presentation on Diet as Medicine

1. DIET AS MEDICINE
PRESENTED BY
Dtn Charles Oguikpe (RDN)
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2.  Introduction
 Risk factors
 The origin of food
 The function of food
 Food and balance
 Healthy eating
 Important nutrients for health
 Diet related health conditions
 Evidence base dietary management of food
 Dangerous food choices
 Paths to improve health
 key nutrients of health benefits
 Recommendation and Conclusion
 References .
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3.  Over the years, food has been a tool to a healthy living or a life full of
disease. Access to nutritious food is critical to health and resilience.
 Food as medicine is a concept that repairs this connection, recognizing
that access to high-quality nourishment is essential for well-being. With
this knowledge, it is pertinent to bring to the attention of people the
mystery in food as a tool to successful or deadly living.
 Growing evidence shows that dietary interventions can be effective at
treating or delaying some disease
 Equitable access to healthy foods is one aspect of disease
management that i believe is needed.(Prof. Jordan Sales-Salvado,
professor of nutrition and bromatology at Rovira University Reus,Spain)
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4.  According to Global Burden of Disease study 2017, around 11
million deaths and 225 million disability-adjusted life years
were attributed to dietary risk factors between 1990 and 2017
 Such risk factors include: High sodium intake
Low intake of whole grains
Low intake of fruits and
vegetables
Diets low on Fiber
High sugar intake
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6. Our food sources are gotten from two major sources:
 Plant sources
 Animal sources.
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7. Food is any edible solid or liquid substance (usually of plant or
animal origin) consisting of nourishing and nutritive component
which when ingested and digested sustains life, provide energy,
growth, maintenance and optimum health of the body.
Therefore, healthy living can be traced to;
 what you eat,
 what quantity you eat,
 where you get it from,
 when you eat,
 why you eat,
 how you eat and
 how you prepare them.
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8.  It gives energy to the body
 It helps with proper functioning of every internal and external
organs of the body
 It provides the body with essential vitamins and minerals.
 It helps with complete body growth.
 It helps to repair and maintain the body cells.
 It protects us from infections and disease.
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9. How can food bring you into balance?
 We need to understand that food can make us ill or it can
make us healthy.
 With little changes to our food habits, we can make a huge
difference to our overall health and well-being.
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10. Healthy food is the food we need to create an optimal weight,
improve the quality of our life and our longevity.
The food pyramid:
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11.  you know right away that vegetables and fruits should take up
half the plate and grains and protein foods each take up about
a quarter of the plate. And with a side helping of dairy, you're
reminded to include milk or another dairy food (like cheese or
yogurt) in your daily meal plan.
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12.  Healthy Eating Food
Pyramid for Adults
 Grains: 3 - 8 bowls
 Vegetables: at least 3
servings
 Fruits: at least 2 servings
 Meat, fish, egg and
alternatives: 5 - 8 taels
 Milk and alternatives: 1 - 2
servings
 Fat/oil, salt and sugar: eat
the least
 Fluid: 6 - 8 glasses
 Healthy Eating Food
Pyramid for Elderly
 Grains: 3 - 5 bowls
 Vegetables: at least 3
servings
 Fruits: at least 2 servings
 Meat, fish, egg and
alternatives: 5 - 6 taels
 Milk and alternatives: 1 - 2
servings
 Fat/oil, salt and sugar: eat
the least
 Fluid: 6 - 8 glasses
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13. There are five(5) main groups of nutrients, which are divided
into two groups:
 Macronutrient :Carbohydrate ,protein and fat.
 Micronutrient: Minerals and vitamins
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14.  Vitamins: are complex chemicals that have range of
biochemical functions within the body . They cannot be made
by the body and therefore must be consumed within food.
 Minerals: are vital part of the human diet as they help in
building up strong bones, transmitting nerve impulses through
the body, to create hormones, or to maintain heart health. The
body needs both macro-minerals and trace minerals.
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15. In recent times, its been observed that 90% of the life
threatening diseases are diet related, this occurs as a result of
unhealthy eating, poor hygiene and physical inactivity and it is
the leading causes of death in children and adult
 Obesity
 Type 2 Diabetes
 Hypertension
 Cardiovascular disease
 Hypercholesterolemia
 Stroke
 Some cancers : bowel, lungs, prostrate and uterine cancers 15

16. CVD
49%
Cancer
25%
Diabetes
4%
other NCD's
22%
NCD STATISTICS
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17.  “Food as medicine” may be an emerging concept in the Western
world but has existed for centuries as the cornerstone of health for
many cultures around the globe. However, the role of diet and food
in disease prevention and management compared to conventional
medicine has been questioned medical doctors and yet remain
efficient in patient management. (Action to integrate Food and
nutrition into health care)
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19.  DIABETES: Dietary changes can also benefit people with
diabetes,specifically with portion, increased body exercise, high
fibre increase and low calorie diet.
 PCOS(Polycystic ovarian syndrome) and endomertriosis can be
managed using Mediterranean diets and reduced disease
severity.
 Healthy eating could also reduce the risk of osteoporosis and
fracture in older and menopausal women. A review studies
found that bone health and mineral status benefited from diets
rich in fruits, vegetables, wholes grains and low fat dairy
products.
 COGNITION AND DEMENTIA: Aging, Hypertension, type 2
diabtes and Obesity are themselves risk factors for development
of dementia, so modifying these risk factors through a healthy
diet such as MIND (a hybrid Mediterranean-Dash diet) could
delay or even prevent the development of dementia
 IBS(Irritable bowel syndrome: adopting a low calorie or one low
in carbohydrates but still high in fibre relieved IBS symptoms 19

