WHAT IS FOOD POISONING?

Illness caused by food contaminated with bacteria, viruses, parasites or toxins

Food poisoning is defined as an illness caused by the consumption of food or water

FOOD INTOXICATION: It refers to the consumption of toxic chemicals liberated or produced

PREVENTION

The best ways to prevent food poisoning caused by infectious agents are as follows:

1. Clean: wash your hands and work surfaces before, during, and after preparing food.

2. Separate: separate raw meat, poultry, seafood, and eggs from ready-to-eat foods.

3. Cook: cook food to the right internal temperature to kill bacteria.

4. Chill: keep your refrigerator 40̊f or below.

5. Wash fruits And vegetables before eating, cutting, or cooking.

CURE

1. Stay hydrated

If you have food poisoning, it’s crucial to remain properly hydrated. Sports drinks high in
electrolytes can be helpful. Fruit juice and coconut water can restore carbohydrates and help with
fatigue.

2. Take over-the-counter (OTC) medications

Over-the-counter (OTC) medications such as loperamide (Imodium) and Pepto-Bismol can help
you manage diarrhea and suppress nausea.

However, you should check with a doctor before using these medications, as the body uses
vomiting and diarrhea to rid the system of the toxin. Also, using these medications could mask
the severity of the illness and cause you to delay seeking expert treatment.

Pyrantel pamoate (Reese’s Pinworm Medicine) is a common remedy for pinworms.

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 3. Take prescription medications

Although many cases of food poisoning clear up on their own, some people can benefit from
prescription medications, depending on the pathogen responsible for their illness.

Prescription medications may benefit people who are older, immunocompromised, or pregnant.
For pregnant people, antibiotic treatment helps prevent an infection from being transmitted to the
unborn baby.

FOOD NUTRIENT

Nutrients are compounds in foods essential to life and health, providing us with energy, the
building blocks for repair and growth and substances necessary to regulate chemical processes.

TYPES AND FUNCTIONS OF EACH FOOD NUTRIENTS

6 Essential Nutrients and Their Functions

An essential nutrient is a nutrient that the body cannot synthesize on its own -- or not to an
adequate amount -- and must be provided by the diet. These nutrients are necessary for the body
to function properly.

Carbohydrates

Carbohydrates are the body’s main source of energy. The fruit, vegetables, dairy, and grain food
groups all contain carbohydrates. Sweeteners like sugars like sugars like candy, soft drinks, and
cookies also contain carbohydrates. Try to get most of your carbohydrates from fruits,
vegetables, fat-free and low-fat dairy and whole grains rather than added sugars or refined grains.
Many foods with carbohydrates also supply fiber. Fiber is a type of carbohydrate that your body
cannot digest. It is found in many foods and that come from plants, including fruits, vegetables,
nuts, seeds, beans, and whole grains.

Protein

Proteins are often called the body’s building blocks. They are used to build and repair tissues.
They help you fight infection. Your body uses extra protein for energy. The protein foods group
includes seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts
and seeds. Protein is also found in the dairy group protein from plant sources tends to be lower in
saturated fat, contains no cholesterol, and provides fiber and other health-promoti

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Fat

Fat is energy sourcing that when consumed, increases the absorption of fat-soluble vitamins
including vitamins A, D, E and K. Twenty to 35 percent of your daily intake should come from
fat. Choose healthy options such as omega-3-rich foods like fish, walnuts and vegetable-based
oils. Omega-3s help with development and growth. Limit intake of saturated fats such as high-fat
meats and full-fat dairy. Other smart choices include nuts, seeds and avocado.

Vitamins

Vitamin C is necessary for the synthesis of collagen, which provides structure to blood vessels,
bone and ligaments. Rich sources include citrus fruits, strawberries and peppers. Folate, found in
foods, helps to prevent birth defects. Pregnant women or women who plan to become pregnant
should speak with their physician about taking a folic acid supplement, the synthetic form of
folate, in addition to their diet. Vitamin D helps to maintain calcium homeostasis. It can be found
in food sources or synthesized by the sun.

Minerals

Sodium helps to maintain fluid volume outside of the cells and helps cells to function normally.
Keep intake under 2,400 milligrams per day. Potassium maintains fluid volume inside and
outside of cells and prevents the excess rise of blood pressure with increased sodium intake. Rich
sources include bananas, potatoes and tomatoes. Calcium helps to maintain and build strong
bones and teeth. Include three servings of calcium-rich foods per day including milk, low-fat
cheese and yogurt.

Water

Water helps to maintain homeostasis in the body and transports nutrients to cells. Water also
assists in removing waste products from the body. All beverages and high-moisture foods such
as soup and watermelon contain water and count towards your daily water requirement. Adults
should consume 25 to 35 milliliters of fluids per kilogram body weight or 2 to 3 liters per day.

ENERGY VALUE OF FOOD

Energy value means, in respect of a food, the amount of energy made available to a person’s
body when the chemical constituents of the food, including protein, fat, carbohydrate and
alcohol, are metabolized following in-gestion of the food by the person.

