Research

About the

Topics in the
TIMA Conference

Submitted by:
Francisco, Honey Grace R.
BSN-III
Submitted to:
Mr. Elmer C. Perez, RN, MAN

Heart disease and food

Heart disease is the leading cause of death.
Food is directly involved in many of the risk factors for coronary heart
disease. Paying attention to what you eat is one of the most important
preventative measures you can take.
Characteristics of heart disease
Coronary heart disease is characterised by a narrowing of the arteries
(atherosclerosis). Fatty deposits, or plaques, cling to the artery walls and can
clog the arteries, making it more likely that a blood clot will form.
A heart attack occurs when a blood clot blocks one of the arteries of the
heart. This prevents the flow of blood, cuts off the oxygen supply to the heart
and damages or kills the heart cells.
Risk factors for heart disease
A number of factors are associated with the build-up of fatty deposits in the
coronary arteries, including cigarette smoking, lack of physical activity and a
family history of the disease.
Other risk factors include:

Type of fat eaten saturated and trans fats increase blood

cholesterol and heart attack rates. Polyunsaturated and
monounsaturated fats lower the risk of heart attacks.

Obesity many overweight and obese people have diets high in fat,
particularly saturated fat. A person who carries the bulk of their body
fat around their stomach (an apple shaped body) is at greater risk of
heart disease than someone whose body fat tends to settle around
their bottom, hips and thighs (a pear shaped body).

High blood pressure (hypertension) blood pressure is the amount

of pressure within the arteries (blood vessels that carry blood around
the body). High blood pressure, or hypertension, means that the
pressure in the arteries is higher than normal. This may be because the
arteries are less elastic, there is more blood volume, or more blood is
being pumped out of the heart.

Uncontrolled diabetes and impaired glucose tolerance

In healthy people, insulin keeps the blood sugar level relatively constant.
However, for those vulnerable to type 2 diabetes, the body gradually loses
its sensitivity to insulin. This leads to chronically elevated blood sugar levels,
also known as impaired glucose tolerance.
Uncontrolled diabetes can damage the artery walls and contribute to
coronary heart disease. People who are obese are more likely to develop
type 2 diabetes than people of normal weight. Australian Aboriginal and
Torres Strait Islander peoples have much higher rates of diabetes than other
Australians, even at lower body weights.

Cholesterol levels and dietary fats

Cholesterol is a fat that is crucial to many metabolic functions and is an
essential part of all the bodys cell membranes. Cholesterol is produced in
the body from the food we eat and is produced in the liver.
Blood lipids (fats) that contain cholesterol include low density lipoprotein
(LDL) and high density lipoprotein (HDL). LDL cholesterol can lead to plaque
forming on arteries. HDL cholesterol helps the body to remove cholesterol
from the body and makes it harder for plaque to form in the arteries.
Saturated and trans fats in the diet tend to increase LDL cholesterol in the
blood. Common sources of saturated fats include animal products (butter,
meat fat, beef, lamb, chicken skin and full cream dairy foods), and processed
foods like pastries and biscuits.
Trans fatty acids and saturated fats, such as elaidic acid, are formed when
monounsaturated or polyunsaturated vegetable oils are hydrogenated and
hardened to form margarines. This applies particularly to the harder
vegetable fat and shortening used by the food industry in products such as
cakes and biscuits.
Most monounsaturated and polyunsaturated table margarines sold in
Australia have very low levels of trans fatty acids. The small amounts
present in table margarines are not significant and do not negate the
benefits of substituting these margarines for saturated fats like butter. Trans
fatty acids also occur naturally in some meats, butter and dairy products.
These trans fats tend to increase the LDL cholesterol.
Foods that help prevent heart disease

There is no magic food to decrease the risk of developing heart disease. You
need to eat a healthy diet and have plenty of exercise. High-salt diets
increase blood pressure and the risk of heart attack and stroke.
Most of us consume more than ten times the amount of salt we need to meet
our sodium requirements (salt contains sodium and chloride). However, there
is evidence that plant foods especially wholegrain cereals, legumes, nuts,
fruits and vegetables may decrease the risk of heart disease.
The foods that best protect against heart disease include:

oily fish such as mackerel, sardines, tuna and salmon which contain
omega-3 fatty acids. This type of fat has been shown to decrease
triglycerides and increase HDL-cholesterol levels, improves blood
vessel elasticity and thins the blood, making it less likely to clot and
block blood flow

