Nutrition for Health
Nutrition for Health
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This 3 page Reader was uploaded by Brittnee Zuckerman on Friday May 9, 2014. The Reader belongs to a course at University of California Santa Barbara taught by a professor in Fall. Since its upload, it has received 180 views.
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Date Created: 05/09/14
Cancer 0 O O O O O O O O O O O O ESS 3 NUTRITION FOR HEALTH Spring Quarter 2014 57 Factors that increase cancer risk include Tobacco use Sun exposure Nutrition Environmentaloccupational exposure Low level of physical activity Antioxidants may contribute to reducing the risk of cancer Antioxidants may work by Enhancing the immune system Inhibiting growth of cancer cells Preventing oxidation damage to cells Reduce in ammation in blood vessel walls and protect against Phytochemicals Naturally occurring chemicals in plants May reduce the risk of cancer heart disease and stroke by reducing damage from free radicals Exhibit cancerprevention properties Lycopene tomato products red peppers pink grapefruit and watermelon Organosulfur compounds garlic onion broccoli cabbage cauli ower horseradish mustard greens Flavonoids berries chocolate purple grapes citrus fruits soybeans axseed whole wheat teas Phytoestrogens Supplements Widely recommended vitamin or mineral supplements I Single dose of Vitamin K for newboms at birth I Vitamin D for infants birth6 months I Fluoride supplements for children I Multivitamin for people on energy restricted diets I Calcium and Vitamin D for people at risk for low bone mass I Vitamin B12 for elderly and vegans Vitamin supplementation Rules of Thumb O O O 0 Take singlevitamin supplements only when prescribed by a professional Multivitamin supplements only when prescribed by a professional Multivitamins should contain no more than the Megadosing Taking a dose of a nutrient that is ten or more times greater than the recommended amount O Consuming more than our body can use can build up to toxic levels in our fatty tissues Symptoms of toxicity could be damage to our hair skin bones eyes and nervous system Can even lead to death when it involved vitamins A and D Harmful supplements O Fortified foods contain form 10 to 50 of the DRI for any micronutrients Be careful of unnecessary supplements I Providing uoride to children who drink uoridated water I Taking supplements to cure a disease I Taking supplements without checking with your doctor I Taking betacarotene if you are a smoker I Taking supplements to improve physical appearance I Taking supplements in excess Dietary supplements 0 Products taken by mouth that contain a dietary ingredient intended to supplement the diet Approx 40 of Americans report using them Dietary supplements are not strictly regulated I Supplements do not need approval from FDA I Manufacturer determines if the product is safe I Supplement companies do not have to provide the FDA with evidence of safety of a product I NO federal guidelines on practices to ensure purity quality safety and composition of supplements I No rules to limit the serving size I It is the FDA responsibility to prove a product is unsafe before it can be removed from shelves Functional foods 0 0 Foods that move beyond necessity to provide additional health benefits that may reduce disease risk andor promote optimal health Functional foods include whole foods nuts broccoli and blueberries and processed foods fortified enriched or enhanced foods calciumenhanced orange juice Treated like supplements by FDA not strictly regulated Fortification O O The addition of nutrients to a food Adding nutrients not present in the original food calcium in orange juice Enrichment O O O O O The process of retuming nutrients lost during processing Only refined grains get enriched White our and white rice Only 5 nutrients are retumed All others are lost Enriched our One pound of enriched our must have the following quantities of nutrients to qualify I 29 mg of thiamin I 18 mgs of ribo avin I 24 mgs of niacin I 7 mg of folic acid I 20 mg of iron White our vs wheat our I Although enriched our does contain the similar amounts of vitamins as the unre ned our products it does not have the same nutritional bene ts of wholewheat our Nutrient de ciency I Nutrient de ciency can occur with any nutrient I However it s usually associated with Direct nutrient de ciency occurs when not enough of a particular nutrient is consumed It is the most common cause for nutrient de ciency Indirect nutrient de ciency will occur even if a person is consuming enough of that particular nutrients It results from I Malabsorption I Altered metabolism I Increased excretion I Drugnutrient interaction
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