HNSC1200 MIDTERM Flashcards
1
Q
the study of:
- nutrients in foods
- how nutrients = used in body
- human bhvrs related to food
A
NUTRITION
2
Q
any substance ur body can take in + adapt to enable u to stay alive + gain nourishment (carrier of nutrients)
A
FOOD
3
Q
foods + bees that u normally consume
A
DIET
4
Q
components in food that body needs for optimal functioning
A
NUTRIENTS
5
Q
6 CLASSES OF NUTRIENTS
A
- carb
- fat
- protein
- water
- vitamins
- minerals
6
Q
3 ENERGY PROVIDING NUTRIENTS (body can use their energy)
A
- carbs
- fat
- protein
7
Q
3 NON-ENERGY PROVIDING NUTRIENTS
A
- water
- vitamins
- minerals
8
Q
nutrients that MUST COM EFROM FOOD bc the body CANNOT make these nutrients in sufficient quantities
A
ESSENTIAL NUTRIENTS
9
Q
- minerals
- essential fatty acids (linoleic + linolenic acid)
A
2 EXAMPLES OF ESSENTIAL NUTRIENTS
10
Q
nutrients that body = ABLE TO MAKE sufficient amounts of to promote optimal health so they do NOT need to rely on food intake
A
NON-ESSENTIAL NUTRIENTS
11
Q
nutrients that body can USUALLY make enough o foo meet requirements for health but during SPECIFIC CONDITIONS (e.g. INCR demands due to periods of GROWTH/ILLNESS/INJURY) body CANNOT make enough to meet needs so MUST RELY on food intake
A
CONDITIONALLY ESSENTIAL NUTRIENTS
12
Q
EXAMPLE OF A CONDITIONALLY ESSENTIAL NUTRIENT (essential during GROWTH)
A
AMINO ACID HISTADINE
13
Q
what is food energy measured in?
A
CALORIES
14
Q
amt of heat energy needed to raise temp of 1L (1kg) of water by 1C
A
CALORIE
15
Q
how many cals do CARBS provide?
A
4 Cal/g
16
Q
how many cals does fat provide?
A
9 Cal/g
17
Q
how many cals does protein provide?
A
4 Cal/g
18
Q
how many cals does ALCOHOL provide?
A
7 Cal/g
19
Q
is ALC a nutrient?
A
NO
20
Q
- availability
- cost
- convenience
- emotional
- social
- cultural
- ads/food marketing
- habit
- positive association
- personal preference
- values/beliefs
- health
A
FACTORS THAT PLAY A ROLE IN FOODS WE CHOOSE
21
Q
FACTOR: having access to certain foods at grocery store
A
AVAILABILITY
22
Q
FACTOR: affordability of the food
A
COST
23
Q
FACTOR: if food meets the need of having to eat food at school/on the go
A
CONVENIENCE
24
Q
FACTOR: eating ice cream after a breakup
A
EMOTIONAL
25
FACTOR: having wing night w friends
SOCIAL
26
FACTOR: eating ethnic food
CULTURAL
27
FACTOR: commercial makes u hungry/marketing making a link btwn product + certain lifestyle
ADS/FOOD MARKETING
28
FACTOR: getting popcorn at the movies
HABIT
29
FACTOR: linking food to past experience like eating apple pie at grandma's house
POSITIVE ASSOCIATION
30
FACTOR: u like the taste of a specific food over another so u choose it more often
PERSONAL PREFERENCE
31
FACTOR: choosing a vegan diet
VALUES/BELIEFS
32
FACTOR: choosing foods that we perceive to be good for us
HEALTH
33
5 CFG CHARACTERISTICS OF A HEALTHY DIET
1. ADEQUACY
2. BALANCE
3. CALORIE CONTROL
4. VARIETY
5. NUTRIENT DENSITY
34
getting enough needed nutrients to maintain health
ADEQUACY
35
avoiding getting too much of one nutrient or food type at the expense of another
BALANCE
36
consuming an appropriate amt of cals to maintain healthy body weight
CALORIE CONTROL
37
choosing wide selection of foods each day/throughout the week
VARIETY
38
choosing foods that provide the most nutrients per Cal
NUTRIENT DENSITY
39
- eat a variety of healthy foods each day
- have plenty of fruits + veggies, whole grain foods + protein foods
- make water ur drink of choice
- be mindful of ur eating habits
- cook more often
- enjoy ur food
- eat meals w others
- limit highly processed foods
- use food labels
- be aware that marketing can influence ur choices
CFG SNAPSHOT FOOD RECOMMENDATIONS
40
1. make 1/2 plate fruit/veg (should always make up largest portion of foods u eat throughout the day)
2. make 1/4 plate whole grain foods
3. make 1/4 plate protein foods (choose plant-based foods more often)
3 STEPS TO MAKE A HEALTHY MEAL (CFG)
41
which food packages in Canada MUST have standardized nutrition labels?
