Functional Foods Key Knowledge: New and emerging foods, including functional foods and foods to meet particular dietary requirements and food intolerances Work Tasks for this topic: Functional Foods Powerpoint slides and complete advertisement analysis and research. Functional Foods- Chapter 13 review questions, Checkpoints questions 109 Glossary completion

Functional Foods: Glossary TermDefinition Functional Food Food Intolerance Lactose Intolerance Gluten Intolerance Coeliac Disease Osteoporosis Stevia Plant Sterol Omega 3 DHA Hi Maize High Cholesterol

Functional Foods According to FSANZ, functional foods are similar in appearance to conventional foods and are intended to be consumed as part of a normal diet, but are modified to serve physiological roles beyond the provision of simple nutrient requirements. ◦ Functional foods may be classified in to three key groups.  Foods that contain higher amounts of nutrients than are found in conventional foods. (e.g calcium enriched milk)  Foods that are marketed and sold on their health promoting qualities, frequently due to the addition of some ingredient that is not usually found in the food.  Food that contain a reduced amount of their traditional nutrients (e.g low KJ, reduced sugar/fat etc)

Functional Foods: Food or Medicine? Science has moved beyond recognising and fixing nutritional deficiencies to creating foods that enhance optimal health and decrease the risk of disease.  Foods to address dietary needs for food intolerances and sensitivities.  Foods for increased or optimum bowel, heart, brain or eye health.  Foods to address disease or to reduce risk of disease such as high cholesterol, heart disease, osteoporosis, diabetes and obesity. Food Solutions Chapter 13 Q 1- 2 Checkpoints Q 109

Food Intolerance/Sensitivities A food intolernce or sensitivity is an unpleasant reaction to a certain food, which can lead to varying symptoms but it is not life threatening. ◦ Lactose Intolerance: unable to digest the sugar present in milk as they have insufficient lactase enzymes in the gut. Symptoms include bloating and diarrhoea. ◦ Gluten Intolerance/Coeliac Disease: consuming gluten (the protein found in wheat, oats, barley and rye) damages the villi of the small intestine preventing the absorption of nutrients. Symptoms include nausea, cramping, bloating, anaemia and diarrhoea. List 3 foods available on the market for each of the above sensitivities Food Solutions Chapter 13 Q 18-20

Optimum Bowel health: Prebiotics and Probiotics Probiotics and prebiotics work together to enhance your digestive health. Read Food Solutions Chapter 13 page Q4 – 10 BARLEYmax activity 14.3 handout Probiotics are live, friendly bacteria such as Bifidobacteria and Lactobacilli that assist the functioning of the digestive system and increase our immunity; they increase the level of good bacteria in the body and metabolise food and toxins more efficiently ◦ E.g Yoghurt, Yakult, Inner Health plus. ◦ ◦  Prebiotics are non-digestible carbohydrates that pass undigested through the body until they reach the bowel. In the bowel, prebiotics ferment and become food for probiotics. ◦ E.g dietary fibre, resistant starch, non-starch polysaccharides. ◦ Products include Hi-Maize (corn) (wonder white, up and go) and BarleyMAX ◦ ◦

Optimum Eye, Brain and Heart health: Omega 3 Fats Read Food Solutions Chapter 13 page Q11 Omega 3 fatty acids improve eye function, regulate heart function and are important for infant brain development and ongoing mental health Fish oil is a good source of omega-3 fats, which are considered essential to human health. However, due to its smell, flavour and chemical instability (susceptibility to oxidation), fish oil has limited use as an ingredient in food products The technological development of microencapsulation has enabled omega-3 fats to be used as a food ingredient by encasing microscopic droplets of fish oil in thin but tough biodegradable films.

Reduced Cholesterol Absorption: Plant Sterols Read Food Solutions Chapter 13 page Q 12,13 It has been estimated that 51% of Australians over 25 have high cholesterol. Build up of bad (LDL) cholesterol sticks to the walls of the arteries of the heart causing them to build up plaque. Plant sterols are naturally present in plants and inhibit the absorbtion of LDL cholesterol through the small intestine by helping it pass straight through the body. ◦ ◦ ◦ ◦ ◦ ◦

Foods for weight management Read Food Solutions Chapter 13 page Q Fat reduced- e.g low fat milks, cheese, yoghurt etc. Sugar reduced- e.g low Kj Jams, Yoghurt etc. ◦ Stevia-  Natural product  times sweeter than sugar however calorie free.  Approved for use in Australia in 2008 ◦ gIyUiEw gIyUiEw

Foods enriched with ingredients to prevent other disease Read Food Solutions Chapter 13 page Q 17 Osteoporosis: Calcium enriched milks to prevent the degenerative disease of the bones leading to reduced bone mass and increased risk of fractures. Spina Bifida: Breads fortified with folate to reduce risk of neural tube defects in babies. Iodine deficiency: Breads fortified with iodine to combat iodine deficiency.

Neutraceuticals Components that are found naturally in foods that provide a health benefit; these components are referred to as bioactives. E.g ◦ Lycopene, an antioxidant found predominantly in tomatoes and other red fruits and vegetables that decreases the risk of prostate cancer and possibly cardiovascular disease. ◦ Flavonoids, A group of chemical compounds found naturally in particular fruits, vegetables, teas, wines, seeds and nuts. Display antioxidant effects and reduce risk of heart disease and some cancers.