NTDT Chapter Three: The Food Supply

Is food available and accessible to everyone around the world? / Where is hunger and nutrition most common?

-Good nutrition status and health requires access to a safe and healthy food supply.
-Agriculture produces enough food to provide each person with 2940 kcal daily,
-but 1 in 9 people are undernourished
-2 billion people suffer from micronutrient deficiencies, termed "hidden hunger"
-Hunger and malnutrition are most common in the developing world

What are the problems with malnutrition across the world?

-Problems of malnutrition and hunger account for over half the world's disease burden.
-Overnutrition results in overweight and obesity
- The World Health Organization (WHO) estimates 2 billion people have overweight or obesity.

What happens to diets across the world as they become westernized?

As developing countries become Westernized, diets contain:
-More meat, dairy, sugar, fat, processed foods, and alcohol
-Fewer whole grains, vegetables, and fruits This phenomenon is known as nutrition transition

What are the health consequences of malnutrition?

When energy intakes fall below needs:
-Physical and mental activity declines
-Growth slows or ceases
-Muscle and fat wasting occurs
-Immune system weakens
-Increasing susceptibility to disease
-Death rates rise Micronutrient deficiencies such as vit. A, iodine, zinc, iron, and folate can also be devastating

What is food security?

In the U.S., the Department of Agriculture (USDA) monitors food security:
-"access by all people at all times to enough food for an active, healthy life"

What is food insecurity?

Food insecurity, or lack of this access, contributes to serious health and nutritional problems.
-Food-insecure individuals eat fewer servings of nutrient dense foods and consume poorer-quality diets.
-Food insecurity and poverty are linked with obesity, as individuals are more likely to overeat when food is more plentiful and purchase mostly inexpensive, high-energy density foods

What are some symptom food insecure children have?

Food-insecure children:
-Report more asthma, stomachaches, headaches, and colds
-May not grow normally
-Are more likely to have behavioral problems in school and lower educational achievement
-Report higher rates of depression and suicidal symptoms and increased levels of psychological distress - Parents may compromise their own diets to allow children to have better diets

Is there food insecurity in the U.S.? / What are the different levels of food security in teh U.S?

Monitored by the USDA 4 levels of household food security:
High: Food needs are met at all times
-Marginal: 1 or 2 indications of food-access problems - typically, anxiety over food sufficiency or shortage of food in the house; little or no change in diets or food intake
-Low: Reduced quality, variety, or desirability of diet; little or no reduced food intake
-Very low: Multiple indications of disrupted eating patterns and reduced food intake

How do households in the U.S manage food supplies?

At any level of food insecurity, households run out of food or manage food supplies by:
-Skipping meals
-Reducing the size of meal
- Not eating when hungry

Is there a link between food insecurity and poverty?

-Food insecurity is closely linked to poverty.
-12% of the population in the U.S. live at or below the poverty guidelines:
-$25,750 annually for a family of 4 Living in a food desert can limit access to healthy foods.
-Geographic areas where fresh, affordable, healthy foods cannot be purchased easily

What programs are there to increase food security in the U.S?

Government programs administered by USDA in which about 25% of Americans participate in at least 1:
-Supplemental Nutrition Assistance Program (SNAP)
- Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
-National School Lunch Program
- School Breakfast Program
-Child and Adult Care Food Program
-Programs for seniors: Meals on Wheels, Senior Farmers' Market Nutrition Programs, congregate meal programs
-Food distribution programs: food banks and pantries

What are hunger relief charitable programs?

-Private programs provide food assistance to individuals at food banks and pantries, soup kitchens, and homeless shelters
-1 in 7 people in the U.S. obtain food from these programs annually
-Largest contributor is Feeding America providing 4.3 billion meals in 2018

Where do most hungry people in the developing countries live/ Why is farming difficult in these regions?

-Most hungry people in developing countries live in rural areas or are unemployed or work as subsistence farmers
Farming is difficult in many regions because of poor-quality farmlands.
-Poor health caused by food insecurity limits farmers' physical capabilities and ability to work

What causes food shortages and famine?

