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Jillie Kerwin

Topic: Crop Nutrition-Resilience to Harsh Environments, Soil and Water Management & Cro... - 0 views

www-naweb.iaea.org/...topic-crop-nutrition.html

hunger apes project impact soil salinity

shared by Jillie Kerwin on 09 Nov 11 - No Cached
    • Lucie Morren
      Lucie Morren on 09 Nov 11
       
      This talks about the effects that salinity in the soils have on the production of food crops.
  • salinity exacerbate existing food insecurity and vulnerability problems, and are serious threats to the production of major world food crops such as wheat, rice and maize
  • soil scientists, plant nutritionists and plant breeding and genetic scientists work together to bring about solutions and hope to farmers in areas that are vulnerable to soil fertility and environmental stresses
  • ...4 more annotations...
  • Salt, drought and nutrient resilience crops are being developed by plant breeders
  • grown in the field using good soil nutrient and water management packages that are tailor-made to local growing conditions
    • Lucie Morren
      Lucie Morren on 09 Nov 11
       
      This is talking about how they are trying to make sure that they can reduce the salinity in soils to make sure that the food products are okay to consume.
  • problems, and are serious threats to the production of major world food crops such as wheat, rice and maize. It is estimated that over 77M ha of land is devastated by drought, salinity and nutrient deficiencies that are brought about by long-term nutrient mining and climate change and variability.
    • Jillie Kerwin
      Jillie Kerwin on 09 Nov 11
       
      we did a lab over how too much soil salinity can disrupt the germination of crop seeds and therefore reduce production of food. this might one day lead to world hunger
  • bility. Using these technologies, soil scientists, plant nutritionists and plant breeding and genetic scientists work together to bring about solutions and hope to farmers in areas that are vulnerable to soil fertility and environmental stresses.
  • Jillie Kerwin on 09 Nov 11
     
    soil salinity and food and nutrition
Maggie Ausburn

Unit 1: Three experts provide new insights on how fertilizers affect agriculture, nutri... - 0 views

2020conference.ifpri.info/...riculture-nutrition-and-health

APES Soil Soil and nutrition food and nutrition water conservation

shared by Maggie Ausburn on 08 Nov 11 - No Cached
  • While supplements and fortification play one role in health needs, he says that fertilizers can make seeds and grains more productive, improve the quality of nutrient uptake, and increase nutrient absorption.
    • Maggie Ausburn
      Maggie Ausburn on 08 Nov 11
       
      Connection to soil components from the lab. Potassium, phosphorus, and nitrogen all affect the soil and help the crops that are planted in the soil to grow strong, mature faster, and take in the necessary nutrients it needs.
  • constrained
  • Agriculture is constrained by land and water shortages, complex demands of the food cycle, and climate change.
    • Maggie Ausburn
      Maggie Ausburn on 08 Nov 11
       
      Connection with water conservation and usage. There is a water shortage so conservation techniques need to be used like drip irrigation in order for plants to get the amount of water they need and to grow up healthy so that there is a healthy food source for us to eat.
  • ...2 more annotations...
  • health risks and
    • Maggie Ausburn
      Maggie Ausburn on 08 Nov 11
       
      Connection to soil. Potassium is a component in the soil that helps plants to grow strong and to help fight off disease, so perhaps more potassium and other nutrients like phosphorus and nitrogen in the soil will save the crops from disease this way there will be more healthy crops for humans to eat.
  • plant diseases
  • Maggie Ausburn on 08 Nov 11
     
    Connection between soil nutrition and nutrition of the crops that grow out of it.
Katie Lewis

