Ch 9 ppt

CHAPTER 9

The Food Environment

and Food Safety

Eleanor D. Schlenker

Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc.

2 Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc.

Personal Food Selection

Cultural Identity

Culture is broadly defined as the values,

beliefs, attitudes, and practices accepted

by members of a group or community

Culture is passed from generation to

generation and learned gradually as a child

grows up within the community


Food Habits

Food in a Culture

Foodways (food customs or traditions) Determine what food shall be eaten, when and

how it shall be eaten, and who shall prepare it


Social Influences

Internal Factors

Food is a symbol of acceptance, warmth, and

friendliness

Certain foods trigger a flood of childhood

memories

People eat foods that are readily available

and that they have the money to buy


Social Influences – Cont’d

External Factors

Peer pressures influence food choices

Children may plead for a particular snack

item if that is what their friends eat


Psychological Influences

Maslow’s classic hierarchy describes the five

levels of human need, each building on the

one before


Psychological Influences –

Cont’d

1. Basic physiologic needs: hunger and thirst

2. Need for safety: physical comfort, security, and protection

3. Need to belong: love; giving and receiving affection

4. Need for recognition: self-esteem, sense of self-worth, self-confidence, and capability

5. Need for self-actualization: self-fulfillment and creative growth


Trends in Food Selection

Several components are common to all food

patterns:

Core and complementary foods

Food flavors

Meal patterns


Changing American Food

Patterns

Traditional home cooking has given way to

fast food and convenience food

Almost half of the family food dollar is spent

for food away from home

More meals are eaten on the run


Convenience Meals

Consumers want foods that can be heated

quickly and served in minutes

Healthy choices are often more expensive

Many fast food and frozen entrees are high in

total fat, saturated fat, and sodium and low in

calcium and important vitamins


Grazers

Frequency of eating is related to energy intake

More smaller meals can be healthy if monitored

wisely

May benefit people who are physically active

and older adults

Need to select healthy snacks


Family Meals

Busy families find it difficult to eat meals

together

Eating as a family is beneficial to physical and

emotional well-being

The more meals children eat with their

parents, the greater their intakes of calcium-

rich foods, fruits, and vegetables


Health Concerns

Increasing concern about healthy eating

Taste and price are still prominent in food

selection

Increasing use of organic food, especially for

children

Limited consumer knowledge about food


Food Misinformation

False information may come from folklore, be

built on half-truths, or stem from intentional

deception and fraud


Types of False Food Claims

Exaggerated food claims include:

Certain foods will cure specific diseases or

conditions

Certain food combinations have special

therapeutic effects

Only “natural” foods can meet body needs and

prevent disease


Why Food Misinformation Is a

Concern

Danger to health

Money spent needlessly

Distrust of the food supply


Groups Vulnerable to Food

Misinformation

Older adults

Teenagers

Obese persons

Athletes


Combating Food Misinformation

No segment of the population is completely

free of the appeal of unscrupulous marketers

of worthless or harmful products

How to respond to misinformation:

Educate consumers

Stay current

Think scientifically


Biotechnology and Food

Biotechnology is the field of science involved

with gene technology

Allows us to add or remove a gene from the

deoxyribonucleic acid (DNA) of a plant or animal

species

Used to increase quality and quantity of food

supply

Used to increase nutrient content of crops,

develop new species, enhance animal production,

etc.


Biotechnology and Food – Cont’d

Two biotechnology applications that provide

examples of the biosafety review process:

1. Bovine growth hormone

• A naturally occurring hormone found in all animals

• Produced by recombinant DNA methods for use in

the dairy industry

2. Genetically modified plants

• The genetic DNA material is modified to produce a

desired trait (improved nutrient content, resistance to

pests)



Goals for Genetic Modification

1. Increased resistance to disease and insects

2. Increased tolerance to weather conditions

3. Increased nutritional value



Safety of Genetically Modified Crops

Genetically modified crops and their sale and

use remain controversial

Three major concerns of public groups: 1. Risk of allergic reactions

2. Potential toxicity to humans

3. Potential danger to the environment



Biotechnology and Animal Foods

Potential for developing healthier animal

foods (e.g., eggs with less cholesterol and

beef with reduced fat)

Risk analysis evaluates potential benefits

versus potential harm


Government Agencies

Responsible for Food Safety

The U.S. Department of Agriculture (USDA)

and the Food and Drug Administration (FDA)

share oversight of our food supply

The FDA has responsibility for ensuring the

safety of all foods except meat and poultry


Government Agencies Responsible

for Food Safety – Cont’d

USDA inspects and monitors the production and packing of meat and poultry

FDA and USDA work with the Environmental Protection Agency (EPA) to ensure that pesticide residues do not exceed tolerance standards

FDA has put in place surveillance programs and risk assessment procedures in food manufacturing facilities to prevent food contamination


Food Safety Laws

Approval Process for Drugs

FDA’s control over food and drug ingredients

began in 1938

Pharmaceutical drugs are the most highly

regulated

Manufacturer must present to the FDA

convincing scientific evidence that the drug

meets the legal standard of “safe and

effective”


Food Safety Laws – Cont’d

Regulation of Food Ingredients and

Food Additives

Falls under the Federal Food, Drug, and

Cosmetic Act (FFDCA)

