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Nutrition & You
Sixth Edition
Chapter 12 Lecture
Consumerism and
Sustainability: Food from
Farm to Table
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Learning Outcomes for Chapter 12
12.1 Describe how food advertising and marketing affect your food
choices.
12.2 Explain where your food comes from.
12.3 Describe what factors contribute to a sustainable food system.
12.4 Describe the costs and benefits of using hormones, antibiotics,
and pesticides in food production.
12.5 Describe the benefits and risks of using biotechnology, including
genetic engineering, in agriculture.
12.6 Explain how food policy affects the foods that are available to you
to buy and consume.
12.7 Recognize how label terms can help you know how food was
produced.
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Do Advertising and Marketing
Influence Your Food Choices?
• As food consumers, we have influence over food industry,
but advertising and marketing control many of our choices
• Food companies spend close to $10 billion annually to
promote their products
– Much promotion for nutritionally dubious products
– Advertising for fruits, vegetables almost nonexistent
▪ McDonald’s spent 3x as much advertising on products
as did others advertising fruits, vegetables, bottled
water, or milk
• College-aged and young adults are increasingly targets of
advertisers
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Where Does Your Food Come
From? (1 of 7)
• Much of your food comes from small, family-run
American farms
– To be a farm in the United States, must produce and
sell at least $1,000 of agricultural products/year
– Just over 2 million farms, most in Midwest, Great
Plains, California
▪ 67,000 fewer farms in 2017 than in 2012,
continues to decline
– 2.1 million American farms produce food for
population of 300+ million
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.1 From Farm to Consumer
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.2 The Location and Number
of Farms in the United States, 2017
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.1 Types of Farms in the United
States
Farm Type Number of Farms Percent of Total Farms
Small Farms Blank Blank
(annual sales less than
$100,000)
1,676,881 82.1
Medium-Sized Farms Blank Blank
(annual sales $100,000 to
$499,999)
218,771 10.7
Large Farms Blank Blank
(annual sales $500,000 or
more)
146,568 7.2
Total Farms in the United
States
2,042,220 100
Source: National Agricultural Statistics Service. 2019, April 11. 2017 Census of Agriculture. Available at
www.nass.usda.gov/Publications/AgCensus/2017/Online_Resources/Ag_Atlas_Maps/17-M207-RGBDot1-largetext.pdf .
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Where Does Your Food Come
From? (2 of 7)
• Challenges of farming
– High costs
– Demand for low food prices
– Competition
– Dependence on nature's cooperation
• Technology, government support aid farmers
– Computers, Internet allow for precision agriculture
– Government subsidies for commodity crops (e.g., corn,
soybean, and wheat)
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Where Does Your Food Come
From? (3 of 7)
• The role of agribusiness
– Agribusiness: blending of agricultural and business
entities that affect how food, clothes, home goods are
developed, processed, distributed, and purchased
▪ Food portion includes food production, agricultural
chemicals, finance and trade, management,
environmental considerations, land development
– Agriculture sector employs about 11 percent of U.S.
population ~21 million Americans
▪ Food processing companies comprise large share
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.3 The Location and Number of Food-
and Beverage-Processing Facilities, 2007
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Where Does Your Food Come
From? (4 of 7)
• Crops grown for food
– Top three food crops in United States: corn, soybeans, wheat
▪ World's largest corn producer: 15 billion bushels from
>400,000 farms in Corn Belt
– Most of the corn in the United States ends up as feed for
livestock, poultry, and fish
▪ 50 percent of world's soybeans from >290,000 U.S. farms
– 70 percent of soybeans used to feed livestock
▪ 13 percent of world's wheat from >160,000 farms in Great
Plains
– 70 percent used for food, 22 percent used for animal
feed, rest used to replenish crops
– Most staple crops used for animal feed, not humans
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.2 Major Agricultural Crops
Produced in the United States, 2016
Crop Harvested Area (millions of acres 2016)
Corn for grain 86.7
Soybeans 82.7
Hay 53.5
Wheat 43.8
Cotton 9.5
Sorghum for grain 6.1
Vegetables 1.5
Source: https://www.nass.usda.gov/Publications/Ag_Statistics/2017/Chapter01.pdf
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.4 Major U.S. Centers of Cattle,
Corn, Wheat, and Soybean Production
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Where Does Your Food Come
From? (5 of 7)
• Animals raised for food on feedlots
– Dominant food animals in United States: cows, pigs,
chickens
• Exporting foods: the good and bad news
– U.S. farmers help feed world
▪ Estimated 30 percent of farm income from foreign
trade
– Also exporting unhealthy eating habits
▪ Shift to high-calorie, high-fat, processed food diet
▪ Globesity (growing incidence of obesity
worldwide) becoming a global threat
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Where Does Your Food Come
From? (6 of 7)
• Food production outside the United States
– The United States exports more agricultural products
than it imports
▪ Most coffee, cocoa, fish, shellfish, and spices in the
United States is imported from other countries
▪ Most coffee comes from Colombia and Brazil
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Where Does Your Food Come
From? (7 of 7)
• Importing foods: the good and bad news
– Two primary reasons for U.S. food imports
▪ Demand for variety of products year round
▪ Demand for cheap food
– Problems:
▪ Environmental costs of long-distance shipping
▪ Potential for food contamination overseas
– Because of the tremendous volume of imports,
the FDA can’t inspect everything brought into
the United States
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.5 Percent of Selected Foods and Beverages
Consumed in the United States That Are Imported, by
Volume
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
What Is a Sustainable Food
System? (1 of 3)
• A sustainable food system is one that addresses
concerns regarding the health of individuals, the
community, and the environment in a way that intends to
provide healthy food for the world's population for
generations to come
• A sustainable food system must:
– Be environmentally friendly
– Economically viable
