Chapter 13 - Nutritional Status & Chronic Disease Flashcards
dietary components such as Vitamin C and E, selenium, carotenoids, and other phytochemicals (chemicals from plants with antioxidant or hormonelike actions) that can protect DNA and cell membranes against oxidative damage from carcinogens
antioxidants
body weight (in kg) divide by height squared (in meters) is an expression used to evaluate weight in the context of the distribution of mass over an individual’s height.
body mass index (BMI)
a steroid alcohol present in human cells and blood that regulates membrane fluidity and functions as a precursor molecule in metabolism. As a constituent of LDL-C, it contributes to plaque formation in arteries, and recommendations concerning maximal blood levels have been made as part of the National Cholesterol Education Program (NCEP).
cholesterol
the increase in blood sugar after ingestion of a food or food component compared with the increase after ingestion of glucose, which is assigned an index of 100, with foods being assigned higher and lower relative values. The glycemic response varies with the type of sugar, other food components, amound of carbohydrate, nature of the starch, and cooking or food processing.
glycemic index
a value for each food that combines both the quality and quantity of carbohydrates to predict blood glucose responses to different types and amounts of food
glycemic load
compound that transports body cholesterol to other lipoproteins for disposal, contains a high proportion of phospholipids (30%) and protein (45-50%), and generally decreases the risk of coronary artery disease.
high-density lipoprotein cholesterol (HDL-C)
a prediabetic condition in which the fasting blood sugar is elevated (100-125 mg/dL) after an overnight fast
impaired fasting glucose (IFG)
a prediabetic condition in which the blood sugar level is elevated (140-199 mg/dL) after a 2-hour glucose tolerance test
impaired glucose tolerance (IGT)
the latest modified (stearic acid-rich) fats created by manufacturers to replace unhealthy trans fats in commercial food products. This newer fat may raise blood glucose and depress insulin action in humans similarly to trans fat.
interesterified fats
substance that is taken up by receptor and scavenger pathways in blood vessels, contains a high proportion of cholesterol (45%), and generally increases the risk of coronary artery disease.
low-density lipoprotein cholesterol (LDL-C)
a cluster of metabolic conditions, including obesity, impaired fasting glucose, elevated triglycerides, low levels of HDL-C, and hypertension, usually characterized by insulin resistance and a high risk of developing CVD or diabetes.
metabolic syndrome
fatty acids with one double bond between the carbon atoms, prevalent in olive oil, canola oil, and high oleic acid oils. these fats are neutral or only slightly increase serum LDL-C levels
monounsaturated fats
as body mass index of greater than 30 kg/m^2
obesity
fatty acids with the first double bond between carbon atoms located between the third and fourth carbon, including alpha linolenic acid (ALA) and the three series such as eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA). these fats decrease the risk of CVD and are prevalent in fish and flaxsee, walnut, canola, and soybean oils
omega-3 fatty acids
fatty acids with the first double bond between carbon atoms located between the sixth and seventh carbons, which are converted to hormonelike substances called eicosanoids. sources are corn, safflower, peanut, cottonseed, soybean, sesame, grapeseed, borage, and primrose oils
omega-6 fatty acids
a condition characterized by microarchitectural deterioration of bone tissue leading to decreased bone mass and increased bone fagility
osteoporosis
a body mass index of 25 to 29.9 kg/m^2
overweight
fatty acids with two or more double bonds between carbon atoms. these fats decrease serum low-density lipoprotein cholesterol levels. foods with a high percentage of these fats include corn, safflower, peanut, cottonseed, soybean, fish, walnut, and flaxseed
polyunsaturated fats
the intermediate metabolic state between normal blood glucose levels and diagnosed diabetes, which can include impaired glucose tolerance (IGT), impaired fasting glucose (IFG), or a combination of both conditions
prediabetes
systolic blood presure of 120 to 139 mmHg or a diastolic blood pressure of 80 to 89 mmHg
prehypertensive
fatty acids with single bonds between the carbon atoms. these fats increase serum low-density lipoprotein cholesterol levels and are prevalent in animal fats; butter; meats; milk fat; cheeses; and tropical oils, such as palm, coconut, and palm kernel oil.
saturated fats
fatty acids with a rearrangement of the bond between some of the carbon atoms to a form rarely found in natural foods. the change occurs because processing such as the hydrogenation (the addition of hydrogen to change texture and improve shelf life). foods containing these fats include margarine, shortening, processed foods, and commercially baked or fried foods.
trans fats
