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Food and Health (400:104) Lecture 1 - January 22, 2015
WELCOME
Dr. Quadro
Department of Food Science
January 22, 2015
Course Website
http://foodsci.rutgers.edu/fs104/index.html
• Lecture Notes – ALL slides on web prior to class
• Syllabus/Schedule• General Policies• Other Information and Links
Department of Food Science
January 22, 2015
Let’s go online:
http://foodsci.rutgers.edu/fs104/index.html
Course Website
Department of Food Science
January 22, 2015
Syllabus & Schedule
• 28 in-class lectures
• 3 Professors:Dr. Loredana Quadro Dr. Chitra PonnusamyDr. Mary Wasserman (Diet Analysis Project)
Guest Lecturers:Dr. Lesley WassefDr. Julie HirschDr. Pappas
Department of Food Science
January 22, 2015
Communication
• Dr. Quadro’s office hours:Thursdays
2:30 – 4:30pm Cook Campus, Department of Food Science, Room 419
• Email correspondence with professors:[email protected]
[email protected]@hotmail.com
– With EACH email, you need to provide:• First & Last Name• Phone number
– Please do not expect IMMEDIATE reply
Department of Food Science
January 22, 2015
Communication
Make sure to check your Rutgers email account all the time
Department of Food Science
January 22, 2015
Materials – Textbook (chose what you prefer!)
Nutrition, Science and ApplicationsSmolin & Grosvenor Wiley Ed.
Personal Nutrition
Boyle & Long
Cengage Learning Ed.
Nutrition for Life
Thompson & Manore
Pearson Ed.
Nutrition, From Science to You
Blake, Munoz and Valpe
Pearson Ed.
Nutrition, Concepts & Controversies
Sizer & Whitney
Thomson Wordsworth Ed.
Nutrition Now
Brown
CengageLlearning Ed.
Three copies of Nutrition, Science and Applications are on reserveat the Chang Library (Foran Hall, Cook Campus)
Department of Food Science
January 22, 2015
Diet Analysis Program “Supertracker” available free of charges through the USDA website
www.supertracker.usda.gov/
You will need it for your Diet Analysis Project
Materials - Textbook
Department of Food Science
January 22, 2015
Food Biochemistry and Physiology• Digestion and Indigestion • Carbs: Sugars, Starches, Diets • Fats: the Good and Bad• Proteins: Enzymes, Hormones,
Body Building• Vitamins: Water & Fat Soluble • Minerals and water
Personal Nutrition
• Energy & Calories• Nutrition and Lifecycle• Nutrition and fitness
Food and Health and Disease• Malnutrition• Over-nutrition and obesity • Diabetes• Food and Your Heart• Nutrition and Cancer• Introduction to Nutrigenomics• Food Allergies• Nutrient-drug interaction• One related movie
Food Science/Technology
• Microorganisms in food• Food Labels
Syllabus-Topics
Department of Food Science
January 22, 2015
Learning Assessment
4 Exams Exam 1 February 12 Exam 2 March 12 Exam 3 April 9 Exam 4 May 4
Diet Analysis Project
Department of Food Science
January 22, 2015
In-Class Exams - Mandatory
Exams: Loree 022 --- 12:30-1:55pm
• Each worth 16.6% of your grade
• Anyone caught cheating will be dealt with harshly (http://academicintegrity.rutgers.edu/integrity.shtml)
• No Make-Up Exams (contact Dr. Quadro ASAP should any problem or conflict arise)
Department of Food Science
January 22, 2015
In-Class Exams - Mandatory
Each exam will consist of 50 questions shared between multiple choices, matching and true and false.
Each question will be worth 1 point, for a maximum of 50 points (in case all 50 questions will be correct).
Department of Food Science
January 22, 2015
EXAMS
Department of Food Science
January 22, 2015
Diet Analysis AssignmentMandatory
Worth 33.6% of your grade (100 points)
EARLY Submission (10 extra points) • WHEN: March 5 • WHERE: in-class after lecture • Extrapoints will be given only if attendance to lecture 9 and 10 is confirmed
(attendance will be taken on those two days)
FINAL Submission • WHEN: March 12 • WHERE: in-class after exam 2
For each day you will be late, 10 points will be taken away
Department of Food Science
January 22, 2015
Diet Analysis AssignmentMandatory
All details/instructions will be provided during:
Lecture #10
Monday, February 23 (Dr. Quadro/Dr. Wasserman)
DO NOT MISS IT!
