Ch. 12 and 13: Food Security and Safety Flashcards
How many people are undernourished?
1 in 8 people
How many people suffer from micronutrient deficiencies?
2 billion people
How many people are estimated to be overweight or obese by the WHO?
Around 1.4 billion people
What can occue when energy intake is low?
Physical and mental activity declines and death rates rise
What is food insecurity?
It’s the lack of access to foods for active and healthy lifestyles
How prevalent is food insecurity in America?
It effects around 15% of the population
What programs assist food insecurity?
SNAP, National School Lunch Program, Meals on Wheels, and Food banks/pantries
How many individuals in the world are involved in farming?
1 in 3 people (Less than 1% in the US)
What are two main ways to increase shelf life?
Food preservation and food irradiation
What are incidental food additives? Which ones are safe and which ones aren’t?
They are additives that become part of foods from cultivation, processing, packaging, and storage. Pesticides and aersenic is safe, while Bisphenol A isn’t.
What are foodborne illnesses and which foods are most susceptible to them?
They are illnesses caused by eating foods containing harmful pathogens or toxins. It seems to be most common with fruits and poultry.
What are pathogens and bacteria? How do they contaminate food?
The are simple celled organisms that can contaminate foods. They can be found in foods if food preparation is poor.
What are toxins? What foods contain harmful toxins?
They are poisonous compounds produced by an organism that can cause disease. Plants contain natural toxins.
What are the best ways to prevent foodborne illnesses?
Have good personal and kitchen hygiene, prepare foods properly, and avoid cross-contamination by separating foods
What are the common sources of environmental contaminants?
Lead, dioxins, mercury, antibiotics, and pesticides