– Socially equitable
• Many food systems degrade environment, reduce
biodiversity, pollute air and water
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.6 Sustainable Food Systems
Model
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
What Is a Sustainable Food
System? (2 of 3)
• Concerns about:
– Soil use: improper use degrades topsoil, endangers food soil
web
– Energy use: fossil fuels harm environment
▪ Using alternatives aids sustainability
– Water use: growing consumption
▪ Conservation is necessary
– Reducing food waste is part of sustainability
▪ 30–40 percent of all food produced is wasted
• Being a more sustainable food consumer
– Adopting "greener" habits can help
▪ For example, eating less meat
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.7
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
What Is a Sustainable Food
System? (3 of 3)
• The most sustainable foods are locally grown and plant-based
– Plant-based diets are also more health promoting
• Small farms often provide foods to people living in their
communities through:
– Community-supported agriculture (CSA)
– Farmers' markets
– Contracts through local grocery stores
• Buying food from local farms doesn't guarantee that foods were
grown in a sustainable way, nor does being from a distant farm
mean that those farmers didn't practice sustainable agriculture
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.3 Food Miles in a Meal
Food Item Local Source
Distance
Traveled from
Local Source
Conventional
Source
Distance
Traveled through
Conventional
Channels
Chuck roast Local grass-fed
beef farm
75 miles Colorado 675 miles
Potatoes Farmers’ market 10–15 miles Idaho 1,300 miles
Carrots Backyard garden 40 feet California 1,700 miles
Green beans Backyard garden 40 feet California 1,700 miles
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.4 Strategies to Stop Wasting and
Start Rescuing Food
At Restaurants At the Grocery Store In the Kitchen
• Order less. A protein-rich
appetizer, along with a
vegetable side and a salad, are
likely enough for a main meal
rather than ordering a hefty 3-
course meal.
• Shop your kitchen first. Plan your
week’s meals based on what’s
already in the house and buy only
what is necessary.
• Organize your refrigerator
shelves. Put older foods front and
center so that you will remember
to see and eat them before they
spoil.
• Kick the basket habit. Have
your server give you one roll
rather than the entire bread
basket.
• Vary your produce. Buy only
enough fresh produce to last the
first half of the week. Stockpile
frozen and canned produce as
backup when the fresh runs out.
• Use your freezer for more than
just ice cubes. Freeze leftovers or
takeout foods before they become
a science experiment in your
refrigerator. Download the
FoodKeeper app to your phone
for guidance on the shelf life of
your favorite foods.
• Order once, eat twice. Bring
home leftovers for the next
day’s lunch or dinner, but don’t
forget to eat them before they
spoil!
• Go for the bargains. Take
advantage of supermarket sales,
but freeze perishables (meat,
poultry, fish) in portion appropriate,
freezersafe containers for use later
in the month.
• Chill out. Make sure that your
refrigerator is set at below 40
degrees F and your freezer set at
0 degrees F to reduce food
spoilage.
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Nutrition in the Real World: You as a Sustainable
Farmer: Growing Vegetables in a Container
• The COVID-19 pandemic increased home gardens
• Almost anyone can be a home gardener
– Requirements:
▪ Container: ceramic pot, planter box, or other
▪ Potting mixture: soil mix
▪ Plant: various vegetables
▪ Fertilizing: enrich soil with powdered fertilizer
▪ Watering: avoid under- or overwatering
▪ Harvesting: timing depends on plant type
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Vegetables: From Plant to Plate
Vegetable
Minimum
Container Size
Number of
Plants
Amount of
Sunlight
Approximate
Number
of Days to Harvest
Cabbage 1 gallon 1 plant Partial shade 48–53
Cucumbers 1 gallon 2 plants Full sun 46–66
Green beans 1 gallon 2–3 plants Full sun 37–58
Lettuce 1 gallon 4–6 plants Partial shade 41–56
Peppers 2 gallon 2 plants Full sun 82–112
Tomatoes 3 gallon 1 plant Full sun 84–124
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Do We Balance the World Population’s
Need for Food with Sustainability? (1 of 4)
• Costs and Benefits of Using Hormones
– Chemical compounds improve farm yields but also
cause concern
– Hormones
▪ In cows, bovine growth hormone and its synthetic
version, recombinant bovine somatotropin (rbST),
stimulate milk production
▪ FDA has found no negative effects, but some
consumer groups question safety
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.8 Milk Label Containing
Information about the Use of rBST
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How Do We Balance the World Population’s
Need for Food with Sustainability? (2 of 4)
• Costs and Benefits of Using Antibiotics
– Whether injected or given via feed, antibiotics are
used for three purposes:
▪ To treat animals that are sick
▪ To preventatively treat animals that may be at risk
of being sick
▪ To promote growth
– Risks include growth of antibiotic-resistant bacteria,
posing threat to humans when consumed
▪ Government agencies try to prevent overuse
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Do We Balance the World Population’s
Need for Food with Sustainability? (3 of 4)
• Costs and Benefits of Using Pesticides
– Control pests that threaten food supply
• Types of pesticides
– Herbicides: kill weeds
– Antimicrobials: kill microorganisms (bacteria, viruses)
– Fungicides: kill fungi (mold)
– Biopesticides: derived from natural materials; include
sex pheromones
– Organophosphates: affect nervous system of pests
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Do We Balance the World Population’s
Need for Food with Sustainability? (4 of 4)
• Risks and regulation of pesticides
– When not used responsibly, can cause harm to animals,
environment, humans
– Use is heavily regulated in United States
– Risk assessment (by EPA) is process to determine
potential human health risks posed by exposure
• Alternatives to pesticides
– Integrated pest management uses methods to control
pests but limit harmful impact on humans, environment
▪ For example, crop rotation, pest-resistant crops,
biopesticides, natural predators
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.9 Reducing Pesticides in
Food
Wash: Thoroughly wash and
scrub all fresh fruits and
vegetables with a vegetable
brush with sturdy surfaces
under running water to
dislodge bacteria and some of
the pesticide residue. Running
water is more effective for this
purpose than soaking the fruit
and vegetables.
