Download unit 11 nutrition for your life, environment, and world - McGraw

Nutrition Essentials: A Personal Approach
Unit Outline
UNIT 11
NUTRITION FOR YOUR LIFE, ENVIRONMENT, AND WORLD
OVERVIEW
In Unit 11, students will learn to apply their extensive nutrition knowledge to the specific needs of
various stages of the life cycle. Nutritional concerns for women during pregnancy and lactation are
discussed. Lifestyle factors that lead to premature birth and low-birth-weight are reviewed. The process
and benefits of breastfeeding for the infant and the mother are covered in detail. Dietary patterns,
nutrition-related concerns, and helpful tips for caregivers are provided for stages from infancy, through
childhood, to adolescence. The unique nutritional needs of older adults are explored. Throughout the
unit, the author emphasizes the importance of a nutrient-dense diet balanced with physical activity to
decrease risks for obesity and chronic disease. Students will learn multiple aspects of food safety. A
review of the various pathogens that cause food-borne illness: bacteria, viruses, parasites, and fungi are
provided. Advice for preventing food-borne illness includes rules for purchasing, preparing, storing, and
reheating foods. Several food preservation methods are described. Students will learn how to prepare
for disasters by maintaining an emergency supply of food and water. Food additives, including
intentional and unintentional additives, are discussed, with an emphasis on the ways farming techniques
affect pesticide residues in the food supply. Overall, this Unit reviews lifestyle practices as they affect
the aging process; and also describes helpful information for food choices and water sanitization
methods to reduce risk for contracting the illness.
LEARNING OUTCOMES
Module 11.1
1. Define all of the key terms in this module.
2. Discuss why proper nutrition is important for having a healthy pregnancy and baby.
3. Classify weight gained during pregnancy according to recommendations that are based on a
woman's weight before pregnancy.
4. List nutrients that may need to be supplemented during pregnancy.
5. Describe major physical processes involved in lactation and breastfeeding.
6. Compare the nutritional composition of infant formula with breast milk, and identify at least
three advantages of breastfeeding.
7. Explain the rationale for delaying the introduction of solid foods to infants until they’re 4 to 6
months of age.
8. Summarize practical suggestions for encouraging healthy eating habits among children.
9. Identify some major nutrition-related health concerns facing American children and teenagers.
10. Identify at least three physical changes that occur during the normal aging process.
11. Explain how growing older affects your nutrient needs.
Module 11.2
1. Define all of the key terms in this module.
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
2.
3.
4.
5.
6.
Discuss the government’s role in protecting the food supply.
List some common types and sources of pathogens that can cause food-borne illness.
Describe signs and symptoms of common food-borne illnesses.
Identify sources of contaminants in food.
Describe ways you can reduce the risk of food-borne illness.
Module 11.3
1. Define all of the key terms in this module.
2. List factors that contribute to undernutrition in developing countries.
3. Describe how undernutrition during pregnancy and childhood can affect children.
4. Describe efforts to increase the supply of nutritious food in countries where undernutrition is
widespread.
