These study notes are summaries of what is required to know for Nutrition (IEB Grade 12) and are ordered according to the SAGS (Subjects Assessment Guidelines). They are colour coded, typed and are in detail. The following topics are covered: Heart Disease, Bone Related Diseases, Body Related Disea...
Blood Related Diseases
Set 1
Heart Disease:
Heart = consists of muscles and arteries
Heartbeat sends oxygen-rich blood to body tissue allows body to function
Heart negatively affected= negative affect on body
Strokes/coronary heart disease= cause most deaths
Once your heart is damaged= have to live with it in that condition for rest of life
Hearts health determined by diet and lifestyle
Unhealthy lifestyle + consumption of diet high in saturated fats linked to heart disease:
High in bad cholesterol
Bad cholesterol blocks arteries
ATHEROSCLEROSIS:
Artery walls become thickened build-up of plaque (cholesterol) + other fatty deposits
Therefore, narrow arteries
Narrower the arteries= more difficult for blood to flow + transportation of oxygen is
hindered
Amount of plaque found impact rate of blood flow
Atherosclerosis increases chances of having a stroke (extreme cases)
Impaired circulation to lower limbs causes fatigue
If artery that affected is involved in lower limb blood circulation gangrene
CORONARY HEART DISEASE (CHD):
CHD coronary arteries – vessels that supply oxygen-rich blood to heart= damaged or
dysfunctional
Common cause of CHD is atherosclerosis in coronary artery hardening and narrowing of
artery = decreased blood flow to heart
Symptoms = chest pains, breathlessness and severe cases heart attacks
Causes:
Smoking– negative effects of nicotine
High cholesterol levels
Inactive lifestyle– little to no exercise or activity.
Stress– little sleep
Diet rich in saturated fats – red meats
Age– changes of disease increase with age
Heredity
Prevention and Management:
CHD develops slowly and sometimes with no warning signs
NB to have healthy lifestyle and appropriate diet changes prevent onset of disease
Dietary Changes:
Decrease intake of saturated fats and Replace them with mono-unsaturated and
trans-fatty acids poly-unsaturated fats
Be aware of hidden fats in foods E.g. muffins, processed foods
Limit intake of high cholesterol foods E.g. organ meats like liver
Consume food items containing “good Foods high in omega-3
cholesterol”
Limit intake of red meat To 2-3 times a week, eat oily fish at least 2-3
times a week
Increase intake of food items rich in E.g. legumes, rolled oats
soluble fibers and low in fat
Eat a balanced diet Includes a variety of foods.
Eat at least 5 portions of fruit and NB cause they rich in antioxidants, vitamins,
vegetables each day fiber and contain no cholesterol
Limit intake of sodium
Use healthy cooking methods when E.g. boiling, steaming, grilling
preparing foods
Always read food labels carefully Look at the food labels sheet
Lifestyle Changes:
Exercise regularly 30 – 60 minutes a day
Stop smoking Nicotine causes contraction of blood vessels=
forces heart to work harder
Use alcohol moderately
Maintain a healthy body weight
HIGH BLOOD CHOLESTEROL:
Cholesterol= soft, white, waxy substance
Made by liver + also supplied by diet
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