Food Safety & Global Nutritions | Chapter 19/20 | NURS201

what is foodborne illness?

1. sickness caused by ingestion of food containing harmful substances or bacteria, viruses, protozoan, and helminth parasites

2. usually results from unsafe food handling in the HOME

3. often invisible, tasteless, odorless

who is most susceptible to foodborne illness?

1. infants and children

2. older adults

3. those with liver disease, diabetes, HIV/AIDS, and cancer

4. surgery patients

5. pregnant women

6. those who are immune-compromised

why is foodborne illness so common?

1. they are very easily transported among common foods

2. outsourced food production

3. imported food

4. increased antibiotic in animal feeds

5. increased use of meds that compromise immunity

6. larger susceptible population (aging world)

what are the most common pathogens associated with foodborne illness?

1. norovirus

2. salmonella

3. clostridium perfringens

4. campylobacter

5. E. coli.

what are the three pathways that pathogens can use to cause foodborne illness?

1. infection - consuming food with live pathogens that multiply in the gut

2. intoxiatication - consuming toxins produced by microbes in food - foodborne bacteria produce harmful toxin as they colonize the GI tract

3. toxin-mediated infection - consuming pathogens that produce toxins after entering the body - bacteria secrete a toxin into food before it is eaten, which causes harm to humans after the food is ingested

what are the four USDA-recommended actions to prevent foodborne illness?

1. clean - wash hands and surfaces often

2. separate - don’t cross-contaminate

3. cook - cook to the right temperature

4. chill p refrigerate promptly

what is food insecurity?

a lack of consistent access to enough food for an active, healthy life

what are the different types of malnutrition?

1. undernutrition - includes wasting, stunting, underweight

2. micronutrient deficiencies - lack of vitamins/minerals

3. overnutrition - overeating or excessive intake of obesity

what are the four pillars of food security?

1. availability - having enough food

2. access - being able to obtain food

3. utilization - proper biological use of food

4. stability - consistent access over time

what are the effects of chronic hunger and malnutrition?

1. impaired growth and development

2. weakened immune system

3. reduced cognitive ability

4. higher disease risk

what are the characteristics of famine?

1. widespread food shortage

2. mass starvation

3. elevated death rates

4. social disruption

5. often cause by conflict, drought, or economic crisis

true or false: viruses can reproduce only after invading body cells, such as intestinal cells

true

__________ is the number one pathogen contributing to domestically acquired foodborne illnes

norovirus

an infection by norovirus have a ________ onset and is the cause of over 90% ______________ on cruise ships

sudden; diarrheal outbreaks

true or false: norovirus are hardy, can survive freezing, can survive relatively high temps, and can survive chlorination

true

characteristics of protozoans and helminth parasites…

1. live in or on another organism

2. human serve as hosts

3. hardest hi in tropical countries with poor sanitations

4. more than 80 parasites known to infect humans

5. spread person to person, contaminated food, water, and soil

protozoa

single-cell animals, cryptosporidium or cyclospora

helminths

tapeworms, trichinella spiralis

what are the most common pathogens that can cause death?

1. salmonella

2. toxoplasma gondii

3. listeria

4. norovirus

5. campulobacter

what are the most common pathogens that can cause illness (not quite death)

1. norovirus

2. salmonella (can cause death)

3. clostridium perfringens

4. campylobacter (can cause death)

5. staphylococcus aureus

hunger

a physiological state that results when not enough food is eaten to meet energy neets

wasting

low weight for height (thinness) that typically indicates a recent and severe weight loss - often associated with acute starvation or severe disease

famine

1. extreme shortage of food leading to massive starvation in a population

2. often associated with crop failure war, and or political unrest

what are the high-risk groups for malnutrition?

1. women (pregnant & lactating)

2. infants & young children

3. the elderly

4. low-income individual

5. individuals with chronic illness

6. people with gastrointestinal disorders

7. hospitalized or institutionalized individuals

8. substance abusers

9. people in emergency or disaster setting

true or false: approximately ½ of childhood deaths (under age 5) are linked to undernutrition?

true

what are the most common micronutrients deficiencies worldwide?

1. vitamin A

2. various B vitamins

3. zinc

4. iron

5. iodine

effects of chronic hunger

1. concentration

2. energy and strengths

3. immunity

4. infant birth weights

5. learning and development

6. mental health

7. productivity

general consequences of malnutritions

1. initially mild, physical symptoms not visible yet

2. ability to work, learning, reproduce and recover from illness or injury is affected

3. eventually progresses to nutrient deficiencies

generational poverty

a culture of persistent poverty passes from parents to children, with two or more generations living in poverty

what are the seven D’ of situational poverty?

1. divorce

2. death

3. disease

4. downsized

5. disabled

6. disasters

7. debt

situational vs generational poverty…

1. situational are episodic or cyclical

2. situational affect entire communities

3. situational be temporarily alleviated by social service programs