Food and nutrition.pdf

4 Diet and Healthas "may contain one of the following ... " or "contains no cholesterol" Gustlots of saturated fats}.Cholesterol: Understanding the difference between other fats andcholesterol. Awareness of which foods are high in cholesterol, includingsome awareness as to the amount of cholesterol present in various foods.Fibre: Knowledge about which foods are high in fibre. Understandingthe importance of soluble versus insoluble fibre.Cooking techniques: Ability to identify cooking techniques that are leastlikely to contribute to high fat content in food. Ability to execute theappropriate cooking techniques.Eating in restaurants and Purchasing prepared food: Ability to recognizewhich of a variety of food choices is lowest in fat and cholesterol and higherin fibre. Understanding which questions to ask the food preparer in orderto make the best choices possible.Eating is a social activity, and is one of the behaviours related tocardiovascular disease that is influenced by the social environment.Variability in blood lipids can also be attributed to the environment; thereis evidence that spouses' cholesterol and triglyceride levels are similarand that husbands and wives consume similar quantities of eggs andwhole milk.Table. Estimated Total Deaths for the 10 LeadingCauses of Death; l:nited States, 1987.Rank Cause of Death Number %Heart diseases 759,400 35.7(Coronary heart disease) (511,700) (24.4)(Other heart disease) (247,700) (11.6)Cancers 476,700 22.4Strokes 148,700 7.0Unintentional injuries 92,500 4.4(Motor vehicle) (46,800) (2.2)(All others) (45,700) (2.2)Chronic obstructive lung diseases 78,000 3.7Pneumonia and influenza 68,600 3.2Diabetes mellitus 37,800 1.8Suicide 29,600 1.4Chronic liver disease and cirrhosis 26,000 1.2Atherosclerosis 23,100 1.1All causes 2,125,100 100.0* Causes of death in which diet plays a part.The importance of including a patient's spouse or family incounselling to reduce the risk of cardiovascular disease has been