HUNT141 Flashcards
What is nutrition
“The sum of the processes by which an animal or plant takes in and utilises food substances foods that are necessary for human nutrition”
Six nutrients
Water
Carbs
Lipids
Protein
Vitamins
Minerals
Does water provide energy
No
Is alcohol considered a macronutrient
No
Does alcohol provide energy
Yes
What are nutrients
molecules found in food and beverages needed by the body for energy, growth, development, and reproduction
What is the double burned of disease?
Under and over nutrition
How many sustainability goals
17
DALY
Disability affected life year
Higher risk of NCD’S
High sodium, Low whole grains, Low fruit and veg
United States guidelines
Science based for health professionals
- Healthy diet pattern all ages
- Breast feed babies
- Customise diet for cultures and preferences
- Eat nutrient dense foods within caloric limit
Do the US follow guidelines
NO
US visual guideline
My Plate
Australia Guidelines
Maintain healthy weight
Eat variety of food
Limit sat fat, salt and sugar
Promote breastfeeding
Prepare and store food safely
NZ Guidelines
Variety nutritious foods
Limit sat fat, sodium sugar
Plain water 1st choice
NO alcohol pregnant or breastfeeding
Store and prep food safely
Encourage breastfeeding
Healthy body weight
Activity statements
2.5 hrs moderate
1.25 hrs high
Muscles strengthening 2x week
Some exercise better then none
NZ Visual guide
Healthy heart
Is dairy a food group in Canada
No
EAT LANCET Report main goals
Human and Planet Health
Scoring Systems
HEI
EAT LANCET
Micronutrients needed in … quantities
Small
Macronutrients needed in … quantities
Large
What are minerals
Inorganic elements
Why is all chemical energy in food eaten not available to the body ?
Can’t all be absorbed
How do we determine the energy in a food sample ?
Bomb Carolimeter
ATWATER Factors
Carbs - 17
Protein - 17
Fat - 37
Alcohol - 29
Equation for ATWATER
Macronutrient g x ATWATER factor
EAR
Estimated average requirement
- Meet 50% healthy individuals at life stage and gender
RDI
Recommended Daily Intake
Average daily intake level that is enough to meet the nutrients requirements for 97% - 98% healthy individuals at life stage and gender (EAR+2SD)
Al
Adequate intake
Observed or experimentally approximation or estimates of nutrient intake by a group when there isn’t enough info for EAR/RDI
AMDR
Acceptable Macronutrient Distribution Range
Protein - 15%-25%
Carbs - 45%-65%
Fat - 20%-35%
UL
Upper limit
Highest daily average a nutrient likely to pose no adverse health effects
SDT
Suggested Dietary Target
Amount of nutrient recommended to reduce the risks of NCD’s
Mouths job in digestion
Teeth break down
Salivary gland releases amylase
Tongue mixes food with saliva
Tongue pushes food to back of mouth
Oesophagus job in digestion
Saliva moistens and lubricates food
Swallowing reflex
GIT ringed with circular and longitudinal muscles
Peristalsis moves bolus of food down
Sphincter muscles control movement one section to the next
Stomachs job in digestion
Stomach = tennis ball size
Physical and chemical digestion
Food in stomach hormone gastric released
HCL and pectin break down protein
HCL also kills bacteria
Mucosa lines the stomach
Food and chyme
Small intestine job in digestion
Pyloric sphincter = stomach to small intestine
Majority of digestion and absorbtion occurs here
Where is amylase made
Salivary glands and pancreas
How are nutrients transported form the gut
Nutrients absorber by the epithelial cell and travel via hepatic portal vein to the liver
Coeliac disease
Reaction to dietary gluten
Cells lining small intestine damages and inflamed
Causes the flattening of villi this decreases the SA for absorption and can result in nutrient deficenecies
Probiotics
Yogurt, miso, kimchi, pickles
Prebiotics
Apples, artichokes, banana, onion
What are the 4 types of carbs
Starches
Sugars
Dietary Fibres
Glycogen
What are the monosaccharides
Glucose
Fructose
Galactose
What are the disaccharides and what are they made of ?
