Nutrition: The Older Years And Food Safety

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3 Factors that affect Aging

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1. Enivronment (disease accidents, and toxins)
2. Lifestyle (nutrition, exercise, stress)
3. Genetics (susceptability to environmental stress and the ability to repair cellular damage)

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Examples of Nutrient Dense Foods

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fruits, veggies, whole grains, low fair dairy

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Older Adults need ____ calories but _______ amount of nutrients

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older adults need fewer calories but the same amount of nutrients

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Nutrient Needs for older adults (overview)

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1. iron needs for women decrease after menopause
2. Zn needs stay the same but poor status is common due to poor absorption, stress, and medication
3. Energy needs decrease
4. Protein needs stay the same
5.% of kcals from fat and CHO stay the same
6. Water needs stay the same
7. Total calorie intake decreases since the energy our body uses to digest food foes down after awhile
8. Vitamin B6 and B12 needs increase
9. Calcium needs increase (after 70 1200mg)
10. Vitamin D increase to 800 IU/d

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Factors that lead to malnutrition in older adults

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1. Not Exercising
2. Depression
3. Dementia
4. Social isolation
5. Foods dont taste as good
6. Vision problems
7. Medications
8. Dental Problems
9. Money
10. Mobility problems

Front 6

Older Adults Need More of These Three Nutrients

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1. Calcium after 70 1200mg
2. Vitamin D (800 IU/d)
3. Vitamin B6 and B12

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Side Effects of Medication

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GI upset: nausea, vomiting, diarrhea, constipation
Dry Mouth
Loss of Apetite
Grapefruit interferes with STATINS (increases the amount in the system)

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Older adults should get at least ____ minutes of moderate intensity exercise or _______ minutes of vigorous intensity exercise

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150; 75

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For additional health benefits older adults should get ______ minutes of moderate intensity exercise a week or ______ minutes of intense aerobic physical activity a week (the normal recomendations are _____ or ______)

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300; 150

150; 75

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Congregate Meals

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A nutrition program where seniors get together for a meal at church

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Home Delivered Meals

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A nutrition program where seniors are delivered meals at home

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Supplemental Nutrition Assistance Program (SNAP)

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A nutrition program for not only seniors where people are given food stamps or an EBT card in order to help purchase food.

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Nutrition Program for the Elderly

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A nutrition program where money is given to the state to create programs (like meals on wheels) for the elderly

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Adult Day Care

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A nutrition program where seniors are essentially baby sat and fed during the day.

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FDA

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Ensures the safety and quality of all foods except red meat, poultry, egg products; it inspects processing plants and enforces regulations for food labeling, additives, and sanitation.

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USDA

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Enfores standards for wholesomeness and quality of red meat, poultry, and egg products (Does everything that the FDA doesn't do)

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EPA

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Regulates Pesticide Levels

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NOAA

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(National oceanic and atmosphere administration) oversees fish and seafood products

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CDC

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Center for Disease Control
Monitors and investigates food borne illness

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HACCP (Hazard Analysis and Critical Control Points)

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1.Establishes a standard procedure to prevent, control, or eliminate contamination before food reaches consumers
2. Focuses on identifying critical control points (points at which contamination could occur and could be prevented)
3. Required for food manufacturing and food service industries (restaurants)

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Foodborne Illness

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1. Caused by pathogens, toxins, chemical and physical contaminants
2. Threshold effect- up to a certain point these wont hurt us
3. Most cases occur from food cooked at home; Cross contamination (cutting raw chicken and using it to cut tomatoes)

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Tracking foodborne illness

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Instances are reported by consumers, manufactureres and retailers
The national food safety initiative links public health labs which allows one to track down where the illness came from

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The national food safety initiative

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links public health labs which allows one to track down where the illness came from

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Manufacturer and retailer responsibilities

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Must label foods with "use by" which is when food is at its best quality or with "sell by"
Must handle food safely
Must Pasteurize products to kill bacteria in dairy and juices

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These populations are most affected by foodborne illness

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those with compromised immune systems, children and infants, pregnant women, seniors, those with autoimmune disease, cancer patients, those with HIV/AIDS

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Foodborne infection vs. Foodborne intoxication

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Foodborne infection is caused by ingesting foods that contain microorganisms that can multiply in the body. Foodborne intoxication results from ingesting a food with a toxin in it.

