Project Summary: Draft Proposal Continued RESULTS. on the DASH Diet and 30 of the 40 original subjects on the Pro-DASH Diet.
|
|
- Justin Jordan
- 5 years ago
- Views:
Transcription
1 Project Summary: Draft Proposal Continued RESULTS Subjects The HNFE 3034 Spring 2013 semester s research study included 34 of the 38 original subjects on the DASH Diet and 30 of the 40 original subjects on the Pro-DASH Diet. For the DASH Diet, there were 2 males and 32 females while on the Pro-DASH diet there were 9 males and 21 females. Fourteen students in the class were not included in the statistical analyses because of incomplete or invalid diet and/or lipid data. The age range remained the same for both groups. Dietary Records Mean values for all nutrient analyses can be found on Table 1 in Appendix A. When comparing baseline diets, most values were roughly the same. Some main differences should be discussed: Mean energy intake was higher by kcal/d in the Pro-DASH diet. Protein was also higher by 3.9 % kcal/day in the Pro-DASH group. Carbohydrate intake was the only nutrient higher in the DASH diet, by 4.1% kcal/day. Mean fiber, total fat, saturated fat, monounsaturated fat (MUFAs), and polyunsaturated fat (PUFAs) intakes were all slightly higher in the Pro-DASH diet subjects. Mean sodium intake was also higher in the Pro-DASH subjects by mg/d. Mean cholesterol intake was 65 mg/d higher in Pro-DASH subjects. Average alcohol intake was roughly the same for both baseline groups. When comparing the baseline diets to the 3-week averages, some differences are noticed. First, the DASH diet energy intake decreased by kcal/d. Carbohydrate intake increased slightly, along with MUFAs, and PUFAs. Fiber increased by 3.7 g/d. Total fat and saturated fat slightly decreased over the course of the diet. However, sodium decreased by mg/d and dietary 1
2 Maggie Wilcox, T233 cholesterol by 41.1 mg/d. The protein change during the 3-week diet was interesting: While protein decreased by 4.7 g/day, it increased by 0.4% kcal/day. In the Pro-DASh diet, energy also decreased by kcal/day. Protein, however, increased by 2.3% kcal/d. Carbohydrate intake decreased by 14.4 g/day but increased by 0.4% kcal/d. Total fat, saturated fat and PUFAs all decreased slightly while monounsaturated fats increased slightly. Again, sodium decreased by g/d and cholesterol by 60.7 mg/d. Fiber also increased again by 1.7 g/d. Body Weights and Reported Energy Intakes Referring to our results in Table 2 in Appendix A, the mean baseline body weight (BW) was not the same for the two treatment groups because of uneven gender distribution. The Pro-DASH diet contained 9 males and had a 67.8 kg average compared to the DASH diet at 61.2 kg with only two male subjects. The BW values decreased significantly in both the DASH Diet group (p=0.1127) and the Pro-DASH Diet group (p=0.4347). We cannot, therefore, be confident that this variable was controlled in both experimental groups because body weight can induce changes in the outcomes we measured. Blood Pressure Data Values for baseline and post-diet mean systolic blood pressures (SBP) and diastolic blood pressure (DBP) measured in mmhg can be found on Table 3 in Appendix A. Baseline SBPs were similar between the DASH and Pro-DASH subjects. Baseline DBPs were slightly higher in the DASH diet than the Pro-DASH diet. The DASH diet failed to significantly reduce SBP or DBP with only 3.1 mmhg and 3.4 mmhg mean decreases, respectively. The Pro-DASH diet significantly decreased SBP by a mean decrease of 2.6 mmhg (p=0.0642), however it also failed to significantly lower DBP. 2
3 Plasma Cholesterol Data Values for baseline and post-diet Total Cholesterol (TC) and HDL- Cholesterol (HDL-C) are found on Table 4 in Appendix A. Baseline TC and HDL-C concentrations were roughly the same. Post-diet plasma TC and HDL-C concentrations for both diets were lower than baseline values. However, the only significant change occurred in the DASH diet HDL-C concentrations with a 0.1 mg/dl increase (p=0.9762). The TC:HDL-C ratio for the DASH diet decreased from 2.57 (baseline) to 2.46 (post-diet), while increasing from 2.61 (baseline) to 2.65 (post-diet) for the Pro-DASH subjects. Percent Changes in Plasma Cholesterol Levels Values for percent changes in plasma cholesterol levels can be found on Table 5 in Appendix A. For plasma HDL-C concentration, there was a significant difference between the DASH and Pro- DASH diets (p=0.0854). While the DASH diet HDL-C increased by 3.7%, the Pro-DASH HDL- C decreased by 5.1%. For TC concentration, there was also a significant difference between the DASH and Pro-DASH diets (p=0.9330). While the DASH diet decreased TC by 3.9%, the Pro- DASH diet decreased TC by 3.7%. Percent Changes in Systolic Blood Pressure (SBP) and Diastolic Blood Pressure (DBP) Percent changes in SBP and DBP can be found on Table 6 in Appendix A. For SBP, there was a significant difference in the decreased blood pressure between the two diets (p=0.8466). While the DASH diet decreased SBP by 2.3%, the Pro-DASH diet decreased it by 2.0%. For DBP, there was also a significant difference between the two diets (p=0.1067). While the DASH diet decreased DBP by 4.4%, the Pro-DASH diet decreased it by 0.8%. DISCUSSION 3
4 Maggie Wilcox, T233 Our experimental data reveals several unintended but important happenings, which affect the accuracy and warrant discussion. When examining the baseline values, it is important to consider that baseline cholesterol, body weights, energy intakes, and other nutrient values were slightly different, as seen in the results section. This was partly due to lack of random assignment, but rather allowing subjects to choose the diet they desired. This led to more males in the Pro-DASH diet, polarizing the data. Also, it is important to consider compliance to the diet recommendations while reviewing the data. Subjects in both groups also rated themselves and their classmates relatively well when it came to compliance to the diets on their Anonymous Questionnaire Summaries (located in Appendix B). However, our results suggest differently. Each diet was intended to be the same in percentage ranges for fat (25-30% kcal/d), fiber ( g/d), sodium ( mg/d), saturated fats (<7% total kcal), and cholesterol (<200 mg). The main difference between the two diets the replacement of some carbohydrates in the Pro-DASH diet with plant-based proteins, raising the protein content from a range of 10-20% kcal/d to a range of 20-30% kcal/d. In turn, this would lower the carbohydrate intake from a range of 55-60% kcal/d down to 45-50% kcal/d. Our results indicated that DASH diet subjects protein intake was near the top of the range (17.4% kcal/d) and Pro-DASH diet subjects protein intake was near the bottom of their range (22.2% kcal/d). Additionally, DASH diet subjects were unable to raise their carbohydrate intake up to the range. This suggests that the gap may not have been large enough between the two diets to distinguish the Pro-DASH diet as a more protein-rich diet than the regular DASH diet while making conclusions. Other problems with compliance are as follows: Neither diet managed to raise fiber enough, neither diet lowered their saturated fats down to <7% kcal/day, both diets had high fat intake, and the DASH diet sodium was on the low end. However, both 4
5 diets did an excellent job in lowering dietary cholesterol to below 200 mg/day. Also, the combined macronutrient percentages came out to slightly below 100% in both groups, suggesting error as well. The results suggest an under-reporting phenomena in the Pro-DASH group that could have occurred for several reasons. Both diet groups rated high (7.9 and 8.4 out of 10) in their honesty while reporting their dietary intake. Also, both groups had scores on their Questionnaires which suggest that they substituted something that they consumed with a similar product in NutritionistPro because the database did not contain their specific food. This could contribute to that error, suggesting that nutrients recorded were not truly accurate. Without monetary compensation, subjects may have also been less motivated to enter correct information into NutritionistPro or to even follow the dietary intervention in the first place. NutritionistPro also created its own number of limitations: Subjects entered their own information which adds human error to the mix, subjects had to wait to enter food records due to limited access to the database, and subjects changed their serving sizes to meet the database s serving sizes. It is also important to note that subjects were not required to document their entire week, but rather only four days. This means that fewer total calories may have been recorded, choosing days on which they followed the intervention better, or avoiding recording days with nutrients that were meant to be avoided/limited. It is then difficult to establish a relationship between the diet intervention and the changes in plasma cholesterol and blood pressure, since body weight and calorie deficits also became a playing factor in the equation. While carbohydrate and protein intakes were too similar, the two diets differed in several key nutrients like energy intake, sodium, MUFAs, and cholesterol. Perhaps most importantly, there was an unintended calorie deficit of over 100 calories in both groups. This calorie deficit may be also linked to the significant decreases in body weight over the 21 days, which of course, was 5
6 Maggie Wilcox, T233 unintended as subjects were instructed to maintain their energy intake. Overall, many of the dietary goals were not met, especially in those nutrients distinguishing the two experimental diets from each other. When comparing our results from the HNFE 3034 study to the results of the other professionals mentioned in the previous Literature Review, it is clear that our results did not support the conclusions in those research. There are more considerations which should be mentioned as we compare research studies. First, the HNFE research study worked to examine short term effects of two different heart-healthy diets on cardiovascular disease risk factors blood pressure and plasma lipid concentrations in young, healthy adults ages However, the professional research of Chen, et al. (1) focused on an older subject range (mean age of 44.7) who were already in the prehypertension or hypertension-i stage. The research of Obarzanek et al. (2) also differed in its subject range: 436 subjects with an average age of 44.6 years and divided by race and baseline cholesterol concentrations. Interestingly, the HNFE study seemed to focus more on a preventative dietary intervention for young, health individuals rather than a CVD risk-reducing intervention in older and/or already hypertensive adults. The HNFE 3034 study also differed from both aforementioned studies in its assignment method by subject choice rather than random assignment, which skewed baseline values for nutrients and body weight. In HNFE 3034, subjects were not divided by any other subunits, while both other studies focused on the difference in race. When considering methods, diets and biochemical markers, the HNFE 3034 study again differed. The 3-week trial was not even half as long as the 8-week phases present in both other studies. When compared to Chen at el. s study, it is clear that the HNFE 3034 study was held at a different professional standard. HNFE 3034 subjects were permitted to cook/purchase their own meals and record nutrient content. To maximize diet adherence, 6
