Nutrition

Question

This piglix contains articles or sub-piglix about Nutrition

Answer 1

Loma Linda University School of Public Health, Department of Nutrition

The Department of Nutrition is one of six departments at the School of Public Health. While nutrition was always part of the curriculum at the university, the department was initiated when the School of Public Health was begun in 1963.

The Department of Nutrition is notable for its landmark research on the health and nutrition properties of nuts. Department Chair Dr. Joan Sabaté discovered the link between nut consumption and protection from the risk of cardiovascular disease. The outcomes of his research were published in 1993 in the New England Journal of Medicine. In 2010, findings from a pooled analysis of 25 intervention trials with nuts, compiled by Dr. Sabaté, was published by the Archives of Internal Medicine. This confirmed the original research and established that the consumption of nuts improves blood lipid levels and provides heart health protection. The department has conducted research on almonds, peanuts, pecans, walnuts and nuts in general and includes both clinical intervention studies and epidemiological studies. Results from 19 separate inquiries are available at the department website on their nut studies.

The Department of Nutrition at Loma Linda University has dedicated extensive research to examining the nutrition and health effects of plant foods and plant based diet patterns. Research also includes assessing the safety, adequacy and optimacy of vegetarian eating patterns as well as assessing the potential impact of animal vs plant foods on nutrition, microbial contamination and sanitary concerns, and on the environment. Every five years, beginning in 1992, Loma Linda University sponsors the International Congress on Vegetarian Nutrition. The 5th congress, held March 4–6, 2008 was attended by over 700 research and health professionals from over 40 countries. Dr. Joan Sabaté has chaired the last two congresses and Nutrition Department faculty have served as chair of the scientific program. Proceedings from these congresses have been published in the American Journal of Clinical Nutrition and are available through the congress website.

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Answer 2

Malnutrition

Malnutrition

Malnutrition or malnourishment is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients is called undernutrition or undernourishment while too much is called overnutrition. Malnutrition is often used specifically to refer to undernutrition where there is not enough calories, protein, or micronutrients. If undernutrition occurs during pregnancy, or before two years of age, it may result in permanent problems with physical and mental development. Extreme undernourishment, known as starvation, may have symptoms that include: a short height, thin body, very poor energy levels, and swollen legs and abdomen. People also often get infections and are frequently cold. The symptoms of micronutrient deficiencies depend on the micronutrient that is lacking.

Undernourishment is most often due to not enough high-quality food being available to eat. This is often related to high food prices and poverty. A lack of breastfeeding may contribute, as may a number of infectious diseases such as: gastroenteritis, pneumonia, malaria, and measles, which increase nutrient requirements. There are two main types of undernutrition: protein-energy malnutrition and dietary deficiencies. Protein-energy malnutrition has two severe forms: marasmus (a lack of protein and calories) and kwashiorkor (a lack of just protein). Common micronutrient deficiencies include: a lack of iron, iodine, and vitamin A. During pregnancy, due to the body's increased need, deficiencies may become more common. In some developing countries, overnutrition in the form of obesity is beginning to present within the same communities as undernutrition. Other causes of malnutrition include anorexia nervosa and bariatric surgery.

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Answer 3

Medical Nutrition

Medical Nutrition is a therapeutic composition developed to satisfy the nutritional requirements of patients that have specific medical conditions in a manner that supports their physical upkeep, treatment procedure, and symptom management.

Normally, individuals obtain the necessary nutrients their bodies require through normal daily diets that process the foods accordingly within the body. Nevertheless, there are circumstances such as disease, distress, stress, and so on that may prevent the body from obtaining sufficient nutrients through diets alone. In such conditions, a dietary supplementation specifically formulated for their individual condition may be required to fill the void created by the specific condition. This can come in form of Medical Nutrition.

