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DNT 200NUTRITION FOR HEALTH
SCIENCES
CONSUMER CONCERNS ABOUT FOOD
HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
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CONSUMER CONCERNS ABOUT FOOD
”Opportunities multiply as they are seized." - Sun Tzu, Chinese author, 500-320BC
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CONSUMER CONCERNS ABOUT FOOD
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CONSUMER CONCERNS ABOUT FOODFOOD-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
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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
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Common Food-borne illnesses
DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
BotulismBotulinumtoxin(producedbyClostridiumbotulinumbacteria)
Anaerobicenvironmentof lowacidity(cannedcorn,peppers,green beans,soups, andothers)
Onset: 4-36hours aftereating.Nervoussystemincludingdouble vision,inability toswallow, etc.often fatal
Use proper canningmethods for lowacid foods; avoidcommerciallycanned foods withleaky seals, orbent, bulging, orbroken cans
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Common Food-borne illnesses (con’t)
DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
CampylobacterosisCampylobacterjejuni bacteria
Raw poultry,beef, lamb,unpasteurizedmilk
Onset: 2-5days aftereating.Diarrhea,abdominalcramps,fever,sometimesbloodystools; lasts7-10 days
Cook foodsthoroughly, usesanitary foodhandlingmethods; avoidunpasteurizedmilk
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Common Food-borne illnesses (con’t)
DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
GiardiasisGiardia lambliaprotozoa
Contaminatedwater;uncookedfoods
Diarrhea (butoccasionallyconstipation)abdominalpain, gas,abdominaldistention,digestivedisturbances,anorexia,nausea, andvomiting
Use sanitary foodhandlingmethods, avoidraw fruits andvegetableswhere protozoaare endemic,dispose ofsewage properly
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CONSUMER CONCERNS ABOUT FOODFOOD-BORNE ILLNESSES
• Common Food-borne illnesses (con’t)
DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
Perfringens foodpoisoning
Clostridiumperfringensbacteria
Meats andmeatproductsstored atbetween 120and 130degreesFahrenheit
Onset: 8-12hours aftereating.Abdominalpain,diarrhea,nausea, andvomiting.Symptomslast a day orless and areusuallymild.
Use sanitary foodhandlingmethods; cookfoodsthoroughly;refrigerate foodspromptly andproperly
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Common Food-borne illnesses (con’t)
DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
SalmonellosisSalmonellabacteria (morethan 2,000 kinds)
Eggs, rawmeats,poultry,milk andother dairyproducts
Onset: 6-48hours aftereating.Nausea,fever,vomiting,abdominalcramps andprostration;mimics flu;lasts 24-48hours
Use sanitary foodhandlingmethods; cookfoodsthoroughly;refrigerate foodspromptly andproperly
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CONSUMER CONCERNS ABOUT FOODFOOD-BORNE ILLNESSES
• Common Food-borne illnesses (con’t)DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
Staphylococcalfood poisoning
Staphylococcaltoxin (producedbyStaphylococcusaureus bacteria)
Toxinproduced inmeats,poultry, eggproducts,tuna, potatoandmacaronisalads, andcream-filledpastries
Onset: ½ to 8hours aftereating.Diarrhea,nausea,vomiting,abdominalcramps, andprostration;mimics flu;lasts 24-48hours;rarely fatal
Use sanitary foodhandlingmethods;refrigerate foodspromptly andproperly
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Common Food-borne illnesses (con’t)
DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
ListeriosisListeriamonocytogenes
Raw meatandseafood,raw milk,and softcheeses
Onset: 7-30 daysafter eating.Mimics flu;bloodpoisoning,complicationsin pregnancy,and meningitis
Use sanitary foodhandlingmethods; cookfoodsthoroughly;avoidunpasteurizedmilk
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Common Food-borne illnesses (con’t)
DISEASE &ORGANISM
FOODSOURCE
SYMPTOMS PREVENTION
Traveler’sdiarrhea
Escherichia coli
Contaminatedwater,ground beef,raw foods,importedsoft cheeses
Loose andwaterystools,nausea,bloating,andabdominalcramps
Avoid untreatedwater,unpasteurizedmilk and rawfoods
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES
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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
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Safety in the kitchen (con’t)
– 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
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Safety in the kitchen (con’t)
– 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
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Safety in the kitchen (con’t)
– 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
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CONSUMER CONCERNS ABOUT FOOD
FOOD-BORNE ILLNESSES• Safety in the kitchen (con’t)
– 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
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CONSUMER CONCERNS ABOUT FOODFOOD-BORNE ILLNESSES
• Safety in the kitchen (con’t)– 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
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CONSUMER CONCERNS ABOUT FOODFOOD-BORNE ILLNESSES
• Safety in the kitchen (con’t)– 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
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CONSUMER CONCERNS ABOUT FOODFOOD-BORNE ILLNESSES
• Safety in the kitchen (con’t)• 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
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CONSUMER CONCERNS ABOUT FOODFOOD-BORNE ILLNESSES
• Safety in the kitchen (con’t)• 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
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CONSUMER CONCERNS ABOUT FOOD
NUTRITIONAL ADEQUACY OF FOODS AND DIETS
• “New” foods are available today– Are designed to appeal to people’s tastes, not
necessarily to deliver a balanced assortment of needed nutrients
