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Food, Nutrition, and Health
Chapter 1 Food, Nutrition, and Health We are what we eat…
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Lesson 1.1: Health Promotion and Essential Nutrients
Optimal personal and community nutrition is a major component of health promotion. Certain nutrients in food are essential to our health and well-being.
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Nutrition and Dietetics
Ingesting nutrients, restructuring them, and then using them for our body’s benefit Food people eat and how the body uses it Nutrition science Scientific knowledge about food requirements for human growth, development, activity, reproduction, lactation and maintenance Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Nutrition and Dietetics, cont’d
Field that applies nutrition science to human health and assists in disease treatment or management Registered Dietitian (RD) Nutrition authority on the health care team Other terminology May also be called Clinical nutrition specialist or public health nutritionist (make sure RD is credentialed if they are not credentialed they are not a RD) Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Health and Wellness Health: more than just absence of disease
Proper nutrition is essential to good health which includes meeting basic human needs Wellness seeks the full development of health potential for all persons A balance between activities and goals Response to medical care system’s focus on illness and disease The focus is on lifestyle and personal choices Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Healthy People 2020 National health goals
Encourages healthy choices in: Diet Weight control Decreasing risk factors for disease
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HEALTHY PEOPLE 2020
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Traditional and Preventive Approaches to Health
Attempts change only when illness or disease already exists and has little value for lifelong positive health Preventive Identifies risk factors and allows people to choose behaviors to minimize risk of disease Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Signs of Proper Nutrition
Well-developed body Ideal weight for body composition Adequate muscle development Smooth skin, glossy hair, clear and bright eyes Mental and physical alertness Ability to resist disease Increased life span Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Health Promotion Importance of a balanced diet (cont’d)
Well-nourished people are more likely to: Be mentally and physically alert Have a positive outlook Be able to resist infectious diseases Importance of a balanced diet Six essential nutrients Carbohydrates Protein Fat Ask students why so many people are focused mainly on eating to relieve hunger or satisfy their appetite and not as supplying their body with all the components of proper nutrition. Vitamins Minerals Water
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Nutrients in Food Basic functions of food Provide energy
Provide amino acids to build tissue Regulate metabolism (the sum of all body processes inside living cells that sustain life) Individual nutrients with specific metabolic functions No nutrient ever works alone Iron & Vitamin C Calcium & Vitamin D Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Energy Sources All energy sources are measured in Kilocalories (Kcalorie, Kcal) Carbohydrates Primary source of fuel for heat and energy Maintain body’s back-up store of quick energy (glycogen) (Stored mainly in and by which organ?) Should provide 45% to 65% of total kilocalories
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Energy Sources, cont’d Fats
Animal (no more of approximately 1/3 or 10%) and plant sources (approximately 2/3) Secondary (storage) form of heat and energy Should provide no more than 20% to 35% of total kilocalories Mosby items and derived items © 2006 by Mosby, Inc. Slide 13 Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Energy Sources, cont’d Proteins
Primary function is tissue building, repair, hormone, enzyme production and fluid regulation. Should provide 10% to 35% of total kilocalories Third source of energy when supply from carbohydrates and fats is insufficient Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Functions of Nutrients in Food (cont’d)
Figure 1-2 in your text shows the recommended intake of each energy-yielding nutrient as a percentage of total energy intake. Copyright © 2017, Elsevier Inc. All Rights Reserved.
