease affecting heart and blood vessels Symptoms of heart attack (pg 413) Minimizing risk
    Stop smoking -Exercise Diet low in Na & saturated/ trans fat More whole grains, fruits, vegetables

    Atherosclerosis
    Hardening of arteries
    Plaque building up on inner artery wall

    Most common
    Most have well developed plaque by age 30

    How plaque forms


    Damaging factors to vessel lining
    Inflammation- white blood cells released Macrophages- engulfs oxidized LDL and attracts immune scavengers Mineralization- increase hardening of plaque.

    Atherosclerosis
    Plaque Rupture
    Like an injury, blood begins to clot

    Blood Clots
    Abnormal blood clotting
    Thrombosis Embolism Heart attack/ stroke

    Omega 3 fatty acids

    Blood Pressure
    Hypertension Aneurysm
    Aorta

    Risk Factors for CVD


    Age, Gender, Genetic Inheritance
    Cannot be modified by lifestyle choices

    Cholesterol Levels
    LDL, HDL

    LDL Oxidation
    Promote plaque development Contribute to plaque instability

    Risk Factors for CVD


    Hypertension & Atherosclerosis
    Worsen CVD and each other

    Diabetes Lack of Physical Activity


    Regular physical activity expands the hearts capacity to pump blood
    Reduces number of heartbeats required and hearts workload

    Smoking
    Damages the heart with toxins and causes the blood pressure to increase Starves tissues for oxygen Damages platelets
    Blood clots

    Risk Factors for CVD


    Atherogenic diet
    DASH diet (ex pg 437)

    Obesity & Metabolic Syndrome


    Metabolic Syndrome:
    Hyperglycemic/ Insulin Resistance (T2DM) Central Obesity -Hypertension Low HDL/ Elevated Triglycerides

    Inflammation Thrombosis

    Other risk factors


    Elevated homocysteine Elevated triglycerides

    Recommendations for Reducing CVD Risk


    Increase physical activity Maintain health body weight Healthy varied diet Quit smoking/ avoid 2nd hand smoke

    Recommendations for Reducing CVD Risk


    Diet to Reduce CVD Risk
    Reduce fat intake
    Replace Saturated fat with Monounsaturated & Polyunsaturated fat

    Limit refined starches and added sugars Eat fruits, vegetables, whole grains Diet rich in omega-3 fatty acids
    Reduce inflammation, lowers triglycerides

    Other Dietary Factors


    Sterol Esters
    Added in margarine, orange juice, etc

    Soy Reduce stress

    Nutrition & Hypertension


    Most prevalent forms of CVD
    No symptoms

    Get tested
    Self test machines often give inaccurate readings

    Systolic Pressure
    Top number, ventricular contraction

    Diastolic Pressure
    Lower number, number at rest

    Prehypertension
    Borderline blood pressure between 120/80 and 139/80 Hypertension most likely to develop

    Nutrition and Hypertension


    Blood pressure
    Cardiac output
    Amount of blood the heart pumps per minute Raised when heart rate/ blood pressure increase

    Peripheral resistance
    Resistance to pumped blood in the small arterial branches that carry blood to tissue Affected by diameter of arteries

    Risk factors
    Age -Genetics Salt intake -Obesity -Alcohol -Diet

    Nutrition & Hypertension


    Dash Diet (Dietary Approaches to Stop Hypertension)
    Increase in potassium, calcium, magnesium Emphasizes legumes & fish over red meat

    Maintaining healthy weight Physical Activity Decrease in salt


    WHO estimates reduction in sodium could reduce the number of people needing medication & reduce deaths of CVD >2,300 mg/ day Those with hypertension, >1,500 mg/ day

    Nutrition & Hypertension


    Alcohol
    Moderate doses reduces blood pressure
    Women: 1 drink/ day Men: 2 drinks/ day

    High doses raises blood pressure

    Minerals & Vit C


    Increased calcium Adequate potassium & magnesium Adequate Vit C

    Nutrition & Cancer


    Reducing cancer risk
    Diet Physical activity Smoking Alcohol Environment

    Nutrition & Cancer


    How does cancer develop?
    Arises in the genes DNA is damaged from carcinogen
    Cellular repair or self destruct Cell loses ability to self destruct Replicate uncontrollably
    Mass of abnormal tissue (tumor)

    Nutrition & Cancer


    Diet factors affecting cancer risk
    Energy Intake
    Caloric effect- drop in cancer cases seen when intake of calories are restricted
    Only seen effective in preventative measures

    Obesity
    Influence depends on site and other factors

    Physical Activity Alcohol Fatty Acids & Fat Intake

    Nutrition & Cancer


    Red Meat
    Processed meat (smoked, cured, salted, added preservatives) contain nitrates, nitrogen- containing compounds that may be carcinogenic

    Fiber Rich Food Folate and antioxidant vitamins


    Folate may protect against esophagus & colon cancer Vit E, Vit C, beta carotene supplements have not been proven to cure

    Calcium and Vit D Iron


    Under study for links with colon cancer

    Food phytochemicals
    Fruits/ vegetables

    The DASH Diet: Preventative Medicine


    Focuses on unprocessed/ lightly processed foods Whole grains, fruits, vegetables Low fat/ fat free dairy products Poultry, fish, legumes, nuts over red meat Higher intakes of potassium, calcium, magnesium

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