SPRING 2015 NTR 446 & 546 LAB: CARDIOVASCULAR DISEASE RISK

LAB # 6
Name: _____Cora Cahill__________
16332____
Date:______2/20/2015___________

AGE: ___22____

M/

Lab Day & Section: ____Friday, section:

HEIGHT: __65___ (in); _165___ (cm)

(kg)
BMI: __22__ (kg/m2) show calculations
60kg/165cm (1.65m)2 = 22

WEIGHT: ___132___ (lbs); ___60__

Waist Circumference (mean) ___69___(cm) ____27____(in)

Hip Measurement (mean) ___84___(cm) ____33____(in)
Waist to hip ratio: ____0.81____ show calculations
Waist (27in) / hip (33in) = 0.81
Blood Pressure measurement: __119/68__Assessment: _below the risk
factor of 130/85_
PERTINENT HISTORICAL DATA FROM 2 DAY TYPICAL DIET: 2 pt (all or
nothing here)
Table B
Total Fat (%)
Saturated fat (%)
Trans fatty acids
Cholesterol
(mg/day)
Total Caloric Intake

1-d Typical
Diet
Average
Show
Calculations
43.7%
57.5%
0g
419mg
2138 kcals

Dietary Guidelines
for Americans
(2010)

Your Assessment of Intake

Specify , or WNL

20-35
<10%
>5%
<300mg

Above dietary guidelines

Above dietary guideline
WNL
Above dietary guidelines

Your Kcal
Requirement from
Mifflin St Jeor (show
work):

Below estimated requirements

2448kcals

Fat intake: 106g x 9kcals = 954/2183(total kcals) = 43.7%

Saturated fat: 61g / 106g = 57.5%
Mifflin St. Jeor: 10(60) + 6.25 (265) 5 (22) 161 = 1360.25 x 1.8 = 2448kcals

PERTINENT LABORATORY DATA: (include appropriate units) 1 pt (all or

nothing here)

Total Cholesterol
(mg/dL)
HDL-C (mg/dL)
LDL-C (mg/dL)
Calculated VLDL
(mg/dl)
Triglycerides (mg/dL)
Calculated LDL:HDL
Ratio
hsCRP

(mg/L)

Your result
Clarify SQ or
Mosby
180

Normal values

Assessment

<200 mg/dL

WNL

65
85
30 mg/dL

>45 mg/dL
<130 mg/dL
7-32 mg/dL

Above normal value

Below normal value
WNL

150
1.3

<250
5:1

Below normal value

Above normal value

Specify , or WNL

1.5

< 1.0 mg/L =

Above normal value
low risk
1-3 mg/L =
average
>3.0 mg/L =
high risk
** Calculated VLDL TG/5 = 150/5 = 30
** Calculated LDL:HDL 85/65 = 1.30
Note Your Personal Risk Factors for CVD (indicate yes or no):
_NO_ Obesity
_NO_ Smoking
_NO_ Physical inactivity
_NO_ High blood glucose
_NO_ High blood lipids _NO_ High sat fat diet
_NO_ High blood pressure
_NO_ Family history of heart disease,
hypertension or diabetes
Note Your Personal Risk Factors for Metabolic Syndrome (indicate
yes or no):
_NO_ Waist circumference: >40 in (M) or >35 in (F)
_NO_ Triglycerides: >150 mg/dl
_NO_ HDL: <40 mg/dL (men) or <50 mg/dL (women)
_NO_ Fasting glucose: >100 mg/dL
_NO_ Blood pressure: >130/85 mmHg

Completion of MEDFICTS Dietary Assessment Questionnaire: 2 pts

(all or nothing here)

Please evaluate your "typical" diet and attach a copy of the completed MEDFICTS
questionnaire to this assignment. A copy of the questionnaire can be found at:
http://www.sfasu.edu/campusrec/documents/MEDFICTS_Dietary_Assessment_Questi
onnaire.pdf Failure to attach a copy will negate ALL points associated with
this topic.
1a. Final MEDFICTS Score: ____17_____
1b. Describe your assessment of your MEDFICTS score. Include both pros and
cons of your dietary intake and their affect on your score in this assessment. (2
pts)
I achieved a very low score on the MEDFICTS assessment. Pros to this
score would be that I eat a relatively low number of fattening and
processed foods. I eat more produce and prepare my food in a healthier
alternative such as grilling, sauting, and roasting. Compared to cooking
in fat, or frying. The cons to this score, is that I do not eat any mat
products, and I eat little animal sources such as cheese, milk and yogurts.
I have to supplement B12 and other nutrients in my diet to ensure I have a
well balanced diet.

