Food safety ch15
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This document discusses food safety and contamination. It notes that bacteria are the most common cause of foodborne illness, while people at highest risk include those with weakened immune systems, pregnant women, young children, and older adults. It also outlines the various government agencies that monitor the food supply and identifies foods like meat, dairy and eggs that pose higher contamination risks. Additionally, it provides examples of common bacterial and viral infections from food and recommends good food handling practices to prevent contamination.
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Dietary (Food Safety)
1) Food safety involves ensuring food will not cause harm when prepared and eaten as intended. It is important along the entire food production chain.
2) There are 5 keys to safer food according to WHO: keep clean, separate raw and cooked foods, cook food thoroughly, keep food at safe temperatures, and use safe water and raw materials.
3) Unsafe food causes over 200 diseases and 600 million illnesses annually, with children under 5 particularly vulnerable. Ensuring food safety requires collaboration along the food supply chain.
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LESSON 2- SANITATION AND SAFETY IN FOOD SERVICE.pptx
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Childhood through elders ch17 18
The document discusses nutrition needs at different life stages: childhood, adolescence, and elderly. For childhood, it covers growth charts, common nutrition risks like iron and zinc deficiencies, and healthy eating patterns with 3 meals and snacks. Adolescence brings peer influences and potential for eating disorders. Alcohol provides calories but excessive consumption can damage health. The elderly are prone to loss of muscle mass and mobility issues, requiring programs that provide nutrition assistance.
Pregnancy infancy lactation ch16
The document discusses nutrition needs and considerations during pregnancy, lactation, and infancy. Key points include recommended weight gain and nutrient increases during pregnancy. Common issues like morning sickness and complications like gestational diabetes are also covered. The benefits of breastfeeding over infant formula are outlined, along with factors that influence lactation success. Nutrient needs double during the first six months and triple by age one year for infants. Food safety tips and introducing solid foods are also addressed.
Food safety ch15
This document discusses food safety and contamination. It notes that bacteria are the most common cause of foodborne illness, while people at highest risk include those with weakened immune systems, pregnant women, young children, and older adults. It also outlines the various government agencies that monitor the food supply and identifies foods like meat, dairy and eggs that pose higher contamination risks. Additionally, it provides examples of common bacterial and viral infections from food and recommends good food handling practices.
Nutrition fitness and sports ch12
The document discusses several benefits of exercise such as increasing lean body mass, maintaining weight, reducing blood pressure, and improving cardiovascular fitness. It also discusses different energy systems in the body including ATP, phosphocreatine, anaerobic glycolysis, and various aerobic systems. Finally, it provides recommendations for fueling before, during, and after exercise including carbohydrate intake and rehydration.
Eating disorders ch13
Eating disorders are psychological disorders that involve abnormal eating patterns that can seriously endanger health. The three main types are anorexia nervosa, bulimia nervosa, and binge-eating disorder. Anorexia involves self-induced starvation through extremely low calorie intake. Bulimia involves binge eating followed by purging behaviors like vomiting. Binge-eating disorder involves periods of uncontrolled overeating without purging. All three can have serious physical and psychological health consequences if not properly treated with a combination of medical, nutritional, and psychological support.
Water and minerals ch 8 and 10 11
The human body is composed of 50-70% water, which serves several important functions. Water acts as a solvent for chemical reactions in the body, aids in temperature regulation, and is a component of bodily fluids like blood plasma, urine, and saliva. The adequate intake (AI) of water is 15 cups per day for men and 11 cups per day for women. Minerals are also essential nutrients, with major minerals like calcium, sodium, and potassium needed in larger amounts and trace minerals such as iron and zinc required in smaller amounts. Minerals are involved in many processes in the body including muscle contraction, nerve transmission, blood pressure regulation, and oxygen transport.
Vitamins ch9 and 11
Vitamins can be categorized as either fat-soluble (A, D, E, K) or water-soluble. Fat-soluble vitamins are stored in the body while water-soluble vitamins are excreted. Toxicity is more likely from fat-soluble vitamins due to storage. All B vitamins function as coenzymes in metabolic processes and deficiencies can result in diseases like beriberi or anemia. Vitamin C helps maintain collagen and prevents scurvy while also having antioxidant effects.
Energy balance ch7
- Overweight and obesity are major health issues in the US, with 60% of adults overweight and around 40% obese. Childhood obesity is also rising.
- Energy balance is key to weight - it's achieved when calories consumed equal calories expended. A positive balance leads to weight gain, and a negative balance leads to weight loss.
- Basal metabolism, physical activity, and the thermic effect of food account for daily energy expenditure, with basal metabolism making up 60-70% of expenditure. Factors like lean body mass and thyroid hormones can impact basal metabolism.
Protein ch6
- Proteins are made up of amino acids, with 20 types found in foods but only 9 being essential amino acids that must be obtained through diet.
- Amino acids are linked through peptide bonds to form proteins. Protein digestion begins in the stomach and is completed in the small intestine.
