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Kin 110 HC

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Kin 110 Lecture 12 Ch. 14 Adult Nutrition – PowerPoint PPT presentation

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Title: Kin 110 HC


1
Kin 110 Lecture 12
Ch. 14 Adult Nutrition
2
Adult Years
  • Healthful Long Life
  • Healthful diet
  • moderate physical activity
  • avoid tobacco, adequate sleep and limit stress
  • Variety
  • no more than 2 X RDA
  • limit nutrient supplements
  • Balance
  • intake with output
  • be physically active

3
Diet for Adult Years
  • Moderation
  • sugars, salt, alcohol
  • Emphasize Grains, Vegetables and Fruit
  • 5 or more servings of fruit/veg
  • only 12 meet this goal
  • 6 or more servings of carbos
  • 20-35g of dietary fiber (variety)

4
Diet for Adult Years
  • Low in fat, saturated fat and cholesterol
  • 20-30 of total caloric intake
  • sat. fat 1/3 of total fat
  • 200-300 mg cholesterol
  • choose
  • lean meats, dry beans and peas
  • low fat dairy products
  • alter lifestyle for increased health and
    longevity
  • include moderate activity

5
The Older Years
  • Life Span
  • maximum number of years human live (122)
  • Life Expectancy
  • time an average person born in a specific year
    can expect to live
  • Japan is highest (82/76)
  • infectious diseases - till 1900s (50 years
    average)
  • now heart disease and cancer

6
Life Expectancy
  • Average age is going up dramatically
  • over 85 from 1 to 5 by 2050
  • also expect 20 over 65
  • lifestyle choices
  • affect your quality of life
  • large of medical funding to this group
  • postponing these needs, lifestyle choices, could
    help control costs
  • Nutrition insight p 488
  • diet (China and Japan)
  • reduced energy intake
  • Estrogen replacement

7
Process of Aging
  • Process of slow cell death beginning after
    fertilization
  • growth to late adolescents
  • maintain cells as adult (food)
  • reconstruction and physiological functioning
  • more and more cells die
  • unable to maintain, get decline in physiological
    function
  • reserve capacity maintains function for long time
  • fig 14-2 p 487
  • Table 14-1 p 486

8
Causes of Aging (Hypothesis)
  • Errors in copying
  • Connective tissue stiffening
  • Free radicals
  • Hormone Changes
  • Immune System
  • Auto immunity
  • Programmed cell death
  • Glycosylation of proteins

9
Aging/Nutritional Health
  • High variability in health status
  • knowledge of physiological changes with aging is
    important
  • Table 14-2 p. 491
  • changes and recommendations for diet/lifestyle
    responses
  • Depression, isolation, decline in self care and
    nutrition
  • accentuates depression and isolation
  • Fig. 14-4, p. 496

10
Meeting Requirements
  • Affect of CNS disorders
  • thiamin, niacin, B-6, B-12, folate and excess
    alcohol
  • projected requirements highly variable over 51
  • assume active lifestyle
  • Table 14-3 p 497
  • Nutrients, RDA changes and why
  • Fig 14-5 p. 500
  • Nutritional test for later years

11
Kin 110
Lecture 12 Chapter 15 Food Safety
12
Food Safety
  • History
  • outbreaks of devastating human diseases
  • typhoid, scarlet fever, diphtheria
  • Now microbes are of concern
  • bacteria, fungi and viruses can all cause
    food-borne illness
  • major concern for daily health
  • food additives and contaminants of significant
    concern to many

13
Food-Borne Illness (F-BI)
  • cause up to half the cases of diarrhea
  • considerable cost and death rate
  • loss of productivity
  • travelers diarrhea
  • GI tract environment (bacteria) significantly
    altered with change of outside environment and
    food choices

14
Microbes
  • Bacteria
  • single celled organisms
  • some produce toxins - illness
  • others produce enzymes that digest substances
    around them
  • Fungi
  • simple parasitic life form
  • molds, mildews, yeast
  • live on dead or decaying organic matter
  • Virus
  • smallest, use host to reproduce
  • Table 15-1 p 517

15
Impact of F-BI
  • Can be more severe and prolonged reaction in some
  • infants, children and elderly
  • liver disease, diabetes, HIV
  • cancer patients
  • pregnant women
  • condition can become lengthy and lead to food
    allergies, seizures, blood poisoning
  • F-BI often results from unsafe food handling
  • p 525 WHO rules

