Welfare And World Food Crisis

Welfare and world food crisis

Introduction

The brain constantly seeks rewards. Stimuli such as food activate neuronal signals that converge in interconnected brain areas, located near the base of the brain, which make up a rewards circuit where human beings experience pleasure. In this process, dopamine plays an essential role: it is released in the limbic system and anticipates that pleasure is going to occur when released. This starts a waterfall of neurotransmitters that generate pleasant sensation.

In the case of food, it acts as a messenger for hedonic targets. A larger activation of the reward circuit area and a higher amount of dopamine release is observed when we ingest high caloric content. When a person has a good relationship with food, he can surely enjoy almost any food, respecting the feeling of satiety and appreciating the smells, flavors and textures he offers without experiencing an lack of control.

Developing

• Doctor: Prevent diseases and injuries, relieve pain and suffering, care for and cure the sick, especially care for those who cannot be cured, and watch over a death without death.
• Journalist: to reject manipulation and instrumentalization so that the Kantian maximum is respected at all times that all human beings have dignity and not a price, support empowerment so that people can carry out their life projects, say that yes toThe consideration that every human being is intellectually valid and has to be treated as such.

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• Political: respect democracy, collaborate and cooperate with other politicians in pursuit of society progress, prioritize the well -being of society on which it has influence, seek and develop policies that protect people.
• Professor: Form the new generations both in knowledge and values that make them grow as people, favor and facilitate the learning of their students, participate in the inclusion of more marginalized groups in education.
• Researcher: Dissemination of technological and scientific advances that are known, research and development in the field that work.

A nutritionist could develop corrupt attitudes such as:

• Misleading or false promotion or advertising of your services or products.
• Do not support your work in the scientific method and scientific base articles that have truthfulness.
• Yield to pseudosciences.
• Hide information to the public or patients or not communicate it in a truthful manner.
• Fraudulent commercial practices
• Appropriation of patients from their classmates through methods that do not coincide with professional ethics.

Practical activity 

• What role that ethics has in the face of world problems and dilemmas?

Given the problems that are currently presented in the world ethics is crucial to offer guidance when acting. We speak, above all, of inequalities where some have a lot and others have little, and where the latter are usually ignored by society. It is important that the solutions to the current crises are raised from an ethical point of view since the laws that are created or modified to try to solve these problems must have a strong and intercultural ethical moral basis and ethics.

• What does it mean that ethics serves to criticize reality?

Ethics is not governed by the present. The principles of the same are independent of the participation or not of the individuals. On the other hand, ethics is implemented on a personal level, through moral. It is the individual who, through morals, makes decisions to rectify the imbalances and problems of society. In summary, if reality does not reflect the principles of ethics, it is in contrast, highlighting the problem.

Therefore, in situations of injustice, such as food inequality (in the sense that there are parts of the population swimming in abundance and suffering from excess, by suffering overweight or obesity, and others with malnutrition), ethics can beA light focus that focuses attention on the situation. Ethics would criticize the fact that some have so much and others so little.

• Inquire about the relationship of food with happiness and pleasure. Look for positive and negative aspects from the possible problems that this entails.

Pleasure can be defined as a positive, pleasant or euphoric feeling or feeling, which in its natural form manifests when a conscious individual fully satisfies some need. The pleasure derived from food is a physical pleasure, which derives from enjoying healthy conditions related to the stimulation of the sense organs.

The problem begins when the food is used as a tool to feel better or even to cover problems, since the brain ends up associating that when you are bad emotionally you can “solve it” eating certain foods because the rewards and the pleasure center are activated. In these cases we talk about individuals who may experience desires who become uncontrollable for their will, where pleasure addiction turns against them.

• Reflection on changes in nutritional habits in Spain. Are the Mediterranean diet being lost?

The rhythm of life that the Spaniards who make work days are increasingservice and consumption while having a rather economical price. 

Also in recent years it seems that the consumption of meals already prepared or ultraprocessed increases for these same reasons. However, it is also true that in the last decade the governments are carrying out campaigns about the importance of maintain.

• What can nutritionists contribute in places stalked by hunger?

The current situation in the world is governed by great inequality, increasingly accentuated by the last economic crises. If we are looking for figures, WHO tells us that since 1975 obesity has almost tripled throughout the world, but on the other hand the NU give estimates of almost 820 million people who suffered chronic malnutrition in 2018. We are in the face.

With the objective of drawing attention to these inequalities, FAO assigned on October 16 as World Food Day, in which we want to highlight how there are such extreme situations with such alarming figures and proposes a series of measures to alleviate thesefacts. FAO proposes the zero hunger challenge where five affordable measures are proposed to contribute to hunger disappearing in the world:

1. Guarantee the sustainability of the chain that goes from production to food consumption ("from farm to the table").
2. End rural poverty by enhancing small livestock businesses.
3. Try to minimize the generation and discarded of food waste.
4. Favor access to healthy foods to all people throughout the year.
5. Finish with malnutrition in all its forms.
6. Make a decalogue to explain the relationship between health and food.

Decalogue of healthy eating:

1. Adjust the energy expenditure and intake towards the achievement of a balance compatible with the maintenance of the desirable weight.
2. Harmonize the percentage distribution of the diet from the different nutrients.
3. Obtain an improvement in the lipid profile of the stimulating diet A clear predominance from monounsaturated fatty acids, mainly incorporated from olive oil.
4. Introduce modifications to improve the hydrocarbon profile, favoring the predominance of carbohydrates.
5. Moderate the frequency of sugary food consumption less than 4 daily.
6. As an intermediate objective, the daily consumption of vegetables and vegetables equal to 250 g is recommended, considering at least one salad form. Similarly, the recommended daily contribution for fruits is established in an amount equal to or greater than 400 g per day.
7. A moderation is insisted on the consumption of alcoholic beverages, allowing the Mediterranean pattern of consumption of small amounts of wine coinciding with meals
8. Incorporate to daily habits the practice of soft, moderate physical exercise, with a daily dedication time or more than 30 minutes.
9. In the same way, public institutions are recommended to implement programs that improve skills and the degree of individual autonomy, for the choice and preparation of a healthy food model, establishing as the first level of priority the action in peopledisadvantaged social.
10. It is necessary that global measures are put into practice for the protection and recovery of traditional gastronomic heritage as a source of culture, organoleptic and health wealth. 

conclusion

We, as nutritionists, can help sensitize the population of the food situation that millions of people live in the world. Taking into account the waste of food as one of the aggravating factors of hunger, we can try to encourage a more sustainable lifestyle through conscious consumption of food and paying more attention to what we consume. We must promote seasonal and local market food, take advantage of leftovers and planning menus to make the most of food.