DOCSLIB.ORG

HM B Lecture Notes Docx

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
HM B Lecture Notes Docx HM B Lecture notes Lecture 1: Diet-related problems in Australia Rosemary Stanton Introduction • Integrated model (all are interrelated): o Health o What we eat o Social equity o Protection of land and water (climate change/sustainability) Australians • Eat more: o Snack foods, fast foods, restaurants, soft drinks/energy drinks, instant noodles (fat/salt), cheese, wine Expense is an important factor • Eat less: o Fruit, vegetables, milk, breakfast cereal, bread (wholegrain) • Problems: o Overweight (kJ), underweight o Dental caries (refined carbs) o Coronary heart disease, high blood pressure, diabetes (saturated fat) o Cancers – bowel, breast, prostate (saturated fat) o Nutrient deficiencies – especially iodine and vitamin D o Gall stones (fat), constipation, osteoporosis Dietary problems • Fat, especially saturated fats • Trans fats o Eg: oleic acid o Vegetable oils that have been partially hydrogenated for better shelf life o Increase LDL cholesterol and decrease HDL cholesterol • Poor quality carbohydrates • Salt • Alcohol Deficiencies • Iodine – dairies have stopped using iodine for milk processing o Especially important in pregnant women o Bread, begun using iodised salt • Vitamin D – produced by sun exposure o Fat soluble, a hormone o People are scared of skin cancers, and thus avoid the sun completely Should come out before 11 and after 2-3pm o Deficiency can result in misshapen bones o Risk: elderly, cultural, religious • Omega 3 fats, calcium (especially teenage girls) • Dietary fibre – from fruit and veges o Results in constipation • Potential problems o Vegans: Vitamin B12: only found in animal products, need supplements or fortified soy Iron, calcium Obesity • Reasons for: o Poor choices of fats, carbohydrates, and drinks • All ages and both genders are increasingly becoming fatter o Increase is rapid and continuing o Partially due to SES • People take no responsibility and are waiting for a miracle cure • Epidemiology: o Ages 2-18, 25-37% are overweight o Adults: male – 67%, female – 52% o Women worry, men do not (men: “it’s all muscle”) Measurement • BMI – doesn’t account for different body shapes • Waist – a better measure for visceral (surface) fat that better correlates with disease risk • Risk of weight problems: o Skinny – osteoporosis o Fat – heart disease, diabetes, increased blood pressure, cancers, gall stones Weight loss • Greatest problem is impatience – people have too high expectations o To lose 1kg, need a deficit of 32 000 kJ • Diets cause weight loss but not fat loss o Glycogen from muscles is lost taking water and the breakdown of proteins causes a diuresis and loss of water weight o No diet has been show to work in the long term Diets set off long term changes that are important in keeping the weight off o “quick fixes” that do not work • Advice: o Change habits (exercise) o Eat less, eat breakfast, don’t snack o Reduce sugar, alcohol o Avoid diets Prevention and risk of obesity • Breast feeding vs • High fibre foods • TV, sedentary • Physical activity • Energy dense food, fast food • Soft drinks, cordials, juice (liquid kJs) Strategies • Goals – to improve health rather than weight loss • Empowerment – look after own health/weight and understand it and how it happened • Hungry vs not hungry eating Physical activity • Controls appetite • Advantages o Cardiovascular, decreased cancer (colon, breast), osteoporosis • Doesn’t have to be obvious exercise, general everyday activity counts o A pedometer is a good tool Fats • Saturated fats – fatty meats and full fat dairy o Vegetable oils are hydrogenated for us in snacks, biscuits, spreads, etc Allows for better storage and reheating • Trans fats – not found in nature o Partially hydrogenated • Should decrease saturated fats, and eliminate trans fats • Good fats: o Fats in fish, omega 3 o Monounsaturated – olive oil, nuts, avocado o Polyunsaturated – soy bean, sunflower, walnut oil + margarines from these Omega 6, ok in small quantities, decreases LDL cholesterol Carbohydrates • Glycaemic Index (GI) gives a measure of how fast carbohydrates are converted to blood glucose vs glucose (100) o Lower GI is better because energy is released slower over many hours This is especially important in