Maltose (2x glucose) germination and fermentation of seeds eg bread
Sucrose (glucose + fructose) refined sugar products eg sugar cane and beet
Lactose (glucose + galactose) milk and milk products
What is starch
Storage form of glucose in plants
What is starch found in
Grains, tubules and legumes
Glycogen
Multi branched polysaccharide of glucose
Provides glucose during fasting state of the body provides 60% brain
Dietary fibre
Fraction of the edible part of a plant and their extracts
Resistant to digestion and absorption in the small intestine usually completely or partially fermented in the large intestine
Promotes
Laxative
Reduces blood cholesterol
Modulation of blood glucose
Non starch polysaccharides
Not broken down by enzyme in small intestine
Due to …
Intrinsic factor
- physically inaccessible eg cant break down coating
- Starch granules eg cooking and cooling of potato’s
Extrinsic factors
- chewing time
- transit time
Carbs in NZ
Over 50g per day
45%-65% energy
Wheat number one
Bread bummer one
What are intrinsic sugars
Naturally occurring
What are extrinsic sugars
Extracted and concentrated refined form sources eg sugar cane
Recommended amount % of energy intake of sugar
Less than 10%
How could you reduce sugar intake
Sugar tax
Labelling
Non nutritive sweetners
Modify taste
Carbohydrate digestion
Amylase enzyme made by salivary glands and pancreatic glands (secretes to duodenum - first part of small intestine) lactase etc breaks down disacchaide into monosaccharides. Glucose galactose and fructose travel via the hepatic portal vein to the liver galactose gets converted to glucose
Lactose intolerance
Lactase persistence = ability to digest lactose
Expression of lactase starts to declining after weaning
With decrease amount of the lactase enzyme aren’t able to break down the lactose into glucose and galactose instead travels as lactose to the large intestine where the bacterial lactase breaks it down this causes osmotic shock which results in diarrhoea as well as the production of gas (methane) which could cause constipation + CO2 and H2 produce bloating and flatulence
Glycaemic index
Low GI carbs break down and released into blood stream slowly
Low (0-55)
Medium (55-69)
High (70-100)
Issues with glycaemic index
Different people respond to different foods different
Have to take into account the size etc
What decreases GI
High Fat and fibre
Sources of dietary fibre and Colon Cancer
Whole grains good
White bread remove the bran and the germ left with just endosperm
Colon cancer 2nd highest in NZ to lung
Consuming whole grains decreases risk
What is protein
Nitrogenous organic compounds composed of one or more chains of amino acids essential part of living organisms
Functions of protein
Contractile (actin and myosin)
Regulate gene expression (histones)
Facilitate biochemical reactions (enzymes eg sucrase)
Endocrine hormones (insulin)
Structural proteins (collagen in connective tissue)
Essential vs non essential amino acids
20 amino acids
Indespendible (essential) - 9
Dispensable (non essential) - 5
Conditionally indespendable - 6
Structure eg primary
Primary - order of amino acids
Secondary - eletrical interactions within polypeptides
Tertiary - twists and folds intricate shapes
Quaternary - interaction between multiple polypeptides
Quality of proteins
Eg high sat fat and impact on green house gasses
Scoring systems
Protein digestability corrected amino acid score
(Mg limiting amino acid/mg amino acid in reference x true fecal digestability)
Digestible Indispendible amino acid score
Mg limiting amino acid/amino acid in reference x ileal digestability
Protein efficiency ratio
Weight gain/intake of the food
Quantity
Amount
Proportional to body weight
Limiting amino acid
When an amino avoid is not provided in adequate amounts the diet protein synthesis is limited to that amino acid. Limited to the rate at which essential amino acids are available so essential amino acid becomes the limiting amino acid
Complementary proteins
Outmoded concept as the proteins we eat over a day more important than those eaten together in one meal
Protein digestion
Chewing
Peristalsis
In stomach HCL and pepsin
Proenzymes activated by enteropeptidase
Trypsinogen - trypsin
Chymotrypsinogen - chymotrypsin Procarboxypeptidase - carboxypeptidase Proelasases - elaprocollegenase - collegenase Peptidases - tripeptides, dipeptides aas
Protein metabolism
Peptides broken down into amino acids which are transported to the liver via the hepatic portal vein
Four fates of amino acids when joins the pool
- used to make dispensable amino acids
