Transcript Nutrition and Health

Nutrition and Health
Nutrition Status
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YOU ARE WHAT YOU EAT???
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True to an extent – there is a link between food,
nutrition and health
Nutrition status of an individual may be
measured in a number of different ways.
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Clinical evaluation – shiny hair, bright eyes
Assessment of dietary intake – (RDI)
Laboratory Test - blood
Nutrition Status Cont….
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To assess the nutrition status of an entire
nation in this way is time consuming and
expensive. Methods used:
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Census data
Morbidity and Mortality rates
Food Consumption surveys
Nutrition surveys
Clinical Evaluation
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Refers to the observation of the physical
signs.
Fig 2.1 – indicates some of the physical signs
of good nutrition.
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Bright eyes
Shiny Hair
Clear Complexion
Recommended Dietary Intakes (RDI)
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RDI – set in 1954, revised in 1991.
The levels of intake of essential nutrients
considered, on the basis of available scientific
knowledge, to be adequate to meet the known
nutritional needs of practically all healthy people.
(Appendix A)
NHMRC – recommends the following uses of the
RDI’s
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As a guide for planning menu’s for individual or groups
For an assessment of an adequacy of the diet
As a denominator for nutrition labeling
Reference for monitoring the availability of nutrients in the national
food supply
Guide in planning diets for specific therapeutic purposes
Body Mass Index (BMI)
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Measurement of the human body can also indicate
the nutrition status of an individual.
Measures the amount of body fat a person carries.
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BMI =
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weight (kg)
height 2 (m)
Below 18 – very underweight
Under 20 – underweight
20-25 – acceptable
25-30 – overweight
30 and over – Obese
ACTIVITY 2.1
Laboratory Test
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Tests are often used in conjunction with
clinical evaluations.
Blood and Urine tests are the commonly used
test
Food Consumption Surveys
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The ABS provides data on the food available
for consumption
Apparent food consumption data can indicate
the type of nutritional problem you might
expect in different countries.
Nutrition Surveys
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Surveys gather information about what
people eat & the nutrient content of the food
intake.
ACTIVITY 2.2
Review 1-5
Food, Nutrition & Health
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Food and the human body are composed of
the same materials
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Carbohydrates
Lipids (fat)
Protein
Water
Vitamins
Minerals
Nutrients
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Nutrients – Organic and inorganic substances
found in food that are required by the body
for the growth and maintenance of body
systems.
Macronutrients – required by the body in
large amounts.
Micronutrients – required by the body in small
amounts.
Nutrients cont…
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Cells are the basic living unit of your body.
Cells use nutrients to perform functions such
as energy production, growth, repair and
regulation of body processes.
Consumption of a variety of foods ensures a
balance of nutrients to meet the body’s
needs.
Digestion of nutrients
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Digestion is the mechanical breakdown and
mixing of food, the movement of food through
the digestive tract and the breakdown of food
through the action of enzymes.
Enzymes are a protein based chemical that
allows the chemical reactions involved in
digestion to take place.
Absorption
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Some substances, such as water-soluble
vitamins, alcohol, salts and glucose may be
absorbed directly from the stomach.
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Most absorptions occur in the small intestines
– contains villi.
Large intestines – absorbs mostly water
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Metabolism
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Metabolism refers to all the chemical
reactions involving nutrients that occur in the
body.
Catabolism refers to the chemical reactions
that result in the breakdown of molecules into
simple form
Anabolism refers to the chemical reactions
that result in new molecules being built.
Basal Metabolism refers to the use of energy
in the body
REVIEW 1-6
Macronutrients
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Carbohydrates
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Proteins
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Lipids/Fats
Carbohydrates
Preferred source of energy for the body.
 Two types are:
*Complex Carbohydrates (starches)– Occur
naturally in vegetables and grains
*Simple Carbohydrates (sugars)– fruit, honey and
milk
 Both types are broken down into glucose during
digestion providing energy for your body.
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Carbohydrates cont….
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Provides 16 kilojoules (energy) per gram.
Some good food sources of carbohydrates are
bread, cereals, pasta, rice, potatoes and bananas.
Fibre – A type of complex carbohydrate that the
body does not digest. Necessary for the transport of
food in the intestinal tract, providing bulk to assist in
the removal of waste from the body. Examples of
fibre rich foods are wholegrain and wholemeal bread
and cereals, fruit and vegetables.
ACTIVITY 2.3 & 2.4
Lipids/Fats
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Concentrated source of energy. Difficult for the body
to break down to use for energy. Provide 37
kilojoules (energy) per gram.
Fats contain fat soluble vitamins (A & D) and
essential fatty acids
Provide insulation and protection for the body.
Food sources are cream, meat, whole milk,
vegetable oils, oily fish.
Cholesterol – A type of fat crucial to metabolic
functions.