DMII • Problems: o Low GI can be confused with low carbohydrate, ie chocolate has lower GI than carrots These are often fatty, sugary, low GI but not healthy o Doesn’t help with increased weight • Want: o Low GI, high nutrient food – fruit, wholegrains, peas, corn, sweet potato, legumes, milk and yogurt Wholegrain bread – slow fermentation, sour dough bread • Some carbs have useful nutrients and for this reason are important although they have high GI o Others do not like: soft drinks, sugar, confectionary Drinks • Stick to: Tap water, tea (4-6 cups), coffee (2) o Avoid: juice (kJ, acidity – eats enamel), soft drinks (kJ, dental), alcohol (max 1-2/day) Salt • >80% of salt is already in food – especially snack food and eg. soy sauce o Solutions: Eat more fresh foods, put less salt in cooking, buy no salt foods Use other things for flavour (eg. spices, pepper, garlic, herbs) Deficiencies and solutions • Fruit/vegetables – eat them • Fibre – fruit and vegetables, good carbohydrates • Calcium – dairy, soy (fat reduced) • Iodine – fish, seafood, dairy, iodised salt • Omega 3 – fish (2x/week) • Vitamin D – sun/supplement Social equity • Low income correlates with a bad diet and health o Dependent on: access to food, knowledge skills o Solutions: subsidies for healthy products, tax on junk food, lobbying Sustainability issues • Agriculture produces a lot of greenhouse gases • Water • Soil fertility/fertiliser – superphosphate is running out • Processing, packaging, storage • Food crops for ethanol – food for cars or people? • Industrialised foods – wastage and overconsumption, preservatives, additives, lose origins of food Lecture 2: Design of metabolism Mike Edwards Metabolism • Metabolism – all chemical reactions that take place in a cell/organism o Catabolism – metabolic pathways that release chemical energy breaking down complex molecules into simple ones Release energy (ADP ATP) o Anabolism – metabolic pathways for the synthesis of complex molecules from simple ones Use energy for biosynthesis (ATP ADP) o Metabolism in cells and organisms have ordered sequences of events metabolic pathways • Energy is stored within cells as a molecule: ATP ATP o ATP ADP + Pi ADP + Pi • Energy in and out o If energy in from food catabolism is greater than energy expenditure, excess is stored and mass increases o If energy out from exercise and cellular processes is greater than energy taken in, stores are used and mass decreases • Respiration and fermentation o Amino acids and fats are broken down by respiration (O2-dependent) and are converted to CO 2 and H 2O o Carbohydrates have 2 pathways for breakdown Respiration – conversion to CO 2 and H 2O Fermentation – conversion of glucose to lactate (lactic acid, not ethanol!) • Only in skeletal muscle (intense exercise) and RBCs o Cell/tissues die in with a lack of oxygen Exceptions: RBCs, skeletal muscle Without O 2, cells can’t breakdown macronutrients to make ATP, thus they can’t function and die • Compartmentation o 2 compartments in the cell Cytosol (the factory) • Anabolism (synthesis) • ATP utilisation Mitochondria (the powerhouse) • Catabolism (breakdown) • ATP production • Stages of catabolism o Stage 1 (digestion in GIT) – macromolecules are broken down into smaller molecules No ATP made o Stage 2 – fatty acids, glucose, amino acids are processed into Acetyl Coenzyme A via common pathways, Small amount of ATP made o Stage 3 – Acetyl CoA via the citric acid cycle (TCA) and redox reactions, 8e -s are produced Small amount of ATP made o Stage 3 – electrons activate the respiratory chain and by oxidative phosphorylation ATP produce ATP Large amount of ATP made ATP Inside the cell Tissue utilisation • All cells/tissues use carbohydrates o Brain and related tissues (eg. retina) and RBCs can’t use fat or amino acids for energy Glucose dependent o All other tissues can break down fats or carbohydrates for energy (eg. liver, kidneys, skin, heart, lungs) Skeletal muscle generates ATP faster when breaking down carbohydrates vs fats of amino acids • Allows a higher intensity of exercise via carbohydrate catabolism • Muscle – heart and skeletal o Variable rates of catabolism to allow rapid and variable rates of ATP utilisation In skeletal muscle, there can be a change of 20x in rest vs exercise o Catabolism is aerobic in cardiac muscle Skeletal muscle is