N&D 240 Final Review PDF
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Summary
This document is a review of chronic diseases and nutrition, covering topics such as cardiovascular disease, diabetes, and cancer. It discusses causation, risk factors, and preventive measures. It also touches on food safety, pregnancy, and childhood nutrition.
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N&D 240 Final Review Chronic Diseases and Nutrition Causation of Chronic Diseases D efinition of Chronic Diseases:Long-term diseaseslike cardiovascular disease, diabetes, and cancer that progress over time. Causes: ○ Poor diet (high in un...
N&D 240 Final Review Chronic Diseases and Nutrition Causation of Chronic Diseases D efinition of Chronic Diseases:Long-term diseaseslike cardiovascular disease, diabetes, and cancer that progress over time. Causes: ○ Poor diet (high in unhealthy fats, sugars, low in nutrients) ○ Sedentary lifestyle ○ Smoking and alcohol consumption ○ Genetic predisposition ○ Environmental factors Key Point:Chronic diseases are largely preventablethrough lifestyle and dietary changes. Cardiovascular Diseases (CVD) Atherosclerosis and Hypertension Atherosclerosis: ○ Buildup of plaque in arteries(fat, cholesterol, calcium). ○ Narrows blood vessels, reducing blood flow. ○ Can lead to heart attacks or strokes. Hypertension (High Blood Pressure): ○ Increases the workload of the heart and blood vessels. ○ Risk factor for heart disease, stroke, and kidney failure. Key Term:Plaque, Blood Pressure,LDL(bad cholesterol),HDL(good cholesterol). - DLdeposits cholesterol in arteries, increasing cardiovascularrisks. L - HDLremoves cholesterol, protecting heart health. A heart-healthy diet and lifestyle help maintainlowLDLandhigh HDLlevels for optimal well-being. Risk Factors for Cardiovascular Disease Non-Modifiable Risk Factors: ○ Age, Gender, Genetics, Family History Modifiable Risk Factors: ○ Poor diet (high saturated/trans fats, sodium, low fiber) N&D 240 Final Review ○ hysical inactivity P ○ Smoking and alcohol use ○ Obesity and diabetes ○ High blood pressure and cholesterol Key Concept:Address modifiable factors to reduceCVD risk. Preventive Measures Against CVD at a balanced diet rich in fruits, vegetables, whole grains, and healthy fats. E Follow theDASH Diet(low sodium, high potassium,calcium, magnesium). Exercise regularly (at least150 minutes/weekof moderateactivity). Avoid smoking and limit alcohol consumption. Monitor blood pressure and cholesterol levels. Think Fitness – Ways to Include Physical Activity in a Day ake the stairs instead of elevators. T Walk or bike instead of driving short distances. Engage in active breaks (stretching, short walks). Join recreational activities like swimming, dancing, or sports. Use a standing desk or pace while on phone calls. A Consumer’s Guide to Nutrition and the Immune System Nutrition’s Role in Immunity: ○ Vitamins A, C, E, Zinc, and protein support immune health. Anti-inflammatory Foods: ○ Fruits, vegetables, nuts, fish, and whole grains. Limit:Processed foods, excessive sugar, and transfats. Diabetes How Does Type 2 Diabetes Develop? C ause:Insulin resistance develops over time due topoor diet, obesity, and inactivity. Mechanism: ○ High blood sugar → pancreas produces more insulin. ○ Over time, insulin becomes less effective, leading to diabetes. N&D 240 Final Review Harms from Diabetes D amage to blood vessels and nerves. Increased risk of: ○ Heart disease, stroke, kidney disease. ○ Vision loss and nerve damage (neuropathy). ○ Slow wound healing and infections. Diabetes Prevention and Management aintain a healthy weight. M Eat high-fiber foods, whole grains, lean proteins, and healthy fats. Exercise regularly (improves insulin sensitivity). Monitor blood sugar levels and follow medical advice. Glycemic Index:a ranking