Transcript 11-14-famine

TODAY
• Irish famine example
• The Nutrition Transition
© T. M. Whitmore
Questions?
• Synergy between nutrition and disease
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continued
Especially vulnerable populations
Four faces of hunger
Global Hunger
© T. M. Whitmore
Irish “hunger” of 1846-51 an example
of Underlying Processes & background
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Surplus production and appropriation &
resource competition
The potato
Population growth
Crop failures and subsistence crisis
throughout the nineteenth century
Racist views toward the Irish (probably
delayed help)
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Irish “hunger” an example of
Immediate/Proximate Causes & Processes
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Environmental Fluctuation – infection of
potato crop with Phytophthora infestons a
fungal infection (late potato blight) spread by
the wind
Socio-Economic policies that deprived millions
of entitlements to food
A process – not a single event
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Irish “hunger” Process
Blight 1845 => 40% loss and famine in 1846
1846 => near 100% loss + severe winter =>
severe famine & disease in 1847
1847 - 1850 potato crop not blighted but
output low due to small planting (people
expected blight)
Entitlements
Crops failed => loss of production
entitlement
~ 500,000 people were evicted (could not
pay rent) => lost production entitlement
Food prices soared => income entitlement
problems even for urban poor
© T. M. Whitmore
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Irish “hunger” Responses
Slow British govt. responses (the Irish
exaggerate)
First relief = imported maize from north
America – not well tolerated
Eventually British govt. relief schemes
Workhouses (housing workers on public
works such as roads, canals, etc.) became
centers of contagion
Duke of Norfolk suggested that the Irish
should substitute curry powder for the potato
and nourish themselves on curry powder mixed
with water.
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Irish “hunger” Responses II
Corn laws repealed 1846
Little heal since the Irish had no cash
regardless of grain prices
Late in 1846 a Whig administration dedicated
to a laissez-faire policy
Extension of poor laws (that denied aid to
most)
Wheat, oats, barley, butter, eggs, beef and
pork were exported from the large estates
Ireland in large quantities - as many as eight
ships left Ireland daily carrying foodstuffs
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Irish “hunger” commentary
A “blame the victim” mentality: the Irish were
at fault for over-dependence on potatoes and
high fertility (too many kids)
The British also saw it as a “natural disaster”
Charles Trevelyn (oversaw relief for Whig
govt.) “…the problem of Ireland being
altogether beyond the power of man, the
cure has been applied by all-wise
Providence…”
All the while – food was exported from the
large estates Ireland in large quantities - as
many as eight ships left Ireland daily carrying
wheat, oats, barley, butter, eggs, beef ©and
T. M. Whitmore
pork
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Irish “hunger” Consequences
Starvation and disease became epidemic
More died of disease than of starvation.
Most were weakened from long starvation
when they finally succumbed to typhus,
cholera, dysentery, and scurvy.
At least 1 million perished
1 – 2 + million emigrated during the hunger
(mostly to US and England)
Population of Ireland
1850 = 6.5 m (down from 8.5m 5 yrs earlier)
1900 4.5 m => longer-term emigration, much to
US
© T. M. Whitmore
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Related historic processes of change
Interconnected “Transitions”
Demographic Transition (DT)
 Stages of change in mortality and
fertility => population growth over time
 Regional differences-geography
Epidemiologic Transition (ET)
 Shift in the patterns of causes of death
over time
 Regional differences-geography
Nutrition Transition
 Shifts in dietary and physical activityinactivity patterns
© T. M. Whitmore
 Regional differences-geography
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The Nutrition Transition’s “Stage 1:
“Collecting Food”
Hunter gatherers
High in carbohydrates and fiber and low in
fat, especially saturated fat
Activity patterns are very high with little
obesity
Stages 1-2 of DT
First phase in ET
