UMass Amherst NUTRITN 130 - Dietary Risk Factors (2 pages)

Previewing page 1 of 2 page document View the full content.
View Full Document

Dietary Risk Factors



Previewing page 1 of actual document.

View the full content.
View Full Document
View Full Document

Dietary Risk Factors

155 views

We discuss which dietary risk factors can have different consequences, good and bad, and which nutrients in our diet have antioxidants.


Lecture number:
21
Pages:
2
Type:
Lecture Note
School:
University of Massachusetts Amherst
Course:
Nutritn 130 - Nutrition for a Healthy Lifestyle
Edition:
1

Unformatted text preview:

Nutrition 130 1st Edition Lecture 21 Learning Objectives Describe how antioxidants help in cancer and CHD prevention Identify the modifiable risk factors of cancer Know dietary recommendations to reduce cancer risk Identify which nutrients function as antioxidants and identify their functions outside of antioxidant function food sources and diseases of deficiency Know the increased needs of smokers for antioxidants Know benefit risk of antioxidant supplements Which of the following statements is FALSE regarding free radicals Our body has no mechanism to combat free radicals Which of these diseases have been linked to free radical damage Cancer Heart Disease Diabetes all of the above Dietary Risk Factors Processed meat red meat Alcohol Weight Breastfeeding o Protects the mother Fruits and vegetables o Protective Soy o Protective Cancer Bowel These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute o Food red meat beef and pork Advice 3 times a week Stomach and Bowel o Processed meat evidence strongest for red meat but current recommendation includes turkey Seldom Esophagus mouth throat bowel breast o Alcohol Be moderate All cancers o Weight Stay within normal range Breast o Breastfeeding protective for mother and baby Do it for at least 6 months Processed Meat Nitrites o Why we use them Give processed meats pink color Inhibit microbial growth o Health issues Converted to nitrosamines Vitamin E Fat soluble vitamin Destroyed by heat Found in o Vegetable oils nuts wheat germ Functions o Normal fetal and early childhood nerve and muscle development o Has a role in immunity o Antioxidant



View Full Document

Access the best Study Guides, Lecture Notes and Practice Exams

Loading Unlocking...
Login

Join to view Dietary Risk Factors and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Dietary Risk Factors and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?