Nutrition

Question

This piglix contains articles or sub-piglix about Nutrition

Answer 1

Nutriepigenomics

Nutriepigenomics is the study of food nutrients and their effects on human health through epigenetic modifications. There is now considerable evidence that nutritional imbalances during gestation and lactation are linked to non-communicable diseases, such as obesity, cardiovascular disease, diabetes, hypertension, and cancer. If metabolic disturbances occur during critical time windows of development, the resulting epigenetic alterations can lead to permanent changes in tissue and organ structure or function and predispose individuals to disease.

Epigenetics relates to heritable changes in gene function that occur independently of alterations in primary DNA sequence. Two major epigenetic mechanisms implicated in nutriepigenomics are DNA methylation and histone modification. DNA methylation in gene promoter regions usually results in gene silencing and influences gene expression. While this form of gene silencing is extremely important in development and cellular differentiation, aberrant DNA methylation can be detrimental and has been linked to various disease processes, such as cancer. The methyl groups used in DNA methylation are often derived from dietary sources, such as folate and choline, and explains why diet can have a significant impact on methylation patterns and gene expression. Gene silencing can also be reinforced through the recruitment of histone deacetylases to decrease transcriptional activation. Conversely, histone acetylation induces transcriptional activation to increase gene expression. Dietary components can influence these epigenetic events, thereby altering gene expression and disturbing functions such as appetite control, metabolic balance and fuel utilization.

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Answer 2

Nutrigenetics

Nutrigenetics aims to identify how genetic variation affects response to nutrients. This knowledge can be applied to optimise health, and prevent or treat diseases. The ultimate aim of nutrigenetics is to offer people personalized nutrition based on their genetic makeup.

Due to naturally occurring mutations humans differ in their DNA, which is callled variation or polymorphism of DNA. The most common type of DNA polymorphism are SNPs (short for “single nucleotide polymorphism”). SNPs may influence the way individuals absorb, transport, store or metabolize nutrients. This may determine requirements for different nutrients and this assumption forms the basis for nutrigenetic sciences. Moreover, different metabolic potential of the human body can imply an advantage in terms of natural selection. For that reason, for example, the ability to digest lactose, the principal sugar of milk, also in adulthood spread in cattle-rising populations.

The identification of the necessary genotype is carried out by means of a blood analysis or a cheek swab. Subsequently, the DNA is analyzed in different ways. A common way to study the genetic data is the so-called “candidate gene approach” when one possible risk gene is identified. After experiments on cell cultures, animals or humans scientists can establish a positive or negative correlation between the expression of this candidate gene and nutritional aspects. Another popular scientific method is a genome-wide association study which also leads to the identification of relevant gene variants. In particular, nutrigenetic analyses are based on the effect of nutritional components on the genome, proteome, metabolome and transcriptome.

A major goal for nutrigenetic researchers is to identify genes that make certain individuals more susceptible to obesity and obesity-related diseases. The thrifty gene hypothesis is an example of a nutrigenetic factor in obesity. The thrifty gene theoretically causes bearers to store high-calorie foods as body fat, a most likely as an evolved protection against starvation during famines. However, the potential "thrifty genes" that may be affected by nutritional factors have yet to be identified. Future advancements in nutrigenetics research may potentially prove the existence of thrifty genes as well as find counter-effects in order to prevent obesity and obesity-related diseases.

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Answer 3

Nutrigenomics

Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome. Nutrigenomics has also been described by the influence of genetic variation on nutrition, by correlating gene expression or SNPs with a nutrient's absorption, metabolism, elimination or biological effects. By doing so, nutrigenomics aims to develop rational means to optimise nutrition with respect to the subject's genotype.

By determining the mechanism of the effects of nutrients or the effects of a nutritional regime, nutrigenomics tries to define the causality or relationship between these specific nutrients and specific nutrient regimes (diets) on human health. Nutrigenomics has been associated with the idea of personalized nutrition based on genotype. While there is hope that nutrigenomics will ultimately enable such personalised dietary advice, it is a science still in its infancy and its contribution to public health over the next decade is thought to be major. Whilst nutrigenomics is aimed at developing an understanding of how the whole body responds to a food via systems biology, research into the effect of a single gene/single food compound relationships is known as nutrigenetics.

Nutrigenomics has been defined as the application of high-throughput genomic tools in nutrition studies and research. It can also be seen as research to provide people with methods and tools who are looking for disease preventing and health promoting foods that match their lifestyles, cultures and genetics.

The term "high throughput tools" in nutrigenomics refers to genetic tools that enable millions of genetic screening tests to be conducted at a single time. When such high throughput screening is applied in nutrition research, it allows the examination of how nutrients affect the thousands of genes present in the human genome. Nutrigenomics involves the characterization of gene products and the physiological function and interactions of these products. This includes how nutrients impact the production and action of specific gene products and how these proteins in turn affect the response to nutrients.

