NTDT200 Lecture Notes - Lecture 9: Mediterranean Diet, Olive Oil, Dietary Fiber

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Jerome, Danielle

Document Summary

Rich in fruits, vegetables, nuts, olive oil, whole grains. Low in processed and red meats, dairy products, and sweers. As potent as modern drugs to reduce cvd . Healthy ratio of omega-6 to omega-3 fats. Consumption of fish and less other meat. Rich of vegetables, fruits, fish, olive oil. Lacto-ovo vegetarian: dairy products and includes eggs. Semi/quasi-vegetarian: dairy products and includes poultry and fish. Pescatarians: plant based with fish and shellfish. Flexitarian: mostly plant based but occasionally eat meat. Higher intake of dietary fiber, vitamins c, e, and folate, magnesium and potassium, antioxidants and phytochemicals. Fewer overall calories (lower proportion of calories from fat) Lower total blood cholesterol levels, ldl levels, blood pressure, cvd risk, obesity and diabetes risk, cancer and mortality. Increase soy products, legumes, nuts and seeds, whole grains. Includes dairy and eggs, eliminates meats, poultry, and seafood.