1. Chapter 11 Diet and Health
Nutrition: Concepts & Controversies, 12e Sizer/Whitney

2. Learning Objectives
Describe relationships between immunity and nutrition, and explain how malnutrition and infection worsen each other.
Compare and contrast the progression and the symptoms of heart disease in men and women.
Describe what dietary and genetic factors may affect CVD risks and why higher LDL levels are a health concern.

3. Learning Objectives
Develop a general eating plan for a person with prehypertension.
Speculate about possible mechanisms by which a diet high in red meat might increase the risk of breast cancer or colorectal cancer.

4. Learning Objectives
Develop a healthy eating plan that reduces the intake of trans fat and saturated fat but maintains sufficient intakes of essential nutrients.
Describe some recent advances in nutritional genomics with regard to the health of the body through life.

5. Introduction Two types of diseases Nutrients and our body’s defenses
Infectious and chronic
Nutrients and our body’s defenses
Hoaxes
Leading causes of death
Chronic diseases
Mixture of factors

6. The Ten Leading Causes of Death in the United States

7. Nutrition and Immunity
Well-nourished immune system
Provides protection
Susceptible groups
PEM
Malnutrition

8. Effects of Protein-Energy Malnutrition (PEM) on the Body’s Defense Systems

9. The Concept of Risk Factors
Suspected contributors
Show correlation with the disease
Disease risk factors
Genetic
Environmental
Behavioral
Social
Dietary contributions to disease

10. Risk Factors and Chronic Diseases

11. Interrelationships Among Chronic Diseases

12. The Concept of Risk Factors
Estimating your risk
Search family’s medical history
Laboratory tests

13. Cardiovascular Diseases
Disease of heart and blood vessels
Symptoms of heart attack and stroke
Minimizing risks
Heart is one of the least regenerative organs
Heart disease
Men vs. women

14. U.S. Heart Disease Death Rates

15. Atherosclerosis Hardening of the arteries Everyone has signs
How advanced is the disease
Plaque formation
Damaging factors to vessel linings
Inflammation
Macrophages
Mineralization

16. The Formation of Plaques in Atherosclerosis

17. Atherosclerosis Plaque rupture Blood clots Blood pressure
Abnormal blood clotting
Omega-3 fatty acids
Blood pressure

18. Risk Factors for CVD Age, gender, and genetic inheritance
Nonmodifiable
High LDL and low HDL cholesterol
Higher the LDL the greater the risk
Most atherogenic lipoproteins
Higher HDL reduces risk
LDL oxidation

19. LDL, HDL, and Risk of Heart Disease

20. Adults Standards for Blood Lipids, Body Mass Index (BMI) and Blood Pressure

21. Risk Factors for CVD Hypertension and atherosclerosis Diabetes
Both worsen CVD
Worsen each other
Diabetes
Physical inactivity
Benefits of activity for heart health
Smoking

22. Risk Factors for CVD Inflammation Increased risk of thrombosis
Atherogenic diet
DASH eating plan
Obesity & metabolic syndrome
Cluster of risk factors
Inflammation
Increased risk of thrombosis
Other risk factors

23. Recommendations for Reducing CVD Risk
Lifestyle changes
Increase physical activity
Lose weight
Implement dietary changes
Reduce exposure to tobacco smoke

24. Recommendations for Reducing CVD Risk
Diet to reduce CVD risk
Reduce fat intake
Saturated and trans fats
Limit refined starches and added sugars
Eat fruits, vegetables, and whole grains
Diet rich in omega-3 fatty acids
Other dietary factors

25. Nutrition and Hypertension
One of most prevalent forms of CVD
No symptoms you can feel
Two numbers
Systolic pressure
Diastolic pressure
Prehypertension
Blood pressure checks at regular intervals

26. Nutrition and Hypertension
Blood pressure
Cardiac output
Factors causing an increase
Peripheral resistance
Risk factors
Salt intake
Alcohol

27. The Blood Pressure

28. Nutrition and Hypertension
DASH diet
Health benefits beyond blood pressure
Weight control
Physical activity
Alteration of hormones
Salt or sodium
Alcohol
Minerals and vitamin C

29. Lifestyle Modifications to Reduce Blood Pressure

30. Complementary and Alternative Medicine
Complementary vs. alternative
Integrative medicine
National Center for Complementary and Alternative Medicine (NCCAM)
Accupuncture
Herbal medicines

31. Selected Herbs: Claims, Evidence, and Risks

32. Selected Herbs: Claims, Evidence, and Risks

33. Nutrition and Cancer Prevention of cancer Risk factors Diet
Lifestyle factors
Environmental exposures
Diet
Dietary components
Relation to cancer

34. How Does Cancer Develop?
Cancer arises in the genes
DNA is damaged by carcinogen
Cellular repair or self-destruction
Cell loses ability to self-destruct
Replicates uncontrollably
Mass of abnormal tissue
Cancer prevention through tumor development

35. Cancer Development

36. Which Diet Factors Affect Cancer Risk?
Energy intake
Reduced caloric intakes
Cancer prevention only
Obesity
Depends on site of cancer & other factors
Physical activity
Alcohol
Fat and fatty acids

37. Which Diet Factors Affect Cancer Risk?
Red meats and processed meats
Cooking
Smoking
Fiber-rich foods
Folate and antioxidant vitamins
Calcium and vitamin D
Iron
Food phytochemicals

38. The DASH Diet: Preventive Medicine
Emphasized foods
Make only a few dietary changes at a time
Start with fruits & vegetables

39. Nutritional Genomics: Can It Deliver on Its Promises?
Controversy 11

40. Nutritional Genomics Research
Genome
Genetic profile
DNA microarray technology
DNA mutations
SNPs
Variation of a nucleotide

41. Epigenetics Epigenome
Proteins and other molecules that regulate expression of genes
Turning genes “on” and “off”
Inherited or altered
Regulation
Histones
Methyl groups

42. Two Epigenetic Factors and Gene Activity

43. Bioactive Food Components and Gene Expression

44. Epigenetics Future generation effects Modifying your epigenome
Embryonic development
Modifying your epigenome
Health implications
Bioactive constituents in whole foods

45. Genetic Testing
Arguments
Merits
Demerits
Nutritional genomics fraud

46. Genetic Testing: Pros and Cons