How Healthy Nutrition Can Prevent Cancer - Assignment Example

NTR 503 Final Exam NTR 503 Final Exam Inserts His/her Final Exam Part I- Essays a) Identify (list) the four cancer prevention guidelines developed by the American Cancer Society concerning nutrition and physical activity. The American Cancer Society has provided following guidelines for cancer prevention: 1. With the help of regular physical activity and limiting the consumption of high calorie drinks and foods, endeavor to maintain a healthy weight that is neither underweight nor overweight. 2. Adults must remain physically active by ensuring 150 minutes of moderate intensity or 75 minutes of vigorous intensity physical activity in their routine tasks and also avoid sedentary activities like sitting, watching TV and lying down. 3. Adopt a healthy diet with special focus on plant foods and cutting down on processed meat and red meat. Make it a habit to include whole grains, fruits and vegetables in your diet. 4. Both men and women must limit their consumption of alcohol to a maximum of 1 drink per day for women and 2 per day for men. b) Provide two dietary carcinogen inhibitors and two sources of each. Two significant dietary carcinogen inhibitors are antioxidants that contain lutein and zeaxanthin and capsaicin that is a chemical. Antioxidants are found in abundance in cruciferous vegetables like broccoli, cauliflower, kale, Brussels sprouts and cabbage that assist in reducing the risk of prostate and other cancers whereas capsaicin is found in chili peppers and jalapeños that help to neutralize some cancer-causing substances (nitrosamines) and also lower the risk of other cancers like stomach cancer etc (Mahan & Escott-Stump, 2012). c) Identify two measures to minimize carcinogen formation in foods during cooking. Carcinogen formation in foods can be minimized by reducing the amount of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) chemicals formed in muscle meat during cooking. This can be achieved by: 1. Cooking meat in a microwave oven before exposing it to high temperatures so that the risk of HCA formation by prolonged exposure to high temperature is mitigated. 2. Making sure that while cooking meat is continuously tossed over high flame as it would reduce HCA formation. 2. Describe the development of cancer cachexia. Include characteristics (“symptoms”) and the role of cytokines.​​​​​​​​​ Cancer cachexia involves a dearth or great loss of appetite through loss of fats and muscles. Numerous cytokines like TNF-α, IL-6 and IL-1 play a significant role in causing Cancer cachexia. They are connected with several metabolic changes that result in developing cachexia in cancer patients. These cytokines have the capability to imitate the action of diverse neuropeptides in order to cause cachexia, several metabolic impacts as a result of enhanced catabolic condition and weight loss. Following are some of the significant symptoms of cachexia cancer: Involuntary weight loss, that occurs without a deliberate effort to reduce weight. It even happens despite a person having adequate amount of calories in ones diet. Skeletal muscle wasting accompanied by a loss of fat is also an important indication of cachexia. Loss of appetite with gradual decrease in desire to eat and interest for food items. Lowered quality of life as muscle wasting greatly reduces ones ability to actively participate in normal day to day activities. 3. Define neutropenic diet.  Identify two general guidelines of the diet and two groups of foods to be avoided.​​​​​​​​​ A neutropenic diet is a special diet designed for people having weak immune system. It assists in safeguarding against bacteria and other lethal organisms contained in certain food and drinks. If an individuals immune system is not functioning properly it is an indication that his/her body is struggling hard to protect itself from these bacteria. When an individual is on a neutropenic diet he/she must: 1. Avoid consumption of raw or rare-cooked meat, eggs and fish. Meat should be cooked properly and eggs should be thoroughly cooked till no runny yolks are left. 2. Cut down consumption of raw nuts and all of the dairy products that are consumed must be pasteurized ones. Moreover special care must be taken when consuming certain groups of foods like the dairy products among which unpasteurized milk or yogurt must be avoided. Similarly foods containing nuts like cereals, breads and rolls with nuts must be avoided (Mahan & Escott-Stump, 2012). 4. Describe the management for an undernourished individual with COPD. Include energy needs, macronutrient (protein/carbohydrate) needs, and vitamin/mineral needs. People experiencing Chronic Obstructive Pulmonary Disease (COPD) may feel tired or lacking energy quite earlier as compared to other healthy individuals. So they need to have smaller more frequent meals. Also they need a high energy and protein diet consisting of meat servings. Moreover they must intake Calcium and vitamin D supplements to avert bone related diseases (Mahan & Escott-Stump, 2012). 5 a. Select two upper gastrointestinal disorders b. Select two lower gastrointestinal disorders c. Using these selections, complete the following table: Problem (Condition) Nutrition Consequences MNT Goals (Therapy/treatment) Upper GI Gallstones are hard stones that may develop in the gallbladder. They may trigger sudden pain in the upper right abdomen called a gallbladder attack Food items rich in calories and refi­ned carbohydrates and low in fi­ber increase the chances of gallstones. Gallstones are removed through a surgery of the gallbladder and also by nonsurgical treatments to dissolve cholesterol gallstones. Upper GI Celiac disease that damages the small intestine and hampers absorption of nutrients from food items. Foods containing greater amount of gluten like wheat, rye, and barley may increase severity of celiac disease. It can be treated by consuming a gluten-free diet i.e, using foods that do not contain gluten. Lower GI Crohn’s disease that causes irritation and inflammation of the digestive tract Specific foods do not cause Crohn’s disease but food items like hot spices, alcohol, bulky grains, and dairy products may trigger cramping and diarrhea. It may be treated through surgery, medications, nutrition supplementation or a combination of all these options. Lower GI Diarrhea is a condition in which an individual experiences loose, watery stool. It may cause extreme dehydration in the body. Foods that are greasy, sweet or rich in fiber may aggravate diarrhea. It can be treated by replacing lost fluids and electrolytes to prevent dehydration and also by over-the-counter medicines like loperamide (Imodium) and bismuth subsalicylate (Pepto-Bismol and Kaopectate) Bibliography Mahan, L. K., & Escott-Stump, S. (2012). Krauses Food and the Nutrition Care Process (13th ed.). Elsevier Publishing Company. Read More