View
219
Download
0
Category
Preview:
Citation preview
8/13/2019 Food Exam Prep
1/4
alt= sodium and chloride. NaCL
odium: regulate the amount of fluid in the body; too much sodium causes high blood
ressure.
30% of High Blood Pressure is from high salt intake toxic effect on heart and blood vessels
Left ventricular hypertrophy (thickens the heart muscle) Stiff arteries Beating at a higher pressure Atherosclerosis
Damages blood vessel walls allows cholesterol and inflammatory cells to enter
Osteoporosis (increases calcium losses in urine)
Kidney diseases; DementiaNHMRC recommends:2.3 g of sodium/day 6g of salt/day
eduction via consumer education has failed! Labeling does not seem to matter! REDUCE
ARTICLE/PORTION SIZE, GRADUALLY REDUCE FROM PRODUCTS
What is malnutrition?
..a broad range of clinical conditions in children and adults that
result from deficiencies or excess in one or a number of
nutrients.
..a state in which the physical function of an individual is
impaired to the point where she/he can no longer maintain
adequate performance in such processes as growth, pregnancy,
lactation, physical work, resisting and recovering from disease.
Undernutrition
* Outcome of insufficient food
* Caused primarily from inadequate intake of dietary or food
energy.
Chronic malnutrition - Stunting Dont grow properly. Chronicmalnutrition (0-2yrs) poor nutrition since a baby, will always be
small, have issues fighting disease, never being as strong as
peers, poor cognitive development. Irreversible condition.
Acute malnutrition - WastingAcute malnutrition (low weight
for their height). Emergency situations (e.g. Somalia, drought,
war) can recover from this if over 2-3yrs old. Rapid loss of
weight. Mortality rates high. Very at risk of infection and death.
Underweight
Low weight for ageeasier to measure
Includes both stunting and wasting
Affects 2 billion people
Vitamin A is the main killer of children under 5 y.o eyesight, immune system, fighting infection
Iron Iodinie Zinc (diarrhoea, immune system)
925 million people are malnourished (FAO, 2010)
Poor nutrition plays a role in at least half of the 10.9 million
child deaths each year5 million deaths/yr
diarrhea (61%), malaria (57%), pneumonia (52%), and measles
The worlds population is about 6.5 billion and is expected to grow to 9 billionby
050. Nobel laureate Norman Borlaug said in an interview in 2000 that using only
rganic agriculture, we can at best feed 4 billionpeople."
UN Secretary-General Ban Ki-moon said last year that food production must rise by 50
er cent by 2030 to meet increasing demand."
ource: The Age, 30 September 2009, p. 12
What are mycotoxins?Are
secondary metabolites of
fungal origin, toxic toanimals and humans, toxins
produced by moulds
Chronic and acute
disease in humans and
animals.
- Carcinogenic -
Mutagenic - Embryotoxic
- Immunosuppressive
Higher risk than any
other food contamination
eg. pesticides, foodadditives, phytotoxins.
Fumonisin (Fusarium) -
Inhibits folic acid use,
throat & liver cancer,
birth defects
Aflatoxin- Cancer,
immunosuppression,
liver damage, animal
deaths
ontrol of mycotoxinsManagement of the food chain,urveillancend regulationSuppression of the vectors
Borers and grain weevils are the
ectorsInhibition of fungal growth
Destruction of toxins
llergy -immune system causing a reaction against normally harmless substances-.The reaction creates an inflammation which, can lead to symptoms
uch as hay fever, eczema, asthma and other allergic conditions.Allergies appear to be increasing in prevalence number of causes ranging from childrenving in cleaner environments (the hygiene hypothesis) to better diagnoses. Vit D deficiency.naphylaxis is an overall allergic reaction that causes: Swelling of the airway Difficulty breathing Throat tightness Sense of doom Drop in
ood pressure Variable expression of cutaneous, respiratory and gastrointestinal symptoms, and cardiovascular symptoms including
ypotension, vascular collapse and cardiac dysrhythmias
escribe the role of fourof the following organizations in the evaluation and/or marketing of GM foods:) Office of the Gene Technology Regulatorssesses human health and environmental
afety of GM crops
2) Food Standards Australia and New Zealandssesses safety of food derived from GM crops
3) State Governments It was initially believed that approval for general release by the OGTR (i.e. Federal Government approval) was the final step in the approval process.
However, State governments decided they had the right to ban GM production for other reasons e.g. marketing concerns GM production is currentlybanned in SA and Tasmania.
4) Institutional Biosafety CommitteeEach institution engaging in gene technology work must es tablish an Institutional Biosafety Committee (IBC) that oversees all such work within the
nstitution and ensures that researchers comply with OGTR advice and guidelines.
All proposals for work with GM crops must first be considered by the IBC. Informa tion provided to OGTR includesetails of:host and donor organismsproperties and degree of characterisation of the introduced DNAvector carrying the DNA into the hoststability
nd properties of the GMOsite where the GMO will be released environmental safety (gene flow etc).
