Kin 110 Lecture 12 Ch 15 Adult Nutrition

Kin 110 Lecture 12 Ch. 15 Adult Nutrition 1

Adult Years • Middle Adulthood 50 -70, older adulthood 70+ • Healthful Long Life – Healthful diet – moderate physical activity – avoid tobacco, get adequate sleep, limit stress, maintain friendships and optimism – Keep blood glucose, cholesterol and Blood pressure under control – See a physician regularly • Variety – no more than 2 X RDA – limit nutrient supplements • Balance – intake with output – be physically active 2

Diet for Adult Years • Calcium needs increase after 50 • Vitamin B 12 supplementation often required due to changes in absorption • Moderation – sugars, salt, alcohol • Emphasize Grains, Vegetables and Fruit – 5 or more servings of fruit/veg – only ~12% meet this goal – 6 or more servings of carbos – 20 -35 g of dietary fiber (variety) 3

Diet for Adult Years • Low in fat, saturated fat and cholesterol – 20 -30% of total caloric intake – sat. fat 1/3 of total fat – 200 -300 mg cholesterol • choose – lean meats, dry beans and peas – low fat dairy products – alter lifestyle for increased health and longevity – include moderate activity 4

The Older Years • Life Span – maximum number of years human live (122) • Life Expectancy – time an average person born in a specific year can expect to live – Japan is highest (82/76) – infectious diseases - till 1900’s (50 years average) – now heart disease and cancer • Compression of Morbidity – Reduction in number of disabled or unhealthy years 5

Life Expectancy • Average is going up dramatically – over 85; from 1% to 5% by 2050 – also expect 20 % over 65 • lifestyle choices – affect your quality of life – large % of medical funding to this group – postponing these needs, lifestyle choices, could help control costs – Nutrition insight p 521 • reduced energy intake • Estrogen replacement 6

Process of Aging • Process of slow cell death beginning after fertilization – growth to late adolescents – maintain cells as adult (food) – reconstruction and physiological functioning – more and more cells die – unable to maintain, get decline in physiological function – reserve capacity maintains function for long time • Fig 15 -2 7

Causes of Aging (Hypothesis) • • • Table 15 -1 Errors in copying Connective tissue stiffening Free radicals Hormone Changes Immune System Auto immunity Programmed cell death Glycosylation of proteins Excess energy intake 8

Aging/Nutritional Health • High variability in health status • knowledge of physiological changes with aging is important – Table 15 -2 – changes and recommendations for diet/lifestyle responses • Depression, isolation, decline in self care and nutrition – accentuating depression and isolation – Fig. 15 -3 9

Meeting Requirements • Affect of CNS disorders – thiamin, niacin, B-6, B-12, folate and excess alcohol • projected requirements highly variable over 51 – assume active lifestyle • Fig 15 -4 – Tufts pyramid for 70+ • Table 15. 3 - Guidelines • Fig 15 -5 – Nutritional test for later years 10

Kin 110 Lecture 12 Chapter 16 Food Safety 11

Food Safety • History – outbreaks of devastating human diseases – typhoid, scarlet fever, diphtheria • Now microbes are of concern – bacteria, fungi and viruses can all cause food-borne illness – major concern for daily health • food additives and contaminants of significant concern to many 12

Food-Borne Illness (F-BI) • cause up to half the cases of diarrhea • considerable cost and death rate • loss of productivity • “travelers diarrhea” • GI tract environment (bacteria) significantly altered with change of outside environment and food choices 13

Microbes • Bacteria – single celled organisms – some produce toxins - illness – others produce enzymes that digest substances around them • Fungi – simple parasitic life form – molds, mildews, yeast – live on dead or decaying organic matter • Virus – smallest, use host to reproduce • Table 16 -1, 16 -2 - F-BI • Microbes either – directly infect intestinal wall – produce toxins in the food • tablespoon of dirt ~ 2 billion 14

Mad Cow Disease 15

Impact of F-BI • Can be more severe and prolonged reaction in some – infants, children and elderly – liver disease, diabetes, HIV – cancer patients – pregnant women – condition can become lengthy and lead to food allergies, seizures, blood poisoning • F-BI often results from unsafe food handling – World Health Organization rules 16

