nanotechnology by Kathryn E Piehowski


Kathryn E Piehowski, RD, CBDT, is a doctoral student in the Department of Nutritional Sciences at The Pennsylvania State University (PSU), University Park, PA, USA, where she studies the effect of antioxidants on bone and metabolic parameters during weight loss.


& Sharon M Nickols-Richardson Department of Nutritional Sciences, Pennsylvania State University, USA


Sharon M Nickols-Richardson, PhD, RD, is an Associate Professor in the Department of Nutritional Sciences at PSU, where she conducts research regarding the impact of weight loss on bone health across the life span.


Nanotechnology: an emerging aspect of dietetics practice


Advancements in nanotechnology, the study, creation and manipulation of objects one-billionth of a metre in diameter, have already affected many aspects of modern life, from computers and communication devices to medicine, clothing and cosmetics. Over 100 food, beverage and consumer products in the current international marketplace contain or are packaged with nanomaterials. This intriguing and emerging science is applicable to nearly all fields of study and will eventually, if not already, impact dietetics education and practice.


Nanotechnology is based on the discovery that ma- terials behave differently at their nanosizes compared with their normal sizes. Nanotechnologists work with ob- jects ranging in diameter from one to 100 nanometers to create materials with novel functions and properties. Nanomaterials have been used by engineers, chem- ists, physicists and biologists, among others, to produce lighter yet stronger building materials, enhance house- hold and other consumer products and advance medi- cal sciences.


Nanocoatings for food pack- ages have been created by food technologists to protect against food contamination and lower risk of foodborne illnesses. An ex- panding presence of nanotech- nology in the health and medical fields and in consumer products requires that dietitians have a basic knowledge of nanotech- nology and understand its ap- plications in and implications for dietetics.


increased capabilities. For example, aluminium at its macroscale is quite stable, whereas an aluminium nanoparticle easily combusts. Thus in a shock tube, alu- minium nanoparticles can destroy targeted cancerous tumours by directed combustion while leaving healthy cells intact.


Applications and implications of nanotechnology relevant to dietitians


Basic nanotechnology Nanotechnology involves all aspects of designing, producing and using structures and devices at the nanoscale. Several methods are used to pro- duce nanomaterials. The bottom-up approach begins with individual atoms. Using specialised equipment, such as scanning tunnelling microscopy, atoms and subatomic particles are altered, combined or otherwise manipulated to create unique materials with predeter- mined properties. Self-assembly is a more common form of the bottom-up approach as the desired outcome (i.e. specific nanomaterial) is determined first. Then, carefully selected nanoparticles are mixed together under tightly controlled conditions so that the nanopar- ticles use self-direction to assemble into the preselected nanomaterial. Self-assembly takes its cue from nature as a multitude of products are created in this manner (e.g. proteins from amino acids). The top-down approach takes large materials


and breaks them into nanosized proportions. At the nanoscale, large materials have novel properties or


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'Dietitians can be leaders in the conversation about how nutrients are used in nanotechnology and the benefits and harms to society.'


Antibacterial nanosprays are being perfected that contain nanoparticles so fine that human physiology is unaf- fected, yet denature Escheri- chia coli on fresh produce. Packaging materials that detect and prevent growth of bac- teria and other contaminants that cause food spoilage or foodborne illnesses have been created. These nanomaterials will change the way that pro- curement, storage and prepa- ration protocols are carried out by dietitians in the food service industry.


In clinical food service, nanosensoceuticals and nano- coatings can be applied to improve food flavours and en-


hance aromas for individuals with sensory impairments. Systematic incorporation of these nanoproducts into standardised recipes and foods designed by dietitians in healthcare institutions will be needed to produce tasty and healthy foods for certain target populations in healthcare institutions. Nanocoatings applied to dinner- ware and cookware surfaces may reduce the amount of resources spent in sanitation procedures. Nanotech- nology applications may improve the perception of institutionalised food service. Dietitians in research and development may also use nanotechnology as a means of increasing nutritional status of selected subgroups. Nanotechnology may serve as the vehicle for enriching and fortifying foods with nutrients that have been difficult to accomplish in the past. For example, vitamin D fortification through nanotechnology may broaden the number of foods that contain vitamin D so as to increase intake of this


NHDmag.com Aug/Sept '10 - issue 57


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