7 subjects in the Chen at el. study ate prepared meals in research kitchens to ensure no calorie deficit, accuracy of nutrient records. This would reduce error by a large amount. In that study, measurements/analyses in data acquisition of blood pressure and lipid concentrations were taken by professionals, rather than inexperienced undergraduate students in HNFE The early morning blood pressure measurements and classroom measurements were prone to much human error and variability due to anxiety over the blood draw or other stressful events. Ideally, these blood pressure measurements would have been based on an average of several measurements and done by a professional. Measurement of cholesterol levels also presented limitations. Only one assessment was done for the baseline and post-diet assessments. Also, analysis was done again by inexperienced students assessing their own blood. Obviously it is important to consider these differences in methods in order to compare results and conclusions more accurately. It also places our study at a more real-life application study rather than a laboratory-monitored study. This perspective makes the results interesting, as they are community application-based. When referring to the questionnaire, it is also apparent that subjects were already folloing diets very similar to the intervention diets. This could have skewered the results slightly as well. Like the Obarzanek et al., the HNFE study s baseline value for lipid concentrations were roughly the same compared to Chen et al., in which baseline cholesterol levels were lower in the DASH trial subject group than in their Fruit/Vegetable group or control group. It is important to note here that the HNFE 3034 study did not contain a control group; It was simply assumed that the risk factors of a control group would not change. It also did not contain a preparation diet prior to the intervention diet. The results of both reviewed research studies produced a reduction in cardiovascular disease risk factors through a heart-healthy DASH diet trial, with results similar to the HNFE 3034 study. In Chen et al., the DASH diet lowered SBP, DBP, LDL-C (but also 7
8 Maggie Wilcox, T233 HDL-C, which was unexpected) while the Obarzanek et al. study also significantly lowered TC by 7.3% and HDL-C by 7.5%. Chen et al. went an extra step in calculating a ten-year CVD risk at 0.98% for the baseline group which was lowered to 0.93% for the fruits and vegetable group and down to 0.82% in the DASH diet group. This calculates to an 18% decrease in CVD risk factors when combined with lifestyle factors like exercise and alcohol intake. Our results only showed one significant decrease in blood pressure, one significant decrease in HDL-C, and conflicting TC:HDL-C ratio results. With all of the limitations discussed, these results may or may not even be associated with the intervention diets (due to calorie deficits and other factors as discussed). If we were to assume that the decrease of CVD risk factors in our study was even partly due to one or both diets, they would be applicable in the community of young adults. The diets definitely followed Academy recommendations and are overall much more heart-healthy (and healthier overall) than the typical American diet, especially when considering nutrients like sodium in the role of a blood pressure reducer. Unfortunately, young, healthy 20 year-olds do not represent the majority of the country s population and the healthy diets of these Nutrition students do not represent that of the typical American. This study warrants further study, especially in considering the preventative nature of a heart-healthy or DASH diet on young, healthy Americans who choose their own diets and may not be completely motivated to change. CONCLUSION The DASH Diet and Pro-DASH diet were not effective in lowering TC concentrations in young, healthy, free-living adults. They was only enough significance to assume an increase in HDL-C in the DASH diet. Both diets were effective in decreasing SBP and DBP in the same population. The main limitations (as discussed in the Results section) were strong enough to negate a 8
9 correlation between the diets and any reduction in risk factors, especially because body weight was lost in both groups. It is sensible to implement further research on this subject in order to explore heart-healthy diets in the prevention of CVD in those who may be at risk but are not hypertensive or hypercholesterolemic. It is necessary to expore this area of study as medical researchers attempt to shift to a more preventative style of care from a treatment-based one. RECOMMENDATIONS FOR FUTURE RESEARCH The study could be modified in a few different ways within the parameters of a college-level class. The goals would be to improve the accuracy of the study by reducing the limitations in the study. For instance, to relieve the large amount of human error in the NutritionistPro database, students could be required to attend a workshop in which they could be instructed on how to correctly substitute foods, adjust serving sizes and more accurately enter information. Students could also record more days/week in their food log or have a 4-5 week diet intervention rather than the short three-week intervention. It also might be helpful for the professor/class to address the moderate compliance to the intervention diets. They could provide sample meals or days of meals for the class to use as a model while designing their own meal for that week. It might also be helpful to stress the planning of meals beforehand by using NutritionistPro. These changes could be considered to enhance the learning experience for students without becoming entirely too unrealistic. 9
10 Maggie Wilcox, T233 REFERENCES CITED 1) Chen S, Maruthur N, & Appel L. The effect of dietary patterns on estimated coronary heart disease risk: results from the dietary approaches to stop hypertension. Circ Cardiovasc Qual Outcomes 2010;3; doi: ) Obarzanek E, Sacks F, Vollmer W, et al. Effects on blood lipids of a blood pressure-lowering diet: the dietary approaches to stop hypertension (DASH) trial. Am J Clin Nutr 2001;74:
11 APPENDIX A (1) Table 1: Nutrient Analysis of Two Experimental Diets Consumed by Young, Healthy, Free-Living Adults (2) Table 2: Changes in Body Weight and Reported Energy Intake in Young Adults Consuming Two Experimental Diets (3) Table 3: Changes in Systolic Blood Pressure and Diastolic Blood Pressure in Young Adults Consuming Two Experimental Diets (4) Table 4: Effects of Two Experimental Diets on Plasma Cholesterol Levels in Young, Healthy, Free-Living Adults (5) Table 5: Percent Change in Plasma HDL-C and Total Cholesterol from Baseline Values in Young Adults Consuming Two Experimental Diets (6) Table 6: Percent Change in Systolic BP and Diastolic BP from Baseline Values in Young Adults Consuming Two Experimental Diets 11
12 Maggie Wilcox, T233 APPENDIX B (1) DASH Diet s Anonymous Questionnaire (2) Pro-DASH Diet s Anonymouse Questionnaire 12
American Diabetes Association: Standards of Medical Care in Diabetes 2015
