FOOD RESOURCES Food is an essential requirement for the human survival. Each person has minimum food requirement.

t. The main components of food are carbohydrates, fats, proteins, minerals, and vitamins. Food: It is a Organic matter taken to satisfy appetite. To meet physiological needs for growth, to supply energy, to do work, to maintain body temperature. Foods differ in the amount of the nutrients.

Types of Food Supply

Historically humans have dependent on three systems for their food supply. 1. Croplands: It mostly produces grains and provide about 76% of the world's food. Ex: Rice, wheat, maize, barley, sugarcane, potato, etc.,

Plants:
Four crops-wheat, rice, corn, and potato make up most of the worlds total food production than all other crops combined. Grains(mainly rice, wheat, and corn) provide about half the worlds calories. Fruits &Vegetables are rich in vitamins, Minerals, Dietary fibre and complex carbohydrate.

2.Rangelands: It produces food mainly from the grazing livestock and provide about 17% of the world's food Ex: Meat, milk, fruits, etc., Livestock: Domesticated animals eg. Cattle, sheep, goat, camel, etc. People consume meat, eggs, milk, cheese, and other products of domesticated livestock.

3. Oceans: Oceanic fisheries supply about 7% of the world's food. Aquaculture: Marine and fresh water food contribute to high quality protein In addition, one third of the worlds fish catch is converted into fish meal to feed livestock consumed by meat eaters. Fish and sea food contribute about 70 million metric tons of high quality protein to the worlds diet.

Major Food sources

The earth is provided with more than thousands of edible plants and animals. However only 15 plants and 8 terrestrial animal species supply 90% of our global Intake of calories. Ex: Rice, wheat, maize, potato, barley, sugarcane, pulses, fruits, vegetables, milk, meat, fish and sea food. Rice, wheat and maize are the major grains, provide more than 50% of the calories people consume.

WORLD FOOD PROBLEM World food problems involve complex interactions among Food production, Population growth, Poverty, Environmental effects, Economic, Political systems, and Ethics. In 1996, the World Bank estimated that more than one billion of the worlds people do not have enough food to lead healthy and productive lives. Food and Agriculture Organization (FAO) estimates that about 840 million people remain hungry, though the number has been decreasing 2.5 million per year over the last eight years.

 The FAO estimation minimum calorific intake on a global scale is 2,500 calories/day. Undernourished - < 90% of min requirement seriously under nourished - < 80% Deficiency or lack of nutrition malnutrition 1. Nutritious (or) nutrition (or) nourished: To maintain good health and resist disease, we need large amount of macronutrients such as carbohydrates, proteins, and fats and smaller amount of micronutrients such as vitamins A, C and E and minerals such as iron, calcium and iodine.

2. Under nutrition (or) under nourished: People who cannot buy enough food to meet their basic energy needs (carbohydrates) suffer from under nutrition. They receive less than 90% of these minimum dietary calories. Effect of under nutrition: Suffer from mental retardation and infectious diseases such as measles and diarrohea. 3. Malnutrition (or) malnourished: Besides the minimum calorie intake we also need proteins, minerals, vitamins, iron and iodine. Deficiency or lack of nutrition often leads to malnutrition resulting in several diseases.

 The dietary condition caused by an insufficiency of one or more nutrients in the diet. The two most common forms of PEM, Marasmus and kwashiorkor

Children in this category are suffer from permanently stunted growth , mental retardation, and other developmental disorders. Every year 40 million people (fifty percent of which are young children between 1 to 5 years) die of undernourishment and malnutrition. Over nutrition: In richer countries, the most common dietary problem is too many calories. The average daily calorific intake in North America and Europe is above 3,500 calories. Over nutrition contributes to overweight ,high blood pressure, heart attack, and other cardiovascular diseases.

Balanced Diet: A balanced diet includes a variety of foods from all 5 food groups. ( Grains, Vegetables, Fruits, Meat & dairy products, Sugar & Fats). It should provide enough calories to ensure desirable weight and should include all the necessary daily nutrients. About 50% of your calories should come from complex carbohydrates. About 20% should come from proteins. About 30% should come from fats.