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The Nutrition Transition’s “Stage 2:
“Famine”
Early agriculture and contemporary least
developed areas generally
Diet becomes much less varied and subject
to larger variations and periods of acute
scarcity of food
Little change in activity levels
Stages 1-2 of DT
First-Second phases in ET
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The Nutrition Transition’s “Stage 3:
“Receding Famine”
Scientific agriculture, early industrialization,
and contemporary developing areas
Consumption of fruits, vegetables, and
animal protein increases, and starchy
staples become less important in the diet
Activity patterns start to shift and
inactivity and leisure becomes a part of the
lives of more people
Stages 2-3 in DT
Second/Third Phases of ET
© T. M. Whitmore
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The Nutrition Transition’s “Stage 4:
“Nutrition-related Non-communicable
Disease (NR-NCD)”
Associated with “modern” industrial lifestyles
A diet high in total fat, cholesterol, sugar,
and other refined carbohydrates and low in
polyunsaturated fatty acids and fiber
Often accompanied by an increasingly
sedentary life
Stage 4 in DT
Third Phase of ET
© T. M. Whitmore
The Nutrition Transition’s “Stage 5:
“Behavioral Change”
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“Post-modern” industrial lifestyles
A new dietary pattern => changes in diet
associated with the desire to prevent or
delay degenerative diseases and prolong
health
May be associated with increased
“recreational” or health related exercise
Stage 4 in DT
Third Phase of ET
© T. M. Whitmore
Demographic Transition Model
Nutrition Patterns 1 & 2
Nutrition Patterns 3, 4, & 5
Nutrition Patterns 1 & 2
Nutrition Patterns 3, 4, & 5
New York Times
New York Times
Stages of Health, Nutritional, and Demographic Change
Demographic Transition
Epidemiologic Transition
Nutrition Transition
High
fertility/mortality
High prevalence
infectious disease
High prevalence
undernutrition
Reduced mortality,
changing age structure
Receding pestilence, poor
environmental conditions
Receding famine
Focus on family planning,
infectious disease control
Reduced fertility,
aging
Focus on healthy aging
spatial redistribution
Focus on famine
alleviation/prevention
Chronic diseases
predominate
Diet-related
noncommmucable
diseases predominate
Focus on medical intervention, policy
initiatives, behavioral change
Source: Popkin, Barry M. ( 2002) Public Health Nutrition 5:93-103.
Stages of the Nutrition Transition
Urbanization, economic growth, technological changes for work, leisure,
& food processing, mass media growth
Pattern 3
Receding Famine
• starchy, low variety,
low fat,high fiber
• labor-intensive
work/leisure
MCH deficiencies,
weaning disease,
stunting
Slow mortality decline
Pattern 4
Degenerative Disease
• increased fat, sugar,
processed foods
• shift in technology of
work and leisure
obesity emerges,
bone density problems
accelerated life expectancy,
shift to increased DR-NCD,
increased disability period
Source: Popkin, Barry M. ( 2002) Public Health Nutrition 5:93-103.
Pattern 5
Behavioral Change
• reduced fat, increased
fruit, veg,CHO,fiber
• replace sedentarianism
with purposeful changes
in recreation, other activity
reduced body fatness,
improved bone health
extended health aging,
reduced DR-NCD
4,500
Average caloric intake in USA: 1909-2004
4,000
3,500
3,000
2,500
1900
1920
1940
1960
1980
2000
Source: USDA/Center for Nutrition Policy and Promotion, March 3, 2006
200
Average total fat (grams) in USA diet: 1909-2004
180
160
140
120
100
80
60
40
20
0
1900
1920
1940
1960
1980
2000
Source: USDA/Center for Nutrition Policy and Promotion, March 3, 2006
700
600
500
400
Average daily caloric intake of added fats and sugars in the USA
300
200
100
0
1965
1970
1975
1980
1985
1990
1995
Source: Source: USDA/Economic Research Service
2000
2005
2010
New York Times
400
Avearge daily caloric intake of sugar and corn sweetners in the USA
350
300
250
200
150
100
50
0
1965
1970
1975
1980
1985
1990
1995
Source: Source: USDA/Economic Research Service
2000
2005
2010
160
140
120
100
Average per capita daily calories (net) from fruits and vegetables in US
80
60
40
20
0
1965
1970
1975
1980
1985
1990
1995
2000
2005
2010
250
200
150
Average daily calorie intake of red meat and chicken in USA
100
50
0
1965
1970
1975
1980
1985
1990
1995
Source: Source: USDA/Economic Research Service
2000
2005
2010