Health 1020 Nutrition Signature Assignment

Erika Fentanes
April 21, 2018

1. Demonstrate knowledge of human nutritional needs and the role of nutrition in

improving individual health and the societal economic impact of food choices.
Our bodies need nutrients like carbohydrates, lipids, and proteins to survive. These are
macronutrients found in many of the foods we eat. We usually need larger amounts of
macronutrients since these are what fuel our bodies. Micronutrients are the vitamins and
minerals found in many raw and cooked foods we consume. We can get many of the
micronutrients we need in vegetables, animals meats, beans, grains, fruits, and dairy products.
These nutrients are not needed in large quantities and are vital in proper function of most of
every body system. It is hard to get all of the nutritional needs met by consuming foods that are
highly processes, like those found in fast food restaurants. Diabetes type 2 is a growing problem
in our youth, mostly due to the large quantities of sugar from overconsumption of carbohydrates
and added sugars.
2. Relate technological advancements in medicine and food production to the
advancement of the science of human nutrition.
Foods have advanced with technology. We have found new nutrients such as phytochemicals
which are extremely beneficial to consume. Phytochemicals help fight of diseases and aide in
system function. One of the most substantial foods for females especially are dark greens. Dark
green vegetables, particularly those that are leafy are rich in minerals, antioxidants, and vitamins.
There have also been advancements in food preservation, which help foods last longer. We have
also identified foods which are considered to contribute to certain cancers, heart disease,
diabetes, and obesity.
3. Explain the impact that the food industry has on human food choices and the
subsequent relationship to health and disease at the individual, societal, and environmental
level.
The FDA and USDA needs to enforce laws which require food industries to use sustainable
practices in production and packaging. The FDA also needs to help keep information flowing
from food industry to consumer, and help advocate for healthier food consumption practices.
Changing the nutritional labels to represent more accurate easy to understand information such
as added sugar can help cut down on overconsumption. Reductions in packaging, or requiring
food industry to use non plastic processes, can help reduce waste and cut down on landfill
greenhouse gases.
4. Provide examples of past and present nutrient and diet trends in modern society and
the positive and/or negative implications on human health and the earth’s resources.
Eating habits in humans has changed throughout the years as we evolve our diets become more
and more unhealthy. Humans originally ate to survive, in contrast we survive to eat these days.
Our knowledge about foods have changed and we know more about what we consider good
foods which nourish our bodies and provide energy. In the past our diets were not healthier, our
portions were much more appropriate to our activity level. Nowadays our portions represent our
bored mindless eating habits. Overconsumption has had a negative impact on the world, mainly
in greenhouse gases which erode the ozone. Climate change is a direct result of a thinning ozone
layers which allows more sunlight and heat to enter our atmosphere.
5. Provide examples of positive and negative interactions of humankind with
microorganisms regarding sickness, health and food production.
Negative Interactions of humankind with microorganisms: E-Coli and Salmonella are the two
most common foodborne illnesses caused by microorganisms. However, E-Coli symptoms
usually include bloody diarrhea. Campylobacter jejuni and Salmonella share many of the same
symptoms which present more like a stomach flu. These microorganisms are mostly found in
raw and undercooked animal proteins.
Positive Interactions of humankind with microorganisms: Many new practices are used today to
help preserve the appearance and longevity of shelf life of foods. These practices use
microorganisms such as acidic/alkaline agents, antimicrobial agents, and antioxidants.
Preserving practices help reduce acidity, discoloration, prevent cancer-causing nitrosamines, and
inhibit mold from forming.
6. Address diet and nutrient issues and concerns for weight control, disease prevention,
physical activity, food availability, and biotechnology.
Many underdeveloped countries suffer from high birth mortality and shorter overall lifespan.
This is due to malnutrition, poor healthcare, and horrible sanitation condition. There are other
considering factors such as civil unrest or political issues. Biotechnology is helping third world
countries in sustainable farming, which includes improving crop yields. They have engineered
seeds and plants that are less susceptible to chemical and pest threats. The farms are designed to
have little impact on the land and yield high quantities of foods to supply all that live in that area.
Some of the ideas which were put into a plan to help address the food insecurity crisis around the
globe are below.
The UN Millennium Development Goals of 2000 action plan:
Eradicate extreme poverty, achieve universal primary education, promote gender equality,
reduce child mortality, improve maternal health, combat HIV/AIDS, ensure environmental
sustainability, and global partnership for development.