Apeh Daniel O.MTECH/SSSE/2011/2892Apeh Daniel O.

Background• The phrase “You are what you eat” gives the notion

that to be fit and healthy physiologically, socially and mentally you need to eat good food. (Victor Lindlahr, 1920)

• To eat means to take something into the mouth as food and swallow it; what you eat is a part of your diet. (Microsoft® Encarta® 2009)

FOOD Food refers to any material that can be ingested by an

organism and metabolized to provide energy and precursors for biosynthetic reactions. (Clarke and Herbert, 1986)

Background cont’d

Food contents- Desirable and Undesirable

• Nutrients

• Microorganism –Pathogenic and non-pathogenic

• Poisons in form of metal contaminants

• Secondary metabolites of sources ranging from plant, animals, fungi e.t.c.

• Antinutrients e.g phytate, Hydrogen cyanide, saponin e.t.c

• Others

FIVE FOOD GROUPS AND ITS SIGNIFICANCE

Food Group Main NutrientsI Cereals, Grains and their Products:

Rice, Wheat, Maize, Barley, Rice flakes.

Energy, protein, Invisible fat Vitamin – B1, Vitamin – B2, Folic Acid, Iron, Fibre.

II Pulses and Legumes : Cowpea, Peas, Soybeans, Beans

Energy, Protein, Invisible fat, Vitamin –B1, Vitamin – B2, Folic Acid, Calcium, Iron, Fibre.

III Milk and Meat Products : Milk :Milk, Curd, Cheese Meat :Chicken, Fish, Egg, Meat.

Protein, Fat, Vitamin – B12, Calcium.Protein, Fat, Vitamin – B2

IV Fruits and Vegetables : Fruits : Mango, Guava, Tomato Vegetables : Spinach, Coriander, Onions

Carotenoids, Vitamin – C, Fibre. Invisible Fats, Carotenoids,Vitamin – B2. Folic Acid, Calcium, Iron, Fibre.Carotenoids, Folic Acid, Calcium, Fibre

V Fats and Sugars : Fats: Butter, Cooking oils; Groundnut, Sugars: Sugar, Jaggery

Energy, Fat, Essential Fatty Acids

Energy

Gopalan. C, Rama Sastri B.V. and Balasubramanian S.C., 1989, Nutritive Value of Indian Foods, National Institute of Nutrition, ICMR, Hyderabad

FOOD FUNCTIONS

Sheila et al., 2004 ‘Nutrition and Dietetics’

DIETARY GUIDELINES

• Dietary Guidelines attempt to answer the question, “What should we eat to stay healthy?”

• Specifically, the Guidelines provide advice for healthy people about food choices that promote health and reduce the risk of disease.Some Examples

• Recommended Dietary Allowances, Estimated Safe And Adequate Daily Dietary Intakes, Daily Reference Intake, And Daily Values

• American Cancer Society And National Cancer Institute Guidelines• World Health Organization Recommendations• Dietary Guidelines for the Nigerian Population (FAO, 2006)• Food pyramidCarolyn D. Berdanier et al (2007). Handbook of food and Nutrition

FAO DIETARY GUIDELINES FOR THE NIGERIAN POPULATION• Good Nutrition No single food by itself (except breast milk) provides all the nutrients in the right

amounts that will promote growth and maintain life. To achieve good nutrition, therefore, it is necessary to consume as wide a variety of foods as possible from the age of 6 months

• GROUPS– Infants (0–6 months)

-- Infants (7–12 months)– Toddlers (13–24 months)– Children (25–60 months)– School-aged children (6–11 years)– Adolescents (12–18 years)– Adults (male and female)– Pregnant women– Breast-feeding mothers– The elderly

• Physical Activity/Exercise• Healthy Lifestyle

– Alcohol– Tobacco

• FAO. Dietary Guidelines for Nigeria. Food guidelines by country. FAO Nutrition Information, Communication and Education. At: http://www.fao.org/ag/agn/nutrition/education _guidelines _nga_en.stm, Accessed February 13, 2006

FOOD PYRAMID

Source: Srilakshmi .B 2003.Dietetics, New Age International (P) Publishers Ltd.Chennai : 1992 Food Pyramid

•Balance•Variety•Moderation

NUTRITION• Nutrition is the science of foods and nutrients, their action,

interaction and balance in relationship to health and disease, the processes by which the organism ingests, digests, absorbs, transports and utilizes nutrients and disposes of their end product (Robinson, 1982).

