Urgent Evoke

A crash course in changing the world.

Food shortage and Famine -- Nutrient, high calorie foods and other conciderations

When in a food shortage- it is not important just to get food- but also what kind of food.

For example 2 cups of lettuce only have 20 calories! The average daily intake for a woman is 1,500 calories. So, to even make 1/15 of a woman's daily intake she'd have to eat 10 cups of lettuce. Not a good thing to grow or ship to a country in need.

Well, when planting, surface area- its not just about how much land you have to plant, its also about how many calories and nutrients come from
that plant. When making decisions on what to plant, not only
climate/ability/soil type must be taken into consideration...the area
it takes and the caloric value of a particular food is also important.
Like beef takes alot of area but provides only so much calories per
that area. It makes it inefficient because per square foot (or whatever
area you want to measure by) the calorie output is low.

From: http://www.livestrong.com/article/25912-list-highcalorie-foods/

From the above website, I looked up some caloric dense foods.

Avacado's -- the most caloric dense fruit there is!
Penuts & penut butter- very dense, provides both fat and protien

Also from: http://www.livestrong.com/article/32630-list-high-calorie-high-fat/

mentions seeds and their high caloric properties.

So, when facing a food shortage it is important to know what would be good to plant...immediately, and then turn it over to whatever other crop after sustainabiltity has been reached. Just some things to think about :)

Japan is interesting because it is such a looong island chain. It spans a wh*** bunch of different climates based on if you are in the north or the south of the country. It means there is alot of opperunities to grow different foods and maximize intake for its people.

Views: 50

Comment by Wintermute on March 8, 2010 at 12:54am
Soy is also not too healthy to eat in bulk. Check out this for more info


I hate to be a downer. :(
Comment by Rachel Donahue on March 8, 2010 at 12:58am
Nothing is very healthy to eat exclusively -- there's a lot of conflicting information out there on soy & health.
Comment by Wintermute on March 8, 2010 at 1:35am
Another issue for Japan is over crowding, rooftop gardens and vertical gardening is a step in the right direction but the short term issue is still scary.

The real issue with food is in transportation. If there was an easy way for us to transport the excess of food we have in America to Japan there wouldn't be a problem and Japan could continue to focus their economy on high tech manufacturing. But that's a wh*** different beast.
Comment by Rachel Donahue on March 8, 2010 at 1:40am
It's true that solving the transit issue would be a quick fix.. but I don't think relying on imports for food is a good long-term strategy. I hate to be a pessimist, but one political mishap could mean instant famine in that scenario :/
Comment by Crystal Bellar on March 8, 2010 at 2:05am
The only way any food gains calories when cooked is by adding something to it. So, if you add oil it would increase it, or basically anything aside from spices. But, still to get that 1 cup cooked- you'd be using alot of uncooked kelp.

Soy does have its advantages and disadvantages.

I haven't looked into bamboo at all.

Thank you all for the lovely comments. This was to start a discussion more than be an endall-beall informational. And, it did. YAY! :)
Comment by Deborah Cazden on March 8, 2010 at 2:15am
If you are talking about Japan...another option is the overabundance of jellyfish. From a nutritional standpoint, they are almost pure protein. Not really high enough in calories though. http://news.nationalgeographic.com/news/2006/01/0119_060119_jellyfi...

They do need to be desalted first though
Comment by Rachel Donahue on March 8, 2010 at 2:18am
Crystal: What I meant about having more calories cooked is that because kelp has a very high water content, when you cook it it decreases in volume. So you get the calories of two cups of raw kelp (which I suspect would be hard to stomach) in one cup of cooked kelp. Or there-abouts -- I haven't experimented to see how far it cooks down, as I only ever use *dried* kelp.

Huh, jellyfish! Interesting. No problems with whatever it is that causes jelly fish stings?
Comment by Crystal Bellar on March 8, 2010 at 2:22am
Wow Jellyfish don't look that bad of a choice concidering the implications otherwize.
Good to know, thanks!
Comment by Deborah Cazden on March 8, 2010 at 2:35am
As far as I remember, I think that heat destroys the stingers...I might be wrong about that though. I am trying to research it now. I imagine, all you need to to do is cut off the stinging tentacles and just eat the mantle.
Comment by Deborah Cazden on March 8, 2010 at 2:45am


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