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.

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

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

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Ch 9 ppt