American Diabetes Association: Standards of Medical Care in Diabetes 2015 Synopsis of ADA standards relevant to the 11 th Scope of Work under Task B.2 ASSESSMENT OF GLYCEMIC CONTROL Recommendations: Perform
More informationHypertension with Comorbidities Treatment of Metabolic Risk Factors in Children and Adolescents
Hypertension with Comorbidities Treatment of Metabolic Risk Factors in Children and Adolescents Stella Stabouli Ass. Professor Pediatrics 1 st Department of Pediatrics Hippocratio Hospital Evaluation of
More informationHEART HEALTH AND HEALTHY EATING HABITS
HEART HEALTH AND HEALTHY EATING HABITS ELIZABETH PASH PENNIMAN RD,LD CLINICAL DIETITIAN Professional Member American Heart Association; Council on Nutrition, Physical Activity and Metabolism PURPOSE: Recognize
More informationCreating Healthier Lives. Cholesterol Reduction Complex Lower Your Cholesterol Naturally
Cholesterol Reduction Complex Lower Your Cholesterol Naturally 1 DID YOU KNOW? About 40% of Canadian adults have high cholesterol. 2 DID YOU KNOW? YOU ARE AT RISK FOR HIGH CHOLESTEROL If you have a poor
More informationCase Study #4: Hypertension and Cardiovascular Disease
Helen Jang Tara Hooley John K Rhee Case Study #4: Hypertension and Cardiovascular Disease 7. What risk factors does Mrs. Sanders currently have? The risk factors that Mrs. Sanders has are high blood pressure
More informationReplacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins
Replacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins Muller H, Jordal O, et al. (998) Replacement of partially hydrogenated soybean
More informationTraditional Asian Soyfoods. Proven and Proposed Cardiovascular Benefits of Soyfoods. Reduction (%) in CHD Mortality in Eastern Finland ( )
Proven and Proposed Cardiovascular Benefits of Soyfoods Mark Messina, PhD, MS Soy Nutrition Institute Loma Linda University Nutrition Matters, Inc. markjohnmessina@gmail.com 1000 80 20 60 40 40 60 20 80
More informationScreening Results. Juniata College. Juniata College. Screening Results. October 11, October 12, 2016
Juniata College Screening Results Juniata College Screening Results October 11, 2016 & October 12, 2016 JUNIATA COLLEGE The J.C. Blair Hospital CARES team screened 55 Juniata College employees on October
More informationUsing the New Hypertension Guidelines
Using the New Hypertension Guidelines Kamal Henderson, MD Department of Cardiology, Preventive Medicine, University of North Carolina School of Medicine Kotchen TA. Historical trends and milestones in
More informationReduced Carbohydrate Intake May Lower Cardiovascular Risk CME
To Print: Click your browser's PRINT button. NOTE: To view the article with Web enhancements, go to: http://www.medscape.com/viewarticle/516977 This activity is supported by funding from WebMD. Reduced
More informationMacronutrients and Dietary Patterns for Glucose Control
제 20 회대한당뇨병학회춘계학술대회 Macronutrients and Dietary Patterns for Glucose Control 2017.5.13 서울대학교병원임정현 Conflict of interest disclosure None Committee of Scientific Affairs Contents Review of Nutrition Recommendation
More informationNutritional Recommendations for the Diabetes Managements
In the name of God Nutritional for the Diabetes Managements Zohreh Mazloom. PhD Shiraz University of Medical Sciences School of Nutrition and Food Sciences Department of Clinical Nutrition OVERVIEW Healthful
More informationL III: DIETARY APPROACH
L III: DIETARY APPROACH FOR CARDIOVASCULAR DISEASE PREVENTION General Guidelines For Dietary Interventions 1. Obtain a healthy body weight 2. Obtain a desirable blood cholesterol and lipoprotein profile
More informationResults/ conclusion. Reference Duration Number subjects. Study description. Limitations of the data. Randomized controlled trial (RCT)
(original) Appel, 1997 8 weeks 459 459 ; all received a control SAD for 3 weeks then randomized to (i) control (ii) a diet rich in fruits and veg (FV) or (iii) a combination diet (combo) rich in fruits,
More informationDietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes. Stephen D. Sisson MD
Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes Stephen D. Sisson MD Objectives To review dietary recommendations in the following conditions: Obesity Hypertension Diabetes
More informationPart 1: Obesity. Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes 10/15/2018. Objectives.
Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes Stephen D. Sisson MD Objectives To review dietary recommendations in the following conditions: Obesity Hypertension Diabetes
More informationSession 21: Heart Health
Session 21: Heart Health Heart disease and stroke are the leading causes of death in the world for both men and women. People with pre-diabetes, diabetes, and/or the metabolic syndrome are at higher risk
More informationCoach on Call. Thank you for your interest in understanding the new Nutrition Facts labels. I hope you find this tip sheet helpful.
Coach on Call It was great to talk with you. Thank you for your interest in understanding the new labels. I hope you find this tip sheet helpful. Please give me a call if you have more questions about
More informationClasses of Nutrients A Diet
Ch. 7 Notes Section 1: What is Nutrition? is the science or study of food and the ways the body uses food. are substances in food that provide energy or help form body tissues and are necessary for life
More informationDietary Fat & Cholesterol: Research and New Recommendations. Tia M. Rains, PhD Executive Director Egg Nutrition Center/American Egg Board
Dietary Fat & Cholesterol: Research and New Recommendations Tia M. Rains, PhD Executive Director Egg Nutrition Center/American Egg Board 50 Years of Fat Phobia Dietary Goals of 1977 1960s 1970s 1990s-2000s
More informationMyPlate.gov Assignment
Name: Class Hour: MyPlate.gov Assignment Directions: In 2011 the USDA came out with MyPlate.gov, a way to help Americans live a more healthy life. In this assignment you will explore the site and see how
More informationIra S. Ockene, M.D. David and Barbara Milliken Professor of Preventive Cardiology University of Massachusetts Medical School
Cardiovascular Disease: how did it become such a problem, what are the risk factors with particular emphasis on diabetes and obesity, and how public policy work can to improve the health of all Ira S.