• Nutrients are the constituents in food needed by the body in adequate amounts for normal growth and maintenance of life processes. These include Carbohydrates, Proteins, Fats, Minerals and Vitamins; Water is included in current lists.

• Health is defined by the World Health Organization (WHO) as the “State of complete physical, mental and social well being and not merely the absence of disease or infirmity”. To maintain good health and nutritional status one must eat a balanced food, which contains, all the nutrients in the correct proportion.Sheila et al. (2004) Nutrition and Dietetics

EFFECTS OF HEALTHY NUTRITION

• Fuel to perform daily activities• Nutrients for the body cells• Growth and repair of tissues• Reinforcing the immune system• Preventing chronic diseases of lifestyle• Maintaining good mental health• Ensuring healthy teeth and bones• Improve digestion, sleep and concentration,

regular bowl, weight loss, improve skin tone and texture.

Ebuka E. (2011) unpublished

Malnutrition

Malnutrition as defined by World Health Organization (WHO) is a pathological state resulting from a relative or absolute deficiency or excess of one or more essential nutrients, this state being clinically manifested or detected only by biochemical, anthropometric or physiological tests.

Four forms can be distinguished:• Undernutrition• Severe undernutrition/Marasmus• Specific deficiency• Overnutrition

Sheila et al. (2004) Nutrition and Dietetics

NUTRIENTSwhat we look for in food and their functions

Water

Carbohydrate

Protein

Lipids

Minerals

Vitamins

WATER The human body is made up of over 70% water. Our blood is more than 80%‚ our

brain over75%‚ and the human liver is an amazing 96% water!

SOURCES: water; juices and other beverages; soups and many "solid" food (fruits, vegetables, breads, etc.).

FUNCTIONS

•Aids digestion

•Works to keep muscles and skin toned

•Transports oxygen & nutrients to cells

•Eliminates toxins & waste from the body

•Regulates body temperature

Dehydration and RehydrationSource : Susan.R.Holman,1987. Essentials of Nutrition for the Health Professionals.

CARBOHYDRATE Complex carbohydrate foods provide calories and other nutrients• Sources: ("starches"): rice, pasta, vegetables, breads, noodles, grains, cereals,

potatoes, nuts, seeds, dried beans, lentils and peas, vegetables, and some fruits. Simple carbohydrate foods provide calories alone “empty calories”• Sources: Table sugar, powdered sugar, brown sugar and "natural" sugars in honey

and some fruits.Functions

• Energy• Glucose• Protein Sparing Action• Fat Metabolism• Synthesis of Body Substances• Precursors of Nucleic Acid• Detoxification Function• Roughage of The Diet Defects• Hyperinsulinaemia• Diabetes• Obesity

PROTEINS Made up of amino acids• Nutritionally Essential Amino Acids e.g histidine, isoleucine, leucine• Non-Essential Amino Acids e.g alanine, arginine, aspargine CLASSIFICATIONS

• Complete protein e.g animal foods; fish, meat, chicken, eggs, milk, and soy beans.• partially complete protein e.g Gliadin in wheat• Incomplete protein e.g Protein in Wheat germ, dried beans, peas, grains and cereals Biological Value of Protein Functions• Build and repair body tissues• Enzymes • Antibodies• Energy• Storage and transport• Homeostasis; Acid-base balance• Contribute to sensory & physical properties of food Deficiency

Protein energy malnutrition(PEM)• Kwashiokor : quantitative and qualitative deficiency of protein in diet• Marasmus : is due to continued restriction of energy intake

LIPIDS Classification schemes• Simple lipids; Fats and Oils, waxes• Compound lipids e.g Glycolipids • Derived lipids e.g sterols, fatty acids, alcohol

• Essential fatty acid; Linolenic acid, linoleic acid and arachidonic acid• Non – Essential fatty acid; Palmitic acid, oleic acid and butyric acid

• Visible fats; Oil seeds e.g coconut; Butter; Fish oils• Invisible or hidden fats e.g Cereals, Milk

Functions• They are the concentrated fuel reserve of the body• Lipids are the constituents of cell membrane structure • They are essential for the digestion, absorption and utilization of fat soluble vitamins• cellular metabolic regulators (Steroid hormones and prostaglandin).• insulating materials• Delays blood clotting time

