Community Nutrition: Public Health & Food Trends

• Community nutrition involves public health nutrition and addressing nutrient deficiencies
• Provisions can be made for adequate food access through sufficient funds
• Food stamps and WIC provide coupons for nutritious foods to individuals and families below certain income levels
• Nutrient excess can have a negative effect
• Excess nutrients or water can lead to health problems.
• Leading causes of death often linked to nutrition include heart disease, cancers, stroke, and diabetes
• The "5 A Day" program encourages increased consumption of fruits and vegetables to improve health.
• Sample menu to achieve 5 A Day: Breakfast with orange juice, oatmeal, toast, and coffee with milk; snacks of fruit or popcorn; lunch with a turkey sandwich, and dinner with lemon pepper catfish, baked potato, broccoli and salad

Food Consumption Trends

• Functional food and drink consumption trends reflect food decisions
• Analyzing changes in consumption trends reveals info about food substitution

Consumer Food Decision Making

• Food selection patterns are gaining more importance
• Studies on food preferences and selection are used in hospitals, restaurants, and schools for nutrition evaluation
• Studies on food preferences are also useful in understanding cardiovascular diseases and obesity.
• Dietary preferences can influence food choices
• Dietary preferences include ethnicity, habits, chronic illness, or ethical views like vegetarianism
• Shopping frequency varies per household needs and shopping habits

Effective Food Buying

• Food budget should consider funds for home and money spent away from home
• Consumer diversity affects food buying habits - Buying food for one person differs from buying for a family and lifestyle affects the types and amounts of meals served.
• Food can become contaminated with bacteria, molds, parasites, and viruses during production, processing, transporting, storage, and retailing
• Improper food handling in the home is a source of illness-causing microorganisms

Food Safety

• Food safety approaches consider risk and benefits, such as enhancing shelf life and maintaining nutrition quality of food products
• Food preparation requires clean hands, clean equipment, and a clean environment.
• Wash hands with soap and hot water before cooking
• Wash cutting boards, utensils, and countertops
• Cook meat to proper temperatures with 160 degrees for meat, and 180 degrees for poultry
• Do not eat uncooked foods containing raw eggs because of potential Salmonella
• Cook eggs when making homemade ice cream
• Cool cooked foods immediately; do not cool at room temperature
• Boil home-canned vegetables, meats, poultry, and fish for 10 minutes before tasting
• Discard used with uncooked meats

Preventing Foodborne Illness

• Surfaces can become contaminated with microorganisms
• Cooking destroys bacteria
• Bacteria from uncooked foods can re-infect cooked food if placed on unwashed surfaces.
• Keep foods colder than 40°F or hotter than 140°F to prevent microorganism growth
• Danger zone: Temperatures inside this range lead to rapid growth of microorganisms
• Common food safety errors include thawing on countertop or cooling leftovers on the counter.
• Other errors include marinating at room temperature or delaying refrigeration, or tasting stirring spoon
• Buying foods with expired use dates is also a food safety issues

Fast and Street Foods

• Fast foods and street foods are easy to prepare meals
• Fast foods are found in restaurant chains
• By the Food and Agriculture Organization street foods are ready-to-eat foods and beverages prepared and sold by vendors and hawkers in public places
• Fast foods are permanent while street foods are usually temporary
• Both fast and street foods are convenience foods served quickly, but differ in price and variety.

Organs of the Digestive System

• Segments of the digestive tract include the mouth, oropharynx, esophagus, stomach, small intestine and large intestine

The Mouth

• Saliva is critical for digestion
• It is secreted by salivary glands in the mouth
• It is an exocrine gland that secretes externally through a duct
• Exocrine glands produce saliva of different secretions that are released into the mouth

Accessory Organs

• Accessory organs of the digestive system includes the salivary glands, the tongue, the teeth, the liver, the gallbladder, and the pancreas

Taste Buds

• Toddlers have the highest number of taste buds and sensitivity, which declines with age
• Older adults may add too much salt due to diminished taste sensitivity, which is dangerous for cardiac disorders
• In mechanical digestion, teeth tear and pulverize food because enamel is the body's hardest substance, and protects teeth from chewing
• The tongue assists with mechanical digestion by guiding food and taste
• The tongue has over 2000 taste buds that are responsible for taste sensation of sweet, bitter, sour and/or salty when tasting food

