Food science is the study of producing, processing, preparing, evaluating, and using food. The study of nutrition dates

back to the early 1900’s and explores chemistry and biology as well as

physical laws that govern life.

1. (Because they are hungry) - Physical Needs2. Social Needs3. Emotional Needs

4. Cultural Needs or Traditions

the science of studying how to nourish the body

Nutrition-

Nutrients are the substances in food that actually provide the nourishment for the body and allow for body functioning.Almost all nutrients found in food can be man-made in a laboratory.

3 main functions:

A. provide energy

B. build and repair cells C. regulate body processes

1.Essential (Mandatory for Survival)2. Non-Essential

(Not Mandatory for Survival)

Deficiency- the lack of a

specific nutrient(s)

Malnutrition- deficiencies of all nutrients; a life-threatening problem that has several causes:1. Poor Food Choices2. Can’t Afford Cost of Food3. Bad Weather Causes …

Food Shortages4. Poor Transportation deters importing

and exporting food5. Eating Disorders

Many people with eating disorders have coexisting psychiatric and physical illnesses, including depression, anxiety, obsessive behavior, substance abuse, cardiovascular and neurological complications, and impaired physical development. Other symptoms may develop over time include:

thinning of the bones (osteoporosis)

brittle hair and nails dry and yellowish skin growth of fine hair over

body (lanugo) mild anemia, and muscle

weakness and loss severe constipation low blood pressure, slowed

breathing/pulse lethargy

drop in internal body temperature, the person feels cold all the time

TREATING EATING DISORDERS involves three components:

1. restoring the person to a healthy weight; 2. Treating the psychological issues

related to the eating disorder; and 3. reducing or eliminating behaviors or

thoughts that lead to disordered eatingDo you believe the media

contributed to the prevalence of eating disorders?

Characteristics:•Refusal to eat; starvation•Death often Caused by heart attack•Linked to issues of “control”; when they feel out of control over other issues in their life, they CAN control what they put in their mouth

•Individuals may see themselves as fat Even when they are not

One of the most common eating disorders, with 90% of all cases

found in women

Characteristics:•Binge and purge eating (overeating and vomiting)•May involve the use of laxatives and diuretics to rid the body of food

•Acids regurgitated during vomiting damage teeth enamel and may damage the esophagus… even leading to hemorrhaging and eventually death

Unlike bulimia, individuals exhibiting binge-eating disorder have frequent periods of compulsive overeating, but do not purge. During these food binges, they often eat alone and very quickly, regardless

of whether they feel hungry or full. Sufferers often feel shame or guilt over their actions. Unlike anorexia and bulimia, binge-

eating disorder occurs almost as often in men as in women (National Eating Disorders

Association, 2002).

•RDA stands for: Recommended Dietary Allowance (or Daily)•It was developed by dieticians instead of medical doctors.•The definition of the RDA is: the amount of a specific nutrient needed each day in order to maintain good health.

There Are 7 MajorCategories of Nutrients

Water

Proteins

Fats Carbohydrates

Fiber Vitamins Minerals

We get nutrients from food through two different body

processes:

DIGESTIONMETABOLISM

PREFIX MEANING EXAMPLE

Aden Relating to a gland AdenoidAn Lack of anemiaAna Building up anabolismChole Pertaining to liver bile cholesterolExtra, Ex, Ecto Outside of extracellularGlyco Sweetness glycogenHydro Related to water/ hydrogen hydrolysisHyper Excessive hyperglycemia

Hypo Lack of hypoglycemia

Inter Between intercellularIntra, Endo Within intracellularMacro, Mega Large, Great macromoleculeMeta Indicates transformation metabolismPatho Pertaining to disease pathogenPeri Around peristalsis

A bland diet limits spicy or greasy foods.

A diabetic diet controls sugar intake.

A low-carbohydrate diet limits sugars

and starches.A vegetarian diet

excludes meat, poultry and seafood.

A low-cholesterol diet limits saturated fats. A low-sodium diet

limits salt intake.

A vegan diet limits animals and

animal products.

A low-fat diet limits all fats.

BARRETT’S ESOPHAGUS occurs as a complication of chronic

GASTROESOPHAGEAL REFLUX DISEASE (GERD). GERD refers to the reflux of acidic fluid from the stomach into the esophagus (the

swallowing tube), and is classically associated with heartburn.

TYPHOID FEVER is an acute illness associated with fever caused by the Salmonella food poisoning bacteria. The bacteria are deposited in water or

food by a human carrier and are then spread to other people in the area. Today only 500 cases a year are reported in the United States, down from

35,000 a year in the 1920’s. This drop is attributed to improved sanitation.

Travelers to temperate regions of the world frequently experience diarrhea four days to two weeks after arriving. This illness is called TRAVELER’S

DIARRHEA. Other colorful and humorous terms used to describe this illness include "Montezuma's Revenge," the "Aztec Two Step," and "Turista" in

Mexico, the "Delhi Belly" in India, and the "Hong Kong Dog" in the Far East.

CROHN’S DISEASE is a chronic inflammatory disease of the intestines.

The mission of the United States Food and Drug Administration is to promote and protect the public health, and focuses on four strategic goals:•Increase access to new medical and food products •Improve patient and consumer safety •Improve the quality and safety of manufactured products and the supply chain •Strengthen the FDA for today and tomorrow

The FDA, as a entity of the U.S. government, has authority over food

safety and nutrition issues, dietary supplements, consumer information

about food, food allergens, food processing facilities, food additives and

supplements, industry hazard control plans, food labeling, food codes, food emergency programs, food imports, etc. This agency sometimes works alongside the U.S. Department or

Agriculture, or USDA on food production and inspection issues.