Recent Trends in Nutrition and Eating Disorders PDF

Recent trends in Nutrition and eating disorder An eating disorder is an illness that causes serious disturbances to your everyday diet, such as eating extremely small amounts of food or severely overeating. A person with an eating disorder may have started out just eating smalle...

Recent trends in Nutrition and eating disorder An eating disorder is an illness that causes serious disturbances to your everyday diet, such as eating extremely small amounts of food or severely overeating. A person with an eating disorder may have started out just eating smaller or larger amounts of food. Severe distress or concern about body weight or shape may also characterize an eating disorder. Eating disorders frequently appear during the teen years or young adulthood but may also develop during childhood or later in life. Common eating disorders include anorexia nervosa. Eating disorders affect both men and women Eating disorders are real, treatable medical illnesses. They frequently coexist with other illnesses such as depression and substance abuse Different Types of Eating Disorders Anorexia Nervosa: Anorexia nervosa is characterized by: (1) Extreme thinness ; (2) Thinness and unwillingness to maintain a normal or healthy weight; (3) Intense fear of gaining weight; (4) Distorted body image, a self-esteem that is heavily influenced by perceptions of body weight and shape; (5) Lack of menstruation among girls and women; and (6) Extremely restricted eating Many people with anorexia nervosa see themselves as overweight, even when they are clearly underweight. Eating, food, and weight control become obsessions. People with anorexia nervosa typically weigh themselves repeatedly, portion food carefully, and eat very small quantities of only certain foods. Some people with anorexia nervosa may also engage in binge-eating followed by extreme dieting, excessive exercise, self-induced vomiting, and/or misuse of laxatives, diuretics. Some who have anorexia nervosa recover with treatment after only one episode. Others get well but have relapses. Still others have a more chronic, or long-lasting, form of anorexia nervosa, in which their health declines as they battle the illness. Other symptoms may develop over time, including: (1) Thinning of the bones (osteopenia or osteoporosis); (2) Brittle hair and nails; (3) Dry and yellowish skin; (4) Growth of fine hair all over the body; (6) Mild anemia and muscle wasting and weakness; (7) Severe constipation; (8) Low blood pressure, slowed breathing and pulse; (9) Damage to the structure and function of the heart; (10) Brain damage; (11) Multiorgan failure; (12) Drop in internal body temperature, causing a person to feel cold all the time; (13) Lethargy, sluggishness, or feeling tired all the time; and (14) Infertility. Treating Eating Disorders Adequate nutrition, reducing excessive exercise, and stop- ping purging behaviors are the foundations of treatment. Specific forms of psychotherapy, or talk therapy, and medication are effective for many eating disorders. However, in more chronic cases, specific treatments have not yet been identified. Treatment plans often are tailored to individual needs and may include one or more of the following:(1) Individual, group, and/or family psychotherapy; (2) Medical care and monitoring; (3) Nutritional counseling; and (4) Medications. Some patients may also need to be hospitalized to treat problems caused by mal-nutrition or to ensure they eat enough if they are very underweight. Treating Anorexia Nervosa: Treating anorexia nervosa involves three components: (1) Restoring the person to a healthy weight; (2) Treating the psychological issues related to the eating disorder; and (3) Reducing or eliminating behaviors or thoughts that lead to insufficient eating and preventing relapse. Many people with anorexia nervosa see themselves as overweight, even when they are clearly underweight. Eating, food, and weight control become obsessions. People with anorexia nervosa typically weigh themselves repeatedly, portion food carefully, and eat very small  quantities of only certain foods. Some people with anorexia nervosa may also engage in binge-eating followed by extreme dieting, excessive exercise, self-induced vomiting, and/or misuse of laxatives, diuretics, or enemas. Some who have anorexia nervosa recover with treatment after only one episode.Others get well but have relapses. Still others have a more chronic, or long-lasting, form of anorexia nervosa, in which their health declines as they battle the illness. Recent trends in Nutrition for Diabetes Our cells depend on a single simple sugar, glucose, for most of their energy needs. The body has intricate mechanisms in place to make sure glucose levels in the blood don’t go too low or soar too high. When you eat, most digestible carbohydrates are converted into glucose and quickly absorbed into the bloodstream. Any rise in blood sugar signals the pancreas to make and release the hormone insulin, which instructs cells to sponge up glucose. Without insulin, glucose floats around the bloodstream, unable to slip inside the cells that need it for energy. Diabetes mellitus is a condition of abnormally high levels of glucose in the blood because either the body is not  making enough insulin or can’t properly use the insulin it makes. Normally, blood glucose rises after eating a meal but then drops in 1-2 hours as the glucose is shuttled out of the blood and into cells. In people with diabetes, their blood glucose may remain elevated for several hours. Their blood glucose may also rise much higher after eating a meal than someone who does not have diabetes. There