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Global food security 341 > Final > Flashcards

Final Flashcards

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1
Q

How much of food is wasted ? in percentages and in tones

A

1/3 that can be consumed by people

1.6 billion tones

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2
Q

Food loss vs food wastage

A

Food losses - decrease in food mass during production, a normal process when producing food for human consumption
Food waste - the food that fits to consumption, but is being discarded

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3
Q

Where in the food chain the most losses happen in the developed countries ( North America, Europe) and in the developing countries

A

Developed countries - consumer level

Developing countries - production to retailing

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4
Q

What is postharvest losses? in what food group it is a particular interest

A 
Quantitative losses( reduced weight, volume) or qualitative (change in sensory and health improving attributes).
Particular concern in veg and fruits, because of the high value of loss ( 50% -developed countries,55% -developing countries)
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5
Q

What are the enemies of fresh produce?

A
  • Product respiration
  • Rotting(mold production) through fungal decay
  • Shriveling(drying) through water loss
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6
Q

Causes of food loss( 10 points)

A
  • Poor storage facilities(Warm/humid climate,rodents, parasites,fungus)
  • Poor infrastructure and transportation, lack of refrigerator
  • Inadequate market facilities
  • Poor packaging
  • Quality standards
  • Food manufacture
  • Poor environmental conditions during display
  • Lack of planning -limited focus on waste
  • Best-before-dates and use-by dates
  • Leftovers
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7
Q

What is the first step to manage food wastage

A
  • Create the measuring technique

- Operational strategy

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8
Q

Qualitative types of measurement of food wastage

A
  • Focus groups( mental Maps)

- Key Informants

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9
Q

Quantitative types of measurement

A
  • Household Surveys( questionnaire )

- Lab Measurement

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10
Q

What is Taguchi Method

A

-Approach to quantify quality loss, to optimize postharvest handling and to predcit the quality outcomes during postharvest storage

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11
Q

Traditional vs Taguchi method

A

-Taguchi is not so strict in measuring

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12
Q

Food quality management is composed of

A

Food quality and management components

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13
Q

Food quality management is essential to

A

Minimize postharvest losses and maximize food availability of fresh product

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14
Q

What does food management include ( 4 things)

A
  • Quality management
  • Quality design
  • Quality improvement
  • Quality control/assurance
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15
Q

What is hunger ?

A
  • Feeling of discomfort - Weakness caused by a lack of food, coupled with the desire to eat - Strong desire or craving of food
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16
Q

Differentiate hunger from painful hunger.

A
  • Hunger can be an uncomfortable feeling (e.g. dieting) - If the lack of food is prolonger, hunger can hurt
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17
Q

Define hidden hunger.

A
  • A situation in which it is difficult to tell if a person is hungry - A lack of vitamins and minerals, which do not necessarily show obvious symptoms
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18
Q

Who came up with a consensual definition concerning food security? When?

A
  • Rome Declaration on World Food Security - 1996
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19
Q

Who does food security affect?

A
  • All people (sexe, ethnicity) - All times - Human right
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20
Q

Define food security.

A
  • The physical and economic access to food - The access to sufficient, safe, and nutritious food that meets our dietary needs and preferences
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21
Q

What is the end goal of food security?

A

To provide individuals with an active and healthy life

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22
Q

Does food security encompass food safety, or the opposite?

A

Food security encompasses food safety

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23
Q

Define food safety.

A

Food is safe to consume, and is not contaminated, toxic, etc.

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24
Q

What is food insecurity

A

Limited or uncertain AVAILABILITY of nutritionally adequate and safe foods or limited or uncertain ABILITY TO ACQUIRE acceptable foods in socially acceptable way

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25
Q

What used to be the core component of food security? What are we moving towards?

A
  • Before: sufficiency - Now: nutrition
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26
Q

Food insecurity (is/is not) the lack of food security.

A

is not

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27
Q

What are socially unacceptable ways of acquiring foods?

A
  • Stealing - Scavenging - Food distribution inequality due to social castes or gender discrimination - Prostitution - Working children in the streets
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28
Q

How does food security shift to food insecurity?

A
  • Access to food: food security - Lack of availability: food insecurity
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29
Q

Why is availability not a problem in today’s society? What is?

A
  • We know how to produce staple foods optimally - Problem: ability of individuals to acquire foods (income, prices, distribution)
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30
Q

Describe the physical environment.

A
  • Climate change - Soil degradation - Water scarcity
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31
Q

Describe the social environment.

A
  • Land distribution - Conflicts
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32
Q

Describe the policy environment.

A
  • Budget allocation - Food markets - Instability
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33
Q

What environmental layers contribute to food insecurity?

A

Physical -> Social -> Policy

34
Q

What does insufficient financial capital impact?