ACTIVITY 2.5
Proteins
Required for growth, repair and maintenance of
body cells and tissues. Example – production of
enzymes and hormones.
 Two types are:
* Complete Proteins – 8 essential amino acids found in
foods such as meats, poultry, eggs and milk.
* Incomplete Proteins – Lacks certain amino acids and
is found in plant foods such as nuts, legumes and
beans.
 Secondary source of energy providing 17 kilojoules
(energy) per gram.
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Water
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Water is essential for life. Every body function
requires water – transports nutrients to cells,
filters out waste and lubricates food as it
moves through the gastro-intestinal tract.
Many fruits and vegetables have high levels
of water.
ACTIVITY 2.6
REVIEW 1-8
Micronutrients - Vitamins
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Required by the body in small amounts. They
help the body to use energy effectively and
regulate the action of chemicals in the body.
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Two types:
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Water soluble – C and B group vitamins
Fat soluble – A, D, E and K.
Water Soluble Vitamins
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Vitamin C – Needed for soft tissue formation and
healing. Aids iron absorption. Food sources include
citrus fruits and leafy green vegetables.
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B group vitamins – B1, B2, B3, B6. Enable energy to
be released from macro-nutrients. Food sources
include lean pork, wholegrain bread and cereals.
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B group vitamin – B12. Necessary for blood cell
formation and maturation. Food sources include
liver, meat, milk, eggs and cheese.
Fat-Soluble Vitamins
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Vitamin A – Maintenance of normal vision, growth of
soft tissues and bone formation. Food sources
include butter, cheese, yellow fruits and leafy green
vegetables.
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Vitamin D – Assists calcium and phosphorus
absorption from the intestine. Sunlight is the major
source.
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Vitamin E – Anti-oxidant that prevents damage to
cell membranes. Food sources include vegetable
oils, eggs and green leafy vegetables.
Micronutrients - Minerals
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Inorganic chemical elements in the diet. The human
body needs at least 20 different minerals to function
properly.
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The main minerals are:
 Calcium
• Phosphorus
• Iron
• Sodium
• Fluorine
• Iodine
Use the information on page 80 of your text to find out
the major food sources and functions.
ACTIVITY 2.7 & 2.9 & 2.10
REVIEW 1-13 H/W
Nutrition and disease
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The amount of food that
we eat is not the issue.
It’s the quantity of
nutrients.
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Foods high in saturated
fat to be avoided and kept
to a minimum
Fruits and vegetables are
to be encouraged
Cardiovascular disease
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Cardiovascular disease refers to disease of
the HEART & BLOOD VESSELS.
Leading cause of death in Australia
The main diseases that relate to diet in this
category include:
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Coronary Heart Disease (Heart Attack,
angina)
 Hypertension
 Stroke
Cardiovascular disease cont…
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The underlying cause of CVD is
atherosclerosis, which is hardening of the
arteries.
Atherosclerosis occurs when plaque builds
up along the walls of the blood vessels.
Cholesterol is a major component of plaque.
As the problem progresses, arteries become
narrower and less elastic and blood flow
become restricted, usually increasing blood
pressure.
SEE FIG 2.16
Cardiovascular disease cont…
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Coronary Heart Disease (ishaemic HD)
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Caused by a clot or other obstruction
Heart Attack occurs when a clot lodges in one of
the coronary arteries and blocks the supply of
blood (O2) to the heart.
Angina
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Caused by atherosclerosis.
Pain caused by an inadequate blood supply
Happens when the heart is working harder –
during exercise – Angina is a warning that the
heart muscle is at risk
Cardiovascular disease cont…
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Risk Factors
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Age
Gender
Heredity
Hypertension –Uncontrolled high blood pressure
can overload the heart
Smoking
Stress
Obesity
Nutrition
Cardiovascular disease cont…
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Relationship to diet
 The nutrients that contribute to arthrosclerosis
will also contribute to coronary HD.
 CHOLESTEROL
 SATURATED FAT
 FIBRE
 SODIUM
 (Summarise the above)
 ACTIVITY 2.11 & 2.12
Cardiovascular disease cont…
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Hypertension
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Hypertension is also known as high blood pressure
Refers to the pressure of the blood on the walls of the
blood vessels. The factors that contribute to the pressure
inside the blood vessels include:
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Pumping from the heart
Resistance from the capillary itself
Volume of fluid
When blood pressure becomes too high smaller
blood vessels become damaged, kidneys may
become damaged. Most people don’t know that
they have it
Cardiovascular disease cont…
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Risk Factors
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Age
Heredity
Obesity
Alcohol – people who tend to drink more then two
standard drinks a day
Smoking
Relationship to diet
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Sodium
Moderate intake of alcohol
Cardiovascular disease cont…
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Stroke
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Risk Factor
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A Stroke occurs when a blood clot lodges in an
artery in the brain, blocking oxygen supply and
permanently damaging the brain tissue
surrounding the blockage. The problem depends
on the part of the brain that is affected.
