Chapter 5: Ecology of Food and Nutrition Flashcards
The study of interactions/interrelationships between an organism and their environment
Ecology of Food and Nutrition
A set of processes and condition by which food is produced, processed and stored, marketed and distributed, and prepared and consumed in order to attain food security, proper nutrition and good health.
Food and Nutrition System
Agricultural inputs and practices that determine the kinds and amounts of food grown
Agricultural production
The ways and means by which food is physically and economically available to population groups and individuals in communities
Food distribution
Includes the amount and variety of foods consumed
Food consumption
Includes the state of health, illnesses, and physiologic conditions that affect the digestion, metabolism, and utilization of food in the human body for growth, development, and maintenance of vital body processes, sanitary/safe environments, and basic services to prevent occurrence of diseases.
Biologic utilization
Food and nutrition system is also called
Farm-to-table food path
The physical existence of food (from household food production or from the markets)
Availability
Ensured when all households and all individuals within those households have sufficient resources to obtain appropriate foods for a nutritious diet
Access
The physiologic conditions that affect an individual’s preference to certain types/kinds of food in a household.
Use of food
Physical use of food by the body as affected by health status
Utilization
Temporal dimension of nutrition security
Stability
Inability to meet food needs on an ongoing basis
Chronic (long-term)
Inability to meet food needs is temporary in nature
Transitory (short-term)
A condition in which people do not get enough food to provide nutrients for fully productive, active, and healthy lives.
A form of severe food insecurity, if prolonged, can lead to undernutrition.
Hunger
