First Exam (Chapter 1-2) Flashcards
define food and nutrition system
set of operations and processes involved in
transforming raw materials into foods and transforming nutrients into health outcomes, all of which function as a system within biophysical and socio-cultural contexts
major keys of resillient food and nutri system
-consumer-centered
-environmental integrity
-economics self-reliance
-social welfare
four major types of models commonly used to describe food and nutri system
-food chains
-food cycles
-food weds
-food contexts
food chain models focus on…?
flow of mats and objects through a seq of steps
ordered and linear
food cycle models focus on…?
feedback within the system
address concers sa output at each levels of the system
food web focuses on…?
interrelationship among driver nodes
inside and outside the system
food context models focus on…?
ecological perspective
the rel of the system to it’s environment
3 major system
-producer
-consumer
-nutrition
each subsystem involves _____(#) stages that accomplish which things?
3
input, transformation, and output
nine stages representing the key processes in the whole system
1- production
2- processing
3- distribution
4- acquisition
5- preparation
6- consumption
7- digestion
8- transport
9- metabolism
food and nutrition system operates within a context consisting of other systems which are…?
-biophysical and social environments
food and nutri system has the ff components
-resource inputs
-subsystems
-nine stages
-health outcomes
resources from the environments of the food and nutrition system provide basic inputs into the system
resource inputs
includes biophysical factors such as materials, bioplasm, energy, air, land, and water
resource inputs
this subsystem emphasizes the creation of
foodstuffs and uses economic indicators as key measures of commodity production
producer subsystem
producer subsystem
transforms resources into crops and commodities
collect foods from the envi through hunting/fishing
food production
producer subsytem
transfers raw agricultural goods and harvested food resources into foodstuffs
food processing
producer subsystem
transfers output from production and processing through multiple channels to places where food acquisition occurs
food distrib
subsystem focuses on obtaining foods and uses utilities of various types as measures of food consumption.
it also focuses on the household as a unit that acquires foodstuffs, and then prepares these into meals and/or snacks for consumption.
consumer subsystem
consumer subsystem
involves procurement at various market distribution channels of raw, processed, or prepared foodstuffs and foods.
food acquistion
food choices and selection by consumers are shaped by…?
life course, social influences, and personal systems
consumer subsystem
involves the transformation of raw foodstuffs into consumable foods
food preparation
consumer subsystem
involves the selection, serving, and eating of food items.
food consumption
how can consumption occur without eating??
medical procedures of enteral and parenteral nutrition (not oral_
the _________ is the link between the consumer subsystem and the nutrition subsystem
ingestion
this subsystem focuses on obtaining nutrients and avoiding contaminants, this also uses physiological indicators as measures of biological functioning.
nutrition subsystem
nutrition subsystem
foods enter the gastrointestinal tract to be broken down into nutrients
digestion
nutrition subsystem
after the food is absorbed, it goes to specific sites in the body
transport
nutrition subsystem
involves the metabolism of particular nutrients for use
in the body, where food components are involved in metabolic processes and homeostatic mechanisms.
metabolism
major outcome of the food and nutri system
health
refers to the resulting condition of the body resulting from intake, absorption, and use of nutrients.
nutritional status
state of imbalance of the body
malnutrition
serves as conceptual models for thinking about relationships among various sectors.
frameworks
7 major frameworks presented
1- relationship of the FNS to selected other systems
2- schema showing main linkages between FNS and an indiv’s nutri stats
3- conceptual framework of food systems for diet and nutri
4- conceptual framework for understanding possible causes of malnutrition
5- nutrition and development
6- nutrition ecology and econutrition
7- food and nutrition security
the conceptual framework of food systems for diet and nutri highlights 5 major drivers
1- biophys and envi
2- innovation, tech, and infrastrac
3- political and economic
4- socio-cultural
5-demographic
conceptual framework of food systems for diets and nutrition driver
includes natural resource capital, ecosystem services, and climate change
biophys and envi drivers
conceptual framework of food systems for diets and nutrition driver
this includes leadership, globalization, foreign investment and trade, food policies, land
political and economic drivers
conceptual framework of food systems for diets and nutrition driver
culture, religion rituals, social traditions, and women empowerment
socio-cultural drivers
conceptual framework of food systems for diets and nutrition driver
popu growth, changing age distrib, urbanization, migration
demographic drivers
conceptual framework of food systems for diets and nutrition also gives on the core constituent elements which includes…?
- food supply chain
- food environments
- consumer behavior
this is a series of activities – including actors – that includes the production, distribution, consumption, and even disposal of food wastes
food supply chain
refers to the physical, economic, political, and socio-cultural conditions affecting food.
food environment
involves all the food choices made by consumer at different levels (e.g., household or individual)
consumer behavior
inter-disciplinary science that examines all components of the food chain and evaluates their effects from four main points of view (??)
nutrition ecology
-human health
-envi
-society
-economy
nutrition ecology
this dimension includes all physiological aspects of nutrition
health
nutrition ecology
this dimension refers to the aspect of nutrition that are associated with the natural basis of human life
environment
nutrition ecology
this dimension includes the poli, legal, cultural and socio-economics, and ethic aspect of nutrition
society
nutrition ecology
this dimension comprises the aspects of nutrition in relation to supply and demand, prices and costs
economy
refers to the interrelationships among nutrition and human health, agriculture and food production, environmental health, and economic development
econutrition
the end goal of all efforts on ensuring sustainable food and nutrition system
FOOD AND NUTRITION SECURITY
define food security
all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food which meets their dietary needs and food preferences for an active and healthy life
define nutrition security
adequate nutritional status in terms of protein, energy, vitamins, and minerals for all household members at all times
guide questions for further discussion:
- explain the basis of formulating an integrated conceptual model of the food and
nutrition system. what are the advantages of having an integrated model? - list the components of the food and nutrition system and identify one facilitating and one limiting factor for each component that will facilitate or delay the achievement of good health outcomes.
