Contemporary Nutrition Issues Notes

DI ET AN D HE AL TH I N AUST RAL IA (I) EF FE CT S AND COS TS OF M ALN UTRIT ION A ND DIE T RE LATE D DI SORD ER S Malnutrition: when nutrients are not supplied to the body in the correct amounts  over nutrition or under nutrition Diet related disorders OVERNUTRITION: intake of nutrients is oversupplied. The amount of nutrients exceeds the amount required for normal growth, development, and metabolism OBESITY: energy intake is greater than energy expenditure, being stored as adipose tissue. This imposes extra workload for cardiovascular system creating stress on body joints. 20% of ideal weight. Increases risk of long term health conditions like hyperextension and cardiovascular disease. The Australian Diabetes, Obesity and Lifestyle Study estimated direct cost of obesity was $21 billion disease HYPERTENSION: high blood pressure because of excess sodium that can cause an imbalance of water in body cells therefore retaining water causing the heart to pump blood under pressure. Causes stroke, heart failure. -> Flora reduced salt margarine DENTAL CARIES: tooth decay from poor dental practices, diet high in sugar. There is bad breath and loss of teeth tooth decay or cavities. Dental caries develop The bacteria in plaque use carbohydrates in the form of sugars in food and drinks to produce acid. This acid dissolves the tooth's strengthening minerals (calcium and phosphate) from the tooth surface. . Must eat dairy produce or foods that supply calcium and phosphorous (protein rich foods like meat) to strength teeth  In 2013 total spending on dental services was around 8700$ CARDIOVASCULAR DISEASE: groups of conditions that narrow or block blood vessels leading to pain, stroke or heart attack. Caused by a collection of fat/cholesterol along artery walls restricting blood flow to heart. Characterised by an excessive intake of fats especially harmful fats such as saturated and trans fat Physical effects  Angina; chronic condition of periodic short episodes of chest pain  High blood pressure  Formation of blood clots Economic costs  Highest expenditure of any disease group ($7 billion per year 12% of all health care expenditure)  Ageing population has put economic pressure on expenditure of CBD but often they don’t have disposable income to cope with finances of CVD  UNDERNUTRITION  Under nutrition results when insufÏcient nutrients are supplied to the body which leads to weight loss or nutrient deficiencies such as anaemia or scurvy.  caused by weakened immune function and loss of muscle function ANAEMIA: low iron in blood that results from inadequate absorption and intake of iron and blood loss.  formation of haemoglobin relies on supply of iron in diet. Lack of iron means heart has to work harder to meet body’s needs and carry enough oxygen. More tired = decreased productivity at work ANOREXIA NERVOSA: self induced weight lose with rigorous exercise extreme reduction of nutrients (reduction in fat which is necessary to allow the body to absorb vitamin A D K E) o Reduction of bone density (osteoporosis o Increased risk of heart failure because of slow heart rate + low blood pressure BULIMIA NERVOSA: eating disorder marked by bingeing, followed by methods to avoid weight gain. Involves fasting and misuse of laxatives. OSTEOPOROSIS: porous bones from long term deficiency of calcium, physical inactivity and inadequate formation of basic bone structure  causes osteoporosis where bones are more fragile because of loss of calcium. Must have calcium rich foods and regular activity during first 20 years of life to achieve healthy maximum bone density. Broken bones common.  5-10 yrs. post menopause  amount of hormone oestrogen so they loose bone mass   Ageing population has increased prevalence of osteoporosis Undernutrition can come from physocolical causes such as anorexia nervosa and bulimia nervosa. LOW FIBRE DIET/CONSTIPATION: causes bulking of faeces in intestine and is difÏcult to remove -> waste remains in intestine longer increased potential of contact with the cells lining of the walls which may result in colon cancer.  