1. Feeding The World

2. Human Nutrition
Humans are omnivores
Nutrients are divided into two main categories:
Macro and Micronutrients
Macronutrients: provide body with energy
Measured in units called kilocalories (kcal)
A kilocalorie provides enough energy to raise the temperature of one kilogram of water one degree Celsius.
We usually just refer to these as Calories in the real world, i.e. food labels.

3. Generally speaking the amount of calories found in food indicates how much energy the food provides.
The three types of macronutrients are, carbohydrates, proteins, and fats.
The USFDA (US food and drug administration) provides nutritional guidelines, in a typical looking pyramid.

4. The Big 3 macronutrients:
Carbohydrates
1:2:1 ratio of carbons, hydrogens, and oxygens
Also know to us as “sugars”
Simple sugars are absorbed easily, complex are not and must be broken down first
Sugars are broken down in the process of cellular respiration
Typically 4kcal per gram of sugar is available to the body.
Foods high in sugar: fruits, vegetables, bread, grains, (good sugars) and deserts (bad sugars)

5. Proteins
Large compounds made of amino acids, or the building blocks of everything!!
Based on nitrogen (remember the nitrogen cycle?)
Provide ab out 4kcal of energy, but not suggested as a good source for obtaining energy.
20 different amino acids, make up everything
Only 12 can be made by the human body the others must be obtained from foods (called essential amino acids)
Problems with vegetarians:
Most food from animals will provide all 8 EAA’s
Plants lack many, so combinations must be consumed to get all 8.

6. Fats
Also called lipids: long chains of fatty acids attached to a molecule of glycerol
Phospholipids contain a phosphate group
Solids lipids are typically called fats
Liquid lipids are typically called oils
Provide 9kcals of energy per gram.
Saturated fats
Firm at room temp
Most animal fats are highly saturated
Straight line bonds
Unsaturated fats
Typically liquid at room temp
Most plant oils are highly unsaturated

7. Fats continued:
Monounsaturated and polyunsaturated are also seen, basically a difference in their molecular structure.
Hydrogenated fats are liquid vegetable oils where hydrogens have been added.
Saturated fats are typically the ones that contribute the most to heart disease.
Vitamins and minerals
Micronutrients
Do not provide direct energy, rather play key roles in the biochemical reactions that release energy.
All can be obtained from food directly.
Unfortunately many are removed via improper cooking techniques, or processing.

8. Nutritional deficiency
Typically the human diet should consist of 2000 to 2800 kcal per day (depends on activities and such).
Less than 90 % per day constitutes undernourished.
Less than 80% per day constitutes seriously undernourished.
Estimated 800 million (probably more since book is so old) are undernourished, and 500 million are chronically hungry.
Malnutrition is the lack of a specific type of nutrient (not necessarily starvation).
Kwashiorkor (KWAH-shee-OR-kor) is a deficiency disease caused by too little protein in an otherwise adequate diet. Bloated belly is one sign.

9. World food supply
The Green revolution
Mid 1960’s with the development of wheat and rice (two main foods of the world)
New varieties were very responsive to fertilizers and irrigation
Called “miracle” plants, drought and disease resistant
Also introduction of modern farming methods and tools
Products of this were huge amounts of food with less amounts (or same amount) of land
Was typically not available in areas where food was needed the most though
Good for developed nations
Not viable for developing nations
Negative: drove down the price of grains, therefore small farms couldn’t afford to stay in business.

10. Cash Crops
Crops that is grown for the purpose of sale
Food from water
Aquaculture is the commercial production of fish in a controlled, maintained environment.
Alternative to commercial fishing, suspected to be more sustainable
Fresh or saltwater
Asia is the leading area for fish farms

11. Industrialized agriculture
1950 half a barrel of oil is used per ton of grain, by 1985, it is doubled
Highly efficient and productive at getting a product
However, requires huge amounts of energy, pesticides, and fertilizers
Often run by corporations (called agribusinesses)
They also often control all the stages of production as well, growing , packing and transporting

12. Continued:
Pesticides are great, for the farmers, not so great for everything else
Pests develop resistance and become more of a problem
Runoff can cause problems for creeks and rivers, and then for the fish, etc…
Monoculture: growing only one specific type of crop.
Good, use the same things on entire crop (pesticides fertilizers etc..)
Bad, everything is susceptible, i.e. one disease will wipe out entire crop
Depletes the soil much quicker

13. Sustainable agriculture: based on crop rotation, reduced soil erosion, integrated pest management (IPM), and minimal use of soil additives.
- erosion: careful irrigation, soil management, drip irrigation, less tilling vs intensive tilling.
- Pest management, IPM: can help reduce pesticides for example: makes use of natural predators, wasps, ladybugs.