Nutrition Related Disease - Assignment Example

Nutrition Related Disease Introduction As per the federal government estimate, almost 48 million people get affected from food borne pathogens every year. This results into 3000 deaths and 128,000 hospitalizations every year (FDA, 2013). Human body needs energy and nutrients for sustenance and growth and that is obtained via healthy food intake. Foods that are rich in nutrients such as vitamins, and minerals keep body healthy and energetic. The paper attempts to explore the food borne diseases that occur due to lack of nutrients in our food. Food borne Illness versus Nutrient Related Illness It is estimated that almost 48 million people in the US get affected from contaminated food from bacteria, viruses, or parasites. If proper precautions are not taken during processing then there are chances that they may contaminated. Keeping food in open for over 2 hours at room temperature may cause bacterial growth in food and consuming such food may cause illness (Medicine Plus, 2014). Certain kinds of illnesses cause due to lack of nutrients in food. For example, vitamin D deficiency causes cardiovascular disease, asthma, cancer, or rickets. Iron deficiency many lead to anemia in the body. Lack of vitamin C affects immune system and lead to decreased metabolism. Vitamin A is necessary for maintaining good vision and prevents several eye related ailments. Vitamin D is essential for keeping bones and teeth strong preventing its decay (MedicineNet.com, 2014). Importance of Safe Food Safe food is extremely critical to keep body free of diseases. Food gets contaminated through several means that include improper storage, inadequate cooking temperatures, cross-contamination from animal waste, improper or insufficient hand washing. Microbes get transferred from utensils, common knife and cutleries when not washed properly in between uses. Meat and poultry gets contaminated during slaughter; even fruits and vegetables get contaminated by infected water during wash. Insufficient cooking may not eliminate pathogens completely if already present (Minnesota Department of Health, 2013). Microbes That Cause Food Borne Illness and the Symptoms Microbes that cause food borne illness are known as pathogens. Some of them can be described as per the following (FDA, 2013). Clostridium botulinum Water, soil, plants are the sources of this pathogen. They are also present in intestinal tracts of fish and animals. They do not require oxygen to survive. Canned foods including vacuum-packaged may contain these bacteria. Incubation time for this pathogen has been found between 12 and 72 hours. Usual symptoms are diarrhea, vomiting, muscle weakness, blurred vision and difficulty in swallowing. Clostridium perfringens Presence of these pathogens in food may cause diarrhea and abdominal cramps. Usually, poultry, meats, dried and precooked foods are the sources. Incubation time is found to be 8-16 hours. Watery diarrhea and intense abdominal cramps are usual symptoms. Escherichia coli (E-coli) Food contaminated with human faces is the source of this bacterium. Eating food contaminated with E-coli may cause abdominal cramps, and vomiting. Hepatitis A Also known as jaundice in common parlance and may be present in uncooked foods, shellfish taken from contaminated waters. Nausea and abdominal pain are the usual symptoms. Salmonella Meat, eggs, poultry, contaminated raw fruits and vegetables, unpasteurized milk are the sources of Salmonella. Incubation time is found to be between 6 and 48 hours. Major symptoms are fever, vomiting, diarrhea, and abdominal cramps. Shigella Uncooked food and raw produce that are not cooked sufficiently could be the sources of Shigella. Usually, incubation time is found to be between 4 and 7 days. Symptoms are diarrhea, fever, abdominal cramps. Preventive Measures Several measures can be employed to prevent food infections. Refrigeration of foodstuff eliminates possibility of bacteria proliferation. Another safer way is to cook food or heat it for sufficient time so that no chance of remaining live pathogens. As such, bacteria need to multiply their numbers before they can infect humans. Hand washing, and regular washing of common knife and cutlery is a necessary measure to prevent cross-contamination (Minnesota Department of Health, 2013). Food Preservation Food preservation methods can be bifurcated in modern and traditional ways. Modern ways are being employed with the help of science and technology to preserve foods. Traditional ways are drying, curing and fermentation. Drying is