5. Identify major federally subsidized food programs in the United States.
6. Discuss how sustainable agriculture can improve the environment.
UNIT OUTLINE
I. Nutrition for a Lifetime (Module 11.1)
A. Introduction
1. If you have children they were breastfed or fed a synthetic beverages that simulates
human milk (infant formula)
2. This module focuses on the differing nutrition needs and health concerns of people who
are in specific life stages
a. The prenatal period – from conception to birth
b. Pregnancy
c. Lactation – milk production for breast-feeding
d. Infancy
e. Childhood
f. Older adulthood
B. The Prenatal period
1. The prenatal period begins with conception and ends with birth
a. Embryo describes a human organism during the first 8 weeks after conception
b. A human organism from 8 weeks after conception until birth is called a fetus
c. The first trimester is a critical stage because nutrient deficiencies or excesses and
exposure to toxic compounds, such as alcohol, are most likely to have devastating
effects on the embryo/fetus
d. The expectant mother nourishes her embryo/fetus via the placenta, the organ of
pregnancy that connects the mother’s uterus to the embryo/fetus via the umbilical
e. The placenta doesn’t filter many infectious agents and toxic substances, such as
alcohol and nicotine, from the mother’s blood
2. A fetus that’s born before the 37th week of prenatal period is premature
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
3. Low-birth-weight (LBW) infants generally weigh less than 5 ½ pounds
C. Nutrition in Pregnancy
1. During pregnancy, a woman’s body undergoes major physical changes
a. Increase blood volume
b. Increase breast size
c. Increased absorption of many nutrients
d. Higher levels of hormones
2. The mother-to-be should follow a diet that meets her own nutritional needs as well as
those of her developing offspring
3. A pregnant woman’s requirements for folate and iron are 50% higher than those of a
nonpregnant women
4. During the first trimester, most women experience physical signs that they’re pregnant,
such as “morning sickness” – can occur at any time of the day
5. Food cravings are common during this stage of life and aren’t limited to any particular
food
6. Some women develop pica, the craving of nonfood items such as laundry starch, chalk,
cigarette ashes, and soil
D. Weight Gain during Pregnancy
1. Nearly all pregnant women experience weight gain
a. Who much weight a woman should gain depends on her prepregnancy weight and
the number of fetuses she is carrying
b. Women who are obese when they become pregnant and expectant mothers who
gain excessive amounts of weight are more likely to give birth to high-birth-weight
(HBW) babies
c. When compared to newborns with healthy weights, HBW infants have higher risk of
being injured during the birth process and of having birth defects
2. Pregnant women usually gain up to 4 pounds of weight during the first trimester and
about 1 pound per week after that
3. High levels of certain hormones can cause various tissues to retain fluid during
pregnancy
a. Rapid weight gain could be a sign of serious type of hypertension called gestational
hypertension
b. Gestational hypertension is call preeclampsia; sudden, dramatic increase in weight
that is due to edema
c. If a woman suffering from preeclampsia develops convulsion, her condition is called
eclampsia
d. The only effective treatment for eclampsia is delivering the fetus, but infants born
before the 24th week of pregnancy are unlikely to survive
E. Infant Nutrition
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
1. Rapid physical growth characterizes infancy, the life stage that extends from birth to
about 1 year of age
2. Compared to older children, an infant needs more energy and nutrients per pound of
body weight to support its rapid growth
3. Lactation is a complex process that occurs after a woman gives birth
a. The new mother’s breast produce colostrum, a yellowish fluid that does not look
like milk
b. Colostrum is a very important first food for babies because the fluid contains
antibodies and immune system cells that can be absorbed by the infant’s immature
digestive tract
c. By the end of the first week of lactation, colostrum has become mature milk
d. Human milk is a rich source of lipids, including cholesterol, and fatty acids such as
linoleic acid, arachidonic acid (AA), and docosahexaenoic acid (DHA)
4. When an infant suckles, nerves in the mother’s nipple signal her brain to release
prolactin and oxytocin into her bloodstream
a. Oxytocin plays a different role in establishing successful lactation and signals breast
tissue to “let down” milk
b. The let-down reflex enables milk to travel in several tubes called ducts, to the nipple
area
c. EC 11.1 The Lactation Process
i. A baby’s sucking stimulates nerves in the nipple that signal the pituitary gland in
the mother’s brain
ii. The pituitary gland releases prolactin and oxytocin into her bloodstream
iii. Prolactin simulates milk-producing cells in breasts to form milk
iv. Oxytocin triggers breast tissue to “let down” milk, a process that enables milk to
travel via ducts to the nipple area
d. Embarrassment, emotional stress and tension, pain, and fatigue can easily block the
“let-down” reflex
