XNB151 FOOD & NUTRITION

LECTURE NOTES SUZIE PRESTWIDGE

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Table of Contents WEEK 2 LECTURE ONE ....................................................................................................... 3

PART ONE – THE AUSTRALIAN FOOD SUPPLY INFLUENCES OF FOOD CONSUMPTION ... 3

PART TWO – INFLUENCES ON FOOD CONSUMPTION .................................................... 8

WEEK 3 LECTURE ONE .......................................................... Error! Bookmark not defined.

PART ONE – ENVIRONMENTAL ISSUES & FOOD ................ Error! Bookmark not defined.

PART TWO – CULTURAL FACTORS & FOOD ....................... Error! Bookmark not defined.

WEEK 4 LECTURE ONE - ASSESING DIETARY INTAKES AND NUTRITIONAL STATUS ..... Error! Bookmark not defined.

PART ONE – MEASURING INTAKES OF INDIVIDUALS ......... Error! Bookmark not defined.

PART TWO – MEASURING INTAKES OF POPULATIONS ...... Error! Bookmark not defined.

PART THREE – ASSESING NUTRITIONAL STATUS ............... Error! Bookmark not defined.

PART FOUR – POPULATION LEVEL ASSESMENT AND MONITORING Error! Bookmark not defined.

WEEK 5LECTURE ONE ........................................................... Error! Bookmark not defined.

PART ONE - REFERENCE VALUES FOR NURTITIONAL STATUS ......... Error! Bookmark not defined.

PART TWO - GUIDELINES &REFERENCE VALUES FOR NUTRIENTS... Error! Bookmark not defined.

PART THREE - NUTRIENT REFERNCE VALUES FOR AUSTRALIA AND NZ – INCLUDING RECOMMENDED DIETARY INTAKES .................................. Error! Bookmark not defined.

PART FOUR - GUIDELINES & REFERENCE VALUES FOR FOOD GROUPS .. Error! Bookmark not defined.

WEEK 7 LECTURE ONE .......................................................... Error! Bookmark not defined.

GRAINS ............................................................................. Error! Bookmark not defined.

FRUITS .............................................................................. Error! Bookmark not defined.

VEGETABLES ..................................................................... Error! Bookmark not defined.

WEEK 8 LECTURE ONE .......................................................... Error! Bookmark not defined.

Lean meats and poultry, Fish, Eggs, Tofu, Nuts and Seeds and Legumes/ Beans ......... Error! Bookmark not defined.

Milk, Yoghurt, Cheese and their alternatives ........................ Error! Bookmark not defined.

UNSATURATED FATS AND OILS ......................................... Error! Bookmark not defined.

DISCRETIONARY FOODS.................................................... Error! Bookmark not defined.

ALCOHOL.......................................................................... Error! Bookmark not defined.

WEEK 9 LECTURE ONE .......................................................... Error! Bookmark not defined.

PART ONE – PREGNANCY & LACTATION ........................... Error! Bookmark not defined.

WEEK 10 LECTURE ONE ........................................................ Error! Bookmark not defined.

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PART ONE – INFANT NUTRITION....................................... Error! Bookmark not defined.

WEEK 11 LECTURE ONE ........................................................ Error! Bookmark not defined.

PART ONE – CHILD & ADOLESCENT NUTRITION ................ Error! Bookmark not defined.

WEEK 12 LECTURE ONE ........................................................ Error! Bookmark not defined.

PART ONE – NUTRITION NEEDS OF ADULTS & THE ELDERLY ........... Error! Bookmark not defined.

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WEEK 2 LECTURE ONE PART ONE – THE AUSTRALIAN FOOD SUPPLY INFLUENCES OF FOOD CONSUMPTION Lecture learning objectives To understand or explain at an introductory level:

1. the evolution of the human food supply through history 2. the rela7onship of human technological development & social changes to

changes in the food supply 3. the development of food processing, preserva7on & transport as innova7ons

leading to increasing food availability & variety, as well as improved quality & reduced cost

4. the role of improved food supply in facilita7ng the development of large modern ci7es

5. the rela7onship of technological developments to the crea7on of new convenience foods

6. the organisa7on of Australia’s food agribusiness into primary, secondary & retail sectors7. the role of government in ensuring public safety & promo7ng food produc7on & trade

