The Principles of Food Hygiene and Nutrition - Essay Example

FOOD HYGIENE AND NUTRITION Name Institution Professor City and State Date: Colorectal Cancer Rectal cancers occur in the digestive tract that is, the last six inches. Colon cancers occur slightly above the rectum. A combination of colon and rectal cancers is called colorectal cancer. Colorectal cancer is a disease that slowly develops over the years. Most of them start as polyps, grapelike or flat growths. The growths can only be detected through the use of a sigmoidoscope or a colonoscope. It should however, be noted that not all polyps are cancerous. This type of cancer can be treated if detected at an early stage (Larson, 2005, p. 5). Early detection can lead to the elimination of minor malignancies with the need of any surgery. An individual with this type of cancer may not have common symptoms. The signs can be delicate so that they cannot be noticed easily. The symptoms can come in other forms such as stomach upsets or ulcers (Larson, 2005, p. 6). Screening for colorectal cancer is the only means that one can be sure if they have the disease or not. Symptoms are related to the far the disease has progressed and the location of cancer in the body. Loss of weight and abdominal cramping is products of the right side colon cancer. Left side colon cancer can portray such symptoms as diarrhea and constipation. This is because the colon contents are descending down towards the anus and rectum. There are symptoms that should not be ignored though (Larson, 2005, p. 7). Such symptoms include bleeding, a change in bowel habits such as constipation or persistent diarrhea, fatigue, narrowing of the stool, bloating and unexplained abdominal pain. An individual should seek treatment as fast as potential to avoid additional harm. Components in the diet linked to reducing the risk of developing this specific condition, and how each dietary component works, in the body, to provide protection Calcium reduces the risk of this type of cancer because it binds toxic secondary bile acids together with ionized fatty acids. The result will be the formation of insoluble soaps, in the lumen or, it inhibits the effects of hyper proliferative of dietary harm. Fruits, fiber and vegetables, have been seen to diminish the risk of colorectal cancer. Fiber enables the increment of stool bulk and also speeds the transfer of food through the colon. This dilutes the contents of the gut and hence reduces the absorption of carcinogens by the colonic mucosa. Fiber fermentation in the large intestine leads to the manufacture of short chain fatty acids, which may provide protection against cancer. The consumption of foliate also lowers the risk of colon cancer (Key, Schatzkin, Willett, Allen, Spencer & Travis, 2004, p. 5). The consumption of red meat may increase the risk of cancer. Cooking meat at high temperatures can lead to the formation of polycyclic aromatic hydrocarbons and mutagenic heterocyclic amines. Nitrites and other smoke compounds and processed and salted meat products can be converted in the colon into carcinogenic N-nitroso compounds (Key, Schatzkin, Willett, Allen, Spencer & Travis, 2004, p. 4). High consumption of red meat and preserved meat increase the contraction of colorectal cancer. Hypertension Hypertension is blood pressure that is above 140/90. It is the most common treatable and reversible risk factor. As an individual age, blood vessels become rigid or stiff so that their ability to dilate becomes less when blood from the heart enters. Hypertension affects about 25% of the population, which means more people need to do a checkup to ensure that the condition is reversed. There are no clear signs and symptoms of hypertension, which is the reason why it is called a silent killer. Individuals are not aware of excess blood pressure, and it can only be detected through measurements done by qualified personnel. Malignant hypertension is an exception though since it has signs and symptoms such as stroke, headache, renal failure, seizure and congestive heart failure (Baker, 2005, p. 1). The consequences of a long standing hypertension include occlusive aortic disease, stroke, myocardial infarction and coronary artery disease. Components in the diet linked to reducing the risk of developing hypertension and, how each dietary component works in the body to provide protection. ADASH (Dietary Approaches to Stop Hypertension) diet accentuates the consumption of whole grains, fish, vegetables, low fat dairy products, fruits and poultry. It also emphasizes the reduction of intake of butter, red meat, and high fatty foods. A combination of weight loss, exercise and DASH diet, even reduces blood pressure further (ICSI, 2010, p. 16). An increase in the intake of fiber, fruits and vegetable reduces blood pressure. Supplemental fiber is connected with the lessening of systolic and diastolic blood pressures. High intake of potassium is also necessary for the reduction of blood pressure. An increase in potassium is beneficial on blood pressure in the setting of low salt intake. Potassium counteracts sodium, which is a component of salt in the