Diet & disease

1. Dietary fat intake is an important consideration in the prevention of cardiovascular disease (CVD). It is generally understood and agreed that while increased dietary intake of saturated fatty acids (SFA) and trans-fatty acids (TFA) increases the risk of CVD, mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acids (PUFA) offer a significant reduction in CVD risk.

Investigate fatty acids and discuss the mechanisms by which they negatively or positively influence cardiovascular health.

2. With greater than half (approximately 58%) of the U.S. population either possessing hypertension or pre-hypertension, chronically elevated blood pressure is a public health concern. Due to the epidemiological and clinical evidence linking dietary factors and hypertension, the Dietary Approaches to Stop Hypertension (DASH diet) has been established.

Research and discuss various aspects of the DASH diet and the intention of its approaches.

3.Nutritional anemia is a condition that is exceedingly prevalent world wide. Such anemias can be the result of nutritional deficits involving, iron, copper, manganese, protein and vitamins A, B1, B6, B9, B12, C and E. Toxicities associated with the ingestion of heavy metals such as lead and cadmium can also contribute to anemia.

Discuss one type of nutritional anemia and the etiology (cause), the clinical manifestations (signs and symptoms), intervention (treatment) typically associated it.

Answer each question separately and provide references for each question

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