system for carbohydratesin food Low GI (0–55): S lower digestion and absorption, leading to a gradualrise in blood sugar. Examples: Lentils, apples, oats, chickpeas, sweet potatoes. Medium GI (56–69): M oderate effect on blood sugar. Examples: Brown rice, bananas, whole wheat bread, couscous. High GI (70–100): Q uickly digestedand absorbed, causing rapid spikesin blood sugar. Examples: White bread, white rice, sugary cereals, potatoes, glucose. Cancer The Cancer Disease Process C ancer:Uncontrolled cell growth and division. Stages:Initiation → Promotion → Progression. ○ Initiation and promotion can help to halt or slow progression N&D 240 Final Review Stage Description Key Factors initiation NA damage causes genetic D Carcinogens, radiation, genetics mutations. promotion utated cells begin to divide M ormones, inflammation, H rapidly lifestyle progression Tumors form + cancers spread Angiogenesis, metastasis Cancer Risk Factors Modifiable Risks: ○ Smoking, alcohol, poor diet, physical inactivity. ○ Obesity and exposure to harmful chemicals (carcinogens). Non-Modifiable Risks:Genetics, age, gender. Cancer Prevention at a diet rich in fruits, vegetables, whole grains, and lean proteins. E Avoid processed meats and excessive alcohol. Exercise regularly and maintain a healthy weight. Avoid smoking and minimize exposure to carcinogens. Food Feature: The DASH Diet – Preventive Medicine Dietary Guidelines and the DASH Diet DASH Diet Principles: ○ Low sodium, high potassium, calcium, and magnesium. ○ Focus on fruits, vegetables, lean proteins, nuts, and whole grains. Benefits: Reduces blood pressure, improves heart health. N&D 240 Final Review - VD is the leading cause of death in the United States C - Fried foods and red and processed meats can increase chances of getting cancer Study Guide: Microbes and Food Safety How Do Microbes in Food Cause Illness in the Body? M icrobial Illness:Caused by bacteria, viruses, fungi,or parasites in contaminated food. Mechanisms: ○ Infection:Microbes grow in the body (e.g., Salmonella,E. coli). ○ Intoxication:Microbes release toxins (e.g., botulismtoxin). Key Terms:Pathogens, Foodborne Infections, Food Intoxications. Food Safety from Farm to Plate The Food Safety Continuum: ○ Farm:Proper handling, sanitation during harvesting. ○ Processing:Hygiene, proper storage, monitoring ofcontamination. ○ Transport:Maintaining cold chains and cleanliness. ○ Retail:Safe food storage and handling at grocerystores. ○ Plate:Consumers follow safe food practices at home. Safe Food Practices for Individuals lean:Wash hands, surfaces, and produce. C Separate:Avoid cross-contamination (raw meats andproduce). Cook:Heat food to appropriate internal temperatures. Chill:Refrigerate perishable foods promptly (200 mg/day). ○ Undercooked meats, fish high in mercury, and unpasteurized foods. Drinking during Pregnancy N&D 240 Final Review Alcohol’s Effects Alcohol crosses the placenta FREELY and interferes with fetal development. Fetal Alcohol Syndrome (FAS) Characteristics:Facial abnormalities, brain damage,and developmental delays. Experts’ Advice No amount of alcohol is safe during pregnancy. Troubleshooting Pregnancy Complications Diabetes Gestational Diabetes:Temporary insulin resistanceduring pregnancy. ○ Management:Diet, exercise, and monitoring blood sugar. Hypertension R isks:Preterm delivery, low birth weight, and placentalissues. Management:Low-sodium diet and regular prenatal monitoring. Preeclampsia D efinition:High blood pressure with protein in urine. Risks:Can lead to eclampsia (seizures). Management:Close medical supervision and possibleearly delivery. Lactation Nutrition during Lactation N&D 240 Final Review E nergy Needs:+500 calories/day to support milk production. Key Nutrients:Protein, calcium, vitamins A, D, andB12, and hydration. When Should