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Option F: Food and Health

SDG 2: Zero hunger

SDG 3: Good health and wellbeing

F.1 Measuring food and health

Food / Nutrition indicators:

  • Prevalence of undernourishment: Estimates the proportion of the population with insufficient food consumption to maintain a normal, active, and healthy life.

  • Prevalence of obesity among adults: Self-reported measure based on BMI (above 30.0 kg/m²) from individuals over 18.

 

Malnutrition: deficiencies, excesses or imbalances in a person's energy and/or nutrient intake.

Malnutrition categories:

  • Undernutrition: Includes stunting (low height for age), wasting (low weight for height), underweight (low weight for age), and micronutrient deficiencies (lack of essential vitamins and minerals).

  • Overnutrition: Includes overweight, obesity, and diet-related noncommunicable diseases (e.g., heart disease, stroke, diabetes, and cancer).

 

Food Security Index:

  • A composite index that monitors a country's ability to provide food according to the population's dietary needs.

  • Categories:

    • Affordability

    • Availability

    • Quality and Safety

    • Natural Resources and Resilience

  • Examples of indicators:

    • Change in average food costs.

    • Availability of crop storage facilities.

    • Food import dependency.

 

Nutrition transition:

  • A shift from traditional diets to Western-style diets as countries economically develop.

Epidemiological transition:

  • A change in disease patterns, from infectious diseases and high child mortality to chronic, noncommunicable diseases (e.g., heart disease) associated with modernization.

 

HALE: Health Adjusted Life Expectancy

 

Consequences of Disease Burden from an Ageing Population:

  • Increased pressure on healthcare systems: due to higher demand for medical infrastructure (hospital beds, equipment, skilled professionals) for ageing individuals with various diseases.

  • Opportunities for companies: to create products that assist the elderly, such as digital solutions in Japan and the UK, to enhance their control over conditions and well-being.

F.2 Food systems and spread of diseases

Energy Use in Food Production Systems:

  • Inputs: The energy used to transport inputs depends on whether renewable or non-renewable sources are used; farms near suppliers have a smaller energy footprint.

  • Transfers: Energy for seed or animal feed production may come from renewable or non-renewable sources, and efficiency varies (e.g., wheat/beans are highly efficient, while beef is low).

  • Stores: Artificial climate-controlled storage is needed for off-season crops; some regions have natural climates for farming.

  • Outputs: Packaging crops and animal products increase energy use; crop residue and animal waste may be recycled for energy or wasted.

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Water Use in Food Production Systems:

  • Inputs: Water is used for fuel production in input transportation.

  • Transfers: Efficient drip irrigation (e.g., Israel) vs. non-monitored irrigation; varying rainfall/evaporation ratios affect water needs.

  • Stores: Water may be lost through evaporation.

  • Outputs: Water may be recycled or wasted.

 

Reasons for Differences in Food Security Within a Country:

  • Physical: Droughts affect subsistence farmers, reducing calorie intake. Subsistence lifestyles may lack government food security support.

  • Human: Income inequality leads to varying access to food; low-income individuals may struggle to afford adequate nutrition or rely on cheaper, less nutritious fast/processed foods.

 

Diffusion of Drip Irrigation:

  • Relocation: NGOs like International Development Enterprises (IDE) introduced low-cost versions in countries like Bangladesh.

  • Expansion: Private companies like Netafim launched and sold drip irrigation products in various countries.

  • Adoption/Acquisition: Farmers in countries like Nicaragua have adopted or purchased drip irrigation systems.

F.3 Stakeholders in food and health

How TNCs Influence Food Consumption Habits:

  • Changing Nutrition: Large marketing budgets enable TNCs to influence consumer food and beverage choices, potentially increasing daily calorie intake.

  • Science Funding: TNCs, like Mars, fund scientific research to promote the health benefits of certain foods, such as dark chocolate.

 

Improving Food Security Through Increased Gender Equality in Agriculture:

  • Increased Productivity: The FAO reports that female-run farms produce 20-30% more than male-run farms with the same resources, boosting food supply.

  • Economic Benefits: When women earn income, they often reinvest it in family health and education, leading to healthier workers and increased agricultural productivity.

 

UN Criteria for Declaring a Famine:

  • Extreme Food Shortages: At least 20% of households face severe food shortages (less than 2,100 calories/day) and struggle to cope.

  • Malnutrition: Over 30% of the population is acutely malnourished.

  • Death Rate: At least two deaths per day for every 10,000 people.

 

How Governance and Access to International Aid Influence Famine Severity:

  • Governance:

    • Conflict reduces food production as people flee farming areas, disrupting supply lines and hindering aid distribution.

    • Improved road infrastructure can enhance supply lines and increase fertiliser use.

  • International Aid:

    • 60% of US food aid funds go to intermediaries, such as transport companies.

    • In 2019, the WFP reached 4 million people in South Sudan, preventing malnutrition in 1.5 million children and pregnant/breastfeeding women.

F.4 Future health and food security and sustainability

Meeting Increased Worldwide Calorie Needs Through Agricultural Production:

  • Use of More Land: Vacant buildings can be converted for vertical farming, and new arable/pastoral land can be created through dredging wetlands or building new coastlines, increasing agricultural output.

  • Genetically Modified Seeds: Biotechnology advancements can produce high-yield, pest-resistant crops, ensuring consistent harvests and higher food production.

 

Food waste is linked to SDG 12 | Responsible Consumption and Production.

 

Ways to Reduce Food Loss:

  • Upcycling Waste Materials: Post-production waste, like used grains from beer brewing, can be repurposed into nutrient-rich products like cereal bars.

  • Consumer Recycling: Legislation can require food waste recycling, as in South Korea, where 95% of food waste is recycled. Consumers use biodegradable bags for waste, and the cost covers collection and processing, incentivising waste reduction.

 

Advantages of Cultivating GMOs:

  • Improved Nutrition: Genetically modified plants can be enhanced with added minerals and vitamins, reducing undernutrition.

  • Increased Resilience to Hazards: GMOs can be designed to resist insects and extreme weather, reducing crop failure and boosting food security.

Disadvantages of Cultivating GMOs:

  • Increased Bacteria Resistance: Bacteria and viruses may evolve resistance to GMO modifications, leading to stronger pathogens and potential health risks, including resistance to antibacterial drugs.

  • Unauthorised Growth: Pollination from GMOs may occur near non-GMO crops, potentially causing legal issues for farmers growing unapproved genetically modified crops.

 

Environmental Benefits of Vertical Farming:

  • Resource Conservation: Vertical farming conserves natural resources like water, land, and nutrients. For example, hydroponics reduces water use by 70% compared to traditional agriculture.

  • Reduced Greenhouse Gas Emissions: Urban vertical farms cut transportation distances, lowering emissions. Out-of-season crops reduce the need for imports, further cutting emissions.

  • Reduced Deforestation and Habitat Degradation: No need for new agricultural land, minimising deforestation and chemical runoff from fertilisers and pesticides.

  • Energy Efficiency: Advanced LED bulbs reduce heat waste, and solar power is sometimes used to generate energy.

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Pandemics vs. Epidemics:

  • Pandemic: The international spread of a disease affecting a large geographical area across multiple countries or continents.

  • Epidemic: A rapid spread of disease within a specific area or population, not globally.

The key difference is spatial, with pandemics covering a much larger area.

 

How Studying Epidemiology Helps with Disease Management:

  • Epidemiology: The study of the distribution and causes of a disease, focusing on patterns and risk factors to identify the source and factors enabling its spread.

  • This information aids in creating strategies to contain a current outbreak or prevent future ones.

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