Diet and disease : nutrition for heart disease, diabetes, metabolic stress

99 Pages·2016·0.73 MB·English

by  Ferraro

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“Let food be thy medicine and medicine be thy food.”
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Diet and Disease

Diet and Disease
Nutrition for Heart Disease,
Diabetes, and Metabolic Stress
Katie Ferraro, MPH, RD, CDE
Diet and Disease: Nutrition for Heart Disease, Diabetes, and Metabolic Stress

Copyright © Momentum Press®, LLC, 2016

All rights reserved. No part of this publication may be reproduced, stored
in a retrieval system, or transmitted in any form or by any means—
electronic, mechanical, photocopy, recording, or any other except for brief
quotations, not to exceed 250 words, without the prior permission of the
publisher.

First published in 2016 by
Momentum Press, LLC
222 East 46th Street, New York, NY 10017
www.momentumpress.net

ISBN-13: 978-1-60650-733-9 (print)
ISBN-13: 978-1-60650-734-6 (e-book)

Momentum Press Nutrition and Dietetics Practice Collection

DOI: 10.5643/9781606507346

Cover and interior design by S4Carlisle Publishing Services Private Ltd.,
Chennai, India

First edition: 2016

10 9 8 7 6 5 4 3 2 1

Printed in the United States of America.
Abstract
“Let food be thy medicine and medicine be thy food.”
—Hippocrates

Can food really take the place of medicine? While modern medicine cer-
tainly has its place and does more than its fair share of good, there is no
denying that many of society’s most perilous chronic diseases are exacer-
bated by poor diets. Whereas infectious diseases used to cause the most
number of deaths, the impact of chronic diseases now far overshadows
that of infectious diseases. Diet plays a significant role in the develop-
ment of a number of types of chronic disease, such as heart disease, dia-
betes, and certain types of cancer. This title explores the impact of dietary
choices on the prevention, management, and treatment of a number of
medical conditions and disease states including cardiovascular disease,
diabetes and metabolic stress, critical illness, cancer, and HIV/AIDS.
Conditions of the gastrointestinal tract, musculoskeletal disorders, rheu-
matic disease, anemias, hepatobiliary, gallbladder, pancreatic and kidney
diseases are covered in the subsequent title Diet and Disease II.
Keywords
Medical nutrition therapy, diet and disease, nutrition care process, diet
therapy, diabetes, diabetic diet, metabolic stress, heart disease, heart
healthy diet

Contents

List of Tables ........................................................................................ ix

Chapter 1 Nutrition and Heart Disease ............................................. 1
Chapter 2 Nutrition and Diabetes ................................................... 35
Chapter 3 Metabolic Stress and Critical Illness,
Cancer, and HIV/AIDS .................................................. 61

Index .................................................................................................. 83

List of Tables

Table 1.1 Lowering modifiable heart disease risk factors
(HHS, 2005), (HHS, 2015), (USDA and HHS,
2011) ............................................................................... 2
Table 1.2 NHANES top sources of saturated fat in the
United States diet (NCI, 2013) ........................................ 6
Table 1.3 Substitution ideas for lowering saturated fat and
calories ............................................................................. 7
Table 1.4 Total fiber, soluble fiber, and insoluble content
of selected foods (USDA-ARS, 2015), (Li, Andrews
and Pehrsson 2002), (Quaker Oats Company 2015) ...... 12
Table 1.5 Clinical identification of the metabolic syndrome
(AHA, 2015e) http://www.uptodate.com/contents
/the-metabolic-syndrome-beyond-the-basics ................... 16
Table 1.6 Top 10 sources of sodium in U.S. diet (CDC, 2014) ...... 19
Table 1.7 Seasoning foods without salt (Gerontological
Nutritionists 2000) ......................................................... 20
Table 1.8 Tips to reduce salt and sodium (NHLBI, 2006) .............. 20
Table 1.9 Herbs and spices to use in lieu of salt for home
cooking (NIH, 2010) ..................................................... 22
Table 1.10 Spicy homemade salt-free herb seasoning
(AllRecipes.com 2015) ................................................... 22
Table 1.11 DASH diet nutrient goals (NHLBI, 2006) ..................... 25
Table 1.12 Sample DASH eating pattern (NHLBI, 2006) ................ 26
Table 1.13 DASH eating plan for different calorie levels
(NHLBI, 2006) .............................................................. 28
Table 2.1 Sample distribution of 350 grams carbohydrate .............. 47
Table 2.2 Fluid consumption schedule for physical activity
(Kundrat and Rockwell 2008) ....................................... 54
Table 2.3 Physical activity and diabetes guideline
recommendations (ADA, 2015) ...................................... 57