Nutrition Through the Life cycle: Essential Questions

1. Nutrition Through the Life cycle: Essential Questions • How do my eating habits today impact my health today and in the future? • What can be done to prevent the declining health and nutritional status of Canadians?

2. Managing Health Concerns: Examining the link between Chronic Diseases and Nutrition and Diet

3. Nutrition & Disease • Canadians are living longer due to scientific advancements, however all are not living well • Chronic diseases such as cancer, cardiovascular disease, diabetes, and osteoporosis can have drastic effects on a persons well being • Many of these conditions start to develop several years before they become an issue • Many factors can decrease the risk of these illnesses early on in life

4. Mitigating the Problem • Healthy eating and exercise are two important strategies in reducing the risk of many diseases • A healthy diet may help to reduce symptoms, prevent complications, and increase the life of someone already suffering from a disease

5. Misconceptions About Nutrition & Disease • Young people do not need to be concerned about type two diabetes, heart disease, and cancer. • Habits that are adopted as children and teenagers greatly impact health throughout the lifespan and poor health habits can become very difficult to change as one ages

6. We are all going to get cancer anyways • The reality is there are many causes of cancer and other chronic diseases that can be avoided. If three major risk factors (an unhealthy diet, a sedentary lifestyle and tobacco use) are eliminated or 40% of cancer, 80% of heart disease, stroke and type 2 diabetes can be prevented (WHO, 2012)

7. If your lifestyle is unhealthy, you are to blame for developing type 2 diabetes. • Although unhealthy lifestyle plays a role in developing many chronic diseases so do: family history, social inequalities, and other factors. Type two diabetes may be related to overconsumption of calorie-dense, nutrient poor foods but is also said to be linked to heredity.

8. Chronic diseases only effect old people. • Worldwide almost half the deaths from chronic disease are of people under the age of 70 and one quarter of all deaths occurred in people ages 30-60 (WHO, 2012)

9. People who eat more organic than conventional fruits and vegetables are healthier. • While organics usually have less synthetic pesticides and fewer fertilizers used than other fruits and vegetables the amounts present within all fruits and vegetables sold in Canada are safe for consumption. There is no hard evidence that eating organic is healthier than conventional produce choices

10. What Makes You Healthy? • weight, height, diet, lifestyle, genetics? • All of these factors combine contribute to ones overall state of health • Some people assume that by making a change to one area of your life you can avoid disease • The Public Health Agency of Canada states it is not that easy, as research shows our health is determined by a number of complex factors.

11. See Supplementary Handout Provided In Class On: • The Main Determinants of Health • Stress as a factor relating to health

12. LOOKING AT CHRONIC HEALTH ISSUES: AN OVERVIEW

13. Type 2 Diabetes Epidemic Looming… • http://www.cbc.ca/video/#/Shows/The_National/Health/1274854987/ID=2027166065

14. Things to note from the video • 9% of Canadians are said to have diabetes • Men are slightly more at risk than women • Risks are increased by those with poor diets and lack exercise

15. Managing Health Concerns: Exploring the link between diet and disease • Cardiovascular Disease • Cancer • Food Allergies and Intolerances

16. Types of Cardiovascular Diseases • Atherosclerosis- plaque deposits of fatty substances , cholesterol, waste products form in the inner lining of the arteries (begins early in life) • Lifestyle choices (physical activity and dietary intake) have a significant impact on the amount of plaque that develops

17. What a does a clogged artery look like?

18. Coronary Heart disease- a result of atherosclerotic plaque building up in the arteries such that coronary artery blood flow is reduced (can lead to a myocardial infarction if blood flow is severely restricted • Symptoms- uncomfortable pain in chest, fainting, increased irregular heart rate, sweating

19. Stroke- cerebrovascular accident that occurs as a result of reduced blood flow to the brain • Strokes may be caused by a thrombus (blood clot), an embolus (a wandering clot), or an aneurysm( a weakening blood vessel that bulges, and may burst)

20. Picture of Aneurysm

21. Hypertension- chronic high blood pressure • chronically elevated blood pressure may damage the heart’s ability to pump blood and result in heart muscle damage • May also damage walls of arteries and lead to plaque formation (atherosclerosis) • Systolic pressure = pressure on walls of the arteries when the heart contracts • Diastolic pressure = pressure on arterial walls during the heart’s relaxation phase • Normal BP = 120/80 • High BP = 140/90- • Each increase of 20/10 mm Hg doubles your risk for CVD

22. Treatment For CVD • Prevention= controlling your risk factors (blood pressure, cholesterol levels, smoking, weight, activity levels)

23. Controlling Your Diet Risk Factors • Sodium – 1500 mg/day • Upper limit No more than 2400mg • Reduce intake of processed foods (i.e. canned soups veg’s, ready prepared meals and cereal/bread products), processed meats

24. Blood Fat and Cholesterol Levels • Reduce saturated fat intake – i.e. coconut oil, palm kernel oil, butter, cream, whole milk, and beef • Replace with monounsaturated fats (i.e. olive Oil, canola oil) • Increase intake of omega 3 FA’s (salmon, herring, ground flax seed) • Increase fibre intake • Reduce intake of sugar (including fructose in juice) • Reduce intake of reined carbohydrates • Increase intake of green and orange veg’s (folic acid. Antioixidants) • Total fat = 30% or less of total energy intake

25. Diet and Cancer http://www.scribd.com/doc/27563959/Diet-vs-Cancer-Ppt http://www.fshn.hs.iastate.edu/necp/Professional.html#

26. Diet and Cancer • The American Cancer Society Nutrition and Physical Activity Guidelines for Cancer Prevention • Discuss the science base behind the recommendations • Present current trends and statistics

27. Cancerous cells Cell with DNA Abnormality Tumour Normal Cell PROMOTION PROGRESSION MUTATION Inherited Spontaneous Acquired Hormone Growth Factors

28. Obesity, Nutrition & Cancer Gene-Nutrient Imbalance Energy Expenditure Phytochemicals Energy Intake Carcinogen Physical Activity Fruits Vegetables Whole Grains Soy Protein High Fat/Calories High 6 Fats Growth Factors Genetic Susceptibility

29. Purpose of Nutrition & Physical Activity Guidelines • Promotes changes in environments to support healthy eating and physical activity • In order to reduce cancer risk • Create environments where cancer susceptibility is lower

30. Food Allergies http://www.fshn.hs.iastate.edu/necp/Professional.html# See Additional Powerpoint on Food Allergies

31. Food Allergies Often Misdiagnosed… http://www.nbcwashington.com/news/health/Food_Allergies_Being_Misdiangosed_Washington_DC.html

32. Food Allergy VS Food Intolerance? • Food allergies are also known as food hypersensitivity and occur when a normally harmless food cause an immune response to the allergen. • Food intolerances are often mistaken for food allergies; • Food intolerances i.e. lactose intolerance do not cause an immune response (i.e. rash, hives swelling)

33. New Treatments on the Horizon: Food Allergies • http://www.cbc.ca/video/#/Shows/The_National/Health/1274854987/ID=1960536707