CHAPTER ONE
1.0INTRODUCTION
In science and human medicine, nutrition is the
science or practice of consuming and utilizing foods. Agriculture and food security'
and 'Bioscience for health' are two of our key strategic priorities.
Understanding what constitutes safe and healthy food is, therefore, an
important area which spans both these themes.
Elucidating the interactions between food, its
nutritional content and human physiological systems represents a
multidisciplinary challenge with key public health and economic impacts. The
health consequences of changing diets and dietary habits represent an
unsustainable social and economic burden, yet many of the mechanisms
underpinning the effects of food and nutrition on long-term and acute health
remain under-investigated. Foods must be produced which take account of human
nutritional requirements and could include changing the availability of certain
foods, enhancing the nutritional content of foods, reformulation or a
combination of these. Innovation in the food industry depends upon underpinning
research to inform product development and processing strategies to enhance
safety and health benefits.
In delivering healthier and more nutritious foods, it
is crucial that we are cognisant of food safety. Issues around microbial and
chemical contamination in the production chain, authenticity and provenance
must be considered when modifying diets and production processes, and when
developing strategies to make existing diets safer.
Addressing the nutritional and safety challenges
facing the UK and the world will require solutions which encompass the whole
food chain. Multidisciplinary approaches which harness expertise across the
BBSRC research space from soil, crop and livestock science to food science,
food safety, and human physiology are, therefore, strongly encouraged, as are
proposals at the interface with other Research Councils (provided the majority
of the work falls within our remit).
Predicting and assessing potential adverse human
health impacts arising from compositional changes in foods modified by a number
of methods, including the genetic engineering of foods, are challenging.
Adverse consequences could be narrow in occurrence or diverse and widespread
and, because they are unintended, will be unexpected. Foods that could be
modified in composition as a result of agricultural biotechnology, as defined
in this chapter and described in Chapters 2 are of interest because of the
growing awareness that commonly consumed food constituents and complex mixtures
can be beneficial or harmful to health.
Estimates based on population-based research indicate
that approximately one-third of preventable morbidity and mortality is of
dietary origin and/or a consequence of low levels of physical activity. In
contrast to such long-term consequences, acute toxicities of dietary origin
appear to pose a relatively small population health burden. Acute food
toxicities may be very severe, but they generally affect much smaller numbers
of people and can be associated rapidly with the food source, so that they
usually can be controlled relatively easily
1.1 BACKGROUND OF THE RESEARCH
Nutrition is the science that interprets the interaction
of nutrients and other substances in food (e.g. phytonutrients, anthocyanins,
tannins, etc.) in relation to maintenance, growth, reproduction, health and
disease of an organism. It includes food intake, absorption, assimilation,
biosynthesis, catabolism and excretion.
The diet of an organism is what it eats, which is
largely determined by the availability, the processing and palatability of
foods. A healthy diet includes preparation of food and storage methods that
preserve nutrients from oxidation, heat or leaching, and that reduce risk of
food-born illnesses.
A poor diet may have an injurious impact on health,
causing deficiency diseases such as blindness, anemia, scurvy, preterm birth,
stillbirth and cretinism; (Whitney, Ellie and Rolfes, Sharon Rady (2013).
Understanding Nutrition (13 ed.). Wadsworth, Cengage Learning. pp. 667, 670.
ISBN 978-1133587521) health-threatening conditions like obesity (Obesity and
Overweight for Professionals: Causes | DNPAO | CDC. Cdc.gov (2011-05-16).
Retrieved on 2011-10-17.) and metabolic syndrome;[8] and such common chronic
systemic diseases as cardiovascular disease,[9] diabetes,( Diabetes Diet and
Food Tips: Eating to Prevent and Control Diabetes. Helpguide.org. Retrieved on
2011-10-17.) and osteoporosis. A poor diet can cause the wasting of kwashiorkor
in acute cases, and the stunting of marasmus in chronic cases of malnutrition.
Academy of Nutrition and Dietetics. Retrieved May 9, 2015.
The list of nutrients that people are known to require
is, in the words of Marion Nestle, "almost certainly incomplete".
(Nestle, Marion (2013) [2002]. Food Politics: How the Food Industry Influences
Nutrition and Health.) As of 2014, nutrients are thought to be of two types:
macro-nutrients which are needed in relatively large amounts, and
micronutrients which are needed in smaller quantities. A type of carbohydrate,
dietary fiber, i.e. non-digestible material such as cellulose, is required, for
both mechanical and biochemical reasons, although the exact reasons remain unclear.
