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PH3407 > Diets Supported By Science (5) > Flashcards

Diets Supported By Science (5) Flashcards

1
Q

3 decision guidance that led to new canada food guide

A
  • canadian context
  • scientific basis
  • use of existing dietary guidance
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2
Q

what new chronic conditions/conditions are kept in mind w new guidlines (3)

A
  • all cause mortality
  • metabolic syndrome
  • oral health
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3
Q

major changes in 2018 update

A
  • increased PUFA
  • replacement of sat fat with unseat
  • replacement of trans fat
  • dietary fibre increase
  • low glycemic index foods
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4
Q

What is the 4 step process of implementing the MNT diet

A
  1. assessment (pts nutrition + current managment of diabetes)
  2. Identification and negotiation (of goals)

3 Nutritional intervention

  1. Evaluation
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5
Q

Carbohydrates in type 1 diabetics

A

the ingestion of a varsity of stitches/sources of carbs produced no sig dif in glycemic response

thus little support to utilize low glycemic index diets in type 1 diabetics

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6
Q

What is HbA1c

A

hemoglobin with sugars that can irreversible bind to it

representation of glucose lvls over time (buildup of hbac1 until there is a turn over at 3 m)

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7
Q

What does an AC1 of 6,7, and 10% mean

A 
6%= avg glu plasma of 7 (normal)
7&= avg glu plasma of 8.6 (dysglycemia)
10%= avg glu plasma of 13.4 (uncontrolled diabetic)
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8
Q

strong supportive evidence of sugars sin type 1 DM

A

the total amount of carb in meal is more important than the form (not just restriction of simple sugars but total carb load that will influence glucose)

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9
Q

supportive evidence for carb intake in insulin dependent DM

A

Those with fixed insulin dosage should be consistent in day to day carb intake

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10
Q

Type 2 diabetic carb intake recomendations

A

similar to type 1 guidlines

  • total amount of carbs in meals may be more important than the source/ type
  • high fibre containing diets may be helpful in glycemic control
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11
Q

does type of sugar make a difference in diabetes

A

the available evidence from clinical studies demonstrates that dietary sucrose does not increase glycemia more than isocaloric amounts of starch

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12
Q

does pro make a difference in diabetes

A
  • Ingested pro does not increase plasma glu concentrations

- the pro requirementt may be greater than the RDA

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13
Q

pro myths with carb digestion

A
  • Dietary pro does not slow down carb absorption
  • combing pro with carbs does not delay the rise in plasma glu
  • pro does not buffer insulin response
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14
Q

Economics of the MNT diet

A
  • MNT was associated w a reduction in utilization of hospital services by 9.5%
  • utalization of physician services declined by 23.5% by ppl on this
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15
Q

what is the main think to reduce in DASH

A

sodium

  • avg intake= 3400mg
  • DASH= 2300mg
  • low sodium DASH= 1500mg
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16
Q

what is the DASH diet low and high in

A

low in- sodium, sat fat, total fat, cholesterol

high in- potassium, magnesium, calcium, fibre

17
Q

Renal changes occurring in DASH diet

A

MAP drop
increased blood flow thru kidneys
plasma renin activity increased

18
Q

what else is the DASH diet associated w

A
  • improvements in plasma triglyceride and VLDL concentrations
  • adherence to the DASH diet could be associated w an apron 30% reduction in risk of breast c
  • improving relative risk relating to CVD, cancer, all cause mortality
19
Q

barriers to DASH diet

A
  • poor availability + quantity of food in stores
  • limited options in resterurants
  • Cost
  • Lack of familiarity w menu
  • tension w family member preferences
20
Q

what is the 6th largest cause of preventable death in the US

A

def in omega 3 fatty acids

omega 3 reduces inflammation

21
Q

short chain vs long chain omega 3 sources

A

short- plant sources (omega-3 ALA)

Long- primarily form in fish (EPA and DHA)

22
Q

What does EPA and DHA omega 3s do

A

EPA- modulate prostaglandins controlling inflammation

DHA- neuroprotective

(trying to increase omega 3 and modulate omega 6-as its inflammatory)

23
Q

what foods can stabilize free radicals

A

fruits/veg

24
Q

what can free radicals do

A

bind to DNA, pros and lipids to cause oxidative damage

oxygen radicals can attack lipid membrane that are present in every cell membrane

25
Q

how can a lipid peroxy radical be quenced

A

quenched by vit c/e to form a stable vitamin radicle

26
Q

what happens if radicals are exposed to hydrogen

A

can form lipid hydro peroxide to cause prox or distal tissue damage

27
Q

omega 3 and infarction

A

29% reduction in overall mortality following infarction

28
Q

how much omega 3 is required (AHA, GISSI trial)

A

AHA- 1g/day

GISSI- 3g/day

PH3407 (10 decks)

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