Transcript Course Introduction - Department of Food Science

Food and Health (400:104)
Lecture 1 - January 22, 2015
WELCOME
Dr. Quadro
January 22, 2015
Course Website
http://foodsci.rutgers.edu/fs104/index.html
• Lecture Notes
– ALL slides on web prior to class
• Syllabus/Schedule
• General Policies
• Other Information and Links
Department of Food Science
January 22, 2015
Course Website
Let’s go online:
http://foodsci.rutgers.edu/fs104/index.html
Department of Food Science
January 22, 2015
Syllabus & Schedule
•
28 in-class lectures
•
3 Professors:
Dr. Loredana Quadro
Dr. Chitra Ponnusamy
Dr. Mary Wasserman
(Diet Analysis Project)
Guest Lecturers:
Dr. Lesley Wassef
Dr. Julie Hirsch
Dr. Pappas
Department of Food Science
January 22, 2015
Communication
•
Dr. Quadro’s office hours:
Thursdays
2:30 – 4:30pm
Cook Campus, Department of Food Science, Room 419
•
Email correspondence with professors:
[email protected]
[email protected]
[email protected]
– With EACH email, you need to provide:
• First & Last Name
• Phone number
– Please do not expect IMMEDIATE reply
Department of Food Science
January 22, 2015
Communication
Make sure to check your Rutgers email
account all the time
Department of Food Science
January 22, 2015
Materials – Textbook (chose what you prefer!)
Nutrition, Science and Applications
Smolin & Grosvenor
Wiley Ed.
Personal Nutrition
Boyle & Long
Cengage Learning Ed.
Nutrition for Life
Thompson & Manore
Pearson Ed.
Nutrition, From Science to You
Blake, Munoz and Valpe
Pearson Ed.
Nutrition, Concepts & Controversies
Sizer & Whitney
Thomson Wordsworth Ed.
Nutrition Now
Brown
CengageLlearning Ed.
Three copies of Nutrition, Science and Applications are on reserve
at the Chang Library (Foran Hall, Cook Campus)
Department of Food Science
January 22, 2015
Materials - Textbook
Diet Analysis Program “Supertracker” available free
of charges through the USDA website
www.supertracker.usda.gov/
You will need it for your Diet Analysis Project
Department of Food Science
January 22, 2015
Syllabus-Topics
Food Biochemistry and Physiology
• Digestion and Indigestion
• Carbs: Sugars, Starches, Diets
• Fats: the Good and Bad
• Proteins: Enzymes, Hormones,
Body Building
• Vitamins: Water & Fat Soluble
• Minerals and water
Personal Nutrition
• Energy & Calories
• Nutrition and Lifecycle
• Nutrition and fitness
Department of Food Science
Food and Health and Disease
• Malnutrition
• Over-nutrition and obesity
• Diabetes
• Food and Your Heart
• Nutrition and Cancer
• Introduction to Nutrigenomics
• Food Allergies
• Nutrient-drug interaction
• One related movie
Food Science/Technology
• Microorganisms in food
• Food Labels
January 22, 2015
Learning Assessment


4 Exams
 Exam 1
 Exam 2
 Exam 3
 Exam 4
February 12
March 12
April 9
May 4
Diet Analysis Project
Department of Food Science
January 22, 2015
In-Class Exams - Mandatory
Exams: Loree 022 --- 12:30-1:55pm
•
Each worth 16.6% of your grade
•
Anyone caught cheating will be dealt with harshly
(http://academicintegrity.rutgers.edu/integrity.shtml)
•
No Make-Up Exams (contact Dr. Quadro ASAP should any
problem or conflict arise)
Department of Food Science
January 22, 2015
In-Class Exams - Mandatory
Each exam will consist of 50 questions shared
between multiple choices, matching and true and
false.
Each question will be worth 1 point, for a
maximum of 50 points (in case all 50 questions
will be correct).
Department of Food Science
January 22, 2015
EXAMS
Department of Food Science
January 22, 2015
Diet Analysis Assignment
Mandatory
Worth 33.6% of your grade (100 points)
EARLY Submission (10 extra points)
• WHEN:
March 5
• WHERE:
in-class after lecture
• Extrapoints will be given only if attendance to lecture 9 and 10 is confirmed
(attendance will be taken on those two days)
FINAL Submission
• WHEN:
• WHERE:
March 12
in-class after exam 2
For each day you will be late, 10 points will be taken away
Department of Food Science
January 22, 2015
Diet Analysis Assignment
Mandatory
All details/instructions will be provided during:
Lecture #10
Monday, February 23 (Dr. Quadro/Dr. Wasserman)
DO NOT MISS IT!
