DNT 200 NUTRITION FOR HEALTH SCIENCES

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DNT 200NUTRITION FOR HEALTH SCIENCES

• CONSUMER CONCERNS ABOUT FOOD
• HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

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CONSUMER CONCERNS ABOUT FOOD

• Opportunities multiply as they are seized."
• - Sun Tzu, Chinese author, 500-320BC

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CONSUMER CONCERNS ABOUT FOOD
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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Food-borne illnesses are illnesses transmitted to
  human beings through food -- are caused by either
  an infectious agent (food-borne infection) or a
  poisonous substance (food intoxication)
• Millions of cases are treated each year
• Infection from one major food supplier can cause
  many thousands of illnesses

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Food-borne infections
• Caused by eating foods contaminated with
  infectious microbes
• Symptoms include abdominal cramps, fever, and
  diarrhea
• Food intoxications
• Caused by eating foods containing natural toxins
  or, more likely, microbes that produce toxins
• Symptoms are similar to food-borne infections

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses (cont)

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses (cont)

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses (cont)

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses (cont)

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses (cont)

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses (cont)

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Common Food-borne illnesses (cont)

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen
• Keep hot foods hot
• Use a thermometer
• Cook stuffing separately
• Do not cook large cuts of meats or turkeys in a
  microwave oven
• Cook eggs before eating
• Maintain hot foods over 140 degrees F
• Heat leftovers thoroughly

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• Keep cold foods cold
• Leave perishables in the car no longer than is
  absolutely necessary
• Buy only those foods that are solidly frozen
• Keep cold foods at 40 degrees F or less
• Refrigerate leftovers promptly use shallow
  containers
• Thaw meats or poultry in a refrigerator, not at
  room temperature

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• Keep a clean and safe kitchen
• Use hot soapy water to wash hands, utensils,
  dishes, non-porous cutting boards, and
  countertops
• Avoid cross contamination by washing all surfaces
  that have been in contact with raw meats,
  poultry, or eggs

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• Keep a clean and safe kitchen
• Mix foods with utensils, not hands keep hands
  and utensils away from mouth, nose, and hair
• Avoid coughing or sneezing over food. A person
  with a skin infection or infectious disease
  should not prepare food

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• Others
• Wash and sanitize or replace sponges or towels
  regularly
• Clean up food spills and crumb-filled crevices
• Do not taste food that is suspect

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• Others
• Throw out food with danger-signaling odors be
  aware however, that most food poisoning bacteria
  are odorless, colorless, and tasteless
• Do not buy or use items that appear to have been
  opened
• Follow label instructions for storing and
  preparing packaged and frozen foods

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• For specific items
• Canned goods -- discard food from cans that leak
  or bulge
• Cheeses -- aged cheeses such as cheddar and swiss
  do well for an hour or so without refrigeration
  but should be refrigerated for longer periods
• Eggs
• Use clean eggs with intact shells
• Do not eat eggs raw

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• Honey
• May contain dormant bacterial spores which can
  produce botulism
• Can be a danger to infants under 12 months
• Mayonnaise
• May help foods resist spoilage because of acidity
• Should be chilled after opening

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CONSUMER CONCERNS ABOUT FOOD

• FOOD-BORNE ILLNESSES
• Safety in the kitchen (cont)
• Mixed salads
• Have extensive surface area for bacteria to
  invade
• May have been subject to cross-contamination
• Chill before, during, and after service
• Picnic foods -- choose foods that can last
  without refrigeration such as fresh fruits and
  vegetables, breads and crackers, and canned
  spreads and cheeses that can be opened and used
  immediately

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CONSUMER CONCERNS ABOUT FOOD

• NUTRITIONAL ADEQUACY OF FOODS AND DIETS
• New foods are available today
• Are designed to appeal to peoples tastes, not
  necessarily to deliver a balanced assortment of
  needed nutrients
• Include convenience, fats, and fabricated foods
• FDAs labeling regulations designed to help
  consumers combine foods into healthful diets

