Investigating Food-Related Diseases - Assignment Example

Investigating food related diseases and illnesses al affiliation Investigating food related diseases and illnesses The term “nutrition” refers to the intake and utilization of food in the human body. Essentially, nutrition deals with the dietary needs of the human body, with a well-balanced diet being a pillar of good health. In this sense, a good diet should comprise of sufficient amounts of nutrients such as proteins, fibers, carbohydrates, water, vitamins, fat, and minerals. Poor nutrition can lead to an individual’s increased susceptibility to nutrition related diseases such as diabetes, cancer, cardiovascular disease, and osteoarthritis. It is important, however, to differentiate nutrition related diseases from food borne illnesses. The former, is mostly concerned with nutritional value of food and how dietary imbalance can lead to diseases, while the latter is concerned with the effects of ingesting contaminated food. While nutrition related diseases are caused by the inadequate or excessive uptake of nutrients, food borne illnesses are caused by consuming food contaminated by pathogens or poisonous substances (DeBruyne, Whitney & Pinna, 2008). Food borne illnesses The consumption of food and beverages contaminated by pathogens or harmful substances such as chemicals often leads to food borne illnesses. There are numerous types of food borne illnesses depending on the causative factors, and therefore, the symptoms of food borne infections vary. According to the CDC (2012) an estimated 48 million people in the United States are infected with food borne illnesses every year, with approximately 130, 000 being hospitalized and 3,000 dying. Raw foods, sea foods, animal products, fruits and vegetables are among the most likely foods to contain pathogens that can lead to food borne illnesses. Therefore, to reduce the risk of contaminants, individuals should clean their hands and surfaces before handling food, prevent cross-contamination, cook foods to the recommended temperatures, and chill cold food (Sizer & Whitney, 2014). According to Sizer & Whitney (2014) the possibility of food additives being carcinogenic is highly unlikely since the United States government does not approve such additives. Similarly, although accidental entry of contaminants in food is possible, such foods are monitored to ensure that such contaminants are not capable of risking the health of consumers, thus ensuring food safety. Sources food borne illness Food borne illnesses can be acquired from different sources, where pathogens have the opportunity to come into contact with food, thus causing contamination. The intestines of most animals contain harmful microbes and when these microbes come into contact with meat, then the meat is likely to be contaminated. According to the CDC (2012), the Campylobacter pathogen is usually present in the intestines of healthy poultry meaning that eating chicken that is undercooked can lead to diarrhea, which is the most common symptom associated with Campylobacter infection. The Salmonella bacterium is also found in the intestines of birds and is transmitted the same way as the Campylobacter. Salmonella infection causes fever and diarrhea and can even cause infections in the bloodstream. Washing fruits and vegetables with water contaminated by, for example, human sewage can cause contamination. The Norovirus is also very common in relation to food borne illnesses as it causes severe vomiting and a bit of diarrhea. The Norovirus is spread through contaminated water, surfaces, and infected food handlers. Foods also get contaminated during processing either by food handlers who are infected or through cross contamination from other food products. Preventing food borne illness. Since food borne infections are contracted through the gastrointestinal tract, nausea, fever, vomiting, abdominal cramps, and diarrhea are the most common symptoms of food borne illnesses. Considering all the different ways in which food can be contaminated, preventing food borne illnesses becomes challenging. Nonetheless, some prevention strategies can be employed, for example, ensuring that cooked food does not come into contact with raw foods as the latter usually contain pathogens that can be transferred to the cooked food. According to DeBruyne, Whitney & Pinna (2008) proper hand washing with soap and relatively warm water before food handling reduces the risk of microbial contamination during food preparation and consumption. The utensils and surfaces used in food preparation should also be cleaned thoroughly, in addition to food handlers in food factories being thoroughly screened for infections such as hepatitis and other viral and bacterial infections. In addition, foods need to be properly preserved in order to reduce contamination risks. These methods include: a) Commercial methods such as milk and juice pasteurization, canning, and irradiation. b) Traditional methods, for example, salting, refrigeration, drying, and smoking. The role of Health agencies in preventing food borne illness The Hazard Analysis Critical Control Point (HACCP) is responsible for ensuring that food manufacturers identify instances of food contamination and subsequently employ measures geared towards preventing food borne illnesses (Sizer & Whitney, 2014). The Food and Drug Administration (FDA) is a health agency in the United States charged with the responsibility of inspecting all imported foods to ensure that these foods are not contaminated. The regulation of food additives also falls under the FDA’s jurisdiction (Sizer & Whitney, 2014). As part of the Public Health Service, the Centre for Disease Control and Prevention (CDC) carries out investigations into the occurrence of specific diseases, such as food borne diseases and comes up with response and prevention strategies. In certain cases, the consumers are unaware of the contents of certain food products in the market. As such, the Nutrition Education Labeling Act is intended to compel manufactures to give truthful information concerning the nutrients contained in the food product. Ideally, the label should have the