e. It may take a few weeks for the new mother to feel confident as a member of a
successful breastfeeding team with her baby
5. No special foods are necessary to sustain milk production
6. Breastfeeding offers several advantages for mother and child
a. For infants, human milk
i. Is free of bacteria as it leaves the breast
ii. Supplies antibodies and immune cells
iii. Is easily digested
iv. Reduces risk of food allergies, especially to proteins in infant formulas and cow’s
milk
v. Changes in composition over time to meet the changing needs of a growing
infant
vi. Contains zinc, iron, and other minerals
vii. Decreases risk of ear, intestinal, and respiratory infections
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
viii. May reduce the risk of asthma, obesity, and type 1 diabetes in childhood
b. For new mothers, breastfeeding
i. Reduces uterine bleeding after delivery
ii. Promotes shrinkage of the uterus to its pre-pregnancy size
iii. Decreases the risk of breast cancer and ovarian caner
iv. May promote maternal weight loss
v. May enhance emotional bonding with the infant
vi. Is less expensive and more convenient than feeding infant formula
7. Dietitians and pediatrician generally recommend that new mothers breastfeed their
infants exclusively during their babies’ first 6 months of life
8. Nearly all healthy women are physically capable of breastfeeding their infant
a. Women who breastfeed their newborns often stop the practice within 6 months
b. Some women discontinue breastfeeding because of uncertainty over how much
milk their babies are consuming
c. A well-nourished breastfed infant will gain weight normally and generally have six or
more wet diapers as well as one or two bowel movements that consist of soft stools
per day
d. Many new mothers discontinue breastfeeding too soon because they need to return
to work and have caregivers feed their babies
F. Infant Nutrition: Formula Feeding
1. Infant formulas are nutritionally adequate and safe alternatives to mother’s milk
a. The fat content of human milk changes during each feeding which usually lasts
about 20 minutes
b. Caregivers should provide an iron-fortified infant formula for babies who aren’t
breastfed
2. Whole cow’s milk shouldn’t be fed to infants until they’re 1 year of age
a. Cow’s milk is too high in minerals and protein, and doesn’t contain enough
carbohydrate and essential fatty acids to meet an infant’s needs
b. Infants have more difficulty digesting casein, the major protein in cow’s milk, than
the major proteins in human milk
3. Signs and symptoms of allergies to formula include:
a. Vomiting, intestinal pain, diarrhea or constipation
b. Itchy, swollen, or reddened skin
c. Runny nose and breathing difficulties, such as asthma
4. Similar products made with soy or other proteins are available
G. Infant Nutrition: Solid Foods
1. Solid foods shouldn’t be introduced to infants until they’re 4 to 6 months of age
2. Infants are born with the extrusion reflex, an involuntary response that occurs when a
solid or semisolid object is placed in an infant’s mouth
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
3. Weaning is the gradual process of shifting an infant from breastfeeding or bottlefeeding to drinking from a cup and eating solid foods
4. Babies need to practice self-feeding and making the transition from baby foods to menu
items the rest of the family enjoys
5. What not to feed infants
a. Honey
b. Semisolid baby cereal in a baby bottle
c. Candy, flavored gelatin water, or soft drinks
d. Small pieces of hard coarse foods
e. Excessive amounts of apple or pear juice
f. Unpasteurized (raw) milk or juices; pasteurization process kills the pathogens in
foods and beverages as well as many microbes responsible for spoilage
g. Goat’s milk
H. Nutrition of a Healthy Childhood
1. Childhood can be divided into the preschool period (2 to 5 yrs.), the school-age period (6
to 11 yrs.), and adolescence (12 to 19 yrs.)
a. When a child’s growth rate slows, the youngster’s appetite decreases because
he/she doesn’t need as much food
b. During adolescence, the child experiences puberty, the stage of life in which a
person reaches physical maturity and is capable of reproducing
c. Adolescence also features a period of dramatic increases in height and weight that is
referred to as the adolescent growth spurt
d. The MyPlate food guide can provide the basis for healthy adolescents to plan
nutritionally adequate meals and snacks
2. Snacking isn’t necessarily a bad habit, especially if snacks are nutrient dense and fit into
the child’s overall diet and energy needs
3. Some nutritious snacks include:
a. Peanut butter spread on graham crackers
b. Fruit smoothies made with no added sugars
c. Fruit salad, dried fruit, or cut-up fruit
d. Mini-pizzas
e. Plain, low-fat yogurt topped with granola or fresh fruit
f. Pasta salad
g. Trail mix
h. Cheese melted on whole-wheat crackers
i. Ready-to-eat cereal
j. Vegetable sticks dipped in hummus
4. Parents often refer to their young children as “picky eater” because the youngsters
don’t eat everything offered to them
a. Caregivers should avoid nagging, forcing, and bribing children to eat
b. Improve your child’s diet by:
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
i.
ii.
iii.
iv.
I.
