1. Chapter 10 Diet and Health

2. Nutrition and Chronic Disease
Disease: “An impairment of the normal state of a living animal”
Nutrition affects risk for developing chronic disease, including
Heart disease
Diabetes
Cancer

3. Nutrition and Chronic Disease
Nutrition Informatics
Intersection of information, nutrition, and technology
US healthcare system moving to electronic records

4. Nutrition and Chronic Disease
Healthy People 2020
Disease prevention/health promotion objectives
Increase the quality and years of healthy life
Eliminate health disparities

6. Nutrition and Chronic Disease
Obesity and chronic disease
Obesity a risk factor for coronary heart disease, cancer, diabetes, hypertension, and metabolic syndrome
Weight loss can improve health outcomes
Physical inactivity and chronic disease
Sedentary lifestyle a significant risk factor
Physically active outlive the inactive
Plays a significant role in long-term weight management

7. Genetics and Disease Disease Risk Factors
Genetics, environment, nutrition, lifestyle
Human Genome Project
International effort designed to help understand the genetics of diseases
Spearheaded by NIH

9. Genetics and Disease The Workings of DNA and Genes
Genetic code for making proteins
Mutations: error in genetic code
Nutritional Genomics
Influence of diet on gene expression

11. Cardiovascular Disease (CVD)
Leading cause of death in the United States and Canada

12. Cardiovascular Disease
What is atherosclerosis?
Coronary heart disease
Cholesterol and Atherosclerosis
Hypercholesterolemia
Lipoprotein a [Lp(a)]
Inflammation and Atherosclerosis
C-reactive protein (CRP)

14. Cardiovascular Disease
Risk Factors for Atherosclerosis
High blood pressure
High blood cholesterol
Cigarette smoking
Diabetes
Overweight
Physical inactivity
Age
Family history

16. Cardiovascular Disease
Dietary and Lifestyle Factors for Reducing Atherosclerosis Risk
Balance calories and activity to achieve or maintain healthy body weight
Consume a diet rich in fruits and vegetables
Choose whole-grain, high-fiber foods
Consume fish, especially oily fish, at least twice a week

19. Cardiovascular Disease
Factors for Reducing Atherosclerosis Risk
Balance calorie intake and physical activity to achieve or maintain a healthy body weight
Consume a diet rich in fruits and vegetables
Choose whole-grain, high-fiber foods
Consume fish, especially oily fish, at least twice a week
Minimize your intake of beverages and foods that contain added sugars

20. Cardiovascular Disease
Factors for Reducing Atherosclerosis Risk
Choose and prepare foods with little or no salt
If you consume alcohol, do so in moderation
when you eat food that is prepared outside of the home, follow the AHA’s diet and lifestyle recommendations

21. Hypertension Persistent high blood pressure
Force exerted by the blood on the walls of blood vessels
Often called a “silent killer”
Can damage vital organs
Increases risk of heart attack, congestive heart failure, stroke, and kidney failure
Blood pressure measured using a sphygmomanometer

23. Hypertension Renin and Hypertension
Enzyme renin associated with some cases of essential hypertension
Stress and Hypertension
Can contribute to sustained high blood pressure

24. Hypertension Risk Factors Obesity Eating too much salt
Lack of physical activity
Drinking too much alcohol
Race
Age
Heredity

25. Hypertension Dietary and Lifestyle Factors for Reducing Hypertension
Maintain normal body weight for adults
Reduce dietary sodium intake to no more than 3,800 mg of sodium chloride or 1,500 mg of sodium per day

26. Hypertension Dietary and Lifestyle Factors for Reducing Hypertension
Limit alcohol consumption (no more than 2 drinks/day for men or 1 drink/day for women)
Consume a diet rich in fruits and vegetables, low-fat dairy, and foods with a reduced content of saturated and total fat

27. Cancer Second leading cause of death in US
Comprises a group of more than 100 diseases that involve the uncontrolled division of body’s cells
Forms a tumor that can be either benign or malignant
Spread of cancer is called metastasis
Most cancers named for organ or type of cell in which they originate

29. Cancer Dietary and Lifestyle Factors for Reducing Cancer Risk
Recommendations for Individual Lifestyle Choices
Maintain a healthful weight throughout life
Adopt a physically active lifestyle
Eat a healthy diet, with an emphasis on plant sources
If you drink alcoholic beverages, limit consumption

30. Cancer Dietary and Lifestyle Factors for Reducing Cancer Risk Fat
High-fat diets associated with an increase in risk of cancers
Vegetables and fruits
Consumption reduces cancer risk
Whole grains and legumes
Higher-fiber diets shown to reduce cancer risks

31. Diabetes Mellitus Disorder of carbohydrate metabolism Types Type 1
Gestational
Pre-diabetes

33. Diabetes Mellitus Type 1 Diabetes
Occurs when body’s immune system attacks beta cells in pancreas, causing them to lose ability to make insulin
Type 2 Diabetes
Occurs when target cells lose the ability to respond normally to insulin

34. Diabetes Mellitus Gestational Diabetes
High blood glucose levels during pregnancy
Pre-Diabetes
High blood glucose levels that do not warrant a diabetic diagnosis

37. Diabetes Mellitus Hypoglycemia
Low blood sugar resulting from excess insulin
Reactive—occurs after eating carbohydrate-rich food
Fasting—occurs when body produces too much insulin even when no food is eaten

39. Diabetes Mellitus
Dietary and Lifestyle Factors for Reducing Diabetes Risk
Obesity
Management
Diet
Physical activity
Medications
Nutrition

41. Metabolic Syndrome
Cluster of at least three of the following risk factors:
Abdominal obesity
High fasting blood glucose
High serum triglycerides
Low HDL cholesterol
Elevated blood pressure

42. Osteoporosis Definition “Porous bone”
Bone mass declines and bone quality deteriorates

44. Osteoporosis Reducing the risk
Attain peak bone mass through the following
Calcium
Vitamin D
Vitamin A
Exercise