some vegetables oils such as corn, soy and safflower, which

contain omega-6 fatty acids, and those containing omega-3 fatty acids
such as canola and olive oil. All of these can help to lower LDL
cholesterol when used instead of saturated fats such as butter

fruit and vegetables antioxidants in fruit and vegetables offer

protection against heart disease. Fruit and vegetables are also
important sources of folate, which helps lower the blood levels of the
amino acid homocysteine, which appears to be linked to an increased
risk of heart disease

fibre wholegrain cereals and fruit and vegetables

unrefined carbohydrate sources with a low glycaemic index

foods such as wholegrain breads and breakfast cereals, legumes,
certain types of rice and pasta are important for people prone to
diabetes because they help keep blood sugar levels in check

legumes and soy soy protein has been shown to lower LDL
cholesterol levels, especially if blood cholesterol levels are high

nuts and seeds they should be eaten in small quantities, as they

are high in kilojoules

tea some evidence suggests that the antioxidants in tea can help
prevent the build-up of fatty deposits in the arteries. The antioxidants
may also act as an anti-blood clotting agent and improve blood vessel
dilation to allow increased blood flow

alcohol it is thought that a moderate intake of alcohol may have

some potential health benefits. For example, some types of alcohol
(such as red wine) may contain protective factors like antioxidants,
although this is still being researched. Alcohol also increases the HDL
(good) cholesterol and this helps clear cholesterol from the body.
However, a high intake of alcohol increases blood pressure and also
tends to increase triglycerides (a type of fat) in the blood, increasing
the risk of heart disease. Current guidelines for alcohol intake in
Australia recommend no more then two standard drinks per day for
men and one for women to reduce the risks of harm related to alcohol

foods containing vitamin E some studies indicate that vitamin E

acts as an antioxidant, helping to protect against bad cholesterol.
Good sources of vitamin E include avocados, dark green vegetables,
vegetable oils and wholegrain products. It is better to eat foods
containing vitamin E rather than take supplements, which do not have
the same protective effects

garlic a compound in fresh garlic called allicin has been found in

some studies to lower blood cholesterol

foods enriched with plant sterols a daily intake of 23 g of

phytosterols/stanols lowers LDL cholesterol levels by approximately ten
per cent in healthy people and in those with high cholesterol and those
with diabetes. This intake can be achieved by the consumption of two
to three serves of phytosterol-enriched foods like margarine spreads,
reduced-fat yoghurts, milk and breakfast cereals.

Help reduce your risk of heart disease

To substantially reduce your risk of developing coronary heart disease:

Avoid fried fast food and processed foods containing vegetable

shortening.

Choose a variety of oils (extra virgin olive oil, canola, peanut) and
foods containing natural fats (nuts, seeds, avocado, olives, soy, fish).

Switch to low-fat or non-fat dairy products.

Increase the amount and variety of plant foods consumed eat more
unrefined vegetables, fruits and wholegrain cereals. Reduce intake of
refined sources of carbohydrates with higher glycaemic indices.

Include legumes (like baked beans, soybeans, lentils and tofu) in your
diet.

Have a handful of a variety of raw, unsalted nuts on most days of the

week, especially walnuts and almonds.

Eat oily fish at least once per week.

If you drink alcohol, have no more than two drinks per day.

Trim all visible fat from meat.

Remove poultry skin and eat only the meat.

Avoid added salt at the table and cooking and salty foods. Check the
sodium content of foods and choose the lowest sodium products.

Include physical activity

Exercise is vital to reduce your risk of heart disease. Walking at least 30
minutes each day at a vigorous pace (at least 4 km per hour) reduces heart
disease risk by 30 per cent. How do you measure how briskly you are
walking? Rule of thumb walk as fast as you can, so you can still talk but not
sing.
If you are over 40, have a heart condition or havent exercised for a long
time, see your doctor before you start any exercise program.
Things to remember

Diet is an important risk factor in coronary heart disease.

Food-related risk factors include obesity, high blood pressure,

uncontrolled diabetes and a diet high in saturated fats.

A low-saturated fat, high-fibre, high plant food diet can substantially

reduce the risk of developing heart disease.