Chemical Digestion

• Chemical digestion occurs through saliva, with amylase that begins digestive process of starches
• Portions of pulverized food form a ball called bolus
• The tongue forms the bolus, and passes through the esophagus in about 5-7 seconds
• Parts of mechanical digestion in the mouth include saliva, the teeth, the tongue
• Epiglottis is a flap of tissue that closes over the trachea to prevent the bolus from entering the lungs

Sense of Taste

• Our sense of smell works combined with our taste bud
• Both combined account for enjoyment of flavors and affects the sensation of food choices

The Esophagus

• The esophagus is a muscular tube in which the bolus travels from the mouth to the stomach
• Peristalsis, involuntary movements of circular and longitudinal muscles, begin at the top of the esophagus
• Peristalsis draws the bolus further into the GI tract

Mucosa and Submucosa

• Mucosa: inner GI muscle tissue layer composed of mucous membrane
• Submucosa: a layer of connective tissue
• Cardiac sphincter controls the moment from the esophagus to the stomach
• Muscularis is a thick layer of muscle tissue sorrounding the submucosa
• Serosa is the outermost layer of the GI wall and is made of serous membrane
• Segmentation is the action that assists in controlling food mass movement through the GI tract

Gastric Secretions

• Three phases: cephalic, gastric, intestinal
• The cephalic phase is called the "psychic phase" and it is mental
• In the gastric phase, gastrin increases the release of gastric juices when the stomach is distended by food
• The secretions change as chyme passes through to the duodenum

Control and Function of the Stomach

• Gastric secretions are inhibited by exocrine and nervous reflexes. and hormones
• Gastric inhibitory peptides, secretin, and cholecystokinin (CCK) or pancreozymin inhibit gastric secretions
• The overall function os the stomach is holding food for partial digestion, producing gastric juice, and muscluar action
• The stomach assists in the destruction of bateria that may have been comsumed and releases Gastrin

Gastric Motility

• Gastric motility(movement of food mass through the stomach) requires 2 to 6 hours
• Creating of Chyme: Semi-liquid mixture is created through churning
• Gastrin is related through the pylorus
• Hydrochloric acid (HCL) breaks down chyme.

Acid/Enzymes in Digestion

• Some gastric juices in the stomach provide acidity to help the fuction
• Enzymes are organic catalsty formed from protein structures
• These enzymes function at specfic PH's

Large Intestine

• Components: cecum, colon, rectum
• Finla Absorbtion of nutruents and Minerals-In the large intestine, or colon, absorption of availble nutriets ,water and minerals occurs
• Hormanal influence helps as chyme enters the the small intestine and regulates the release of digestive juices to continues chyme digestion
• Enymes aid in the in digestive processes, the structure of intesting help produce enzymes
• Bile helps the digestive process

Small Intestine

• Components: duodenum, jejunum, ileum
• Intestional motility is a perstalis that is controlled by intrisic stretch reflexes and initiated by CCK

Types of Digestion in the Intestine

• Segmentation in the duodeum mixes chyme with digestive juices from the pancrease
• Villi are fingerlike projection on the walls of the small intestine
• They icrease the muscosal surface

Absorption

• Defintion: Process in which substances pass through intestine innto the blood or lyphm
• Tansport process- The pressure on one side of the membane pushes substance from greater pressure to less pressure
• Facilitated Diffussion (membrane proteni supporting the moement by bringen the Larger nuitrient molecules through the capillery membrane
• Vili- the many projection that barely sitible the naked eye, that cover the whole lining of the small intestine. the villi absorb and carrry fluids and nutrients

Small Intestine Cont.

• Microilli: Sensitive the exact untruent reeds of te body, result in expoure of te nuitent-ladden chyme to the abosrning cells
• Fats, Carbohydrates and proteins are easoly sorbed
• Bacteria Produce vitamins ( Bateria resided in the ladge intestine produce vitamins and it continutes to move thogh the gl tract
• Peristalsis- the movement of substances thrught the Gl tract with excretion of fees
• Determinants of vitamin and minersl- Combinations of naturallcy occures
• Substance such has fiber may quickly moves nutuients

Explore public health nutrition, food access programs like food stamps and WIC, and the impact of nutrient excess. Learn about nutrition-related causes of death and the '5 A Day' program. Analyze food consumption trends and functional food choices.