HNF 150 Exam 2

Fate of an AA

Build protein Make another needed compound Make another type of amino acid Burned for energy Convert to glucose and burned as energy or stored as glycogen Convert to fat and burned for energy or stored in adipose tissue

Required for niacin synthesis

Riboflavin and Vitamin B6

Riboflavin

Yellow color

Vitamin B6

3 coenzyme compounds All can be phosphorylated to make active B6 PLP (Pyridoxal Phosphate) is the principal Vitamin B6 coenzyme

Choline (not a B vitamin) functions

Component of phospholipds (needed for cell membranes) Needed for protective sheath around nerves Choline needs high during infancy, pregnancy Precursor for neurotransmitter Involved in VLDL lipoproteins No deficiency disease - but liver and muscle damage observed in adults fed choline-deficient diets.

Folate

Folate in food usually has multiple glutamates. Folic acid found in supplements and fortified flour contains only one glutamate. In the intestine folate conjugases (enzymes) remove all but one glutamic acid from food folate to produce folic acid. Only folic acid (with one glutamic acid) can be absorbed. Active transport, large doses by passive diffusion. Alcohol interferes.

B12 absorption

HCl and pepsin (enzyme) in gastric juice release B12 from food in stomach Intrinsic factor, a glycoprotein, in stomach binds B12 and carries it to the small intestine where it is absorbed Colon bacteria produce B12 but we cannot absorb it

Whole and fortified grains

Milling of grains causes loss of vitamins and minerals Removal of the germ and bran Germ = embryo of the seed, where oils, B-vitamins and trace minerals are held Flour fortification began to replace some of these nutrients

Current system: charity food based (not working)

Publicly funded (tax dollars) for food Charitable/Emergency food assistance (public + privately funded)

B6 deficiency

Seborrheic dermatitis: scaly skin, greasy, red patches, dandruff Microcystic hypochronic anemia: small pale RBC's lacking hemoglobin Depression, confusion Association with cardiovascular, cancer, and inflammatory diseases? AT RISK: Deficiency rare Older adults Alcoholism Some medications

How do we make non essential AAs

We convert one amino acid type to another. Transamination-- Synthesizing nonessential amino acids (AA's) through transfer of a NH2 group (amino group) requires vitamin B6 Deamination-- Removing NH2 group (amino group) as first step of using AA's for energy (when excess AA's). NH2 removed from amino acids is incorporated into urea in liver, excreted in urine (kidneys)

Current problems with livestock

-Carbon footprint -Overcrowding -Use of resources -Environmental contaminants -Animal welfare -Antibiotics? -Changes in nutrient content

Functions of vitamin c

1. Anti-Oxidant • Recyclable electron donor • Cofactor for metalloenzymes, keeps bound metal in reduced state 2. Collagen Synthesis • Burn patients need additional Vit C to build new collagen 3. Synthesis of neurotransmitters and some hormones 4. Assists with: iron absorption 5. Immune function 6. May help reduce risk of cancer and heart disease

Folate functions

1. DNA synthesis Especially important for rapidly-dividing cells, e.g. pregnancy, red blood cells Folate works with Vitamin B12 Vitamin B12 coenzyme is needed to recycle folate Folate and Vitamin B12 deficiencies can produce identical signs 2. Amino acid metabolism Converting one amino acid to another 3. Formation of neurotransmitters Dopamine, serotonin, norepinephrine

Functions of riboflavin

1. Energy Metabolism: Oxidation/reduction reactions Citric acid cycle Fatty acid breakdown 2. Activation of other B vitamins B6, Folate, Conversion of tryptophan to niacin 3. Antioxidant synthesis Glutathione reductase

anti hunger programs

1. Government (publicly funded - our taxes pay for them) programs 2. Emergency Food Assistance Network (public + charity): Food banks, shelters, soup kitchens, and community kitchens\ 3. Anti-Poverty Programs Wages, EITC, health insurance programs, early childhood education, housing assistance, cash assistance, community development, job creation

Consequences of food insecurity and hunger in US

1. Health • Poor overall health status and compromised ability to resist illness • Elevated occurrence of health problems such as stomachaches, headaches, colds, ear infections and fatigue • Greater incidence of hospitalizations 2. Learning and Academic • Impaired cognitive functioning and diminished capacity to learn • Lower test scores and poorer overall school achievement • Repeating a grade in school • Increased school absences, tardiness, and school suspension 3. Psychological and behavioral • Higher levels of aggression, hyperactivity, and anxiety • Difficulty getting along with other children • Increased need for mental health services • Depressed mood, suicidal thoughts and intention 4. Increased body size

Thiamin functions

1. Helps generate energy from carbs, amino acids, and fat. 2. Synthesis of DNA and RNA 3. Functioning of nervous systems needs glucose for energy

Folate or B12 deficiencies

1. Megaloblastic or macrocytic anemia RBC's have 120-day life span are susceptible to folate deficiency o New DNA cannot be formed o Cell division hampered o Large immature cells GI and immune cells also affectedimpaired digestion and lower immmunity 2. Neural tube defects/spina bifida Maternal folate deficiency during the first 21-28 days after conception Spina bifida (spinal cord bulge through the back) Anencephaly (absence of brain)

Why are microbes in food so harmful

1. Pathogenic organism is ingested in food, then multiplies in colon •Some microbes can invade the intestinal wall, get into blood, produce infection •Or they multiply in the colon, producing toxins that damage colon cells •May take days to weeks! makes it hard to trace to a particular food 2. Some bacteria are able to produce specific toxins, which would be present in contaminated food and cause health effects, even if the bacteria is killed by cooking •For toxins, effects seen within a few hours after eating

