Foods and Nutrition 1030E Lecture 1: food security and social determinants notes

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coppercat39

20 Oct 2015

School

Western University

Department

Foods and Nutrition

Course

Foods and Nutrition 1030E

Professor

Sandiland, Conquer, Cianfrini

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Document Summary

Food security in canada; social determinants of health. When all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life . Food security is a broad concept, encompassing issues related to the nature, quality, and security of the food supply as well as issues of food access. Have the foods i like to eat and want to eat. Protecting the water, land and people who grow and produce the food. It ranges from the fear of not being able to provide or obtain food, to hunger due to food shortages. In canada, household food insecurity results from three variables interacting. The cost of non-food essentials, such as housing and transportation. As household income declines and/or food prices rise, more money must be spent by households on fixed costs of non-food essentials, leaving less for food.

Related Questions

1. Which of the following statements about E. coli bacteria is TRUE?

A. It is only found in undercooked beef.

B. It is only found in unpasteurized milk.

C. It is a harmless bacterium.

D. It only affects foods prepared outside of the home.

E. It has been found in undercooked beef, unpasteurized milk and juice, and raw fruits and vegetables.

2. Where can food preparation result in foodborne illness?

A. private homes

B. catering/banquet facilities

C. institutions such as schools or prisons

D. restaurants

E. All of the above.

3. Which of the following results in the highest number of cases of foodborne illness?

A. norovirus

B. Salmonella

C. Clostridium perfringens

D. Campylobacter

E. Staphylococcus aureus

4. Pregnant women have a significantly higher risk of contracting foodborne illness caused by a specific pathogen. Which is it?

A. E. coli

B. Salmonella

C. Listeria monocytogenes

D. Campylobacter

E. Bacillus cereus

5. Common food and beverage sources of Salmonella include all of the following, EXCEPT

A. eggs

B. poultry

C. unpasteurized milk

D. raw oysters

E. meat

6. In order to prevent illness, those most at risk for foodborne illness should avoid all of the following foods and beverages, EXCEPT

A. raw sprouts (alfalfa, bean, or any other sprout)

B. hot dogs heated thoroughly

C. raw or undercooked eggs or foods containing raw or undercooked eggs

D. raw shellfish and their juices

E. unpasteurized (raw) milk

7. The safe zone for refrigerated foods is to be chilled below

A. 70^oF

B. 50^oF

C. 41^oF

D. 32^oF

E. 1^oF

8. If everyone who attended a family reunion and ate a freshly prepared meal of carved roast turkey became sick with a foodborne illness, and those who ate the freshly prepared carved roast beef did not, then what aspect of the four steps to food safety would most likely have been the cause?

A. clean

B. separate

C. cook

D. chill

E. None of the above.

9. You purchase deli meat wrapped in plastic from a grocery store, carry it out to your car in a paper bag, and leave it in the car while running errands for another hour. It is 80 degrees outside. Which of the four steps of food safety have you neglected to follow?

A. clean

B. separate

C. cook

D. chill

E. All of the above.

10. What should be used to measure the internal temperature of meat to ensure that it has been cooked thoroughly and to avoid foodborne illness?