There are slight differences noted in the definitions "medical nutrition therapy" (MNT) and "Medical Nutrition". MNT is defined as the use of specific nutrition services to treat an illness, injury, or condition. It was introduced in 1994 by the American Dietetic Association to better articulate the nutrition therapy process. It involves the assessment of the nutritional status of the client and the actual treatment, which includes nutrition therapy, counseling, and the use of specialized nutrition supplements. Registered dietitians started using MNT as a dietary intervention for preventing or treating other health conditions that are caused by or made worse by unhealthy eating habits.

On the other hand, "Medical Nutrition" as term is more holistic in its definition.

Medical Nutrition can be formulated in diverse forms. It can be distributed in a liquid or powder form. It can also come as tablets, injections or clinically formulated foods - all of which would be done for specific dietary or nutritional purposes and conditions as directed by an accredited healthcare provider, registered dietitian, or professional nutritionist.

In most cases the use of Medical Nutrition is recommended within international and professional guidelines. It can be an integral part of managing acute and short-term diseases. It can also play a major role in supporting patients for extended periods of time and even for a lifetime in some special cases. Medical Nutrition is not meant to replace the treatment of disease but rather complement the normal use of drug therapies prescribed by physicians and other licensed healthcare providers.

Unlike Medical Foods which are defined by the U.S. Department of Health and Human Services' Food and Drug Administration, {within their 'Medical Foods Guidance Documents & Regulatory Information' guide in section 5(b) of the Orphan Drug Act (21 U.S.C. 30ee (b) (3))}; as “a food which is formulated to be consumed or administered enterally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition for which distinctive nutritional requirements, based on recognized scientific principles, are established by medical evaluation,”

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Answer 4

Medical food

Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone. They were defined in the Food and Drug Administration's 1988 Orphan Drug Act Amendments and are subject to the general food and safety labeling requirements of the Federal Food, Drug, and Cosmetic Act.

Medical foods are distinct from the broader category of foods for special dietary use and from traditional foods that bear a health claim. In order to be considered a medical food the product must, at a minimum:

Medical foods can be classified into the following categories:

Medical foods for management of allergic conditions may contain both gamma-linolenic acid (GLA), a short chain omega-6 fatty acid primarily sourced from the seeds of the borage plant, and eicosapentaenoic acid (EPA), an omega-3 polyunsaturated fatty acid sourced from fish. These fatty acids help to inhibit the production of leukotrienes in the system. Sufficient quantities of GLA and EPA necessary for reduction of leukotrienes cannot be obtained from a normal diet. Leukotrienes are inflammatory molecules produced by immune cells (neutrophils, basophils, mast cells, macrophages and eosinophils) in the body. They are involved in the inflammatory response and cause the narrowing of the airways, increased mucus production and tissue swelling associated with both allergies and asthma. In order to control allergic symptoms, research shows that it helps to inhibit the production of leukotrienes in the body.

Medical foods for management of diabetes mellitus generally contain slowly digested carbohydrates, which helps minimize peaks in blood sugar. Consistent maintenance of optimal blood sugar levels (avoiding highs and lows) over time can help reduce the complications of diabetes.

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Answer 5

Medical nutrition therapy

Medical nutrition therapy (MNT) is a therapeutic approach to treating medical conditions and their associated symptoms via the use of a specifically tailored diet devised and monitored by a medical doctor physician, registered dietitian,or professional nutritionist. The diet is based upon the patient's medical record, physical examination, functional examination and dietary history.

The role of MNT when administered by a physician, dietitian or professional nutritionist is to reduce the risk of developing complications in pre-existing conditions such as type 2 diabetes as well as ameliorate the effects any existing conditions such as high cholesterol.Many medical conditions either develop or are made worse by an improper or unhealthy diet.

An example is intradialytic parenteral nutrition (IDPN) therapy, a nutritional support therapy for people on hemodialysis who have a difficult time maintaining adequate nutrition. Another recent example is the use of macronutrient preload in type 2 diabetes.

