Nutritional Needs

Requirements• Protein

• Carbohydrates

• Lipids

• Vitamins

• Minerals

• Water

Nutrient DigestionMacronutrients – serve as body’s source of energy

• Carbohydrates (4 kcal per gram)o Glucose

o Mouth and Small Intestine

• Protein (4 kcal per gram)o Amino Acids

o Stomach

• Lipids (9 kcal per gram)o Triglycerides

o Mouth, mostly Small Intestine

Proteins• Essential for the growth and maintenance of tissue

o Cell structures, enzymes, hormones, neurotransmitters, carriers for

substances in the bloodstream (osmotic pressure), antibodies

• Of the 20+ Amino Acids eight are essentialo isoleucine, leucine, lysine, threonine, tryptophan, methionine, histidine,

valine and phenylalanine

• In developed countries, adequate amounts of

protein are usually obtainedo However, not all AA are consumed

o Contrary to popular belief, all may be obtained through plant sources

o Meat products tend to be overused for protein sources

• 15%-20% of total calories should come from protein

Carbohydrates• Body’s primary source of energy

o Help regulate fat and protein metabolism

• Sugarso Simple (monosaccharide), disaccharide

• Glucose, Fructose, and Galactose; Maltose, Sucrose, Lactose

o Avoid these carbs except when found in fresh fruit

• Starcheso Complex (polysaccharride)

• Create sustained energy and better blood sugar levels

• Best choices are found in root vegetables, potatoes, whole grains,

and corn

Carbohydrates• Fiber

o Provides little caloric value but are important in maintaining proper GI

function and elimination

o Absorb water, binds toxins, and may reduce fat and cholesterol

absorption

o Cellulose found in skins and outer hulls of vegetables and fruits and grains

o Soluble and Insoluble types

o Other good sources include carrageen, guar gum, pectin and agar and

alginate

• 55%-65% of calories should come from

Carbohydrateso Most from complex sources

Lipids• Adipose Tissue

o Retains heat, supports & protects organs, energy reserve

• Needed for cell membrane structure, transport roles within the blood stream, myelin sheath production

• Triglycerideso Form of fat that provides energyo 95% of lipid content of food and easily storedo Saturated (mostly animal sources)o Unsaturated (plant sources)

• Monousaturated found in avocados and olive, almond, canola oils• Polyunsaturated found in safflower, corn, sesame and soybean oils

• EFA – linoleic and aracnidonic (omega-6) and linolenic(omega-3)

• Cholesterolo Naturally produced in the body and is important for Vit D production, cell

membrane function, and formation of some androgens

• 20 to 30% of the diet should be comprised of lipids and 15% or more of that should come from essential fats

Vitamins• Essential for proper regulation of metabolic

reactions and biochemical processes

• Most cannot be synthesized in the body

• Fat soluble – A, D, E, K, and Carotenoidso Can be stored in the body and in excess can be toxic

• Water soluble – All B vitamins, C, and bioflavonoidso Needs to be replenished daily because they are broken down easily and

the body does not store them

o No storage capacity makes them less likely to be toxic

o Refer to handout on website

Vitamins and Minerals• Needed to provide Antioxidants

o Vitamin C & E, Beta-Carotene, and Selenium are

most recommended

o Free radicals attack and damage proteins, lipids,

cell membranes, and DNA

• Minerals are required for many vital

processeso Macrominerals comprise at least .01 % of

bodyweight

• Ca, Cl, Mg, P, K, and Na

o Microminerals (trace) comprise less than .01 % of

bodyweight

• Cr, Co, Cu, I, Fe, Mn, Mo, Se, S, Zn

Intake• RDA – Recommended Daily Allowances

o Since 1940, the U.S. government provided suggested intake of certain

nutrients

• RDI - Reference Daily Intakeso In 1993, the FDA took over

• Nutrient intake based on a 2000 calories diet, no age, gender

differences

• SONA – Suggested Optimal Nutrient Allowanceo Formulated by holistic physicians because some RDIs were not sufficient

enough

o Still take into account individual differences

Balancing the American Diet

• National Academy of Sciences created guidelines for a well-balanced diet

• The ranges allow for flexibility in planning diets for individual health and physical activity needs

