1. Food, Nutrition, and Health
Chapter 1
Food, Nutrition, and Health
We are what we eat…

2. Lesson 1.1: Health Promotion and Essential Nutrients
Optimal personal and community nutrition is a major component of health promotion.
Certain nutrients in food are essential to our health and well-being.

3. Nutrition and Dietetics
Ingesting nutrients, restructuring them, and then using them for our body’s benefit
Food people eat and how the body uses it
Nutrition science
Scientific knowledge about food requirements for human growth, development, activity, reproduction, lactation and maintenance
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4. Nutrition and Dietetics, cont’d
Field that applies nutrition science to human health and assists in disease treatment or management
Registered Dietitian (RD)
Nutrition authority on the health care team
Other terminology
May also be called Clinical nutrition specialist or public health nutritionist (make sure RD is credentialed if they are not credentialed they are not a RD)
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5. Health and Wellness Health: more than just absence of disease
Proper nutrition is essential to good health which includes meeting basic human needs
Wellness seeks the full development of health potential for all persons
A balance between activities and goals
Response to medical care system’s focus on illness and disease
The focus is on lifestyle and personal choices
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6. Healthy People 2020 National health goals
Encourages healthy choices in:
Diet
Weight control
Decreasing risk factors for disease

7. HEALTHY PEOPLE 2020

8. Traditional and Preventive Approaches to Health
Attempts change only when illness or disease already exists and has little value for lifelong positive health
Preventive
Identifies risk factors and allows people to choose behaviors to minimize risk of disease
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9. Signs of Proper Nutrition
Well-developed body
Ideal weight for body composition
Adequate muscle development
Smooth skin, glossy hair, clear and bright eyes
Mental and physical alertness
Ability to resist disease
Increased life span
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10. Health Promotion Importance of a balanced diet (cont’d)
Well-nourished people are more likely to:
Be mentally and physically alert
Have a positive outlook
Be able to resist infectious diseases
Importance of a balanced diet
Six essential nutrients
Carbohydrates
Protein
Fat
Ask students why so many people are focused mainly on eating to relieve hunger or satisfy their appetite and not as supplying their body with all the components of proper nutrition. 
Vitamins
Minerals
Water

11. Nutrients in Food Basic functions of food Provide energy
Provide amino acids to build tissue
Regulate metabolism (the sum of all body processes inside living cells that sustain life)
Individual nutrients with specific metabolic functions
No nutrient ever works alone
Iron & Vitamin C
Calcium & Vitamin D
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12. Energy Sources
All energy sources are measured in Kilocalories (Kcalorie, Kcal)
Carbohydrates
Primary source of fuel for heat and energy
Maintain body’s back-up store of quick energy (glycogen) (Stored mainly in and by which organ?)
Should provide 45% to 65% of total kilocalories