functionally anaerobic during intense, short duration exercise – producing lactate o Use glucose, fatty acids and ketones for fuel Cardiac muscle can also use lactate produced by skeletal muscle o Glucose can be stored by skeletal muscle as glycogen (the liver can also + some cardiac muscle) • Liver o High rates of catabolism with a rapid and constant rate of ATP utilisation o Supports other tissues by releasing metabolic fuels (glucose and ketone bodies) Released between meals into the blood stream o Uses glucose, fatty acids and lactate as metabolic fuels, but not ketone bodies o Stores glucose as glycogen and converts excess glucose and amino acids into fatty acids for storage • Brain o High rates of catabolism with a rapid and constant rate of ATP utilisation o Use glucose and ketone bodies (in prolonged starvation/fasting), not fatty acids • Adipose cells o Low rates of catabolism o Use glucose fatty acids and ketone bodies o Main site of triacylglycerol
Load more

Recommended publications
  • Addis Ababa University College of Natural Sciences Center for Food
    Addis Ababa University College of Natural Sciences Center for Food Science and Nutrition Adequacy of Iodine Content and Level of Contaminants in Edible Salts Produced In Ethiopia BY: Henok Araya Advisor: Dr. Ashagrie Zewdu A Thesis submitted to Center for Food Science and Nutrition College of Natural Science of Addis Ababa University in Partial Fulfillment of the Requirements for the Degree of Masters in Food Science and Nutrition January,2016 Addis Ababa, Ethiopia i Contents ACKNOWLEDGMENTS .............................................................................................................. v LIST OF TABLES ......................................................................................................................... vi LIST OF APPENDICES ............................................................................................................... vii ANNEX........................................................................................................................................ viii LIST OF ACRONYMS AND ABBREVIATIONS ...................................................................... ix ABSTRACT ................................................................................................................................... xi 1. Introduction ................................................................................................................................. 1 1.1. Background of the study .....................................................................................................
    [Show full text]
  • Determination of Iodate in Iodised Salt by Redox Titration
    College of Science Determination of Iodate in Iodised Salt by Redox Titration Safety • 0.6 M potassium iodide solution (10 g solid KI made up to 100 mL with distilled water) • 0.5% starch indicator solution Lab coats, safety glasses and enclosed footwear must (see below for preparation) be worn at all times in the laboratory. • 250 mL volumetric flask Introduction • 50 mL pipette (or 20 and 10 mL pipettes) • 250 mL conical flasks New Zealand soil is low in iodine and hence New Zealand food is low in iodine. Until iodised salt was • 10 mL measuring cylinder commonly used (starting in 1924), a large proportion • burette and stand of school children were reported as being affected • distilled water by iodine deficiency – as high as 60% in Canterbury schools, and averaging 20 − 40% overall. In the worst cases this deficiency can lead to disorders such as Method goitre, and impaired physical and mental development. 1. Preparation of 0.002 mol L−1 sodium thiosulfate In earlier times salt was “iodised” by the addition of solution: Accurately weigh about 2.5 g of solid potassium iodide; however, nowadays iodine is more sodium thiosulfate (NaS2O3•5H2O) and dissolve in commonly added in the form of potassium iodate 100 mL of distilled water in a volumetric flask. (This gives a 0.1 mol L−1 solution). Then use a pipette to (KIO3). The Australia New Zealand Food Standards Code specifies that iodised salt must contain: “equivalent to transfer 10 mL of this solution to a 500 mL volumetric no less than 25 mg/kg of iodine; and no more than 65 flask and dilute by adding distilled water up to the mg/kg of iodine”.
