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FOOD FOR HEALTHY PLANET IILECTURE 1You are what you eat!Double Burden of MalnutritionCharacterized by the coexistence ofundernutrition along with overweight andobesity, or diet-related non-communicablediseases with individuals, households &populations, and across the life course.Forms:Micronutrient DeficiencyMicronutrients= vitamins & molecules-Vitamin A-Vitamin C, ascorbic acid-Vitamin D3, niacine-Vitamin B3, folate-Vitamin B1, thiamineAffects functions in the body:-Immunity-Stunted growth-Lower productivity-Higher mortality-Lower cognitive ability-Brain development-ReproductionDeficiencies:1.Zincimpaired growth in children2.Vit.Aleading cause of blindness3.Vit.D: body makes vit.d when exposedUV from the sunoFood sources: cheese, margarine,butter, fortified milk, healthycereals, fatty fishoDeficiency factors (humanfactors): amount of skinexposure, duration of exposure,sunscreens, melaninconcentrationoDeficiency factors (amount ofUV-B): season of the year, timeof the day, pollution, clouds,distance from equatorPrevention:1.Dietary DiversificationoNutritioneducationoSocialmarketingoIncrease intakefrom availableand accessiblefoodsoMeasures toimprove foodsecurity2.Food FortificationoIodized sea saltoVitamin D milkoEnriched all-purpose flouromargarine in Europe (vit A &D)3.BiofortificationDevelopment of nutrient-densestaple crops using best conventionalbreeding practices and modernbiotechoIncreasing mineral contentfor foods.Ex: high-iron millet, beansand rice, calcium-fortifiedcarrots, zinc-fortified wheatoMineral nutrition dependsupon soil composition andbioavailability4.SupplementationoDeveloped world – amultimillion dollar industryoDeveloping world – savinglives
Classifying Deaths and Diseases(WHO)1.Communicable diseases (group I)death is directly due to the actionof a communicable agent2.Non-communicable diseases (group II)cancer, diseases of various organsystems, diabetes, mental health3.External causes (group III)injuries, poisonings, violenceNon-communicable Diseases-5 out of 10 leading causes of death indeveloped world relate to dietaryhabits.LECTURE 2In pursuit of good healthFunctional Foods:Processed foods containing addedingredients that aid specific bodily functionsEx: some foods containing plant sterols canmake specific health claims.Super Foods:foods that have health benefits, usuallyplant foods. In reality, all natural whole foodscould be considered superfoods as they allhave benefits (marketing term)Phytonutrients & BioactiveCompoundsPhytonutrients= some plant “secondarymetabolites”important for long-termhuman health although not been shown asessentialBioactivecomponents of fruits andvegetables:-Ex: isoflavones, lutein, lycopene,flavonols, liminoids, quercetin,turmeric, catachins, fiseten,glucosinolates, resveratrol, etc.

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