Measuring protein

1. Protein Efficiency Ratio Amount of weight gain by a lab animal eating a standardized amount of a protein compared to a reference protein 2. Protein Digestibility Corrected Amino Acid Score (PDCAAS) Based on: Digestibility and essential AA content its ability to supply indispensable amino acids in amounts adequate to meet the amino acid requirements of a 2- to 5-year old child, the age group used as the standard. Used on nutrition labels Don't forget about Mutual Supplementation (Complementary Proteins) 3 Indicator amino acid oxidation method Based on the concept that when one essential amino acid is deficient for protein synthesis, then all other AA's including the indicator amino acid will be oxidized. With increasing intakes of the limiting AA, indicator AA oxidation will decrease

What makes proteins different from one another

1. Sequence Peptide Bonds join amino acids together in a chain A portion of a strand of amino acids, the strand coils as the ribbon demonstrates, folds into 3D protein structure 2. Shape Some have complex shapes

When blood calcium rises calcitonin (hormone) stops creation of parathyroid hormone

1. Slows creation of active vitamin D 2. Prevents blood calcium from rising too high 3. Suppresses bone resorption and deposits calcium in bones

Roles of proteins

1. Supporting growth and maintenance - Structural proteins 2. Building enzymes, hormones and other compounds Enzymes - speed up reactions Peptide hormones - chemical messengers Single AA's as components of other compounds - ex, tyrosine/epinephrine; tryptophan/niacin 3. Transport and recognition proteins • Lipoproteins • Active Transport 4. Building antibodies (immunoproteins) 5. Maintaining acid base balance • Blood proteins act as buffers 6. Maintaining fluid and electrolyte balance • Edema 7. Energy 8. Used for energy storage - fat, glycogen

Causes of food insecurity

1. Unemployment, underemployment and low wages (75% of food insecure households with children are employed). 2. High housing and utility costs 3. Medical costs 4. Disability/mental health/addiction challenges 5. Inequalities in education 6. Limited access to food (no car, no supermarket) 7. Historical legacy of/current racism/discrimination - lower rates of education, employment and savings 8. MAIN CAUSE = POVERTY 9. Trade-offs -- People have to choose between buying food and paying for... Housing (rent, mortgage), Heat, Transportation to work, Child care Other essentials (clothing, school supplies, etc.) Medicine 10. Income inequality

Niacin functions

1.NAD: Nicotinamide adenine dinucleotide NADP: Nicotinamide adenine dinucleotide phosphate Are Coenzymes used in oxidation/reduction reactions 2. Used in over 200 reactions Energy metabolism = Catabolism of proteins, carbs & fats o Hydrogen and Electron acceptor in glycolysis and citric acid cycle Alcohol metabolism Fatty acid synthesis

Functions of B12

1.Needed for DNA and RNA synthesis/function Vit.B12 needed for normal folate function -> DNA/RNA synthesis Needed for methylation reactions(addition of CH3), regulate DNA and RNA. 2.Maintain myelin sheaths that surround and protect neurons Also methylation- dependent 3.Fatty acid metabolism • Odd-numbered carbons

To meet vitamin D from sun exposure

10-15 min 2-3 times a week for pale skin 30 min or more 2-3 times a week for darker skin

Non essential AAs

11: alanine, glycine, glutamic acid, proline, serine, asparagine, aspartic acid, cysteine

Poverty line =

3x cost of the thrifty food plan

Essential AAs

9: Histidine, Isoleucine, Leucine, Valine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan

Community food system

A food system in which food production, processing, distribution and consumption are integrated to enhance the environmental, economic, social and nutritional health of a particular geographic location

Food security

Access, availability, food safety, socially acceptable means

Vitamin like compounds

Added to some infant formulas and may be needed in disease states

What is needed for vit D to have positive effects on bones

Adequate calcium and phosphorus

Vitamin E

Alpha-tocopherol = most biologically active form of Vitamin E Gamma tocopherol=less active The Vit E forms are not interchangeable. Only alpha- tocopherol has an RDA. The other 7 forms of Vit. E are broken down and discarded by liver

Vitamin like compounds - Carnitine

Amino Acid From animal food and synthesized in the liver Transport of fatty acids into the mitochondria Removal of toxic compounds in people with inborn errors of metabolism

Microorganisms- parasites

An organism that grows, feeds, and is sheltered on or in a different organism while contributing nothing to the survival of its host

B12 food sources

Animal foods - meat, liver, fish, mollusks, poultry eggs dairy foritifed grains No UL Deficiency rare in meat eaters Vegans need to supplement, pregnant or nursing vegans especially Meat eaters have 2-3 years of storage in liver

Bacteria: campylobacter

Another bacterium that is very widespread in poultry Birds are able to carry Campylobacter without becoming ill Heat-sensitive -killed if food is cooked properly Illness appears 2-5 days after ingestion•Bacterial toxin-destroys the mucosal surfaces of small and large intestine (enterotoxin) Occasional (1 in 1000) long-term consequences (Guillain-Barrésyndrome -an immune system attack on nerves), arthritis. Prevention: prompt refrigeration, thorough cooking and handwashing, prevention of raw-to-cooked carryover

Functions of vitamin E

Antioxidant -Stops lipid peroxidation caused by free radicals -Suppresses damaging chain reactions -Is generated with assistance of vitamin C -Maintains integrity of membranes, tissues, and nerves. Chronic Disease Prevention -Possible relationship of vit e to chronic disease prevention (coronary heart disease cancer macular degeneration neurodegenerative diseases) -Accumulating evidence -- reduces risk of heart disease by reducing oxidation of LDL, reducing inflammation -But also evidence that higher doses (under UL) may increase mortality... Much unknown, need better biomarkers.