More informationSTATE OF THE STATE: TYPE II DIABETES
STATE OF THE STATE: TYPE II DIABETES HENRY DRISCOLL, MD, CHIEF of ENDOCRINOLOGY MARSHALL U, CHERTOW DIABETES CENTER, HUNTINGTON VAMC HEATHER VENOY, RD, LD, CDE DIETITIAN, DIABETES EDUCATOR, CHERTOW DIABETES
More informationDiabetes Mellitus Case Study
COLORADO STATE UNIVERSITY Diabetes Mellitus Case Study Medical Nutrition Therapy By: Emily Lancaster 9/28/2012 [Type the abstract of the document here. The abstract is typically a short summary of the
More informationDietary Cholesterol in Cold Water Prawns: Implications for Cardiovascular Disease Risk
Dietary Cholesterol in Cold Water Prawns: Implications for Cardiovascular Disease Risk Professor Bruce Griffin Department of Nutritional Sciences Faculty of Health & Medical Sciences Coronary Heart Disease
More information13/09/2012. Dietary fatty acids. Triglyceride. Phospholipids:
CARDIOVASCULAR DISEASES (CVD) and NUTRITION Major cause of morbidity & mortality in Canada & other developed countries e.g., majority of approved health claims on food labels relate to lowering CVD Relation
More informationLipids. PBHL 211 Darine Hachem, MS, LD
Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g
More informationEstimated mean cholestero intake. (mg/day) NHANES survey cycle
320 Estimated mean cholestero intake (mg/day) 300 280 260 240 220 200 2001-02 2003-04 2005-06 2007-08 2009-10 2011-12 2013-14 NHANES survey cycle Figure S1. Estimated mean 1 (95% confidence intervals)
More informationProven and Proposed Cardiovascular Benefits of Soyfoods
Proven and Proposed Cardiovascular Benefits of Soyfoods Mark Messina, PhD, MS Soy Nutrition Institute Loma Linda University Nutrition Matters, Inc. markjohnmessina@gmail.com Alpro Foundation 20 years symposium
More informationReaching Consumers by Focusing on the Positives: It s all Yolkay. Tia M. Rains, PhD Executive Director, Egg Nutrition Center
Reaching Consumers by Focusing on the Positives: It s all Yolkay Tia M. Rains, PhD Executive Director, Egg Nutrition Center Americans are changing their definition of nutrition My approach to health is
More informationBulletin Board Packet
Bulletin Board Packet Eat for the Health of It! Nutrition Description: This bulletin board packet includes information on the topic of nutrition. MyPlate is a reminder to find your healthy eating style
More informationAchievable Dietary Approaches to Prevent Weight Gain and Promote Health in Midlife Women Barbara J. Rolls, Ph.D.
Achievable Dietary Approaches to Prevent Weight Gain and Promote Health in Midlife Women Barbara J. Rolls, Ph.D. Department of Nutritional Sciences The Pennsylvania State University Dietary approaches
More informationHealth Score SM Member Guide
Health Score SM Member Guide Health Score Your Health Score is a unique, scientifically based assessment of seven critical health indicators gathered during your health screening. This number is where
More informationWellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato
Wellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato Forming a Plan for Good Nutrition Chapter 6 Good Nutrition n Nutrition is the study of nutrients and the way the body processes
More informationVictor Tambunan. Department of Nutrition Faculty of Medicine Universitas Indonesia
Victor Tambunan Department of Nutrition Faculty of Medicine Universitas Indonesia 1 Handbook of Clinical Nutrition 4th ed., 2006, by D. C. Heimburger & J. A. Ard Krause s Nutrition & Diet Therapy 12th
More information2003 World Health Organization (WHO) / International Society of Hypertension (ISH) Statement on Management of Hypertension.
2003 World Health Organization (WHO) / International Society of Hypertension (ISH) Statement on Management of Hypertension Writing Group: Background Hypertension worldwide causes 7.1 million premature
More informationFor instance, it can harden the arteries, decreasing the flow of blood and oxygen to the heart. This reduced flow can cause
High Blood Pressure Blood pressure is the force of blood against your artery walls as it circulates through your body. Blood pressure normally rises and falls throughout the day, but it can cause health
More informationHealthy Fats & Fatty Acids Current Dietary Recommendations and Popular Opinions
Healthy Fats & Fatty Acids Current Dietary Recommendations and Popular Opinions Presentation 1 of 2 Penny M. Kris-Etherton PhD RD FAHA FNLA FASN CLS Department of Nutritional Sciences Penn State University
More informationHypertension JNC 8 (2014)
Hypertension JNC 8 (2014) Renewed: February 2018 Updated: February 2015 Comparison of Seventh Joint National Committee (JNC 7) vs. Eighth Joint National Committee (JNC 8) Hypertension Guidelines Methodology
More informationNew Hypertension Guideline Recommendations for Adults July 7, :45-9:30am
Advances in Cardiovascular Disease 30 th Annual Convention and Reunion UERM-CMAA, Inc. Annual Convention and Scientific Meeting July 5-8, 2018 New Hypertension Guideline Recommendations for Adults July
More informationClinical Recommendations: Patients with Periodontitis
The American Journal of Cardiology and Journal of Periodontology Editors' Consensus: Periodontitis and Atherosclerotic Cardiovascular Disease. Friedewald VE, Kornman KS, Beck JD, et al. J Periodontol 2009;
More informationNutritional Aspects of Obesity Management. Christy Olson MS, RD, LD, CDE
Nutritional Aspects of Obesity Management Christy Olson MS, RD, LD, CDE Relevant Disclosure and Resolution Under Accreditation Council for Continuing Medical Education guidelines disclosure must be made
More information7/6/2012. University Pharmacy 5254 Anthony Wayne Drive Detroit, MI (313)
University Pharmacy 5254 Anthony Wayne Drive Detroit, MI 48202 (313) 831-2008 Be able to identify the signs of a heart attack or stoke Identify what puts you at a higher risk for cardiovascular disease,
More informationYour Name & Phone Number Here! Longevity Index
Your Name & Phone Number Here! Longevity Index Your Health Risk Analysis is based on a variety of medical and scientific data from organizations such as the American Heart Association, American Dietetic
More informationWidespread concern about the role of SFA in heart disease: Is it justified?
