DNT 200 NUTRITION FOR HEALTH SCIENCES - PowerPoint PPT Presentation

1 / 59
About This Presentation
Title:

DNT 200 NUTRITION FOR HEALTH SCIENCES

Description:

dnt 200 nutrition for health sciences consumer concerns about food hunger and global environmental problems – PowerPoint PPT presentation

Number of Views:372
Avg rating:3.0/5.0
Slides: 60
Provided by: coli65
Category:

less

Transcript and Presenter's Notes

Title: DNT 200 NUTRITION FOR HEALTH SCIENCES


1
DNT 200NUTRITION FOR HEALTH SCIENCES
  • CONSUMER CONCERNS ABOUT FOOD
  • HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

2
CONSUMER CONCERNS ABOUT FOOD
  • Opportunities multiply as they are seized."
  • - Sun Tzu, Chinese author, 500-320BC

3
CONSUMER CONCERNS ABOUT FOOD
4
CONSUMER 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

5
CONSUMER 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

6
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses

7
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses (cont)

8
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses (cont)

9
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses (cont)

10
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses (cont)

11
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses (cont)

12
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses (cont)

13
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES
  • Common Food-borne illnesses (cont)

14
CONSUMER CONCERNS ABOUT FOOD
  • FOOD-BORNE ILLNESSES

15
CONSUMER 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

16
CONSUMER 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

17
CONSUMER 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

18
CONSUMER 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

19
CONSUMER 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

20
CONSUMER 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

21
CONSUMER 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

22
CONSUMER 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

23
CONSUMER 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

24
CONSUMER 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

25
CONSUMER 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

26
CONSUMER 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

27
CONSUMER 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)

28
CONSUMER 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

29
CONSUMER 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

30
CONSUMER 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

31
CONSUMER 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

32
CONSUMER 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

33
CONSUMER 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

34
CONSUMER 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

35
CONSUMER 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

36
CONSUMER 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

37
CONSUMER 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

38
CONSUMER 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

39
CONSUMER 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

40
CONSUMER 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

41
CONSUMER 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

42
CONSUMER 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

43
CONSUMER 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

44
CONSUMER 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

45
CONSUMER 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

46
HUNGER 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

47
HUNGER 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

48
HUNGER 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

49
HUNGER 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

50
HUNGER 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

51
HUNGER 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

52
HUNGER 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

53
HUNGER 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

54
HUNGER 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

55
HUNGER 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

56
HUNGER 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

57
HUNGER 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

58
HUNGER 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

59
HUNGER 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
Write a Comment
User Comments (0)
About PowerShow.com