Nutrition Final Exam Study Guide Essay

Understanding Disease Risk FactorsDescribe the differences between a chronic disease and infectious disease. What atomic number 82 causes of death are nutrition-related?A) heart diseases, cancers, strokes, diabetesDescribe the concept of a risk of exposure factor.A) Factors known to be related to diseases, but let not yet prove to be a cause. We say that a certain factor puts us at cast upd risk for a disease, but does not cause it. How does ane use risk factors?Review the basics of cardiovascular disease and atherosclerosis. Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors) A) High base-density lipoprotein blood cholesterol, low HDL blood cholesterol, high blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet high saturated or trans fats, low veggies, low fruits, low whole grains Describe the dietary strategies to reduce risk of CVD through diet. A) Decrease satur ated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ abate refined grains, increase fish intake (2 servings/week) What is the TLC diet and what does it entail?A) TLC = Therapeutic Lifestyle Changes. From the NIH, designed to help decrease cholesterol through diet and lifestyle changes the same changes we saw in table 11.6, also recommends 2 grams per day of plant sterols What do plant sterols have to do with high blood cholesterol? A) Plant sterols the plant form of cholesterol.Slightly chemically different, prevent us from absorbing cholesterol in the intestines, currently only recommended for those with high cholesterolWeight ManagementWhat is meant by the concept of energy balance?A) Intake = product weight maintenanceIntake output weight lossIntake output weight gainWhat is the significance of BMI? See chart on page 3 of (Module 10 Part 1) What is the risk of being overweight or obese?What are the ranges of BMI? (Know th e numbers. What is healthy? Underweight? Overweight?) A) Underweight 18.5Normal = 18.5 24.9Overweight = 25 29.9 corpulent (class I) = 30 34.9Obese (class II) = 35 39.9Extremely obese (class III) 40What are the alternatives to BMI for predicting health status? A) Men 12-20% normal, 5-10% for athletes, 22% & 35% &