Widespread concern about the role of SFA in heart disease: Is it justified? 1. What is the association of SFA intake and LDL-C? 2. Is LDL-C the best biomarker? 3. If SFA is reduced, does it matter what
More informationSupplemental table 1. Dietary sources of protein among 2441 men from the Kuopio Ischaemic Heart Disease Risk Factor Study MEAT DAIRY OTHER ANIMAL
ONLINE DATA SUPPLEMENT 1 SUPPLEMENTAL MATERIAL Pork Bacon Turkey Kidney Cream Cottage cheese Mutton and lamb Game (elk, reindeer) Supplemental table 1. Dietary sources of protein among 2441 men from the
More informationPrimary and Secondary Prevention of Cardiovascular Disease. Frank J. Green, M.D., F.A.C.C. St. Vincent Medical Group
Primary and Secondary Prevention of Cardiovascular Disease Frank J. Green, M.D., F.A.C.C. St. Vincent Medical Group AHA Diet and Lifestyle Recommendations Balance calorie intake and physical activity to
More informationMedical Nutrition Therapy Options for Adults Living with Diabetes. Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services
Medical Nutrition Therapy Options for Adults Living with Diabetes Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services Objectives Discuss Medical Nutrition Therapy considerations
More informationFood Labels: Becoming a Healthier Educated Consumer
Food Labels: Becoming a Healthier Educated Consumer Steven Rudner, BS Nutrition & Dietetics Dietetic Intern, Sodexo Allentown www.dieteticintern.com www.sodexo.com Reading and understanding food labels
More informationProfessor Clare Collins
Dietary Patterns and Cardiovascular Disease (CVD) Outcomes: An evidence summary Professor Clare Collins PhD, BSc, Dip Nutr&Diet, Dip Clin Epi, advapd, FDAA Director of Research, School of Health Sciences,
More informationThe Evidence for Populationwide Reduction in Sodium Intake: Why All the Fuss?
The Evidence for Populationwide Reduction in Sodium Intake: Why All the Fuss? CIA-Harvard Menus of Change National Leadership Summit June 10, 2014 Cambridge, MA General Session IV Lawrence J Appel, MD,
More informationDisorders of Lipid Metabolism Toolkit Table of Contents
American Dietetic Association Table of Contents 1. Acknowledgements 2. Overview of 3. Medical Nutrition Therapy Protocol Forms for Implementing Disorders of Lipid Metabolism Evidence-Based Guideline a.
More informationSession 21 Leader Guide: Heart Health
Session 21 Leader Guide: Heart Health Objectives In this session, the participants will: Identify the leading cause of death in American adults. Define heart disease. Learn the risk factors for heart disease.
More information2013 Hypertension Measure Group Patient Visit Form
Please complete the form below for 20 or more unique patients meeting patient sample criteria for the measure group for the current reporting year. A majority (11 or more) patients must be Medicare Part
More informationCardiovascular Disease Risk Factors:
Cardiovascular Disease Risk Factors: Risk factors are traits or habits that increase a person's chances of having cardiovascular disease. Some risk factors can be changed. These risk factors are high blood
More informationSTAYING HEART HEALTHY PAVAN PATEL, MD CONSULTANT CARDIOLOGIST FLORIDA HEART GROUP
STAYING HEART HEALTHY PAVAN PATEL, MD CONSULTANT CARDIOLOGIST FLORIDA HEART GROUP What is Heart Disease Cardiovascular Disease (CVD): Heart or Blood vessels are not working properly. Most common reason
More informationHealth Benefits of Lowering Sodium Intake in the US
Health Benefits of Lowering Sodium Intake in the US Lawrence J Appel, MD, MPH Professor of Medicine, Epidemiology and International Health (Human Nutrition) Director, Welch Center for Prevention, Epidemiology
More informationANSC/NUTR) 618 LIPIDS & LIPID METABOLISM Dietary fat and Cardiovascular Disease
ANSC/NUTR) 618 LIPIDS & LIPID METABOLISM Dietary fat and Cardiovascular Disease I. Investigations in humans relating dietary fat intake to serum cholesterol A. Ansel Keys: the Keys Formula Cholesterol
More informationWhat should I eat? I am so confused. Jennifer Lyon DO
What should I eat? I am so confused. Jennifer Lyon DO Conflict of Interest Disclosure I have no conflict of interest to report Overview 2015-2020 Dietary Guidelines 5 primary guidelines Sugar intake Sodium
More informationGoing Coconut over Saturated Fat? Why So Much Confusion? Part 1 Interpreting Conflicting Research
Going Coconut over Saturated Fat? Why So Much Confusion? Part 1 Interpreting Conflicting Research Disclosures Alice H Lichtenstein Board Member/Advisory Panel Food and Nutrition Board, National Academies
More informationHEÆRT HEÆLTH. Cardiovascular disease is
Cardiovascular disease is the term for several diseases which include high blood pressure, stroke, Coronary Heart Disease (CHD) and others. For this lesson we will address CHD, the leading cause of death
More informationAndrew Cohen, MD and Neil S. Skolnik, MD INTRODUCTION
2 Hyperlipidemia Andrew Cohen, MD and Neil S. Skolnik, MD CONTENTS INTRODUCTION RISK CATEGORIES AND TARGET LDL-CHOLESTEROL TREATMENT OF LDL-CHOLESTEROL SPECIAL CONSIDERATIONS OLDER AND YOUNGER ADULTS ADDITIONAL
More informationImplications of The LookAHEAD Trial: Is Weight Loss Beneficial for Patients with Diabetes?