    [Show full text]
  • Other Salts and Salt Substitutes
    Other Salts and Salt Substitutes Sea salt, rock salt and Himalayan salt Iodised Salt Many people switch to more expensive and premium forms of Action on Salt acknowledges that iodine deficiency is a salt, such as sea salt and pink Himalayan salt, because they potentially serious problem in the UK, particularly in believe that they are healthier than regular table salt. Surveys teenage girls and in unplanned pregnancies. However, we have shown that 61% of consumers believe that sea salt is are concerned about the public health implication of using lower in sodium than table salt. Garlic salt and celery salt are iodised table salt as the solution, when iodine can be also popular alternatives to standard table salt. obtained from many other sources. Food companies and chefs often highlight the fact that sea We feel that, given the high intake of salt we have in the UK salt has been used in a food with the implication that it makes and the progress that is being made, making salt beneficial it a tastier and more natural product. to our diet is a conflict in public health. If people are aware of their need to increase iodine consumption we do not Do not be deceived! Salt is salt. want them to think that increasing their intake of table salt is the answer. No matter how expensive salt is, whether it comes in crystals White fish, shellfish, oily fish, cow’s milk, yogurt and eggs or grains, from the sea or from the Himalayas, our research are a good source of iodine.
    [Show full text]
  • Consideration of Mandatory Fortification with Iodine for Australia and New Zealand Food Technology Report
    CONSIDERATION OF MANDATORY FORTIFICATION WITH IODINE FOR AUSTRALIA AND NEW ZEALAND FOOD TECHNOLOGY REPORT December 2007 1 Introduction Food Standards Australia New Zealand is considering mandatory fortification of the food supply in Australia and New Zealand with iodine. Generally, the addition of iodine to foods is technologically feasible. However, in some instances the addition of iodine can lead to quality changes in food products such as appearance, taste, odour, texture and shelf life. These changes will depend on the chemical form of iodine used as a fortificant, the chemistry of the food that is being fortified, the food processes involved in manufacture and possible processing interactions that could occur during distribution and storage. Many foods have been fortified with iodine and the potassium salts of iodine compounds have been used as the preferred form. 2 Forms of Iodine Iodine is normally introduced, or supplemented, as the iodide or iodate of potassium, calcium or sodium. The following table lists different chemical forms of iodine along with their important physical properties. Table 1: Physical Properties of Iodine and its Compounds Name Chemical Formula % Iodine Solubility in water (g/L) 0°C 20°C 30°C 40°C 60°C Iodine I2 100 - - 0.3 0.4 0.6 Calcium iodide CaI2 86.5 646 676 690 708 740 Calcium iodate Ca(IO3)2.6H2O 65.0 - 1.0 4.2 6.1 13.6 Potassium iodide KI 76.5 1280 1440 1520 1600 1760 Potassium iodate KIO3 59.5 47.3 81.3 117 128 185 Sodium iodide NaI.2H20 85.0 1590 1790 1900 2050 2570 Sodium iodate NaIO3 64.0 - 25.0 90.0 150 210 Adapted from Mannar and Dunn (1995) 2.1 Potassium Iodide Potassium iodide (KI) is highly soluble in water.