Inadequate fibre: dietary fibre is vital to keep the digestive system healthy and stabilises glucose and cholesterol levels. It aids in digestion by adding bulk to the digestive tract and pass waste. A lack of fibre can cause o Constipation o Haemorrhoids o Diverticular disease – small pouches form in intestine and become inflamed TYPE 2 DIABETES: the cells in the body stop responding to insulin and therefore the body stops producing enough insulin in the pancreas. Caused by oversite and a high fat, low fibre diet. Physical effects  Older adults and ATSI are prone  Caused by a lifestyle disease; wrong Economic costs  Impacts productivity of individual  Total annual cost is $6 billion foods and lack of exercise  To manage  healthy eating and physical activity  Dizziness when sugar levels low  Sweats and may go into coma if high sugar levels  Increased health care costs due to cost of carers and medication  Around 1.7 million Australians have diabetes  (II) N UTRIT ION AL CON SI DERA TI ON S FOR SPECIF IC GROU PS Group Pregnant and lactating women Infancy and childhood Adolescent Nutritional considerations  Protein for the growth of new tissue  Calcium for maximum bone strength and formation of tooth buds  Iron and vitamin C and B for increased blood supply and to avoid anaemia  Floating to reduce risk of child having neural tube defect  Zinc because there is rapid cell growth and zinc supports immune system function  Nutrient dense foods. While extra energy is required for the extra body tissue excess weight should be avoided to prevent obesity and diabetes  Energy giving foods and foods containing vitamin b that help to release energy. To prevent childhood obesity, limit foods high in sugars and fats  Protein for growth  Calcium and phosphorous for strengthening bones and teeth. Avoid refined sugars to prevent dental decay and caries  Fluorinated water to avoid dehydration and dental decay      Adults/elderly  Athletes        Energy giving foods Protein for growth Calcium for strong bones and ensure maximum bone density Iron for girls because of the onset of menstruation which causes a loss of iron due to blood loss and prevent anaemia Girls protein and B group vitamins to increase growth as they hep with protein synthesis and energy release To prevent obesity, select nutrient dense foods rather than energy dense such as choosing eggs, lean meats and low fat dairy foods as opposed to cakes, sweet biscuits and high carbohydrate foods Naturally high fibre foods to encourage bowel health Foods high in calcium and phosphorous to prevent osteoporosis Limit sat fats Limit salt Increased protein post comp for quick recovery through repair and maintenance of muscle Water to prevent dehydration Energy giving foods for extra energy expenditure – high in complex carbs and low fat e./g/ wholegrains (quinoa) sweet potato  Increased carbs prior comp to improve energy stores MEAL PLAN ATSI BREAKFAST Wholemeal bread, Eggs Porridge oats + Eggs LUNCH Asian noodle salad with crispy salmon Brown rice and barley salad with lettuce, spinach tomato, carrot and cucumber with sardines DINNER Chicken and roast vegetable quinoa salad (protein + complex carbs + b6 IRON AND FIBRE IN QUINOA + low in fat for ATSI Tuna egg bake SNACKS Fruits and dried nut mix (III) THE ROLE OF DIFFERENT GROUPS IN PROMOTING HEALTH The promotion of nutritional health and improved dietary practices by a range of organisations is a positive approach in providing education and knowledge as to the causes and effects of these diet-related disease Community groups Community groups are non government organisations non profit that operate in society to assist individuals affected by diet related conditions, providing educational material and working with the food industry to encourage foods modified to suit members. Heart Foundation: BMI Calculator, encourage activity Coeliac Australia: resources, awareness, recipes, acreddited dining outlets Cancer Council: bowel cancer and colon cancer Meals on Wheels: provide a service of nutritious meals while monitoring the physical and psychological wellbeing of people who are frail, recovering from an illness or have a disability CHOICE: is a consumer advocacy group that provides information and advice for consumers free from commercial bias and lobbys government on food related issues Government organisations The governments agenda on promotion of health is ‘prevention > cure’ as the high health care expenditure reduces money available for other health care services and education. The main motivation for promoting health is because industry is less productive and less competitive when the workforce is in poor health. Strategies include: 1. Issue environmental health ofÏcers 2. Health and nutrition policies such as National Food and Nutrition Policy 1992  Australian Dietary Guidelines which influence the food industry by encouraging produces that target health conscious consumers and dietary disorders. These guidelines differ according to each group and promote aware consumption of food  Australian Guide to healthy eating (the plate) 3. Health experts such as CSIRO make health recommendations on standards (GM Food) as well as looking at health claims like Gogi Berries which say they have 50x vitamin C in oranges, and NHMRC which assess safety of vitamin and mineral supplements 4. Funding for school based programs in primary, secondary and tertiary 5. Auditing procedures and inspection to assess business and safety of imported food under Department of Agriculture and