Course on Nutrition and Food Systems PDF

Popular and Democratic Republic of Algeria Ministry of High Education and scientific Research University of Algiers Faculty of Sciences Course on Nutrition and Food Systems Intended for second-year Food Science undergraduate students....

Popular and Democratic Republic of Algeria Ministry of High Education and scientific Research University of Algiers Faculty of Sciences Course on Nutrition and Food Systems Intended for second-year Food Science undergraduate students. Coefficient: 1 Dr Ait Ouazzou 2024/2025 1  2 I- Food evolution. 1. Introduction to Nutrition Science Understanding Nutrition – Definition: Nutrition is the process by which living organisms obtain and utilize the nutrients necessary for growth, reproduction, and maintenance.  3 Macronutrients and Micronutrients – Macronutrients: Carbohydrates, Proteins, Fats. – Micronutrients: Vitamins, Minerals. – Visual: A pie chart showing the recommended daily intake of macronutrients.."  4 Macronutrients: Carbohydrates, Proteins, and Fats 1. Carbohydrates are your body's primary fuel source. Think of them like gasoline for a car—they keep your body running smoothly. When you consume foods such as grains, fruits, and vegetables, your body breaks down the carbohydrates into glucose, a form of sugar that your cells use for energy. Carbohydrates come in two main forms: Simple carbohydrates: Quick energy sources, like sugar found in candies and fruits. Complex carbohydrates: Found in bread, pasta, and whole grains. These give you longer-lasting energy because they take longer to digest.  5 Macronutrients: Carbohydrates, Proteins, and Fats 2. Proteins are the building blocks of your body. They're made of small units called amino acids, which help in the growth, repair, and maintenance of tissues, including muscles and skin. Proteins also play a role in creating enzymes, which speed up chemical reactions in your body, and antibodies, which fight infections. You get proteins from: Meat, fish, dairy products, and plant sources like beans and nuts. Each of these helps your body maintain a variety of functions essential for staying healthy.  6 Macronutrients: Carbohydrates, Proteins, and Fats 3. Fats are another important nutrient, providing energy and helping to build and protect cells. They also play a role in keeping you warm by providing insulation. However, not all fats are equally beneficial. Fats are classified into: Saturated fats: Found in butter, cheese, and red meat. Unsaturated fats: Found in oils, nuts, seeds, and fatty fish—these are the healthier fats. Trans fats: These are typically found in processed foods and are best avoided as much as possible. Summary: Carbohydrates provide your main source of energy. Proteins build and repair your body. Fats store energy and help maintain healthy cell function.  2. Macronutrients Question: Name the three main macronutrients and explain their primary roles in the human body. Answer ?: The three macronutrients are carbohydrates (provide energy), proteins (support growth and tissue repair), and fats (store energy and insulate the body). 3. Carbohydrate Metabolism Question: Which process converts carbohydrates into glucose for energy? Answer (Multiple Choice): – A) Glycogenesis – B) Glycolysis – C) Gluconeogenesis – D) Lipolysis 7 Carbohydrates (Starches, Sugars) | Digestion (Enzymes) | Break Down into Glucose | Absorption into Bloodstream | Glucose enters cells (via Insulin) | Cellular Respiration (Glycolysis) | Conversion to ATP (Energy) + CO2 + H2O | Excess Glucose stored as Glycogen (Liver, Muscles) 8  4. Protein Quality Question: What is meant by the term “complete protein”? Give examples of foods that are sources of complete proteins. Answer (Short Answer): A complete protein contains all nine essential amino acids. Examples include meat, fish, eggs, and dairy products. 9  5. Dietary Fat Question: What is the primary difference between saturated and unsaturated fats, and how does each impact cardiovascular health? Answer (Multiple Choice): – A) Saturated fats lower cholesterol, while unsaturated fats raise cholesterol. – B) Saturated fats are solid at room temperature, while unsaturated fats are liquid. – C) Unsaturated fats are harmful to heart health, while saturated fats are beneficial. – D) None of the above. 