13. Energy Sources, cont’d Fats
Animal (no more of approximately 1/3 or 10%) and plant sources (approximately 2/3)
Secondary (storage) form of heat and energy
Should provide no more than 20% to 35% of total kilocalories
Mosby items and derived items © 2006 by Mosby, Inc.
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14. Energy Sources, cont’d Proteins
Primary function is tissue building, repair, hormone, enzyme production and fluid regulation.
Should provide 10% to 35% of total kilocalories
Third source of energy when supply from carbohydrates and fats is insufficient
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15. Functions of Nutrients in Food (cont’d)
Figure 1-2 in your text shows the recommended intake of each energy-yielding nutrient as a percentage of total energy intake.
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16. Tissue Building -Vitamin C for tissue building (collagen)
Proteins - provide amino acids
-Necessary for building and repairing tissues
Vitamins and minerals
-Vitamin C for tissue building (collagen)
-Calcium and phosphorus for building / maintaining bone
- Iron: Essential part of hemoglobin in the blood
Fatty acids
-Build central fat substance of cell membranes
-Promote the transport of fat-soluble nutrients throughout the body.
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17. Regulation and Control
Vitamins
Function as coenzyme factors
Components of cell enzymes in governing a chemical reaction during cell metabolism
Minerals
- Also serve as coenzyme factors
Water
Essential base for all metabolic processes
Fiber
-Regulates passage of food material through gastrointestinal tract and influences absorption of nutrients.
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18. Nutritional States of Health
Optimal nutrition
Obtained from a varied and balanced diet with appropriate amounts of the 6 essential nutrients
Malnutrition
Improper or insufficient diet
Includes undernutrition and overnutrition
Less than desired amounts of nutrients
Limits work capacity, immune system function, and mental activity
Lack nutritional reserves for extra demand on the body – illness, injury, or pregnancy
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19. Types of Nutrition Health, cont’d
Undernutrition
Nutritional reserves depleted; Nutrient and energy intake insufficient to meet daily needs/ metabolic stresses
Affects the socioeconomically depressed with the most vulnerable populations (infants-elderly); and may also occur in hospitals
Overnutrition
Excess nutrient and energy intake over time
Produces harmful total body weight
Excessive amounts of nutrient supplements over time resulting in toxicity
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20. Portion Distortion 20 Years Ago Today
Comparison of Portions and Calories 20 Years Ago to Present Day
20 Years Ago
Today
Portion
Calories
Bagel
3'' diameter
140
6'' diameter
350
Cheeseburger 1
333
590
Spaghetti w/meatballs
1 cup sauce 3 small meatballs
500
2 cups sauce 3 large meatballs
1,020
Soda
6.5 ounces 82
20 ounces
250
Blueberry muffin
1.5 ounces
210
5 ounces
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21. Dietary Reference Intakes (DRIs)
Published by the National Academy of Sciences and updated every 5 to 10 years
Includes recommendations for each gender and age group for the minimum amount of nutrients to protect majority of persons from the risk of nutrient deficiency
Encompasses four interconnected categories of nutrient recommendations
Recommended Dietary Allowance (RDA)
Estimated Average Requirement (EAR)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)
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22. DRIs, cont’d Adequate intake (AI) Recommended Dietary Allowance (RDA)
The minimum daily intake of nutrients that meet needs of almost all healthy individuals to protect from deficiency
Estimated Average Requirement (EAR)
Intake level that meets needs of half the individuals in a specific group
Adequate intake (AI)
Used when not enough evidence to establish the RDA
Tolerable upper intake level (UL)
Sets maximal intake unlikely to pose adverse health risks
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23. MyPyramid Food guidance system released 2005
Valuable nutrition education tool for the public
Goal is to promote physical activity, variety, proportionality, moderation, and gradual improvements in diet
Moving toward My Plate as a better visual aid for people
A visual pattern of the current basic five food groups—grains, vegetables, fruits, dairy, and protein—arranged on a plate to indicate proportionate amounts of daily food choices
USDA released in 2011
Promotes variety, proportionality, gradual improvement, physical activity
Participants can personalize at web site
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24. MyPyramid / My Plate
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25. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc
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26. Dietary Guidelines for Americans
Established 1960s and updated every 5 yrs
Based on nutrition choices to help prevent chronic health problems of an aging population
Relate current scientific thinking to America’s health problems
Other recommendations from American Cancer Society and American Heart Association
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27. Dietary Guidelines for Americans – Focus Areas
Nine focus areas
Adequate nutrients within calorie needs
Weight management
Physical activity
Food groups
Fats
Carbohydrates
Sodium and potassium
Alcoholic beverages
Food safety
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28. Changing Food Environment
Heightened reliance on fast, processed, or pre-packaged foods
However the outlook is changing:
Fast food restaurants are beginning to offer lower-fat, health-conscious alternatives
Chain restaurants are developing new menu items – oatmeal for breakfast
Shoppers are using FDA’s nutrition labeling to make better choices
Surveys indicate malnutrition still persists in U.S.
Society is beginning to recognize the relation between food and health
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29. Summary Proper food and key nutrients are essential to life and health
Registered Dietitian is the nutrition expert
Proper nutrition requires carbohydrate, protein, fat, vitamins, minerals, and water in the proper combinations
Established nutrient and food guides for health promotion
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30. Community Food Supply and Health
Chapter 13
Community Food Supply and Health

31. Government Control Agencies
Food and Drug Administration (FDA) – primary control of American food supply & quality
Law enforcement agency for food regulations
Consumer education to protect consumers
Research to evaluate foods and food components
USDA Food Safety and Inspection Service (FSIS) – meat and poultry
National Marine Fisheries Service (NMFS) - fish
Environmental Protection Agency (EPA)-water
Federal Trade Commission (FTC)- Truth in advertising
Centers for Disease Control and Prevention (CDC)- food born illnesses
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32. Food and Drug Administration
Enforces food sanitation and quality control
Controls food additives
Regulates interstate food transport
Maintains accurate nutrition labeling
Ensures public food service safety
Provides consumer education
Performs research
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33. Development of Food Labels
Early development
Food standards: list ingredients in order of relative amount
Nutrition information: macronutrients, energy value, key micronutrients, sodium, cholesterol, trans fat and saturated fat.
Background of present FDA label regulations:
Increase in variety of food products
Changing patterns of U.S. eating
Many health-conscious Americans rely on food labels in making food choices.

