Human nutrition deals with the provision of essential nutrients in food needed to support human life and health. Poor nutrition is a chronic problem that is often associated with poverty, food security or poor understanding of nutrition and diet practices. Malnutrition and its consequences are major contributors to death and disability worldwide. Good nutrition helps children grow physically, promotes human biological development and helps in the eradication of poverty.
Video Human nutrition
Overview
The human body contains chemical compounds, such as water, carbohydrates, amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These compounds comprise elements such as carbon, hydrogen, oxygen, nitrogen, phosphorus. Any research undertaken to determine nutritional status should take into account the state of the body before and after the experiment, as well as the chemical composition of all foods and all ingredients removed and removed from the body (including urine and feces). Comparing food with waste materials can help determine certain compounds and elements that are absorbed and metabolized by the body. The effects of nutrients can only be seen over a long period of time, where all food and waste must be analyzed. The number of variables involved in the experiment is high, making nutrition studies time-consuming and costly, which explains why human nutritional science is still growing slowly.
Maps Human nutrition
Nutrition
The seven main classes of nutrients are carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. This nutritional class is categorized as a macronutrient or micronutrient (required in small amounts). Macronutrients are carbohydrates, fats, fibers, proteins, and water. Micronutrients are minerals and vitamins.
Makronutrien (excluding fiber and water) provides the structural material (amino acids from the built proteins, and the lipids from which the cell membrane and some signaling molecules are built), and energy. Some structural materials can also be used to generate energy internally, and in both cases it is measured in Joule or kilocalories (often called "Calories" and written with a capital 'C' to distinguish them from less 'c' calories). Carbohydrates and proteins provide about 17 kJ (4 kcal) of energy per gram, while fat provides 37 kJ (9 kcal) per gram, although the net energy of both depends on factors such as absorption and digestion effort, which vary substantially from example to example.
Vitamins, minerals, fiber, and water do not provide energy, but are needed for other reasons. The third class of foodstuffs, fiber (ie, non-digestible materials such as cellulose), seems also necessary, both for mechanical and biochemical reasons, although the exact reason remains unclear. For all age groups, men need to consume higher amounts of macronutrients than women. In general, the intake increases with age to the second or third decade of life.
Carbohydrate and fat molecules consist of carbon, hydrogen, and oxygen atoms. Carbohydrates range from simple monosaccharides (glucose, fructose, galactose) to complex polysaccharides (starch). Fat is a triglyceride, made from various fatty acid monomers attached to the glycerol backbone. Some fatty acids, but not all, are very important in the diet: they can not be synthesized in the body. The protein molecule contains nitrogen atoms in addition to carbon, oxygen, and hydrogen. The fundamental component of proteins is the nitrogen-containing amino acids, some of which are essential in the sense that humans can not make them internally. Some amino acids can be converted (by energy expenditure) into glucose and can be used for energy production just like regular glucose. By breaking down existing proteins, some glucose can be produced internally; the remaining amino acids are removed, especially as urea in urine. It occurs naturally when atrophy occurs, or during periods of starvation.
Carbohydrates
Carbohydrates can be classified as monosaccharides, disaccharides or polysaccharides depending on the number of monomer units (sugars) they contain. They are a diverse group of substances, with various chemical, physical and physiological properties. They make most of the foods like rice, noodles, bread, and other grain-based products, but they are not essential nutrients, which means humans do not need to eat carbs.
The monosaccharide contains one unit of sugar, two disaccharides, and three or more polysaccharides. Monosaccharides include glucose, fructose and galactose. Disaccharides include sucrose, lactose, and maltose; Purified sucrose, for example, is used as table sugar. Polysaccharides, which include starch and glycogen, are often referred to as 'complex' carbohydrates because they are usually chains of many branched sugar units. The difference is that complex carbohydrates take longer to digest and be absorbed because their sugar units must be separated from the chain before being absorbed. The spike in blood glucose levels after the consumption of simple sugars is thought to be linked to several heart and blood vessel diseases, which have become more common in recent times. Simple sug form most modern food than in the past, may cause more cardiovascular disease. The cause level is still unclear.
Simple carbohydrates are absorbed quickly, and therefore increase blood sugar levels faster than other nutrients. However, the most important plant carbohydrate nutrients, starch, varies in absorption. Gelatinized starch (starches heated for a few minutes in the presence of water) is much easier to digest than regular starch, and starches that have been divided into fine particles are also more readily absorbed during digestion. Increased efforts and reduced availability reduce available energy from starchy foods substantially and can be seen experimentally in mice and anecdotally in humans. In addition, up to one third of dietary flour may not be available due to mechanical or chemical difficulties.
Fat
A food fat molecule usually consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bound to glycerol. They are usually found as triglycerides (three fatty acids attached to a glycerol backbone). Fat may be classified as saturated or unsaturated depending on the detailed structure of the fatty acids involved. Saturated fats have all the carbon atoms in their fatty acid chains attached to the hydrogen atoms, while the unsaturated fats have multiple carbon atoms binding together, so the molecules have relatively fewer hydrogen atoms than saturated fatty acids of the same length. Unsaturated fats can be further classified as monounsaturated (one double bond) or polyunsaturated (multiple double bonds). Furthermore, depending on the location of the double bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a kind of unsaturated fat with trans -submit symbols; this is rare in nature and food from natural sources; they are usually made in an industrial process called (partially) hydrogenated.
Many studies have shown that the consumption of unsaturated fats, especially monounsaturated fats, is associated with better health in humans. Saturated fats, usually from animal sources, are in the next order, whereas trans fats are associated with various diseases and should be avoided. Saturated and some trans fats are usually solid at room temperature (such as butter or lard), while unsaturated fats are usually liquid (such as olive oil or linseed oil). Trans fats are very rare in nature, but have properties that are useful in the food processing industry, such as rancid resistance.
