Food Systems in Health

1. Food Systems in Health Session 2 Health Implications

2. Food, Health, Nutrition Julie B. Hirsch, Ph.D. Director, Product Development, WellGen, Inc. Member Adjunct Faculty of Food Science, Rutgers June 29 2006

4. 3 Key Concepts (i.e. BIG ideas) FOOD Food is a very complex system made up of lots of many individual components HEALTH Functional foods are the healthy foods NUTRITION There are no bad foods, just bad diets (includes poor diet choices and maybe bad parenting)

5. FOOD is a very complex system made up of lots of many individual components

6. FOOD Any substance that is eaten or otherwise taken into the body to sustain physiological life, provide energy and promote nutrition

7. Array of chemicals including Water Nutrients Colors Flavors Other known and unknown compounds Textures What is the make-up of Food? 50-52 nutrients � including non-essential amino acids In the hundreds � e.g. 400 carotenoids Over 4000 flavors Smelling � aroma � 250 chemicals � some toxic 50-52 nutrients � including non-essential amino acids In the hundreds � e.g. 400 carotenoids Over 4000 flavors Smelling � aroma � 250 chemicals � some toxic

8. Six Classes of Nutrients Carbohydrate Protein Fat Vitamins Minerals Water

9. Provide Energy? Carbohydrate Protein Fat Vitamins Minerals Water YES YES YES NO NO NO

10. Vitamins are a group of organic compounds do NOT supply calories a disparate group of compounds they have little in common either chemically or in their metabolic function water soluble or fat soluble

11. The Power of Vitamins elimination from the diet must result in a more-or-less clearly defined deficiency disease, and restoration must cure or prevent that deficiency disease

12. Water Soluble Vitamin Functions Water Soluble Vitamins Vitamin C B Vitamins Thiamin (B1) Riboflavin (B2) Niacin Vitamin B6 Folic Acid Vitamin B12 Pantothenic Acid Biotin

13. Fat Soluble Vitamin Functions Vitamin A Vitamin D Vitamin E Vitamin K

14. Vitamins and Solubility Water Soluble Vitamin C B Vitamins Thiamin Riboflavin Niacin Pantothenic Acid Biotin Vitamin B6 Folic Acid Vitamin B12 Fat Soluble Vitamin A Vitamin D Vitamin E Vitamin K

15. Composition Examples


17. Array of chemicals including Water Nutrients Colors Flavors Other known and unknown compounds Textures What is the make-up of Food? 50-52 nutrients � including non-essential amino acids In the hundreds � e.g. 400 carotenoids Over 4000 flavors Smelling � aroma � 250 chemicals � some toxic 50-52 nutrients � including non-essential amino acids In the hundreds � e.g. 400 carotenoids Over 4000 flavors Smelling � aroma � 250 chemicals � some toxic

18. HEALTH

19. Functional Foods are Healthy Foods

20. HEALTH A continued state of soundness and vigor of body and mind

21. Functional Food 1. Foods or dietary components that may provide a health benefit beyond basic nutrition1 2. General term for foods that provide an additional physiological benefit beyond that of meeting basic nutritional needs2


23. Array of chemicals including Water Nutrients Colors Flavors Other known and unknown compounds Textures What is the make-up of Food? 50-52 nutrients � including non-essential amino acids In the hundreds � e.g. 400 carotenoids Over 4000 flavors Smelling � aroma � 250 chemicals � some toxic 50-52 nutrients � including non-essential amino acids In the hundreds � e.g. 400 carotenoids Over 4000 flavors Smelling � aroma � 250 chemicals � some toxic

24. Nutraceuticals Naturally-derived, bioactive compounds that have health promoting, disease preventing or medicinal properties May be delivered in the form of Food (Functional Food) Dietary Supplement or in both forms Official definition coined and published by Stephen DeFelice � FDA doesn�t like it because of the disease prevention � more like pharmaOfficial definition coined and published by Stephen DeFelice � FDA doesn�t like it because of the disease prevention � more like pharma

25. Origin of �healthy�

26. Antioxidants chemicals that prevent the oxidation of other compounds

27. Phytonutrients

28. Chocolate and Health Biological Effects Anti-angiogenic Anti-thrombotic Vasodilatory Anti-carcinogenic Anti-inflammatory

