FaM Exam 1 Lec. 2 (Foods and Diseases)

Chronic Diseases

long-term diseases - not contagious and largely preventable

The Nutrition Transition

Shift towards a higher density diet with a greater role for fat and added sugars in food.

Sources of Dietary Fat

- Animal Sources (meat, cheese, dairy) - Plant Sources (vegetable oils, nuts) - "Hidden" Dietary Fat (French Fries, pizza, pasta, baked goods)

Dietary fiber can decrease cancer by choosing diets...

- High in fruits, vegetables, antioxidants, and omega-3 fatty acids - Low in trans fats (more studies needed for this one)

Factors that Can Increase the risk of developing chronic disease

- Unhealthy diet and physical activity - Tobacco Use and Alcohol Consumption - Genetic and Economic Factors

Insoluble Fiber

Binds with water to help produce bowel movements (prevents constipation)

The nutrient that is the main source of energy for the body

Carbohydrates

Low intakes of dietary fiber are due to

Low intakes of vegetables, fruits, and whole grains.

Soluble Fiber

Reduces your blood cholesterol level and your risk of developing heart diseases

Nutrient inadequetcies that raise the most public health concern.

Calcium, Potassium, Dietary fiber, and Vitamin D.

How Much Oil?

6 teaspoons or 2 tablespoons of oil per day

Ketosis

A state the body goes into if it needs to break down body fat for energy (marked by raised level of ketones in the blood that can be used as fuel).

RDA (Recommended Dietary Allowance)

Based on scientific knowledge and have been presented by a committee of the Food and Nutrition Board (FNB) of the National Academy of Sciences (NAS)

Simple Carbs

Fruits, Honey, Milk, Sugars (ex. glucose)

Increasing/Decreasing Threats

Global progress of reducing unsafe water and sanitation, however diet, obesity, and drug use are increasing threats

Complex Carbs

Grains (bread/pasta), Vegetables (potatoes/beans), Rice, Cereals, Wheat, Tortillas, Whole-Wheat Rolls.

Salt and Upper Throat Cancer

High intake of Chinese-style salted fish, predominantly consumed in some Asian populations increases the risk of nasopharyngeal cancer.

Salt and Stomach Cancer

High intakes of salt-preserved foods and salt probably increase the risk of stomach cancer, even though evidence is not convincing.

When too many calories are consumed, excess energy is stored

In the form of triglycerides

Nutrients consumed by many individuals in amounts below the Adequate Intake Levels

Includes potassium, dietary fiber, magnesium, calcium, and vitamins A, D, E, and C

Epidemiological Transition

Income Rises -> Population becomes more urban -> Society enters into nutrition transition --> Epidemiological transition. (Patterns of disease shift away from infectious/deficiencies and towards metabolic/cancer)

Extra Protein is

Not used efficiently by the body and may impose a metabolic burden on the bones, kidneys, and liver.

After tobacco, the most important avoidable cause of cancers in populations is...

Overweight/Obesity

The main burden of chronic diseases is observed in

People OLDER than 60

Vitamin D is unique because

Sunlight on the skin enables the body to make Vitamin D

#1 Factor to determine our food choices

Taste

Fiber

The parts of grains and plants that cannot be digested

Low intakes of these nutrients are due to low intakes of

Vegetables, fruits, whole grains, and dairy

high Protein / High - Meat Diets may

also be associated with increased risk for coronary heart disease due to intakes of saturated fat and cholesterol, or even cancer.

Weight gain occurs when

energy intake exceeds energy expenditure

Low intakes of potassium are due to low intakes of

vegetables, fruits, and dairy