Chapter 1
Food, Nutrition, and Health
We are what we eat…
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Nutrition and Dietetics
• Nutrition
– Ingesting nutrients, restructuring them, and then
using them for our body’s benefit
– Food people eat and how the body uses it
• Nutrition science
– Scientific knowledge about food requirements
for human growth, development and
maintenance
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2
Nutrition and Dietetics, cont’d
• Registered Dietitian (RD)
– Nutrition authority on the health care team
– Other terminology
• Clinical nutrition specialist or public health
nutritionist (make sure RD is credentialed)
• Dietetics
– Field that applies nutrition science to human
health and assists in disease management
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Health and Wellness
• Proper nutrition is essential to good health which
includes meeting basic human needs
• Wellness seeks the full development of health
potential for all persons
• A balance between activities and goals
• Response to medical care system’s focus on
illness and disease
• The focus is on lifestyle and personal choices
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Healthy People 2010
• Encourages healthy choices in:
– Diet
– Weight control
– Decreasing risk factors for disease
HEALTHY PEOPLE 2020
• http://www.healthypeople.gov/2020/TopicsObjectives2020
/pdfs/HP2020_brochure_with_LHI_508.pdf
• 12 new topics added to Healthy
People 2010:
• Access to health care; oral health;
Clinical preventive services; tobacco;
environmental quality; injury & violence;
WIC health; mental health; nutrition,
physical activity, & obesity; reproductive
& sexual health; social determinants;
substance abuse.
Traditional and Preventive
Approaches to Health
• Traditional
– Attempts change only when illness or disease
already exists and has little value for lifelong
positive health
• Preventive
– Identifies risk factors and allows people to
choose behaviors to minimize risk of disease
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Signs of Proper Nutrition
•
•
•
•
Well-developed body
Ideal weight for body composition
Adequate muscle development
Smooth skin, glossy hair, clear and bright
eyes
• Mental and physical alertness
• Ability to resist disease
• Increased life span
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Nutrients in Food
•
•
•
•
Provide energy
Provide amino acids to build tissue
Regulate metabolic processes
Individual nutrients with specific
metabolic functions
• No nutrient ever works alone
– Iron & Vitamin C
– Calcium & Vitamin D
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9
Energy Sources
• Carbohydrates
– Primary source of fuel for heat and
energy
– Maintain body’s back-up store of quick
energy
– Should provide 45% to 65% of total
kilocalories
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Energy Sources, cont’d
• Fats
– Animal and plant sources
– Secondary (storage) form of heat and
energy
– Should provide no more than 20% to
35% of total kilocalories
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Slide 11
Energy Sources, cont’d
• Proteins
– Primary function is tissue building and
repair
– Should provide 10% to 35% of total
kilocalories
– Source of energy when supply from
carbohydrates and fats is insufficient
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Tissue Building
• Proteins - provide amino acids
-Necessary for building and repairing tissues
• Vitamins and minerals
-Vitamin C for tissue building
-Calcium and phosphorus for building / maintaining bone
- Iron: Essential part of hemoglobin in the blood
• Fatty acids
-Build central fat substance of cell walls
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Regulation and Control
• Vitamins
– Function as coenzyme factors
• Components of cell enzymes in governing a
chemical reaction during cell metabolism
• Minerals
- Also serve as coenzyme factors
• Water
– Essential base for all metabolic processes
• Fiber
-Regulates passage of food material through
gastrointestinal tract
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Types of Nutrition Health
• Optimal nutrition
– Obtained from a varied and balanced diet
• Malnutrition
– Improper or insufficient diet
– Less than desired amounts of nutrients
– Limits work capacity, immune system function,
and mental activity
– Lack nutritional reserves for extra demand on
the body – illness, injury, or pregnancy
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15
Types of Nutrition Health,
cont’d
• Undernutrition
– Reserves depleted; Nutrient and energy intake
insufficient to meet daily needs/ metabolic
stresses
• Overnutrition
– Excess nutrient and energy intake over time
– Produces harmful total body weight
– Excessive amounts of nutrient supplements
over time resulting in toxicity
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Portion Distortion
Comparison of Portions and Calories 20 Years Ago to Present Day
20 Years Ago
Today
Portion
Calories Portion
Calories
Bagel
3'' diameter
140
6'' diameter
350
Cheeseburger
1
333
1
590
Spaghetti
w/meatballs
1 cup sauce
3 small
meatballs
500
2 cups sauce
3 large
meatballs
1,020
Soda
6.5 ounces
82
20 ounces
250
Blueberry
muffin
1.5 ounces
210
5 ounces
500
http://www.nhlbi.nih.gov/health/public/heart/obesity/wecan/eat-right/distortion.htm