29. Salmon and Health Heart

30. Tea and Health Biological Effects Anti-angiogenic Anti-bacterial Anti-carcinogenic Anti-diabetic Anti-inflammatory Anti-thrombotic Anti-oxidant Anti-viral Hypocholesterolemic Hypoglycemic Vasodilatory

31. Tea Composition is Complex FLAVONOIDS Flavan-3-ols Catechins Theaflavins Epigallocatechin (EGC) ? Theaflavin (TF1) Catechin (C) ? Theaflavin-3-gallate (TF2a) Epicatechin (EC) ? Theaflavin-3'-gallate (TF2b) Epigallocatechin gallate (EGCG) ? Theaflavin-3,3'-digallate (TF3) Gallocatechin gallate (GCG) Epicatechin gallate (ECG) Catechin gallate (CG) FLAVONOLS Kaempferol Myricetin Quercetin

32. NUTRIGENOMICS

33. FAT MACRONUTRIENTS, an Example

34. Good Fats/Bad FatsThink Blood and Brain BAD raise LDL lower HDL "good� cholesterol Saturated Sources: Meat, dairy, eggs and seafood (Animal); coconut, palm oil (Plant) Trans Sources: Fried foods, processed foods with hydrogenated oils ?GOOD lower total cholesterol lower LDL �bad� cholesterol Monounsaturated Sources: Nuts, canola, olive oil Polyunsaturated Sources: Seafood (Animal), Corn, soy, safflower, sunflower (Plant) Omega 3�s = polyunsaturates

35. Health Benefits from Lipids Cardiovascular health Infant nutrition memory enhancement Body weight management Natural defense

36. Omega-3 Fatty Acid claims Examples of some structure/function claims: Omega-3�s support cardiovascular health Omega-3�s support healthy brain function Omega-3�s support healthy brain and eye development Omega-3�s support a healthy immune system Omega-3�s are beneficial for health maintenance In using a structure/function claim the manufacturer is responsible for ensuring the accuracy and truthfulness of the claims; the FDA does not pre-approve the claims, however, they must be truthful and not misleading

37. Omega 3 Products

38. Trans Fats Associated with increased risk of coronary heart disease metabolic studies: a 1994 estimated 30,000 premature CHD deaths annually could be attributable to consumption of trans fatty acids Because of the weight of the evidence, the FDA now requires including trans fatty acid content on the food label

39. NUTRITION

40. There are no bad foods, just bad diets

41. NUTRITION The sum of biochemical and physiological processes concerned with the growth, maintenance, and repair of the living body as a whole, or of its constituent organs Graham Lusk, The Science of Nutrition, 1928

42. Functions of Food Provide energy (satisfy hunger) Provide nutrients (satisfy nutrition) Detect, treat, prevent illness manifestations Initiate and maintain interpersonal relationships Determine extent of interpersonal distance Express socio-religious beliefs Express social status prestige Recognize special achievement Cope with psychological stress Reward/punish influence others behaviors Detect, treat, prevent cultural behavior deviations 1,2,12 physioloical Rest psychological 3. Dates 4. Serious dates 5. Fasting, fish on Firdays 6. Neighbor ove 7. Bar mitzvh, wedding 8. Nitrogen balance, eating too much during exams 9. Big breakfasts for fund raising 10. parents/kids 11.ADHD 12. Na/hypertension -nutrigenomis1,2,12 physioloical Rest psychological 3. Dates 4. Serious dates 5. Fasting, fish on Firdays 6. Neighbor ove 7. Bar mitzvh, wedding 8. Nitrogen balance, eating too much during exams 9. Big breakfasts for fund raising 10. parents/kids 11.ADHD 12. Na/hypertension -nutrigenomis

43. Origins of Nutrition: Basic 4

44. Basic 4 is OLD History

45. 1992 Food Guide Pyramid

46. MyPyramid was released in April 2005. MyPyramid retains all the food groups from the original Pyramid, but it also includes a graphic representation of physical activity�an important additional recommendation for a healthy way of life.MyPyramid was released in April 2005. MyPyramid retains all the food groups from the original Pyramid, but it also includes a graphic representation of physical activity�an important additional recommendation for a healthy way of life.

