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

2. 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

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

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

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

6. Risk Factors and Chronic Diseases

7. Interrelationships Among Chronic Diseases

8. 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

9. U.S. Heart Disease Death Rates

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

11. The Formation of Plaques in Atherosclerosis

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

13. 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

14. LDL, HDL, and Risk of Heart Disease

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

16. 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

17. The Blood Pressure

18. Lifestyle Modifications to Reduce Blood Pressure

19. Selected Herbs: Claims, Evidence, and Risks

20. Selected Herbs: Claims, Evidence, and Risks

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

22. Cancer Development

23. 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

24. 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

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