Rowan University
Chapter 11 Diet and Health
Objectives of Chapter
• Identify the leading causes of death in U.S. that are associated with nutrition
• define chronic degenerative diseases
• Know risk factors for heart disease
• Define:
o atherosclerosis and understand its development
o Hypertension and contributing factors
o Hypercholesterolemia and contributing factors
o Total, LDL, & HDL
• Differentiate between type 1 & 2 diabetes and contributing factors
o Insulin resistance syndrome & syndrome X
• Understand the development of cancer (how it progresses)
• Prescribe nutrition for the prevention of each of these diseases
Common Diseases & Their Association with Nutrition
• Know how, nutritionally, we can decrease risk of these diseases (right now)
o Heart Disease
o Atherosclerosis
o Hypertension
o Hypercholesterolemia
Health Risk Factors Associated with Heart Disease
• Primary Controllable Risk Factors
o Cigarette smoking affects 25% of adults
o Hypertension affects 25% of adults
o Hypercholesterolemia affects 20% of adults
o Physical inactivity affects 75% of adults
o Obesity affects 33% of adults
o Diabetes affects 10% of adults
• Non-controllable risk factors
o Genetics
o Male
o Age
• Contributing risk factor
o stress
Atherosclerosis
• “scleros = “hard; “osis” = too much
• 1 type of hardening of arteries caused by build up of plaque
• plaque consists of cholesterol (oxidized LDL), calcium, white blood cells, etc.
• 85% of all heart disease has atherosclerosis as underlying cause
Hypertension
• Blood pressure is pressure exerted by blood against walls of blood vessels
• concern is in arteries
• high blood pressure known as “Silent killer”
• 120/80 normal
• systolic vs diastolic
• (140/90 high B.P.
• B.P. tends to rise with age; don’t accept this
• 1 in 4 U.S. Americans; 1/3 not aware of it
• contributes to 700,000 deaths each yr.
Hypercholesterolemia
• Functions of cholesterol
• hypercholesterolemia - elevated blood cholesterol
• oxidized LDL’s main concern
• Values (total cholesterol)
• *desirable < 200mg/dl
• 1 in 5 people; ( with age
• Primary risk factor for CHD
So What do I do Nutritionally to ( Risk of These Diseases?
Prevent & Treatment of HBP
• Weight loss (if overweight, most important factor) or maintain appropriate weight
• apply diet for weight loss
• Reduce Na+ intake 1/2 of lower limb amputations are diabetics
• Pregnancy – 3-5% result in newborn deaths vs 1.5% in non-diabetics
• Depression/anxiety are common due to emotional & social impact of diabetes & treatment
• ( risk for developing dementia such as Alzheimer’s
Type 2 Diabetes & Body Weight
• Gaining just 10 lbs ( risk of developing diabetes (2) 25%
• More frequent when weight is around abdomen (android)
• Weight loss improves insulin resistance & glucose levels
• Risk reduction for developing Type 2 diabetes who maintain ideal weight is 50-75% compared to obese
• (most important prevention measure for Type 2 diabetes is to be active & maintain ideal body weight)
Nutrition for Diabetics
• Similar general guidelines
• need to follow guidelines for heart disease
• minimize high glycemic foods
• Carbs. 50-55%
• watch simple sugars
• Fiber intake 25-30 g/day
• Planning meals
• regular, exercise, meds.
• Create caloric deficit if overweight
Exercise Benefits for Diabetics
• **Improved insulin sensitivity
• During exercise or activity, insulin is NOT needed to move sugar (glucose) into body cells
• ( caloric expenditure (weight control)
• Reduce risk for other health issues
• Improved blood lipids
• ( blood pressure in hypertensives
• ( risk of cardiovascular disease
• Enhanced quality of life, improved self esteem
• *will not fix problem for Type 1, may in Type 2
Nutrition and Cancer
• 1 in 4 in U.S. will contract cancer
• 20-50% attributable to diet
• Suggested ( in colon, prostate, pancreas, & breast cancer by 50% if all adopted healthy diet
• excessive fat, alcohol, & calories, and low fruit & vegetables are associated with cancer
• foods can be cancer causing?, cancer promoting, or protective
Development of Cancer
• exposure to carcinogen
• entry of carcinogen into cell
• initiation of cancer, possibly altering genetic material
• acceleration by promoters
• metastasis (spreading)
Nutrition and Cancer What Can We Do?
• Increase intake of green, red, orange & yellow fruits & vegetables
• probably most important due to phytochemicals and anti-oxidants
• ( high red meat intake related to colon cancer??
• may be other related factors (high cals, high sat. fat, low fiber)
• High fiber diets may be protective
• due to excretion of bile & absorbing toxins
• may relate to ( fruit & vegetables
• Vitamin E, C, folate, & beta carotene (ANTIOXIDANTS) in diet may be protective (phytochemicals)
Crucifers
o Broccoli, Kale, Brussels Sprouts, Cabbage, Couliflower
o Contains several phytochemicals including Indols
o Eating 3-4 servings of broccoli or other crucifers per week may have a positive effect on cancer risk reduction.
o A serving equals approximately 1/2 cup of broccoli.
Nutrition and Cancer
• Smoke from wood or charcoal settles on food
o To minimize effect:
• Line grill with foil
• Don’t burn food
• Trim off fat or remove skin
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