Cholesterol

• Defects• Deficiency of essential fatty acids leads to cessation of growth• Skin phrynoderma or toad skin• Hyperlipidaemia• hypercholestoraemia

VITAMINour body cannot manufacture vitamins; you must obtain them through foods

Vitamin CVitamin A

Funcions•Visual process•Protein synthesis •Supports reproduction and growth•Regulates the antibodies and cellular immune response•AntioxidantSourcesPlant sources are rich in Beta carotene; green leafy vegetables, mango

Good sources of Vitamin A are sheep liveregg, milkEffects of DeficiencyXeropthalmia

Vitamin CFuncions

•Formation of cement substances & collagen •Found in blood vessels teeth and bones•Biosynthesis of non-essential amino acids •Wound healing •Carnitine synthesis •Synthesis of norepinephrine •Anti-oxidantSourcesguava, cashew fruit, cabbage, bitter gourd, oranges, tomatoes

Effects of DeficiencyInfantile scurvyAdult Scurvy

MINERALS

Inorganic substances Classification based on the amount needed by humans per day• Macronutrients e.g calcium, phosphorus• Micronutrients e.g iron, Iodine

CalciumFunctions

•Bone formation•Tooth formation•Clotting of blood •Activator for enzymes such as rennin and pancreatic lipase

Sources•cuminseeds•poppy seeds

Effects of Deficiency•Osteoporosis•Tetany

IronFunctions

•Iron forms a part of the protein – haemoglobin which carries oxygen •Part of the myoglobin in muscles•Conversion of beta carotene to Vitamin A•Synthesis of carnitine, neurotransmitters•Detoxification of drugs in the liverSourcesHaem iron – is obtained from animal tissues; Liver, fish, poultry eggs, meatNon-heam iron – is obtained from plant foods. vegetables, dried fruits, cerealEffects of Deficiency•Nutritional anaemia

FOOD PREPARATION/PROCESSING AND ITS EFFECTS

BoilingCookingDrying FryingRoastingFreezing Fermentation- detoxification Preservation (Canning/ Radiation) Storage and Handling

SOME DIET TYPES • Vegetarian Diet: Vegetarian dietary patterns can represent an exceptionally healthy way of

eating. They are typically rich in vitamins, minerals, phytochemicals, and fiber while often also low in fat, saturated fat, and cholesterol; cereals, roots, nuts, vegetables, fish egg and chicken i.e nonflesh foods.

• Fad diets : Popular weight loss diets often incorporate various principles of vegetarianism, although not generally in nutritious, balanced ways.

The cabbage soup diet is an example, which is based on consuming only vegetable soup based on cabbage as a weight-loss technique

• Fruitarian : Consumes botanical fruits (including nuts and seeds), avoids meats, poultry, seafood, dairy, eggs, and vegetables. May avoid legumes

• Macrobiotic : Largely based on grains and in-season foods, including vegetables (except those of the nightshade family), sea vegetables, soups, and beans.

• Natural hygiene or raw foods diet : Generally raw vegetables, fruits, whole grains or sprouted grains (in some cases may be cooked), sprouted or nonsprouted legumes, nuts, and seeds. Some consumers may consume raw dairy products.

• Others… Carolyn D. Berdanier et al (2007). Handbook of food and Nutrition

FOOD IN THERAPYSome fruits/ food contains; Antioxidants, Antimicrobial, Hypoglycaemic

agents and Immune system boosters

Few Examples• vegetables, nuts, fruits, and beverages such as coffee and tea are rich in

flavonoids, tannins and other phytonutrients which exert a wide range of biochemical and pharmacological properties e.g cancer preventive activities

• soy and soy-based foods are rich isoflavones; Hormone metabolism and protein synthesis

• Onions and garlic are rich in Alium which is a protection against Cancer and heart disease

• Tea is rich in catechins an antioxidant• Grapes rich in Anthocyanins which are free radical scavengers, that protect

DNA from damage. e.t.c……. David Heber (2007). Handbook of food and Nutrition

FOOD AND THE MIND “A Hungry man is an Angry man”

• Poor nutrition can impair neural development, leading to lower intelligence quotient in humans and flawed song learning in birds.