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Answer 4

Nutriomics

Nutriomics is an omics study for nutrition and energy metabolism related genes and proteins. Nutriomics is a new field where traditional nutrition researchers adopt genomics technology such as large scale microarray analysis with food intake.

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Answer 5

Nutrition analysis

Nutrition analysis refers to the process of determining the nutritional content of foods and food products. The process can be performed through a variety of certified methods.

Traditionally, food companies would send food samples to laboratories for physical testing. Typical analysis includes: Moisture (water) by loss of mass at 102C, Protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods, Total fat, traditionally by an solvent extraction, but often now by secondary methods such as NMR, Crude ash (total inorganic matter) by combustion at 550C, Estimated dietary fibre by various AOAC methods such as 985.29, Sodium (and thereby Salt) either by flame photometry, AA or ICP-OES, Total sugars, normally by a liquid chromatography technique, such as IC-HPAED or HPLC-RI, Fatty acids by GC-FID, Carbohydrates and energy values are normally calculated from these analytical values.

Software is available as an alternative to laboratory nutrition analysis. This software typically utilizes a database of ingredients that have previously been laboratory tested. The user can input ingredient data by matching their ingredients to ingredients found in the database; the analysis can then be calculated.

In recent years, web-based nutrition analysis software services have become more popular. Online nutrition analysis allows users to access online databases and draw from certified ingredients to produce instant nutrition information.

Another emerging trend is the use of nutritional analysis services that do a complete analysis of any recipe by using their proprietary database. Users provide recipes, cooking methods and serving sizes. In turn, the service provides a complete nutritional analysis.

In the United States, nutrition information is required on packaged retail foods in the form of nutrition facts panels as a result of food labeling regulations. In recent years, many restaurants have begun posting nutrition information as a result of both customer demand and menu-labeling laws.

The Patient Protection and Affordable Care Act, signed into law March 23, 2010, includes a provision that creates a national, uniform nutrition-disclosure standard for food service establishments.

The nutrition-disclosure provision requires chain restaurants, similar retail food establishments and vending machines with 20 or more locations to provide specific nutrition labeling information. Those establishments must post calories on menus, menu boards and drive-thru boards. Buffets, salad bars and other self-service items are also included and will be required to provide caloric information adjacent to the item.

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Answer 6

Nutrition and cognition

Food is conventionally regarded as a means to provide energy and building material within the body. Recently, the ability of food to prevent and protect against diseases has started to become recognized, mainly in relation to the effects of nutrients on molecular processes within the body. Certain cells require particular nutrients to play specific roles in order to function properly, and neurons are not exempt from this.

Relatively speaking, the brain consumes an immense amount of energy in comparison to the rest of the body. The mechanisms involved in the transfer of energy from foods to neurons are likely to be fundamental to the control of brain function. Human bodily processes, including the brain, all require both macronutrients, as well as micronutrients.

Insufficient intake of selected vitamins, or certain metabolic disorders, may affect cognitive processes by disrupting the nutrient-dependent processes within the body that are associated with the management of energy in neurons, which can subsequently affect synaptic plasticity, or the ability to encode new memories.

The prevalence of specific vitamin deficiencies has become rare in most industrialized countries with the introduction of vitamin fortification in flour, cereals, and other foods. However, in many African, Asian, and Latin American countries, individuals must contend with a range of nutritionally-significant diseases that continue to be major health problems within their respective populations.

Choline is an essential nutrient and its primary function within the human body is the synthesis of cellular membranes, although it serves other functions as well. It is a precursor molecule to the neurotransmitter Acetylcholine which serves a wide range of functions including motor control and memory. Choline itself has also been shown to have additional health benefits in relation to memory and choline deficiencies may be related to some liver and neurological disorders. Because of its role in cellular synthesis, choline is an important nutrient during the prenatal and early postnatal development of offspring as it contributes heavily to the development of the brain.

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Answer 7

Nutrition and HIV/AIDS

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Answer 8

Nutrition and pregnancy

Nutrition and pregnancy refers to the nutrient intake, and dietary planning that is undertaken before, during and after pregnancy. Nutrition of the fetus begins at conception. For this reason, the nutrition of the mother is important from before conception (probably several months before) as well as throughout pregnancy and breast feeding. An ever-increasing number of studies have shown that the nutrition of the mother will have an effect on the child, up to and including the risk for cancer, cardiovascular disease, hypertension and diabetes throughout life.

An inadequate or excessive amount of some nutrients may cause malformations or medical problems in the fetus, and neurological disorders and handicaps are a risk that is run by mothers who are malnourished. 23.8% of babies worldwide are estimated to be born with lower than optimal weights at birth due to lack of proper nutrition. Personal habits such as smoking, alcohol, caffeine, using certain medications and street drugs can negatively and irreversibly affect the development of the baby, which happens in the early stages of pregnancy.