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CONSUMER CONCERNS ABOUT FOOD

• ENVIRONMENTAL CONTAMINANTS
• A contaminant is a substance that does not
  normally occur in a food
• Example
• Methylmercury
• 1953 case from Japan resulted in 46 deaths from
  ingesting methyl mercury in fish
• Originated from manufacturing plants discharging
  mercury into the waters

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CONSUMER CONCERNS ABOUT FOOD

• ENVIRONMENTAL CONTAMINANTS
• Example
• PBB (polybrominated biphenyl)
• Is a toxic organic halogen
• 1973 case was accidentally mixed in livestock
  feed resulting in 97 of Michigans residents
  being exposed, some experiencing nervous system
  aberrations and liver disorders

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CONSUMER CONCERNS ABOUT FOOD

• PESTACIDES
• Pesticides are chemicals used to control insects,
  diseases, weeds, fungi, and other pests on
  plants, vegetables, fruits and animals
• Includes
• Herbicides (to kill weeds)
• Insecticides (to kill insects)
• Fungicides (to kill fungi)

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CONSUMER CONCERNS ABOUT FOOD

• PESTACIDES
• Actions
• Kill pests natural predators
• Accumulate in the food chain
• Pollute the water, soil, and air
• Occur in nature as well as produced in laboratory
  but are less damaging to other living things and
  less persistent
• Require EPA approval FDA monitors and enforces
  them

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Additives are substances not normally consumed as
  foods but added to food either intentionally or
  by accident
• Intentional additives are those intentionally
  added to foods, such as nutrients, colors, and
  preservatives
• Indirect additives are substances that get into
  food as a result of contact with foods during
  growing, processing, packaging, storing, cooking
  or some other stage before foods are consumed

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Are regulated by the FDA
• GRAS List
• Established in 1958
• Generally Recognized as Safe
• Criteria
• Extensive long term use in food OR
• Current scientific evidence
• Subject to ongoing review

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Delaney Clause
• Part of the Food Additive amendment to the Food,
  Drug, and Cosmetic Act
• States that no substance known to cause cancer in
  animals or human beings at any dose shall be
  added to foods
• Zero risk criteria has been replaced by the
  minimal risk (one in a million) criteria by the
  FDA

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Intentional additives
• Anti-microbial agents
• Prevent microorganisms from growing
• Most widely used are sugar and salt -- prevent
  microbial use of the foods water
• Others include nitrates and nitrites which also
  preserve color and inhibit rancidity
• Use is controversial
• Can be converted into nitrosamines, which are
  carcinogenic in animals

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Intentional additives (cont)
• Antioxidants
• Protects from color and flavor changes caused by
  exposure to oxygen
• Examples
• Vitamin C
• Vitamin E

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Intentional additives (cont)
• Antioxidants
• Examples (cont)
• Sulfites
• Are salts containing sulfur
• Prohibited on foods intended to be consumed raw
  (except grapes)
• Requires declaration on label
• Destroys thiamin -- are prohibited on important
  sources of this vitamin such as enriched grain
  products

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Intentional additives (cont)
• BHA (butylated hydroxyanisole) and BHT (butylated
  hydroxytoluene) -- slows development of
  off-flavors, odors, and color changes caused by
  oxidation
• Artificial colors -- examples
• Carotenoids -- color margarine, cheeses, and
  pasta
• Caramel -- tints cola beverages
• Blue
• Green
• Red
• Yellow

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Intentional additives (cont)
• Artificial flavors and flavor enhancers
• Are the largest single group of food additives
• Required to be itemized on food labels
• Example -- MSG
• Monosodium glutamate
• Widely used in Asian food as a flavor enhancer
• May cause Chinese Restaurant Syndrome
• Burning sensations
• Chest and facial flushing or pain
• Throbbing headaches
• Effects 1-2 of population