THE EFFECTS OF AGRICULTURE ON THE ENVIRONMENT A. Local Effects: These occur at or near the site of farming. It includes soil erosion and increase in sedimentation. It destroys aquatic life. B. Regional Effects: It includes deforestation, desertification, large scales pollution, fertility of the soil is also affected. C. Global Effects: These include climatic changes as well as potentially extensive changes in chemical cycles.

Overgrazing: Livestock wealth plays a crucial role in the rural life of our country. The live stock grazing on a particular piece of grassland is called as Overgrazing. Overgrazing is a process of, "eating away the forest vegetation without giving it a chance to regenerate".
Impact of Overgrazeing: Land Degradation, Soil Erosion, Loss of useful species, overgrazing vast areas in Arunachal Pradesh and Meghalaya are getting invaded by thorny bushes, weeds etc. Of low fodder value.

AGRICULTURE It is an art, science and industry of managing the growth of plants and animals for human use. Agriculture includes cultivation of the soil, growing and harvesting crops, breeding and raising livestock, dairying and forestry. Types of Agriculture The two major types of agricultural systems are Traditional agriculture. Modern agriculture (a) Industrialized agriculture.

Traditional agriculture It involves a small plot, simple tools, surface water, organic fertilizers and a mix of crops. They produce enough food to feed their families and to sell it for their income. Effects (or) impacts of Traditional agriculture (a) Deforestation: Cutting and burning of trees in forests to clear the land for cultivation results in loss of forest cover. (b) Soil erosion: Clearing of forest cover exposes the soil to wind and rainfall, resulting in loss of top fertile soil layer. (c) Loss of nutrients: During cutting and burning of trees, the organic matter in the soil gets destroyed and most of the nutrients are taken up by the crops within a short period. Thus the soil becomes poor in nutrient, which makes the farmers shift to another area.

modern agriculture
It makes use of hybrid seeds of single crop variety, high-tech equipments, lot of fertilizers, pesticides and water to produce large amount of single crops.

Effects (or) impacts of modern agriculture (or) Adverse effects of agricultural practices (or) Environmental effects of agriculture 1. Problems in using Fertilizer (a) Micronutrient imbalance: Most of the chemical fertilizers used in modem agriculture contain nitrogen, phosphorus and potassium (N, P, K), which are macronutrients. When excess of the fertilizers are used in the fields, it causes micronutrient imbalance.

(b) Blue Baby syndrome (Nitrate pollution): When the Nitrogenous fertilizers are applied in the fields, they leach deep into the soil and contaminate, the ground water. The nitrate concentration in the water gets increased. When the nitrate concentration exceeds 25 mg / lit, they cause serious health problem called "Blue Baby syndrome". This disease affects infants and leads even to death. c) Eutrophication: A large proportion of N and P fertilizers used in crop fields is washed off by the runoff water and reaches the water bodies causing over nourishment of the lakes. This process is known as Eutrophication.

Due to eutrophication lakes get attacked by algal blooms. The algal species use up the nutrients rapidly and grow very fast. Since the life time of the algal species are less they die quickly and pollute the water, which in turn affect the aquatic life. Pesticides : The chemical compounds that are used for the control of pests are called Pesticides Pest: Any organism that causes an economic loss or damage to the physical well being of the plant is a pest.

PROBLEMS IN USING PESTICIDES In order to improve the crop yield, lot of pesticides are used in the agriculture. (i) First generation pesticides: Sulphur, arsenic, lead, or mercury are used to kill the pests. (ii) Second generation pesticides: DDT (Dichloro diphenyl trichloromethane) is used to kill the pests. Although these pesticides protect our crops from huge losses due to pests, they produce number of sideeffects