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Dietary Reference Intakes
(DRIs)
• Published by the National Academy of Sciences
and updated every 5 to 10 years
• Includes recommendations for each gender and
age group for the minimum amount of nutrients to
protect majority of persons from the risk of
nutrient deficiency
• Encompasses four interconnected categories of
nutrient recommendations
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DRIs, cont’d
• Recommended Dietary Allowance (RDA)
– Daily intake of nutrients that meet
needs of almost all healthy individuals
• Estimated Average Requirement (EAR)
– Intake level that meets needs of half the
individuals in a specific group
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MyPyramid
• Food guidance system released 2005
• Valuable nutrition education tool for the
public
• Goal is to promote physical activity,
variety, proportionality, moderation,
and gradual improvements
• Moving toward My Plate as a better
visual aid for people
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MyPyramid / My Plate
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Dietary Guidelines for
Americans, 2005
• Established 1960s and updated every 5 yrs
• Based on nutrition choices to help prevent
chronic health problems of an aging
population
• Relate current scientific thinking to
America’s health problems
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Dietary Guidelines for
Americans – Focus Areas
• Nine focus areas
–
–
–
–
–
–
–
–
–
Adequate nutrients within calorie needs
Weight management
Physical activity
Food groups
Fats
Carbohydrates
Sodium and potassium
Alcoholic beverages
Food safety
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Changing Food Environment
• Heightened reliance on fast, processed,
or pre-packaged foods
• Surveys indicate malnutrition in U.S.,
however the outlook is changing:
– Fast food restaurants are beginning to offer
lower-fat, health-conscious alternatives
– Chain restaurants are developing new menu
items – oatmeal for breakfast 
– Shoppers are using FDA’s nutrition labeling to
make better choices
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Summary
• Proper food and key nutrients are
essential to life and health
• Registered Dietitian is the nutrition expert
• Proper nutrition requires carbohydrate,
protein, fat, vitamins, minerals, and water
in the proper combinations
• Established nutrient and food guides for
health promotion
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Chapter 13
Community Food Supply and Health
“We think fast food is equivalent to pornography,
nutritionally speaking.” ~Steve Elbert
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26
Government Control
Agencies
• Food and Drug Administration (FDA) – primary
control of American food supply & quality
• USDA Food Safety and Inspection Service
(FSIS) – meat and poultry
• National Marine Fisheries Service (NMFS)- fish
• Environmental Protection Agency (EPA)
• Federal Trade Commission (FTC)
• Centers for Disease Control and Prevention
(CDC)
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27
Food and Drug Administration
• Enforces food sanitation and quality
control
• Controls food additives
• Regulates interstate food transport
• Maintains accurate nutrition labeling
• Ensures public food service safety
• Provides consumer education
• Performs research
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Food Labels
• Two types of label information
– Food standards: lists all ingredients
(“standard of identity”)
– Nutrition information: describes a
food’s nutritional value and percentage
of a 2000 Cal diet
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29
Current Food Label:
Nutrition Facts
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Food Label: Health Claims
• Strictly regulated by FDA for accuracy
• If claims make an association between a
food product and a specific disease:
– FDA must approve claim
– Food must meet criteria set forth for
that claim
– Wording on package must be approved
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31
Food Technology
• Agricultural and food processing industries have
developed chemicals to increase and preserve food
supply.
• Critics are concerned about how these changes
have affected food safety and the environment.
– Pesticides
– Food additives
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Agricultural Pesticides
• Goal is to increase food production for a growing
population
• Pros: Pesticides improve crop yields
– Example: Chemicals destroy many destructive
insects
• Cons:
– Pesticide residue on food
– Gradual leaching of chemicals into ground
water and wells
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33
Alternative Agriculture
• Organic farming
– Grow foods without synthetic pesticides, fertilizers,
sewage sludge, bioengineering, or ionizing
radiation
– Raise animals and produce dairy products without
antibiotics or growth hormones
– Use manure from organic animals to fertilize fields
• Natural pest control may be used – aphids, spiders,
bats
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34
Alternative Agriculture,
cont’d
• Genetic modification
– Reduces the need for toxic pesticides and
herbicides
– Example: Genetically modified corn that
expresses a protein that acts as an insecticide
– Seedless oranges, grapes and watermelons are
genetically modified.
