Got Food? - the Scientia Review

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Global Food Systems In an effort to promote a successful continuation of reliable food production, many countries have instituted programs to track, foresee, and manage national and international agriculture. As mentioned above, the United Nations tracks the calculated HDI of various countries, which includes information on how those nations manage their food. Despite this, attempts at addressing the looming challenge of adjusting global agricultural systems have long been undermined by the lack of comprehensive scientific research and statistics to support the conclusions reached. In 2011, an international team of researchers conducted a thorough examination of available statistics and research data, which provided potential solutions to the problem of feeding the global community that were all supported by corroborating data. Their examinations of farm data and satellite images suggested, perhaps predictably, that using less land, eating less meat, and wasting less food can significantly increase the chances of successfully feeding the increasing global population over the next four decades. More specifically, their work suggested that the state of international agriculture could be improved drastically if land clearing for agricultural purposes were halted, food production yields in developing countries were raised to 60%, agrochemicals were used more strategically in farming, global diets shifted towards being primarily plant based, fewer crops were used for animal feed and biofuel, and the waste of food production were decreased. Such changes would result in the ability to feed successive generations without the need to destroy a large amount of all remaining tropical forests and topsoil, although practical integration of the suggestions could prove challenging. If it is to work, the changes must be adopted in the manner discussed in the second paragraph of the prior section, namely, through increased collaboration between governments and their people (Coren, 2011). Globalization, the current method commonly employed to improve worldwide food conditions, has both solved and raised problems. By linking developing and developed countries to one another through agricultural based interactions, the challenges facing one region can affect many external areas. Even the farming practices of one nation can have an impact on others. Different standards of food production can be blamed for some of these problems: historically, the United States has imported foods that do not meet its standards of quality, but are approved for export by a foreign power (―Unsanitary Practices‖, 2011). While many of these foods are prevented from entering into sale in markets, it is unreasonable for the regulatory boards in charge of filtering under-qualified foods off consumers‘ plates to do so with complete success. Increased quality of food, however, has been shown to come from increased globalization of consumables, encouraged both by health benefits and consumer demand. Through importations, it is possible for developing countries to acquire nutrient giving foods that would have been unrealistic or impossible to grow locally. Foreign grown genetically modified crops, although at times controversial, have had some documented benefits for the developing nations that import them (Rosado, Cassís, Solano, & Duarte-Vázquez, 2005). Developed nations, on the other hand, can experience a growth in demand for more particular foods once they become more globally available through trade, which has the potential to benefit the economies of both the buyer and the seller (―Food Value Chains‖, 2011). 86
A fisherman prepares to sift through a recent shrimp harvest Problems in the Global Food System Throughout the recent century, the global food system has been relatively stable. Populations were lower than they are today, there was more food that could be given to the needy, and the world was not in an economic crisis. Now problems with the system arise unexpectedly, and more and more people are dying from these problems. These problems include health concerns such as: malnutrition, starvation, an uneven distribution of food, and climate change. Due to the growing problem of malnutrition and starvation, governments around the world are paying increasing attention to nutrition. The focus of food aid organizations is shifting from providing more and more calories and food for the malnourished to providing macro-nutrients like iron and vitamins. Statistics show that one billion people in the world do not have enough calories, while another billion are deprived of micro-nutrients. Over time more effects of malnutrition are becoming evident: bloated bellies, wasted limbs (Sao & Rome, 2012). A circle graph displaying the causes of death from malnutrition in children in the year 2008. 87
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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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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
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Page 53 and 54: Crandall, J. P. (2010, April). Diab
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Page 57 and 58: Dilated cardiomyopathy condition is
Page 59 and 60: The buildup of plaque within the ar
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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
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Page 89 and 90: Slow Food is an international organ
Page 91 and 92: It is a sad fact that the food syst
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Page 95 and 96: One of Borlaug‘s most important c
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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
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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.
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water lost to evaporation. It is al
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Francis, C. A., & Porter, P. (2011)
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and science. In a similar way, know
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Sustainable and Alternative Agricul
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After the farmed organisms have mat
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Farmers seeking for a hydroponics m
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Chapter 14 Food Additives Naveena S
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Different regions in the world have
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However, probiotic lactobacilli fac
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and potentially harmful. In 1977 th
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Recent discoveries have led to the
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Phosphates and Kidney Disease A tea
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It is not yet confirmed that using
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Illustration Credits http://www.cho
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Fuel Types and Biomass Environmenta
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Kerosene and LPG are commonly used
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The map displays the amount of deat
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Global Politics on Cooking in Devel
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Lahkar, P. J., Samdarshi, S. K. (20
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