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Tissue Building -Vitamin C for tissue building (collagen)
Proteins - provide amino acids -Necessary for building and repairing tissues Vitamins and minerals -Vitamin C for tissue building (collagen) -Calcium and phosphorus for building / maintaining bone - Iron: Essential part of hemoglobin in the blood Fatty acids -Build central fat substance of cell membranes -Promote the transport of fat-soluble nutrients throughout the body. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Regulation and Control
Vitamins Function as coenzyme factors Components of cell enzymes in governing a chemical reaction during cell metabolism Minerals - Also serve as coenzyme factors Water Essential base for all metabolic processes Fiber -Regulates passage of food material through gastrointestinal tract and influences absorption of nutrients. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Nutritional States of Health
Optimal nutrition Obtained from a varied and balanced diet with appropriate amounts of the 6 essential nutrients Malnutrition Improper or insufficient diet Includes undernutrition and overnutrition Less than desired amounts of nutrients Limits work capacity, immune system function, and mental activity Lack nutritional reserves for extra demand on the body – illness, injury, or pregnancy Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Types of Nutrition Health, cont’d
Undernutrition Nutritional reserves depleted; Nutrient and energy intake insufficient to meet daily needs/ metabolic stresses Affects the socioeconomically depressed with the most vulnerable populations (infants-elderly); and may also occur in hospitals Overnutrition Excess nutrient and energy intake over time Produces harmful total body weight Excessive amounts of nutrient supplements over time resulting in toxicity Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Portion Distortion 20 Years Ago Today
Comparison of Portions and Calories 20 Years Ago to Present Day 20 Years Ago Today Portion Calories Bagel 3'' diameter 140 6'' diameter 350 Cheeseburger 1 333 590 Spaghetti w/meatballs 1 cup sauce 3 small meatballs 500 2 cups sauce 3 large meatballs 1,020 Soda 6.5 ounces 82 20 ounces 250 Blueberry muffin 1.5 ounces 210 5 ounces Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Dietary Reference Intakes (DRIs)
Published by the National Academy of Sciences and updated every 5 to 10 years Includes recommendations for each gender and age group for the minimum amount of nutrients to protect majority of persons from the risk of nutrient deficiency Encompasses four interconnected categories of nutrient recommendations Recommended Dietary Allowance (RDA) Estimated Average Requirement (EAR) Adequate Intake (AI) Tolerable Upper Intake Level (UL) Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved. 21
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DRIs, cont’d Adequate intake (AI) Recommended Dietary Allowance (RDA)
The minimum daily intake of nutrients that meet needs of almost all healthy individuals to protect from deficiency Estimated Average Requirement (EAR) Intake level that meets needs of half the individuals in a specific group Adequate intake (AI) Used when not enough evidence to establish the RDA Tolerable upper intake level (UL) Sets maximal intake unlikely to pose adverse health risks Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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MyPyramid Food guidance system released 2005
Valuable nutrition education tool for the public Goal is to promote physical activity, variety, proportionality, moderation, and gradual improvements in diet Moving toward My Plate as a better visual aid for people A visual pattern of the current basic five food groups—grains, vegetables, fruits, dairy, and protein—arranged on a plate to indicate proportionate amounts of daily food choices USDA released in 2011 Promotes variety, proportionality, gradual improvement, physical activity Participants can personalize at web site Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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MyPyramid / My Plate Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Dietary Guidelines for Americans
Established 1960s and updated every 5 yrs Based on nutrition choices to help prevent chronic health problems of an aging population Relate current scientific thinking to America’s health problems Other recommendations from American Cancer Society and American Heart Association Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Dietary Guidelines for Americans – Focus Areas
Nine focus areas Adequate nutrients within calorie needs Weight management Physical activity Food groups Fats Carbohydrates Sodium and potassium Alcoholic beverages Food safety Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Changing Food Environment
Heightened reliance on fast, processed, or pre-packaged foods However the outlook is changing: Fast food restaurants are beginning to offer lower-fat, health-conscious alternatives Chain restaurants are developing new menu items – oatmeal for breakfast Shoppers are using FDA’s nutrition labeling to make better choices Surveys indicate malnutrition still persists in U.S. Society is beginning to recognize the relation between food and health Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Summary Proper food and key nutrients are essential to life and health
Registered Dietitian is the nutrition expert Proper nutrition requires carbohydrate, protein, fat, vitamins, minerals, and water in the proper combinations Established nutrient and food guides for health promotion Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Community Food Supply and Health
Chapter 13 Community Food Supply and Health
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Government Control Agencies
Food and Drug Administration (FDA) – primary control of American food supply & quality Law enforcement agency for food regulations Consumer education to protect consumers Research to evaluate foods and food components USDA Food Safety and Inspection Service (FSIS) – meat and poultry National Marine Fisheries Service (NMFS) - fish Environmental Protection Agency (EPA)-water Federal Trade Commission (FTC)- Truth in advertising Centers for Disease Control and Prevention (CDC)- food born illnesses Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Food and Drug Administration
Enforces food sanitation and quality control Controls food additives Regulates interstate food transport Maintains accurate nutrition labeling Ensures public food service safety Provides consumer education Performs research Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Development of Food Labels
Early development Food standards: list ingredients in order of relative amount Nutrition information: macronutrients, energy value, key micronutrients, sodium, cholesterol, trans fat and saturated fat. Background of present FDA label regulations: Increase in variety of food products Changing patterns of U.S. eating Many health-conscious Americans rely on food labels in making food choices.
