Got Food? - the Scientia Review

More documents

Recommendations

Info

An open fire is used by many to cook within the home. A lack of windows causes the smoke and soot to build up inside the home. Exposure to the combustion of these materials can cause acute respiratory infections, chronic obstructive pulmonary disease (COPD), lung cancer, asthma, nasopharyngeal and laryngeal cancers, and tuberculosis, as well as many other diseases (―Indoor air pollution and health in developing countries‖, 2005). The effects of diseases are most commonly found when cooking is done indoors or when the stove is poorly ventilated. More than half of the pneumonia deaths that occur in children that are five years or younger are a direct result of exposure to the particulate matter that is a result of burning biomass. The levels of this matter that are released into the air are generally 100 times higher than the acceptable health standard. Although a disease may not develop as a result of exposure, people are still affected. The smoke causes inflamed airways and lungs, lowers the oxygen-carrying capacity of the blood, and impairs the immune response, which can bring on other sicknesses (WHO, 2011). Another health issue that is common to people in developing countries exists among pregnant women. Generally, the women are in the kitchen and cooking with these stoves and fuels. When the women are pregnant, exposure to the indoor air pollution causes birth defects such as low birth weight. This can be fatal considering that in these underdeveloped countries, women give birth at home, without the luxury of a hospital, where other complications could arise. Low birth weight can have a domino effect on other health issues that will come as the child begins to grow and develop. The global effects of the methods of cooking in developing countries are being studied to raise awareness of the problem that is at hand. The lack of clean fuels is ignored by governments and private aid organizations. The indoor air pollution is the fourth greatest health risk factor found in developing countries. This health risk is fourth to unclean water and sanitation, unsafe sex, and undernourishment. This has recently been focused on and hopefully there will be an effort to replace these stoves that emit harmful gases and soot (―Developing nations to get clean-burning cookstoves‖, 2010). To minimize the exposure to cooking related emissions, cooking devices need to be improved or an alternate source of energy needs to be implemented. However, fires and stoves that are built are easy and essentially free. If newer and cleaner methods were implemented, for most people, government aid would be required. 168
The map displays the amount of deaths that can be attributed to indoor air pollution. Countries in Africa tend to have more deaths because the majority of the country cooks with open stoves and indoor fires. Not only do these cook stoves cause indoor air pollution, but they can also catch fire, which risks the lives of those that are using them. In addition to premature deaths, there is a lot of time wasted when the focus of everyday life is on finding and gathering fuels that can be anything from crop waste to cow dung. Time and energy that could be better used are spent on such a rigorous and repetitive activity that cannot currently be avoided (―Silent and deadly‖, 2010). Alternative Cooking Methods Solar cooking, a simple and efficient alternative to fuel, is a concept that has been applied for hundreds of years. It is always readily available and essentially it is free. There are numerous advantages in the use of solar cooking. The lack of complicated procedure makes it easy to use and solar cooking is also safer and more sanitary than traditional fuels. On top of health concerns, many are suffering because they cannot afford the fuels that are necessary for cooking. Developing countries have the potential to gain many benefits from the use of solar cookers. For example, these countries tend to have a strong concentration of the energy from the sun, as well as a need for an alternative cooking method that is at little or no cost to them. Solar cookers would not only be more cost-efficient, but would also increase the nutritious value of the food that the people consume. In some of the more sunny regions, where the concentration of the rays are the most intense, solar energy can be captured and used to cook food. Although burning wood is a sufficient source of energy, it is not always readily available because deforestation is occurring in many locations. Deforestation refers to the removal of a forest in which the land is then used for industrial related activities that leave the animals native to the area stranded without food or shelter. A related problem that most families encounter is that they do not have enough money to afford fuels to cook their food. 169
Page 1 and 2:
Got Food? Recent Advances in Food S
Page 3 and 4:
Chapter 1 Diet and Nutrition Ingrid
Page 5 and 6:
Economic Uncertainty It is simply n
Page 7 and 8:
Administration announced that Omega
Page 9 and 10:
An example of nutritional informati
Page 11 and 12:
Malnutrition and Disease A growing
Page 13 and 14:
Malnutrition Globally Although a gr
Page 15 and 16:
thiamine compounds. Deficiency can
Page 17 and 18:
BMJ-British Medical Journal (2012).
Page 19 and 20:
Chapter 2 Vitamins and Minerals Bar
Page 21 and 22:
The Dangers of Multivitamins and Su
Page 23 and 24:
Vitamin A and Osteoporotic Hip Frac
Page 25 and 26:
Type II diabetes is caused by the i
Page 27 and 28:
Bibliography Alam S.M. (2011, Jan 2
Page 29 and 30:
Riboflavin. (2011). In PubMed Healt
Page 31 and 32:
Chapter 3 Food Supplements Patrick
Page 33 and 34:
3112 31-50 49 ± 1 35 ± 1 18 ± 1
Page 35 and 36:
An example of a chemically engineer
Page 37 and 38:
Step 1 Herbs are checked for pestic
Page 39 and 40:
Agent Active Ingredient(s) Trade Na
Page 41 and 42:
St. John‘s wort (Hypericumperfora
Page 43 and 44:
Pravst, I., &Žmitek, K. (2011). Th
Page 45 and 46:
In the late 1970s, the first insuli
Page 47 and 48:
New Developments Researchers are co
Page 49 and 50:
Prevention and Treatment Pre-diabet
Page 51 and 52:
There are three forms of insulin av
Page 53 and 54:
Crandall, J. P. (2010, April). Diab
Page 55 and 56:
Chapter 5 Diet and Heart Disease Re
Page 57 and 58:
Dilated cardiomyopathy condition is
Page 59 and 60:
The buildup of plaque within the ar
Page 61 and 62:
Heart disease death rates, total po
Page 63 and 64:
Sensory vegetarians avoid meat beca
Page 65 and 66:
This table documents the relative l
Page 67 and 68:
However, vegetarian diets do receiv
Page 69 and 70:
Turner-McGrievy, G. (2010.) Nutrien
Page 71 and 72:
Scientists are aware that physical
Page 73 and 74:
one study, research examined two ch
Page 75 and 76:
contributing to the metabolic syndr
Page 77 and 78:
In 2011, an Australian study concer
Page 79 and 80:
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 and 132: This bar graph illustrates the amou
Page 133 and 134: to the tropics, where an estimated
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
Page 155 and 156: and potentially harmful. In 1977 th
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: Kerosene and LPG are commonly used
Page 171 and 172: Global Politics on Cooking in Devel
Page 173: Lahkar, P. J., Samdarshi, S. K. (20
show all

Got Food? - the Scientia Review

Create successful ePaper yourself

Delete template?

Save as template?