- oxidised for energy
- used to make a new protein
- Used to make other compounds eg purine and pyrimadine bases of nucleotides
Food adversion
Physcologicaly based
Usually conditioned responce
No reaction if the food is disguised
Food intolerance
Reproducible abnormal non psycologically based reaction to food eg lactose intollerance etc
Food allergy
Group of disorders characterised by abnormal or exaggerated reproduvable responces to specific food proteins
Ige mediates - in ige antibodies
Rapid onset
Seconds, minutes, hours
Involves skin, GIT and respiratory
Non Ige mediated reaction
Does not involve antibodies
Symptoms hours or days
Difficult to access clinically
Lacto-ovo-vegeterian
No meat eats dairy and eggs
Lacto-vegeterian
No meat no eggs eats dairy
Vegan
No meat or animal products
Honey maybe
Other animal non food items may also be restricted eg leather
How common veges and vegans in nz
Veges - 5%
Vegans - 1%
Health benefits of vege/vegan
Decreased risk of…
Ischemic heart disease, diabetes and some cancers
Risks of veges/vegans
Low
- Vitb12
- iron
-zinc
- homocysteine
Lipids
Class of organic compounds that are fatty acids and their derivatives
Lipid functions
Energy
Structural - cell membranes
Signalling - hormones
Provide insulation
Cushion internal organs
Types of lipids
Triglycerides
Fatty acids
Phospholipids
Shingolipids and prostaglandins
Sterols eg sex hormones cholesterol etc
Fat soluble vitamins DEKA
Triacylglycerides
90% dietary lipids
Energy storage
Fatty acid storage
Structural component of lipoproteins
3 fatty acids bound to a glycerol
Fatty acids
Chains of carbon molecules with a methyl group at one end and a carboxyl group at the other
Length of fatty acid chains
2-6 carbon short
8-12 medium
14+ long
22+ very long
Position of the first double bond from the methyl end in naming
Cis v trans bond
Trans bad act like SFA
Saturated
Saturated - high melting point eg palmitic acid
Monounsaturated - low melting point eg oleic
Polyunsaturated - even lower linoleic
Essential fatty acids
Humans are able to make double bonds with the first 6 carbons from methyl end
Essential fatty acid deficency
Growth retardation
Reproductive failure
Skin lesions
Kidney and liver disorders
Neurological and visual problems
Bad vs good fats
Animal and tropical oil fats mostly saturated - bad
Vege oils and canola - monounsaturated
Other vege oils polyunsaturated
Phospholipids
Chemical structures
Unique role in body
Glycerol backbone + fatty acid + phosphate group
Phosphate - hydrophilic
Fatty acid - hydrophobic
Roles
- cell membrane
- plasma lipoprotein
5-10% dietary lipids
Shingolipids
Brain and nervous
Prostaglandins
Signalling
Vasoconstriction and dilation
Platelet alregation
Uterine contraction
Bronchoconstriction
Sterols
Multi ring structure
Plants and animals
Starting material for bile acids sex hormones adrenal hormones etc
Cholesterol
Plants lower cholesterol
Lipid digestion
Chewing, heat (body temp)
Peristalsis
Formation of fat globules
Lingual lipase in mouth
Bile acids released from gall bladder emulsify fat
Pancreatic and intestinalipases break down fat to
Monoglyceride
Glycerol
Fatty acid
Lipoprotein
Transport hydrophilic lipid molecules in the blood complex structure with alipoproteins
Contain cholesterol esters and triglycerides surrounded by free cholesterol, phospholipids and alipoproyeins that facilitate lipoprotein formation and function
Blood cholesterol
10% VLDL - bad
65% LDL - bad
25 % HDL - good
Lipid metabolism
Energy (daily and or stored)
Structure
Signalling
CVD
Disorders of the heart and blood vessels including coronary heart disease rehuemtaic heart disease. 4/5 deaths due to heart attack or stroke
Top 3 CVD deaths
1- Ischemic heart disease
2- stroke
3- copd
Why do we need fats
Brain development
Structural parts of cell
Healthy heart and blood vessels
Source of energy
Best place to get oils
Nuts and seeds (unprocessed foods)
How fats negatively effect our health
Sat fat - increased ldl increased risk of heart disease
Trans - negatively effect blood lipids increases heart disease more than sat fat
Function of ketones
Energy source
Cross blood brain barrier
Spares glucose in the brain
Who was the ketogenic diet originally made for
Those with epilepsy
How do you produce ketones
Through carb restriction induces a metabolic rate similar to starving and fasting
Alcoholic ketosis
Ketone levels are increased through alcohol consumption
Issues with the ketogenic diet
Dyslipidemia - imbalance of lipids
Low intakes of fibre low in other vitamins
Compliance
What is alcohol?
