1. Nutrition

1.1 The contribution to the diet of macronutrients

Nature of food science and technology:

• An excess or deficient intake of protein, carbohydrate or fat is detrimental to health. To maintain health, it is therefore necessary to understand and implement the nutritional properties, sources and recommended daily amounts of these macronutrients. (1.7)

Understandings:

• Sources and nutritional properties of macronutrients

• High and low biological values of protein (HBV and LBV)

• Indispensable and dispensable amino acids

• Classifications of carbohydrates

• Sources and nutritional properties of fibre (non-starch polysaccharide)

• Classifications of fats

• Essential fatty acids

• Recommended daily amounts of macronutrients.

• Malnutrition may be caused by a deficiency, imbalance or excess of nutrients in the diet

Application and guidance

• The nutritional properties and sources of plant, animal and novel proteins, and their biological values (HBV, LBV). Indispensable and dispensable amino acids, and protein complementation e.g. rice and beans in Central America.

• The nutritional properties and sources of sugars (intrinsic, extrinsic and non-milk extrinsic sugars) and starches. Starches are staple foods (e.g. cassava, rice, wheat, maize) significance to energy intakes.

• The function of soluble and insoluble Fibre (Non Starch Polysaccharide) in the diet. E.g. reducing blood cholesterol levels and risks of coronary heart disease (CHD).

• The nutritional properties and sources of animal and plant fat. How monounsaturated, polyunsaturated and saturated fats impact on health, role of essential fatty acids.

• The impact of macronutrient excess e.g. obesity, coronary heart disease, dental decay and diabetes.

• Consider the impact of macronutrient deficiency diseases (malnutrition) on MEDC and LEDC countries e.g. obesity, kwashiorkor, marasmus, pellagra, beri beri, scurvy and rickets.

1.2 Sources and nutritional properties of micronutrients

Nature of food science and technology:

• A deficient intake of vitamins and minerals is detrimental to health. To maintain health, it is therefore necessary to understand the nutritional properties, sources and recommended daily amounts of these micronutrients. (1.7)

Understandings:

• The nutritional properties of micronutrients

• Sources of micronutrients

• Bioavailability and absorption of micronutrients

• Classification of vitamins

• Classification of minerals

• Different recommended daily amounts of micronutrients

• Excess and deficiency of micronutrients

• The interrelationship between nutrients

Application and guidance:

• The properties of the water soluble vitamins B (B1 Thiamin, B2 Riboflavin, B3 Niacin, B5 Pantothenic acid, B6 Pyridoxine, B7 Biotin, B9 Folic Acid and B12 Cobalamins) and C (Ascorbic Acid).

• The properties of the fat-soluble vitamins A (Retinol), D (Cholecalciferol), E (Tocopherols) and K Phylloquinone).

• The factors affecting the bioavailability and absorption of micronutrients.

• The impact of vitamin deficiency or excess intake e.g. cases of excess vitamin A intake in children in Western Europe, effect of lack of Vitamin A on eyesight in parts of Central Africa.

• Minerals (calcium, magnesium, potassium, sodium, phosphorus, and zinc) and trace elements (iodine, fluorine, iron, manganese, and selenium).

• The impact of deficiency mineral intake. e.g. globally - anaemia, and in Central Asia - osteoporosis, iodine deficiency.

• The interrelationships between nutrients e.g. Iron and vitamin C, Vitamin D and calcium, B vitamins and energy release from carbohydrates.

1.3 The digestion, absorption and metabolism of food

Nature of food science and technology science:

• Nutrients required by the body are digested, which breaks down large insoluble food molecules into smaller water soluble food molecules, which are then absorbed into the bloodstream. (1.1)

Understandings:

• Mechanical and chemical digestive processes

• Absorption into the blood and lymphatic systems

• Distinguish between absorption and assimilation of nutrients

• Understand how the macronutrients are broken down and utilised

• The rate of transit of materials through the large intestine is positively correlated with their fibre (non starch polysaccharide) content

Application and guidance:

• The mechanical and chemical processes at each stage of the digestive system: mouth, oesophagus stomach, peristalsis through the small intestine and large intestine.