A. probe thermometer

B. mercury thermometer

C. appearance of the meat (when it looks done)

D. the ovenâs temperature setting

E. cooking time

11. Why is it important for foods to be promptly chilled at the correct, safe temperature?

A. to improve taste

B. to improve appearance

C. to reduce the likelihood of bacterial growth

D. to have leftovers

E. to shorten cooking time

12. Which of the following is TRUE about USDA-certified organic food?

A. healthier than nonorganic food

B. safer than nonorganic food

C. considerably less expensive than non-organic food

D. made up of 50% certified-organic ingredients

E. at least 95% of the agricultural ingredients must be certified organic

13. Which federal agency has the primary legal responsibility for food additives?

A. FDA

B. USDA

C. DHHS

D. NIH

E. CDC

14. Who is LEAST likely to be negatively affected by a foodborne illness?

A. 45-year-old adult with HIV/AIDS

B. 20-year-old healthy college student

C. 80-year-old nursing home resident

D. 15-year-old chemotherapy patient

E. 15-month-old baby

15. Refrigerated leftovers should be eaten or thrown out within , in the interest of health and food safety.

A. 1 day

B. 2 days

C. 4 days

D. 1 week

E. 10 days

16. The FDA has approved food irradiation for all of the following, EXCEPT

A. meat

B. poultry

C. fresh fruits

D. dairy foods

E. fresh vegetables

17. The virus that causes the most foodborne illnesses and a significant number of related hospitalizations is

A. Staphylococcus aureus

B. Campylobacter

C. Salmonella

D. hepatitis

E. norovirus

18. The Food Safety Modernization Act (FSMA) signed in 2011 is praised because of the focus on

A. food taste

B. food defense

C. food prices

D. access to food

E. access to farm land

19. High intake of which food additive has been connected to hyperactivity in some children?

A. artificial food colors (AFC)

B. monosodium Glutamate (MSG)

C. salt

D. citric acid

E. fructose

20. All of the following can increase the likelihood of experiencing food insecurity, EXCEPT

A. poverty

B. unemployment

C. having a family farm

D. living in a food desert

E. cost of nutritious foods

21. Which one of these programs is the largest program in addressing domestic hunger?

A. Special Supplemental Program for Women, Infants, and Children (WIC)

B. Supplemental Nutrition Assistance Program (SNAP)

C. National School Breakfast Program

D. National School Lunch Program

E. Meals on Wheels

22. In the United States, there are several widely sold, common genetically modified (GM) foods. These include all of the following, EXCEPT

A. organic apples

B. corn

C. rice

D. tomatoes

E. soybeans

23. What can influence the worldâs food supply?

A. drought

B. flooding

C. civil unrest

D. climate change

E. All of the above.

24. A sustainable food system needs

A. uncontrolled population growth

B. safe and secure food supply

C. rapid climate change

D. constant drough

E. one-crop megafarms

25. Those who argue FOR genetically modified foods cite all of the following, EXCEPT

A. increased supply of food

B. drought-resistant plants

C. increased susceptibility to some pests

D. increased vitamin content in foods

E. improved food taste

26. Composting is an example of which type of sustainable food strategy?

A. buying local

B. purchasing organic foods

C. eliminating industrial meat consumption

D. reducing food waste

E. eating unprocessed foods

27. It is estimated that demand for food will rise by between 70% and 100% by 2050. What is one factor that will contribute to increasing demand?

A. population growth

B. civil unrest

C. unemployment

D. falling incomes

E. existing food insecurity

28. Which of the following is a legitimate potential risk of growing and consuming genetically modified foods?

A. The food tastes better, so people eat more.

B. The food lasts longer but loses nutritional benefits.

C. A plant food could produce a protein that is allergenic to some people.

D. The food may be infested with pests.

E. The food may absorb too much water and cause bloating.

29. Dirty equipment in a food truck has contaminated food as it travels to the grocery store. In which step of the food supply process did the contamination occur?

A. planting

B. production

C. processing and distribution

D. preparation

E. None of the above.

30. Fecal-oral transmission can occur at all of the following times, EXCEPT

A. when a food handler does not wash his/her hands before touching food to be prepared

B. when a daycare worker does not wash his/her hands after changing a babyâs diaper and then picking up another childâs bottle to feed them

C. when a food server cleans the restaurant bathroom and does not wash his/her hands before delivering food plates to a table

D. when animal fecal matter is present in the field where produce is grown and harvested

E. after toys in a daycare facility are soaked in a bleach-and-water solution overnight

31. All of the following are TRUE of parasites, EXCEPT that they can

A. live in a host

B. live on a host

C. multiply in foods

D. be a worm

E. be single-celled

32. The most common symptoms of foodborne illness are

A. bleeding

B. fever

C. nausea, vomiting, and diarrhea

D. diarrhea

E. fever and vomiting

33. Which of the following is one of the most common bacterial causes of diarrheal illness and hospitalizations in the United States and is found in over half of all raw chickens, in addition to being found in raw milk and raw shellfish?

A. Clostridium perfrigens

B. Campylobacter

C. E. coli

D. Staphylococcus

E. meningitis

34. Which type of cheese should a pregnant woman avoid to reduce her risk of contracting a foodborne illness?

A. cheddar cheese

B. Swiss cheese

C. American cheese

D. queso fresco

E. mozzarella cheese

35. What process has been used to reduce the likelihood of foodborne illness experienced by NASA astronauts in space?

A. pasteurization

B. vaccinations

C. irradiation

D. antibiotics

E. antibacterial spacesuits

36. The USDA has recommended safe internal temperatures for foods. Which type of meat must be heated to the highest temperature?

A. turkey and chicken

B. ground beef

C. fully cooked ham (to reheat)

D. fish

E. beef roast

37. Two ways to prevent cross contamination in your kitchen are

A. wash hands, use clean dishes

B. wash hands, reuse plates when needed

C. wash hands, always use same cutting board for raw meats and vegetables

D. wash hands, store raw meats in same grocery bag as other foods

E. wash hands, clean off surfaces with the same cloth used to wipe up floor spills

38. What can food handlers do prior to food preparation to easily and dramatically reduce the likelihood of causing foodborne illnesses?

