Free Essay

Heart Disease and Culinary Relationship

In: People

Submitted By smalone77
Words 2777
Pages 12
| |March 13, |
| |2012 |
| |DIT 108.02 |
| |Introduction to Food and Nutrition |
| |Professor Kim Brubaker |
| | |

| |
| |

Contents

The Disease and Statistics 2
Suggested Dietary Recommendations 4
Benefitial foods (Fisher, 2011) 5 Vegetables 5 Fruits 5 Meats and Proteins 5 Grains 5 Dairy 6 Oils and SUgars 6
Foods to take it easy on (Fisher, 2011) 7
One Day Menu - Home 8
One Day Menu - Restaurant 9
One Day Menu – Restaurant Analysis 10 Food Groups and Calories Report 10 Nutrients Report 10
Honor’s Food Groups and Calories Report 11
Honor’s Nutrients Report 12
One day Menu-REstaurant Recipes re-write 14 Breakfast - Lyonnais Potatoes 14 Lunch - CHICKEN Bowl 14 Dinner – Mini Chocolate Cup with Raspberry Mousse 14
Bibliography 15

The Disease and Statistics

The United States spent over 444 billion dollars on health care services and lost productivity due to a serious problem, heart disease. Heat disease is a broad term used to describe a range of diseases that affect a person heart. The various diseases that fall under the this umbrella include, diseases that affect your blood vessels (coronary artery disease), heart rhythm irregularities (arrhythmias), heart infections and heart birth defects passed down from parents and family members (congenial heart defects).

The term heart disease is often used interchangeably with cardiovascular disease. The Cardiovascular disease refers to condition that involves narrowed or blocked blood vessels that can lead to heart attacks, chest pains that often lead to stokes. Infections and condition that affect your heart’s muscle valves and beating rhythm are conditions that are also considered forms of heart disease. Many forms of heart disease can be prevented or treated with some healthy lifestyle choices. Let’s first take a look at some basic facts about the disease and statistics.

Heart disease happens to be the leading cause for both men and woman in the United States. The most complete and recent statistics in 2007, show that of the 760,200 deaths in the United States, 25% were due to heart disease and 5% were due to strokes. (NCHS, 2010) Every 34 seconds someone has a heart attack and every minute a person dies from one. Heart disease is the leading cause of deaths in ethnic groups, such as African American, Hispanics, Native Americans and White, non-Hispanics, over 55%, including strokes, of the deaths in the United States. For Asian Americans (37%) it is second only to cancer. Now that we have looked at some of the basic statistics, let’s take a look at some of the risk factors associated with the disease.

Nine out of ten heart disease patients have at least one of the eight factors that lead to the disease. Many medical conditions and lifestyle choices put people at higher risk to have heart disease. Here are a few risk factors according to the Center for Disease Control: high cholesterol, high blood pressure and diabetes. If a person is overweight (considered obese), has a poor diet, puts them at a higher risk. Smoking and excessive drinking can also lead to heart disease. Take a look at what is being done to help prevent and stop the increase of heart disease in the United States.

The Center for Disease Control created the Heart Disease and Stroke Prevention Program in 1998 to help reduce the risk for heart disease and prevent the increase in the disease. They fund state organizations and some national programs to educate people on the disease. Forty-one states plus the District of Columbia are currently receiving funds from the program. The program helps educated ant promote policies to promote heart-healthy and stroke-free living and working conditions. Two studies, Woman and Heart Disease: An Atlas of Racial & Ethnic Disparity in Morality and the male counterpart, regularly update statistical information on the disease give state and federal organizations tools to see where the burden is greater and the need for educational projects can be used to combat the disease. This tool has helped to reduce high risk areas. The amount of heart disease deaths in the United States have dropped by 10%. (NCHS, 2010)

Suggested Dietary Recommendations

There are many fads or diets out on the market to help reduce the factors that can lead to heart disease. Let’s take a closer look at suggestions from the Center for Disease Control and the American Heart Association to help reduce the risk and prevent it from happening. Let’s take a look at a male age 35, height 5’ll and current weight at 175 pounds on a 3000 calorie diet

