1. Williams' Basic Nutrition & Diet Therapy
Chapter 13
Community Food Supply and Health
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2. Modern Food Production
Modern food production, processing, and marketing have both positive and negative influences on food safety.
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3. Food Safety and Health Promotion
Government control agencies
Food and Drug Administration
Law enforcement agency for food regulations
Such as enforcing food sanitation and quality control; controlling food additives; regulation of movement of food across state lines; maintaining the nutrition labeling of foods; ensuring the safety of public food services
Consumer education to protect consumers
Research to evaluate foods and food components
Along with the USDA in areas of consumer behavior research; risk and safety assessment of high risk foods; safe practices for food processors
The FDA is the primary governing body of the food supply (except meat and poultry).
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4. Food Safety and Health Promotion
Government control agencies (cont’d)
USDA Food Safety and Inspection Service
Responsible for food safety and purity along with wholesome
National Marine Fisheries Service-governs the safety of seafood and fisheries
Environmental Protection Agency-regulates the use of pesticides and other chemicals; also safety of public drinking water
Federal Trade Commission-regulates the advertising and truthful marketing of food products
Centers for Disease Control-monitors and investigates cases food borne illnesses
FSIS is responsible for safety of domestic and imported meat and poultry.
NMFS is responsible for safety of seafood and fisheries.
The EPA regulates use of pesticides and other chemicals and ensures safety of public drinking water.
The FTC regulates truth in advertising and marketing.
CDC monitors and investigates food-borne illness.
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5. Development of Food Labels
Early development
Food standards: list ingredients in order of relative amount; major food allergens;
Nutrition information: macronutrients, energy value, key micronutrients
Present FDA enforces label regulations about nutritional information: two factors
Increase in variety of food products
Changing patterns of U.S. eating
Many health-conscious Americans rely on food labels in making food choices.
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6. Current Food Label Format
2 things have caused changes in the label: 1) increase in food products entering the U.S. 2) changing patterns of Americans
Title is Nutrition Facts-Font size
Manufacturers may include additional information
Percent daily value
Serving size
Front package labeling
Nutrition information includes:
Amount of carbohydrates, proteins, fats
Calories
Vitamins, minerals
Sodium
Cholesterol
Saturated fat
Percentage of Recommended Dietary Allowance standard per defined portion

7. Health Claims
FDA must approve any claims linked to disease-for instance such as:
• Low sodium and the prevention of hypertension
• Calcium and vitamin D and the prevention of osteoporosis
• Low dietary fat and a reduced risk of cancer
• Low dietary cholesterol and saturated fat and a reduced risk of coronary heart disease
• Fiber-containing grain products, fruits, and vegetables and a reduced risk of cancer
• Grain products and fruits and vegetables that contain fiber, especially soluble fiber, and the prevention of coronary heart disease
• Fruits and vegetables that are rich in vitamins A or C and a lowered risk of cancer
• Folate and the prevention of neural tube defects
• Soy protein and a reduced risk of coronary heart disease
• Stanols/sterols and a reduced risk of coronary heart disease
Must use specific wording
The FDA provides model claim statements.
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8. Food Technology
Agricultural and food processing industries have developed chemicals to increase and preserve food supply
Critics are concerned about how some changes have affected food safety and the environment
Pesticides
Food additives
The FSIS designates certain percentages of pesticides that are acceptable and legally permitted in or on food commodities and animal feeds.
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9. Agricultural Pesticides
Goal is to feed a growing population
Pesticides improve crop yields
Example: Chemicals destroy many destructive insects
Problems
Pesticide residue on food
Gradual leaching of chemicals into ground water and wells
Increased exposure of farm workers
Increased amounts required as insects develop tolerance
Ask students to identify some pesticides that have been found to be harmful to humans or the environment. (DDT)
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10. Alternative Agriculture:Organic Farming
Grow foods without synthetic pesticides, fertilizers, sewage sludge, bioengineering, or ionizing radiation
Raise animals and produce dairy products without antibiotics or growth hormones
Natural pesticides may be used to help to control a wide variety of destructive insects that reduce crop yield
Many farmers use an organic farming process so that pesticides and other harmful chemicals are not used during the growing process.
