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C - NUTRITION: TERM 5 > Dietary Patterns for Health Promotion > Flashcards

Dietary Patterns for Health Promotion Flashcards

1
Q

Dietary Planning: Dietary Patterns for Health Promotion

Diets and Dietary Patterns

1. The Standard American Diet (Western
Dietary Pattern)
2. The Mediterranean Diet
3. Vegetarian Dietary Patterns
4. Low Glycemic Index/Load Diet
5. DASH Diet
6. National Cholesterol Education Program,
Adult Treatment Panel III (ATP III): TLC
A

KNOW

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2
Q

Dietary Planning: Dietary Patterns for Health Promotion

The SAD Diet = Standard American Diet

AKA. Western Dietary Pattern
Virtually every dietary factor known to increase the risk of
obesity, cancer, heart disease, stroke, intestinal disorders – almost any chronic disease – the standard American diet has them all:
High in hydrogenated FATS
Low in FIBER
High in\_\_\_\_\_\_\_\_\_\_  foods
Low in complex carbohydrates
High in simple/refined carbohydrates
Low in \_\_\_\_\_-\_\_\_\_\_\_\_\_  foods
A

processed

plant-based

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3
Q

Dietary Planning: Dietary Patterns for Health Promotion

Mediterranean Diet (Eating Pattern)

Some History:
• Ancel Keys, an American doctor stationed in Italy in the
40’s observed that, despite poverty and limited access to
medical care, rates of chronic disease in the region
surrounding the Mediterranean Sea were among the lowest in the world and life expectancy was among the highest.
• Most commonly-understood version of the Mediterranean diet presented by Dr. Walter Willett of Harvard University’s School of Public Health.
• Introduced classic Mediterranean Diet in ____ at a
conference in Cambridge, MA, with a Mediterranean Diet
Pyramid graphic to represent it visually

A

1993

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4
Q

Dietary Planning: Dietary Patterns for Health Promotion

Features of the Mediterranean Dietary Pattern:

• Emphasis on whole foods and plant foods
• Legumes
• Nuts & seeds
• Fresh fruits as dessert
• Whole grains
• ______________ as main source of dietary fats
• Cheese and yogurts as main dairy foods
• Moderate amounts of fish and poultry
– Fish favored over poultry
• Up to 7 eggs/week (Including use in baking)
• Small amounts of red meat
– Few times a month - choose lean versions
• Low/moderate amounts of wine

A

Olive oil (extra virgin)

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5
Q

Dietary Planning: Dietary Patterns for Health Promotion

Characteristics of the Mediterranean Dietary Pattern:

• ___________ dense
• High in monounsaturated fats
• High in ____________
• High in antioxidants including vitamins C and E
• High in fiber and folic acid
• Low in saturated fat ( 35% of energy
• Emphasis on a variety of minimally processed and,
wherever possible, seasonally fresh and locally grown
foods.

Increased telomere length has been found in response to adherence to this dietary pattern suggesting that it may promote ___________.

A

Nutrient

phytonutrients

longevity.

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6
Q

Dietary Planning: Dietary Patterns for Health Promotion

For the general population:

Adopting a Mediterranean diet has been shown to be more effective at reducing ___________ deaths then
statins (statins reduced heart attacks and strokes by 25%1; 30% reduction with Med diet2) – and more effective than a low fat diet.

Food for Thought
“Even the best available drugs, like statins, reduce heart disease by about 25%, which is in the same ballpark as the Mediterranean diet… but the statins increase the risk of ________, whereas this diet can help reduce the risk.”

A

cardiovascular

diabetes

What makes this dietary pattern so good?

  1. Anti-inflammatory
  2. Low GI/GL
  3. Plant-based

 reduced blood pressure
 improved lipid profile
 diminished insulin resistance

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7
Q

Dietary Planning: Dietary Patterns for Health Promotion

Summary of observed benefits of adhering to a
Mediterranean dietary pattern:
Longer lifespan
Lower risk of dying from heart disease
Lower risk of dying from cancer
Lower risk of developing Type 2 diabetes
Lower risk of hypertension
Lower risk of raised cholesterol levels
Lower risk of becoming obese
Aid weight-loss and management efforts
Lower risk of dementia
Lower risk of developing Alzheimer’s disease
Lower risk of developing Parkinson’s disease
Improve rheumatoid arthritis

A

KNOW

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8
Q

Dietary Planning: Dietary Patterns for Health Promotion

Adherence to the traditional Mediterranean diet was
associated with a reduction of the concentrations of
inflammatory markers ________&_________.