Colourless flammable liquid produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits and other drinks
Does alcohol have a function
No
Atwater factor of alcohol
29
Digestion of alcohol
Alcohol does not require digestion
Alcohol absorption
20% in stomach
80% in small intestine
Easily moves between cells as is a small molecule
Glucose to alcohol steps
Glucose —> pyruvate—> acetaldehyde—-> ethanol
Pyruvate ——> Acetaldehyde (pyruvate decarboxylase)
Acetaldehyde ——-> ethanol (alcohol dehydrogenase)
How many standard drinks for men (long term health effects)
3
How many standard drinks for women (long term health risks)
2 standards
How many standards men (risk of injury)
5
How many standards women (risk of injury)
4
Pregnant women standards
0
Metabolism of alcohol
Small amount in stomach
Most in liver
Unmetabolised alcohol
Urine
Breath
Breast milk
Alcohol dehydrogenase (ADH)
Stomach, liver, pancreas, brain
Pathway in majority of people
ADH rate limiting step
Microsomal ethanol oxidising system (MEOS)
Activated in long term heavy drinkers
Catalase, presence of hydrogen peroxide
Converts ethanol to acetylaldehyde
Less than 2% ethanol metabolism
Factors that affect alcohol metabolism
Quantity consumed
Male/female
Size
Genetics (Chinese, Korean and Japanese different variant of ADH build up of acetylaldehyde causes flushing and headaches)
Effects of acetalaldehyde
Short lived but toxic effect - cell damage (Liver, GIT, Brain, pancreas)
Long term - chorrhosis of liver, cancers
Elevated NADH/NAD+ Ratio
NAD not available for key energy production pathways eg glycolysis
Accumulation of H+ affects acid base balance
Increased lipid synthesis (Fatty liver)
Increased fatty acid oxidation (elevated TG’S)
Induced metabolic tolerance
MEOS produces many toxic metabolites
G/dl blood alcohol and their effects
0.05 - well being - relaxed - talk lots
0.05 - 0.09 - risky state - judgement and finer moments effected
0.08 - 0.15 - dangerous state - slow speech, balance effected, blurry eye sight, sleepy, vomiting, help to walk
0.2-0.4 - drunker stupor - no bladder control, heavy breathing, unconscious
0.45-0.6 - death - shock and death
Energy balance
Energy cant be created or destroyed but can be transformed
Energy = in - out
In = what we wat
Out = excreted, heat loss etc
BMR
Energy expended at rest
Used to fulfil life sustaining functions
Strict conditions
- relaxed physically and mentally
- 12 hour fasted
- well rested
Percents of basal metabolic rate
Muscles - 20
Liver - 19
Brain - 17
Miscellaneous - 16
Digestion - 10
Heart - 8
Kidneys - 7
Fat - 3
REE
Resting energy expenditure
No strict conditions
DEE
Diet endured energy expenditure
Diet endured thermogenesis (DIT)
Energy needed for digestion and processing of food
10% energy
Varied with diet consumption
Pro>CHO>Fat
AIEE
Activity induced energy expenditure
Positive energy balance
Growth
Weight gain
Negative energy balance
Weight loss
Stunting (in children)
Obesity
Overweight defined as abnormal excessive fat accumulation that prevents a risk to health
BMI 30+
Obesity
Cluster of non communicable disease
Chronic
BMI equation
Wt/ht2
Under weight
Below 18.5
Normal weight
18.5 - 25
Overweight
25-30
Obese
30+
Why use BMI
Can make meaningful comparisons of weight status between populations
Possible to identify groups with increased risk of mortality and morbidity
Priorities for intervention and individual and community levels
Prevalence of overweight and obesity in NZ
66.2% 2019/2020
68.1% 2020/2021
Percent of overweight or obese children
30%
Health concequences of obesity
Cardiovascular disease - mainly heart disease and stroke
Diabetes
Muscoskeletal disorders including osteoarthritis they are highly disabling degenerative disease of joints
Some cancers eg breast, ovarian, liver, gallbladder, kidney and colon
Causes of obesity
Energy imbalance (poor nutrition and lack of exercise)
Multifactorial eg environmental and genetic factors
Obesity prevention
Government goals and policies
Food industry changes
Health Profesionals
Education and knowledge
