Using Databases to Analyze Dietary Risks

Osteoporosis is a metabolic disease in which bones become porous. Approximately 10 million Americans suffer from some from of this debilitating disease with symptoms including curvature of the spine and bone fractures. Although osteoporosis is often considered to be a disease of the elderly, steps to prevent it can be taken throughout life. Medical researchers have shown that osteoporosis results from an insufficiency of calcium during the growing years as well as later in life. 

Nutrition experts agree that the best way to prevent nutrient deficiencies is to eat a balanced diet.  If, however, an individual is showing symptoms of calcium deficiency, it may be advisable to increase his or her dietary intake.  Calcium is best absorbed in foods that contain approximately equivalent amounts of calcium and phosphorous. Vitamin D is known to aid calcium absorption, while excessive dietary protein reduces it.  The nutritional database (table 19.6, download from sciencesourcebook.com) provides information about the composition of some common foods. Your goal is to determine foods to recommend to an individual showing symptoms of calcium deficiency.  You will need to select foods which are (a) high in calcium, (b) have moderate to low protein content,  and a (c) calcium to phosphorous ratio of approximately 1:1.

(1) (a) Select (filter)  for those foods with more than 25 mg of calcium per serving size.  (b) Select (filter) for those foods with a protein content less than 10 g /serving, (c) and a calcium/phosphorus ratio between 0.7 and 1.3.

Selecting foods to reduce the threat of cardiovascular disease

More than half of American adults die from some form of cardiovascular disease (heart failure, aneurysms, strokes, etc.) in which the heart and/or blood vessels fail to function properly. The underlying cause for many cardiovascular conditions is atherosclerosis ("hardening of the arteries"). In atherosclerosis, fats accumulate on the inner walls of vessels, reducing their flexibility and restricting blood flow. As a result of increased resistance, the heart generates greater pressure to insure that oxygen and nutrients get to all tissues of the body. Unfortunately, this extra stress on the heart can cause it to wear out faster. Excessively high blood pressure may cause vessels to "balloon" at points of weakness. Such enlargements are known as aneurysms and may burst and lead to substantial internal bleeding. Finally, atherosclerosis may stimulate the formation of blood clots. Such clots cause the death of tissues when they block blood flow. Clots in the brain cause strokes and those in the coronary artery cause heart attacks.

Fortunately, we know dietary risk factors associated with cardiovascular disease and can reduce the risk by minimizing certain foods in our diets.  Many physicians recommend their patients substitute polyunsaturated for saturated fats (increase unsaturated:saturated ratio), reduce sodium intake, and minimize cholesterol. Determine foods that should be minimized or eliminated to reduce the risk of cardiovascular disease. 

(1)  (a) Define a new category (insert column) for the ratio of saturated/unsaturated fat.  Define the first cell as the ratio of saturated fat to unsaturated fat for that record (divide the saturated fat cell by the unsaturated fat cell) and copy this formula relatively (to reflect the contents of each record) to all other records in the column (figure 19.6).  Perform a filter (record selection) for foods with a saturated to unsaturated fat ratio greater than or equal to 3.0. (b) Perform a filter (record selection) for foods with a sodium content greater than 100 mg/serving.  (c) Perform a filter (record selection) for foods with cholesterol greater than 10 mg/serving size. Include a printout of the foods that exceed all three criteria.  These foods should be minimized or eliminated in diets of those who are at risk of cardiovascular disease.  What are these foods?  To return to the full list, show all records before proceeding with another activity.