Nutrition Final Exam Study Guide Essay Example for Free

Nutrition Final Exam Study Guide EssayUnderstanding Disease Risk FactorsDescribe the differences between a chronic disease and infectious disease. What leading causes of death are nutrition-related?A) heart diseases, cancers, strokes, diabetesDescribe the concept of a risk factor.A) Factors known to be related to diseases, moreover have not yet proven to be a cause. We say that a certain factor puts us at gaind risk for a disease, but does not cause it. How does one use risk factors?Review the basics of cardiovascular disease and atherosclerosis. Be ready to identify the risk factors for cardiovascular disease (especially aliment-related risk factors) A) High LDL 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 sa turated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease refined grains, increase fish intake (2 servings/week) What is the TLC diet and what does it entail?A) TLC = remediation 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 sidereal 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 = end product weight maintenanceIntake output weight lossIntake output weight gainWhat is the significance of BMI? See chart on paginate 3 of (Module 10 Part 1) What is the risk of being overweight or obese?What are the ranges of BMI? (Know the numbers. What is healthy? Underweight? labored?) A) Underweight 18.5Normal = 18.5 24.9Overweight = 25 29.9Obese (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%