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Lecture 6

HNSC 1200 Lecture 6: Unit 1.6

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University of Manitoba
Human Nutritional Sciences
HNSC 1200
Snehil Dua

Environmental Issues and Nutrition Learning Objectives: Discuss factors that affect global food production and distribution Discuss biodiversity Define sustainability and discuss sustainable agricultural practices Discuss ways that you could positively impact the environment Course Notes: It is important that we have the ability to produce food for the world, while maintaining a healthy environment. Food and Agricultural Factors Affecting Nutrition and Health: 1. Increased demand for food is influenced by: Population growth at the present rate of growth, the worlds population is expected to soon surpass the current rate of food production Urbanization new developments, destroys farmland Food losses, wastage and spoilage Demand for high animalprotein diets plant based foods take the least amount of energy to produce, while animal foods take the most energy 2. Increased food production is influenced by: Productive land Irrigation Fuel Animal health Animal wastes Increased productivity Agricultural chemicals Aquaculture Biotechnology genetic engineering Decreased food losses 3. Environmental changes that may have negative effects on food production: Climate changes can cause droughts and flooding, destroying crops and peoples homes Ozone layer depletion growing thinner, allowing harmful radiation from the sun to penetrate the earth. May potentially damage crops and ecosystems Pest resistance to pesticides Resistance of pathogens to antibiotics and chemicals Ocean pollution pollution is killing fish in large dead zones along the coasts Overfishing is depleting the fish stock Fresh water shortages supplies are dwindling and becoming polluted Loss of genetic resources
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