UW-Madison NUTRSCI 132 - Nutrition and the Environment (2 pages)

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Nutrition and the Environment

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Nutrition and the Environment


Lecture number:
Lecture Note
University of Wisconsin, Madison
Nutrsci 132 - Nutrition Today
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NUTR SCI 132 Lecture 37 Outline of Last Lecture I Microbial Infection Prevention II Chemical a Additives III Organic vs Conventional Outline of Current Lecture I Nutrition and the Environment a Locally produced food b Sustainable Agriculture c Animal Products Current Lecture I Nutrition and The Environment a Reducing the carbon footprint of keeping you fed i Def Carbon footprint amount of Carbon you produce b What you can do to help the environment i Eating the environment ii Lessening environmental impact 1 Resource use is related more to lifestyle than population size a US 6 of world s population uses 30 of resources iii Eat locally produced food 1 5 7 of energy use in food production is transportation 2 Social and Economic Benefits a Local economies b Rural communities c Diversified agriculture i Creates more markets ii Know your producers 3 Better Nutrition a Fresher food better quality b Higher nutrient phytonutrient content These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute c Improved dietary variety 4 Possible exceptions a Regions not suited to agriculture b Highly concentrated foods c Tropical foods in moderation d Only 30 farmers live close enough to metropolitan area to sell it there iv Sustainable Agriculture 1 Renewable resources 2 Soil conservation a Reduced Tillage i Improved soil organic matter ii Carbon sequestration pull carbon out of atmosphere and put it into soil 3 Fewer chemical inputs a Reduced chemical fertilizer i Homegrown fertilizer ii Legumes fix nitrogen b Reduced pesticides i Crop rotation ii Biological controls iii Integrated Pest Management 4 Less energy less CO2 c Animal Products i Con 1 Feed conversion Ratio a Energy b CO2 2 Use of human edible foods 3 Methane

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