Nutritional Needs and Food Safety

1. Nutritional Needs
Info from Chapter 11 and other sources

2. Introduction
 Proper nutrition is essential to overall health
 Having good nutrition:
 Means that a person's diet supplies the essential
nutrients needed to carry out normal tissue growth
and repair.
 Supplies enough substrates to fuel all body processes.
 The USDA provides nutrition guidelines and
recommended daily food amounts according to
various caloric requirements.

3. Nutrients
Macronutrients – needed in proportionally large
amounts daily
 Carbohydrates (4 kcal per gram)
 Protein (4 kcal per gram)
 Lipids (9 kcal per gram)
 Water (no caloric value)
Micronutrients - required in small amounts daily (no
caloric value
 Vitamins
 Minerals

4. Nutrients
 Nutrient Density
 Foods packed with nutrients but with low or moderate
calories are classified as having high nutrient density.
 Calorie:
 The simplified term for a kilocalorie (kcal), the amount
of heat necessary to raise the temperature of 1
kilogram of water 1 degree Centigrade.

5. MyPlate food plan

6. Proteins
• Essential for the growth and maintenance of tissue
• Cell structures, enzymes, hormones, neurotransmitters, carriers for
substances in the bloodstream (osmotic pressure), antibodies
• Of the 20+ Amino Acids (AA) eight are essential
• isoleucine, leucine, lysine, threonine, tryptophan, methionine,
histidine, valine and phenylalanine
• In developed countries, adequate amounts of protein are usually
obtained
• However, not all AA are consumed
• Contrary to popular belief, all may be obtained through plant sources
• Meat products tend to be overused for protein sources
• Excess proteins can be converted to glucose or fat, or excreted in
urine
• Daily consumption of beef, poultry, or fish should be limited to 3
ounces to 6 ounces.
• 15%-20% of total calories should come from protein

7. Carbohydrates
 Body’s primary source of energy
 Help regulate fat and protein metabolism
 Broken down in the mouth and small intestines
 Sugars
 Simple (monosaccharide), disaccharide
 Glucose, Fructose, and Galactose; Maltose, Sucrose, Lactose
 Glucose is our main energy source
 Avoid these carbs except when found in fresh fruit
 Starches
 Complex (polysaccharride)
 Create sustained energy and better blood sugar levels
 Best choices are found in root vegetables, legumes, whole grains, and
corn
 55%-65% of calories should come from Carbohydrates
 Most from complex sources

8. Carbohydrates
 Fiber
 Form of complex carbohydrates with little to no caloric
value
 Present mainly in plant leaves, skins, roots, and seeds
 Processing and refining foods removes most of their
natural fiber
 Dietary sources include
 Whole-grain cereals and breads
 Fruits and vegetables
 Legumes
 Other good sources include
carrageen, guar gum, pectin
and agar and alginate

9. High-fiber foods are essential in a healthy diet
 Age 50 and under
 Women = 25 g/day
 Men = 38 g/day
 Over age 50
 Women = 21 g/day
 Men = 30 g/day
 Current average daily U.S.
intake
 About 15 g/day

11. Lipids (Fat)
 Stored in Adipose Tissue
 Retains heat, supports & protects organs, energy reserve
 Needed for cell membrane structure, transport roles within the blood
stream, myelin sheath production
 Triglycerides
 Form of fat that provides energy
 95% of lipid content of food and easily stored
 Saturated (mostly animal sources)
 Unsaturated (plant sources) Help lower blood cholesterol
 Monousaturated found in avocados and olive, almond, canola oils
 Polyunsaturated found in safflower, corn, sesame and soybean oils
 EFA – linoleic and aracnidonic (omega-6) and linolenic (omega-3)
 Cholesterol
 Naturally produced in the body and is important for Vit D production,
cell membrane function, and formation of some androgens
 20 to 30% of the diet should be comprised of lipids and 15% or more
of that should come from essential fats