Water Resources and Imported Food Act 1992 Food industry: Business and products in the food industry have a direct impact on customers choices as customer demand for good food = more food products therefore indirectly promoting health. These companies have a nutrition policy based on ADG to promote a strong health image: o Sanitarium: ‘Weetbix’ which is high fibre, ‘Protein blend’ with increased calcium protein and amino acids for muscle recovery, ‘ So Good’ for dairy intolerance o The Chia Co: ‘Chia pod blend’ in pouches with crew top (DF+GF, omega 3, fibre and calcium, and plant based), ‘Breakfast booster’ with complete protein and fibre) o Liddels: yoghurt tubs, lactose free products, pizza blend cheese o Freedom Foods: Gluten free muesli with added fibre and probiotics Business’ also promote health by having nutrition labelling in response to legal requirements for mandatory kilojoule labelling. In regards to the sectors of AFI, they promote health in:  A&F: Increasing production of salmon which has high levels of omega 3 fatty acids in aquaculture as it promotes health AND organic food (no chemicals)  FP&M: Added folate, fibre, lw salt margarine and B group vitamins in cereals  FS&C: Vegan & GF+DF, Soul origin  FR: raw chicken, fruit and veg Professional associations  CHOICE  Professional associations such as ACA ( ion – supported by consumer members to protect consumer interests regarding health and safety e.g. test products Private agencies These are professional and non government organisations that requite payment for their services Doctors and dentists: promote health by diagnosis and treatment of problems linked to diet and health (CVD AND DENTAL CARIES) Dieticians: give advice in planning meals for institutions such as Sports Dieticians Australia (pregame food, travel and hydration) and also meal planning for aged care centres and childcare centres Weight Reduction programs: educate clients on good eating practices and exercise programs and may deliver meals e.g. Hello Fresh emphasise local suppliers and fresh food and pre portioned Fitness programs: such as Zoo fitness and also their promotion of sugar free sweets and juices Individual Individuals initiative to promoting health within their own lifestyle based on knowledge of the causes of illness and poor health with individuals having the ability to access health services and health personnel to achieve higher levels of health Individuals also have a role in promoting health by reporting unhygienic practices in the food retail and catering industry as well as making healthy lifestyle choices to promote health to others in your sphere of influence. (IV) PRO DU CT IO N OF NUT RI TI ON AL LY MODI FI ED FO OD S & FU NCTION AL FOOD   Food manufacturers have responded to consumer demand for healthier food through nutritionally modified foods and functional foods. They are designed to assist a persons health in a curative or preventative manner, improving consumers health with fat replacements, artificial sweeteners, added micro-nutrients (enriched/fortified), added fibre Functional foods contain extra health benefits along with essential macro and micro nutrients. There are 3 groups: 1. Foods that contain natural preventative or curative substances (fruits, vegetables, fermented foods which have antioxidants) 2. Modified processed foods like fat reduced and calcium enriched. 3. Foods containing active non ingredients which enhance the functioning of the body i.e. phytochemicals Food examples: fibre food -> maintains gut health, quicker satiety High omega 3 fatty acid -> Nutritional modification are manufactured by altering the original food to incorporate wanted nutrients or remove unwanted ones. There are 2 types o Fortified foods: enhancing the original levels of a certain nutrient  Voluntary fortification: manufacturers can decide to fortify the product with additional nutrients, abiding by FSANZ  Mandatory fortification: certain products have been identified by the governments to need to be fortified so the manufacture must comply. E.g. public health need for Vitamin D so all margarines needed to be fortified with vitamin D. all wheat flours for bread must be fortified with thiamine and folic acid. EG. Fruit juice with added vitamin C to prevent scurvy and aid calcium absoption Breakfast with B group vitamins for energy release from carbs Margarine vitamin A and D for osteoporosis o Enriched: Nutrients are replaced that may have been lost during the manufacturing process E.G. Bread -> dietary fibre and B group vitamins -> fibre helps satiety (obesity) and energy release from carbs Fruit juice with added vitamin C to prevent scurvy and aid calcium absoption Proactiv margarine with added plant sterols to lower cholestorol and prevent CVD Reduced sugar soft drinks (use sorbitol) to prevent diabetes, obesity and dental caries  The primary production of the food, e.g: lowfat meats such as lean pork can be bred in the Agriculture and Fisheries sector.  