Pesticides

Any substance or mixture of substances, intended for preventing, destroying, or mitigating any pest, or intended for use as a plant growth regulator, defoliant or desiccant. (Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA)) Technically includes bio controls and plants bred for pest resistance

Riboflavin deficiency

Ariboflavinosis o Symptoms develop after 2 months of deficiency o Affects mouth, skin, red blood cells o Inflammation of throat, mouth, tongue o Cracking at corners of mouth o Moist scaly skin o Anemia, fatigue, confusion, headaches o Similar symptoms occur with deficiencies in the other B-vitamins (because they function in some of the same pathways AT RISK: Low dairy intake Adolescent girls and elderly, alcoholism, poor diet, malabsorption disorders

water soluble vitamins

B vitamins (thiamin, riboflavin, niacin, vitamin B12, vitamin B6, biotin, pantothenic acid), vitamin c and chlorine

Structure of AAs

Backbone (2 groups) Amino groups (nitrogen) Acid group Sidechain (Differ in 3) Size Shape Electrical charge

5 ways to get sick

Bacteria, viruses, parastes, protozoa, toxins

Protein digestion

Begins in stomach (denaturation - unfolding) by HCL Partial digeston by pepsin in stomach Further digestion by other proteases from pancreas and SI Stomach lining protected from acid of stomach by a coat of mucus

Thiamin deficiency

Beriberi (REMEMBER FOR EXAM) Quick! Some signs can develop in only 14 days without thiamin in diet Dry-inactivity with inadequate calories Symptoms: weakness, mental confusion and memory loss, lack of appetite and weight loss, nerve damage and muscle wasting. Wet-severe physical exertion and high carb intake Symptoms: Dry symptoms(above) plus GI and cardiovascular impairment, enlarged heart, congestive heart failure and ___EDEMA_________. 2. Wernicke-Korsakoff Syndrome- can happen with chronic alcoholics Alcohol = low thiamin intake, diminished thiamin absorption, increased thiamin excretion Symptoms mimic being drunk-double vision, apathy, confusion, lack of muscle coordination 3. Infant Deficiency-inadequate thiamin in............breastmilk................... Sudden cardiac failure, convulsions, and cyanosis(blue baby) At Risk: Older adults, alcoholics, GI diseases

factors affecting protein use by body

Body's state of health Food source of protein digestibility quality (amino acid composition) Other nutrients ingested Whether adequate calories are ingested

Microorganism - viruses

Can't live outside of living cells --need to be in or on a living thing like a plant, animal, or person in order to grow and reproduce.

Food sources of vitamin K

Canola oil, soybean oil, green peas, lettuce, cabbage, asparagus, broccoli, brussel sprouts, turnip greens, spinach, kale

Food sources of vitamin c

Citrus fruits, peppers, green vegetables best. (pineapple, cantaloupe, cranberry apple juice,orange juice, papaya, strawberries, kiwi, guava, tomato juice, cauliflower, kale, broccoli, brussel sprouts, red pepper) REMEMBER RED PEPPER FOR EXAM

Toxin - clostridium botulinum

Clostridium Bacteria produce harmful neurotoxins, small amounts can be fatal, muscle paralysis, respiratory paralysis •Rare but serious •Low-acid canned goods that have not been properly processed. •Small amounts often in honey infant botulism (65% of cases) •Toxin can be destroyed by heat (boiling), boil home-canned foods for 10 minutes. •Throw away damaged/bulging cans

Protein

Contains carbon hydrogen and oxygen plus nitrogen Amino acids building blocks Some AAs are essential

Meats and poultry

Cook thoroughly to kill bacteria Ground meats should be cooked well-done Use a thermometer to test internal temperature of poultry and meat Defrost meats in the fridge or microwave

Pesticide US regulation

Coordination of Government Agencies: • EPA approves use (on approved crops) and sets maximum amount of residues on foods based on risk to public health (LEGAL TOLERANCE LEVEL) • USDA and FDA - share responsibility for testing of domestic and imported agricultural products Approximately __400_____ pesticides are currently allowed for use Some pesticides have been banned, such as PCB's, DDT, etc. based on health data

Farm workers

Crops that bruise easily, like fruits and vegetables, are still picked and packaged by hand. 2 to 4 million farmworkers in U.S. 68% of hired farmworkers born in Mexico Average income of farmworkers $12,500 to $14,999/year 43% use public assistance 54% of farmworkers not covered by unemployment insurance 92% were not covered by health insurance Effects of pesticide exposure for farm workers and their families Neurological deficits Increased risk of caner Reproductive problems Birth defects Developmental delays

Food sources of riboflavin

Dairy, enriched grains, eggs, meat, liver, green leafy veggies, some nuts and seeds (kidney beans, oysters, ham, chili, eggs, pork chop, beef liver, cheddar cheese, cottage cheese, low fat milk, yogurt, mushrooms, spinach, macaroni noodles, bagel, multigrain cheerios) Large amounts will turn urine very bright yellow Stable in heat but destroyed by light (store in opaque containers)

Deficiency, risk and toxicity of Vitamin K

Deficiency is rare · AT RISK: o Newborns are given Vit K injections within 6 hours after delivery o Possible that long-term antibiotic use can interfere with Vit K synthesis (colon bacteria) o Impaired fat malabsorption can cause deficiencies o Megadoses of Vit A and Vit E can affect Vit K absorption Toxicity -- No UL IMPORTANT NOTE (TF): People taking anticoagulants like warfarin should maintain a consistent intake of vitamin K so that their drug dosage does not have to be adjusted and readjusted.

4 D's of pellagra

Dementia Diarrhea Dermatitis Death

What is a vitamin?