Networks and support
Roles of water
Lubricator, insulator, excretion, body temp, communication
Percentage of male body water
60
Percentage of female body water
55
Input of water
Beverages - 550-1500mL
Foods - 500 - 1000mL
Endogenous 200-300mL
Total - 1400 - 2800mL
Output of water
Urine - 500-1400mL
Faeces - 150mL
Insensible losses (sweat/breath) - 450 - 900mL
Total 1450 - 28–mL
Water benefits
Weight loss/control
Kidney disease
Kidney stone formation
UTI Bladder infections (less contact with the bacteria)
Thirst
Conscious desire to drink
Mild dehydration
2-5% body weight loss
Symptoms - lethargic, alert, restless, don’t feel well, thirsty
Moderate dehydration
5-10% loss body weight
Symptoms - lethargic, rapid pulse, low blood pressure, dry mouth and eyes, shrunken fontanelle, skin retracts slowly, conc unrine
Severe dehydration
10% + loss in body weight
Symptoms - drowsy, limp, feeble, no urine, death in children within 24 hours
How to treat mild dehydration
Drink water, increase intake fluids, eat
Moderate to severe
Depends on circumstances
Access to health care - IV (Intravenous solution)
NO access - ORS (Oral rehydration salts (clean water, sodium and glucose, potassium, chlorine and citrate) + zinc
3 clinical types of diarrhoea
Actuate watery - several hours or days
Acute bloody - also called dysentery
Persistent - 14 + days
Sick child in NZ
Drink water or pedialyte
Good access to medical care IV
Sick child in rural Africa
ORS +Zinc
Blood glucose regulation
Glucose enters blood stream
Pancreas excretes insulin in responce
Insulin tells muscle tissues to put a glucose transporter on outside
Glucose flows from blood stream into tissues
Insulin resistance (Type 2 diabetes)
Insulin responders stop responding appropriately to insulin
Pancreas excretes increased amount of insulin to try and overcome this
Blood glucose still remains higher for much longer (too much glucose can damage the blood vessels)
Hepatic glucose occurs in response to defective insulin
Fasting glucose levels risk
Glucose travels to the kidneys
Causes osmosic diuresis and polyuria
Lots of peeing and lots of drinking to try and dilute blood
Can lead to dehydration - polydispsia lots of drinking and polyphagia - lots of eating
Eventually beta cells slow insulin production as the pancreas gets worn out having to produce lots of insulin
Type 2 diabetics eventually have to take insulin
HbA1c mol/mol
50+ indicative of diabetes
41-49 pre diabetes
40 - diabetes unlikely
5-7% pop have type 2 diabetes
Health concequences of type 2 diabetes
Stroke
Blindness
Heart attack
Kidney failure
Amputation
Risk Factors for type 2 diabetes
High BMI
Family history
Long term real corticosteroids
Gestational diabetes
Severe mental illness (long term use of anti physcotics)
CVD
PSOS
Life style changes to reduce risk diabetes
Reduced energy intake
Increased physical activity
Increased fibre intake
Reduce sat fat intake
Mineral and trace elements
Essential non organic elements
Small amounts required
Minerals - Na, K, Mg, Cl
Trace elements - Fe, Zn, I, Fe, Se, Cr
Sodium in diet
10% inherent
15% discretionary eg salt to cooking at table
75% processing - salt during processing
Sodium contributing foods
Grains
Chicken
Eggs
Fish
Diry
Sodium absorption
Well absorbed not regulated
PLasma levels controlled by kidneys
Sodium function
Principal cation in ECF
Primary regulator of ECF volume
Maintain acid/base balance
Nerve impulse transmission
Muscle contraction
Sodium excretion
Urine 90%
Sweat 10%
Deficency
Rare from diet
Depletion from losses (sweat, diarrhoea, vomiting)
Sodium Toxicity
Acute = rare
Chronic = common
Kidneys excreting sodium
Ability to excrete sodium declines with age
Factors that affect hypertension
Genetics
Ag
Weight
Smoking
Exercise
Stress
Diet
DASH 1
Clinical intervention trial
3 groups
1- controlled
2- fruit and vege
3– fruit and vege + low fat dairy
Potassium goes up with fruit intake
Group 3 greatest decrease in diastolic and systolic blood pressure
DASH 2
Two different diet groups 3 levels sodium intake
1- control diet
2- dash diet