A

Agriculture production

35
Q

What does low human capital cause?

A

Illiteracy and taboos

36
Q

What does low social capital cause?

A

Weak social network

37
Q

What does low ecological capital impact?

A

Negatively impacts natural resources

38
Q

What do low capitals cause?

A
  • Poverty, unemployment, and high food prices

- >Lead to food insecurity

39
Q

What does food insecurity lead to?( 4 points)

A
  • Insufficient or low quality diet
  • Poor utilization of food resources
  • Malnutrition (overweight, underweight)
  • Malnutrition leads to illness, depression, and conflicts
40
Q

What is the double-burden of nutrition?

A

Overnutrition

- Undernutrition

41
Q

What does poverty and food insecurity relate to?

A
  • Undernutrition

- Obesity and chronic diseases

42
Q

What did the Universal Declaration of Human Rights in 1948 state in terms of the right to food?

A

“Everyone has the right to a standard of living adequate for the health and well-being of himself and his family, including food…” Health was at the center of this statement, but not food.

43
Q
  1. What is the ICESCR?
A

A legally-binding agreement, ratified by over 150 countries, which states that everyone possesses the right to adequate food and the fundamental right to be free from hunger.

44
Q
  1. What three things must the states that have ratified the ICESCR do?
A
  • Respect: cannot take measures that prevent people to access food
  • Protect: must prevent others from interfering
  • Fulfill: must create conditions for effective realization
45
Q

. Why is the right to adequate food a concern for ALL members of society? Name four reasons.

A

• Legal Obligations: many countries have ratified the ICESCR
• Economic Reasons: hunger, malnutrition, and poverty have economic and social costs
• Political Reasons: politicians who implement the right to food are more popular among voters
• Ethical Reasons: since we have knowledge and resources, it would be unethical not to act
-Human dignity
-International commitments( millennium goal)

46
Q

Who is at the center of concern in the Right to Adequate Food Approach? Who is called for responsible action?

A
  • Vulnerable groups are the center of concern.

* All members of society are responsible, including the private sector.

47
Q

What is short-term food insecurity? What is long-term food insecurity? How may they be overcome?

A
  • Chronic Food Insecurity is long-term or persistent, which may be overcome with measures that address poverty (ex: education).
  • Transitory Food Insecurity is short-term or temporary, which may be overcome by planning and developing resilience.
48
Q

What are the four pillars of food security? Provide examples of what they imply.

A
  • Access: food prices, road density
  • Availability: food production
  • Utilization: food preparation, diversity of the diet
  • Stability: weather conditions, political instability
49
Q

What are the four types of stability?

A

SEEP (social, economic, environmental, and political)

50
Q

What two factors determine the nutritional status of individuals?

A
  • Sufficient energy and nutrient intake (good care and feeding practices, food preparation, etc.)
  • Good biological utilization of food consumed
51
Q

What are the four methods to measure food security?

A
  • Food Balance Sheets (FAO method)
  • Adequacy of dietary intake
  • Child nutritional status (anthropometric indicators)
  • Food Insecurity Experience Scale (Voices of the Hungry)
52
Q

What does the Voices of the Hungry measure?

A

People’s experience with food insecurity

53
Q

Differentiate stunting and wasting. What do they indicate? What is underweight?

A
  • Stunting is defined as being short of height for age, which illustrates chronic undernutrition.
  • Wasting is defined as being low weight for height, which illustrates acute undernutrition.
  • Underweight is defined as being low weight for age.
54
Q

What is the impact of alternative definitions of the minimum dietary energy requirements?

A

FAO calculates the minimum dietary energy requirement based on SEDENTARY activity, which provokes an underestimation of the value, as not everyone is sedentary. If the activity was increased to a “regular” level, then the minimum dietary energy requirements would rise such that 1.5 billion people would be calculated as undernourished in terms of energy.

55
Q

What is the key driver in the increase in undernourishment? What measures must be done to address this issue?

A
  • The key driver are conflicts, which are exacerbated by climate-related shocks.
  • Addressing food insecurity must be done in a conflict-sensitive approach that provides immediate humanitarian assistance, long-term development, and the sustainability of peace.
56
Q

What was the goal in terms of undernourishment at the World Food Summit in 1996? Did they reach their goal?

A
  • The goal was to decreased undernourishment by half the NUMBER in 2015 (target was 500 million).
  • The number was 780 million in 2015, so the goal was not reached.
57
Q

Which region has the highest number of undernourished people? Which region has the highest percentage of undernourished people?

A
  • Highest number: Asia

* Highest percentage: Africa

58
Q

How many households in Canada experience food insecurity

A

12.5%

59
Q

What are the components of the Economist’s Global Food Security Index?