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35
Alternative Agriculture,
cont’d
• Irradiation – used since 1960s
– Kills bacteria and parasites on food after harvest
– Prevents food-borne illness
– Can increase shelf life of produce
• Foods that are irradiated have:
– Unaltered nutritional value and are not radioactive
– No harmful substances introduced as a result of
irradiation
– May taste slightly different to some people
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36
Food Additives
• Chemicals intentionally added to foods to prevent
spoilage and extend shelf life
• Benefits include:
– Enriched food with added nutrients (sugar)
– Uniform quality of food
– Standardized functional factors (e.g., thickening)
– Preserves foods (ex: salt)
– Controls acidity and alkalinity to improve flavor
and texture
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37
Food-Borne Disease
• 76 million people in the United States sickened
with food-borne disease annually
• 325,000 U.S. hospitalizations annually
• $83 billion annually in medical costs and personal
salary losses
• Salmonella, Campylobacter, Shigella, and
Cryptosporidium
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38
Buying and Storing Food
• Food should be of good quality.
• Dry or cold storage is best.
• Refrigerate promptly at 40° F or lower. Food does
not need to cool before being placed in the
refrigerator.
• Do not cross-contaminate foods, wash hands and
counter surfaces.
• Cook to proper temperatures.
• Do not eat food that has been above 40° F for
more than 4 hours. (4x4 ‘rule’)
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39
Food Contamination
• Food-borne illness usually presents with flulike
symptoms
• High-risk individuals: Age & physical condition
– Young children
– Pregnant women
– Elderly
– Individuals with compromised immune systems
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40
Bacterial Food Infections
• Salmonellosis
– Caused by Salmonella, which grow
readily in milk, custard, egg dishes,
salad dressing, sandwich fillings,
seafood from polluted waters &
undercooked chicken
– Unsanitary food handling can spread
bacteria
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41
Bacterial Food Infections,
cont’d
• Shigellosis
– Caused by Shigella, which grow easily
in milk
– Most common in young children
– Usually confined to large intestine
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42
Bacterial Food Infections,
cont’d
• Listeriosis
– Caused by Listeria
– Grows in soft cheese, poultry, seafood,
raw milk, commercially broken and
refrigerated raw eggs, meat products
(such as pâté)
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43
Bacterial Food Poisoning,
cont’d
• Clostridial food poisoning
– From Clostridium perfringens and
Clostridium botulinum
– C. perfringens are widespread in
environment
– C. botulinum cause botulism (serious,
often fatal food poisoning)
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44
Viruses
• Viral infectious hepatitis
• Caused by fecal contamination of water,
milk, or food or by contaminated shellfish
from polluted waters
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45
Environmental Food
Contaminants
• Lead
– Sources include lead paint, airborne lead
particles, water from lead pipes
• Mercury
– Sources include fish from contaminated water
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Parasites
• Roundworms
– Example: Trichina worm found in pork
• Flatworms
– Example: Tapeworms in beef and pork
Do not eat undercooked pork or beef.
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47
Key Concept
• Poverty often prevents individuals and
families from having adequate access to
their surrounding community food supply
causing undernutrition.
• The World Food Summit works to
eliminate hunger and establish
sustainable food supplies by 2015.
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48
Food Needs and Costs
• Worldwide hunger and malnutrition
– Lack of sanitation
– Cultural inequality
– Overpopulation
– Economic and political structure / unrest
– Chronic food or nutrient shortages
• In the United States
– More than 11 million households defined
as “food insecure” in 2000
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49
Food Assistance Programs
• Commodity Supplemental Food Program
• Food Stamp Program
• Special Supplemental Food Program for Women,
Infants, and Children
• National School Lunch, Breakfast, and Special Milk
Program
• Nutrition Services Incentive Program
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50
Food Buying and Handling
• Plan ahead to control impulse buying. Eat before
you go food shopping!
• Buy wisely.
– Understand packaging, labels, brands, portion
yields, measures, and food values.
– Only buy in quantity if savings will be achieved.
• Store food safely.
• Cook food well.
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51
Summary
• Common public have concerns regarding the safety of
the community food supply center on the use of
pesticides and food additives.
• These substances have produced an abundant food
supply but have brought dangers and require control.
• The FDA is the main government agency established
to maintain control.
• The FDA also conducts activities related to areas such
as food safety, food labeling, food standards,
consumer education, and research.
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52
Summary, cont’d
• Numerous organisms can contaminate food and
cause food-borne illness.
– Bacteria
– Viruses
– Parasites
• Rigorous public health measures control
sanitation, food areas and personal hygiene of
workers.
• U.S. food assistance programs are available for
families under economic stress.
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