7. the influence of supermarkets & marke7ng on food supply 8. sources of informa7on & statistics on food supply

Food Consumption Influences Learning Objectives

- To provide social perspective on three areas of food and eating relevant to health; cuisine, social stratification and gender

- To consider the influence of convenience and advertising on food choice - To understand the concept of food security - To appreciate the multiple factors that influence food and choice

Evolution of the Human

- Evolution may have occurred in association with particular diets - Understanding diets and health of early humans assist in optimising present

food consumption to enhance health - Three main ways to investigate eating patterns of early humans

1. Study anthropological stud of our ancestors 2. Study the contemporary communities that follow ancestral dietary patterns 3. Study the human genome

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The Human Genome and Nutrition - Human species has existed for some 6000 generations (determined by studies of

genes in mitochondria) - Likely that most of the genetic attributes of hunter gathers have been retained

- How advanced are these now? - ‘Thrifty Gene’ concept – in the past food supply was erratic – who will best

survive? - Those with the genetic predisposition best able to efficiently use energy and

reduce metabolism Is This Evidence for Paleo Diets?

- We now know that humans have evolved not to subsist on a single Palaeolithic diet but to be flexible eaters, an insight that has important implications for the current debate over what people today should eat in order to be healthy

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The Australian Food System 1. The Importance of Primary Production

- Includes grain growers, F & V growers, cattle, sheep and pig farmers, dairy farmers

- Our source of food; significant contribution to gross domestic product for Australia

- Value of production varies annually – dependent upon weather, world export prices and value of the A$

- May be affected by climate, government policies, war, economy, weather and natural disasters

2. Food Processing

- Modification of primary produce into recognisable items of food using technology - Adds value through procedures that

- Preserve food & decrease waste - Increase product diversity and availability - Reduces food preparation at home (convenience) - Improvements in perceived appearance, flavour, appeal of food, food safety

etc. - Largest manufacturing industry in Australia

- In monetary terms the food processing industry is twice as large as the agricultural industry

- 60% of the market share between 20 companies (Nestle, Unilever, Phillip Morris)

3.Retail - Specialised shops

- Served by induvial staff member - Sticked basic products used to create in home meals

- Supermarkets with 20,000 – 30,000 different items - Saving to clients by self service - Bar – code identification - Bulk buying by large companies - Price wars

- Changes to the food system include - Control of food retailing by 2 major supermarket chains - Variety of products - Preparation time required - Advertising - Layout of the store - Petrol discount schemes - Some competition now however from other large stores

Primary Production

Food ProcessingRetail

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New Food Products - Manufacturers may introduce new food products

- Advertising for satisfactory sales - Inadequate sales = decline to stock product

- For companies to increase profits they must gain market share from another company by

- Creating new food - Marketing foods with a higher price and profit margin

- Foods go in and out of fashion like clothing – particularly ‘health foods’ - Very low alcohol beer - High fibre foods esp. oat bran - Olive oil

Convenience Foods

- Cost not always basis of consumer choice, often opt for convenience - Preparation time vs cost

- Convenience meals required, heat, serve - Ready to eat meals fastest growing area

The Role of The Government

- Regulation of food industry occurs at all levels – farm, food industry & consumer - Ma help or hinder depending on where you fit in the food chain - Examples include

- Ensuring fair prices - Environmental protection - Ensuring safety of food exports and imports - Ensuring accurate food information

Formulation of Food Standards

- FSANZ (Food Standard Australia and NZ) - Responsible for food control, including formulation of food laws and

regulations, labelling requirements, co-ordinating food recalls. - Australia New Zealand Food Standards Code (The Code)

- Revised version introduced by FSANZ in 2000

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Monitoring the Food Supply and Food Available for Consumption Food Supply

- Four critical areas for data collection include - Currently no formal monitoring system in place in Australia - To Calculate ‘available food for consumption’ – Food balance sheets

- Information on amounts of food (raw commodities) available for consumption per year

- Food available for use = production + imports – exports - Food available for consumption = production + imports – exports – industrial use –

animal use - Important – food available for consumption does NOT tell us how much food is

actually eaten.