common product name, the identity of the manufacturer, the nutritional contents, the ingredients, and warnings on probable allergic reactions (Sizer& Whitney, 2014). In the Unites Arab Emirates, the Abu Dhabi Food Control Authority (ADFCA) is responsible for inspecting all types of foods to ensure that such foods are fit for humans to eat (Hajat, Harrison & Shather, 2012). Ideally, the ADFCA conducts inspections in food outlets to ensure that all raw, processed, imported and for sale foods meet the standards for human consumption. Apart from the ADFCA, the Health Authority-Abu Dhabi (HAAD) also regulates the standards of food safety and nutrition. Nutrition related diseases The intake of safe and nutritionally sufficient food is the surest ways of sustaining god health. The intake of inadequate or excessive nutrients can cause a person to increase their susceptibility to nutrition related diseases. The body requires sufficient uptake of fiber, vitamins, water, carbohydrates, fats, and proteins in order to remain healthy. However, according to CDC (2012) globalization has led to significant changes in world food economy which has in turn affected diets and lifestyles. For example, people today are increasingly taking foods containing low carbohydrates, but high in saturated fats, and energy. As a result, more people are becoming prone to chronic diseases such as cancer, osteoarthritis, diabetes, and cardiovascular disease. The effect of excessive consumption of nutrients The biological processes in a human body are often affected by the dietary compositions of the food taken, meaning that) poor diet can harm the human body (Hajat, Harrison &Shather, 2012). In essence, the excessive consumption of nutrients such as fats, proteins, and carbohydrates can lead to nutritional diseases. For example, excessive intake of saturated fats often leads to increment in blood cholesterol and sugar. The presence of excess fats in the body causes the obstruction of blood arteries, leading to insufficient blood supply to the heart and consequent heart attack (CDC, 2012). Consequently, a person ingesting high amounts of saturated fats is more susceptible to cardiovascular diseases. Similarly, too much saturated fat in the body can cause osteoarthritis, a joint disease that can lead to crippling. Most of these fats are obtained from processed foods which have minimal nutrients necessary for joint fitness. Eating foods high in calories increases the chances of excessive weight gain which leads to diabetes. According to CDC (2012), obesity increases the risk of contracting several types of cancer including colon, endometrium, kidney, esophagus, and breast cancer. In as much as sugar is necessary for energy production in the body, excessive intake of sugar can cause diabetes. As a result, it is recommendable to take whole grain and high-fiber foods instead of starchy foods, since the former do not abnormally increase blood glucose (DeBruyne, Whitney & Pinna, 2008). In order to avoid all these illnesses, people are advised to take nutritionally correct foods and also engage more in physical exercise. The prevalence of nutrition related diseases The globalization of food economy, demographic and dietary changes have led to the rise of non-communicable diseases such nutrition related diseases. According to Loney et.al (2013), cardiovascular disease accounts for half the number of chronic diseases globally. The United Arab Emirates, just like any other country in the world today is grappling with the rising figures of people suffering from nutrition related diseases. According to Loney et.al (2013), the prevalence rate for diabetes in the UAE stands at 24 per cent, while that of cancer is 63.4 per 100,000 people. As for cardiovascular disease, the mortality rates stand at approximately 250 per 100, 000 people, with 29 per cent of all deaths being attributed to cardiovascular disease. Cancer follows cardiovascular disease in terms of deaths in the UAE with approximately 10 percent of all deaths being attributed to cancer (Loney et.al, 2013). In relation to osteoarthritis, approximately20 per cent of the population in the UAE is affected by the disease. Prevention strategies Ideally, the globally known strategies for preventing the occurrence of nutrition related diseases include proper diets and increased physical activity. The UAE has come up with measures to curb the increase of nutrition related diseases. For example, AbuDhabi has a screening programme for cardiovascular throughout the Emirate, referred to as Weqaya (Hajat, Harrison & Shather, 2012). Under Weqaya, the HAAD is able to identify the problem, and come up with preventive and curative strategies for cardiovascular disease. However, individual families are also required, under the health policy agenda, to make healthier choices. In addition, HAAD provides educational programs to communities with regard to healthy diets and the need for recreational facilities. Conclusion Evidently, although food is crucial for human survival, failing to observe safe food practices can lead to serious health complications. For instance, improper handling of food can lead to contamination, which can in turn cause food borne illnesses. On the other hand, poor dietary practices can cause nutrition related diseases such as cardiovascular disease and diabetes. Therefore, every individual should ensure good health and be careful in food handling, eat nutritionally sufficient foods, and engage in physical activity. References Center for Disease Control and Prevention (CDC).(2012). Food Safety. Retrieved from: www.cdc.gov Debruyne, L., Whitney, E., & Pinna, K. (2008). Nutrition & Diet Therapy. California: Cengage Learning. Hajat, C., Harrison, O., & Shather, Z. (2012). A Profile and Approach to Chronic Disease in Abu Dhabi. Globalization and Health, 8(18). Loney, T., Tar-Ching, W., Handysides, D., Ali, R., Blair, I., Grivna, M. El-Obaid, Y. (2013). Analysis of the Health Status of the United Arab Emirates: The ‘Big4’ Public Health Issues. Globalization and Health, 6(20100). Sizer, F., & Whitney, E. (2014). Nutrition: Concepts and Controversies. California: Cengage Learning. Read More