Most fatty acids are not essential, meaning the body can produce them as needed, generally from other fatty acids and always by releasing energy to do so. However, in humans, at least two fatty acids are very important and should be included in the diet. The right balance of essential fatty acids - omega-3 and omega-6 fatty acids - seems also important for health, although definitive experimental demonstrations have been elusive. These two omega-polyunsaturated fatty acids are the substrate for the eikosanoid class known as prostaglandins, which have a role throughout the human body. They are hormones, in some ways. Omega-3 eicosapentaenoic acid (EPA), which can be made in the human body from omega-3 fatty acids alpha-linolenic acid (LNA), or taken through a seafood source, serves as a building block for the prostaglandin 3 series (eg inflammatory PGE3 weak). The omega-6 dihomo-gamma-linolenic acid (DGLA) acts as a building block for serial prostaglandin 1 (eg PGE1 anti-inflammatory), whereas arachidonic acid (AA) serves as a building block for prostaglandin series 2 (eg, pro- inflammatory PGE 2 ). Both DGLA and AA can be made from omega-6 linoleic acid (LA) in the human body, or can be taken directly through food. Proper intake of omega-3 and omega-6 partially determines the relative production of different prostaglandins: one of the reasons the balance between omega-3 and omega-6 is believed to be important for cardiovascular health. In industrialized societies, people usually consume large amounts of processed vegetable oil, which has reduced the amount of essential fatty acids along with too many omega-6 fatty acids relative to omega-3 fatty acids.
Fiber
Dietary fiber is carbohydrates, especially polysaccharides, which are not fully absorbed in humans and in some animals. Like all carbohydrates, when metabolized, it can produce four calories (kilocalories) of energy per gram, but in most circumstances, it's less than that because of its limited absorption and digestibility. Both subcategories are soluble and insoluble fiber. Insoluble dietary fiber consists mainly of cellulose, a large carbohydrate polymer that can not be digested by humans, because humans do not have the enzymes necessary to break it down, and the human digestive system does not have enough types of microbes that can do it. Dissolved dietary fiber comprises various oligosaccharides, waxes, esters, resistant starches, and other soluble or gelatinous carbohydrates in water. Many of these soluble fibers can be fermented or partially fermented by microbes in the human digestive system to produce absorbed short chain fatty acids and therefore introduce some calorie content.
Whole grains, nuts and other legumes, fruits (especially prunes, plums, and figs), and vegetables are a good source of dietary fiber. Fiber is essential for digestive health and is thought to reduce the risk of colon cancer. For mechanical reasons, fiber can help reduce constipation and diarrhea. Fiber provides most of the contents of the intestine, and insoluble fiber primarily stimulates peristalsis - rhythmic muscle contractions of the digestive intestine throughout the digestive tract. Some soluble fibers produce high viscosity solutions; This is basically a gel, which slows the movement of food through the intestine. In addition, fiber, probably mainly from grains, may help reduce insulin spikes and reduce the risk of type 2 diabetes.
Protein
Proteins are the basis of many animal body structures (eg muscles, skin, and hair) and form enzymes that catalyze chemical reactions throughout the body. Each protein molecule consists of amino acids containing nitrogen and sometimes sulfur (this component is responsible for the typical smell of burning proteins, such as keratin in hair). The body needs amino acids to produce new proteins (protein retention) and replace damaged proteins (maintenance). Amino acids dissolve in the digestive juices in the small intestine, where they are absorbed into the blood. Once absorbed, they can not be stored in the body, so they are metabolized as needed or removed in the urine.
Proteins consist of amino acids in different proportions. The most important aspect and determine the protein characteristics from a nutritional point of view is the amino acid composition. Amino acids that animals can not synthesize themselves from smaller molecules are considered important. The synthesis of some amino acids can be limited under special pathophysiological conditions, such as prematurity in infants or individuals in severe catabolic difficulties, and they are called important conditionals.
A vegetarian diet can provide adequate protein, support pregnancy, childhood and exercise, and reduce the risk of cardiovascular disease and cancer.
Mineral
Dietary minerals are the chemical elements needed by living organisms, apart from the four elements of carbon, hydrogen, nitrogen, and oxygen present in almost all organic molecules. The term "mineral" is archaic, since its purpose is to describe the less common elements in food. Some weighing more than four are mentioned recently - including some metals, which often occur as ions in the body. Some dietitians recommend that these be supplied from foods where they appear naturally, or at least as complex compounds, or sometimes even from natural inorganic sources (such as calcium carbonate from oyster shells). Some are absorbed more easily in ionic form found in these sources. On the other hand, minerals are often artificially added to the diet as a supplement; the best-known possibility of iodine in iodized salt that prevents goiter.
Important dietary minerals
include the following:
- Chlorine as chloride ion; very common electrolytes; see sodium, below. Magnesium, required to process ATP and related reactions (build bones, cause strong peristalsis, increase flexibility, increase alkalinity). About 50% are in bone, the remaining 50% is almost all inside the body cell, with only about 1% located in extracellular fluid. Food sources include wheat, buckwheat, tofu, beans, caviar, green vegetables, peas, and chocolate.
- Phosphorus, the required bone component; essential for energy processing. About 80% are found in the inorganic parts of bones and teeth. Phosphorus is a component of every cell, as well as an important metabolite, including DNA, RNA, ATP, and phospholipids. Also important in the pH setting. Food sources include cheese, egg yolks, milk, meat, fish, poultry, whole-grain cereals, and more.