Dietary essential organic (contains carbon) compounds Need small amounts compared to macronutrients Not an energy source but help us use energy Assist in biochemical/physiological reactions (ex: energy metabolism, growth, development and maintenance of body tissues)

Fat soluble digestion and absorption

Digestion and absorption similar to dietary fat -Digestion: bile and pancreatic enzymes -Absorbed in micelles in small intestine, Packaged for transport through lymphatic system (similar to dietary fats) -Carried by chylomicrons and other blood lipoprotein complexes to liver where repackaged for release into blood. Impaired absorption - can occur in people with GI conditions including fat malabsorption

Farmers markets

Direct-to-consumer markets that: • give farmers the opportunity to have a much higher percent of the produce sale • direct connection between farmer and consumer • positive community interaction space • access to fruits and vegetables in areas with few groceries

Food poisoning prevention: consumer

Don't purchase leaking or bulging cans, jars, or things not firmly sealed or frozen foods not solidly frozen Keep hot foods hot Keep cold foods cold Keep raw foods separate Keep hands and kitchen clean

What can we do

Eat less meat Plant trees Support healthy soil Support organic local and community food systems

Biotin and Pantothenic acid functions

Energy metabolism: Synthesis of lipids, neurotransmitters, steroid hormones, and hemoglobin (pantothenic acid) Abundant in food, little risk of deficiencies

Justice/Anti-poverty based problem

Food insecure Americans don't make enough money; solution is to solve/reduce poverty.

SNAP

Formerly food stamps Determined by thrifty food plan

National School Lunch and Breakfast Programs

Free or reduced price meals Eligibility o 130% poverty line for free meal o 185% of poverty line for reduced price meal o Nutrition requirements have changed! o More whole grains, more fruits and veggies, lower sodium, etc. • New guidelines for "competitive foods"!

Retinoids

Fully active forms of vitamin A Retinal, retinol and retinoic acid Dietary sources: liver, fish oils, fortified dairy products, and egg yolks

Preservation of food

Goal: preventing growth of bacteria Traditional Methods That Decrease Water Content to Deter Microbial Growth •Drying (raisins) •Salting (salted fish) •Sugaring (candied fruit, jams) •Smoking (smoked fish) Traditional Methods That Increase Acidity or Alcohol to Deter Microbial Growth •Fermentation and pickling (sauerkraut, kimchi, pickles, cheese) Current: pasturization, sterilization, canning, aseptic, processing, refrigeration, irradiation, chemical preservation Methods that use heat: pasturization, sterilization, canning Methods that slow rate of microbial growth: refrigeration, freezing Methods that inhibit microbial growth: chemical preservation, irradiation

Minimizing pesticide risk

Good practices as a consumer: •Trim fats from meats, remove skin from poultry and fish •Select fruits and vegetables that do not have holes •Wash produce in running water, use scrub brush •Cut away peel on citrus fruits rather than biting it •Discard outer leaves of leafy vegetables •Peel waxed fruits and vegetables •Eat a variety of foods to minimize exposure to any one pesticide •Consider buying organic produce

Hazard Analysis Critical Control Point

HAACP Producers, packers, distributors and transporters must identify critical control points in their procedures where risk is highest Then develop and implement procedures to prevent loss of control at critical points Increased technology Since HAACP, food poisoning has decreased

Vitamin E Deficiency

Hemolytic anemia -- rare in humans Premature breakdown of red blood cells (hemolysis) Immune function impairment Neurological changes -Loss of muscle coordination and reflexes, impaired vision and speech At risk: premature babies, smokers, fat malabsorption diseases, Crohns, cystic fibrosis

Charity/food based problem

Hungry Americans don't have enough food; solution is food distribution.

Protein synthesis

If any of the 9 essential amino acids is not present in sufficient amounts in our diet, protein synthesis will be stopped limiting amino acid = The AA present in smallest supply in the diet relative to the need that the body has for that AA

Bread and soft cheese

If moldy throw it out

Foodborne illness/food poisoning

Illness transmitted to humans through food or water Caused by a poisonous substance or infectious agent Sources Feces Infectious individual Contamination with another food or object Added during food processing

Active vitamin D raises blood levels by

Increasing calcium and phosphorus absorption from small intestine Telling kidney to retain calcium and decrease excretion Mobilizing calcium and phosphorus from the bone (bone turnover, bone resorption)

Soil depletion

Intensive tillage, soil compaction, low organic matter, loss of soil structure, poor internal drainage, salinization, extreme weather can accelerate the topsoil (growing soil) erosion process.

Forest gardens

Landscapes designed to mimic the dynamics and functions of forest ecosystems in order to produce healthy foods & useful materials.

Synthesis of vitamin D affected by

Latitude + Season: At 42 degrees cannot make adequate D from November-February Sunscreen Clothing Age: >70 decreases by 70% Time of day Skin pigmentation—up to 5 x longer for very dark skin than very light skin to get adequate D

Food sources of folate

Live, legumes, leafy greens, fortified grains, fresh food (mussels, black beans, lentils, avocado, orange juice, beets, green peas, spinach, asparagus, turnip greens, edamame, bagel, wheat chex cereal, life cereal) 50-80% Bioavailability of folate from food Synthetic folate 100% bioavailable Food prep note: Folate is very sensitive to heat, oxidation and UV Upper Limit: higher levels may mask a Vitamin B12 deficiency. Applies only to supplements

Vitamin D from skin and diet activated in two steps

Liver Kidney

At risk of rickets

Low calcium/low milk intake Stay inside or covered from sun

Antioxidant role of carotenoids may be associated with:

Lower risk of cataracts and macular degeneration of the eye Lower risk of Cardiovascular Diseases and some cancers Mechanisms not known, could be direct effect or some other component of fruits and vegetables Not supplements!