Hypertension
Smoking
Atherosclerosis
Relationship to diet
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Same as Atherosclerosis
Obesity
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A person who is overweight is a least 10% heavier
then they should be for their height.
A person who is obese is a least 20% heavier then
they should be for their height.
Increase the risk of CVD a number of other
problems
Cause
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Lifestyle
Heredity
Hormones
ACTIVTY 2.13 & 2.14
Diabetes mellitus
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Diabetes mellitus is a conditions where the pancreas
produces inadequate or ineffective insulin. This
means that the body is unable to process
carbohydrates normally.
Three of the more common forms of diabetes
include:
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Type 1 – juvenile diabetes, which usually begins in
childhood
Type 2 – mature onset diabetes, which is usually begins in
adulthood
Gestational – appears in the mother during pregnancy and
disappears soon after birth
Diabetes mellitus cont…
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Risk Factors
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Relationship to diet
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Age: type 2 affects people over age of 40
Heredity
Obesity – See Fig 2.20 pg 96
Diet
Carbohydrates
Alcohol
Fat
ACTIVITY 2.15
Anaemia
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Iron deficiency is the most common nutritional
deficiency disease in Australia
Most at risk – female youths and pre-menopausal
women.
Risk Factors
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Gender
Pregnancy
Diet
Relationship to Diet
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Vitamin C – promotes iron absorption
Vitamin B – foliate is responsible for the production of red
blood cells
Dental Caries
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Dental Caries (tooth decay) results from the build up
of plaque on the tooth surface.
The bacteria that form the plaque break down sugar
in the foods and product acids as a by product. It is
those acids that attack teeth and create holes in the
enamel.
Risk Factors
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Sugar
Type of foods
Fluoride
Dental Care
Relationship to diet
Osteoporosis
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Osteoporosis is the condition that results
when calcium is lost from the bones leaving
them porous and weak.
This deterioration increases the risk of a
fracture from relatively minor injuries.
Risk Factors
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Diet
Gender
Hormones
Genetics
Smoking
Osteoporosis cont…
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Relationship to diet
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Calcium
Phosphrous
Vitamin D
Colorectal Cancer
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Colorectal Cancer - Second most commonly
diagnosed cancer in Australia – 1st is skin cancer
Develops from polyps (small growth) that form on
the lining of the bowel. Polyps are usually harmless
but can develop into cancerous tumors.
Risk Factors
 Genetics
 Age
 Diet
 Physical Inactivity
Colorectal Cancer cont…
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Relationship to diet
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Fibre from vegetables seem to play a protective
role against colorectal cancer
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Cabbage
Broccoli
Brussel sprouts
Cauliflower
It is thought that these vegetables induce anticancer enzymes and block the substance in
action of carcinogens (substance that promotes
cancer)
ACTIVITY 2.18 & 2.20
Review 1- 19 H/W
Consequences of dietary imbalance
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Consequences for the community of dietary
imbalance go far beyond the disease itself.
The costs associated with dietary imbalance
can be divided into three types
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Direct Cost
Indirect Cost
Intangible Cost
Direct Cost
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Direct Costs include those associated with
providing health services to individuals and
their families:
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Diagnosis
Treatment
Hospital care
Further divided into the following:
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Pharmaceutical
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Both prescriptions and non prescription medications
used to treat ill health.
Direct Cost cont…
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Medical Consultations
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Hospital
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Cost of accommodations, treatment, pharmaceutical
cost while in hospital, emergency rooms, outpatient
activities and general hospital operating costs
Allied Health Treatment
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Doctors and Specialists
Physiotherapists, Chiropractors, homeopaths and
dieticians
Ambulance
Indirect Costs
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Indirect Costs are not directly related to the disease.
Indirect costs may be borne by the individual or by
the community. They include:
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Absenteeism
 Cost to the economy of people who are unable to work
because of the disease they have themselves or a
dependent.
Lost of Productivity
 Person unable to work to their full capacity – who is
suffering from a disease
Lost of earnings
 Amount a person would usually earn it they did not suffer a
disease.
Home Help
 Help around the home. E.g. meals on wheels
Intangible Cost
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Intangible costs are sometimes hard to
identify but are probably best described as
the social and emotional costs.
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These include
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Pain
Suffering
Anxiety
Reduced quality of life
Very hard to assign a dollar value to these costs
buy they are often the costs that are felt the most
ACTIVITY 2.21 & 2.22
The Role of nutrition in public health
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Given the costs involved in ill health across
Australia, it is in everyone’s best interest to
increase the health status of all Australian’s.
Public health aims to do this through nutrition
policies and programs.
 Australian Guide to Healthy Eating
 Dietary Guidelines across the lifespan
 Various campaigns run by nongovernment agencies