lipids
Lecture 2:
Food Ingredients
THE EPIDEMIOLOGIC TRANSITION:
Change in the balance of disease in a population from communicable diseases to non-‐ communicable diseases
CLASSIFYING DEATHS/DISEASES
Communicable diseases (group 1) • Those where death is directly due to the action of a communicable agent • Communicable agent: virus, bacteria • Communicable diseases: Hepatitis, HIV Non-‐ Communicable Diseases Diseases (group 2) • Cancer, diseases of various organ systems • Eg. Respiratory, cardiovascular, diabetes, mental health External Causes (group 3) • Injuries, poisonings, violence
GRAS •
•
GRAS: “Generally recognized as safe” o They need to go through scientific procedure like that required to obtain approval for a substance as a food additive _____________________________________________ Food additive: any substance that is intentionally added to food o They are subject to premarket review/approval by FDA (food and drug administration of USA) unless they are generally recognized by qualifies experts as being safe
LIPIDS
Family of compounds that includes: o Triglycerides o Fats and oils o Fats: solid at room temp o Oils: liquid at room temp o Phospholipids o Sterols (cholesterol)
Function of lipids: •
• • • • •
Energy storage o 9 calories/gram o it is lightweight compared to glycogen. Fat depots are shock absorbers for our vital organs Fat provides insulation Ingested fats contain fat-‐soluble vitamins Lipids form cell membranes Lipids provide raw materials (cholesterol) for vitamin D and hormones
The Curve will shift inwards So at given price-‐ less is produced -‐ Due to: o Poor season o Disease/ pest outbreak o Increase in cost of key inputs o Higher waste rate -‐ Results: o Increase in price, decrease in quantity o The less responsive the demand, the less increase in quantity and more increase in quantity FOOD SECURITY & POVERTY An adequate supply of food involves: • Food supply capacity to be supported by: o Technology o Favourable climate o Adequate price to pay farmers o Adequate price for the post farm distribution chains (eg. coles) • Low waste rate • Sensible utilisation of food that is bought • Demand Capacity: o By having income o Having reasonable distribution of incomes relative to food prices FOOD PRICE SPIKES: Causes: • Increase in demand-‐ eg. biofuel policies • Reduction in supply-‐ eg. drought, disease reduces production • Low initial stock of foodà so when demand increases, the food price will increase The unpredictable nature of food prices can be modified by: • Responsible stock addition/reduction strategy: o Used a lot by private sectors o They buy when demand is large, and price is low o Then they hold these stocks till when prices rise and then they sell it as a profit • If the supply/demand curve is more price responsive FOOD PRODUCER INCOMES For Farmers and post farm companies • Income= revenue – cost • Revenue= Price x Quantity [ie. Cost of rice and amount of rice made] • Cost= Cost per input x amount of input [ ie. Cost of fertiliser and the amount of fertiliser used] INTERNATIONAL TRADE: Before trade: After Trade:
After trade—Australia will sell some of its extra grains to japan-‐ so there is increase in price in Aus for grain-‐-‐-‐ the Japanese can start buying Australian food so there’s enough supply
Food Ingredients
THE EPIDEMIOLOGIC TRANSITION:
Change in the balance of disease in a population from communicable diseases to non-‐ communicable diseases
CLASSIFYING DEATHS/DISEASES
Communicable diseases (group 1) • Those where death is directly due to the action of a communicable agent • Communicable agent: virus, bacteria • Communicable diseases: Hepatitis, HIV Non-‐ Communicable Diseases Diseases (group 2) • Cancer, diseases of various organ systems • Eg. Respiratory, cardiovascular, diabetes, mental health External Causes (group 3) • Injuries, poisonings, violence
GRAS •
•
GRAS: “Generally recognized as safe” o They need to go through scientific procedure like that required to obtain approval for a substance as a food additive _____________________________________________ Food additive: any substance that is intentionally added to food o They are subject to premarket review/approval by FDA (food and drug administration of USA) unless they are generally recognized by qualifies experts as being safe
LIPIDS
Family of compounds that includes: o Triglycerides o Fats and oils o Fats: solid at room temp o Oils: liquid at room temp o Phospholipids o Sterols (cholesterol)
Function of lipids: •
• • • • •
Energy storage o 9 calories/gram o it is lightweight compared to glycogen. Fat depots are shock absorbers for our vital organs Fat provides insulation Ingested fats contain fat-‐soluble vitamins Lipids form cell membranes Lipids provide raw materials (cholesterol) for vitamin D and hormones
The Curve will shift inwards So at given price-‐ less is produced -‐ Due to: o Poor season o Disease/ pest outbreak o Increase in cost of key inputs o Higher waste rate -‐ Results: o Increase in price, decrease in quantity o The less responsive the demand, the less increase in quantity and more increase in quantity FOOD SECURITY & POVERTY An adequate supply of food involves: • Food supply capacity to be supported by: o Technology o Favourable climate o Adequate price to pay farmers o Adequate price for the post farm distribution chains (eg. coles) • Low waste rate • Sensible utilisation of food that is bought • Demand Capacity: o By having income o Having reasonable distribution of incomes relative to food prices FOOD PRICE SPIKES: Causes: • Increase in demand-‐ eg. biofuel policies • Reduction in supply-‐ eg. drought, disease reduces production • Low initial stock of foodà so when demand increases, the food price will increase The unpredictable nature of food prices can be modified by: • Responsible stock addition/reduction strategy: o Used a lot by private sectors o They buy when demand is large, and price is low o Then they hold these stocks till when prices rise and then they sell it as a profit • If the supply/demand curve is more price responsive FOOD PRODUCER INCOMES For Farmers and post farm companies • Income= revenue – cost • Revenue= Price x Quantity [ie. Cost of rice and amount of rice made] • Cost= Cost per input x amount of input [ ie. Cost of fertiliser and the amount of fertiliser used] INTERNATIONAL TRADE: Before trade: After Trade:
After trade—Australia will sell some of its extra grains to japan-‐ so there is increase in price in Aus for grain-‐-‐-‐ the Japanese can start buying Australian food so there’s enough supply