He should eat at least 4 cups vegetables, 2 ½ cups fruits, whole grains and 10 ounces legumes per day to maintain a healthy weight. These foods may be one of the most powerful strategies in fighting heart disease. They should also choose fat calories wisely, no more than 10 teaspoons a day. Keep these goals in mind: Limit total fat grams, 20-35% of daily calorie intake. Serve a bare minimum of saturated fats and trans-fatty fats (for example, fats found in butter, salad dressing, sweets and desserts). When you use added fat, use fats high in monounsaturated fat (for example, fats found in olive and peanut oil) or polyunsaturated fat (such as fats found in soybean, corn and sunflower oil). Serve a variety of protein foods, no more than 7 ounces a day. Commonly eaten protein foods (meat, dairy products) are among the main causes of heart disease. Reduce this nutritional risk factor by balancing animal, fish and vegetable sources of protein. Limit cholesterol consumption. Dietary cholesterol can raise blood cholesterol levels, especially in high-risk people. Limiting dietary cholesterol has an added bonus: cut out saturated fat, as cholesterol and saturated fat are usually found in the same foods. Try to get energy by eating complex carbohydrates (such as whole wheat pasta, sweet potatoes and whole-grain breads) and limit simple carbohydrates (such as regular soft drinks, sugar, sweets). Skipping meals often leads to overeating. By serving three main meals and two smaller snacks, he can help control blood sugars, burn fat calories more efficiently and regulate cholesterol levels. De-emphasize salt by using other spices to add flavor to dishes. This will help control blood pressure.

He should also encourage themselves to exercise more, at least 60 minutes of moderate activity per day. The human body was meant to be active. Exercise strengthens the heart muscle, improves blood flow, reduces high blood pressure, raises HDL cholesterol ("good" cholesterol), and helps control blood sugars and body weight. Water is vital to life. Staying hydrated makes a person feel energetic and eat less. Try to drink 32 to 64 ounces (about one to two liters) of water daily (unless the person is fluid restricted). An excellent motto to follow is: dietary enhancement, not deprivation. When people enjoy what they eat, they feel more positive about life, which helps them feel better. When trying to coordinate an eating plan that's good for the heart, it may help to know how much of a certain kind of food is considered a "serving." On the following pages there are some examples of food to enjoy more or limit how much is consumed.

Benefitial foods (Fisher, 2011)

Vegetables

Avocados (for monounsaturated fat)

Broccoli Sprouts

Carrots, Broccoli and Greens (lightly cooked to keep the carotenoids)

Green leafy vegetables such as spinach, kale, collard greens

Onions and Garlic (Chop or crush to release the phytonutrients)

Pumpkin, canned or cooked, Squash, Sweet potatoes

Fruits

Apples (with skin for flavonoids), Cantaloupes

Dried fruits, especially apricots, dates, prune

Grape juice (1 cup per day), oranges (Eat pulpy parts for flavonoids), red or black grapes

Grapefruit, especially pink which has 40% more beta carotene than white

Meats and Proteins

Bean and chickpea dishes and dips

Fat free chicken or turkey breast (97% or greater)

Peanuts, walnuts (Omega 3 source), almonds in moderation (be careful not to gain weight)

Salmon and other fish (mackerel, sardines, herring), including the skin and fat
(Research suggests this omega 3 fat (EPA fat) has the ability to raise HDLs. 1-5 servings per week recommended)

Homemade pizza with 99% fat free chicken as meat sauce or low fat tomato sauces

Grains

Baked whole wheat chips and tortillas

Defatted soy flour (at least 1/3 of a cup per day recommended)

Oatmeal, shredded wheat, low-no sugar added cereals

Whole wheat bread

Dairy

Fat free homemade yogurt with extra dry milk to increase the magnesium and calcium content

Fat free milk (skim)

Oils and SUgars

Olive oil and canola oil substituted for other oils, (the key is to monounsaturated fats vs trans-fatty acids or partially hydrogenated fat)

Tupelo honey as a substitute for sugar in cakes, cookies, breads, etc.

Foods to take it easy on (Fisher, 2011)

Candy, baked goods and ice cream made with fats

Deep-fried foods such as mozzarella sticks, chicken fingers, potato skins

Food with high butter fat and other animal fats, e.g., cheese, full fat yogurt, sauces

High fat snacks such as chips

Hot dogs, hamburgers

Hydrogenated oils such as stick margarine, and when listed as an ingredient in foods

Pies, pastry's, cookies made with fat and sugar

Red meats, such as beef, goat, lamb or veal

Salt (if you have high blood pressure)

Sugar in large amounts

Whole milk

One Day Menu - Home

Breakfast

❖ Cheerios – 2 oz.

❖ Dried Apricots - 1 cup

❖ Skim Milk – 1 cup

Midmorning Snack

❖ Yogurt – 1 cup

❖ Raspberries and Blueberries – ½ cup

Lunch

❖ Baked Ziti with Fontana Cheese – 3 oz.