• The source of fat calories is critical

• ChooseMyPlate.org

One or Two Servings?Single % Double %

Serving DV Serving DV

Serving Size 1 cup (228g) 2 cups (456g)

Calories 250 500

Calories from Fat 110 220

Total Fat 12g 18% 24g 36%

Trans Fat 1.5g 3g

Saturated Fat 3g 15% 6g 30%

Cholesterol 30mg 10% 60mg 20%

Sodium 470mg 20% 940mg 40%

Total Carbohydrate 31g 10% 62g 20%

Dietary Fiber 0g 0% 0g 0%

Sugars 5g 10g

Protein 5g 10g

Vitamin A 4% 8%

Vitamin C 2% 4%

Calcium 20% 40%

Iron 4% 8%

The Percent Daily Value

The % DV is based on

100% of the daily

value for each

nutrient.

What’s High? What’s Low?

Do You Have to Calculate to Know?Footnote

Quick Guide to % DV

5% DV or less is Low

Limit theseNutrients

Get Enough of theseNutrients

20% DV or more is High

No % Daily Value

• Trans Fat

• Sugars

• Protein

Read the Nutrition Facts Label For Total Sugars

Plain Yogurt Fruit Yogurt

Look at the Ingredient List

for Added Sugars

Plain Yogurt

INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN.

Fruit Yogurt

INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES

Organics and GMOs• Genetically modified organism (GMO)

benefits:• Resist disease and extreme environmental conditions better.

• Require less fertilizers and pesticides.

• Last longer.

• Have better nutrient content and taste.

• Save billions of dollars and help feed the hungry.

• Debate over GM foods• Genetic modifications create new "transgenic" organisms that have

potentially unpredictable effects on the environment and on humans.

• Illnesses or allergies in humans; destruction of other plants or herbicide-resistant "superweeds" may emerge.

• Avoiding GM foods• Buy organic foods; organic trade organizations will not certify GM foods.

• Buy from local markets; small farmers are less likely to use this technology.

Organics and GMOsAccording to the USDA, organic foods are described

as:o Organic meat, poultry, eggs and dairy products come from animals that

are given no antibiotics or growth hormones. Organic food is produced

without using most conventional pesticides, fertilizers made with synthetic

ingredients or sewage sludge, bioengineering or ionizing radiation.

• Organically grown foods are safer and more

nutritious than foods raised with non-organic

methods such as pesticides, non-organic fertilizers,

antibiotics and hormoneso http://www.ams.usda.gov/AMSv1.0/nop

Organics and GMOs• To be certified as organic, food products need to

come from farms and processing plants that are certified as organic.

• Foods that are organically grown can state that fact on the label.o "100% Organic"

Foods that are labeled as 100% Organic must contain all organically grown ingredients except for added water and salt.

o "Organic"Foods that are labeled as Organic need to contain at least 95% organic ingredients, except for added water and salt, plus they must not contain sulfites added as a preservative. Sulfites have been known to provoke allergies and asthma in some people. Up to 5% of the ingredients may non-organically produced.

o "Made with Organic Ingredients"Product labels that claim Made with Organic Ingredients need to contain at least 70% organic ingredients, except for added water and salt.

o Food products made with less than 70% organic ingredients may state which ingredients are organic, but they can not claim to be organic food products.

Organics and GMOs• Are Organic

Foods Worth

the Cost?

• Maryland

Organic Farms

Things You Can DoYou can vote to change this system . Three times a day .

• Buy from companies that treat workers, animals, and the environment with respect.

• When you go to the supermarket, choose foods that are in season. Buy foods that are organic. Know what’s in your food. Read labels.

• The average meal travels 1,500 miles from the farm to the supermarket. Buy foods that are grown locally. Shop at farmers’ markets. Plant a garden. (Even a small one.)

• Cook a meal with your family and eat together.

• Everyone has a right to healthy food. Make sure your farmers’ market takes food stamps. Ask your school board to provide healthy school lunches.

• The FDA and USDA are supposed to protect you and your family. Tell Congress to enforce food safety standards and re-introduce Kevin’s Law.

