Final exam review slides

209
Nutrition HO-15 Final Exam Review Image by The Bitten Word on FlickrCC

Transcript of Final exam review slides

Nutrition HO-15

Final Exam Review

Image by The Bitten Word on FlickrCC

Image by The Bitten Word on FlickrCC

HEALTHY

healthywhole veggies

whole fruits

whole grains

good fats

mod calories

physical activity

limit processed

fats limit

processed meats

Limit refined grains

limit alcohol intake

avoid tobacco

avoid food

additives

Leading Causes of Death in US

Related to Nutrition!

ESSENTIAL NUTRIENTS

Nutrients needed by the body

Necessary for health and/or survival

Cannot be made by the body

Cannot be made in sufficient amounts

Must be obtained from food

Water

Carbohydrates

Fat

Protein

Vitamins

Minerals

NUTRIENTS

.

Carbohydrates - 4 calories/g

Fat – 9 calories/g

Protein - 4 calories/g

.

.

NUTRIENTS - Energy Yielding

EAT

WHOLE

FOOD

Photo by Andreas Trepte on Wikimedia

Commons

NUTRIENT DENSE FOOD

A nutrient dense food is a food with

a high amount of nutrients (vitamins,

minerals, phytonutrients) and fiber

and a low amount of added sugar,

trans fat, sodium and food additives.

Macronutrients

Percent of Total Calories

Carbohydrates45-65%

Fat20-35%

Protein10-35% (10-15%)

30%

45%

25%

Establishing

Recommended Intake Levels

RDA

Establishing

Recommended Intake Levels

EER

1400 1600 1800 2000 2200 2400 2600

Dietary Reference Intakes

Recommended Dietary

Allowance

Adequate Intakes

Danger

Safe

Safe

Upper Limit

Accurate view of safety

Danger

Danger of

deficiency

Danger

of

toxicityMarginal Marginal

What most people view as safe

Food Groups

Fruit: Vitamin A, Vitamin C, potassium and fiber

Vegetable: Vitamin A, Vitamin C, potassium, folate, magnesium and fiber

Grains: B-vitamins, iron, magnesium and fiber

Meat: protein, iron, magnesium, potassium, zinc, B-vitamins (Vitamin B12 is only in animal products)

Legumes & Nuts: protein, folate, thiamin, vitamin E, iron, magnesium, potassium, zinc and fiber

Dairy: protein, riboflavin, vitamin B12, calcium, magnesium, potassium (vitamin A & D only when fortified)

Oils: vitamin E, essential fatty acids

Fruit vs Vegetable

Fruit: plant which includes the seeds of that plant

• (roots, stems, leaves, etc)

Vegetable: the remaining edible portions of that plant

USDA divides foods into subgroups based on nutrients

Phytochemicals

Biologically active substance in plants

Phytonutrients

May protect against chronic disease

• Example: Soy, chocolate, flaxseed, tomatoes, garlic, wine, tea

Anti-oxidants

Antioxidant: quenches free

radicals

protects cellular structures from

oxidative damage

antioxidant blocks progression

free radical

domino effect

Mouth

chewing and crushing

digestion begins

saliva - > digest starch

Image from Wikipedia

Grinds and churns

Chyme

Release HCl

Protein digestion

Low pH

Uncoil protein

Mucus released

Protects stomach cells

Intestines

Digestion

Absorption

Release enzymes

Pancreas

CHO digesting enzymes

Protein digesting enzymes

Fat digesting enzymes

Liver

Produces bile

Gallbladder

Releases bile

Colon

Absorbs water

Absorbs minerals

Some fiber digested

Liver

Muscle

Fat cells

Storage Systems: Carbs

Starch Glucose

Glycogen

• Liver

• MuscleFat cells

Storage Systems: Fat

FatFatty acids

Fat cells

Storage Systems: Protein

ProteinAmino acids

NOT STORED!

