1 / 55

Diet and Food Production

Diet and Food Production. Learning Outcomes. Define the term balanced diet. Explain how consumption of an unbalanced diet can lead to malnutrition, with reference to obesity. Starter Question. Nutrition come from the food we eat. What advantages are gained from eating well?

vance-drake
Download Presentation

Diet and Food Production

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Diet and Food Production

  2. Learning Outcomes • Define the term balanced diet. • Explain how consumption of an unbalanced diet can lead to malnutrition, with reference to obesity.

  3. Starter Question • Nutrition come from the food we eat. • What advantages are gained from eating well? • E.g. better health • Stronger immune system • Ill less often • Learn more effectively • Make you stronger • Make you more productive.

  4. Next question • List the seven components of a balanced diet • Carbohydrates • Proteins • Fats • Vitamins • Minerals • Water • fibre

  5. The macronutrients

  6. Requirements of a balanced diet • Sufficient energy for our needs • Essential amino acids • Essential fatty acids • Micronutrients – vitamins and minerals • Water • fibre

  7. Guidelines (17 year old girl)

  8. Looking at the guidelines • Are these the same for everyone? • What factors will influence the energy requirements of different people?

  9. Energy intake • It is recommended that energy intake come from • 57% carbohydrates • 30% fats • 13% protein • In an active person the amounts of each of these will increase

  10. Malnutrition • Malnutrition is caused by eating an unbalanced diet • This could mean eating much more than is needed or much less

  11. Eating too little • A person who does not eat enough • Lacks energy • Shows signs of protein energy malnutrition • Can have deficiencies that impair health • Vitamin D – rickets • Vitamin C – scurvy

  12. Eating too much • Obesity is defined as when excessive fat deposition impairs health. • Body mass index > 30 • This is an indication that body weight is 20% or more above that recommended for your height. • BMI = mass in kg/(height in m)2

  13. Health risks associated with obesity • Cancer • Type 2 diabetes • Coronary heart disease (CHD)

  14. Body Mass Index

  15. Prevalence of obesity • Increasing in affluent countries • People eat more than they need • Take less exercise • In the UK • 25% men obese • 20% women obese

  16. Learning Outcomes • Discuss the possible links between diet and coronary heart disease (CHD). • Discuss the possible effects of a high blood cholesterol level on the heart and circulatory system, with reference to high density lipoproteins (HDL) and low density lipoproteins (LDL).

  17. Coronary Heart Disease • CHD is a degenerative condition • It involves the build-up of fatty tissue in the walls of the arteries that supply the heart muscle.

  18. Atheroma

  19. CHD • As a result of the build up • Arteries become narrow • Flow of blood decreases • Supply of nutrients and oxygen to heart muscle is restricted • The muscle does not release enough energy • The heart becomes weak

  20. CHD • Heart attack / myocardial infarction • A blood clot in the coronary artery cuts off the blood supply to an area of heart muscle. • Cardiac arrest • Severe heart attack / heart stops • Angina • Pain when exercising • Thrombosis • Development of a blood clot

  21. Lipoproteins • Lipoproteins • Made in the liver • Move cholesterol around the bloodstream • As cholesterol is water soluble, it is coated with phospholipids and proteins so that they can travel in blood plasma

  22. Structure of a lipoprotein • Phospholipids and protein coat • Centre • Cholesterol • Triglycerides • Other lipids

  23. Two types of lipoprotein • There are two types of lipoprotein • Low-density lipoprotein (LDL) • Transports cholesterol to the tissues • High-density lipoproteins (HDL) • Remove cholesterol from tissues and return it to the liver • HDLs have less lipid than LDL

  24. Cholesterol and CHD • If there is a tear in the endothelial lining of coronary arteries • LDLs enter the inner layer of the arteries • The cholesterol and fat that they carry are oxidised and build up • This forms an atheromatous plaque • This enlarges the wall, giving the arteries a rough lining

  25. Atheromatous plaque

  26. HDLs – “good” fat • Appear to protect against CHD by removing cholesterol from the tissues, including the tissues in the walls of blood vessels.

  27. It’s all about proportions • Health professionals are now less concerned about the quantity of cholesterol in the body • The focus is now on the proportions of HDLs and LDLs • The more HDLs - the less chance of heart disease

  28. Fats in diet • Diets rich in saturated fats tend to increase the cholesterol concentration of the blood due to a high LDL concentration • Polyunsaturated fats in foods, e.g. fish oils help protect against heart disease and lower the concentration of cholesterol in the blood.

