Transcript Chapter_16R
FOOD FACTORS AFFECTING
HEALTH
CHAPTER 16
Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Patterns
Food patterns are generally developed during
childhood and reflect the following influences:
Cultural
Socioeconomic status
Symbolic (e.g., religious)
Geographical
Psychological
All of these influence one’s attitudes, feelings,
and beliefs about food
Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
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Food Patterns:
Cultural Influences
Cultural food patterns establish foundation for
child’s lifelong eating patterns regarding:
Time and number of meals per day
Foods acceptable for specific meals
Preparation methods
Likes and dislikes
Foods suitable for specific members of a group
Table manners
Social role of foods and eating
Attitudes toward eating and health
Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
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Food Patterns:
Status and Symbolic Influences
Because of symbolic meanings of food, eating
becomes associated with sentiments and
assumptions about oneself and the world
Choice of different foods influenced by:
Religious beliefs
Availability
Cost
Cultural values and traditions
Even endorsement or condemnation by a highly
respected person
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Working with Patients: Respect for
Others’ Eating Patterns
Be sensitive to preferences, avoid
being judgmental, treat each patient
with respect
Intervention must be adapted to
address cultural, personal, and ethnic
preferences in order to be effective
Use open-ended questions to elicit
information
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Working with Patients:
Effecting Change
Basic facts that may assist in approaching
patients from various ethnic groups to promote
sound nutritional practices:
People have a remarkable ability to obtain a nutritious
diet out of available foodstuffs
Food patterns of other countries are in some instances
nutritionally superior or at least comparable to
“ordinary” American traditions
Culturally preferred foods may be costly or unavailable
in some communities
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Working with Patients:
Effecting Change
Basic facts that may assist in approaching
patients from various ethnic groups to promote
sound nutritional practices (cont’d):
Each food/food-related behavior and tradition is
categorized as beneficial, neutral, or potentially harmful
Efforts at change should be focused on potentially harmful food
behaviors/choices
Food patterns are generally deeply ingrained; suggest
minimal alterations in the patient’s normal patterns
Cultural patterns tend to be used more consistently by
older family members (first-generation immigrants)
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Working with Patients:
Religious Food Restrictions
Religious beliefs affect eating patterns, attaching
symbolic meanings to food and drink, such as:
Bread and wine served during the Christian
communion service
Hindu reverence for the cow
The month-long fast of Ramadan of the Muslim faith
Many Seventh-Day Adventists are vegetarians or
vegans
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Food Budgets
Evidence of poor or fair health status and
malnutrition increases as income level decreases
Low-income households score below higher income
households on healthy eating indices
Average American family spends approx 15% of
income on food; those at poverty level spend as
much as 33%
Foods supplying the most nutrients relative to cost
include beef, fresh potatoes, brown rice, wheat germ,
milk, eggs, and peanut butter
Lack of transportation may limit options for shopping
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Referrals for Nutritional Resources
Area Information Center (211) has
comprehensive databases of resources: federal,
state, and local agencies, community-based and
private nonprofit organizations
Supplemental Nutrition Assistance Program
(formerly Food Stamp Program) is cornerstone of
US nutrition safety net
Special Supplemental Food Program for Women,
Infants and Children (WIC) designed to prevent
nutritional problems in high-risk, low-income
groups
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Referrals for Nutritional
Resources
USDA breakfast and lunch programs provide
nutritious free and reduced-price meals for
children at school
Nutrition Program for the Elderly (Title III) provides
group and home-delivered meals (Meals on
Wheels)
Expanded Food and Nutrition Education Program
(EFNEP) assists with meal planning, budgeting,
cooking, and other food- and nutrition-related
problems
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Referrals for Nutritional Resources
Head Start is a preschool educational program
for low-income families; meals are furnished for
the children, and nutrition education is available
for parents
Locally funded food agencies provide assistance
through food banks and food pantries
83% of the food banks report they are unable to
adequately meet the needs of their community
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Maintaining Optimal Nutrition During
Food Preparation
Methods of preparation
Discourage addition of large amount of fat for cooking
Do not discard water that vegetables are cooked in
Food sanitation and safety
Five major control factors for food safety
Personal hygiene
Adequate cooking
Avoiding cross-contamination
Keeping food at safe temperatures
Avoiding foods from unsafe sources
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Maintaining Optimal Nutrition During
Food Preparation
Effects of processing on nutrients
Nutrients considered stable if at least 85% of original
level is retained during processing and storage
Food processing attempts to maintain optimal qualities
of color, flavor, texture, and nutritive value
Convenience foods
Popular because save time in meal preparation,
planning, purchasing, and cleanup
Require more preservatives; contain more fat, sodium
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Maintaining Optimal Nutrition During
Food Preparation
Irradiated foods
Process of treating food with controlled amounts of
ionized radiation for prescribed period to kill
spoilage- and disease-causing bacteria and molds
Can lengthen the period of ripeness of fruits and
vegetables, prolong the freshness of many foods
along with preventing certain foodborne illnesses
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Maintaining Optimal Nutrition During
Food Preparation
Organic foods
Grown without synthetic pesticides, growth
hormones, antibiotics, or genetic engineering
USDA does not support claims organic food is
safer or more nutritious than conventionally
produced foods
But several studies demonstrate they contain more
polyphenols or antioxidants that have potential human
health benefits
Cost is higher than conventional products
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Maintaining Optimal Nutrition During
Food Preparation
Fast foods
Average meal between 900 and 1800 kcal (33%–66%
of RDA for young men or 45% 90% for young women)
Sodium content high: ranges from 1000 to 2515 mg
Fat content of some meals can be as high as 51% of
kcal consumed
Mega-size portions may contain a day’s
worth of kcal in one meal
Wise choices possible with new menu
items and reduced portion sizes
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Maintaining Optimal Nutrition During
Food Preparation
Food additives
Additives deemed to be
harmless are labeled
“generally recognized as
safe” (GRAS)
99% of additives derived
from natural sources or
synthetically produced to
be identical to the natural
chemical substance
Food additives have
several benefits:
Improve nutritional value
(enrichment)
Maintain wholesomeness and
palatability (preservatives)
Maintain product consistency
Provide leavening or control
pH
Enhance flavor, appearance
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Food Fads and Misinformation
Purveyors of misinformation capitalize on fears
and hopes
Food fad is a catch-all term covering all aspects of
nutritional nonsense, characterized by exaggerated
beliefs about the value of nutrition in health and
disease
Fad diets capitalize on those looking for a magic weight loss
formula
Food quackery is promotion of nutrition-related
products or services having questionable
safety and/or effectiveness for the claims
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Food Fads and Misinformation
Identifying sources of nutrition
misinformation
Evaluate findings in light of well-established
nutrition principles
Check the credentials of person making a
questionable claim
A single study is never perfect, providing
conclusive information, but provokes more
questions for further studies
Single study is not very meaningful by itself but
serves as another piece of the puzzle if it can be
replicated
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Food Fads and Misinformation
Role of the dental hygienist
Assess patients’ use of food fads, economic level,
educational level, and nutrient adequacy of any fad
diet undertaken
Provide positive advice based on a broad knowledge
base and understanding of nutritional concepts and
current research findings
Do not offer remedies unless they have been
demonstrated to be safe and effective
Referral to a registered dietitian may be needed
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HEALTH APPLICATION
Food Insecurity
Discuss the impacts of food insecurity in the US
Consider the various populations impacted by
food insecurities
Discuss factors accounting for increased food
insecurity in the US
Discuss why food insecurity is a major public
health concern
Discuss food insecurity in relation to the goals of
Healthy People 2020
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