12. Fats (Lipids)
 Trans fatty acids
 The result of partial hydrogenation to increase shelf life.
 Provide no known health benefit.
 The words "partially hydrogenated" and "trans fatty
acids" indicate that the product carries a health risk just
as high as or higher than that of saturated fat.
 Found in
 Margarine and spreads, shortening, some nut
butters, crackers, cookies, dairy products, meats,
processed foods, and fast foods

13. Vitamins
 Essential for proper regulation of metabolic
reactions and biochemical processes
 Most cannot be synthesized in the body
 Fat soluble – A, D, E, K, and Carotenoids
 Can be stored in the body and in excess can be toxic
 Water soluble – All B vitamins, C, and bioflavonoids
 Needs to be replenished daily because they are
broken down easily and the body does not store them
 No storage capacity makes them less likely to be toxic
 Refer to handout on website

16. Vitamins and Minerals
 Needed to provide Antioxidants
 Vitamin C & E, Beta-Carotene, and
Selenium are most recommended
 Free radicals attack and damage proteins,
lipids, cell membranes, and DNA
 Minerals are required for many vital
processes
 Macrominerals comprise at least .01 % of
bodyweight
 Ca, Cl, Mg, P, K, and Na
 Microminerals (trace) comprise less than
.01 % of bodyweight
 Cr, Co, Cu, I, Fe, Mn, Mo, Se, S, Zn

18. Water
 Most important nutrient
 Studies show people are
getting enough water from
the liquids and the
moisture content of solid
foods.
 To avoid dehydration, use
the thirst signal
 Exception is exercise

19. Balancing the American Diet
 National Academy of
Sciences created guidelines
for a well-balanced diet
 The ranges allow for
flexibility in planning diets
for individual health and
physical activity needs
 The source of fat calories is
critical
 USDA website which is full
of great information:
ChooseMyPlate.org

20. Intake
 RDA – Recommended Daily Allowances
 Since 1940, the U.S. government provided suggested
intake of certain nutrients
 RDI - Reference Daily Intakes
 In 1993, the FDA took over
 Nutrient intake based on a 2000 calories diet, no age,
gender differences
 SONA – Suggested Optimal Nutrient Allowance
 Formulated by holistic physicians because some RDIs
were not sufficient enough
 Still take into account individual differences

21. Food Label with
U.S.
Recommended
Daily Values

22. Look at the Ingredient List for Added Sugars
Plain Yogurt
INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK,
WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN.
Fruit Yogurt
INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES,
HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL
FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L.
ACIDOPHILUS CULTURES
Just beware that added sugar comes in many forms, but this is one of the
worst.

23. Nutrient Analysis
 Keep a 3-day record of all foods and
beverages consumed
 Includes measurements of calories,
carbohydrates, fats, protein,
cholesterol, sodium, vitamins, and
minerals.
 Going through this is the
only way that you can say
you are truly watching
your diet.

24. Organics and GMOs
 Genetically modified organism (GMO) benefits:
 Resist disease and extreme environmental conditions better.
 Require less fertilizers and pesticides.
 Last longer.
 Have better nutrient content and taste.
 Save billions of dollars and help feed the hungry.
 Debate over GM foods
 Genetic modifications create new "transgenic" organisms that have
potentially unpredictable effects on the environment and on humans.
 Illnesses or allergies in humans; destruction of other plants or herbicide-
resistant "superweeds" may emerge.
 Avoiding GM foods
 Buy organic foods; organic trade organizations will not certify GM foods.
 Buy from local markets; small farmers are less likely to use this
technology.

25. Organics and GMOs
According to the USDA, organic foods are described
as:
 Organic meat, poultry, eggs and dairy products come from animals that are
given no antibiotics or growth hormones. Organic food is produced without
using most conventional pesticides, fertilizers made with synthetic ingredients
or sewage sludge, bioengineering or ionizing radiation.
 Organically grown foods are safer and more
nutritious than foods raised with non-organic
methods such as pesticides, non-organic
fertilizers, antibiotics and hormones
 National Organic Program - USDA

26. Organics and GMOs
 To be certified as organic, food products need to come from farms and
processing plants that are certified as organic.
 Foods that are organically grown can state that fact on the label.
 "100% Organic"
Foods that are labeled as 100% Organic must contain all organically
grown ingredients except for added water and salt.
 "Organic"
Foods that are labeled as Organic need to contain at least 95% organic
ingredients, except for added water and salt, plus they must not
contain sulfites added as a preservative. Sulfites have been known to
provoke allergies and asthma in some people. Up to 5% of the
ingredients may non-organically produced.
 "Made with Organic Ingredients"
Product labels that claim Made with Organic Ingredients need to
contain at least 70% organic ingredients, except for added water and
salt.
 Food products made with less than 70% organic ingredients may state
which ingredients are organic, but they can not claim to be organic
food products.

