Certified Dietary Manager (CDM) Practice Exam

The primary dietary factor associated with reducing the risk of chronic diseases is a high intake of fruits and vegetables. This is because fruits and vegetables are rich in essential vitamins, minerals, and antioxidants, which contribute to overall health maintenance and disease prevention. They provide dietary fiber, which plays a crucial role in digestive health and helps lower the risk of conditions such as heart disease, type 2 diabetes, and certain cancers.

Additionally, fruits and vegetables are generally low in calories and high in water content, making them beneficial for weight management—a significant factor in the prevention of chronic diseases. The variety found in different fruits and vegetables ensures that individuals receive a broad spectrum of nutrients necessary for maintaining optimal health.

On the other hand, a high intake of saturated fats can lead to elevated cholesterol levels and increase the risk of heart disease. Processed foods are often high in unhealthy fats, sugars, and sodium, which can contribute to numerous health issues when consumed excessively. Finally, a low intake of fiber can lead to gastrointestinal issues and has been associated with increased risks of various chronic diseases. Therefore, the consumption of fruits and vegetables is widely supported in dietary guidelines as a key strategy for improving health outcomes and reducing disease risk.