• If you say grace, ask for food that will keep us and the planet healthy. You can change the world with every bite.

Hungry for change ? Go to www.takepart .com / foodinc .

Antimicrobials in Meat • Antimicrobials that are similar or identical to

those used by humans are employed for

disease prevention and growth

enhancement among animals

• Some U.S.-approved antimicrobials given to

food animals:

o amoxicillin

o penicillin

o bacitracin

o erythromycin

Why Is the Use of Antimicrobials a

Potential Problem?

• Residues of antimicrobial agents may persist in

meat that is destined for human consumption.

• Possible indirect toxicity, which causes loss of

effective therapeutic interventions

Food Additives

• Intentional (direct) additives are added to foods in

order to improve their quality.

• Incidental (indirect) additives may be present in

foods as a result of unintentional contamination

during packaging, storage, and handling.

• Malicious additives include substances such as

poisons that saboteurs introduce into foods for

various reasons.

Food Additives

Generally Recognized as Safe (GRAS)

• The GRAS rule permitted the use of additives

that had an established history of safe use in

foods.

Dietary Guidelines for Americans1. Consume a variety of foods

2. Control calorie intake

3. Be physically active

4. Increase intake of fruits, vegetables, whole grains,

and milk products

5. Choose fats wisely

6. Choose carbohydrates wisely

7. Choose and prepare foods with little salt

8. If you drink alcohol, do so in moderation

9. Keep food safe to eato Behaviors to prevent foodborne illness

Foodborne Diseases and Infections

• “illnesses acquired by consumption of contaminated food . . .”

• Frequently and inaccurately referred to as food poisoning

• A major cause of morbidity (and occasionally mortality) in the United States and other countries of the world.

• Incidence of foodborne illnesses has increased in industrialized nations.

Regulation of Food Safety• Food and Drug Administration (FDA) is the

U.S. agency charged with regulation and

enforcement of food safety.

• U.S. Department of Agriculture (USDA)

regulates the safety of meat and poultry

products.

Four Major Categories of Food Hazards

1. Biological

2. Physical

3. Chemical

4. Nutritional

Salmonella• The bacteria infection is called

salmonellosis.

• The most common serotypes in U.S.

are:o Salmonella serotype Enteritidis

o Salmonella serotype Typhimurium

• Approximately 2 to 4 million cases of

salmonellosis are estimated to occur each

year in the U.S.o Causes about 500 deaths each year

How are SalmonellaBacteria Transferred?

• To environmental surfaces at work and at

home from raw meats, poultry, and seafood

• From animal feces

• From contaminated water and soil

Symptoms of Salmonellosis

• Acute symptoms (onset time 6-48 hours)o Nausea

o Vomiting

o Abdominal cramps

o Diarrhea

o Fever

o Headache

• Chronic symptomso May include arthritic-like symptoms that occur 3-4 weeks after an

acute infection

Clostridium botulinum• Causes the foodborne disease botulism, a

form of foodborne intoxication.

• Grows in an anaerobic (oxygen-free)

environment and produces a potent toxin

(a neurotoxin) that affects the nervous

system.

Effects of Botulism• “Onset of symptoms in foodborne botulism is usually 18

to 36 hours after ingestion of the food containing the toxin, although cases have varied from 4 hours to 8 days.”

• Early signs:o Marked lassitude

o Weakness and vertigo

o Double vision

o Progressive difficulty in speaking and swallowing

o Difficulty in breathing

o Weakness of other muscles

o Abdominal distention

o Constipation

Clostridium perfringens• The CDC estimates that about 10,000 cases occur

each year in the U.S.

• C. perfringens is anaerobic, rod-shaped, and forms

spores.

• Occurs commonly in the environment, especially in

those areas contaminated with feces

• Also found in the intestines of humans and animals

Effects of Infection with C. Perfringens

• Symptomso Intense abdominal cramps

o Diarrhea

o Onset 8-22 hours after consumption of incriminated food

• Durationo Approximately 24 hours.

o Mild symptoms may last for 1 or 2 weeks.

