1. Chapter 16: Food Equity, Sustainability, and Quality: The Challenge of "Good" Food
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2. Global Food Insecurity
Food insecurity: unreliable access to a sufficient supply of nourishing food and inequities in agriculture and food-service employment
Global and domestic disparities in infant mortality and life expectancy
United Nations estimates one in nine people in the world is chronically undernourished, 98% live in developing nations
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3. Food Insecurity in U.S.
In 2013,14% (about 75 million households) of U.S. households experienced food insecurity
During the year, household members were uncertain of of having, or unable to acquire enough food to meet their needs
Over 5% of U.S. households (6.8 million households) had very low food insecurity
One or more household members had to reduce the quality, variety, or desirability of their food choices, and the amount
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4. Food Insecurity Risk Factors
Households with incomes below 185% of the U.S. poverty threshold, single parents, African American households, and Hispanic households
Physical, psychological, or social factors
Chronic disease
Disability
Depression
Alcohol and drug addiction
Divorce (especially for women)
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5. Malnutrition Malnutrition takes different forms
Undernutrition: results from not getting enough to eat
Overnutrition: results from excessive consumption of energy-dense foods along with inadequate physical activity
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7. Food Shortages
Acute food shortages may be caused by weather events and wars
Famine: a severe food shortage affecting a large percentage of the population in a limited area at a particular time.
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8. Chronic Hunger
The major cause of chronic hunger is unequal food distribution
Overpopulation occurs when resources are insufficient to support the number of people living in an area.
Improving food supply:
Slowing population growth can improve food supply
Educating girls and women can reduce birthrates
Increase food production and import foods
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9. Chronic Hunger – Agricultural Practices
Deforestation
Overgrazing
Crop rotation
Use of agricultural land for cash crops (cotton, coffee, tobacco) replaces subsistence crops (sorghum and corn)
Used for industry and livestock feed
Less food available for local consumption
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10. Chronic Hunger – Lack of Infrastructure
Roads and transportation
Electricity and refrigeration
Water management: irrigation, safe drinking water, sewage systems
Sanitation services
Communication systems
Healthcare delivery system
Public education
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11. Chronic Hunger – Impact of Disease
Disease and lack of healthcare to fight disease reduce the work capacity
Reduced ability to ward off poverty and malnutrition
Example: AIDS epidemic
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12. Climate Change
Global warming contributes significantly to climate change: any significant change in the measures of climate over several decades
Impact on global food security:
Reduced crop yields
Crop destruction
Reduced seafood availability
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13. Problems With Limited Nourishing Food
Nutritional imbalance with inadequate energy or limited access to nourishing foods
Wasting: very low body weight for height, or extreme thinness
A hallmark of severe acute malnutrition (SAM)
Stunted growth: shorter than expected for an individual's chronological age; chronically undernourished
1 in 7 people in the world is undernourished
Most prevalent in Sub-Saharan Africa and Southeast Asia
In Central and South America, rates as high as 25% of population
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14. Problems With Limited Nourishing Food (cont.)
Maternal mortality: death of a woman during pregnancy, childbirth, or in the immediate postpartum period
Infant mortality: death of an infant between birth and 1 year
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15. Decreased Resistance to Infection
Reduced energy reserves and weakened immune response
Infection exacerbates malnutrition: reduces appetite; causes vomiting, diarrhea, and weight loss
Vicious cycle of malnutrition and infection: childhood diseases, HIV/AIDS
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17. Micronutrient Deficiency Diseases
Impoverished countries experience severe deficiencies in key micronutrients:
Iron
Iodine
Vitamin A
Vitamin B12 and folate
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19. Iron Deficiency
The most common micronutrient deficiency in the world; considered an epidemic
Most prevalent in pregnant women and young children
Iron deficiency anemia contributes to 20% of maternal deaths
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20. Iodine Deficiency
Prenatal iodine is critical for fetal brain development
Mild deficits in school-age children impair cognitive performance, retard physical development
Occurrences have been greatly reduced in areas where iodine added to salt or oil, or to irrigation water
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21. Vitamin A Deficiency Leading cause of blindness in children
Due to greater vulnerability to severe infection, such children are at high risk for death
Estimated 250 million children are vitamin A deficient
International initiatives to supplement vitamin A in deficient children have had a significant impact
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22. Socioeconomic Problems
Undernourishment of iodine, vitamin B12, folate, essential fatty acids and other nutrients can cause significant cognitive impairments (learning and memory problems)
Vision loss (vitamin A deficiency) can limit work capacity
Micronutrient deficiency prompts weakness reducing labor, a global drain on work capacity and productivity
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23. Limited Nourishing Food and Obesity
Nutrition paradox: coexistence of stunting and overweight/obesity in the same region, household, or person
Factors:
Trend toward decreased physical activity