ALL food packages
42
1. to standardize nutrition labelling + food claims
2. help consumers make informed choices
2 PURPOSES OF HAVING STANDARDIZED NUTRITION LABELS ON ALL FOOD PACKAGES IN CANADA
43
- fresh fruit/veg
- raw meat
- poultry
- fish/seafood
- foods prepared + processed in store (bakery items)
- foods that only contain very FEW nutrients (coffee/tea)
- alc bevs
PRODUCTS THAT ARE EXEMPT FROM HAVING NUTRITION FACTS TABLES ON THEIR PACKAGE
44
- SERVING SIZE
- ACTUAL AMT OF CALS/NUTRIENTS
- TOTAL FAT
- sat fat
- trans fat
- TOTAL CARBS
- fibre
- sugars
- PROTEIN
- CHOLESTEROL
- SODIUM
- POTASSIUM
- CALCIUM
- IRON
- % DAILY VALUE
INFO THAT MUST BE ON NUTRITION FACTS TABLE
45
portion size of the food that Nutrition Facts table info = based on
SERVING SIZE
46
__% or LESS of a nutrient = a SMALL amount
5%
47
__% or MORE of a nutrient = a LOT
15%
48
all ingredients for a food = listed by weight from ___ to ___
MOST to LEAST
49
what does the list of ingredients provide?
allergy info + certain nutrient info
50
if ingredient list says SHORTENING/PARTIALLY HYDROGENATED, this food product = source of ___
TRANS FATS
51
how long are companies given to make changes to the Nutrition Facts table + ingredient list on food labels in Canada?
5 years
52
involves IMMUNE RESPONSE to a good substance (specifically the PROTEINS) in that food
FOOD ALLERGY
53
approx __% of Canadians self-report a food allergy
7%
54
__-__% of young children have a PHYSICIAN-DIAGNOSED allergy in westernized countries
5-6%
55
__-__% of adults have a PHYSICIAN-DIAGNOSED allergy in westernized countries
3-4%
56
- food protein = mistakenly identified by immune system as being harmful
- first time indiv = exposed to protein, the immune system responds by creating ANTIBODIES called IMMUNOGLOBULIN (IgE)
- when indiv = exposed again to same food protein, IgE antibodies + chemicals such as HISTAMINE = released
WHAT HAPPENS IN BODY WHEN SOMEONE IS ALLERGIC TO A FOOD
57
powerful chemical that can cause a reaction in respiratory system, GI tract, skin or cardiovascular system
HISTAMINE
58
genetic disease whose symptoms = triggered by consumption of GLUTEN
CELIAC DISEASE
59
food sensitivity that does NOT involve indiv's immune system
FOOD INTOLERANCE
60
where FOOD INTOLERANCES originate?
in GI system
61
what are food intolerances caused by?
the inability to DIGEST/ABSORB certain foods/food components
62
adverse reaction to a food that other ppl can safely eat (includes FODO ALLERGIES/FOOD INTOLERANCES /CHEMICAL SENSITIVITIES)
FOOD SENSITIVITIES
63
sensitivities that occur when a person has an adverse reaction to chemicals that occur naturally in or are added to foods
CHEMICAL SENSITIVITIES
64
REACTIONS TO:
- caffeine in coffee
- tyramine in aged cheese
- flavour enhancer in monosodium glutamate
EXAMPLES OF CHEMICAL SENSITIVITIES
65
impaired ability to digest LACTOSE due to REDUCED amts of enzyme LACTASE in the body
LACTOSE INTOLERANCE
66
what % of the population LOSES their ability to produce LACTASE as they age?
approx 75%
67
which ethnic background has the LOWEST rate of LACTOSE INTOLERANCE?
NORTHERN EUROPEANS (15%)
68
- nausea
- pain
- diarrhea (due to undigested lactose drawing up water)
- gas (due to bacteria in colon using undigested lactose for energy)
SYMPTOMS OF LACTOSE INTOLERANCE
69
why does consuming lactose-containing foods w meals help ease lactose intolerance?