)AustralianPesticidesandVeterinaryMedicinesAuthority:Assesses safety and efficacy of herbicides and pesticides.This i ncludesbiological pesticidesegBtgene
8/13/2019 Food Exam Prep
2/4
8/13/2019 Food Exam Prep
3/4
What is resistant starch? Starch that we eat is digested at different rates. The starch in potatoes, cereals, and baked goods digests very rapidly. Beans, barley, or
long grained brown rice, are digested more slowly, and cause a much slower and lower blood sugar rise. Resistant starch actually goes all the way through the
small intestine without being digested at all. In this way, it is more like fiber, and in some cases is classified and labeled as fiber.
What makes some starch resistant?
There are four types of resistant starch:1. Starch that is difficult for the digestive process to reach, often due to a fibrous "shell". Grains and legumes which are cooked intact are an example.
Also, some altered starches, such as Hi-Maize corn starch, are in both this category and the next.
2. Some foods, such as unripe bananas, raw potatoes, and plantains, have a type of starch which our digestive enzymes can't break down.3. Small amounts of resistant starch (about 5% of the total) are produced when some starchy cooked foods, such as potatoes and rice, are allowed to cool
before eating.
4. Manufactured resistant starch, made by various chemical processes. It is not known whether these starches have the same benefits as those in the otherthree groups.
Most starchy foods have at least a small amount of resistant starch in them.What are the benefits of resistant starch? It seems that the more it is studied, the more positive effects are being found. Many of these are common tooligosaccharides and fermentablefiber.We will discuss fermentable fiber more inPart 5 of this series.Here are some of the benefits of resistant starch:
Resistant starch is especially associted with one type of SCFA, called butyrate, which i s protective of colon cells and associated with less geneticdamage (which can lead to cancer). Butyrate also protects the cells in other ways. This is one of the real strengths of resis tant starch over
oligosaccharides and soluble fiber. Their fermentation does produce butyrate, but not at the levels of resistant starch.
As with other fermentable fiber, resistant starch is associated with more mineral absorption, especially calcium and magnesium. Perhaps most exciting for people with sugar issues, resistant starch seems to improve insulin sensitivity. In the so-called "second meal effect",
fermentable fiber and resistant starch are associated with improved glucose tolerance the next day. There is evidence that this is caused by the presenseof the short chain fatty acids, and by a peptide produced in the fermentation process.
Resistant starch produces moresatiety,possibly partly through the release of a different peptide (PYY). Resistant starch consumption is associated with lower cholesterol and triglyceride levels. Promotes "good" bacteria, and supresses "bad" bacteria and their toxic products. Promotes bowel regularity. Resistant starch in a meal is associated with less fat storage after that meal.
What foods have resistant starch? Beansare the very best food source. Although the types of beans and preparation methods cause varying amounts of resistant
starch (canned beans are more glycemic), in general, the starch in beans is about evenly divided between slowly-digested starch and resistant starch. Whole, intactgrainsare decent sources of resistant starch. The starch in pearl barley is about 12% resistant and 43% slowly-digesting. Bulgar wheat and long grain brown rice
are similar.
Omega-6
Linoleic acid -----------AA---------clottingOmega-3Linolenic acid---------EPA----------bleedingEPA-----------DPA-----DHA------bleeding
Need a balance between omega6 and omega3We need to consume approximately 500mg per day of LC n-3 PUFA
2 oily fish meals per weekCurrent intakes of LC n-3 PUFA (EPA & DHA) is far too low
Health benefits of LC n-3 PUFA
Promoting fitness (physical, mental, reproductive)
Counteracting disease (prevention, treatment)
Cardi ovascular disease
lipids (TG, HDL)
blood pressureplatelet aggregation
endothelial function
arterial compliance
heart rate variability
atherosclerosisarrhythmias
heart failure
kidney damage
stroke
Cancer
Diabetesinsulin resistance
obesity?
I nf lammatory disorderspsoriasis/dermatitis
rheumatoid arthritis
immune renal disease
inflammatory bowel disease
asthma?Behaviouraldepression? Post-natal depression? ADHD? schizophrenia? dementia?What are phenolic compounds? Inorganic chemistry,phenols, sometimes called phenolics, are a class ofchemical compounds consisting of a
hydroxylgroup (OH)bonded directly to anaromatic hydrocarbon group.
Phenolic compounds: Two main categories:
1. Flavonoids- color and mouthfeele.g. Catechin, quercetin & anthocyanins
2. Non flavonoidse.g. Resveratrol & phelonic acids
Benefits of phenolic compounds
Inhibition of carcinogenic process Repairs and aids in apoptosis of cancerous cells and repairs initiative cells back to normal cells
Increases good cholesterol & reduces bad cholesterol blood flow and oxygen supply arterial tone promotion of atherosclerotic plaque risk of clot formation
http://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htmhttp://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htmhttp://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://en.wikipedia.org/wiki/Organic_chemistryhttp://en.wikipedia.org/wiki/Chemical_compoundshttp://en.wikipedia.org/wiki/Hydroxylhttp://en.wikipedia.org/wiki/Functional_grouphttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Chemical_bondhttp://en.wikipedia.org/wiki/Aromatic_hydrocarbonhttp://en.wikipedia.org/wiki/Aromatic_hydrocarbonhttp://en.wikipedia.org/wiki/Chemical_bondhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Functional_grouphttp://en.wikipedia.org/wiki/Hydroxylhttp://en.wikipedia.org/wiki/Chemical_compoundshttp://en.wikipedia.org/wiki/Organic_chemistryhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htm8/13/2019 Food Exam Prep
4/4
Recommended