mosby items and derived items © 2006 by mosby, inc. slide 1 chapter 13 community food supply and...
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![Page 1: Mosby items and derived items © 2006 by Mosby, Inc. Slide 1 Chapter 13 Community Food Supply and Health](https://reader036.vdocuments.mx/reader036/viewer/2022070412/56649d4a5503460f94a266f5/html5/thumbnails/1.jpg)
Mosby items and derived items © 2006 by Mosby, Inc. Slide 1
Chapter 13 Chapter 13 Community Food Supply and Health
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Mosby items and derived items © 2006 by Mosby, Inc. Slide 2
Chapter 13Chapter 13
Lesson 13.1Lesson 13.1
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Key ConceptKey Concept
• Modern food production, processing, and marketing have both positive and negative influences on food safety
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Mosby items and derived items © 2006 by Mosby, Inc. Slide 4
Food TechnologyFood Technology
• Agricultural and food processing industries have developed chemicals to increase and preserve food supply.
• Critics are concerned about how certain changes have affected food safety and the environment. Pesticides Food additives
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Mosby items and derived items © 2006 by Mosby, Inc. Slide 5
Agricultural PesticidesAgricultural Pesticides
• 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
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Alternative AgricultureAlternative Agriculture
• Organic farming Grow foods without synthetic pesticides,
fertilizers, sewage sludge, bioengineering, or ionizing radiation
Raise animals, dairy products without antibiotics or growth hormones
• Natural pesticides may be used
(Cont'd…)
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Mosby items and derived items © 2006 by Mosby, Inc. Slide 7
Alternative AgricultureAlternative Agriculture(…Cont’d)
• Genetic modification Reduces the need for toxic pesticides and
herbicides Example: genetically modified corn that
expresses a protein that acts as an insecticide
(Cont'd…)
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Alternative AgricultureAlternative Agriculture(…Cont’d)
• Irradiation Kills bacteria and parasites on food after harvest Prevents food-borne illness Can increase shelf-life of produce
• Foods that are irradiated: Have unaltered nutritional value Are not radioactive Have no harmful substances introduced as a result
of irradiation May taste slightly different
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Food AdditivesFood Additives
• Chemicals intentionally added to foods to prevent spoilage and extend shelf-life
• Benefits include: Enrich food with added nutrients Produce uniform qualities Standardize functional factors (e.g. thickening) Preserve foods Control acidity/alkalinity
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Mosby items and derived items © 2006 by Mosby, Inc. Slide 10
Government Control Government Control AgenciesAgencies
• Food and Drug Administration
• USDA Food Safety and Inspection Service
• National Marine Fisheries Service
• Environmental Protection Agency
• Federal Trade Commission
• Centers for Disease Control and Prevention
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Food and Drug Food and Drug AdministrationAdministration
• Enforces food sanitation and quality control
• Controls food additives
• Regulates interstate food transport
• Maintains nutrition labeling
• Ensures public food service safety
• Provides consumer education
• Performs research
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Mosby items and derived items © 2006 by Mosby, Inc. Slide 12
Food LabelsFood Labels
• Two types of label information Food Standards: labels list all ingredients
(“standard of identity”) Nutrition Information: labels describe a food’s
nutritional value
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Current Food Label:Current Food Label:Nutrition FactsNutrition Facts
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Food Label: Health ClaimsFood Label: Health Claims
• Strictly regulated by FDA
• To make an association between a food product and a specific disease: FDA must approve claim Food must meet criteria set forth for that claim Wording on package must be approved
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Chapter 13Chapter 13
Lesson 13.2Lesson 13.2
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Key ConceptKey Concept
• Many organisms in contaminated food transmit disease.
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Food-Borne DiseaseFood-Borne Disease
• 76 million people in U.S. become sick with food-borne disease annually
• 325,000 U.S. hospitalizations annually
• $83 billion annually in medical costs and personal salary losses
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Buying and Storing FoodBuying and Storing Food
• Food should be of good quality.
• Dry or cold storage is best.
• Refrigerate promptly.
• Refrigerate at 40 degrees F or lower.
• Do not cross-contaminate foods.
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Preparing and Serving FoodPreparing and Serving Food
• Wash hands and food preparation surfaces
• Keep raw meat, fish, and poultry separate from other foods.
• Cook to proper temperatures.
• Refrigerate leftovers immediately.
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Fight BAC!Fight BAC!
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Food ContaminationFood Contamination
• Food-borne illness usually presents with flu-like symptoms
• High-risk individuals: age, physical condition Young children Pregnant women Elderly Individuals with compromised immune
systems
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Bacterial Food InfectionsBacterial Food Infections
• 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
(Cont'd…)
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Bacterial Food InfectionsBacterial Food Infections(…Cont’d)
• Shigellosis Caused by Shigella, which grows easily in milk Most common in young children Usually confined to large intestine
(Cont'd…)
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Bacterial Food InfectionsBacterial Food Infections(…Cont’d)
• Listeriosis Caused by Listeria Grows in soft cheese, poultry, seafood, raw
milk, commercially broken and refrigerated raw eggs, meat products (such as pate)
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Bacterial Food PoisoningBacterial Food Poisoning
• Staphylococcal food poisoning From Staphylococcus aureus Source is often an infection on the hand of a
food worker Many foods are effective carriers
(Cont'd…)
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Bacterial Food PoisoningBacterial Food Poisoning(…Cont’d)
• Clostridial food poisoning From Clostridium perfringens and Clostridium
botulinum C. perfringens are widespread in environment C. botulinum causes botulism (serious, often
fatal, food poisoning)
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VirusesViruses
• Upper respiratory infections
• Viral infectious hepatitis
• Caused by fecal contamination of water, milk, or food or by contaminated shellfish from polluted waters
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ParasitesParasites
• Roundworms Example: trichina worm found in pork
• Flatworms Example: tapeworms in beef and pork
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Environmental Food Environmental Food ContaminantsContaminants
• Lead Sources include lead paint, air-borne lead
particles, water from lead pipes
• Mercury Sources include fish from contaminated water
• Aflatoxin Produced by fungi
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Chapter 13Chapter 13
Lesson 13.3Lesson 13.3
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Key ConceptKey Concept
• Poverty often prevents individuals and families from having adequate access to their surrounding community food supply.
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Food Needs and CostsFood Needs and Costs
• Worldwide hunger and malnutrition Lack of sanitation Cultural inequality Overpopulation Economic and political structure Chronic food or nutrient shortages
• In the United States More than 11 million households defined as
“food insecure” in 2000
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Multiple Etiology of Multiple Etiology of MalnutritionMalnutrition
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Food Assistance ProgramsFood Assistance Programs
• Commodity Supplemental Food Program
• Food Stamp Program
• Special Supplemental Food Program for Women, Infants, and Children
• National School Lunch, Breakfast, and Special Milk Program
• Nutrition Services Incentive Program
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Food Buying and HandlingFood Buying and Handling
• Plan 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.