a Woman Not Breastfeed? Cases:HIV infection, untreated tuberculosis, or drug/alcoholuse. Feeding the Infant Nutrient Needs Rapid growth requires energy-dense nutrition. Benefits of Breast Milk C ontains antibodies, nutrients, and bioactive compounds. Promotes bonding and supports immune system development. Formula Feeding A safe alternative when breastfeeding is not possible. An Infant’s First Solid Foods I ntroduce solids around6 months. Start withiron-fortified cereals, pureed vegetables,fruits, and meats. Mealtimes with Infants Foster a Sense of Autonomy Allow infants to self-regulate intake. N&D 240 Final Review Some Feeding Guidelines I ntroduce new foods one at a time to monitor allergies. Avoid added sugar, salt, and honey. How Do Today’s Food Choices Affect Future Generations? DNA and the Epigenome Theepigenomeinfluences gene expression without alteringDNA. How Food Choices Today Affect Future Generations Maternal diet during pregnancy can “program” the fetus for chronic diseases later in life. Can a Human Fetus Be “Programmed” to Develop Chronic Diseases? N utritional imbalances during pregnancy may increase risks for obesity, diabetes, and heart disease. Can Epigenetic Changes Occur in Later Life? Nutrition and lifestyle continue to influence gene expression throughout life. Early and Middle Childhood Feeding a Healthy Young Child Guidelines: ○ Provide balanced meals with all food groups. ○ Avoid added sugars, saturated fats, and processed foods. N&D 240 Final Review ○ Promote portion control to prevent overeating. Mealtimes and Snacking I mportance:Establish regular mealtimes and healthysnack habits. Tips: ○ Include fruits, vegetables, and whole grains. ○ Avoid sugary snacks and soft drinks. How Do Nutrient Deficiencies Affect a Child’s Brain? K ey Nutrients:Iron, iodine, omega-3 fatty acids,and zinc are critical for brain development. Deficiencies can lead to: ○ Cognitive delays. ○ Impaired memory and attention. The Problem of Lead S ources:Contaminated water, old paint, and soil. Effects: ○ Irreversible brain damage. ○ Behavioral and learning problems. Prevention:Regular screening, clean drinking water,and avoiding lead sources. Food Allergies, Intolerances, and Aversions F ood Allergies:Immune reactions to food (e.g., peanuts,milk). Food Intolerances:Digestive issues (e.g., lactoseintolerance). Aversions:Strong dislike for certain foods. Can Diet Make a Child Hyperactive? F act:Sugar does not cause hyperactivity. Focus:Provide balanced meals; reduce food additivesand artificial colors. Dental Caries Cause:Excess sugar and poor oral hygiene. N&D 240 Final Review Prevention: ○ Limit sugary snacks/drinks. ○ Brush teeth regularly and drink fluoridated water. Is Breakfast Really the Most Important Meal of the Day for Children? Y es:Boosts energy, concentration, and academic performance. Healthy Choices:Whole grains, protein, and fruit. How Nourishing Are the Meals Served at School? S chools aim to meet nutritional guidelines but may need improvement. Tips for Parents:Advocate for healthier options andencourage packed lunches. Nutrition in Adolescence Nutrient Needs I ncreased needs for energy, protein, iron, and calcium for growth. Iron:Prevents anemia, especially for menstruatinggirls. Calcium and Vitamin D:Essential for bone health. Menstruation and Acne A cne and Diet:High-glycemic foods may worsen acne. Focus:Balanced diet with plenty of fruits, vegetables,and water. Dietary Patterns and Nutrient Intakes C ommon Problems: Skipping meals, fast food, and excess sugar. Encourage healthier habits: meal prep and family meals. Nutrition in the Later Years Energy, Activity, and the Muscles Issue:Decline in muscle mass and metabolism. N&D 240 Final Review Solution:Physical activity and adequate protein intake. Protein Needs Older adults require1.0–1.2g protein/kg