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Ethical and Social Aspects of Modern Biotechnology
Published in Sylvia Uzochukwu, Nwadiuto (Diuto) Esiobu, Arinze Stanley Okoli, Emeka Godfrey Nwoba, Christpeace Nwagbo Ezebuiro, Charles Oluwaseun Adetunji, Abdulrazak B. Ibrahim, Benjamin Ewa Ubi, Biosafety and Bioethics in Biotechnology, 2022
Charles Oluwaseun Adetunji, Kingsley Eghonghon Ukhurebor, Olugbemi Tope Olaniyan, Olugbenga Samuel Michael, Julius Kola Oloke, Benjamin Ewa Ubi
The perception of medicine and health has a lot of relationship with the environment and food. It has been observed that malnutrition and hunger could lead to a high level of mortality and sickness. It has been established that the application of biotechnology has diverse application especially in the medical sector which could serve as another major issue since the invention of sequencing of genomes which could be partly linked to numerous disagreements over the Human Genome Diversity Project. Numerous people have asked several questions on the potential of biotechnology as a sustainable tool towards the provision of adequate health care to most sick people. Some other people believe that it might increases the gap between the rich and the poor people (Silverman, 2004; McGuire et al., 2008; Welcome, 2011).
Altitude
Published in David G. Newman, Flying Fast Jets, 2014
The Disturbance stage of hypoxia occurs at an altitude range of 15,000–20,000 ft. In this stage, the symptoms of hypoxia are more pronounced, since the physiological compensatory mechanisms (such as HVR) are no longer adequate. Symptoms and signs can include a feeling of ‘air hunger’ (shortness of breath), cyanosis, euphoria, fatigue, dizziness, headache and sleepiness. Worsening intellectual and cognitive impairment is seen, such as slowed mentation, poor memory, and critical judgement failure. The hypoxia-induced problems with vision are seen in this stage. Auditory acuity and three-dimensional localisation ability are also seen in this stage. The visual and hearing impairment can have an adverse effect on identification and response to warning systems (McAnally et al., 2003). Significant psychomotor problems are also seen in this stage, with loss of fine touch ability and a fine tremor of the hands.
A socio-cultural risk perspective on distorted diets
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
Eating is usually driven by hunger or appetite, where hunger is a physiological mechanism controlled by the central nervous system, while appetite is a desire for food related to past experiences in response to stimuli such as smell, taste and appearance. Hunger can lead to consumption of many foods outside the cultural frame of reference in order to survive, while appetite can give rise to an uncontrolled eating behaviour that can lead to excessive weight gain (Stanfield and Hui 2010).
Food insecurity in California’s public university system: What are the risk factors?
Published in Journal of Hunger & Environmental Nutrition, 2018
Suzanna M. Martinez, Karen Webb, Edward A. Frongillo, Lorrene D. Ritchie
Contrary to the notion that college students occupy a privileged environment and are protected against hunger, several studies conducted since 2006 have reported a food insecurity prevalence ranging from 14% to 59% among students.3–15 Food insecurity may result in hunger—a physiological state resulting in discomfort due to lack of food. Hunger resulting from food insecurity affects the ability to focus, which in turn can affect academic performance.16,17 Some evidence suggests that students who experience food insecurity are at increased risk for poor academic performance12 and are more likely than food secure students to experience longer times to graduate.9 Recently, Bruening et al. reported that 37% of freshman students from a large university experienced food insecurity in the past 3 months, higher odds of depression, and lower odds of eating breakfast and home-cooked meals compared to freshman who were food secure.18
“Free Food on Campus!”: A Novel Use of Instructional Technology to Reduce University Food Waste and Feed Hungry Students
Published in Journal of Hunger & Environmental Nutrition, 2021
Laura B. Frank, Emily M. Finkbinder, Virginia S. Powell
Hunger is the personal, physical sensation of discomfort, craving food to satisfy bodily needs. Food insecurity, while it generally encompasses hunger, is the broader socioeconomic and psychological situation of a person who is uncertain where the next meal is coming from – a person who is experiencing the persistent “lack of consistent access to enough food for an active, healthy life.” Food insecurity refers to a lack of available financial resources for food.1 According to the United Stated Department of Agriculture, approximately 1 in 8 (40 million) Americans were food insecure in 2017.2