For each unit of increasing adherence to the
Mediterranean diet score there was a reduction
of 3.1% in the average CRP and of 1.9% in the
average IL-6 levels after adjusting for centre, age,
sex, body mass index, physical activity, smoking
status, diabetes and medication intake

A

CRP and IL-6

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9
Q

Dietary Planning: Dietary Patterns for Health Promotion

OMEGA-3 EFA = Alpha-Linolenic Acid (ALA)
(e.g., green vegetables, walnuts, flaxseed oil)

OMEGA-6 FA = Linoleic Acid (LA)
(e.g., corn, safflower, sunflower oil, grains)

EPA/DHA
(e.g., fish oils) = Prostaglandin 3 (anti-inflammatory)
= leukotriene B5 (anti-inflammatory)

Arachidonic Acid (ArA)
(e.g., grain-fed meat) = PGE2 (pro-inflammatory)
= LTB4 (_____-_________)

A

pro-inflammatory

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10
Q

Dietary Planning: Dietary Patterns for Health Promotion

Examples of herbs and spices with
____-__________ properties

 Cayenne
 Ginger
 Turmeric
 Garlic
 Onion
 Rosemary
 Cinnamon
 Oregano
 Parsley
 Cumin
A

anti-inflammatory

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11
Q

Dietary Planning: Dietary Patterns for Health Promotion

Low Glycemic Index / Load Eating Pattern

Glycemic Index (GI) of a food: Measure of how much its
ingestion raises blood glucose levels postprandially
– Measured as area under glucose curve
– Developed by Dr. David Jenkins et al. at University of Toronto in________.

________ _______ is believed to better predict the Glycemic impact of foods under real world conditions
1—Describes the amount of carbohydrate in a serving of food
2–Reflects both the GI of dietary carbohydrate AND the amount of carbohydrate ingested.
3–The lower a food’s glycemic index or glycemic load, the less it affects blood sugar and insulin levels.
4—The findings support the hypothesis that higher postprandial glycemia is a universal mechanism for disease progression.
5–A low-GI diet can improve glycemic control in ________.

A

1981

Glycemic Load

diabetes.

In studies comparing ad libitum LGI diets to conventional restricted energy low-fat diets, participants fared as well or better on the LGI diet, even though they could eat as much as desired!!

• Lowering the Glycemic load of the diet appears to be an effective method of promoting weight LOSS and improving LIPID profiles and can be simply incorporated into a person’s lifestyle

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12
Q

Dietary Planning: Dietary Patterns for Health Promotion

“High-glycemic index meals produce an initial period of high blood glucose and insulin levels, followed in many individuals by reactive ________, counterregulatory hormone secretion, and _______ serum free fatty acid
concentrations. These events may promote excessive food intake, beta cell dysfunction, dyslipidemia, and endothelial dysfunction.”

“Resting energy expenditure decreased LESS with the low-glycemic load diet than with the low-fat diet .
. . participants receiving the low-glycemic load diet reported _____ _________. . .”

“Insulin resistance, serum triglycerides, C-reactive protein, and blood pressure improved more with the low-glycemic
load diet.”

“…the low-glycemic load diet had beneficial effects on several obesity-related risk factors compared with a low-FAT diet”

A

hypoglycemia

elevated

less hunger

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13
Q

Dietary Planning: Dietary Patterns for Health Promotion

Vegetarian / Plant Based Dietary Patterns

“It is the position of the American Dietetic
Association that…well-planned vegetarian diets are
appropriate for individuals during all stages of the
life-cycle including pregnancy, lactation, infancy,
childhood and adolescence and for athletes.”

Increasing intake of plant based foods and fiber may
also offers additional benefits by helping re-establish
disturbed __________ balance in obesity

A

microbiota

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14
Q

Dietary Planning: Dietary Patterns for Health Promotion

_______: Excludes all foods with added animal products and those that involve animal processing & Include: fruits, vegetables, legumes, grains, seeds and nuts

___________:Local, allows seafood, limited consumption of nuts, seeds and fruit— Combines tenets of Zen Buddhism with a Western-style vegetarian diet – not merely a diet; way of life – about balance (yin-yang)

A

Vegan

Macrobiotic

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15
Q

Dietary Planning: Dietary Patterns for Health Promotion

________: Emphasizes fruit and botanically grown vegetables (tomatoes, eggplant, avocado, zucchini) and allows nuts and seed

___________:Consume only uncooked fruits and vegetables— Heating above ______ believed to destroy valuable nutrients/enzymes

A

Fruitarian

Raw Food

118F

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16
Q

Dietary Planning: Dietary Patterns for Health Promotion

_____________: Primarily follow a plant-based diet but occasionally eat small
amounts of meat, poultry or fish
_____________: Primarily follow a plant-based diet but occasionally eats fish

A

Flexitarians (Semi-vegetarians)

