Community Food Supply and Health - Shaqra University

College of Applied Medical Sciences - Dawadmi Unit 9 Community Food Supply and Health  Introduction The health of a community largely depends on the safety of its available food and water supply.  Food labels  The information pre...

College of Applied Medical Sciences - Dawadmi Unit 9 Community Food Supply and Health  Introduction The health of a community largely depends on the safety of its available food and water supply.  Food labels  The information presented on food product,. label information— standards and nutrition facts—are important to consumers things that MUST be on every label 10 1) Description or technical name of the food or drink (not the brand) 2) Net weight or volume – amount of food or drink without the weight of the packaging 3) Date mark 4) Ingredient List, including additives 5) Nutrition information panel 6) Allergy warning or Allergen declaration 7) Name and address of manufacturer, distributor or importer 8) Country of origin. 9) Storage Instructions e.g. keep refrigerated at 4°C 10)Lot or batch number.  Meaning of Health claims Health claims :A statement on a food or drink product, or in its a advertising, that says that it is good for your health. To make an association between a food product and a specific disease, the food must meet the criteria set. IT that link nutrients or food groups with a risk for disease are strictly regulated. Health claims can often be found on the front, side, or back of a food package.  HEALTH CLAIMS The following claims are examples: Low sodium and the prevention of hypertension. Calcium and vitamin D and the prevention of osteoporosis. Low dietary fat and a reduced risk of cancer. Low dietary cholesterol and saturated fat and a reduced risk of coronary heart disease. Fiber-containing grain products, fruits, and vegetables and a reduced risk of cancer  HEALTH CLAIMS The following claims are examples: Grain products and fruits and vegetables that contain fiber, especially soluble fiber, and the prevention of coronary heart disease. Fruits and vegetables that are rich in vitamins A or C and a lowered risk of cancer. Folate and the prevention of neural tube defects. Soy protein and a reduced risk of coronary heart disease Stanols/sterols and a reduced risk of coronary heart disease.  Food irradiation Is the use of ionizing radiation to kill bacteria and parasites that are on food after harvest. IT helps to prevent food-borne illness caused by Escherichia coli, Salmonella, Listeria, Shigella, and Salmonella. Three different methods of irradiation are used, all of which are approved by the World Health Organization..Biotechnology Biotechnology :is a broad term that has application in human nutrition, medications, agriculture, and environmental sciences. Biotechnology: is the use of biologic processes or organisms to make or modify products. Biotechnology is technology that utilizes biological systems, living organisms or parts of this to develop or create different products..Biotechnology Two commonly used medications produced through means of biotechnology are insulin and penicillin. Two examples of biotechnology in agriculture and nutrition are the development of corn that expresses a specific protein that serves as an insecticide and the synthesis of rice with increased levels of β- carotene.  Food biotechnology Humans have been using biotechnology for thousands of years in the production and processing of food. Is the use of technology to modify the genes of our food sources. Food biotechnology is an umbrella term covering a vast variety of processes for using living organisms—such as plants, animals, microbes, or any part of these organisms—to develop new or improved food products Food biotechnology  FOOD ADDITIVES Food additives are substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance. The use of food additives (i.e., chemicals that are intentionally added to foods to prevent spoilage and extend shelf-life). The two most common additives are sugar and salt, although consumers often do not recognize these basic ingredients as food additives..advantages of Food Additives Produce uniform qualities (e.g., color, flavor, aroma, texture, general appearance). Standardize many functional factors (e.g., thickening, stabilization [i.e., keeping parts from separating]). Preserve foods by preventing oxidation. Control acidity or alkalinity to improve flavor and texture of the cooked product. Enrich foods with added nutrients.  FOOD SAFETY The control of food-borne disease focuses on strict sanitation measures and rigid personal hygiene. First, the food itself should be of good quality and not defective or diseased. Second, dry or cold storage should protect it from deterioration or decay, which is especially important for products such as refrigerated convenience foods.  FOOD SAFETY All food preparation areas must be scrupulously clean, and foods must be washed or cleaned well. Cooking procedures and temperatures must be followed as directed. All utensils, dishes, and anything else that comes in contact with food must be clean. Leftover food should be stored and reheated appropriately or discarded  Food safety depends on Clean: Wash hands and surfaces often. Separate: Do not cross-contaminate. Cook: Cook to proper temperatures. Chill: Refrigerate promptly.  FOOD CONTAMINATION Food-borne illness usually presents with flu-like symptoms, but it can advance to a lethal illness. Not all bacteria found in foods are harmful, and some are even beneficial (e.g., the bacteria in yogurt). Bacteria that are harmful to people are referred to as pathogens. Certain subgroups of the population are at higher risk for the development of food-borne illness as a result of age and physical condition. Groups with the highest risks are young children, pregnant women, elderly individuals, and people with compromised immune systems  Bacterial Food Infections Bacterial food infections result from eating food that is contaminated by large colonies of bacteria. Specific diseases result from specific bacteria (e.g., salmonellosis, shigellosis, listeriosis).  Viruses Food-borne disease outbreaks Resulting from norovirus contamination are estimated to be the most common cause of food-borne illness in the United States. However, norovirus is much less likely to cause hospitalization than other forms of food-borne illness FOOD BUYING AND HANDLING PRACTICES  Buying Wisely -1 Understanding packaging, carefully reading labels, and watching for sale items help to improve purchasing power. Only buy in quantity if it results in real savings and if the food can be adequately stored or used. Be cautious when selecting so-called “convenience foods”; the time saved may not be worth the added cost. For fresh foods, try alternative food sources such as farmers’ markets, community supported agriculture (CSAs), and gardens.  Storing Food Safely -2 Control food waste and prevent illness caused by food spoilage or contamination. Conserve food by storing items in accordance with their nature and use. Use dry storage, covered containers, and correct- temperature refrigeration as needed. Keep opened and partly used food items at the front of the shelf for timely use. Avoid waste by preparing only the amount needed. Use leftovers in creative ways or freeze for quick meals later.  Cooking Food Well -3 Use cooking processes that retain maximal food value and that maintain food safety. Cooking vegetables for shorter periods (e.g., stir frying, steaming) and with as little water as possible helps to retain their vitamin and mineral nutritive quality. Prepare food with imagination and good sense. Give zest and appeal to dishes with a variety of seasonings, combinations, and serving arrangements. No matter how much they know about nutrition and health, people usually eat because they are hungry and because the food looks and tastes good, not necessarily because it is healthy.  REFERENCES 1. Mellata M. Human and avian extraintestinal pathogenic Escherichia coli: infections, zoonotic risks, and antibiotic resistance trends. Foodborne Pathog Dis. 2013;10(11):916-932. 2. Johnson JR, et al. Antimicrobial drug-resistant Escherichia coli from humans and poultry products, Minnesota and Wisconsin, 2002-2004. Emerg Infect Dis. 2007;13(6):838- 846. 3. 3. U.S. Department of Health and Human Services. FDA finalizes report on 2006 spinach outbreak. Available from: ; 2007. Cited January 2015.