Peel and trim: Peeling fruits
and vegetables and tossing
the outer leaves of leafy
vegetables helps reduce
pesticides. Trimming the
visible fat from meat and the
fatty skin from poultry and fish
helps reduce some of the
pesticide residue that remains
in the fatty tissue of the
animal.
Eat a variety of foods:
Eating a variety of foods
reduces your chances of
being overexposed to
any particular pesticide.
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
What Are the Risks and Benefits of Using
Biotechnology in Agriculture? (1 of 3)
• Humans have been manipulating genes of food
products for generations
– Biotechnology: the application of biological
techniques to living cells, which alters their genetic
makeup
▪ Gene editing including CRISPR
– Plant breeding: a type of biotechnology in which
two plants are crossbred to produce offspring with
desired traits from both
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
What Are the Risks and Benefits of Using
Biotechnology in Agriculture? (2 of 3)
• Genetic engineering
– Genetic engineering (GE): the biological technique that
isolates and manipulates the genes of organisms to
produce a targeted, modified product
– Genetically modified organisms (GMOs): organisms
genetically engineered to contain both original and foreign
genes
– First GMO crops grown in early 1990s, designed to reduce
pesticide, herbicide use
▪ Later versions added nutrients, improved shelf life
– Proponents believe GMOs are good for environment and
food supply
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.10 Plant Breeding Versus a Form of
Genetic Engineering Known as Recombinant DNA
Technology
a. Traditional plant breeding involves
crossing two plants of the same
species to produce DNA with more
desirable traits. The process is
imprecise, however, and achieving
the desired result could take years.
b. Today, genetic engineering
allows scientists to precisely
manipulate the DNA from
plants and impart desirable
qualities from one plant to its
offspring much more quickly.
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
What Are the Risks and Benefits of Using
Biotechnology in Agriculture? (3 of 3)
• Concerns and regulations associated with GE foods
– Opponents fear creation of "frankenfoods," but
industry is tightly regulated by FDA, USDA, EPA
– Many unanswered questions, including:
▪ Effects on natural environment, ecological balance
▪ Production of plant toxins
▪ Introduction of new allergens into food
▪ Changes in nutrient content
▪ Unsafe animal feed
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.5 Concerns and Regulations
for GE Foods
Concern FDA Regulation
Undesirable
genetic
modification
Genes used in GE foods must not have prior evidence of encoding any harmful
substances. The genes must also be stably inserted into the plant in order to avoid any
rearranging of genetic information that would produce an undesirable substance.
Introduction
of allergens
GE foods must be monitored for food allergens. Protein encoded from common allergen
food sources (such as milk, eggs, fish, tree nuts, and legumes) should be presumed to
be allergens and should be labeled as such on the GE food.
Excessive
level of toxins
GE foods should not contain natural toxins at levels that are higher than those found
naturally in plants.
Changes in
nutrients
All GE foods should be monitored to assess unintentional changes in the nutrient levels
in the plants and their ability to be utilized in the human body as compared with their
conventional counterparts.
Creation of
new
substances
If the genes that are introduced into plants encode substances that are different in
structure and function than those normally found in foods, these substances must be
approved by the FDA, as would any other food additive. However, if these substances
are “substantially equivalent” to substances that already exist in foods, they are
generally recognized as safe (GRAS) and do not require premarket approval from the F
DA.
Unsafe
animal feeds
GE animal feeds must meet the same strict safety standards that are in place for food
that is grown for humans.
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Does Food Policy Affect the Foods
Available to You to Buy and Consume? (1 of 2)
• Various government agencies regulate the food industry
and set food and nutrition policy
• Food policy can help encourage food producers to create
healthier products
– For example, Dietary Guidelines for Americans
caused shift toward whole grains, improved diet
• Food policy can lead to relabeling and reformulating
without providing a healthier food product
– For example, food producers replaced trans fat with
saturated fat, with no net positive effect
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.6 Who Oversees the Food
Supply? (1 of 2)
Agency Responsible for
United States Department of
Agriculture (USDA)
Monitoring agriculture and food production and ensuring safe and
accurately labeled meat, poultry, and eggs. The USDA enforces
tolerances for pesticide residues in meat, poultry, and eggs set forth by
the EPA.
Food and Drug
Administration (FDA)
Overseeing domestic and imported foods except for meat and poultry
products. Ensuring that these foods are safe, sanitary, nutritious,
wholesome, and honestly and adequately labeled. Overseeing food-
processing plants and approval and surveillance of food-animal drugs,
feed additives, and all food additives. FDA enforces tolerances for
pesticide residues that are set by the EPA.
