lecture 15.pptx
- 2. INTRODUCTION • Alcoholic beverages are primary consist of water, alcohol(ethanol), and different amounts of sugar. • Chemically known as ethanol • Alcohol consumption has a social aspect to it, but it is often abused. • Alcohol contains approximately 7 kilocalories(kcal) per gram.
- 3. term • Fermentation: the breakdown of carbohydrates without the use of oxygen
- 4. Alcohol changes a person’s physical and emotional state. Alcohol consider as a drug. It is classified as a depressant, which slow down the process of CNS. Ethanol can be produced synthetically or naturally through fermentation(grains, fruits, vegetables). Fermentation is the chemical action of yeast on sugars.
- 5. Steps of Metabolism • The metabolism of alcohol is the process in which the body converts alcohol into a less toxic substance. • Alcohol metabolism has three steps: 1. Consumption – getting the liquid into your body 2. Absorption – absorbing the alcohol into your bloodstream 3. Processing – converting the I) alcohol into II) acetaldehyde , then III) acetate (or acetic acid) and finally into fatty acids, carbon dioxide, and water
- 6. Consumption • Consumption – mouth and esophagus – 20% of consumed alcohol is immediately absorbed into the bloodstream before reaching the rest of the gastrointestinal tract – Alcohol is an irritant to the sensitive lining of the esophagus • Excess consumption can significantly raise your risk of esophageal cancer
- 7. Absorption – Alcohol is absorbed into the blood through the stomach walls • The emptier the stomach, the faster the absorption – Absorption of alcohol also irritates the lining of the stomach, leading to some symptoms commonly associated with a hangover (nausea, vomiting, diarrhea) – This also accelerates productions of hydrochloric acid in the stomach, leading to the ‘upset stomach’ feeling common with consumption and/or hangover . – Alcohol not absorbed by the stomach is absorbed in the small intestine (where most absorption occurs)
- 8. Absorption • Once in the bloodstream, alcohol is rapidly distributed throughout the body – Different tissues absorb alcohol at differing rates – E.g. muscle absorbs alcohol more rapidly than fat • People with higher percentages of body fat will absorb alcohol less quickly, lengthening the time it circulates in the bloodstream. – Rate of absorption is also affected by rate and type of consumption • Faster consumption, faster absorption • Carbonated beverages also increase the rate of absorption – includes champagne, wine coolers, and drinks made with soda
- 9. Processing • Alcohol is processed by the liver as it arrives from the bloodstream • The liver produces enzymes called alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). – Alcohol metabolism via ADH produces a secondary product more toxic than alcohol itself – acetaldehyde • Acetaldehyde is then converted into acetate by ALDH • Acetate is digested into fatty acids, CO2, and water – Fatty acids, when digested, create 7 calories per gram of alcohol
- 10. Effects of alcohol • The effect of alcohol consumption on the body depends on how often it is consumed, how much, and the alcohol content of the drinks. • frequent alcohol use may encourage alcohol dependence or alcoholism. Alcoholism is a chronic disease that progresses and often fatal(causing death).
- 11. Effects on brain • Memory loss or Amnesia • Brain damage • Kill brain cells • Shrinks the brain • Development • Judgement and control • Headache • Nervous disorders • Psychological disturbances
- 12. Amnesia • Because the central nervous system is impaired, the process of creating and storing memory is also impaired. • This can lead to short-term amnesia – excess alcohol consumption can cause people to be unable to form memories during consumption to varying extents.
- 13. Psychological disturbances • Part of the brain, called the amygdala, regulates human emotion – The amygdala is responsible for creating emotion appropriate for a circumstance • Because alcohol depresses the central nervous system, the emotional regulatory function of the amygdala will also be impaired. • This can lead to anxiety, anger, frustration, lust, and other primal human emotions to become over- or under-expressed.
- 15. Effects on stomach • Some of the alcohol consumed by a person will pass through the lining of their stomach to reach the bloodstream. • Ingesting too much alcohol in a short amount of time my cause the stomach to reject the poison and vomiting may occur.
- 16. Effect on liver • Drinking alcohol can increase your risk of developing liver disease and cause damage to this very important part of your body. In fact, alcohol is a major cause of the 25% increase in deaths from liver disease in England over the last decade • Non-alcoholic fatty liver disease • Alcohol-related fatty liver-disease • An inflammation (swelling) of the liver caused by a viral infection. • Cirrhosis
- 17. Effects on heart • Drinking over a long period of time can increase your risk of developing heart disease. • Increase your blood pressure. Drinking excessive amounts of alcohol causes raised blood pressure which is one of the most important risk factors for having a heart attack or a stroke. Increases in your blood pressure can also be caused by weight gain from excessive drinking • Heavy drinking weakens the heart muscle, which means the heart can’t pump blood as efficiently. It’s known as cardiomyopathy and can cause death, usually through heart failure.
