NIA RENNIXSEPTEMBER 22, 2015

EATING WISELY

What’s behind our food choices?

Two very different mechanisms induce us to seek food….

What’s behind our food choices?

Hunger- is a basic biological urge to eat that occurs when your body senses that we need food.

In Contrast….

Appetite- is a psychological desire to eat that is stimulated by the sight, smell, or thought of food.

What’s behind our food choices?

In general hunger is prompted by internal signals and appetite is triggered by aspects

of our environment.

The Role of Sensory Data

Food stimulates our senses. Food that looks appealing, prepared nicely with different shapes and colors appeal to our sense of

sight.

Coffee aromas and baked bread can be powerful stimulants!!

The Role of Sensory Data

Olfaction- our sense of smell, plays a key role in the stimulation of appetite and satiety.

Much of our ability to taste foods comes from our sense of smell.

Mouthfeel- the tactile sensation of food in the mouth; derived from a particular food.

The Role of Sensory Data

Social & Cultural Cues

Learned Data

Special Occasions FamilyCertain Locations & Activities

Community

Being with others ReligionTime of day CultureEnvironmental sights and sounds

New learning from exposure to new cultures, friends, nutri. educ.

Emotions by external events (conflicts, failures, financial, etc.)

Sensory DataSight, Smell, Taste, Texture, Sound

What are some social, cultural, and emotional cues we face everyday around food?

What kinds of events can stimulate our appetite?

The Role of Learning

We can learn to enjoy new food at any point in our lives.

We can also learn to dislike foods once enjoyed. For example, conditioned taste aversion to foods can occur as a result of illness, even if there is no relationship between the foods and the illness (ie food poisoning ).

Disorders Related to Specific Foods

Food Intolerance- is a cluster of GI symptoms (gas, pain, and diarrhea) that occur following the consumption of a particular food.

An intolerance happens when the body does not produce enough of the enzymes it needs to break down certain food components.

Common Food Intolerance

Lactose Intolerance- which the cells lining the wall of the intestine do not produce sufficient amounts of the enzyme lactase to digest foods containing the milk sugar lactose.

Lactose intolerance is NOT a milk allergy!Milk allergy affects the immune system.

Lactose intolerance is limited to the GI tract (symptoms: bloating, gas, cramps, nasuea,

etc.)

Common Food Intolerance

Lactase enzyme activity usually decreases after 2 years of age.

About 70% of the adult population loses some ability to digest lactose as they age.

Lactose Intolerance is more common in Native Americans, Asians, Hispanics, & African Americans.

Lactose Intolerance

Not everyone who is Lactose Intolerant experience the same symptoms. The extent of symptoms vary from person to person.

If you can’t drink milk, how will you get enough calcium for bone growth?

Lactose Intolerance Tests

In adults, is a hydrogen breath test-a patient drinks a lactose rich beverage. The breath is then analyzed at regular intervals to measure the amount of hydrogen. Undigested lactose produces high levels of hydrogen, which means a person is lactose intolerant.

In children, a stool sample is used and tested for lactose.

Food Allergies

Food Allergy- is a hypersensitivity reaction of the immune system to a particular component in a food. The reaction causes the immune cells to release chemicals that cause either limited or systemic inflammation.

5% of infants and young children and 2% of adults experience food allergies.

Food Allergies are less common than food intolerances, but a lot more serious.

Food Allergies

Aprox. 30, 000 consumers require emergency department treatment and

150 Americans die each year because of allergic reactions to foods.

The Big 8 Allergens

Food Allergy Test

1. Scratch test (most common)2. Blood test

Celiac Disease

Celiac Disease- also known as celiac sprue, is a disease that severely damages the lining of the small intestine and interferes with the absorption of nutrients.

It is an autoimmune disease, meaning that the body’s own immune system causes the destruction.

Genetic plays a role- it is linked to specific gene markers. It is also considered a genetic disorder.

Celiac Disease

Celiac disease occurs in 1 of 133 AmericansPeople with Celiac disease are put on a

gluten free diet. Gluten is found in wheat, barley, rye, and triticale (hybrid between wheat and rye).

When people with this disease continue to eat gluten containing foods, their immune system triggers an inflammatory response that erodes the villi of the small intestine. Overtime, this could cause malabsorption (unable to absorb certain nutrients) and eventually malnutrition.

Symptoms of Celiac Disease

Symptoms can be misdiagnosed with other intestinal disturbances , such as irritable bowel syndrome, so

the condition is often misdiagnosed.

Most Common SymptomsFatty stoolsWatery or hard stoolsCrampingWeight lossFatiguePallor

Celiac Disease

There is no cure for celiac disease.

Treatment is with a special diet that excludes all forms of wheat barely, rye,

and triticale.

Allergy Clip

Maryland Restaurant https://www.youtube.com/watch?v=r3hxOyPXmAo