2. Does your current waist circumference indicate an increased risk for

disease, explain? (1 pt)
No, a waist circumference higher than 35in would be at risk. I
measured at 33in, which would put me in a low risk category.
3. Does your current waist to hip ratio indicate an increased risk for disease,
explain? (1 pt)
The ration of .80 is considered safe and not at risk. Mine is slightly higher
at .81, which is very close but could put me at risk in the future if I was to
gain excess weight.
4. Think back to what you learned in NTR 341. Assume you had a high
intake of the following. Briefly describe how each item can influence your blood
lipid values?
a. Saturated fat (1 pt)
The more recent studies that have ben conducted have not shown a
significant correlation between high saturated fat intake and an increased
risk for CHD or CVD. But an increase in consumption can raise your blood
lipid levels.
b. Cholesterol (1 pt)
A high intake of cholesterol in your diet can raise your blood lipids levels.
Changing your diet to consume different fats such as unsaturated fats can
help to improve cholesterol levels in the blood.

c. Excessive CHO (1 pt)

Eating refined carbs instead of saturated fats will help with decreasing
LDL, but it will also lower the good HDL levels.
d. Alcohol (1 pt)
Consuming alcohol would increase HDL levels, but will not lower LDL.
e. Do you feel that any of the above dietary factors had an influence on your blood
lipid levels on the day they were obtained? Explain (1 pt)
Yes. If high amounts of saturated fat or cholesterol were consumed in the
meal before the blood draw, there would be elevated blood lipid levels.
5. Think back to what you learned in NTR 341. Consuming a DASH diet has
been shown to be protective against HTN. Briefly describe dietary intake of each of
the following electrolytes affect blood pressure?
a. Sodium (1 pt)
Consuming a high amount of sodium can lead to an increase in blood
pressure. The DASH diet recommends low intakes of salt, which would in
return decrease blood pressure.
c. Magnesium (1 pt)
Increasing your magnesium levels (found in beans, nuts, and whole grains,
leafy greens) can also help with lowering your blood pressure.
d. Potassium (1 pt)
Potassium lessens the effect of sodium which will then also help to
decrease blood pressure when following the DASH diet.
e. Do you feel that any of the above dietary factors had an influence on your
measured BP on the day it was obtained? Briefly explain (1 pt)
Yes, whether you consumed a meal high in sodium (eggs, processed meats
with added salts) or ate a fruit/veggie smoothie with toast and jam, high
in both potassium and magnesium would have an effect on your blood
pressure.
6. Describe your long term risk of the following based on all of your answers above
questions and evaluation of your anthropometrics and labs.
a. Cardiovascular disease(2 pts)
Based on my anthropometrics and my given labs I would say I am not at
risk for cardiovascular disease. I did have a higher intake of saturated fat,
but my food intake can very. I also eat a good amount of help fat sources
such as: avocados, nuts and seeds daily. My blood pressure is also normal
and I am at a normal weight for my age.

b. HTN (2 pts)
After reviewing my labs and from the questions answered above, I am not
at risk long-term for HTN. I eat a variety of produce, whole grains, beans,
nuts and seeds on a daily basis, which makes up the majority of my diet.

c. Metabolic syndrome (2 pts)

I am not at long-term risk for metabolic syndrome. My blood pressure and
blood lipid levels are normal. I do not have excess body fat about my
abdomen and I have normal cholesterol according to my labs. All of these
indicate that I have a very low risk for ever acquiring a metabolic
condition.