- 18. Effect on kidney • Your kidneys filter harmful substances from your blood. One of these substances is alcohol. Alcohol can cause changes in the function of the kidneys and make them less able to filter your blood. In addition to filtering blood, your kidneys do many other important jobs. One of these jobs is keeping the right amount of water in your body. Alcohol affects the ability of your kidneys to do this. When alcohol dehydrates (dries out) the body, the drying effect can affect the normal function of cells and organs, including the kidneys. • High blood pressure is a common cause of kidney disease.
- 19. Effect of alcohol on nutrition • Alcohol inhibits the breakdown of nutrients into usable molecules by decreasing secretion of digestive enzymes. • Alcohol impairs nutrient absorption by damaging the cells lining the stomach and intestines and disabling transport of some nutrients into the blood. • Even if nutrients are digested and absorbed, alcohol can prevent them from being fully utilized by altering their transport, storage, and excretion • Decreased liver stores of vitamins such as vitamin A • increased excretion of nutrients such as fat, indicate impaired utilization of nutrients by alcoholics.
- 20. Cont.. • Although alcohol is an energy source, how the body processes and uses the energy from alcohol is more complex than can be explained by a simple calorie conversion value
- 22. Eating disorders Eating disorders are mental illnesses that cause serious disturbances in a person’s everyday diet. It can manifest as eating extremely small amounts of food or severely overeating. The condition may begin as just eating too little or too much but obsession with eating and food over takes over the life of a person leading to severe changes.
- 24. WHY DO PEOPLE DEVELOP EATING DISORDERS • Psychological • Interpersonal • Social/Cultural • Biological
- 25. PSYCHOLOGICAL FACTORS • Low self-esteem • Feelings of inadequacy or failure • Feeling out of control • Response to change (puberty) • Response to stress (sports, dance) • Personal illness
- 26. INTERPERSONAL FACTORS • Troubled family and personal relationships • Difficulty expressing emotions and feelings • History of being teased or ridiculed based on size or weight • History of physical abuse
- 27. SOCIAL AND CULTURAL FACTORS • Cultural pressures that glorify thinness and place value on obtaining the perfect body • Narrow definitions of beauty that include only women and men of specific body weights and shapes • Cultural norms that value people on the basis of physical appearance and not inner qualities and strengths
- 28. BIOLOGICAL FACTORS • Eating disorders often run in families (learn coping skills and attitudes in family) • Genetic component—research about brain and eating in taking place (certain chemicals in the brain control hunger, appetite and digestion have been found unbalanced).
- 29. Types of eating disorders • Anorexia Nervosa • Bulimia Nervosa • Binge Eating Disorder • Not Otherwise Specified (NOS)
- 30. Anorexia nervosa • Anorexia nervosa happens when one is obsessed with becoming thin that they reach extreme measures and this leads to extreme weight loss. • The term anorexia is of Greek origin which means lack of appetite or lack of desire to eat.
- 31. • Anorexia nervosa occurs at the self-starvation. Anorexia, a self-imposed starvation syndrome triggered by multiple factors, includes a severely distorted body image. Anorectics are at never-ending war with their bodies, and even when they are dangerously underweight, they continue to severely restrict food intake (the major symptom of anorexia nervosa).
- 32. Sign & symptoms • Dramatic weight loss • Refusal to eat certain foods or food categories. • Consistent excuses to avoid situations involving food • Excessive and rigid exercise routine • Withdrawal from usual friends/relatives
- 33. Health risks with anorexia • Heart failure • Kidney failure • Low protein stores • Digestive problems
- 34. BULIMIA NERVOSA • Bulimia Nervosa is an eating disorder in which one starts to consume large amounts of food at once and then is followed by purging, using laxatives, or over exercising to rid themselves of the food they ate.
- 35. BULIMIA NERVOSA: WARNING SIGNS • Wrappers/containers indicating consumption of large amounts of food • Frequent trips to bathroom after meals • Signs of vomiting e.g. staining of teeth, calluses on hands • Excessive and rigid exercise routine • Withdrawal from usual friends/relatives
- 36. HEALTH RISKS WITH BULIMIA • Dental problems • Stomach rupture • Menstruation irregularities
- 37. BINGE EATING DISORDER • Binge eating is disorder in which someone eats a lot amount of food at a time but they don't vomit.