10  11 Micronutrients: Vitamins and Minerals Vitamins and minerals are micronutrients that, although needed in small amounts, are essential for the proper functioning of your body. ❑ Vitamins: Vitamins are organic compounds that play critical roles in maintaining body functions, from helping with metabolism to supporting the immune system and promoting healthy growth. There are two categories: Water-Soluble Vitamins: These include the B-complex vitamins (like B1, B6, and B12) and Vitamin C. Since they dissolve in water, they are not stored in the body and need to be consumed regularly. – B-Complex Vitamins help in energy production and maintaining brain function. – Vitamin C plays a role in collagen formation, wound healing, and acts as an antioxidant. Fat-Soluble Vitamins: These vitamins (A, D, E, K) dissolve in fats and can be stored in the body. – Vitamin A supports vision and skin health. – Vitamin D is crucial for bone health and calcium absorption. – Vitamin E protects cells from oxidative damage. – Vitamin K is essential for blood clotting.  12 Micronutrients: Vitamins and Minerals ❑ Minerals: Minerals are inorganic elements that help with structural and regulatory functions in the body. Major Minerals (needed in larger amounts): – Calcium and Phosphorus: These are key for bone and teeth strength. – Sodium and Potassium: These help maintain fluid balance and support muscle function. – Magnesium is involved in over 300 biochemical reactions, including muscle and nerve function. Trace Minerals (needed in smaller amounts): – Iron is critical for oxygen transport in the blood. – Zinc plays a role in immune function and wound healing. – Selenium helps protect cells from damage and supports the immune system. Together, macronutrients (carbohydrates, proteins, fats) provide energy, while micronutrients (vitamins and minerals) ensure that your body can use that energy efficiently and maintain overall health.  6. Micronutrients Question: Explain the role of micronutrients (vitamins and minerals) in the body and give examples of two water-soluble and two fat- soluble vitamins. Answer (Short Answer): Micronutrients support metabolic functions and promote health. Water-soluble vitamins: Vitamin C and B-complex. Fat-soluble vitamins: A, D, E, K. 13 Diagram: Macronutrients vs. 14 Micronutrients  Key Concepts in Nutrition Understanding the roles of various nutrients is crucial for maintaining health and preventing diseases. Here are some key concepts: Balanced Diet: A balanced diet incorporates a variety of foods to provide adequate amounts of all essential nutrients. It emphasizes the importance of diversity in food choices to ensure nutritional adequacy. Nutritional Requirements: Individual nutritional requirements vary based on factors such as age, sex, activity level, and health status. For instance, children require more energy-dense foods for growth, while older adults may need fewer calories but higher nutrient density to maintain health. Nutrient Interactions: Nutrients can interact in various ways; for example, vitamin C enhances the absorption of iron from plant-based sources, while calcium can inhibit iron absorption. Understanding these interactions can inform dietary choices. 15  Example of Nutritional Functions To illustrate the practical applications of these concepts, consider the following examples of how different macronutrients contribute to bodily functions: Carbohydrates and Energy: Carbohydrates are broken down into glucose, which fuels cellular respiration. Glucose is utilized by cells to produce adenosine triphosphate (ATP), the energy currency of the body. This process is crucial during physical activities, providing immediate energy for muscle contractions and metabolic processes. Proteins in Structure and Function: Proteins are vital for building and repairing tissues. For example, collagen, a structural protein, provides strength to connective tissues such as skin, cartilage, and bones. Enzymes, which are proteins, catalyze biochemical reactions essential for digestion and metabolism. Fats for Energy Storage and Insulation: Fats serve as a long-term energy reserve in adipose tissue, which can be mobilized during periods of fasting or intense physical activity. Additionally, fats help insulate the body, maintaining temperature stability, and protect vital organs from mechanical shock. 16  1.2 Energy Balance and Metabolism Definition: Energy balance is the relationship between the energy consumed through food and the energy expended through physical activity and metabolic processes. Metabolism refers to the chemical reactions in the body that convert food into energy. Content: Discuss energy balance's role in maintaining a healthy body weight and overall health. Introduce basal metabolic rate (BMR) and how various factors (age, gender, body composition) influence metabolic rates. Key Concepts: – Basal Metabolic Rate (BMR): The energy needed to maintain basic physiological functions at rest. – Thermic Effect of Food: The energy required for digestion and absorption of food. – Energy expenditure through physical activity. Example: A comparison of energy needs for different individuals, such 17 as athletes vs. sedentary people.  