Cardiovascular Health: Risk Factors, Diet, and Protein Metabolism
Cardiovascular Disease: Risk Factors and Prevention
Risk Factors for Cardiovascular Disease (CVD)
- Hypertension
- Age: Over 55 years for males, over 65 years for females
- Diabetes
- Increased LDL cholesterol (or low HDL cholesterol)
- Estimated glomerular filtration rate below 60 mL/min
- Family history of premature CVD
- Obesity
- Physical inactivity
- Microalbuminuria
- Snuff consumption (cigarettes)
Dietary Recommendations for Cardiovascular Risk Reduction
- Balance calorie intake and physical activity to obtain and/or maintain
Human Digestive System: Ingestion to Egestion
The Alimentary Canal
The alimentary canal is a long tube that forms part of the digestive system, along with the liver and pancreas. Key features include:
- Peristalsis: The movement of muscles that contract and relax to propel food along the canal.
- Sphincter Muscles: Specialized muscles that close off sections of the tube.
- Mucus: A substance produced in goblet cells that helps food slide easily.
Ingestion
The process begins in the mouth with the teeth, lips, and tongue. Saliva plays a crucial role:
- Water
Understanding Different Diet Types and Their Applications
Normal Baseline Diet
Content: Daily average (g) Protein 110, Lipids 85, Carbohydrates 340. Dietary Fiber: 25g (Balanced); modest reduction in animal fats and salt, high fiber, high protein intake. Nutrient content exceeds the usual necessities.
Suitable for:
- In its variant without soluble sugars, it is suitable for diabetic patients not requiring specific dietary restriction.
- In the variant without salt, some canned food and industrial products that contain salt are removed.
- In the variant with salt,
Essential Vitamins: Functions, Sources, and Deficiencies
Vitamin D (Calciferol): D2-D6, derived from ergosterol and cholesterol via UV catalysis. Found in shells and leaves. Regulates calcium, preventing rickets and osteomalacia. Excess can cause digestive disorders and visceral calcification.
Vitamin E (Tocopherol): Found in green vegetables, seeds, oils, and eggs. Important for fertility. Deficiency leads to infertility, paralysis, and muscular dystrophy. Excess can be toxic.
Vitamin K (Phylloquinone): K1-K4, found in green vegetables and fish. K3 produced
Read MoreNutrition in Pregnancy and Lactation: Key Factors
Nutrition During Pregnancy and Lactation
Background
- Women’s nutrient needs increase during pregnancy (in the second and particularly the third trimester) and lactation.
- Pregnant women require more protein, iron, iodine, vitamin A, folate, and other nutrients.
- Deficiencies of certain nutrients are associated with maternal complications and death, fetal and newborn death, birth defects, and decreased physical and mental potential of the child.
- Lactation places high demands on maternal stores of energy,
Understanding Energy Balance and Its Impact on Weight
Energy Balance
Energy balance: E = E consumed – E expended
This equation states that body weight is kept constant when caloric intake (potential chemical energy of food eaten daily) equals energy expenditure (energy expended during the course of the day).
Types of Energy Balance
- Energy Balance: Occurs when the approximate calories consumed equal the calories expended during the course of the day, thus maintaining a stable weight.
- Positive Energy Balance: In this case, you eat more calories than are