- 38. BINGE EATING DISORDER: WARNING SIGNS • Wrappers/containers indicating consumption of large amounts of food • MAY be overweight for age and height • MAY have a long history of repeated efforts to diet-feel desperate about their difficulty to control food intake • MAY eat throughout the day with no planned mealtimes
- 39. HEALTH RISKS WITH BINGE EATING DISORDER • High blood pressure • High cholesterol • Gall bladder disease • Diabetes • Heart disease • Certain types of cancer
- 40. • People with this disorder chronically consume massive quantities of food and are typically overfat; however, not all overfat people binge eat. The diagnosis of binge-eating disorder is based on a person having an average of two binge-eating episodes a week for 6 continuous months.
- 41. Case study • In 2012, Lady Gaga revealed on her site Little Monsters that she’s struggled with anorexia and bulimia since the age of 15. She posted about her cycles of weight gain and loss and shared photos. Her Born This Way Foundation connects young people with resources to help with body image, bullying, drug and alcohol issues, and more. The non profit exists to let struggling teens know that they’re not alone and to help create a more compassionate world. She continues to encourage anyone struggling with body image, saying, “It’s really hard, but ... you’ve got to talk to somebody about it.”
- 42. What is food allergy? Food allergy is an abnormal response to a food triggered by the body. Allergic reactions to food can cause serious illness or even death. Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis.
- 43. What is food intolerance ? • An abnormal physiological response to eating. • Food intolerance is caused by the lack of our body’s ability to digest certain substances. • Food allergy is more serious than food intolerance.
- 44. • Food intolerance and other reactions • A food intolerance or a reaction to another substance you ate may cause the same signs and symptoms as a food allergy does — such as nausea, vomiting, cramping and diarrhea.
- 45. • For some people, an allergic reaction to a particular food may be uncomfortable but not severe. For other people, an allergic food reaction can be frightening and even life- threatening. Food allergy symptoms usually develop within a few minutes to two hours after eating the offending food.
- 46. • The most common food allergy signs and symptoms include: • Tingling or itching in the mouth • Hives, itching or eczema • Swelling of the lips, face, tongue and throat or other parts of the body • Wheezing, nasal congestion or trouble breathing • Abdominal pain, diarrhea, nausea or vomiting • Dizziness, lightheadedness or fainting
- 47. • When you have a food allergy, your immune system mistakenly identifies a specific food or a substance in food as something harmful. In response, your immune system triggers cells to release an antibody known as immunoglobulin E (IgE) to neutralize the allergy- causing food or food substance (the allergen). • The next time you eat even the smallest amount of that food, IgE antibodies sense it and signal your immune system to release a chemical called histamine, as well as other chemicals, into your bloodstream. These chemicals cause allergy symptoms.
- 48. Two Categories of Food Allergies • Immunoglobulin E (IgE) mediated. Symptoms result from the body’s immune system making antibodies called Immunoglobulin E (IgE) antibodies. These IgE antibodies react with a certain food. • Non-IgE mediated. Other parts of the body’s immune system react to a certain food. This reaction causes symptoms, but does not involve an IgE antibody. Someone can have both IgE mediated and non-IgE mediated food allergies.
- 49. How do allergic reactions work? • An immediate allergic reaction involves two actions of our immune system: • Our immune system produces immunoglobulin E (IgE) – a type of protein that works against a specific food – antibody. • IgE attaches basophils (white blood cells) and to mast cells – cells found in all body tissues. The typical sites of allergic reactions include nose, throat, lungs, skin and GI tract.
- 50. in adults, the majority of food allergies are triggered by certain proteins in: • Shellfish, such as shrimp, lobster and crab • Peanuts • Tree nuts, such as walnuts • Fish
- 51. In children, food allergies are commonly triggered by proteins in: • Peanuts • Tree nuts • Eggs • Cow's milk • Wheat • Soy
- 52. Effects on Digestive Tract • Diarrhea • Constipation • Nausea and Vomiting • Abdominal bloating and distension • Abdominal pain • Indigestion
- 53. • Exercise-induced food allergy • Eating certain foods may cause some people to feel itchy and lightheaded soon after starting to exercise. Serious cases may even involve hives or anaphylaxis. Not eating for a couple of hours before exercising and avoiding certain foods may help prevent this problem
- 54. Risk factors Food allergy risk factors include: • Family history. You're at increased risk of food allergies if asthma, eczema, hives or allergies such as hay fever are common in your family. • Other allergies. If you're already allergic to one food, you may be at increased risk of becoming allergic to another. Similarly, if you have other types of allergic reactions, such as hay fever or eczema, your risk of having a food allergy is greater.
