Nutrition

Question

This piglix contains articles or sub-piglix about Nutrition

Answer 1

Degreasing

Degreasing, often called Defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.

Degreasing is often used by dieters, particularly those following low fat diets to reduce their fat consumption to induce weight loss. The energy content of 1 g of fat is 9 calories, while that of carbohydrates and proteins are 4 calories. Hence, dieters often view decreasing fat consumption as an efficient way of losing weight without greatly sacrificing total volume of food. Degreasing during meal preparation is used to reduce the energy content of the food being prepared, and degreasing on a prepared food is also often used in social situations where one may have to consume restaurant food which is rich in fat.

Those people who wish to reduce their cholesterol level or fat intake, in particular people with hypercholesterolemia often use degreasing to reduce their fat consumption.

Fat trimming of a meal can be done during preparation by a variety of methods. The most common methods involving substituting food items or removal of naturally occurring fat and conservative addition of fat.

Substituting fats is a method in which a certain ingredient is substituted by another ingredient. A common way of doing this is substituting saturated fatty acids with unsaturated fatty acids while cooking. For instance, olive oil can be used instead of butter for seasoning salad.

Food items are also substituted to reduce fat content. For instance, instead of using eggs by using a whole egg, where the egg yolks are high in fat levels, egg whites can instead be used. Alternatively, skimmed milk or similar low fat products can be used as ingredients for cooking.

Many different foods can be degreased after preparation. Liquid foods that are high in fat, such as braising liquids, roasting juices and broths may have floating oil on top throughout and after the cooking process. Fat can be skimmed off the liquid with a small ladle, spoon, or cup as the liquid simmers and then discarded. This is done by placing the saucepan with only half of it on the heat source so that the liquid simmers only on one side. This pushes the fat to the opposite side and makes it easier to lift off with the ladle. The fat can then be skimmed off by holding the ladle so that the top of its bowl is almost level with the liquid and then tilting it slightly and in a circular motion toward the edge of the saucepan where the fat accumulates.

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Answer 2

7-Dehydrocholesterol

7-Dehydrocholesterol

7-Dehydrocholesterol is a zoosterol that functions in the serum as a cholesterol precursor, and is converted to vitamin D₃ in the skin, therefore functioning as provitamin-D₃. The presence of this compound in human skin enables humans to manufacture vitamin D₃ from ultraviolet rays in the sun light, via an intermediate isomer pre-vitamin D₃. It is also found in the milk of several mammalian species. In insects it is a precursor for the hormone ecdysone, required for reaching adulthood. It was discovered by Nobel-laureate organic chemist Adolf Windaus.

The skin consists of two primary layers: an inner layer, the dermis, comprising largely connective tissue, and an outer, thinner epidermis. The thickness of the epidermis ranges from 0.08 mm to greater than 0.6 mm (from 0.003 to 0.024 inches). The epidermis comprises five strata; from outer to inner, they are the stratum corneum, stratum lucidum, stratum granulosum, stratum spinosum, and stratum basale. The highest concentrations of 7-dehydrocholesterol are found in the epidermal layer of skin—specifically in the stratum basale and stratum spinosum. The production of pre-vitamin D₃ is, therefore, greatest in these two layers.

Synthesis of pre-vitamin D₃ in the skin involves UVB radiation, which effectively penetrates only the epidermal layers of skin. 7-Dehydrocholesterol absorbs UV light most effectively at wavelengths between 290 and 320 nm and, thus, the production of vitamin D₃ will occur primarily at those wavelengths. The two most important factors that govern the generation of pre-vitamin D₃ are the quantity (intensity) and quality (appropriate wavelength) of the UVB irradiation reaching the 7-dehydrocholesterol deep in the stratum basale and stratum spinosum. Another important consideration is the quantity of 7-dehydrocholesterol present in the skin. Under normal circumstances, ample quantities of 7-dehydrocholesterol (about 25–50 ug/cm² of skin) are available in the stratum spinosum and stratum basale of human skin to meet the body's vitamin D requirements.

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Answer 3

Diet and cancer

Dietary factors are recognized as having a significant effect on the risk of cancers, with different dietary elements both increasing and reducing risk. Diet, physical inactivity, and obesity may be related to up to 30–35% of cancer deaths. One review in 2011 suggested that total caloric intake influences cancer incidence and possibly progression.

While many dietary recommendations have been proposed to reduce the risk of cancer, few have significant supporting scientific evidence.Obesity and drinking alcohol are confirmed causes of cancer. Lowering the drinking of beverages sweetened with sugar is recommended as a measure to address obesity. A diet low in fruits and vegetables and high in red meat has been implicated but not confirmed, and the effect may be small for well-nourished people who maintain a healthy weight.

