Nutrition Related Diseases - Term Paper Example

 Table of Contents: Introduction……………………………………………………………………………….. 3 Nutrient Related and Food Borne Diseases…………………………………………… 5 Causes of Diabetes, Cancer, Cardio Vascular diseases and Osteoarthritis ……….5 Rate of Diet Related Diseases in UAE …………………………………………………..6 Food Borne Diseases………………………………………………………………………8 Safe Food…………………………………………………………………………………….9 Contaminants, Additives, Pathogens……………………………………………………10 Microbes……………………………………………………………………………………12 Signs and Symptoms of Food Borne Diseases…………………………………………12 Preventing Food Borne Diseases………………………………………………………..12 Methods of Food Preservation…………………………………………………………..14 Role of Health Agencies…………………………………………………………………..16 Role of the Individual, Community, and Country……………………………………..18 References…………………………………………………………………………………..19 Introduction: This paper is a research about Different Aspects Of Food And Nutrition. Food refers to any substance which is consumed and has the capability of providing nutritional support to the body of an individual. Food can either have the origin of an animal, or even the origin of a plant and it always consists of very important nutritional values such as fats, carbohydrates, vitamins, proteins, and minerals. Thaker (2012) provides an explanation that the food substance under consideration is ingested by an individual, and thereafter assimilated by the cells of an individual for purposes of producing energy to stimulate growth, as well as maintain life. Lo (2013) argues that historically, people used to acquire food by the use of two major methods, that is gathering and hunting, as well as agriculture. Currently, Thaker (2012) maintains that majority of the food substances that are consumed by the entire world population is produced and supplied by the food industry. Furthermore, Lo (2013) argues that food security is always monitored by international agencies such as Food and Agriculture Organization, World Food Program, Water Resources Institute, etc. These institutions address issues such as climate change, biological diversity, sustainability, population growth, water supply, nutritional economics, as well as an access to food. The right of accessibility to food is an important human rights issue that is recognized by various laws and constitutions of countries operating in the world (Lo, 2013). Furthermore, Lo (2013) argues that the right to adequate food and security is an aspect recognized by the United Nations, and hence it works hard at ensuring that adequate measures are put in place for purposes of ensuring that the world has enough food. Thaker (2012) further argues that nutrition refers to the selection and preparation of foods, to be ingested and assimilated by the body. On this basis, Duyff (2012) maintains that through practicing a healthy diet, it is possible to eliminate a variety of known health problems. Nutritional Related Diseases: However, it is important to understand that there is a difference between nutritional related diseases, as well as food borne diseases. Thaker (2012) maintains that nutritional diseases normally emanate from inadequate or excessive intake of a food substance. On this basis, Lo (2013) explains that examples of a nutritional disease include kwashiorkor, obesity, as well as rickets. Furthermore, it is important to assert that nutritional diseases normally emanate from long standing condition of an individual, which includes habits like, compulsive disorders, as well as malnutrition, and abnormal intake of some specific minerals and nutrients like vitamin A, which is responsible for causing hypervitaminosis A, and Calcium, which if deficient, an individual will develop rickets. Causes of Diabetes, Cancer, Cardiovascular Diseases and Osteoarthritis: Lo (2013) maintains that a nutritional disorder can either emanate from over or under nutrition. For example, an individual will acquire obesity because of taking too many calories, when this is compared to the level of exercises that the individual is subjecting his or her body to. Thaker (2012) explains that failure to exercise would result to a distorted energy balance of an individual’s body. Furthermore, Lo (2013) maintains that this aspect can lead to the emergence of other nutritional disorders such as diabetes, or even cardiovascular diseases. Lo (2013) defines diabetes as a condition whereby an individual has a high sugar level in their body system, affecting its normal operations. Rate of Diet Related Diseases in UAE: Statistics indicate that by the year 2020, almost 32% of the adult population of UAE might have diabetes (East Health Magazine, n.d). This is a population that ranges between 20 to 79 years of age. The following figure illustrates the percentage of women and male who are living with diabetes in UAE. Rate of Diabetes in UAE (East Health Magazine, 