34. Food Labels Two types of label information
Food standards: lists all ingredients (“standard of identity”)
Nutrition information: describes a food’s nutritional value and percentage of a 2000 Cal diet
Manufacturers may include additional information
Percent daily value
Serving size
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35. Current Food Label: Nutrition Facts
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36. Food Safety and Health Promotion (cont’d)
Example (text Figure 13-1) of a food product label showing the detailed Nutrition Facts box of nutrition information proposed for the updated Nutrition Facts Label.
What changes do you notice here compared with the food labels currently in use? [Discuss.]
[Review For Further Focus Box: Glossary of Terms for Nutrition Facts Labels.]
Courtesy U.S. Food and Drug Administration, Washington, DC.
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37. Food Label: Health Claims
Strictly regulated by FDA for accuracy
If claims make an association between a food product and a specific disease:
FDA must approve claim
Food must meet criteria set forth for that claim
Wording on package must be approved and specific wording must be used
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38. Food Technology
Agricultural and food processing industries have developed chemicals to increase and preserve food supply.
Critics are concerned about how these changes have affected food safety and the environment.
Pesticides
Food additives
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39. Agricultural Pesticides
Goal is to increase food production for a growing population
Pros: Pesticides improve crop yields
Example: Chemicals destroy many destructive insects
Cons:
Pesticide residue on food
Gradual leaching of chemicals into ground water and wells
Increased exposure of farm workers
Increased amounts required as insects develop tolerance
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40. Alternative Agriculture: Organic Farming
Grow foods without synthetic pesticides, fertilizers, sewage sludge, bioengineering (Genetically modified organisms-GMO), or ionizing radiation
Raise animals and produce dairy products without antibiotics or growth hormones
Use manure from organic animals to fertilize fields
Natural pest control may be used – aphids, spiders, bats

41. Alternative Agriculture, cont’d
The terms natural, hormone free, and free range are not synonymous with organic.
The term natural may be used on products that contain no artificial ingredients (e.g., coloring, chemical preservatives) and if the product and its ingredients are only minimally processed.

42. Biotechnology Genetic modification
Reduces the need for toxic pesticides and herbicides
Example: Genetically modified corn that expresses a protein that acts as an insecticide
Seedless oranges, grapes and watermelons are genetically modified.
Remain controversial around the world because of many unknown factors regarding the long-term effects on the environment and overall human health
[Review text Figure 13-4: Adoption of genetically engineered crops continues to grow rapidly in the United States.]
More than 60% of processed foods contain some genetically modified ingredients.

43. Biotechnology cont’d
Irradiation – (used since 1960s) the use of ionizing radiation to kill bacteria and parasites on food after harvest
Prevents food-borne illness
Can increase shelf life of produce
Foods that are irradiated have:
Unaltered nutritional value and are not radioactive
No harmful substances introduced as a result of irradiation
May taste slightly different to some people
May result in consumer rejection
FDA requires the radura symbol or written
description
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44. Food Additives
Chemicals intentionally added to foods to prevent spoilage and extend shelf life
Benefits include:
Enriched food with added nutrients (vitamins and minerals)
Uniform quality of food
Standardized functional factors (e.g., thickening)
Preserves foods (ex: salt)
Controls acidity and alkalinity to improve flavor and texture
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45. Food-Born Disease
Many organisms in contaminated food transmit disease.
76 million people in the U. S. sickened with food-borne disease annually
325,000 U.S. hospitalizations annually
$83 billion annually in medical costs and personal salary losses
Outbreaks of food-borne illness are more likely to be reported to the CDC than individual instances of illness.
Disease-bearing organisms found in food, water
Prevention has improved, but Lapses in control still occur
Common food-born diseases are caused by Samonedlla, Campylobacter, Shigella, and Cryptosporidium