Environmental Protection
Agency (EPA)
Protecting you and the environment from harmful pesticides. EPA is
responsible for the safe use of pesticides and fertilizers, as well as
food-plant detergents and sanitizers on foods and in the environment. It
establishes the safe tolerances for pesticide residues in or on food
commodities and animal feed.
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.6 Who Oversees the Food
Supply? (2 of 2)
Agency Responsible for
Animal and Plant Health
Inspection Service (APHIS)
Protecting against plant and animal pests and disease
National Marine Fisheries
Service (NMFS)
Overseeing a voluntary seafood inspection for quality and a grading
program
Centers for Disease Control
and Prevention (CDC)
Surveillance and investigation of human and animal diseases
Federal Trade Commission
(FTC)
Regulating food advertising
Department of Health and
Human Services (HHS)
Protecting the health of and providing essential human services to
Americans, including those who are less able
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Does Food Policy Affect the Foods
Available to You to Buy and Consume? (2 of 2)
• What are the politics of the food industry?
– Government programs are food consumers
▪ Federal government is nation's biggest food
consumer
▪ For example, National School Lunch Program,
Summer Food Service Program, Emergency Food
Assistance Program, Child and Adult Care Food
Program
– Food lobbyists exert influence
▪ For example, 2009 push to tax sugared beverages
was blocked in Congress
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Do You Know How Foods Were
Produced? (1 of 2)
• Label terms provide information about how foods were
produced
– USDA defines labeling for animal food products
▪ Prepackaged meat products:
– Certified
– Fresh poultry
– Free range
– Kosher
– Natural
– No hormones
– No antibiotics
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
How Do You Know How Foods Were
Produced? (2 of 2)
• Understand the meaning of the term organic
– Market for organic foods has grown rapidly
– USDA developed National Organic Standards (NOS)
– Organic farming means grown without some synthetic
pesticides and fertilizers, bioengineering, irradiation
▪ Some pesticides may be used
– No evidence that organic foods are nutritionally superior
▪ Advantages: Fewer synthetic pesticides and antibiotics;
may have environmental benefits
▪ Disadvantages: Often more expensive than
conventionally grown foods
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Figure 12.11 The USDA Organic Seal
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Table 12.7 Various Levels of Organic
If the label says
“100% Organic”
Then: The food must
be composed entirely
of organic ingredients.
Note: These foods
cannot contain sulfites
and must declare the
certifying agent. The U
SDA Organic seal may
be displayed.
A hand is holding packed meat.
If the label says “Made
with Organic Ingredients”
Then: The food contains at
least 70 percent organic
ingredients.
A food packet with a text that reads Annie's homegrown rising crust. A cheese pizza is below the text.
If the label says
“Organic” and/or
displays the USDA
Organic seal Then:
The food contains at
least 95 percent
organic ingredients.
Few food bars arranged in rows have labels with the text that reads organic food bars.
If the label says nothing
about organic claims
Then: The food contains
less than 70 percent organic
ingredients, or the food
producer or manufacturer
decided not to disclose
information about the
organic ingredients.
Packed food items are arranged in rows on shelves.
Copyright © 2023 Pearson Education, Inc. All Rights Reserved
Copyright
This work is protected by United States copyright laws and is
provided solely for the use of instructors in teaching their
courses and assessing student learning. Dissemination or sale of
any part of this work (including on the World Wide Web) will
destroy the integrity of the work and is not permitted. The work
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CHAPTER 12 FARM TO TABLE.pptx

  • 1. Nutrition & You Sixth Edition Chapter 12 Lecture Consumerism and Sustainability: Food from Farm to Table Copyright © 2023 Pearson Education, Inc. All Rights Reserved
  • 2. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Learning Outcomes for Chapter 12 12.1 Describe how food advertising and marketing affect your food choices. 12.2 Explain where your food comes from. 12.3 Describe what factors contribute to a sustainable food system. 12.4 Describe the costs and benefits of using hormones, antibiotics, and pesticides in food production. 12.5 Describe the benefits and risks of using biotechnology, including genetic engineering, in agriculture. 12.6 Explain how food policy affects the foods that are available to you to buy and consume. 12.7 Recognize how label terms can help you know how food was produced.
  • 3. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Do Advertising and Marketing Influence Your Food Choices? • As food consumers, we have influence over food industry, but advertising and marketing control many of our choices • Food companies spend close to $10 billion annually to promote their products – Much promotion for nutritionally dubious products – Advertising for fruits, vegetables almost nonexistent ▪ McDonald’s spent 3x as much advertising on products as did others advertising fruits, vegetables, bottled water, or milk • College-aged and young adults are increasingly targets of advertisers
  • 4. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Where Does Your Food Come From? (1 of 7) • Much of your food comes from small, family-run American farms – To be a farm in the United States, must produce and sell at least $1,000 of agricultural products/year – Just over 2 million farms, most in Midwest, Great Plains, California ▪ 67,000 fewer farms in 2017 than in 2012, continues to decline – 2.1 million American farms produce food for population of 300+ million
  • 5. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.1 From Farm to Consumer
  • 6. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.2 The Location and Number of Farms in the United States, 2017
  • 7. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.1 Types of Farms in the United States Farm Type Number of Farms Percent of Total Farms Small Farms Blank Blank (annual sales less than $100,000) 1,676,881 82.1 Medium-Sized Farms Blank Blank (annual sales $100,000 to $499,999) 218,771 10.7 Large Farms Blank Blank (annual sales $500,000 or more) 146,568 7.2 Total Farms in the United States 2,042,220 100 Source: National Agricultural Statistics Service. 2019, April 11. 2017 Census of Agriculture. Available at www.nass.usda.gov/Publications/AgCensus/2017/Online_Resources/Ag_Atlas_Maps/17-M207-RGBDot1-largetext.pdf .