Prions

Mad cow disease Prions remain infectious after cooking! Spread through BSE-contaminated cattle feed Cause of spread --the practice of putting animal by-products into animal feed (especially nervous-system tissues) Now outlawed in US No imports of meat from countries with BSE reports Ban on use of potentially infectious tissues (brain, intestines etc) in human foods

Plant proteins

Many are low in one or more of the essential amino acids Termed incomplete or "lower quality" proteins but that is only if not eaten in a mixed diet (rare) Exceptions: quinoa, oats and soy are complete proteins Even incomplete vegetable proteins contain complete protein by themselves When combine plant proteins together (grains and beans), form a complete protein

Two forms of vitamin D

More active: D3 Less active: D2

Vitamin c

Most animals can synthesize vitamin C from glucose except: bats, guinea pigs, some birds and fish and capybaras

Foodborne illness

Most cases unreported or undiagnosed Can be serious for young, elderly and people with longterm illnesses

Bacteria: Listeria monocytogenes

Most require hospital care and about 1 in 5 people with the infection challenging When someone eats food contaminated with Listeria, sickness may not occur until weeks later when it is difficult to identify which food was the source. Listeria is a hardy germ that can even grow on foods that are refrigerated. Listeria can contaminate many foods that we don't usually cook, like deli meats, soft cheeses and sprouts. Some foods we might not suspect can be contaminated with Listeria and cause sickness and outbreaks, such as cantaloupe and celery. Babies can be born with listeriosis if their mothers eat contaminated food during pregnancy.

Niacin deficiency

Pellagra Rough skin, rash on sun-exposed skin. AT RISK: Alcoholism coupled with a poor diet Malabsorption disorders Hartnup disease (inability to convert tryptophan to niacin)

Functions of Vitamin D

Necessary for calcium absorption Helps regulate calcium level in blood Helps regulate phosphorus level in blood Assists in bone metabolism Also aides immune system and secretion of hormones

Organic certification

No synthetic chemicals Sustainable soil management No GMO's Allowed • Biological pest management • Composting • Manure applications • Crop rotations Not allowed: • Biological pest management • Composting • Manure applications • Crop rotations

Sustainability

Not achieved by a single practice A goal to work towards, not an end point Dynamic equilibrium Not a static state An incremental series of changes within a system

Vitamin D

Not an essential nutrient because the body can produce vitamin D from sunlight Vitamin D3 produced in skin from cholesterol-derived precursor when exposed to sun

Food sources of vitamin E

Nuts seeds whole grains and seed oil Little in dairy and animal fats Damaged by heat oxidation (deep frying)

Microorganism- protozoa

One-cell organismsthat love moisture and often spread diseases through water.

Vitamin B12 deficiency

Pernicious (deadly) anemia Autoimmune disease: inadequate intrinsic factor Historically: death within 2-5 years of diagnosis, can recover with B12 injections Low B12 intake causes same symptoms Treatment: high dose oral B12 or injection Symptoms Similar to folate deficiency anemia: megaloblastic/macrocytic B12 deficiency causes functional folate deficiency Neurological problems nerve degeneration, mental problems, visual problems, GI disturbance, loss of bowel/bladder control At risk •Older adults: impaired absorption •Gastrectomy=stomach removal •Gastric bypass surgery •Malabsorption disease: celiac, inflammatory bowel disease •vegans and vegetarians

2 types of vitamin K

Phylloquinones (Vitamin K1) Menaquinones (Vitamin K2)

Safe food

Practical certainty that injury will not result from eating a food

Phylloquinones (K1)

Produced by chloroplasts = green veggies - leafy and also broccoli, peas, green beans etc Other beans, seeds and seed oils Activates blood clotting factors by liver Helps bind calcium to form protein to form clot Vitamin K must be reactivated once used in the clotting pathway. Anticoagulants work at this step

Toxins

Produced by microorganisms Enterotoxin Poisons that act upon mucous membranes, such as those of the digestive tract Damage to cells lining the GI tract Neurotoxins Poisons that act upon cells of the nervous system Damage to the nervous system

Goals of sustainable food systems

Promote health and food safety Ensure enough food for all Are environmentally beneficial/benign Protect worker safety Justice/Provide fair wages Protects animal welfare Preserve rural landscape/way of life

Food sources of niacin

Protein or trytophan: meat, fish, poultry, nuts, whole grains and enriched flour and cereal (almonds, steak, peanut butter, salmon, halibut, tuna, chicken, mushrooms, potato, brown rice, bagel, wheat bran) Upper Limit! Applies to supplements and fortified foods only Niacin is heat stable and little is lost in cooking

Protein turnover

Proteins in our body are constantly being broken down and re-synthesized • our body is constantly breaking down protein and making new proteins. (regenerating muscle, making enzymes and immune proteins, etc) • We reuse/recycle the amino acids from disassembled proteins to make new proteins

What is oxidation

Reaction of oxygen with fatty acids, DNA, protein, or cholesterol. Results in a molecule losing an electron Can form free radicals=injury to tissues

Vitamin E toxicity

Relatively non toxic but can interfere with Vit.K and cause hemorrhaging Exercise caution if taking daily aspirin and anticoagulant. Upper limit=65xRDA

Vitamin D deficiency in kids

Rickets =Failure of cartilage in bone to mineralize (Ca, P) =In Vitamin D Deficiency, VERY LITTLE CALCIUM ABSORPTION =So, despite normal Ca intake, bones become undersupplied Symptoms Soft bones, bowed legs Short stature/growth retardation Enlargement of ends of long bones Deformities of ribs Poorly formed teeth Weakened muscles Increased calcium in stools

Fruits and vegetables

Rinse thoroughly in cold running water to remove microbes Rough skins (melons) should be scrubbed with a brush before cutting Cut away bruised or damaged areas Throw away moldy foods Juices that have not been pasteurized may contain harmful bacteria Some experts recommend avoiding uncooked sprout