Limitations of Food Supply Data

- Food balance sheets - Food available, not food consumed - National avg, not individual/sub – group specific

- Apparent consumption data - Not used for all foods

- Overall – no ongoing, regular and comprehensive system for monitoring food supply and food availability

Food Purchasing and Acquisition

- Retail food sales provide information on - Type of foods purchased - Amount purchased - Population level consumption - Not measuring actual consumption of individuals

- Household food expenditure - Budget surveys - Provides data on amount of money/proportion of income spent on food by

different kinds of households - Provides weighting figures from CPI (Consumer Price Index) - Not measuring food or nutrients

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PART TWO – INFLUENCES ON FOOD CONSUMPTION Pre – Swallowing Vs Post Swallowing

- Pre - food supply and anthropology & sociology of food - Why do we eat what we eat?

- Post – Physiology and nutritional requirements and consequences of too little/too much nutrition

- Difficult to determine as we cannot test on humans – rely on lab tests with animal or epidemiology

Cuisine

- Defined by how & why foods are acquired, prepared and eaten and what people believe and understand about these activities

- 5 main elements of cuisine 1. Basic foods 2. Distinctive cooking techniques 3. Flavour principles 4. Rules and codes of etiquette food chain that moves form farm to fork

Cuisine and Nutrition

- Regional food cultures can develop from necessity (using foods that will grow well within a region

- Maybe nutrionally inadequate - Example: use of corn as a staple crop - Niacin (Vitamin B1) deficiency

(Pellagra) - Polished rice: Beriberi – Thiamine (Vitamin B1) deficiency

- Major disaster If one food becomes unavailable - Particular regional diets may have many beneficial components including

- Nutrient profile, selection of foods, style of choosing, preparing and eating food, family and social strucutre

- Adoption of both diet AND other lifestyle components to achieve benefits § Mediterranean diet

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Cuisine & Food Choices Shaped by Gender - Work involved in feeding household mostly undertaken by women

- Roughly 8-hour food prep per week by women and 3 for men in Australia - Women’s interest should be used to shape nutrition policies and interventions 0 this

will ensure realistic policies and desirable consequences - Particularly important in developing counties

Social Structures & Meal Structure Meal Structure Now

- No discrete meal times

- More fast food - Eating not so social,

more individual - No set definition of

the term ‘meal’ - Proper depends on

location and occasion

Previously - Availability - Religious rules - Fixed no. of meals - Specific food for

specific food - Proper was

considered to be meat and 3 Veg

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Social Stratification - Social class well – recognised factor in dietary differences and inequality - Social disadvantage/ lower – social class associated with dietary intake less

consistent with recommendations and poor health - Reverse association: obesity à increase social advantage

Food Security

- Food security is defined as the state in which all persons obtain a nutrionally adequate, culturally – appropriate diet at all times through local non – emergency services

- Those at particular risk of food insecurity include: - homeless people/ unstable living arrangements - Newly arrived refugees - Low income earners/welfare recipients - The elderly - Those living in rural and remote areas - Those with a disability

- Food insecurity can cause: - Physical impairment - Decrease capacity to work or learn - Nutritional inadequacies - Higher rates of depressive illness - Social isolation or exclusion - Obesity

Why is the consumption of convenience and snack foods increasing? Marketing & Advertising

- Advertising, esp TV advertising crucial to manufacturing companies - Manufacturing spend large amounts of money on advertising

- Strong influence on food choice - Subtle and pervasive – may not be aware of its effect on our food choices

Children and Advertising

- Controversial issue, children are especially vulnerable due to: - Long TV viewing hours - Fast foods and confectionary most common product advertised during

children TV viewing hours - Not able to critically interpret advertising

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Summary

- Food is becoming more complex as a result of advancements in food technology - Food is produced in a complex system - Combined activities of primary production, food processing and retail contribute

significantly to national economy - Major supermarkets influence food consumption through control on what food are

stocked and advertised - A variety of national and international systems are in place which give us some

information on food available and food consumed however Australia does not have a comprehensive, ongoing, regular system

- FSANZ is a government agency whose main responsibility is development and administration of the Australia and NZ food standards code

- The concept of cuisine is an organising framework for food consumption which can be used to describe, analyse or compare food practices

- Factors influencing food choices are complex and multifactorial. An appreciation and understanding of the factors is vital for any person working in food and nutrition if change is to be achieved

- An awareness of the influence of food advertising on consumption is essential. Advertising to children is currently a particular controversial issue in Australia