Hand phone Switch off / silent mode

No talking
No sleeping
Decently dress
Be punctual come to class, assignment submission
NAME : MUHAMMAD REDWAN BIN JAFFAR
STATUS: MARRIED
AGE: ??

FIELD OF SPECIALISATION:
Bachelor in Environmental Health (Hons.) (UKM)
Diploma in Environmental Health (MOH)
Executive Diploma in Enforcement Law (UiTM)
Advance Diploma in Investigation and Prosecution Public Health Law
Further study: Master in Environmental Management
PhD in Halal Management (Insya Allah)

Phone: 0139257329
F.B: Muhammad redwan jaffar
Email: wan8082@yahoo.com
MEET UPON APPOINTMENT


Hand phone -Switch off / silent mode
Late comers More than 10 minutes (WHAT SHOULD WE
DO?)
No talking
WISE person TALK because they have something to say, FOOLs
TALK because they have to say something (PLATO)
Decently dressed
Manners
No sleeping
No .

To tell class any updates on the subject
Represent the class to voice any matters on the subject to
the subject lecturer
Name:
Hometown:..
Background:
Hobbies:.
Favorite Food:..
Reason for selecting the
food:..
1. If I am going to be a future environmental health
practitioner, I have to know:
a) The composition of foods that may contribute to degenerative
diseases
b) How food can influence persons consumption
c) Type of foods that frequently trigger foodborne illness

2. If I am going to be a future clinical practitioner, I have to
know

a) Effect of specific nutrients on the cardiovascular system
b) Can selenium improve dementia?



7
Understand the organization of nutritional research &
knowledge at increasing levels of detail into different fields of
nutrition.

Describe the nutrients required for health & their sources in
diets.

Describe the effects of foods of the human body.

8
Explain major macro and micronutrients relevant to human
health.

Discuss major nutrition-related diseases in a global context.

Explain the relationship between nutrition and other factors in
maintaining optimal health and nutritional status.

9
Main
1. Smolin L. A & Grosvenor M.B. (2006). Nutrition: Everyday
Choices . John Wiley & Sons, Inc.
Additional
1. Mahan L. K & Escott-Stump S. (2004). Krauses Food, Nutrition &
Diet Therapy. Saunders Elsevier. 11th edition
2. Michael J. Gibney, Ian Macdonald & Helen M. Roche (2003).
Nutrition and Metabolism (Human Nutrition Textbook Series).
Blackwell Publishing Incorporated.
3. Frans J. Kok, Hester H. Vorster, Nutrition Society Staff, Michael J.
Gibney (2002). Introduction to Human Nutrition (Human
Nutrition Textbook Series, 1). Blackwell Publishing Limited.

Nutrition:
A science that studies the interactions that occur between
living organisms and food.

Nutrients:
Chemical substances in foods that provide energy as well
as structure and help regulate the body process.

Kcalories (Kilocalories):
The unit of heat that is used to express the amount of
energy provided by food.
Fifty years ago:
People ate most meals at home, with their families at a
leisurely pace.
People ate more fresh, less-processed foods.

Today:
We have much less time to prepare food at home.
We eat more processed foods and convenient fast foods.

Your nutrient intake affect your current and future
health. Discuss.

13
OR
Malnutrition: too little or too much of one or more
nutrients or energy
Nutrient Deficiency: Undernutrition
Excess of Nutrient or energy: Overnutrition
or
Low Body
Weight
Heart
Disease
Food
poisoning
Hypertension
Osteoporosis
Gout

Diabetes
Cancer
Obesity
Intermediate
Risk Factors
DEVELOPMENT OF DISEASES
Non-modifiable risk factors:
Age
Sex
Ethnicity
Genes
Modifiable risk factors:
Diet - unhealthy
Physical
inactivity
Tobacco use
Alcohol
Stress
Socioeconomic, cultural &
environmental determinants:
Globalization
Urbanization

Diabetes
Cancers
Lung Disease

ED (Erectile
Dysfunction)
stroke
Heart Disease
Obesity/Overweight
Raised blood pressure
Raised blood glucose
Abnormal blood
lipids
END POINT

Energy cannot disappear, food energy eaten has to be excreted
in the faeces, or absorb by the body
Once absorb
= small amount excreted in the urine
= stored in the tissue in the form of glycogen
Derived from chemical energy bound in food carbohydrates,
fats, proteins and alcohol
Physiological Fuel values (kCal/g) :

1 gram of Carbohydrates = 4 kcal
1 gram of Protein = 4 kcal
1 gram of Fat = 9 kcal
1 gram of Alcohol = 7 kcal

Source: The Technical subcommittee on Energy and Macronutrients (2005)


CHO = 55-70 %
Fat = 20-30 %
Protein = 10-15 %
There are approximately 45 essential nutrients to
human life.
Nutrients that must be provided in the diet.

