Changing the way you learn

The role of nutrients in addressing the NHPAs

Overview
1. strong relationship
2. Risk Nutrients - any nutrient that increases the chances of developing certain conditions
  1. contribute to ill health if over consumed
3. Protective nutrients - any nutrient that acts to protect a person from a certain condition
  1. promote health
4. need to eat a balanced food diet. Individuals are at a greater risk of deficiency in protective nutrients
Risk Nutrients
1. Cardiovascular Health
  1. Saturated/Trans fats
    1. contains LDL cholesterol which is risk
    2. stimulates liver to produce LDL which increase the risk of atherosclerosis and CVD
  2. Carbohydrates
    1. weight gain, obesity and associated conditions
  3. Sodium
    1. increase blood volume, contributing to hypertension
    2. hypertension increase risk of heart attack
2. Diabetes Mellitus
  1. Carbohydrates, Protein and Fats
    1. weight gain, obesity increasing risk of type 2
  2. Trans fats
    1. interfere with cell membranes and contribute to high blood glucose
    2. leads to impaired glucose reg and diabetes
3. Osteoporosis
  1. Protein
    1. excess intake can increase loss of calcium from bones
  2. Sodium
    1. excess causes calcium to be excreted in urine, decreasing bone density
4. Colorectal Cancer
  1. Carbohydrates, Protein and Fats
    1. weight gain, obesity increasing risk of colorectal cancer
5. Obesity
  1. Carbohydrates, Protein and Fats
    1. weight gain and obesity if not used for energy
Protective Nutrients
1. Cardiovascular Health
  1. Water
    1. no kilojoules. Reduce obesity and CVD
  2. Fibre
    1. increases feeling of fullness, reducing overeating, obesity and CVD
    2. reduces blood cholesterol, reducing rates of atherosclerosis and CVD
  3. Monounsaturated Fats
    1. reduces LDL cholesterol, reducing atherosclerosis and CVD
    2. May increase HDL levels, decreasing blood cholesterol
  4. Polyunsaturated Fats
    1. reduces LDL cholesterol, reducing rates of atherosclerosis and CVD
    2. Omega 3 increases elasticity of blood vessels and prevents blood clots
      1. reduces risk of heart attack or stroke
2. Diabetes Mellitus
  1. Fibre
    1. increases feeling of fullness, reducing overeating, obesity and type 2
    2. reduces blood glucose levels which protects against impaired glucose regulation and diabetes mellitus
  2. Polyunsaturated Fats
    1. may decrease impact of impaired glucose reg and reduce risk of diabetes
    2. Omega 3 increases elasticity of blood vessels and prevents blood clots
  3. Monounsaturated Fats
    1. may increase HDL levels decreasing blood cholesterol
    2. reduces LDL cholesterol, reducing rates of atherosclerosis and CVD
  4. Water
    1. no kilojoules, can reduce obesity and associated conditions
3. Colorectal Cancer
  1. Fibre
    1. moves digested food through digestive track and absorbs water
      1. bulks faeces making them easier to pass
    2. decreases chance of colorectal cancer, unknown reason
  2. Water
    1. no kJ, reduce obesity and associated conditions
    2. absorbed by fibre and assists in flushing wastes, decreases rates of colorectal can cancer
4. Osteporosis
  1. Calcium
    1. hardening agent for mineralisation of bones, increasing bone mass and reducing risk
  2. Phosphorus
    1. works with calcium to ossify bones, increasing bone mass and reducing risk
  3. Vitamin D
    1. absorption of calcium and phosphorus from intestine to blood stream, increasing bone density and reducing risk
5. Obesity
  1. Fibre
    1. increases feeling of fullness reducing overeating, obesity
    2. reduces energy intake by decreasing absorption of glucose in the blood stream. Can mean glucose is not transformed into adipose tissue
  2. Water
    1. no kJ, reduce obesity and associated conditions

Next up

The role of nutrients in addressing the NHPAs

Description

Resource summary

Similar

	Created by mikaela.farrugia over 12 years ago