Bc the other food SLOWS the transit of foods thru the digestive tract
70
which foods are often tolerated by LACOTSE INTOLERANT ppl bc the bacteria/molds used to ferment the products digest lactose?
YOGURT/AGED CHEESE
71
- SKIN
- RESPIRATORY
- GI TRACT
- CARIDVASC
- OTHER
BODY SYSTEMS INVOLVED IN RISKS/SYMPTOMS OF FOOD ALLERGIES
72
- hives
- swelling of face/lips/tongue
- itching
- warmth
- redness
SKIN SYMPTOMS OF FOOD ALLERGIES
73
- coughing/wheezing/shortness of breath
- chest pains/tightness
- throat tightness
- hoarse voice
- nasal congestion/hay fever symptoms
- trouble swallowing
RESPIRATORY SYMPTOMS OF FOOD ALLERGIES
74
- nausea
- pain/cramps
- vomiting
- diarrhea
GI TRACT SYMPTOMS OF FOOD ALLERGIES
75
- paler than normal skin colour/blue skin colour
- weak pulse
- dizziness/light headedness
- loss of consciousness
- shock
CARDIOVASCULAR SYMPTOMS OF FOOD ALLERGIES
76
- anxiety
- sense of impending doom
- headache
- uterine cramps
- metallic taste
OTHER BOSY SYSTEM SYMPTOMS OF FOOD ALLERGIES
77
- peanuts
- tree nuts
- sesame seeds
- milk
- eggs
- fish
- crustaceans/molluscs
- soy
- wheat + triticale
- sulphites
- mustard
MOST COMMON ALLERGENS IN FOODS
78
only way to prevent allergic reactions
avoid specific foods responsible for allergic reactions
79
emergency treatment for a severe allergic reaction that = an injection of EPINEPHRINE (ADRENALINE) that comes in form of an EPI PEN
EPINEPHRINE AUTOINJECTOR (EPI PEN)
80
- barley
- oats
- rye
- triticale
- wheat
GLUTEN SOURCES
81
things added to some foods to maintain colour, prolong shelf life + prevent growth of some microorganisms
SULPHITES
82
nutrition MISINFO
NUTRITION QUACKERY
83
1. sounds too good to be true/promises a quick fix
2. wants to make u suspicious abt the food supply y
3. testimonials
4. fake credentials
5. whole food groups = eliminated
6. meaningly medical jargon
7. use of the word "natural"
8. pushes megadoses of supplements
9. "Supplements" + "health foods" = recommended to everyone
10. they offer special tests to determine ur nutritional status
10 WAYS TO SPOT NUTRITION QUACKERY
84
why might info coming from a "NUTRITIONIST" not be accurate? (MB)
bc the title "NUTRITIONIST" = NOT REGULATED in MB
85
ppl w specialized degrees in dietetics, nutrition, public health or a related science from an accredited uni
NUTRITION EXPERTS
86
titles that are considered NUTRITION EXPERTS
- Registered Dietitians (RD)
- Licensed Dietitians (LD)
87
which provincial regulatory body are the terms REGISTERED DIETITIAN, DIETITIAN + RD regulated by?
