Nut 101 - 2 English PDF

Food security FAO Food security exists when: ‘all individuals, at all 7mes, have physical, social, and economic access to sufficient, safe, and nutri7ous food that meets their dietary needs for an ac7ve and healthy life.’ Food security Availability of Food: Food must be continuously available at any...

Food security FAO Food security exists when: ‘all individuals, at all 7mes, have physical, social, and economic access to sufficient, safe, and nutri7ous food that meets their dietary needs for an ac7ve and healthy life.’ Food security Availability of Food: Food must be continuously available at any time and in any place. Access to Food: Individuals must be able to access food, which includes economic and other factors. Utilization of Food: The nutritional value of food must meet the individual's nutritional needs. Stability of Food: Basic food should always be available without fluctuations in availability, accessibility, and usage. Turkey Nutrition Guide (TÜBER) Turkey-Specific Food and Nutri7on Guide  Nutri>on guidelines prepared based on evidence-based *Evidence-based data: Appropriate to the country's Consumers, conditions policymakers, nutri7on and health professionals (NutritionEduca7ng recommendations the publicbased on age, gender, and physiological conditions) Sharing messages related to healthy ea7ng recommenda7ons Nutrition with guidelines focused on foods rather than nutrients “Food- society!!! Based Dietary Guidelines” Tailored to the nutritional habits of the countries Appropriate to the cultural structure of the country and region Suitable for environmental differences  Ensuring sustainable food security Educa7ng the public on food safety, nutri7on, and health to promote health development Con7nuity of educa7on Even if sustainable food security is achieved, effec7ve use of resources is necessary Incorrect prac7ces Long-term nega7ve impacts on the country, both economically and socially It guides us; Preservation of health (disease prevention) Improvement of health Enhancement of health Increasing quality of life Adoption of a healthy lifestyle *Nutrition literacy (healthy eating / physical activity habits / prevention of alcohol and tobacco use) Foods and Nutrients That Should Be Increased in Consump7on:  Vegetables and fruits Milk and dairy products Fish and seafood, other omega-3 containing foods Fiber intake U7lizing the sun as a source of vitamin D *(sunscream cream) Foods and Nutrients That Should Be Decreased in Consumption:  Saturated fats - Trans fats Salt Sugar Alcohol Nutritional Problems That Affect Quality of Life: Underweight Stunted growth (short/underdeveloped) Anemia due to iron deficiency Iodine deficiency disorders Folic acid deficiency Vitamin D deficiency Tooth decay Obesity/underweight/low body weight Chronic Diseases Related to NutriAon: Cardiovascular diseases Hypertension Certain types of cancer Diabetes Osteoporosis Prevention: Improvement of lifestyle Enhancement and development of environmental conditions Ensuring access to and consumption of healthy food Nutrition and Health Problems Related to Common Vitamin and Mineral Deficiencies  Iron deficiency anemia, Vitamin B12 deficiency Folate deficiency Iodine deficiency Vitamin D deficiency Zinc Risk Groups in Terms of Inadequate and Unbalanced NutriAon 1. Children in their growth phase (Babies/Children/Adolescents) 2. Pregnant and breaseeeding women 3. Workers engaged in heavy labor 4. Elderly people Factors Affecting Energy Intake and Expenditure: Economical conditions Psychological Eating habits Physical Structure diseases Stress activity Food intake Cultural condi7ons Health Growth &Development condi7ons Energy intake Energy expenditure Physical, Nervous, Hormonal, Chemical Factors Affecting Energy Intake and Expenditure: The dietary paMerns of the popula>on are changing over the years Nutri7on problems/public health Formula7ng food and nutri7on policies Effec7ve monitoring/evalua7on Establishing a con7nuous na7onal food, nutri7on, and health informa7on system Conduc7ng na7onal nutri7on and health surveys regularly (typically recommended every 5 years) In order to achieve the expected quality of life in line with the changes occurring in the world, it is necessary to raise the nutritional awareness of all individuals and society, and to turn healthy eating into a lifestyle. For optimal health, a healthy eating pattern based on food variety provides both sufficient and balanced amounts of energy and nutrients Sustainable Nutrition  The Two Aspects of Sustainable NutriAon 1 Sustainable Nutrition for the Planet Waste, overconsumption, and excessive use of resources are major problems for the world! Sustainable Nutrition for the Individual 2 Diet is one of the most important components of a lifestyle, but for many people, making lasting changes in nutrition can be challenging.  