  • 8. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Where Does Your Food Come From? (2 of 7) • Challenges of farming – High costs – Demand for low food prices – Competition – Dependence on nature's cooperation • Technology, government support aid farmers – Computers, Internet allow for precision agriculture – Government subsidies for commodity crops (e.g., corn, soybean, and wheat)
  • 9. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Where Does Your Food Come From? (3 of 7) • The role of agribusiness – Agribusiness: blending of agricultural and business entities that affect how food, clothes, home goods are developed, processed, distributed, and purchased ▪ Food portion includes food production, agricultural chemicals, finance and trade, management, environmental considerations, land development – Agriculture sector employs about 11 percent of U.S. population ~21 million Americans ▪ Food processing companies comprise large share
  • 10. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.3 The Location and Number of Food- and Beverage-Processing Facilities, 2007
  • 11. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Where Does Your Food Come From? (4 of 7) • Crops grown for food – Top three food crops in United States: corn, soybeans, wheat ▪ World's largest corn producer: 15 billion bushels from >400,000 farms in Corn Belt – Most of the corn in the United States ends up as feed for livestock, poultry, and fish ▪ 50 percent of world's soybeans from >290,000 U.S. farms – 70 percent of soybeans used to feed livestock ▪ 13 percent of world's wheat from >160,000 farms in Great Plains – 70 percent used for food, 22 percent used for animal feed, rest used to replenish crops – Most staple crops used for animal feed, not humans
  • 12. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.2 Major Agricultural Crops Produced in the United States, 2016 Crop Harvested Area (millions of acres 2016) Corn for grain 86.7 Soybeans 82.7 Hay 53.5 Wheat 43.8 Cotton 9.5 Sorghum for grain 6.1 Vegetables 1.5 Source: https://www.nass.usda.gov/Publications/Ag_Statistics/2017/Chapter01.pdf
  • 13. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.4 Major U.S. Centers of Cattle, Corn, Wheat, and Soybean Production
  • 14. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Where Does Your Food Come From? (5 of 7) • Animals raised for food on feedlots – Dominant food animals in United States: cows, pigs, chickens • Exporting foods: the good and bad news – U.S. farmers help feed world ▪ Estimated 30 percent of farm income from foreign trade – Also exporting unhealthy eating habits ▪ Shift to high-calorie, high-fat, processed food diet ▪ Globesity (growing incidence of obesity worldwide) becoming a global threat
  • 15. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Where Does Your Food Come From? (6 of 7) • Food production outside the United States – The United States exports more agricultural products than it imports ▪ Most coffee, cocoa, fish, shellfish, and spices in the United States is imported from other countries ▪ Most coffee comes from Colombia and Brazil
  • 16. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Where Does Your Food Come From? (7 of 7) • Importing foods: the good and bad news – Two primary reasons for U.S. food imports ▪ Demand for variety of products year round ▪ Demand for cheap food – Problems: ▪ Environmental costs of long-distance shipping ▪ Potential for food contamination overseas – Because of the tremendous volume of imports, the FDA can’t inspect everything brought into the United States
  • 17. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.5 Percent of Selected Foods and Beverages Consumed in the United States That Are Imported, by Volume
  • 18. Copyright © 2023 Pearson Education, Inc. All Rights Reserved What Is a Sustainable Food System? (1 of 3) • A sustainable food system is one that addresses concerns regarding the health of individuals, the community, and the environment in a way that intends to provide healthy food for the world's population for generations to come • A sustainable food system must: – Be environmentally friendly – Economically viable – Socially equitable • Many food systems degrade environment, reduce biodiversity, pollute air and water
  • 19. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.6 Sustainable Food Systems Model
  • 20. Copyright © 2023 Pearson Education, Inc. All Rights Reserved What Is a Sustainable Food System? (2 of 3) • Concerns about: – Soil use: improper use degrades topsoil, endangers food soil web – Energy use: fossil fuels harm environment ▪ Using alternatives aids sustainability – Water use: growing consumption ▪ Conservation is necessary – Reducing food waste is part of sustainability ▪ 30–40 percent of all food produced is wasted • Being a more sustainable food consumer – Adopting "greener" habits can help ▪ For example, eating less meat
  • 21. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.7
  • 22. Copyright © 2023 Pearson Education, Inc. All Rights Reserved What Is a Sustainable Food System? (3 of 3) • The most sustainable foods are locally grown and plant-based – Plant-based diets are also more health promoting • Small farms often provide foods to people living in their communities through: – Community-supported agriculture (CSA) – Farmers' markets – Contracts through local grocery stores • Buying food from local farms doesn't guarantee that foods were grown in a sustainable way, nor does being from a distant farm mean that those farmers didn't practice sustainable agriculture
  • 23. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.3 Food Miles in a Meal Food Item Local Source Distance Traveled from Local Source Conventional Source Distance Traveled through Conventional Channels Chuck roast Local grass-fed beef farm 75 miles Colorado 675 miles Potatoes Farmers’ market 10–15 miles Idaho 1,300 miles Carrots Backyard garden 40 feet California 1,700 miles Green beans Backyard garden 40 feet California 1,700 miles
  • 24. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.4 Strategies to Stop Wasting and Start Rescuing Food At Restaurants At the Grocery Store In the Kitchen • Order less. A protein-rich appetizer, along with a vegetable side and a salad, are likely enough for a main meal rather than ordering a hefty 3- course meal. • Shop your kitchen first. Plan your week’s meals based on what’s already in the house and buy only what is necessary. • Organize your refrigerator shelves. Put older foods front and center so that you will remember to see and eat them before they spoil. • Kick the basket habit. Have your server give you one roll rather than the entire bread basket. • Vary your produce. Buy only enough fresh produce to last the first half of the week. Stockpile frozen and canned produce as backup when the fresh runs out. • Use your freezer for more than just ice cubes. Freeze leftovers or takeout foods before they become a science experiment in your refrigerator. Download the FoodKeeper app to your phone for guidance on the shelf life of your favorite foods. • Order once, eat twice. Bring home leftovers for the next day’s lunch or dinner, but don’t forget to eat them before they spoil! • Go for the bargains. Take advantage of supermarket sales, but freeze perishables (meat, poultry, fish) in portion appropriate, freezersafe containers for use later in the month. • Chill out. Make sure that your refrigerator is set at below 40 degrees F and your freezer set at 0 degrees F to reduce food spoilage.