the oldest method invented by mankind for food preservation. Drying is done through sun light, or heating it over fires. Curing is another traditional method in which food is packed with salt. Salt takes out moisture from food so that bacteria do not get conducive environment. Fermentation is an ancient method to preserve foods. Fermentation not only preserves but alters taste of food favorably (Food Preservation Methods, 2009). Commercially, several methods that include irradiation, freezing, dehydration, and canning are employed to prevent bacterial proliferation. Irradiation aims at exposing food to some degree of radiation so that organisms within are destroyed safeguarding the food. Chemical makeup does not get affected in this process. Freezing at low temperature is an effective method to safeguard foodstuffs such as fruits, juices, sea food. Dehydration means removing moisture from the food. That can be done through dehydrators or oven. Canning process employs heating and then sealing it in containers (Food Preservation Methods, 2009). Health Agencies in Preventing Food Borne Illness National health agencies play a pivotal role in ensuring food safety for its citizens. Accordingly, some of the agencies are described as per the following. Abu Dhabi Food Control Authority (ADFCA) Abu Dhabi Food Control Authority (ADFCA) is an independent food regulatory authority that aims at ensuring food safety and wholesomeness of food to consumers. The ADFCA is in operation since 2005 and enjoys the full financial and administrative authority (ADFCA, 2014). Hazard Analysis Critical Control Point (HACCP) HACCP under the auspices of the US FDA conducts chemical, biological and physical hazards that are associated from raw material procurement stage to its handling, processing, distribution and consumption of the foodstuffs. The objective is to ensure general safety for consumers at large. Similar agencies also operate in the UK and other developed countries (HACCP, 2014). Food and Drug Administration (FDA) The US Department of Health and Human Services has formulated a body called the Food and Drug Administration (FDA) with the sole aim of protecting the public health by securing the nations food supply besides overseeing medical and biological product standards across the US (US Food and Drug Administration, 2014). Centre for Disease Control and Prevention (CDC) CDC runs public health programs for disease control and prevention across the US. Today, CDC is premier health promotional agency in the US that aims at preventing health threats for masses. It supports local health departments and runs program to reduce causes of death (CDC, 2014). Nutrition Labeling and Education Act The Nutrition Labeling and Education Act of 1990 (NLEA) makes it mandatory to have nutrition labels on most foods sold across the US. The act is in operation since 1993. Whenever certain claim about the product is made, nutritional labeling becomes must (NLEA, 2014). Nutrient Related Disease Lack of nutrients in foods consumed may cause numerous diseases. Lack of nutrients in food may lead to several kinds of disease such as anemia, rickets, osteomalacia, osteoarthritis, alzheimers. Nutrients deficiency leads to reduced metabolism leading to insulin resistance and developing type II diabetes. Similarly, Vitamin B12 deficiency may cause anemia and extreme fatigue (MedicineNet.com, 2014). Diets in Terms of Carbohydrate, Fat, Protein Human body needs food for meeting energy needs. All foods essentially consist of protein, carbohydrate and fat. Each one of these provides energy in terms of calorie needed by the body. Carbohydrate and protein each provides 4 calories per gram while fat provides 9 calories per gram. It is essential that our food contains all three of them in appropriate proportion. Carbohydrates are required to be largest in our food intake to meet our calorie needs followed by proteins and then fats. Proteins are needed for growth and maintaining muscle mass and repair of body cells. Overeating may lead to extra calories that remain unconsumed; body accumulates it in the form of fats. Obesity has a lot to do with faulty eating habits. Diets rich in fats, mainly comprised of saturated fats and transfats, may lead to obesity that, in turn, causes several diseases such as hypertension, diabetes type II and several cardiovascular diseases. Fats are needed for absorbing certain vitamins such as A, D, K, and E. It is always beneficial to consume unsaturated fats such as olive, and canola oils to prevent heart disease (Mckinley Health Center, 2014). Impact