How is Sustainable NutriAon Defined? FAO and WHO 2019 Definition: Low impact on the environment A reliable and healthy nutritional model that ensures adequate nutrition, contributes to food security and healthy living, and is protective and respectful of biodiversity and ecosystems today and in the future. FAO/WHO. Sustainable healthy diets – Guiding principles. Rome, 2019.  Rapidly depleting resources... Earth Overshoot Day Earth Overshoot Day, 'the day when we have consumed the natural resources that the Earth provides us for one year,’ It is calculated by the Global Footprint Network. In 2023, we consumed the resources that should have lasted a year by August 2nd. This means that for the remaining 5 months, we used the resources of 2024! The 'Overshoot Day' has been coming earlier over the years.  How to Understand the Environmental Cost of Diets? Greenhouse gases Greenhouse gases are released through natural processes and human ac7vi7es. Human ac7vi7es increase the atmospheric concentra7on of these gases, thereby enhancing the greenhouse effect. The greenhouse effect, in turn, is related to climate change. The carbon footprint is measured in units of carbon dioxide, represen7ng the amount of greenhouse gases produced and is a measure of the environmental damage caused by human ac7vi7es. hnps://www.eea.europa.eu/tr/themes/climate/intro hnp://www.karbonayakizi.com/wha7scarboonfootprint.html  How to Understand the Environmental Cost of Diets? Greenhouse gases The contribution of food production systems to greenhouse gas emissions is estimated to be around 20-35% on average! According to a new study by the FAO, 31% of human-induced greenhouse gas emissions come from agri-food systems New FAO analysis reveals carbon footprint of agri-food supply chain 2021- hnps://news.un.org/en/story/2021/11/1105172 Greenhouse Gas Emissions of Foods hnps://www.un.org/en/climatechange/science/climate-issues/food Greenhouse Gas Emissions of Foods hnps://www.un.org/en/climatechange/science/climate-issues/food Greenhouse Gas Emissions of Foods https://www.un.org/en/climatechange/science/climate-issues/food  According to food groups A vegetarian diet significantly reduces an individual's carbon footprint, but switching to less carbon-intensive meats can also have a major impact. For example, the greenhouse gas emissions per kilogram of beef are 7.2 7mes higher than those of chicken. Heller, M.C., et al. (2018). Greenhouse gas emissions and energy use associated with production of individual self- selected US diets. Environmental Research Letters, 13(4), 044004. Key terms related to nutriAon  Adequate and Balanced NutriAon The process of consuming sufficient amounts of energy and nutrients required for the body’s growth, repair, and func7oning, and ensuring their proper u7liza7on in the body is called "ADEQUATE AND BALANCED NUTRITION."  WHAT IS ‘FOOD’? Edible plant and animal tissues that provide essential nutrients for life when consumed are called FOOD. Bread, meat, eggs…  WH AT İS A N U T R İE N T ? Chemical substances found in the composition of foods and required for the body's vital functions are called nutrients. Based on their roles in the body's functioning, nutrients are classified into 6 groups. 1. Carbohydrate 2. Protein 3. Fat 4. Vitamin 5. Mineral 6. Water  Organic and inorganic components in the composi7on of foods are called nutrients. There are more than 40 nutrients in nutri7on. Nutrient: Foods are made up of building blocks called 'nutrients.' Those consumed in large quan77es in the daily diet are called 'macronutrients,' while those required and consumed in small amounts, despite having cri7cal func7ons in the body, are called 'micronutrients.' "THE PRIMARY FUNCTIONS OF NUTRIENTS" ENERGY 1. Carbohydrate 2. Fat 3. Protein - GROWTH AND REPAIR -Proteins -Minerals -Water REGULATORY -Vitamins -Minerals -Water Auer food is consumed and digested, it is broken down into its smallest building blocks, the nutrients, in the diges7ve system. These nutrients are absorbed through the small intes7ne and transported to 7ssues and organs via the bloodstream. Oxygen taken in through respiration is used in the cells to produce energy from nutrients. these broken-down nutrients are reassembled in different forms to create new structures. These structures enable the formation and repair of tissues, support growth and development, and maintain health All of these processes are called 'metabolism.' The breakdown of nutrients or 7ssues into their smallest components is referred to as 'catabolism,' while the assembly of these small components into new structures is called 'anabolism.' "The Contribution of Macronutrients to Energy" Protein %13-15 Animal based Plant based "The Contribution of Macronutrients to Energy" Fat %30 polyunsaturate d n-6 polyunsaturated n- 3 monounsaturated Saturated "The Contribution of Macronutrients to Energy" Carbohydrate %55-60 "Sugar, honey, molasses" %10 Whole grain products, legumes, potatoes, vegetables, fruits, milk" Human body Water (59%) Protein (18%) Fat (18%) Mineral (4,3%) Karbonhidrat 0,7 Vitamin "THE IMPORTANCE OF FOOD GROUPS IN ADEQUATE AND BALANCED NUTRITION" *Clover  Food groups 1. 