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WMST 245 SECTION 8 FOOD AND NUTRITION

WMST 245 SECTION 8 FOOD AND NUTRITION. HUMANS NEED NOURISHMENT. THEY GET IT FROM SIX KINDS OF NUTRIENTS – ALL ARE IMPORTANT, AND THE FIRST THREE GIVE US ENERGY. 1. CARBOHYDRATES 2. FAT 3. PROTEIN 4. VITAMINS 5. MINERALS 6. WATER. HOW MUCH FOOD DO HUMANS CONSUME EACH DAY?.

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WMST 245 SECTION 8 FOOD AND NUTRITION

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  1. WMST 245 SECTION 8 FOOD AND NUTRITION

  2. HUMANS NEED NOURISHMENT. THEY GET IT FROM SIX KINDS OF NUTRIENTS – ALL ARE IMPORTANT, AND THE FIRST THREE GIVE US ENERGY 1. CARBOHYDRATES 2. FAT 3. PROTEIN 4. VITAMINS 5. MINERALS 6. WATER

  3. HOW MUCH FOOD DO HUMANS CONSUME EACH DAY? WE CAN’T EXPRESS THIS AS OUNCES OF CEREAL OR LBS OF CHEESE, BECAUSE WE CAN’T COMPARE THESE. WE HAVE TO USE AN INDEX CALLED KILO-CALORIES THE AVERAGE CONSUMPTION OF KCALS EACH DAY DEPENDS ON WHERE PEOPLE LIVE. THE AVERAGE IN THE USA IS ABOUT 3,770 [as much as 40% may be wasted, making the net figure 2,262]. THE AVERAGE IN ETHIOPIA IS ABOUT 1,850

  4. HOW MUCH ENERGY DO WE NEED TO LIVE? IT DEPENDS: • AGE • HEIGHT • WEIGHT • CLIMATE • MALE OR FEMALE • WORK/ACTIVITY • PREGNANT OR LACTATING?

  5. HOW MUCH ENERGY DO WE NEED TO LIVE?BASAL METABOLIC RATE (BMR) IS THE“MINIMAL EXPENDITURE OF ENERGY COMPATIBLEWITH LIFE”

  6. HOW MUCH ENERGY DO WE NEED TO LIVE?ADULT PHYSICAL ACTIVITY LEVEL (PAL)MULTIPLY BMR BY THE PAL COEFFICIENT

  7. Women Work Crew Builds a Road in Lesotho, 1969

  8. Women working with plow in the field: As women struggle to subsist with labor and capital scarcity, they often are forced to adjust cropping patterns that can decrease production or damage the environment.

  9. HOW MUCH ENERGY DO WE NEED TO LIVE?CHILDREN (KCals per Day)

  10. HOW MUCH ENERGY DO WE NEED TO LIVE?COLD CLIMATES We need more energy if we live in cold climates: At 15 degrees C (59 degrees Fahrenheit) add 100 Kcal per day At 10 degrees C (50 degrees Fahrenheit) add 200 Kcal per day At 5 degrees C (41 degrees Fahrenheit) add 300 Kcal per day

  11. Inuit women drying fox skins on a rack, at Bernard Harbour, Northwest Territories (Nunavut)

  12. HOW MUCH ENERGY DO WE NEED TO LIVE?PREGNANCY & LACTATION To support pregnancy needs additional Kcals of energy, which may be obtained by reducing activity or increasing food consumption. The optimal amount of additional energy is about 96 Kcal per day in the first trimester, 265 Kcal per day in the second trimester, and 430 Kcal per day in the third trimester. A woman who is breastfeeding needs an additional 500 Kcals per day to support lactation.

  13. HOW DO WE MEASURE WHETHER ANYONE IS GETTING ENOUGH TO EAT? FOUR GROUPS OF MEASURES CLINICAL – bodily symptoms like hair pigment, edema (swelling), eyesight problems BIO-CHEMICAL – metabolic symptoms in blood or other fluids e.g. anemia DIETARY – food intake surveys ANTHROPOMETRIC – measurements of weight and height

  14. MONITORING GROWTH IN CHILDREN

  15. ASSESSING UNDER-NUTRITION WITH ANTHROPOMETRIC MEASURES Weight-for-Height Height-for-Age Weight-for-Age Mid-Upper Arm Circumference (MUAC) Skinfolds Head Circumference Proxies for Length Body Mass Index

  16. BODY MASS INDEX BMI (BODY MASS INDEX) = Weight/Height2 When weight is measured in kilograms (kg) and height in metres (m), the “acceptable” range of BMI is 18.5 to 25 e.g. someone five feet eight inches tall weighing 150 lbs has a BMI of 22.8 e.g. someone five feet ten inches tall weighing 180 lbs has a BMI of 25.8 [[to get in the “acceptable range” this person would need to weigh between 129 and 174 lbs]] e.g. someone five feet four inches tall weighing 135 lbs has a BMI of 23.2 e.g. someone six feet tall weighing 200 lbs has a BMI of 27.1 e.g. someone six foot four inches tall weighing 280 lbs has a BMI of34.1 e.g. someone six foot two inches tall weighing 240 lbs has a BMI of 30.8 Note: 1 kg = 2.2046 lbs; 1 metre = 3.280833 feet