- Potassium, a very common electrolyte (heart and nerves). With sodium, potassium is involved in maintaining normal water balance, osmotic balance, and acid-base balance. In addition to calcium, it is important in the regulation of neuromuscular activity. Food sources include bananas, avocados, vegetables, potatoes, beans, fish, and mushrooms.
- Sodium, a very common electrolyte; generally not found in dietary supplements, although it is necessary in large quantities, since ions are very common in food: usually like sodium chloride, or ordinary salt.
Tracking minerals
Many elements are needed in smaller amounts (the number of micrograms), usually because they play a catalytic role in the enzyme. Some mineral elements (RDA & lt; 200Ã, mg/day), in alphabetical order:
- Cobalt as a component of the B vitamin 12 coenzyme family
- The required components of copper from many redox enzymes, including cytochrome c oxidase
- Chromium is needed for sugar metabolism
- Iodine is not only necessary for the biosynthesis of thyroxine, but may, for other important organs such as breast, stomach, salivary glands, thymus etc. (see Iodine deficiency); for this reason iodine is required in greater quantities than others in this list, and is sometimes classified with macrominerals; These can be found in ionised salts
- Iron is needed for many enzymes, and for hemoglobin and some other proteins
- Manganese (oxygen processing)
- Molybdenum is required for xanthine oxidase and associated oxidase
- Selenium is needed for peroxidase (antioxidant protein)
- Zinc is required for some enzymes such as carboxypeptidase, liver alcohol dehydrogenase, carbonate anhydrase
Vitamins
Like the minerals discussed above, some vitamins are recognized as essential nutrients, which are necessary in the diet for good health. (Vitamin D is an exception: it can be synthesized in the skin, in the presence of UVB radiation.) Certain vitamin compounds as recommended in the diet, such as carnitine, are considered useful for survival and health, but these are not "essential" dietary nutrients because the human body has some capacity to produce them from other compounds. In addition, thousands of different phytochemicals have recently been found in foods (especially in fresh vegetables), which may have desirable properties including antioxidant activity (see below); Experimental demonstrations have been suggestive but inconclusive. Other important nutrients that are not classified as vitamins include essential amino acids (see above), essential fatty acids (see above), and minerals discussed in the previous section.
Vitamin deficiency can lead to disease conditions: mumps, scabies, osteoporosis, immune system disorders, cell metabolic disorders, certain forms of cancer, premature aging symptoms, and poor psychological health (including eating disorders), among many others.
Malnutrition
Malnutrition refers to inadequate, excessive, or unbalanced nutritional intake. In developed countries, malnutrition is most often associated with nutritional imbalances or excessive consumption. Although there are more people in the world who are undernourished because of excessive consumption, according to the United Nations World Health Organization, the biggest challenge in developing countries today is not hunger, but malnutrition - a lack of nutrients needed for growth and maintenance. vital function. The causes of malnutrition are directly linked to inadequate consumption and macronutrient disease, and are indirectly associated with factors such as "household food security, maternal and child care, health care, and the environment."
Disease
Mental agility
Research shows that raising awareness of nutritious food choices and establishing long-term healthy eating habits has a positive effect on cognitive and spatial memory capacity, potentially increasing students' potential to process and retain academic information.
Some organizations have begun working with teachers, policy makers, and food service contractors managed to mandate enhanced nutritional content and upgrading of nutritional resources in school cafeterias from elementary to university level institutions. Health and nutrition have been shown to have a close relationship with the success of education as a whole. Currently less than 10% of American students report that they consume five servings of fruits and vegetables recommended daily. Better nutrients have been shown to affect the performance of cognitive and spatial memory; a study showed those with higher blood sugar levels performed better on certain memory tests. In another study, those who consumed yogurt performed better on duty when compared to those who consumed caffeine-free diet soda or sweets. Lack of nutrients has been shown to have a negative effect on learning behavior in mice as far back as 1951. "Better learning performance is associated with a diet-induced effect on learning and memory skills".
- The "nutrition-learning nexus" shows a correlation between diet and learning and has an application in a higher education setting.
- We found that better-performing children performed better in school, partly because they went to school early and thus had more time to study, but mainly because of the greater learning productivity per school year. "
- 91% of students feel that they are healthy, while only 7% eat the recommended daily allowances and fruits.
- Nutrition education is an effective and applicable model in higher education settings.
- More "active" learning models that include nutrition are ideas that take steam at all levels of the learning cycle.
Mental disorders
Treatment of nutritional supplements may be suitable for severe depression, bipolar disorder, schizophrenia, and compulsive obsessive disorders, the four most common mental disorders in developed countries. That's because Lakhan and Vieira mentioned that supplements have amino acids that can turn into neurotransmitters and improve mental disorders. The most widely studied supplements for mood enhancement and stabilization include eicosapentaenoic acid and docosahexaenoic acid (each is an omega-3 fatty acid contained in fish oil, but not in flaxseed oil), vitamin B 12 , folic acid, and inositol.
Cancer
Cancer has become common in developing countries. According to a study by the International Agency for Research on Cancer, "In developing countries, liver, stomach and esophageal cancer are more common, often associated with the consumption of carcinogenic preserved foods, such as smoked or salted foods, and parasitic infections that attack organs." increased rapidly in poor countries due to increased use of tobacco. Developed countries "tend to have cancer associated with prosperity or 'Western lifestyle' - colon, rectal, breast and prostate cancers - which can be caused by obesity, lack of exercise, diet and age."
