The Inside Story about Nutrition and Health Unit 2 Nutrition

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The Inside Story about Nutrition and Health

• Unit 2

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Nutrition and Overall Health

• The health and fitness of the human body depend
  on a variety of interrelated factors
• Genetic traits
• Environmental factors
• Lifestyle factors
• Health care
• Diet

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Conditions that Contribute to Death
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Nutritional State of the Nation

• Nutritional deficiency diseases such as rickets
  and pellagra were once common

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Nutritional State of the Nation

• Today, life-style related chronic diseases are
  the major causes of death
• Heart diseases
• Cancers
• Diabetes
• Stroke
• Alzheimers disease

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Key Terms

• Diabetes (diabetes mellitus)
• Disease characterized by abnormal glucose
  utilization and elevated blood glucose levels
• Type 1, type 2, and gestational diabetes
• Hypertension (high blood pressure)
• Blood pressure inside blood vessel walls, greater
  than 140/90 mmHg

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Key Terms

• Stroke (cerebral vascular accident)
• Occurs when a blood vessel in the brain ruptures
  or becomes blocked, cutting off blood supply to a
  portion of the brain
• Associated with hardening of the arteries

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Key Terms

• Alzheimers disease
• Brain disease most common form of dementia
• Causes memory loss of recent events, and loss of
  more distant memories over 5-10 years
• Eventually produces profound intellectual
  decline, dementia, and personal helplessness

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Leading Causes of Death in US
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Shared Dietary Risk Factors

• Dietary risk factors for many diseases are
  associated with development of chronic
  inflammation and oxidative stress
• Examples
• Heart disease, diabetes, Alzheimers disease,
  osteoporosis, cancer, other chronic diseases

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Key Terms

• Osteoporosis
• Condition in which bones become fragile and
  susceptible to fracture due to a loss of calcium
  and other minerals

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Key Terms

• Inflammation
• First response of the bodys immune system to
  infectious agents, toxins, or irritants
• Biologically active substances promote oxidation
  and other reactions to counteract the infection,
  toxin, or irritant
• Chronic inflammation
• Low-grade inflammation lasting weeks to years
• Damages lipids, cells, and tissues

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Key Terms

• Oxidative stress
• Condition that occurs when cells are exposed to
  more oxidizing molecules (such as free radicals)
  than to antioxidant molecules that neutralize
  them
• Over time oxidative stress causes damage to
  lipids, DNA, cells and tissues
• Increases the risk of heart disease, type 2
  diabetes, cancer, and other diseases

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Key Terms

• Free radicals (oxidizing agents)
• Chemical substances (often oxygen-based) that are
  missing electrons, which makes them reactive and
  prone to oxidizing nearby molecules by stealing
  electrons from them
• Can damage lipids, proteins, DNA, cells, and
  tissues by altering their chemical structures and
  functions

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Key Terms

• Antioxidants
• Chemical substances that prevent or repair damage
  to cells caused by oxidizing agents such as
  pollutants, ozone, smoke, and reactive oxygen
• Oxidation reactions are normal parts of cellular
  processes
• Vitamins C and E, and certain phytochemicals
  function as antioxidants

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Diseases/Disorders Linked to Diet
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Chronic Inflammation and Oxidative Stress

• Chronic inflammation and oxidative stress are
  sustained by irritants present in the body
• Excess body fat
• High intakes of saturated and trans fats
• Damage can be reduced by
• Loss of excess body fat
• Eating foods containing omega-3 fatty acids and
  antioxidants

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Foods, Inflammation, and Oxidative Stress
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Nutrient-Gene Interactions

• Sulforaphane (in cabbages) inactivates a gene
  that encourages cancer development
• About half of US population is genetically
  susceptible to cholesterol in the diet
• Omega-3 fatty acids may lower risk of Alzheimers
  disease in genetically susceptible adults

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The Importance of Food Choices

• Americans tend to choose energy-dense,
  nutrient-poor foods, including processed foods
  that pose great risks to health
• High in saturated fat, salt, sugar
• Low in fiber, vegetables, fruits

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All-American Food Choices
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Diet and Diseases of Western Civilization

• Chronic diseases prevalent in the US and other
  Western countries have roots in dietary changes
  over past centuries
• 40,000 years ago Humans survived by hunting and
  gathering, with periods of famine
• Now Foods are processed, gathering food is not
  strenuous, feasts are not followed by famine

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Hunter-Gatherers
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Food Then and Now
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Our Bodies Havent Changed

• Survival mechanisms for early humans
• Stimulate hunger despite excess body fat stores
• Conserve sodium
• Preference for sweet foods
• Digestive system works best with high fiber
• Not adapted to Western diets

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Changing Diets and Disease Rates

• Disease rates change as countries adopt Western
  diets
• Japanese have the longest life expectancy
• When Japanese adopt a Western diet
• Life expectancy goes down
• Heart disease and cancer rates go up

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Typical Japanese Foods
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Japanese Men Diet and Diabetes
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The Power of Prevention

• High animal-fat diets and lifestyle behaviors
  that promote chronic disease can be avoided or
  changed
• Currently, risk factors for heart disease such as
  obesity and diabetes are increasing

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Improving the American Diet
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What Should We Eat?

• MyPyramid Food Guide
• Lean meat, fish, and dried beans prepared without
  added fat
• Vegetables without butter or margarine
• Fruits with no added sugar
• Milk products with no fat
• Dark-green and orange-colored vegetables
• Whole grains

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MyPyramid.gov
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Tracking the American Diet