1 DNT 200 NUTRITION FOR HEALTH SCIENCES CONSUMER CONCERNS ABOUT FOOD HUNGER AND GLOBAL ENVIRONMENTAL...

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DNT 200NUTRITION FOR HEALTH

SCIENCES

CONSUMER CONCERNS ABOUT FOOD

HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS

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”Opportunities multiply as they are seized." - Sun Tzu, Chinese author, 500-320BC

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CONSUMER CONCERNS ABOUT FOODFOOD-BORNE ILLNESSES

• Food-borne illnesses are illnesses transmitted to human beings through food -- are caused by either an infectious agent (food-borne infection) or a poisonous substance (food intoxication)

• Millions of cases are treated each year• Infection from one major food supplier

can cause many thousands of illnesses

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FOOD-BORNE ILLNESSES• Food-borne infections

– Caused by eating foods contaminated with infectious microbes

– Symptoms include abdominal cramps, fever, and diarrhea

• Food intoxications– Caused by eating foods containing natural

toxins or, more likely, microbes that produce toxins

– Symptoms are similar to food-borne infections

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FOOD-BORNE ILLNESSES• Common Food-borne illnesses

DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

BotulismBotulinumtoxin(producedbyClostridiumbotulinumbacteria)

Anaerobicenvironmentof lowacidity(cannedcorn,peppers,green beans,soups, andothers)

Onset: 4-36hours aftereating.Nervoussystemincludingdouble vision,inability toswallow, etc.often fatal

Use proper canningmethods for lowacid foods; avoidcommerciallycanned foods withleaky seals, orbent, bulging, orbroken cans

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FOOD-BORNE ILLNESSES• Common Food-borne illnesses (con’t)

DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

CampylobacterosisCampylobacterjejuni bacteria

Raw poultry,beef, lamb,unpasteurizedmilk

Onset: 2-5days aftereating.Diarrhea,abdominalcramps,fever,sometimesbloodystools; lasts7-10 days

Cook foodsthoroughly, usesanitary foodhandlingmethods; avoidunpasteurizedmilk

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DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

GiardiasisGiardia lambliaprotozoa

Contaminatedwater;uncookedfoods

Diarrhea (butoccasionallyconstipation)abdominalpain, gas,abdominaldistention,digestivedisturbances,anorexia,nausea, andvomiting

Use sanitary foodhandlingmethods, avoidraw fruits andvegetableswhere protozoaare endemic,dispose ofsewage properly

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• Common Food-borne illnesses (con’t)

DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

Perfringens foodpoisoning

Clostridiumperfringensbacteria

Meats andmeatproductsstored atbetween 120and 130degreesFahrenheit

Onset: 8-12hours aftereating.Abdominalpain,diarrhea,nausea, andvomiting.Symptomslast a day orless and areusuallymild.

Use sanitary foodhandlingmethods; cookfoodsthoroughly;refrigerate foodspromptly andproperly

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DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

SalmonellosisSalmonellabacteria (morethan 2,000 kinds)

Eggs, rawmeats,poultry,milk andother dairyproducts

Onset: 6-48hours aftereating.Nausea,fever,vomiting,abdominalcramps andprostration;mimics flu;lasts 24-48hours

Use sanitary foodhandlingmethods; cookfoodsthoroughly;refrigerate foodspromptly andproperly

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• Common Food-borne illnesses (con’t)DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

Staphylococcalfood poisoning

Staphylococcaltoxin (producedbyStaphylococcusaureus bacteria)

Toxinproduced inmeats,poultry, eggproducts,tuna, potatoandmacaronisalads, andcream-filledpastries

Onset: ½ to 8hours aftereating.Diarrhea,nausea,vomiting,abdominalcramps, andprostration;mimics flu;lasts 24-48hours;rarely fatal

Use sanitary foodhandlingmethods;refrigerate foodspromptly andproperly

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DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

ListeriosisListeriamonocytogenes

Raw meatandseafood,raw milk,and softcheeses

Onset: 7-30 daysafter eating.Mimics flu;bloodpoisoning,complicationsin pregnancy,and meningitis

Use sanitary foodhandlingmethods; cookfoodsthoroughly;avoidunpasteurizedmilk

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DISEASE &ORGANISM

FOODSOURCE

SYMPTOMS PREVENTION

Traveler’sdiarrhea

Escherichia coli

Contaminatedwater,ground beef,raw foods,importedsoft cheeses

Loose andwaterystools,nausea,bloating,andabdominalcramps

Avoid untreatedwater,unpasteurizedmilk and rawfoods

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FOOD-BORNE ILLNESSES

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FOOD-BORNE ILLNESSES• Safety in the kitchen