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ENERGY FROM CARBOHYDRATE

12 g × 4 kcal/g =48kcal =48cal

Covert to kj

48 cal × 4.184kl/cal = 200.832 kj =201kj

ENERGY FROM PROTEIN:

5 g × 4 kcal/g =20kcal = 20 cal

Covert to Kj

20 cal × 4.184J/cal = 83.68KJ = 84 kj

ENERGY FROM FAT:

11g × 9 kcal/g = 99kcal = 99cal

Convert to Kj

99 cal × 4.184KJ/cal = 414.216 kj = 414kj

CALCULATION OF ENERGY VALUE OF FOOD

To calculate the energy available from a food, multiply the number of grams of carbohydrate,
protein, and fat by 4, 4, and 9, respectively. Then add the results together.

For example, 1 slice of bread with a tablespoon of peanut butter on it contains 16 grams
carbohydrate, 7 grams protein, and 9 grams fat:

16g carbohydrate x 4 kcal/g = 64 kcal

7g protein x 4 kcal/g = 28 kcal

9g fat x 9kcal/g = 81 kcal

Total = 173 kcal

From this information, you can calculate the percentage of kcalories each of the energy nutrients
contributes to the total. To determine the percentage of kcalories from fat, for example, divide
the 81 fat calories by the total of 173 kcalories:

81 ÷ 173 = 0.468 (rounded to 0.47)

Then multiply by 100 to get the percentage:

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0.47 x 100 = 47%

Also note: 1g alcohol = 7 kcal

ENERGY EXPENDITURE AND FORMULA

Energy expenditure is the amount of energy that a person needs to carry out physical functions
such as breathing, circulating blood, digesting food, or exercising. Energy is measured in
calories, and your total daily energy expenditure (TDEE) is the number of calories you burn each
day.

FORMULA

1. For men: BMR=10 × weight (kg) + 6.25 × height(cm) – 5 × age(years) + 5

2. For women: BMR=10 × weight(kg) + 6.25 × height (cm) – 5 × age (years) - 161

TYPES

Daily energy expenditure is composed of three major components: 1) resting metabolic rate
(RMR); 2) the thermic effect of feeding (TEF); and 3) the thermic effect of activity (TEA). RMR
constitutes 60 to 75% of daily energy expenditure and is the energy associated with the
maintenance of major body functions.

NUTRITIONAL VALUE OF FOOD

Nutritional value refers to contents of food and the impact of constituents on body. It relates to
carbohydrates, proteins, fats, minerals, addictives, enzymes, vitamins, sugar intake, cholesterol,
fat and salt intakes.

FOODS AND THEIR NUTRITIONAL VALUE

Nutritional Value of Protein Foods

Protein is typically the centerpiece of a meal. A filet of fish, a chicken breast or an egg can be the
main event, while vegetables and grains serve as accompaniments. There's a good reason for
that: Proteins and their constituent amino acids are the building blocks of the body, forming the
tissue that makes up bones, muscles, skin, organs and hair. Protein is also crucial for healthy
immune function.

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Protein foods — which include beans, nuts and seeds in addition to fish, meat and eggs — are
rich in certain vitamins and minerals, including:

Vitamins B: Aid metabolism and energy production.

Vitamin E: A powerful antioxidant that fights free radicals that contribute to disease formation.

Iron: Helps provide your muscles with oxygen and supports metabolism.

Magnesium: Plays a role in protein synthesis, muscle and nerve control, and blood sugar
regulation.

Zinc: Supports healthy immune function and wound healing.

Healthy Whole Grains

Each meal should include some foods from the grains group, such as rice, bread or cereal. Grains
provide carbohydrates — the energy your body relies on to get through the day. Grains are also
good sources of B vitamins and selenium, a mineral that plays important roles in reproduction
and protects against oxidative damage and infection.

Grains are a good source of dietary fiber as well. This type of carbohydrate isn't digested and
contributes few calories. Instead, it travels through the digestive system and adds bulk to stool,
making it easier to pass. Fiber also helps lower cholesterol because it prevents some cholesterol
from being absorbed into the bloodstream.

The most important thing to know about the grains group is that not all grains are created equal.
When grains are processed, their germ and bran are removed, leaving only the starchy
endosperm behind. However, the bran and germ contain most of the nutrients and fiber. Whole
grains, on the other hand, have not been stripped of nutrients. They are a much richer source of
vitamins and minerals, and their fiber content is significantly higher. The USDA recommends
that at least half of your daily grains come from whole grains — but more is better.

Fruit and Vegetable Benefits

Fruits and vegetables are nutrient powerhouses — full of vitamins, minerals, fiber and
antioxidants that fight disease. Filling the majority of your plate with fruits and vegetables at
every meal will dramatically improve your health, because they're rich sources of several crucial
nutrients:

Vitamin C: A potent antioxidant that fights free radicals and is essential for the synthesis of
collagen, which makes up connective tissue and aids wound healing.

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Vitamin A: The vision vitamin, which also supports immune function, reproduction and cell
communication.

Potassium: A mineral that balances sodium in the blood and aids in nerve and muscle function.

Folate: An important vitamin for growth and development and prevention of birth defects.