  17. The degree of athletic activity is important in assessing BMI

  18. DIETARY DEFICIENCIES THE BIG THREE: IRON: DEFICIENCY CAUSES ANEMIA, TIREDNESS, REDUCED CAPACITY TO WORK, INCREASED SUSCEPTIBILITY TO INFECTION; SPECIAL PROBLEMS FOR PREGNANT WOMEN IODINE: DEFICIENCY CAUSES GOITER, AND WHEN SEVERE, LOSS OF IQ, POOR BRAIN FUNCTION, AND CRETINISM; IT IS “THE LARGEST PREVENTABLE CAUSE OF MENTAL RETARDATION” VITAMIN A: DEFICIENCY CAUSES NIGHT-BLINDNESS, AND WHEN SEVERE, BITOT’S SPOT AND TOTAL BLINDNESS; ALSO CAUSES PREMATURE DEATH FROM RESPIRATORY, & GASTRO-INTESTINAL DISEASE

  19. OTHER DIETARY DEFICIENCIES VITAMIN D: DEFICIENCY CAUSES RICKETS (SOFT & DEFORMED BONES, BOW-LEGGEDNESS) VITAMIN C: DEFICIENCY CAUSES SCURVY (BLEEDING GUMS & GUM DISEASE, LOOSENING OF TEETH) B-VITAMINS:BERI-BERI (THIAMINE: degeneration of the central nervous system and gastro-intestinal system); PELLAGRA (NIACIN: dermatitis, gastro-intestinal problems, central nervous system symptoms); “PERNICIOUS ANEMIA” (B12) ZINC: DEFICIENCY RETARDS CHILD GROWTH, CAUSES DIARRHEA, DIFFICULTY ABSORBING OTHER MICRONUTRIENTS

  20. SECONDARY MALNUTRITION UNDERNUTRITION ATTRIBUTABLE NOT TO LACK OF FOOD AVAILABILITY BUT TO INABILITY TO ABSORB NUTRIENTS. EXAMPLES ARE: • EATING DISORDERS • DIARRHEA FROM INTESTINAL PARASITES OR UNSAFE DRINKING WATER (only a part of the food eaten is available to the body – the rest is not digested properly or is shared with parasites) • INFECTIOUS DISEASES SUCH AS MEASLES (the body’s immune system uses a lot of energy to try to fight off the diseases; some of the food eaten is used to supply this energy to the immune system)

  21. Young girl receives a measles vaccination at a health clinic in Demak, Indonesia

  22. UNDERNUTRITION UNDERCONSUMPTION OF PROTEIN AND CALORIES IS THE PROBLEM RELATED TO FOOD SHORTAGE PROTEIN AND CALORIES ARE NUTRIENTS THAT PEOPLE GET ALMOST EXCLUSIVELY FROM FOOD -- NOT FROM “SUPPLEMENTS” OR “FORTIFICATION”

  23. UNDERNUTRITION

  24. WHERE DO CALORIES AND PROTEIN • COME FROM? • CALORIES: TRANSFORMING SOLAR • ENERGY INTO HUMAN ENERGY BY • “PHOTOSYNTHESIS” • PROTEIN: GETTING NITROGEN INTO THE • CHEMICAL EQUATION: • LIGHTNING STORMS • NITROGEN FIXING BACTERIA • SEA ALGAE

  25. NUTRITIONAL ROLE OF PROTEIN 1. BUILDING CELLS THAT MAKE UP MUSCLES, MEMBRANES, CARTILAGE, HAIR 2. CARRYING OXYGEN AROUND THE BODY 3. CARRYING NUTRIENTS INTO AND OUT OF CELLS AND HELPING TO ASSIMILATE FOOD 4. CONTRIBUTING TO DEVELOPMENT OF ANTIBODIES THAT FIGHT DISEASE 5. WORKING AS ENZYMES TO SPEED UP DIGESTIVE PROCESSES

  26. QUALITY OF PROTEIN PROTEIN IN THE BODY IS CONSTRUCTED FROM 22 AMINO ACIDS – THE BODY MAKES 13 OF THEM, BUT: 9 “ESSENTIAL” AMINO ACIDS CANNOT BE MADE BY THE BODY THEY MUST BE IN THE DIET. A FOOD THAT CONTAINS ALL 9 ESSENTIAL AMINO ACIDS IN SUFFICIENT CONCENTRATIONS TO MEET HUMAN NEEDS IS CALLED A “COMPLETE PROTEIN”