Fat cells

Dietary Guidelines: Carbohydrates

Total carbohydrate: 45-65%

Fiber: 25 g/day 38 g/day

Added sugar: < 5% of diet (6-9 tsp/day)

Reduce intake of refined carbohydrates

Added Sugar Upper Limit

Added sugar: < 5% of diet

100-150 calories from sugar/day

6-9 teaspoons of sugar/day

25-35 grams/day

CARBOHYDRATES

Complex

Starch Fiber Glycogen

Simple

Mono-saccharides

Di-saccharides

Sucrose Maltose Lactose

Fructose Glucose Galactose

Dis

acch

arid

es

Mon

osacch

ari

des

Images from OpenClipart.com

Starch Glycogen Fiber

Complex Carbohydrates

Link sugar units

Form glycogen

Storage form of carbohydrates

Starch

(complex CHO)

Maltose (disaccharide)

Glucose (monosaccharide)

Digestion

Absorption

Digestion image from Wikipedia; bagel from OpenClipArt by Johnny Automatic

starch

glucose chains

maltose

glucose

sucros

e

glucose fructose

Digestion image from Wikipedia; candy from OpenClipArt by pitr

Digestion image from Wikipedia; milk from OpenClipArt byHector Gomez

glucose galactose

NA

TU

RA

L

Naturally occurring

Fructose

fruit

vegetables

Lactose milk

glucose/sucrose fruit

Image by ariztravel on FlickrCC

AD

DE

D

Added to foods

Sugar

HFCS

Corn Syrup

Fructose

Honey

Image by David Pacey on FlickrCC

It’s About

The Package

Sugar Comes In!

Type Type

1 2

Diabetes

Image by The Bitten Word on FlickrCC

Diabetes

On

se

t

Type I - typically childhood

Type II - typically adulthood

Image by The Bitten Word on FlickrCC

Diabetes

Ca

use

Type I - autoimmune

Type II – obesity, insulin resistance, genetics, diet

Image by The Bitten Word on FlickrCC

Diabetes

Ca

use Type I – pancreas cannot

secrete insulin

Type II – cells don’t recognize insulin, too much secreted

Image by The Bitten Word on FlickrCC

Diabetes

Incid

en

ce

Type I – 5-10% of cases

Type II – 90-95% of cases

Image by The Bitten Word on FlickrCC

Refined Carbohydrates

sugar cereals breads pastawhite rice

Photo Credits: Sugar by Martin Cauchon, cereal by Horia Varlan, bread by surlygirl

pasta by KristyR929, rice by Juber Al-haddad on FlickrCC.

What is a Whole Grain?

Whole grains are cereal

grains that consist of the

intact, ground, cracked,

or flaked kernel, which

includes the bran, the

germ, and the inner

most part of the kernel

(the endosperm).

Source: http://www.fda.gov

Wheat kernel image from Wikipedia

Wheat kernel from Wikipedia

Wheat plant by Bluemoose on Wikipedia

Bran and germ removed

during the refining process

Refined products mainly have

the endosperm, which mostly

contains starch

Choose “Whole” Grains

Images from Wikipedia

Whole Refined

LIP

IDS

Fat Triglycerides

Consumed fat

Stored fat

Sterols Cholesterol

Cell membranes

Nerve sheaths

Bile

Hormones

Vitamin D

Phospholipids

Emulsifiers Lecithin

Lipid bilayerCell

membranes

Fats

unsaturated fatty

acid

trans fatty acid saturated fatty

acid

Formation of Trans Fatty

Acids

Image from Wikipedia

Partially hydrogenated

oilTrans fat

Essential Fatty Acids

EFAs are which type of fatty acid?

Saturated fatty acid?

Monounsaturated fatty acid?