(a) Death of non-target organisms: Many insecticides not only kill the target species, but also kill the several non-target species, which are useful to us. (b) Producing new pests: Some pests species usually survive even after the pesticides spray, which generates highly resistant generations. They are immune (resistant) to all type of pesticides and are called superpests. (c) Bio-magnification: Many of the pesticides are nonbiodegradable and keep on concentrateing in the food chain. These process is called bio-magnification. These pesticides in a bio-magnified form is harmful to the human beings.,

(d) Risk of cancer: Pesticides enhance the risks of cancer in two ways. (i) It directly acts as carcinogens. (ii) It indirectly suppress the immune system. Desired qualities of an ideal pesticide (i) An ideal pesticide must kill only the target species. (ii) It must be a biodegradable. (iii) It should not produce new pests. (iv) It should not produce any toxic pesticide vapour. (v) Excessive synthetic pesticide should not be used. (vi) Chlorinated pesticides and organophosphate pesticides are hazardous, so they should not be used.

WATER LOGGING Water logging is the land where water stand for most of the year. Problems in water logging During water-logged conditions, pore-voids in the soil get filled with water and the soil-air gets depleted. In such a condition the roots of the plants do not get adequate air for respiration. So, mechanical strength of the soil decreases and crop yield falls. Causes of water logging Excessive water supply to the croplands Heavy rain. Poor drainage

Salinity The water not absorbed by the soil, undergo evaporation leaving behind a thin layer of dissolved salts in the top soil. This process of accumulation of salts is called salinity of the soil. The saline soils are characterized by the accumulation of soluble salts Like sodium chloride, calcium chloride, magnesium chloride, sodium sulphate, sodium bicarbonates and sodium carbonates. The pH of the water exceeds 8.0 (alkaline).

Problems in salinity Most of the water, used for irrigation comes only from canal or ground, which unlike rainwater contains dissolved salts. Under dry climates, the water gets evaporated leaving behind the salt in the upper portion of the soil. Due to salinity, the soil becomes alkaline and crop yield decreases

Land is a major constituent of the lithosphere.

It is an important source of many materials essential to man and other organisms. It provides essential medium for development of agriculture, forestry etc. The per-capita land availability in different continents of the world varies widely. Area : Land forms about one fifth of the earth's surface covering about 13,393 million hectares.

About 36.6 % of the land area is occupied by human dwellings, factories, roads, railways, deserts, mountains, rocks, glaciers and polar ice marshes. About 30 % of the total land mass in under forests. About 22 % of land is occupied by meadows and pastures. Only 11 % of land is suitable for ploughing.

SOIL:
Soil is an organized mixture of minerals, organic material, living organisms, air and water. It deals with the origin, formation and geographic distribution of the soil. Soil is formed by two processes (i) weathering-breaking down of rock into small particles and (ii) pedo*-genesis-maturation of soil through development of humus. Soil fertility is determined by the inorganic matter, organic matter, water and air spaces in the soil. The mineral portion of the soil consists of various mixtures of sand, silt and clay particles.

SOIL TEXTURE: The physical structure of a soil is called soil texture. It depends upon the % of its mineral particles. Soil texture determines the porosity and nutritional status of the soil. There are three important textural soil typessandy, clayey and loamy. (i) Sandy soils: Contain < 10 % each of clay and silt + remaining part is sand. Porous and well aerated, Little water holding capacity, chemically inert. Generally called light soils because of the absence of moisture. So it is unfit for plant growth.

(ii) Clayey soils: 40 % or more clay. Heavy soils because the soils are compactly packed with little aeration. small sized pores, which retain water very firmly. Clayey soils are rich in nutrients but do not support good plant growth due to poor aeration. (iii) Loamy soils: They contain sand, silt and clay approximately in the ratio of 2 : 2 : 1. Ideally suited for plant growth because they possess good aeration, sufficient nutritive salts and good water retaining capacity.

Composition of Soil: Soil is composed of five constituents: (i) mineral matter (ii) organic matter (iii) soil water (iv) soil air (v) living organisms.

