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AngelinaJ
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Macronutrients
- Nutrients needed in higher amounts
- Carbs, fats, and proteins
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Micronutrients
- Needed in smaller amounts
- vitamins and minerals
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Essential nutrients and amounts
- Carbs and protein=4 kcal/g
- Fats=9 kcal/g
- Organic compounds (contain carbon)
- Proteins also contain nitrogen
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Vitamins and minerals
- Essential for regulation, growth, and maintenance of the body
- Vitamins are organic
- Minerals are inorganic
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Nutrients
Chemical compounds in foods to provide fuel for energy, growth, maintenance, body process regulation
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Phytochemicals
non-essential, non-nutritive compounds from plants that contribute to health and may play a role in fighting chronic diseases
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Fraction of adults who are obese
1/3
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Estimated Average Requirement (EAR)
Average amount of a nutrient known to meet the needs of 50 percent of individuals of same age and gender
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Recommended Dietary Allowance (RDA)
- Based on the EAR, but set higher
- Average amount of a nutrient that meets the needs of nearly all individuals (97 to 98 percent)
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Adequate Intake (AI)
Next best estimate of amount of nutrient needed to maintain good health after the EAR and RDA
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Tolerable Upper Intake Level (UL)
Highest amount of nutrient that is unlikely to cause harm if consumed daily
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Acceptable Macronutrient Distribution Ranges (AMDR)
- Carbs: 45-65%
- Fat: 20-35%
- Proteins: 10-35%
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Challenges of farming
- High costs
- A demand for low food prices
- Competition
- Dependence on the cooperation of mother nature
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Agribusiness
- Blending of agriculture and business
- Determine how things are developed, processed, distributed, and purchased
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Major crops
- 1) corn
- 2) soybeans
- 3) wheat
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Largest food import to the US
Fish and shellfish
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Why are hormones given to cows
to increase weight gain, meat production, and milk production
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Recombinant bovin somatotropin (rbST)
- Synthetically made hormone identical to a cows natural growth hormone (somatotropin)
- Stimulates milk production
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Antibiotics
Used to treat sick animals, to preventatively treat animals at risk of becoming sick, and to promote growth by keeping the gut intestines health
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How can food policy affect food?
Food policy can help encourage food producers to create healthier products
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Viruses
- Require living host to survive
- Norovirus, Hepatitis A (causes liver damage)
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Bacteria
- Flourish on living and nonliving surfaces
- Most common cause of foodborne illness
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Parasites
Microscopic organisms that take nourishment from hosts
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Prions
Extremely rare but deadly infectious agent
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Those more at risk for foodborne illness
- Older adults
- Younger children
- Those with compromised immune systems
- Pregnant women are more susceptible to listeriosis (Listeria infection), which can cause miscarriage
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How to prevent foodborne illness
- Clean your hands and produce
- Combat cross-contamination
- Cook foods thoroughly
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Paradoxical effect of food insecurity
Increased risk of overweight and obesity
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Impaired growth
- Effect of chronic malnutrition
- Stunting in early childhood
- Vitamin and mineral deficiencies (such as anemia) common
- Decreased weight for age, impaired learning ability, and long term effects of physical work capacity and fertility
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Impaired immunity
- Effect of chronic malnutrition
- Increased diarrhea, measles, pneumonia, and malaria
- Wasting is caused by low energy intake
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