Polyunsaturated fatty acid

Omega-6 fatty acid

Omega-3 fatty acid

Omega-6 fatty acid

Omega-3 fatty acid

• 20-35% of total calories

Total Fat

• AHA: < 7% total calories

• DRI: < 10% total calories

Saturated Fat

• < 1% of total calories

Trans Fat

• ~1% total calories

Linolenic Acid (omega-3)

• 5-10% total calories

Linoleic Acid (omega-6 FA)

• < 300 mg

Cholesterol

Lipoproteins

• High LDL = Increased heart disease risk

LDL – “bad”

• High HDL = Decreased heart disease risk

HDL – “good”

Image by Xvazquez on Wikimedia

Commons

Image by Neil Palmer (CIAT) on FlickrCC

Protein Structure

Protein structure image from OpenStax College, Amino acid image from Inkscape on Wikimedia

Commons

amino acids chainprimary structurenot functional

chain coils sheetssecondary

structure

coil folds & foldstertiary structure join togetherfunctional!

A protein’s shape

determines it’s

function

Image Credits: Background image by Neil Palmer (CIAT) on FlickrCC, by TimVickers and triglyceride

modified

from Wolfgang Schaefer on Wikimedia Commons.

Carbohydrate

Lipids

Protein

PROTEIN FUNCTIONS

Acid-base balance

Antibodies

Blood clotting

Enzymes

Hormones (insulin)

Transport (Hemoglobin)

Structures (skin, tendon, etc)

Energy (if necessary)

Protein

Uncoils

In Stomach

Image Credits: Protein by AzaToth, digestive tract from Wikimedia Commons

sucros

e

Image Credits: Protein by AzaToth, digestive tract from Wikimedia Commons

polypeptide

chain

dipeptidetripeptide

amino

acids

protein

bloodstream

intestinal

cells

intestines

amino

acid

4

cal/g

9

cal/g

4

cal/g

carbohydrate

fat

proteinN NN

N

N

N

Wasting

Re

co

mm

endations

0.8 g/kg

10-35%

*10-15%

Controversy: Meat vs Vegetable?

The China Study

Consumption of animal

protein is associated with

increase risk of cancer.

Vitamins

.

Photo Credit: NASA Goddard Space

Flight Center

• Dissolve in water

• Easily absorbed and transported

• Not stored in significant quantities

• Rarely toxic from food sources

Water Soluble – Vitamin C & B

• Do not dissolve in water

• Need fat to be absorbed

• Stored extensively

• Can reach toxic levels

Fat Soluble – Vitamin A, D, E & K

.

Photo Credit: NASA Goddard Space

Flight Center

Fat Soluble

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin A Deficiency

Vision - > night blindness

Growth and maintenance -> keratinization

Immune defenses - > decreased immunity

Photo Credit: Background photo from NASA Goddard Space Flight Center, retina and keratin

from Wikipedia and immune cell from Open iBeta.

Beta-carotene

Pigment in plants

Antioxidant

Precursor to Vitamin A

Converted to Vitamin A

Not absorbed at a high rate

Photo Credit: NASA Goddard Space

Flight Center

Sources

• Animal foods: beef liver

Retinol: yellow fat soluble substance

• Plant sources: sweet potato, cantaloupe, red pepper

Provitamin A carotenoids

Vitamin D Deficiency

Softening of Bones

RicketsImage from Wikipedia

Photo Credit: NASA Goddard Space

Flight Center

Vitamin D Deficiency

CVD CA Cognitive Asthma DM MS HTN

Photo Credit: NASA Goddard Space

Flight Center

Vitamin D Toxicity

Soft tissue calcification

Calcified arteries

Calcification in the heart

Photo Credit: Background photo from NASA Goddard Space Flight Center, artery soft tissue

calcification images from Wikipedia and aortic stenosis by Dr. Edwin P. Ewing, Jr at the CDC