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Intentional additives (cont)
• Nutrient additives -- appropriate uses
• Correct dietary deficiencies known to result in
  deficiency disease
• Restore nutrients to levels found in the food
  before storage, handling, or processing
• Balance the vitamin, mineral, and protein
  contents of a food in proportion to the energy
  content
• Correct a nutritional inferiority in a food that
  replaces a more nutritious traditional food

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Intentional additives (cont)
• Examples
• Thiamin, niacin, riboflavin, and iron in grain
  products
• Iodine in salt
• Vitamins A and D in milk
• Vitamin C in fruit drinks

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Indirect food additives
• Packaging
• Materials from packaging migrate at high
  (microwave) temperatures
• Tin from a can
• Dioxins
• Are compounds formed during chlorine treatment of
  wood pulp during paper manufacture
• Are toxic and known to cause cancer in laboratory
  animals
• Levels used appear to pose no health risk to
  people

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Indirect food additives (cont)
• Decaffeinated coffee
• Methylene chloride often used to remove
  caffeine-- residual trace amounts remain in final
  product
• Methylene chloride is carcinogenic
• Also found in hair sprays
• Paint stripping solutions
• No label declaration required

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Hormones
• BGH (bovine growth hormone)
• Hormone treated meat animals produce leaner meat
• Hormone treated milk animals produce more milk
• Enable smaller herds on smaller plots of cleared
  land
• Produced naturally in animals pituitary gland --
  no harmful effect on humans
• Associated with udder infections -- results in
  more antibiotics which show up in meat and milk

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Radiation
• Approved by FDA and is treated as an additive
• Kills microorganisms and insects in post-harvest
  wheat, spices, and teas
• Vitamin loss is minimal
• In many cases there are no flavor, texture, or
  color changes
• Does not make foods radioactive
• When radiation strikes the atoms in the molecules
  of food, they loose electrons and form ions or
  free radicals
• How these particles react with one another is
  subject of continuing research

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CONSUMER CONCERNS ABOUT FOOD

• FOOD ADDITIVES
• Food biotechnology
• Also known as biogenic engineering, is the use of
  biological systems or organisms to create or
  modify products
• Examples -- tomatoes that stay fresh much longer
• Offers solutions to enhance the quality,
  nutritional value, and variety of foods

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CONSUMER CONCERNS ABOUT FOOD

• PUBLIC WATER SUPPLY
• Sources
• Surface water -- from lakes, rivers, and
  reservoirs
• Ground water -- from underground aquifers and
  pumped up from private wells

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CONSUMER CONCERNS ABOUT FOOD

• PUBLIC WATER SUPPLY
• Contamination (lead, asbestos, bacteria, dirt)
  can occur via plumbing
• Public water systems treat water (usually with
  chlorine) to remove contaminants
• Bottled water is an alternative

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• HUNGER IN THE UNITED STATES
• Is not always easy to recognize
• Has many causes
• Poverty
• Alcohol abuse
• Drug abuse
• Physical and mental illnesses
• Lack of awareness of available food assistance
  programs
• Reluctance of people (particularly the elderly)
  to accept what they perceive as welfare or
  charity

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• HUNGER IN THE UNITED STATES
• Ten States with the highest percentage of
  households uncertain of having, or unable to
  acquire, enough food because of insufficient
  money or other resources
• Utah 15.2 New Mexico 14.3
• Mississippi 14.8 Idaho 13.7
• Texas 14.8 Oregon 13.7
• Arizona 14.6 Louisiana 13.1
• Oklahoma 14.3 Georgia 12.9
• USDA Governing Feb 2004

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• HUNGER IN THE UNITED STATES
• Assistance programs
• Federal
• School lunch and breakfast
• WIC
• Congregate meals
• Meals on wheels
• Food Stamp program
• Local
• Community based soup kitchens and shelters