Using the recommendations of MyPlate
Eat meals together as a family as often a possible
Reduce amounts of saturated and trans fat in your family diet
Don’t place your child on a restrictive diet unless the diet is recommended by
the child’s physician
v. Avoid using food as a reward or punishment
vi. Encourage your child to drink water instead of sugar-sweetened beverages
vii. Keep healthy snacks on hand
viii. Serve at least 5 servings of fruits and vegetables each day
ix. Discourage eating meals or snacks while watching TV
x. Encourage your child to eat a nutrient-dense breakfast daily
5. Nutrition-related problems that often affect children are iron deficiency, poor calcium
intakes, and obesity
a. Iron deficiency can lead to decreased physical stamina, learning ability, and
resistance to infection
b. Inadequate calcium intake during adolescence is associated with decrease bone
mass and increased likelihood of bone fractures later in life
c. Obese children often have higher-than-normal blood pressure, cholesterol, and
glucose levels
d. A side for making poor dietary choices, physical inactivity also contributes to
excessive weight gain in childhood
e. In 2010, First Lady Michelle Obama introduced Let’s Move!, a comprehensive
national program that focused on ways to reduce the prevalence of child obesity in
the U.S.
Nutrition for Older Adults
1. According to the 2010 U.S. census, 12% of the U.S. population was 65 years of age or
older when the census was conducted
a. Although many Americans are living longer than their ancestors, they are not
necessarily living well
b. Diseases are associated with smoking, eating a poor diet, and being physically
inactive
2. The aging process begins at conception and is characterized by numerous predictable
physical changes
a. Growing old is a normal and natural process
b. As the body ages, its need for energy decreases; muscle mass declines as some
muscle cells shrink or die
c. Being overweight or obese may increase the bone density of older adults and result
in stronger bones, but having too much body fat increases the risk of type 2
diabetes, hypertension, cardiovascular disease, and osteoarthritis
d. See table 11. 5 for aging: normal physical changes
3. Many of the undesirable physical changes we associate with growing old are the result
of a lifetime of physical inactivity
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
4. Older adults have greater risk of nutritional deficiencies because their food intake tends
to decrease as their metabolic rates and physical activity levels decline
a. MyPlate can provide the basis for planning nutritionally adequate meals and snacks
for healthy older adults
b. Numerous factors can influence an older person’s nutritional status, including
medication, lack of social support, and low income
c. Physical factors associated with the aging process also affect food intake
d. In many instances, very old people refuse to eat and, as a result, lose considerable
amounts of weight –- a situation that hastens their death
5. Learn about nutrition-related programs for older adults, visit:
www.americangeriatrics.org; and Administration on Aging, www.aoa.gov/
II. How Safe Is My Food (Module 11.2)
A. Food-borne illness occurs when microscopic agents (microbes and viruses) or their toxic
by-products enter food and they’re consumed
B. The Role of Government Agencies in Food Safety
1. The Food and Drug Administration (FDA) and the U.S. Department of Health and Human
Services and the U.S. Department of Agriculture (USDA) are the key federal agencies
that protect consumers by regulating the country’s food industry
2. After you obtain foods and bring them into your home, it becomes your responsibility to
reduce the risk of food-borne illness by handling the items properly
C. Potential Dangers in Your Food
1. Food-borne pathogens include:
a. Bacteria
b. Viruses
c. Molds (fungi)
d. Protists
e. Worms
2. Many kinds of food-borne pathogens can infect your digestive tract, inflaming the
tissues and causing an “upset stomach” within a few hours after being ingested
3. When you eat contaminated food, the toxins irritate your intestinal tract and cause a
type of food-boner illness called food intoxication (“food poisoning”)
D. Signs and Symptoms of Common Food-Borne Illnesses
1. You should consult a physician when an intestinal disorder is accompanied by one or
more of the following signs:
a. Fever
b. Bloody bowel movements
c. Prolonged vomiting that reduces fluid intake
d. Diarrhea that lasts more than 3 days
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
e. Dehydration
2. Most pathogens have an incubation period, a length of time in which they grow and
multiply in food or the digestive tract before they can cause illness
3. Many people mistakenly report that they have the “stomach flu,” when they’re actually
