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Kin 110 Lecture 12 Ch. 14 Adult Nutrition 1 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 2 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) 3 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 4 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 5 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 6 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 7 Causes of Aging (Hypothesis) • • • • • • • • Errors in copying Connective tissue stiffening Free radicals Hormone Changes Immune System Auto immunity Programmed cell death Glycosylation of proteins 8 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 9 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 10 Kin 110 Lecture 12 Chapter 15 Food Safety 11 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 12 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 13 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 14 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 15 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 16 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 17 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 18 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 19 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 20 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 21 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 22 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 23 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 24 New Food Additives • FDA testing for approval • Manufacturer must provide – identity, composition, source, method of content analysis and description of use, applicability and necessity 25 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 26 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 27 Natural Substances • Many natural produced compounds are potentially harmful • many cultures traditionally avoid these (differences) • safrole - cancer - mace, nutmeg • solanine - green potatoes • mushroom toxins 28 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 29 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 ) 30