27. Organics and GMOs
 Links to local farms
that produce
environmentally
responsible products
 Maryland
Organic Farms
 Eat Wild Link

28. Things You Can Do
You can vote to change this system. Three times a day.
 Buy from companies that treat workers, animals, and the environment
with respect.
 When you go to the supermarket, choose foods that are in season. Buy
foods that are organic. Know what’s in your food. Read labels.
 The average meal travels 1,500 miles from the farm to the supermarket.
Buy foods that are grown locally. Shop at farmers’ markets. Plant a
garden. (Even a small one.)
 Cook a meal with your family and eat together.
 Everyone has a right to healthy food. Make sure your farmers’ market
takes food stamps. Ask your school board to provide healthy school
lunches.
 The FDA and USDA are supposed to protect you and your family. Tell
Congress to enforce food safety standards and re-introduce Kevin’s Law.
 If you say grace, ask for food that will keep us and the planet healthy. You
can change the world with every bite.
Hungry for change ? Go to www.takepart .com / foodinc .

29. Antimicrobials in Meat
 Antimicrobials that are similar or identical to those
used by humans are employed for disease
prevention and growth enhancement among
animals
 Cattle, swine, poultry and fish
 Some U.S.-approved antimicrobials given to food
animals:
 Amoxicillin
 Penicillin
 Bacitracin
 Erythromycin
 In many countries, this practice in banned

30.  Why Is the Use of Antimicrobials a Potential
Problem?
 Residues of antimicrobial agents may persist in
meat that is destined for human consumption.
 Possible indirect toxicity, which causes loss of
effective therapeutic interventions
 For example, through microorganisms that are
resistant to antimicrobial drugs.
Antimicrobials in Meat

31. Food Additives
 Intentional (direct) additives are added to foods in
order to improve their quality.
 Too many to list for an example
 Incidental (indirect) additives may be present in
foods as a result of unintentional contamination
during packaging, storage, and handling.
 Pesticides or Insects in food
 Malicious additives include substances such as
poisons that saboteurs introduce into foods for
various reasons.
 Poisonings

33. Generally Recognized as Safe (GRAS)
 The GRAS rule permitted the
use of additives that had an
established history of safe use
in foods.
 Click here to go to the FDA's
section on GRAS

34. Dietary Guidelines for Americans
 Nine Key Recommendations for the General Population about
Foods and Nutrients to Increase
 Increase vegetable and fruit intake.
 Eat a variety of vegetables.
 Consume at least half of all grains as whole grains.
 Increase intake of fat-free or low-fat milk and milk products.
 Choose a variety of protein foods from the plant and animal
kingdoms.
 Replace some meat and poultry with a variety of seafood.
 Replace protein foods with more solid fat with those
containing less solid fat.
 Use oils to replace solid fats where possible.
 Choose foods containing more potassium, dietary fiber,
calcium, and vitamin D.

35. Foodborne Diseases and Infections
 “illnesses acquired by consumption of contaminated
food . . .”
 Frequently and inaccurately referred to as food
poisoning
 A major cause of morbidity (and occasionally mortality)
in the United States and other countries of the world.
 May cause more than the occasional upset stomach
 Affects about ¼ of the population and causes about 9,000
deaths annually
 Incidence of foodborne illnesses has increased in
industrialized nations.

36. Regulation of Food Safety
 Food and Drug
Administration (FDA) is
the U.S. agency charged
with regulation and
enforcement of food
safety.
 U.S. Department of
Agriculture (USDA)
regulates the safety of
meat and poultry
products.

