NFSC Questions to Ponder + more notes, Final Fall 2013 Nutrition and Health Promotion/Hunger in the US1. Risk factor: factor that increases the probability of developing a disease or health problemModifiable: Behavior: like smoking, high fat diet, alcohol consumptionNon-modifiable: Gender, age, family history, genetics 2. Levels of disease prevention.1. Primary: prevention of disease symptoms. Stop the exposure/remove risk factors.2. Secondary (disease onset): early detection, diagnosis, intervention, screening3. Tertiary (diagnosis): treating diagnosed patients to delay further disease progression. Example is chemotherapy.3. Food security: access by all members at all times to enough food for active/healthy life.● Ready availability of nutritionally adequate and safe foods● Acquire food in socially acceptable waysfactors that determine whether someone is food secure or not: It’s social, economic, political examples: Poverty, unemployment, homelessness, illiteracy There is a 18 question survey, measures anxiety about food along a continuum: from very low food security to high food security4. Metabolic syndrome: A combination of characteristic factors that increases chances of cardiovascular disease and diabetes, high fasting blood glucose (insulin resistance), central obesity, hypertension, low blood HDL5. School Lunch Program: provide lunches to children, we’ve spent 8.2 billion on it i. Free to households with incomes < 130% of poverty ii. Reduced to household incomes 130%-185% of povertynutritional requirements for School Lunch Program:i. 1/3rd of RDA for protein, calcium, iron, vit A, vit C ii. <30% of calories can come from fatiii. <10% can come from saturated fat 6. WIC (Special Supplemental Food Program for Women, Infants andChildren) program for:● Women (Pregnant/Lactating), ● Infants (0-12 months),● and Children (1-5yrs)benefits: (but only 2/3 eligible participate due to funding restriction)● provide supplemental food● nutrition education● referral to health care services, Outcomes:● improved diet/health, ● fewer lower birth weight babies● less Fe-deficiency anemia7. Supplemental Nutrition Assistance Program (known as Food Stamps)Largest assistant program serving 45.8 million people, EBT (Electronic Benefit Transfer) , nutrition education component● Allowed: breads/cereals, fruits/veggies/ meat fish poultry, dairy, seeds/plants that can make food● Not allowed: Alcohol/cigs, nonfood items (pet, household supplies), vitamins and medicines, foods eaten in store, hot/prepared foods8. What are some issues related to the nutrition environment in our schools??????School districts across the nation have made progress toward meeting goals nut implementation is inconsistent. Wellness programs are established locally, some are well-defined while others are vague. Private schools serve competitive foods, or fast foods with low nutritionside by side with USDA regulated food. 9. Difference between entitlement and non-entitlement programs:a. Entitlement: persons qualify because they meet eligibility requirements. Mandatory funds. → the government is obligated to provide assistance through entitlement programs to anyone who qualifies.b. Non-entitlement: limited by spending caps, discretionary funds. → when funds run out for the program, people who qualify may be turnedaway. 10. Which of the programs that we discussed fall under each category?● SNAP (Supplemental Nutrition Assistance Program)- entitlement program● National School Lunch Program- entitlement program● ...WIC is NOT an entitlement program11. Emergency food assistance programs (grassroots)● food banks, soup kitchens, food pantries, shelters12. Amount of people obese, with vitamin/mineral deficiency, and hungry● greater than 1.1 billion● 2-3.5 billion (about half the population)● greater than or equal to 1.02 billionDiet and human disease1. Human chronic diseases?● Persistent/long term, recurring● Can be prevented or delayed with changes of diet and lifestyle patterns● Requires a long-term systematic approach to treatment ● ex. Diabetes, Heart disease, Cancer, Osteoporosis2. Leading causes of death in the US?a. Heart disease, Cancer, Stroke (In that order)Chronic disease promoting food: i. Excess of animal fat (saturated, cholesterol) ii. Deep-fried food (trans-fat) iii. Excess of simple sugar3. Risk factors of..a. CVD: disease of the heart and blood vessels, leading cause of disability and premature deaths in the U.S, 1 million die of it, 80 millionsuffer from it, Elevated blood LDL-cholesterol consumption of cholesterol and trans-fat.examples: Hypertension, Diabetes, Obesity, Cigarette smokingb. Hypertension: age and nutrition related disease, 30% of adults have it Excess consumption of sodium,low potassium and magnesium,overweight, exercise4. Healthy: Total blood cholesterol: <200 Blood pressure: 120/80Unhealthy: Total blood cholesterol: >240 Hypertension blood pressure level: 140/905. Atherosclerosis: root of most forms of Cardiovascular DiseaseIt is the Hardening of Arteries i. A healthy artery has open passage for blood flow ii. If plaques form in inner wall, it reduces blood flow. Clots form. The part of the heart muscle that this artery feeds will die because it can’t bring nourishment to the heart muscle. 6. Cancer: human disease where abnormal cells divide without control, invade other tissues, 100+ forms, breast is the most popular for women and prostate for men, while for deaths the leading is breast again and then lungCarcinogenesis process: i. Initiation- transformation of the cell ii. Promotion- cells multiply to form a tumor iii. Progression- leads to malignant cancer● sporadic cancer is 75% versus 15-20% that is hereditary, 30-40% of cancers are influenced by diet 7. a. Preventing CVD i. Antioxidants (Vit C, E, Beta-caro, Se) ii. Vit D iii. Omega 3-fatty acid iv. Folate, B12, B6 (related to homocysteine)b. Preventing Hypertension: i. Reduce sodium (2300 mg/day) ii. Increase Potassiumiii. DASH diet- more vegetables/fruitsc. Preventing cancer:● Emphasis plant sources, 5 or more servings of veggies/fruits, choose whole grain over processed grain, limit processed or red meats● Energy intake,
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