    [Show full text]
  • 2,3-Bisphosphoglycerate (2,3-BPG)
    11-cis retinal 5.4.2 achondroplasia 19.1.21 active transport, salt 3.4.19 2,3-bisphosphoglycerate 11.2.2 acid-base balance 18.3.34 activity cycle, flies 2.2.2 2,4-D herbicide 3.3.22, d1.4.23 acid coagulation cheese 15.4.36 activity rhythms, locomotor 7.4.2 2,6-D herbicide, mode of action acid growth hypothesis, plant cells actogram 7.4.2 3.2.22 3.3.22 acute mountain sickness 8.4.19 2-3 diphosphoglycerate, 2-3-DPG, acid hydrolases 15.2.36 acute neuritis 13.5.32 in RBCs 3.2.25 acid in gut 5.1.2 acute pancreatitis 9.3.24 2C fragments, selective weedkillers acid rain 13.2.10, 10.3.25, 4.2.27 acyltransferases 11.5.39 d1.4.23 1.1.15 Adams, Mikhail 12.3.39 3' end 4.3.23 acid rain and NO 14.4.18 adaptation 19.2.26, 7.2.31 3D formula of glucose d16.2.15 acid rain, effects on plants 1.1.15 adaptation, chemosensory, 3-D imaging 4.5.20 acid rain, mobilization of soil in bacteria 1.1.27 3-D models, molecular 5.3.7 aluminium 3.4.27 adaptation, frog reproduction 3-D reconstruction of cells 18.1.16 acid rain: formation 13.2.10 17.2.17 3-D shape of molecules 7.2.19 acid 1.4.16 adaptations: cereals 3.3.30 3-D shapes of proteins 6.1.31 acid-alcohol-fast bacteria 14.1.30 adaptations: sperm 10.5.2 3-phosphoglycerate 5.4.30 acidification of freshwater 1.1.15 adaptive immune response 5' end 4.3.23 acidification 3.4.27 19.4.14, 18.1.2 5-hydroxytryptamine (5-HT) 12.1.28, acidification, Al and fish deaths adaptive immunity 19.4.34, 5.1.35 3.4.27 d16.3.31, 5.5.15 6-aminopenicillanic acid 12.1.36 acidification, Al and loss of adaptive radiation 8.5.7 7-spot ladybird
    [Show full text]
  • Salt (1) Salt, Other Than Crude Rock Salt, Shall Be Crystalline Sodium Chloride
    Regulation 283 – Salt (1) Salt, other than crude rock salt, shall be crystalline sodium chloride. (2) On a water-free basis, salt- (a) shall contain not less than 95 per cent of sodium chloride, food additive excluded; (b) may contain not more than- (i) 1.4 per cent of sulphates, calculated as calcium sulphate (CaSO4); (ii) 0.5 per cent of calcium and magnesium chloride (CaCl2 and MgCl2); and (iii) 0.1 per cent of substances other than calcium sulphate, insoluble in cold water; and (c) shall not contain metal contaminant in a proportion greater than that specified in the Fourteenth Schedule. (3) Salt may contain not more than 10 mg/kg of potassium ferrocyanide, sodium ferrocyanide or ferric ammonium citrate or any combination of these as permitted food conditioner. (4) Any reference in these Regulations to salt as an ingredient in food shall be deemed to be also a reference to iodised salt and iodised table salt and to iodised table salt. (5) No person shall import, manufacture for sale, sell, expose or offer for sale, consign or deliver salt for household use and human consumption unless there has been added to it potassium iodide or iodate, or sodium iodide or iodate in a proportion equivalent to not less than 20 mg/kg and not more than 40 mg/kg of iodine. (6) There shall be written in the label on a package containing iodised salt the word “Iodised Salt”. Regulation 284 – Table salt (1) Table salt shall be refined salt. It shall contain not less than 97 per cent of sodium chloride on a water-free basis, food additive excluded and shall not lose more than 1 per cent of its weight on drying at 130°C.
