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

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

3. The Ten Leading Causes of Death in the United States Fig. 11-1

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

5. Effects of Protein-Energy Malnutrition (PEM) on the Body’s Defense Systems Table 11-1

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

7. Risk Factors and Chronic Diseases Table 11-2

8. Interrelationships Among Chronic Diseases Fig. 11-3

9. The Concept of Risk Factors Table 11-3

10. 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

11. U.S. Heart Disease Death Rates Fig. 11-4

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

13. The Formation of Plaques in Atherosclerosis Fig. 11-5

14. 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

15. LDL, HDL, and Risk of Heart Disease Fig. 11-6

16. Adults Standards for Blood Lipids, Body Mass Index (BMI) and Blood Pressure Fig. 11-7

17. Risk Factors for CVD Hypertension and atherosclerosis Diabetes
Both worsen CVD
Worsen each other
Diabetes
Physical inactivity
Benefits of activity for heart health
Smoking

18. Risk Factors for CVD Inflammation Increased risk of thrombosis
Atherogenic diet
DASH eating plan
Obesity & metabolic syndrome
Cluster of risk factors
Inflammation
Increased risk of thrombosis
Other risk factors

19. Recommendations for Reducing CVD Risk
Lifestyle changes
Increase physical activity
Lose weight
Implement dietary changes
Reduce exposure to tobacco smoke

20. Recommendations for Reducing CVD Risk
Diet to reduce CVD risk
Reduce fat intake
Saturated and trans fats
Limit refined starches and added sugars
Eat fruits, vegetables, and whole grains
Diet rich in omega-3 fatty acids
Other dietary factors

21. 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

22. Nutrition and Hypertension
Blood pressure
Cardiac output
Factors causing an increase
Peripheral resistance
Risk factors
Salt intake
Alcohol

23. Nutrition and Hypertension
DASH diet
Health benefits beyond blood pressure
Weight control
Physical activity
Alteration of hormones
Salt or sodium
Alcohol
Minerals and vitamin C

24. Lifestyle Modifications to Reduce Blood Pressure Table 11-7

25. Nutrition and Cancer
Prevention of cancer (Review Table and 11-11)
Risk factors
Lifestyle factors
Environmental exposures
Diet
Dietary components
Relation to cancer

26. How Does Cancer Develop?
Cancer arises in the genes
DNA is damaged by carcinogen
Cellular repair or self-destruction
Cell loses ability to self-destruct
Replicates uncontrollably
Mass of abnormal tissue
Cancer prevention through tumor development

27. Cancer Development Fig. 11-10

28. 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

29. Which Diet Factors Affect Cancer Risk?
Red meats and processed meats
Smoking
Fiber-rich foods
Folate and antioxidant vitamins
Calcium and vitamin D
Iron
Food phytochemicals
Diets high in fruits and veggies = lower cancer rates

30. Proper Nutrition Shields Against Disease Fig. 11-11
Emphasized foods
Make only a few dietary changes at a time
Start with fruits & vegetables