COLLEGE OF DIETITIANS OF MANITOBA (CDM)
88
1. must complete undergrad degree in human nutrition + dietetics from a uni program that = accredited by the PARTNERSHIP FOR DIETETIC EDUCATION + PRACTICE (PDEP)
2. complete a supervised practicum in a healthcare setting
3. write + pass the CANADIAN DIETETIC REGISTRATION EXAM (CDRE)
STEPS TO BECOMING A REGISTERED DIETITIAN
89
- translate science of nutrition into terms ppl can understand
- support healthy living for patients/clients/communities
- look beyond fads + gimmicks to deliver reliable, life-changing advice tailored to client objectives, personal needs + challenges
THINGS DIETITIANS DO
90
1. ORIGIN
2. PROCESSING
3. TRANSPORT
4. CONSUMPTION
STEPS OF WHERE OUR FOOD COMES FROM
91
all foods in some form begin on a farm
ORIGIN OF FOOD
92
food = processed by either:
- being cleaned + sorted in prep for shipping
- or processed using HEAT/SALT/SUGAR or combined w OTHER INGREDIENTS to produce a packaged food
PROCESSING OF FOOD
93
after processing, food = transported by SHIP/TRAIN/TRUCK/PLANE to sellers
TRANSPORT OF FOOD
94
consumers purchase food from sellers
CONSUMPTION OF FOOD
95
farming that aims to grow crops + raise livestock in ways that = SUSTAINABLE + HARMONIOUS w the envmt
ORGANIC FARMING
96
bc much of our topsoil has eroded in to ditches/waterways over the years, farmers are now working hard to improve the land
SOIL MANAGEMENT
97
science + art of growing fruits/veg/flowers/ornamental plants
HORTICULTURE
98
over ___ diff fruit/veg crops = commercially grown in Canada
120
99
farming of aquatic organisms in fresh/salt water (tanks/ponds/lakes/oceans)
AQUACULTURE
100
protecting water = essential for sustainable agriculture to meet growing demand for food production while protecting natural resources on which the world depends
WATER MANAGEMENT
101
farmers raise LIVESTOCK (farm animals) like BEEF CATTLE./PIGS/CHICKENS/TURKEYS/SHEEP/BISON/GOATS/DEER/ELK
RAISING FARM ANIMALS
102
farmers choosing diff animals to breed for diff reasons
ANIMAL BREEDING
103
practice of growing plants + raising animals for food
FARMING
104
farms focus on growing a variety of crops + raising a variety of farm animals
TRADITIONAL FARMS
105
smaller farms comparable to those from the 1950s = referred to ___ now
HOBBY FARMS
106
farming that involves adopting advances in science + tech to grow crops + raise animals
MODERN FARMING/MODERN AGRICULTURE
107
farming that involves farmers making decisions abt how to farm based on NEWEST devmts in markets/tech/science (i.e. considering which devmts in the areas of crops, fertilizers + pesticides = most beneficial for farm)
CONVENTIONAL FARMING
108
farms that = incorporated for business reasons in order to allow fam members to participate in the farm business
CORPORATE FARMS
109
over __% of Canadian farms = fam owned
97%
110
farms that raise animals
LIVESTOCK FARMS
111
- FRUIT FARMS/ORCHARDS
- GRAIN FARMS
- FISH FARMS
- VEG FARMS
- FLOWER FARMS
other specific farms that = classified by wat they grow/raise
112
over __% of Canadian farms farm CONVENTIONALLY
98%
113
more than __% of farmers in Canada have a uni level education + study their entire careers to stay on top of advances in agriculture
50%
114
1. FOOD ACCESSIBILITY
2. HARVESTING GRAIN
3. MANAGIN PESTS
4. SOIL PRESERVATION
5. MILKING COWS
5 PARTS OF AGRICULTURE THAT WERE DIFFERENT BACK THEN THAN THEY ARE NOW
115
using resources at a rate at which the earth can keep replacing them
SUSTAINABILITY
116
device that allows us to plant seeds + apply fertilizer exactly where they need to go to do the most good
GPS TECH
117
tech that allows us to produce more crops on less land + be Abel to use less pesticides
ADVANCED SEEDS
118
tech that allows us to be in touch w animals even when they are indoors
ADVANCED MONITORING TOOLS
119
systems that deliver right amount of water to plants at right time
IRRIGATION SYSTEMS
120
How are Canada's farmers producing more food + taking care of the envmt?
SCIENCE (innovations in crop protection products + plant biotech help farmers use a lot LESS land to grow a lot MORE food which preserves biodiversity, tackles climate change + conserves natural resources)
121
Without pesticides + plant biotech, Canada would need to farm almost __% MORE land to grow the same amount of food
50%
122
Plant science innovations allow farmer to drive over their fields fewer times, saving ___ to ___ million litres of diesel fuel a year
126 to 194 million litres
123
WITHOUT pesticides + plant biotech, farmers would need __% MORE land or more than __ million more acres to grow the amt of CANOLA they do today
91%; 19 million
124
- climate changes
- greenhouse gas production
- pest resistance to pesticides
- resistance of pathogens to antibiotics + chemicals
- fresh water shortages
- ocean pollution
- over-fishing
- loss of biodiversity
- loss of food producing land
- deforestation
- accelerated fossil fuel use
- inappropriate agricultural systems +/or tech use
- extinction of species
ENVMTL CHANGES THAT MAY HAVE NEGATIVE EFFECTS ON FOOD PRODUCTION
125
how can CLIMATE CHANGES have negative effects on food production?
