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
