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FFAHP Lecture Notes UNIB20014: Food for a Healthy Planet II 1: You are what you eat 2 2: Functional Foods, Transfats and the Microbiome 2 Tutorial 1 Readings 3 3: Food Safety 4 4: Food Safety 5 Tutorial 2 Readings 6 5: Good Nutrition for All Ages 7 6: The Role of Milk and Dairy Foods in Human Nutrition 9 Tutorial 3 Readings 10 7: Role of Salt 11 8: Role of Meat in the Human Diet 12 Tutorial 4 Readings 12 9: Economics of Food - Economic Growth and Agriculture 13 10: Economics of Food - Supply and Demand 14 Tutorial 5 Readings 15 11: Economics of Food - Shifts in Supply and Demand 16 12: Economics of Food - Trade and Aid 17 Tutorial 6 Readings 18 13: Undernutrition in Developing Countries - Stunting and Wasting 18 14: Undernutrition in Developing Countries - Food Security 19 Tutorial 7 Readings 20 15: Sustainable Wild Fisheries 21 16: Aquaculture 23 Tutorial 8 Readings 24 17: Waste 25 18: Animal Welfare 26 Tutorial 9 Readings 28 Forum 3: The Power and Influence of Food Corporations 29 Forum 4: Food Allergies 30 COLOUR CODE KEY headings, lists, lists within lists, definitions, important, calculations/formulae, examples 1: You are what you eat MONDAY 3/8, WEEK 1, MOHAN SINGH Malnutrition - we eat for a number of reasons, including hunger, sensual, physiological, social, emotional, economic, media and marketing - malnutrition → not consuming enough micronutrients, double burden of malnutrition and obesity caused by consuming high calorie and nutrient deficient foods, affects 3 billion globally - micronutrients → minerals and essential vitamins (we are unable to synthesise) - although rice provides energy, it lacks micronutrients - deficiencies have adverse results: • zinc: stunted growth (chronic malnutrition) • vitamin A: blindness, effects 100 million children • vitamin D: less calcium uptake, influenced by coverings, duration, sunscreen, melanin, UVB Prevention of Malnutrition - dietary diversification: consume a variety of foods, salad instead of rice, can be improved with nutrition education, however, fresh foods are difficult to access - fortification: adding vitamins into foods, mostly in developed world, iodised salt - biofortification: development of nutrient rich staple crops using biotechnology, also achieved through high quality soil as mineral rich soil leads to mineral rich crops - supplementation: 60% of Australian’s consume supplements, generally unnecessary in developed world but can be useful in developing world to save lives Non-Communicable Diseases - epidemiologic transition → change of disease from communicable disease to non- communicable disease (NCDs) - NCDs account for 60% of deaths globally and is driven by globalisation, urbanisation, tobacco, diet, inactivity, alcohol consumption, obesity and rising blood pressure - metabolic syndrome → combination of illnesses stemming from obesity 2: Functional Foods, Transfats and the Microbiome WEDNESDAY 5/8, WEEK 1, MOHAN SINGH Functional Foods - functional foods → processed foods containing added ingredients that aid bodily functions, the benefit extends beyond traditional nutrients, high fibre bread, yakult - in Japan, they marketed a type of pepsi as healthy due to the presence of added fibre • this means it is important to look at the totality of the food, not just what is marketed - super foods → a marketing term to describe foods with health benefits, usually plant based - phytonutrients → secondary metabolites from plants, no evidence of short term benefits for humans but may be important for long term health - bioactive compounds → found in fruits and vegetables, associated with health benefits • anthocyanin: in blood oranges, helps reduce belly fat and triglyceride uptake in humans • curcumin: in tumeric, is an anti-inflammatory, anti-oxidant, and anti-mutagenic • sulforaphene: in broccoli, shown to reduce cancer cells - French paradox → the French eat a lot of cheese but have much lower than expected CVD rates. It was proposed that resveratrol in red wine is beneficial but it was found that that was not the cause. It was concluded that it was the case because the French diet is highly diverse, they eat small portion sizes and they exercise a lot Trans Fats - fats are important to store energy, absorb shock, insulate and provide precursors for hormones - fats add flavour, tenderise, make us feel full and contain essential FAs - vegetable oils can be solidified to margarine via hydrogenation, forming trans fats - trans fats → a double bond with the Hs on opposite sides, in cakes, pastries, nuggets, donuts - trans fats were thought to be a healthy choice, but in 1990s they found they were worse than saturated fat, with 5x the risk factor. TFAs = heart attack, inflamm. insulin resistance, cancer • trans fat: reduces HDL and increases LDL • saturated fat: increases HDL and