2014): Male Female 22% 20% Sources of this diagram (East Health Magazine, nd) Rate of Diabetes in the World (Source: Intelligence. (n.d.): Region Rate North America 11 Middle East 9.2 North Africa 9.2 Western Pacific 8.6 On the other hand, a nutritional disorder can emanate because of lack of enough nutrients in an individual’s body. Examples of such kind of diseases include Marasmus and Kwashiorkor which emanate because of deficiencies of protein, carbohydrates and fats in an individual’s body organs. Cancers such as Anaemia also emanate from deficiency in nutrients such as Vitamin B 12. Vitamin B 12 is responsible for ensuring that the there is sufficient blood in an individual’s body. Deficiency of calcium on the other hand is responsible for causing ailments such as Osteoarthritis. Food borne Diseases: On the other hand, food borne diseases is any disease that emanates from the consumption of food that is contaminated, or contains viruses, pathogenic bacteria, or even parasites that are responsible for contaminating food. Bosaeus (2012) maintains that food borne diseases normally have a variety of symptoms, and these symptoms include fever, vomiting, diarrhea, as well as body aches. Bosaeus (2012) further argues that an individual experiencing a food borne disease will experience a repeatedly bouts of vomiting, with an extension in delay, in between the periods of vomiting. This is because even if the infected food substance was removed from the body organs during the first vomiting, chances are high that the microbes causing the disease might have gone to the intestine, and attached themselves to the cells of the intestine walls. These microbes would multiply in the intestine cells, and thereafter produce a toxin which is absorbed in the body system of an individual, and some have the capability of invading the deeper tissues of a body organ. On this basis, food experts greatly advocate for the consumption of safe food. Safe Foods: Haugen (2012) maintains that food safety is an important element of public health policies, and it aims at preventing millions of people from consuming contaminated food that can lead to the emergence of food borne diseases. Duyff (2012) explains that this would help in reducing the number of people who die from eating contaminated and unsafe food. Haugen (2012) maintains that serious emergence of food borne diseases have been depicted on the continent for the past years, and in most countries, rates of the emergence of these diseases are on an increase. The following are the major concerns by world organizations aimed at the consumption of safe food substances. Preventing the spreading of microbiological hazards such as bacteria’s and viruses. Preventing the spread of chemical contaminants that contain food materials or substances. Carrying out an assessment of new technologies aimed at producing food, for purposes of testing whether their use would result into the production of safe food substances. Enacting strong and efficient food systems in countries of the world, for purposes of ensuring that there is a safe and reliable global food chain supply system. Feighery and Mcmanus (2009) explains that institutions such as the World Health Organization (WHO), and Food and Agriculture Organization (FAO) normally work hard, for purposes of ensuring that they have minimized the various health risks that are associated with the consumption of contaminated food. This is through encouraging the production and supply of high quality food substances that are not contaminated. Feighery and Mcmanus (2009) maintains that understanding this aspect of food contaminants is a very important issue amongst food experts. Contaminants, Additives, Pathogens: Food contamination always results to the consumption of unsafe food, and hence the development of food borne diseases. On this basis, being aware of the sources of food contamination is a very important aspect of good nutrition. Feighery and Mcmanus (2009) maintains that the contamination of food can either be environmental, or even microbial. Environmental contaminants include heavy metals, pesticides, as well as chemical agents that the food is exposed to during its supply chain. On the other hand, Haugen (2012) explains that micro-bacterial contamination arises when the food substance passes over various stages of its consumption. For instance, poultry and meat products can become contaminated by bacteria during slaughter when they are passed over intestinal fecal matter. On the other hand, vegetables and fresh fruits can be contaminated if they pass through contaminated water, or are introduced in a contaminated environment. Haugen (2012) denotes that these substances that contaminate the food products that individuals consume are referred to as food pathogens. Pathogens are the germ causing substances that infect a food