Vitamin E Antioxidant: quenches

free radicals

protects cellular

structures from oxidative

damage

antioxidant blocks progression

free radical

domino effect

Vitamin E

Vitamin K

K1: Synthesis of blood clotting proteins

K2: Synthesis of bone proteins

Photo Credit: NASA Goddard Space

Flight Center

Vitamin K

K1: Synthesis of blood clotting proteins

• Phylloquinone

• Plant form of vitamin K

K2: Synthesis of bone proteins

• Menaquinone

• Animal form of vitamin K

• Made in intestines, but not well absorbed

Photo Credit: NASA Goddard Space

Flight Center

Vitamin K Deficiency

K1: Uncontrolled bleeding

K2: Fractures and heart disease

Photo Credit: NASA Goddard Space

Flight Center

The Gatekeeper and the Traffic Cop

• Controls how much calcium is absorbed

Vitamin D: Gatekeeper

• directs calcium once absorbed

Vitamin K2: Traffic Cop

Vitamin C

Maintenance of connective tissues

• Formation of collagen

Cofactor in the production of carnitine

Antioxidant

Restores Vitamin E to its active form

Supports the immune system

Boosts Iron absorption

Photo Credit: NASA Goddard Space

Flight Center

B Vitamins

Work together

Part of coenzymes

Energy metabolism

New cell synthesis

Photo Credit: NASA Goddard Space

Flight Center

Thiamin Functions

Energy metabolism in all cells

Assists in metabolism of carbohydrates, amino acids and fatty acids

Background image from NASA Goddard

Space Flight Center

Thiamin Deficiency

Beriberi (affects nerves)

Loss of sensation in hands and feet

Muscular weakness

Advancing paralysis

* Nerves & Brain depend on thiamin

Image from Wikipedia

Background image from NASA Goddard

Space Flight Center

Riboflavin

Energy Metabolism

Mouth cracks,

rashes, red tongue

Milk Yogurt Grains

Background image from NASA Goddard Space Flight Center, Grains by Thagadooran on Wikimedia

Commons, remaining images from Wikipedia

Riboflavin Destroyed by UV Light

Opaque Cardboard UV Glass

Background image from NASA Goddard Space Flight Center, Organic milk by bilk, Milk bottle by Nick

Piggot on FlickrCC. Kirkland milk from Wikipedia.

Niacin Deficiency

Pellagra – the 4 D’s

Diarrhea

Dermatitis

Dementia

Death

Photo Credit: Background image from NASA Goddard Space Flight Center Pellagra image from Wikipedia

Vitamin B6 Functions

Vita

min

B6

Diverse functions

Involved in over 100 reactions

Amino acid conversion, releasing stored glucose, immune function,

brain development

Background image from NASA Goddard

Space Flight Center

Folate Functions

Fo

late

New cell synthesis

Synthesis of DNA

Synthesis of amino acids

Background image from NASA Goddard

Space Flight Center

Neural tube defects

Fortification of food is

important - Most women

don’t know they are

pregnant for weeks

Folate Deficiency

1991 1996

2001

Incidence of Neural Tube

Defects image from Wikipedia

Photo Credit: Background image from NASA Goddard Space Flight Center

Vitamin B12

Maintains nerve sheaths

Protects nerve fibers

• RBCs

Important in hemoglobin synthesis

B12 Deficiency

Pernicious anemia

Malabsorption

Elderly

Vegans

Images from Wikipedia

Vitamin B12 Food Sources

Photo Credit: Background image from NASA Goddard Space Flight Center . Chicken by Trebelrebel on

en.Wikipedia. Tuna from Daniel Case on Wikimedia Commons. Pork, swiss cheese, crab and beef from

Wikipedia.

Crab Pork Tuna Cheese Beef

Human body from Mardigann on

OpenClipArt

Functions of Water in the Body

60%

Water

regulates temperature

lubricates joints

helps kidneys and liver flush out waste

products

moistens tissues

protects organs

helps dissolve minerals transported in the

bloodstreamcarries nutrients and oxygen to cells all

over the body

Image by Keistutis on

OpenClipArt

Recommended Intake of Water

• Men ~ 13 cups per day

• Women ~ 9 cups per day

Water Intoxication• Drinking excessive water + electrolyte loss =

hyponatremia.

Does NOT occur by just drinking too much water.