A comprehensive world report, "Food, Nutrition, Physical Activity and Cancer Prevention: A Global Perspective", compiled by the World Cancer Research Fund and the American Institute for Cancer Research, reports that there is a significant relationship between lifestyle (including consumption food) and prevention cancer. The same report recommends eating most of the food from plant origin and aims to meet nutritional needs through diet alone, while limiting consumption of energy-dense foods, red meat, alcoholic beverages and salt and avoiding sugary drinks, processed meats and moldy cereals (grains) or pulses (beans). Protein consumption leads to an increase in IGF-1, which plays a role in cancer progression.
Metabolic syndrome and obesity
Several lines of evidence suggest lifestyle induced hyperinsulinemia and reduced insulin function (ie insulin resistance) as a determinant factor in many disease states. For example, hyperinsulinemia and insulin resistance are strongly associated with chronic inflammation, which in turn is strongly associated with adverse developments such as arterial microinjuries and clot formation (ie heart disease) and excessive cell division (ie cancer). Hyperinsulinemia and insulin resistance (called metabolic syndrome) are characterized by a combination of abdominal obesity, increased blood sugar, increased blood pressure, elevated blood triglycerides, and a decrease in HDL cholesterol.
Obesity can alter hormonal and metabolic status unfavorably through resistance to the hormone leptin, and a vicious cycle can occur in which insulin/leptin and obesity resistance worsen each other. Satanic cycle is triggered by high continuous insulin and leptin stimulation and fat storage, as a result of a high intake of insulin/leptin stimulating food and energy. Both insulin and leptin usually serve as a satiety signal to the hypothalamus in the brain; However, insulin/leptin resistance may reduce this signal and therefore allow continued overfeeding despite the large body fat stores.
There is a debate about how and to what extent different dietary factors - such as refined carbohydrate intake, total protein, fat, and carbohydrate intake, saturated and trans fatty acids intake, and low intake of vitamins/minerals - contribute to the development of insulin and leptin resistance. Evidence suggests that diet may be protective against metabolic syndrome including low saturated and trans fat intake and foods rich in dietary fiber, such as high consumption of fruits and vegetables and moderate intake of low fat dairy products.
The global nutritional challenge
The challenges facing global nutrition are illness, child malnutrition, obesity, and vitamin deficiency.
Disease
The most common non-infectious diseases worldwide, which most contribute to global mortality, are cardiovascular disease, various cancers, diabetes, and chronic respiratory problems, all of which are linked to malnutrition. Nutrition and diet are closely related to the leading causes of death, including cardiovascular disease and cancer. Obesity and high sodium intake may contribute to ischemic heart disease, while consumption of fruits and vegetables may lower the risk of getting cancer.
Foodborne diseases and infections can cause malnutrition, and malnutrition exacerbates infectious diseases. Poor nutrition makes children and adults more susceptible to life-threatening diseases such as diarrheal infections and respiratory infections. According to WHO, in 2011, 6.9 million children died from infectious diseases such as pneumonia, diarrhea, malaria, and neonatal conditions, of which at least one third was associated with malnutrition.
Malnutrition child
According to UNICEF, in 2011, 101 million children worldwide had less weight and one in four children, 165 million, stunted growth. Along with that, there are 43 million children under five who are overweight or obese. Nearly 20 million children under 5 years old suffer from severe acute malnutrition, a life-threatening condition that requires immediate care. According to estimates at UNICEF, hunger will be responsible for 5.6 million child deaths under the age of five this year. These all represent a significant public health emergency. This is because proper maternal and child nutrition has enormous consequences for survival, the incidence of acute and chronic diseases, normal growth, and individual economic productivity.
Malnutrition in childhood often occurs and contributes to the global burden of disease. Childhood is a very important time to achieve good nutritional status, as malnutrition has the ability to lock children in vicious circles of disease and recurrent illness, which threatens cognitive and social development. Malnutrition and biases in access to food and health services make children less likely to attend or perform well in school.
Undernutrisi
UNICEF defines malnutrition "as a result of inadequate dietary intake (starvation) and recurrent infectious diseases, under nutrition including being thin for one's age, too short for a stunted person, very thin (wasted), and lacking in vitamins and minerals (micronutrients malnutrients). Under nutrition it causes 53% of under-fives mortality worldwide.It is estimated that malnutrition is the underlying cause for 35% of child deaths.The Mother and Child Nutrition Study Group estimates that under nutrition, "including fetal growth restriction , stunting, wasting, vitamin A and zinc deficiency along with suboptimal breastfeeding - account for 3.1 million child deaths and infant mortality, or 45% of all child deaths in 2011.
When humans are malnourished, they no longer maintain normal body functions, such as growth, resistance to infection, or have a satisfactory performance at school or work. The main causes of malnutrition in children are the lack of proper breastfeeding for infants and diseases such as diarrhea, pneumonia, malaria, and HIV/AIDS. According to UNICEF 146 million children worldwide, that one in four under the age of five, has less weight. The number of underweight children has declined since 1990, from 33 percent to 28 percent between 1990 and 2004. Skinny and stunting children are more susceptible to infection, more likely to be left behind in school, more likely to be overweight body and develop non-communicable diseases. , and ultimately earn less than their non-dwarf coworkers. Therefore, malnutrition can accumulate shortages in health that result in less productive individuals and communities
Many children are born with a low birth weight loss, often caused by intrauterine growth restriction and poor maternal nutrition, resulting in poor growth, development, and health during their lifetime. Children born with low birth weight (less than 5.5 kg or 2.5 kg), tend to be less healthy and more susceptible to disease and premature death. Those born at low birth weight also tend to have a depressed immune system, which can increase their chances of developing heart disease and diabetes later on. Because 96% of low birth weight occur in developing countries, low birth weight is associated with being born as a poor mother with a poor nutritional status who must do heavy labor.