    [Show full text]
  • International Experience with Iodine Fortification Programs
    CONSIDERATION OF MANDATORY FORTIFICATION WITH IODINE FOR AUSTRALIA AND NEW ZEALAND INTERNATIONAL EXPERIENCE WITH IODINE FORTIFICATION PROGRAMS December 2007 1 1. Introduction Universal salt iodisation, or USI1, is the recommended strategy for the control of global iodine deficiency (WHO and UNICEF, 2004). USI, as defined, is rarely achieved and most countries practice a modified version of USI, where either all household salt is iodised and/or particular manufactured foods use iodised salt. Iodisation may be mandatory or voluntary. Many developed countries such as the United States, Canada, Switzerland, Belgium, the Netherlands, Denmark and Germany have introduced legislation allowing and in some cases mandating, the iodisation of household salt and/or use of iodised salt in some processed foods (de Benoist, 2004). The history and practice of iodisation policy and legislation in some countries with economies similar to Australia is outlined below. 2. Background One third of the world’s populations still live in areas with a risk of iodine deficiency (de Benoist, 2004). Since the 1990s, the World Health Organisation (WHO) and UNICEF iodine supplementation programs have successfully eliminated or reduced the risk of iodine deficiency disorders in many developing countries (de Benoist, 2004). Mandatory iodisation of household salt is the most common strategy for iodine fortification in these countries. It is particularly effective in developing countries because table salt is the major dietary source of salt, in contrast to developed countries
    [Show full text]
  • 1. Introduction: Salt, Sodium Chloride, Has Probably Been with Us from The
    1. Introduction: Salt, sodium chloride, has probably been with us from the beginnings of geologic time, and has been necessary directly or indirectly through all stages of evolution of living things. The first oceans undoubtedly contained traces of salt, and our unicellular ancestors first appeared and thrived in this salty marine environment. In the process of evolution, these unicellular ancestors became multi-cellular, and some left their salty marine environment but still required salt. Our herbivorous ancestors used salt licks, and our carnivorous ones obtained their salt form the flesh and blood of their prey. This demand is necessity of/or all living for things for salt in one form or another continues today.Our bodies contain relatively large quantities of salt, as we may infer from the taste of “blood, sweat, and tears.”(Dalf.w.Knutmann, 1971) Salt, NaCl, is a chemical compound made of sodium and chloride which has been exceptionally important to humans for thousands of years, because it is one of the substances upon which all of life evolved to depend. Humans, like all life, need a supply of salt in order to simply survive. Salt's ability to preserve food was a foundation of civilization. It helped to eliminate the dependence on the seasonal availability of food and it allowed travel over long distances. However, salt was difficult to obtain, and so it was a highly valued trade item to the point of being considered a form of currency by certain peoples. Many salt roads, such as via salaria in Italy, had been established by the Bronze Age.
    [Show full text]
  • Draft Uganda Standard
    DUS 203 DRAFT UGANDA STANDARD Fourth Edition 2010-10-19 Food grade salt — Specification Reference number DUS 203:2010 © UNBS 2010 DUS 203:2010 Compliance with this standard does not, of itself, confer immunity from legal obligations A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application © UNBS 2010 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS. Requests for permission to reproduce this document should be addressed to The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 41 4 505 995 Fax: 256 41 4 286 123 E-mail: [email protected] ii © UNBS 2010 – All rights reserved DUS 203:2010 Table of Contents Foreword ............................................................................................................................................................ iv 1 Scope ...................................................................................................................................................... 1 2 Normative references ............................................................................................................................ 1 3 Terms and definitions ........................................................................................................................... 2 4 Requirements
    [Show full text]
  • Nutritional Support of Neurodevelopment and Cognitive Function in Infants and Young Children—An Update and Novel Insights
    nutrients Review Nutritional Support of Neurodevelopment and Cognitive Function in Infants and Young Children—An Update and Novel Insights Kathrin Cohen Kadosh 1, Leilani Muhardi 2, Panam Parikh 2 , Melissa Basso 1,3, Hamid Jan Jan Mohamed 4 , Titis Prawitasari 5,6, Folake Samuel 7, Guansheng Ma 8,9 and Jan M. W. Geurts 10,* 1 School of Psychology, University of Surrey, Guildford GU2 7XH, UK; [email protected] (K.C.K.); [email protected] (M.B.) 2 FrieslandCampina AMEA, Singapore 039190, Singapore; [email protected] (L.M.); [email protected] (P.P.) 3 Department of General Psychology, University of Padova, 35131 Padova, Italy 4 Nutrition and Dietetics Programme, School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Malaysia; [email protected] 5 Nutrition and Metabolic Diseases Working Group, Indonesian Pediatric Society, Jakarta 10310, Indonesia; [email protected] 6 Department of Pediatrics, Faculty of Medicine, Universitas Indonesia, Dr. Cipto Mangunkusomo National Referral Hospital Jakarta, Jakarta 10430, Indonesia 7 Department of Human Nutrition, University of Ibadan, Ibadan 200284, Nigeria; [email protected] 8 Department of Nutrition and Food Hygiene, School of Public Health, Peking University, 38 Xue Yuan Road, Haidian District, Beijing 100191, China; [email protected] 9 Laboratory of Toxicological Research and Risk assessment for Food Safety, Peking University, 38 Xue Yuan Road, Haidian District, Beijing 100191, China 10 FrieslandCampina, 3818 LE Amersfoort, The Netherlands * Correspondence: [email protected]; Tel.: +31-6-53310499 Citation: Cohen Kadosh, K.; Muhardi, L.; Parikh, P.; Basso, M.; Abstract: Proper nutrition is crucial for normal brain and neurocognitive development.
