chapter 3- food availability

nutrition transition

as economics of low-income countries grow and their populations become wealthier, their diet contain more meat, dairy, sugar, fat, processed foods, and alcohol but fewer whole grains, vegetables, and fruits

when energy intake falls below needs

physical and mental activity declines, growth slows or ceases, muscle and fat wasting, weakened immune system, death rate rises

the older americans act

provides funding for nutrition programs targeted at older adults, congregate meal programs, home delivered meals (meals on wheels)

organic production relies on farming practices such as

biological pest management, composting, manure applications, and crop rotation to maintain healthy soil, water, crops, and animals

compared to conventional agriculture, organic farming can

reduce contamination with pesticides and herbicides

mutagenesis

treating plant cells with radiation or chemicals to induce gene mutations that result in desired traits, leaves no harmful components in food

genetic (transgenetic) modification

alters genetic makeup, recombinant DNA technology can transfer genes that confer specific traits

FDA

ensures that the food is safe for humans and animals to eat

USDA

makes sure genetically modified crops are safe to grow

EPA

ensures that pesticides introduced into foods are safe for consumption and for the environment

concerns with genetically modified foods

production of new allergens or toxins, development of glyphosate-resistant superweeds, crossed species lines, gene flow from GM crops to plants not intended to be modified, and development of Bt-resistant insects

food irradiation

uses controlled doses of radiant energy (radiation) from gamma rays, X-rays, other than electron beams to extend shelf life of food and to control the growth of insects and pathogens in foods

nanoparticles

used to detoxify hazardous waste, clean polluted water, and preserve foods and drugs, they can also brighten food and cosmetic colors, keep foods fresh longer, decrease fat content, and increase vitamin bioavalibility

food additives

salt, vinegar, and alcohol, preserve and flavor foods, keep foods nutritious, fresh, safe, and appealing

bisphenol A (BPA)

compound used in the lining of some metal food and beverages cans, plastic food storage containers, and water bottles, excreted in the urine, endocrine disrupter

endocrine disruptor

alters normal metabolic mechanisms and may be associated with adverse health effects including liver and pancreatic damage, thyroid dysfunction, and increased risk of obesity, CVD, and diabetes, greatest concern during fetal development

sulfites

group of suffer-based chemicals, used as antioxidants and preservatives in food, can cause people to experience shortness of breather GI symptoms