Title: DNT 200 NUTRITION FOR HEALTH SCIENCES
1DNT 200NUTRITION FOR HEALTH SCIENCES
- CONSUMER CONCERNS ABOUT FOOD
- HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
2CONSUMER CONCERNS ABOUT FOOD
- Opportunities multiply as they are seized."
- - Sun Tzu, Chinese author, 500-320BC
3CONSUMER CONCERNS ABOUT FOOD
4CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Food-borne illnesses are illnesses transmitted to
human beings through food -- are caused by either
an infectious agent (food-borne infection) or a
poisonous substance (food intoxication) - Millions of cases are treated each year
- Infection from one major food supplier can cause
many thousands of illnesses
5CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Food-borne infections
- Caused by eating foods contaminated with
infectious microbes - Symptoms include abdominal cramps, fever, and
diarrhea - Food intoxications
- Caused by eating foods containing natural toxins
or, more likely, microbes that produce toxins - Symptoms are similar to food-borne infections
6CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses
7CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses (cont)
8CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses (cont)
9CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses (cont)
10CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses (cont)
11CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses (cont)
12CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses (cont)
13CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Common Food-borne illnesses (cont)
14CONSUMER CONCERNS ABOUT FOOD
15CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen
- Keep hot foods hot
- Use a thermometer
- Cook stuffing separately
- Do not cook large cuts of meats or turkeys in a
microwave oven - Cook eggs before eating
- Maintain hot foods over 140 degrees F
- Heat leftovers thoroughly
16CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- Keep cold foods cold
- Leave perishables in the car no longer than is
absolutely necessary - Buy only those foods that are solidly frozen
- Keep cold foods at 40 degrees F or less
- Refrigerate leftovers promptly use shallow
containers - Thaw meats or poultry in a refrigerator, not at
room temperature
17CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- Keep a clean and safe kitchen
- Use hot soapy water to wash hands, utensils,
dishes, non-porous cutting boards, and
countertops - Avoid cross contamination by washing all surfaces
that have been in contact with raw meats,
poultry, or eggs
18CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- Keep a clean and safe kitchen
- Mix foods with utensils, not hands keep hands
and utensils away from mouth, nose, and hair - Avoid coughing or sneezing over food. A person
with a skin infection or infectious disease
should not prepare food
19CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- Others
- Wash and sanitize or replace sponges or towels
regularly - Clean up food spills and crumb-filled crevices
- Do not taste food that is suspect
20CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- Others
- Throw out food with danger-signaling odors be
aware however, that most food poisoning bacteria
are odorless, colorless, and tasteless - Do not buy or use items that appear to have been
opened - Follow label instructions for storing and
preparing packaged and frozen foods
21CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- For specific items
- Canned goods -- discard food from cans that leak
or bulge - Cheeses -- aged cheeses such as cheddar and swiss
do well for an hour or so without refrigeration
but should be refrigerated for longer periods - Eggs
- Use clean eggs with intact shells
- Do not eat eggs raw
22CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- Honey
- May contain dormant bacterial spores which can
produce botulism - Can be a danger to infants under 12 months
- Mayonnaise
- May help foods resist spoilage because of acidity
- Should be chilled after opening
23CONSUMER CONCERNS ABOUT FOOD
- FOOD-BORNE ILLNESSES
- Safety in the kitchen (cont)
- Mixed salads
- Have extensive surface area for bacteria to
invade - May have been subject to cross-contamination
- Chill before, during, and after service
- Picnic foods -- choose foods that can last
without refrigeration such as fresh fruits and
vegetables, breads and crackers, and canned
spreads and cheeses that can be opened and used
immediately
24CONSUMER CONCERNS ABOUT FOOD
- NUTRITIONAL ADEQUACY OF FOODS AND DIETS
- New foods are available today
- Are designed to appeal to peoples tastes, not
necessarily to deliver a balanced assortment of
needed nutrients - Include convenience, fats, and fabricated foods
- FDAs labeling regulations designed to help
consumers combine foods into healthful diets
25CONSUMER CONCERNS ABOUT FOOD
- ENVIRONMENTAL CONTAMINANTS
- A contaminant is a substance that does not
normally occur in a food - Example
- Methylmercury
- 1953 case from Japan resulted in 46 deaths from
ingesting methyl mercury in fish - Originated from manufacturing plants discharging
mercury into the waters
26CONSUMER CONCERNS ABOUT FOOD
- ENVIRONMENTAL CONTAMINANTS
- Example
- PBB (polybrominated biphenyl)
- Is a toxic organic halogen
- 1973 case was accidentally mixed in livestock
feed resulting in 97 of Michigans residents
being exposed, some experiencing nervous system
aberrations and liver disorders
27CONSUMER CONCERNS ABOUT FOOD
- PESTACIDES
- Pesticides are chemicals used to control insects,
diseases, weeds, fungi, and other pests on
plants, vegetables, fruits and animals - Includes
- Herbicides (to kill weeds)
- Insecticides (to kill insects)
- Fungicides (to kill fungi)
28CONSUMER CONCERNS ABOUT FOOD
- PESTACIDES
- Actions
- Kill pests natural predators
- Accumulate in the food chain
- Pollute the water, soil, and air