suffering from a food- or water-borne illness
4. Table 11.6 provides a summary of some common pathogens, signs, symptoms
E. How Do Pathogens Get Into Your Food
1. Pathogens are found throughout your environment can transfer pathogens to humans
a. Animals that live around sewage or garbage
b. Poor personal hygiene practices
c. Improper food handling results in food-borne illness
d. Failing to cook and store foods properly can increase the likelihood of food-borne
illness
2. Be aware of how pathogens enter foods to prevent becoming sick
F. Preventing Food-Borne Illness
1. Cooking foods to the proper temperature destroys food-borne viruses and bacteria
2. Using a meat thermometer is a reliable way to ensure that meat, poultry, thick pieces of
cooking foods to the proper temperature reach the proper internal temperature
without overcooking
3. To reduce your risk of food-borne illness when purchasing food:
a. Select frozen foods and highly perishable foods
b. Check “best by” dates on packaged perishable foods
c. Don’t buy food in damage containers
d. Open egg cartons and examine eggs
e. Purchase only pasteurized milk, cheese, and fruit and vegetable juice
f. Purchase only the amount of produce needed for a week’s menu
g. Pack meat, fish, and poultry in separate plastic bags
h. Take groceries home immediately
i. Store whole eggs in their cartons
4. To reduce your risk of food-borne illness
a. Wash your hands before preparing foods
b. Wash your hands in very warm, soapy water for at least 20 seconds
c. Use a fresh paper towel or clean hand towel to dry hands
d. Before preparing food, clean food preparation surfaces
e. Use a solution of 1 tablespoon of bleach mixed in 1 gallon of water to sanitize food
preparation and equipment
f. Before preparing fresh produce, carefully wash the foods under running water to
remove dirt or bacteria clinging to the surface
5. To reduce your risk of food-borne illness when preparing and serving food:
a. Don’t use foods from damaged containers and safety seals or expired “use by” dates
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
b. Don’t taste or use food that spurts liquid or has a bad odor when the can is opened
c. Read product labels to determine whether foods need to be refrigerated
d. Always thaw high-risk foods in the refrigerator, under cold running water, or in a
microwave
e. Cook foods immediately after thawing, don’t refreeze
f. Marinate food in the refrigerator
g. Chilled foods should be kept covered and served from a shallow container filled with
ice
h. Avoid eating mold foods
i. Don’t allow hot foods to cool on the counter—place in refrigerator directly
6. To reduce your risk of food-borne illness when cooking foods:
a. Cook beef, poultry, thick pieces of fish, and egg-containing dishes thoroughly, using
a thermometer to check for doneness
b. Bake stuffing separately from poultry or wash the poultry cavity thoroughly and
stuff the bird immediately before cooking
c. Serve meat, poultry, and fish on a clean plate
d. Give picnic foods special attention because outdoor temperatures may favor rapid
bacterial growth
e. Check your refrigerator’s temperature regularly
f. Cook ground meats and poultry soon after purchasing
g. Note that raw fish, shellfish, and poultry are highly perishable; cook or freeze them
the day they’re purchased
h. Use refrigerated ground meat and patties with 1 to 2 days and use frozen meat and
patties with 3 to 4 months after purchasing them
i. Use refrigerated leftovers with 4 days
j. Reheat leftovers to 165 degrees F.
7. The USDA Fight BAC program helps keep food safe from bacteria
a. Clean – wash hands and surfaces
b. Separate – don’t cross contaminate
c. Cook – cook to proper temperature
d. Chill – refrigerate promptly
8. Tips to apply to foods prepared for dormitory residents
a. Make sure tabletops, dishes, and eating utensils are clean
b. Make sure servers who handle food directly are wearing gloves
c. Check custard, pudding, pies, and salad bar foods to make sure they’re chilled and
kept on ice
d. Make sure foods are served hot or served from a heated food bar
e. If your serving of meat, poultry, or fish doesn’t appear to be thoroughly cooked, as
the waiter to return the item to the kitchen to be heated again
f. Be wary of perishable foods in vending machines, especially those that sell
sandwiches
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
9. Call your physician or 911 for emergency care if you develop signs and symptoms of
food-borne illnesses
G. Emergency Food Supply
1. Store at least a 3-day supply of food for emergency use
2. Table 11.9 lists foods that can be included in your emergency food supply
H. What about Pesticides in Food?
1. A pesticide is any substance that people use to control or kill unwanted insects, weeds,
rodents, fungi, or other organisms.