At each level DASH diet best
Lower sodium = lower diastolic and systolic blood pressure
Potassium main foods
Fruity and veges
Potassium function
Main cation in cells
Fluid and electrolytes balance
Facilitates many reactions
Nerve and muscle contractions
Increased potassium decreased risk of cvd
Reductionist approach
Looking at individual nutrients
Supplements
Pharmological model
Calcium main foods
Milk, bread, non alcoholic drinks, cheese
Calcium absorbtion
20-35% absorbed from diet
Rest excreted
Calcium and VIt D work together
Especially needed for pregnancy
Low bioavailability
Calcium absorption
Regulates by dietary intake and the bodies need
Brush border calcium channels
Calcium binding proteins
Diffusion across cytoplasm
Secretion into ECF ca-ATPase pump
Promoters of calcium absorption
Protein and amino acids
Lactose
Acidic gut
Inhibitors of calcium absorption
Oxalate
Phosphorus
Phylate
Calcium excretion
Can’t store as water soluble
Main route urine
Calcium uses
Plasma ca is biologically active tightly controlled at expense of bone
47% bound to proteins 47% free or ionised 6% bound to anions
Functions of calcium
Intra cellular messenger 1%
Nerve transmission
Muscle contraction
Hormone secretion
Cell membrane function
Bone 99%
Structural role - skeleton
Physiological role - reservoir of essential minerals
Cortical bone - teeth
Compact and dense
Slow turn over
80% bone mass
Trabecular bone
Looks spongy
Day to day withdrawals blood hormones
20% bone mass
Bone remodelling
Remain bone integrity
Reshape and accomodate for mechanical loads
3 types pf cells
Osteoblasts - build bone
Osteoclasts - breakdown bone
Osteocytes - sensors
Peak bone mass
Continues past linear growth
Determinants
- genetics
- environment eg exercise, smoking, medication, nutrition
Calcium deficency
Children - decreased bone growth and mass
Adults - decreased bone mass
Iron sources
Liver, red meat, beans and lentil, seafood
Haem vs Non Haem
Haem absorption - 25-30%
Non Haem absorption - 5% - 15%
Hemoglobin
67% body iron
Transports O2 in RBC’S
Concequences of iron deficency
Decreased growth
Behaviours disturbances
Decreased cognitive function
Fatigue
Spoon shaped nails
Groups at risk for iron deficency
Pregnant
Menstators
Vege/Vegans
Iron overload
Acute toxicity
Hereditary hemochromatosis
African iron overload
Zinc main sources
Dairy, shellfish, liver, meat, legumes
Bioavailability zinc enhancers and inhibitors
Enhancers - meat and dairy
Inhibitors - iron, copper and calcium supplements
Whole grains, seeds and legumes
Function of zinc
200 enzymes due it as a cofactor
Needed for growth
Immune function
Vit a metabolism
Reproduction
Appetite
Zinc deficency
First cases 1960s Middle East
Male adolescent dwarfs
Clinical features
- stunting
- little/no secondary sexual development
Diet
- unleavend wheat bread
- low intake animal food
- geophagia (eating soil)
Zinc deficency effects
Poor weight gain and growth of children
Imparted immune competence
Increased morbidity
Diarrhoea
Pneumonia
Increased mortality
Who’s at risk for zinc deficency
Infants and young children
Adolescents
Preganant and lactating women
Elderly
Vegeterians
Vegans
Low socioeconomic
Those who have diarrhoea
Zinc toxicity
Extremely high more than 1g a day
Metallic taste in mouth
Nausea
Gastric distress
May be fatal
NZ soils are low in …
Flouride, selenium, iodine
Strategies to increase intake of nutrients
Fortification
Supplementation
Dietary diversification
Sources of selenium
Grains
Some plants accumulate it eg Brazil nuts, mushrooms and garlic
Fish
Organ meat
Muscle meat
Dairy
Function of selenium
Diverse number of enzymes and proteins
Glutathione peroxidases
Preventative oxidation damage to phosphopilids abd cell membranes
Antioxidant nutrient
Thyroid hormone
Metabolism of selenium
80% no regulation
Selenium deficency
White muscle disease in sheep
Stillborn die first days
Undeady gait arched back
Keshan disease in china
Cardiomyopathy in pregnant women
Selenium toxicity
Rare from diet
Exception parts of china and Venezuela
Irritability, indigestion and giddiness
