Chapter 013
-
Upload
laura-gosnell -
Category
Technology
-
view
176 -
download
2
Transcript of Chapter 013
Williams' Basic Nutrition & Diet Therapy
Chapter 13
Community Food Supply and Health
Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 1
14th Edition
Lesson 13.1: Modern Food Production
Modern food production, processing, and marketing have both positive and negative influences on food safety.
2Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Safety and Health Promotion (p. 237)
Government control agencies Food and Drug Administration
• Law enforcement agency for food regulations• Consumer education to protect consumers• Research to evaluate foods and food components
3Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Safety and Health Promotion (cont’d) (p. 237)
Government control agencies (cont’d) USDA Food Safety and Inspection Service National Marine Fisheries Service Environmental Protection Agency Federal Trade Commission Centers for Disease Control
4Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Development of Food Labels(p. 238)
Early development Food standards: list ingredients in order of relative
amount Nutrition information: macronutrients, energy
value, key micronutrients Present FDA label regulations: two factors
Increase in variety of food products Changing patterns of U.S. eating
5Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Current Food Label Format(p. 239)
Title is Nutrition Facts Manufacturers may include additional information Percent daily value Serving size
6Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Case Study
Ms. Katie is a 35-year-old business woman who is very health conscious and is very meticulous regarding what she eats. She enjoys reading health magazines and includes those on healthy eating.
7Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Case Study (cont’d)
Would food labels be a point of interest for Ms. Katie? Explain.
8Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Safety and Health Promotion (cont’d) (p. 240)
9Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Health Claims (p. 240)
FDA must approve any claims linked to disease Must use specific wording
10Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Case Study (cont’d)
Would Ms. Katie be interested in health claims that link nutrients or food groups with risk of disease?
How does the government assist Ms. Katie in ensuring that the health claims she is reading are appropriate?
11Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Technology (p. 240)
Agricultural and food processing industries have developed chemicals to increase and preserve food supply
Critics are concerned about how some changes have affected food safety and the environment Pesticides Food additives
12Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Agricultural Pesticides (p. 242) Goal is to feed a growing population Pesticides improve crop yields
Example: Chemicals destroy many destructive insects
Problems Pesticide residue on food Gradual leaching of chemicals into ground water
and wells Increased exposure of farm workers Increased amounts required as insects develop
tolerance
13Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Alternative Agriculture:Organic Farming (p. 242)
Grow foods without synthetic pesticides, fertilizers, sewage sludge, bioengineering, or ionizing radiation
Raise animals and produce dairy products without antibiotics or growth hormones
Natural pesticides may be used
14Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Technology (cont’d)(p. 243)
15Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Genetically Modified Foods and Irradition (p. 243)
Genetically modified foods Reduces the need for toxic pesticides and
herbicides Example: genetically modified corn that expresses
a protein that acts as an insecticide Practice remains controversial
Irradiation Kills bacteria and parasites May increase shelf life FDA symbol required Consumer rejection
16Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Additives (p. 245)
Chemicals intentionally added to foods to prevent spoilage and extend shelf life
Benefits include: Enriched food with added nutrients Uniform quality Standardized functional factors (e.g., thickening) Preserves foods Controls acidity and alkalinity
17Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Case Study (cont’d)
Discuss how pesticides and genetic modification might concern Ms. Katie.
18Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Lesson 13.2:Food-Borne Disease
Many organisms in contaminated food transmit disease.
19Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food-Borne Disease (p. 245)
Prevalence Disease-causing organisms found in food, water Prevention has improved Lapses still occur
20Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Sanitation (p. 247)
Buying and storing food Start with quality food Dry or cold storage Clean: wash hands and surfaces often Separate: avoid cross-contamination Cook: to proper temperature Chill: refrigerate promptly
21Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Preparing and Serving Food(p. 248)
Food handlers practice proper hygiene Folllow minimal internal temperatures
22Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Contamination (p. 250)
Food-borne illness usually presents with flulike symptoms
High-risk individuals: age, physical condition Young children Pregnant women Elderly Individuals with compromised immune systems
23Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Bacterial Food Infections (p. 250)
Result from eating food contaminated by large colonies of bacteria
Salmonellosis Caused by Salmonella, which grow readily in milk,
custard, egg dishes, salad dressing, sandwich fillings, seafood from polluted waters
Unsanitary food handling can spread bacteria
24Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Shigellosis (p. 250)
Caused by Shigella, which grow easily in milk Most common in young children Usually confined to large intestine
25Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Listeriosis (p. 251)
Caused by Listeria Grows in soft cheese, poultry, seafood, raw milk,
refrigerated raw liquid whole eggs, meat products (such as pâté)
26Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Escherichia Coli (p. 251)
Many strains Most common form in North America affects 70,000 a
year Most dangerous to young children and elderly Can result in hemolytic uremic syndrome, potentially
fatal
27Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Vibrio (p. 251)
Inhabits salt-water coastal regions of North America Ingested via contaminated seafood Immunocompromised individuals most at risk
28Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Bacterial Food Poisoning (p. 251)
Food poisoning caused by ingestion of toxins already produced by bacteria before the food is eaten
Staphylococcal food poisoning Caused by Staphylococcus aureus Most common bacterial food poisoning in U.S. Rapid onset of severe symptoms in 1 to 6 hours Recovery fairly rapid in 24 to 48 hours Usually passed via food-worker’s hand
29Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Clostridial Food Poisoning(p. 252)
Caused mostly by Clostridium perfringens and C. botulinum
Clostridium perfringens develops in cooked meat dishes
C. botulinum much more serious, often fatal
30Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Viruses (p. 253)
Upper respiratory infections Viral infectious hepatitis Caused by fecal contamination of water, milk, or food
or by contaminated shellfish from polluted waters
31Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Parasites (p. 256)
Roundworms Example: trichina worm found in pork
Flatworms Example: tapeworms in beef and pork
32Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Environmental Food Contaminants (p. 256)
Lead Sources include lead paint, airborne lead particles,
water from lead pipes Mercury
Sources include fish from contaminated water Aflatoxin
Produced by fungi
33Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Case Study (cont’d)
Review some ways that Ms. Katie can avoid food contamination.
34Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Lesson 13.3: Poverty and the Community Food Supply
Poverty often prevents individuals and families from having adequate access to their community food supply.
35Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Needs and Costs (p. 256)
Worldwide malnutrition Lack of sanitation Cultural inequality Overpopulation Economic and political structure Chronic food or nutrient shortages
In the United States More than 17.1 million households defined as
“food insecure”
36Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Multiple Causes of Malnutrition (p. 258)
37Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Assistance Programs(p. 259)
Commodity Supplemental Food Program Supplemental Nutrition Assistance Program (SNAP) Special Supplemental Food Program for Women,
Infants, and Children (WIC) School Meals Programs Nutrition Services Incentive Program
38Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.
Food Buying and Handling Practices (p. 260)
Planning ahead to control impulse buying Buy wisely
Understand packaging, labels, brands, portion yields, measures, and food values
Only buy in quantity if savings will be achieved Store food safely Cook food well
39Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.