Food Systems for Improved Health - Essay Example

"Food Systems for Improved Health" is an outstanding example of a paper on food and nutrition. Health is closely linked to nutrition. The major components of human nutrition are carbohydrates, proteins and fats provide energy for growth and metabolism. These compounds are referred to as macronutrients. Thanks to the “Green Revolution” started by Norman Borlaug, the global food production was more or less able to meet the energy and protein needs of the millions of undernourished people around the world. Cereal grains such as rice, wheat, and maize promoted by the "green revolution" are good sources of calories and moderate sources of protein, but poor sources of micronutrients such as trace metals and vitamins. Hence, another type of malnutrition has come to haunt the people in the 21st century. Half of the world’s population is affected by deficiencies of micronutrients including trace metals (such as iron, iodine, zinc, selenium) and vitamins (Combs et al., 1997). According to the same authors, more than 30% of the children around the world do not attain their full physical and mental capabilities on account of improper diet. Also, such children become susceptible to infectious diseases. In adults, insufficient intake of micronutrients e.g., iodine, iron, zinc, selenium, and calcium leads to reduced productivity and increased incidence of disease and early death. Agriculture is the primary source of all micronutrients required by human beings. Therefore, Combs et al. (1997) suggested an interdisciplinary approach involving agriculture, human nutrition, and public health to fight micronutrient malnutrition. A “Greener Revolution” in agriculture can promote better human nutrition and health. The nutritional quality of agricultural products rather than quantity is what is needed to improve the health of people around the world. Adopting a diversity of cropping systems especially in relation to indigenous fruits and vegetables, and pulses are one strategy to promote food value (Combs et al., 1997). Application of techniques of molecular biology and plant breeding after proper research can be another strategy to help develop staple crops that are enriched with micronutrients. To achieve all this, Combs et al., (1997) suggest nutrition and health objectives be incorporated in the agricultural research agenda of all nations.    

           Food habits that are, eating behavior are mainly based on culture. Culture dictates what to eat, when, how and how much to eat. Socioeconomic status can also influence eating behavior. In many rapidly developing countries, nutrition transitions are leading to an increase in diet-related diseases such as cancer, stroke, obesity, diabetes, and osteoporosis. Apart from food habits, environmental changes are affecting human health and nutrition (Johns and Eyzaguirre, 2002). Environmental changes including excessive population growth, environmental degradation due to industrialization and urbanization, loss of biodiversity, excessive use of pesticides and synthetic fertilizers for agriculture, and effects of global warming have changed the nutritional patterns of the people. Nutrition-related information obtained from nutrition research can throw light on how ecosystem changes can create health problems including malnutrition and infectious diseases (Johns and Eyzaguirre, 2002). For example, increased consumption of processed foods can lead to lifestyle diseases such as obesity, diabetes, and cardiac problems. Industrial and agricultural chemicals besides contaminating the environment, also sometimes lead to loss of biodiversity. Research in ethnobotany is needed to identify crop varieties rich in micronutrients, fiber, and antioxidants that provide health benefits. According to Johns and Eyzaguirre (2002), genetic modification of crops, as well as organisms, needs a minute and careful evaluation. Traditional lifestyles of populations around the world need to be examined for application elsewhere to bring about nutritional improvement. Also, conservation of wild and cultivated crops may help address the nutritional needs of the people better.

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