is much attention on high blood sugar or hyperglycemia, which occurs with all forms of diabetes. But there also exists a condition of too low blood sugar, called hypoglycemia. Hypoglycemia can occur from not eating enough food, waiting too long to eat a meal or snack, eating an imbalanced diet that does not contain enough carbohydrate, or exercising more intensely than usual. Sometimes eating too many refined carbohydrates (white bread and pasta, cookies, soda) without also including other foods like protein and vegetables can lead to hypoglycemia There are different types of diabetes, including prediabetes, type 1 diabetes, type 2 diabetes, and gestational diabetes The number of people diagnosed with diabetes in the United States will increase to about 48 million in 2050. Secondary health problems stemming from diabetes are equally alarming. High blood glucose levels can damage organs and tissues.  Diabetes is the leading cause of blindness and kidney failure among adults. It causes mild to severe nerve damage that, coupled with diabetes-related circulation problems, often leads to the loss of a leg or foot. Diabetes significantly increases the risk of cardiovascular disease including heart attacks and strokes, Type 1 diabetes mellitus (type 1 diabetes) is an autoimmune condition in which immune cells attack and permanently disable the insulin-making cells in the pancreas. Gestational diabetes mellitus (gestational diabetes) is a condition of high blood sugar levels during the 2nd trimester of pregnancy usually occurring around the 24th week. Up to 25% of pregnant women develop gestational diabetes. Women may develop gestational diabetes even if they did not have diabetes prior to pregnancy. Prediabetes is an early warning sign that exhibits itself through moderately elevated blood sugar levels, sometimes called “impaired glucose tolerance.” Prediabetes almost always precedes a diagnosis of type 2 diabetes. Type 2 diabetes mellitus (type 2 diabetes) is the most common form of diabetes. It begins when muscles and other cells stop responding to insulin’s open-up-for-glucose  signal. The body responds by making more and more insulin to help move glucose out of the blood, but eventually exhausting the insulin-producing cells until they burn out. Recent trends in Nutrition and heart diseases There are many different heart conditions and problems which are collectively called heart disease. Heart disease and different conditions affect the heart’s ability to work efficiently. It can be worrying and confusing to be diagnosed with a heart condition, but there's a lot of information and support available to you. Coronary heart disease This is caused when the heart’s blood vessels - the coronary arteries - become narrowed or blocked and can’t supply enough blood to the heart. It can lead to angina and/or a heart attack. Angina Angina is a pain or discomfort in your chest, arm, neck, stomach or jaw that happens when the blood supply to your heart becomes restricted because of your arteries becoming narrowed. Angina is a symptom of coronary heart disease, not an illness in itself. Angina is your heart’s way of telling you it’s not getting enough oxygen when you’re doing something strenuous or you’re feeling under stress. Many people learn to recognise how much activity will bring on an angina attack - this is called stable angina.. Unstable angina Unstable angina can be undiagnosed chest pain or a sudden worsening of existing angina. It happens when the blood supply to the heart is severely restricted and angina attacks occur more frequently, with less and less activity. These attacks may even happen at rest or wake you from sleep. They can last up to 10 minutes. You should see your doctor urgently, and you may be admitted to hospital. Heart attack A heart attack - also known as myocardial infarction or MI - happens when the blood supply to part of your heart muscle becomes completely blocked. This is most commonly caused by a piece of fatty material breaking off and a blood clot forms within a coronary artery. This can cause damage to the part of your heart muscle which that particular coronary artery was supplying. Heart failure If the heart’s pumping action can’t work effectively, your heart muscle can’t meet your body’s demand for blood and oxygen, and your body develops various different symptoms, like fatigue and shortness of breath. This is called heart failure because of the failure of your heart to work efficiently. (Abnormal heart rhythms) The heart muscle has its own electrical system which helps to stimulate the heartbeat. If the electrical signals within your heart are interrupted or disturbed, your heart can beat too quickly (tachycardia), too slowly  (bradycardia) and/or in an irregular way. This is called an arrhythmia. Valve disease The valves open and close to regulate the flow of blood through the heart. Problems with the valves can increase the workload of your heart and can put a strain on your heart muscle, leading to a range of symptoms, like: shortness of breath swollen ankles fatigue chest pain dizziness High blood pressure Another condition which can affect the heart is high blood pressure or hypertension. Although it’s not a disease in itself, hypertension can lead to an increased risk of developing serious conditions such as coronary heart disease, heart attacks and strokes. Congenital heart conditions Congenital heart conditions occur when there’s an abnormality or defect with the structure of the heart of a developing fetus. Nutritional Tretment Protein is important to protect from Heart disease. Some researchs conducted that even small amounts of red meat—especially processed red meat—on a regular basis is linked to an increased risk of heart disease and stroke, and the risk of dying from cardiovascular disease or any other cause. Replacing red and processed red meat with healthy protein sources such as beans, soy foods, nuts, fish, or poultry seems to reduce these risks because of the different types of fat in these protein packages.  