  • 25. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Nutrition in the Real World: You as a Sustainable Farmer: Growing Vegetables in a Container • The COVID-19 pandemic increased home gardens • Almost anyone can be a home gardener – Requirements: ▪ Container: ceramic pot, planter box, or other ▪ Potting mixture: soil mix ▪ Plant: various vegetables ▪ Fertilizing: enrich soil with powdered fertilizer ▪ Watering: avoid under- or overwatering ▪ Harvesting: timing depends on plant type
  • 26. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Vegetables: From Plant to Plate Vegetable Minimum Container Size Number of Plants Amount of Sunlight Approximate Number of Days to Harvest Cabbage 1 gallon 1 plant Partial shade 48–53 Cucumbers 1 gallon 2 plants Full sun 46–66 Green beans 1 gallon 2–3 plants Full sun 37–58 Lettuce 1 gallon 4–6 plants Partial shade 41–56 Peppers 2 gallon 2 plants Full sun 82–112 Tomatoes 3 gallon 1 plant Full sun 84–124
  • 27. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Do We Balance the World Population’s Need for Food with Sustainability? (1 of 4) • Costs and Benefits of Using Hormones – Chemical compounds improve farm yields but also cause concern – Hormones ▪ In cows, bovine growth hormone and its synthetic version, recombinant bovine somatotropin (rbST), stimulate milk production ▪ FDA has found no negative effects, but some consumer groups question safety
  • 28. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.8 Milk Label Containing Information about the Use of rBST
  • 29. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Do We Balance the World Population’s Need for Food with Sustainability? (2 of 4) • Costs and Benefits of Using Antibiotics – Whether injected or given via feed, antibiotics are used for three purposes: ▪ To treat animals that are sick ▪ To preventatively treat animals that may be at risk of being sick ▪ To promote growth – Risks include growth of antibiotic-resistant bacteria, posing threat to humans when consumed ▪ Government agencies try to prevent overuse
  • 30. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Do We Balance the World Population’s Need for Food with Sustainability? (3 of 4) • Costs and Benefits of Using Pesticides – Control pests that threaten food supply • Types of pesticides – Herbicides: kill weeds – Antimicrobials: kill microorganisms (bacteria, viruses) – Fungicides: kill fungi (mold) – Biopesticides: derived from natural materials; include sex pheromones – Organophosphates: affect nervous system of pests
  • 31. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Do We Balance the World Population’s Need for Food with Sustainability? (4 of 4) • Risks and regulation of pesticides – When not used responsibly, can cause harm to animals, environment, humans – Use is heavily regulated in United States – Risk assessment (by EPA) is process to determine potential human health risks posed by exposure • Alternatives to pesticides – Integrated pest management uses methods to control pests but limit harmful impact on humans, environment ▪ For example, crop rotation, pest-resistant crops, biopesticides, natural predators
  • 32. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.9 Reducing Pesticides in Food Wash: Thoroughly wash and scrub all fresh fruits and vegetables with a vegetable brush with sturdy surfaces under running water to dislodge bacteria and some of the pesticide residue. Running water is more effective for this purpose than soaking the fruit and vegetables. Peel and trim: Peeling fruits and vegetables and tossing the outer leaves of leafy vegetables helps reduce pesticides. Trimming the visible fat from meat and the fatty skin from poultry and fish helps reduce some of the pesticide residue that remains in the fatty tissue of the animal. Eat a variety of foods: Eating a variety of foods reduces your chances of being overexposed to any particular pesticide.