CalciumMost Abundant Mineral in the Body

Bone

Nerve transmission

Transport of ions

Blood pressure

Blood clotting

Muscle contraction

Image by Pbroks13 on Wikimedia Commons

osteoporosis

Sedentary Lifestyle

• vitamin D

• calcium

• protein

• sodium

Poor nutrition

Smoking

Excessive alcohol use

Osteoporosis: Modifiable Risk Factors

Osteoporotic Bone by Alan Boyde

Sodium, Potassium & Chloride

K+

K+

K+

K+

K+

K+

K+

K+

K+

K+

K+

K+

Na

+

Na

+ Na

+

Na

+

Na

+

Na

+

Na

+

K+

Na

+

Na

+

Na

+

K+

Intracellular (in the cell) Extracellular

(outside of the cell)

Cl-

Cl-

Cl-

Electrolytes

K+

K+

K+

K+

K+

K+

K+

K+

K+

K+

K+

K+

Na

+

Na

+ Na

+

Na

+

Na

+

Na

+

Na

+

K+

Na

+

Na

+

Na

+

K+

Intracellular (in the cell) Extracellular

(outside of the cell)

Cl-

Cl-

Cl-

Maintain cell integrity

Main blood volume

Maintain blood pressure

Help transport nerve impulses

Play a role in nutrient transport

Chloride is part of HCl

Sodium Sources

Image Credits: Salt shaker from Joe King, Doritos by Sean MacEntee, french fries by Jem

Stone, soup by Wilson Hui, burger by Katherine Lim, tv dinner by Daniel Oines, cereal by

Sonny Abesamis

Most people get too much much sodium

Usually from processed foods and fast food

Excess sodium does not cause hypertension - increases risk

Potassium

fluid and electrolyte balance

cell integrity

• Diets high in potassium help decrease the risk of hypertension

heartbeat

Iron

Main Function

• Delivering oxygen to tissues

Oxygen Transport

• Iron containing compound

• Part of hemoglobin & myoglobin

• Store and carry iron

Part of Heme

Hemoglobin image by Zephyris on Wikimedia Commons

Iron Absorption

• Animal sources

• Ranges from 15-35%

Heme (~23%)

• Plant and animal sources

Non- heme (2-20%)

Cow by j4p4n and plant by gsagri04 on OpenClipArt.com

Increasing iron absorption

• Found in Meat, Fish, Poultry

MFP factor

• Powerful enhancers of non-heme iron absorption

Vitamin C

Image credits: meat by rg1024, fish by Keistutis, chicken by

davidone, orange by nicubunu, strawberry by osfor, pepper by

flomar, kiwi by Delug on OpenClipArt.

Iron Inhibitors

• Found in tea and coffee

Tannins

• Milk, dairy products

Calcium and phosphorus

• Found in the fiber of legumes and whole-grain cereals, breads

Phytates

• Phosphoprotein found in eggs

• Iron in eggs has low bioavailability

Phosvitin

Image credits: tea by notKlaatu, milk by Hector Gomez,

bread by mathafix, egg by laobc on OpenClipArt.com

Iodine

Component of thyroid hormone

Thyroid hormones regulate growth, development and metabolism

Thyroxine image by Ju on Wikipedia

Commons

Goiter

• irreversible mental and physical retardation

Cretinism

Breast and stomach cancer

Autism

Iodine Deficiency

Severe goiter picture by Martin Finborud on Wikimedia Commons

Selenium

A mineral which is an antioxidant

Vitamin C & E are also antioxidants

Structure of selenium from Wikipedia

35% obese

27% overweight

30% healthy weight

Percent of Americans Overweight and Obese

35% obese

27% overweight

30% healthy weight 68%

Overweight

Obese

Extreme obesity

30%

Healthy weight

Percent of Americans Overweight and Obese

Dyslipidemia

Hypertension

Type 2 diabetes

Stroke

Coronary heart disease

Gallbladder disease

Osteoarthritis

Sleep apnea

Respiratory problems

Background image by Tony Alter

Body mass index table from the CDC: Adapted from Clinical Guidelines on the Identification, Evaluation, and Treatment of

Overweight and Obesity in Adults: The Evidence Report

Body Mass

Index BMI

Image by Cliff on

FlickrCC

6’6” 216 lbs overweight

Determining Health

BMI

Waist Circumference

Disease Profile

Physical Activity (fitness level)

Men: > 40 inches Unhealthy

Woman: > 35 inches

Unhealthy

Waist Circumference > Visceral

Fat

Determining Health Based on Weight

BMI

Waist Circumference

Disease Profile

Physical Activity

What is a

Calorie?