REACTION:
Obviously, this topic is about the relationship of food to heart diseases.
As Im reading this article, I felt guilty because I, myself, even though I am a
nursing student and an advocate for health, I fail to follow this healthy living
lifestyle religiously because of several factors. Most of my time as a student,
is spent in school or in the hospital (duty). Its so easy to start a healthy diet
but its so hard to maintain it. In our canteen or some eatery outside the
school, they always serve meals that have pork as its main ingredient. Youll
also notice that their pork has really thick layers of fats in it and the sauce,
soup, or sarsa is also topped with oil that Im pretty sure is saturated. You
may find these vegetable dishes but also has pork or if not, its very salty

because of the artificial preservatives that they add to the food. You may opt
for chicken but expect that its very small and expensive for my budget as a
student. Sometimes, I eat fruits instead but its not enough for my appetite
the whole day, so when I dont have any choice, I eat those pork meals
instead. At home, I dont eat most of the time. Because aside from they dont
prepare food often, I feel tired already. Though sometimes my mom prepares
food, its usually processed food, canned food or instant thats why I just
dont eat. I always tell her to shop for vegetables or fish in the market, but I
dont know why she keeps on buying those cancer-causing foods, maybe its
more convenient for her because of the short time it needs to be cooked and
shes lazy to cook most of the time.
Well, I promised myself that after I graduate college and when I already
have my own job, Ill buy my own food and Ill follow these because I know
its whats good for me. Slowly, little by little, Ill be able to manage our
family and Ill implement these. My father already has hypertension and I
sometimes experience unexplainable chest pains which Im scared of to be
coming from a serious disease. But I wont wait that long to start, Ill start as
soon as possible with what I can change.

Acupuncture
Acupuncture facts

Acupuncture has been shown to be effective for the treatment of

nausea and vomiting in adults following surgery or taking
chemotherapy and post-operative dental pain.

Acupuncture may be effective in treating a number of other conditions.

More research is needed to define more precisely the role of

acupuncture in health care.

What is acupuncture?
Acupuncture is a component of the health care system of China that can be
traced back at least 2,500 years. The general theory of acupuncture is based
on the premise that there are patterns of energy flow (Qi) through the body
that are essential for health. Disruptions of this flow are believed to be
responsible for disease. Acupuncture may, it has been theorized, correct
imbalances of flow at identifiable points close to the skin.
The practice of acupuncture to treat identifiable pathophysiological (disease)
conditions in American medicine was rare until the visit of President Richard
M. Nixon to China in 1972. Since that time, there has been an explosion of
interest in the United States and Europe in the application of the technique
of acupuncture to Western medicine.
Acupuncture is a family of procedures involving stimulation of anatomical
locations on or in the skin by a variety of techniques. There are a variety of
approaches to diagnosis and treatment in American acupuncture that
incorporate medical traditions from China, Japan, Korea, and other countries.
The most thoroughly studied mechanism of stimulation of acupuncture
points employs penetration of the skin by thin, solid, metallic needles, which
are manipulated manually or by electrical stimulation.
Are there standards for acupuncture needles?
After reviewing the existing body of knowledge, the U.S. Food and Drug
Administration (FDA) removed acupuncture needles from the category of
"experimental medical devices." The FDA now regulates acupuncture
needles, just as it does other devices such as surgical scalpels and
hypodermic syringes, under good manufacturing practices and single-use
standards of sterility
What are the possible side effects of acupuncture?

The most common serious injury reported from the needles of acupuncture
has been accidental puncture of the lung, which results in a partial collapse
of the lung called pneumothorax. The most common infection reported from
acupuncture treatments is viral hepatitis, a potentially serious infection of
the liver. Other side effects include bacterial infections locally at the site of
needle insertion in the skin and elsewhere in the body. Generally, side effects
seem to relate to poor hygiene and training of the acupuncturist.
For what conditions has acupuncture treatment been found helpful?
The National Institutes of Health (NIH) Consensus Development Program was
established in 1977 and is designed to assess health technology. The
program organizes major conferences that produce consensus statements
and technology assessment statements on controversial issues in medicine
important to health care providers, patients, and the general public. The
following statement is from the NIH Consensus Development Statement on
Acupuncture on November 3-5, 1997.
Acupuncture as a therapeutic intervention is widely practiced in the United
States. There have been many studies of its potential usefulness. However,
many of these studies provide equivocal results because of design, sample
size, and other factors. The issue is further complicated by inherent
difficulties in the use of appropriate controls, such as placebo and sham
acupuncture groups.
However, promising results have emerged, for example, efficacy of
acupuncture in adult post-operative and chemotherapy nausea and vomiting
and in post-operative dental pain. There are other situations such as
addiction, stroke rehabilitation, headache, menstrual cramps, tennis elbow,
fibromyalgia, myofascial pain, osteoarthritis, low back pain, carpal tunnel
syndrome, and asthma where acupuncture may be useful as an adjunct
treatment or an acceptable alternative or be included in a comprehensive
management program.
Findings from basic research have begun to elucidate the mechanisms of
action of acupuncture, including the release of opioids and other peptides in
the central nervous system and the periphery and changes in
neuroendocrine function. Although much needs to be accomplished, the
emergence of plausible mechanisms for the therapeutic effects of
acupuncture is encouraging.
The introduction of acupuncture into the choice of treatment modalities that
are readily available to the public is in its early stages. Issues of training,
licensure, and reimbursement remain to be clarified. There is sufficient
evidence, however, of acupuncture's value to expand its use into

