Post on 24-Feb-2016
description
Diet to Prevent and Manage chronic deseases
Dr. Nadia Saadat.
OutlineFood choices Chronic diseases. Metabolic syndrome.Guidelines for Diabetic patients(calorie counting
food label, glycemic index).Guidelines for managing Hypertension(Dash diet
plan).Diet plan to reduce heart disease risk(Types of fat
and how to choose).Cancer prevention with diet( fiber, Phytochemicals
vitamins)Obesity
FOOD
Fortified Food and Enriched Food- examples enriched flour and boxed cereal
Dietary Supplements – first find out if you need one
Our Source of Nutrients
Provides Energy
Forming Structures
Regulating body ProcessesMetabolismHomeostasis
Functions of Nutrients
Principles of Choosing a Healthy Diet
Chronic Diseases Two types of diseases
Infectious and chronic
Chronic DiseasesDiabeties (high blood glucose level)Hypertension (high blood pressure)Cardiovascular diseasesSome time present as Metabolic syndrome
www.mtyhd.org
The Ten Leading Causes of Death in the United States
Guidelines for Diabetic patientsManage your blood glucose level near normal
range. Test blood glucose levels before meal and or before going to bed.
Count your calories-use exchange list, food label or go to http://www.choosemyplate.gov/or http://www.nal.usda.gov/fnic/foodcomp/search/ to calculate your calorie intake.
Guidelines for Diabetic patientsChoose foods to reduce blood cholesterol.
Take snacks and avoid consuming large meals.
Use whole grain products – low glycemic index
Glycemic responseA measure of how quickly (rate/magnitude and duration) blood sugar rises after a meal
In our cultural foods avoid Coconut in cooking. Deep fried dishes like puri, paratha, samosa,
etc. Vegetables like potato, sweet potato, beetroot,
yam, arbi, etc. Sweets, cakes, pastries,Baklava, ice creams,
jam, jelly, marmalade and soft drinks. Fruits like grapes, mango, chiku and sugarcane Use only unsaturated oils, like canola,
sunflower, olive oil etc.
Guidelines for Diabetic patients
Managing Hypertension with DASH Diet planKey point of DASH Diet PlanReduce sodium intake
Vegetables 4-5 servings /day If canned take low sodium variety.
Whole grains 6-8 servings /dayWhole wheat roti, begal brown rice
Fruits 4-5 servings /day
Dairy - 2-3 servings / day- low fat variety
Incorporate poultry and fish
Nuts, seeds and legumes 4-5 servings/day
Use oils instead of solid fats
Limit intake of fats to less than 30%
Reduce intake of refined sugars
Managing Hypertension with DASH Diet plan
Risk Factors for CVDIncreased risk due to:
1. High total fat2. High saturated fat3. High cholesterol intake 4. Low intake of omega-3 fatty acids5. High trans-fatty acids6. Low intake of fiber, fruits, vegetables7. Low intake of antioxidants, vitamin E
Trans Fatty acids- Double Sided Sword
Decrease HDL – Good CholesterolIncrease LDL- Bad cholesterolVSSaturated fat- Increase LDL but no effect on
HDL
Soluble-Reduce Dietary cholesterol absorption-decrease cardiovascular risk.
Preventing Cancer Through Diet Energy intakeObesity
Depends on site of cancer & other factors Physical activityAlcoholFat and fatty acids Omega-3, MUFA-in Mediterranean: protective
Trans-fatty acid: increased risk for breast cancerAnimal fat: correlation with colon cancer and prostrate cancer.
Which Diet Factors Affect Cancer Risk?Red meats and processed meats
SmokingFiber-rich foodsFolate and antioxidant vitaminsCalcium and vitamin DFood phytochemicals
Fiber Two types-InSoluble _Decrease colon cancer risk- block
absorbtion toxins, Provide bulk, low glycemic load
Soluble-Reduce Dietary cholesterol absorbtion-decrease cardiovascular risk.Ways fiber works against cancer
Dilution Folate Resident bacteria Butyrate