Will use “Supertracker” Program (free of charges through the
USDA website)
Department of Food Science
January 22, 2015
Diet
Analysis
Project
Department of Food Science
January 22, 2015
Extra points
•
Early submission of the DA project - 10 points will be added to the
total points that you scored for your DA project
IT IS YOUR CHOICE!
Department of Food Science
January 22, 2015
Grading
Grades will not be curved!
1. Exam 1
2. Exam 2
3. Exam 3
4. Exam 4
5. Diet Analysis
16.6% of Final Grade
16.6% of Final Grade
16.6% of Final Grade
16.6% of Final Grade
33.6% of Final Grade
66.4%of final grade
All 5 assessments are mandatory for you to pass the course
Department of Food Science
January 22, 2015
Grading
Max number of points
Exam 1
Exam 2
Exam 3
Exam 4
Diet Analysis
50 points
50 points
50 points
50 points
100 points
TOTAL
300 points
Department of Food Science
January 22, 2015
Grading
Example 1:
Exam 1
Exam 2
Exam 3
Exam 4
Diet Analysis
35 points
48 points
47 points
45 points
85 points
TOTAL
260 points/300 points% = 86.6%
FINAL GRADE = B+
Department of Food Science
January 22, 2015
Grading
Example 2:
Exam 1
Exam 2
Exam 3
Exam 4
Diet Analysis
DA early submission
35 points
48 points
47 points
45 points
85 points
10 points
TOTAL
270 points/300 points% = 90%
FINAL GRADE = A
Department of Food Science
January 22, 2015
Courtesy
• We start on time – please don’t be late
• Turn off your cell phones BEFORE class
– No telephone calls or text messaging or
internet browsing (Facebook, newspapers,
etc.) during lectures!!!
Department of Food Science
January 22, 2015
TODAY’s Lecture
•
•
•
•
•
•
Define: Food, Nutrition, Health
What is Nutrigenomics
Molecular Nutrition
Making the Right Food Choices
Introduction to the Pyramid/Myplate
Functional Foods
Department of Food Science
January 22, 2015
FOOD
Any substance that is eaten or otherwise taken
into the body to sustain physiological life by
providing energy and “body building blocks”
Department of Food Science
January 22, 2015
NUTRITION
The sum of biochemical and physiological processes
concerned with the growth, maintenance, and repair of the
living body as a whole, or of its constituent organs
Graham Lusk, The Science of Nutrition, 1928
Department of Food Science
January 22, 2015
HEALTH
A continued state of soundness and
vigor of body and mind
It is reflected in low infant mortality,
longevity, low morbidity to
infectious and chronic disease (i.e.
increased resistance)
Department of Food Science
January 22, 2015
Consumers Feel that Nutrition Plays Greatest
Role in Health
Department of Food Science
January 22, 2015
Why do we eat? - Functions of Food
•
•
•
•
•
•
•
•
•
•
•
•
Provide energy (maintain body functions, sustain physical activity,
thermoregulation)
Provide nutrients (sustain growth of the body, regulate body
functions)
Initiate and maintain interpersonal relationships
Determine extent of interpersonal distance
Express socio-religious beliefs
Express social status prestige
Recognize special achievement
Cope with psychological stress
Influence political economic status of a group
Reward/punish influence others behaviors
Detect, treat, prevent cultural behavior deviations
Treat, prevent illness manifestations
Department of Food Science
January 22, 2015
What is the make-up of Food?
Array of chemicals including
–
Water
–
–
Nutrients
Colors
• Hundreds (ex. Carotenoids)
Flavors
• over 4000 identified
Other known and unknown compounds
–
–
Colors, flavors (and texture) provide sensory appeal to
food
Department of Food Science
January 22, 2015
Type of nutrients and more..
Six classes of nutrients:
Carbohydrates, Lipids, Proteins, Water, Vitamins and Minerals
Essential nutrients (45): they cannot be made by the body or cannot
be made in large enough quantities to meet needs
Fortified Foods: foods to which nutrients have been added (milk with
Vit A, grains with B vitamins and iron, orange juice with calcium, water
with vitamins and minerals)
Dietary Supplements
Department of Food Science
January 22, 2015
Type of nutrients and more..