Unit of

Food Energy

Photo by Tony Alter on FlickrCC

A calorie is NOT a calorie

Calories In

• food

• beverages

Calories Out

• TEF

• BMR

• activity

BMR

TEF

Activity

• Basal

• Metabolic

• Rate

• Thermic

• Effect

• Food

• Physical

• Exercise

Image by Tony Alter on FlickrCC

Age

Height

Growth

Body composition

Fever

StressTemperature

Starvation

Malnutrition

Thyroxine

Elevation

Photo by Tony Alter on FlickrCC

Hormonal imbalance

Consumemore

Become larger

Behaviors

Fructose

Refined carbs

HUNGER• No food in stomach -> ghrelin released

• Ghrelin - > + stomach contractions

• Ghrelin -> + brain to want food

(hunger)

• No nutrients in bloodstream

HUNGER

• Smell of food

• Sight of food

• Stimulate brain endorphins

• Increase desire for food

APPETITE

FOOD

SEEKING• Drive to obtain food

• Start eating

Regulation of Appetite, Food Intake and Satiety

CONTINUED

EATING

• Presence of others

• Social stimulation

• Awareness of satiety

• Lighting, music, taste, time of

day, abundance of food

SATIETY

• Food triggers stretch

receptors in stomach >

signals brain

• Nutrients in intestines >

hormones > signal brain

• Nutrients in bloodstream

signal insulin > signal brain Hot pie by Tom, intestines in Moini, eating out by j4p4n, brain by trubinial guru,

miso soup by gnokii on OpenClipArt

Bread by rdevries, fish by mlamprety, kidney, liver and muscle by

maritacovarrubias on Open Clipart

Feasting

carbohydr

ate

fat

protein

glucose

fatty acids

amino

acid

liver

muscle

fat cell

nitrogen loss

in urin

Llver and muscle by maritacovarrubias on Open Clipart

Fasting

glycogen

stores

fat stores

glucose

fatty acids

ENERGY

Llver and muscle by maritacovarrubias on Open Clipart, protein from

Wikipedia

continued fasting

fat stores fatty acids

ENERGY

ketone bodies

glucose

amino

acidsprotein

Obesity: Global Epidemic

“We have not had a global

collapse of willpower in the

last 30 years”

Obesitygenetics

hormones

environmenttypes of

food

metabolism

social economic

Correlation and Causation

• A correlation between a risk factor and a disease does not mean the risk factor causes the disease

Correlation = association

• An act or agent which results in an effect

Causation = produces an effect

Correlation does NOT equal Causation

Correlation Does Not Equal Causation

1980 1985 1990

1995 2000

# o

f cable

syste

ms

# o

f death

s f

rom

heart

dis

ease

cable systems purchased

death from heart disease

Correlation and Causation

1980 1985 1990 1995 2000

2005 2010

Apple Computer

SalesPrevalence of

Diabetes

Buying a Mac

CAUSE Diabetes?Correlation Causation

Heart Disease

Atherosclerosis

Characterized by plaque

Complex inflammatory process!

