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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