• The role of bile in emulsifying fats, as well as the need for enzymes as catalysts in digestion, including: amylase, pepsin, invertase (sucrase), lactase and maltase.

• The chemical process of metabolism through catabolism and anabolism.

• The process of absorption through the intestine, including the structure of ileum and the structure of the villi.

• That starch, glycogen, lipids and nucleic acids are digested into monomers and that cellulose remains undigested.

• The different methods of membrane transport are required to absorb different nutrients.

• How the amount of dietary fibre (non starch polysaccharide) aids bowel movement and colonic transit time.

1.4 Nutritional and dietary requirements.

Nature of food science and technology:

• Recommended nutrient intakes are estimates of the energy and nutritional requirements of different groups by age, gender and within a specific stage of a person's life cycle. They are not rigid recommendations for individuals but assist consumers with interpreting nutritional data. (1.6, 3.7)

Understandings:

• Explain dietary requirements

• Explain the energy balance and recommended nutrient intakes (including fibre (NSP) and water)

• Explain the function of Water, fluids and hydration

• Explain the factors affecting food and nutritional requirements: age, gender, stage in the life cycle e.g. pregnancy and health status

• Explain and interpret nutritional requirements

Application and guidance:

• Why the recommended nutrient intakes vary between countries e.g. Dietary Reference Values (DRV) in the UK, Dietary Reference Intake (RDI) in the USA, References Values in HK.

• The functions of water and other fluids in the diet and factors that impact on hydration

• The factors effecting energy balance in terms of calorie input and output

• The different dietary requirements of different age groups, occupations, and life stages including of pregnant and lactating women, young children and teenagers.

• How statutory food labelling aims to give consumers dietary and nutritional requirements in easy to understand form. Consumer information in the form of labels and advertising requires interpretation.

1.5 Influences on nutritional status.

Nature of food science and technology:

• Decisions about food choice are complex because of an interplay of physiological, psychological, social, economic and moral factors, which is further complicated by potentially contradictory or confusing nutritional advice in the media. (1.11, 2.6, 3.3).

Understandings:

• Optimal nutrition and nutritional status

• Physiological, psychological, social, economic and moral factors

• Allergies and intolerances

• Reliability and validity of nutritional information

Application and guidance:

• How optimal nutrition and nutritional status varies due to physiological, psychological, social, economic and moral factors.

• The physiological factors specifically relating to needs of people with food allergies and intolerances, including coeliac; and people with medical conditions linked to diet, such as diabetes.

• How optimal nutrition and nutritional status varies due to social, economic and moral factors such as religion, ethical issues and disposable income.

• The reliability and validity of sources of nutritional information that could be misleading due to potential conflicting interests of the food industry, government and media.

• The effects of contemporary diets on a person’s health and well being.

• The psychological issues of comfort eating, body image and peer pressure.

1.6 Nutritional awareness and responsibilities

Nature of food science and technology:

• Governments have a responsibility towards public health; individuals have a role to play in this endeavour. Food and diet are key issues in relation to public health. Local, national and international agencies act in the consumer's’ interest during food production and supply, to promote public health initiatives and to regulate food advertising. Levels of consumer protection vary between countries for economic and political reasons. (1.2, 2.8, 3.5, 3.6)

Understandings:

• Overweight and obesity

• Public health and health services

• Raising public awareness of food-related health issues

• The role of governments in promoting public health

• Modifiable and non-modifiable factors

• Levels of consumer protection

Application and guidance:

• The terms overweight and obesity, and the way these can be measured to track public health.

• The impact of chronic food-related issues, for example obesity, on health services.

• The impact of acute food-related issues, for example, a food poisoning outbreak, on health services.

• Different government campaigns that promote public health, raise awareness about the health risks e.g. diet related cancers, cardiovascular disease, and be able to evaluate their efficacy

• The difference between modifiable (dietary decisions) and non-modifiable factors that impact on health (genetics, gender, age, socio-economic status).

• Why political and economic factors affect the level of consumer protection around the world e.g. European Union food regulations are used by all member states.