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Food Labels Two types of label information
Food standards: lists all ingredients (“standard of identity”) Nutrition information: describes a food’s nutritional value and percentage of a 2000 Cal diet Manufacturers may include additional information Percent daily value Serving size Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Current Food Label: Nutrition Facts
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Food Safety and Health Promotion (cont’d)
Example (text Figure 13-1) of a food product label showing the detailed Nutrition Facts box of nutrition information proposed for the updated Nutrition Facts Label. What changes do you notice here compared with the food labels currently in use? [Discuss.] [Review For Further Focus Box: Glossary of Terms for Nutrition Facts Labels.] Courtesy U.S. Food and Drug Administration, Washington, DC. Copyright © 2017, Elsevier Inc. All Rights Reserved.
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Food Label: Health Claims
Strictly regulated by FDA for accuracy If claims make an association between a food product and a specific disease: FDA must approve claim Food must meet criteria set forth for that claim Wording on package must be approved and specific wording must be used Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Food Technology Agricultural and food processing industries have developed chemicals to increase and preserve food supply. Critics are concerned about how these changes have affected food safety and the environment. Pesticides Food additives Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Agricultural Pesticides
Goal is to increase food production for a growing population Pros: Pesticides improve crop yields Example: Chemicals destroy many destructive insects Cons: Pesticide residue on food Gradual leaching of chemicals into ground water and wells Increased exposure of farm workers Increased amounts required as insects develop tolerance Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Alternative Agriculture: Organic Farming
Grow foods without synthetic pesticides, fertilizers, sewage sludge, bioengineering (Genetically modified organisms-GMO), or ionizing radiation Raise animals and produce dairy products without antibiotics or growth hormones Use manure from organic animals to fertilize fields Natural pest control may be used – aphids, spiders, bats
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Alternative Agriculture, cont’d
The terms natural, hormone free, and free range are not synonymous with organic. The term natural may be used on products that contain no artificial ingredients (e.g., coloring, chemical preservatives) and if the product and its ingredients are only minimally processed.
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Biotechnology Genetic modification
Reduces the need for toxic pesticides and herbicides Example: Genetically modified corn that expresses a protein that acts as an insecticide Seedless oranges, grapes and watermelons are genetically modified. Remain controversial around the world because of many unknown factors regarding the long-term effects on the environment and overall human health [Review text Figure 13-4: Adoption of genetically engineered crops continues to grow rapidly in the United States.] More than 60% of processed foods contain some genetically modified ingredients.
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Biotechnology cont’d Irradiation – (used since 1960s) the use of ionizing radiation to kill bacteria and parasites on food after harvest Prevents food-borne illness Can increase shelf life of produce Foods that are irradiated have: Unaltered nutritional value and are not radioactive No harmful substances introduced as a result of irradiation May taste slightly different to some people May result in consumer rejection FDA requires the radura symbol or written description Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Food Additives Chemicals intentionally added to foods to prevent spoilage and extend shelf life Benefits include: Enriched food with added nutrients (vitamins and minerals) Uniform quality of food Standardized functional factors (e.g., thickening) Preserves foods (ex: salt) Controls acidity and alkalinity to improve flavor and texture Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Food-Born Disease Many organisms in contaminated food transmit disease. 76 million people in the U. S. sickened with food-borne disease annually 325,000 U.S. hospitalizations annually $83 billion annually in medical costs and personal salary losses Outbreaks of food-borne illness are more likely to be reported to the CDC than individual instances of illness. Disease-bearing organisms found in food, water Prevention has improved, but Lapses in control still occur Common food-born diseases are caused by Samonedlla, Campylobacter, Shigella, and Cryptosporidium
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Buying and Storing Food
Food should be of good quality. Dry or cold storage is best. Refrigerate promptly at 40° F or lower. Food does not need to cool before being placed in the refrigerator. Do not cross-contaminate foods, wash hands and counter surfaces often. Cook to proper temperatures. Do not eat food that has been above 40° F for more than 4 hours. (4x4 ‘rule’) Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Preparing and Serving Food
Food handlers practice proper hygiene Follow minimal internal temperatures “Life begins at 40”: Keep hot foods hot; cold foods cold Shown are the minimal internal temperatures to be reached when cooking various foods. [Ask students how hot various dishes need to be for safety.] Foods should be kept colder than 40 degrees in the refrigerator, or hotter than 140 degrees. Hence the reminder, “Keep hot foods hot; cold foods cold.” Copyright © 2017, Elsevier Inc. All Rights Reserved.