increases LDL - LDL → low density lipoprotein, contains more lipid and less protein, harmful to humans as it carries cholesterol towards tissues - HDL → high density lipoprotein, contains less lipid and more protein, beneficial to humans as it carries cholesterol away from tissues Human Microbiome - microbe → tiny living organism - microbiome → all the microbes in and on the human body, form a community - gut microbiota → microbes associated with the gastrointestinal tract, host specific and can change throughout life. Impacts metabolism, body weight, immune system, mood, behaviour, helps synthesise vitamins and AAs, improves mental health • thought to communicate with brain via neurotransmitters, cytokines or metabolites - the microbiome is influenced by • age • diet • medication • geography • stress - diversity in a microbiome is very important and can be achieved by consuming microbes (probiotics, fermented foods) or through encouraging the growth of existing microbes Tutorial 1 Readings Bouis & Saltzman (2017), Improving nutrition through biofortification - research has increased for calorie dense staple crops, but not as much non-staples that are rich in micronutrients, such as vegetables and animals based products - in the long-term; aim is to increase micronutrient-rich food production - in the short-term; aim to increase consumption of biofortified crops - biofortification has 2 comparative advantages: • long-term cost-effectiveness • ability to reach underserved rural populations - for biofortified foods to reach their full potential, three key elements must be addressed: • supply: mainstream it into normal production • policy: integrate biofortified foods into regional and national policies • demand: improve demand so more farmers will grow the biofortified foods Shrapnel (2012), Should trans fat be regulated? - unsaturated fatty acids comprise of half the fatty acids in a typical Australian diet - cis conformation of double bonds result in lower melting points, whereas the trans conformation increases melting point and it behaves more similarly to saturated fats - two sources of trans fat in human diet: • industrial: due to partial hydrogenation, found in margarine • ruminant: generated in the GI tracts of ruminant animals, such as cattle. Trans fats can be found in the meat and milk of ruminant animals - in 1980, investigations suggested trans fat had little effect on blood cholesterol - it was later found that trans fats raise LDL cholesterol and lowered HDL cholesterol - it was later suggested that trans fats pose a higher risk of CVD than saturated fats - the consumption of industrial and trans fats in human diets has been decreasing over time, which may be attributed to two main factors: • scientific leadership: national heart foundation followed the lead of medical research • response from the food industry: limit to sum of saturated and trans fats. In 1996, a leading margarine manufacturer removed trans fats from their table spreads, others followed suit - more recent practices in place to reduce trans fats: • 2+ companies are lowering trans fat in their products • fast food companies are using frying oil low in saturated and trans fats • supermarkets are including trans fats on their home brand nutrition information - Australia does not need to adopt more regulation for trans fats as they are already lower than Denmark and our self-regulation has been sufficient to decrease its prevalence FSANZ (2017) Trans fatty acids - WHO recommends no more than 1% of our daily energy intake should come from trans fats - Australians obtain around 0.5% of energy from trans fats and New Zealand averages 0.6% - manufacturers are not required to declare trans fats on nutrition labels • unless they make a content claim about cholesterol or fatty acids 3: Food Safety MONDAY 10/8, WEEK 2, DR SENAKA RANADHEERA Food Safety and Hazards - food safety → ensuring food is free of hazards (microbial, physical, chemical, allergens) and safe to eat, preventing food borne illnesses via safe handling, preparation, storage and transportation of food • physical hazard: rice is dried on side of road in Philippines and may contain glass, needles found in supermarket strawberries • chemical hazard: melamine used in plastics contaminated baby formula in China • allergen hazards: peanuts • microbial hazards: pathogenic bacteria present in raw cow milk that is unpasteurised - food safety hazards can remain undetected until they are consumed - serious hazards can result in major economic loss, as seen with the needles in strawberries - food quality → food is desirable to eat, value to consumers, inflated by spoilage, colour, smell, flavour, origin, texture, and processing method - an estimated 48 million people get sick each year from food-borne diseases world wide
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