Escherichia coli (E. coli O157:H7)

• A pathogenic strain of E. coli

• Note that many E. coli strains reside harmlessly in the intestinal tract.

• Causes hemorrhagic colitis, linked to bloody diarrhea

• U.S.--73,000 cases and 61 deaths yearly

• Major outbreaks in restaurant chains

• Can be transmitted by hamburger meat

Tapeworms• Taeniasis is a parasitic disease caused by

tapeworms.

• One form is caused by the beef tapeworm (Taenia

saginata) and the other by the pork tapeworm

(Taenia solium).

• These organisms may induce human illness following

the consumption of raw or undercooked infected

beef or pork.

Effects of Infection with Tapeworms

• Symptoms of taeniasis usually are limited to mild

abdominal distress.

• One of the main symptoms is the passage of the

proglottids (the section of the worm that contains

eggs) of T. saginata and T. solium in stools.

Viral Agents: Hepatitis A

• Foods that are associated commonly with HAV outbreaks include fruits, sandwiches made with cold cuts, dairy products, vegetables, and shellfish.

• Common mode for contamination of foods is by HAV-infected workers in food processing plants and restaurants.

• Of the 23,000 cases of hepatitis A reported in the U.S. annually, about 7% are believed to be food- or waterborne.

BSE • An extensive outbreak among cattle occurred in

the United Kingdom beginning in 1986

• Reported in 20 European countries as well as Japan,

Israel, and Canada

• Cases have been reported in the U.S. (2003 and

later).

• Appears to be spread among cattle by feeds that

contain rendered cattle products

Sources of Metal Poisoning

• Metals that have leached into foods (especially acidic foods) from metal containers and cooking vessels.

• Candy wrappers from Mexico made with lead

• Chicken may contain high levels of arsenic, which is used as an approved food supplement for chickens to control intestinal parasites.

• Certain species of fish—shark, swordfish, king mackerel, and tilefish—have levels of mercury that may be high enough to be harmful to developing human fetuses.

Foodborne Disease Prevention

• Inadequate cooling and cold holding

temperatures is the top risk factor.

• Inadequate hot holding temperatures is also

a risk factor.

• Safe holding temperatureso Keep foods above 140˚F for hot foods and below 40˚F for foods

that are kept in cold storage.

o The range between 40˚F and 140˚F is the danger zone.

Preventing Growth of

Foodborne Pathogens

• Thorough hand washing

• Prevention of cross-

contamination

• Cooking at sufficiently high

temperatures

• Storing cooked and vulnerable

foods at proper temperatures in

a refrigerator

Irradiation of Foods

• During the process, energy from ionizing radiation

passes through foods and destroys bacteria and

other pathogens.

• Procedure does not cause food to become

radioactive.

• Referred to as cold pasteurization

• Certified as a safe method for reducing the risk of

foodborne disease

Food Insecurity• Supplies of wholesome foods are uncertain or may

have unlimited availability

• Food insecurity dangers as much as one-third of

Africa, the prognosis for increasing the food supply

is poor.

• Socio-economical food insecurities do exist in the

U.S.

Local Hunger• Maryland Food Bank, Baltimore, MD

• People Served:o Annual estimated number of clients: 357,400

o Weekly estimated number of clients: 72,100

o Percentage under 18: 29.0%

o Percentage of elderly: 8.0%

• Poverty Statistics:o Percentage below poverty line in previous month: 67.0%

o Percentage who are homeless: 6.0%

o Percentage who are food insecure: 77.0%

o Percentage who are food insecure with kids: 81.0%

o Percentage who are food insecure with hunger: 45.0%

o Percentage with hunger with kids: 40.0%

o Percentage who receive Food Stamps: 25.0%

o Percentage who received General Assistance, welfare, or Temporary Assistance for Needy Families (TANF) in the past two years: 8.5%

Local Hunger• Working Poor:

o Percentage of households with at least one employed adult: 48.0%

o Median monthly income: $700

• Choices:o Percentage who made the choice between food and utilities: 52.0%

o Percentage who made the choice between food and housing: 48.0%

o Percentage who made the choice between food and health care: 40.0%

• Learn more at http://www.mdfoodbank.org