Global shift in diet toward increased intake of energy-dense foods low in micronutrients and fiber
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24. Poverty-Obesity Paradox
Obesity is more prevalent in low-income populations
In the United States, a reduction in family income during early childhood increases the child's risk for becoming overweight/obese
Hunger-obesity paradox: low-income people are obese while also deficient in one or more nutrients, or even hungry
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25. Food Deserts Low-income and obesity may reflect environment
Food deserts are geographical areas that lack access to fresh, healthy, and affordable food—rural and inner-city
Abundance of cheap, energy-dense foods with longer shelf life, and higher satiety value
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26. Stress Contributes to Obesity
Stress may be a link between obesity and poverty—cortisol slows metabolism and increases appetite while prompting short-sighted decision-making, like eating empty-Calorie "comfort foods"
Sugar triggers a negative feedback loop and "turns off" stress response—sugar may be calming for people under stress
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27. Fetal Undernourishment
Mother's poor nutritional status can affect offspring in utero as well as throughout childhood into adulthood
"Fetal origins theory"
Effects can be passed on to future generations and may need four generations of improved conditions to overcome risk for short stature and overweight
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28. Equity in Food Production and Sales
Working conditions in America's agricultural and food service industries are "grossly inequitable"
Contributing factors:
Farm labor is dangerous and poorly paid
Food service maintains the working poor
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29. Farm Labor
Much of farm labor is "contingent work": little job security, no healthcare insurance, no sick leave or vacation leave, no retirement benefits, and low wages
"Migrant workers" move from one region to another with changing harvest times
Trend for contingent farm work in agriculture is increasing
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30. Farm Labor (cont.) Migrant workers face hazardous conditions
Majority live below the poverty line
Children as young as 12 years can work on farms
No breaks for rest or meals
Only 17% have healthcare insurance
High fatality rate
Long-term exposure to pesticides and UV rays
Housing is substandard
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31. Food Service Work
Over 4 million food service workers; many work at or below the minimum wage
Majority of foodservice workers live below the poverty line
30% receive Medicaid and 14% receive SNAP benefits, which means American taxpayers are subsidizing food service companies
Many have no paid sick leave, and may work while sick
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32. Sustainability
Sustainability: the ability to satisfy humanity's basic needs now and in the future without undermining the natural resource base and environmental quality of which life depends
Sustainable practices can reduce pollution of air, soil, and water and preserve resources for future generations
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33. Sustainability of Food Supply
Industrial agriculture has increased food security but threatens the environment
Green Revolution: a program that has led to improved seed quality, fertilizers, pesticides, and farming techniques to boost crop yields
High-yield varieties (HYV) of rice, wheat, corn, beans and other crops
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34. Industrial Techniques
Total number of livestock and poultry farms has decreased, but much larger operations increased
Cattle, pigs, and chickens are raised in confined animal-feeding operations (CAFOs)
Movement is restricted
Animal is fattened with high-energy feed, often containing growth hormones
Increased global food supply and improved nutrition for millions
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35. Environmental Costs Loss of topsoil due to erosion, pollution of soils
Depletion of fossil fuels and ground water
Development of insecticide-resistant insects and herbicide-resistant weeds
Increased release of greenhouse gases
Deforestation
Inefficiency of eating grain-fed meat for resources required—contributes to global warming and resource depletion
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36. Monopolization of Agriculture
Industrial agriculture reduces food diversity
Food supply monopolized by large-scale industrial agriculture which produces a few subsidized crops (corn, soybeans, wheat and rice)
"Monoculture" requires larger amounts of stronger pesticides
Global loss in variety with fruits, vegetables, and whole grains, threatening food security
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37. Food Industry's Influence
Livestock industries and large food companies donate and spend millions of dollars to influence the Dietary Guidelines for Americans and the American diet
The U.S. food industry produces about twice as many Calories per capita per year than Americans require; to make a profit, the industry encourages consumers to overeat
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38. Addressing the Challenges of "Good Food"
International programs
WHO and UNICEF breastfeeding initiatives
Micronutrient Initiative
Deworming and mosquito control
Food assistance programs
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39. Addressing the Challenges of "Good Food"
National and local programs
Supplemental Nutrition Assistance Program (SNAP), Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
National School Lunch and Breakfast programs
USDA's Commodity Supplemental Food Program
CDC's Healthy Corner Store initiative
Local soup kitchens and food pantries
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40. Sustainable Agriculture
Crop rotation to control soil erosion
Organic farming
Family farms
Community supported agriculture
Farmers markets
School gardens
Slow food
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41. Promoting "Good" Food Support food security Purchase fair trade goods
Choose foods that are healthful and good for the environment
Reduce meat consumption
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