A. cover their mouth with their hand when coughing

B. wash hands before preparing food

C. wipe feet before entering kitchen

D. take medication to reduce fever before coming to work

E. store raw meat in an uncovered container

39. Who is most at risk for foodborne illness?

A. healthy 20 yr old male

B. 30 yr old female

C. infant 6 mo old female

D. 45 yr old female nurse

E. all the above

40. What is a favorable conditions for bacterial growth in food?

A. foods kept at temp. below 40 degree F

B. food kept at temp. above 140 degree F

C. food with a high moisture content

D. food with a low moisture content

E. very sweet food

TRUE or FALSE (A for true and B for false)

41. Food additives may be used to maintain freshness of food.

42. Foodborne intoxication is caused by ingestion of food that contains a toxin that may be naturally present in the food.

43. Staphylococcus aureus lives on the skin.

44. One foodborne pathogen that pregnant women are often warned against is protozoans.

45. The pathogen Norovirus cause muscle aches and fever.

46. The 1993 Jack in the Box outbreak caused Congress to update the monitoring of meatpacking plants in the United Stated.

47. Cross contamination is the transfer of bacteria or other pathogens from one source or surface to another.

48. Sit-down restaurants are the single setting of preparation responsible for the highest number of illness resulting from foodborne disease outbreaks.

49. Salmonella pathogen causes the most severe illness of all pathogens.

50. The FDA is responsible for regulating the safety of GM crops consumed by humans and animals in the United States.

lavenderzebra115

Water and Minerals

COLLAPSE

This discussion requires knowledge of the material from the chapter and research from online databases or valid research sources. This is truly an excellent learning experience for all of us.

Cancer and Chronic Disease (parkinson's, alzeimers, MS, CVD, auto-immune etc) are words that scare most of us. Certainly when it comes to prevention research shows that smoking, excessive alcohol use, exposure to toxins, obesity, poor diet, lowered immunity, inflammation are all implicators. We can definitely reduce our risk with good lifestyle choices (not smoking, normal BMI, etc.) and that includes dietary choices. There is quite a bit of research and debate about which minerals are beneficial for cancer and/or disease prevention (if at all) and research changes often. You can also focus on water, this will probably lead you down a track to discussing the effects of certain pollutants in the water supply. In any case we are going to find that research and share the knowledge!

This week, for your original posting, find a scholarly based article, professional journal article, original research from grey literature (www.greylit.org) or well respected organization/association research on diet and cancer or chronic disease prevention. This could include the presence of minerals, as supplements or from food, or something related to the water supply and cancer/chronic disease prevention, special diet for cancer/chronic diseases prevention etc. It can be specific to a particular type of disease or cancer or more general. If you select a chronic disease, select one specific one. We are on the minerals chapter, so I would like to see research focused on a mineral or that includes a mineral or multiple minerals. (for example though, don't research a high protein diet as that is a macronutrient).

What to consider:

1. Two wasy to navigate sources for you: get on Google scholar: https://scholar.google.com or for non-published research you can query: www.greylit.org OR have the MC librarian direct you to the various databases you have access too (you can call MC library and they will help you if you are fully online and don't want to go in). Absolutley NO wikipedia, livestrong or webmd, Mayo type sites. You can start here for topic ideas but look further! We are looking for scholarly research. Professional organizations are also a good place as well (for instance, I am interested in digestive conditions, and utilize the American Gastroenterological Association site which links to their journal).

2. find something you are interested in and use that as the basis of your search. This could be information from chapter 8. Also remember, it does not just have to be cancer, you can select any chronic condition you are interested in and see if there is research related to vitamins, minerals or phytochemicals.

3. **In many cases on Google Scholar you can see several version of an article and often you can access a free PDF version of the full article. If NOT, call the MC library and ask for our college log on and see if we have rights to the article. They may have given this info to you but I have found most students have to ask. OR the MC library will actually retrieve the full text article for you and email you the PDF, utilize the librarians!! They love it. **do NOT pay to purchase a full text article online! Utilize the MC library!!

3. If you find an article of interest in a regular magazine or paper (print or online) like Health magazine online, New York times, Wall street journal etc. and you like it, then at the END of the article or referenced IN the article will be information on the original research where the writer got the information. You can discuss the general article in your research but also find the original scholarly article online! **include both in your original posting as attachments or links.

For your original posting:

1. in the Subject box put the topic you researched i.e. lead contaminated water and the effects of cognitive development

2. Then post your article (and include either a link or preferabley the pdf or word doc so we can see the entire article). and also provide a detailed summary of the information you read about and if you agree or disagree with the information. Also discuss why you selected this particular article. **document the source appropriately, I am not concerned if you use APA or MLA.