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Food Contamination Food-borne illness usually presents with flulike symptoms High-risk individuals: Age & physical condition Young children Pregnant women Elderly Individuals with compromised immune systems Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Bacterial Food Infections
Result from eating food contaminated by large colonies of bacteria Salmonellosis Caused by Salmonella, which grow readily in milk, custard, egg dishes, salad dressing, sandwich fillings, seafood from polluted waters & undercooked chicken Unsanitary food handling can spread bacteria Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Bacterial Food Infections, cont’d
Shigellosis Caused by Shigella, which grow easily in milk Most common in young children Usually confined to large intestine Transmitted by (4f’s) feces, fingers, and flies and by foods that are handled by unsanitary carriers Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Bacterial Food Infections, cont’d
Listeriosis Caused by Listeria Grows in soft cheese, poultry, seafood, raw milk, commercially broken and refrigerated raw eggs, meat products (such as pâté) Transmitted by (4f’s) feces, fingers, and flies and by foods that are handled by unsanitary carriers Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Bacterial Food Poisoning, cont’d
Clostridial food poisoning C. perfringens are widespread in environment- multiply in cooked meat held at room temperature for a long time C. botulinum cause botulism Improperly canned foods (serious, often fatal food poisoning from a paralyzing toxin) Many strains of E. coli; not all are harmful Some strains are part of the healthy gut flora that survive in the intestines and produce a valuable supply of vitamin K. An estimated 265,000 infections occur annually in the U. S. Most dangerous to young children and elderly Can result in hemolytic uremic syndrome, potentially fatal
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Viruses Viruses Vibrio infectious hepatitis A
Caused by fecal contamination of water, milk, or food or by contaminated shellfish from polluted waters Vibrio Inhabits salt-water coastal regions of North America Ingested via contaminated seafood Immunocompromised individuals most at risk Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Parasites Giardiasis (Giardia lamblia)
Roundworms Example: Trichina worm found in pork Flatworms Example: Tapeworms in beef and pork Giardiasis (Giardia lamblia) Most common parasitic food-born illness in the U. S. Lives in the intestines of infected individuals Do not eat undercooked pork or beef. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Environmental Food Contaminants
Lead Sources include lead paint, airborne lead particles, water from lead pipes Mercury Sources include fish from contaminated water Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Key Concept Poverty often prevents individuals and families from having adequate access to their surrounding community food supply causing undernutrition. The World Food Summit works to eliminate hunger and establish sustainable food supplies by 2015. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Food Needs and Costs Worldwide hunger and malnutrition
Lack of sanitation Cultural inequality Overpopulation Economic and political structure / unrest Chronic food or nutrient shortages In the United States More than 49 million individuals are defined as “food insecure” Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Multiple Causes of Malnutrition
Ask students to cite some examples of the causes of malnutrition at each level of this chart.
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Food Assistance Programs
Commodity Supplemental Food Program USDA purchases and distributes food Supplemental Nutrition Assistance Program (SNAP) Households qualify based on low income Special Supplemental Food Program for Women, Infants, and Children (WIC) For women who are pregnant, postpartum, or breastfeeding and their children younger than 5 years School breakfast and lunch programs Competitive foods Nutrition Services Incentive Program Promotes health for older individuals
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Food Buying and Handling
Plan ahead to control impulse buying. Eat before you go food shopping! Buy wisely. Understand packaging, labels, brands, portion yields, measures, and food values. Only buy in quantity if savings will be achieved. Store food safely. Cook food well. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Summary Common public have concerns regarding the safety of the community food supply center on the use of pesticides and food additives. These substances have produced an abundant food supply but have brought dangers and require control. The FDA is the main government agency established to maintain control. The FDA also conducts activities related to areas such as food safety, food labeling, food standards, consumer education, and research. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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Summary, cont’d Numerous organisms can contaminate food and cause food-borne illness. Bacteria Viruses Parasites Rigorous public health measures control sanitation, food areas and personal hygiene of workers. U.S. food assistance programs are available for families under economic stress. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.
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