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Salmonella

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lives in contaminated eggs, poultry, cheese, contaminated raw fruits and veggies, and unpasteurized milk or juice.
*you shouldn't rinse your meat before cooking it because you spread the germs all over the sink increasing the likely hood that other foods will become contaminated

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Symptoms of foodborne illness

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ab pain, nausea, diarrhea, vomitting, fever
in extreme cases: high fever, GI bleed, prolonged vomitting/diarrhea, dehydration
Onset: 1-3days (but can range anywhere from 20 mins to 6 weeks)

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E. Coli

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Lives in undercooked beef - especially ground beef since particles get mixed in and cant be cooked off as easily, raw contaminated fruits and veggies from run off of cattle waste, unpasteurized milk and juice, and raw milk cheese

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Listeria monocytogenese

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Can cause a miscarriage
Found in ready to eat deli meats, hot dogs, and unpasteurized milk

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Vibro Vulnificus

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Found in raw or undercooked seafood from contaminated water
*Only eat oysters in months with r in it because bacteria grow in warm temperatures

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Clostridium Botulinum

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From canned foods (a sign if if the top of the can is bulging)
also from bottled garlic, foods held under warm conditions for an extended period of time (Cant leave food for longer than 2 hours)
Symptoms: double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, muscle weakness

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Staphylococcus Aureus

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Comes from infected food worker, it lives in the nasal passages
typically found in foods that are made by hand and are not cooked like salads, bakery products, sandwich fillings, milk and dairy products, meat, poultry and eggs

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The Danger Zone of Food

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Food should not be left out for longer than 2 hours at 40-140C
extra bacteria grows under these conditions

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Norovirus

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Causes 50% of all foodborne gastroenteritis in US

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Hepatitis A

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Liver inflammation, jaundice

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Molds

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Can grow on bread, cheese, and fruit. Cooking and Freezing stops mold growth but doesn't destroy the toxin so you should just throw food out

Front 38

Aflatoxin

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type of mold; grows on corn, rice, wheat, peanuts, almonds, walnuts, sunflower seeds, and spices

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Precautions to take at home

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use separate cutting boards, make sure your fridge is less than 40C, don't over pack the fridge because it affects air circulation, wash hands, wins cans and fruit under cold water, thaw in cold water or in the refrigerator

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Giardia

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A type of parasite from streams, lives in contaminate water and food

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Trincinella spiralis

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A type of parasite that lives in raw and undercooked pork and game meats

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Anisakis simplex

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A type of parasite that lives in raw fish

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Parasites

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Grow in your muscles; are killed by cooking, curing, smoking, canning, or freezing

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Prions

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Proteins with a different 3D structure, cause of bovine spongiform encephalopathy --> Creutzfeldt-Jako disease - holes in brain
symptoms: mood swings, numbness, dementia, death
1 year to live

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Ways to reduce the need for pesticides

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1. integrated pest management (Chemical and non-chemical)
2. Genetic engineering
3. Organic techniques

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Benefits of Pesticides

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Increases crop yields
minimal pest damage --> more appealing produce

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Risks of Pesticides

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Residues remain on pesticides and water supplies can be contaminated

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Organic Foods

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1. Emphasizes recycling of resources and soil/water conservation.
2. Avoids use of most conventional pesticides, fertilizers, sewage sludge
3. Do not involve genetically modified ingredients, irradiation, growth hormones, or antibiotics

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Pesticides

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Regulated by the EPA. Have "tolerance levels" minimum amount of pesticide needed to be effective

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Factors that affect microbial growth

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Food, Acidity, Time, Temperature, Oxygen, and moisture

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Reasons for using Food additives

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Preservatives: prevent spoilage and increase shelf life
Enhance texture and consistency
Improve nutrient content
Improve appeal with color and flavor

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Food Preservation techniques

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drying, smoking, fermentation, adding sugar or salt, heating/cooling, irradiation, specialized packaging, food additives

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Food additive regulation

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1938: Federal Food, Drug and Cosmetic Act gave FDA authority to regulate food and food ingredients
- standards of identity
1958 Food Additives Amendment mandated manufacturer document safety and obtain FDA approval before use
exceptions: prior sanctioned status (GRAS gennerally recognized and safe)

Front 54

Belaney Clause

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Anything we know causes cancer cant be in our foods

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Irradiation

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Exposes foods to high dose x-rays
foods must be labeled with radura symbol
increases shelf life and safety of foods
doesn't change nutritional quality
doesn't change texture, taste, appearance of foods
doesn't use chemicals
*no organic foods are irradiated