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Feeding the World Chapter 14 14.1 Human Nutrition humans need energy to carry out life processes Growth Movement Tissue repair humans are omnivores because they consume plants and animals NUTRIENTS Macronutrients provide the body with energy measured in kilocalories (calories) carbohydrates proteins fats Micronutrients provide the body with small amounts of chemicals needed in biochemical reactions Vitamins Minerals Carbohydrates - source of energy Complex Carbohydrates Simple Carbohydrates Sugars Starches absorbed quickly steadier, long-lasting energy provide immediate energy Protein contains NOT amino acids (organic molecules that contain nitrogen) recommended as a major source of energy provide the building blocks that make up most body tissues (muscles, blood, skin, enzymes) Essential Amino Acids must obtain 8 from foods Animals because some plants lack EAA, vegetarians should eat a combination of grains and legumes Meat Eggs dairy Plants grains (wheat, rice, corn) legumes (peas, beans, peanuts) Fats (Lipids) Phospholipids – principle components of cell membranes provide more than twice the amount of energy per gram as carbohydrates and proteins Solid Lipids Fats butter and lard Liquid Lipids oils Vitamins and Nutritional Deficiency malnutrition Minerals micronutrients is caused by a lack of a specific nutrient 14.2 World Food Supply the food increase is a result of: advances in agricultural practices improvements in crop plants traded with prices driven by economic factors GREEN REVOLUTION uses modern farming methods and machinery for planting, maintaining, and harvesting resulted in a large increase in food production without a large increase in land usage Not available for farmers in developing nations: did not have the water needed no money to buy fertilizers, fuel for machines poor farmers received less money for their crops CASH CROPS crops grown to be exported to other nations for higher prices produce more profit than if grown for local consumption less locals are fed FOOD FROM THE WATER Increased harvesting of ocean fish has led to endangerment of fish species environmentalists believe we have exceeded the limits of safe harvest in the ocean Aquaculture – controlled commercial production of fish and mollusks alternative provide to fishing in the open ocean much of the protein consumed by people around the world 14.3 Modern Farming Techniques changes occurred in the middle of the 20th century Industrialized Agriculture human powered tools were replaced by large pieces of farm equipment powered by fossil fuels (fewer workers) largely increased the number of people each U.S. farmer could feed requires large inputs of energy, pesticides, and fertilizers Run by agribusinesses (control stages of food production, packaging, and transport) Use of pesticides: Increase in resistant insects and other pests Monoculture Growing only one or two crops that commanded the highest prices Produced large numbers of genetically identical crops All the plants are vulnerable to the same diseases Depletes the soil of mineral nutrients needed to grow the crop Reduces soil fertility 14.4Sustainable Agriculture modern agriculture is driven by economics and international trade Competition has resulted in: soil erosion deforestation desertification hunger war global environmental damage Sustainable Agriculture Regenerative Farming to minimize the impact that food production has on the environment based on crop rotation, reduced soil erosion, integrated pest management, and minimal use of soil additives Sustainable Agriculture Reducing erosion: soil management and careful irrigation Sustainable Agriculture Crop rotation: changing the type of crop grown in an area on a regular cycle Helps prevent depletion of mineral nutrients in the soil Sustainable Agriculture Pest management: Integrated pest management (IPM) Reduces the use of pesticides Makes use of natural predators of pest organisms