Stunting and other forms of malnutrition reduce a child's chances of survival and impede their optimal growth and health. Stunting has shown an association with poor brain development, which reduces cognitive abilities, academic performance, and ultimately gains potential. Key stunting determinants include the quality and frequency of infant and child feeding, the susceptibility of infectious diseases, and the nutritional and maternal health status. Mothers who are malnourished are more likely to give birth to stunted children, perpetuating cycles of malnutrition and poverty. Stunted children are more likely to develop obesity and chronic disease after reaching adulthood. Therefore, malnutrition that causes stunting may aggravate the obesity epidemic, especially in low- and middle-income countries. This even creates new economic and social challenges for the vulnerable poor.
Global and regional food supply data show that consumption is increasing from 2011-2012 in all regions. Diet becomes more diverse, with decreased consumption of cereals and roots and increased fruits, vegetables, and meat products. However, this increase masks the differences between countries, where Africa, in particular, saw a decline in food consumption during the same year. This information comes from the food balance reflecting the national food supply, but this does not necessarily reflect the micro distribution and macronutrients. Often the inequalities in access to food leave an uneven distribution, resulting in malnutrition for some and obesity for others.
Malnutrition, or starvation, according to FAO, is a food intake below the minimum daily energy requirement. The amount of malnutrition is calculated by using the average amount of food available for consumption, population size, relative differences in access to food, and the minimum calories required for each individual. According to the FAO, 868 million people (12% of the global population) are malnourished by 2012. It has declined worldwide since 1990, in all regions except Africa, where malnutrition is on the rise. However, the rate of decline is insufficient to meet the first Millennium Development Goals to halve hunger between 1990 and 2015. The global financial, economic and food crisis in 2008 pushed many people to hunger, especially women and children. The spike in food prices prevents many people out of poverty, because the poor spend most of their income on food and farmers are net food consumers. High food prices cause consumers to have less purchasing power and replace more nutritious food with low-cost alternatives.
Overweight and adult obesity
Malnutrition in industrialized countries is mainly due to excess calories and non-nutritious carbohydrates, which have contributed to the obesity epidemic affecting both developed and developing countries. In 2008, 35% of adults over the age of 20 were overweight (BMI 25 kg/m), a prevalence that doubled worldwide across 1980 and 2008. Also 10% of men and 14% of women were obese , with a BMI of over 30. Overweight and obesity rates vary across the world, with the highest prevalence in America, followed by European countries, where over 50% of the population is overweight or obese.
Obesity is more common among the higher and middle income groups than the lower income division. Women are more likely than men to be obese, where the rate of obesity in women doubled from 8% to 14% between 1980 and 2008. Being overweight as a child has been an increasingly important indicator for subsequent development of obesity and non-infectious diseases such as heart disease. In some western European countries, the prevalence of overweight and obese children has increased by 10% from 1980 to 1990, a rate that has accelerated recently.
Malnutrition and vitamin
vitamins and minerals are essential for the proper functioning and maintenance of the human body. Globally, especially in developing countries, deficiencies in Iodine, Iron, and Zinc are among others said to damage human health when these minerals are not swallowed in sufficient quantities. There are 20 elements and minerals that are important in small quantities for the functioning of the body and human health as a whole.
Iron deficiency is the most inadequate nutrition worldwide, affecting about 2 billion people. Globally, anemia affects 1.6 billion people, and represents a public health emergency in children under five and mothers. The World Health Organization estimates that there are 469 million women of reproductive age and about 600 million preschool and school-aged children worldwide suffering from anemia. Anemia, particularly iron deficiency anemia, is an important issue for cognitive development in children, and its presence leads to maternal death and poor brain and motor development in children. The development of anemia affects mothers and children more because infants and children have higher iron requirements for growth. Health consequences for iron deficiency in children include increased perinatal mortality, mental and physical developmental delay, negative behavioral consequences, impaired hearing and vision function, and impaired physical performance. Damage caused by iron deficiency during child development can not be reversed and result in decreased academic performance, poor physical work capacity, and decreased productivity in adulthood. Mothers are also very vulnerable to iron deficiency anemia because women lose iron during menstruation, and rarely supplement in their diet. Iron deficiency anemia increases the likelihood of maternal death, contributing to at least 18% of maternal mortality in low- and middle-income countries.
Vitamin A plays an important role in developing the immune system in children, therefore, is considered an important micronutrient that can greatly affect health. However, due to the cost of testing for deficiencies, many developing countries have not been able to fully detect and address vitamin A deficiencies, leaving a vitamin A deficiency that is considered silent starvation. According to estimates, subclinical vitamin A deficiency, characterized by low retinol levels, affects 190 million preschool children and 19 million mothers worldwide. WHO estimates that 5.2 million children under 5 years of age are exposed to night blindness, which is considered a clinical vitamin A deficiency. Severe vitamin A deficiency (VAD) to develop children can lead to impaired vision, anemia and immunity, and increase the risk of infectious morbidity and mortality. This also presents a problem for women, with WHO estimating that 9.8 million women are affected by night blindness. Clinical vitamin A deficiency is very common among pregnant women, with a prevalence rate as high as 9.8% in Southeast Asia.
Estimates say that 28.5% of the global population is deficient in iodine, representing 1.88 billion people. Although the salt iodization program has reduced the prevalence of iodine deficiency, it is still a public health problem in 32 countries. Moderate deficiencies are common in Europe and Africa, and excessive consumption is common in America. Diet deficient iodine can interfere with adequate production of thyroid hormones, which are responsible for normal growth in the brain and nervous system. This ultimately leads to poor school performance and intellectual abilities.
