This document discusses famine and food storage. It defines famine as a situation where a substantial proportion of the population is unable to access adequate food, resulting in malnutrition and death. Causes of famine include war, crop failure, flooding, population imbalance, economic crisis, and drought. Effects include displacement of people, malnutrition, death, and poverty. The document then discusses food storage methods like smoking, salting, canning, using sacks and grainaries, drying, refrigerating, and freezing to preserve food and prevent spoilage.

1. GROUP 5
FAMINE AND FOOD STORAGE
PRESENTER : MATHEWS MALAMULO

2. LEARNING OUTCOMES
By the end of presentation student midwives
should be able to understand the following
concepts;
Famine
Ways of food storage

3. INTRODUCTION
• Famine is a widespread condition in which many people in a country
are unable to access adequate food supplies which results high death
rates dues to starvation and malnutrition.

4. FAMINE
Famine is defined as a situation in which a
substantial proportion of the population of
the county or regions are unable to access
adequate food resulting in acute malnutrition
and loss of life by starvation and diseases.

5. CAUSES OF FAMINE
Famine is caused by several factors which includes
• War
• Crop failure
• Flooding
• Population imbalance
• Economic crisis
• Drought

6. EFFECTS OF FAMINE
• Displacement of people
• Malnutrition
• Death of people
• Poverty

7. FOOD STORAGE
• Food storage is the process through which food can be kept for longer
periods in order to avoid food spoiling ,prevention of food wastage , food
borne illness prevention and protect food from contamination by harmful
bacteria, poison and other foreign bodies.

8. WAYS OF FOOD STORAGE
• Smoking.
A process of flavoring ,browning, cooking or preserving food by
exposing it to smoke from burning or smoldering material
Oldest method of preserving food stuffs whereby there is removal of
moisture from the food thus helping prevent food from bacterial and
fungal growth which would have ruined the foods. This method
imparts flavor to the food and smoke helps keep bacteria carrying
insects away during drying process.

9. o Salting
Oldest method of applying salt to foods in order to inhibit microbial
growth .salt acts by drawing water out of the cells of food and bacteria
thru osmosis
o Canning
Canning is a preservation method that involves placing placing foods in
Jars or similar containers and heating them to a temperature that destroys
micro organisms that cause food spoil
o Use of sacks and grainaries
o drying

10. WAYS OF FOOD STORAGE
• Refrigerate or freeze perishable food
• Keep your appliance at proper temperature

11. REFERENCE
• http://www.google.com/search?q=description+famine&oq=description+of
+families&aqs=chrome
• http://info.ag.uidaho.edu/pdf/bul/bul0617.pdf
• http://cru.cahe.wsu.edu/CEpublications/eb1326/eb1326.pdf.
• http://www.fcs.uga.edu/ext/pubs/fdns/efnep/FDNS-602a.pdf
http//extension.wsu.edu./foodsafety/food-preservation-drying