  • 33. Copyright © 2023 Pearson Education, Inc. All Rights Reserved What Are the Risks and Benefits of Using Biotechnology in Agriculture? (1 of 3) • Humans have been manipulating genes of food products for generations – Biotechnology: the application of biological techniques to living cells, which alters their genetic makeup ▪ Gene editing including CRISPR – Plant breeding: a type of biotechnology in which two plants are crossbred to produce offspring with desired traits from both
  • 34. Copyright © 2023 Pearson Education, Inc. All Rights Reserved What Are the Risks and Benefits of Using Biotechnology in Agriculture? (2 of 3) • Genetic engineering – Genetic engineering (GE): the biological technique that isolates and manipulates the genes of organisms to produce a targeted, modified product – Genetically modified organisms (GMOs): organisms genetically engineered to contain both original and foreign genes – First GMO crops grown in early 1990s, designed to reduce pesticide, herbicide use ▪ Later versions added nutrients, improved shelf life – Proponents believe GMOs are good for environment and food supply
  • 35. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.10 Plant Breeding Versus a Form of Genetic Engineering Known as Recombinant DNA Technology a. Traditional plant breeding involves crossing two plants of the same species to produce DNA with more desirable traits. The process is imprecise, however, and achieving the desired result could take years. b. Today, genetic engineering allows scientists to precisely manipulate the DNA from plants and impart desirable qualities from one plant to its offspring much more quickly.
  • 36. Copyright © 2023 Pearson Education, Inc. All Rights Reserved What Are the Risks and Benefits of Using Biotechnology in Agriculture? (3 of 3) • Concerns and regulations associated with GE foods – Opponents fear creation of "frankenfoods," but industry is tightly regulated by FDA, USDA, EPA – Many unanswered questions, including: ▪ Effects on natural environment, ecological balance ▪ Production of plant toxins ▪ Introduction of new allergens into food ▪ Changes in nutrient content ▪ Unsafe animal feed
  • 37. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.5 Concerns and Regulations for GE Foods Concern FDA Regulation Undesirable genetic modification Genes used in GE foods must not have prior evidence of encoding any harmful substances. The genes must also be stably inserted into the plant in order to avoid any rearranging of genetic information that would produce an undesirable substance. Introduction of allergens GE foods must be monitored for food allergens. Protein encoded from common allergen food sources (such as milk, eggs, fish, tree nuts, and legumes) should be presumed to be allergens and should be labeled as such on the GE food. Excessive level of toxins GE foods should not contain natural toxins at levels that are higher than those found naturally in plants. Changes in nutrients All GE foods should be monitored to assess unintentional changes in the nutrient levels in the plants and their ability to be utilized in the human body as compared with their conventional counterparts. Creation of new substances If the genes that are introduced into plants encode substances that are different in structure and function than those normally found in foods, these substances must be approved by the FDA, as would any other food additive. However, if these substances are “substantially equivalent” to substances that already exist in foods, they are generally recognized as safe (GRAS) and do not require premarket approval from the F DA. Unsafe animal feeds GE animal feeds must meet the same strict safety standards that are in place for food that is grown for humans.
  • 38. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Does Food Policy Affect the Foods Available to You to Buy and Consume? (1 of 2) • Various government agencies regulate the food industry and set food and nutrition policy • Food policy can help encourage food producers to create healthier products – For example, Dietary Guidelines for Americans caused shift toward whole grains, improved diet • Food policy can lead to relabeling and reformulating without providing a healthier food product – For example, food producers replaced trans fat with saturated fat, with no net positive effect
  • 39. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.6 Who Oversees the Food Supply? (1 of 2) Agency Responsible for United States Department of Agriculture (USDA) Monitoring agriculture and food production and ensuring safe and accurately labeled meat, poultry, and eggs. The USDA enforces tolerances for pesticide residues in meat, poultry, and eggs set forth by the EPA. Food and Drug Administration (FDA) Overseeing domestic and imported foods except for meat and poultry products. Ensuring that these foods are safe, sanitary, nutritious, wholesome, and honestly and adequately labeled. Overseeing food- processing plants and approval and surveillance of food-animal drugs, feed additives, and all food additives. FDA enforces tolerances for pesticide residues that are set by the EPA. Environmental Protection Agency (EPA) Protecting you and the environment from harmful pesticides. EPA is responsible for the safe use of pesticides and fertilizers, as well as food-plant detergents and sanitizers on foods and in the environment. It establishes the safe tolerances for pesticide residues in or on food commodities and animal feed.