FFDCA requires that the food and all

ingredients not be “ordinarily injurious”

Two legal classes of food additives: 1. Generally Recognized as Safe (GRAS)

2. Any additive developed since 1958



Overview of Dietary Supplements

1994 Congress passed the Dietary Supplement Health and Education Act (DSHEA)

Effectively deregulated the dietary supplement industry



Overview of Dietary Supplements – cont’d

Ingredients marketed as supplements before

1994 were assumed to be safe

Steps needed to ensure consumer safety

Honest claims regarding appropriate uses

Expected effects

Recommended dosage size

Potential drug-herb interactions



Agricultural Chemicals

Chemicals help control destructive insects

and weeds, improve seed sprouting to

increase yield, prevent plant diseases, and

improve market quality

FDA has the difficult task of assessing health

risks and establishing guidelines for the

thousands of agricultural chemicals



Agricultural Chemicals – cont’d

Organic farming: excludes the use of

chemical pesticides and herbicides

National standards established

Farmers certified by USDA may use the seal

of the National Organic Program



Pollution and Waste

The FDA monitors the mercury content of ocean and farm-raised fish sold in the United States

State and local health departments often offer advisories to local fishermen regarding the safety or potential hazards

Women who are pregnant or nursing or young children should limit their intake and choose fish low in mercury


The Food Label

The FDA—with the advice of expert panels of

agricultural, food, nutrition, and health

scientists—has developed a framework of

food labeling

This has helped consumers over the last 30

years know what is in the food they eat


The Food Label – Cont’d

By mid 1970s all cans and packages had to

provide ingredient information about the food,

including the following:

Package weight, a list of ingredients, and the

name and address of the manufacturer


The Nutrition Label

The Nutrition Labeling and Education Act

(NLEA) of 1990 and ongoing legislation set forth

requirements for nutrition labels on all processed

foods subject to enforcement by the FDA


The Nutrition Label – Cont’d

Major Components

Food amount and energy content

Macronutrient content

Vitamin and mineral content

Health claims

Labels for special needs

Daily Reference Values


Foodborne Illness

Foodborne illness is a serious public health

problem

According to the Centers for Disease Control

and Prevention (CDC):

76 million persons get sick each year

325,000 are hospitalized each year

5000 die each year


Foodborne Illness – Cont’d

New trends in food production and

consumption hold potential for food

contamination

USDA estimates that $23 billion a year are

spent on medical intervention and lost

productivity associated with foodborne illness



Prevention

Sanitation procedures

Strict sanitation practices and rigid personal

hygiene are essential to prevent foodborne illness

Attention to final cooking temperatures and

holding temperatures is particularly important

Leftover food must be cooled and stored within a

specific period of time

Frequent hand washing and use of gloves should

be required of all food handlers



Prevention – cont’d

Food irradiation A technology that can extend the shelf life and

increase the safety of many foods

By this process, food is irradiated using energy

sources such as gamma rays, similar to

microwaves, that pass through the food and safely

kill harmful bacteria

Food does not become radioactive


Forms of Foodborne Illness

Bacterial Food Infection

Infections occur when individuals eat food contaminated with large colonies of bacteria

Six common bacteria leading to foodborne illness:

1. Escherichia coli O157:H7

2. Salmonella

3. Campylobacter

4. Shigella

5. Listeria

6. Vibrio


Forms of Foodborne Illness –

Cont’d

Bacterial Food Poisoning

Caused by toxins produced by the

bacteria before the food was eaten

Two most common types of bacterial

food poisoning:

1. Staphylococcal

2. Clostridial


Viruses

Caliciviridae family is the leading cause of

gastrointestinal upset in the United States

Illness can spread among food service

workers and onto the food

Vomiting and diarrhea from calicivirus

contamination usually last no more than 5

days


Food Safety Education

Food safety education programs have been

created by government agencies, food

industry representatives, and health

organizations

The FightBAC! Program: an initiative of the

Partnership for Food Safety Education

Offers lessons and publicity materials on its web

site for both consumers and professionals


Food Safety Education – Cont’d

ServSafe: A 16-hour national certification

program developed by the National

Restaurant Association Foundation

Designed for restaurant managers, school food

service managers, day care operators, and food

managers in health care facilities

HAACP

Available to food processors through government

and university training programs


Processing Methods

Common methods used to preserve and

process food:

Applying heat

Keeping food cold

Removing moisture

Adding acid, salt, sugar, or chemical additives

Changing the atmosphere


Processing Methods – Cont’d

Chemical Additives

New flavors and colors, improved textures,

increased shelf life

Various micronutrients and antioxidants are

being added to processed foods to enhance

shelf life


Nutritional Aspects

of Food Processing

Carbohydrates, fats, proteins, and minerals

are the least affected by food processing

Vitamins are the most likely to be destroyed

or lost

Food processing often leads to some degree

of nutrient loss


Nutritional Aspects of Food

Processing – Cont’d

Choosing whole grains and fresh or frozen

fruits and vegetables more of the time and

avoiding items processed with the addition of

large amounts of sodium and other additives

supports nutrient intake and health

Ch 9 ppt

Technology

Transcript of Ch 9 ppt