Transcript Kin 110 HC

Kin 110
Lecture 12
Ch. 14 Adult Nutrition
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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
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Diet for Adult Years
• Moderation
– sugars, salt, alcohol
• Emphasize Grains, Vegetables
and Fruit
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5 or more servings of fruit/veg
only ~12% meet this goal
6 or more servings of carbos
20-35g of dietary fiber (variety)
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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
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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 1900’s
(50 years average)
– now heart disease and cancer
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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
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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
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Causes of Aging
(Hypothesis)
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Errors in copying
Connective tissue stiffening
Free radicals
Hormone Changes
Immune System
Auto immunity
Programmed cell death
Glycosylation of proteins
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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
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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
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Kin 110
Lecture 12
Chapter 15 Food Safety
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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
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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
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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
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Impact of F-BI
• Can be more severe and
prolonged reaction in some
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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
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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
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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
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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
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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
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General Rules
• Purchasing
– select perishables last, keep
separate, store quickly
– don’t 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
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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
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Treatment
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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
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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
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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
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New Food Additives
• FDA testing for approval
• Manufacturer must provide
– identity, composition, source,
method of content analysis and
description of use, applicability
and necessity
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Categories of Additives
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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
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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
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Natural Substances
• Many natural produced
compounds are potentially
harmful
• many cultures traditionally
avoid these (differences)
• safrole - cancer - mace, nutmeg
• solanine - green potatoes
• mushroom toxins
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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
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Environmental Toxins
• Mercury
– birth defects, acute toxicity
– large predatory fish
• Urethane
– forms during fermentation
– cancer causing
– fruit brandies, saki
• PCB’s
– liver tumors, reproductive
problems
– fish (freshwater, industrial )
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