Transcript Chapter 11

Chapter 11
Nutrition and Health
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Learning Objectives
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1. List and describe three common forms of
cardiovascular disease
2. Explain what atherosclerosis is and how it is
related to cardiovascular diseases
3. List five risk factors for coronary heart
disease
4. Distinguish between angina and a heart
attack
5. Explain how a person’s risk for coronary
heart disease is assessed
Learning Objectives (cont’d)
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6. Explain the two main ways to lower blood
cholesterol levels
7. Explain how strokes occur
8. List five lifestyle modifications for
hypertension control
9. List five menu-planning guidelines to lower
cardiovascular risk
10. Define cancer
Learning Objectives (cont’d)
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11. Outline the American Cancer Society’s four
guidelines to reduce cancer risk
12. Distinguish between type 1 and type 2 diabetes
mellitus and understand the principles of planning meals
for people with diabetes
13. Define osteoporosis and how to prevent/treat it
14. Discuss how to safely use botanicals including herbs
15. Analyze the pros and cons of biotechnology used to
produce plants for food
Leading Causes of Death in the
U.S.
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Cardiovascular disease
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Coronary heart disease
 Stroke
 High blood pressure
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Cancer
Diabetes
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Risk Factors for Heart Disease
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Cigarette smoking and
exposure to tobacco
smoke
High blood cholesterol
High blood pressure
Physical inactivity
Obesity and overweight
Diabetes
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Increasing age
Male
Family history of
premature heart disease
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Metabolic syndrome
Excessive abdominal obesity
 High blood triglycerides
 Reduced HDL
 Elevated fasting glucose
 Raised blood pressure
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What leads to most cardiovascular
disease?
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Atherosclerosis
(condition
characterized by
plaque buildup along
artery walls – a silent
process)
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High blood pressure
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Coronary Heart Disease (CHD)
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CHD – Damage to or
malfunction of the
heart caused by
narrowing or blockage
of the coronary
arteries
 Angina
 Heart
attack
(Myocardial infarction)
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What Do Your Cholesterol
Numbers Mean?
 Total
cholesterol
 LDL (bad) cholesterol – the main source of
cholesterol buildup and blockage in the
arteries
 HDL (good) cholesterol – helps keep
cholesterol from building up in the arteries
 Triglycerides – another form of fat in your
blood
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Total Cholesterol and LDL
Total
Cholesterol
<200 mg/dL Desirable
LDL
200 – 239
100 – 129
Borderline
high
240 or more High
<100 mg/dL Optimal
130 – 159
160 – 189
Above
optimal
Borderline
high
High
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How to Lower Cholesterol
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Therapeutic lifestyle changes (TLC):
 TLC
diet
 Physical activity
 Weight management
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Drug treatment (along with TLC if needed)
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TLC Diet
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Low saturated fat (less
than 7% of total kcalories)
Low cholesterol (less
than 200 mg/day)
Only enough kcalories to
maintain a desirable
weight and avoid weight
gain
If LDL is not lowered
enough, the amount of
soluble fiber can be
increased
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Heart Disease Quiz (True/False)
1.
2.
3.
4.
5.
High blood cholesterol is one of the risk factors for heart
disease that you can do something about
To lower your blood cholesterol level you must stop
eating meat altogether
Any blood cholesterol level below 240 mg/dL is
desirable for adults
To lower your blood cholesterol level you should eat
less saturated fat, total fat, and cholesterol, and lose
weight if you are overweight
The main goal of cholesterol-lowering treatment is to
lower LDL
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Heart Disease Quiz (True/False)
6.
7.
8.
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10.
Saturated fats raise your blood cholesterol level more
than anything else in your diet
All vegetable oils help lower blood cholesterol levels
The TLC diet calls for less than 10% of kcalories from
saturated fat and less than 300 mg of dietary
cholesterol
Women don't need to worry about high blood
cholesterol and heart disease
Reading food labels can help you eat the heart healthy
way
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Answers to Quiz
1.
2.
3.
4.
5.
6.
True
False
False
False
True
True
7.
8.
9.
10.