Plant-based protein sources are more unsaturated, which lowers LDL cholesterol—an established risk factor for heart disease. Also, plant sources contain no cholesterol. Soluble fiber attracts water in the gut, forming a gel, which can slow digestion.This help prevent rising blood glucose surges Control of blood glucose and weight is important because these are risk factors for diabetes, a condition which doubles the risk of developing heart disease. Soluble fiber may also lower blood cholesterol by interfering with bile acid production. Cholesterol is used to make bile acids in the liver. Soluble fiber binds to bile acids in the gut and excretes them from the body. Because of this reduced amount of available bile acids, the liver will pull cholesterol from the blood to make new bile acids, thereby lowering blood cholesterol. Epidemiological studies find that a high intake of dietary fiber is associated with a lower risk of heart disease and deaths from cardiovascular disease. Higher intakes of cereal fibers were associated with a lower risk of heart disease and heart attacks. Keep in mind that cereal fiber doesn’t necessarily refer to the aisle of boxed breakfast cereals in your local supermarket. “Cereals” in these studies referred to the seeds of minimally refined whole grains that include the germ, bran, and endosperm. Examples are steel-cut oats, quinoa, brown rice, millet, barley, and buckwheat. A higher fiber intake has also been linked to a lower risk of metabolic syndrome, a combination of factors that increases the risk of developing heart disease and diabetes: high blood pressure, high insulin levels, excess weight (especially around the belly), high triglyceride levels, and low HDL (good) cholesterol. Heart disease, Type 2 diabetes.  Good sources of dietary fiber include: Beans and legumes. Think black beans, kidney beans, pintos, chickpeas (garbanzos), white beans, and lentils. Fruits and vegetables, especially those with edible skin (for example, apples, corn and beans) and those with edible seeds (for example, berries). Whole grains such as: Whole wheat pasta Whole grain cereals (Look for those with three grams of dietary fiber or more per serving, including those made from whole wheat, wheat bran, and oats.) Whole grain breads (To be a good source of fiber, one slice of bread should have at least three grams of fiber. Another good indication: look for breads where the first ingredient is a whole grain. For example, whole wheat or oats.) Many grain products now have "double fiber" with extra fiber added. Nuts — try different kinds. Peanuts, walnuts and almonds are a good source of fiber and healthy fat, but watch portion sizes, because they also contain a lot of calories in a small amount. In general, an excellent source of fiber contains five grams or more per serving, while a good source of fiber contains 2.5–4.9 grams per serving. It is best to get your fiber from food rather than taking a supplement. How to choose the best cooking oil? The first thing to understand is that there is no one oil that will be suitable for all types of cooking. We look at which oil is good for different purposes, keeping in mind that it is good to use a combination of oils in your cooking, instead of sticking to just one type and brand of oil for everything.  There are two types of “good” unsaturated fats: 1. Monounsaturated fats are found in high concentrations in: Olive, peanut, and canola oils Avocados Nuts such as almonds, hazelnuts, and pecans Seeds such as pumpkin and sesame seeds. 2. Polyunsaturated fats are found in high concentrations in Sunflower, corn, soybean, and flaxseed oils Walnuts Flax seeds Fish Canola oil – though higher in monounsaturated fat, it’s also a good source of polyunsaturated fat. Omega-3 fats are an important type of polyunsaturated fat. The body can’t make these, so they must come from food. An excellent way to get omega-3 fats is by eating fish 2-3 times a week. Good plant sources of omega-3 fats include flax seeds, walnuts, and canola or soybean oil. Higher blood omega- 3 fats are associated with lower risk of premature death among older adults, (Source: https://nutritionsource.hsph.harvard.edu/what-should-you-eat/fats- and-cholesterol/types-of-fat/) All foods containing fat have a mix of specific types of fats. Even healthy foods like chicken and nuts have small amounts of saturated fat, though much less than the amounts found in beef, cheese, and ice cream. Saturated fat is mainly found in animal foods, but a few plant foods are also high in saturated fats, such as coconut, coconut oil, palm oil, and palm kernel oil. The Dietary Guidelines for Americans recommends getting less than 10 percent of calories each day from saturated fat. The American Heart Association goes even further, recommending limiting saturated fat to no more than 7 percent of calories. Cutting back on saturated fat will likely have no benefit, however, if people replace saturated fat with refined carbohydrates. Eating refined carbohydrates in place of saturated fat does lower “bad” LDL cholesterol, but it also lowers the “good” HDL cholesterol and increases triglycerides. The net effect is as bad for the heart as eating too much saturated fat. (Source: https://nutritionsource.hsph.harvard.edu/what-should-you-eat/fats- and-cholesterol/types-of-fat/)