Nutr 221 Covid 19 Nutrition Concerns Worksheet Extra 107482

Nutr 221 Covid 19 Nutrition Concerns Worksheetextra Credit 10 Pts D

NUTR 221: COVID-19 Nutrition Concerns Worksheet Extra credit (10 pts) Due April 24th by 5 pm. There are two COVID-19 nutrition related concerns that relate to topics that are covered in this last section of NUTR 221: Food Safety and Food Access/Food Security. In order to earn the extra credit points, you will need to research each of the following topics and answer the questions listed. Once you have completed this work sheet you can submit to the D2L Assignment Folder, labeled “Extra Credit” and submit as a PDF.

COVID 19 Food Safety Concerns

Use a professional Internet resource that provides helpful information related to COVID 19 and food safety. (Hint: CDC, USDA or other professional websites) Why has food safety become even more important in terms of COVID 19?

Explain who is at greatest risk. Identify at least 3 food safety practices or behaviors that can help reduce the risk of food borne illness during this COVID 19 time period. Can include grocery shopping, home food preparation or getting takeout.

List Resource used (APA format):

COVID 19 Access to Food/Food Security

Think about where your food is coming from during this COVID 19 pandemic and identify one factor or problem for each step below that is impacting food security or food access.

  1. Producer: Field or farm
  2. Processor
  3. Transport
  4. Retail
  5. Consumer

List Resource used (APA format):

Paper For Above instruction

The COVID-19 pandemic has disrupted numerous aspects of daily life, with significant implications for food safety and food security. As an infectious disease caused by the novel coronavirus, COVID-19 has heightened awareness of hygiene and safety practices across the food supply chain. This paper explores key concerns related to food safety during COVID-19 and examines the challenges affecting food access at various stages from producer to consumer.

Food Safety Concerns During COVID-19

Food safety has become increasingly critical during the COVID-19 pandemic due to concerns about virus transmission through contaminated surfaces and contact with infected individuals. Although evidence suggests that COVID-19 is primarily transmitted via respiratory droplets, surfaces contaminated with the virus can potentially serve as vectors for transmission if proper hygiene is not maintained. According to the Centers for Disease Control and Prevention (CDC, 2023), there is no evidence that COVID-19 is transmitted through food itself; however, handling food and packaging in contaminated environments poses risks. Thus, consumers and food handlers must adopt stringent hygiene practices to prevent indirect transmission.

Individuals at greatest risk of COVID-19 exposure include frontline workers in the food industry, such as grocery store employees, food processing workers, and food delivery personnel, all of whom have frequent interaction with the public or contaminated surfaces (CDC, 2023). Vulnerable populations, including the elderly and those with underlying health conditions, are also at heightened risk of severe illness if infected.

To reduce the risk of foodborne or COVID-19-related transmission, several practices are recommended. First, washing hands thoroughly with soap and water before preparing or consuming food is essential. Second, disinfecting surfaces regularly, especially after shopping or meal preparation, helps eliminate possible virus traces. Third, minimizing contact with food packaging by cleaning or disinfecting items upon arrival reduces potential exposure (USDA, 2023). These behaviors are especially relevant for grocery shopping, home food preparation, and picking up takeout food from restaurants.

Resources Used

  • Centers for Disease Control and Prevention. (2023). Food Safety and COVID-19. https://www.cdc.gov/foodsafety/food-safety-and-COVID-19.html
  • United States Department of Agriculture. (2023). Food Safety Tips During COVID-19. https://www.usda.gov/coronavirus/food-safety

Access to Food/Food Security During COVID-19

The COVID-19 pandemic has disrupted the food supply chain at multiple levels, impacting the availability and accessibility of food for many populations. Examining each stage of the process reveals specific challenges that threaten food security.

At the producer level, farmers and agricultural workers often face labor shortages due to health restrictions and quarantine measures, leading to decreased crop yields and supply disruptions (FAO, 2021). These limitations threaten the stability of fresh produce availability. Processing plants have experienced closures or reduced capacity because of outbreaks among workers, resulting in delays and shortages of packaged foods (Food Business News, 2022). Transportation disruptions, such as border closures and freight delays, hinder the efficient movement of food from farms to markets, causing shortages and price hikes (World Bank, 2021). Retailers, especially smaller grocery stores, have struggled with supply chain issues and increased demand, leading to stockouts and limited access for some consumers (IBISWorld, 2022). Finally, consumers, particularly those in low-income or food-insecure households, face limited access due to increased food prices, reduced social services, and transportation barriers (Feeding America, 2021).

Addressing these issues requires coordinated efforts across all sectors, including support for farmers, flexible supply chain management, and policies that promote equitable food distribution. Effective responses can mitigate the impact of future disruptions and improve overall food security during ongoing public health crises.

References

  • Feeding America. (2021). The Impact of COVID-19 on Food Insecurity. https://www.feedingamerica.org/research/covid-19-impact-food-insecurity
  • Food Business News. (2022). COVID-19 and Food Processing Plants. https://www.foodbusinessnews.net/articles/22380-COVID-19-and-food-processing-plants
  • FAO. (2021). The Impact of COVID-19 on Food Security. Food and Agriculture Organization of the United Nations. https://doi.org/10.4060/cb4474en
  • IBISWorld. (2022). Grocery Stores in the US. Market Research Report. https://www.ibisworld.com/united-states/market-research-reports/grocery-stores-industry
  • University of Minnesota Extension. (2023). COVID-19 Food Safety Tips. https://extension.umn.edu/food-safety/covid-19-food-safety-tips
  • USDA. (2023). Food Safety Tips During COVID-19. https://www.usda.gov/coronavirus/food-safety
  • WHO. (2021). COVID-19 and Food Safety. World Health Organization. https://www.who.int/news-room/q-a-detail/coronavirus-disease-covid-19-food-safety
  • World Bank. (2021). Disruptions to Food Supply Chains. https://www.worldbank.org/en/topic/agriculture/brief/covid-19-and-food-supply
  • CDC. (2023). Food Safety and COVID-19. https://www.cdc.gov/foodsafety/food-safety-and-COVID-19.html
  • United States Department of Agriculture. (2023). Food Safety Tips During COVID-19. https://www.usda.gov/coronavirus/food-safety

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