Parasites

Roundworms -Trichinosis in undercooked pork, wild game Tapeworms -raw beef, pork, fish, crabs, mollusks Symptoms: Diarrhea, vomiting, stomach ache, fever, or worse Prevention: Cook food thoroughly, pasteurize, boil water, wash

Eggs

Scrambled eggs:Cook until firm, not runny. Fried, poached, boiled, or baked:Cook until both the white and the yolk are firm Egg mixtures, such as casseroles:Cook until the center of the mixture reaches 160 °Fwhen measured with a food thermometer

Vitamin c deficiency

Scurvy Lack of prevents the normal synthesis of collagen Widespread damage to connective tissues in the body Apparent after 20-40 days Signs of Scurvy: Fatigue, pinpoint hemorrhages around hair follicles, gum and joint bleeding, impaired wound healing, bone pain and fractures,psychological problems in advanced stages, diarrhea and death.

Water soluble toxicity

Seldom reach toxic levels Excess secreted in urine (except B6) Easily lost or destroyed during cooking (heat, light, oxidation, pH changes, leach into cooking water)

Protein requirements

Set by nitrogen balance studies which compare nitrogen excreted from the Body with nitrogen ingested with food Nintake - (Nurine + Nfeces + Nsweat + Nskin)

B6 food sources

Stored in muscles so meat, fish, poultry, whole grains (not enriched), a few F and V like potato and banana, nuts, and beans • Potential for irreversible nerve damage! • Toxicity only from supplements • Requirements are proportional to protein intake. • Sensitive to heat and leaching during cooking

Menaquinones (K2)

Synthesized by bacteria in colon Fermented foods (by bacteria) some cheese, sauerkraut and fermented soy including miso and natto Liver, butter and eggs (only if grass fed) Humans can convert K1 to K2 Helps to mineralize bones and teeth Some bone and tooth proteins are vitamin K-dependent Inhibits calcification of blood vessels and other soft tissues

Animal proteins

Termed complete or "high quality" proteins because have ample amounts of all 9 essential amino acids Exception: Gelatin is incomplete (lacks tryptophan, and is low in several other essential AA's)

Food insecurity

The limited or uncertain availability of nutritionally adequate and safe foods or limited, or uncertain ability to acquire acceptable foods in socially acceptable ways

Hunger

The recurrent and involuntary lack of access to food. Food intake has been reduced to an extent that it implies that family members have repeatedly experienced the physical sensation of hunger

Helps breakdown of carbs, fat and protein for energy

Thiamin, riboflavin, Niacin, Biotin, pantothenic acid

Microorganism - Bacteria

Tiny, one-cell creatures that getnutrients from their environments in order to live Not all are bad

Pasteurization

Treatment of food (milk) with heat sufficient to kill pathogens, but not bacteria that cause spoilage

We can synthesize our own niacin from

Trytophan (an essential AA) as the starting material

Thiamin food sources

Tuna, navy beans, pork chops, ham, sunflower seeds, orange juice, potatoes, asparagus, green peas, rice, weat germ, flour tortilla, egg noodles, bagel

Vitamin A deficiency

Vision 1. Night blindness early symptom Not enough retinal to regenerate visual pigments bleached by light (opsin/rhodopsin). Slow recovery after flashes of light 2. Xerophthalmia Low vitamin A causes loss of healthy epithelial cells, less eye protection, and eventually scarring of cornea (keratinization) Keratinization = excess production of keratin, protein that makes hair and nails tough Eyes: grey spot ~500,000 children go blind each year due to Vit A deficiency 3. High intake of carotenoids in diet appears to reduce risk of macular degeneration (lutein and zeathanthin) and LDL oxidation (lycopene) Keratinization Follicular hyperkeratosis - skin changes Epithelial cells change and secrete keratin (the protein in skin and nails) Keratinization of mucous membrane of eye Growth retardation Increased susceptibility to infection AT RISK for deficiencies: Poverty, alcoholism, liver disease, fat malabsorption diseases, premies, don't eat green/orange veggies

Functions of vitamin A

Vision = helps maintain a clear cornea. Vitamin A combines with opsin to form rhodopsin which perceives light at the retina Cell differentiation = Development of stem cells to specialized cells = Vitamin A: Gene expression in protein formation Immune function =Epithelial cells (such as skin, GI tract) - barrier function =Vit. A deficiency leads to decrease in resistance to infections

Toxicity of vitamin D

Vit D can be toxic UL = 100 mg/day Only from excess supplementation not sun exposure Negative feedback - prolonged sun exposure degrades vit D precursors in skin Signs/symptoms of toxicity § Calcium deposits in soft tissues, including heart and kidneys § Kidney stones § Hardening of blood vessels à hypertension

Osteoporosis

Vit D deficiency in adults Affects older adults Lower peak bone mass and/or bone loss Decreased bone strength leads to breaks and falls Associated with low Vitamin D

Osteomalacia

Vit D deficiency in adults High borne turnover and impaired bone mineralization Softening of the bone, bone pain, compressed vertebrae, fractures At risk: Occurs most often in women -risk factor: multiple pregnancies -risk factor: little exposure to sunlight (nursing home) People with fat malabsorption syndromes Kidney disease: can't make active D Northern latitudes, darker skin

Fat soluble vitamins

Vitamin A D E K

Help cells multiply

Vitamin B12, Folate

Help make protein from amino acid

Vitamin B6

Antioxidant vitamins

Vitamins that donate electrons to free radicals Stabilize free radicals and stops chain reaction Reduce injury to tissues Ex: blueberry