conventional medicine and to encourage further studies of its physiology and

clinical value.This statement is representative of the opinions of current
standard medical practice.
How does acupuncture work?
Here are current thoughts from the National Institutes of Health on the
manner by which acupuncture might produce beneficial health results.
Many studies in animals and humans have demonstrated that acupuncture
can cause multiple biological responses. These responses can occur locally,
i.e., at or close to the site of application, or at a distance, mediated mainly
by sensory neurons to many structures within the central nervous system.
This can lead to activation of pathways affecting various physiological
systems in the brain as well as in the periphery. A focus of attention has been
the role of endogenous opioids in acupuncture analgesia. Considerable
evidence supports the claim that opioid peptides are released during
acupuncture and that the analgesic effects of acupuncture are at least
partially explained by their actions. That opioid antagonists such as naloxone
reverse the analgesic effects of acupuncture further strengthens this
hypothesis. Stimulation by acupuncture may also activate the hypothalamus
and the pituitary gland, resulting in a broad spectrum of systemic effects.
Alteration in the secretion of neurotransmitters and neurohormones and
changes in the regulation of blood flow, both centrally and peripherally, have
been documented. There is also evidence that there are alterations in
immune functions produced by acupuncture. Which of these and other
physiological changes mediate clinical effects is at present unclear.
Despite considerable efforts to understand the anatomy and physiology of
the "acupuncture points," the definition and characterization of these points
remains controversial. Even more elusive is the scientific basis of some of the
key traditional Eastern medical concepts such as the circulation of Qi, the
meridian system, and other related theories, which are difficult to reconcile
with contemporary biomedical information but continue to play an important
role in the evaluation of patients and the formulation of treatment in
acupuncture.
Some of the biological effects of acupuncture have also been observed when
"sham" acupuncture points are stimulated, highlighting the importance of
defining appropriate control groups in assessing biological changes
purported to be due to acupuncture. Such findings raise questions regarding
the specificity of these biological changes. In addition, similar biological
alterations including the release of endogenous opioids and changes in blood
pressure have been observed after painful stimuli, vigorous exercise, and/or

relaxation training; it is at present unclear to what extent acupuncture shares

similar biological mechanisms.
It should be noted also that for any therapeutic intervention, including
acupuncture, the so-called "non-specific" effects account for a substantial
proportion of its effectiveness, and thus should not be casually discounted.
Many factors may profoundly determine therapeutic outcome including the
quality of the relationship between the clinician and the patient, the degree
of trust, the expectations of the patient, the compatibility of the backgrounds
and belief systems of the clinician and the patient, as well as a myriad of
factors that together define the therapeutic milieu.
Although much remains unknown regarding the mechanism(s) that might
mediate the therapeutic effect of acupuncture, it is encouraging that a
number of significant acupuncture-related biological changes can be
identified and carefully delineated.
Further research in this direction not only is important for elucidating the
phenomena associated with acupuncture, but also has the potential for
exploring new pathways in human physiology not previously examined in a
systematic manner.

REACTION:
Acupuncture has been known and was being used for several years
now, Ive known some people who undergone this therapy and reported
positive results. It may be good to control some discomforts or illnesses but I
think you really have to be very sure of who or where you want to have this
because as stated in the article, many had side effects from it, mainly
because of the poor hygiene and negligence of the acupuncturist. Its not
bad to try it but people must be very careful when it comes to health issues,
because instead of being cured, their conditions might be worse.

What is humanism in health care?

