NUTR 33512: NutritionChapter 3: The Food Supply. Food Availability and Access1 in I people are €eCA i n:(CLn(e- _*V-2billionpeoplesufferfrom nrrtcforu:mKtliicienciesMalnutrition (including too-much lood) account for over % theworld,s diseases[."T,*,,",. Health Consequences of Food lnsecurilyand\tl}/vu\w( activihTdeclines.ne ffi wastingSlovi gr6rarth\N\L\scltr-lmmune system weakens. -,Disease susceptibilityaPovefi and lllnessFood lnsecurity in the U.S.rs% of V\O\phdAS are food insecureClosely linked tow the poverty guidelines. Ethnic groups. Programs to lncrease Food Security in US+r*l *a,mg program_ to"fff:::1,".T?l::rritionprogram for women, infants and chitdren (wtc)School breakfast programChild and adult care food programPrograms for t?nfotSFood distribution programs13% of the pQpulation five at or bel1/3 are f hi ir{,r ,,' Vitamin A, iron and iodine --.a*crk co."ns9 -f-.,c,a*Ruraland economical poor areas ^ A{}a,*u. Sr]:$en *^u {O$rNrnO"nology 0 - f,arrnlnq orr\.< \r,?qn.rttu-,t* rno{eicr,GrcA (ervr)Food lnsecurity in the Developing Worldtlndc" ilrrffi\tq,. .L1ck of energy producing nutrientsBiotechnologyRecombinant DNA technologyoUsesoVEDf,arrnlr5 orr\5rr,*rcrzf Iw-tn-sr"&-{-oc-{eff. Vitamin A, iron andfn + and ru\P-!-f, controtSr.,Cv i.t<-,trvducc)f\c2 (_a*5h*.1Loss ofLOSS oT iJU,AAI A i r\[N{\,lDAutlnsufficient regrJlation and oversightfl \oml 0ncfiwrntb. Radiant energy to extend shelf life and control growth of pathogens{o& r, dAi*iue-l. lntentioqgfte;gs incidental_ e*s+ioiar<. Synthetic versus nituraly+A o/'l,rWW-lltVary- prevention in plants-rdMRecombinant bovine growth hormone (rBGH). lncreased{golden rice}. lncreased crop yieldsSafety Concerns of GM FoodsatFutureqdans and animals to consumeare safe to grows introduced into foods are safe for consumption and theenvironmenttoof.og^'"'rarua-L\ , -i'-c e';t7**t v. Food</ \>p () DgRegulation of GM foodsUse of Food Additiveslmprove 6ccShr.ur.'l and Da&t/stEnhance or maintain fidrr\,krcrrctl Vr!,r.tc-Enhance or maintain color and flavorContribute to $urclitcrrtl n\CwVr.dtcnietics' Examples: texture, acidity, thickenersRegulation and Safety of Food AdditivesPrior sanctioned substances. Sodium and potassium nitratesGRAS tist { tf,rWrqUl ,\rnr$r?I 0S S$ }. Vanilla, salt, sugar....."Food Additive Safety Tests. NOEL (no observable effect level)Bcarcinogenic. New Food AdditivesMust be Flge aPProvedConcerns with additives?' Sen5?tfue fndfufJt.lolJ. More studies on additives on the GRAS list. No*r,,nst r(:poAs. Free of food colors and srynthetic substances. Preventing Food and Waterborne lllness1444- and Potralnaae Foods CarefullYAr.id u"r#" F.oa "nlfillFPractice Atocrd t" '-.r^l \cb.if-,nr-Keep a Clean KitchenJ.larrl,tr,(s@oa :@.+ark-tKeep Foods Out of the Danger Zone and Cook Foods Appropriately. WaterSafety 4ff- \ao"Public water regulated by the g€SBottled water regulated by the \FghThreats to water safetyft>cross f ?a.s'vic'" U"af ?.stic'" U- irr'Y+'e"'-' $. lnappropriate disposal of chemicals and municipal solid waste. lnadequate treatment of h ttzrr"a-t- wq.b4aa. Pollution from
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