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Course Introduction
 

Course Introduction

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  • 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 -nutrigenomis
  • 50-52 nutrients – including non-essential amino acids In the hundreds – e.g. 400 carotenoids Over 4000 flavors Smelling – aroma – 250 chemicals – some toxic
  • Five groups The top of the pyramid was not considered to be a major food group because this food provides extra calories and little nutrients
  • 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. Five food groups: Grains Vegetables Fruits milk Meat and beans +oil VARIETY Gradual improvement - steps Narrow slivers of colors imply moderation in food rich in solid fats and added sugars Different band widths suggest the proportional contribution of each food group to a healthy diet Personalization: one size does not fit all
  • 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 -nutrigenomis

Course Introduction Course Introduction Presentation Transcript

  • Food and Health (400:104) Lecture 1 - January 21, 2010 WELCOME Dr. Ponnusamy
  • Food and Health DETAILS Course Website
    • http://foodsci.rutgers.edu/fs104/index.html
    • Lecture Notes
      • ALL slides on web prior to class
    • Syllabus/Schedule
    • General Policies
    • Other Information and Links
  • Food and Health DETAILS Syllabus & Schedule
    • 28 in-class lectures
    • 3 Professors
      • Dr. Chitra Ponnusamy
      • Dr. Julie Hirsch
      • Dr. Mary Wasserman
      • (Diet Analysis Project)
      • Guest Lecturer:
      • Dr. Lesley Wassef
  • Food and Health DETAILS Communication
    • Dr. Ponnusamy’s office hours:
        • Thursdays
        • 10 am- 12 noon
        • Department of Food Science, Room 419
    • Email correspondence with professors:
      • [email_address]
      • [email_address]
      • [email_address]
      • With EACH email, you need to provide:
        • First & Last Name
        • Phone number
      • Please do not expect IMMEDIATE reply
  • Food and Health DETAILS Materials - Textbook
    • 1. Textbook: Personal Nutrition
      • Boyle and Anderson
      • Cengage Ed.
      • ISBN#0495772534
        • Comes bundled with Diet Analysis
        • Software (CD-Rom) and course notes
      • For sale at Cook/Douglass Coop
      • Three copies on reserve in Chang Library (Foran Hall)
    This is your required textbook
    • Software: DIET ANALYSIS + 9.0
      • CD-Rom comes bundled with textbook
        • Windows® or Macintosh® compatible
        • CD-Rom ONLY( ISBN# 0495387657)
      • On reserve on computer in Chang Library (Foran Hall) – 1 computer
    Food and Health DETAILS Materials - Textbook This software is required You will need it for your Diet Analysis Project
    • Textbook
    • Completely updated
    • Includes the latest research on
      • 2005 Dietary Guidelines
      • Dietary Reference Intakes
      • "MyPyramid"
      • healthy fats
      • organic foods
      • athletes and supplements
      • nutrition and cancer
    • "In Review" end of chapter study questions for review
    • "Eat Well, Be Well" features
    • "Nutrition in Action" sections
    • Course notes
    • Diet Analysis Software
    • Includes a 20,000+ food database and a food recipe feature
    • Allows you to print single and multiple day reports
    • Information useful for:
      • adjusting your diet
      • gaining a better understanding of how nutrition relates to your personal health goals
    Food and Health DETAILS Course Materials
    • Food Biochemistry and Physiology
    • Digestion and Indigestion
    • Carbs: Sugars, Starches, Diets
    • Fats: the Good and Bad
    • Proteins: Enzymes, Hormones, Body Building
    • Vitamins: Water & Fat Soluble
    • Minerals and water
    • Personal Nutrition
    • Energy & Calories
    • Nutrition and Lifecycle
    • Nutrition and fitness
    • Food and Health and Disease
    • Malnutrition
    • Over-nutrition and obesity
    • Diabetes
    • Food and Your Heart
    • Nutrition and Cancer
    • Introduction to Nutrigenomics
    • Food Allergies
    • Nutrient-drug interaction
    • Super Size Me
    • Food Science/Technology
    • Food safety and Processing
    • Food Labels
    Food and Health DETAILS Syllabus-Topics
  • Food and Health DETAILS Learning Assessment
    • 3 Exams
      • Exam 1 February 25
      • Exam 2 March 29
      • Final May 6
    • Diet Analysis Project- Due on March 8.
      • Early submission date for 10 extra points: February 25
  • Food and Health DETAILS In-Class Exams
    • Exam 1 and 2: Loree 022 --- 12:30-1:55pm
    • EXAM 1: Thursday Feb 25
    • EXAM 2: Monday March 29
    • Each worth 17% of your grade
    • Anyone caught cheating will be dealt with harshly ( http://academicintegrity.rutgers.edu/integrity.shtml )
    • No Make-Up Exams
  • Food and Health DETAILS In-Class Exams
    • Final Exam: THURSDAY, MAY 6 IN Loree 022; 8-11 am
    • Worth 1/3 rd of your grade (33%)
    • Anyone caught cheating will be dealt with harshly
    • Cumulative
    • No Make-Up Exams
  • Food and Health DETAILS Diet Analysis Assignment
