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Biosphere Ch 5-10 > Chapter 7 > Flashcards

Chapter 7 Flashcards

1
Q

Nutrition

A

the process of providing or obtaining the food necessary for health and growth; nourishment

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2
Q

Undernutrition

A

receiving fewer calories than than the minimum dietary energy requirement

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3
Q

Overnutrition

A

consuming too many calories which causes unhealthy weight gain, which can lead to cardiovascular disease, diabetes, etc

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4
Q

Malnutrition

A

a shortage of nutrients the body needs; occurs when a person fails to obtain a complete complement of proteins

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5
Q

Traditional Polyculture Agriculture

A

mixtures of different crops in small plots of farmland supported by human and animal muscle power along with hand tools and simple machines

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6
Q

Industrial Monoculture Agriculture

A

replaced horses and oxen with machinery that provided faster and more powerful means of cultivating, harvesting, transporting and yielding crops; intensified irrigation and introduction of synthetic fertilizers; one type of crop makes farming more efficient but reduces biodiversity by eliminating habitats used by organisms in and around traditional farm fields

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7
Q

“Green Revolution”

A

an intensification of industrialization of agriculture to the developing world that drastically increased food production; new technology, crop varieties and farming practices; greater quantity and quality of food; Norman Borlaug helped launch the revolution

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8
Q

Positive Effects of Industrial Agriculture

A

allowed food production to keep pace with growing population; produces higher crop yield from each hectare of land and reduces pressure to develop natural areas for new farmland

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9
Q

Negative Effects of Industrial Agriculture

A

many environmental and social impacts: intensive use of water, fossil fuels, inorganic fertilizers and synthetic pesticides has led to worsened pollution, topsoil losses and degraded soil quality; requires more energy than traditional agriculture; displaces low-income farmers who cannot afford advanced technologies/ migration of poor rural areas to urban areas in developing countries

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10
Q

Sustainable Agriculture

A

agriculture that maintains the healthy soil, clean water and genetic diversity essential to long-term crop and livestock production while maintaining high-yields

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11
Q

Low-Input Agriculture

A

approaches to agriculture that use lesser amounts of fossil fuel energy, water, pesticides, fertilizers, growth hormones and antibiotics than are used in industrial agriculture

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12
Q

Crop Diversity

A

.

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13
Q

Seed Banks

A

.

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14
Q

Organic Agriculture

A

puts fewer synthetic chemicals into the soil, air and water than conventional industrial farming; is growing rapidly

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15
Q

Soil Management

A

various strategies to conserve soil

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16
Q

Crop rotation

A

farmers alternate the type of crop grown in a given field from one season to the next year; i.e. soybeans and cor; can return nutrients to soil, break cycles of disease associated with continuous cropping and minimize erosion; reduce impacts of pests

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17
Q

Contour farming

A

plowing furrows sideways across a hillside, perpendicular to its slope and following the natural contours of the land; side of furrows acts as a dam to slow runoff and capture eroding soil; plant buffer strips of vegetation along borders of fields and streams; reduces erosion in hillsides and prevents water pollution

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18
Q

Terracing

A

level platforms sometimes with raised edges that are cut into steep hillsides to contain water from irrigation and precipitation; transforms slopes into series of steps like staircases; prevents erosion and from losing huge amounts of soil

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19
Q

Intercropping

A

planting different types of crops in alternating bands to help slow erosion by providing more ground cover than a single crop does; reduces vulnerability to disease and insects and may minimize erosion

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20
Q

Shelterbelts

A

AKA windbreaks; rows of tall trees or other plants that are planted along the edges of fields to slow wind; can be combined with intercropping; reduce erosion from wind

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21
Q

Locally Supported Agriculture

A

reduce the use of fossil fuel for transport of food; is growing

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22
Q

Community Gardens

A

any piece of land gardened by a group of people, utilizing either individual or shared plots on private or public land. The land may produce fruit, vegetables, and/or ornamentals.

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23
Q

Farmers’ Markets

A

consumers buy meats and fresh fruit and vegetables in season from local producers; usually wide variety of organic food available

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24
Q

Community-Supported Agriculture (CSA)

A

a partnering with local farmers in which consumers pay farmers in advance for a share of their yield, usually a weekly delivery of produce; farmers get guaranteed income stream up front to invest in their crops

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25
Q

Irrigation

A

artificial provision of water to support agriculture; helps maintain high-yields even in droughts

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26
Q

Salinization

A

the buildup of salts in surface soil layers; in dryland areas where precipitation is minimal and evaporation is high, the evaporation of water from the soil may pull water with dissolved salts from lower horizons

27
Q

Flood-and-Furrow Irrigation

A

efficiency is low and only uses about 40% of the water applied while the rest evaporates or soaks into the soil away from plant roots

28
Q

Drip Irrigation

A

hoses drip water directly onto the plants so much less water is wasted; can increase efficiencies to over 90%

29
Q

Fertilization

A

substances that contain essential nutrients for plant growth; enhances nutrient-limited soils

30
Q

Inorganic Fertilizers

A

mined or synthetically manufactured nutrient supplements

31
Q

Organic Fertilizers

A

consist of remains or wastes of organisms and include animal manure, crop residues fresh vegetation and compost

32
Q

Sustainable Fertilizers

A

targets the delivery of nutrients to plant roots and avoid overapplication of fertilizer; i.e. farmers using drip irrigation can add fertilizer to irrigation water. also no-till or conservation tillage systems often inject fertilizer along with seeds; farmers can regularly monitor soil nutrient content