“Natural,” “hormone free,” and “free range” are not synonymous with “organic.”
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11. Genetically Modified Foods and Irradition
Reduces the need for toxic pesticides and herbicides
Example: genetically modified corn that expresses a protein that acts as an insecticide
Practice remains controversial
Irradiation
Kills bacteria and parasites that are on food after harvest
May increase shelf life
FDA symbol required
Consumer rejection
Genetic modification has been used for thousands of years.
More than 60% of processed foods contain some genetically modified ingredients.
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12. Food Additives
Chemicals intentionally added to foods to prevent spoilage and extend shelf life
Benefits include:
Enriched food with added nutrients to add nutritional value to the foods
Uniform quality-such as lecithin in ice cream where it acts as an emulsifier and butters
Standardized functional factors (e.g., thickening)
Preserves foods
Controls acidity and alkalinity
“Food additive” is defined by the FDA as any substance used to provide a technical effect in foods. The use of food additives has become more prominent in recent years because of the increased production of prepared, processed, and fast foods.
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13. Food-Borne Disease
Many organisms in contaminated food transmit disease.
Most food related hazards are due to food-borne illness are short-lived and self-limiting, but can cause high incidence of illness and even death at times
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14. Food-Borne Disease Prevalence
Disease-causing organisms found in food, water
Prevention has improved
Lapses still occur
What are the most common infections in home and community outbreaks? (Salmonella, Campylobacter, Shigella, and Cryptosporidium)
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15. Food Sanitation Buying and storing food Start with quality food
Dry or cold storage
Clean: wash hands and surfaces often
Separate: avoid cross-contamination
Cook: to proper temperature
Chill: refrigerate promptly
Home refrigerators should be at 40° or lower
Do not buy food past “sell by,” “use by,” or other expiration dates.
Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90° F).
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16. Preparing and Serving Food
Food handlers practice proper hygiene
Folllow minimal internal temperatures
The Hazard Analysis & Critical Control Point (HACCP) food safety system focuses on preventing food-borne illness by identifying critical points and eliminating hazards.
People with an infectious disease should have limited access to food handling.
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17. Food Contamination
Food-borne infection/illness usually presents with flulike symptoms
High-risk individuals: age, physical condition
Young children
Pregnant women
Elderly
Individuals with compromised immune systems
Safe steps in food handling, cooking, and storage are essential to prevent food-borne illness.
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18. Bacterial Food Infections
Result from eating food contaminated by large colonies of bacteria caused when a person ingests bacterial toxins
Salmonellosis
Caused by Salmonella, which grow readily in milk, custard, egg dishes, salad dressing, sandwich fillings, seafood from polluted waters
Unsanitary food handling can spread bacteria
Gastroenteritis varies from mild diarrhea to severe attacks.
Symptoms develop slowly, up to 48 hours later.
Illness lasts 4 to 7 days.
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19. Shigellosis Caused by Shigella, which grow easily in milk
Most common in young children
Usually confined to large intestine
Symptoms vary from mild intestinal disturbance to fatal dysentery in young children.
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20. Listeriosis Caused by Listeria
Grows in soft cheese, poultry, seafood, raw milk, refrigerated raw liquid whole eggs, meat products (such as pâté)
Listeria can grow in the refrigerator. The refrigerator should be 40° F or lower and the freezer 0° F or lower. Use a refrigerator thermometer to check your refrigerator’s inside temperature.
Can produce rare but often fatal illness, with diarrhea, flulike fever and headache, pneumonia, sepsis, meningitis, and endocarditis.
One third of cases occur in pregnant women.
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21. Escherichia Coli Many strains
Most common form in North America affects 70,000 a year
Most dangerous to young children and elderly
Can result in hemolytic uremic syndrome, potentially fatal
Emphasize the importance of proper hygiene in preventing the spread of E. Coli.
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22. Vibrio Inhabits salt-water coastal regions of North America
Ingested via contaminated seafood
Immunocompromised individuals most at risk
Discuss the importance of thoroughly cooking seafood, especially shellfish, to reduce the risk of vibrio infection.