Industrial farmings harmful effects on health - 0 views

www.sustainabletable.org/...health

health food industrial farms vs small farms problams sustainable

shared by Katie Lewis on 09 Nov 11 - No Cached
  • negative effect on human health
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Topic... harmful effects to humans due to chemical use to rid pesticides
  • lowering the quality of life and endangering the health of those who live nearby
  • Small sustainable farms, on the other hand, produce healthy, high quality food and preserve the environment
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Gives me the idea to talk to school officails into buying from smaller local Texas farms instead of the large industrial farms that are causing harm to our health.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      solution
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Small farms are able to produce a smaller amout of product with better care than the industrial farms that are causing harmful enviormental imacts to the health of humans and life around who live around the farms/ use the prodects generated.
  • ...48 more annotations...
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      This leaching occurs in the e horizon. Runoff can go into our precipitation cycle adding toxins to our rain.
  • These facilities generate enormous amounts of waste, which can leach into the ground water and put residents at risk of exposure to infectious and potentially deadly bacteria such as E coli.i Runoff from industrial farms can also spread antibiotic-resistant bacteria,ii and contribute to dangerously high levels of heavy metals such as nitrates (which cause blue baby syndrome) into wells and public water supplies.
  • Consumer Health Unlike traditional sustainable farms, factory farms are willing to sacrifice the quality of their products to maximize their profits
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Quantity over quality equals an increase in health risk and unhealthy production.
  • factory farms
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Problem
  • consumers can end up buying inferior food that is unhealthy to eat
  • high stress levels of the animals kept in crowded and confined conditions, the poor quality feed they are given, and the potential for cultivating and spreading disease rapidly through the large confinement facilities.
  • little concern for human health and animal welfare
  • these conditions will lead to health problems for the animals and poor-quality meat and dairy products for the consumer.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Animal stress from industrial farming results in a more likely chance of the caring of bacteria in the cattle we consume.
  • Because it spoils more easily than normal meat, DFD meat is more likely to carry bacteria and cause food poisoning than meat from low-stress animals.vi Stressed animals are also known to produce more E. coli in their stomachs, which increases the chances of food poisoning in humans.vii
  • lowers the quality of meat and dairy products, and in turn can threaten human health.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      The quality threatens the health of humans by increasing hat and the risk of heart disease. This is due to the natural feed of the animals being disrupted.
  • fed corn, grains and unsavory additives and byproducts to make them gain weight as quickly as possible. As a result, factory farmed meat has a high fat content,viii and can increase consumers’ chances of getting heart disease. 
  • This disease can then spread to humans who eat meat from diseased cows, and has already caused the deaths of over 150 people throughout the last decade.xi
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Pathogens can get into the meat we consume and have harmful effects on out bodies and health, such as with E. Coli
  • easy for pathogens to make their way into the packages of meat that you buy at the store.
  • the acidity levels in their stomachs are altered on this diet, making them more susceptible to E. Coli and other bacterial infections.i
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Another disease that was harmfully distributed by overpopulated industrial farms.
  • an animal infected with one disease can contract a second disease from another animal, causing the diseases to mix and form a new type of illness
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Spread of infected animals could produce an ecodemic
  • A growing body of scientific research is showing that sustainable, pasture-raised, and organic foods provide significant health benefits for consumers. In addition to being raised without synthetic hormones, antibiotics, pesticides and chemical fertilizers, sustainable meat is more nutritious than meat produced by industrial agriculture.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      The solution, by using grazing on a pasture, nutrients from the natural feed is not lost and a higher nutrient meat and products results. Also harmful chemicals are at a bare minimum.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Better meat, better quality
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Provides needed nutrients to the consumer and can balance out or better our diets
  • This makes their meat tender, more flavorful and less likely to carry bacteria.
  • not subjected to the high levels of stress found on factory farms
  • resulting in healthier animals and leaner cuts of meat.
  • Animals raised on grass and forage also have higher levels of the fatty acids that are good for us to eat, such as omega-3’s and CLA fats that help fight disease and balance out our diets.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      The foods have higher levels of nutrient rich soil due tot he lake of extractions. Also with a lack of chemical use the products are less toxic and harmful to the body
  • Crops Recent scientific studies show the health benefits of sustainably-raised fruits and vegetables. Organic fruits, vegetables and grains, for example, contain higher levels of nutrients, minerals, and antioxidants, including vitamin C, iron, magnesium and phosphorus. Organic crops also have lower levels of certain toxic heavy metals.
  • Food from sustainable farms is fresher because you buy it locally
  • enrich the soil and increase the concentration of vitamins and minerals in the plants
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Fresher and quicker to produce.
  • minimal or zero pesticide use, which keeps crops free of pesticide residues
  • The longer food sits after harvest, the more vitamins and nutrients it loses.
  • Unlike factory farms, sustainable farms don’t promote the growth of antibiotic resistant bacteria, induce the spread of food-borne pathogens, release toxic pesticides into the environment, and contaminate our air and water with harmful pollutants. I
  • they don't contain preservatives and aren't subjected to irradiation.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Problems with factory farms
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Lose of nutrients is more common in the industrial farms, due to the time it takes to mass produce
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Doesn't leave pollutants in the water supply
  • sustainable farms raise their animals without polluting ground and surface water, contaminating wells, or fouling the air with harmful pollutants.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      This gives me an idea to talk to the school board about buying our produce from local farms instead of large manufactures to reduce the harmful effects many large farms products have such as chemical usage.
  • buy your food from small, local farms that use sustainable farming methods.
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Knowing who is producing the food in our school could better our knowledge on the health risk that are presented in the foods we eat.
  • Know your farmer. The best way to know how your food was produced is to talk to the farmer who grew it
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Find out about the harmful toxins that are being put into the air by the close factory farms, to help spread awareness and prevent it.
  • If you live near a factory farm and are concerned about any health effects this could have on you and your family, find out if any local groups are working on this issue
  • ammonia
    • Katie Lewis
      Katie Lewis on 09 Nov 11
       
