Biology of Foods Exam

Food Waste

Food waste or food loss is food that is discarded or cannot be used.

Why Food Waste Matters

Wasted food is equivalent to wasted money Wasted energy, wasted water, and wasted labor. When food decomposes in landfills without oxygen, it releases methane, which is a powerful greenhouse gas, and food waste contributes directly to food insecurity because edible food is thrown away instead of distributed.

Why are landfills producing methane

landfill food waste decomposes without oxygen. So anaerobic microbes produce methane, and that's why landfills are a major methane source compared to an alternative like composting, because a compost. Is a method that uses oxygen, so methane does not form

Where in the food chain is food wasted

Before harvest: loss to pests or bad weather overestimation of demand for a particular crop and shortage of workers for harvest

After harvest: produce is discarded if it does not meet consumer expectation

Processing: removal of edible parts

Grocery stores: overstocking of food which spoils before it sells

Restaurants: serve large portion that do not get eaten

Retail /consumption: throwing away food past its sell by date even if it is fine to eat still and making more food than you can eat and not eating the leftovers

Different solutions to food waste

source reduction: avoid growing or purchasing food you wont use use the food you have

feed animals: food that can be donated to people can be used for feed

feed hungry people: donate excess food

industrial uses: food waste in biofuels and bioproducts such as building materials'

composting: adds nutrients, moisture, and carbon to soil and it helps plants grow and it is fun and easy

Composting

a process that allows the organic material in solid waste to be decomposed and reintroduced into the soil, often as fertilizer.

Urban Agriculture

The practice of cultivating, processing, and distributing food in or around a village, town, or city.

Different types of urban agriculture

community gardens, rooftop gardens indoor or vertical farming, hydroponics, which are plants grown in water with nutrients, um aquaponics, which are plants and fish in shared systems, or people who have like even backyard chickens or bees. All of those are types of urban agriculture.

Economic benefits of urban agriculture

It saves money and it creates jobs

Environmental Benefits of Urban Agriculture

Less emissions from traveling long distances for healthy food and more greenery in urban areas.

Social Benefits of Urban Agriculture

• Healthier lifestyles

• Educational opportunities

• Cross-generational/cultural interaction

Sustainability

the ability of biological systems to remain diverse and productive indefinitely to pursue sustainability is to create and maintain the conditions under which humans and nature can exist in the productive harmony to support present and future generations

Environmental impact of meat production

to make a quarter of a pound of meat it takes pounds of grain and forage multiple gallons of water for drinking and irrigating feed crops it takes up a lot of land for grazing and growing feed crops it takes a lot of energy and oil to transport everything and there are pounds of Co2 released into the air

How to reduce the environmental impact of meat production

you can reduce your environmental impact of meat by eating less red meat, by choosing poultry or plant-based proteins, by reducing your food waste, and by supporting regenerative or grass-fed meats.

Chocolate biology

Cacao trees: theobroma cacao food of the gods and it grows 20 degrees north to 20 degrees south of equator Fruits contain 20-40 seeds/beans embedded in pulp the pulp was likely the original reason for domestication cacao beans are mostly cotyledons and storage cells contain protein and fat or defensive compounds including theobromine and caffeine Turning cacao into chocolate: fermenting, roasting, and grinding

Chocolate fermentation

3 stages of microbial succession: Anaerobic yeast fermentation, Lactobacilli fermentation,Acetobacter aerobic respiration

Sustainability standards

Voluntary predefined rules, procedures, and methods to systematically assess, measure, and audit the social and environmental performance of firms

Environmental benefits of eating insects

environmental and health benefits to eating insects. Insects need less land, water, and they need to be fed less than other forms of protein, such as cows or chickens. They produce lower greenhouse gas emissions, and they are high in protein, healthy fats and vitamins and minerals.

Challenges in eating insects

there is cultural stigma associated with eating insects. There's an ick factor. A lot of people are grossed out by the idea because Not normalized in the culture they grew up in. There's also limited regulations in some countries, and a lot of people can also be related to insects, especially if they have shellfish allergies, since shellfish are related to insects. And there's also Some difficulties in scaling insect production safely to make them widely available as a protein source

Carbohydrates

the starches and sugars present in foods

Amino Acids

building blocks of proteins

Lipids

Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen.