Some of the best super foods belong to the fruit and vegetable group. Superfoods are especially
rich sources of nutrients and include foods such as blueberries, kale and acai berries. Try to
include some of these foods in your daily meal plan.

The USDA recommends that adults get 1 1/2 to 2 cups of fruits each day and 2 to 3 cups of
vegetables each day. It's important to eat fruits and veggies of all different colors, because their
colors are indicative of the type of phytochemicals they contain. Each phytochemical plays an
important role in fighting disease.

Healthy Dairy and Oils

Not all fats are bad, and some are essential to the optimal functioning of your heart and brain. As
opposed to saturated and trans fats, found in fatty meats and junk food, the monounsaturated and
polyunsaturated fats in oils, such as olive and canola, help lower bad LDL cholesterol and raise
healthy HDL cholesterol. Healthy fats are also found in nuts, seeds and fatty fish.

Dairy foods are rich sources of calcium, which you need for strong bones, and a source of
vitamin D that works with calcium to build bone health. Fermented dairy products, such as
yogurt and kefir, are good sources of probiotics that improve gut health. Dairy is also high in fat
and saturated fat, so it's recommended that you choose low-fat and nonfat versions of milk and
yogurt and limit your intake of cheese, sour cream and other high-fat dairy foods.

NUTRITIOAN DISORDERS

Nutritional disorders are diseases that occur when a person’s dietary does not contain the right
amount of nutrients for healthy functioning, or when a person cannot correctly absorb nutrients
from food.

PREVENTION

Opting for plenty of fruits and vegetables, whole grains and low-sodium foods is also a good
idea. Avoiding salt can lower a person’s blood pressure, which is a major contribution of
cardiovascular disease. Certain types of cancer can be prevented with the proper diet.

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NUTRITIONAL STATUS

The definition of nutritional status is: the condition of the body as a result of the intake,
absorption and use of nutrition, as well as the influence of disease-related factors.

NUTRITIONAL REQUIREMENTS

The amount of each nutrient needed in the human body is called the nutritional requirement.
These are different for each nutrient and also vary between individuals and life stages.

RECOMMENDED DIETARY ALLOWANCE

Definition and application

Recommended Dietary Allowances (RDAs) are the levels of intake of essential nutrients that, on
the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to
meet the known nutrient needs of practically all healthy persons.

The first edition of the Recommended Dietary Allowances (RDAs) was published in 1943 during
World War II with the objective of “providing standards to serve as a goal for good nutrition.” It
defined, in “accordance with newer information, the recommended daily allowances for the
various dietary essentials for people of different ages” (NRC, 1943). The origin of the RDAs has
been described in detail by the chairman of the first Committee on Recommended Dietary
Allowances (Roberts, 1958). The initial publication has been revised at regular intervals; this is
the tenth edition.

From their original application as a guide for advising “on nutrition problems in connection with
national defense,” RDAs have come to serve other purposes: for planning and procuring food
supplies for population subgroups; for interpreting food consumption records of individuals and
populations; for establishing standards for food assistance programs; for evaluating the adequacy
of food supplies in meeting national nutritional needs; for designing nutrition education
programs; for developing new products in industry; and for establishing guidelines for nutrition
labeling of foods. In most cases, there are only limited data on which estimates of nutrient
requirements can be based.

ASSESSMENT OF NUTRITIONAL STATUS

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Nutritional assessment is the interpretation of anthropometric, biochemical (laboratory), clinical
and dietary data to determine whether a person or groups of people are well nourished or
malnourished (over-nourished or under-nourished).

Nutritional assessment can be done using the ABCD methods. These refer to the following:

A. Anthropometry

B. Biochemical/biophysical methods

C. Clinical methods

D. Dietary methods.

The word anthropometry comes from two words: Anthropo means ‘human’ and metry means
‘measurement’. In your community you will be able to use anthropometric measurements to
assess either growth or change in the body composition of the people you are responsible for.
The different measurements taken to assess growth and body composition are presented below:

Anthropometric measurements used to assess growth

To assess growth in children you can use several different measurements including length,
height, and weight and head circumference.

NUTRITIENT REQUIREMENTS IN RELATIONSHIP TO PHYSICAL ACTIVITIES,

Physical activities

When you are physically active, your body uses vitamins and minerals at a faster rate. For
instance, during physical activity your body requires more oxygen-delivering red blood cells to
keep pace with the higher oxygen demand of your muscles.

Aging

Adults older than 70 need more calcium and vitamin D to help maintain bone health than they
did in their younger years. To meet these needs, select calcium-rich foods and beverages and aim
for three servings of low-fat or fat-free dairy products each day.

Obesity

Obesity is highly related to body nutrition and related factors. A person's healthy lifestyle greatly
influences his ability to overcome obesity. Like consumption of nutritious food such as fruits,

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vegetables, whole grains, etc is generally recommended by the doctors to have gradual extra
weight loss.

Nutritional Requirement in Disease

A healthy diet throughout life promotes healthy pregnancy outcomes, supports normal growth,
development and ageing, helps to maintain a healthy body weight, and reduces the risk of
chronic disease leading to overall health and well-being.

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