Will use “Supertracker” Program (free of charges through the USDA website)
Department of Food Science
January 22, 2015
Diet Analysis Project
Department of Food Science
January 22, 2015
• Early submission of the DA project - 10 points will be added to the total points that you scored for your DA project
IT IS YOUR CHOICE!
Extra points
Department of Food Science
January 22, 2015
Grades will not be curved!
1. Exam 1 16.6% of Final Grade
2. Exam 2 16.6% of Final Grade
3. Exam 3 16.6% of Final Grade
4. Exam 4 16.6% of Final Grade
5. Diet Analysis 33.6% of Final Grade
All 5 assessments are mandatory for you to pass the course
Grading
66.4%of final grade
Department of Food Science
January 22, 2015
Max number of points
Exam 1 50 pointsExam 2 50 pointsExam 3 50 pointsExam 4 50 pointsDiet Analysis 100 points
TOTAL 300 points
Grading
Department of Food Science
January 22, 2015
Example 1:
Exam 1 35 pointsExam 2 48 pointsExam 3 47 pointsExam 4 45 pointsDiet Analysis 85 points
TOTAL 260 points/300 points% = 86.6%
FINAL GRADE = B+
Grading
Department of Food Science
January 22, 2015
Example 2:
Exam 1 35 pointsExam 2 48 pointsExam 3 47 pointsExam 4 45 pointsDiet Analysis 85 pointsDA early submission 10 points
TOTAL 270 points/300 points% = 90%
FINAL GRADE = A
Grading
Department of Food Science
January 22, 2015
• We start on time – please don’t be late
• Turn off your cell phones BEFORE class– No telephone calls or text messaging or
internet browsing (Facebook, newspapers, etc.) during lectures!!!
Courtesy
Department of Food Science
January 22, 2015
TODAY’s Lecture
• Define: Food, Nutrition, Health• What is Nutrigenomics• Molecular Nutrition• Making the Right Food Choices• Introduction to the Pyramid/Myplate• Functional Foods
Department of Food Science
January 22, 2015
FOOD
Any substance that is eaten or otherwise taken into the body to sustain physiological life by providing energy and “body building blocks”
Department of Food Science
January 22, 2015
NUTRITION
The sum of biochemical and physiological processes concerned with the growth, maintenance, and repair of the living body as a whole, or of its constituent organs
Graham Lusk, The Science of Nutrition, 1928
Department of Food Science
January 22, 2015
HEALTHA continued state of soundness and
vigor of body and mind
It is reflected in low infant mortality, longevity, low morbidity to infectious and chronic disease (i.e. increased resistance)
Department of Food Science
January 22, 2015
Consumers Feel that Nutrition Plays Greatest Role in Health
Department of Food Science
January 22, 2015
Why do we eat? - Functions of Food• Provide energy (maintain body functions, sustain physical activity,
thermoregulation)• Provide nutrients (sustain growth of the body, regulate body
functions)• Initiate and maintain interpersonal relationships• Determine extent of interpersonal distance• Express socio-religious beliefs• Express social status prestige• Recognize special achievement• Cope with psychological stress• Influence political economic status of a group• Reward/punish influence others behaviors• Detect, treat, prevent cultural behavior deviations• Treat, prevent illness manifestations
Department of Food Science
January 22, 2015
What is the make-up of Food?
Array of chemicals including – Water
– Nutrients
– Colors
• Hundreds (ex. Carotenoids)
– Flavors
• over 4000 identified
– Other known and unknown compounds
Colors, flavors (and texture) provide sensory appeal to food
Department of Food Science
January 22, 2015
Type of nutrients and more..
Six classes of nutrients:Carbohydrates, Lipids, Proteins, Water, Vitamins and Minerals
Essential nutrients (45): they cannot be made by the body or cannot be made in large enough quantities to meet needs
Fortified Foods: foods to which nutrients have been added (milk with Vit A, grains with B vitamins and iron, orange juice with calcium, water with vitamins and minerals)
Dietary Supplements
Department of Food Science
January 22, 2015
Type of nutrients and more..
