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Chapter 18. Diet and Health. Ten Leading Causes of Death in US. Heart disease Cancer Stroke Chronic obstructive lung disease Unintentional injuries Pneumonia and influenza Diabetes mellitus HIV Suicide Homicide. Leading Causes of Death. Risk Factors in Chronic Disease.

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chapter 18
Chapter 18

Diet and Health

ten leading causes of death in us
Ten Leading Causes of Death in US

Heart disease

Cancer

Stroke

Chronic obstructive lung disease

Unintentional injuries

Pneumonia and influenza

Diabetes mellitus

HIV

Suicide

Homicide

i heart disease and stroke
I. Heart Disease and Stroke

(cardiovascular disease CVD)

A. Development of Atherosclerosis 1. Plaque development a. Damage to artery b. Platelets and cells migrate to site, cholesterol is deposited c. Fatty streaks form  enlarge and harden d. Arteries stiffen and narrow 2. Blood pressure risesa.  elasticity of blood vessels   damage  plaques

development of atherosclerosis cont
Development of Atherosclerosis (cont)

3. Blood clots form (platelets respond to plaques)a.  Plaques  blood clots

4. Blockage of artery by clota. Occurs in brain = stroke b. Occurs in heart = heart attack

heart disease and stroke cont
Heart Disease and Stroke (cont)

B. Risk Factors for Cardiovascular Disease (CVD)

1.  LDL,  HDLa. LDL (cholesterol linked to CVD) b. HDL (returns cholesterol to liver) 2. Men over 45 y/o  risk a. LDL 3. Women over 55 y/o  riska. Menopause ( estrogen) 1.  LDL,  HDL 2. Replace estrogen  CVD

heart disease and stroke cont13
Heart Disease and Stroke (cont)

4. Hypertension ( blood pressure)a.  damage to vessels  plaques 5. Smokinga.  HDL b.  O2 damages platelets plaque formation 6. Diabetesa.  HDL,  LDL, HPT, obesity b. 80% die of some type of CVD

heart disease and stroke cont14
Heart Disease and Stroke (cont)

C. Recommendations for Reducing Risk for CVD 1. Know your blood pressure 2. Cholesterol screeninga. HDL, LDL, TG’s 3. Control weighta. Weight loss  BP,  cholesterol,  TG’s 4. Reduce fat, especially saturated fat Saturated fat cholesterol

heart disease and stroke cont15
Heart Disease and Stroke (cont)

5. Other dietary interventionsa. Two-step diet plan 1. Focus on reducing cholesterol a.  saturated fat especially,  total fat,  cholesterol b.  soluble dietary fiber (oat) 1.  cholesterol c.  antioxidant (Vitamin C, Vitamin E) d. Wine consumption 6. Physical activitya.  HDL

ii hypertension hpt
II. Hypertension (HPT)

A. Blood Pressure Regulation 1. Closed system (heart and vasculature) 2. Kidneys, liver, hypothalamus, adrenal and pituitary glandsB. Development of HPT 1. Etiology unknown 2. Kidneya. Atherosclerosis  blood flow to kidney  blood pressure  burden on heart

development of hpt cont
Development of HPT (cont)

3. Obesitya.  insulin  kidney retains Na  BP 4. Resulta Aneurysm (blood vessel ruptures) b. Heart failure c. Stroke d. Kidney disease

development of hpt cont18
Development of HPT (cont)

C. Risk Factors for HPT 1. Age - arteries lose elasticity 2. Hereditary -  risk 2-5 fold 3. Obesity 4. Race -  risk 2 fold in blacks

development of hpt cont19
Development of HPT (cont)

D. Recommendations for Reducing HPT 1.  weight 2.  physical activity 3.  Na 4.  alcohol 5. Drug therapya. Diuretics ( water loss)

iii cancer
III. Cancer

Initiation, promotion and progressionA. Development 1. Initiationa. Genetic damage (critical gene)1. Carcinogen 2. Hereditary 3. Free radicals produced in oxidation reactions

cancer cont
Cancer (cont)

2. Promotiona. Initiated cells are stimulated to replicate 1. Dietary compounds 2. Environmental compounds 3. Hormones (estrogen) 3. Progressiona. Metastasis 1. Cancer cells from the original tumor spread to other tissues

cancer cont23
Cancer (cont)

B. Risk Factors 1. Genetic 2. Environmental 3. Diet - initiatora. Smoked meats, spices, barbecue, pickled 4. Diet - promotera. Fats, calories 5. Diet - anti-promotera. Fruits and vegetables 1. Fiber, antioxidants, phytochemicals

iv diabetes mellitus dm
IV. Diabetes Mellitus (DM)

A. Insulin Dependent DM (IDDM) 1. Pancreas unable to synthesize insulin 2. 5-10% of diabetes 3. Autoimmune disease ?B. Non-Insulin Dependent DM (NIDDM) 1. 90-95% of diabetes 2. 90% are obese 3. Pancreas produces insulin but cells are resistant to the effects

diabetes mellitus dm cont
Diabetes Mellitus (DM) (cont)

C. Complications of Diabetesrelated to  blood glucose 1. Disease of the large blood vessels a. Poor control of blood glucose  TG, HDL  atherosclerosis b. Poor circulation in extremities 2. Diseases of the small blood vesselsa. Poor circulation 1. Degeneration of the retina 2. Impaired kidney function

diabetes mellitus dm cont27
Diabetes Mellitus (DM) (cont)

3. Diseases of the nervesa. Nerve tissue degeneration 1. Loss of sensation

D. Dietary Recommendations for IDDM1. Consistent pattern of food intake, particularly CHOa. Stabilize blood glucose concentration 2. Consistent activitya. Stabilize blood glucose concentration

diabetes mellitus dm cont28
Diabetes Mellitus (DM) (cont)

E. Dietary recommendations for NIDDM 1.  weighta. Dietary modification 1.  caloric input b.  Physical activity

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