A
  • Affordability
  • Availability
  • Food quality and safety
60
Q

Food insecurity experience and associated severity levels?

A

Mild food insecurity
->worrying about ability to acquire food

Moderate food insecurity
->Compromising quality and variety of food

Severe food insecurity ->experiencing hunger

61
Q

What is the difference between Millenium Development goals and World Food Summit goals by 2015?

A

Millenium decrease percentage of undernourished people by half( was practically achieved)
World Food summit goal-decrease number of undernourished people by half (not even close 490 mil target, 780 were actually)

62
Q

Static and dynamic determinants of food security ( 6 points)

A
  • Availability(average dietary energy supply,average value of food production)
  • Physical access (percentage of paved roads,road density)
  • Economical access( domestic food price index)
  • Utilization (access to improved water sources, access to improved sanitation facilities)
  • Vulnerability(value of food imports over total exports)
  • Shocks( political stability and absence of violence)
63
Q

Dimensions of Outcome of food security

A
  • Access( prevalence of undernourishment , prevalence of food inadequacy)
  • Utilization( percentage of children under 5 years that are stunted , waisted,underweight)
64
Q

What type of household has the highest prevalence of food insecurity in the United States?

A

Single women with children (30%)

65
Q

Name four risk factors for food insecurity in Canada.

A
  • Gender: females exhibit larger rates of food insecurity
  • Area of residence: individuals in rural regions are more food insecure
  • Employment: unemployed individuals are more food insecure
  • Civil status: single individuals are more food insecure
  • Education: educated individuals are less food insecure
66
Q

According to UNICEF, what is the main cause of child mortality in the world?

A

The main cause is undernutrition. Other causes are mainly due to infectious diseases, in which undernutrition may exacerbate the symptoms.

67
Q

What are the three underlying causes of malnutrition?

A
  • Inadequate household food security
  • Inadequate care
  • Inadequate services and unhealthy environment
68
Q

What are the two immediate causes of malnutrition?

A
  • Inadequate diet

* Disease

69
Q

What are the two basic causes of malnutrition?

A
  • Lack of capital: financial, human, physical, social, and natural
  • Social, economic, and political context
70
Q

What was the Determinants of Food Insecurity of Australian Children determined from?

A

Based on interviews with Australian individuals concerning the challenges they were facing in terms of food insecurity. Each component gained weight by the number of statements received. The largest component was a lack of nutrition knowledge and cooking skills.

71
Q

What are the five layers to the determination of health?

A
  • Constitutional factors
  • Individual lifestyle factors
  • Social and community networks
  • Living and working conditions
  • General socioeconomic, cultural, and environmental conditions
72
Q

What are the three types of food categories?

A
  • Core foods
  • Secondary foods
  • Peripheral foods
73
Q

Name four possible consequences of food insecurity.

A
  • Malnutrition is costly, both on family budgets and on GDP.
  • Food insecurity may lead to malnutrition in children, causing stunting or wasting, affecting their health.
  • Food insecurity is linked to an increased prevalence of obesity.
  • Food insecurity may lead to hidden hunger (micronutrient deficiencies) due to a lack of healthy, nutritious, foods.
74
Q

How many people in the world are obese?

A

1.5 billion people

75
Q

How many people in the world are undernourished?

A

795 million people

76
Q

Name 7 commitments of the World Food Summit Plan of Action.

A
  1. Political, social and economic environment (legislation, the economy is) not working)
  2. Nutritionally adequate and safe food
  3. Sustainable food policies (types of food that are been produced, how the land is used. Participatory is the key!!!! Incorporating different layers of society.
  4. Fair world trade system. The rules of trade were made by the most powerful, not considering the weak ones (the farmers, small countries)
  5. Prevent and be prepared for natural disasters and man-made emergencies (stop the war)
  6. Optimal allocation and use of public and private investments (to make sure while we are dreaming of other planets, children are not dying on Earth, army instead institutions and hunger fighting) 7. Implement, monitor and follow-up this plan
77
Q

What must governmental organizations keep in mind when designing methods to improve food security?

A

They MUST ask for the input of poor individuals experiencing food insecurity for proper growth.

78
Q

What are the three main strategies against undernutrition?

A
  • Food-based strategies
  • Supplementation
  • Global public health and disease control measures
79
Q

Name four food-based strategies against undernutrition. Which one is the most sustainable approach to prevent micronutrient deficiencies?

A
  • Increase food production
  • Improve dietary diversity
  • Food fortification (biofortification) - most sustainable approach to prevent micronutrient deficiencies
  • Nutrition education
80
Q

Food systems approach ( 7 points)

A
  • Food production and processing
  • storage and preservation
  • Communication, education
  • Social marketing
  • planning
  • Coordinating
  • Monitoring and evaluating

Global food security 341 (5 decks)

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