Preparation for retail sale, e.g: protein powder can be added to fresh fruit juice in the Food Service and Catering sector. For Helps to meet nutrient requirement and prevent malnutrition e.g. omega 3 eggs for elderly cater to fussy people high calcium chocolate milk for kids who don’t have plain milk caters to people with special diet e.g. high iron cereal for vegetarians Against Health benefits can be misleading Chocolate drink high in calcium is high in sugar Can cause negative nutrient interrelationships e.g. fibre in iron enriched breakfast cereals inhibits absorption can cause dependence on processed foods e.g. eating bread fortified with folate instead of leafy green vegetables (V) ROL E OF ACTIV E NON ING REDIENT S   Active non nutrients: Substances that are not necessarily essential in the diet, but can enhan ce the functioning of the body or contribute to the promotion of good health. Types of active non ingredients include: Phytochemicals  Chemicals found in plant foods that have a beneficial role in the body. Examples include antioxidants and phytoestrogens.  Antioxidants: Antioxidants are chemicals that stop oxidation and prevent oxidative damage in the body.  Carotenoids: Chemicals that contribute to yellow, orange and some red colours of fruits and vegetables. Carotenoids can deactivate free radicals Lycopene is a dark red carotenoid foundnaturally in tomatoes. It is believed to protect against prostate and breast cancer  Vitamin E  Vitamin C  Vitamin A  Phyto-oestrogens: hormone like chemicals that imitate the role and effects of oestrogen in the body. This helps treat menopausal symptoms and fight prostate cancer. e.g. Isoflavonoids: Found in fruits, vegetables, seeds, nuts and legumes. Soya beans being the best source Dietary fibre       Dietary fibre encompases all the components of plant food that pass through the stomach and small intestine undigenseted where they are subject to varying degrees of breakdown by bacteria. Improves gut health. Is an active non ingredient because it is not absorbed in the digestive system. You can boost your fibre by choosing fresh fruits>fruit juices because there is less processing and you can use cooked, cold wholegrains as cold potato has more resistant starch than when first cooked Need 30 grams a day Soluble fibre: digested by bacteria in small intestine. It is made up of things like pectin in fruit and gums in grain-> reduces cholesterol levels (to lower cholesterol you need high soluble foods) -> provides satiety Insoluble fibre: prompts a flushing of the gut and provides bulk in stool to clean gut and prevent cell damage by reducing time toxins are in contact with gut cells -> prevents colon cancer and constipation. Examples: broccoli, carrots, wholegrain breakfast cereals, barley and rye Resistant starch: this is a type of starch that is digested and ends up as food for bacteria in the large intestine. It acts in a similar wat to traditional fibre by improving bowel health -> mild laxative affect by increasing mass of bacteria and adding to faecal bulk -> reduces rise in glucose after eating so demands less insulin which is important for diabetes e.g. Hi Maize which is a variety of corn that is high in resistant starch and is the main ingredient in high fibre white breads and hamburger buns. Pectin is a component of fibre important as it creates a thick gelatinous mass which traps bile acids and sterols and slows down their absorption from entering the blood stream, preventing cholesterol. Found in apples and citrus fruits maintains health: prevent illnesss like gallstones and colon cancer by diluting bowel content and shortening time for food to pass through thus minimising contact with carinogens Helps manage blood-glucose levels: slows down the absorption of glucose during digestion making less demand on insluin production Reasons to have fibre keeps you regular: increases bulk of stool giving faeces correct consistency to be eliminated flushes out cholesterol: soluble types of fibre bind and hold bile acids and sterols, end products of cholesterol metabolism and prevent them from reentering the blood stream (reducing cholesterol Omega-3 fatty acids    Found in foods containing lipid. The fatty acids can be converted into hormone-like substances that aid the cardiovascular system. Also reduced levels of trigylcerides and prevents increased risk of heart disease from accumulation of fat. Prostaglandins anti-inflammatory and may reduce formation of blood clots Omega 3 fatty acids naturally found in oily fish and fortified foods like margarine Probiotics    Beneficial bacteria that help with the synthesis of some vitamins and