- Occur in nature as well as produced in laboratory
but are less damaging to other living things and
less persistent - Require EPA approval FDA monitors and enforces
them
29CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Additives are substances not normally consumed as
foods but added to food either intentionally or
by accident - Intentional additives are those intentionally
added to foods, such as nutrients, colors, and
preservatives - Indirect additives are substances that get into
food as a result of contact with foods during
growing, processing, packaging, storing, cooking
or some other stage before foods are consumed
30CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Are regulated by the FDA
- GRAS List
- Established in 1958
- Generally Recognized as Safe
- Criteria
- Extensive long term use in food OR
- Current scientific evidence
- Subject to ongoing review
31CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Delaney Clause
- Part of the Food Additive amendment to the Food,
Drug, and Cosmetic Act - States that no substance known to cause cancer in
animals or human beings at any dose shall be
added to foods - Zero risk criteria has been replaced by the
minimal risk (one in a million) criteria by the
FDA
32CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Intentional additives
- Anti-microbial agents
- Prevent microorganisms from growing
- Most widely used are sugar and salt -- prevent
microbial use of the foods water - Others include nitrates and nitrites which also
preserve color and inhibit rancidity - Use is controversial
- Can be converted into nitrosamines, which are
carcinogenic in animals
33CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Intentional additives (cont)
- Antioxidants
- Protects from color and flavor changes caused by
exposure to oxygen - Examples
- Vitamin C
- Vitamin E
34CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Intentional additives (cont)
- Antioxidants
- Examples (cont)
- Sulfites
- Are salts containing sulfur
- Prohibited on foods intended to be consumed raw
(except grapes) - Requires declaration on label
- Destroys thiamin -- are prohibited on important
sources of this vitamin such as enriched grain
products
35CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Intentional additives (cont)
- BHA (butylated hydroxyanisole) and BHT (butylated
hydroxytoluene) -- slows development of
off-flavors, odors, and color changes caused by
oxidation - Artificial colors -- examples
- Carotenoids -- color margarine, cheeses, and
pasta - Caramel -- tints cola beverages
- Blue
- Green
- Red
- Yellow
36CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Intentional additives (cont)
- Artificial flavors and flavor enhancers
- Are the largest single group of food additives
- Required to be itemized on food labels
- Example -- MSG
- Monosodium glutamate
- Widely used in Asian food as a flavor enhancer
- May cause Chinese Restaurant Syndrome
- Burning sensations
- Chest and facial flushing or pain
- Throbbing headaches
- Effects 1-2 of population
37CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Intentional additives (cont)
- Nutrient additives -- appropriate uses
- Correct dietary deficiencies known to result in
deficiency disease - Restore nutrients to levels found in the food
before storage, handling, or processing - Balance the vitamin, mineral, and protein
contents of a food in proportion to the energy
content - Correct a nutritional inferiority in a food that
replaces a more nutritious traditional food
38CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Intentional additives (cont)
- Examples
- Thiamin, niacin, riboflavin, and iron in grain
products - Iodine in salt
- Vitamins A and D in milk
- Vitamin C in fruit drinks
39CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Indirect food additives
- Packaging
- Materials from packaging migrate at high
(microwave) temperatures - Tin from a can
- Dioxins
- Are compounds formed during chlorine treatment of
wood pulp during paper manufacture - Are toxic and known to cause cancer in laboratory
animals - Levels used appear to pose no health risk to
people
40CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Indirect food additives (cont)
- Decaffeinated coffee
- Methylene chloride often used to remove
caffeine-- residual trace amounts remain in final
product - Methylene chloride is carcinogenic
- Also found in hair sprays
- Paint stripping solutions
- No label declaration required
41CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Hormones
- BGH (bovine growth hormone)
- Hormone treated meat animals produce leaner meat
- Hormone treated milk animals produce more milk
- Enable smaller herds on smaller plots of cleared
land - Produced naturally in animals pituitary gland --
no harmful effect on humans - Associated with udder infections -- results in
more antibiotics which show up in meat and milk
42CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Radiation
- Approved by FDA and is treated as an additive
- Kills microorganisms and insects in post-harvest
wheat, spices, and teas - Vitamin loss is minimal
- In many cases there are no flavor, texture, or
color changes - Does not make foods radioactive
- When radiation strikes the atoms in the molecules
of food, they loose electrons and form ions or
free radicals - How these particles react with one another is
subject of continuing research
43CONSUMER CONCERNS ABOUT FOOD
- FOOD ADDITIVES
- Food biotechnology
- Also known as biogenic engineering, is the use of
biological systems or organisms to create or
modify products - Examples -- tomatoes that stay fresh much longer
- Offers solutions to enhance the quality,
nutritional value, and variety of foods
44CONSUMER CONCERNS ABOUT FOOD
- PUBLIC WATER SUPPLY
- Sources
- Surface water -- from lakes, rivers, and
reservoirs - Ground water -- from underground aquifers and
