Laboratory 8
17 February 2011
Pre-lab lecture
e.g. Type II diabetes
I. Pathology
-insulin present but inefficiently used
-issue of inefficient insulin binding to the cells
II. Socioeconomic factors contributing to the diseases
Food and hence nutritional choices depend on:
Personal preference
Habit
Ethnic heritage or tradition
Social interaction
Availability of food
Convenience of food
Economy of food
Positive and negative associations
Emotional conflict
Values
Body image
Advertising
Prestige
-occupational
-societal perceptions
-education
Power
Income
Wealth
Education
Social stratification
-ancestry
-gender
-race
-ethnicity
-mobility
-mental and physical illnesses
Class
-uppers
-lower uppers
-upper middles
-average middles
-working class
-lower class
Global economy
Government
Business
Psychology
History
III. Elementary nutritional biochemistry of nutritional approaches to be taken to avoid and treat these diseases including dietary approaches that use foods available to those at risk
Planning a healthy diet
Adequacy
Balance
Energy control
Nutrient density
Moderation
Variety
IV. First Nations and other Cape Breton individuals at risk
V. How is nutritional assessment made relative to type II diabetes?
Nutrient Intake Analysis
Daily Food Record/Diary
Retrospective Data
24 hour recall
Anthropometry
Nutrition focussed physical exam
Skin Testing
Biochemical analysis
Classifying Malnutrition
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Design a survey to assess the relative risk and causes (including dietary and socioeconomics) of a discussed disease in a selected Cape Breton subpopulation(whites or aboriginals or blacks). What would have to do before administering the survey? What questions might you ask for each of the topics listed above? What is validity? What factors affect the validity of responses to questions? What factors affect the validity of the survey as a whole? How would the data analyses be done and who would one consult?