– Include convenience, fats, and fabricated foods– FDA’s labeling regulations designed to help
consumers combine foods into healthful diets
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CONSUMER CONCERNS ABOUT FOODENVIRONMENTAL
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
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CONSUMER CONCERNS ABOUT FOODENVIRONMENTAL
CONTAMINANTS
• Example– PBB (polybrominated biphenyl)
• Is a toxic organic halogen• 1973 case was accidentally mixed in
livestock feed resulting in 97% of Michigan’s residents being exposed, some experiencing nervous system aberrations and liver disorders
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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)
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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
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CONSUMER CONCERNS ABOUT FOODFOOD 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
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CONSUMER CONCERNS ABOUT FOODFOOD 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
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CONSUMER CONCERNS ABOUT FOODFOOD 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
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CONSUMER CONCERNS ABOUT FOODFOOD ADDITIVES
• Intentional additives– Anti-microbial agents
• Prevent microorganisms from growing
• Most widely used are sugar and salt -- prevent microbial use of the food’s 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
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CONSUMER CONCERNS ABOUT FOOD
FOOD ADDITIVES• Intentional additives (con’t)
– Antioxidants• Protects from color and flavor changes
caused by exposure to oxygen• Examples
– Vitamin C– Vitamin E
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CONSUMER CONCERNS ABOUT FOODFOOD ADDITIVES
• Intentional additives (con’t)– Antioxidants
• Examples (con’t)– 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
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CONSUMER CONCERNS ABOUT FOODFOOD ADDITIVES
• Intentional additives (con’t)» 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
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CONSUMER CONCERNS ABOUT FOODFOOD ADDITIVES
• Intentional additives (con’t)– 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
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CONSUMER CONCERNS ABOUT FOODFOOD ADDITIVES
• Intentional additives (con’t)– 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
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CONSUMER CONCERNS ABOUT FOODFOOD ADDITIVES
• Intentional additives (con’t)
• Examples– Thiamin, niacin, riboflavin,
and iron in grain products– Iodine in salt– Vitamins A and D in milk– Vitamin C in fruit drinks
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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
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CONSUMER CONCERNS ABOUT FOOD
FOOD ADDITIVES• Indirect food additives (con’t)
– 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
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CONSUMER CONCERNS ABOUT FOODFOOD 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
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CONSUMER CONCERNS ABOUT FOODFOOD 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
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CONSUMER CONCERNS ABOUT FOODFOOD 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
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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
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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
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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
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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
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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
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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
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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
WORLD HUNGER• International food assistance --
available since 1950’s• 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
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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
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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
WORLD HUNGER• Global Nutrition Strategy
– UN Food & Agriculture Organization (FAO) and World Health Organization (WHO) April 2003 Report (con’t)• 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
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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
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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
ENVIRONMENTAL DEGRADATION AND HUNGER
• Environmental problems and food production (con’t)– 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
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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
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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
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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMSENVIRONMENTAL DEGRADATION AND HUNGER
• Solutions (con’t)– 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
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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
ENVIRONMENTAL DEGRADATION AND HUNGER
• Solutions (con’t)– Food Shopping
• Food packages– What’s 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
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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
ENVIRONMENTAL DEGRADATION AND HUNGER
• Solutions (con’t)– 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