Title: The Inside Story about Nutrition and Health Unit 2 Nutrition
1The Inside Story about Nutrition and Health
2Nutrition 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
3Conditions that Contribute to Death
4Nutritional State of the Nation
- Nutritional deficiency diseases such as rickets
and pellagra were once common
5Nutritional State of the Nation
- Today, life-style related chronic diseases are
the major causes of death - Heart diseases
- Cancers
- Diabetes
- Stroke
- Alzheimers disease
6Key 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
7Key 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
8Key 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
9Leading Causes of Death in US
10Shared 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
11Key Terms
- Osteoporosis
- Condition in which bones become fragile and
susceptible to fracture due to a loss of calcium
and other minerals
12Key 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
13Key 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
14Key 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
15Key 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
16Diseases/Disorders Linked to Diet
17Chronic 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
18Foods, Inflammation, and Oxidative Stress
19Nutrient-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
20The 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
21All-American Food Choices
22Diet 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
23Hunter-Gatherers
24Food Then and Now
25Our 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
26Changing 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
27Typical Japanese Foods
28Japanese Men Diet and Diabetes
29The 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
30Improving the American Diet
31What 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
32MyPyramid.gov
33Tracking the American Diet