Eating to Live…. Not Living to Eat Cooperative Extension Service University of Kentucky Objectives Identify the leading causes of death in Kentucky and their relationship with diet. Explore nutrition attitudes & behaviors. Recognize common serving sizes. Identify the benefits of physical activity. Identify risk factors of chronic disease. Explore dietary interventions for chronic disease. Leading Causes of Death Kentucky Department for Public Health, 2001 Rates per 100,000 12000 10000 8000 6000 4000 2000 0 Heart Cancers disease Stroke Lung Accidents Diabetes disease Risk Factors & Chronic Disease SOME CANCERS ATHEROSCLEROSIS HYPERTENSION OBESITY GALLBLADDER DISEASE STROKE & HEART ATTACK DIABETES Diet Related Risk Factors Cancers Diabetes Atherosclerosis X X X X X X X X X X X Obesity X X X Stroke X X X Trends 2000 “I’m already doing it.” “I know I should, but…” “Don’t bother me.” -Nutrition & You: Trends 2000, ADA Serving Savvy Food Serving Size Looks Like…. Meat, chicken, fish 3 oz Deck of cards Pasta or rice 1 cup Walkman Vegetables ½ cup Tennis ball 1 oz Two saltines ½ cup Tennis ball Cheese Ice cream or frozen yogurt Recreational Activity 15 minutes Shovel snow Run 1½ mile Stair walk Jump rope 20 minutes Play basketball game Swim laps Reference: Eating Smart, 1996 30 minutes Rake leaves Walk 2 miles Push stroller 1½ mile Shoot basketball Bike 5 miles Dance fast Water aerobics 45 minutes Garden Play touch football Potential Benefits of Activity Increased selfconfidence Easier weight control More energy Less stress and anxiety Improved sleep Healthier appearance Lowered risk of heart disease Stronger bones Lowered risk of diabetes Lowered risk of hypertension Increased quality of life Fat Cell Development in Obesity Reference: Understanding Nutrition, 2002 Healthy People 2010 HEART DISEASE & STROKES HYPERTENSION CANCER DIABETES Heart Disease & Strokes Cardiovascular Disease (CVD) Coronary Heart Disease (CHD) Atherosclerosis Hypertension Heart Attack Stroke Major Risk Factors for CHD High blood cholesterol Hypertension Diabetes (insulin resistance) Obesity Physical inactivity Smoking Standards for CHD Risk Factors Risk Factors Desirable Borderline High Total blood cholesterol <200 mg/dL 200-239 >240 LDL <130 mg/dL 130-159 >160 Triglycerides, fasting <150 mg/dL 150-499 >500 18.5-24.9 25-29.9 >30 <120 <80 121-139 81-89 >140 >90 Obesity (BMI) Systolic blood pressure Diastolic AHA Dietary Guidelines Healthy Eating Pattern Healthy Body Weight Desirable Blood Cholesterol & Lipoprotein Profile Desirable Blood Pressure Other Dietary Interventions Dietary Factor Protection Soluble Fiber Lowers blood cholesterol Decreases risk of heart attack Improves LDL/HDL ratio Omega-3 Fatty Acids Limit clot formation Prevent irregular heart beat Lowers risk of heart attack Alcohol Raises HDL Prevents clot formation Folate, Vitamin B6 & B12 Reduce homocysteine Vitamin E Slows plaque formation Lowers risk of heart attack Limits LDL oxidation Soy Lowers blood cholesterol Raises HDL cholesterol Improves LDL/HDL ratio Reduce Hypertension Risk Weight Control Aim for a healthy weight Physical Activity Increase physical activity Alcohol If you drink, do so moderately Sodium/Salt Intake (1 tsp salt = 2 g sodium) Choose and prepare foods with less salt The DASH Eating Plan Eat a variety of fruits and vegetables daily Drug Therapy Daily Servings Comparison Food Group DASH Pyramid Grains 7-8 6-11 Vegetables 4-5 3-5 Fruits 4-5 2-4 Milk(non-fat) 2-4 2-3 Meat(lean) 2 or less 2-3 kCalories 2000 1600-2800 Kentucky Cancer Burden 2002 80 70 60 50 KY US 40 30 20 10 0 Lung Breast Colerectal Prostate Specific Cancer Relationships Based on Epidemiological Studies Cancer Sites Incidence Association Pancreatic Smoking; possibly meat, cholesterol Esophageal Alcohol, tobacco & combined use Stomach Salt-preserved foods; possibly bbq & grilling Colorectal Fat; possibly eggs, grilling, sugar Liver Hepatitis B or aflatoxins; alcohol Lung Smoking; possibly alcohol, fat & cholesterol Breast Obesity; early puberty; alcohol; possibly meat & fat Endometrial Obesity, estrogen therapy, fat Cervical Folate deficiency; smoking Bladder Smoking; possibly artificial sweeteners, coffee & alcohol Prostate High fat intake Definition of Antioxidants Antioxidants are compounds typically found in foods that significantly decrease the adverse effect of oxidants on body functions. Oxidative stress is damage inflicted on cells in the body. Free radicals are unstable, highly reactive molecules that cause oxidative stress. The Theory of Antioxidants & Disease Oxygen free radical Fatty acids, DNA, or cholesterol Vitamin E Vitamin E stops the chain reaction by changing the nature of the free radical. Top Antioxidant Fruits & Vegetables Prunes Raisins Blueberries Blackberries Strawberries Raspberries Plums Oranges Red Grapes Cherries Kale Spinach Brussels sprouts Broccoli Beets Red bell pepper Onion Corn Eggplant Dietary Recommendations Choose a diet rich in a variety of plantbased foods. Maintain a healthy weight and be physically active. Drink alcohol in moderation, if at all. Select foods low in fat and salt. Prepare and store foods safely. Do not smoke or use tobacco in any form! Features of Diabetes Type 1 Diabetes Type 2 Diabetes Insulin-dependent diabetes mellitus (IDDM) Noninsulin-dependent diabetes mellitus (NIDDM) Juvenile-onset diabetes Adult-onset diabetes Ketosis-prone diabetes Ketosis-resistant diabetes Brittle diabetes Stable diabetes Onset average age <20 (mean age 12) 10-19; >40 Insulin required? Yes Sometimes Insulin cell response Normal Resistant Symptoms Relatively severe Relatively moderate Prevalence in diabetics 5-10% 90-95% Other names Untreated Diabetes Consequences Type 1 Type 2 No glucose enters cells Cells break down protein & fat Ketones are produced Hunger Blood glucose rises Some glucose enters cells slowly Glycosuria Water moves into blood Excessive eating Weight loss Weight gain Diabetic acidosis Excessive eating Diabetic coma Hunger Polyuria Dehydration Excessive thirst Diet & Health Recommendations Reduce total fat intake to <30% of total calories, saturated fats intake to less than 10% of total calories, & cholesterol intake <200 mg per day. Increase intake of complex carbohydrates. Maintain protein intake at moderate levels. Balance food intake and physical activity to maintain appropriate body weight. Limit consumption of alcoholic beverages. Limit total daily intake of sodium to <2 g. Maintain adequate calcium intake. Avoid taking dietary supplements in excess. BALANCED DIET + PHYSICAL ACTIVITY = You are what you eat + You are how you move = You are how you feel…GREAT!