20.  Carbonated drinks
 Ultra-processed foods : Pastries, cookies, cake
 French fries
 Processed meats: bacon, sausages, ham, hot dogs and so on
 Consumption of lots of fried foods
 High salt and sugar intake
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21.  They are the unsuspected, normal common foods that we
consume daily with pleasure yet after digestion predisposes
one to various disease
 These foods are common cause of non-communicable disease.
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22. It is important to understand that in living a healthy life, diet plays a
major role in ensuring positive result. The following steps are key to
maintain a healthy living:
1. Eat healthy: What you eat is closely linked to your health to
avoid disease e.g. diabetes, obesity, Arthritis, High blood pressure,
high cholesterol.
2. Get regular exercise: Exercise can help prevent heart disease,
stroke, diabetes and colon cancer etc. (120mins – 180mins)
weekly.
3. Lose weight: if you are overweight ( know your BMI)
4. Protect your skin: (avoid the use of blenching creams and eat
fruits that help in skin beautification like papaya, banana etc.
5. Avoid excessive intake of alcohol and tobacco which damages the
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23. 6. Drink enough water and have enough rest, Avoid the intake of
carbonated drinks
7. Always maintain and boost your immune system(sickness is a
sign of weak immune system)Immunity fortifies the body against
external invasion by bacteria, virus, allergens and other microbes.
8. Regular check ups to consult HCPs
Some of the common food items that help boost your immune
system are Garlic and Ginger are natural antibiotics , antiviral,
antibacterial and antifungal agents, antiseptic and anti-
inflammatory agent.
Oranges, Fish, Kale, yogurt and diary product etc.
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24.  Add herbs and spices to your meals regularly.
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25.  Chili pepper: fresh, dried or powdered, chillies will give your
food a kick. They also boosts your metabolism and help keep
blood vessels healthy. One possible reason is capsaicin, the
compound that makes them spicy.
 Cinnamon: Is great because it is sweet but low in calories .it
can help with inflammation, fend off free radicals that can
damage your cells and fight bacteria
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26.  Cumin: is naturally rich in iron
 Garlic: it has a powerful compound called allicin. This plant
can help with high cholesterol and high blood pressure. This
compound may help relax the smooth muscles in blood vessels,
your blood vessels dilate and blood pressure drops.
 Reduces risk of heark attack, improves memory, lower
cholesterol.
 Ginger: has anti-inflammatory and anti-oxidant properties
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27.  Rosemary: it is rich in antioxidants that can prevent cell
damage
 Turmeric: it is a good source of curcumin, an antioxidant that
eases inflammation
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28. Contains folic acid,
selenium and B vitamins
and are important to heart,
weight control and
reducing the risk of
diabetes.
Their fiber content keeps
you feeling full between
meals.
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29. They contain lycopene, a
antioxidant that may help
protect against some
cancers.
They also deliver an
abundance of vitamin A
and C, potassium and
phytochemicals
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30. This one of the disease
fighting foods, dark, leafy
greens, which includes
spinach, ugu, bitterleaf,
worowo, waterless etc
They are loaded with
vitamins, minerals, beta-
carotene, vitamins C,
folate, iron , magnesium,
carotenoid, photochemical
and antioxidants
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31. Dairy foods are not only the
best food source of dietary
calcium, but also have
plenty of protein.
Vitamins(including vitamin
D, and minerals- key to
fighting the disease
osteoporosis.
If you can't tolerate dairy,
other calcium-containing
foods include legumes;dark
green leafy vegetables,
crayfish, crab, lobsters,
snail.
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32. Omega-3 fatty acids are
abundant in fish like
salmon and tuna
Disease fghting foods that
can help lower blood fats
and prevent blood clots
associated with heart
disease
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33. They are packed with
phytochemicals; fat free
high -quality protein; folic
acid , iron, magnesium and
small amount of calcium.
Beans are excellent and
inexpensive protein source
and a great alternative for
loe calorie vegetaran meals.
Reduces risk of cancers,
lower blood cholesterol.
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34. Bitter kola improves the
immune system, but must
be taken in moderation.
Bitter kola has anti-
bacterial properties that
inhibit the growth of bad
and harmful bacteria in the
body.
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35.  Eat an adequate diet always
 Exercise regularly
 Go for routine health check ups regularly
 Have a family/personal nutritionist dietitian
 Choose fresh vegetables and fruits always.
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36. The ultimate goal of seeing food as our medicine is creating a
vibrant lifestyle of food freedom for ourselves.
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39.  Westerterp-Plantenga MS, Nieuwenhuizen A, Tome D, Soenen S, Westerterp
KR. Dietary protein, weight loss, and weight maintenance. Annu Rev Nutr
2009; 29: 21–41.
 Feinman RD, Fine EJ. Nonequilibrium thermodynamics and energy
efficiency in weight loss diets.TheorBiol Med Model 2007; 4: 27.
 Johnstone AM, Horgan GW, Murison SD, Bremner DM, Lobley GE. Effects of
a high-protein ketogenic diet on hunger, appetite, and weight loss in obese
men feeding ad libitum. Am J ClinNutr 2008; 87: 44–55.
 Blackburn GL, Phillips JC, Morreale S. Physician's guide to popular low-
carbohydrate weight-loss diets. Cleve Clin J Med 2001; 68: 761–766. 768–9,
773–4.
 Gumbiner B, Wendel JA, McDermott MP. Effects of diet composition and
ketosis on glycemia during very-low-energy-diet therapy in obese patients
with non-insulin-dependent diabetes mellitus.Am J ClinNutr 1996; 63: 110–
115.
 Food as medicine book by Dr Liana Nenachevas.d
 Byjus.com 2023
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