Got Food? - the Scientia Review

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Major crops grown in the United States include corn, soybeans, hay, wheat, cotton, rain, and rice. The U.S. is the world‘s largest producer of corn. Corn is a versatile crop that is mostly used to feed livestock. It is also consumed by people or used to create environmentally friendly ethanol fuels for use in cars and trucks with a lower carbon footprint. Hay and grain are mainly used for animal consumption (EPA, 2009). On a global scale, food production is not being distributed evenly to meet the needs of a growing population. Economically stable nations suffer from food over consumption that leads to obesity while developing countries are plagued with starvation and a dwindling food supply. Increased production is limited by three major factors: land, water, and energy. An increasing global population means a decrease in the amount of land area per person available for growing food (Leaver, 2011). The availability of water is essential to growing food as irrigated crops account for 50% of the global food (Boutraa, 2010). A large amount of nonrenewable energy is used to make fertilizer for agriculture as well as to transport crops from the producer to the consumer. The main effect of globalization is that it is the driving force behind the sustainable agriculture movement. By considering the needs of people as a whole and the resources available to them, some kind of plan can be made to utilize the resources to their full potential and ensure maximum output for as long as possible. Rotating crops seasonally is a good way to avoid overfarming a plot of land to the point that it becomes unusable. Environmental Impact of Current Agriculture The environmental impacts of agriculture can be divided into two groups: those caused by expansion and those caused by amplification. Expansion refers to the scenario in which croplands and pastures extend into new areas and replace natural ecosystems, and amplification denotes the process by which existing crops are managed for higher production through the use of irrigation, fertilizers, and mechanization. The availability of land area to produce food has not increased substantially over the past 50 years. Meanwhile, the rising global population has decreased the agricultural land area available per person to grow food from 1.30 to 0.72 hectares in the last 40 years. These trends will most likely stay the same in future years because land will be used for other uses such as urbanization, biofuel production, desertification, and salination. Global agriculture has cleared 70% of the grassland, 50% of the savanna, 45% of the temperate deciduous forest, and 27% of the tropical forest biome. Croplands and pastures currently represent almost 40% of the non-ice land on Earth, and much of the expansion has been isolated 132
to the tropics, where an estimated 80% of new croplands will replace forests. This clearing of the biomes eliminates biodiversity and key ecosystem services, and also contributes a major source of greenhouse gas emissions (approximately 12% of total anthropogenic CO2 emissions). In addition, almost 70% of global freshwater usage is used for irrigation. Rainwater farming currently consumes the most of the global water supply (Foley et al., 2011). Thus there is increasing pressure to slow the expansion of agricultural land because of its associated GHG emissions and contribution to the loss of biodiversity. Agriculture has also become dependent on non-renewable energy sources to maintain its operation; 4% of global fossil fuel energy is used by farming, and about 50% of this amount is required for production of nitrogen fertilizer (Leaver, 2011). Food Transport and Climate Public concern regarding climate change has significantly increased in recent years; one particular aspect that has garnered increased attention has been food production and the impact it has on greenhouse gas (GHG) emission. Few studies, however, have analyzed the GHG emissions linked to food production in comparison to the transportation and distribution of food products. The findings of one recent study suggest that despite the vast amount of distance food travels in general, the great majority of food-related GHG emissions can be linked to the production phase. In fact, 83% of the average U.S. household footprint for food consumption is from production, and only 11% of life-cycle GHG emissions can be attributed to transportation as a whole. Further, the results indicated that the most plausible course of action in the attempt to lower food-related GHG may involve a shift in dietary standards, rather than an emphasis on localized retail. Food, combined with home energy and transportation, comprises a large share of most consumers‘ personal impact on the climate. Unlike home and transportation, however, the purchase of food allows consumers to reduce more easily their personal impact because of the substantial amount of personal choice involved and relative lack of long-term restricting effects. The total t-km of freight by mode per year per household, transport-related GHG emissions by mode, total GHG emissions by supply chain tier associated with household food consumption in the United States, and comparative climate impacts of different food groups. 133
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Got Food? Recent Advances in Food S
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Chapter 1 Diet and Nutrition Ingrid
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Economic Uncertainty It is simply n
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Administration announced that Omega
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An example of nutritional informati
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Malnutrition and Disease A growing
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Malnutrition Globally Although a gr
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thiamine compounds. Deficiency can
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BMJ-British Medical Journal (2012).
