Transcript Chapter 11

Chapter 11
Nutrition and Health
Leading Causes of Death in the
U.S.

Cardiovascular disease

Coronary heart disease
 Strokes
 High blood pressure
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Cancer
Risk Factors for CVD
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High blood cholesterol
High blood pressure
Smoking
Diabetes
Age (45 or older for men, 55 or older for women)
Obesity
Low HDL
Inactivity
Family history
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
Coronary Heart Disease (CHD)

CHD - Damage to or malfunction of the
heart caused by narrowing or blockage of
the coronary arteries.
 Angina
 Heart
attack
 Myocardial ischemia
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.
Fish oil supplements are recommended to lower blood
cholesterol.
To lower your blood cholesterol level you should eat
less saturated fat, total fat, and cholesterol, and lose
weight if you are overweight.
Heart Disease Quiz (True/False)
6.
7.
8.
9.
10.
11.
Saturated fats raise your blood cholesterol level more
than anything else in your diet.
All vegetable oils help lower blood cholesterol levels.
Lowering blood cholesterol levels can help people who
have already had a heart attack.
All children need to have their blood cholesterol levels
checked.
Women don't need to worry about high blood
cholesterol and heart disease.
Reading food labels can help you eat the heart healthy
way.
Answers to Quiz
1.
2.
3.
4.
5.
6.
True
False
False
False
True
True
7. False
8. True
9. False
10. False
11. True
What Do Your Cholesterol
Numbers Mean?
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Everyone age 20 and older should have their cholesterol
measured at least once every 5 years. It is best to have
a blood test called a "lipoprotein profile" to find out your
cholesterol numbers. This blood test is done after a 9- to
12-hour fast and gives information about your:
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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
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
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)
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
Stroke
Most are caused by blockages in the
arteries that supply blood to the brain.
 Another type of stroke: hemorrhagic
stroke or cerebral hemorrhage (ruptured
blood artery).
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High Blood Pressure
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Greater than 140/90
Top number is called
the systolic pressure
Bottom number is
called the diastolic
pressure
Lifestyle Modification for High
Blood Pressure
Lose weight is overweight.
 Exercise regularly.
 Maintain adequate intake of potassium,
calcium, magnesium, and vitamin C.
 Reduce sodium intake to <2300 mg/day.
 Limit alcohol intake to no more than 1
ounce of ethanol daily.
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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:
*7-8 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
*2 or fewer servings of meat, poultry, or fish
*4-5 servings of nuts, seeds and legumes per week
*limited intake of fats and sweets
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.
 Read the Nutrition Facts label.
Menu Planning for CVD
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Breakfast
Appetizers and Soups
Salads
Breads
Entrees
Side Dishes
Desserts
Beverages
Nutrition and Cancer
Guidelines from American Cancer
Society
Eat a variety of healthful foods with an
emphasis on plant sources.
 Adopt a physically active lifestyle.
 Maintain a healthful weight throughout life.
 If you drink alcoholic beverages, limit
consumption.
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Menu Planning to Lower Cancer
Risk
1.
2.
3.
4.
5.
6.
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.
Nutrition and Diabetes Mellitus
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Types
 Type
1 diabetes (insulin-dependent)
 Type 2 diabetes (non-insulin-dependent)
Nearly 90% of people with diabetes
 Age of onset usually over 50
 Most frequently occurs in overweight individuals
 Slow onset of symptoms
 Usually runs in families
 Easier to control
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Treatment for Diabetes
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Individualized diet to
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maintain good glucose control
keep blood levels of fat and cholesterol in normal ranges
maintain or get body weight within a desirable range
Sugars are allowed in moderation.
Kcaloric distribution
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Protein: 10-20% of kcal
Saturated fat and polyunsaturated fat: 20%
Carbohydrates and
monounsaturated fats: 60-70%
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
Vegetarian Eating
Lacto-ovo-vegetarians
 Lacto-vegetarians
 Vegans
 Pesco-vegetarians
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Potential Health Benefits of
Vegetarian Eating
Lower incidence of:
 Hypertension
 Coronary artery disease
 Colon and lung cancer
 Type 2 diabetes
 Diverticular disease of the colon
Why Become Vegetarian??
Ecology
 Economics
 Ethics
 Religious beliefs
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Nutritional Adequacy of Vegetarian
Diets
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Can be nutritionally
adequate when varied
and adequate in
kcalories (except for
vegans who need
vitamin B12).
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Nutrients that need
special attention:
 Vitamin
B12
 Vitamin D
 Calcium
 Iron
 Zinc
Vegetarian Food Pyramid
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Breads, Cereals, Rice, and Pasta: 6 – 11
servings/day
Fruits: 2 or more servings/day
Vegetables: 3 or more servings/day
Legumes, Nuts, Seeds, Eggs, and Other Meat
Substitutes: 2-3 servings/day
Milk, Cheese, and Yogurt: 2 to 3 servings for
adults, 3 servings for pregnant and lactating
women, teenagers, and young adults (up to 24)
Menu-Planning Guidelines for
Vegetarians
1.
2.
3.
4.
5.
6.
Use a variety of plant protein sources at each meal.
Use a wide variety of vegetables.
Offer entrees that are acceptable to each type of
vegetarian.
Choose low-fat and nonfat varieties of milk and milk
products and limit eggs.
Offer dishes made with soybeans.
Provide foods that have nutrients of special
importance: vitamins D and B12, calcium, iron, zinc,
and alpha-linolenic acid.
Food Facts: Caffeine
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Most common sources of caffeine in the diet:
 Coffee
 Tea
 Cola
 Cocoa
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Rapidly absorbed
Withdrawal symptoms
Risks
No longer considered a diuretic
Copyright ©2004 John Wiley & Sons, Inc.
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