Nutrition Final Exam Study Guide Essay

Understanding Disease Risk Factors run along the differences between a chronic affection and infectious disease. What leading fronts of wipeout are nutrition-related?A) heart diseases, cancers, strokes, diabetes exposit the idea of a fortune factor.A) Factors cognize to be related to diseases, but have not yet proven to be a cause. We say that a certain factor puts us at accessiond 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 diet-related risk factors) A) High LDL blood cholesterol, low HDL blood cholesterol, eminent blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet eminent saturated or trans fats, low veggies, low fruits, low whole grains Describe the dietary strategies to reduce risk of CVD finished diet. A) Decrease saturated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease slight grains, increase fish intake (2 servings/week) What is the tender loving care 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, alike 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. meagerly chemically different, prevent us from absorbing cholesterol in the intestines, shortly only recommended for those with high cholesterolWeight ManagementWhat is meant by the concept of energy balance?A) inhalant = output weight maintenanceIntake output weight lossIntake output weight overhearWhat 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 the numbers. What is healthy? Underweight? Overweight?) 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% &