– Keep hot foods hot• Use a thermometer• Cook stuffing separately• Do not cook large cuts of meats or turkeys in a

microwave oven• Cook eggs before eating• Maintain hot foods over 140 degrees F• Heat leftovers thoroughly

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FOOD-BORNE ILLNESSES• Safety in the kitchen (con’t)

– Keep cold foods cold• Leave perishables in the car no longer than is

absolutely necessary• Buy only those foods that are solidly frozen• Keep cold foods at 40 degrees F or less• Refrigerate leftovers promptly; use shallow containers• Thaw meats or poultry in a refrigerator, not at room

temperature

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– Keep a clean and safe kitchen• Use hot soapy water to wash hands, utensils,

dishes, non-porous cutting boards, and countertops

• Avoid cross contamination by washing all surfaces that have been in contact with raw meats, poultry, or eggs

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– Keep a clean and safe kitchen• Mix foods with utensils, not hands;

keep hands and utensils away from mouth, nose, and hair

• Avoid coughing or sneezing over food. A person with a skin infection or infectious disease should not prepare food

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– Others• Wash and sanitize or replace sponges or

towels regularly

• Clean up food spills and crumb-filled crevices

• Do not taste food that is suspect

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• Safety in the kitchen (con’t)– Others

• Throw out food with danger-signaling odors; be aware however, that most food poisoning bacteria are odorless, colorless, and tasteless

• Do not buy or use items that appear to have been opened

• Follow label instructions for storing and preparing packaged and frozen foods

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• Safety in the kitchen (con’t)– For specific items

• Canned goods -- discard food from cans that leak or bulge

• Cheeses -- aged cheeses such as cheddar and swiss do well for an hour or so without refrigeration but should be refrigerated for longer periods

• Eggs– Use clean eggs with intact shells– Do not eat eggs raw

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• Safety in the kitchen (con’t)• Honey

– May contain dormant bacterial spores which can produce botulism

– Can be a danger to infants under 12 months

• Mayonnaise– May help foods resist spoilage because

of acidity– Should be chilled after opening

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• Safety in the kitchen (con’t)• Mixed salads

– Have extensive surface area for bacteria to invade

– May have been subject to cross-contamination– Chill before, during, and after service

• Picnic foods -- choose foods that can last without refrigeration such as fresh fruits and vegetables, breads and crackers, and canned spreads and cheeses that can be opened and used immediately

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NUTRITIONAL ADEQUACY OF FOODS AND DIETS

• “New” foods are available today– Are designed to appeal to people’s tastes, not

necessarily to deliver a balanced assortment of needed nutrients

– Include convenience, fats, and fabricated foods– FDA’s labeling regulations designed to help

consumers combine foods into healthful diets

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CONSUMER CONCERNS ABOUT FOODENVIRONMENTAL

CONTAMINANTS• A contaminant is a substance that

does not normally occur in a food• Example

– Methylmercury• 1953 case from Japan resulted in 46

deaths from ingesting methyl mercury in fish

• Originated from manufacturing plants discharging mercury into the waters

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CONSUMER CONCERNS ABOUT FOODENVIRONMENTAL

CONTAMINANTS

• Example– PBB (polybrominated biphenyl)

• Is a toxic organic halogen• 1973 case was accidentally mixed in

livestock feed resulting in 97% of Michigan’s residents being exposed, some experiencing nervous system aberrations and liver disorders

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PESTACIDES

• Pesticides are chemicals used to control insects, diseases, weeds, fungi, and other pests on plants, vegetables, fruits and animals– Includes

• Herbicides (to kill weeds)• Insecticides (to kill insects)• Fungicides (to kill fungi)

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PESTACIDES– Actions

• Kill pests’ natural predators• Accumulate in the food chain• Pollute the water, soil, and air

– Occur in nature as well as produced in laboratory but are less damaging to other living things and less persistent

– Require EPA approval; FDA monitors and enforces them

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CONSUMER CONCERNS ABOUT FOODFOOD ADDITIVES

• Additives are substances not normally consumed as foods but added to food either intentionally or by accident

• Intentional additives are those intentionally added to foods, such as nutrients, colors, and preservatives

• Indirect additives are substances that get into food as a result of contact with foods during growing, processing, packaging, storing, cooking or some other stage before foods are consumed

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• Are regulated by the FDA• GRAS List