• Scientific research has also gathered that poor nutrition early-on in a child’s life brings about social problems. The child develops an anti-social and aggressive behavior which he will have to live with till the end of his adolescent years (Carey, 2005).

• In Okinawa, an island in Japan where people frequently eat fish and exercise, the lifespan is one of the world’s longest, and the population has a very low rate of mental disorders, Gómez-Pinilla noted.

• Folic acid is found in various foods, including spinach, orange juice and yeast. Adequate levels of folic acid are essential for brain function, and folate deficiency can lead to neurological disorders such as depression and cognitive impairment

• “Omega-3 fatty acids support synaptic plasticity and seem to positively affect the expression of several molecules related to learning and memory that are found on synapses,” Gómez-Pinilla said. “Omega-3 fatty acids are essential for normal brain function.

EATING DISORDERS • Eating disorders occur over a continuum of increasingly pathological behavior. Excessive self-evaluation and a

preoccupation with weight, shape, and size. Other common characteristics include an intense fear of weight gain and a relationship with food that borders on obsessive.

ANOREXIA NERVOSAStarts with only small reductions in total food intake, patients eventually reduce their energy and fat intake to a point where they are consuming only a limited number or foods in a highly ritualistic fashion.

• The disorder is characterized by severe, voluntary starvation (300 to 600 kcal per day). • Refusal to maintain body weight at or above 85% of expected for height and age (could include a BMI ≤ 17.5)• Body image disturbances, which may include the denial or lack of appreciation for the seriousness of one’s currently

low weight,• BULIMIA NERVOSA• BN is characterized by recurrent episodes of eating unusually large quantities of food at a meal, and eating until the

food is gone or the person is uncomfortably or painfully full. Efforts to purge the excess food, typically between 1000 to 2000 kcal

• within a 2-h period, that are associated with a sense of lack of control over the eating process during the episode• Use of compensatory or purging behavior such as self-induced vomiting, laxative/enema or diuretic abuse, restrictive

dieting, fasting, or excessive exercise• BINGE-EATING DISORDER

Characterized by recurrent binge-eating episodes without a compensatory effort to eliminate caloric excess. • Eating much more rapidly than usual• Eating until uncomfortably full• Eating large amounts of food despite not feeling physically hungry• Eating alone because of embarrassment over quantity of food consumed• Feeling disgusted, depressed, guilty, or ashamed after the binge

Health Implications-Some examples• Hyperinsulinemia• Obesity• Protein energy malnutrition(PEM)• Hypertension

Hyperinsulinemia• Insulin is the hormone - produced by the pancreas - that

allows glucose into cells where it can be utilized as fuel. • Too much dietary carbohydrate result in cells becoming

resistant to insulin. • The insulin receptors that sit on every cell’s surface lose their

ability to function. • The pancreas then secrete more insulin than is normal to get

glucose inside the cell. • This process is known as “insulin resistance” and the resultant

condition is “hyperinsulinemia”.There is mounting evidence linking hyperinsulinemia to:Hypercholseterolemia, Hypertriglyceridemia, Obesity,

Hypertension, Immune disorders, Cellular proliferation, Diabetes, Heart disease, Mood dysfunction, Brain dysfunction, Stroke, Cancer e.t.cMichael Eades “Protein Power, and an iceberg with hyperinsulinemia”

Obesity • The role of nutrient intake in promoting obesity is quantitative, qualitative, and

temporal• The increasing availability of food• Hedonic factors • Visual cues • Carbohydrates with a high glycemic response • The intake of dietary fat is significantly related to adiposity. • The pattern of food intake may play a role in the development of obesity

• BODY MASS INDEX• The BMI is highly correlated with fatness, and minimizes the effect of height. It is

calculated as:• BMI = wt (in kg)/ht2 (in meters) • BMI Weight Classification• 18.5–24.9 Normal weight• 25.0–29.9 Overweight• 30.0–34.9 Class 1 obesity• 35.0–39.9 Class 2 obesity• >40 Class 3 obesity

Web Sites for Food Intake Recommendations

• Daily recommended intake (DRI) www.nap.edu and http://www.nal.usda.gov/

• Dietary guidelines www.health.gov/dietary guidelines/

• Food pyramid www.mypyramid.gov/tips resources/menus.html

• Cancer risk reduction www.cancer.org/docroot/PED/content/PED

• Food from plants www.5aday.gov/

THANK YOU

AND GOD BLESS