  29. Diet and CHD • Antioxidants e.g. vitamin C and E • Protective and reduce the risk of developing CHD • Fresh fruit and vegetables are rich sources

  30. Question time!! • A study followed 639 people with a family history of CHD over a period of 14 years. Some has an LDL:HDL ratio of more that 8, while some had an LDL:HDL ratio of less than 8. The graph shows the probability of survival of a person in each of these groups over the 14 years of study.

  31. The questions • Explain why the survival probability is 100% at 0 years • Suggest why the graph is drawn so that it goes down in steps rather than in a smooth line. • Describe the conclusions that can be drawn from these data.

  32. The answers • This means that everyone was alive at the start of the study • Data collected once a year • Researchers did not know what happened in between • If one or more people died in a year the graph goes down by a step • Clear difference between results for people with high LDL:HDL ratio and the lower LDL:HDL ratio • The lower ratio had the greater probability of survival

  33. Learning Outcomes • Explain that humans depend on plants for food as they are the basis of all food chains. • Outline how selective breeding is used to produce crop plants with high yields, disease resistance and pest resistance. • Outline how selective breeding is used to produce domestic animals with high productivity.

  34. Food Chains • Food chains represent feeding relationships between living organisms • Plants are the basis of all food chains • Autotroph • Use an external energy source and simple inorganic molecules to make complex organic molecules • Photosynthesis

  35. Food Chains • All other organisms in the food chains are consumers • Heterotroph • Take in complex organic molecules as a source of energy • Your diet depends on plants

  36. Food Production • We can increase food production by making food chains more efficient • Plants • Improve growth rate of crops • Increase yield • Reduce losses due to pests and diseases • Animals • Increase rate of growth • Increase productivity • Increase resistance to disease

  37. Selective Breeding • Artificial selection is the intentional breeding of certain traits • Humans apply the selection pressure for the change in the population • Stages • Isolation • Artificial selection • inbreeding

  38. Selective Breeding in Plants • Examples • Tomatoes • Bred with improved disease resistance • Apples • Varieties with improved texture and flavour • Better quality • Nutritional value • flavour

  39. Selective breeding in Animals • Increase in the yield of meat, milk and eggs • Faster growing breeds • Farmed salmon • reduce time to market • Production of lean (low fat) meat • Egg laying chickens can lay up to 300 eggs per year

  40. Learning Outcome • Describe how the use of fertilisers and pesticides with plants and the use of antibiotics with animals can increase food production

  41. Fertilisers • Replace the minerals in the soil that are removed when crops are harvested. • Help to increase growth rate and the overall size of the crops

  42. Fertilisers • Artificial fertilisers contain • Nitrogen (ammonia or nitrate ions) • Make amino acids • Magnesium ions • Make chlorophyll • Potassium ions • Enzyme co-factors • For Guard cells to open stomata • Phosphate ions • Make DNA, RNA and coenzymes

  43. Pesticides • Pesticides are chemicals designed to kill pest species • Herbicide • Fungicide • Insecticide • Organic farmers use methods of crop rotation and biological control to control the number of pests

  44. Antibiotics • Antibiotics can be used to: • Reduce the spread of disease among intensively farmed animals • Add to animal feed to reduce the activity of gut bacteria (banned in EU)

  45. Learning Outcomes • Describe the advantages and disadvantages of using microorganisms to make food for human consumption. • Outline the methods that can be used to prevent food spoilage by microorganisms.

  46. Micro-organisms in food production • Micro-organisms are used in food technology, where they act as production agents • Turning ingredients into food • Modifying food ingredients

  47. Micro-organisms in food production • Bacteria • Cheese • Yoghurt • Fungi • Cheese • Single celled protein / mycoprotein • Yeast • Brewing • Winemaking • Bread making

  48. Advantages of using micro-organisms • Low fat foods – free from saturated fat and cholesterol • No ethical issues • Quick growth, high yields, fast production

  49. Disadvantages of using micro-organisms • Infection • Contamination of fermenters by competitors • Fungi, yeast and bacteria all use plant substrates • Purification • Palatability – taste and texture

More Related