Bacteria love

Warmth (40-140 F) Moisture Nutrients

Traveling abroad

Wash your hands often with soap and water. Eat only canned or cooked foods. Wash raw fruits and veggies in boiled water. Skip salads. Water and ice may be unsafe. Take disinfecting tablets or boil water. Don't use ice. Boil it, cook it, peel it, or forget it

Community food security

a situation in which all community residents obtain a safe culturally acceptable nutritionally adequate diet through a sustainable food system

Water soluble absorption

absorption is simpler - absorbed in early part of small intestine - portal vein - liver - then sent to bloodstream - except B12 - absorbed in ileum and stored in liver

Vitamin like compound - taurine

amino acid Synthesized in the body from sulfur-containing amino acids Also found in meat and seafood Functions not well understood, but involved in many diverse vital processes

Hard cheese

cut off moldy parts

Vitamin A

deficiency leading cause of non-accidental blindness in children Causes impairment of immune system and illness Humans can store 1 year supply

Food sources of vitamin D

fatty fish, fortified milk, alt milk, cereals, juices, some mushrooms

Bacteria: escherichia coli

found normally in the intestinal tract •Most strains are harmless symptoms appear about 3 days after ingestions, worst case can cause kidney damage or failure Prevention- thorough cooking, pasteurization (of milk, apple cider)

Main cause of food poisoning

germs

Nitrogen balance

growing children and each day with more bone, blood, muscle and skin cells than they had at the beginning of the day

Fat soluble stored in

liver and adipose tissue More likely to be toxic than water soluble Toxicity rare from food, typically from high dose supplements

Negative N balance

losing more nitrogen than they are taking in (ex: astronaut, surgery patient)

Water soluble vitamins easily...

lost or destroyed during cooking heat, light, oxidation, pH changes Will leach into cooking water

"No Till" Conservation tillage

minimizes or eliminates manipulation of the soil for crop production, including mulch tillage, which leaves crop residues on the soil surface. These procedures generally reduce soil erosion, improve water use efficiency, increase carbon concentrations in the topsoil, and can also reduce the amount of fossil fuel consumed by farm operations.

Very low food security

multiple indications of disrupted eating patterns and reduced food intake (food insecurity with hunger)

two forms of Niacin

nicotinic acid (niacin) and nicotinamine both can be used for synthesis of NAD and NADP used in oxidation/reduction reactions in cells

N equilibrium

nitrogen retained and excreted are the same (ex: healthy college student and young retiree)

High food security

no reported food limitation or access problem

Pellagra associated with corn based diets

o Corn is low in tryptophan, but has some niacin Niacin in corn is tightly bound to a protein and not well absorbed Indigenous cultures in Mexico and Central America soak corn in lime water (calcium hydroxide) which releases bound niacin - no deficiency. Niacin deficiency was a large problem in the southeast part of the US in early 1900's Corn had become a staple food for many poor people Low niacin uptake, not much other tryptophan in diet. Didn't know of traditional alkaline-treatment method. For many years, pellagra was believed to be an infectious disease! Patients were institutionalized for the dementia that occurs with the deficiency

Permaculture

permanent agriculture: A holistic (whole-systems) process that enables synthesis of many types of information which is used to create stable, productive communities which don't rely on large energy inputs.

Vitamin B12

plants cannot make B12. All B12 are synthesized by bacteria, fungi, and algae. B12 Stored in liver Human food sources: animal foods or fortified foods Complex absorption process requires intrinsic factor secreted by parietal cells in stomach (same cells that secrete HCl) Because this process is so complex, there are many different physical causes of B12 deficiency related to absorption

Low food security

reported reduced dietary quality, variety or desirability, but no significant reduction in total food intake (food insecurity)

Positive N balance

retaining more nitrogen than they are excreting (ex: a growing child, a person building muscle, and a pregnant woman)

Two forms of vitamin A

retinoids carotenoids

Vitamin D is a

steroid hormone that regulates blood calcium and phosphorus levels and bone metabolism If a shortage of calcium in the blood, parathyroid glands produce parathyroid hormone (PTH) which stimulates the kidney to produce 1,25-OH vitamin D (active Vit D)

Water soluble storage

storage is minimal excess secreted through kidneys in urine lower risks of toxicity than fat soluble

Cover cropping

the use of crops such as clover and small grains for protection and soil improvement between periods of regular crop production. Cover crops improve carbon sequestration by enhancing soil structure, and adding organic matter to the soil.

Conditionally essential AAs

tyrosine, arginine, glutamine Needed during infancy, disease or trauma or if body doesn't have precursor

Toxins from algaes - shellfish poisoning

•Can be a problem in areas with algae population explosions (red tide) •US and Canada quarantine areas with algal blooms, and prohibit shellfish harvesting until they are established to be safe to eat

Carotenoids

~600 pigments in fruits and veggies ~50 are have pro-vitamin A activity, (ex. beta carotene) Dietary sources: dark green and yellow/orange vegetables and fruits Much less active than retinoids

Deforestation

• Agriculture is responsible for __75%__ of global deforestation. • Deforestation accounts for up to 15 percent of global emissions of heat-trapping gases. • Trees are "high tech" carbon storage systems - take CO2 out of the atmosphere and lock it up! • One mature tree absorbs carbon dioxide at a rate of 48 pounds per year. • In one year, an acre of forest can absorb twice the CO2 produced by the average car's annual mileage. • Two mature trees provide enough oxygen for one person to breathe over the course of a year.

Incubator kitchens

• Allow for entrepreneurial cooks to create products that are legally safe for markets. • Can help get businesses and products off the ground, while finding alternative uses for empty licensed commercial kitchens (schools, churches, etc.)