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23. Bacterial Food Poisoning
Food poisoning caused by ingestion of toxins already produced by bacteria before the food is eaten
Staphylococcal food poisoning
Caused by Staphylococcus aureus
Most common bacterial food poisoning in U.S.
Rapid onset of severe symptoms in 1 to 6 hours
Recovery fairly rapid in 24 to 48 hours
Usually passed via food-worker’s hands such as when someone makes potato salad
Symptoms of staphylococcal food poisoning:
Severe cramping and abdominal pain
Nausea
Vomiting
Diarrhea
Headache, fever, sweating
Sometimes prostration and shock
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24. Clostridial Food Poisoning
Caused mostly by Clostridium perfringens and C. botulinum
Clostridium perfringens develops frequently located on raw meat and poultry and in cooked meat dishes that are improperly prepared, refrigerated, or reheated
C. botulinum much more serious due to being anaerobic can often be fatal; spores are widespread in soil so picked up during harvesting; Canned foods are a high-risk food
C. perfringens
Multiply in cooked meat and meat dishes
Develop in food held at warm or room temperature for extended period
C. botulinum found in canned foods.
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25. Viruses Upper respiratory infections Viral infectious hepatitis
Caused by fecal contamination of water, milk, or food or by contaminated shellfish from polluted waters
Strict control of community water and food supplies, personal hygiene, and sanitary practices of food workers are essential to protect viral contamination.
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26. Parasites
To prevent food borne parasitic infections such the following meat should be cooked thoroughly
Roundworms
Example: trichina worm found in pork
Flatworms
Example: tapeworms in beef and pork
Discuss the two measures that have helped stop the spread of parasites in the food supply.
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27. Environmental Food Contaminants
Lead
Sources include lead paint, airborne lead particles, water from lead pipes
Iron deficiency increases lead absorption and at risk for mental problems
Mercury
Sources include fish from contaminated water
Aflatoxin
Produced by fungi
Lead
Children are especially vulnerable.
Iron deficiency increases lead absorption.
Aflatoxin
May contaminate peanuts, tree nuts, corn, and animal feed.
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28. Poverty and the Community Food Supply
Poverty often prevents individuals and families from having adequate access to their community food supply.
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29. Food Needs and Costs Worldwide malnutrition In the United States
Lack of sanitation
Cultural inequality
Overpopulation
Economic and political structure
Chronic food or nutrient shortages
Most common deficiencies in the world today are iron-deficiency anemia, protein-energy malnutrition, vitamin A deficiency, and iodine deficiency
In the United States
More than 17.1 million households defined as “food insecure”
Chronic food and nutrient shortages within a population perpetuate the cycle of malnutrition; undernourished pregnant women give birth to low-birth-weight infants.
Low-birth-weight infants are highly susceptible to infant mortality or growth retardation.
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30. Multiple Causes of Malnutrition
Ask students to cite some examples of the causes of malnutrition at each level of this chart.

31. Food Assistance Programs
Commodity Supplemental Food Program-purchases surplus food items that are good sources of nutrients and given to the needy
Supplemental Nutrition Assistance Program (SNAP)-supplement the household's food needs for 1 month
Special Supplemental Food Program for Women, Infants, and Children (WIC)-Participants are low income and pregnant or breast feeding women; they are provided with vouchers that are exchanged for foods such as milk, eggs, cheese, juice, fortified cereals, fruits, and vegetables at participating retailers
School Meals Programs-National School Lunch Program provides meals to all children for free or at reduced rates
Nutrition Services Incentive Program-provides cash or commodities from the USDA for the delivery of nutritious meals to the elderly, under the Congregate Meals Program
There are many possible topics of discussion regarding food assistance programs, including program outcomes, program operations and integrity, vulnerable populations, the relation between food assistance programs and the general economy, and food security in the United States.
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32. Food Buying and Handling Practices
Planning ahead to control impulse buying
Buy wisely
Understand packaging, labels, brands, portion yields, measures, and food values
Only buy in quantity if savings will be achieved
Store food safely
Cook food well
Safe food handling practices from the store to the table are essential.
Wash hands and surfaces often.
Don’t cross-contaminate.
Refrigerate promptly.
Cook to safe temperatures.
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