Implications of The LookAHEAD Trial: Is Weight Loss Beneficial for Patients with Diabetes? Boston, MA November 7, 213 Edward S. Horton, MD Professor of Medicine Harvard Medical School Senior Investigator
More informationImpact of Lifestyle Modification to Reduce Cardiovascular Disease Event Risk of High Risk Patients with Low Levels of HDL C
Impact of Lifestyle Modification to Reduce Cardiovascular Disease Event Risk of High Risk Patients with Low Levels of HDL C Thomas P. Bersot, M.D., Ph.D. Gladstone Institute of Cardiovascular Disease University
More informationPURPOSE / OBJECTIVE(S): To analyze my hypothetical personal nutrition for a light, average, and heavy food intake day.
Student ID(s)#:0309439 Student Name(s): Meagan Brandon Team Name: N/A Lab Assignment #: 6 Lab Title: PLM Date: 150430 PURPOSE / OBJECTIVE(S): To analyze my hypothetical personal nutrition for a light,
More informationGlycemic index, glycemic load, and the risk of acute myocardial infarction in middle-aged Finnish men:
Glycemic index, glycemic load, and the risk of acute myocardial infarction in middle-aged Finnish men: The Kuopio Ischaemic Heart Disease Risk Factor Study Jaakko Mursu, Jyrki K. Virtanen, Tiina H. Rissanen,
More informationASSeSSing the risk of fatal cardiovascular disease
ASSeSSing the risk of fatal cardiovascular disease «Systematic Cerebrovascular and coronary Risk Evaluation» think total vascular risk Assess the risk Set the targets Act to get to goal revised; aupril
More informationReport Operation Heart to Heart
Report Operation Heart to Heart Elkhorn Logan Valley Public Health Department (Burt, Cuming, Madison, and Stanton Counties) Gina Uhing, Health Director Ionia Research Newcastle, Nebraska Joseph Nitzke
More informationWhere are we heading?
Unit 5: Where are we heading? Unit 5: Introduction Unit 1: What s in your food? Unit 2: How does your body use food? Unit 3: What is metabolic disease? Unit 4: How do I identify good and bad food? Unit
More informationEFFECT OF PLANT SOURCE DIETARY INTAKE ON BLOOD PRESSURE OF ADULTS IN BAYELSA STATE
EFFECT OF PLANT SOURCE DIETARY INTAKE ON BLOOD PRESSURE OF ADULTS IN BAYELSA STATE 1 Dr. Olusegun, A. Kuforiji & 2 John Samuel 1 Department of Agricultural Technology, Federal Polytechnic, Ekowe, Bayelsa
More informationAssignment Lesson Plan: Healthy and Unhealthy Fats
Assignment Lesson Plan: Healthy and Unhealthy Fats Duration: 35 minutes Target Group: College students around the ages of 18 to 22 years old. Overall Goal: To increase knowledge of what healthy fats and
More informationBuilding Healthy Dietary Patterns with Beef
Building Healthy Dietary Patterns with Beef February 18, 2016 #KnowYourBeef Welcome! #KnowYourBeef Today s Agenda Introductions Understanding Dietary Patterns and Their Use in Providing Nutrition Advice
More informationNutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are an estimate of the nutritional requirements of a healthy population.
More informationSCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1
SCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1 D2143/ Nutrition DATE: 28/04/2014 WRITING TIME: 120 minutes TIME:
More informationCardiovascular Disease Diet & Lifestyle Katherine Tomaino Dietetic Intern Sodexo Allentown Dietetic Internship
Cardiovascular Disease Diet & Lifestyle Katherine Tomaino Dietetic Intern Sodexo Allentown Dietetic Internship http://www.sogoodblog.com/wp-content/uploads/2012/02/oreo1.jpg 2 Oreo Cookies = 100 kcal +
More informationDairy matrix effects on T2 diabetes and cardiometabolic health?
Department of Nutrition, Exercise and Sports Dairy matrix effects on T2 diabetes and cardiometabolic health? Arne Astrup Head of department, professor, MD, DMSc. Department of Nutrition, Exercise and Sports
More informationSodium and Potassium Intake and Cardiovascular and Bone Health:
Sodium and Potassium Intake and Cardiovascular and Bone Health: How Important is the Ratio? Connie M. Weaver Nutrition Science Purdue University Disclosures Boards/Scientific Advisory Committees ILSI Showalter
More informationNutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of
More informationMaintain Cholesterol
Maintain Cholesterol What is Cholesterol? Cholesterol is a Lipid Molecule that has a waxy appearance and is found in every cell of the body and has some important natural functions. It is manufactured
More informationKnow Your Number Aggregate Report Comparison Analysis Between Baseline & Follow-up
Know Your Number Aggregate Report Comparison Analysis Between Baseline & Follow-up... Study Population: 340... Total Population: 500... Time Window of Baseline: 09/01/13 to 12/20/13... Time Window of Follow-up:
More informationThe Mediterranean Diet: The Optimal Diet for Cardiovascular Health
The Mediterranean Diet: The Optimal Diet for Cardiovascular Health Vasanti Malik, ScD Research Scientist Department of Nutrition Harvard School of Public Health Cardiovascular Disease Prevention International
More informationEating Patterns. did you know. Peanuts and Peanut Butter 67% Peanut butter is one of the most frequently consumed plant proteins in the U.S.