Some specific foods are linked to specific cancers. Studies have linked eating red or processed meat to an increased risk of breast cancer, colon cancer,prostate cancer, and pancreatic cancer, which may be partially explained by the presence of carcinogens in foods cooked at high temperatures.Aflatoxin B1, a frequent food contaminate, causes liver cancer, but drinking coffee is associated with a reduced risk.Betel nut chewing causes oral cancer. The differences in dietary practices may partly explain differences in cancer incidence in different countries. For example, stomach cancer is more common in Japan due to its high-salt diet and colon cancer is more common in the United States. Immigrant communities tend to develop the risk of their new country, often within one generation, suggesting a substantial link between diet and cancer.

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Answer 4

Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants. It has two main components:

Dietary fibers can act by changing the nature of the contents of the gastrointestinal tract and by changing how other nutrients and chemicals are absorbed. Some types of soluble fiber absorb water to become a gelatinous, viscous substance which is fermented by bacteria in the digestive tract. Some types of insoluble fiber have bulking action and are not fermented.Lignin, a major dietary insoluble fiber source, may alter the rate and metabolism of soluble fibers. Other types of insoluble fiber, notably resistant starch, are fully fermented. Some but not all soluble plant fibers block intestinal mucosal adherence and translocation of potentially pathogenic bacteria and may therefore modulate intestinal inflammation, an effect that has been termed contrabiotic.

Chemically, dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, chitins, pectins, beta-glucans, and oligosaccharides. A novel position has been adopted by the US Department of Agriculture to include functional fibers as isolated fiber sources that may be included in the diet. The term "fiber" is something of a misnomer, since many types of so-called dietary fiber are not actually fibrous.

Food sources of dietary fiber are often divided according to whether they provide (predominantly) soluble or insoluble fiber. Plant foods contain both types of fiber in varying degrees, according to the plant's characteristics.

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Answer 5

Mineral (nutrient)

A mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. Minerals originate in the earth and cannot be made by living organisms. Plants get minerals from soil. Most of the minerals in a human diet come from eating plants and animals or from drinking water. As a group, minerals is one of the four groups of essential nutrients, the others of which are vitamins, essential fatty acids, and essential amino acids.

The five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. All of the remaining functional elements in a human body are called "trace elements", which include iron, cobalt, copper, zinc, manganese, molybdenum, iodine, and selenium.

Most chemical elements that are ingested by organisms are in the form of simple compounds. Plants absorb dissolved elements in soils, which are subsequently ingested by the herbivores that eat them, and the elements move up the food chain. Larger organisms may also consume soil (geophagia) or use mineral resources, such as salt licks, to obtain limited minerals unavailable through other dietary sources.

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Answer 6

Dietary Reference Intake

The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the Institute of Medicine (IOM) of the National Academies (United States). It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances (RDAs, see below). The DRI values differ from those used in nutrition labeling on food and dietary supplement products in the U.S. and Canada, which uses Reference Daily Intakes (RDIs) and Daily Values (%DV) which were based on outdated RDAs from 1968 but in the U.S. have been updated as of 2016.

The DRI provides several different types of reference value:

The DRI is used by both the United States and Canada and is intended for the general public and health professionals. Applications include:

The recommended dietary allowance (RDA) was developed during World War II by Lydia J. Roberts, Hazel Stiebeling, and Helen S. Mitchell, all part of a committee established by the United States National Academy of Sciences in order to investigate issues of nutrition that might "affect national defense".

The committee was renamed the Food and Nutrition Board in 1941, after which they began to deliberate on a set of recommendations of a standard daily allowance for each type of nutrient. The standards would be used for nutrition recommendations for the armed forces, for civilians, and for overseas population who might need food relief. Roberts, Stiebeling, and Mitchell surveyed all available data, created a tentative set of allowances for "energy and eight nutrients", and submitted them to experts for review (Nestle, 35).

The final set of guidelines, called RDAs for Recommended Dietary Allowances, were accepted in 1941. The allowances were meant to provide superior nutrition for civilians and military personnel, so they included a "margin of safety." Because of food rationing during the war, the food guides created by government agencies to direct citizens' nutritional intake also took food availability into account.

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Answer 7

Dietary Reference Values

Dietary Reference Values (DRV) is the name of the nutritional requirements systems used by the United Kingdom Department of Health and the European Union's European Food Safety Authority.