1. Mineral matter: Derived from the underlying parent rock by its weathering and occurs in the soil as particles. The mineral particles are irregular in outline and therefore enclose spaces called interstices for circulation of air and water.
Depending upon their size ,soil particles are of following types : Gravel [ 2.00 -5.00 mm], Coarse Sand[0.20 -2.00 mm], Fine Sand[0.02 -0.20 mm], Silt [0.002-0.02 mm], Clay[ less than 0.002 mm

2. Organic matter: It is derived from plant refuse (leaves, twigs, roots), dead bodies of organisms and their excreta(wastes). The organic matter is broken down by microbes and is converted into dark amorphous substance called humus. Humus is a very useful substance in the soil. It acts as natural fertilizer. 3. Soil water: The spaces between soil particles are occupied by water or air. The water in the soil is present as capillary water, hygroscopic water, combined water and water vapour. Soil receives water either by rains or irrigation.

4. Soil air:
Soil contains air in the pour spaces. In a good soil such as loam about 20-25 % of the total volume is soil air. The composition of soil is dependent upon air circulation or connection of the pore spaces with the soil surface. In a poorly ventilated soil concentration of O2 decreases while that of CO2 increases because of the respiration of plant roots and soil organisms. High concentration of CO2 in the soil is toxic to the soil organisms. O2 in soil is essential for humus formation, nitrification, respiration of microorganisms and activities of roots (absorption of water and mineral salts).

5. Soil organisms:
A variety of living organisms such as bacteria, actinomycetea, fungi, algae, protozoa, nematodes,earthworms occur in the soil. The soil organisms perform following activities in the soil : (1) Decomposition of dead organic matter- Saprophytic soil microorganisms (2) Nitrogen fixation- Cyanobacteria. (3) Aeration of the soil - Burrowing (earth digging) insects and worms (4) Several soil organisms secrete mucus, which help in cementing soil particles to form soil aggregates. (5) Some microorganisms chemical substances that have stimulating effect on the growth of higher plants. (6) Some soil fungi form mycorrhizal association with the roots of higher plants and assist them in obtaining water and nutrients from the soil. (7) Several soil organisms take part in biogeochemical cycles.

Types of Indian Soils Soils of India are classified into six major types based on their nature and composition Red soils: @ Red Colour -iron components. @ Low water retention capacity. @ Poor in N,P,K and organic matter. @ Andhra Pradesh, Tamilnadu, Bihar, Orissa, U.P. ,West Bengal. Black soils: @ Good for cotton and sugarcane cultivation. @ Maharashtra, Mysore and Madhya Pradesh.

Skeletal soils: @ Also called as Mountain soil @ Altitude between 2000 m and 3000 m. @ Undergoes land slides and snowfall. @ North-western hills or the Aravallis @ Used for forestry and growing potatoes, and subtropical fruits. Desert soils: @ Annual rainfall is less than 50 centimetres. @ These soils cover 1.4 lakh square kilometres. @ Desert soils can be reclaimed through good irrigation.
@ Rajasthan, semi-desert areas of Kutch.

Land Degradation: Any change in the land that reduces its condition or quality and hence its productivity or productive potential is called land degradation.

Desertification Desertification is a slow process of land degradation that leads to desert formation. The destruction of natural vegetation results in accelerated soil erosion due to the removal of the vegetation cover. Erosion of the top fertile soil leads to in loss of soil productivity and formation of deserts. The Thar desert in India was formed by destroying thousands of hectares productive land. Excessive grazing by livestock is another factor resulting in desertification especially in Rajasthan. Many deserts in the world are a result of human activities.

Equitable use of Resources for sustainable Lifestyles Rate of use of renewable resources do not exceed regeneration rates. Rate of use of non-renewable resources do not exceed rates of development of renewable substitutes. Rate of pollution emission do not exceed assimilative capacities of the environment. Aiming to achieve complete reuse, recycle and repair Reducing fossil fuel use - maximizing the use of energy conservation measures, shrinking energy intensive sectors and introducing energy taxes Improving the quality of materials -to get products which are more durable, repairable and recyclable and avoiding the use hazardous materials Reducing transportation-providing goods and services as close as possible to the consumers