nourish the gut cells Probiotics are live microorganisms intended to provide health benefits when consumed, generally by improving or restoring the gut flora. Yoghurt (lactobacillus acidophilus) or lactobacillus Shirota (Yakult) Overall: enhances digestive system – insoluble fibre flushes the bowel and prevents cell damage Maintains cardiovascular health – omega 3 fatty acids contain HDL that lower the LDL cholesterol. Contains prostaglandins that reduce cardiovascular inflammation and blood clots Promotes optimal health – probiotics balance gut microflora and prevent diseases and illness (VI) ROL E OF SUPP LEM EN TS   A dietary supplement is a manufactured product intended to be used in accompaniment the diet, providing vitamins, minerals, amino acids, fibre either extracted from food sources or synthetic Variety of forms like capsules, gels, caps and tablets and are endorsed by celebrities and sporting events Supplement Protein/amino acid Vitamins and minerals Pre/probiotics Fibre Fats/oils              Role Builds, repairs and maintains muscle tissue Release energy during athletic performance Aids in energy release/synthesis Combat malnutrition and deficiency diseases Strengthens bones, nail, hair and teeth Promotes gut flora health by promoting a healthy digestive tract and healthy immune system Known as healthy bacteria Alleviates symptoms from constipation (bowel/colon cancer?) Provides satiety Preventative strategy to protect digestive system Omega 3 atty acids from fish oil can lower blood pressure and triglyceride levels (therefore maintains cardiovascular health) High omega 3 fatty acid diets prevent arthritis Inconclusive studies that they aid in inflammatory bowel studies like Crohns disease Advantages Can contribute to improved muscular strength and endurance Used to prevent a variety of diseases and health conditions e.g. pregnant women take folic acid to prevent birth defects e.g. spina bifida. Improves performance in athletes e.g. Prevent nutrient deficiencies in vulnerable groups e.g. ATSI -> stops scurvy and beriberi *talk about all the nutrient deficiencies and stuff they prevent* Disadvantages Has potential to cause nutrient imbalances specifically if taken in dosages that exceed RDI > side effects e.g. vitamin A toxicity can cause liver damage, bone pain Promotes dependence on supplements > real fresh food therefore giving a false sense of security that may affect health     Excess vitamin A is toxic and causes loss of appetite, nausea and a dry itchy skin one to watch during pregnancy. Excess beta-carotene can turn the skin and whites of the eyes an orange-yellow (which slowly disappears once the excess stops). Excess vitamin D causes calcium to be deposited in soft tissues and blood -> diarrhoea and vomiting Excess B group vitamins such as niacin causes flushing and interferes with liver function. This is checked for when patients are given high doses for lowering cholesterol -> stomach pain . ATSI STATS  Life expectancy for indigenous people is 17 years lower than the national average  CVD is prevalent (27% of adults) as they are prone to malnutrition  European colonisation has caused an energy dense western diet that is high in sugar and saturated fat and carbohydrates with indigenous people eating 90% less than the recommended about of vegetables per day ->  High bod mass due to poor nutrition and type 2 diabetes is prevalent because 57% of indigenous people are overweight  24% of indigenous people experience food insecurity and run out of food often a result of low income which is a factor influencing. Further, low income = indigenous people choose the lowest cost food options which means they have food with poorer quality, high in fat, salt and sugar Alcohol use Financial constraints/ low income Busy lifestyle and large household Determinants Lack of education Lack of transport CHANGES TO DIET –  less alcohol and more complex carbohydrates to reduce incidence of alcohol-related diseases and digestive disorders  increase fresh fruit and vegetables to increase fibre content in the diet, which reduces the likelihood of obesity STRATEGIES TO IMPROVE FOOD SUPPLY 1. Subsidised food and meals can be an effective way of preventing or relieving food insecurity for low income groups. These include o OZ HARVEST: o SECOND BITE: sources fresh nutritious food that would otherwise go to waste and redistributing it to over 70 food relief agencies providing thousands of meals for people in need. By saving money on their food bill, agencies can divert funds back into educational, social, recreational and outreach programs for their clients. 