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Chapter 11

Nutrition and Health

Learning Objectives

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)

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)

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

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Leading Causes of Death in the U.S. Cardiovascular disease

Coronary heart disease Stroke High blood pressure

Cancer Diabetes

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Risk Factors for Heart Disease

Cigarette smoking and exposure to tobacco smoke

High blood cholesterol High blood pressure Physical inactivity Obesity and overweight Diabetes

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?

Atherosclerosis (condition characterized by plaque buildup along artery walls – a silent process)

High blood pressure

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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 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

LDL

<200 mg/dL Desirable <100 mg/dL Optimal

200 – 239 Borderline high

100 – 129 Above optimal

240 or more High 130 – 159 Borderline high

160 – 189 High

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How to Lower Cholesterol

Therapeutic lifestyle changes (TLC):TLC dietPhysical activityWeight management

Drug treatment (along with TLC if needed)

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TLC Diet

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. High blood cholesterol is one of the risk factors for heart

disease that you can do something about2. To lower your blood cholesterol level you must stop

eating meat altogether3. Any blood cholesterol level below 240 mg/dL is

desirable for adults4. To lower your blood cholesterol level you should eat

less saturated fat, total fat, and cholesterol, and lose weight if you are overweight

5. The main goal of cholesterol-lowering treatment is to lower LDL

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Heart Disease Quiz (True/False)6. Saturated fats raise your blood cholesterol level more

than anything else in your diet7. All vegetable oils help lower blood cholesterol levels8. The TLC diet calls for less than 10% of kcalories from

saturated fat and less than 300 mg of dietary cholesterol

9. Women don't need to worry about high blood cholesterol and heart disease

10. Reading food labels can help you eat the heart healthy way

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Answers to Quiz

1. True

2. False

3. False

4. False

5. True

6. True

7. False

8. False

9. False

10. True

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Stroke

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

Ischemic strokes

Hemorrhagic strokes

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High Blood Pressure

Greater than 120/80 Top number is called

the systolic pressure Bottom number is

called the diastolic pressure

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

GeneralDecrease or replace salt in recipes by using

vegetables, herbs, spices, and flavoringsOffer salt-free seasoning blends and lemon

wedges

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Menu Planning for CVD

Breakfast Appetizers and Soups Salads Breads Entrees Side Dishes Desserts Beverages

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Caffeine and Health

Most common sources of caffeine in the diet:

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

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

1. Offer lower-fat menu items. Offer more plant-based menu items

2. Avoid salt-cured, smoked, and nitrite-cured foods.3. Offer high-fiber foods4. Include lots of fruits and vegetables (especially

cruciferous vegetables)5. Offer foods that are good sources of beta-carotene,

and vitamins C and E6. Offer alternatives to alcoholic drinks

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Nutrition and Diabetes Mellitus

TypesType 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

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

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 Typical Item Kcalories

Starch 1 slice bread 80 kcal

Meat 1 ounce lean 55 kcal

Vegetable ½ cup cooked 25 kcal

Fruit 1 small apple 60 kcal

Milk 1 cup nonfat 90 kcal

Other Carb. 2 small cookies Varies

Fat 1 teaspoon margarine

45 kcal

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Osteoporosis

A disease characterized by:Low bone massStructural deterioration of bone tissueFragile bones Increased susceptibility to fractures of hip,

spine, and wrist

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Osteoporosis

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

You can’t change these: Gender Age Body size Ethnicity Family history

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

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

Food Facts: Botanicals & Herbs

Botanical – plant or plant part valued for its medicinal or therapeutic properties, flavor, and/or scent

Herbs – a category of botancials

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Hot Topic: Biotechnology

Biotechnology Genetic Engineering Plant Applications Animal Applications Regulations Pros and Cons

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