      Google dictionary: A colorless gas, NH3, with a characteristic pungent smell. It dissolves in water to give a strongly alkaline solution.
  • Katie Lewis on 09 Nov 11
     
    This article states why industrial farms are harmful to life, and how we can stop this. And how buying from smaller farms could resolve some problems industrial farms create.
Laura Bassel

Quantification of the environmental impact of different dietary protein choices - 0 views

www.ajcn.org/...664S.full

protein environmental agriculture negative

shared by Laura Bassel on 09 Nov 11 - No Cached
  • Quantitative environmental evaluations of meat, fresh vegetables, and processed protein based on soybeans suggest that the environmental burden of vegetarian foods is usually relatively low when production and processing are considered. The environmental comparison of cheese varieties made from cow milk and directly from lupine and the evaluation of energy inputs in fish protein and vegetable protein also suggest an environmental advantage for vegetarian food
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      basically, the vegetarian way of life is the healthiest for the environment and for consumption.
  • The expansion of agriculture has also substantially increased the extinction rate of species (5). Furthermore, by now about half of usable fresh water is appropriated by humankind; food production and consumption again dominate this appropriation (4, 5).
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      the increase of food and agriculture, not just industry and food processing, bur farming itself, hurts the environment by getting in the way of services that are meant to clear the environment of pollutants.
  • The main purpose of this article is to present data and methods from recent studies conducted in Europe that can be used for quantitative comparisons of the environmental impact associated with animal and plant products in the diet.
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      overview: comparing different products for food and how they effect both diet and the environment.
  • ...6 more annotations...
  • Nitrogen efficiency in food production and consumption, for instance, is low. In the case of Norway, 90% of nitrogen inputs in agriculture are lost somewhere on their way to the kitchen (7). This has a negative effect on water quality and ecosystems (4, 7
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      massive percentages of nitrogen are lost in agricultural growth between the point of germination and the product being ready for consumption. this loss of nitrogen has a negative effect on the environment. 
  • When agricultural practices are similar, 1 kg of fresh vegetables is environmentally preferable to 1 kg of meat.
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      vegetables are more eco-friendly to produce than meat in similar conditions
  • Available data presented here suggest that on average, and in several specific cases, vegetarian food has an environmental advantage as evaluated by present LCIA methodology. It should be noted, however, that this conclusion does not necessarily extend to all specific instances
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      vegetarian way of life is most eco-friendly on average
  • necessarily extend to all sp
  • necessarily extend to all sp
  • Organic agriculture was found to have the lowest effect and also has advantages as to soil quality and biodiversity, aspects currently not covered by LCIAs (37–39), though it is at a disadvantage regarding land requirements because crop yields tend to be lower than in conventional production systems (38, 39
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      organic growing has pros and cons with regards to environmental effects.
Piper Vaughn

Additives USDA Food Safety and Inspection Service - 0 views

www.fsis.usda.gov/...index.asp

APES FoodandNutrition FoodAdditives

shared by Piper Vaughn on 09 Nov 11 - No Cached
  • Salt, sugar, and corn syrup are by far the most widely used
  • Our ancestors discovered that large amounts of sugar helped preserve fruits.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      history of how food additives were used/ discovered
  • ...26 more annotations...
  • "Food additive"
  • as any substance used to provide a technical effect in foods.
  • used for flavor and appeal, food preparation and processing, freshness, and safety.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      meat is taken from cattle, which produce methane, which contributes to global warming.
  • FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      industrialization contributed to an increase in pollution in cities because food was now being mass poduced in factories. pollution contributes to the greenhouse effect
  • sorbic acid in meat salads.
  • denied
  • During the early part of the first century in America, people lived off the land.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      because people lived off of the land and only grew food, they knew where the best soil to grow crops was located also, they had to know the amount of sunlight, and water given to the crops, and they were discovering agriculture methods
  • They grew their own foods or bought them from someone they knew and trusted.
  • more industrialized, the number of people who produced their own foods decreased drastically.
  • meat, poultry, or egg product,
  • food industry to produce and distribute its food.
  • 1906 Federal Food and Drug Act.
  • chemicals that were illegal to add to foods, such as borax or formaldehyde.
  • responsibility for proving their safety was placed on the manufacturer.
  • "generally recognized as safe"
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      why does everything these days seem to cause cancer? is it another way of saying nothing causes cancer?
  • "substances with prior sanction"
  • include potassium nitrite and sodium nitrite.
  • if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals
  • commonly used flavorings and spices to phosphates and carrageenan.
  • ingredients statement in order by weight, from the greatest amount to the least.
  • used primarily for their flavor contribution and not their nutritional contribution.
  • They must be labeled using the species of origin of the additive, for example, dried beef, chicken stock, pork extract, or hydrolyzed wheat protein.
  • Piper Vaughn on 09 Nov 11
     
    additives in food
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