FunctionalFoods 1

FunctionalFoods 1

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  FUNCTIONAL FOODS What amI eating? What should I eat? Why? How to change the way you eat while still enjoying good food? 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 1
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  • 17. “claim”means any representation which states, suggests, or implies that a food has particular qualities relating to its origin, nutritional properties, nature, processing, composition or otherwise • 27.“misbranded food” means an article of food (C) if the article contained in the package – • (ii) is offered for sale for special dietary uses, unless its label bears such information as may be specified by regulation, concerning its vitamins, minerals or other dietary properties in order sufficiently to inform its purchaser as to its value for such use; 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 2
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  • 22. Geneticallymodified foods, organic foods, functional foods, proprietary foods, etc. • • “foods for special dietary uses or functional foods or nutraceuticals or health supplements” means: • – specially processed or formulated to satisfy particular dietary requirements • – plants or botanicals or their parts in the form of powder, concentrate or extract in water, ethyl alcohol or hydro alcoholic extract, single or In combination • –minerals or vitamins or proteins or metals or their compounds or amino acids (in amounts not exceeding the Recommended Daily Allowance for Indians) or enzymes (within permissible limits) • – substances from animal origin • –a dietary substance for use by human beings to supplement the diet by increasing the total dietary intake 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 3
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  22. Genetically modifiedfoods, organic foods, functional foods, proprietary foods, etc. •labeled as a “Food for special dietary uses or functional foods or nutraceuticals or health supplements or similar such foods” formulated in the form of powders, granules, tablets, capsules, liquids, jelly and other dosage forms (such product does not include a drug as defined in the Drugs and Cosmetics Act, 1940) •does not claim to cure or mitigate any specific disease, disorder or condition •does not include a narcotic drug or a psychotropic substance •“genetically engineered or modified food” –food and food ingredients composed of or containing genetically modified or engineered organisms –food and food ingredients produced from genetically modified or engineered organisms 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 4
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  • 22. Geneticallymodified foods, organic foods, functional foods, proprietary foods, etc. •“organic food” means food products that have been produced in accordance with specified organic production standards •“proprietary and novel food” means an article of food for which standards have not been specified but is not unsafe: –Provided that such food does not contain any of the foods and ingredients prohibited under this Act and regulations made thereunder 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 5
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  1/9/2014 Hararay Tripathi, FUNCTIONALFOODS, B.Sc. FST, Ahmedabad 6
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  Functional Foods Introduction • Inthe 1980’s, the Japanese first used the term “Functional Foods” • Rapidly growing food segment. • Who expalined functional foods? – The Food and Drug Administration(FDA), – the American Dietetic Association(ADA), – International Food Information Council(IFIC), – Institute of FOOD Technologists(IFT) – and also Food Safety and Standard Act 2006 (FSSA, 2006) 1. The power of nutrition knowledge to work for you 2. What we eat has a profound effect on our health 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 7
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   Eating ahealthy diet or the balanced diet can provide the various nutrients needed to prevent the many common diseases.  The foods we choose to eat—or not to eat—may increase our life span or the quality of our lives.  With proper exercise and lifestyle  We can reduce our chances of developing cancer, high blood pressure, diabetes, and other diseases by  maintaining a healthy weight,  decreasing the fat and calories in our diets,  eating more vitamin- and mineral-rich fruits and vegetables  Eating foods that are  beneficial to the body,  that preserve health and longevity,  understanding the meaning of nutrition,  the need for eating a well-balanced diet. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 8
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   The knowledgeof the Functional Foods that will enable us to have the healthy life.  Food, Nutrition, and Health are the THREE sides of FOOD PYRAMID  Healthful food choices are that no one food is either good or bad — how much and how often you eat a food is what counts.  A food pyramid delivers three important messages:  Variety: no single food gives you all the nutrients you need  Moderation: smaller blocks- consumed in small amounts, every food is valuable.  Balance: different sizes show that a healthful diet is balanced, i.e. the right amount from each food group 1. an overview of the basics of nutrition, 2. the role of good nutrition in the prevention and treatment of common disease, 3. to help you understand the food choices that promote health, 4. choose the foods that contain needed nutrients, 5. select appropriate serving sizes. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 9
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  We all needthe same nutrients, but the amounts we need depend on our age, sex, and a few other factors. Functional Foods: • “Functional Foods are the certain foods or food components that may provide health and wellness benefits beyond basic nutrition and may play role in reducing or minimizing the risk of certain diseases and other health conditions.” Examples of Functional Foods: • fruits and vegetables, whole grains, fortified or modified or enriched or enhanced foods and beverages, special dietary supplements 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 10
