Nutrition Education

Hunger and Nutrition

Perhaps we can never truly end hunger in America. But certainly we can do a great deal more at least to alleviate hunger here in eastern Illinois. And certainly we can do a lot to provide nutrition education and deal with the types and varieties of foods consumed, as well as the proper care of food products.

People who suffer from hunger are confronted with constant shame, worry and insecurity about how they are going to feed themselves and their families. Hunger impairs a child's ability to learn, grow and stay healthy. Among the elderly, it exacerbates chronic and acute health problems and speeds the onset of degenerative diseases. Among seniors, insufficient nutrition can compromise the efficacy of prescription drugs and retard physical treatments. In every age group, hunger impedes people from having healthy and productive lives.

Hunger and malnutrition affect low-income families and individuals, as well as people who live in extreme poverty. They affect many working families trying to make ends meet, while paying for housing, school costs, insurance, clothing - and food.

Nutrition education and malnutrition go hand-in-hand with problems of hunger risk and food insecurity for thousands of children, adults and families in eastern Illinois.

Food Storage and Inspection

Most food banks in America, and that includes Eastern Illinois Foodbank, receive a wide variety of food items which are then distributed to agencies to deliver to people in need. Salvaged and other donated foods are sorted and screened by the Foodbank prior to distribution. However, food products donated directly to a partner agency or to needy families may not have been pre-screened by trained people. In most cases, professional advice on food inspection is simple -- "when in doubt, throw it out." Discard leaking containers, opened items and products with missing seals.

The amount of time perishable foods remain at room temperature should always be minimized, because bacteria grow well in a warm environment. Refrigerated foods should be protected at 45 degrees Fahrenheit or below. Fresh produce or other perishable foods should be transported in cooler containers, packed with ice for transit. Freezer temperatures should be 0 degrees Fahrenheit or lower, and frozen foods should not be thawed and then refrozen

Foods vary in terms of the maximum time for storage, even when stored properly. For example, chicken can be safely used if properly frozen up to 9 months, while breads and fish can only be frozen and used for 3 months. Inventory control should be maintained and monitored regularly.

Diet, Disease and Nutrition

Heart disease, diabetes, high blood pressure, anemia and certain types of cancer are just some of the medical problems that can be diet and nutrition-related. And, it is important to note that an overweight person may not be getting all of the nutrients he or she needs, even though it seems that the person is eating an adequate amount of food. One's Daily Caloric Requirement may be met through any and all types of foods, and food consumption practices, but that does not translate into a healthy and nutritional consumption of food.

More and more scientific studies are showing that eating a daily diet that includes increased amounts of breads, cereal, grain, rice, pasta, vegetables and fruits and that limits fatty and salty foods can promote health and well-being and can reduce the risk of developing diseases.

The Federal Government has designed the Food Guide Pyramid to encourage people to eat a variety of foods within the five food groups. Organizing the food in the shape of a pyramid helps us to see that the base or foundation of our diet should consist of generous amounts of grains, pasta, vegetables and fruits. Meats and dairy products should be eaten in smaller quantities, along with dairy products, while fats, oils and sweets should be limited and used sparingly.

With respect to children, it should be noted that children grow rapidly and have very high nutritional needs. Hungry mothers and mothers with poor nutrition often give birth to babies of Low Birth Weight and who must fight malnutrition as infants.

Glossary of Nutrition Terms

Anemia
A condition in which the hemoglobin concentration (the number of red cells) is lower than normal due to disease or as a result of deficiency of one or more nutrients such as iron.

Bacteria/Viruses
Microorganisms that can cause food-borne illnesses in people, by entering food materials, multiplying rapidly and producing a toxin. Bacteria especially like high protein foods such as meats, poultry, milk and eggs, as well as cream fillings, gravies and puddings.

Daily Caloric Requirement
The average number of calories needed to sustain normal levels of activity and health, taking into account age, gender, body, weight and climate; on average 2,350 calories per day.

Food Guide Pyramid
Developed by the U.S. Department of Agriculture in 1993, the pyramid offers a graphic presentation of the key messages of the food guide: variety, food types and moderation. Use of the pyramid as a teaching tool can serve to link scientific research with consumer shopping and eating habits. The five food groups for consumption daily are: (1) bread/cereal/rise/pasta, (2) vegetables, (3) fruit, (4) milk/yogurt/cheese, and (5) meat/poultry/fish/beans/eggs/nuts.

Low Birth Weight
Babies born weighing 2,500 grams (5 pounds, 8 ounces) or less, who are especially vulnerable to illness and death during the first months of life.

Malnutrition
A condition resulting from inadequate consumption or excessive consumption of a nutrient, and which can impair physical and mental health and contribute or result from infectious diseases.

Nutrition
The process by which organisms assimilate materials necessary for sustenance, energy and growth. Good human nutrition requires a well-balanced diet containing an adequate amount of food and calories. Failure to achieve this balance can result in various diseases, dysfunctions, deficiencies and death.