UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE

Transcription

1 UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE Session 1 Overview/Introduction Lecturer: PROF. MATILDA STEINER-ASIEDU, SBS, CBAS; University of Ghana, tillysteiner@gmail.com College of Education School of Continuing and Distance Education 2014/ /2017

2 Session Overview At the end of the session, the student should be able explain the following: What is food? What is food science? What is nutrition? What are nutrients? What is nutrition transition- Food sources and reasons for the expansion of the food industry What is food processing and its effect on the world Prof M. Steiner-Asiedu Slide 2

3 Session Outline The key topics to be covered in the session are as follows: Topic One: Course Organization Topic Two: Definitions Topic Three: Food Sources Topic Four: Food Processing Topic Five: Assignment/Discussion For Next Session Prof M. Steiner-Asiedu Slide 3

4 Reading List Latham, M. C. (1997). Human Nutrition in the Developing World. FAO Food and Nutrition Series N0. 29, Food and Agriculture Organization of the United Nations, Rome Hand-out available at website Any other nutrition text book Prof M. Steiner-Asiedu Slide 4

5 Topic One COURSE ORGANIZATION Prof M. Steiner-Asiedu Slide 5

6 Course Organization WEEK ACTIVITY 1 Introduction/Overview 2 Macronutrients 1 3 Micronutrients 1 4 Micronutrients 2 5 Water 6 Food Resources 7 Food Safety 1 8 Food Safety 2 9 Energy Balance 10 Breastfeeding 11 Food Faddism 12 Food Habits 13 Traditional Food Processing Prof M. Steiner-Asiedu Slide 6

7 Topic Two DEFINITIONS Prof M. Steiner-Asiedu Slide 7

8 Definitions WHAT IS FOOD? WHAT IS FOOD SCIENCE? WHAT IS NUTRITION? WHAT ARE NUTRIENTS? Prof M. Steiner-Asiedu Slide 8

9 WHAT IS FOOD? Food is anything solid or liquid that is eaten and does not harm the body. Food means different things to different people. Culture influences food. Prof M. Steiner-Asiedu Slide 9

10 WHAT IS FOOD? CONT D Food provides: 1. energy 2. material for growth 3. maintenance 4. repair of body tissue 5. reproduction 6. substances which help regulate body processes Prof M. Steiner-Asiedu Slide 10

11 WHAT IS FOOD SCIENCE? The discipline that applies engineering, biological, and physical sciences to study: 1. The nature of foods 2. The causes of deterioration 3. Food processing 4. Improvement of foods for the consuming public. Prof M. Steiner-Asiedu Slide 11

12 WHAT IS NUTRITION? Nutrition is the science that deals with all the various components of food and how the body receives and uses the food components for proper growth and maintenance of good health. MALNUTRITION negative effects on health Prof M. Steiner-Asiedu Slide 12

13 What are Nutrients? Nutrients are chemical substances found in food. The nutrients are: 1. Carbohydrates 2. Fats 3. Proteins 4. Vitamins 5. Minerals 6. Water Prof M. Steiner-Asiedu Slide 13

14 WHAT IS NUTRITION TRANSITION? Change that has resulted in increased consumption of unhealthy foods coupled with sedentary lifestyle Outcome: increased prevalence of overweight / obesity and NCDs Prof M. Steiner-Asiedu Slide 14

15 WHAT IS FOOD TRANSITION?CONT D A change in food consumption and food-related practices in a population of an economically emerging country. Characteristics occurs very fast with the new overtaking the old e.g. fried rice in Ghana. can be slow with new food gradually taking over the traditional ones. new food being added to the traditional foods e.g. pizza. Prof M. Steiner-Asiedu Slide 15

16 Topic Three FOOD SOURCES Prof M. Steiner-Asiedu Slide 16

17 FOOD SOURCES Plant Animal Fresh foods (plant and animal) however deteriorate easily. Plants are also seasonal and so plantbased foods may not be available all year round. To ensure long keeping of food- food processing techniques. Prof M. Steiner-Asiedu Slide 17

18 Topic Four FOOD PROCESSING Prof M. Steiner-Asiedu Slide 18

19 WHAT IS FOOD PROCESSING? Set of methods and techniques used to transform raw food ingredients into Cooked (banku, fried fish). Raw ready to use (konkonte-cassava flour). convenient package food (biscuits, corn flakes, kenkey). transform food into other food forms (bean into koose, wheat into bread). Prof M. Steiner-Asiedu Slide 19

20 REASONS FOR THE EXPANSION OF FOOD INDUSTRY The demand for easy-to-prepare meals What may have contributed to this demand????? Prolong shelf-life Why is this necessary??????? Prof M. Steiner-Asiedu Slide 20

21 EFFECT OF FOOD PROCESSING ON THE WORLD Developed World Increase in demand for convenience foods led to increase in supermarkets Springing up of fast food outlets Change in diets from high fibre low salt to high fat (total and trans), sugar, salt and low fibre diets Prof M. Steiner-Asiedu Slide 21

22 EFFECT OF FOOD PROCESSING ON THE WORLD:CONT D Developed World Increase in diabetes, heart disease and obesity rates The food companies gained control of food distribution, resulting in less fresh food being moved along Foods not indigenous to many areas of the world are now found there The food companies and fast food outlets also migrated Prof M. Steiner-Asiedu Slide 22

23 EFFECT OF FOOD PROCESSING ON THE WORLD: CONT D Developing World Shrinking of fresh market because of influx of multinational companies from the West IMPLICATIONS ON FOOD AND NUTRITION SECURITY- FARM FAMILIES Prof M. Steiner-Asiedu Slide 23

24 MIGRATION OF THE FAST FOOD OUTLETS AND SUPERMARKETS Consumer demand for safe and convenience foods Transportation and access to technology such as fridges Liberalization of trade and foreign direct investments Saturation of the Western markets Improvement in logistics and procurement systems Prof M. Steiner-Asiedu Slide 24

25 GLOBALIZATION AND NUTRITION TRANSISITON IN GHANA Meals were often prepared at home using the local staples Underweight rather than obesity was the problem Accra was not overcrowded Prof M. Steiner-Asiedu Slide 25

26 THE FAST FOOD INDUSTRY IN GHANA STREET FOODS Contaminated water may be used Raw materials may be adulterated/ contaminated e.g. Sudan III in palm oil, honey, peanut butter (groundnut paste) Although the food industry is important because of the convenience it offers, consumers must be made aware of the benefits and health implications because consumers have the power to demand better services and healthier foods. Prof M. Steiner-Asiedu Slide 26

27 Topic five ASSIGNMENT/DISCUSSION FOR NEXT SESSION Prof M. Steiner-Asiedu Slide 27

28 Take Home A. Read Handout-0 to make you better understand todays lectures. B. List two foods you would you consider unhealthy C. For each food item listed give 3 reasons why it is unhealthy Prof M. Steiner-Asiedu Slide 28

29 NEXT WEEK We shall discuss Macronutrients Make sure you preview handout number 1A on this topic. Prof M. Steiner-Asiedu Slide 29