2. 3. 4. LET'S GET TO KNOW OUR FOOD When foods with similar nutrient content are grouped together, 4 groups are formed." 4 3 1 2  Food Groups Considering food production and nutritional status, it was decided that using four food groups would be more appropriate for planning the essential daily nutrients, and the 'FOUR-LEAF CLOVER' was used as a representation of these groups."  Food Groups 1. Milk and dairy products 2. Meat and similar foods 3. Vegetable and fruit group 4. Bread and grain group * FAT AND SUGAR Foods within the same group can be subs7tuted for each other. When three meals are consumed daily and each meal includes foods from all groups, adequate and balanced nutri7on is achieved.  Healthy Plate In our society, the proportion of overweight and obese individuals, including both genders and children, is increasing. The prevalence of non-communicable chronic diseases is rising. The incidence of deficiencies in essential nutrients is increasing. The dietary pattern plate model is based on food variety and is organized according to food groups, the energy they contain, and their nutrient composition. Based on Turkey's specific dietary pattern, the food groups are presented below as the 'Healthy Plate' and the 'Healthy Nutrition and Physical Activity Pyramid.'  On the plate, in the direction of the clock, the following groups can be In order to make healthy choices from the seen: the dairy group (yogurt, foods in these groups, it is necessary to buttermilk, cheese, etc.), the meat and products group [chicken, fish, consider their color diversity, structural eggs, and legumes (lentils, beans, characteristics, the individual's health and chickpeas, etc.)], and the group of disease status, age and gender, physical oily seeds (walnuts, hazelnuts, almonds), the fresh vegetables activity, and physiological (pregnancy and group, the fresh fruits group, and lactation) status, in addition to their fiber, fat, the bread and grains group (bulgur, salt, and added sugar content rice, etc.)." The inclusion of water in the recommended daily amount alongside the plate, as well as The goal is to choose and consume one food the incorporation of olive oil in daily from each group at every meal. nutrition, and the promotion of an active lifestyle are essential components of a healthy lifestyle."  Dietary intake Biochemical data Assessment of nutritional status Evaluation of nutrition Clinical data Interpretation of data obtained from anthropometric studies  IS INFLUENCED BY ANTHROPOLOGY PSYCHOLOGY BIOCHEMISTRY AGRICULTURE ECONOMICS GENETICS PHYSIOLOGY SOCIOLOGY SCIENCES  WHAT IS MALNUTRITION? When a limited amount of food is consumed over a period of time and the body cannot receive all the necessary nutrients and energy, a state of 'malnutrition' occurs  WHAT IS UNBALANCED NUTRITION? When one nutrient is consumed more or less than another and the body's balance is disrupted, a state of 'unbalanced nutrition' occurs.  SPECİFİC NUTRİTİONAL DEFİCİENCY When a single nutrient is taken in less than the body's need or not taken at all, a situation of 'specific nutritional deficiency' occurs Examples: Iron deficiency anemia Vitamin B12 deficiency  Causes of Nutritional Problems Inadequacies and irregulari7es in food produc7on, distribu7on, and technology Insufficient economic condi7ons Large family Cultural factors Lack of educa7on (drinking milk) (gluten free/ lactose free) Inappropriate environmental condi7ons Wrong habits acquired during childhood The importance the family places on nutri7on  SCURVY BERİBERİ BERIBERI MARASMUS  OSTEOPOROSIS The fastest bone growth occurs until the age of 20. Bone mineral density is at its peak between the ages of 12 and 40. Bone loss begins between the ages of 30 and 40  OBESITY 2000 2008 2015 Obesity: 300 Millions Obesity : 400 Millions Obesity : 700 Millions Overweight : 1.1 billion Overweight : 1.4 billion Overweight : 2.3 billion  The number of obese individuals has increased rapidly worldwide If we examine the reasons for this from an obesogenic perspective:..? If we constantly consume excess energy, If we move less and consume excess energy, the risk of obesity increases. Fat Storage ENERGY XPEN D İTU RE N TAKE E EN ER GY I ENERGY INTAKE ENERGY EXPENDITURE a person who eats a lot before a person who