can cause DROUGHTS + FLOODING, destroying ppl's crops + homes
126
how can OCEAN POLLUTION have negative effects on food production?
pollution = KILLING fish in large dead zones along the coasts
127
how can LOSS OF FOOD-PRODUCING LAND have negative effects on food production?
land = lost due to erosion/loss of topsoil/land being paved which means trying to feed MORE ppl w LESS land to produce food
128
how can ACCELERATED FOSSIL FUEL USE have negative effects on food production?
cause of air/soil/water pollution
129
variety/variability of living organisms + their ecosystems
BIODIVERSITY
130
3 COMPONENTS OF BIODIVERSITY
GENETIC DIVERSITY (diversity within species), SPECIES DIVERSITY, ECOSYSTEM DIVERSITY
131
more than ___ species of animals/plants have become extinct each day
140
132
another __% of species = expected to DIE OUT over next 10 yrs
20%
133
agriculture production = highly dependent on __ + ___
WEATHER + CLIMATE
134
models based on scenarios that represent a range of possible future conditions
GLOBAL CLIMATE MODELS
135
GLOBAL CLIMATE MODELS INCLUDE:
- greenhouse gas concentrations in atmosphere
- pop size
- socio-economic development
- tech changes
136
__/18 warmest yrs have occurred since 2001
17/18
137
___ ___ absorb radiation from the sun + trap heat in the atmosphere, which can lead to the warming of the Earth's surface
GREENHOUSE GASES
138
GREENHOUSE GASES include:
- carbon idoxide
- methane
- nitrous oxide
- fluorinated gases/halocarbons
139
most GHGs = release in ___
NATURE
140
GHGs are produced by human activities connected with:
- oil + gas
- transportation
- buildings
- electricity
- heavy industry
- agriculture
- waste
141
GHGs released from growing crops include:
N2O + CO2
142
CO2 = produced by:
- farm equipment
- working soil (cultivation)
- naturally thru plant growth/decay
143
NO2 = produced by:
primarily result of fertilizer use, including manure
144
CH4 (methane) = produced by:
by-product of feed digestion in stomachs of cattle + manure
145
Canada's total GHG emissions = __% of global emissions + of that, ag contributes __%
1.6%; 8.4%
146
plants release __ + remove __ from the atmosphere during photosynthesis
O2; CO2
147
agricultural ecosystems being able to capture + store carbon in soil organic matter
CARBON SEQUESTRATION
148
CROP IMPROVEMENT EXAMPLES:
- conservation tileage
- precision agriculture
- incr the # of crop in a rotation
- avoiding the cultivation of marginal langs
149
substances used to manage pests by killing/repelling them
PESTICIDES
150
pesticides that control unwanted plants (weeds) that compete w crops
HERBICIDES
151
pesticides that protect plants form fungi that can spread from plant to plant + destroy crops
FUNGICIDES
152
pesticides that control insects that eat crops or transmit disease
INSECTICIDES
153
pesticides that kill rodents such as mice/rats that may carry disease
RODENTICIDES
154
how are pesticides regulated?
Pest Management Regulatory Agency (PMRA) of Health Canada regulates each pesticide sold in Canada
155
pesticides that remain on food such as grains, animal products, fruits + veggies after they are harvested + sold at the grocery store
PESTICIDE RESIDUE
156
a poisonous usually protein-based substance produced by a living organism
TOXIN
157
TOXICITY of any substance depends on the ___ + ___ of the substance
DOSE + EXPOSURE
158
farming of aquatic organisms in fresh/salt water
AQUACULTURE
159
includes industrial pollutants, toxic metals + contaminants form packaging
ENVMTL CONTAMINANTS/POLLUTANTS
160
how hARMFUL a contaminant is depends on how ___ it persists in the envmt/human body
LONG
161
heavy metal that displaces minerals causing function failure of KIDNEYS/LIVER/NERVOUS SYSTEM/BONE MARROW
LEAD
162
heavy metal that = a naturally occurring element in soils/rocks/lakes/streams/oceans
MERCURY
163
which element = released into the envmt thru pulp/paper processing, mining, garbage burning + fossil fuels?