Humanism in health care is characterized by a respectful and compassionate
relationship between physicians, as well as all other members of the
healthcare team, and their patients. It reflects attitudes and behaviors that
are sensitive to the values and the cultural and ethnic backgrounds of
others. The humanistic healthcare professional demonstrates the following
attributes (I.E., C.A.R.E.S.):

Integrity: the congruence between expressed values and behavior

Excellence: clinical expertise
Compassion: the awareness and acknowledgement of the suffering of
another and the desire to relieve it
Altruism: the capacity to put the needs and interests of another
before your own
Respect: the regard for the autonomy and values of another person
Empathy: the ability to put oneself in anothers situation, e.g.,
physician as patient
Service: the sharing of ones talent, time and resources with those in
needs; giving beyond what is required.

Why is humanistic and compassionate care important?

Scientific evidence demonstrates that compassion and empathy are
critical components of good medicine. When healthcare professionals give
humanistic care, patients are more likely to adhere to their medical orders,
which results in better health outcomes. When patients engage in preventive
healthcare practices and heal more quickly, it results in cost-savings to the
healthcare system.
How do you create a culture where compassion, respect, and empathy are at
the core of health care?
The work begins with the training of healthcare professionals, where The
Foundation supports efforts to spread the habit of humanism. Our strategies
are to:

establish clear expectations and standards for trainees early in the

educational process;
identify, reward and promote exemplary role models/mentors;
Provide experiences and opportunities for healthcare professionals to
understand the patient perspective and to reflect on their role as
caregivers.

REACTION:
In our Nursing Care Management, either lecture or RLE, we train
ourselves to render holistic care. Its also one of SJCs goal, to give a
humanistic service. Its been proven effective for the patients fast recovery
and compliance with the treatment. It gains the patients trust to believe that
the nurse is really after their own good and for the benefit of their health. As
a student nurse, Ill not only keep these values in my heart but also utilize it
during patient care because thats what nurses should be, giving care with a
heart.

Diet
14 keys to a healthy diet
1. Consume a Variety of Foods
Not all the nutrients and other substances in foods that contribute to good
health have been identified, so eating a wide assortment of foods helps
ensure that you get all of the disease-fighting potential that foods offer. In
addition, this will limit your exposure to any pesticides or toxic substances
that may be present in a particular food.
2. Keep an Eye on Portions
Sure, you can eat all the broccoli and spinach you want, but for highercalorie foods, portion control is the key. In recent years, serving sizes have
ballooned. In restaurants, choose an appetizer instead of an entree or split a
dish with a friend. Dont order anything thats been supersized. When
reading food labels, check serving sizes: some relatively small packages
claim to contain more than one serving, so you have to double or triple the
calories, grams of fat and milligrams of sodium if youre planning to eat the
whole thing.
3. Eat Plenty of Produce
Aim for 2 cups of vegetables and 2 cups of fruit a day, for a 2,000-calorie
diet. If you consume more calories, aim for more; if you eat fewer than 2,000
calories, you can eat less. Include green, orange, red, blue/purple and yellow
produce. The nutrients, fiber and other compounds in these foods may help
protect against certain types of cancer and other diseases. Legumes, rich in
fiber, count as vegetables, though are moderately high in calories. Choose
whole fruits over juice for more fiber. Frozen and canned fruits and
vegetables are good options.
4. Get More Whole Grains

At least half your grains should be whole grains, such as whole wheat, barley
and oats. Whole grains retain the bran and germ and thus all (or nearly all) of
the nutrients and fiber of the grain. Look for a product labeled 100% whole
wheat or 100% whole grain. If it doesnt say that, look for a whole grain
listed as the first ingredient, though there still may be lots of refined wheat
(also called white or enriched flour) and/or sugar. Another option is to
look for the voluntary Whole Grain Stamp from the Whole Grains Council.
5. Limit Refined Grains, Added Sugar
The refined carbohydrates in white bread, regular pasta and most snack
foods have little or no dietary fiber and have been stripped of many
nutrients. On food labels, watch out for wheat flour (also called white,
refined or enriched flour) on the ingredients list. Also, limit foods with
added sugar, such as soda and candy. These are sources of empty calories
that contribute to weight gain. Many sugary foods are also high in fat, so
theyre even more calorie-dense.
6. Enjoy More Fish and Nuts
Nuts, fatty fish, avocados and vegetable oils supply healthy unsaturated fats.
Recent research suggests these foods, though high in calories, tend not to
promote weight gain because they are satisfying. Still, its best to eat them
in place of other high-calorie foods. For instance, substitute olive or canola oil
for butter. Fatty fish helps reduce heart disease risks and has other benefits,
largely because of its omega-3 polyunsaturated fats.
7. Cut Down on Animal Fat
Saturated fats, especially from red meat and processed meat, boost LDL
(bad) cholesterol. To limit your intake, choose lean meats, skinless poultry
and nonfat or low-fat dairy products. Its also a good idea to replace
saturated fats with good fats, found in nuts, fish and vegetable oils, not
with refined carbohydrates such as white bread and snack foods.
8. Shun Trans Fats
Trans fats are supplied by partially hydrogenated vegetable oils used in
many processed foods (such as commercial baked goods, snack foods and
stick margarines) and fast foods (such as French fries). Trans fats raise LDL
(bad) cholesterol and also reduce HDL (good) cholesterol, increasing the
risk of heart disease. Since 2006, when a trans fat labeling law went into
effect, many food makers have eliminated or greatly reduced these fats in
their products.
9. Don't Worry About Cholesterol

