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UW-Madison NUTRSCI 132 - Nutrition and the Environment Continued

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NUTR SCI 132 Lecture 38 Outline of Last Lecture I. Nutrition and the Environmenta. Locally produced foodb. Sustainable Agriculturec. Animal ProductsOutline of Current Lecture I. Animal Consumptiona. Prob. ConII. Energy Balance and Climate ChangeCurrent LectureI. Nutrition and Environmental Impacta. Animal Consumptioni. Cons1. Feed Conversion Ratioa. Pounds of feed to make 1 pound of producti. Trout very efficientii. Beef extremely inefficient1. Varies according to method used to raise cattleii. Pro1. Carbon sequestrationa. Can build organic matter into the soil if raise grass-fed cattle2. Use of human inedible feedsa. GrassThese 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.b. Orange Peelsc. Brewery wastes3. Land not suitable for food cropsa. Grass-fed beefi. Efficient animal production4. Nutrients from Animal Foodsa. Proteinb. Calciumc. Irond. Vitamin De. Zinc f. Vitamin B-12 (Only one that can ONLY be found in animals)5. How much meat should I eat?a. MyPlate recommendationi. 5-7 oz/dayii. US average (all meats): 8.5 oz/dayb. Experiment with plant proteins!c. Eat frozen fish!d. Poultryb. Eat whole, minimally processed foodsi. Less packagingii. Less nutrient lossII. Energy Balance and Climate Changea. Fossil fuels have replaced human labori. Human Power1. Biking and walking2. Mowing, shoveling snow3. Requiresa. Pedestrian friendly cities, bike paths, trails, greenspaceb. Result is an excess of CO2 and an accumulation of


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