Benefit of probiotic

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and L. casei. These benefits include antimutagenic effects, anticarcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol, and immune system stimulation. Because of the potential health benefits, these organisms are increasingly being incorporated into dairy foods, particularly yoghurt. In addition to yoghurt, fermented functional foods with health benefits based on bioactive peptides released by probiotic organisms, including Evoluss and Calpiss, have been introduced in the market. To maximize
effectiveness of bifidus products, prebiotics are used in probiotic foods. Synbiotics are products that contain both prebiotics and probiotics.

A number of health benefits are claimed in favour of products containing probiotic organisms including antimicrobial activity and gastrointestinal infections, improvement in lactose metabolism, antimutagenic properties, anticarcinogenic properties, reduction in serum cholesterol, anti-diarrhoeal properties, immune system stimulation, improvement in inflammatory bowel disease and suppression of Helicobacter pylori infection. (Kurmann & Rasic, 2004).

Yogurt has emerged as an outstanding new product recent time. Yogurt contains living Lactobacillus or other bacteria that ferment milk into yogurt beverage called kefir. Such microorganisms, or probiotics, may set up residence in the digestive tracts and alter in the way that are claimed to reduce disease such as colon cancer, ulcers and other digestive problems as well as reduce allergies or improve immunity. (Frances et al, 2010).

Traditionally, yoghurt is manufactured using Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus as starter cultures. These organisms are claimed to offer some health benefits as postulated by Metchnikoff; however, they are not natural inhabitants of the intestine. Therefore, for yoghurt to be considered as a probiotic product, L. acidophilus, Bifidobacterium and L. casei are incorporated as dietary adjuncts.

Ketogenesis

Ketogenesis
the formation of ketones, e.g. acetone, in the body as a result of the incomplete oxidation of organic compounds such as fatty acids or carbohydrates.

The regulation of ketogenesis.
Ketone bodies accumulate in the plasma during fasting and in condition of uncontrolled diabetes.
The initiating event is a change in the molar ratio of glucagon:insulin. Insulin deficiency triggers the lipolytic process in adipose tissue with the result that free fatty acids pass into the plasma for uptake by liver and other tissues. Glucagon appears to be the primary hormone involved in the induction of fatty acid oxidation and ketogenesis in the liver. It acts by acutely dropping hepatic malonyl-CoA concentrations as a consequence of inhibitory effects exerted in the glycolytic pathway and on acetyl-CoA carboxylase. The fall in malonyl-CoA concentration activates carnitine acyltransferase I such that long-chain fatty acids can be transported through the inner mitochondrial membrane to the enzymes of fatty acid oxidation and ketogenesis. The latter are high-capacity systems assuring that fatty acids entering the mitochondria are rapidly oxidized to ketone bodies. Thus, the rate-controlling step for ketogenesis is carnitine acyltransferase I. Administration of food after a fast, or of insulin to the diabetic subject, reduces plasma free fatty acid concentrations, increases the liver concentration of malonyl-CoA, inhibits carnitine acyltransferase I and reverses the ketogenic process.

Health & Nutrition : Benefits of DHA

Docosahexaenoic acid (DHA) is an omega-3 fatty acid. It is found in cold water fatty fish and fish oil supplements, along with eicosapentaenoic acid (EPA). Vegetarian sources of DHA come from seaweed. DHA is essential for the proper functioning of our brains as adults, and for the development of our nervous system and visual abilities during the first 6 months of life. In addition, omega-3 fatty acids are part of a healthy diet that helps lower risk of heart disease. Our bodies naturally produce small amounts of DHA, but we must get the amounts we need from our diet or supplements. Most people in the Western world do not get enough omega-3 fatty acids in their diet.

USES
Attention-Deficit Hyperactivity Disorder (ADHD)
Because omega-3 fatty acids are needed for children's brains to develop properly, researchers have examined whether fish oil might reduce ADHD symptoms. So far, results have been mixed. One study showed fish oil might help, but many patients dropped out of the study before it was completed.

