NUTR 1030 1st Edition Lecture 3Outline of Last Lecture I. Planning a Healthy DietII. Understanding Dietary Guidelines for AmericansIII. Understanding the concepts of nutrient density and energy densityIV. Understanding claims that appear on food and supplement packagesV. Understanding quick “rules” for portion sizesOutline of Current Lecture I. Define food insecurity and identify the factors that contribute to itII. Identify U.S. government programs designed to increase food securityIII. Describe organic food production, and discuss the current and potential uses of genetically modified foods, along with concerns related to safetyIV. Identify methods of food preservation and processing and describe the role of food additives in foodsV. Identify the major causes of foodborne illnesses in the U.S. and describe how consumerscan reduce the risk of these illnessesCurrent LectureFood Security- physical and economic access to food that meets people's dietary needs and food preferencesFood Insecurity- exists whenever the availability of nutritionally adequate/safe foods is limited/uncertainFood Availability and Access:- -worldwide, 1 in 6 people are food insecure- -2 billion people suffer from micronutrient deficiencies. Children are heavily affected. (vitamin A, iron, iodine)- -malnutrition(including too much food) accounts for 1/2 of the world's disease burdenThese 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.- -third world countries are undergoing a "nutrition transition" to "westernized diets"• Problems from both under-nutrition(deficiencies) and over-nutrition(obesity)- -15%(17.4 million households) in USA are food insecure.Programs to Increase food security in the US:- -Supplemental nutrition assistance program (SNAP) (food stamp program)- -Special supplemental nutrition program for women, infants and children(WIC)- -National school lunch program- -School breakfast program- -Child and Adult care food program- -Programs for seniors, food distribution programs, private programsFood Production:- -1 in 3 people around the world is involved in agriculture(production of food & livestock)- -<1% in US are involved in farming- Practices affecting the food supply:- -organic food production- -biotechnologyOrganic Foods:Allowed:- Biological pest management- Composting- Manure applications- Crop rotationsNot Allowed:- Synthetic pesticides, fertilizers & hormones- Antibiotics- Sewage sludge- Genetic engineering- IrradiationGenetically Modified (GM) Foods:- -Result from use of recombinant DNA techonology- -Differ from original foods by only 1-2 genes(plants contain thousands of genes)- -Almost 1/2 of US crops(soybeans, corn, cotton) are GM (labeling not required in US)- -Used primarily to control pests, weeds and plant diseases• Crops genetically modified to be tolerant to herbicides• Increases crop yield- -Potential safety concerns• Introduction of potential allergens, gene flow from crops to weeds ("superweeds"), loss of genetic diversity and insufficient regulation.Food Preservation and Processing:Purpose- extend a food's shelf life by slowing the rate microorganisms & enzymes cause food spoilagePreservation methods:1. Food irradiation-radiant energy to extend shelf life and control growth of pathogensNot widely used in USMust be labeled with Radura symbol2. Food additivesSubstances added to reduce microbial growth3. Decrease water content to inhibit microbial growthDrying, salting, sugaring, smoking4. Increase acidity or alcohol to inhibit microbial growthFermentation, pickling5. Use heat to decrease number of microbesPasteurization, sterilization, canningFood Additives:Uses of food additives:• Preservation-improve freshness and safety• Enhance or maintain nutritional value• Enhance or maintain color and flavor• Contribute to functional characteristics- Ex: texture, acidityRegulated by FDA: over 3,000 additives• Margins of safety set above proven safe level• May be intentional or incidental• May be synthetic or naturalFoodborne Illness:• Caused by pathogenic microorganisms- viruses or bacteria• Foodborne pathogens caused an estimated 47.8 million illnesses, over 127,000 hospitalizations and over 3,000 deaths yearly in the US. 20 million deaths worldwideAt-risk individuals:• With weakened immune systems• Pregnant and lactating women• Infants and small children• ElderlyTypes of Microbial Illness:Foodborne Infection• Ingestion of pathogens(bacteria, viruses, parasites) that directly infect cells• Onset is typically slower (6 hrs-several days)• Ex: Salmonella, E. ColiFoodborne Intoxication:• Ingestion of toxins produced by pathogens growing on improperly handled food• Onset may be very rapid• Ex: Staphylococcus aureus, Clostridium botulismRoutes of Microbial Contamination:Contamination by feces: Ex: changing diaper than preparing foodContamination by infected individual: Ex: open cut with pathogens transferred during cookingCross-Contamination: Ex: cutting board used for both raw meat and vegetablesGrowth of Pathogens requires:• Nutrients• Water • Warmth- Danger zone between 40 and 140