- 55. • Age. Food allergies are more common in children, especially in infants. As you grow older, your digestive system matures and your body is less likely to absorb food or food components that trigger allergies. • Fortunately, children typically outgrow allergies to milk, soy, wheat and eggs. Severe allergies and allergies to nuts and shellfish are more likely to be lifelong. • Asthma. Asthma and food allergy commonly occur together. When they do, both food allergy and asthma symptoms are more likely to be severe.
- 56. How to prevent • The best way to prevent an allergic reaction is to know and avoid foods that cause signs and symptoms. For some people, this is a mere inconvenience, but others find it a greater hardship. Also, some foods — when used as ingredients in certain dishes — may be well- hidden. This is especially true in restaurants and in other social settings.
- 57. CONT.. • Know what you're eating and drinking. Be sure to read food labels carefully. • If you have already had a severe reaction, aware your surrounding • Talk with your doctor about prescribing in emergency . You may need to carry an epinephrine autoinjector (Adrenaclick, EpiPen) if you're at risk of a severe allergic reaction.
- 58. • Be careful at restaurants. Be certain your server or chef is aware that you absolutely can't eat the food you're allergic to, and you need to be completely certain that the meal you order doesn't contain it. Also, make sure food isn't prepared on surfaces or in pans that contained any of the food you're allergic to. • Don't be reluctant to make your needs known. Restaurant staff members are usually more than happy to help when they clearly understand your request.
- 59. • Plan meals and snacks before leaving home-If necessary, take a cooler packed with allergen- free foods when you travel or go to an event. If you or your child can't have the cake or dessert at a party, bring an approved special treat so no one feels left out of the celebration.
- 60. • If your child has a food allergy, take these precautions to ensure his or her safety: • Notify key people that your child has a food allergy. Talk with child care providers, school personnel, parents of your child's friends and other adults who regularly interact with your child. Emphasize that an allergic reaction can be life- threatening and requires immediate action. Make sure that your child also knows to ask for help right away if he or she reacts to food. • Explain food allergy symptoms. Teach the adults who spend time with your child how to recognize signs and symptoms of an allergic reaction.
- 61. • Write an action plan. Your plan should describe how to care for your child when he or she has an allergic reaction to food. Provide a copy of the plan to your child's school nurse and others who care for and supervise your child. • Have your child wear a medical alert bracelet or necklace. This alert lists your child's allergy symptoms and explains how others can provide first aid in an emergency.
- 62. • It is important to understand there is currently no cure of food allergies • staying away from the food that causes food allergies is the best way to avoid the allergies • The most common food allergens include peanuts, milk, eggs, tree nuts,fish, shellfish, soy, and wheat — these foods account for about 90% of all allergic reaction • Food allergy is treated primarily by dietary avoidance • People who have food allergies must identify and prevent them because, although usually mild and not severe, these reactions can cause devastating illness and, in rare instances, can be fatal
- 63. Daily food intake • Most of the people do not have access to food composition tables, nor knowledge or time to look into the nutrient content of foods they normally consume. • People need to be guided about balancing the intake of different nutrients in their diet and make healthy food choices.
- 64. Food groups • A food group is a collection of foods that share similar nutrient composition (of major nutrients) or biological classification. • Food groups classify foods into categories, depending upon their type, nutritional contribution and functions. • These food groups can be used to plan diets which achieve nutrient intakes according to RDA
- 65. Concept of balanced diet • It is trying to balance the amount of different types of foods eaten everyday so that it becomes a nutritionally adequate diet. • A balanced diet is one that includes foods from all food groups during the day. The quantities and proportions of these foods need to be such that they fulfil our daily requirements for all nutrients.
- 66. • Balanced diet usually provide 50-60% energy from carbohydrates, 10-15% energy from proteins and 20-30% energy from fats. • In addition diet should provide macronutrients and other protective substances are sufficient quantities needed for maintaining optimum health.
- 67. Basic food groups • Foods can be grouped into categories based on the type or nutrients that they supply. • The basic food group classification is based on the physiological role played by the foods of each group in our body.
- 68. Food groups • Thus we have - Energy giving foods- cereal grains, fats & oils, sugar and products made from these foods • Body building foods – pulses, nuts, oilseeds, milk & milk products, meat, fish, poultry and products made from these. • Protective foods – fruits and vegetables which supply vitamins and minerals
- 71. • Foods are grouped together because they provide similar amounts of the key nutrients of that food group. • For example, the key nutrients of the milk, yogurt, cheese and alternatives food group include calcium and protein, while the fruit group is a good source of vitamins, especially vitamin C.