False
False
False
True
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Stroke
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Damage to brain cells
resulting from an
interruption of blood
flow to the brain
Most are caused by
blockages in the
arteries that supply
blood to the brain, a
few are caused by a
ruptured brain artery
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Types of Strokes
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Ischemic strokes
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Hemorrhagic strokes
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High Blood Pressure
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Greater than 120/80
Top number is called
the systolic pressure
Bottom number is
called the diastolic
pressure
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Risk Factors for High Blood
Pressure
Obesity
 Eating too much sodium/salt
 Drinking too much alcohol
 Lack of physical exercise
 Race
 Heredity
 Increasing age
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Lifestyle Modification for High
Blood Pressure
Lose weight if overweight
 Adopt DASH diet (high in potassium,
calcium, magnesium)
 Reduce sodium intake to <2400 mg/day
 Engage in regular aerobic physical activity
 Limit alcohol intake to no more than 2
drinks/day for men and 1/day for women
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DASH Diet
 Based
on a 2,000 calorie a day diet the DASH diet
recommends the following number of servings from
the listed food groups:
*6-8 servings of grain and grain products
*4-5 servings of vegetables
*4-5 servings of fruits
*2-3 servings of low-fat or nonfat dairy products
*6 oz. or less of meat, poultry, or fish
*4-5 servings of nuts, seeds and legumes per week
*limited intake of fats and sweets
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Menu Planning for CVD
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General
 Decrease
or replace salt in recipes by using
vegetables, herbs, spices, and flavorings
 Offer salt-free seasoning blends and lemon
wedges
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Menu Planning for CVD
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Breakfast
Appetizers and Soups
Salads
Breads
Entrees
Side Dishes
Desserts
Beverages
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Caffeine and Health
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Most common sources of
caffeine in the diet:
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Coffee
Tea
Cola
Cocoa
Rapidly absorbed
Withdrawal symptoms
No longer considered a diuretic
Moderate use does not seems to negatively affect heart
health
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Nutrition and Cancer
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Guidelines from American Cancer
Society
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Maintain a healthful weight throughout life
Adopt a physically active lifestyle
Eat a healthy diet with an emphasis on plant
sources
Limit alcohol to 2 drink/
day for men and 1 for
women
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Menu Planning to Lower Cancer
Risk
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Offer lower-fat menu items. Offer more plant-based
menu items
Avoid salt-cured, smoked, and nitrite-cured foods.
Offer high-fiber foods
Include lots of fruits and vegetables (especially
cruciferous vegetables)
Offer foods that are good sources of beta-carotene,
and vitamins C and E
Offer alternatives to alcoholic drinks
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Nutrition and Diabetes Mellitus
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Types
 Type
1 diabetes
 Type 2 diabetes
Nearly 90% of people with diabetes
 Age of onset over 40 in most cases
 Most frequently occurs in overweight individuals
 Slow onset of symptoms
 Often improves with weight loss and/or changes in
diet and exercise
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Treatment for Diabetes
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Individualized diet to
 maintain good glucose control
 keep blood levels of fat and cholesterol
in normal
ranges
 maintain or get body weight within a desirable range
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Sugars are allowed in moderation.
Kcaloric distribution
 Carbohydrates
and
monounsaturated fats: 60-70%
 Saturated fat: 10% or less
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Exchange Lists for Meal Planning
List
Starch
Meat
Vegetable
Fruit
Milk
Other Carb.
Fat
Typical Item
1 slice bread
1 ounce lean
½ cup cooked
1 small apple
1 cup nonfat
2 small cookies
1 teaspoon
margarine
Kcalories
80 kcal
55 kcal
25 kcal
60 kcal
90 kcal
Varies
45 kcal
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Osteoporosis
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A disease characterized by:
 Low
bone mass
 Structural deterioration of bone tissue
 Fragile bones
 Increased susceptibility to fractures of hip,
spine, and wrist
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Osteoporosis
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Peak bone mass is
attained during the early
thirties. Bone is being
constantly remodeled,
and after the early thirties
bone is broken down
faster than it is deposited
(especially during the five
years after menopause
for women due to
estrogen decrease).
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Risk Factors for Osteoporosis
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You can’t change
these:
 Gender
 Age
 Body
size
 Ethnicity
 Family history
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You can change
these:
A
diet low in calcium
and vitamin D
 Sedentary lifestyle
 Cigarette smoking
 Excessive use of
alcohol
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Prevention of Osteoporosis
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The best approach to
osteoporosis is prevention –
 taking in the AI for calcium
 regular exercise
 consuming milk for
adequate vitamin D
 consuming moderate
amounts of alcohol
 avoiding smoking.
Medications, such as
Fosamax, can increase bone
density.
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Treatment of Osteoporosis
Proper nutrition – calcium and vitamin D
 Exercise
 Safety practices to prevent falls
 Possibly medications
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Food Facts: Botanicals & Herbs
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Botanical – plant or
plant part valued for
its medicinal or
therapeutic
properties, flavor,
and/or scent
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Herbs – a category of
botancials
Hot Topic: Biotechnology
Biotechnology
 Genetic Engineering
 Plant Applications
 Animal Applications
 Regulations
 Pros and Cons
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