Food shortages and famine can be caused by:
-Natural disasters
- War
-Political unrest

How does famine disrupt peoples lives?

Famine disrupts every aspect of life:
- Rates of disease and death increase
- Jobs disappear
- Poverty worsens
- Crime increases
- Civil wars erupt
- Government corruption plagues relief efforts

What is the key to ensuring households can thrive?

Economic development to reduce poverty and improve local agricultural productivity is key ensuring households can grow more, eat healthier, and earn income.

How much food is wasted around the world? / How does food waste occur?

- Worldwide about 1/3 of all food produced is lost, and about 40% of food goes to waste in the U.S
- Recovering half of the food waste could substantially reduce hunger and shrink landfills
- Food waste occurs from farm to the consumer in a number of ways
- Consumers can take action to reduce food waste in the home

What is food sustainability / How can we achieve it?

- The ability to produce enough food to maintain the human population.
To achieve this we need:
- Access to adequate
- Fertile farmland
- Clean water
- Safe and effective fertilizers
- Clean and sustainable energy; • climate stability for plants to grow efficiently
- Serious evaluation and adjustment of what we eat and how we produce food
- Increasing agrobiodiversity by diversifying species to increase variety in the food supply leading to a higher quality diet

What is food sustainability from farm to table?

-Farm
- Processing
- Transportation
- Retail
- Table

How many people are involved in food production then vs now?

- At one time, nearly everyone was involved in food production
- Today, only 1 in 3 people around the globe and less than 1% in the U.S. are involved in farming.

What are organic foods?

- Widely available, but cost more to produce so are more expensive than conventional foods
-Organic refers to the way the food is produced:
- Biological pest management
- Composting
- Manure applications
- Crop rotation to maintain healthy soil, water, crops, and animals

What is not permitted in the production of organic foods?

Not permitted in the production of organic foods:
- Synthetic pesticides
- Fertilizers
- Hormones
- Antibiotics
- Sewage sludge
- Genetic engineering
- Irradiation
Organic meat, poultry, eggs, and dairy products must come from animals allowed to graze outdoors and fed only organic feed.

Why do consumers choose organic foods?

consumers choose organic foods to:
- Reduce their pesticide intake
- Support sustainable agriculture
- Improve the nutritional quality in their diets
Health effects of decreasing pesticide consumption are not known:
- May be wise choice for infants and young children

What are genetically modified foods?

- GM foods have been available for more than 40 years
- Regulated by the FDA, USDA, and Environmental Protection Agency (EPA)
- FDA has evaluated all GM foods on the market and has found them safe to consume
- In 2016, the U.S. Congress approved a mandatory labeling law for GM foods, requiring identification with text, a symbol, or an electronic digital link, such as a QR code

What are some food preservation and processing methods?

Food preservation methods:
- Extend a food's shelf life
- Permit a wide variety of foods to be available year round
Some methods have been available for years:
- Drying
- salting
- sugaring
- smoking
- fermenting

What are some more recent food preservation methods?

Other methods are more recent:
- Pasteurization
- Sterilization
- Canning
- Aseptic processing
- Refrigeration
- Freezing
- Nitrogen packing
- Food irradiation
-Use of food additives

What is food irradiation?/ Is it radioactive?

Use radiation to:
- Extend the shelf life of food
- Control the growth of insects and pathogens
Irradiated food is not radioactive FDA has approved for safety Irradiated food must be labeled with the Radura

What are food additives/ some examples?

Additives such as ethoxylated monoglycerides, and diglycerides or xanthan gum, or salt, sugar, vinegar and alcohol.
Over 10,000 substances classified as food additives Found mainly in processed foods to keep foods:
- Nutritious
- Fresh
- Safe
- Appealing

What are some regulations regulation and Safety methods for food additives?