Pescaterian

17
Q

Dietary Planning: Dietary Patterns for Health Promotion

Protein Intake

• Digestibility of vegetarian sources of protein are _____ than animal protein
• An approx. 15% - 25% increase in recommended daily protein intake
–approx 1.0 g/kg body weight
• Vegetarians adhering to strict vegan diets and exercising heavily may require additional ________
Up to 1.6 g/kg daily
—-Complete protein source:
• Provides all of the essential amino acids in adequate
amounts
—-Incomplete protein source:
• LOW in 1 or more of the essential amino acids
—-_________ Proteins:
• Two or more incomplete protein sources that together
provide adequate amounts of all essential amino acids
NOTE: Quinoa and Soy protein have been shown to be equal to proteins of animal origin (complete)

A

lower

protein

Complementary
NOTE: It was thought that complementary proteins
needed to be consumed at same meal for body to use
them together. Now, studies show that your body
can combine complementary proteins that are
eaten within the same day

18
Q

Dietary Planning: Dietary Patterns for Health Promotion

Vitamin B12 Intake
• Even vegetarians who eat eggs and dairy products consume, on average, LESS than half the adult Recommended Dietary Allowance of ____ mcg

Clinical Considerations OF NO/LOW B12:
Symptoms of a B12 deficiency may include:
Feeling weak, tired, and lightheaded
Pale skin
Sore, red tongue or bleeding gums
Sick to stomach and lose weight
Diarrhea or constipation
Prolonged shortages can result in:
Numbness or tingling in fingers and toes
A poor sense of balance
Depression
Dementia
A

2.4

19
Q

Dietary Planning: Dietary Patterns for Health Promotion

Clinical Considerations OF Iron Intake
2 types of iron in foods: non-heme and heme iron
Non-heme: in _______
Heme: solely in ________ sources
***Heme iron is more readily absorbed by the body.

A

plants

animal

20
Q

Dietary Planning: Dietary Patterns for Health Promotion

Dietary Approaches to Stop Hypertension (DASH)

Based on research findings: ______ ______ were reduced with an eating plan LOW in saturated fat, cholesterol, and total fat and that emphasizes fruits, vegetables, and fat-free or low-fat milk and milk products
• Research also showed that following the DASH diet reduces risk of stroke and heart disease, as well as kidney stones
• Can help lower __________, and with weight loss and exercise, can reduce insulin resistance

2 versions of DASH:

  1. Standard DASH diet
  2. Lower sodium DASH diet
    Menus and recipes are given for two levels of daily sodium
    consumption ____&_______ milligrams per day
A

blood pressures

cholesterol

2,300 and 1,500

21
Q

Dietary Planning: Dietary Patterns for Health Promotion

National Cholesterol Education Program: ATP III Guidelines
Therapeutic Lifestyle Changes (TLC)

“Use lifestyle interventions first, then drug therapy for higher levels of BP or if insufficient response to lifestyle
modifications.”

Major Features
• TLC Diet
– Reduced intake of cholesterol-raising nutrients
• Saturated fats

A

200

22
Q

Dietary Planning: Dietary Patterns for Health Promotion

Steps in Therapeutic Lifestyle Changes (TLC)
First Patient Visit
• Begin Therapeutic Lifestyle Changes
• Emphasize reduction in saturated fats and cholesterol
• Initiate moderate physical activity
• Consider referral to a _______(medical nutrition therapy)
• Return visit in about 6 weeks

Second Patient Visit
• Evaluate LDL response
• Intensify LDL-lowering therapy (if goal not achieved)
– Reinforce reduction in saturated fat and cholesterol
– Consider plant stanols/sterols
– Increase viscous (soluble) fiber
– Consider referral for medical nutrition therapy
• Return visit in about 6 weeks

Third Patient Visit
• Evaluate LDL response
• Continue lifestyle therapy (if LDL goal is achieved)
• Consider LDL-lowering drug (if LDL goal not achieved)
• Initiate management of metabolic syndrome
(if necessary)
– Intensify weight management and physical activity
• Consider referral to a dietitian

A

dietitian

23
Q

Dietary Planning: Dietary Patterns for Health Promotion

Lifestyle Change and Chronic Disease Prevention

Adhering to 4 healthy lifestyle factors:

  1. Never ______
  2. Having a body mass index lower than _____
  3. Performing _____ h/wk or more of physical activity
  4. Adhering to healthy dietary principles: high intake of
    fruits, vegetables, and whole-grain bread and low meat
    consumption

Adhering to just 4 basic lifestyle factors translated into:
____% lower risk of developing a chronic disease
93% lower risk of developing diabetes
81% lower risk of developing myocardial infarction
50% lower risk of developing stroke
36% lower risk of developing cancer

A

smoking

30

3.5

78

C - NUTRITION: TERM 5 (16 decks)

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