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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– 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)

• 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– 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

• 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• 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 )