  27. ANIMAL PRODUCTS (MEAT, MILK, EGGS) • ARE “COMPLETE PROTEINS” • PLANT PRODUCTS (CEREALS, LEGUMES) ARE MISSING ONE OR MORE OF THE ESSENTIAL AMINO ACIDS OR CONTAIN THE ACID IN TOO LOW A CONCENTRATION • THE NEED FOR BALANCE AMONG THE ESSENTIAL AMINO ACIDS: THE BODY MUST HAVE AMINO ACIDS IN CORRECT PROPORTIONS IN ORDER TO PRODUCE PROTEINS

  28. VEGETABLE VS ANIMAL?

  29. CALORIE DEFICIENCY APPEARS TO BE BIGGER PROBLEM THAN PROTEIN DEFICIENCY NUTRITIONIST NEVIN SCRIMSHAW: “ADULT PROTEIN NEEDS ARE MET BY MOST TRADITIONAL DEVELOPING COUNTRY DIETS WHEN THEY ARE CONSUMED IN SUFFICIENT QUANTITY TO MEET NORMAL ENERGY NEEDS.” 1995 FOOD AVAILABLE IN SUB-SAHARAN AFRICA CALORIES: 2144 PROTEIN: 51.6 gms. If you get enough calories, chances are you get enough protein. If you get enough protein, you may not get enough calories.

  30. HOW MUCH OF A NUTRIENT IS ENOUGH”?(HOW DO WE SET STANDARDS?) • DIFFERENT PEOPLE HAVE DIFFERENT NEEDS • A CHILD’S NEEDS ARE DIFFERENT FROM AN ADULT’S • A WOMAN’S NEEDS ARE DIFFERENT FROM A MAN’S • A WOMEN PREGNANT OR LACTATING NEEDS MORE • AN ACTIVE PERSON HAS DIFFERENT NEEDS FROM A SEDENTARY PERSON • LIVING IN A COLD CLIMATE INCREASES NEEDS • NEEDS DIFFER WITH HEALTH STATUS • SOME PEOPLE HAVE DIFFERENT NEEDS FOR UNEXPLAINED REASONS – THEY HAVE “DIFFERENT METABOLISM”

  31. EVEN AFTER SPLITTING THE POPULATION INTO GROUPS THERE ARE DIFFERENCES IN NUTRIENT REQUIREMENTS AMONG MEMBERS OF A SINGLE GROUP: E.G. NOT ALL WOMEN BETWEEN AGES OF 25 & 35 HAVE THE SAME NUTRIENT REQUIREMENTS

  32. Bell-shaped curve showing the distribution of nutrient requirements in the population, and how the RDA is set at two standard deviations above the mean, greater than the needs for 97.5 % of the population: RDA: recommended nutrient level 2.5% of the population 2.5% of the population some people need a lot of calories or protein some people need fewer nutrients than the average person average or mean level

  33. WHO SETS THE STANDARDS? IN THE USA, STANDARDS ARE SET BY THE FOOD & NUTRITION BOARD OF THE NATIONAL ACADEMY OF SCIENCES INSTITUTE OF MEDICINE IN THE LATE 1990S, THE BOARD REVIEWED STUDIES, AND ISSUED MORE COMPREHENSIVE GUIDELINES INCLUDING THE FOLLOWING ELEMENTS: • RDA (Recommended Dietary Allowance): average daily intake sufficient to meet needs of almost all (97-98%) healthy persons • AI (Adequate Intake): estimated only when RDA can’t be determined; based on observed intakes by health persons • UL (Upper Intake Level): the highest daily intake likely to pose no risks of toxicity for almost all persons • EAR (Estimated Average Requirement): intake meeting the need of half of all healthy individuals in the population

  34. REFINING THE STANDARDS EACH OF THE REFERENCE VALUES OF THE FOOD & NUTRITION BOARDS TAKES INTO ACCOUNT GENDER, DIFFERENT LIFE STAGES, BIOAVAILABILITY OF NUTRIENTS FROM DIFFERENT SOURCES, INTERACTIONS BETWEEN NUTRIENTS AND BETWEEN NUTRIENTS & DRUGS, AND INTAKE FROM FOOD FORTIFICATION AND SUPPLEMENTATION IN JAN. 2001 THE BOARD RELEASED INTAKE RECOMMENDATIONS FOR VITAMINS A & K, AND 12 MINERALS: arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Recommendations for calcium, fluoride, magnesium, phosphorus and selenium were released previously http://www.iom.edu

  35. PROBLEMS WITH NUTRITIONAL • STANDARDS • DIFFERENT INDIVIDUALS HAVE • DIFFERENT NUTRITIONAL NEEDS • COMPARING DISTRIBUTIONS OF • NEEDS AND INTAKE. • THE NUTRITIONAL NEEDS OF AN • INDIVIDUAL MAY CHANGE OVER TIME. • IMPORTANCE OF QUALITY OF PROTEIN

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