16
Why so Common?
  • Increase in central processing
  • large scale impact when microbe growth does occur
  • increased consumption of raw animal products
  • goal of increased shelf life
  • science becoming more aware of its prevalence

17
Food Preservation
  • Historical preservatives
  • salt, sugar, smoke, fermentation, drying
  • alter composition of food, to be unsuitable as
    host for microbes
  • decrease free water
  • fermentation, pickling
  • highly acidic and alcoholic environment, no
    microbe growth

18
Preservation
  • Also pasteurization, sterilization,
    refrigeration, freezing, irradiation, canning,
    chemical preservation, aseptic processing
  • aseptic processing
  • sterilization of food and packaging separately
    boxed juice
  • irradiation
  • alters composition of food
  • does not become radioactive

19
Food-Borne Illness
  • Microbes either
  • directly infect intestinal wall
  • produce toxins in the food
  • tablespoon of dirt 2 billion
  • only some harmful
  • Table 15-1
  • source, symptoms, prevention

20
General Rules
  • Purchasing
  • select perishables last, keep separate, store
    quickly
  • dont by or use food from broken or bulging
    containers
  • purchase only pasteurized milk and cheese
  • Preparation ( raw meat )
  • wash hands with soapy hot water
  • use clean equipment (counters, cutting boards)
  • thaw in fridge, cold water or microwave

21
General Rules
  • Cooking Food
  • cook food thoroughly (meat)
  • consume cooked food immediately
  • serve animal products on clean plate, not the one
    from preparation.
  • Storing and Re-heating
  • keep hot / keep cold
  • intermediate temperature facilitates growth
  • reheat leftovers to cooking temperature

22
Treatment
  • Drink lots of fluids
  • bed rest
  • wash hands frequently
  • consult physician if severe for 2-3 days
  • Report to authorities if
  • food eaten at large gathering
  • food from restaurant,..
  • food was a commercial product
  • ie. high potential for large of infections

23
Food Additives
  • intentional added to improve
  • palatability, nutrient content, shelf life, ease
    of processing
  • incidental (contaminants)
  • find there way into our food
  • GRAS
  • generally Recognized As Safe
  • list of compounds, used and considered safe in
    1958
  • FDA must prove these substances harmful to get
    them removed

24
Testing Food Additives
  • Must use two animal species
  • NOEL
  • no observable effect limit
  • highest dose that produces no effect
  • short term/high dose ????
  • Delaney Clause
  • prevents addition of products that cause cancer
  • Incidental food additives
  • industrial chemicals, pesticides ...
  • FDA - cancer safety margin

25
New Food Additives
  • FDA testing for approval
  • Manufacturer must provide
  • identity, composition, source, method of content
    analysis and description of use, applicability
    and necessity

26
Categories of Additives
  • Acidic or Alkaline Agents
  • Alternative Sweeteners
  • Anti caking agents
  • Anti microbial agents
  • Anti oxidants
  • Colors
  • Curing/Pickling agents
  • Emulsifiers
  • Flavoring Agents
  • Leavening agents
  • Maturing and Bleaching agents
  • Stabilizers and Thickeners
  • Sequestrants

27
Additives
  • Most used in processing, enhancement of consumer
    appeal, and to prevent spoiling
  • recall - problems with F-BI increased with
    central food production
  • become largely unnecessary if buy fresh, locally
    produced food and prepare at home
  • variety and moderation can prevent negative
    impact on health

28
Natural Substances
  • Many natural produced compounds are potentially
    harmful
  • many cultures traditionally avoid these
    (differences)
  • safrole - cancer - mace, nutmeg
  • solanine - green potatoes
  • mushroom toxins

29
Environmental Toxins
  • Lead
  • anemia, kidney disease, and nervous system damage
  • changes in last 25 years
  • lead paint, gasoline, canning soldering, (let
    taps run)
  • Dioxins
  • chlorine and benzene
  • created by incinerating plastic an paper together
    - cancer
  • also accumulate in bottom feeding fish - great
    lakes

30
Environmental Toxins
  • Mercury
  • birth defects, acute toxicity
  • large predatory fish
  • Urethane
  • forms during fermentation
  • cancer causing
  • fruit brandies, saki
  • PCBs
  • liver tumors, reproductive problems
  • fish (freshwater, industrial )
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