body weightto maintain muscle mass. Physical Activity for Older Adults B enefits:Improves mobility, strength, and mentalhealth. Include weight-bearing exercises and balance training. Carbohydrates and Fiber Prevent constipation with high-fiber foods (fruits, vegetables, and whole grains). Fats and Arthritis Omega-3 fatty acids may reduce inflammation and pain. Vitamin Needs Key Nutrients: ○ Vitamin D and calcium (bone health). ○ Vitamin B12 (reduced absorption in aging). Water and the Minerals D ehydration is common due to reduced thirst signals. Encourage regular water intake and foods with high water content. Can Diet Choices Lengthen Life? Healthy lifestyle (balanced diet, physical activity) supports longevity. N&D 240 Final Review Aging and Inflammation C hronic inflammation contributes to age-related diseases. Anti-inflammatory diet: rich in fruits, vegetables, and omega-3s. Diet and Alzheimer’s Disease Diets like theMediterranean Dietmay lower risk. Food Choices of Older Adults C hallenges: Reduced appetite, financial limitations, and mobility issues. Solutions:Small, nutrient-dense meals and communityfood programs. Single Survival and Nutrition on the Run Is Eating in Restaurants a Wise Choice? Choose healthier options: grilled, baked, or steamed dishes. Managing Loneliness Meals with friends or community programs can improve mental health and nutrition. Study Guide: Nutrition Across the Lifespan Early and Middle Childhood Feeding a Healthy Young Child Key Points: ○ Balanced meals:Include all food groups—lean protein,whole grains, fruits, vegetables, and dairy. ○ Avoid:Added sugars, saturated fats, processed/ultra-processedfoods. ○ Portion control:Use age-appropriate servings to preventovereating. Tips for Parents: ○ Offer new foods repeatedly to encourage acceptance. ○ Avoid pressuring children to eat or restricting food as it can disrupt eating behaviors. N&D 240 Final Review Mealtimes and Snacking S tructured Mealtimes:Consistent meal and snack schedulessupport healthy eating habits. Healthy Snacks: ○ Includefruits, vegetables, nuts, yogurt, and wholegrains. ○ Avoid sugary snacks, sodas, and high-sodium processed foods. Why It Matters:Snacking can contribute to total nutrientintake but should not replace meals. How Do Nutrient Deficiencies Affect a Child’s Brain? Critical Nutrients for Brain Development: ○ Iron:Supports cognitive function; deficiency cancause developmental delays. ○ Omega-3 fatty acids (EPA/DHA):Essential for braingrowth and communication between neurons. ○ Zinc:Aids in memory, learning, and focus. ○ Iodine:Supports thyroid hormone production, whichregulates brain development. Consequences of Deficiencies: ○ Poor memory, reduced concentration, and slower learning. ○ Permanent cognitive impairment if deficiencies occur in early childhood. The Problem of Lead Sources of Lead: ○ Contaminated drinking water (from old pipes). ○ Lead-based paint (found in older homes). ○ Contaminated soil and dust. Effects on Health: ○ Permanent brain damage. ○ Learning disabilities and behavioral issues. ○ Growth retardation and anemia. Prevention: ○ Use clean, filtered water. ○ Regular blood lead testing for children. ○ Keep homes free of lead paint and contaminated dust. Food Allergies, Intolerances, and Aversions Definitions: ○ Food Allergy:Immune response to proteins in food(e.g., peanuts, eggs, milk). Symptoms include hives, swelling, and anaphylaxis. ○ Food Intolerance:Difficulty digesting certain foods(e.g., lactose intolerance). ○ Food Aversion:Psychological rejection of specificfoods. N&D 240 Final Review Management: ○ Identify and avoid trigger foods. ○ Seek medical advice for severe allergies. Can Diet Make a Child Hyperactive? M yth Busting:Scientific evidence does not supportsugar as a cause of hyperactivity. Factors to Consider: ○ Artificial food