1. Chapter 22 – Nutrition and Health MA 260 – Clinical Comps I PROFESSOR DANIEL

2. Nutrition  Health problems related to poor nutrition and lifestyle factors  Reasons for food choices  Cultural eating patterns  Review the vocabulary of this chapter  Nutrition and Dietetics  Registered Dietician (RD)

3. Nutrients  Basic functions in the body  Dietary deficiencies  Metabolism  Basal metabolic rate (BMR)  Nutrient Components  Carbohydrates  Fiber

4.  The six nutrients are proteins, water, fats, carbohydrates, minerals, and vitamins. Proteins, carbohydrates, and fats provide energy. Proteins form important parts of the body's main structural components and have a major role in building and repair. Carbohydrates are the body's preferred source of energy.

5.  Fats(lipids), in addition to providing the most concentrated form of energy, play a role in the storage and transportation of fat soluble vitamins. Minerals and vitamins regulate body functions.

6.  Carbs are one of three main nutrients in food, the others being fats and protein. There are three common types of carbs in foods: Sugar, Starch and Dietary fiber..Only sugar and starch is digested, as the human body lacks the digestive enzymes to break down (metabolize) dietary fiber in the intestinal tract.

7. Cholesterol  Benefits of Omega-3 Fatty Acids  Trans Fat  Foods high in saturated fat  Triglyceride  Recommendations for fat consumption

8.  Omega 3 fatty acids are poly- unsaturated fatty acids. Studies show that a diet rich in omega 3 fatty acids may help lower triglycerides and increase HDL cholesterol (the good cholesterol).

9.  Omega 3 fatty acids may also act as an anticoagulant to prevent blood from clotting. Several other studies also suggest that these fatty acids may help lower. High blood pressure.

10.  All fish contain omega 3 fatty acids, but they are more concentrated in fatty fish such as mackerel, salmon, sardines and herring. The American Heart Association recommends eating fish at least 2 times a week. Many commercial food products, such as bread and baked goods, yogurt and infant formula are now fortified with omega 3 fatty acids.

11.  Other sources of omega 3s include: Green leafy vegetables Soy and tofu Nuts and seeds like almonds, walnuts, pine nuts, and flax seed Cooking oils such as flax seed oil, canola oil, and soybean oil (for more information, Some eggs, such as omega-3 enhanced eggs

12.  Cod liver oil is not a good source of omega 3 acids. It may cause toxicity in excess amount due to its high levels of Vitamin A and Vitamin D.  Men are best to avoid flax oil pills until more is known about flax's potential link with prostate cancer.

13.  Triglycerides are the chemical form in which most fat exists in food as well as in the body. They're also present in blood plasma and, in association with cholesterol, form the plasma lipids.

14.  Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates. Calories ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored. Hormones regulate the release of triglycerides from fat tissue so they meet the body's needs for energy between meals.

15.  Excess triglycerides in plasma is called hypertriglyceridemia. It's linked to the occurrence of coronary artery disease in some people. Elevated triglycerides may be a consequence of other disease, such as untreated diabetes mellitus. Like cholesterol, increases in triglyceride levels can be detected by plasma measurements. These measurements should be made after an overnight food and alcohol fast.

16.  The National Cholesterol Education Program guidelines for triglycerides are:  Normal  Less than 150 mg/dL  Borderline-high  150 to 199 mg/dL

17.  High  200 to 499 mg/dL  Very high  500 mg/dL or higher  These are based on fasting plasma triglyceride levels.

18. Protein and Vitamins  Functions of protein  Protein food sources  Functions of vitamins  Minerals (Electrolytes)  DASH diet

19. Functions of Water  Body is approximately 80% water  Plays a key role in the maintenance of body temperature  Acts as a solvent for biochemical reactions  Acts as a transport  Acts as a lubricant for joints and mucous membranes

20. Food Guide Pyramid and Nutritional Status Assessment  Review pyramid  Body fat measurement  Body mass index (BMI)  Highlights of USDA Dietary Recommendations

21.  Your Body Mass Index (BMI) is a calculation based on your height and weight that you can use to determine if you are underweight, at a healthy weight, overweight or obese. It's easy to do and quite accurate unless you are very muscular or if you are very obese.

22.  What Does My BMI Mean?  Your BMI indicates your weight status: Below 18.5 Underweight 18.5 – 24.9 Normal 25.0 – 29.9 Overweight 30.0 and Above Obese

23.  A BMI of 25 or above is a risk factor for overweight and obesity related diseases such as cardiovascular disease, osteoarthritis, some types of cancer and type II diabetes.

24.  A low BMI -- under 18 -- increases your risk for osteoporosis or may be a sign of a health problem. If you have a BMI of above 27 or below 18, you should see your doctor to have any additional risk factors assessed and for guidance on how to lose (or gain) weight.

27. Modified Diets  Liquid Diet  Soft or Light Diet  Mechanical Soft Diet  Bland Diet  Elimination Diet  High or Low-Fiber Diet  Diabetic Diet  Heart-Healthy Diet

28. Reading Food Labels  How to use label information  Ingredient label  Regulated nutritional claims for food labels  Organic Foods Production Act

30. Foodborne Diseases  Bacteria, viruses, and parasites  Diagnosis  Treatment  Telephone triage  Signs and symptoms  Signs of dehydration

31. Eating Disorders  Anorexia Nervosa  Bulimia  Obesity  Food addiction  Bariatric surgery  Medications for Obesity

32. Health Promotion  Exercise  Benefits of Exercise  Stress Management  Stress-Related Health Problems  Stress Management Strategies  Health Screenings  Patient Education

33. QUESTIONS ??