Eat baby and small child
Improving breastfeeding practices, such as early initiation and exclusive breastfeeding during the first two years of life, can save the lives of 1.5 million children each year. Nutritional interventions targeted at the first 0-5 month infant encourage early breastfeeding initiation. Although the association between early initiation of breastfeeding and improved health outcomes has not been formally established, recent research in Ghana shows a causal association between early initiation and reduced neonatal deaths due to infection. In addition, experts promote exclusive breastfeeding, rather than using formulas, which are shown to promote optimal growth, development, and infant health. Exclusive breastfeeding often indicates nutritional status because infants who are breastfed are more likely to receive all the necessary nutrients and nutrients that will help the development of their body and immune system. This makes the children less likely to develop diarrhea and respiratory infections.
In addition to the quality and frequency of breastfeeding, maternal nutritional status affects infant health. When mothers do not receive proper nutrition, it threatens the health and potential of their children. Women with good nutrition tend to be at risk of birth and are more likely to give birth to children who will develop physically and mentally. Maternal malnutrition increases the likelihood of low birth weight, which may increase the risk of fetal infection and asphyxia, raising the likelihood of neonatal death. Growth failure during intrauterine conditions, associated with improper maternal nutrition, may contribute to lifelong health complications. About 13 million children are born with intrauterine growth restrictions every year.
International food insecurity and malnutrition
According to UNICEF, South Asia has a weight level below five years, followed by sub-Saharan African countries, with industrialized countries and Latin countries having the lowest rates.
United States
In the United States, 2% of children are underweight, with under 1% stunted and 6% wasted.
In the US, registered or licensed dietitians (LDs) with the Diet Registration Commission and the American Dietetic Association, and can only use the title "dietitians," as described by the business codes and the professions of each country, when they have met special education and experience prerequisites and pass a national registration exam or license, respectively. In California, registered dietitians must adhere to the "Business Code and Profession Section 2585-2586.8". Archived from the original on 2010-01-11. Anyone may call themselves a nutritionist, including an unqualified dietitian, because this term is not regulated. Some states, such as the State of Florida, have begun to include the title "nutritionist" in the state licensing terms. Most governments provide guidance on nutrition, and some also impose mandatory disclosure/labeling requirements for manufacturers and processed food restaurants to assist consumers in compliance with the guidelines.
In the US, nutritional standards and recommendations are set jointly by the US Department of Agriculture and the US Department of Health and Human Services. The USDA diet and physical activity guidelines are presented in the concept of a diet plate that in 2011 replaces the MyPyramid food pyramid that has replaced the Four Food Groups. The Senate Committee currently responsible for USDA supervision is Agriculture, Nutrition and Forestry Committee . Committee hearings are often broadcast in C-SPAN. The US Department of Health and Human Services provides a week-long menu sample that meets the government's nutritional recommendations. The Canadian Food Guide is another government recommendation..
Industrial countries
According to UNICEF, the Commonwealth of Independent States has the lowest stunting and wasting rates of 14 percent and 3 percent. The countries of Estonia, Finland, Iceland, Lithuania and Sweden have the lowest prevalence of low-weight children in the world - 4%. Proper prenatal nutrition is responsible for the small prevalence of this low birth weight baby. However, low birth rates are increasing, because of the use of fertility drugs, resulting in multiple births, women giving birth to children at older ages, and technological advances that allow more preterm babies to survive. The industrialized countries are more often facing malnutrition in the form of excess nutrients from excess calories and non-nutritious carbohydrates, which have contributed greatly to the obesity public health epidemic. Disparity, by sex, geographic location and socio-economic position, both within and among countries, poses the greatest threat to child nutrition in industrialized countries. This gap is a direct product of social inequality and increased social inequality throughout the industrial world, particularly in Europe.
South Asia
South Asia has the highest percentage and the number of under five children under five in the world, about 78 million children. Similar stunting and wasting patterns, of which 44% have not reached their optimal height and 15% are wasted, much higher than in other regions. The region of the world has a very high child underweight rate - 46% of the population of children under five years old is lean. India, Bangladesh and Pakistan alone constitute half of the population of lesser sons in the world. South Asian countries have made progress towards the MDGs, given that the figure has dropped from 53% since 1990; however, a 1.7% decline in the prevalence of underweight per year will not be enough to meet 2015 goals. Several countries, such as Afghanistan , Bangladesh, and Sri Lanka, on the other hand, have made significant improvements, all lowering their prevalence by half in ten years. While India and Pakistan have made modest improvements, Nepal has not made a significant increase in the prevalence of thin children. Other forms of malnutrition continue to persist with high resistance to improvement, such as the prevalence of stunting and wasting, which has not changed significantly in the last 10 years. The causes of this malnutrition include inadequate dietary energy, poor sanitary conditions, and gender differences in educational and social status. Girls and women face discrimination especially in nutritional status, where South Asia is the only region in the world where girls are more likely to be thin than boys. In South Asia, 60% of children in the lowest quintiles weigh less, compared to only 26% in the highest quintiles, and the rate of weight loss is lower among the poorest.
East/South Africa
The countries of East and South Africa have shown no improvement since 1990 at the level of children under five. Nor did they make progress in halving starvation by 2015, the most common Millennium Development Goal. This is mainly due to the prevalence of hunger, decline in agricultural productivity, food emergencies, drought, conflict, and increased poverty. This, along with HIV/AIDS, has hampered the nutritional development of countries such as Lesotho, Malawi, Mozambique, Swaziland, Zambia and Zimbabwe. Botswana has made a remarkable achievement in reducing less severe prevalence, down by 4% in 4 years, despite its place as the second leader in HIV prevalence among adults in the world. South Africa, the richest country in the region, has the lowest proportion of both skinny children at 12%, but has steadily increased in less severe prevalence since 1995. Almost half of Ethiopian children are underweight, and along with Nigeria, they accounted for nearly a third of underweight under five in all Sub-Saharan Africa.