MERCURY
164
high amts of ___ can damage NERVOUS SYSTEM in humans/animals
MERCURY
165
how mercury tends to accumulate in the food chain so that predatory species have higher levels
BIOACCUMULATION
166
heavy metal that causes slow developing, irreversible damage to LIVER/KIDNEYS
CADMIUM
167
heavy metal that = used as a medication for animals + can also be found in lower quantities in fish/eggs/milk/rice/drinking water
ARSENIC
168
LARGER fish that prey on smaller fish tend to be ___ heavily contaminated w mercury
MORE
169
FISH HEAVILY CONTAMINATED W MERCURY
- shark
-swordfish
- king mackerel
- fresh tuna steak (albacore)
- tilefish
170
FISH/SEAFOOD LOWER IN MERCURY
- shrimp
- canned light tuna (canned albacore "white" tuna contains more mercury than light tuna)
- salmon
- pollock
- catfish
171
CFIA regularly tests domestic + imported commercial fish to enforce the mercury guideline of __-__ ppm for total mercury in domestically produced imported fish
0.5-1.0
172
Health Canada recommends to LIMIT the consumption of ___ to max of no more than ___g/week
SHARK/SWORDFISH/FRESH OR FROZEN TUNA/ORANGE ROUGHY/MARLIN; 150g/week
173
consumption of fish is MORE RESTRICTED for which ppl?
- children
- preggo women
- women of childbearing age
174
a group of at least 50 widely used compounds containing CHLORINE that can accumulate in the food chain + cause a variety of harmful effects (fatigue/eye irritation/growth retardation in children exposed prenatally)
POLYCHLORINATED BIPHENYLS (PCBS)
175
PCBs were BANNED in North America in ___
1977
176
an approach that helps to guide actions needed to transform + reorient agricultural systems to effectively support devmt + ensure food security in a changing climate
CLIMATE-SMART AGRICULTURE
177
climate services support farmers to prepare for + adapt to climate change
GLOBAL CLIMATE SERVICES FOR FARMERS
178
3 KEY DRIVERS OF RISING NUMBERS IN UNDERNOURISHED/FOOD INSECURE PPL
1. CONFLICT
2. CLIMATE VARIABILITY
3. EXTREME EVENTS
179
in developing countries, climate related disasters = responsible for __% of damage/loss in agricultural sectors
26%
180
IMPACT FOODS HAVE ON ENVMT = INFLUENCED BY:
- type of food it is
- where it comes from
- how its produced/packaged/processed/transported
181
an eating pattern HIGHER in plant-based foods + LOWER in animal-based foods can ___ negative impact of food on envmt bc plant-based foods use ___ resources such as land + water
DECR; FEWER
182
3 REASONS FOOD WASTE OCCURS
1. improper food storage
2. prepping too much food = leftovers that go bad
3. shopping impulsively/not planning meals = buying unneeded food
183
farming WITHOUT the use of pesticides/fertilizers/antibiotics/growth hormones/GMOs
ORGANIC FARMING
184
4 GENERAL PRINCIPLES OF ORGANIC PRODUCTION
1. HEALTH
2. ECOLOGY
3. FAIRNESS
4. CARE
185
GENERAL PRINCIPLE that organic ag should sustain + enhance the health of SOIL/PLANTS/ANIMALS/HUMANS/THE PLANET as one + indivisible
HEALTH
186
GENERAL PRINCIPLE that organic ag should be based on LIVING ECOLOGICAL SYSTEM CYCLES, work w them, emulate them + help sustain them
ECOLOGY
187
GENERAL PRINCIPLE that organic ag should BUILD on relationships that ensure fairness w regard to the common envmt + life opportunities
FAIRNESS
188
GENERAL PRINCIPLE that organic ag should be MANAGED in a precautionary + responsible manner to protect the health + wellbeing of current + future gens + the envmt
CARE
189
a distance of at least 8 metres btwn farmers' crops + land where non-permitted substances are used
BUFFER ZONE
190
ORGANIC crop yields = on avg __-__% LOWER than NON-ORGANIC yields
8-25%
191
crops specifically grown for feeding livestock
FORAGES
192
any foods labelled as ORGANIC in Canada = regulated by the ____
Canadian Food Inspection Agency (CFIA)
193
sales of organic food in Canada = approx $____ per year
$1 BILLION
194
MAJOR ORGANIC FOODS PRODUCED IN CANADA
-GRAIN
- ORGANIC MILK
- MAPLE SYRUP
- TREE FRUITS
195
a special ORGANIC LOGO to identify organic foods = permitted on CERTIFIED ORGANIC FOODS + on multi-ingredient food products containing at least __% ORGANIC INGREDIENTS
95%
196
foods containing __-__% organic ingredients can make LABELING claims abt the organic ingredients but CANNOT use the ORGANIC LOGO
70-95%
197
the belief that organic food has HIGHER nutritional quality than conventional food = only ___ supported by scientific evidence
MILDLY
198
some studies have shown that organic produce can be HIGHER in ___ + may have HIGHER levels of ___ (but reports = inconclusive)
VIT C; PHYTOCHEMS
199
specific methods used to precisely change an organism's DNA
GENETIC ENGINEERING
200
the genetics of virtually ___ plant-based food we eat today have been modified over time
ALL
201
WAYS TO GENETICALLY MODIFY A PLANT
- DOMESTICATION
- CONVENTIONAL BREEDING
- MUTAGENESIS
- GENETIC ENGINEERING
202
a plant that contains a gene(s) which have been introduced ARTIFICIALLY into the plant's genetic makeup using a set of several biotech techniques collectively known as recombinant DNA (rDNA) tech
TRASNGENIC PLANT
203
a process that involves only genes form the SAME species or a CROSS-COMPATIBLE species that happens thru BREEDING or other natural methods
CISGENICS
204
What is the diff btwn CISGENICS + TRANSGENICS?