33
Q

Trends in meat/ fish consumption

A

per-person production of meat from farmed animals and seafood has risen steadily worldwide; as wealth and global commerce have increased so has production of animal products

34
Q

Food and energy choices

A

eating meat is less energy efficient and leaves a greater ecological impact; land and water are required to raise food/animals and some require more than others

35
Q

Omnivores vs. Vegetarians

A

when we chose what we eat we are indirectly choosing how to make use of resources such as land and water; vegetarian diet has less of an impact on Earth/resources

36
Q

Livestock Efficiency re: Feed

A

producing different animal food products requires different amounts of animal feed; beef is the most and milk is the least

37
Q

Livestock Efficiency re: Land and Water

A

raising cattle for beef requires the most amount of land and water

38
Q

Feedlots

A

AKA factory farms or concentrated animal feeding operations (CAFOs); huge warehouses or pens designed to deliver energy-rich food to animals living at extremely high densities

39
Q

Benefits of Feedlots

A
  • economic efficiency and increased production, which make meat affordable
  • removes cattle from rangeland which reduces grazing impacts
40
Q

Costs of Feedlots

A

45% of grain production goes to feeding livestock which elevates the price of staple grains and endangers food security for the poor

  • livestock waste can pollute surface water and groundwater near feedlots
  • crowded conditions heavy use of antibiotics to control disease but overuse of antibiotics can cause microbes to become resistant
  • major source of greenhouse gases (methane) that contributes to climate change
41
Q

Aquaculture

A

cultivation of aquatic organisms for food in controlled environments

42
Q

Benefits of Aquaculture

A
  • helps reduce fishing pressure on overharvested and declining wild stocks
  • consumes fewer fossil fuels
  • safer work environment than industrial fishing
  • can be energy-efficient and produce 10 times as more fish per unit area than is harvested from waters of the continental shelf and 1000 times more than is harvested from the open ocean
43
Q

Costs of Aquaculture

A
  • can produce a lot of waste from the fish and the feed
  • often fed grain which affects food supplies for people
  • sometimes fed fish meal from the wild which can affect stress on wild fish populations
44
Q

Pests

A

any organism that damages crops that are valuable to us

45
Q

Pesticide

A

an artificial chemical used to kill insects, plants, rodents or fungi

46
Q

Biological Control

A

AKA biocontrol; control of pests and weeds with organisms that prey on or parasitize them, rather than with pesticides

47
Q

Integrated Pest Management (IPM)

A

incorporates numerous techniques, including close monitoring of pest populations, biocontrol approaches, use of synthetic chemicals when needed, habitat alternation, crop rotation, transgenic crops, alternative tillage methods and mechanical pest removal

48
Q

Weeds

A

any plant that competes with our crops

49
Q

Herbicides

A

chemicals that kill plants

50
Q

Pollination

A

male sex cells of a plant (pollen) fertilize female sex cells of a plant; botanical version of sexual intercourse

51
Q

Pollinators

A

animals (like bees) that move pollen from one flower to another

52
Q

Genetic engineering

A

any process whereby scientists directly manipulate an organism’s genetic material in the laboratory by adding, deleting, or changing segments of its DNA; goal is to place genes that code for certain desirable traits (i.e. rapid growth, disease resistance, high nutritional content, etc)

53
Q

Genetically modified organisms

A

any organism that has been genetically engineered using recombinant DNA

54
Q

Recombinant DNA

A

DNA that has been patched together from the DNA of multiple organisms

55
Q

Transgenes

A

genes moved between organisms that contain DNA from another species

56
Q

Transgenic Organism

A

an organism that contains DNA from another species

57
Q

Agricultural Breeding

A

.

58
Q

GM Techniques

A

1- plasmids are isolated from a bacterial culture
2-DNA containing a gene of interest is removed from another organism
3-this gene is inserted into the plasmid to form recombinant DNA.
4-This recombinant DNA enters new bacteria
5-which reproduce making many copies of desired gene
6-gene is transferred to individuals of the target plant or animal and it will be expressed as a desirable trait

59
Q

Examples of GM Food

A

Golden rice, virus-resistant papaya, GM salmon, biotech potato, Bt corn, Bt cotton, Roundup-Ready alfalfa, Roundup-Ready sugar beet, Biotech soybean, sunflowers and superweeds

60
Q

Global Use of GM Food

A

spread rapidly since their introduction in 1996; planted on over 10% of the world’s cropland; the U.S. devotes the most area to genetically modified foods

61
Q

Most used GM crops

A

Soybeans, corn, cotton, canola

62
Q

Benefits of GMO’s

A
  • potential to advance agriculture by engineering crops with high drought tolerance and high-crop yield that can feed our ever-growing population
  • enhance food security, reduce the need for new farmland which conserves natural areas
  • planting insect-resistant GM crops reduces pesticide applications
63
Q

Costs and Risks of GMO’s

A
  • more herbicide use as weeds evolve resistance to herbicides; 200+ weed species have evolved worldwide as a result
  • GM crops can interbreed with wild relatives; hybrids
64
Q

Public Debate over GM food

A
  • some say it is dangerous and morally wrong to change food supply
  • fear that global food supply is dominated by a handful of large corporations that develop GM food (i.e. Monsanto)
  • threat to family farmers; lawsuits involving GM food on their land
  • United States does not require companies to put GMO label on their products

Biosphere Ch 5-10 (5 decks)

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