Chapter 3 Flashcards
Food insecurity
unable to meet food needs
How many in the world are food insecure?
1 in 6
How many in the world are deficient in micronutrients?
1 in 3
how many people in the world are overweight?
1 billion
Nutrition transition
overnutrition in developing countries as they develop western diets
Supplemental Nutrition Assistance Program (SNAP)
“food stamps” 11% of population participates
Special supplemental nutrition program for women and children (WIC)
7/9 million participants were children
Food security programs
school lunch/breakfast
day care food prog
Programs for seniors
Food distribution programs
Undernutrition
Lack of energy (carbs, fats, proteins)
Most common micronutrient deficiencies
vitamin A, D, iron, iodine, folic acid, calcium zinc
Subsistence farming
ability to grow only enough food for one’s family and no profit
Recombinant DNA technology
transfer a gene into plants/animals that “improves” organisms traits
Leader in GM crop production
US (corn, soybeans, and cotton)
Safety concerns of GM foods
Addition of allergens Unintended gene flow Development of Bt resistant insects Loss of genetic diversity Insufficient regulation and oversight
FDA Regulation of GMOs
regulate safety for humans and animals to consume
USDA regulation of GMOs
regulates in crops are safe to grow
EPA regulation of GMOs
pesticides introduced into foods are safe for consumption and the environment
Recombinant bovine growth hormone (rBGH)
Injected into cows to promote higher milk yields (no change in milk composition)
Food Irradiation
radiant energy to extand shelf life and control growth of pathogens
Cloned animals
not approved for consumption (no effect on meat/milk composition)
Reasons to use food additives
improve freshness and safety
enhance/maintain nutritional value
enhance/maintain color or flavor
contribute to functional characteristics
Food additives
- regulated by the FDA
- tested in animals for NOEL
At risk individuals for foodborne illness
weakened immune systems
elderly
infants/small kids
pregnancy and lactation
3 Contamination types of microbial pathogens
contamination by feces (manure)
Contaminated by infected individual (open cuts)
Cross contamination (cutting boards)
What causes most foodborne illness?
Pathogenic bacteria
What do bacteria require for growth
water
temp
nutrients
Salmonella (source and # of infections)
eggs, poultry, etc
1 million/year
Campylobacter jejuni
Meat, poultry
850,000 infections/year
Escherichia Coli
Beef and produce
175,000 cases/year
Most lethal
Viruses
reproduction only occurs inside body cells (norovirus most common in seafood)
Parasites
Live on host organisms (tapeworms, crytosporidium)
Prions
Bovine spongiform encephalopathy (BSE) aka mad cow disease
Toxins
Mycotoxins (molds) Natural toxins (rarely cause problems)
Who regulates public water?
EPA
Who regulates bottled water?
FDA
About how many lakes are polluted in MN?
40%
Environmental contaminants of food
lead, dioxins, mercury, pesticides, antibiotics
