Nutrition Diet Analysis Essay

In the United State, the number one leading death, according to the CDC (2015) is heart disease than followed by cancer. Heart disease can be prevented with a well-controlled diet and exercise. Nurses, it will be beneficial to educate the patient about the benefits a patient can gain from a Mediterranean diet. The world heart federation (n.d) believes that patient diet is one of the key things they can change that will impact cardiovascular risk factors. A comparison was made by the World Heart Federation between a diet low in saturated fats, with plenty of vegetables and fresh fruit which is a typically Mediterranean diet and a typical diet. The typical diet looked at someone living in the developed world like the United States. The comparison showed that there is a 73% reduction in the risk of new major cardiac events (n.d). A person typically diets consist of high intakes of saturated fats like cheese, animal products, and trans fats found in cakes, cookies, and fast food which cause a rise in cholesterol levels in the blood. As nurses, we can educate our patient about healthy fats found in a Mediterranean diet, such as unsaturated fats, polyunsaturated and monounsaturated which are more beneficial for the healthy heart. So recommending them consuming more

4. The independent variable in this study was the type of protein that the women were consuming. The dependent variable was the change in the health of the participant or the development of coronary heart disease. The researchers also had secondary outcomes that included diseases in the pathway between dietary habits and coronary heart disease. These included diabetes mellitus, hypertension, hypercholesterolemia, and

However, particularly very low-carb diets, may lead to a more short-term weight loss than do low-fat diets. Therefore, cutting calories and carbs may not be the only reason for the weight loss since low-carb diets may help prevent or improve serious health conditions, such as metabolic syndrome, diabetes, high blood pressure and cardiovascular disease. Nevertheless, any diet that assists in shedding excess weight can decrease or even reverse risk factors for cardiovascular disease and diabetes. Yet, low-carb diets may improve high-density lipoprotein (HDL) cholesterol and triglyceride values somewhat more than do moderate-carb diets. Thus, an individual that severely cut carbohydrates may experience an assortment of impermanent health effects,

Daily logs were kept and an OGTT and Euglycemic hyperinsulinemic clamp was used every two weeks for measuring results. At the conclusion, fasting insulin was 10% lower, the AUC was lowered, and the rate of glucose infusion was higher after the higher fiber diet.

The main culprit foods are those that are high in salt, trans and, saturated fats that are clogging arteries. According, to a cross sectional survey by Australia’s health in-brief, only 5 in 100 people eat the recommended daily intake of fruit and vegetables which are between 2-5(6) for men and women; (Australian Institute of Health and Welfare , 2016). The alarming statistic represents an aspect of potentially developing heart disease, from a neglected diet and highlights a need to inform individuals of possible outcomes based on these habits.

In this 6-year study, 7447 participants, with no prior history of cardiovascular issues, but meeting risk factors for cardiovascular issues were randomly assigned to one of three dietary intervention groups. These groups included two Mediterranean diets groups, one supplemented with olive oil the other with nuts, and a third control group. Periodic interventions and compliance measurements were performed for each group as well. Cardiovascular disease events (stroke, myocardial infarction) that resulted in death, or death from any non-cardiovascular event (end points) were collected for each group as well. The data they collected showed that those on the Mediterranean diets showed reduced rates of these end points (8.1 and

In this period 9,143 CHD were recorded. This helped established that an increase intake of fruits and vegetables are associated with a reduced risk of coronary heart disease. As a result, nutritionists recommend individuals to take more than five servings per day of fruits and vegetables. Individuals who were at greater risk were those of who consumed less than 3 servings/day. Equivalent intakes were used for the three categories as follows; for fruits < 1.3, 1.3–2.0 and > 2.0 servings/day. For Vegetables < 1.7, 1.7–3.0 and > 3.0 servings/day is required. A group of CHD patients, who took more than five servings of fruits and vegetables a day had an approximately 17% reduction in CHD risk. While those who took 3-5 servings a day had a 7% reduction (borderline significant in CHD risk). This evidence, therefore, adds to the validity of the recommendations to consume more than five servings of vegetables and fruits a

