Kin 110 HC

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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 1900s (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
• dont 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
• PCBs
• liver tumors, reproductive problems
• fish (freshwater, industrial )