Flouride sources
In order
Dental treatments
Toothpaste
Tea
Fish
Fluoridated water
Flouride absorption and excretion
100% absorbed
Excreted in urine via kidneys
Fluoridation
Evidence for decreased dental carries
Tooth enamel outer surface of tooth closely packed mineral crystals
Dietary factors that affect Flouride
Eating freq
Cho foods
Sequence if foos eaten
Clearance time of food
Acidity of food
Flouride roles
Inhibits bacteria
Inhibits demineralisation
Enchanced remineralisation
Iodine sources
Good sources
Fish and seafood
Iodised salt
Moderate sources
Eggs, milk, fortified bread
Poor sources
Fruit and veges
Function of iodine
Integral in thyroid hormone t3 and t4
Needed for body’s metabolic rate
Needed for growth and development (CNS and Brain)
Goitre (iodine)
If you don’t get enough t4 tells the thyroid gland through TSH that is needs to make more thyroid hormone to maintain BMR if dint have enough can cause goitre as the thyroid gland swells to try be more efficient at capturing iodine
Absorption of iodine
100% absorbed
Excretion of iodine
90% in urine
Iodine stores
No iodine stores thyroid hormone lasts 3 months
Goitre % in population
Want to keep less than 5%
Iodine deficency and those at risk
Cretinism - due to iodine severely stunted mental and physical growth
Pregnant women at risk
Why iodine is re-emerging
1- increase in people using non iodised eg Himalayan salt
2- people are trying to decrease salt intake to reduce hypertension
Increasing iodine intake in NZ
Dietary diversification - already diverse and hard to change behaviour
Supplementation- recommended for preganant and lactating women
Fortification - mandatory use of iodised salt in bread making
Iodine toxicity
Thyrotoxicitis - excess thyroid hormone
Hyperactivity increased BMR
Group 1 foods
Fresh and minimally processed
Dried / fresh fruit and veg
Tea/coffe
Flour
Pasta
Milk
Yoghurt
Type 2 foods
Processed culinary ingredients
Oils
Sugar
Butter
Starches
Salt
Group 3 foods
Processed food
Fresh cheese
Fresh bread
Canned fruit and vege
Tomato paste
Meat/fish cured salted dried
Alcohol
Coconut fat
Group 4 foods
Ultra processed foods
Snack
Lollies
Biscuits
Fizzy
SHAKE
S- SURVAILLANCE
H- HARNESS INDUSTRY
A - ADOPT STANDARDS
K - WARNING LABELS
E - ENVIRONMENTAL SUPPORT
Vit B1
Thiamin
Energy metabolism
Nerve processes
Vit B2
Riboflavin
Energy metabolism
Riboflavin deficency
Generalised symptoms …
Inflamed eyelids
Sensitivity to light
Redding of cornea
Sore throat
Cracked sides of mouth
Painful smooth purpilish tongue
Vit B3
Niacin
Niacin deficency
Pellagra
1900s USA Corn diet (leucine interferes with tryptophan conversion)
4 D’s
Diarrhoea
Dementia
Dermatitis
Death
Rash when exposed to sunlight
Vit B5
Panthoneic acid
Energy metabolism
Part of COa
Needed for RBC synthesis, neuron activity, antibody production
Vit B6
Pyridoxine
Energy metabolism
Vit B7
Folate
Folic avid supplements recommended for pregnancy to reduce neural tube defects
Vit B12
Cobalamin
Deficency …
Low levels in diet or intrinsic factor
Comes from…
Meat, fish ,eggs, beer, milk
Vitamin c source
Citric fruit
Scurvy study thing
1974 James Lind
12 patients 6 dietary treatments
- cider
- vinegar
- elixir of vitriol
- seawater
- pastes and spices
- oranges and limes
(Oranges and limes worked)
Symptoms of Vit c deficency
Weak
Bleeding gums
Loss of teeth
Foul breath
Painful legs
Haemorrhages eg around skin follicles and internal
Larger muscle bruises
Vit C function
Converts ferric iron to ferrous iron
Synthesis of collagen
Dopamine to noradrenaline
Activation of neuropeptides
Conversion of lysine to carnitine in fatty acids, conversion of cholesterol to bile acids
Antioxidant nutrient
Regenerates vit e and protects lipids
Vit C toxicity
Consumptions of large doses common
Generally not toxic
Large doses may cause
- diarrhoea
- rebound survey
- red eye
- inflammation
What is vitamin A
General term to describe retinal and related structure and the pro vitamin A carotenoids
Retinoids
Include retinol, retinal and retinoids acids
Caretnoids
Plant pigments