2. Community gardens and school kitchen gardens are popular strategies to improve supply of food and improve consumption of vegetables and fruits. It also helps to raise education at an early age. 3. Government schemes and grants which support farmers on the urban fringe is another strategy to provide a secure and more locally controlled source of food. STRATEGIES TO IMPROVE FOOD ACCESS 1. Integrated services and referral systems The effectiveness of educative approaches are maximized when a ‘train the trainer’ or peer education model are used to support aboriginal workers to deliver nutrition activities for their own communities. The following are types of programs: o o o o Social and welfare services, aged care and disability services Local food and nutrition projects such as shopper shuttles to shops and delivery services Food and material aid Social security/income support/housing assistance 2. Café Meals Program This program services homeless people with a membership card that can be used 1/day to purchase a meal. It improves access to nutritious and acceptable meals. It has been beneficial as it has encouraged self-reported improvement in nutritional status in areas of weight and glycaemic control and also improving the frequency of meals. 3. OUTBACK STORES They improve access to affordable and healthy food to improve the health of Indigenous people by ensuring a wide range of nutritious, affordable, quality food, drink and grocery items are consistently available. They promote nutrition through  Product: smaller serve sizes of sugary drinks (no 2L bottle), full range of F/VEG  Pricing: $1 for water, diet drinks are 25% cheaper than full sugar, fresh fruit and vegetables are freight free  Placement: fresh fruit and veg are at the front of the store with water, sugary drinks at the back  Promotion: not promoting chips or sugar drinks 4. Transport to food suppliers Having regular and reliable public transport between residential areas and a supermarket is a key requirement for food security. For vulnerable residents, strategies like negotiating home delivery services or a community bus to courier residents to a supermarket. 5. Health education When education is combined with a range of strategies it can be effective. This can include: o Community Foodies: a education program to identify nutrition issues and are implemented in indigenous communities. It is a 5 week program that educates individuals on food, food literacy and recipes that are nutritious and appropriate. They also measure out sugar to help them be more aware of causes of diabetes INFLU ENC ES ON N UTR ITIONA L STA TU S (I) HE ALTH AN D ROLE OF D IET I N DEVE LOP MENT O F CON DI TI ON S Diet has a significant impact on the development of conditions such as obesity, type 2 diabetes and CVD so individuals need to be conscious of their food to improve health. OBESITY –  excess eating of high-kilojoule, high fat foods increase the risk of overnutrition, therefore causing obesity. This is because there is a high level of carbohydrates being consumed and Carbohydrates are among the macronutrients that provide energy and can thus contribute to excess energy intake and subsequent weight gain. This is because of the fact that carbohydrates get turned into fat when we eat more than we burn for energy.  Diets high in fat can also cause obesity as excessive intake of fats increase adiposity. For good health, the type of fat people eat is far more important with diets high in fats such as saturated and trans fats being associated with higher caloric intakes and obesity. This is because fat is higher in energy (kilojoules) than any other nutrient and so eating less fat overall is likely to help with weight loss as well as preventing increase in cholesterol levels caused by excess saturated fats DIABETES –  diet has a significant role in the maintenance of individuals with diabetes as their body does not produce enough insulin to metabolise sugar that is consumed effectively. Sugar and foods containing sugar must be monitored to prevent high blood sugar levels. Although not caused by sugar, foods rich in sugar raise blood glucose levels in the bloodstream therefore affecting the ability of the body to respond due to the lack of insulin.  Also obesity and excess weight as a result of overnutrition can cause the pancreas to become inefÏcient in insulin production (basically high carb and fat diets stimulate obesity which leads to development of diabetes) CVD   To overcome this, a diet high in Supplements like Omega-3 fatty acids can regulate blood pressure, alleviate blood clots and improve overall heart health as it decreases triglycerides in body.  