– Established in 1958– Generally Recognized as Safe– Criteria

• Extensive long term use in food OR• Current scientific evidence

– Subject to ongoing review

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• Delaney Clause– Part of the Food Additive amendment to

the Food, Drug, and Cosmetic Act– States that no substance known to cause

cancer in animals or human beings at any dose shall be added to foods

– “Zero risk” criteria has been replaced by the “minimal risk” (one in a million) criteria by the FDA

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• Intentional additives– Anti-microbial agents

• Prevent microorganisms from growing

• Most widely used are sugar and salt -- prevent microbial use of the food’s water

• Others include nitrates and nitrites which also preserve color and inhibit rancidity

– Use is controversial– Can be converted into nitrosamines, which are

carcinogenic in animals

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FOOD ADDITIVES• Intentional additives (con’t)

– Antioxidants• Protects from color and flavor changes

caused by exposure to oxygen• Examples

– Vitamin C– Vitamin E

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• Intentional additives (con’t)– Antioxidants

• Examples (con’t)– Sulfites

» Are salts containing sulfur» Prohibited on foods intended to be

consumed raw (except grapes)» Requires declaration on label» Destroys thiamin -- are prohibited on

important sources of this vitamin such as enriched grain products

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• Intentional additives (con’t)» BHA (butylated hydroxyanisole) and

BHT (butylated hydroxytoluene) -- slows development of off-flavors, odors, and color changes caused by oxidation

– Artificial colors -- examples• Carotenoids -- color margarine, cheeses, and

pasta• Caramel -- tints cola beverages• Blue• Green• Red• Yellow

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• Intentional additives (con’t)– Artificial flavors and flavor enhancers

• Are the largest single group of food additives

• Required to be itemized on food labels• Example -- MSG

– Monosodium glutamate– Widely used in Asian food as a flavor enhancer– May cause Chinese Restaurant Syndrome

» Burning sensations» Chest and facial flushing or pain» Throbbing headaches» Effects 1-2% of population

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• Intentional additives (con’t)– Nutrient additives -- appropriate uses:

• Correct dietary deficiencies known to result in deficiency disease

• Restore nutrients to levels found in the food before storage, handling, or processing

• Balance the vitamin, mineral, and protein contents of a food in proportion to the energy content

• Correct a nutritional inferiority in a food that replaces a more nutritious traditional food

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• Intentional additives (con’t)

• Examples– Thiamin, niacin, riboflavin,

and iron in grain products– Iodine in salt– Vitamins A and D in milk– Vitamin C in fruit drinks

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FOOD ADDITIVES• Indirect food additives

– Packaging• Materials from packaging migrate at high

(microwave) temperatures• Tin from a can

– Dioxins• Are compounds formed during chlorine

treatment of wood pulp during paper manufacture

• Are toxic and known to cause cancer in laboratory animals

• Levels used appear to pose no health risk to people

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FOOD ADDITIVES• Indirect food additives (con’t)

– Decaffeinated coffee• Methylene chloride often used to

remove caffeine-- residual trace amounts remain in final product

• Methylene chloride is carcinogenic

– Also found in hair sprays– Paint stripping solutions

• No label declaration required

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• Hormones– BGH (bovine growth hormone)

• Hormone treated meat animals produce leaner meat

• Hormone treated milk animals produce more milk

• Enable smaller herds on smaller plots of cleared land

• Produced naturally in animals’ pituitary gland -- no harmful effect on humans

• Associated with udder infections -- results in more antibiotics which show up in meat and milk

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• Radiation– Approved by FDA and is treated as an

additive– Kills microorganisms and insects in post-

harvest wheat, spices, and teas– Vitamin loss is minimal– In many cases there are no flavor, texture, or

color changes – Does not make foods radioactive

• When radiation strikes the atoms in the molecules of food, they loose electrons and form ions or free radicals

• How these particles react with one another is subject of continuing research

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• Food biotechnology– Also known as biogenic

engineering, is the use of biological systems or organisms to create or modify products

– Examples -- tomatoes that stay fresh much longer

– Offers solutions to enhance the quality, nutritional value, and variety of foods

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PUBLIC WATER SUPPLY

• Sources– Surface water --

from lakes, rivers, and reservoirs

– Ground water -- from underground aquifers and pumped up from private wells

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PUBLIC WATER SUPPLY

• Contamination (lead, asbestos, bacteria, dirt) can occur via plumbing

• Public water systems treat water (usually with chlorine) to remove contaminants

