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UW-Madison NUTRSCI 132 - Nutrition and the Environment

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NUTR SCI 132 Lecture 37Outline of Last Lecture I. Microbial Infection PreventionII. Chemicala. AdditivesIII. Organic vs. ConventionalOutline of Current Lecture I. Nutrition and the Environmenta. Locally produced foodb. Sustainable Agriculturec. Animal ProductsCurrent LectureI. Nutrition and The Environmenta. Reducing the carbon footprint of keeping you fedi. Def: Carbon footprint = amount of Carbon you produceb. What you can do to help the environmenti. Eating the environmentii. Lessening environmental impact1. Resource use is related more to lifestyle than population sizea. US 6% of world’s population, uses 30% of resourcesiii. Eat locally produced food1. 5-7% of energy use in food production is transportation2. Social and Economic Benefitsa. Local economiesb. Rural communitiesc. Diversified agriculturei. Creates more marketsii. Know your producers3. Better Nutritiona. Fresher food, better qualityb. Higher nutrient, phytonutrient contentThese 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 variety4. Possible exceptionsa. Regions not suited to agricultureb. Highly concentrated foodsc. Tropical foods in moderationd. Only 30% farmers live close enough to metropolitan area to sell it thereiv. Sustainable Agriculture1. Renewable resources2. Soil conservationa. Reduced Tillagei. Improved soil organic matterii. Carbon sequestration (pull carbon out of atmosphere and put it into soil)3. Fewer chemical inputsa. Reduced chemical fertilizeri. Homegrown fertilizerii. Legumes fix nitrogenb. Reduced pesticidesi. Crop rotationii. Biological controls iii. Integrated Pest Management4. Less energy/less CO2c. Animal Productsi. Con1. Feed conversion Ratioa. Energyb. CO22. Use of human edible foods3.


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