chapter 5 Flashcards
Young adulthood (20-35)
- sexual maturity
- max. Ht
- peak bone mass
3rd decade (20s)
- loss of bone density
- max. muscle mass, then decline
5 year after maxi. Ht
max. strength, endurance, agility
30s
- catabolic phase slighter higher anabolic unless PA
- ↓ muscle mass–> ↓ BMR–> ↓ calorie needs
Middle adulthood (50-69)
- catabolism > anabolism–> imbalance
- ↓ muscle mass–> ↓ BMR–> ↓ calorie needs
- average Wt ↑ till 7th (60s)
aging person fails to adjust cal. intake to energy expenditure
xs. body Wt+ fat–> accumulate in wastline
prevent by PA
PA
prevent/ slow down ↓ bone/ muscle mass
↑ waistline
↑↑↑ risk of HTN, diabetes, CVD, chronic heart disease
BMI > 25–> OBESITY
morbidity of obesity ↑ - Overwright > 25lb --> ↑ risk of CHD in female by 2-3X --> ↑LDL, ↓HDL , ↑LDL/HDL metabolic chronic disorder--> diabetes, CVD, HTN, liver disease, cancer (breast, colon, prostate)
shift in industrialization
- shift in natural composition of diet
- ↑intake of animal fat, ↓complex CHO+ fibre
- cancer, CHD, obesity, dental disease
fruit+ vegetable
protection
- > =5 serving–> ↓ premenopausal breast CA
- rich in Vit C/ β-carotene
Key aspect accelerate aging, ↑ chronic disease
- ↑ in sat.fat, alcohol, Na, sugar+ ↓ in fiber
- smoking, little exercise, high stress
educate health diet and exercise
- delay onset of aging and chronic disease
- ↑ optimal function for longer period
- ↑ quality of life
unified dietary guidelines
- eat a variety of foods
- plant source
- > =5 serving of fruit and vegetable daily
- > =6 bread, pasta, cereal grains
- ↓ high fat food, ↓ animal source
- minimum simple sugar
population ageing
occur when ↑ median age of a country/ region due to ↑ life expectancy and/ or ↓birth rate
aging, time dependent changes
↓ organ mass
↓ # of GI cell
↓ function of organ (kidney)
–> mortality and morbidity rate happen elderly
usual aging
- process accelerated by disease& lifestyle factor
- poor exercise habit and alcohol and tobacco abuse
successful ageing
- age- related change not due to disease& lifestyle
- have sound nutritional habits, exercise regularly, regular BP
- non-smoker, no Xs alcohol, no diabetes, no obesity
Nutritional factor effect ageing
- Vit E–>Influence immune function
- Multivitamin+ mineral–> ↓1/2 infection rate
- malnutrition
- age-related disease (cataract , dementia) inhibited by supplement
- green vegetable (Vit C/ E)
- folate supplement
- fish, fish oil
nutritional intervention
a practical approach for modulating immune function compared to pharmacological intervention
Immunosenescence
age-related alteration in immune response–> decline in T-cell
Vitamin E
immune enhancing effect
-bio. active form Alpha tocopherol, most effective
improve T-cell
–> inhibits prostaglandin E2 in macrophages
–>reverse altered cytokine profile of T-cell
–> - Th1 cytokin IL-1 and IFN-γ production, IL-2 receptor expression
Best predictor of total number of visit to hospital or physician
Malnutrition
green vegetable (Vit C/ E)
- boost immune function
- ↓ incidence of cataract
- improve mental ability+ prevent some forms of dementia