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• WORLD HUNGER
• Causes of famine
• Drought
• Flood
• Pests
• Social causes -- people loose their ability to
  obtain food
• Sudden increase in food prices
• Drop in workers incomes
• Change in government policy
• Armed conflict

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• WORLD HUNGER
• International food assistance -- available since
  1950s
• Chronic malnutrition
• Suffered by estimated over 800 million people in
  developing countries
• Results in lowered life expectancy
• Overpopulation vs. food production
• Food production no longer keeping pace with
  population growth

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• WORLD HUNGER
• Global Nutrition Strategy
• UN Food Agriculture Organization (FAO) and
  World Health Organization (WHO) April 2003 Report
• Limit fat to 15-30 of total daily energy and
  saturated fats to less than 10
• Carbohydrates should provide the bulk of energy
  requirements at 55 to 75 of total Calories
• Daily intake of salt, preferably iodized, should
  be restricted to less than 5 grams per day

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• WORLD HUNGER
• Global Nutrition Strategy
• UN Food Agriculture Organization (FAO) and
  World Health Organization (WHO) April 2003 Report
  (cont)
• Intake of fruit and vegetables should be at least
  400 grams daily
• Recommended protein intake is 10 - 15 of total
  Calories
• One hour per day of moderate intensity activity
  on most days of the week is needed to maintain a
  healthy body weight

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• ENVIRONMENTAL DEGRADATION AND HUNGER
• Environmental problems and food production
• Deforestation -- leads to erosion and silt
  deposition compromising irrigation water supplies
• Air pollution -- ozone, sulfur dioxide, and
  nitrous oxide from fossil fuels reduce crop
  yields
• Climate change -- temperature increases reduce
  soil moisture

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• ENVIRONMENTAL DEGRADATION AND HUNGER
• Environmental problems and food production
  (cont)
• Water scarcity -- reduce crop yields
• Deteriorating rangelands -- feed needs of
  livestock in nearly all developing countries now
  exceed the capacity of their rangelands
• Diminishing fisheries -- yield of fish from the
  oceans is diminishing from over-fishing and
  pollution

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• ENVIRONMENTAL DEGRADATION AND HUNGER
• Population growth leads to hunger and poverty
• Hunger and poverty lead to population growth
• Breaking the cycle requires improving the
  economic status of the people and enabling the
  provision of health care, education, and family
  planning

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• ENVIRONMENTAL DEGRADATION AND HUNGER
• Solutions
• Sustainable development worldwide
• United Nations convention on the Rights of the
  Child cited nutrition as an internationally
  recognized human right
• Earth Summit (1992) discussed the relationship of
  environment to poverty and hunger
• Activism and simpler lifestyles at home
• Environmentally conscious foodways -- consider
  the price the global environment pays for food

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• ENVIRONMENTAL DEGRADATION AND HUNGER
• Solutions (cont)
• Food Shopping
• Transportation -- consider alternatives to
  private cars
• Food choices
• Environmentally, it is beneficial we eat low on
  the food chain (eat plants, rather than eat the
  animals that eat plants)
• Avoid buying canned beef products -- some of
  these come at the expense of cleared rainforest
  land in Central and South America
• Choose small and medium sized fish that are lower
  on the food chain than the predators that eat
  them
• Select local foods -- they are transported
  shorter distances

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• ENVIRONMENTAL DEGRADATION AND HUNGER
• Solutions (cont)
• Food Shopping
• Food packages
• Whats best for the environment is no packages
• Next best are minimal, reusable, or recyclable
  ones
• Cooking food -- fast cooking saves fuel and
  pollutes less
• Kitchen appliances -- use energy-efficient
  appliances

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

• ENVIRONMENTAL DEGRADATION AND HUNGER
• Solutions (cont)
• Food serving and waste disposal
• Use real plates, cups, and glasses
• Recycle trash
• Institute recycling programs at work
• Personal choices, made by many people, can have a
  great impact
• Be part of the solution, not part of the problem