Regulated by the FDA Requires manufacturers to test and prove safety of new additives
Some additives are exempt:
- Additives designated as prior-sanctioned substances
- Those on the Generally Recognized as Safe (GRAS) list Many food producers are making foods with fewer additives to meet consumer preferences for natural foods

What is the importance of food and water safety?

- Safe food and water supplies are necessary to support good health.
- North Americans enjoy a relatively safe water and food supply, but pathogens and chemicals in foods and water still pose a health risk.

How is foodborne illness caused and what are the symptoms?

Foodborne illness caused by pathogens is a health problem.
Annually, foodborne pathogens cause 48 million illnesses, though most cases go undiagnosed.
Symptoms are generally mild gastrointestinal effects:
- Nausea
- Vomiting
- Diarrhea
- Intestinal cramping

Where can foodborne illness originate and who is most suspectable?

When contamination occurs, many people can be affected because most of the food we eat is grown on large farms and is transported to processing plants or supermarkets.
Food mishandling in food service establishments and in home kitchens can also cause illness.
Individuals at highest risk include:
- Those with immune systems weakened by disease or medical treatments
- Pregnant women and their fetuses
- Infants and young children
- Elderly persons

Microbial pathogens

Greatest risk is from contamination by viruses and bacteria Illness occurs when microorganisms either:
- Directly infect the cells of the gastrointestinal tract (foodborne infection)
- Secrete a toxin into food we eat (foodborne intoxication)
Most originate in an infected human or animal. Reach food by well-defined routes:
- Contamination by feces
- Contamination by an infected individual
- Cross-contamination

Who regulates water safety and what regulations are put in place?

Regulated by the EPA:
- Under the Safe Drinking Water Act, all public drinking water suppliers are required to test for contaminates
- Private water supplies are not regulated by the EPA and should be tested for chemical and microbial contaminants

Who regulates bottled water and what must the labels contain?

Regulated by the FDA Must list the source of water on the label
Some contain:
- Minerals (naturally or added)
- Vitamins
- Flavors May be carbonated

What are some threats to safe water?

Water in the U.S. is among the cleanest in the world although there are some threats to safety:
- Agricultural runoff
- Inappropriate disposal of chemicals
- Municipal solid waste
- Inadequate treatment of human wastes
- Pollution from boats and ships

How do you prevent foodborne and Waterbourne illness?

- Use good personal and kitchen hygiene
- Follow appropriate thawing, cooking, and storage procedures
- Know which foods pose an extra risk

What are the 4 simple steps to food safety?

clean, separate, cook and chill

What are some environmental contaminants in Foods?

Common environmental contaminants include:
- Heavy metals (lead, mercury)
- Industrial chemicals (dioxins, polychlorinated biphenyls)
- Agricultural chemicals (pesticides, antibiotics)

What are the problems to pesticides and antibotics?

Pesticides and Antibiotics Problems associated with pesticide use:
- Intended organism can become resistant
- Pesticide drift
- Taken up by nontarget organisms
- Enter groundwater or aquatic habitats
- Harmful to nontarget species
- Decrease biological diversity
- Harm water quality
- Disrupt wildlife habitats
- Damage soil and nutrients
- Contribute to erosion

Who regulates pesticides and how are they regulated?

Shared responsibility between EPA, FDA, and USDA EPA: - Determines if pesticide is beneficial
- Make sure pesticide does not pose health or environmental risks
- Sets limits
FDA and USDA:
- Test foods for pesticides
-Enforce the EPA pesticide tolerances

How can you minimize exposure to pesticides?

- Wash, scrub and peel fruits and vegetables
- Trim away fat in meat
- Select a variety of foods
Infants and young children are a special consideration
- Consume relatively higher doses of pesticides per body weight
- May not metabolize the pesticides as readily as adults because the liver is still immature

What are Antibiotics and what is the concern with their use?

- Often given to food animals to promote growth and prevent or treat disease
- Concern is that the use of antibiotics will foster the growth and spread of antibiotic-resistant bacteria strains
- These bacterial strains are very difficult to treat and may be deadly