Fair trade

• An organized social movement and market-based model of international trade which promotes the payment of a fair price as well as social and environmental standards • A trading partnership, based on dialogue, transparency and respect, which seeks greater equity in international trade. • Essentially, products that support living wages and safe and healthy conditions for workers Examples... • Coffee • Chocolate • Other products • Certifying agencies set a fair price • Fair trade price covers costs of production, including costs associated with environmentally sustainable practices • Reduces household's debt and enhances economic options affording them possibility of better feeding and educating their children

Adverse effects of AA imbalance

• Arginine - low BP, tumor growth, increased blood potassium, heart failure • Aspartic acid, glycine - nerve toxicity • Cysteine - high blood cholesterol, fatty liver, nerve toxicity • Glutamate - nerve toxicity, MSG sensitivity • Histidine - increase blood lipids • Isoleucine, valine - increased blood ammonia, mental retardation • Leucine - hypoglycemia, mental retardation • Methionine - increase homocysteine • Phenylalanine - mental retardation • Tryptophan - altered brain serotonin, toxicity • Tyrosine - eye and skin lesions, mental retardation

Chocolate

• Contains polyphenols and flavonoids (also found in apples, onions, red wines, teas) which are antioxidant phytochemicals that may benefit heart health • Dark chocolate has beneficial phytochemicals (benefits are less if you consume milk chocolate) • Stearic acid - minimal effect on LDL levels and no effect on HDL levels

Organic philosophy

• Feeding the soil, not the plant • Economically, environmentally and socially sustainable • integrated production systems • good tillage and cultivation practices • crop rotations and cover crops • supplemented with animal and crop waste materials (compost) • allowed synthetic materials (black plastic mulch) • Local production and marketing • Without synthetic fertilizers or pesticides

Why organic foods?

• Lower energy use per acre • Less environmental impact • Lower pesticide exposure • Study with children, urine samples, dramatic reduction in markers of pesticide exposure after only 5 days of organic diet • Some studies have found organic produce to be higher in vitamins and minerals as well - soil mineral nutrition is probably more important than organic • ORGANIC FOOD CAN INCREASE THE HEALTH OF SOIL

Special Supplemental Food Program for Women, Infants and Children (WIC)

• Nutrition education and food packages to pregnant and nursing women, and kids to 5y • Family income <=185% of poverty line • Mom and kid package: juice, milk, breakfast cereal, cheese, eggs, F&V, whole wheat bread, legumes, peanut butter, fish (breastfeeding moms) • Infant package: formula (if not breastfeeding), baby cereal, F&V, and meats (if breastfeeding) • New incentives for breastfeeding "WIC works": improved birth outcomes, decreased risk of developmental delays, kids more likely to be food secure, healthy weight and in good health

Climate change and food

• Percent contribution of greenhouse gases (GHG) from agriculture: __20.4%___ • Three main greenhouse gases associated with agriculture: _Carbon dioxide, methane and nitrous oxide___ • #1 agricultural contributor to GHG: • Animal agriculture ~70% of GHG from agriculture comes from cows, pigs and chickens • Livestock contributes 7100 MtCO2e/year or 14.5% of total global GHG emissions • GHG footprint of: o Beef and sheep (Ruminants): 19-48 times higher than high-protein plants (beans) when full life cycle analysis including both direct and indirect environmental effects from 'farm to fork' for enteric fermentation, manure, feed, fertilizer, processing, transportation and land-use change are considered. o Pigs and poultry: 3-10 times higher than beans • Other issues: Deforestation, Clean water/Ocean acidification, Pesticide use, Soil depletion, Farm workers/justice

Greenhouse gases (GHG) and climate change

• The Earth's surface absorbs solar radiation, and reradiates it as heat. • CO2 and other greenhouse gases (GHG) reduce the rate at which this heat can escape into space. • The more GHG, the higher the global temperature. • GHG = water, carbon dioxide (Co2),methane (CH4), nitrous oxide (N2O), ozone (O3), chloroflorocarbons (CHC)

Pesticides outside US

• Use of banned pesticides • Use at higher levels than allowed in the US

Functions of B6

• Vitamin B6 coenzymes > 100 metabolic reactions, most regarding nitrogen o Amino acid metabolism Transamination to make nonessential amino acids o Synthesis of niacin from tryptophan o Folate metabolism o Release of glucose from glycogen o Heme and neurotransmitter synthesis (seratonin and dopamine) o Support of immune function o Gene expression regulation o Fetal brain and nervous system development

Virus: hepatitis A

•Also contamination from food-handlers, fecal contamination •15-50 days until effects, so hard to trace to the source •Diarrhea, vomiting, fever, stomach ache AND Liver damage •Some carriers can be unaffected but then pass it to others •Prevention: wash hands, cook food properl

Norovirus

•Infection commonly perceived as "stomach flu" •Major outbreaks on cruise ships, in nursing homes, hospitals •Arises from fecal contamination (perhaps in water, food handling) •Contaminated shellfish, contaminated fruits vegetables•Multiply in host so 1-2 days after exposure diarrhea, vomiting, fever, chills •No treatment available, just need to ride it out •Very infectious! (spreads from person to person) •Prevention: wash hands, cook food properly, SANITIZE EVERYTHI

Bacteria: salmonella

•Most common foodborne pathogen --40,000 reported cases/year in US •Contamination can occur anywhere: from fields where food is grown to cutting boards in kitchens •Prevention: thorough handwashing, using clean cutting boards

Toxin in food - mycotoxins

•Toxins produced by certain fungi that can grow on foods that are improperly stored •Aflatoxins-fungus that can be found on corn, wheat, rice, nuts, spices. •Liver toxicity, carcinogenic . •liver cancer epidemic in Qidong, China, •Ergot-fungus that can grow on inappropriately stored grains. •Nervous system damage, hallucinations. •Implicated in the Salem Witch trials.