increase of high blood pressure. Potassium maintains a balance between fluid and electrolyte. It also helps to maintain the steadiness of the heartbeat. High potassium is obtained from foods hence people should consume such foods as vegetables and fruits that are rich in potassium. Low fat dairy products have a significant effect on hypertension. The intake of salt should be reduced. An increase in sodium chloride intake means a rise in blood pressure. Chloride ion is an element of hydrochloric acid hence it maintains the acid nature of the gastric fluids. Individuals response to the reduction of sodium intake varies. The consumption of alcohol also raises both diastolic and systolic pressures (ICSI, 2010, p. 16). Alcohol does not provide any nutrients and the reduction can help speed up the reduction of weight and decrease the levels of triglyceride. Osteoporosis This is a disorder that is age-related. It is characterized by structural deterioration of bone tissue and a decrease in bone mass. It generally means porous bones. The skeleton becomes faint, and the result is broken bones that are abnormal. The condition is silent, and it happens over years in a slow manner. The rate at which bone is lost exceeds the rate at which bone if formed. The victim and doctor do not realize the condition until the unexpected breakdown occurs (Misner & Farrell, 2000, p. 1). The characteristics that are associated with this disorder include dowager’s hump, decrease in height, bone fracture, which is caused by strain such as coughing, and lower back pain. Osteoporosis is a silent killer, and any signs should be reported immediately. Mineral loss causes progressive breaks in the back. The result will be an individual will lose height hence becomes shorter and shorter (Misner & Farrell, 2000, p. 1). The spine compresses and causes height to decrease because of the onward bending of the upper spine. Height loss also causes the development of a pot belly or an abdomen that is prominent. There are several risk factors for the expansion of osteoporosis. The risk factors are either changeable or unchangeable. The risk factors include early menopause, having a slender build, having a family history of osteoporosis, prolonged use of antacids, having a small muscle mass, being Asian, Caucasian or non- black identity, or having a low intake of vitamin D and calcium, gender, age and race. Components in the diet linked to reducing the risk of developing osteoporosis and, how each dietary component works in the body to provide protection. Calcium intake helps in the elimination of osteoporosis. Calcium, as an essential mineral for the strength of bones. Bones are constantly been formed and are living, and calcium is constantly been removed and replaced in the body (Hermann, 2005, p. 2). Calcium comes from diet and hence such foods as milk, dark green leafy vegetables, breakfast cereals and orange juices. Vitamin D is also essential since it lowers osteoporosis risk. Vitamin D helps in the assimilation and deposition of phosphorus and calcium in the body. Margarine, eggs, milk, cheese and fish are foods that are an excellent source of vitamin D (Hermann, 2005, p. 2). Older adults are more prone to this condition since their skin is less efficient in the making of Vitamin D. Physical activity also helps in the maintenance of bone. Physical activity strengthens the muscles that in turn pull on bones. The activities keep the bones very strong. The bones that are directly involved in the activities are strengthened more than those not directly involved. The consumption of alcohol increases the risk of contracting osteoporosis. This is because alcohol increases the excretion of fluid, which leads to increased loss of calcium through urine. Alcohol also slows down the process of bone formation and lowers bone density (Hermann, 2005, p. 3). It also increases the rate at which bones fall. Smoking is also discouraged if the strength of bone is to be ensured. This is because smoking lowers the density of bone mineral. Bone loss is promoted through a condition called acidosis that is caused by smoking. It also lowers the levels of estrogen in women promoting more bone loss. References List Baker, K, 2005. Hypertension & its Pharmacological Management, Harvard-MIT Division of Health Sciences and Technology, http://ocw.mit.edu/courses/health-sciences-and- technology/hst-151-principles-of-pharmacology-spring-2005/lecture- notes/0216_1_baker.pdf Hermann, J, 2005. Diet and Osteoporosis, Oklahoma Cooperative Extension Service, T-3152, http://fcs.okstate.edu/documents/nutrition/T-3152%20Osteoporosis.pdf ICSI, 2010. Health Care Guideline: Hypertension Diagnosis and Treatment, Institute for Clinical Systems Improvement. Key, T, Schatzkin, A, Willett, W, Allen, N, Spencer, E & Travis, R, 2004, Diet, nutrition and the Prevention of cancer, Public Health Nutrition: 7(1A), 187–200, DOI: 1079/PHN2003588. Larson, C, 2005, Positive Options for Colorectal Cancer: Self-help and Treatment, New York: Hunter House. Misner, S & Farrell, V, 2000. Osteoporosis, The University of Arizona Cooperative Extension, AZ9712 Revised 01/11 Read More