1. Chapter 15-1 Feeding the World

2. Famine and Farmers
By the world’s farmers may have to feed 9 billion people
That is 50% more than they feed today
Famine in Sudan
Marasmus – not enough calories (wasting disease)

3. Nutrition and Nourishment
Nutrition refers to the number of calories consumed and the ability to procure essential nutrients
Malnutrition may be a result of lack of calories, lack of nutrients or both
Kwashiorkor – lack of body building nutrients

4. Corn and Rice
Cereal grains that have calories, but lack essential amino acids (the building blocks of proteins)
Abnormal physical and mental development
Genetically engineered rice – beta carotene

8. The Ecology of food Efficiency of food
Energy input and resources
Amount of food produced
Ideal a large amount of food with little negative impact
More energy, water and land are needed to produce a Calorie of meat than a Calorie of plant material
Usually a 10-fold difference

9. Developing high yield plants
Genetics/hybrids
Engineering new varieties that are more nutritious
Finding plants that do not require large amounts of water and fertilizer
Salicornia - pickleweed

10. World Food Problems
Farmers can produce enough grain to feed 10 billion people at a subsistence level.
Most of the word’s farmers are subsistence farmers. Less than 1 dollar per day.

11. The Green Revolution
Starting in 1950 the genetics of farm crops began to be understood.
New varieties of grain were developed that produced high yields – if they had enough water, fertilizer and pesticides

12. The problem was that only large farms could afford to implement
Subsistence farmers (the ones who need it most) live in poverty
Green revolution techniques are hard on the ecology