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   A healthfullifestyle means a balanced diet and physical activities, every day  Functional foods provide additional health benefits apart from the taste, price and portion of foods but also nutritional values.  Products like: calcium and vitamin C enriched orange juice, low-fat yogurt and fiber enriched snacks, whey protein coco beverage powder, etc. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 11
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   Categories ofFunctional Foods:  Some other terms used in the same context are special Dietary supplements, Functional foods, Multi-Functional foods, Fortified foods, etc.  Non-altered products: Foods naturally containing increased content of nutrients or components  Fortified products: increasing the content of existing nutrients  Enriched products: Adding new nutrients or components not normally found in a particular food  Altered products: Replacing existing components with beneficial components  Enhanced products: Changing raw commodities to alter nutrient composition 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 12
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  Functional food categorySelected examples Conventional foods (whole foods) Garlic, Nuts, Tomatoes, Raspberries, Broccoli, etc. Modified foods Fortified Enriched Enhanced Calcium fortified orange juice, Vitamin C added fruit drink powders, Iron fortified wheat Atta, Vitamin-A and Vitamin-D added edible oils, Packaged Drinking Mineral watered Medical Foods Phenyl Keton Urea(PKU) formulas free of phenylalanine Foods for Special Dietary use Infant Foods, Gluten-free foods, Lactose-free foods, Weight-loss foods, etc. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 13
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   Nutrients aresorted into categories on the basis of their chemical structures and functions.  Carbohydrates, proteins, and fats contained in foods are known as the macronutrients,  Macronutrients are required in the largest quantities.  Macronutrients provide energy in the form of calories.  Vitamins and minerals are known as the micronutrients,  Micronutrients are required by our body in much smaller quantities.  Micronutrients provide no energy (calories) themselves.  Water is also an essential, calorie- free nutrient, but provide micronutrients – minerals. you are a consumer of functional foods  If your breakfast the morning included calcium-fortified orange juice, drinking milk with added Whey proteins Eating Parathas made with folate-iron enriched flour, ect. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 14
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  Thyroid disease wascaused by a deficiency of the mineral iodine; manufacturers began enriching table salt with iodine, Iodized Salt. Vitamin D-fortified milk,  breakfast cereals fortified with a variety of vitamins and minerals,  Vitamin A and D added into Edible oils, etc. are the example s of “Fortified” / “ Enriched” / “Functional” foods. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 15
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  Component Product PotentialBenefit Lycopene Tomato products Reduce the risk of prostate cancer Beta-glucan Oats,Barley Reduce risk of cardiovascular disease, lower LDL and total cholesterol Omega-3 fatty acid Fish oils Reduce risk of cardiovascular disease and improve mental functions Catechins Tea Neutralize free radicals and reduce risk of cancer Iso-flavones Soy products Reduce risk of cardiovascular disease and lower LDL and total cholesterol Flavones Flax seed Neutralize free-radicals and reduce risk of cancer Lactobacillus Yogurt, Curd(Dhai) Improve quality of intestinal microflora 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 16
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  Nutraceutical: the termNUTRACEUTICAL was coined from NUTRition and pharmACEUTICAL in 1989 by Stephen DeFelice, MD, Founder and Chairman of the Foundation for Innovation in Medicine (FIM). • An Apple a Day Keeps Doctor Away • Let Food Be Your Medicine • Focus on Prevention NUTRACEUTICAL can be defined as: • A food or part of food or nutrient that provides health benefits, including the prevention and treatment of a disease. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 17
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  Counting the Caloriesin Food When you read that a serving of food — say, one banana — has 105 calories, that means metabolizing the banana produces 105 calories of heat that your body can use for work.  How the calories measure up in 1 gram of the following foods: • Protein: 4 Kcalories / 1gm • Carbohydrates: 4 Kcalories / 1gm • Alcohol: 7 Kcalories / 1gm • Fat: 9 Kcalories / 1gm 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 18
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  How Many CaloriesDo You Need? Think of your energy requirements as a bank account. You make deposits when you consume calories. You make withdrawals when your body spends energy on work. Nutritionists divide the amount of energy you withdraw each day into two parts: • The energy you need when your body is at rest • The energy you need to do your daily “work” To keep your energy account in balance, you need to take in enough each day to cover your withdrawals. 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 19
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  UNITS OF MEASURE •g Gram (1 g = 1000 mg) • mg Milligram (1000 mg = 1 g) • mcg, μg Microgram (1000 mcg = 1 mg) • IU International Units (used for vitamins A, D, and E) • nmol/L Measure of blood concentration of some nutrients(nanomoles/liter) 1/9/2014 Hararay Tripathi, FUNCTIONAL FOODS, B.Sc. FST, Ahmedabad 20