1

Chapter 11

Nutrition and Health

2

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

Coronary heart disease Strokes High blood pressure

Cancer

3

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

4

Metabolic syndrome

Excessive abdominal obesity High blood triglycerides and/or low HDL Poor blood sugar control Raised blood pressure

5

What leads to most cardiovascular disease?

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

High blood pressure

6

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)

7

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

8

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

9

How to Lower Cholesterol

Therapeutic lifestyle changes (TLC):TLC dietPhysical activityWeight management

Drug treatment (along with TLC if needed)

10

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

11

Heart Disease Quiz (True/False)1. High blood cholesterol is one of the risk factors for heart

disease that you can do something about. 2. To lower your blood cholesterol level you must stop

eating meat altogether.3. Any blood cholesterol level below 240 mg/dL is

desirable for adults.4. 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.

12

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

than anything else in your diet.7. All vegetable oils help lower blood cholesterol levels.8. 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.

13

Answers to Quiz

1. True

2. False

3. False

4. False

5. True

6. True

7. False

8. False

9. False

10. True

14

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.

15

Types of Strokes

Ischemic strokes

Hemorrhagic strokes

16

High Blood Pressure

Greater than 120/80 Top number is called

the systolic pressure Bottom number is

called the diastolic pressure

17

Lifestyle Modification for High Blood Pressure

Lose weight if overweight. Exercise regularly. Adopt DASH diet. (high in potassium,

calcium, magnesium) Reduce sodium intake to <2400 mg/day. Limit alcohol intake to no more than 2

drinks/day for men and 1/day for women.

18

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

19

Menu Planning for CVD

GeneralDecrease or replace salt in recipes by using

vegetables, herbs, spices, and flavorings.Offer salt-free seasoning blends and lemon

wedges.

20

Menu Planning for CVD

Breakfast Appetizers and Soups Salads Breads Entrees Side Dishes Desserts Beverages

21

Nutrition and Cancer

22

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.

23

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 foods. 4. Include lots of fruits and vegetables (especially

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

and vitamins C and E.6. Offer alternatives to alcoholic drinks.

24

Nutrition and Diabetes Mellitus

TypesType 1 diabetes (insulin-dependent)Type 2 diabetes (non-insulin-dependent)

Nearly 90% of people with diabetes Age of onset usually over 45 Most frequently occurs in overweight individuals Slow onset of symptoms Usually runs in families Easier to control

25

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

26

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

27

Vegetarian Eating

Lacto-ovo-vegetarians Lacto-vegetarians Vegans Pesco-vegetarians

28

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

29

Why Become Vegetarian??

Health benefits Ecology

Economics Ethics

Religious beliefs

30

Nutritional Adequacy of Vegetarian Diets

Can be nutritionally adequate when varied and adequate in kcalories (except for vegans who need vitamin B12).

Nutrients that need special attention: Vitamin B12 Vitamin D Calcium Iron Zinc

31

Vegetarian Food Pyramid

32

Menu-Planning Guidelines for Vegetarians

1. Use a variety of plant protein sources at each meal.2. Use a wide variety of vegetables.3. Offer entrees that are acceptable to each type of

vegetarian.4. Choose low-fat and nonfat varieties of milk and milk

products and limit eggs.5. Offer dishes made with soybeans.6. Provide foods that have nutrients of special

importance: vitamins D and B12, calcium, iron, zinc, and alpha-linolenic acid.

33

Food Facts: Caffeine

Most common sources of caffeine in the diet: Coffee Tea Cola Cocoa

Rapidly absorbed Withdrawal symptoms Risks No longer considered a diuretic

34

Hot Topic: Biotechnology

Biotechnology Genetic Engineering Plant Applications Animal Applications Regulations Pros and Cons

35

Clip art images may not be saved or downloaded and are only to be used for viewing purposes.

Copyright ©2007 John Wiley & Sons, Inc.