46. Buying and Storing Food
Food should be of good quality.
Dry or cold storage is best.
Refrigerate promptly at 40° F or lower. Food does not need to cool before being placed in the refrigerator.
Do not cross-contaminate foods, wash hands and counter surfaces often.
Cook to proper temperatures.
Do not eat food that has been above 40° F for more than 4 hours. (4x4 ‘rule’)
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47. Preparing and Serving Food
Food handlers practice proper hygiene
Follow minimal internal temperatures
“Life begins at 40”: Keep hot foods hot; cold foods cold
Shown are the minimal internal temperatures to be reached when cooking various foods. [Ask students how hot various dishes need to be for safety.]
Foods should be kept colder than 40 degrees in the refrigerator, or hotter than 140 degrees. Hence the reminder, “Keep hot foods hot; cold foods cold.”
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48. Food Contamination
Food-borne illness usually presents with flulike symptoms
High-risk individuals: Age & physical condition
Young children
Pregnant women
Elderly
Individuals with compromised immune systems
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49. Bacterial Food Infections
Result from eating food contaminated by large colonies of bacteria
Salmonellosis
Caused by Salmonella, which grow readily in milk, custard, egg dishes, salad dressing, sandwich fillings, seafood from polluted waters & undercooked chicken
Unsanitary food handling can spread bacteria
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50. Bacterial Food Infections, cont’d
Shigellosis
Caused by Shigella, which grow easily in milk
Most common in young children
Usually confined to large intestine
Transmitted by (4f’s) feces, fingers, and flies and by foods that are handled by unsanitary carriers
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51. Bacterial Food Infections, cont’d
Listeriosis
Caused by Listeria
Grows in soft cheese, poultry, seafood, raw milk, commercially broken and refrigerated raw eggs, meat products (such as pâté)
Transmitted by (4f’s) feces, fingers, and flies and by foods that are handled by unsanitary carriers
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52. Bacterial Food Poisoning, cont’d
Clostridial food poisoning
C. perfringens are widespread in environment- multiply in cooked meat held at room temperature for a long time
C. botulinum cause botulism
Improperly canned foods (serious, often fatal food poisoning from a paralyzing toxin)
Many strains of E. coli; not all are harmful
Some strains are part of the healthy gut flora that survive in the intestines and produce a valuable supply of vitamin K.
An estimated 265,000 infections occur annually in the U. S.
Most dangerous to young children and elderly
Can result in hemolytic uremic syndrome, potentially fatal

53. Viruses Viruses Vibrio infectious hepatitis A
Caused by fecal contamination of water, milk, or food or by contaminated shellfish from polluted waters
Vibrio
Inhabits salt-water coastal regions of North America
Ingested via contaminated seafood
Immunocompromised individuals most at risk
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54. Parasites Giardiasis (Giardia lamblia)
Roundworms
Example: Trichina worm found in pork
Flatworms
Example: Tapeworms in beef and pork
Giardiasis (Giardia lamblia)
Most common parasitic food-born illness in the U. S.
Lives in the intestines of infected individuals
Do not eat undercooked pork or beef.
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55. Environmental Food Contaminants
Lead
Sources include lead paint, airborne lead particles, water from lead pipes
Mercury
Sources include fish from contaminated water
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56. Key Concept
Poverty often prevents individuals and families from having adequate access to their surrounding community food supply causing undernutrition.
The World Food Summit works to eliminate hunger and establish sustainable food supplies by 2015.
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57. Food Needs and Costs Worldwide hunger and malnutrition
Lack of sanitation
Cultural inequality
Overpopulation
Economic and political structure / unrest
Chronic food or nutrient shortages
In the United States
More than 49 million individuals are defined as “food insecure”
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58. Multiple Causes of Malnutrition
Ask students to cite some examples of the causes of malnutrition at each level of this chart.

59. Food Assistance Programs
Commodity Supplemental Food Program
USDA purchases and distributes food
Supplemental Nutrition Assistance Program (SNAP)
Households qualify based on low income
Special Supplemental Food Program for Women, Infants, and Children (WIC)
For women who are pregnant, postpartum, or breastfeeding and their children younger than 5 years
School breakfast and lunch programs
Competitive foods
Nutrition Services Incentive Program
Promotes health for older individuals

60. Food Buying and Handling
Plan ahead to control impulse buying. Eat before you go food shopping!
Buy wisely.
Understand packaging, labels, brands, portion yields, measures, and food values.
Only buy in quantity if savings will be achieved.
Store food safely.
Cook food well.
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61. Summary
Common public have concerns regarding the safety of the community food supply center on the use of pesticides and food additives.
These substances have produced an abundant food supply but have brought dangers and require control.
The FDA is the main government agency established to maintain control.
The FDA also conducts activities related to areas such as food safety, food labeling, food standards, consumer education, and research.
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62. Summary, cont’d
Numerous organisms can contaminate food and cause food-borne illness.
Bacteria
Viruses
Parasites
Rigorous public health measures control sanitation, food areas and personal hygiene of workers.
U.S. food assistance programs are available for families under economic stress.
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