7 - Major Nutritional Diseases New

7/21/2019 7 - Major Nutritional Diseases New

1/40

FST 307 BASIC

NUTRITION

CHAPTER 7

MAJOR

NUTRITIONAL DISEASE


2/40

CHAPTER OUTCOMES

At the end of this chapter, students should be able to:-

a) Explain briefly about obesity and fat cell development

b) Describe briefly factors contributing to obesity and ways to overcome

obesity.


3/40

NEWS PAPER & TV REPORT
http://localhost/var/www/apps/conversion/tmp/scratch_5/1st%20in%20asean.wmv


4/40

a) Definition: Excessive accumulation of body fat that can lead

us to substantially increase in height to weight

ratio than normal accepted standard.

b) The amount of fat in our diet may effect the risk of

becoming obese.

OBESITY


5/40

a) Body mass index (BMI), is a simple and widely used

method for estimating body fat

A BMI less than 18.5 (underweight)A BMI of 18.522.9 (Desirable weight)

A BMI of 23.027.4 (Overweight)

A BMI of 27.5 or higher (Obese)

ASSESSING OBESITY


6/40


7/40

TYPES OF OBESITY

a) Hypercellular obesity

Obesity due to an above-average

number of fat cells.

b) Hypertrophic obesity

obesity due an increase in the

size of fat cells.

c) Hyperplastic obesity

Obesity due to increase in both

the size and number of fat cells.


8/40


9/40

a) Fat cell increase rapidly when:

I. Late childhood and early puberty

II. Excessive Positive Energy Balance

b) If Positive Energy Balance continues, the fat cellincrease in size first than increase in number.

c) If Positive Energy Balance stop, the fat cell willreduce in size but not in number.

FAT CELL DEVELOPEMENT


10/40


11/40

1. Lifestyle - Sedentary lifestyles

2. Genetics - Inheritance

3. Gender - Women

4. Sociocultural InfluencesCulture & education

MAIN FACTORS THAT CONTRIBUTE

TO OBESITY


12/40


13/40


14/40

PAUSE TO PONDER

a) Please explain briefly about obesity and fat celldevelopment .

b) Can you describe briefly factors contributing to

obesity and ways to overcome obesity?


15/40

CHAPTER OUTCOMES


a) Explain briefly about heart disease and atherosclerosis.

b) Describe briefly factors that will increase and decrease the risk of

atherosclerosis.


16/40

HEART DISEASE

a) Heart disease is the leading cause of death in US andsecond in Malaysia

b) Fat intake is a key factor in its development.

c) High saturated and trans fat intake raises blood

cholesterol level (LDL).

d) High blood cholesterolmajor risk factors foratherosclerosis.


17/40

ATHEROSCLEROSIS

a) A type of heart disease where arteries

become progressively clogged with

deposits of fatty material.

b) Definition:Atherosclerosis is a disease affecting

arterial blood vessels and it is a chronic

inflammatory response in the walls of

arteries, in large part to the deposition

of lipoprotein (plasma proteins that

carry cholesterol and triglycerides).


18/40

c) It is commonly referred to as a "hardening" or

"furring" of the arteries. It is caused by the

formation of multiple plaques within the arteries.

d) Atherosclerosis plaque is formed by a buildup of

fatty material in the wall of artery. An artery

narrowed by plaque is vulnerable to blockage by ablood clot, causing a heart attack or stroke.


19/40

RISK FACTORS OF ATHEROSCLEROSIS

a) Risk factor that are under our control include:-

i. High blood pressure

ii. High blood cholesterol

iii. Cigarette smoking

iv. Diabetes

v. Overweight

vi. Physical inactivity


20/40

b) Risk factor beyond our control include:-

i. Age (45 or older for men; 55 or older forwomen)

ii. Family history of early heart disease (mother/

sister before age 65, father/ brother before 55)


21/40

FACTORS FOR REDUCING

ATHEROSCLEROSIS

a) Regular exercise

b) Linoleic acid

c) Fish and fish oils (EPA, DHA)d) Vegetables

e) Potassium

f) Low to moderate alcohol intake (for CHD)


22/40

ADULT BLOOD CHOLESTEROL

& TG LEVELS

a) Total cholesterol < 200mg/dL (1dL=100ml blood)

b) LDL Cholesterol < 100mg/dL

c) HDL Cholesterol < 40mg/dL

d) Triglyceride < 150mg/dL


23/40

PAUSE TO PONDER

a) Ask your friend to explain briefly about heartdisease and atherosclerosis.

b) Can you describe briefly factors that will increase

and decrease the risk of atherosclerosis?