In 1991, the United Kingdom Department of Health published the Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. This records Dietary Reference Values which recommended nutritional intakes for the UK population. The DRVs can be divided into three types:

RNI is not the same as RDA (Recommended Daily Allowance) or GDA, although they are often similar.

General advice is given for healthy people using the table. The government recommends that healthy people should eat a diet which contains plenty of starch (rice, bread, pasta and potatoes). It also recommends that a person should eat at least 5 fruit or vegetable portions each day. Meat, fish, eggs and other protein-rich foods should be eaten in moderation. Dairy products should also be moderately consumed. Finally, salt, saturated fat and sugar should be eaten least of all.

This advice is summarized in the eatwell plate.

Note that exceptions to these rules include pregnant women and young children. Additionally, those who have little exposure to sunlight may need to take vitamin D supplementation.

The Dietary Reference Values below are specified mainly for adults. They define the proportion of a person's total energy intake which should come from different components of food. These include fat and fatty acids, fibre, starch and sugars. Note that these values do not apply to children, and children younger than five with small appetites should not have such restrictions imposed.

The guideline salt intake for adults is about 6 grams of salt (approximately one teaspoon). The Food Standards Agency estimate the average salt intake is about 8.6 grams/day (2008). A high salt diet is likely to increase the risk of high blood pressure, which is associated with an increased risk of heart attack and stroke.

Recommendations for protein, vitamins and minerals vary by age. Where different intakes for males and females are recommended, the higher value is identified in the table below to ensure that the greatest needs of the group is met:

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Answer 8

Digestible Indispensable Amino Acid Score

Digestible Indispensable Amino Acid Score (DIAAS) is a new protein quality method, promoted by the Food and Agriculture Organization to replace the current protein ranking standard, Protein Digestibility Corrected Amino Acid Score (PDCAAS).

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Answer 9

Discretionary food

Discretionary food is a term for foods and drinks not necessary to provide the nutrients the human body's needs, but that may add variety to a person's diet.

Australia's National Health and Medical Research Council describes discretionary foods as “foods and drinks not necessary to provide the nutrients the body needs, but that may add variety. However, many of these are high in saturated fats, sugars, salt and/or alcohol, and are therefore described as energy dense. They can be included sometimes in small amounts by those who are physically active, but are not a necessary part of the diet.”

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Answer 10

Dole Nutrition Institute

The Dole Nutrition Institute (DNI) is a research and education foundation based in Westlake Village, California at the headquarters of Dole Food Company. The institute exists as a resource offering educational publications on a plant-based diet.

The Dole Nutrition Institute offers self-produced health and nutrition segments.

In 2008, the Web Marketing Association (WMA) awarded the Dole Nutrition News (DNN) their International Advertising Competition Award for Outstanding Achievement in Internet Advertising - Best Food Industry On-line Newsletter Award.

Dole's classroom resources include a variety of free materials that teachers can download or order.

Dole Nutrition Institute created and maintains an employee wellness program that encourages employees at Dole headquarters to eat healthy foods and stay active by offering free healthy snacks, on-site fitness classes, discounted healthy meal options in the cafeteria, a gym, and on-site personal trainers. After six months, tests on sixty employees who followed the program showed they had lower cholesterol levels, lower levels of certain proteins that are predictors of future heart disease, lower triglyceride levels and lower glucose levels. In 2005, the program won the California Fit Business Award.

The Corporate Wellness Toolkit teaches businesses how to promote healthy eating and exercise. The kit includes signage, newsletters, videos, and instructional materials which encourage businesses to provide weight loss seminars, trainers, and healthier foods for their employees.

The School Salad Days program was designed to encourage healthy eating habits and promote daily fruit and vegetable consumption in California public schools. The pilot program was launched in 2006 with the donation of fifty full-service portable salad bars to public schools in California. DNI gave these schools nutrition information, worked with schools to develop fruit baskets to be sold as fund-raising alternatives, and helped schools plant on-site "edible gardens".

In 2007, Dole Nutrition Institute donated nearly 250,000 nutrition-focused publications to the Children's Hunger Fund (CHF), an international non-profit organization. CHF is now including these materials in their Food Paks, 20 lb. boxes of staple foods, which are delivered to the homes of needy families. The donation included DNI’s "Health & Wellness" brochure series and "What You Need to Eat Every Day & Why" in English and Spanish. For the children, "Dole's 5-A-Day the Color Way" coloring books and bookmarks help kids focus on their own nutrition and to make good food choices in the future.

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