- how can nutrition be contributory to national development?
wahahah
art, science, and business of cultivating the soil; planting of crops; growing of fruit trees; management of forests; raising/ catching livestock, poultry, and fish; harvesting and post-harvest handling of products; and other activities performed by persons in conjunction with such operations
agriculture
contribs of agri to society
-provision of food
-income and employment
-labor for the non-agri sector
-capital for the development of non-agri sector
4 determinants of FNS
1-availability
2-access
3-utilization
4-stability
factors affecting the determinants
on crops
-agri methods
-cropping patterns
-land quality and soil fertility
on livestock
-diseases and parasites
-nutritional influences
on fisheries and aquaculture
-off-farm externalities
-weak resources tenure rights
-econ constraints for value-chain actors
-competition of resources and markets
cross-cutting factors
-storage method
-climate
-locality
-incentives to produce
-social roles
-income levels
2 methods to measure food available for consumption (national and household)
FBS and HCES
key tool to understand the status of food availability as it describes all the factors that constitute the total availability of food in an annual basis
FBS
FBS is composed of three sets of data which are:
-domestic food supply
-domestic food utilization
-per capita food supply
domestic food utilization distinguishes how food supplies are used - classifications (6)
1- exported
2- fed to livestock
3- used for seeds
4- processed
5- lost
6- for consumption
FBS describes all the factors that constitute the total availability of food in a country over a selected _______-month period.
12 or twelve
the difference between the consumption requirements and the estimated food available for human consumption
food gap or deficit
concepts encountered in the FBS
1- commodity coverage
2- supply and utilization elements
-production
-changes in stocks
-gross imports
-supply
-gross exports
-feed
-seed
-food manufacture
-waste
-other uses
-food
-per caput supply
per caput supply is measured in terms of
1- quantity
2- caloric value
3- protein
4- fat content
food production systems
based on food value chain
-traditional
-mixed
-modern
livestock
-smallholder mixed farming
-pastoral systems
-commercial grazing system
-intensive livestock systems
crops
-slash and burn
-monocropping
-multi-cropping
-integrated farming
harvested commodities that remain to be biologically active even after harvest
fresh produce
attributes that irreversibly change after harvest
-flavor
-aroma
-color
-nutritive value
-wholesomeness
pre-harvest factors
-agri inputs
-cultural practices
-climatic conditions
postharvest factors
-maturity stage
-methods of harvesting
-precooling after harvest
-supplemental treatments applied to commodities
-packaging
-storage mgt
-transpo
-temp and RH
-supplemental treatments involving manipulation
-biological factors
primary processing procedures that start from harvest and end before secondary food processing or consumption.
post-harvest operations
post-harvest handling acts
-reduce metabolic rates
-reduce water loss
-minimize bruising
-reduce spoilage
-prevent freezing injury
post-harvest acts that influence food availability for human consumption
-minimizing quality loss
-increasing availability of food
-food safety in fresh produce
food safety hazards
-physical
-chemical
-biological
hazards to food safety
compounds produce by the microorg as part of their defense mechanism
natural toxins
natural toxin
found in at least 2k species; cassava, sorghum, stone fruits
rapid respiration, drop in blood pressure, dizzines
cyanogenic glycosides
natural toxin
parsnips, celery, citrus
GI problems, sever skin reactions
furocoumarins
natural toxin
beans
severe stomach ache, vomit, diarrhea
lectins
natural toxin
cereals, dried fruits, nuts, and spices
severe illness or even death
mycotoxins
ntuaral toxin
tomatoes and eggplants
solanines and chaconine
natural toxin
poisonous mushroom
confusion, visual distrubances, salivation
muscinol and muscarine
natural toxin
herbal tea, honey, herbs and spices
DNA-damaging potential leading to cancer
packing houses are important for small-scale operations because?
-receive produce
-venue for treatment
-grading
-temporary shelter
common procedures sa packing house
1- receipt
2- sorting
3- cleaning and washing
4- fungicide treament
5- quality selection and size-grading
6- waxing
7- packaging
set of methods and techniques applied to food to transform the commodity from the point of origin for human food consumption
food processing
refer to food processing to (1) increase digestibility; (2) improve flavor; (3) bring out color, aroma, and texture
changes; (4) kill microorganisms; and (5) preserve products
cookery processes
applied science devoted to the study of food
food science
application of the field of food service
food technology
“an action or a method of maintaining foods at desired level of properties or nature for their maximum benefits. Preservation starts when the harvested foods are separated from the medium of immediate growth (plant, soil or water)”.
food preservaation
common preservation techniques
-thermal processing
-drying and dehydrate
-low temp
-chemical preservation
-use of radiation
-use of high pressure
issues on food availability
-agri manpower and ageing
-popu growth and increasing ubranization
-natural resource base
-locality and ag methods
-degree and acess to agri investment
-poverty and income levels
-climate change
-calamities and disasters
-conflict and crises
-food losses and food waste
-trade
-social roles
-GMO risks masking other biotech
-biofuels
-migration and transition to non-agri employment