Images from Wikipedia

Non-modifiable CAD Risk FactorsIn

cre

asin

g a

ge Age

Ma

le g

en

de

r

Gender

Fa

mily

His

tory Genetics

Images from Wikipedia

Modifiable CAD Risk FactorsIn

cre

asin

g w

eig

ht

Obesity

Tobacco Smoking

Hig

h b

lood p

ressure Hypertension

Ab

no

rma

l b

loo

d lip

ids

Dyslipidemia

Insu

lin r

esis

tan

ce Diabetes

Lack o

f exerc

ise Physical

inactivity

Images from Wikipedia

Atherogenic Diet: modifiable risk factor

High in processed saturated fat

High in trans fat

High in cholesterol

High in refined grains

Low in fruits

Low in vegetables

Image from Wikipedia

Hypertension: High Blood Pressure

Heart pumping blood

Size of the arteries

Volume of fluid in vessels

normal blood vessel

narrow blood vessel

bloo

d

flow

bloo

d

flow

Norma

l blood

pressu

re

High

blood

pressu

re

Narrow vessels

Increase pressure

Hypertension Risk FactorsAtherosclerosis

Obesity

Insulin resistance

Age

Genetics

Race

Sedentary

Diet

Excess alcohol

Stress

CancerGenetics

Viral infections

Lifestyle choices

Environmental factors

Nutrition

carcinogens cell damagecancer

development

Cancer Development

Carcinogen. DNA Damage

.Cells

multiply.

Promoters.Metastasi

s.

Images from Wikipedia

Exposed to carcinogens daily

Not all carcinogens cause damage

Antioxidants quench free radicals

Body can repair cell damage

Damage not repaired -> cell self destructs

Food ImpactsCellular Function

Genetic Level

Preparing for Pregnancy

Mother is Underweight

Infant is Underweight

Poor Future Health

Preparing for Pregnancy

Underweight Infant

Most potent indicator

Infant’s Future Health

Preparing for Pregnancy

Mother is Overweight

Infant is Overweight

Greater chance of

NTDs

Preparing for Pregnancy

Mother is Overweight

greater risk for mother of

Hypertension, DM, drug

induced labor, C-section

Preparing for Pregnancy

Lo

w B

irth

We

igh

tLower IQ

Short Stature

40X more likely to die 1st year

Preparing for Pregnancy

Hig

h B

irth

We

igh

tLarger size

2X more likely to have NTD

Nonpregnant

Pregnant

Lactating

Folate

100%

Supplementation is recommended for prevention - 400 ug of folic acid daily

from the CDC

Folatedeficiency

Abnormal spinal cord

development

Neural Tube Defect

Nonpregnant

Pregnant

Lactating

Calcium

100%

Calcium Absorption

Doubles

During Pregnancy

Nonpregnant

Pregnant

Lactating

Iron

100%

Iron supplementation is recommended during pregnancy

Fetus needs a store of iron for the first 3-6 months of life

Iron supplementation is recommended during pregnancy

Features of Fetal Alcohol

Syndrome

Features of Fetal Alcohol

Syndrome

Fetal Alcohol Syndrome is the

most common cause of

preventable mental retardation

in the world.

Carbohydrate

Lactose

Easy to digest

Enhance Ca

absorption

Lipids

Main energy source

EFAs

Protein

Easily digested

Lactoferrin- iron

Image from Wikipedia

Vitamins

Vitamin C High

Vitamin D

Low

Minerals

Ca highly absorbable

Low in sodium

High in zinc and iron

Image from Wikipedia

Immune Factors

Anti-viral agents

Anti-bacterial agents

Less prone to GI disorders

Colostrum contains antibodies

Image from Wikipedia

Immune Factors

Breastfed babies are less prone to develop stomach and intestinal disorders

during the first few months of life

Image from Wikipedia

Pickles & Ice cream?

CR

AV

ING

SNot a

physiologic need

Hormone induced

Changes in taste and smell

Increase blood sugar in mother

Larger babies

Increased insulin &

blood sugar in infant

Increase risk of childhood

obesity

European Journal of Obstetrics, Gynecology and Reproductive Biology. Vol. 183, Dec 2014.

maternal junk food

diet

food addiction

later in life

Laboratory rat from Wikipedia

The FASEB. Journal vol. 27 no. 3 1275-1284. March 2012.

Infant Toddler

7% fat

71% water

19% protein

34% fat

51% water

11% protein

body composition

The diet changes more in life between 12-24 months than in any more period in life.

