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LECTURE 12A WORLD HUNGER 27 MARCH 2015

Undernutrition: a world health problem insufficient diet or disease causes increased nutrient needs some diseases that interfere with the ability to consume and utilise nutrients

Undernutrition: a world health problem continued Cycle of malnutrition Malnutrition (in sense of lack of food) results in: -low birthweight and infant mortality -stunting-lack of energy, protein, iron, zinc -infectious disease

Malnutrition cycle

Undernutrition: a world health problem continued Food shortage due to: famine-cannot grow crops because of drought or people too weak due to hunger overpopulation-food consumption greater than supply cultural-genocide by starvation (one side starves out the other side) economic-a weak economy means agricultural infrastructure is poor resulting in poor food supply household and individual poverty-cannot buy food environmental contaminants-cannot eat bad food

Undernutrition: a world health problem continued Solutions to world hunger a) short term- feeding programmes b) long term - next slide

Undernutrition: a world health problem continued-solutions to world hunger Long term solutions continued: -sustainable agriculture-increase ratio of food to people -population control-less demand on food supply -economic solutions-growing the economy means better agricultural infrastructure and hence better food supply -education-gives better jobs and ability to buy more food

Undernutrition: a world health problem continued Solutions to world hunger Long term solutions continued -environmental -maintaining water, land and air quality which are all key to adequate food production

Undernutrition: a world health problem continued Solutions to world hunger-both short and long term -providing right combination of nutrients -nutrification-adding nutrients to food -supplementation-e.g. vitamins and minerals in tablet or capsule form

Overnutrition (also a form of malnutrition) -as income increases there is shift from grains and fish to high fat, high salt, high simple carbohydrate prepared foods that result in: type 2 diabetes (blindness and amputation possible) atherosclerosis stroke hypertension endstage renal disease certain cancers (eg colon, prostate, breast) gall bladder disease liver disease (non-alcoholic fatty liver disease) sleep apnea

palmitic acid - saturated-meat dairy products stearic acid -saturated-meats, grains, dairy products oleic acid -monosaturated-olive oil linoleic acid - polyunsaturated-omega 6-ubiquitous arachidonic acid – omega 6-found in significant quantities in land animal fats

gamma-linolenic acid - polyunsaturated-omega 6-evening primrose, borage,black currant, seabuckthorn and fungal oils alpha-linolenic acid - polyunsaturated-omega 3-flax,canola, seabuckthorn, black currant and some fungal oils

Dihomogamma-linolenic acid- polyunsaturated - omega 6 Eicosapentaenoic acid- polyunsaturated - omega 3- fish and fish oil Docosahexaenoic acid -polyunsaturated -omega 3- fish and fish oil

Calculations Values/gram Alcohol 7 kcal/ 29 kJ Carbohydrate 4 kcal/ 17 kJ Fat 9 kcal/ 37 kJ Protein carbohydrate 4 kcal/ 17 kJ