Unit 2 CH 14 & 15 Flashcards
dietary factors that prevent atherosclerotic lesions and abnormally elevated serum cholesterol levels
moderate or low SFA and cholesterol decrease trans fatty acid intake greater monounsaturated fatty acids vitamins fibers
vitamins that prevent atherosclerotic lesions and abnormally elevated serum cholesterol levels
B12
B6
folate
magnesium
fibers that prevent atherosclerotic lesions and abnormally elevated serum cholesterol levels
fruits vegetables whole grain bread nuts seeds
fats and cholesterol
saturated and unsaturated
ω-3 fatty acids
ω-6 fatty acids
Trans fatty acids and interesterified fats
saturated and unsaturated
saturated fats are associated with an increased CVD risk
cholesterol intake is controversial as to CVD risk,
what is cholesterol CVD risk especially to
eggs intake
ω-3 fatty acids
have a cardioprotective effect and reduces CVD risk by reducing elevated triglyceride levels, inhibiting platelet aggregation and formation of blood clots, lowering BP, preventing plaque formation, and promoting the health of vascular epithelium in the coronary arteries
where is ω-3 fatty acids found
fish and can be take with supplements
ω-6 fatty acids
research suggests higher intakes may reduce CAD risk
some recommend limiting
may lower blood pressure
trans fatty acids and interesterified fats
similar to saturated fats in that they increase CVD risk by increasing LDL cholesterol and decreasing HDL cholesterol
carbohydrates and fibers
refined
limit intake
excessive sugar intake linked to several metabolic abnormalities and adverse health conditions
whole- grain products
intake associated with increase diet quality and decreased CVD risk
dietary fiber
inversely associated with risk of CAD
14% decrease in risk of coronary events
27% decrease in risk of coronary death
dietary fiber dietary reccomendations
total fiber intake 20-30 g per day
soluble fiber 10-25 g per day
plant sterols and stanols
plant sterols could have neutral or even protective effect on the development of CAD
flavonoids
inversely link with CAD, cancer, and other health problems
where is flavonoids found
fruits, vegetables, nuts, and seeds
soy protein
enhance cardiovascular and overall health
antioxidants
advised because of the positive potential health effects of other associated food components such as flavones
which vitamins had conflicting evidence for CVD risk
A, B, C, E
vitamin D, folate, B6, B12
association between vitamin D deficiency and CVD
B6 and folate may reduce homocysteine levels
evidence does not support the routine use of B vitamins to prevent CVD
does moderate alcohol consumption reduce the overall risk of CAD
yes
does alcohol consumption beginning in middle age suffice for cardioprotective effects
yes
what alcohol contributes to greater coronary risk reduction because of phenolic compounds
red wine
what does AHA’s dietary guidlines help to do
reduce calorie and fat intake to reduce body weight and blood cholesterol levels
Mediterranean diet
composed of higher amounts of fruits, vegetables, bread and other cereals, potatoes, poultry, beans, nuts, fish, grains, diary products, and moderate amounts of alcohol and olive oil
hypertension
benefits of comprehensive lifestyle changes
can decrease SBP 5-20 per 10kg of weight loss decreases 8-14 for DASH diet decreases 2-8 for sodium restriction 4-9 for 30 min daily physical activity 2-4 moderate alcohol consumption
hypertension
dietary mineral intake
limit sodium 1500
increase calcium, magnesium and potassium
hypertension
dietary supplements for blood pressure management
vitamin D inversely associated with hypertension
magnesium supplementation may enhance antihypertensive medications
how much of the U.S. population is obese
32%
who has a higher obesity rate
blacks and latinos
what are risk factors for obestiy
poor diet
lack of physical activity
how many deaths a year are attributable to obesity
100,000 to 300,000
what is the most effective way to reduce weight
diet alteration
types of weight loss and weight management programs
balanced deficit diets
very low-calorie diets
gastric bypass surgery
pharmocotherapy
factors for reduced bone mass
hormone deficiencies such as estrogen inadequate calcium and vitamin D intake tobacco and alcohol use decrease physical activity comorbidities (renal failure) athletic amenorrhea medication chronic steroid use
what may reduce incidence of hip fracture
vitamin D
how many americans have diabetes
25.8 million
how many americans have prediabetes
79 million
