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


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


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


Current Food Label Format(p. 239)

Title is Nutrition Facts Manufacturers may include additional information Percent daily value Serving size


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.


Case Study (cont’d)

Would food labels be a point of interest for Ms. Katie? Explain.


Food Safety and Health Promotion (cont’d) (p. 240)


Health Claims (p. 240)

FDA must approve any claims linked to disease Must use specific wording



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?


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


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


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


Food Technology (cont’d)(p. 243)


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


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



Discuss how pesticides and genetic modification might concern Ms. Katie.


Lesson 13.2:Food-Borne Disease

Many organisms in contaminated food transmit disease.


Food-Borne Disease (p. 245)

Prevalence Disease-causing organisms found in food, water Prevention has improved Lapses still occur


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


Preparing and Serving Food(p. 248)

Food handlers practice proper hygiene Folllow minimal internal temperatures


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


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


Shigellosis (p. 250)

Caused by Shigella, which grow easily in milk Most common in young children Usually confined to large intestine


Listeriosis (p. 251)

Caused by Listeria Grows in soft cheese, poultry, seafood, raw milk,

refrigerated raw liquid whole eggs, meat products (such as pâté)


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


Vibrio (p. 251)

Inhabits salt-water coastal regions of North America Ingested via contaminated seafood Immunocompromised individuals most at risk


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


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


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


Parasites (p. 256)

Roundworms Example: trichina worm found in pork

Flatworms Example: tapeworms in beef and pork


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



Review some ways that Ms. Katie can avoid food contamination.


Lesson 13.3: Poverty and the Community Food Supply

Poverty often prevents individuals and families from having adequate access to their community food supply.


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”


Multiple Causes of Malnutrition (p. 258)


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


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


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