• Bottled water is an alternative

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HUNGER IN THE UNITED STATES• Is not always easy to recognize• Has many causes

– Poverty– Alcohol abuse– Drug abuse– Physical and mental illnesses– Lack of awareness of available food

assistance programs– Reluctance of people (particularly the

elderly) to accept what they perceive as welfare or charity

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HUNGER IN THE UNITED STATES• Ten States with the highest percentage

of households uncertain of having, or unable to acquire, enough food because of insufficient money or other resources

Utah 15.2% New Mexico 14.3%Mississippi 14.8% Idaho 13.7%Texas 14.8% Oregon 13.7%Arizona 14.6% Louisiana 13.1%Oklahoma 14.3% Georgia 12.9%

USDA Governing Feb 2004

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HUNGER IN THE UNITED STATES• Assistance programs

– Federal• School lunch and breakfast• WIC• Congregate meals• Meals on wheels• Food Stamp program

– Local• Community based soup kitchens and shelters

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WORLD HUNGER• Causes of famine

– Drought– Flood– Pests– Social causes -- people loose

their ability to obtain food• Sudden increase in food prices• Drop in workers’ incomes• Change in government policy• Armed conflict

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WORLD HUNGER• International food assistance --

available since 1950’s• Chronic malnutrition

– Suffered by estimated over 800 million people in developing countries

– Results in lowered life expectancy• Overpopulation vs. food production

– Food production no longer keeping pace with population growth

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WORLD HUNGER• Global Nutrition Strategy

– UN Food & Agriculture Organization (FAO) and World Health Organization (WHO) April 2003 Report• Limit fat to 15-30% of total daily energy and

saturated fats to less than 10%• Carbohydrates should provide the bulk of

energy requirements at 55% to 75% of total Calories

• Daily intake of salt, preferably iodized, should be restricted to less than 5 grams per day

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WORLD HUNGER• Global Nutrition Strategy

– UN Food & Agriculture Organization (FAO) and World Health Organization (WHO) April 2003 Report (con’t)• Intake of fruit and vegetables should be at

least 400 grams daily• Recommended protein intake is 10% - 15%

of total Calories• One hour per day of moderate intensity

activity on most days of the week is needed to maintain a healthy body weight

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ENVIRONMENTAL DEGRADATION AND HUNGER

• Environmental problems and food production– Deforestation -- leads to erosion and

silt deposition compromising irrigation water supplies

– Air pollution -- ozone, sulfur dioxide, and nitrous oxide from fossil fuels reduce crop yields

– Climate change -- temperature increases reduce soil moisture

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• Environmental problems and food production (con’t)– Water scarcity -- reduce crop yields– Deteriorating rangelands -- feed needs

of livestock in nearly all developing countries now exceed the capacity of their rangelands

– Diminishing fisheries -- yield of fish from the oceans is diminishing from over-fishing and pollution

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• Population growth leads to hunger and poverty

• Hunger and poverty lead to population growth

• Breaking the cycle requires improving the economic status of the people and enabling the provision of health care, education, and family planning

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• Solutions– Sustainable development worldwide

• United Nations convention on the Rights of the Child cited nutrition as an internationally recognized human right

• Earth Summit (1992) discussed the relationship of environment to poverty and hunger

– Activism and simpler lifestyles at home– Environmentally conscious foodways --

consider the price the global environment pays for food

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HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMSENVIRONMENTAL DEGRADATION AND HUNGER

• Solutions (con’t)– Food Shopping

• Transportation -- consider alternatives to private cars• Food choices

– Environmentally, it is beneficial we eat low on the food chain (eat plants, rather than eat the animals that eat plants)

– Avoid buying canned beef products -- some of these come at the expense of cleared rainforest land in Central and South America

– Choose small and medium sized fish that are lower on the food chain than the predators that eat them

– Select local foods -- they are transported shorter distances

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• Solutions (con’t)– Food Shopping

• Food packages– What’s best for the environment is no packages– Next best are minimal, reusable, or recyclable

ones

– Cooking food -- fast cooking saves fuel and pollutes less

– Kitchen appliances -- use energy-efficient appliances

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• Solutions (con’t)– Food serving and waste disposal

• Use “real” plates, cups, and glasses• Recycle trash• Institute recycling programs at work

– Personal choices, made by many people, can have a great impact

– Be part of the solution, not part of the problem

1 DNT 200 NUTRITION FOR HEALTH SCIENCES CONSUMER CONCERNS ABOUT FOOD HUNGER AND GLOBAL ENVIRONMENTAL...

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