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Nutrition Module12 Introduction
Nutrition Module12 Introduction
Nutrition Module12 Introduction
Food Security
Availability: Access: Utilization:
The “supply side” of Physical, social and good care and
Availabilit
food security. feeding practices, food
Utilizatio
economic access.
Stability
Access
Determined by: Economic access is preparation, diversity of the diet
food production, stock determined by: and intra-household distribution of
levels and net trade. incomes, expenditure, food, health status.
y
n
Global/national level. markets and prices. This determines the nutritional
Often household level. status of individuals.
Why is an adequate nutrition important?
General Definitions
• Nutrients are chemical substances in foods that are
used by the body for sustenance and growth.
There are 6 categories of nutrients: Carbohydrates,
proteins, lipids, vitamins, minerals and water.
• Calories (Kcals, Kilocalories) are a unit of measure of
the amount of energy supplied by food
What is the difference between a Food item and a
Nutrient?
Nutrients - Macronutrients
Carbohydrates Protein Fats and oils (Lipids)
A: The whole-grain
flour has shorter
shelf life and takes
longer to mill.
Refined carbohydrates increase blood sugar level
Mono and disaccharides and Morbidity/Mortality
Problem: The in vitro and in vivo
mechanisms involved are precarious What is the status in different
Are fruits the same as soft drinks?
and may cause increased regions in the world?
lipogenesis under certain conditions
Omega-3s can
promote brain
health during
pregnancy and early
life and improve risk
factors for heart
disease.
Omega 3 – food sources
Vitamins and Minerals
Vitamin A – Retinol and Beta-carotene
• Vitamin A is the name of a group of fat-soluble retinoids,
including retinol, retinal, and retinyl- esters.
https://www.youtube.com/watch?v=B53de17Isnc
Vitamin A – Functions
• Vision
• Gene transcription
• Immune function
• Embryonic development
• Bone metabolism and growth
• Necessary for normal functioning of epithelial cells – in
the intestinal, respiratory, urinary tract, skin and eyes
• Antioxidant activity
The role of vitamin A in vision
Vitamin A – Sources
Top right:
Corneal xerosis
Bottom left:
Corneal ulcerations –
Keratomalacia
Bottom right:
Corneal scars –
permanent blindness
Measles
• A highly contagious infection caused by the measles virus.
• Initial signs and symptoms typically include fever, cough, runny nose,
and inflamed eyes.
• Koplik's spots.
• A rash which usually starts on the face and
then spreads to the rest of the body.
• Complications may include diarrhea,
blindness, inflammation of the brain,
and pneumonia among others.
Vitamin A excess from supplements
• Excess amounts are stored primarily in the liver, and
can accumulate
• Excess preformed vitamin A can have significant
toxicity (known as hypervitaminosis A)
• Large amounts of beta-carotene and other
provitamin A carotenoids are not associated with
major adverse effects
Daddy says I can
eat a Polar Bear,
That is so 1943.
And Now, This
Vitamin C – Ascorbic Acid
• Water-soluble
• Required for the biosynthesis of collagen, L-carnitine,
and certain neurotransmitters;
• Protein metabolism
• Reducing agent – antioxidant activity
• Immune function
• Absorption enhancer of cations like (non-haem) iron
The Interesting Tale of Vitamin C
Once upon a time…
Vitamin C - Sources
• Strawberries, raspberries, blueberries, and cranberries
• Citrus fruits and juices, such as orange and grapefruit
• Kiwi fruit
• Mango
• Papaya
• Broccoli
• Watermelon
• Bell peppers
• Cantaloupe
Vitamin C - Deficiency
Insufficient vitamin C intake causes scurvy, which is
characterized by
• fatigue or lassitude
• widespread connective tissue
weakness
• capillary fragility
Vitamin C food preparation notice
???
In short, the problem with a very limited diet is
the direct inadequacies that may result from it.
Such as the case of Pellagra an its three D’s –
Diarrhea, Dementia and Dermatitis.