Depression
Although some studies have shown that fish oil reduces symptoms of depression, it isn't clear whether DHA alone has the same effect. Other studies suggest it may be EPA which has the positive effect on depression.

Heart Disease
Fish oil appears to have positive effects on existing heart disease. It also may lower the risk for developing heart disease. Omega-3 fatty acids found in fish oil help lower triglycerides (fats in the blood), lower blood pressure, reduce the risk of blood clots, improve the health of arteries, and reduce the amount of arterial plaque (which narrows arteries and causes heart disease).

Infant Development
DHA plays a crucial role in the growth and development of the central nervous system as well as visual functioning in infants.

Rheumatoid Arthritis
Several small studies indicate that fish oil may help reduce symptoms and inflammation associated with rheumatoid arthritis. However, it does not stop the progression of the disease.

Menstrual Pain
Fish oil appears to reduce the pain of menstrual cramps when taken on a regular basis (not just when menstruating).

Raynaud Syndrome
Several studies show that high doses (12 g) of fish oil can reduce sensitivity to cold in the fingers and toes of people with Raynaud syndrome. Take doses this high only under a doctor's supervision.

Lupus
Two small studies suggested that fish oil reduced fatigue and joint pain associated with lupus.

common nutrition related concern during pregnancy

1)Nausea & Vomiting
‘Morning sickness’ most common during 1st trimester.
Not all women
Severe and continued vomiting may require hospitalization if it results in acidosis, dehydration or excessive weight loss.
Probable causes - relaxation of digestive muscles due to hormonal change, increased gastric pressure (growing fetus),& anxiety.

2) Constipation and Hemorrhoids
Hormones alter muscle tone and the growing fetus crowds intestinal organs (2nd & 3rd trimester)
Causes: iron in prenatal vitamins, enlarging uterus, decreased bowel motility, decreases in physical activity, & inadequate fluid or fiber intake.
Hemorrhoids (swollen veins of the rectum)

3) Heartburn
Caused by increased levels of progesterone, causing relaxation of digestion muscles, and the growing fetus puts increasing pressure on mother’s stomach.
This combinations allows stomach acid to back up into the lower esophagus and create a burning sensation near the heart

4) Food cravings and Aversions
to particular foods and beverages
Fairly common
Do not seem to reflect real physiological needs (e.g)
Due to hormone-induced changes in sensitivity to taste and smell

5) Nonfood cravings
Laundry starch, clay, soil, ice – pica
Often associated with iron-deficiency anemia, whether ID leads to pica or pica leads to ID is unclear

Malnutrition and early pregnancy
Prevents the full development of placenta; so can’t deliver optimum nourishment to the fetus infant will be born small and possibly with physical and cognitive abnormalities.
Small female infants, have an elevated risk of developing a chronic condition that could impair her ability to give birth to a healthy infant.
Thus, can adversely affect children and grandchildren.
Malnutrition and fetal development
Fetal growth retardation
Congenital malformations (birth defects)
Spontaneous abortion and stillbirth
Premature birth
Low infant birthweight
Malnutrition + low birthweight = factor in more than half of all deaths of children under four years of age worldwide

Pregnancy

Recommendation for women of childbearing age:
400 micrograms folic acid/day –to prevent neural tube defects, birth defects that involve the spinal column, child can’t walk, need leg braces or crutches or wheelchair NTD
Cereals, pasta, rice, bread (enriched)
Avoid high doses of retinol (Vitamin A)
May be teratogenic – substance causes birth defects
Tolerable Upper Intake Level (UL) : 3,000µg
Must avoid drugs contain vit A or vit A analogs (acne medications)
Pregnant women CAN and SHOULD eat as much as they like of F&V rich in beta-carotene and other carotenoids  no risk of birth defects and offer many health benefits




Maternal obesity, higher risk for:
Preterm delivery and stillbirth
High blood pressure
Gestational diabetes
Preeclampsia
Prolonged labor
Unplanned cesarean section
Difficulty initiating and continuing breastfeeding

Not a good idea for pregnant woman to diet
Maintain a healthy weight

HEALTH HABIT
Should give up cigarettes, alcohol, illicit drugs well before becoming pregnant
Likely to enter pregnancy with a low BMI and deficient nutritional stores.

