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Semelhante a Ch 9 ppt (20)
Ch 9 ppt
- 1. CHAPTER 9
The Food Environment
and Food Safety
Eleanor D. Schlenker
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc.
- 2. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 2
- 3. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 3
- 4. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 4
- 5. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 5
- 6. Psychological Influences
Maslow’s classic hierarchy describes the five
levels of human need, each building on the
one before
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- 7. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 7
- 8. Trends in Food Selection
Several components are common to all food
patterns:
Core and complementary foods
Food flavors
Meal patterns
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 8
- 9. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 9
- 10. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 10
- 11. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 11
- 12. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 12
- 13. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 13
- 14. Food Misinformation
False information may come from folklore, be
built on half-truths, or stem from intentional
deception and fraud
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 14
- 15. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 15
- 16. Why Food Misinformation Is a
Concern
Danger to health
Money spent needlessly
Distrust of the food supply
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 16
- 17. Groups Vulnerable to Food
Misinformation
Older adults
Teenagers
Obese persons
Athletes
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 17
- 18. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 18
- 19. 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.
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 19
- 20. 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)
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 20
- 21. Biotechnology and Food – Cont’d
Goals for Genetic Modification
1. Increased resistance to disease and insects
2. Increased tolerance to weather conditions
3. Increased nutritional value
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 21
- 22. Biotechnology and Food – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 22
- 23. Biotechnology and Food – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 23
- 24. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 24
- 25. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 25
- 26. 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”
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 26
- 27. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 27
- 28. Food Safety Laws – Cont’d
Overview of Dietary Supplements
1994 Congress passed the Dietary
Supplement Health and Education Act
(DSHEA)
Effectively deregulated the dietary
supplement industry
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 28
- 29. Food Safety Laws – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 29
- 30. Food Safety Laws – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 30
- 31. Food Safety Laws – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 31
- 32. Food Safety Laws – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 32
- 33. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 33
- 34. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 34
- 35. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 35
- 36. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 36
- 37. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 37
- 38. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 38
- 39. Foodborne Illness – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 39
- 40. Foodborne Illness – Cont’d
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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 40
- 41. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 41
- 42. 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
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- 43. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 43
- 44. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 44
- 45. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 45
- 46. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 46
- 47. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 47
- 48. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 48
- 49. 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
Copyright © 2011, 2007 by Mosby, Inc., an affiliate of Elsevier Inc. 49