additivesand preservatives may exacerbatehyperactivity in some children. ○ Balanced meals improve focus and behavior. Dental Caries C auses:Bacteria feed on sugar, producing acid thaterodes tooth enamel. Risk Factors: ○ Sugary snacks and beverages. ○ Poor oral hygiene. Prevention: ○ Limit sugary foods and drinks. ○ Brush with fluoride toothpaste twice daily. ○ Drink fluoridated water. Is Breakfast Really the Most Important Meal of the Day for Children? Benefits of Breakfast: ○ Provides energy and improves concentration at school. ○ Enhances academic performance and reduces behavioral issues. Healthy Breakfast Ideas: ○ Whole-grain cereal with milk and fruit. ○ Scrambled eggs with whole-grain toast. ○ Yogurt with nuts and berries. How Nourishing Are the Meals Served at School? S chool Meals:Aim to meet nutritional guidelines forcalories, protein, vitamins, and minerals. Challenges:Some school meals may still be high insodium, fats, or added sugars. Tips for Parents: ○ Monitor school menus and encourage balanced options. ○ Pack nutritious lunches if needed. N&D 240 Final Review Nutrition in Adolescence Nutrient Needs E nergy Needs:Increase to support growth spurts. Protein:Critical for muscle development. Iron: ○ Girls:Increased needs during menstruation to preventanemia. ○ Boys:Needed for muscle mass development. Calcium & Vitamin D:Build peak bone mass; reduceosteoporosis risk later in life. Sources: ○ Dairy, leafy greens, fortified foods (for calcium). ○ Lean meats, beans, spinach (for iron). Menstruation and Acne D iet and Menstruation:Nutrient-dense foods supporthormone balance. Acne: ○ High-glycemic foods (white bread, sweets) may worsen acne. ○ Omega-3 fatty acids, fruits, and vegetables can reduce inflammation. Dietary Patterns and Nutrient Intakes Common Problems: ○ Skipping meals, reliance on fast foods, and sugary beverages. ○ Nutrient deficiencies are common in diets lacking fruits, vegetables, and whole grains. Solutions: ○ Promote meal prepping and family meals. ○ Encourage healthier snack choices and hydration. Nutrition in the Later Years Energy, Activity, and Muscles C hallenge:Muscle loss (sarcopenia) and reduced metabolism. Solution: ○ Strength trainingpreserves muscle mass. ○ Consume adequate protein to maintain muscles. Protein Needs Older Adults Need More Protein:1.0–1.2 g/kg bodyweight. N&D 240 Final Review Sources:Eggs, fish, lean meat, beans, and dairy. Physical Activity for Older Adults B enefits:Prevents chronic disease, improves mobility,and boosts mental health. Activities:Walking, resistance training, balanceexercises (e.g., yoga). Carbohydrates and Fiber I mportance:Fiber prevents constipation and supportsheart health. Sources:Whole grains, fruits, and vegetables. Fats and Arthritis O mega-3 fatty acids:Reduce inflammation in arthritis. Sources:Fatty fish (salmon), walnuts, flaxseeds. Vitamin Needs V itamin D:Prevents bone loss. Vitamin B12:Absorption declines with age—fortifiedfoods or supplements may be needed. Water and the Minerals D ehydration Risk:Thirst perception decreases withage. Solution:Encourage frequent water intake. Can Diet Choices Lengthen Life? Diets rich inwhole foods, fruits, vegetables, andhealthy fatspromote longevity. Aging and Inflammation N&D 240 Final Review Anti-Inflammatory Diet:High in antioxidants and omega-3 fatty acids. Alzheimer’s Disease and Diet Dietary Patterns:Mediterranean and MIND diets maylower Alzheimer’s risk. Controversy – Childhood Obesity and Chronic Diseases C auses of Childhood Obesity:Poor diet, lack of activity,screen time, and genetic predisposition. Health Risks: ○ Type 2 diabetes, heart disease, hypertension, and mental health challenges. Prevention Strategies: ○ Family-based lifestyle changes: healthy meals, physical activity, and reduced screen time. ○ Focus on moderation, not deprivation.