Carbohydrates, Lipids, Proteins are energy-yielding nutrients
Carbohydrates, Lipids, Proteins and water are
MACRONUTRIENTS (constitute the major portion of most foods
and are required in relatively large amounts in the body)
Vitamins and Minerals are MICRONUTRIENTS (are needed in
small amounts in the diet)
Carbohydrates, Lipids, Proteins and Vitamins are ORGANIC
MOLECULES/NUTRIENTS
Minerals and Water are INORGANIC MOLECULES/NUTRIENTS
Department of Food Science
January 22, 2015
Composition of the human body
Department of Food Science
January 22, 2015
Macronutrients
Micronutrients
Department of Food Science
January 22, 2015
Examples of
Food
Composition
Tea
No macronutrients
No micronutrients
Lots of antioxidants
Chocolate
Lots of carbohydrate
Good amount of fat
Some protein
Lots of antioxidants
Department of Food Science
Salmon
Little carbohydrate
Good amount of fat
Lots of protein
Lots of antioxidants
January 22, 2015
Functional Food
General term for foods that provide an additional physiological
benefit beyond that of meeting basic nutritional needs
Substances that are not made by the body and are not necessary
for life, but have health-promoting properties. They can be of plant
origin (phytochemicals) or of animal origin.
http://www.ific.org/nutrition/functional/index.cfm
Department of Food Science
January 22, 2015
Functional Food
Inherently Functional = foods that have naturally present constituents
that are protective of, or conducive to, good human health
Fresh produce
• Fresh fruit
• Fresh vegetables
Orange Juice
Soy products
Salmon
Oats
Ruminants meat
Cranberry products
Department of Food Science
January 22, 2015
Functional Food
Imposed Functional = foods to which bioactive
components with potentially health benefits have been
added
Fortified & Enhanced foods
Breads
Energy bars
Cereals
Margarines
Orange Juice
Department of Food Science
January 22, 2015
Early nutrition science efforts concentrated on
eliminating deficiency diseases (abundant food supply
and food fortification)
Today, overnutrition, poor dietary habits, and
environmental/lifestyle factors,contribute to
development of degenerative and chronic diseases
Diet is related to Top 5 of the leading causes of death:
Department of Food Science
Heart disease
Cancer
Stroke
Diabetes
Hypertension
January 22, 2015
Molecular Nutrition
Department of Food Science
January 22, 2015
The Cell
•
•
•
•
•
Smallest unit of life.
Can survive on its own or has potential to do so.
Is highly organized for metabolism.
Senses and responds to environment.
Has potential to reproduce.
Department of Food Science
January 22, 2015
Structure of Cells
Plasma membrane
Cytoplasm
Nucleus (compartment
where DNA is stored)
Department of Food Science
January 22, 2015
What does a cell do?
Department of Food Science
January 22, 2015
Nutrigenomics
Address the role of
diet on the activity
of individual’s
genes and its
effects on health
Department of Food Science
Copyright by J. Hirsch et al.
January 22, 2015
Nutrigenomics
Diet
Health or
Disease
Department of Food Science
Genotype
Phenotype
January 22, 2015
There are no bad foods,
just bad diets!
Department of Food Science
January 22, 2015
Understanding Our Food Choices
Food choices are influenced by:
-What is available to us
-Where we live
-What is within our budget and compatible with
our lifestyle
-What we like
-What is culturally acceptable
-What our emotional and psychological needs are
-What we think we should eat (health concerns)
Department of Food Science
January 22, 2015
Making the Right Food Choices
Hunger vs. Appetite
Right vs. Wrong
Good vs. Bad
Department of Food Science
Why do you eat?
What’s in your fridge?
Where do you go out to eat?
What do you think about
when you buy/eat food?
January 22, 2015
Department of Food Science
January 22, 2015
1992 Food Guide Pyramid
Department of Food Science
January 22, 2015
2005 MyPyramid
12 pyramids based on calories
and physical activity
Department of Food Science
January 22, 2015
2010 MyPlate http://www.choosemyplate.gov/
Department of Food Science
http://www.choosemyplate.gov/downloads/GettingStartedWithMyPlate.pdf