NFSC 100 Final part 1

diets as a risk factor for chronic disease, processed foods, and eating disorders

chronic disease

a disease with slow progression and long duration, due in part to lifestyle choices. includes the degeneration of organs and tissues

• ex: CVD, hypertension, cancers, stroke, diabetes, obesity

infectious disease

disease caused by bacteria, viruses, parasites, and other microbes that can be transmitted from one person to another through air, water, or food; by contact; or through a vector organism (mosquitos, fleas)

• ex: influenza, malaria, tuberculosis, strep throat

risk factor

a factor that increases the probability of developing a disease or health problem

• puts us at increased risk for a disease, but doesn't explicitly cause it

what are some examples of risk factors?

• genetics/family history

• environment

• behavior

• social

non-modifiable risk factors

risk factors that cannot be changed or controlled

• age, sex, heredity

modifiable risk factors

risk factors that can be changed, controlled, or improved

• diet, physical activity, smoking/alcohol consumption, stress

what are the general steps to reduce risk for chronic disease, specifically CVD?

• identify risk factors

• reduce/eliminate modifiable risk factors (diet, physical activity, behaviors)

• get a physical evaluation from medical care provider

• know family history

Cardiovascular Disease

diseases of the heart and blood vessels; includes heart attacks and kills 1 million Americans each year

Atherosclerosis

main type of CVD; build-up of plaque in arteries that narrows vessel opening and limits blood flow to organs

• lack of blood flow = lack of oxygen

what contributes to atherosclerosis?

high saturated fat intake, inflammation, high LDL, hypertension, diabetes

heart attack

An acute episode of heart disease where this is a blockage of blood flow in the heart due to a clot from a ruptured plaque; also called a myocardial infection

stroke

An acute episode of heart disease where there is a blocked or ruptured blood vessel in the brain; also called a cerebrovascular accident

What are the nutritional strategies to reduce risk for cardiovascular disease and hypertension?

• choose plenty of fruits and vegetables, healthy proteins, whole grains, and unsaturated fats in the diet

• choose lean proteins and fish for protein

• limit added sugars, sodium, ultraprocessed foods, and alcohol

Therapeutic Lifestyle Changes (TLC)

eating pattern from the NIH designed to help decrease blood cholesterol through diet and lifestyle changes

What does TLC recommend?

• maintain a healthy body weight

• limit saturated fats and sodium

• increase soluble fiber and plant sterols

how does the FDA define processed food?

Any food that has undergone changes to its natural state.

• preparing, treating, modifying, or manipulating food, including crops or ingredients

what are the benefits of food processing?

• improve food safety (eliminate pathogens)

• extend shelf life

• prevent oil-water seperation

• improve flavor

• improve texture/stability

how do processing technologies and ingredients help achieve benefits from processed foods?

• improve food safety → pasteurization, preservatives

• extend shelf life → refrigeration/freezing, food acids, antioxidants

• prevent oil-water seperation → homogenization, emulsifiers

• improve flavor → packaging, antioxidants

• improve texture/stability → extrusion, non-starch carbohydrates

what are the nutritional challenges associated with processed foods?

• high calories

• large portions

• high levels of sugar, salt, and saturated fat

• low fiber content

how is the safety of food ingredients evaluated?

• toxicological evaluation of ingredients

• epidemiological and animal model studies to estimate human effects

• safety margins → extra protection used to ensure ingredients are safe for humans

eating disorders

mental health conditions involving unhealthy eating behaviors and concerns about body weight or shape

what factors contribute to eating disorders?

biological, psychological, and social factors

• stress, genetics, low self-esteem, cultural pressure

when do eating disorders most often begin?

most common in adolescents and young adults

• more common in females

what are the three most common types of eating disorders?

Anorexia Nervosa, Bulimia Nervosa, and Binge Eating Disorder

anorexia nervosa

an eating disorder in which restriction of energy intake leads to significantly low body weight, along with an intense fear of gaining weight or becoming fat, despite being underweight

• distorted perception of bodyweight/shape, strong influence of body on self-worth, denial of low body weight

What are the dangers of anorexia nervosa?

malnutrition, organ damage, slow heart rate, arrhythmia, osteoporosis, anxiety/depression, and infertility

bulimia nervosa

an eating disorder in which there are recurrent episodes of binge eating followed by purging as a compensatory behavior (vomiting, laxatives, or excessive exercise)

• self-worth overly based on body shape and weight

what are the dangers of bulimia nervosa?

weight fluctuations, damage to teeth and throat, digestive problems, dehydration, anxiety/depression, and heart damage

binge eating disorder

an eating disorder in which there are recurrent episodes of binge eating without compensatory behaviors, accompanied by a loss of control during eating episodes

• often leads to overweight or obesity

what are the dangers of binge eating disorder?

obesity, type 2 diabetes, high blood pressure, high cholesterol, heart disease, and depression

can eating disorders be determined by physical observation?

no → diagnosis based on behaviors, thoughts, and psychological patterns, not only on appearance

What can be done to prevent eating disorders?

• promoting body positivity

• avoiding dieting or meal skipping

• media literacy

• balanced eating habits

• self-esteem building

• supportive environments

who is involved in treating eating disorders?

physicians, psychiatrists, psychologists, dietitians/nutritionists, nurses, OTs, and social workers

Counseling Center (UMD)

free and confidential resource for students with concerns about potential eating disorders, located in the Shoemaker Building