3.**IMPORTANT, for full points YOU are summarizing what the article/research study said in your own words and discussing merits, issues, if you agree, disagree etc. I am having you attach the article/research study you referenced instead of just a works cited info so others in the class can access the information as well. **you are not cutting and pasting the abstract!!

lavendergoat19

The people of Malaysia belong to three communities: the local people called Malays, immigrants from South India called Tamils, and immigrants from China. During the early 20th century, the Malays lived mainly in coastal villages, the Tamils worked on rubber estates, and the Chinese worked in tin mines. In general, the people were very poor and they consumed a limited variety of foods.[1] Rice was the staple diet of all three communities and therefore the key source of caloric and nutrient content. Malays typically grew their own rice and dehulled it before consuming it; dehulling partially removes the aleurone layer of the rice seed. Following their South Indian food habits, the Tamils ate parboiled rice, and the Chinese ate polished white rice imported from Thailand. It was found that among the three Malaysian communities, the Chinese community was much more prone to suffer from some degree of sub-optimal thiamin intake. Out of every 1,000 Chinese inhabitants, about 120 had mild thiamin deficiency, about 80 had severe thiamin deficiency, and about 16 people had died of it. Suboptimal intake of thiamin was rare in Malays and was not reported at all in Tamils.[1] Thiamin, also called Vitamin B1, is required for all tissues, and its deficiency causes the disease Beriberi. Less severe deficiency results in non-specific symptoms such as weight loss, malaise, irritability, and confusion. Although the origin of the word Beri-beri is disputed, it is believed to be a Philippine word meaning âI canât, I canâtâ and was probably coined to refer to the lack of neuromotor coordination in people afflicted with this disease.[2] Thiamin is water-soluble and is stable in the acidic medium. It is unstable to heat, oxygen, and UV light in neutral and alkaline medium. The active form of thiamin is thiamin pyrophosphate (TPP). This active form is a cofactor for pyruvate dehydrogenase and transketolase enzymes that are involved in the metabolism of carbohydrates. These enzymes play an important role in the biosynthesis of a number of cell constituents such as neurotransmitters, pentoses, and reduced equivalents, used in oxidant stress. The human body cannot store thiamin and therefore requires a continuous supply of the vitamin. The thiamin in an individual on a thiamin-free diet typically depletes in fewer than two weeks. Thiamin absorption is affected by compounds, called thiamin antagonists or anti-thiamin factors, that alter the structure of thiamin. These compounds include alcohols, polyphenols, flavonoids, and thiaminase, a heat labile enzyme found in certain foods.[2] In affluent countries, where the diet is rich in thiamin, the most common cause of thiamin deficiency is excessive alcohol consumption. Alcohol intake affects thiamin status in two ways. First, alcoholics get a significant percentage of their daily energy intake from alcoholic beverages, which are nutrient deficient. In other words, alcoholics replace their consumption of nutrient dense foods that are part of their normal diet with the consumption of nutrient deficient alcohol. Second, alcohol inhibits the intestinal ATPase involved in the absorption of thiamin.[4] Sub-clinical thiamin insufficiency associated with excessive alcohol consumption produces an encephalopathy called Wernicke-Korsafoff syndrome. Patients with this syndrome have a higher than normal incidence of abnormal transketolase, which has a very low binding affinity to TPP. This problem can be overcome by putting patients on high-dose thiamin therapy. Some patients, however, might have a form of abnormal transketolase that does not bind at all with TPP. Such people do not respond to high-dose thiamin therapy.[4] Thiamin deficiency is observed in individuals who have low thiamin intake and a diet rich in polished rice, especially if their diet also consists of anti-thiamin factors such as tea, coffee, raw fermented fish, and betel nuts. The minimum amount of thiamin needed by the body can increase because of increased physiological or metabolic demands arising from pregnancy and lactation, heavy physical exertion, illnesses like cancer, liver diseases, hyperthyroidism, and surgery. Since TPP is required for carbohydrate metabolism, the recommended dietary allowances for thiamin are based on the assumption that its intake is related to total energy intake. The recommended dietary allowance in the United States is 0.5 mg/1000 Kcal.

Questions
1. Thiamin deficiency was observed only in the Chinese community even though all three
communities had the same staple (rice) diet. Explain.
2. On packages of enriched rice sold in supermarkets, the rice preparation directions state that the
rice should not be washed before cooking. Explain.
3. Severe metabolic acidosis caused by high levels of lactate is often associated with thiamin
deficiency. Explain.
4. Provide two plausible explanations for what might cause above normal levels of pyruvate in blood
and urine. How can one determine which of the two explanations is correct?
5. Why does thiamin utilization increase among cancer patients?
6. A negative correlation exists between the need for thiamin and the amount of fat in the diet.
Explain.

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Foods and Nutrition 1030E Lecture 1: food security and social determinants notes

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