Nutrition Overview
Disclaimer
Slides shown are only for educational purpose.
Products or ingredients discussed herein are not
intended to diagnose, treat, cure or prevent any
disease.
NUTRITION is an important factor in the etiology and
management of several major causes of death and
disability in modern society
“You Are What You Eat”
Source: Mahan, L. Kathleen, and Sylvia Escott-Stump. Krause's food & nutrition therapy. St. Louis, Mo.: Saunders/Elsevier, 2008.
Quality of Life
• People everywhere are living longer; have increased of life expectancy
What about the Quality of Life?
Record deaths from heart disease
and cancer
We are using more prescription
medicines than ever
Source: WHO http://www.who.int/mediacentre/news/releases/2014/world-health-statistics-2014/en/
World Bank, United States of America Life Expectancy, 2011
Remain at
Optimal
Nutrition
Status
Optimal nutrition status:
a balance between nutrient intake and nutrient requirements
Source: Mahan, L. Kathleen, and Sylvia Escott-Stump. Krause's food & nutrition therapy. St. Louis, Mo.: Saunders/Elsevier, 2008.
Importance of Optimal Nutrition Status:
Promotes growth and
development
Maintains general health
Supports activities of daily
living
Helps protect the body from
disease and illness
Source: Mahan, L. Kathleen, and Sylvia Escott-Stump. Krause's food & nutrition therapy. St. Louis, Mo.: Saunders/Elsevier, 2008.
SEEMS EASY TO ACHIEVE; WHAT HAS HAPPENED IN REALITY?
Malnutrition
Source: http://www.ecozine.com/article/table-for-2
MALNUTRITION
Definition:
Lack of proper nutrition
caused by not having enough to eat
Not eating enough of the right things
Being unable to use the food that one
does eat
Poor Nutrition
can refer to
Undernutrition – when you don’t get enough nutrients
Overnutrition – when you get more nutrients that you need
Source: Oxford Dictionary
NHS http://www.nhs.uk/Conditions/Malnutrition/Pages/Introduction.aspx
Fast Facts
About
Malnutrition
• Malnutrition is a
common health
problem.
• Two billion people
in the world suffer
from various forms
of malnutrition.
Undernutrition
-Accounts for 11% of the
global burden of disease
and is considered
the #1 risk to health
worldwide.
-People can be
overweight if eat a diet
high in calories, but low
in other nutrients
Overnutrition
Main sign is being
overweight or obese
Source: NHS http://www.nhs.uk/Conditions/Malnutrition/Pages/Introduction.aspx
IFAD/FAO/WFP (2011) ‘The State of Food Insecurity in the World 2011, In. Rome, Italy: FAO.
R E Black, L H Allen, Z A Bhutta, et al (2008) ‘Maternal and child undernutrition: global and regional exposures and health consequences’, The Lancet, 2008, Jan 19, 371 (9608), 243-60
Overnutrition - Overweight and Obesity Statistics
(BMI ≥ 25kg / m2)
Singapore
40.1%
Hong Kong
39%
(Year 2010)
Australia
63%
(Year 2014)
(Year 2014)
Source: Singapore National Health Survey 2010
Centre for Health Protection http://www.chp.gov.hk/en/content/9/25/8802.html
Australian Institute of Health and Welfare http://www.aihw.gov.au/overweight-and-obesity/
Why are People Still at Nutritional Risk?
Food & Nutrient
Intake Pattern
• Calorie & protein
intake greater or less
than required
• Vitamin & mineral
intake greater or less
than required
• Gastrointestinal
disturbances
• Bowel irregularity
Psychological &
Social Factor
• Low income or
poverty, especially in
the present
context of rising food
prices
• Having limited
knowledge about
nutrition or cooking
• Reduced mobility
Physical Factor
• May lose appetite due
to losing sense of
smell and taste
• Teeth in poor
condition, eating can
be difficult
• Disease and its related
complications
Sources: NHS http://www.nhs.uk/Conditions/Malnutrition/Pages/Causes.aspx
Mahan, L. Kathleen, and Sylvia Escott-Stump. Krause's food & nutrition therapy. St. Louis, Mo.: Saunders/Elsevier, 2008.
Universal Need for
Health and Nutritional Fitness
• Achieve and maintain appropriate body weight
 adjust energy intake and exercise level
• Eat a WIDE VARIETY of foods to ensure nutrient adequacy
• Increased complex carbohydrate intake
• Eat less total fat and less saturated fat
• Eat more fibre-rich foods
• Eat more fruits and vegetables
• Eat fewer high cholesterol foods
• Eat fewer high sodium foods
• Reduce intake of concentrated sugars
• Drink alcohol in moderation or not at all
Source: Mahan, L. Kathleen, and Sylvia Escott-Stump. Krause's food & nutrition therapy. St. Louis, Mo.: Saunders/Elsevier, 2008.
Environmental Changes
Free
Radicals
Toxic
Burden
Food
Quality
Pollutants today vs. in
the century past (air,
food and water)
drastically increase
the number of free
radicals we fight, both
internally and
externally.
Our toxic burden
varies day to day, and
our ability to defend
ourselves decreases as
new toxins – internal
and external – are
introduced.
Evidence shows major
declines in food’s
nutritive value over
time, in addition to
increased consumption
of highly-processed
items.
Source: Järup, Lars. "Hazards of heavy metal contamination." British medical bulletin 68.1 (2003): 167-182.
Goyer, Robert A. "Nutrition and metal toxicity." The American journal of clinical nutrition 61.3 (1995): 646S-650S.
Esther, G. "Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? Because of soil depletion, crops grown decades ago were much richer in vitamins and minerals
than the varieties most of us get today." Sci Am (2011).
What Puts Food At Risk?
Foods have become significantly depleted in their
content of antioxidants and supporting minerals
Factors
Mineral
depletion
in soil
Monoculture
crops and
agriculture
Food
transport
issues
Highly
processed
foods
Poor food
choices and
food
preparation
Source: Esther, G. "Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? Because of soil depletion, crops grown decades ago were much richer in vitamins and minerals
than the varieties most of us get today." Sci Am (2011).
Food Quality
The Nutrition You Need
Supplementation is important:
Provides essential vitamins and minerals needed every day
The amount needed for nutrients may be hard to obtain
from food
Benefits numerous areas of health (increased energy,
increased joint comfort, skin health, maintaining
cardiovascular function, etc.
Good health and lifelong vitality isn’t the result of an
overnight transformation – it happens one day at a time.
By making the right nutritional choices every day,
we set in motion benefits that add up over the course of
weeks, months and years.
What is “good” for our health & well-being?
Vitamins – Nutritional Foundation
Antioxidants – Immune Support
B-Vitamins – Energy & Metabolism
Calcium – Skeletal Health; Muscle Use & Performance
Isotonic Delivery
Meaning of ISOTONIC STATE?
ISO = Similar
TONIC = Pressure
TONICITY = Similar body’s fluid
pressure
Human body’s isotonic state:
280-320 or (270-310)mOsm/Kg
ISOTONIC
ISOTONIC = have similar pH & osmotic pressure as
some of the body’s fluid
Blood plasma
Food need to be digested
Stomach will mix the food
Until becoming isotonic
state
Enter into small intestine
and is absorbed
tears
ISOTONIX® VS Ordinary Tablets
Ordinary tablets
Isotonix®
Highly efficient absorption
Little dilution, higher
concentrations
Without fillers, binders and
coatings
Takes time to digest
Diluted by digestive juices, lower
concentrations
Contains fillers, binders and
coatings