❖ Steamed Broccoli – 1 cup

❖ Mandarin Oranges and Strawberries - 1 cup

❖ Grilled Chicken w/ olive oil – 3 oz.

❖ Bottle Water -16 oz.

Midafternoon Snack

❖ Carrot and Celery sticks - 1 cup

❖ Fat-free Ranch dressing - ½ cup

Dinner

❖ Parmesan Risotto – 5 oz.

❖ Roasted Butternut Squash – 2 cups

❖ 6 oz. Ribeye Steak w/ rosemary butter

❖ 8 oz. Stella Artois

One Day Menu - Restaurant

Breakfast (Mimi’s Café)

❖ Ham & Cheese Croissant – stuffed with scrambled eggs (2 oz.), griddles ham (1 oz.), cheddar cheese (1 oz.) and citrus roulade.

❖ Orange Juice – 8 oz.

❖ Lyonnais Red Skin Potatoes (3 oz.) (1 tsp. canola oil)

Midmorning Snack (Mimi’s Café)

❖ Carrot Raisin Nut Loaf

❖ Skim Milk – 8 oz.

Lunch (Chipotle Mexican Grille)

❖ Chicken (4 oz.) Bowl w/ Fresh Tomato Salsa (1 oz.), Tomatillo Red Chili Salsa (1 oz.) and Cheese (1 oz.)

❖ Bottled Water – 8 oz.

Midafternoon Snack (Chipotle Mexican Grille)

❖ Corn Tortilla Chips (1/4 oz. canola oil) (1 oz.) lime juice

❖ Guacamole (2 oz.)

Dinner (McCormick & Schmicks Seafood Restaurant)

❖ 6 oz. Filet Mignon w/ garlic rosemary butter

❖ 2 oz. steamed asparagus

❖ 2 oz. roasted red potatoes

❖ Mini chocolate cup filled w/ raspberry mousse

❖ 6 oz. glass of Cuvee

One Day Menu – Restaurant Analysis

As I was entering the one day menu for restaurants I noticed that there were no options to choose grilled, roasted or steamed preparations for dishes. This caused the food groups/ calories and nutrients reports to be off by several figures. It was hard to get an accurate reading for each area. Below will be the figures from the report.

Food Groups and Calories Report

Grains were off by 4 oz.: this could be corrected by adding a piece whole wheat bread to any meal, possibly changing the corn tortilla chips to whole wheat tortilla chips. The vegetable category was under by almost half. This will be fixed by increasing the amount of vegetables at each meal; however because of the very basic dishes allowed to be chosen from the Choosemyplate.gov site, some of the dishes were not accurate representation of the menu items, such as the guacamole. Fruit was only off by a small amount ¾ of a cup and this could be corrected by adding a fruit cup to the dinner entrée. Dairy was very low, nearly half of what it should be. This is a tricky category as it can quickly go the wrong direction. Again because of the inaccuracy of the choosemyplate.gov site this would be a bit harder. By adding a glass of skim milk to breakfast this should help raise this category. The protein category was only off by 1 oz. and I feel this is quite alright. The worst offender for this one day menu was the fat and empty calories, which were extremely high. Not to beat a dead horse but again because of the options to choose from on the site, this category was most fatally wounded. Without the grilled, roasted or steamed options, there were only fatty options to choose for the main entrees. By preparing the menu items with these preparation methods oils and empty calories category would drop drastically.

Nutrients Report

It is very hard to get accurate data from this report from the options offered on the choosemyplate.gov site. By steaming, roasting or grilling much of the menu items on the one day menu for restaurant, much of the nutrients would increase and stay intact versus the frying options.

Please see the attached reports to see the exact figures.

Honor’s Food Groups and Calories Report

Insert ChooseMyPlate.gov report here

Honor’s Nutrients Report

Insert ChooseMyPlate.gov report

One day Menu-REstaurant Recipes re-write

Here is one recipe from each main meal on the one day menu – restaurant. The recipe has been re-written to increase the nutritional value and make it a healthy choice.