causes of diabetes
impairment of insulin secretion and defects in insulin action
autoimmune process with an absolute deficiency
type 2 contributing factors
obesity (abdominal and intra-abdominl)
increasing age
sedentary lifestyle
symptoms of diabetes and prediabetes
hyperglycemia with polyuria, polydipsia, weight loss,
reduced growth rate
infections
acanthosis nigricans
acanthosis nigricans
dark, thickened skin at back of neck or under breasts
lifestyle modification for diabetes and prediabetes
diabetes prevention program
weight loss
physical activity
diabetes prevention program
58% reduction in diabetes risk with diet and exercise compared to metformin
weight loss
diabetes
risk is 16.8 times greater for obese
5-7% weight loss begins to decrease diabetes risk
physical activity
diabetes
150 minutes of moderate to vigorous aerobic exercise over 3 days
2x weekly resistance training
what is the most important determinant of acute blood glucose
carbohydrates
simple and complex carbs yield glycemic responses
true
with individuals with diabetes SFA should be limited to 7% of calorie intake
true
what percentage of fat should individuals with diabetes intake
30%
what macro-nutrient is not recommended for individuals with diabetes
protein
does vitamin D deficiency increase risk of type 2 diabetes
yes
magnesium
diabetes
inverse relation between magnesium intake and relative risk of developing type 2 diabetes
dietary supplements
diabetes
no evidence to recommend for or against use in individuals with diabetes
steps of dietary assesment
identify purpose
select appropriate dietary assessment tool
identify purpose
nutritional status
individual intake
research
individual intake
identify food consumption patterns
identify inadequate or excessive intakes
identify issues related to portion size
selecting appropriate dietary assesment
diet records 24h recall food frequency questionnaire dietary history observation
diet records
report of actual intake over a specific number of days, typically 3-4 day no more than 7 days
24 hr recall
recall the foods and beverages consumed in the past 24 hr, including the amount consumed and details on the method of preparation
food frequency questionnaire
frequency of past consumption of selected foods or food groups over a specific time
dietary history
an interviewer administered tool; includes a 24 hr recall and a food checklist for the past month; a 3 day record may also be used
observation
direct observation during several days and recordings of all food and beverages consumed; not a realistic option in a free- living population
24 hr recall and diet record
pros and cons
no instructions needed if interview completed
detailed instruction needed if self completed
recording portion size
estimation of portion size is one of the most challenging components of dietary assessment
nutrient composition database
there are many commercial computerized databases
USDA offers an easy to use free database
process is time consuming
government guidlines
dietary guidelines for Americans published every 5 years
My plate
my plate
designed to be an uncomplicated visual cue to help consumers build a healthy plate consistent with the 2010 dietary guidelines for Amerians
dietary reference intakes
established every few years by leading scientists selected by the federal government
recommend dietary allowance
adequate intake
tolerable upper intake level
evaluate dietary intake
convert foods and amounts eaten
determine recommended intake
compare the amount eaten with recommended
reason for convert foods and amounts eaten
determines how much of a specific nutrients were consumed
reason for determine recommended intakes
calculates the individuals needed intake of specific nutreints
reason to compare amount eaten with recommended
deficiency is an issue only when chronically below 66% of DRI
consider reasons for error
potential sources of errer
improper estimation number of days recorded atypical of usual intake accuracy of portion sizes data entry errors
feedback content
provide feedback on problems with dietary intake
process of giving feedback
educate on dietary gaps assess readiness to change set goals define an action plan identify a self-monitory strategy arrange follow-up
when to refer clients
to remain healthy, lose weight, improve sports performance, or simply slow the development of age-related chronic disease
who should you refer to
registered dietitian for professional assessment and advice
are you required to refer to a registered dietitian
in some states