eats a lot now  SKIPPING MEALS EATİNG NUTRITION SEDENTARY OUT PROBLEMS LİFESTYLE FAST-FOOD  Healthy TV Video Adult child games with obesıty Coronary artery diseases Asthma, diabetes, and Diabetes Yağ içeriği yüksek musculoskeletal diseases Pulmonary diseases besinler hinder exercise, leading to High medical costs Sedentary Mortality lifestyle depression and lack of self- confidence The dangerous Severely cycle of A child obese child childhood with mild obesity obesity. Foods high in fat content. Climbing the stairs is very tiring. A child with moderate obesity 72 How is obesity progressing in our >me? cancer Diabetes Lung diseases "Coronary heart diseases". Obesity Intrau tern effect s Dieta ry Ha bi t Famil s y Energ y densi Cars Portio yt n Telev isi Bever size Comp ons ages Seden uter cultur al Low tary J obs norm socio s - psych Enerji A Econo ologic lımı m status ic effect al s Enerji H Obesogenic environment arcama sı  Health problems that obesity can cause Type 2 Diabetes Cardiovascular diseases OBESITY Cancer Kidney diseases Lung diseases  get into the habit of increasing fruit and drinking milk reduce alcoholic/non-alcoholic vegetable consumption beverage consumption not eating in front of the staying away from snacks with television high energy content reducing energy intake reducing the frequency not skipping meals, of consuming fast food eating regularly prevention of obesity using a bike or walking Make it a habit to do increase energy instead of driving for short ac7vi7es in your free 7me expenditure distances Turning an active lifestyle into a lifestyle The basic rules of adequate and balanced nutrition; It is to consume foods from the 4 main food groups in specific amounts at each meal  1. Nutrition should be individualized. Every individual should have a personalized diet according to their economic situation, food preparation and cooking possibilities, and individual characteristics such as age and gender 2. Food variety should be ensured.  3.Meals should not be skipped Three main meals and three snacks should be consumed regularly???  4.Tea and coffee consump7on should be limited Tea and coffee should be consumed at least 45 minutes before or after meals.  5.Body weight should be maintained at an ideal level. Ideal body weight can be determined with a simple calculation. Body Mass Index (BMI): Weight (kg) / (Height (m)² 70 kg : (1,65 x 1,65) = For an ideal weight, the result of this calculation (BMI) should be between 18.5 and 24.9. Values below this range indicate underweight. Values above this range indicate overweight ASSESSMENT OF BODY WEIGHT BMI (kg/m²) RISK OF HEALTH PROBLEMS UNDERWEİGHT 30 CLASS I 30-34.9 Moderate risk LL CLASS II 35-39.9 High risk LLL CLASS III. >40 Very high risk L L L L ZAYIF NORMAL HAFİF ŞİŞMAN AĞIR KİLOLU ŞİŞMAN ŞİŞMAN One of the simplest indicators of fat distribution in our body is waist circumference measurement. According to the recommendations of the World Health Organization (WHO), waist circumference Risk High Risk Male ≥ 94 cm ≥ 102 cm Female ≥ 80 cm ≥ 88 cm Assessment based on waist-to hip ratio: Male < 1.0 Femlae < 0.8 BMI >25 *Type 2 Diabetes %44 *Ischemic heart disease %23 *Some types of cancer %7-41 The cause of more than 1 million deaths per year!!! waist-to hip ratio waist-to hip ratio high low Apple-shaped obesity Pear-shaped obesity  6. Sugar and sweet consumption should be reduced Complex carbohydrates should be preferred over simple sugars. 7.Fiber intake should be increased Fiber lowers cholesterol Regulates blood sugar Prevents constipation Reduces the risk of colon cancer 8. Vegetable and fruit consumption should be increased. Strengthens the immune system Reduces cancer risk Protects against cardiovascular diseases Prevents hypertension Important for eye health  9.Low-fat and low-cholesterol foods should be consumed Skinless chicken, turkey, and fish should be preferred over red meats. Visible fats on meats should be removed. No additional fat should be added to meat dishes. Grilling, baking, steaming, and boiling methods should be used instead of frying in oil. The use of solid fats (such as butter, margarine) should be reduced, and plant-based oils (like olive oil, hazelnut oil) should be preferred.  French fries Fat content: Baked potato: 120 kcal French fries: 225 kcal FAST FOOD High fat content High salt content High amount of simple sugars Insufficient in vitamins and minerals  10.Fish should be consumed twice a week Fish contains n-3 fatty acids. N-3 fatty acids: Support visual function Aid in cognitive function development Help prevent bone and joint diseases Regulate blood lipids" 11.HIGH CALCIUM CONTENT FOODS SHOULD BE CONSUMED Protection from osteoporosis Regulation of blood pressure 12. SALT CONSUMPTION SHOULD BE LIMITED