West Africa/Central
West/Central Africa has the highest level of under-five children. Of the countries in the region, the Congo has the lowest rate at 14%, while the Democratic Republic of Congo, Ghana, Guinea, Mali, Nigeria, Senegal and Togo countries are increasing slowly. In the Gambia, the number decreased from 26% to 17% in four years, and their vitamin A supplementation coverage reached 91% of the vulnerable population. This region has the proportion of subsequent children wasted, with 10% of the population under five not at optimal weight. Few improvements have been made between 1990 and 2004 in reducing the rate of children under five, whose levels remain more or less the same. Sierra Leone has the highest mortality rate in the world, mainly due to extreme infant mortality rate, at 238 deaths per 1000 live births. Other contributing factors include high birth rates of low-weight children (23%) and low rates of exclusive breastfeeding (4%). Anemia often occurs in these countries, with an unacceptable level of iron deficiency anemia. The nutritional status of children is further indicated by the high rate of defecation - 10%. Wasting is a significant problem in the Sahelian countries - Burkina Faso, Chad, Mali, Mauritania and Niger - where the rate of decline between 11% and 19% of infants, affects more than 1 million children.
Middle East/North Africa
Six countries in the Middle East and North Africa region are targeted to meet the goal of reducing children's weight by 2015, and 12 countries have a prevalence rate below 10%. However, the nutrition of children in the region as a whole has been degraded over the past decade due to the increasing share of thin children in three densely populated countries - Iraq, Sudan and Yemen. Forty-six per cent of all children in Yemen have less weight, a worsening percentage of 4% since 1990. In Yemen, 53% of children under five have stunting and 32% are born with low birth weight. Sudan has a weight prevalence of less than 41%, and the highest proportion of children wasted in the region by 16%. One percent of households in Sudan consume iodized salt. Iraq has also seen child weight gain since 1990. Djibouti, Jordan, the Occupied Palestinian Territories (OPT), Oman, the Syrian Arab Republic and Tunisia are all projected to meet the minimum nutritional goals, with OPT, Syria AR, and Tunisia the fastest-growing regions. This region shows that malnutrition does not always improve with economic prosperity, where the United Arab Emirates, for example, despite being a rich country, has the same child mortality rate due to malnutrition for those seen in Yemen.
East Asia/Pacific
The East Asia/Pacific region has achieved its goal of nutrition, partly due to improvements contributed by China, the most populous country in the region. China has reduced its weight prevalence from 19 percent to 8 percent between 1990 and 2002. China plays the world's largest role in reducing under-fives under the age of 1990 and 2004, halving its prevalence. This lower prevalence decrease has helped reduce mortality under 5 from 49 to 31 out of 1000. They also have low birth weight rates at 4%, a level comparable to industrialized countries, and more than 90% of households receive iodized adequate. salt. However, there is a large gap between children in rural and urban areas, where 5 provinces in China leave 1.5 million children undernourished and susceptible to disease. Singapore, Vietnam, Malaysia, and Indonesia are all projected to achieve the MDGs of nutrition. Singapore has the lowest under five mortality rate in any country, apart from Iceland, in the world, at 3%. Cambodia had the highest child mortality rate in the region (141 per 1,000 live births), while the proportion of underweight children rose 5 percent to 45 percent in 2000. Further nutritional indicators suggest that only 12 percent of Cambodian infants are exclusively breastfed and only 14 percent of households consume iodized salt.
Latin America Latin/Caribbean
This region has made the fastest progress in reducing the malnutrition status of children in the world. The Latin American region has reduced the prevalence of children weighing less than 3.8% each year between 1990 and 2004, with the current rate of 7% of body weight. They also had the lowest child mortality rates in developing countries, with only 31 per 1,000 deaths, and the highest iodine consumption. Cuba has increased from 9 to 4 percent under 5 years between 1996 and 2004. Prevalence has also declined in the Dominican Republic, Jamaica, Peru and Chile. Chile has underweight under 5, only 1%. The most populous countries, Brazil and Mexico, most have underweight levels below 5 relatively low, with only 6% and 8%. Guatemala has the highest percentage of underweight and stunting children in the region, with rates above 45%. There are differences among different populations in the region. For example, children in rural areas have twice the prevalence of underweight by 13%, compared with urban areas of 5%.
Nutrition access gap
Occurring worldwide, proper nutritional deficiency is the consequence and cause of poverty. Poor individuals tend to have access to nutritious food and to escape poverty rather than those who have a healthy diet. Disparities in socioeconomic status, both within and within countries, pose the greatest threat to child nutrition in industrialized countries, where social inequality increases. According to UNICEF, children living in the poorest households are twice as likely to be underweight than those who are the richest. Those in the lowest wealth quintile and the lowest-educated mother showed the highest child mortality and stunting rates. Across the developing world, socio-economic inequalities in childhood malnutrition are more severe than in the upper-income group, regardless of the general level of malnutrition. Simultaneously, the greatest increase in childhood obesity has been seen in the lower-middle-income group.
According to UNICEF, children in rural areas are twice as likely to be thin compared with under-five children in urban areas. In Latin American/Caribbean countries, "Children living in rural areas of Bolivia, Honduras, Mexico, and Nicaragua are twice as likely to be thin as children living in urban areas, possibly doubling up to four times in Peru. "
In the United States, the incidence of low birth weight continues to increase among all populations, but especially among minorities.
According to UNICEF, boys and girls have almost the same numbers as thin children under the age of 5 around the world, except in South Asia.