Breakfast - Lyonnais Potatoes (USDA, 2012)

Original recipe

|Ingredients |Calories (kcal) |Total fat (g) |Sodium (mg) |Protein (g) |
|Potatoes |54 |.06 |2 |2.54 |
|Onions |21 |.09 |1 |.65 |
|Butter, Clarified |112 |12.73 |0 |.04 |
|Salt |0 |0 |310 |0 |
|Pepper, White |7 |.05 |0 |.025 |
|Totals |194 |12.93 |313 |3.255 |

Revised (made-over) recipe

|Ingredients |Calories (kcal) |Total fat (g) |Sodium (mg) |Protein (g) |
|Potatoes |54 |.06 |2 |2.54 |
|Onions |21 |.09 |1 |.65 |
|Olive Oil |40 |4.5 |0 |0 |
|Onion Powder |8 |.07 |2 |.25 |
|Pepper, White |7 |.05 |0 |.025 |
|Garlic |4 |.02 |1 |.57 |
|Totals |134 |4.79 |6 |4.035 |

Comparison

| |Calories (kcal) |Total fat (g) |Sodium (mg) |Proteins (g) |
|Original recipe |194 |12.93 |313 |3.255 |
|Revised recipe |134 |4.79 |6 |4.035 |
|Totals |-60 |-9.14 |-307 |.780 |

Lunch - CHICKEN BOWL (USDA, 2012)

Original recipe

|Ingredients |Calories (kcal) |Total fat (g) |Sodium (mg) |Protein (g) |
|Chicken (4.5 oz) |286 |16.27 |98 |32..65 |
|Adobo fresco |49 |3.76 |3087 |.36 |
|Tomatoes |6 |.07 |2 |.32 |
|Onion, Red |13 |.03 |1 |.35 |
|Cilantro, fresh |1 |.02 |2 |.09 |
|Lime juice |4 |.01 |0 |.06 |
|Garlic |4 |.02 |1 |.57 |
|Pepper, black |6 |.07 |0 |.24 |
|Salt, table |0 |0 |310 |0 |
|Olive Oil |40 |4.5 |0 |0 |
|Totals |409 |24.75 |3501 |34.64 |

Revised recipe

|Ingredients |Calories (kcal) |Total fat (g) |Sodium (mg) |Protein (g) |
|Chicken (3 oz) |193 |10.98 |66 |22.04 |
|Peppers, Chipotle |12 |.13 |3 |.56 |
|Tomatoes |6 |.07 |2 |.32 |
|Onion, Red |13 |.03 |1 |.35 |
|Cilantro, fresh |1 |.02 |2 |.09 |
|Lime juice |4 |.01 |0 |.06 |
|Garlic |4 |.02 |1 |.57 |
|Pepper, black |6 |.07 |0 |.24 |
|Onion Powder |8 |.07 |2 |.25 |
|Olive Oil |40 |4.5 |0 |0 |
|Totals |287 |15.9 |77 |24.48 |

Comparison

| |Calories (kcal) |Total fat (g) |Sodium (mg) |Proteins (g) |
|Original recipe |409 |24.75 |3501 |34.64 |
|Revised recipe |287 |15.9 |77 |24.48 |
|Totals |-122 |-8.85 |-3424 |-10.16 |

Dinner – Mini Chocolate Cup with Raspberry Mousse (USDA, 2012)

Grid for comparing original versus new recipe

Original recipe

|Ingredients |Calories (kcal) |Total fat (g) |Sodium (mg) |Protein (g) |
|Potatoes |54 |.06 |2 |2.54 |
|Onions |21 |.09 |1 |.65 |
|Butter, Clarified |112 |12.73 |0 |.04 |
|Salt |0 |0 |310 |0 |
|Pepper, White |7 |.05 |0 |.025 |
|Totals |194 |12.93 |313 |3.255 |

Revised (made-over) recipe

|Ingredients |Calories (kcal) |Total fat (g) |Sodium (mg) |Protein (g) |
|Potatoes |54 |.06 |2 |2.54 |
|Onions |21 |.09 |1 |.65 |
|Butter, Clarified |112 |12.73 |0 |.04 |
|Salt |0 |0 |310 |0 |
|Pepper, White |7 |.05 |0 |.025 |
|Totals |194 |12.93 |313 |3.255 |

Comparison

| |Calories (kcal) |Total fat (g) |Sodium (mg) |Proteins (g) |
|Original recipe |194 |12.93 |313 |3.255 |
|New recipe |134 |4.79 |6 |4.035 |
| | | | | |

Bibliography

Fisher, R. (2011). Restricted and Unrestricted Foods for Heart Disease. Retrieved February 09, 2012, from Food and Life: http://www.foodandlife.com/foodh.html

NCHS. (2010). Health, United States, 2010: With Special Feature on Death and Dying. Hyattsville, MD. 2011.: National Center for Health Statistics.

USDA. (2012, Febuary 08). National Nutrient Database for Standard Reference. Retrieved March 09, 2012, from USDA - Agricultural Research Service, National Agricultural Library: http://ndb.nal.usda.gov/ndb/foods/list

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