37. Four Major Categories of Food Hazards
1. Biological
• Microorganisms
2. Physical
• Stone, glass, metal
3. Chemical
• Pesticides, Additives, etc
4. Nutritional
• Presence of nutrients and other food
constituents in excessive or deficient an=mounts
that lead to disease.

38. Salmonella
 The bacteria infection is called
salmonellosis.
 Most frequent foodborne disease
 Over 2000 different serotypes
 Over a third of the cases in U.S. are serotypes:
 Salmonella serotype Enteritidis
 Salmonella serotype Typhimurium
 Approximately 1 million cases of salmonellosis are
estimated to occur each year in the U.S.
 Causes about 380 deaths each year

39. How are Salmonella Bacteria Transferred?
 To environmental surfaces at work and at home
(kitchen primarily) from raw meats, poultry, and
seafood
 From animal feces
 From contaminated water and soil
 Found commonly in raw milk, fruits and vegetables
(that are generally not washed or cooked)

40. Symptoms of Salmonellosis
 Acute symptoms (onset time 6-48 hours)
 Nausea
 Vomiting
 Abdominal cramps
 Diarrhea
 Fever
 Headache
 Chronic symptoms
 May include arthritic-like symptoms that occur 3-4 weeks after an acute
infection

41. Clostridium botulinum
 Causes the foodborne disease botulism, a form of
foodborne intoxication.
 Grows in an anaerobic (oxygen-free) environment
and produces a potent toxin (a neurotoxin) that
affects the nervous system.
 Found in a variety of foods that are not low acidic.
 < 4.6 pH are okay
 About 10-30 outbreaks per year

42. Effects of Botulism
 “Onset of symptoms in foodborne botulism is usually
18 to 36 hours after ingestion of the food containing
the toxin, although cases have varied from 4 hours
to 8 days.”
 Early signs:
 Marked lassitude
 Weakness and vertigo
 Double vision
 Progressive difficulty in speaking and swallowing
 Difficulty in breathing
 Weakness of other muscles
 Abdominal distention
 Constipation
 See the Case Studies in exhibit 11-1 page 281

43. Clostridium perfringens
 The CDC estimates that about 1 million cases occur
each year in the U.S.
 C. perfringens is anaerobic, rod-shaped, and forms
spores.
 Occurs commonly in the environment (e.g., soil and
sediments), especially in those areas contaminated
with feces
 Also found in the intestines of humans and animals
 Most complications occur during the storage and
cool down of foods (e.g., food warmers)

44. Effects of Infection with C. Perfringens
 Symptoms
 Mild to Intense abdominal cramps
 Watery Diarrhea
 Onset 8-22 hours after consumption of incriminated food
 Duration
 Approximately 24 hours.
 Mild symptoms may last for 1 or 2 weeks.

45. Escherichia coli (E. coli O157:H7)
 A pathogenic strain of E. coli
 Shiga-toxin producing strain (STEC)
 Note that many E. coli strains reside harmlessly in
the intestinal tract.
 Causes hemorrhagic colitis, linked to bloody diarrhea
 U.S. about 73,000 cases and 61 deaths yearly
 Major outbreaks in restaurant chains
 Can be transmitted by hamburger meat
 See exhibit 11-3 page 285

46. Tapeworms
 Taeniasis is a parasitic disease caused by
tapeworms.
 One form is caused by the beef tapeworm
(Taenia saginata) and the other by the pork
tapeworm (Taenia solium).
 These organisms may induce human illness
following the consumption of raw or
undercooked infected beef or pork.
 Life cycle next slide…

47. Tapeworms

48. Effects of Infection with Tapeworms
 Symptoms of taeniasis usually are limited to mild
abdominal distress.
 One of the main symptoms is the passage of the
proglottids (the section of the worm that contains
eggs) of T. saginata and T. solium in stools.
 Many grow the length
of the intestinal tact
(20ft)

49. Viral Agents: Hepatitis A
 Foods that are associated commonly with HAV
outbreaks include fruits, sandwiches made with cold
cuts, dairy products, vegetables, and shellfish.
 Common mode for contamination of foods is by
HAV-infected workers in food processing plants and
restaurants.
 Of the 23,000 cases of hepatitis A reported in the
U.S. annually, about 7% are believed to be food- or
waterborne.