at UAE and Globally The worlds leading cause of death is cardiovascular disease amounting to 17.3 million deaths in a year. In UAE, 25% of the deaths are attributed to cardiovascular failures. Prevalence of diabetes in UAE is significant and over 20% of the population are affected by this. Dr Al Raqabani from the UAE opines, "The high risk of heart disease in the region can also be attributed to a poor diet and the high consumption of fat and carbohydrates" (Bell, 2014). Steps Necessary to Prevent Disease A diet rich in vegetables, fruits, and whole grains that can supply nutrients, minerals, and fiber can safeguard one from heart disease. Proteins such as beans and certain kinds of fish as a major diet can protect one from heart ailments. It is advisable to avoid saturated fat as far as possible; trans fats need to be eliminated entirely from the diet to prevent obesity, diabetes, and heart ailments. Maintaining a healthy body weight through a balanced diet and adequate exercise keeps one healthy and free of disease. Healthy body weight means body mass index (BMI) should be lower than 25. Even a small weight loss reduces risk of diabetes, blood cholesterol level bringing blood pressure in normal range (Mayo Clinic, 2014). Many countries such as the Austria, Denmark, Switzerland and to a certain extent the US also have either restricted or banned the use of trans fats entirely in food preparations and that needs to be followed by other countries as well (Laurance, 2010). Conclusion Advances in medical science have enhanced our understanding and knowledge about how our diet should be! It is amply clear from the above study that micro- and macro-nutrients in food play most critical role in remaining disease free throughout life. Each micronutrient has its own importance and it is extremely necessary to have protein, carbohydrate and unsaturated fats properly balanced so that body’s nutritional requirement is met with. Vitamins and minerals are critical for growth, proper metabolism and to keep immune system active and vital for keeping humans disease free. Over eating leads to obesity and numerous health complications such as hypertension, diabetes and cholesterol leading to cardio issues. References ADFCA (2014). Abu Dhabi Food Control Authority – Abu Dhabi. Retrieved May 28, 2014 from https://sdi.abudhabi.ae/Sites/SDI/Content/AR/PDF/stakeholders-adfca,property=pdf.pdf Bell, J. (2014). Heart attacks strike 20 years earlier in the UAE. Retrieved May 29, 2014 from http://www.thenational.ae/uae/health/heart-attacks-strike-20-years-earlier-in-the-uae CDC (2014). Centre for disease control and prevention (CDC). Retrieved May 28, 2014 from http://www.cdc.gov/about/history/index.html FDA (2013). Foodborne Illness-Causing Organisms in the U.S. fda.gov. Retrieved May 28, 2014 from http://www.fda.gov/downloads/food/resourcesforyou/consumers/ucm187482.pdf Food Preservation Methods (2009). hawaii.edu. Retrieved May 28, 2014 from http://www.cds.hawaii.edu/kahana/downloads/curriculum/SectionII/Unit3/3.C.MeaaiaFoodScience/3.C.3.FoodPreservationMethods.pdf HACCP (2014). US Food and Drug Administration. Retrieved May 28, 2014 from http://www.fda.gov/food/guidanceregulation/haccp/default.htm Laurance, J. (2010). Ban trans fats and thousands of lives will be saved, UK told. Retrieved May 28, 2014 from http://www.independent.co.uk/life-style/food-and-drink/news/ban-trans-fats-and-thousands-of-lives-will-be-saved-uk-told-1946458.html Mayo Clinic (2014). Diseases and Conditions. Retrieved May 28, 2014 from http://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-disease- prevention/art-20046502?pg=2 Mckinley Health Center (2014). Macronutrients: the Importance of Carbohydrate, Protein, and Fat. Retrieved May 28, 2014 from http://www.mckinley.illinois.edu/handouts/macronutrients.htm Medicine Plus (2014). Foodborne Illness. Retrieved 28 May, 2014 from http://www.nlm.nih.gov/medlineplus/foodborneillness.html MedicineNet.com (2014). Nutrition Related Diseases & Conditions. Retrieved May 28, 2014 from http://www.medicinenet.com/nutrition/related-conditions/index.htm Minnesota Department of Health (2013). Food Contamination and Foodborne Illness Prevention. Retrieved May 28, 2014 http://www.health.state.mn.us/foodsafety/prevention.html NLEA (2014). Nutrition Labeling and Education Act (NLEA). Retrieved May 28, 2014 from http://www.fda.gov/iceci/inspections/inspectionguides/ucm074948.htm US Food and Drug Administration (2014). FDA Fundamentals. Retrieved May 28, 2014 From http://www.fda.gov/AboutFDA/Transparency/Basics/ucm192695.htm Read More