  • 40. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.6 Who Oversees the Food Supply? (2 of 2) Agency Responsible for Animal and Plant Health Inspection Service (APHIS) Protecting against plant and animal pests and disease National Marine Fisheries Service (NMFS) Overseeing a voluntary seafood inspection for quality and a grading program Centers for Disease Control and Prevention (CDC) Surveillance and investigation of human and animal diseases Federal Trade Commission (FTC) Regulating food advertising Department of Health and Human Services (HHS) Protecting the health of and providing essential human services to Americans, including those who are less able
  • 41. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Does Food Policy Affect the Foods Available to You to Buy and Consume? (2 of 2) • What are the politics of the food industry? – Government programs are food consumers ▪ Federal government is nation's biggest food consumer ▪ For example, National School Lunch Program, Summer Food Service Program, Emergency Food Assistance Program, Child and Adult Care Food Program – Food lobbyists exert influence ▪ For example, 2009 push to tax sugared beverages was blocked in Congress
  • 42. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Do You Know How Foods Were Produced? (1 of 2) • Label terms provide information about how foods were produced – USDA defines labeling for animal food products ▪ Prepackaged meat products: – Certified – Fresh poultry – Free range – Kosher – Natural – No hormones – No antibiotics
  • 43. Copyright © 2023 Pearson Education, Inc. All Rights Reserved How Do You Know How Foods Were Produced? (2 of 2) • Understand the meaning of the term organic – Market for organic foods has grown rapidly – USDA developed National Organic Standards (NOS) – Organic farming means grown without some synthetic pesticides and fertilizers, bioengineering, irradiation ▪ Some pesticides may be used – No evidence that organic foods are nutritionally superior ▪ Advantages: Fewer synthetic pesticides and antibiotics; may have environmental benefits ▪ Disadvantages: Often more expensive than conventionally grown foods
  • 44. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Figure 12.11 The USDA Organic Seal
  • 45. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Table 12.7 Various Levels of Organic If the label says “100% Organic” Then: The food must be composed entirely of organic ingredients. Note: These foods cannot contain sulfites and must declare the certifying agent. The U SDA Organic seal may be displayed. A hand is holding packed meat. If the label says “Made with Organic Ingredients” Then: The food contains at least 70 percent organic ingredients. A food packet with a text that reads Annie's homegrown rising crust. A cheese pizza is below the text. If the label says “Organic” and/or displays the USDA Organic seal Then: The food contains at least 95 percent organic ingredients. Few food bars arranged in rows have labels with the text that reads organic food bars. If the label says nothing about organic claims Then: The food contains less than 70 percent organic ingredients, or the food producer or manufacturer decided not to disclose information about the organic ingredients. Packed food items are arranged in rows on shelves.
  • 46. Copyright © 2023 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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  1. If this PowerPoint presentation contains mathematical equations, you may need to check that your computer has the following installed: 1) MathType Plugin 2) Math Player (free versions available) 3) NVDA Reader (free versions available) Slides in this presentation contain hyperlinks. JAWS users should be able to get a list of links by using INSERT+F7
  2. Stage 1, farm. Trees, bushes, plants, and animals produce the raw materials that eventually end up on your plate. Stage 2, food processor. Food processors clean and sort the raw food products. The food is then either ready for shipping (in the case of whole foods like fruits, vegetables, and grains), or processed with heat, salt, or sugar, or combined with other ingredients to convert it into a packaged food. Stage 3, distributor. Once processed, foods are transported via truck, ship, or train from the plant to a retail outlet, where consumers can buy them. Stage 4, seller. While people buy food from several sources, including family farms, restaurants, farmers’ markets, and convenience stores, most food shopping takes place at the grocery store. Stage 5, consumer. You, the consumer, are the final step in the process.
  3. The map’s scale is 1 unit equals 100 miles. Dots are shown to represent farms and each dot equals 200 farms. The majority of the dots are concentrated in the eastern half of the map ranging from Minnesota in the north to Texas in the south and from Kansas in the west to Rhode Island in the east. Some concentrations of dots are also seen along the west coasts of Washington, Oregon, and California. The rest of the regions have a sparse distribution of the dots. The map scale for Alaska is 1 unit equals 200 miles. Only 5 dots are seen in Alaska. The total number of farms in the U S is 2,109,303.
  4. Corn production is based in the northern central United States. Wheat production is based in the central and northern United States. Soybean production is based in the northern central United States.
  5. Coffee, cocoa, and spaces, 100 percent. Fish and shellfish, 95 percent. Fresh fruits, 51 percent. Fruit juices, 49 percent. Wine, 30 percent. Sugar, 28 percent. Vegetable oils, 26 percent. Fresh vegetables, 22 percent. Processed vegetables, 20 percent.
  6. Conserves, protects, and renews natural resources (soil, water, air, energy, biodiversity). Supports vibrant ecosystems. Promotes a low-carbon footprint. Mitigates climate change. Nutrition and health. Assures dietary diversity. Assures safety of food and water supplies. Assures optimal access to food and water in order to meet nutritional requirements. Social, cultural, and ethical capital. Promotes cultural diversity. Empowers social responsibility and community engagement. Advances ethical, humane, and fair treatment of individuals and animals. Economic vitality. Builds community wealth. Is economically viable and sustainable.
  7. An inverted pyramid labeled food recovery hierarchy has six levels. The pyramid has a broad top that narrows down to a pointed tip at the bottom. The most to least preferred methods to prevent and manage food waste, from the top to bottom, are as follows. Level 1, Source Reduction: Reduce the volume of surplus food generated. Level 2, Feed Hungry People: Donate extra food to food banks, soup kitchens, and shelters. Level 3, Feed Animals: Divert food scraps to animal food. Level 4, Industrial Uses: Provide waste oils for rendering and fuel conversion and food scraps for digestion to recover energy. Level 5, Composting: Create a nutrient-rich soil amendment. Level 6, Landfill or Incineration: Last resort to disposal.
  8. Traditional plant breeding involves crossing two plants of the same species to produce D N A with more desirable traits. The process is imprecise, however, and achieving the desired result could take years. Illustration: Donor D N A with the desired gene is crossed with recipient D N A to give a resultant D N A carrying the desired gene, a part of donor D N A labeled undesired new D N A, and recipient D N A. Ladder-like structures represent the donor, recipient, and the resultant D N A strands. Today, genetic engineering allows scientists to precisely manipulate the DNA from plants and impart desirable qualities from one plant to its offspring much more quickly. Illustration: Desired gene sequence from the donor D N A is shown to be isolated and inserted into recipient D N A. The resultant D N A carries the desired D N A sequence within the recipient D N A sequence. Ladder-like structures represent the donor, recipient, and the resultant D N A strands.