18 Energy Balance and Metabolism –Concept: Energy intake vs. energy expenditure. – Flowchart of metabolic pathways.  Energy intake refers to the total amount of calories consumed through food and beverages. These calories come from macronutrients—carbohydrates, proteins, and fats—that provide the energy necessary for the body to perform its various functions. On the other hand, energy expenditure is the total amount of energy the body uses to maintain basic physiological functions, physical activity, and food digestion. This can be broken down into three key components: Basal Metabolic Rate (BMR): The energy required to sustain vital bodily functions, such as breathing, heart rate, and cellular processes, while at rest. This is the largest portion of energy expenditure. Physical Activity: This includes all movement, from exercise to daily tasks such as walking, lifting objects, or cleaning. Physical activity varies widely from person to person. Thermic Effect of Food (TEF): The energy used by the body to digest, absorb, and metabolize the nutrients in food. For optimal health, maintaining a balance between energy intake and expenditure is crucial. When energy intake exceeds expenditure, weight gain occurs (positive energy balance), while a deficit in energy intake compared to expenditure leads to weight loss (negative energy balance). Managing this balance is essential for controlling body weight, supporting metabolic function, and preventing chronic diseases like obesity, diabetes, and heart disease. Remember, nutrition isn't just about what we eat—it's about how our bodies make use of 19 what we eat.  20 Case Study: Calculating BMR – Example: BMR calculation for a hypothetical student. – Visual: BMR formula and example calculation. Example: Calculating Basal Metabolic Rate (BMR) for a Typical Student Let’s calculate the Basal Metabolic Rate (BMR) for a typical student in our class. Understanding BMR will help us grasp how much energy our body requires at rest, which is crucial for managing daily caloric needs and planning diets. Scenario: Student Details: – Gender: Female – Age: 20 years – Height: 165 cm – Weight: 60 kg  Using the Harris-Benedict Equation: The Harris-Benedict equation is commonly used to estimate BMR. The equation varies slightly based on gender. For Women: BMR=655+(9.6×weight in kg)+(1.8×height in cm)−(4.7×age in years)BMR = 655 + (9.6 \times \text{weight in kg}) + (1.8 \times \text{height in cm}) - (4.7 \times \text{age in years})BMR=655+(9.6×weight in kg)+(1.8×height in cm)−(4.7×age in years) Substitute the values: Weight = 60 kg Height = 165 cm Age = 20 years BMR=655+(9.6×60)+(1.8×165)−(4.7×20)BMR = 655 + (9.6 \times 60) + (1.8 \times 165) - (4.7 \times 20)BMR=655+(9.6×60)+(1.8×165)−(4.7×20) Calculate each term: 9.6×60=5769.6 \times 60 = 5769.6×60=576 1.8×165=2971.8 \times 165 = 2971.8×165=297 21 4.7×20=944.7 \times 20 = 944.7×20=94  1. Energy Intake and Expenditure Question: What is the relationship between energy intake and energy expenditure, and how does it affect body weight? Answer (Multiple Choice): – A) If energy intake exceeds expenditure, body weight decreases. – B) If energy intake equals expenditure, body weight remains stable. – C) If energy expenditure exceeds intake, body weight increases. – D) None of the above. 22  23 2. Food Systems Overview What is a Food System? – Definition: A food Farm | system includes all V Harvesting/Production processes involved | in feeding a V Processing/Packaging population. | V Distribution/Transportation | V Retailers/Restaurants | V Consumers Diagram showing the flow from farm to fork. Food Production: Conventional vs. Organic Farming – Conventional Farming: Use of synthetic fertilizers and pesticides. – Organic Farming: Use of natural processes and materials. – Visual: Comparison photos of conventional and organic fields. 24  Slide 8: Food Processing and Distribution – Types: Primary, Secondary, Tertiary. – Visual: Flowchart of the food supply chain. 25 Slide 9: Example: The Journey of a Banana – Example: Tracing the path of a banana from Ecuador to the US. – Visual: Map showing the banana's journey. 26  7. Food Systems Question: Define the term “food system” and describe the key components that make up a sustainable food system. Answer (Short Answer): A food system encompasses all the processes involved in feeding a population, including production, processing, distribution, consumption, and waste management. A sustainable food system promotes food security, environmental sustainability, and economic viability. 27  3. Global Food Security Understanding Food Security – Pillars: Availability, Access, Utilization, Stability. – Visual: Venn diagram of the four pillars. 