- Proteins serve many important functions in the body including structure, enzyme production, immune defense, and energy production when carbohydrates are limited. A balanced intake of complete proteins is important.
Lipids ch5
The document discusses lipids and fatty acids. It describes the three main forms of lipids - fatty acids, triglycerides, and phospholipids. It then covers the digestion and absorption of lipids in the small intestine, where bile emulsifies lipids and lipase breaks down triglycerides. Absorbed fatty acids are packaged into chylomicrons and enter the lymphatic system.
Carbohydrates ch4
The document discusses carbohydrates and their role as the body's primary source of energy. It recommends that 50-60% of total daily energy intake come from carbohydrates, focusing on whole grains, fruits and vegetables. It notes that a minimum of 50-60 grams of carbohydrates per day is needed to prevent ketosis. The document also discusses fiber, sugar substitutes, and the role of carbohydrates in health conditions like diabetes.
Nutrition guidelines ch2
This document provides recommendations and tools for healthy eating. It discusses concepts like nutrient density, energy density, and desirable nutrition status. Tools for assessing nutrition status include anthropometric, biochemical, clinical, and dietary assessments. Principles of sensible eating include moderation, variety, and balance. The document also outlines the process of nutrition research from observations to theories and different types of research studies. Main nutrition education tools in the US include the Dietary Guidelines and MyPlate, which provide recommendations on nutrients and foods to increase or reduce based on age, gender and other factors. Food labels are also an important practical tool for evaluating foods.
Nutrition and the human body ch3
The document summarizes the major human body systems and their roles in nutrient absorption and transport. It describes the cardiovascular, lymphatic, nervous, endocrine, immune, urinary, and digestive systems. For the digestive system, it outlines the structures and functions of the mouth, esophagus, stomach, small intestine, large intestine, and discusses some common gastrointestinal diseases. It also includes diagrams of the circulatory, lymphatic, and digestive systems.
Introductory concepts ch1 2
The document discusses introductory concepts related to nutrition and health. It covers topics like risk factors for diseases, excess caloric consumption, spotlight on obesity, essential nutrients, energy and calories, classes of essential nutrients including macronutrients and micronutrients. Carbohydrates, lipids, and proteins are identified as macronutrients that provide energy. Vitamins and minerals are identified as micronutrients that provide no energy. Water is identified as an essential nutrient that is neither a macro or micronutrient.
Ch9 Antioxidants
The document summarizes key points about nutrients that function as antioxidants in the body. It discusses how oxidation and free radicals can damage cells, and how certain vitamins, minerals, and phytochemicals act as antioxidants to neutralize free radicals. Specifically, it outlines the antioxidant roles of vitamin E, vitamin C, vitamin A, selenium, and various phytochemicals in protecting against disease and reducing oxidative stress.
Ch13 Eating Disorders
Eating disorders affect over 5 million people annually and are more common in females than males. Genetics may play a role, as identical twins are more likely to both experience an eating disorder than fraternal twins. Common eating disorders include anorexia nervosa, bulimia nervosa, binge-eating disorder, and night eating syndrome. Treatment involves both psychological therapy and nutrition therapy to address underlying emotional issues and establish healthy eating patterns.
Ch11 Energy Metabolism and Blood Health
Vitamins and minerals play important roles in energy metabolism and blood health. B vitamins function as coenzymes in many reactions involved in energy production. Deficiencies can cause diseases like beriberi (thiamin) or pellagra (niacin). Folate and B12 are especially important for blood cell formation and preventing megaloblastic anemia. Iron deficiency is the most common micronutrient deficiency and can cause iron deficiency anemia. Other minerals like copper and vitamins like vitamin K also support blood health and clotting.
Ch10 Bone Health
The document provides an overview of key nutrients that are important for bone health, including calcium, phosphorus, vitamin D, magnesium, and fluoride. It discusses the roles and functions of these nutrients in bone growth, maintenance, and repair. Deficiency and toxicity risks are addressed for each nutrient. Dietary sources and intake recommendations are also reviewed.
Ch8 Fluid Electrolyte_Balance
This document provides a summary of key points about fluid and electrolyte balance:
- Electrolytes like sodium, potassium, and chloride are important for fluid balance, nerve function, and acid-base balance. They help regulate the amount of fluid inside and outside cells.
- Sodium helps maintain fluid balance and nerve function, but too much can raise blood pressure. The recommended intake is 1,300-2,300mg daily. Common sources include table salt and processed foods.
- Potassium also helps fluid balance and nerve function. Typical diets provide enough, but those with kidney issues need to limit intake. Good sources include fruits, vegetables, and milk.
Ch7 Energy Balance and Weight Control
This document provides an overview of energy balance and weight control. It discusses factors that influence basal metabolism and physical activity, and how they impact energy needs and expenditure. The document estimates calorie needs and defines healthy versus unhealthy body weights using BMI. It also examines causes of obesity and strategies for successful weight loss and maintenance through calorie control, physical activity, and behavior modification.
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Food safety ch15
- 1. FOOD SAFETY Protecting Against Foodborne Illness