Egg Nutrition
According to the U.S. Poultry and Egg Association, the average person consumes more than 250 eggs every year (that includes eggs used to make other dishes and desserts). Eggs are a cheap, compact source of nutrition. A single, large egg contains about 70 to 75 calories and roughly 6 grams of protein. They are also a good source of iron and lutein. Eggs also contain small amounts of vitamin A, vitamin C, vitamin D, vitamin E, calcium, niacin, riboflavin, magnesium, potassium, sodium, choline, phosphorus, iodine, copper and calcium. One egg contains about 215 mg of cholesterol. Since cholesterol is only found in the yolk, people who are watching their cholesterol intake may want to eat just the white part of the egg.

Home-Grown: The Chicken and the Egg
A few generations ago, people went to the backyard hen house to get their eggs. Today, most of the eggs we buy are trucked from the farm to the supermarket or local farmer’s market. By the time they get to the home refrigerator, they are several days old.

Now, there’s a movement that aims to bring people a little closer to their food source. “Urban chickens” are finding homes in the backyards of city homes. Instead of gassing up the car for a trip to the supermarket, consumers are simply walking into the backyards and picking eggs out of the chicken coop. You can’t get them any fresher.

Debra Lippoldt, Executive Director of Growing Gardens in Portland, OR, says many people treat their chickens like a pet and become very attached to them. Those who raise chickens report the hens are less expensive to feed than a cat or dog because chickens will eat table scraps and bugs. Even organic chicken feed (which contains no hormones, antibiotics or pesticides) is relatively inexpensive compared to dog or cat food. Chicken droppings also make great fertilizer. Advocates also say fresh eggs taste better than supermarket eggs. And when the chicken gets too old to lay eggs, it becomes dinner (although some people are unable to accept making a meal out of their “pet”).

Getting on the Bandwagon
Anyone who is considering buying a few chickens needs to keep a few things in mind:

Check out city ordinances. Not all communities allow residents to raise chickens, while some allow residents to have up to a certain number. Places that allow urban chickens often have specific building requirements for hen houses.

Make sure you are getting hens (females). Most locales don’t allow roosters (male chickens) because they make too much noise. Hens don’t need a rooster to lay eggs.

Determine how many chickens you need. A hen typically lays one egg at a time and it takes 24 to 26 hours to produce another egg. Thus, on average, a person can expect about one egg/chicken a day.

Keep a clean, secure coop. A clean coop reduces the risk of disease and rodents. The coop should have a roof to keep everything dry and a door that latches to keep out prowling animals. The food should be stored in a tightly sealed container and placed in a separate area to prevent contamination from chicken feces.



Some health experts worry about people getting sick from their chickens. The two biggest concerns are bird flu and salmonella. Mark Slifka, Ph. D. Infectious Disease Expert with Oregon Health & Science University in Portland, OR, says the risk for contracting bird flu is low, especially if the hens are kept in a closed environment (they wouldn’t be exposed to other birds).

For the average, healthy person, the risk for salmonella is also very low and more often associated with undercooked chicken meat. The elderly, very small children and those with weakened immune systems are most at risk for severe illness from salmonella. The best way to prevent disease transmission from the chickens is to thoroughly wash your hands after handling a chicken or going into the hen house.

AUDIENCE INQUIRY
Follow a discussion of raising urban chickens at: http://www.urbanchickens.net

For general information on the nutritional value of eggs and chicken:
American Dietetic Association, http://www.eatright.org
American Egg Board, http://www.aeb.org
U.S. Poultry and Egg Association, http://www.poultryegg.org

BIBLIOGRAPHY
Balicer, Ran, et al., “Multifocal Avian Influenza (H5N1) Outbreak,” Emerging Infectious Diseases, October 2007, Vol. 13, No. 10, pp. 1601-1603.

Goodrow, Elizabeth, et al., “Consumption of One Egg Per Day Increases Serum Lutein and Zeaxanthin Concentrations in Older Adults without Altering Serum Lipid and Lipoprotein Cholesterol Concentrations,” The Journal of Nutrition, October 2006, Vol. 136, No. 10, pp. 2519-2524.

Guan, Y., et al., “A Model to Control the Epidemic of H5N1 Influenza at the Source,” BMC Infectious Diseases, November 13, 2007, Vol. 7, No. 132.

Mutungi, Gisella, et al., “Dietary Cholesterol From Eggs Increases Plasma HDL Cholesterol in Overweight Men Consuming a Carbohydrate-Restricted Diet,” The Journal of Nutrition, February 2008, Vol. 138, No. 2, pp. 272-276.

Olson, Sandra, and Gregory Gray, “The Trojan Chicken Study, Minnesota,” Emerging Infectious Diseases, May 2006, Vol. 12, No. 5, pp. 795-799.