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Chapter 2 Vitamins and Minerals Bar
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The Dangers of Multivitamins and Su
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Vitamin A and Osteoporotic Hip Frac
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Type II diabetes is caused by the i
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Bibliography Alam S.M. (2011, Jan 2
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Riboflavin. (2011). In PubMed Healt
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Chapter 3 Food Supplements Patrick
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3112 31-50 49 ± 1 35 ± 1 18 ± 1
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An example of a chemically engineer
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Step 1 Herbs are checked for pestic
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Agent Active Ingredient(s) Trade Na
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St. John‘s wort (Hypericumperfora
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Pravst, I., &Žmitek, K. (2011). Th
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In the late 1970s, the first insuli
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New Developments Researchers are co
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Prevention and Treatment Pre-diabet
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There are three forms of insulin av
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Crandall, J. P. (2010, April). Diab
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Chapter 5 Diet and Heart Disease Re
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Dilated cardiomyopathy condition is
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The buildup of plaque within the ar
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Heart disease death rates, total po
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Sensory vegetarians avoid meat beca
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This table documents the relative l
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However, vegetarian diets do receiv
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Turner-McGrievy, G. (2010.) Nutrien
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Scientists are aware that physical
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one study, research examined two ch
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contributing to the metabolic syndr
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In 2011, an Australian study concer
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the food pass through the stomach,
Page 81 and 82: Giovannucci, E., & Michaud, D. (200
Page 83 and 84: There is already a basic infrastruc
Page 85 and 86: estrictions on how much can be grow
Page 87 and 88: A fisherman prepares to sift throug
Page 89 and 90: Slow Food is an international organ
Page 91 and 92: It is a sad fact that the food syst
Page 93 and 94: Illustration Credits http://static.
Page 95 and 96: One of Borlaug‘s most important c
Page 97 and 98: Different crops use different resou
Page 99 and 100: source of Vitamin A for the poor po
Page 101 and 102: Plot of world grain production per
Page 103 and 104: Recent studies also highlight the h
Page 105 and 106: Chapter 10 Food Preservation Adam C
Page 107 and 108: Common spoiling enzymes and their e
Page 109 and 110: Freezing, along with drying, is use
Page 111 and 112: With these new developments in pres
Page 113 and 114: An area of future research is bacte
Page 115 and 116: Parish. M. (2006). How do salt and
Page 117 and 118: Applications Recently, scientists h
Page 119 and 120: livestock nutrition as well. Throug
Page 121 and 122: modified/engineered crops are benef
Page 123 and 124: added regulatory process, the EU na
Page 125 and 126: Future of GMO Crops A booming globa
Page 127 and 128: Biotech crops are benefitting peopl
Page 129 and 130: Levidow, L., Carr, S., and Wield D.
Page 131: This bar graph illustrates the amou
Page 135 and 136: The search for sustainable agricult
Page 137 and 138: water lost to evaporation. It is al
Page 139 and 140: Francis, C. A., & Porter, P. (2011)
Page 141 and 142: and science. In a similar way, know
Page 143 and 144: Sustainable and Alternative Agricul
Page 145 and 146: After the farmed organisms have mat
Page 147 and 148: Farmers seeking for a hydroponics m
Page 149 and 150: Chapter 14 Food Additives Naveena S
Page 151 and 152: Different regions in the world have
Page 153 and 154: However, probiotic lactobacilli fac
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Page 157 and 158: Recent discoveries have led to the
Page 159 and 160: Phosphates and Kidney Disease A tea
Page 161 and 162: It is not yet confirmed that using
Page 163 and 164: Illustration Credits http://www.cho
Page 165 and 166: Fuel Types and Biomass Environmenta
Page 167 and 168: Kerosene and LPG are commonly used
Page 169 and 170: The map displays the amount of deat
Page 171 and 172: Global Politics on Cooking in Devel
Page 173: Lahkar, P. J., Samdarshi, S. K. (20
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Got Food? - the Scientia Review

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