2. A pesticide tolerance includes a margin of safety, so that the maximum pesticide
residue that’s allowed to be in or on a food is much lower than amounts that can cause
negative health effects
3. The potential harmful effects of a pesticide in food depends on:
a. The particular chemical and how effectively the body can eliminate it
b. Its concentration in the food
c. How much of it is eaten an how often
d. The consumer’s vulnerability to the substance
e. A person’s life stage and age
4. Environmental health experts will continue to monitor the effects of pesticides on
human
III. Dietary Adequacy A Global Concern (Module 11.3)
A. Undernutrition occurs when long-term energy and nutrient intakes are insufficient to
meet an individual’s needs
1. Poverty and undernutrition are commonplace in many developing countries
2. Women who are undernourished during pregnancy are more likely to die while giving
birth
3. Breast milk is the best food for young infants because its sanitary, nutritionally
adequate, and provides babies with immunity to some infectious diseases
4. Dietitian and physicians recommend that infants be breastfed exclusively for the first 6
months of life
5. During the preschool years the brain grows rapidly and undernourishment can have
devastating affects to the child’s brain and result in permanent learning disabilities
6. Protein-energy malnutrition (PEM) affects people whose diets lack adequate amounts of
protein as well as energy
a. Kwashiorkor primarily occurs in developing countries where mothers commonly
breastfeed their infants until they give birth to another child
b. Children have stunted growth; unnaturally blood, spare, and brittle hair; and
patches of skin that have lost their coloration
c. Swollen cheeks, arms, legs, bellies
d. Edema make the protein-deficient child look plump
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
e. Marasmic kwashiorkor is a condition characterized by edema and wasting, or the
loss of organ and muscle protein as the body tears down these tissue
f. Severe PEM causes extreme weight loss and a condition called marasmus, or
starvation
B. World Food Crisis: Finding Solutions
1. Reducing protein energy malnutrition through food aid programs is a major goal of the
United Nations
2. The World Food Program and United nations Children’s Fund (UNICEF)
3. UNICEF also supports the development and distribution of ready-to-use, therapeutic
food (RUTF)
4. Plumpy’nut, energy and nutrient-dense paste made from a mixture of peanuts, powered
milk, oil, sugar, vitamins, and minerals.
5. Placed in foiled packets to keep clean and transportable
C. Does Undernutrition Occur in the United States?
1. Between 2007-2011, over 14% of the U.S. population was living at or below the U.S.
DHHS poverty guidelines
2. Most American households are food secure, which means the people in those
households have access to and can purchase sufficient food to lead healthy, active lives
3. Food insecurity describes individuals or families who are concerned about running out
of food or not having enough money to buy more food
4. Table 11.10 lists major federally supported food programs in the U.S.
D. Feeding the World, Protecting Natural Resources
1. Our system of food production relies on conventional agricultural methods
2. Requires water, pesticides, irrigation systems
3. The loss of forest eliminates wild animal and plant habitats
4. Sustainable agriculture involves farming methods that meet the demand for more food
without depleting natural resources and harming the environment
5. To solve the problems created by conventional agriculture:
a. Stop expanding agricultural activity especially into tropical forest and grasslands
b. Find ways to improve crop yields on exiting farms
i. Biotechnology involves the use of living things – plants, animals, microbes – to
manufacture new products
ii. By increasing food production or modifying the nutritional content of foods,
biotechnology offers a way of reducing the world food crisis
c. Find ways to use natural resources and pesticides more efficiently
i. Use irrigation systems that apply water directly to a plant’s base
ii. Rely more on nonchemical methods of pest management or integrated pest
management (IPM)
d. Eat less meat
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
Nutrition Essentials: A Personal Approach
Unit Outline
e. Reduce food waste
6. Wealthy countries can provide food aid to keep impoverished people from starving to
death
a. Farmers can learn new methods of growing, processing, preserving, and distributing
nutritious regional food products
b. Governments can support programs that encourage breastfeeding and fortify locally
grown or commonly consumed foods with vitamins and minerals missing in local
diets
7. Population control is critical for preserving the Earth’s resources for future generation
8. Long-term ways to slow population growth
a. Providing well-paying jobs
b. Improving public education
c. Increasing access to health care services
Copyright © 2015 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.