    • Worth 1/3 rd of your grade (33%)
    • Due
    • WHEN: March 8
    • WHERE: in-class after lecture
    • ------------------------------------------------------
    • All Details: Lecture #3
      • Thursday January 28 (Dr. Wasserman)
    • Will use Diet Analysis software 9.0 (comes with book)
    • We will curve ONLY the FINAL Grade based on exams and diet analysis project as follow:
      • Exam 1 17% of Final Grade
      • Exam 2 17% of Final Grade
      • Final Exam 33% of Final Grade
      • Diet Analysis Project 33% of Final Grade
    Food and Health DETAILS Grading
    • We start on time – please don’t be late
    • Turn off your cell phones BEFORE class
      • No telephone calls or text messaging
    Food and Health DETAILS Courtesy
  • TODAY’s Lecture
    • Define: Food, Nutrition, Health
    • What is Nutrigenomics
    • Molecular Nutrition
    • Making the Right Food Choices
    • Introduction to the Pyramid
    • Functional Foods
  • FOOD
    • Any substance that is eaten or otherwise taken into the body to sustain physiological life, provide energy and promote nutrition
  • 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
  • HEALTH
    • A continued state of soundness and vigor of body and mind
    • It is reflected in low infant mortality, longevity, low morbidity to infectious and chronic disease (i.e. increased resistance)
  • Consumers Feel that Nutrition Plays Greatest Role in Health
  • Why do we eat? - Functions of Food
    • Provide energy (satisfy hunger)
    • Provide nutrients (satisfy nutrition)
    • 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
    • Influence political economic status of a group
    • Reward/punish influence others behaviors
    • Detect, treat, prevent cultural behavior deviations
    • Detect, treat, prevent illness manifestations
  • What is the make-up of Food?
    • Array of chemicals including
      • Water
      • Nutrients
        • 50, including non essential amino acids
      • Colors
        • hundreds, carotenoids: over 400
      • Flavors
        • over 4000 identified
      • Textures
      • Other known and unknown compounds
    • Organoleptic: Factors which provide sensory appeal
    • i.e. color, flavor (including aroma), texture
  • Macronutrients Micronutrients
  • Examples of Food Composition Chocolate Lots of carbohydrate Good amount of fat Some protein Lots of antioxidants Salmon Little carbohydrate Good amount of fat Lots of protein Lots of antioxidants Tea No macronutrients No micronutrients Lots of antioxidants
  • Functional Food
    • 1. Foods or dietary components that may provide a health benefit beyond basic nutrition 1
    • 2. General term for foods that provide an additional physiological benefit beyond that of meeting basic nutritional needs 2
    1 http://www.ific.org/nutrition/functional/index.cfm 2 Boyle and Anderson, Personal Nutrition, p.195
  • Functional Food Inherently Functional = foods that have n aturally present constituents that are protective of, or conducive to, good human health Fresh produce • Fresh fruit • Fresh vegetables Orange Juice Soy products Salmon Oats Ruminants meat Cranberry products
  • Functional Food Imposed Functional = foods to which bioactive components with potentially health benefits have been added Fortified & Enhanced foods Breads Energy bars Cereals Margarines Orange Juice
  • Top 10 Functional Foods Named by Consumers
  • Molecular Nutrition
  • The Cell
    • Smallest unit of life.
    • Can survive on its own or has potential to do so.
    • Is highly organized for metabolism.
    • Senses and responds to environment.
    • Has potential to reproduce.
  • Structure of Cells
      • Plasma membrane
      • Cytoplasm
      • Nucleus (compartment where DNA is stored)
  • What does a cell do?
  • Nutrigenomics Address the role of diet on the activity of individual’s genes and its effects on health Copyright by J. Hirsch et al.
  • Nutrigenomics Diet Health or Disease Genotype Phenotype
  • There are no bad foods, just bad diets!
    • Early nutrition science efforts concentrated on eliminating deficiency diseases (abundant food supply and food fortification)
    • Today, overnutrition , poor dietary habits, and environmental/lifestyle factors,contribute to development of degenerative and chronic diseases
    • Diet is related to Top 5 of the leading causes of death:
      • Heart disease
      • Cancer
      • Stroke
      • Diabetes
      • Hypertension
  • 1992 Food Guide Pyramid
  • 2005 MyPyramid 12 pyramids based on calories and physical activity
  • Understanding Our Food Choices
    • Personal Values or Beliefs
      • Reflect our own unique cultural legacies, philosophies and beliefs
    • Food Preferences are Personal…
      • Related to positive experiences
      • Aversions to certain foods
      • Tied to psychological needs
        • Yearnings, cravings, addictions and response to stress
  • Making the Right Food Choices
    • Hunger vs. Appetite
    • Right vs. Wrong
    • Good vs. Bad
    Why do you eat? What’s in your fridge? Where do you go out to eat? What do you think about when you buy/eat food?
  •