substance, leading to its contamination. Pathogens can either be a bacteria or a virus which are then passed to food substances because of poor handling. Furthermore, Feighery and Mcmanus (2009) believe that this issue of food pathogens is a sensitive issue regarding food safety within any given state. Haugen (2012) denotes that in some instances, there is a need of using food additives to preserve the food under consideration. Haugen (2012) defines food additive as a substance that is added to a food substance for purposes of preserving the flavor of the food particles, as well as enhancing the appearance and taste of the food substance. It is important to make an explanation that some of the food additives have existed for a number of years, and an example includes the preservation of food by pickling, that is the use of vinegar to preserve food, salting, use of sulfur dioxide, etc. However, with advances in technological innovation, new types of food additives have emerged, and this includes both artificial and natural food additives. Microbes: It is important to denote that there are a variety of microbes responsible for causing food borne illnesses. Bacteria are some of the most common microbes responsible for causing food borne illnesses. Some of the most common bacterial microbes responsible for causing food borne illnesses include Salmonella, Campylobacter Jejuni, and Escherichia coli. Other food borne microbes are referred to as enterotoxins. These are disease causing microbes that target the intestines of an individual. The symptom caused by this microbe includes severe vomiting, which may or may not be followed by diarrhea. Haugen (2012) further denotes that viruses are an example of microbes. According to Haugen (2012), an example of the most common virus is norovirus. This virus is responsible for causing an inflammation of an individual’s intestines. It is also responsible for causing Hepatitis A. Parasites are also common microbes, and examples includes protozoa, platy helminthes, and nematodes. Signs and Symptoms of Food Borne Diseases: The most common symptoms of food born disease includes, vomiting, diarrhea, nausea, abdominal cramps, fatigue, joint aches, fever, etc. Furthermore, Haugen (2012) explains that the incubation period for a food borne disease ranges between several hours since exposure to the pathogens, to one week after exposure. Preventing Food Borne Diseases: There are a variety of ways of preventing food borne diseases, and some of the most effective methods includes, checking for the cleanliness of the food substances. This involves buying food substances from retailers who only follow proper procedures while handling food substances. Furthermore, there is a need of separating sea food, raw material, and poultry products from other food substances to avoid contamination. The best method of separating these food substances is through the use of plastic bags that will keep them from acquiring disease causing pathogens. There is no need of buying food products that are placed in cans or jars that are cracked. This is because food substances that are contained in cracked jars may have contaminated food pathogens. Feighery and Mcmanus (2009) further explain that there is a need of putting perishable food products or substances in the refrigerator for purposes of preserving them. It is important to understand that refrigeration is a commercial and modern method of food preservation. Methods of Food Preservation: However, the traditional methods of food preservation includes, drying, fermentation, use of preservatives, low temperature storage, and thermal processing. Feighery and Mcmanus (2009) explain that drying is the oldest and most primitive method of food preservation. This method involves the removal of water substances in food substances. It can be undertaken by either drying it under the sun, or even the use of fire to dry the food substances. Furthermore, the use of sodium chloride can be used in this process, and it is always placed in fish, as well as meat substances. On the other hand, Fermentation process involves the control of micro-organism spoilage through the release of metabolites, and the subsequent alteration of the food conditions for purposes limiting the growth of food pathogens. Furthermore, Feighery and Mcmanus (2009) explain that low temperature storage involves the use of temperature that will play a great role in the destruction of pathogens in a food substance. The use of preservatives involves using chemical substances for purposes of preserving the food under consideration. Apart from the use of refrigeration, other commercial method of food preservation includes the use of pasteurization and canning. Canning involves preserving food under sealed containers, and this is always after intense application of heat. During this process of