Pattern of Weight Gain
First trimester
Normal weight - 3.5 pounds, Underweight - 5 pounds, Overweight - 2 pounds
2nd & 3rd trimester
Normal wt & underweight – little less than 1 pound (0.4kg) per week
Overweight - 2/3 pound per week.

Energy and nutrient needs
Need for calories increases by a smaller % than the need for most vitamins and minerals. Nutrient dense
Tobacco and alcohol
Damaging effects on a developing fetus
Caffeine
Effect is less conclusive, limiting is recommended
Exercise
Type - “low-impact”, prevent high internal body temperature.

zone diet

Zone diet is developed by Dr. Barry Sears, a former research scientist at the Boston University School of Medicine and the Massachusetts Institute of Technology. Due to the premature death of his father at age 53, Dr. Sears began his dietary studies to find a way to prevent heart disease and to maintain health. Therefore he began to do researches on the role of fats in the development of cardiovascular disease. His landmark book, The Zone, was published in June 1995. The book has been sold more than 2 million hardcover copies in United States, and has been translated into 22 languages (Foreman 2009). This indicates a good worldwide response to his research. The author has written a few more books following his first publication, and all are bestsellers in United States (Foreman 2009). In addition, Sears had published another book named The Soy Zone where he has outlined a Zone diet based around soy protein and soy foods for vegetarians who wish to adopt Zone diet.
Basically, Zone diet is a low-carbohydrate, high-protein eating plan with macronutrient and glycemic load modification. Average daily caloric allowance of Zone diet for women is about 1,100 calories and 1,400 calories for men. It suggests that 40% of total calories per day should come from carbohydrate, 30% from protein and remaining 30% from fat. Thus, Zone diet is also known as the 40:30:30 diet plan. Dr. Sears claimed that this is the optimal mix in which the human body is genetically programmed and will allow the body to enter an efficient metabolic state (Cheuvront 2003). It is not necessary to count the calorie for Zone diet. Instead, the right serving size of each macronutrient (carbohydrate, protein and fat) is estimated merely by using the “eyeball” method (Sears 1995).
In Zone diet, it emphasizes the protein-to-carbohydrate ratio (P:C) of the diet to be 0.75. This is about three times the ratio resulting from conventional diet recommendations, which is only 0.25. It claims that a 0.75 P:C diet can reduce the insulin to glucagon ratio (I:G) which allow excess body fat to be burned and ultimately lead to the production of “good” eicosanoids (Sears 1995). In other words, Zone diet postulates that diet, hormones, and eicosanoids are interrelated and may leads to improved health. Dr. Sears believes that significant swings in insulin levels affect mental status, mood, endurance, and weight gain or loss (Sears 1995). Uncontrolled insulin levels over time will have an adverse effect on the overall health and well-being.

ornish diet

Ornish diet, also known as Eat More, Weigh Less diet, is created by Dr. Dean Ornish. He is a clinical professor of medicine at the University of California and is the founder of the non-profit Preventative Medicine Research Institute in California (PMRI 2010). He has written several books in which the two best-selling novels are Dr. Dean Ornish's Program for Reversing Heart Disease, and Eat More, Weigh Less: Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly. Those books are long-standing New York Times bestseller. As Dr. Ornish continuously contributes to the medical field, he has received several awards, including the Jan J. Kellermann Memorial Award for distinguished contribution in the field of cardiovascular disease prevention from the International Academy of Cardiology, the Golden Plate Award from the American Academy of Achievement, and the Linus Pauling Award from the Institute for Functional Medicine (PMRI 2010).