Though a 300-milligram daily cap on cholesterol intake has long been

advised, there's abundant evidence that cholesterol in food has little, if any,
effect on blood cholesterol in most people. Thus, many experts no longer
recommend limiting dietary cholesterol (found only in animal foods, notably
eggs and shrimp). The best way for most people to lower their blood
cholesterol is to reduce saturated fats (as in meats) and transfats (from
partially hydrogenated oils in processed foods). A possible exception is
people with diabetes, who should talk to their doctor about their overall diet.
10. Keep Sodium Down, Potassium Up
Excess sodium raises blood pressure in many people and has other harmful
effects. People over 50, blacks and those with hypertension, diabetes or
chronic kidney diseasethats most adultsshould limit sodium to 1,500
milligrams a day (about two-thirds of a teaspoon of salt). Everyone else
should aim for less than 2,300 milligrams a day. At the same time, consume
more potassium, which lowers blood pressure. Potassium-rich foods include
citrus fruits, bananas, potatoes, beans and yogurt.
11. Watch Your Calcium and Vitamin D
These nutrients are vital for bone health. Get calcium from low-fat or nonfat
dairy products and fortified foods such as some orange juices and soy drinks.
If you cant get 1,000 to 1,200 mg a day from foods, take a calcium
supplement. Its hard to consume enough vitamin D from foods, and getting
it from sunlight is risky. Many peopleespecially those who are over 60, live
at northern latitudes or have darker skinmay need a D supplement (800 to
1,000 IU a day).
12. Choose Food Over Supplements
Supplements cannot substitute for a healthy diet, which supplies countless
other potentially beneficial compounds besides vitamins and minerals. Foods
also provide the synergy that many nutrients require to be efficiently used
in the body. Still, for many people a basic multivitamin/mineral pill can
provide some of the nutrients they may fall short on. In addition, many
people need calcium as well as vitamin D supplements to meet
recommended intakes.
13. Be Aware of Liquid Calories
Beverages supply more than 20 percent of the calories in the average
Americans diet. Some liquid calories come from healthy beverages, such as
milk and 100 percent fruit juice. But most come from soda and other
sweetened beverages and alcoholic drinks, which have lots of calories yet
few, if any, nutrients. Soft drinks are a major source of sugar and calories for

many Americans, especially children. Though juice is more nutritious than

soft drinks, its also high in calories, so most people should drink no more
than one cup a day.
14. Limit Alcohol
If you drink, do so in moderation. That means no more than one drink a day
for women, two a day for men. Older people should drink even less. A drink
is defined as 12 ounces of beer, 5 ounces of wine, or 1 ounces of 80-proof
spirits. While alcohol in moderation has heart benefits, higher intakes can
lead to a wide range of health problems. Even moderate drinking impairs
your ability to drive and may increase the risk of certain cancers. Some
people, including pregnant women and those who have certain medical
conditions, should avoid alcohol altogether.
REACTION:
Of all the articles about diet, this one is what I considered because its
very realistic and not hard to follow. We must be really concern with what we
eat because its what we become. If we eat unhealthy foods, we become
unhealthy also, but if we eat whats good for us, our health becomes good
also. The amount of what we eat is just a small portion of what contributes to
the worsening of our health compared to what we eat. I think we can eat a
little more if what were eating is good. We should avoid foods that are really
not beneficial for our own good. In my diet, Im not focusing on whether Ill
lose or gain weight, what matters for me is if what Im eating will help me
improve my living or not.