Sometimes nutrients are added to food.
Fortified food

Dietary supplements are another source of
nutrients.

Some substances are needed for life, but are not
essential.
Ex. Lecithin

Some substances have health-promoting properties.
Phytochemicals : from plant foods
Zoochemicals: from animal foods
Energy-yielding nutrients:
Carbohydrates, lipids, and proteins
Macronutrients:
Carbohydrates, lipids, proteins, and water
Micronutrients:
Vitamins and minerals

Carbohydrate, lipids, proteins, and vitamins are
Organic molecules.
Minerals and water are inorganic molecules.

24
Water
A macronutrient that serve many functions

Vitamins
Organic molecules (13 identified) that regulate body
process

Minerals
Inorganic molecules that have regulatory roles and are
important structurally

What are the basic of nutrients?
26
Carbohydrates
Fat and lipid
Protein
Vitamins
Minerals

Sources of energy
1 gram of Carbohydrates = 4 kcal
1 gram of Fat = 9 kcal
Sources of energy
1 gram of Protein = 4 kcal
To build muscles and body tissue
To prevent diseases
Eat a variety of foods.
Balance the food you eat with physical activity
maintain or improve your weight.
Choose a diet with plenty of grain products,
vegetables and fruits.
Choose a diet low in fat, saturated fat and
cholesterol
Choose a diet moderate in sugars
Choose a diet moderate in salt and sodium
FOOD PYRAMID
Bread,cereal,
rice, pasta
8-12 servings
Fish, meat,
nuts
2-3 servings
Fruits & vegetables
5 servings
Milk, yogurt, cheese
1-2 servings

Fat, oil, sugar
& salt
Eat most from the based of the pyramid and eat less from
the peak of the pyramid

1 serving of grains/bread, cereal, rice, pasta

cup of rice
1 slice of
bread
cup of
mihun/mee/
pasta
1 cup of rice
porridge
1 whole potato
3 slices of
plain crackers
1 slice
pineapple
slice guava
1 whole banana
1 slice
papaya
1 slice watermelon
1 whole apple
cup juice
cup dried fruit

One serving of fruits

One serving of fish, meat and nuts
1 kembung
fish medium
size
5 teaspoons of
anchovies
1 piece of
chicken wing
2 slices of
tempe
2 eggs
1 cup of
nuts
One serving of milk and dairy products
1 glass of
milk
1 cup of
yogurt
1 slice of
cheese
One serving vegetables
cup green leaves vegetables
Availability
Affected by geography, socioeconomics, and health
status.

Cultural and Family Background
Food preferences and eating habits are learned as part of
each individuals family, cultural, national, and social
background.

Social Acceptability
Food is the centerpiece of our everyday social interaction.
Personal Preference
We eat what we like!

Psychological and Emotional Factors
We associate food with feelings.

Health Concerns
An individuals perception of what makes a healthy diet
affects his/her food and nutrition choices.

Nutrient Density is a measure of the nutrients
a food provides compared with its energy content.
Nutrient-dense foods contain more nutrients per
kcalorie.

A healthy diet is one that provides:
the right amount of energy to keep weight in the
desirable range.
the proper types and balance of carbohydrates, proteins,
and fats.
plenty of water.
sufficient, but not excessive, amounts of vitamins and
minerals.

The scientific method offers a systematic, unbiased
approach to evaluating the relationships among
food, nutrients, and health.

A hypothesis is an educated guess made to explain
observations about the world around us.

A theory is an explanation based on scientific study
and reasoning.

Quantifiable Data
Appropriate Experimental Population
Proper Controls
A control group: a standard of comparison for the
treatment being tested.
A placebo (sugar pill) is often used.
Single-blind and double-blind studies
Correct interpretation of experimental results
The peer-review system
Be realistic
Make small changes over time in what you eat and the level of
activity you do. After all, small steps work better than giant leaps.
Be adventurous
Expand your tastes to enjoy a variety of foods
Be flexible
Go ahead and balance what you eat and the physical you do over
several days. No need to worry about just one meal or one day.
Be sensible
Enjoy all foods, just dont overdo it
Be active
Walk the dog, dont just watch the dog walk


Calculate the energy provided by a foods energy
nutrient contents. A cup of fried rice contains 5
grams protein, 30 grams CHO and 11 grams fat.
A. How many kcalories does the rice provide
from these energy nutrients?
_________ = _____ kcal protein
_________ = _____ kcal CHO
_________ = _____ kcal fat
Total = _____ kcal


51
B. What percentage of the energy in the fried rice comes
from each of the energy-yielding nutrients?
____________ = ________ % kcal from protein
_____________= ________ % kcal from CHO
_____________ = ________ % kcal from fat
Total = _______ %
52
BODY COMPOSITION
Body Weight and Health??
Body composition data are used for?
Are there any methods for assessing body
composition?
How to calculate body mass index
What are goals and guidelines in achieving and
maintaining a healthy body weight?

55