FRHD 3090 Lecture 4: Food Insecurity
2 Dec 2016
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Document Summary
Access to safe, nutritious and personally acceptable food by means of maintaining human dignity. The limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways. Diverse characteristics frequency of reported hunger 35% frequently hungry. Measures: nutrition knowledge, dietary intake, weight status, prevalence of food security. Findings: knowledge 70%, intake partially adequate; 34% bmi > 27; 65% experienced at least one component of food insecury. Diet/nutrition is a principle determinant of health. Poor diet/nutrition contributes to illness and burden of disease. Lower resistance to infection, oral diseases, congenital abnormalities. Tend to eat fewer fruits/veggies, more fat, salt. Problem may be compounded by inadequate kitchen, e. g. no refrigerators, poor cooking options. See figure 9. 6 influences on food choice and nutrition security (marmot & w, p182) Earths capacity to produce food limited by amount of arable land, if population exceeds supply famine and illness result.