Dr. Ornish pointed out that diabetes and other diseases such as heart disease, cancer, and obesity are all preventable and reversible. He claimed that comprehensive lifestyle changes can begin to reverse severe coronary heart disease and prostate cancer without drugs or surgery and this has been implemented in some medical care nowadays. Comprehensive lifestyle changes in the Ornish program involves the combination of a good diet, moderate aerobic exercise, stress reduction practices such as yoga, strong personal relationships, smoking cessation, and nutritional supplementation (Ornish 1996).

The main concern of Ornish diet will not only help individuals to lose weight but also will help them to stay healthy (Dewell and Ornish 2007). Basically, Ornish diet is a high-carbohydrate, low-fat vegetarian diet. An average daily caloric intake is about 1,500 kcal where 70% of total energy from carbohydrate, 20% of total energy intake from protein sources, and 10% fat (with a ratio of polyunsaturated fat to saturated fat that is greater than one) (Ornish 1996). Instead of restricting calories intake, the diet restricts the consumption of both animal and vegetable fats as well as sugars. The fat recommendation is much lower than what is recommended by the American Heart Association, which recommends up to 30% of calories from fat. This is because the goal of Ornish dietary plan is to eliminate cholesterol and saturated fats in order to achieve weight loss and improve health without feelings of hunger and deprivation (Ornish 1996).

atkins diet

Atkins diet was invented by Dr. Robert Coleman Atkins, a cardiologist in New York who graduated from the University of Michigan and Cornell University Medical College. His interest in diet was partly the result of his own obesity problem. He believes that the metabolic disorders such as cardiovascular diseases and renal diseases in the present days are elicited by high fructose corn syrup, sugar and flour intake (Cassell and Gleaves 2006). Therefore, Dr. Atkins recommended a diet comprising of high protein food (30% of total energy), high fat food (60% of total energy), and low carbohydrate food (10% of total energy). Besides that, he also encourages intake of substantial amount of vitamins and minerals supplements. These recommendations are exactly the opposite of what medical and nutrition authorities have been urging for decades.

obesity

Decades ago, obesity was seen as a rich man’s disease and mostly occurred in developed countries. Nevertheless, the situation is changed today. Obesity has become one of the global public health concerns. Statistics show that in 2004, there were around 2.8 million deaths in the world that was due to obesity (IASO 2010). World Health Organization states that the prevalence of obesity is rising rapidly in developing countries and may cause 100% rise in coronary deaths during 1990-2020 (Nutriweb 2010).

World Health Organization (WHO) has estimated that the prevalence of overweight and obesity in Malaysia for the year 2010 is 23.0% (WHO 2010). This indicates that one in every five adult Malaysians is either overweight or obese (Simon 2010). According to the Minister of Health, the prevalence of obesity is tripling in the past 15 years from 4% in 1996 to 14% in 2010, where approximately 7.9% of the Malaysian obese adult population are women and 4.7% are men (Nutriweb 2010).

Scientifically, obesity indicates that there is excess fat in the body. The risk of obesity can be screened by assessing the body mass index (BMI) of an individual. BMI is calculated by using weight in kilograms (kg) divided by height in meters squared (m²). WHO has defined overweight for Asians as BMI of 23.0 and above, while obesity as BMI of 27.5 and above (WHO 2003). In other words, individuals with more than 20% over their ideal weight are considered obese.

Apart from hereditary factors and endocrinal disorders, the chief culprit of obesity is due to environmental influences where a combination of long term unhealthy eating habits and sedentary lifestyle are the most apparent factors. It is observed that Malaysians like to have irregular mealtime and inappropriate meal portions, for instance skipping breakfast and having heavy supper before sleep (Simon 2010).

Being overweight or obese has several negative impacts on the health. Obesity is proven to be associated with several chronic diseases, such as diabetes, cancer, and cardiovascular diseases (WHO 2003). According to an American researcher, obesity is one of the risk factors leading to premature death (WHO 2003). Besides that, it is shown that high blood pressure is twice as common in obese adults rather than in those who are at a healthy weight. These health problems are much contributing to an ever increasing non-communicable disease burden to the country.