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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