Chapter 14 Outline

Chapter 14 Outline - Food Issues Chapter 14 Nut r ient -...

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Food Issues Chapter 14 Nutrient - something that promotes growth or development o I nclude: carbohydrates, fats, proteins (amino acids) and vitamins; inorganic chemical compounds like minerals, water, and oxygen may also be considered Calorie - measure of energy produced by consuming food Body Mass Index - measure of weight in relation to height (Kg/ m 2 ) Malnutrition - poor nutrition from insufficient or poorly balanced diet o Problem in many countries (problem in US is being overweight); in the US, 13% of poor families and 2.6% of poor children experience hunger at some point during the year o Mostly in Asia and Africa o People who are poor or who live in poverty-stricken areas are at the greatest risk for hunger and malnutrition. o In poor countries, wars and natural disasters such as droughts and earthquakes may also contribute to hunger and malnutrition by disrupting normal food production and distribution. o About 1% of children in the United States suffer from chronic malnutrition, in comparison to 50% of children in Southeast Asia. About two-thirds of all the malnourished children in the world are in Asia, with another one-fourth in Africa. o There are now over 1 billion overweight people across the world, as compared to the 800 million undernourished Special Interest Groups Food Industry o Has prospered by making it cheap and easy for consumers, but may be hard for companies to kick the high-calorie habit o Oppose regulation o Some making changes McDonald’s salads Frito-Lay “wide variety of better for you” snacks o
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Lawyers- filing suit against fast-food chains o Lawyers believe some companies interested in making changes beneficial for consumers, but may be hard for companies to kick the high-calorie habit. Consumer Advocates Calorie Production Big issue in the US is overabundance of food Bounty of corn, rice, soybeans, sugar, etc… but they are heavily used to create processed foods and to fatten hogs and cattle Calories have drastically increased Food Labels The amount of added sugars is climbing steadily Sugars may be disguised under different names (corn syrup, crystalline fructose, dextrose, fructose, malt, syrup) In 2003, World Health Organization recommended that in a healthful diet no more than 10% of calories should come from sugars that aren’t inherently a part of a food - with 2,000 calorie diet, that is about 13 teaspoons or 50 grams; *Average American eats more than twice that much sugar Current Issue: Nutrition Information at Restaurants Required by some localities New requirements in 2010 federal health legislation
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This note was uploaded on 09/15/2011 for the course AHRM 2404 taught by Professor Pjfisher during the Spring '08 term at Virginia Tech.

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Chapter 14 Outline - Food Issues Chapter 14 Nut r ient -...

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