Folate (B9)
• Nucleic acid synthesis –
DNA synthesis and methylation
• Cellular methylation reactions, growth and repair
• Synthesis and conversion of amino acids
• Neural system development
• Cognitive functions
One Carbon Metabolism
Folate - Sources
• Leafy greens
• Liver
• Broccoli and
cauliflower
• Oranges
• Kidney beans
Folate - Deficiency
Vitamin B12 (Cobalamin)
• Works as an enzyme in the process of DNA synthesis
and one-carbon metabolism
• Found in animal food sources only
(and bacteria)
• Lower absorption with age
Vitamin B12 - Deficiency
• Megaloblastic anemia caused by impaired DNA
synthesis
• Can lead demyelination of nerve fibers, which can
result in severe, irreversible neurological damage
• Neuropsychiatric symptoms: Cognitive impairment,
hallucinations, dementia.
Iron
• An essential mineral
needed to form
Haemoglobin
Haem and non-heam iron - Sources
Iron absorption – Haem and non-haem
Iron - Deficiency
Iron deficiency anemia
(IDA) is a condition in which
the body lacks enough red
blood cells to transport
oxygen-rich blood to body
tissue.
Untreated iron deficiency anaemia:
• Increases risk of illness and infection due to effect on
the immune system
• Increases risk of developing complications that affect
the heart or lungs – such as an abnormally fast
heartbeat (tachycardia) or heart failure
• In pregnancy - can cause a greater risk of
complications – before and after birth
Iodine
• Iodine is an important component of the
hormone Thyroxine secreted by the
thyroid gland.
• The hormone Thyroxine regulates
physical and cognitive growth and
development of the body.
Iodine - Sources
• Seafood
• Dairy, where iodine exists in soil and feed
• Iodized salt
Iodine - Deficiency
• Cretinism
• Goiter
• Hypothyroidism
• Sub-clinical – lowered IQ
Zinc
• Epidermal integrity and resistance
• Antioxidant
• Sex hormones, insulin and serotonin
• Gene transcription and genome stability
• MMPs - metalloproteins
• Immunity – neutrophils, killer cells, macrophages
Zinc - Sources
Zinc - Deficiency
• Weakened immune system
• Inability to protect cells’ membranes from viruses, toxins
complement, and venoms
• Poor appetite
• Mental lethargy
• Chronic diarrhea
• Growth failure
• Vision problems
Calcium
• Skeletal mineralization
• Maintenance of normal muscle
tone and muscle excitability
• Neural transmission
• Blood coagulation
• Plasma buffering
• Enzyme activity
Calcium - Sources
• Dairy products
• Small fish
• Leafy greens (bioavailability)
• Pulses
• Almonds
• Sesame seeds
Calcium - Deficiency
• Bones –
osteopenia and
osteoporosis
Phytochemicals
Nutrient-rich vs nutrient-poor foods
• Nutrient density
– How much nutrients per 100g or 100kcal of food?
• Whole foods vs processed foods
– Nutrients are lost during food processing
• Ultra-processed foods
– Are very poor in nutrients even if high in energy
Bioavailability
• The proportion of the element consumed that is utilized for
biochemical or physiological functions (O’Dell 1977)
Absorption inhibitors “Anti-nutrients”
• Phytic acid
• Polyphenols
• Tannins
• Oxalates
Phytic Acid in Cereals
Phytic Acid in Legumes
Oxalates
Oxalates are compounds derived from
oxalic acid and found in foods such as
spinach, kale, beets, nuts, chocolate,
tea, wheat bran, rhubarb, strawberries
and herbs such as oregano, basil, and
parsley.
It binds with Fe, Ca, and Mg, rendering
these minerals unavailable to animals.
Calcium bioavailability and oxalate
spices 6
L.: split, raw
Barley, black, Hordeum vulgare
yalteqeqqele
Gebs, t'iqur, kikk, genfo 134.60 74.50 0.26 1.60 7.40 15.40 0.20 1.10 27.00 58.00 1.20 0.00 0.07 0.03 0.60 - 0.00 0
Barley flour Michiro (Bale) 447.00 7.20 1.34 8.40 18.00 64.60 1.70 1.80 26.90 299.20 3.40 1.80 0.32 287.70 275.70 10.30 0.03 0.11 0.00
(roasted) + butter +
spices
?(So, How Much Should We Eat (Adults Only
Carbohydrates: Proteins:
45-65% of Total Energy 0.6-1.2~ grams/kg
Fat:
30-50%~
Mostly PUFA and MUFA, 10% SFA
Special attributes
Remain uncertain
Detox: The Lie
So, Who’s better?
Let’s discuss!