Toddler Nutrient Needs

Protein

regular diet

Carbs

same as adult

Fiber

age + 5

Fatty acids

30-40% of diet from

fat

Vitamins

Vitamin D

Minerals

iron

Om

ega-3

Fatty A

cid

s

Cognitive Development

Decreased Asthma Risk

Growth

Brain Development

Lower risk of ADHD

Peanuts by FlyingDream, Milk by Stefan Kuhn, Eggs by

Bogdan29Roman on Wikimedia Commons

Fo

od

Alle

rgy

adverse

immune response

food protein

Hives by DLDoubleE on Wikimedia Commons

Symptom list from HealthLine

Mild Symptoms

• sneezing

• stuffy or runny

nose

• Itchy, water eyes

• swelling

• rash

• stomach cramps

• diarrhea

Severe Symptoms

• difficulty breathing

• swelling of the lips,

tongue or throat

• hives

• dizziness or

faintness

• nausea or vomiting

Food Allergy

Recognized as foreign

Immune response

Food Intolerance

Not an allergy

Unpleasant symptom

Food Aversion

Intense dislike

Grow out

Peanuts by FlyingDream, Milk by Stefan Kuhn, Eggs by

Bogdan29Roman on Wikimedia Commons

Too Little Too much

Seniors

Vitamin A

• Recommendation decreases due to increased absorption

Vitamin D

• Recommendation increases > 70 yo

Water

• Same: adequate hydration important!

Iron

• Recommendation decreases – iron status improves.

Calcium

• Recommendation increases – absorption decreases

Activity

Increase calorie needs

More nutrients

consumed

Less muscle

loss

More indepen-

dence

Microbes

Infection

Ingest, grows, disrupts normal body functions

Intoxication

Produce a toxin, triggers

illness

Enterotoxin

Grows in GI, produces toxins

Photo by Eric Erbe of the Agricultural Research Service on Wikipedia Commons

microbes

Good

fermented foods

yogurt

Bad

food spoilage

pseudomonas

Ugly

pathogens

foodborne illness

other

37%

poultry

17%

leafy vegetables

13%

Beef

12%

Number of Illnesses by Food Category

E Coli O157:H7

shiga-toxin

low infective dose < 10 organisms

bloody diarrhea

severe intestinal cramping

dehydration

kidney failure

death

E Coli O157:H7

Image by Jmol Development Team on Wikimedia Commons

Shiga-toxin

Binds to blood

vessels walls

Results in hemorrhage

.

Bacterial Contamination

Bacte

rial C

onta

min

ation

Animal intestines

Contaminated water

Manure for fertilizer

Bathroom to Kitchen

Keep hot food hot

Keep cold food

cold

Keep raw food separate

Wash your

hands

Food Safety Tips

Natural Flavor

Herbs

Fruits

Veggies

Spices Beef

Chicken

Yeast

Bark

Almond flavor + cyanide

Bark

Apricot pits

Peach pits

Natural!

Almond flavor

.

Clove oil

Banana flavor

Artificial!

Organic

Foods and

GMOs

Org

anic

Cro

ps

No synthetic pesticides

No synthetic fertilizers

No sewer sludge

No irradiation

No GMOs

Org

anic

Meat Health & Welfare

Standards

No antibiotics

No hormones

100% organic feed

Access to outdoors

Pe

sticid

es

Control insects, weeds, diseases

4.5 billion lbs of pesticides/year

Linked with birth defects, tumors in

animals

Effective?

Pros Cons

Not nutritional superior?

High cost

25% of organics have pesticides

Benefits environment

Limits pesticide resistance

Minimize pesticide exposure

Genetically

Modified

Organisms

desired geneDonor Commercial Variety

desired gene

New Variety

many genes transferredrDNA Technology

only the desired gene

is transferreddesired gene

Natural Crossbreeding Technique

GMO Pros

GMO Cons

High cost to farmers

Cross pollination

Failure to confine

Insects become resistant

Food shortages

Nutrient deficiencies

Medicine shortages

Dwindling farmland

GMO Pros

GMO Cons

90 % GMO

• Corn

• Soy

Producers

• Egg

• Milk

• Meat

THE Food

Safety END