28  Challenges to Food Security Slide 11: – Issues: Climate change, population growth, socio- economic disparities. – Visual: Map showing regions vulnerable to food insecurity. 29 Case Study: Food Insecurity in Yemen – Example: Impact of conflict on food security in Yemen. – Visual: Photos and statistics on food insecurity in Yemen and Gaza. 30  4. Sustainable Food Systems Slide 13: Principles of Sustainable Agriculture – Practices: Crop rotation, Agroforestry, Conservation tillage. – Visual: Diagram of sustainable farming practices. 31  Organic Farming: Benefits and Challenges – Benefits: Reduced chemical use, improved soil health. – Challenges: Lower yields, higher costs. – Visual: Certification labels (e.g., USDA Organic). 32 Technological Innovations in Food Systems – Innovations: Precision agriculture, GMOs, CRISPR. – Visual: Infographic showing how CRISPR is used in crop modification. 33  Environmental Impact of Food Systems – Impacts: Greenhouse gas emissions, water use, deforestation. – Visual: Chart comparing the carbon footprints of different foods. 34  5. Public Health and Nutrition Nutrition and Chronic Diseases – Link: Poor diet as a risk factor for diseases. – Visual: Chart showing the rise in diet-related diseases like obesity and diabetes. 35  Nutritional Epidemiology – Focus: Understanding the distribution and determinants of nutrition-related health conditions. – Visual: Data visualization from NHANES or Framingham Heart Study. 36  Public Health Interventions – Interventions: School meal programs, food labeling, public awareness campaigns. – Visual: Example of a food label that guides healthy eating choices. 37  6. Ethics and Equity in Food Systems Food Deserts and Social Equity – Definition: Areas with limited access to affordable and nutritious food. – Visual: Map showing food deserts in urban and rural areas. 38  8. Diet and Health Question: How does a diet high in processed foods and added sugars contribute to the development of chronic diseases such as Type 2 diabetes and cardiovascular diseases? Answer (Short Answer): A diet high in processed foods and sugars increases the risk of obesity, insulin resistance, and elevated cholesterol levels, which are key risk factors for Type 2 diabetes and cardiovascular diseases. 39  9. Nutritional Guidelines Question: What are the key recommendations of the World Health Organization (WHO) regarding sugar intake for maintaining health? Answer (Multiple Choice): – A) Sugar should make up no more than 30% of daily energy intake. – B) Sugar intake should be limited to less than 10% of total daily energy intake. – C) There are no specific guidelines for sugar intake. – D) Sugar should only be consumed during meals. 40  10. Food Security Question: What is food security, and what are the four main components that define it? Answer (Short Answer): Food security exists when all people have access to sufficient, safe, and nutritious food to meet their dietary needs. The four components are availability, access, utilization, and stability. 41  Ethical Considerations in Food Production – Issues: Animal welfare, labor rights, environmental sustainability. – Visual: Timeline of significant events in food ethics. 42 This timeline highlights key milestones in the history of food ethics: 1.1770s-1800s: The Industrial Revolution leads to the rise of factory farming, raising concerns about animal welfare and environmental impact. 2.1866: The American Society for the Prevention of Cruelty to Animals (ASPCA) is founded, marking a major step in animal rights advocacy. 3.1962: Rachel Carson's "Silent Spring" brings attention to the environmental harm caused by pesticides. 4.1967: Frances Moore Lappé's "Diet for a Small Planet" advocates for vegetarianism as an ethical and sustainable diet. 5.1981: PETA is co-founded by Ingrid Newkirk, championing animal rights across industries. 6.2004: "Super Size Me" highlights the ethical and health issues of fast food consumption. 7.2008: The documentary "Food, Inc." exposes unethical practices in industrial agriculture, raising public awareness of food ethics. 8.2013: The horse meat scandal in Europe sparks concerns about food fraud and transparency. 9.2018: Plant-based meat alternatives like Beyond Meat and Impossible Foods drive discussions on animal welfare and environmental sustainability. 10.Present day: Debates around GMOs, organic farming, fair trade, food waste, and sustainable seafood continue to shape global food ethics discussions. 43  Case Study: Ethical Dilemmas in Factory Farming – Example: The debate around factory farming vs. free-range practices. – Visual: Photos comparing factory farming and free- range environments. 44