canning, some of the micro-organisms are destroyed or rendered inactive. The enzymes of this food particle are also inactivated, and the containers are sealed for purposes of preventing re-contamination of the food particles. The pasteurization method is used to preserve milk substances. Under this method, milk is always heated on a temperature of at least 62 degree Celsius, and kept at it, for at least 30 minutes. This method is used on a large scale by industries to preserve milk and its related products. Role of Health Agencies: A variety of organizations have emerged which are responsible for fighting food borne illnesses, and these organizations include, HACCP, ADFCA, FDA, CDC, and HAAD. The following is an outline of the roles of these institutions in fighting food borne illnesses. HACCP: Conducts a hazard analysis, and identifies food hazards. Identification of critical control points for purposes of preventing and controlling the spread of a hazard. Establishing a limit upon which this critical control point can reach. Establishing methods of monitoring food substances. Establishing ways and methods of preserving food and ensuring their safety. Creating a validation process that ensures all food organizations are able to follow the laid down procedure in ensuring that consumed food is safe. Creating a policy that would require all organizations handling food substances to have a record of the food hazards, as well as measures of containing the hazards. ADFCA: Promoting activities aimed at ensuring the safety of food consumed. Testing of food products in order to ensure that they meet the laid down standards for consumption in Abu Dhabi. Carrying out a research on the best ways of food production. FDA: Promoting and protecting public health through supervision and regulation of food safety, dietary supplements and prescriptions, as well as tobacco products. Enforcing laws related to the production and consumption of food substances in America, and an example includes the Public Health Service Act. CDC: Conducting research on diseases that affect the American population. Supporting communities in fighting diseases. Provision of health care information to the American community. HAAD: Carrying out research on diseases and their control measures. Initiating health care policies for purposes of protecting citizens of Abu Dhabi. Provision of health care information to citizens of Abu Dhabi. Training of medical practitioners. Role of the Individual, Community, and Country: Individual: Washing of hands before taking or handling food. Storing food in a safe manner, i.e. in places where it is difficult for the food substances to be contaminated. Insisting on the purchase of fresh food substances. Community: Supporting government initiatives in regulation food substances. Ensuring cleanliness within the community’s environment. Promoting safe practices in handling food substances. Country: Establishing institutions responsible for carrying out research on safe food practices. Regulating the production and sale of food products for purposes of ensuring that they are safe. Creating laws that guide the production and consumption of food products. Conclusion: In conclusion, food and nutrition is an important aspect that government must initiate in their policies. This is because an effective food policy would ensure that the citizens of the country under consideration are able to consume safe and nutritious food. Through an effective food policy program, most families would be able to prevent the emergence of food borne diseases, as well as the emergence on nutrient related ailments. References: Bosaeus, I. (2005). Clinical Nutrition – The Nutrition Society Textbook. Duyff Scandinavian Journal of Nutrition, 49(4), 181-182. Duyff , R. L. (2012). American Dietetic Association complete food and nutrition guide (4th ed.). Hoboken, N.J.: Wiley ;. Feighery, C. F., & Mcmanus, R. (2009). Session 3: Joint Nutrition Society and Irish Nutrition and Dietetic Institute Symposium on ‘Nutrition and autoimmune disease’. Proceedings of the Nutrition Society, 68(02), 122. Haugen, D. M. (2012). Nutrition. Detroit: Greenhaven Press/Gale Cengage Learning. Intelligence. (n.d.). Prevalence of Diabetes in the World, 2013. Health Intelligence. Retrieved June 1, 2014, from http://healthintelligence.drupalgardens.com/content/prevalence- diabetes-world-2013 Lo, Y. M. (2013). Gateway to multifaceted food science and nutrition challenges. Food Science & Nutrition , 1(1), 1-2. East Health Magazine. (n.d.). Middle East Health Magazine. Middle East Health Magazine. Retrieved June 1, 2014, from http://www.middleeasthealthmag.com/cgi- bin/index.cgi?http://www.middleeasthealthmag.com/jan2013/feature11.htm Thaker, A. (2012). Multicultural handbook of food, nutrition and dietetics. Chichester, West Sussex, UK: Wiley-Blackwell. Read More