Nucleic Acids

macromolecules containing hydrogen, oxygen, nitrogen, carbon, and phosphorus

Overconsumption of sugar

**Nutrient displacement

• missing out on nutrient dense foods because too much sugar has been eaten

• can lead to overweight and obesity

**Dental caries

• sugar supports the growth of bacteria in the mouth

• bacteria digests sugar and produces acid

• teeth are exposed to 20-30 minutes of acid every time sugar is eaten

• acid dissolved tooth enamel which causes decay

Blood Sugar regulation

After eating a meal with sugars, blood sugar levels go up. The PANCREAS releases INSULIN that travels to LIVER AND FAT CELLS that store excess Glucose as GLYCOGEN. As blood sugar drops too low, the PANCREAS secretes GLUCAGON that travels to LIVER AND FAT CELLS that convert GLYCOGEN back into GLUCOSE and release it into the bloodstream.

Diabetes

A chronic disease that occurs when the body either does not produce enough insulin or cannot effectively use the insulin it produces, leading to elevated blood sugar levels. This impairs the body's ability to store or utilize glucose properly.

Obesity prevalence and problems

Obesity is a complex disease characterized by an excessive accumulation of body fat that can impair health. Its prevalence refers to the proportion of a population that is affected by obesity at a given time, which has been steadily increasing globally, making it a significant public health concern. The problems associated with obesity include:

1. Health Complications: Increased risk of developing chronic diseases such as type 2 diabetes, heart disease, stroke, certain types of cancer, high blood pressure, sleep apnea, osteoarthritis, and fatty liver disease.

2. Reduced Quality of Life: Can lead to physical discomfort, difficulty with daily activities, social stigma, discrimination, and mental health issues like depression and anxiety.

3. Economic Burden: Higher healthcare costs due to treating obesity-related conditions, lost productivity, and disability.

4. Social Impact: Contributes to health disparities and can strain healthcare systems.

Biomolecules

organic molecules which combine to form living organisms; includes carbohydrates, lipids, proteins and nucleic acids

Process of digestion

food travels through the mouth, esophagus, stomach, and small intestine

Inputs of Metabolism

Glucose and Oxygen

Product of metabolism

energy carbon dioxide and water

Meat

muscle and tissue

Organ meat

Liver, heart, kidney, and tongue meats.

Monosaccharide

A single sugar molecule such as glucose or fructose, the simplest type of sugar.

Disaccharides

Carbohydrates that are made up of two monosaccharides

complex carbohydrates

starches found in grains, potatoes, and vegetables

What is the connection between metabolism and blood sugar

If your metabolism is faster, then you use glucose faster.And then between meals, your blood glucose stays, stays stable because your liver releases glycogen, which has been stored between your meals

Insulin

A hormone produced by the pancreas or taken as a medication by many diabetics to lower blood sugar

Saliva

The fluid released when the mouth waters that plays an important role in both mechanical and chemical digestion

Teeth

hard bony projections in the jaws for masticating (chewing) food

Esophagus

A muscular tube that connects the mouth to the stomach.

stomach

large muscular sac that continues the mechanical and chemical digestion of food

small intestine

Digestive organ where most chemical digestion and absorption of food takes place

liver

produces bile

Pancreas

An organs in the abdominal cavity with two roles. The first is an exocrine role: to produce digestive enzymes and bicarbonate, which are delivered to the small intestine via the pancreatic duct. The second is an endocrine role: to secrete insulin and glucagon into the bloodstream to help regulate blood glucose levels.

large intestine

The last section of the digestive system, where water is absorbed from food and the remaining material is eliminated from the body

Glycogen

An extensively branched glucose storage polysaccharide found in the liver and muscle of animals; the animal equivalent of starch.

catabolic

A process in which large molecules are broken down

anabolic

A process in which large molecules are built from small molecules

glycolysis

the breakdown of glucose by enzymes, releasing energy and pyruvic acid.

Pyruvate Oxidation

Conversion of pyruvate to acetyl CoA and CO2 that occurs in the mitochondrial matrix in the presence of O2.

Citric Acid Cycle (Krebs Cycle)

This process uses acetyl CoA to release ATP, loaded electron carriers, and carbon dioxide

Electron Transport Chain (ETC)

This process uses oxygen and electrons from the loaded electron carriers to drive production of a lot of ATP, plus water and heat