Carbohydrates, Lipids, Proteins are energy-yielding nutrients
Carbohydrates, Lipids, Proteins and water are MACRONUTRIENTS (constitute the major portion of most foods and are required in relatively large amounts in the body)
Vitamins and Minerals are MICRONUTRIENTS (are needed in small amounts in the diet)
Carbohydrates, Lipids, Proteins and Vitamins are ORGANIC MOLECULES/NUTRIENTS
Minerals and Water are INORGANIC MOLECULES/NUTRIENTS
Department of Food Science
January 22, 2015
Composition of the human body
Department of Food Science
January 22, 2015
Macronutrients
Micronutrients
Department of Food Science
January 22, 2015
Examples of Food Composition
ChocolateLots of carbohydrateGood amount of fatSome proteinLots of antioxidants
SalmonLittle carbohydrateGood amount of fatLots of proteinLots of antioxidants
TeaNo macronutrientsNo micronutrientsLots of antioxidants
Department of Food Science
January 22, 2015
Functional FoodGeneral term for foods that provide an additional physiological benefit beyond that of meeting basic nutritional needs
Substances that are not made by the body and are not necessary for life, but have health-promoting properties. They can be of plant origin (phytochemicals) or of animal origin.
http://www.ific.org/nutrition/functional/index.cfm
Department of Food Science
January 22, 2015
Functional FoodInherently Functional = foods that have naturally present constituents that are protective of, or conducive to, good human health
Fresh produce• Fresh fruit• Fresh vegetables
Orange JuiceSoy productsSalmonOatsRuminants meatCranberry products
Department of Food Science
January 22, 2015
Functional Food
Imposed Functional = foods to which bioactive components with potentially health benefits have been added
Fortified & Enhanced foodsBreadsEnergy barsCerealsMargarinesOrange Juice
Department of Food Science
January 22, 2015
Early nutrition science efforts concentrated on eliminating deficiency diseases (abundant food supply and food fortification)
Today, overnutrition, poor dietary habits, and environmental/lifestyle factors,contribute to development of degenerative and chronic diseases
Diet is related to Top 5 of the leading causes of death: Heart disease
Cancer
Stroke
Diabetes
Hypertension
Department of Food Science
January 22, 2015
Molecular Nutrition
Department of Food Science
January 22, 2015
The Cell• Smallest unit of life.• Can survive on its own or has potential to do so.• Is highly organized for metabolism.• Senses and responds to environment.• Has potential to reproduce.
Department of Food Science
January 22, 2015
Structure of Cells
Plasma membraneCytoplasmNucleus (compartment
where DNA is stored)
Department of Food Science
January 22, 2015
What does a cell do?
Department of Food Science
January 22, 2015
Nutrigenomics
Address the role of diet on the activity of individual’s genes and its effects on health
Copyright by J. Hirsch et al.
Department of Food Science
January 22, 2015
Diet Genotype
PhenotypeHealth or Disease
Nutrigenomics
Department of Food Science
January 22, 2015
There are no bad foods,just bad diets!
Department of Food Science
January 22, 2015
Understanding Our Food Choices
Food choices are influenced by:
-What is available to us-Where we live-What is within our budget and compatible with our lifestyle-What we like-What is culturally acceptable-What our emotional and psychological needs are-What we think we should eat (health concerns)
Department of Food Science
January 22, 2015
Making the Right Food Choices
Hunger vs. Appetite
Right vs. Wrong
Good vs. Bad
Why do you eat?
What’s in your fridge?
Where do you go out to eat?
What do you think about when you buy/eat food?
Department of Food Science
January 22, 2015
Department of Food Science
January 22, 2015
1992 Food Guide Pyramid
Department of Food Science
January 22, 2015
2005 MyPyramid
12 pyramids based on caloriesand physical activity
Department of Food Science
January 22, 2015
2010 MyPlate http://www.choosemyplate.gov/
http://www.choosemyplate.gov/downloads/GettingStartedWithMyPlate.pdf