pumped up from private wells
45CONSUMER CONCERNS ABOUT FOOD
- PUBLIC WATER SUPPLY
- Contamination (lead, asbestos, bacteria, dirt)
can occur via plumbing - Public water systems treat water (usually with
chlorine) to remove contaminants - Bottled water is an alternative
46HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- HUNGER IN THE UNITED STATES
- Is not always easy to recognize
- Has many causes
- Poverty
- Alcohol abuse
- Drug abuse
- Physical and mental illnesses
- Lack of awareness of available food assistance
programs - Reluctance of people (particularly the elderly)
to accept what they perceive as welfare or
charity
47HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- HUNGER IN THE UNITED STATES
- Ten States with the highest percentage of
households uncertain of having, or unable to
acquire, enough food because of insufficient
money or other resources - Utah 15.2 New Mexico 14.3
- Mississippi 14.8 Idaho 13.7
- Texas 14.8 Oregon 13.7
- Arizona 14.6 Louisiana 13.1
- Oklahoma 14.3 Georgia 12.9
- USDA Governing Feb 2004
48HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- HUNGER IN THE UNITED STATES
- Assistance programs
- Federal
- School lunch and breakfast
- WIC
- Congregate meals
- Meals on wheels
- Food Stamp program
- Local
- Community based soup kitchens and shelters
49HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- WORLD HUNGER
- Causes of famine
- Drought
- Flood
- Pests
- Social causes -- people loose their ability to
obtain food - Sudden increase in food prices
- Drop in workers incomes
- Change in government policy
- Armed conflict
50HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- WORLD HUNGER
- International food assistance -- available since
1950s - Chronic malnutrition
- Suffered by estimated over 800 million people in
developing countries - Results in lowered life expectancy
- Overpopulation vs. food production
- Food production no longer keeping pace with
population growth
51HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- WORLD HUNGER
- Global Nutrition Strategy
- UN Food Agriculture Organization (FAO) and
World Health Organization (WHO) April 2003 Report - Limit fat to 15-30 of total daily energy and
saturated fats to less than 10 - Carbohydrates should provide the bulk of energy
requirements at 55 to 75 of total Calories - Daily intake of salt, preferably iodized, should
be restricted to less than 5 grams per day
52HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- WORLD HUNGER
- Global Nutrition Strategy
- UN Food Agriculture Organization (FAO) and
World Health Organization (WHO) April 2003 Report
(cont) - Intake of fruit and vegetables should be at least
400 grams daily - Recommended protein intake is 10 - 15 of total
Calories - One hour per day of moderate intensity activity
on most days of the week is needed to maintain a
healthy body weight
53HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- ENVIRONMENTAL DEGRADATION AND HUNGER
- Environmental problems and food production
- Deforestation -- leads to erosion and silt
deposition compromising irrigation water supplies - Air pollution -- ozone, sulfur dioxide, and
nitrous oxide from fossil fuels reduce crop
yields - Climate change -- temperature increases reduce
soil moisture
54HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- ENVIRONMENTAL DEGRADATION AND HUNGER
- Environmental problems and food production
(cont) - Water scarcity -- reduce crop yields
- Deteriorating rangelands -- feed needs of
livestock in nearly all developing countries now
exceed the capacity of their rangelands - Diminishing fisheries -- yield of fish from the
oceans is diminishing from over-fishing and
pollution
55HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- ENVIRONMENTAL DEGRADATION AND HUNGER
- Population growth leads to hunger and poverty
- Hunger and poverty lead to population growth
- Breaking the cycle requires improving the
economic status of the people and enabling the
provision of health care, education, and family
planning
56HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- ENVIRONMENTAL DEGRADATION AND HUNGER
- Solutions
- Sustainable development worldwide
- United Nations convention on the Rights of the
Child cited nutrition as an internationally
recognized human right - Earth Summit (1992) discussed the relationship of
environment to poverty and hunger - Activism and simpler lifestyles at home
- Environmentally conscious foodways -- consider
the price the global environment pays for food
57HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- ENVIRONMENTAL DEGRADATION AND HUNGER
- Solutions (cont)
- Food Shopping
- Transportation -- consider alternatives to
private cars - Food choices
- Environmentally, it is beneficial we eat low on
the food chain (eat plants, rather than eat the
animals that eat plants) - Avoid buying canned beef products -- some of
these come at the expense of cleared rainforest
land in Central and South America - Choose small and medium sized fish that are lower
on the food chain than the predators that eat
them - Select local foods -- they are transported
shorter distances
58HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- ENVIRONMENTAL DEGRADATION AND HUNGER
- Solutions (cont)
- Food Shopping
- Food packages
- Whats best for the environment is no packages
- Next best are minimal, reusable, or recyclable
ones - Cooking food -- fast cooking saves fuel and
pollutes less - Kitchen appliances -- use energy-efficient
appliances
59HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
- ENVIRONMENTAL DEGRADATION AND HUNGER
- Solutions (cont)
- Food serving and waste disposal
- Use real plates, cups, and glasses
- Recycle trash
- Institute recycling programs at work
- Personal choices, made by many people, can have a
great impact - Be part of the solution, not part of the problem