24/40

CHAPTER OUTCOMES


a) Explain briefly about diabetes and its types.

b) Describe briefly ways that will overcome diabetes


25/40

DIABETES

Definition:a) A metabolic disorder characterized by:-

i. Elevated blood glucose

ii. Altered energy metabolism

b) It is caused by:-

i. Defective insulin action

ii. Defective insulin secretion

iii. Both combination


26/40

Types of diabetes

a) Type 1

i. Failure of insulin production

ii. Dependent on insulin injection because insulinnot produce by pancreas

iii. Usually happen to children and adolescent

b) Type 2

i. Not dependent on insulin injection

ii. Insufficient/inactivate insulin produced by the

pancreasiii. Usually happens to people 40 years and above,

heredity and obese is the main contributor


27/40

1. Type I diabetes

a) Almost impossible to overcome

b) It occured naturally

c) People die without insulin injections.

2. Type II diabetes

a) Can be overcome (if not severe)

b) Carefully managing diet intake

c) Regular physical exercise.

WAYS TO OVERCOME DIABETES


28/40

PAUSE TO PONDER

a) Please explain briefly about diabetes and its types.

b) Please describe briefly ways that will overcomediabetes.


29/40

CHAPTER OUTCOMES


a) Explain briefly about nutritional status.

b) Describe briefly about nutritional assessments that can be done.


30/40

MALNUTRITION
http://rds.yahoo.com/_ylt=A0Je5mXNIrtE54cAiMuJzbkF;_ylu=X3oDMTBwaG5sZzluBHBvcwMxBHNlYwNzcgR2dGlkA0kwMDFfNzA-/SIG=1edl4s92r/EXP=1153201229/**http:/images.search.yahoo.com/search/images/view?back=http://images.search.yahoo.com/search/images?p=kwashiorkor&fr=FP-tab-img-t&toggle=1&cop=&ei=UTF-8&w=229&h=291&imgurl=barry-b.tripod.com/kwashiorkor2.JPG&rurl=http://barry-b.tripod.com/childnutrition.html&size=12.8kB&name=kwashiorkor2.JPG&p=kwashiorkor&type=jpeg&no=1&tt=231&ei=UTF-8


31/40

Malnutritiona) Any condition caused by excess or deficient food

energy or nutrient intake or by an imbalance of

nutrient

b) Classification:

i. Undernutrition

ii. Overnutrition

NUTRITIONAL STATUS


32/40

a) The nutritional health of a person as determined by:

i. Anthropometric measurement

ii. Biochemical analysis (measurements of nutrients

or by their by-products in blood and urine)iii. Clinical examination

iv. Dietary analysis

NUTRITION ASSESSMENT

i) ANTHROPOMETRIC


33/40

a) Physical measurements reflect bodycomposition and development

b) Evaluate the growth progress, detect underor over nutrition, measure changes in body

compositionc) Types of measurement:

i. Height and weight indices of growth forchildren and adults, relationship of height

and weight = BMI (Obesity Index)ii. skinfold thickness measure the thickness of

subcutaneous fat

iii. body circumference (head and chest) foryoung children, index of brain development

i) ANTHROPOMETRIC

MEASUREMENT


34/40

a) Determine what is happening in our body

b) Common test based on blood and urine samples whichcontain nutrients / enzymes / metabolite

c) Detection of abnormal metabolites in the blood / urine :-

i. normal cholesterol level = 11g/Dl

d) Interpretation of biochemical data requires skill

e) No single test can reveal nutritional status

f) But it help to create a picture and becomes clear withcareful interpretation

ii) BIOCHEMICAL ANALYSIS


35/40

a) Complete physical examination and medical history

b) Search for signs of nutrient deficiency or toxicity

c) Close of observation of skin, hair, teeth, lips,tongue, eyes

d) nail

spoon shaped, pale, brittle = iron status

e) glandswollen at front neck = iodine status

iii) CLINICAL EXAMINATION


36/40

a) Measurement of diet intake (excessive / deficient)

b) Documenting previous few days diet intake 24hour diet recall, food frequency intake, food

record

c) Health history diseases (chronic / acute), eatingdisorder problem, infections

d) Socioeconomic history age, ethnic, educationlevel, income level, occupation, no. of household

iv) DIET AND HEALTH HISTORY

METHOD USED FOR GATHERING


37/40

a) 24 hour diet recall

i. provide data for one day only

ii. to obtain information on the typical food intakes

for a population

iii. subjects were asked to recount everything eatenor drunk in the past 24 hours or the previous day

METHOD USED FOR GATHERING

FOOD INTAKE DATA


38/40

b) Dietary record

i. can be used to determine factor associated

with eating that may affect dietary balanceand adequacy

ii. subjects record food eaten including thequantity and method of preparation

c) Food frequency questionnaire

i. all types of food were listed and subjects willanswer how frequent, how many servings of

each food they ate in a typical day.ii. This will measure help to pinpoint food

groups that may excessive or deficient in thediet


39/40

PAUSE TO PONDER

a) Can you explain briefly about nutritional status?

b) Ask your friend to describe briefly about nutritionalassessments that can be done.


40/40

END OF CHAPTER 7

MAJOR NUTRITIONAL DISEASE

7 - Major Nutritional Diseases New

Documents

Transcript of 7 - Major Nutritional Diseases New