Caffeine is sometimes assumed to cause harm to the unborn baby but there is not enough evidence so say if this is true. A recent review showed that more research is needed to show whether caffeine intake effects birth weight, preterm births, gestational diabetes and other outcomes.

As with most diets, there are chances of over-supplementing, however, as general advice, both state and medical recommendations are that mothers follow instructions listed on particular vitamin packaging as to the correct or recommended daily allowance (RDA). Daily prenatal use of iron substantially improves birth weight, potentially reducing the risk of Low birth weight.

During the early stages of pregnancy, since the placenta is not yet formed, there is no mechanism to protect the embryo from the deficiencies which may be inherent in the mother's circulation. Thus, it is critical that an adequate amount of nutrients and energy is consumed.

Multiple micronutrient supplements taken with iron and folic acid can improve birth outcomes for women in low income countries. These supplements reduce numbers of low birth weight babies, small for gestational age babies and stillbirths in women who may not have many micronutrients in their usual diets. Undernourished women can benefit from having dietary education sessions and, balanced energy and protein supplements.

A review showed that dietary education increased the mother’s protein intake and helped the baby grow more inside the womb. The balanced protein and energy supplement lowered risk of stillbirth and small babies and increased weight gain for both the mother and baby. Although more research is needed into the longer term effects on the mothers’ and infants’ health, the short term effects look promising.

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Answer 9

Nutrition Education

Nutrition Education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition-related behaviors conducive to health and well-being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels.

This definition has been adopted by the Society for Nutrition Education and Behavior and was authored by Dr. Isobel Contento, a leading authority in nutrition education. The work of nutrition educators takes place in colleges, universities and schools, government agencies, cooperative extension, communications and public relations firms, the food industry, voluntary and service organizations and with other reliable places of nutrition and health education information. Nutrition education is a mechanism to enhance awareness, as a means to self-efficacy, surrounding the trigger of healthy behaviors

Examples of government agencies that incorporate nutrition education into their programs, include:

Examples of technological innovations by private enterprise include:

1.The Journal for Nutrition Education and Behavior, the official journal of the Society for Nutrition Education and Behavior, documents and disseminates original research, emerging issues and practices relevant to nutrition education and behavior worldwide. 2. university of Nigeria nsukka research library.

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Answer 10

Nutrition facts label

The nutrition facts label (also known as the nutrition information panel, and other slight variations) is a label required on most packaged food in many countries.

Most countries also release overall nutrition guides for general educational purposes. In some cases, the guides are based on different dietary targets for various nutrients than the labels on specific foods.

Australia and New Zealand use a nutritional information panel of the following format:

Servings per package:

Serving size: g

Other items are included as appropriate, and the units may be varied as appropriate (e.g. substituting ml for g, or mmol for mg in the 'Sodium' row). In April 2013 the New Zealand government introduced rules around common claims made on food packaging, such as 'low in fat'.

In Canada, a standardized "Nutrition Facts" label was introduced as part of regulations passed in 2003, and became mandatory for most prepackaged food products on December 12, 2005. (Smaller businesses were given until December 12, 2007 to make the information available.). In accordance with food packaging laws in the country, all information, including the nutrition label, must be written in both English and French, the country's two official languages.

Canadian regulation tightly controls the manner in which the nutrition fact table (NFT) data are laid out. There is a wide variety of possible formats for use on a given food package. A selection hierarchy is used to select among the many formats (28 main formats, and 2-7 sub formats for each). This results in standard (vertical) formats being considered for use before horizontal and linear formats. The selection hierarchy also allows the NFT to occupy no more than 15% of the physical package's available display area (ADS), but never to be smaller than a format that would be <=15% of ADS. In practice, determining the ADS of a package, and selecting the appropriate NFT format, can be a detailed calculation.

It was regulated by the Commission Directive 2008/100/EC of 28 October 2008 amending Council Directive 90/496/EEC on nutrition labelling for foodstuffs as regards recommended daily allowances, energy conversion factors and definitions. A new regulation is now in force (Regulation 1169/2011). Nutritional labelling becomes mandatory for most pre-packaged foods as from December 2016.

In the European Union, along the "old" rules (Directive 90/496, amended), the information (usually in panel format) is most often labelled "Nutrition Information" (or equivalent in other EU languages). An example is shown on the right. The panel is optional, but if provided, the prescribed content and format must be followed. It will always give values for a set quantity — 100 g (3.5 oz) or 100 ml (3.5 imp fl oz; 3.4 US fl oz) of the product — and often also for a defined "serving", as an option. First will come the energy values, in both kilocalories and kilojoules.

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