Other micronutrients include antioxidants and phytochemicals, which are said to
influence (or protect) some body systems. Their necessity is not as well
established as in the case of, for instance, vitamins.
Most foods contain a mix of some or all of the
nutrient types, together with other substances, such as toxins of various
sorts. Some nutrients can be stored internally (e.g., the fat-soluble
vitamins), while others are required more or less continuously. Poor health can
be caused by a lack of required nutrients or, in extreme cases, too much of a
required nutrient. For example, both salt and water (both absolutely required)
will cause illness or even death in excessive amounts
Poor nutrition is a chronic problem often linked to
poverty, poor nutrition understanding and practices, and deficient sanitation
and food security. Lack of proper nutrition contributes to lower academic
performance, lower test scores, and eventually less successful students and a
less productive and competitive economy. Malnutrition and its consequences are
immense contributors to deaths and disabilities worldwide. Promoting good
nutrition helps growth, promotes human development and advances economic growth
and eradication of poverty.
1.2 OBJECTIVES OF THE STUDY
To support world-class research which will advance
understanding of the way in which safe and healthy foods can be sustainably
generated, and how nutrients, foods and whole diets interact with biological
systems to promote health.
This research under this priority also seek to achieve
and increase mechanistic biological understanding of:
1.how food nutrition can optimize health status and
reduce disease risk
2.how diet interacts with external and internal
factors to modulate phenotypic responses that influence health
3.the contribution of dietary patterns, individual
nutrients, whole and processed foods and food structures to promoting and
maintaining health
4.individual behavioral responses and attitudes toward
food, nutrition and health
5.how to reduce risks to human health from the
contamination of food by pathogens, toxins or other harmful substances at any
stage of the food-chain
1.3 SIGNIFICANCE OF THE STUDY
The outcome of this research work will be of
beneficial help to most of the household as it will promote and highlight them
on food nutrition and how to balance their daily food. This research
study will significantly stabilize the food diet and level of consumption, to
put a moderate food eating habit that eill help to regulate the growth and health
of families.
1.4LIMITATION OF THE STUDY
In times as such, where there is a financial crisis
within the nation, this have greatly contributed to the main source of
limitation to this research work, as the researcher was faced with financial
constrain and could not successfully visit place needed to for the course
of this study. Also, an access to the information needed for this study
was a problem.
1.5DEFINITION OF TERMS
Nutrition: nutrition is the combination of processess
by which the living organism receives and use the food materials necessary for
growth maintenance of function and repair components parts
Nutrition: A science of food and its relationship to
health and concerned with the part played by food factor (nutrients) in body
growth, development and maintenance.
Protein: Protein is a body building material for all
body parts, such as muscle, brain, blood skin, hair, nails, bones and body
fluids, which constitutes about 20% of the adult body weight and made up of
amino acids which main sources are from animal source like milk, eggs, meat,
fish, cheese etc, and plant sources like pulses, cereals, beans, nuts, soya
beans etc.
Health is the level of functional or metabolic
efficiency of a living organism. In humans it is the ability of individuals or
communities to adapt and self-manage when facing physical, mental or social
challenges.
Diet: In nutrition, diet is the sum of food consumed
by a person or other organism especially a balanced food having all the
nutrients needed by the body system.
REFERENCE
Tymoczko JL, Stryer L (2002). Biochemistry (5th ed.).
San Francisco: W.H. Freeman. p. 603. ISBN 0-7167-4684-0.
Otto, H (1973). Diabetik Bei Diabetus Mellitus. Bern:
Verlag Hans Huber.
Crapo, P; Reaven, Olefsky (1977). "Postprandial
plasma-glucose and -insulin responses to different complex carbohydrates".
Diabetes 26 (12): 1178–1183. doi:10.2337/diabetes.26.12.1178. PMID 590639.
Guthrie HA. There's no such thing as “junk food,” but
there are junk diets. Healthline 1986;5:11–2.
Kant AK. Indexes of overall diet quality: a review. J
Am Diet Assoc 1996;96:785–91. CrossRefMedline
Kennedy ET, Ohls J, Carlson S, Fleming K. The Healthy
Eating Index: design and applications. J Am Diet Assoc 1995;95:1103–8.
CrossRefMedline
Haines PS, Siega-Riz AM, Popkin BM. The Diet Quality
Index revised a measurement instrument for populations. J Am Diet Assoc
1999;99:697–704. CrossRefMedline
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