Why so Common? • Increase in central processing – large scale impact when microbe growth does occur • increased consumption of raw animal products • goal of increased shelf life • science becoming more aware of its prevalence 17

Food Preservation • Historical preservatives – salt, sugar, smoke, fermentation, drying • alter composition of food, to be unsuitable as host for microbes • decrease free water • fermentation, pickling – highly acidic and alcoholic environment, no microbe growth 18

Preservation • Also pasteurization, sterilization, refrigeration, freezing, irradiation, canning, chemical preservation, aseptic processing • aseptic processing – sterilization of food and packaging - boxed juice, milk • irradiation – alters composition of food – does not become radioactive 19

General Rules • Purchasing – select perishables last, keep separate, store quickly – don’t by or use food from broken or bulging containers – purchase only pasteurized milk and cheese • Preparation (* raw meat *) – wash hands with soapy hot water – use clean equipment (counters, cutting boards) – thaw in fridge, cold water or microwave 20

General Rules • Cooking Food – cook food thoroughly (*meat*) – consume cooked food immediately – serve animal products on clean plate, not on the one used for preparation. • Storing and Re-heating – keep hot / keep cold – intermediate temperatures facilitates growth - fig 16. 1 – reheat leftovers to cooking temperature 21

Treatment • • Drink lots of fluids bed rest wash hands frequently consult physician if severe for 23 days • Report to authorities if : – food eaten at large gathering – food from restaurant, …. . – food was a commercial product • ie. high potential for large # of infections 22

Food Additives • intentional added to improve : – palatability, nutrient content, shelf life, ease of processing • incidental (contaminants) – find there way into our food • GRAS – Generally Recognized As Safe – list of compounds, used and considered safe in 1958 – FDA must now prove these substances are harmful to get them removed from safe list 23

Testing Food Additives • Must use two animal species • NOEL – no observable effect limit – highest dose that produces no effect – short term/high dose ? ? • Delaney Clause – prevents addition of products that cause cancer • Incidental food additives – industrial chemicals, pesticides. . . – FDA - cancer safety margin 24

New Food Additives • FDA testing for approval • Manufacturer must provide – identity, composition, source, method of content analysis and description of use, applicability and necessity 25

Categories of Additives • • • • Acidic or Alkaline Agents Alternative Sweeteners Anti caking agents Anti microbial agents Anti oxidants Colors Curing/Pickling agents Emulsifiers Flavoring Agents Leavening agents Maturing and Bleaching agents Stabilizers and Thickeners Sequestrants 26

Additives • Most used in processing, enhancement of consumer appeal, and to prevent spoiling • recall - problems with F-BI increased with central food production – become largely unnecessary if buy fresh, locally produced food and prepare at home • variety and moderation can prevent negative impact on health 27

Natural Substances • Many natural produced compounds are potentially harmful • many cultures traditionally avoid these (differences) • safrole - cancer - mace, nutmeg • solanine - green potatoes • mushroom toxins 28

Environmental Toxins • Lead – anemia, kidney disease, and nervous system damage – changes in last 25 years – lead paint, gasoline, canning soldering, (let taps run) • Dioxins – chlorine and benzene – created by incinerating plastic an paper together - cancer – also accumulate in bottom feeding fish - great lakes 29

Environmental Toxins • Mercury – birth defects, acute toxicity – large predatory fish • Urethane – forms during fermentation – cancer causing – fruit brandies, saki • PCB’s – liver tumors, reproductive problems – fish (freshwater, industrial ) 30

Organic Foods • Choosing organic can reduce overall use of pesticides – Pesticide contamination is low in all foods - its use is damaging to environment however • Organic produce has higher content of phytochemicals - natural defenders against foreign agents • Choosing local produce reduces shipping costs, use of green house fuels and the need for preservatives • Genetically modified organisms (GMO) – Prevalence is quite high, labeling now required in Europe – Unkown long term consequenses 31