    [Show full text]
  • Onslow Water Infrastructure Upgrade Project Issue No
    Onslow Water Infrastructure Sutitleubtitl Upgrade Project High-Level Risk Assessment on Constituents (excluding NORMs) of the Residual Saline Stream 0 21-March-2014 Issued for Use IB IB IB REV DATE DESCRIPTION ORIG CHK APPR IP Security Company Confidential Total number of Pages (including Cover sheet): 110 Contractor For Contract No Contractor Document No Rev. Contractor Documents C674443 WHST-STU-WA-RPT-0131 0 COMPANY Project Area Disciplin Type Originator Package Sequence-Sht Revision DOCUMENT e CONTROL NO. WS0 9211 RSK RPT URS 000 00006-000 0 a Report Desktop Risk Assessment on Constituents (excluding NORMs) Onslow Water of the Residual Saline Stream Infrastructure Upgrade 21 March2014 Project 42908178/Geo-0739/0 Desktop Risk Prepared for: Chevron Australia Pty Ltd Assessment on Constituents (excluding Prepared by URS Australia Pty Ltd NORMs) of the Residual Saline Stream AUSTRALIA DOCUMENT PRODUCTION / APPROVAL RECORD Issue No. Name Signature Date Position Title Prepared by Ian Brunner 21 March 2014 Senior Principal Ludovic Sprauer Senior Hydrologist Checked by Ian Brunner 21 March 2014 Senior Principal Approved by Ian Brunner 21 March 2014 Senior Principal Report Name: DOCUMENT REVISION RECORD Onslow Water Infrastructure Upgrade Project Issue No. Date Details of Revisions Desktop Risk Assessment on Constituents (excluding NORMs) of Rev A 7 February 2014 First Draft the Residual Saline Stream Rev B 10 March 2014 Second Draft Sub Title: Rev C 21 March 2014 Third Draft Desktop Risk Assessment on Rev 0 21 March 2014 Final Issued for
    [Show full text]
  • IDD Elimination Programme in Sri Lanka Country Report
    IDD Elimination Programme in Sri Lanka Country Report Ministry of Healthcare and Nutrition Colombo 2009 1 Executive Summary Iodine deficiency disorders had been identified as a major public health problem in Sri Lanka in 1986 following a survey that revealed total goiter prevalence rate of 18.2% among school children. Universal Salt Iodization (USI) programme was launched in Sri Lanka in 1995 with the assistance of UNICEF. The annual total production of salt is approximately 139154.25 MT in 2008. Estimated annual requirement of iodized salt for human consumption in the country is approximately 75,000 MT based on the daily consumption of 10g/person for an estimated population of 20 million. Around 77% (57642.69 MT) of the annual requirement of iodized salt for the country is iodized by the large scale salt producers namely, the Lanka Salt Ltd., Puttalam Salt Ltd., Puttalam Salt Producers Welfare Society and Manthai Salt Ltd and another 7% is iodized by a major table salt manufacturer “Raigam Salt”. About 13% of the national requirement of iodized salt is imported as table salt and less than 1% is done by small scale manufacturers. After 10 years of the launch of the USI programme, Sri Lanka has achieved the required standards identified by the joint Committee of WHO/UNICEF/ICCIDD for the IDD elimination. MRI Survey conducted in 2005, revealed that the goitre prevalence among school children was reduced to 3.8% from 18.2% with a Median Urinary Iodine content of 154.4g/L and the percentage of adequately iodized salt at the house hold level was 91.2 %.
    [Show full text]