50. Viral Agents: Norovirus
 Transmitted easily within closed environments,
such as cruise ships
 May be brought on board by passengers who fall ill
just before embarking on a cruise
 Crew members and shipboard environmental
contamination may act as disease reservoirs.
 Symptoms
 Vomiting, Diarrhea, Dehydration, Abdominal
cramps
 Duration
 1–2 days

51. Bovine Spongiform Encephalopathy BSE
 An extensive outbreak among cattle occurred in
the United Kingdom beginning in 1970s
 Reported in 20 European countries as well as
Japan, Israel, and Canada
 Cases have been reported in the U.S. (2003 and
later).
 Appears to be spread among cattle by feeds that
contain rendered cattle products

52. Metal Poisoning
 Can cause vomiting in high concentrations
 Occurs a few minutes to several hours (but in most
cases in less than 1hour) after ingestion
 Metals that have leached into foods (especially acidic
foods) from metal containers and cooking vessels.
 Candy wrappers from Mexico made with lead
 Chicken may contain high levels of arsenic, which is
used as an approved food supplement for chickens
to control intestinal parasites.
 Certain species of fish—shark, swordfish, king
mackerel, and tilefish—have levels of mercury that
may be high enough to be harmful to developing
human fetuses.

53. Pesticides in Foods
 Applied to crops to reduce the impact of insects
and other hazards
 May leave residues that remain on food crops
 Dietary sources are one of the principal means of
exposure of the population to persistent organic
chemicals, which include the family of
organochlorine pesticides and polychlorinated
biphenyls.

54. Foodborne Disease Prevention
 Inadequate cooling and cold holding temperatures is
the top risk factor.
 Inadequate hot holding temperatures is also a risk
factor.
 Safe holding temperatures
 Keep foods above 140˚F for hot foods and below 40˚F for foods that are kept
in cold storage.
 The range between 40˚F and 140˚F is the danger zone.

55. Preventing Growth of Foodborne Pathogens
 Thorough hand washing
 Prevention of cross-contamination
 Cooking at sufficiently high
temperatures
 Storing cooked and vulnerable foods at
proper temperatures in a refrigerator

56. Irradiation of Foods
 During the process, energy from ionizing
radiation passes through foods and destroys
bacteria and other pathogens.
 Procedure does not cause food to become
radioactive.
 Referred to as cold pasteurization
 Certified as a safe method for reducing the risk of
foodborne disease

57. Food Insecurity
 Supplies of wholesome foods are uncertain or
may have unlimited availability
 Food insecurity dangers as much as one-third of
Africa, the prognosis for increasing the food
supply is poor.
 Socio-economical food insecurities do exist in the
U.S.

59. Local Hunger
 Maryland Food Bank, Baltimore, MD
 People Served:
 Annual estimated number of clients: 357,400
 Weekly estimated number of clients: 72,100
 Percentage under 18: 29.0%
 Percentage of elderly: 8.0%
 Poverty Statistics:
 Percentage below poverty line in previous month: 67.0%
 Percentage who are homeless: 6.0%
 Percentage who are food insecure: 77.0%
 Percentage who are food insecure with kids: 81.0%
 Percentage who are food insecure with hunger: 45.0%
 Percentage with hunger with kids: 40.0%
 Percentage who receive Food Stamps: 25.0%
 Percentage who received General Assistance, welfare, or Temporary
Assistance for Needy Families (TANF) in the past two years: 8.5%

60. Local Hunger
 Working Poor:
 Percentage of households with at least one employed
adult: 48.0%
 Median monthly income: $700
 Choices:
 Percentage who made the choice between food and
utilities: 52.0%
 Percentage who made the choice between food and
housing: 48.0%
 Percentage who made the choice between food and
health care: 40.0%
 Learn more and find out what you can do locally at
http://www.mdfoodbank.org