A diet high in salt can also increase blood pressure and put strain on the circulatory system ATHEROGENIC DIET  An atherogenic diet high in saturated fats, trans-fat and cholesterol and low in fruits increases level of LDL in blood and promotes formation of atheroma’s (build up of fatty deposits). = CVD. Excessive consumption of the fats will continue to build up here therefore blocking blood flow and may lead to heart attack. OSTEOPOROSIS  Low in calcium causes development of osteoporosis Food sensitivities – an intolerance or allergy Food allergies occur when the body reacts to an allergen protein found in the body and the immune system then targets these proteins and develop antibodies to fight the foreign body. FSC states companies must indicate ingredients present on food label. COELIAC DISEASE (condition linked to allergy)–  Specific allergic reaction to wheat protein, gluten where damage to the lining of small intensine occurs because of the consumption of fluten, therefore causing malabsorption (decreased ability to absorb nutrients)  Nut allergy – body responds by attempting to eliminate allergen protein by swelling Food intolerances is the bodys reaction to a chemical or combination of chemicals within the food supply. The symptoms can occur directly after the food is consumed or build up over time LACTOSE INTOLERANCE (food intolerance) - Body does not produce enough lactase to break down lactose found in dairy products - Calcium rich diet to prevent osteoporosis but free from lactose STRATEGY: Best way to identify a food intolerance is through an elimination diet which only allows bland foods to be consumed which are low in food chemicals such as skinless chicken and white rice. The then suspected chemicals are re introduced into the diet to identify which chemical is responsible for diet. Basically to treat food sensitivities is to avoid consumption of foods known to cause them (II) L IF ES TY LE AN D EFFE CT OF CU LT URAL & S OC IA L PR AC TI CES Lifestyle choices can be beneficial or detrimental to our nutritional status. Generally adequacy of our diet in maintaining healthy nutritional staus is assessed by a BMI. Influences that affect nutritional status include: Exercise Exercise helps to control weight because the expenditure is greater than intake preventing being stored as adipose tissue. It also helps to combat lifestyle diseases such as obesity and cholesterol because activity boost HDL cholesterol and decreases unhealthy triglycerides. This keeps blood flowing smoothly and decreases risk of CVD. Helps prevent or manage a wide range of healthy problems including stroke, type 2 diabetes AND arthritis . Alcohol consumption Consuming alcohol can increase this risk of cirrhosis of the liver which is a dietary related disorder. (scarring of the liver causing weight loss and fatigue) Also alcohol contains empty kilojoules that may be converted into fat which contributes to ovesity and also can cause malnourishment because they will neglect their diet. BASICALLY inadequate food intake + overconsumption of alcohol = B vitamin deplemention which can cause paralysis of eye muscles and nerve damage - NHMRC has produced Australian dietary guidelines which suggests alcohol intake should be limited and recommends that that ‘drinking no more than 2 standard drinks a day reduces risk of harm and diet related disorders from alcohol’ Tobacco and other drugs Smoking and illicit drug use is detrimental to your health as it can lead to the development of preventable diseases such CVD and serious health problems. This is because the consumption of drugs often sees individuals eating high fat foods, insufÏcient sleep, not being active and low fruit and veg. By doing this it has a negative impact on the way the body uses nutrients as nicotine drains the body of vitamins and minerals and blocks absorption EG. - One cigarrete = means the body is ‘robbed of 25mg of vitamin C - Accelerates the production of radicals which can cause tissue damage. Body aims to respond by using antioxidants like vitamin C but because it is low, they aren’t able to fight it - Affects absorption of vitamin D (needed for calcium absorption) CULTURE Traditions and cultural beliefs have introduced many food taboos in cultures and certain foods may be excluded from the diet altogether. - Hindu are a lactovegetarian diet and no beef -> lack of iron -> anemia however less processed foods = reduces obesity - Jews and Muslims no pork. MUSLIMS need meat to be slaughtered to halal certifications - Islam fasting: fluctuation in blood sugar levels -> affects efÏciency of pancreas, binge eating > obesity CVD - India – Jain (religious group) and upper-class Hindus cannot have eggs - PNG menstruating women re weak and diet that cant have bananas or meat and not allowed to cook - Mormonism restricts coffee-> supports body and blood, no alcohol -> liver, kidney *all the diets that have taboos which exclude a source of protein from the diet need to ensure they are aware of the body’s protein requirements and how food can complement and provide proteins and iron* SOCIAL Socialising generally includes the sharing of food to join individuals