Chapter 3

Question 1

Food insecurity

Answer 1

unable to meet food needs

Question 2

How many in the world are food insecure?

Answer 2

1 in 6

Question 3

How many in the world are deficient in micronutrients?

Answer 3

1 in 3

Question 4

how many people in the world are overweight?

Answer 4

1 billion

Question 5

Nutrition transition

Answer 5

overnutrition in developing countries as they develop western diets

Question 6

Supplemental Nutrition Assistance Program (SNAP)

Answer 6

“food stamps” 11% of population participates

Question 7

Special supplemental nutrition program for women and children (WIC)

Answer 7

7/9 million participants were children

Question 8

Food security programs

Answer 8

school lunch/breakfast
day care food prog
Programs for seniors
Food distribution programs

Question 9

Undernutrition

Answer 9

Lack of energy (carbs, fats, proteins)

Question 10

Most common micronutrient deficiencies

Answer 10

vitamin A, D, iron, iodine, folic acid, calcium zinc

Question 11

Subsistence farming

Answer 11

ability to grow only enough food for one’s family and no profit

Question 12

Recombinant DNA technology

Answer 12

transfer a gene into plants/animals that “improves” organisms traits

Question 13

Leader in GM crop production

Answer 13

US (corn, soybeans, and cotton)

Question 14

Safety concerns of GM foods

Answer 14

Addition of allergens
Unintended gene flow
Development of Bt resistant insects
Loss of genetic diversity
Insufficient regulation and oversight

Question 15

FDA Regulation of GMOs

Answer 15

regulate safety for humans and animals to consume

Question 16

USDA regulation of GMOs

Answer 16

regulates in crops are safe to grow

Question 17

EPA regulation of GMOs

Answer 17

pesticides introduced into foods are safe for consumption and the environment

Question 18

Recombinant bovine growth hormone (rBGH)

Answer 18

Injected into cows to promote higher milk yields (no change in milk composition)

Question 19

Food Irradiation

Answer 19

radiant energy to extand shelf life and control growth of pathogens

Question 20

Cloned animals

Answer 20

not approved for consumption (no effect on meat/milk composition)

Question 21

Reasons to use food additives

Answer 21

improve freshness and safety
enhance/maintain nutritional value
enhance/maintain color or flavor
contribute to functional characteristics

Question 22

Food additives

Answer 22

• regulated by the FDA

- tested in animals for NOEL

Question 23

At risk individuals for foodborne illness

Answer 23

weakened immune systems
elderly
infants/small kids
pregnancy and lactation

Question 24

3 Contamination types of microbial pathogens

Answer 24

contamination by feces (manure)
Contaminated by infected individual (open cuts)
Cross contamination (cutting boards)

Question 25

What causes most foodborne illness?

Answer 25

Pathogenic bacteria

Question 26

What do bacteria require for growth

Answer 26

water
temp
nutrients

Question 27

Salmonella (source and # of infections)

Answer 27

eggs, poultry, etc

1 million/year

Question 28

Campylobacter jejuni

Answer 28

Meat, poultry

850,000 infections/year

Question 29

Escherichia Coli

Answer 29

Beef and produce
175,000 cases/year
Most lethal

Question 30

Viruses

Answer 30

reproduction only occurs inside body cells (norovirus most common in seafood)

Question 31

Parasites

Answer 31

Live on host organisms (tapeworms, crytosporidium)

Question 32

Prions

Answer 32

Bovine spongiform encephalopathy (BSE) aka mad cow disease

Question 33

Toxins

Answer 33

Mycotoxins (molds)
Natural toxins (rarely cause problems)

Question 34

Who regulates public water?

Answer 34

EPA

Question 35

Who regulates bottled water?

Answer 35

FDA

Question 36

About how many lakes are polluted in MN?

Answer 36

40%

Question 37

Environmental contaminants of food

Answer 37

lead, dioxins, mercury, pesticides, antibiotics