Chapter 11 Diet and Health Nutrition Concepts Controversies

Chapter 11 Diet and Health Nutrition: Concepts & Controversies, 12 e Sizer/Whitney

Introduction § Two types of diseases § Infectious and chronic § Nutrients and our body’s defenses § Hoaxes § Leading causes of death § Chronic diseases § Mixture of factors

The Ten Leading Causes of Death in the United States

Nutrition and Immunity § Well-nourished immune system § Provides protection § Susceptible groups § PEM § Malnutrition

The Concept of Risk Factors § Risk factors § Suspected contributors § Show correlation with the disease § Disease risk factors § Genetic § Environmental § Behavioral § Social § Dietary contributions to disease

Risk Factors and Chronic Diseases

Interrelationships Among Chronic Diseases

Cardiovascular Diseases § Disease of heart and blood vessels § Symptoms of heart attack and stroke § Minimizing risks § Heart is one of the least regenerative organs § Heart disease § Men vs. women

U. S. Heart Disease Death Rates

Atherosclerosis § Hardening of the arteries § Everyone has signs § How advanced is the disease § Plaque formation § Damaging factors to vessel linings § Inflammation § Macrophages § Mineralization

The Formation of Plaques in Atherosclerosis

Atherosclerosis § Plaque rupture § Blood clots § Abnormal blood clotting § Omega-3 fatty acids § Blood pressure

Risk Factors for CVD § Age, gender, and genetic inheritance § Nonmodifiable § High LDL and low HDL cholesterol § Higher the LDL the greater the risk § Most atherogenic lipoproteins § Higher HDL reduces risk § LDL oxidation

LDL, HDL, and Risk of Heart Disease

Adults Standards for Blood Lipids, Body Mass Index (BMI) and Blood Pressure

Nutrition and Hypertension § One of most prevalent forms of CVD § No symptoms you can feel § Two numbers § Systolic pressure § Diastolic pressure § Prehypertension § Blood pressure checks at regular intervals

The Blood Pressure

Lifestyle Modifications to Reduce Blood Pressure

Selected Herbs: Claims, Evidence, and Risks

Selected Herbs: Claims, Evidence, and Risks

Nutrition and Cancer § Prevention of cancer § Risk factors § Lifestyle factors § Environmental exposures § Dietary components § Relation to cancer

Cancer Development

Which Diet Factors Affect Cancer Risk? § Energy intake § Reduced caloric intakes § Cancer prevention only § Obesity § Depends on site of cancer & other factors § Physical activity § Alcohol § Fat and fatty acids

Which Diet Factors Affect Cancer Risk? § Red meats and processed meats § Cooking § Smoking § Fiber-rich foods § § Folate and antioxidant vitamins Calcium and vitamin D Iron Food phytochemicals

The DASH Diet: Preventive Medicine § Emphasized foods § Make only a few dietary changes at a time § Start with fruits & vegetables