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Answer 6

Metabolic advantage

Metabolic advantage is a term used in nutrition to describe the ability of a diet to achieve greater weight loss (or less weight gain) than another diet of equivalent calories. It is a claimed effect of low-carbohydrate diets and was popularised by the Atkins diet, but although several mechanisms exist to make it biologically plausible, it has yet to be definitively demonstrated as a significant factor in weight control. Some studies that have specifically measured the changes in basal metabolic rate under isocaloric very high-fat and very high-carbohydrate diets have failed to find any statistically significant differences.

The human body obtains the majority of its energy through the citric acid cycle, which can use any of the macronutrients to generate adenosine triphosphate (ATP) used to transport chemical energy within cells. The chemical processes involved use energy themselves, so variations in the efficiency of these processes will have the same effect as variations in caloric intake.

The human body requires glucose for the brain and nervous system, and a diet that has very few or no dietary carbohydrates forces it to generate this glucose from protein through gluconeogenesis, with an efficiency of approximately 57% (protein and carbohydrate are approximately equal in calorific value; each has about four kilocalories per gram, but gluconeogenesis can produce only 57g of glucose from 100g of protein). This could be a significant contributor to metabolic advantage.

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Answer 7

Microgreen

A microgreen is a tiny vegetable green that is used both as a visual and flavor component or ingredient primarily in fine dining restaurants. Fine dining chefs use microgreens to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale markets, they are now considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches.

Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants. They range in size from 1” to 3” including the stem and leaves. A microgreen has a single central stem which has been cut just above the soil line during harvesting. It has fully developed cotyledon leaves and usually has one pair of very small, partially developed true leaves. The average crop-time for most microgreens is 10–14 days from seeding to harvest.

Microgreens began showing up on chefs' menus as early as the 1980s, in San Francisco, California. In Southern California, microgreens have been grown since about the mid‑1990s. There were initially very few varieties offered. Those available were such as arugula, basil, beets, kale, cilantro and a mixture called Rainbow Mix. Having spread eastward from California, they are now being grown in most areas of the country with an increasing number of varieties being produced. Today, the U.S. microgreens industry consists of a variety of seed companies and growers.

Microgreens have three basic parts: a central stem, cotyledon leaf or leaves, and typically the first pair of very young true leaves. They vary in size depending upon the specific variety grown, with the typical size being 1 to 1.5 in (25 to 38 mm) in total length. When the green grows beyond this size, it should no longer be considered a microgreen. Larger sizes have been called petite greens. Microgreens are typically 2–4 weeks old from germination to harvest. Both baby greens and microgreens lack any legal definition. The terms "baby greens" and "microgreens" are marketing terms used to describe their respective categories. Sprouts are germinated seeds and are typically consumed as an entire plant (root, seed, and shoot), depending on the species. For example, sprouts from almond, pumpkin, and peanut reportedly have a preferred flavor when harvested prior to root development. Sprouts are legally defined, and have additional regulations concerning their production and marketing due to their relatively high risk of microbial contamination compared to other greens. Growers interested in producing sprouts for sale need to be aware of the risks and precautions summarized in the FDA publication Guidance for Industry: Reducing Microbial Food Safety Hazards for Sprouted Seeds (FDA 1999).

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Answer 8

Micronutrient

Micronutrients are nutrients required by organisms throughout life in small quantities to orchestrate a range of physiological functions. For people, they include dietary trace minerals in amounts generally less than 100 milligrams per day, as opposed to macrominerals, which are required in larger quantities. The microminerals or trace elements include at least iron, cobalt, chromium, copper, iodine, manganese, selenium, zinc and molybdenum. Micronutrients also include vitamins, which are organic compounds required as nutrients in trace amounts.

At the 1990 World Summit for Children, the gathered nations identified deficiencies in two microminerals and one micronutrient – iodine, iron, and vitamin A – as being particularly common and posing public health risks in developing countries. The Summit set goals for elimination of these deficiencies. The Ottawa-based Micronutrient Initiative was formed in response to this challenge with the mission to undertake research and fund and implement micronutrient programming.