While there are some proven benefits of replacing saturated fat with polyunsaturated fat, there are also proven negatives of replacing saturated fat with carbohydrates. As described previously, in The Women’s Health Initiative study, replacing saturated fat intake with carbohydrates can lead to a high glycemic load from refined carbohydrates. Epidemiologic data gathered in the Nurses’ Health Study indicates that a high dietary glycemic load intake from refined carbohydrates increases the risk of CVD, independent of known risk factors. [38] This cohort study included a large sample size (75,521) of women ages 38-63. The participants were followed for 10 years starting in 1984 and they had no previous diagnosis of diabetes mellitus, MI, angina, stroke, or other CVD. The large sample size, initial health state of participants, and the length of the study are all indicative of a well-controlled observational study. Replacing saturated fat intake with carbohydrates can cause an increase in

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Problems with the studies show that longer studies need to be conducted and the participants need to record their fruit and vegetable intake as well as the amount of calories they are consuming. For years we have been told in order to lose weight we must burn more calories than we consume. It is easy for all of us to forget that fat and cholesterol are linked to heart disease when we are being told that it is safe to eat all the high-fat foods we want as long as we forget the breads, pastas and dairy products. How long can a person live without the fiber that is provided in breads, pastas and

The health risks of certain diets have also been the subject of many studies. Trials have shown that consumption of trans fatty acids produces factors that are predictive of heart disease.1 Alternatively, studies have concluded that a preventative practice of a diet rich in non-trans fats, whole-grains, abundant fruits and vegetable, and adequate in omega-3 fatty acids offered significant reduction in heart diease.1

Living a healthy lifestyles and participating in diets from a younger or middle age can play a key role in life free from chronic diseases at later stages of life. Since diets seem to be particularly relevant in cardiovascular disease prevention and the assessment of the “diet-heart hypothesis” was constantly monitored in nutritional epidemiology during the past 50 years (Mozaffarian D, Appel LJ, Van Horn L, Circulation. 2011 Jun 21; 123(24):2870-91). The “diet-heart hypothesis” is a medical theory suggesting a link between blood cholesterol levels and occurrence of heart disease. In these circumstances the study of food patterns, excluding single nutrients and foods, is the best approach to examine the effects of diets with relating interactions

Moreover when looking at the impact of fiber on blood pressure readings, the study was strengthened because of the trial size, the many subgroups, and the randomized placebo control. There were some limitations after looking at the many subgroups taking dietary fiber. None of the trials included dietary effects of potassium and magnesium intake in correlation with fiber intake. Streppel mentions a study by Jee and colleagues showed a small, nonsignificant change in −0.8 mm Hg diastolic (95% CI, –1.9 to 0.4) and BP of −0.6 mm Hg systolic (95% CI, –2.2 to 1.0) after magnesium supplementation (Streppel, 2005). Western countries meet less than the recommended amount of fiber (Streppel, 2005). Further research needs to explore exact biological mechanisms and evaluate different foods that provide more of a clinical significance, and positive impacts on our cardiovascular system.

The nutrition and health risks associated with under and over nutrition in an individual cannot be overemphasized. As such, the role of timely, proper and adequate nutrition to an individual in the prevention of these risks and treatment of any present conditions is critical (Bendich & Deckelbaum, 2010). Therefore, routine individual nutrition assessment is important in ascertaining the adequacy of a person’s diet in meeting all the physiological needs for growth or maintenance of normal body function and consequently health (Rolfes & Pinna, 2011). The summary table below outlines my anthropometric data and dietary analysis done using NutriSurvey software and NUTTAB (Food Standards Australia New Zealand, 2013; Erhardt, 2007) for nutrient intake over a period of 3 days. Calculation of my BMI, BMR, EER and energy conversion is illustrated in the appendices A, B, C and D.

The hypothesis that dietary fibres protect from ischemic heart disease was introduced in 1970s (Trowell, 1972). Since then, a diet rich in fibre has been linked to the CVD risk factors (e.g. obesity, high cholesterol and hypertension) (Van Horn et al., 2008; Truswell, 2002). Fibres' slow gastric emptying speed in the small intestine slows the absorption of nutrients, such as glucose, from the small intestine; therefore, it has a

Many medical reports are recommending diets that are low in fat and high in fiber. And more health care practitioners than ever are recommending that their