Peanuts are the Most Popular Nut Peanuts are the most commonly eaten nuts in America. When peanut butter is factored in, they comprise over 2/3 of the nut consumption in the U.S. Pecans 4% 2% Pistachios
More informationDairy consumption and cardiometabolic health do the trials support the epidemiology?
Dairy consumption and cardiometabolic health do the trials support the epidemiology? Karen Murphy, PhD RNutr & Georgina Crichton Food Industry Forum, 31 st August 2010 Dairy Australians are eating 1-1.5
More informationOverview. The Mediterranean Diet: The Optimal Diet for Cardiovascular Health. No conflicts of interest or disclosures
The Mediterranean Diet: The Optimal Diet for Cardiovascular Health No conflicts of interest or disclosures Vasanti Malik, ScD Research Scientist Department of Nutrition Harvard School of Public Health
More informationFoods for healthy ageing. Parmeet Kaur M.Sc (Foods & Nutrition),PhD, R.D. Senior Dietician All India Institute of Medical Sciences New Delhi
Foods for healthy ageing Parmeet Kaur M.Sc (Foods & Nutrition),PhD, R.D. Senior Dietician All India Institute of Medical Sciences New Delhi Motivating Quote What is ageing? Ageing is a progressive process
More informationChapter 18. Diet and Health
Chapter 18 Diet and Health Risk Factors and Chronic Diseases Interrelationships among Chronic Diseases Chronic Disease Heart Disease and Stroke Hypertension Cancer Diabetes The Formation of Plaques in
More informationDietary Guidelines for Americans 2005
The DB Brown Research Chair on Obesity from Université Laval presents its Newsletter on Obesity: Dietary Guidelines for Americans 2005 The sixth edition of Dietary Guidelines for Americans was recently
More informationSection 03: Pre Exercise Evaluations and Risk Factor Assessment
Section 03: Pre Exercise Evaluations and Risk Factor Assessment ACSM Guidelines: Chapter 3 Pre Exercise Evaluations ACSM Manual: Chapter 3 Risk Factor Assessments HPHE 4450 Dr. Cheatham Purpose The extent
More informationOregon Nutrition Guidelines in the School Environment
I. GENERAL RECOMMENDATIONS Oregon Nutrition Guidelines in the School Environment These recommendations apply, campus wide, during the instructional day. Eliminate: Candy, soda, fried pastry and foods of
More informationChapter 1. Nutrient Standards. After reading this chapter, you will understand how to: Explain USDA s SMI nutrient standards.
Chapter 1 Nutrient Standards C H A P T E R O B J E C T I V E S After reading this chapter, you will understand how to: Explain USDA s SMI nutrient standards. Describe nutrient standards for food-based
More informationMeal Menu Approximate Amount Eaten
Meal Menu Approximate Amount Eaten Myself 16 Year Old Active Male Teen 3 Year Old Female Child ¼ cup 1 slice 70 Year Old Female Breakfast Special K Cereal(red berries) 1 cup 1 Banana (slices) ¼ cup ¾ cup
More informationMTE 4 and 9 Macronutrient Mix: Ideal Intake vs. Real-World Eating? References:
MTE 4 and 9 Macronutrient Mix: Ideal Intake vs. Real-World Eating? Bayview Room, Bay Level Marion J. Franz, MS, RDN, CDE Saturday, March 5, 2016 2:00 p.m. 3:30 p.m. and 3:45 p.m. 5:15 p.m. Research trials
More informationFull Analyses of Meal Plans Summary Tables
Is a vegetarian diet adequate? Concepts and Controversies in Plant-based Nutrition Meeting the Nutrient Reference Values on a Vegetarian Diet: Full Analyses of Meal Plans Summary Tables An Australian first,
More informationRole of Minerals in Hypertension
Role of Minerals in Hypertension Lecture objectives By the end of the lecture students will be able to Define primary and secondary hypertention and their risk factors. Relate role of minerals with hypertention.
More informationJuly 13, Dear Ms. Davis:
July 13, 2010 Carole Davis Co-Executive Secretary and Designated Federal Officer of the Dietary Guidelines Advisory Committee Center for Nutrition Policy and Promotion U.S. Department of Agriculture 3101
More informationPattern of lipid biomarkers and risk of cardiovascular disease
Pattern of lipid biomarkers and risk of cardiovascular disease Robert Clarke Clinical Trial Service Unit University of Oxford 9 January 2017 Biomarkers for dietary fats Blood lipids (LDL, HDL, triglycerides,
More informationCan foods change your health? Good fats and bad fats: what is the evidence? Kay-Tee Khaw. Main categories of fats
Can foods change your health? Good fats and bad fats: what is the evidence? Kay-Tee Khaw UNIVERSITY OF CAMBRIDGE Hong Kong July 6 213 Yerushalmy J Hilleboe HE NY State J Med 1957 Coronary heart disease
More informationNote-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded.
Note-Taking Strategy You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Giving Your Body What It Needs Each of the six nutrients has a specific job
More informationHome Food Resources for You Consumers. Food
Home Food Resources for You Consumers Food How to Understand and Use the Nutrition Facts Label On this page: The Nutrition Facts Panel - An Overview The Serving Size Calories (and Calories from Fat) The
More informationNUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT
NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT NUTRIENT: a chemical found in food that is needed for life and growth, & the building blocks to make your body function correctly! WHAT DO
More information