As programming around these micronutrients grew, new research in the 1990s led to the implementation of folate and zinc supplementation programmes as well.

Priority programs include supplementation with vitamin A for children 6–59 months, zinc supplementation as a treatment for diarrhoeal disease, iron and folate supplementation for women of child-bearing age, salt iodization, staple food fortification, multiple micronutrient powders, biofortification of crops and behaviour-centred nutrition education.

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Answer 9

Micronutrient Initiative

The Micronutrient Initiative (MI) is an international not for profit agency based in Canada that works to eliminate vitamin and mineral deficiencies in developing countries. Although often only required by the body in very small amounts, vitamin and minerals – also known as micronutrients – support an array of critical biological functions including growth, immune function and eye function, as well as foetal development of the brain, the nervous system, and the skeletal system. Micronutrient deficiency is a form of malnutrition and is a recognized health problem in many developing countries. Globally, more than two billion people live with vitamin and mineral deficiencies.

In 1990, leaders attending the World Summit for Children set the goal of virtually eliminating micronutrient deficiencies. In 1992, Micronutrient Initiative was established as a secretariat within the International Development Research Centre (IDRC), based in Ottawa, Canada, to support progress toward that goal. In 1993 IDRC recruited an executive director for the secretariat and transferred 2–3 of its staff to the new organization. Venkatesh Mannar took over in June 1994 as the executive director. Until 2000, MI was governed by a steering committee composed of the Canadian International Development Agency (CIDA), the International Development Research Centre, UNICEF, The World Bank, and USAID. In 2000, MI became an independent not-for-profit organization.Joel Spicer became President in February 2014.

The organization advocates for, and provides funding and technical assistance for salt iodisation, the distribution of multi-micronutrient powders, the fortification of staple foods such as wheat flour with vitamin A, iron and folic acid, and dietary supplementation with vitamin A, iron, zinc and folic acid. Since 1997, with funding support from the Government of Canada, the Micronutrient Initiative has provided more than eight billion doses of vitamin A for use by UNICEF and national governments.

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Answer 10

Monounsaturated fat

In biochemistry and nutrition, monounsaturated fatty acids (abbreviated MUFAs, or more plainly monounsaturated fats) are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

Fatty acids are long-chained molecules having an alkyl group at one end and a carboxylic acid group at the other end. Fatty acid viscosity (thickness) and melting temperature increases with decreasing number of double bonds; therefore, monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids (more double bonds) and a lower melting point than saturated fatty acids (no double bonds). Monounsaturated fatty acids are liquids at room temperature and semisolid or solid when refrigerated.

Common monounsaturated fatty acids are palmitoleic acid (16:1 n−7), cis-vaccenic acid (18:1 n−7) and oleic acid (18:1 n−9). Palmitoleic acid has 16 carbon atoms with the first double bond occurring 7 carbon atoms away from the methyl group (and 9 carbons from the carboxyl end). It can be lengthened to the 18-carbon cis-vaccenic acid. Oleic acid has 18 carbon atoms with the first double bond occurring 9 carbon atoms away from the carboxylic acid group. The illustrations below show a molecule of oleic acid in Lewis formula and as a space-filling model.

Polyunsaturated fats protect against cardiovascular disease by providing more membrane fluidity than monounsaturated fats, but they are more vulnerable to lipid peroxidation (rancidity). On the other hand, some monounsaturated fatty acids (in the same way as saturated fats) may promote insulin resistance, whereas polyunsaturated fatty acids may be protective against insulin resistance. Furthermore, the large scale KANWU study found that increasing monounsaturated fat and decreasing saturated fat intake could improve insulin sensitivity, but only when the overall fat intake of the diet was low. Studies have shown that substituting dietary monounsaturated fat for saturated fat is associated with increased daily physical activity and resting energy expenditure. More physical activity was associated with a higher-oleic acid diet than one of a palmitic acid diet. From the study, it is shown that more monounsaturated fats lead to less anger and irritability.

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