together. When dining out the choice of menu and venue will affect the nutritional value of the meal especially if they choose to go to restaurants that have a health focus and emphasise a paddock to plate concept where produce is fresh and locally sound. Also cultures like Mediterranean diet are often more nutritionally beneficial. (III) MEDIA AN D ET HI CAL ISSU ES AFI uses media to increase awareness of its products and provide information to consumers about different products available, health issues etc However as many companies use profitability as a driver for FPD, they will utilise the media in a way that keeps advertising as the main concern which can cause ethical issues if the industry is engaging in practices that attempt to sell a product under false pretences or unethical way to create more sales. The ABS regulates this but is a self-regulatory system and has children’s advertising codes to protect them i.e. prohibiting advertisements of food and soft drink products during kids tv shows as they are more susceptible to influence (Children’s Television standards regulates this especially food that offers free toys and false nutrition info – unethical for advertising to use bright colours and methods targeted at children as they are vulnerable) Because of these guidelines companies like KFC have used cross promotion and product placement to promote their products on mass media like KFC sponsoring the cricket. Uses opinion leaders to promote products and blur line between advertising and reality e.g. Steph Gilmore promoting Weetbix portrays authenticity Marketing of dairy produce will focus on the goodness and necessity of calcium in our diet to help prevent osteoporosis and healthy bone formation but will omit a mention of high fat content (but its on nutrition label) Impact of advertising on obesity: Advertising is increasingly promoting products that offer functional foods as line extensions with fortified foods with vitamins. This is a point of difference to gain a competitive advantage appealing to consumers desire for better health. However Labels can’t claim a food will prevent or cure a disease but I can be implied -> calcium for osteoporosis Nutritional panels regulated by FSANZ allows statements like X serves per day will provide daily requirement of nutrient y’ Australian Association of National Advertisers (AANA) ensures advertisers and marketeers maintain a high sense of social responsibility. Prevents - Placement of advertising to children in media that targets children especially in children time slot - Sexualisation or unsafe products like cigarettes in ads - Not encourage children to urge parents to buy - Not use words like “only” or “just” that undermines price - Not misleading or encourage unhealthy lifestyles  Vitamins can be divided into two distinct groups: fat-soluble vitamins and water-soluble vitamins.  Fat-soluble vitamins are A, D, E and K. They are usually stored in the body’s adipose tissue and, as such, can build up to toxic levels if large amounts are taken over time. Water-soluble vitamins are the B-group vitamins and vitamin C. These vitamins dissolve in water and are easily expelled by the body if intake is excessive . Therefore, people with high activity lifestyles need to consume foods high in water-soluble vitamins more often than foods containing fat soluble vitamins Vitamin A Fat soluble – these are stored in body so excess can be bad Vitamin D Vitamin E Vitamin K B group Water soluble – excess removed through urine Vitamin C Minerals Iron Calcium Zinc Protein Helps maintain good vision and eye health and supports immune function distribution of white blood cells. In milk and leafy greens but bewarce vitamin A toxicity Used to absorb calcium to keep bones strong and promote bone growth. In cheese, egg, fatty fish like tuna Antioxidant that Helps control blood cholesterol levels as it acts to stop LDLs from breaking apart. In sunflower seeds. Neutralise aaction of free radicals to reduce cancer Used by the body for blood clotting. In green leafy vegeatbles and prunes. Deficiency causes brusing in new borns Function as coenzymes that help the body obtain energy from food. The B vitamins are also important for normal appetite, good vision, and healthy skin, nervous system, and red blood cell formation B3 – creates energy by converting food -> glucose B2 – breaks down macronutrients - FOLATE for making red blood cells and preventing spina bifida Growth and repair of tissues in all parts of your body and prevents scurvy Heals wounds and scar tissue. Citrus fruits and tomato’s. Haemoglobin and oxygen transportation You know Improves immune syste and fighting off illness e.g. beef and pork growth and repair cells, formation of enzymes and hormones, secondary energy source; excess intake can store as adipose tissue