Nutritional policy
Nutritional intervention
Nutrition directly affects the progress towards achieving the Millennium Goals for combating hunger and poverty through health and education. Therefore, nutritional intervention uses a multi-faceted approach to improve the nutritional status of various populations. Policies and programs should target changes in individual behavior and policy approaches for public health. While most nutritional interventions focus on delivering through the health sector, non-health sector interventions targeting agriculture, water and sanitation, and education are also important. Global nutritional micronutrient deficiencies often receive a large-scale solution approach by mobilizing large government and non-governmental organizations. For example, in 1990, iodine deficiency was very common, with one in five households, or 1.7 billion people, not consuming adequate iodine, making them at risk for developing related illnesses. Therefore, the global campaign for iodized salt to eliminate iodine deficiency has increased the rate of up to 69% of the world's households consuming enough iodine.
Emergencies and crises often exacerbate malnutrition, due to crises that include food insecurity, poor health resources, unhealthy environments, and poor health practices. Therefore, the impact of natural disasters and other emergencies can exponentially increase the rate of macro and micronutrient deficiencies in the population. Disaster relief interventions often take a multi-faceted community health approach. UNICEF programs targeting nutritional services among disaster settings include nutritional assessment, measles immunization, vitamin A supplementation, fortified food preparation and micronutrient supplements, breastfeeding support and breastfeeding supplements for infants and children, as well as supplemental feeding and therapy. For example, during the Nigeria food crisis of 2005, 300,000 children received a therapeutic nutrition program through UNICEF cooperation, the Niger government, the World Food Program, and 24 NGOs utilized community-based feeding schemes and facilities.
Interventions aimed at pregnant women, infants, and children take a behavioral and program approach. The goals of behavioral interventions include promoting appropriate breastfeeding, initiation of immediate breastfeeding, and follow-up through 2 years and beyond. UNICEF recognizes that to promote this behavior, a healthy environment must be established conducive to promoting this behavior, such as a healthy hospital environment, skilled health workers, public and workplace support, and eliminating negative effects. Finally, other interventions include the provision of adequate micro and macro nutrients such as iron, anemia, and vitamin A supplements as well as vitamin-fortified foods and ready-to-use products. Programs addressing micronutrient deficiencies, such as those aimed at anemia, have sought to provide iron supplementation for pregnant and lactating women. However, because supplementation often occurs late, these programs have little effect. Interventions such as women's nutrition, early and exclusive breastfeeding, suitable supplementary foods and micronutrient supplements have been shown to reduce stunting and other manifestations of malnutrition. A Cochrane review of a community-based maternal health package shows that this community-based approach enhances breastfeeding initiation within an hour of delivery. Some programs have a bad effect. One example is the "Formula for Oil" aid program in Iraq, which resulted in breastmilk replacement for infant formula, which negatively affects infant nutrition.
Implementation and delivery platform
In April 2010, the World Bank and IMF released a policy directive titled "Scaling up Nutrition (SUN): An action framework" representing a partnership effort to tackle the Lancet Series on malnutrition, and the goals set to improve under nutrition. They emphasize 1000 days after birth as the main window for effective nutrition interventions, encouraging cost-effective programming and showing significant cognitive improvements in the population, as well as increased productivity and economic growth. This document is labeled SUN framework, and launched by the UN General Assembly in 2010 as a roadmap that encourages stakeholder coherence such as government, academia, UN system organizations, and foundations in an effort to reduce malnutrition. The SUN framework has initiated a transformation in global nutrition calls for state-based nutrition programs, improving evidence-based and cost-effective interventions, and "integrating nutrition into national strategies for gender equality, agriculture, food security, social protection, education, water supply, , and health care ". Governments often play a role in implementing nutrition programs through policy. For example, some East Asian countries have enacted laws to increase the iodization of salt to increase household consumption. Political commitment in the form of effective evidence-based national policies and programs, training skilled community nutrition workers, and effective communication and advocacy work to reduce malnutrition. Market and industrial production can play a role as well. For example, in the Philippines, increased production and availability of the iodized salt market increased household consumption. While most nutritional interventions are delivered directly through government and health services, other sectors, such as agriculture, water and sanitation, and education, are essential for the promotion of nutrition as well.
Nutrition Education
Nutrition is taught in schools in many countries. In England and Wales, the Personal and Social Education curriculum and Food Technology include nutrition, emphasizing the importance of a balanced diet and teaching how to read nutrition labels on packaging. In many schools, the Nutrition class will fall within the Family and Consumer Science or Health department. In some American schools, students are required to take a number of FCS classes or Health related classes. Nutrition is offered in many schools, and if it is not its own class, nutrition is included in other FCS or Health classes such as Life Skills, Independent Life, Single Survival, New Student Connection, Health etc. In many Nutrition classes, students learn about food groups, food pyramids, Daily Recommended Allowances, calories, vitamins, minerals, malnutrition, physical activity, healthy food choices and how to lead a healthy life.
A 1985 National Research Council report entitled Nutrition Education at US Medical School concluded that nutrition education in medical schools is inadequate. Only 20% of the schools surveyed taught nutrition as a separate course as needed. Surveys in 2006 found that this number increased to 30%.
Nutrition for special populations
Sports nutrition
Protein
The protein requirement for each individual is different, as does the opinion of whether and to what extent physically active people need more protein. 2005 Recommended Dietary Allowances (RDA), aimed at a healthy adult population in general, provides intake of 0.8 grams of protein per kilogram of body weight. A review panel stating that "no additional dietary protein is recommended for healthy adults performing resistance or resistance training."
Carbohydrates
The main fuel used by the body during exercise is carbohydrates, which are stored in muscles as glycogen - a form of sugar. During exercise, muscle glycogen reserves can be used,
Source of the article : Wikipedia
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