47. Diet � Food, Nutrition, Health Diet is related to five of the leading causes of death Heart disease Cancer Stroke Diabetes Hypertension Early nutrition science efforts concentrated on eliminating deficiency diseases eliminated today in 1st world (like USA) given abundant food supply and practice of fortifying food with essential nutrients Today, overnutrition, poor dietary habits, and environmental/lifestyle factors,contribute to development of degenerative and chronic diseases

48. HOW DO YOU MAKE THE RIGHT FOOD CHOICES?

49. Nutrition Labels

50. Dietary Reference Intakes (DRIs) Reference values quantitative estimates of nutrient intakes used for planning and assessing diets for healthy people Refer to average daily nutrient intake of individuals over time

51. Labeling Requirements Macronutrients Micronutrients vitamin A % vitamin A as beta-carotene vitamin C calcium iron About 19 nutreitns with RDIs which are the former US RDAsAbout 19 nutreitns with RDIs which are the former US RDAs

52. Nutrition Facts - requirement

53. More Nutrition Facts

54. More Facts Gotta have the label even if there�s not much to say!

55. Labeling Requirements Macronutrients Micronutrients vitamin A % vitamin A as beta-carotene vitamin C calcium iron About 19 nutreitns with RDIs which are the former US RDAsAbout 19 nutreitns with RDIs which are the former US RDAs

56. Nutrients vs. Non-Nutrients Nutrients (RDIs) vitamin A vitamin C thiamin riboflavin niacin calcium iron vitamin D vitamin E vitamin B6 folic acid vitamin B12 phosphorus iodine magnesium Non-Nutrient (NO RDIs) natural, bioactive chemical compounds that have health promoting, disease preventing or medicinal properties Examples, include any Nutraceuticals Phytochemicals Bioactives Antioxidants Botanicals

57. Health claims on labels

58. Types of Claims allowed Health Claims Qualified Health Claims Structure/Function Claims

59. WHAT ABOUT OVEREATING?

60. It�s All About Calorie Balance If you eat more calories than your body uses, they will be stored as fat

61. It�s All About Calorie Balance One pound of body fat is equal to 3,500 Kcal In theory, losing one pound requires a deficit of 3,500 calories

62. Calories and Energy Balance � NOT Higher order math Calories IN = Calories OUT Maintain Weight Calories IN > Calories OUT GAIN Weight Calories IN < Calories OUT LOSE Weight

63. Want to Lose Weight? Calories Fat Carbs?

64. Obesity

67. Obesity Prevalence 1960�s � 1990�s

68. Obesity Trends* Among U.S. AdultsBRFSS, 1985


















87. Obesity Trends* Among U.S. AdultsBRFSS, 2004 We have never had an epidemic like this that we have been able to track so thoroughly and see. As I told you, this is conservative. About 60 million adults, or 30 percent of the adult population, are now obese, which represents a doubling of the rate since 1980. We have never had an epidemic like this that we have been able to track so thoroughly and see. As I told you, this is conservative. About 60 million adults, or 30 percent of the adult population, are now obese, which represents a doubling of the rate since 1980.

89. Prevalence of Obesity and Dieting 1960s � 1990s

90. Who do we BLAME?

91. 3 Key Concepts (i.e. BIG ideas) FOOD Food is a very complex system made up of lots of many individual components HEALTH Functional foods are the healthy foods NUTRITION There are no bad foods, just bad diets (includes poor diet choices and maybe bad parenting)

92. Food Science Resources http://members.ift.org/IFT/Education/TeacherResources/

93. Thank You

Food Systems in Health

Food Systems in Health

Presentation Transcript

Food Systems in Health

Cooperatives in Local Food Systems

Colloidal Systems in Food Products

Food Systems and Health in Sub-Saharan Africa

Health food and junk food

Health food

Nutrition and health impact of agriculture and food systems in Thailand

Local Food Systems

Local Food Systems

Food Production Systems

Community Food Systems

Food Systems and Health in Sub-Saharan Africa

Agrobiodiversity in food systems, ecosystems and education systems

Food Systems

Food. Health

FOOD SYSTEMS

health food products in Singapore

Food Systems and Health in Sub-Saharan Africa

Food Systems Planning

Global Food Systems