Yellow, orange, red
Help plant absorb light enrgy for photosynthesis
Act as antioxidants
Functions vit A
Maintaining healthy corneas, epithelial cells and muscles membrane in eyes
Reproduction
Health of epithelial tissues and skin through its role in protein synthesis
Immunity
2 roles in vision of Vit A
Key component of visual cycle
1- Retinal component of the chromosphere found in 2 types of light receptor cells
Rod cells - part of chromosphere in rhodopsin
Conce cells - part of chromosphere are idoposin
2- health of epithelial cell
Keep eye moist
First sign of deficency = dry eys
Bitots spot
R
Top 3 micronutrient deficiencies
Iron
Vit A
Iodine
Vit A and sight
Night blindness - unable to see dim light
Effects 1% kids 6month to 6 yrs
Sources of VIt A + good source caretnoids
Liver
Milk butter cheese egg yolk fatty fish
Caretnoids
Dark leafy veg
Yellow orange vege and fruit
Golden rice
Vitamin A toxicity
Vit a and bet carotine can occur in conc amount of ore formed vit a
Symptoms
Birth defects(tetragoen)
Discolouration of skin from beta Carotine
Vitamin K sources
Green leafy vege, broccoli, canola oil, fermented stuff
Smaller amounts in
Some fruit and vege
Cereal, dairy products eggs, meat
Vit K functions
Blood clotting
Bone metabolism
Inflammation
Prevents oxidative damage to brain
Sphingoilipid synthesis
Vit K deficency
Rare
Vitamin E sources
Polyunsaturated plant oils
Green leafy vege
Wheat germ
Whole grains
Liver and egg yolk
Nuts and seeds
Vitamin e function
Powerful fat soluble antioxidant
Stabalises cell membrane
Protracts plasma lipoproteins from oxidative damage
Changes likely to have mist significant and immediate impact on more sustainable life - health environment economic and social factors likely to complement each other
Reducing meat and dairy
Reduce consumption ultra processed food
Reduce food waste
Changes likely to have a significant positive impact, but where gains in one area may negatively impact in other areas
Increasing consumption of fruit and vege field grown
Consuming only fish from sustainable stocks
Changes likely to have a significant positive impact, but where grains in one area may negatively impact in other areas
Reduce input of shopping over foot - internet and cooking and storing food sustainably
Drink tap water instead of bottled
Avoidable waste
Bread
Potentionally unavoidable waste
Apple and potato peel
Unavoidable waste
Banana skin
Ways at judging sustainability
Blue dot and eat lancet
EAT LANCET goals
Change eating habits
Improve food production
Reduce food waste
Blue dot
Decrease meat and dairy
Buy locally to limit air freighted pre packaged food
Decrease high sugar salt foods
Shop sustainably
Eat whole grains
Eat beans and lentils
Drink water first
Recycle
Climate change
Green house gasses
Co2, methane, nitrous gasses
Causes
Dairy Cattle
Road transport
Industrial soils (fertiliser use)
Refrigerator and air cons
Percent of emmisons from food
25% of this 58% animals 30% of this meat and red meat the worst
Emission trading scheme
Financial incentive to reduce emissions
Paris agreement
2050 zero carbon bill
Climate change amendment act 2019
Climate change effects on health
Extreme weather events
Food production
Pressure on rural economy
Poor air quality
Factors that effect food choice
Biological - hunger, apetite, taste
Economic - income availability
Social - culture, family
Physical - access , cooking skill
Indigenous people
Important for worlds land management keep worlds food systems diverse and sustainable
5% population but
25% worlds land surface
Food security
Ability or individuals, house holds and communities to acquire appropriate and nutritious foods on regular basis
Food sovereignty
Right of people to healthy and cultural appropriate food produced through ecologically sounds and sustainable methods and the right to define their own food and agricultural systems
Access of nutritional status methods
Clinical - clear eyes, goitre, weight
Anthropometric - height and weight
Biomedical - height and weight
Diet/food - 24 hr recall etc