the source of genetic material
205
GENETICALLY MODIFIED CROPS AVAILABLE TODAY
- ALFALFA
- APPLES
- CANOLA
- CORN
- COTTON
- PAPAYA
- POTATOES
- SQUASH
- SOYBEANS
- EGGPLANTS
- SUGAR BEETS
206
foods that are made from crops that have been GENETICALLY MODIFIED
GMO FOOD
207
better term for GENETICALLY MODIFIED FOODS (since most foods have had their genes modified by humans just by being domesticated
GENETICALLY ENGINEERED (GE)
208
CISGENIC technique that TURNS OFF certain genes in a plant
GENE SILENCING
209
GENETICALLY ENGINEERED crops allow farmers to produce ___ food while ___ the impact on the envmt
MORE; LESSENING
210
what is the goal of CROSS-BREEDING?
to create within a species a PERFECT VARIETY
211
2 WAYS GENETIC MODIFICATION CAN OCCUR
1. NATURALLY in the envmt due to CROSS POLLINATION
2. carried out by PLANT BREEDING SCIENTISTS/FARMERS by CORSS POLLINATION or by bIOTECH SCIENTISTS by manipulating the genetic material of the organism
212
direct manipulation of genetic material
GENETIC ENGINEERING
213
organisms produced by GENETIC ENGINEERING TECH
GENETICALLY ENGINEERED ORGANISMS
214
precursor of VITAMIN A
BETA-CAROTENE
215
THINGS SCIENTISTS HAVE SUCCESSFULLY DONE THRU TRANSFERRING GENETIC MATERIAL
- inserted bETA-CAROTENE gene from plants into rice
- inserted genes from a strain of bacteria E COLI into a pig's fetus
- created BT CORN, a TRANSGENIC ORGANISM that has a gene from a bacterium (bacillus thuringiensis) entered into corn
- produced herbicide called ROUND-UP + produced crop varieties that = genetically engineered to NOT get killed by ROUND-UP
216
genetically engineered seeds that germinate only ONE GENERATION the seeds produced from such crop INFERTILE + CANT be used to grow crop next season
SUICIDE SEEDS
217
SEVERAL CONCERNS HOW GE ORGANISMS = BEING USED
- MONOPOLY
- INCR COSTS TO FARMERS
- CONTAMINATION
- ENVMTL CONCERNS
- HUMAN HEALTH RISK
218
over __ GM foods have been APPROVED to be sold in Canada
140
219
GM foods = placed in a separate category of foods called __ __
NOVEL FOODS
220
the foods that have been produced by NOVEL tech/ingredients that do NOT have a long history of use
NOVEL FOODS
221
When does MODERATE HOUSEHOLD FOOD INSECURITY happen?
When there is a compromise in the QUALITY/QUANTITY of food consumed
222
When does SEVERE HOUSEHOLD FOOD INSECURITY happen?
When there is REDUCED food intake + disrupted eating patterns
223
___ million of ___ million households experienced FODOD INSECURITY
1.2 million of 14.3 million
224
__% of SINGLE MOTHER households experienced moderate or sever food insecurity
25%
225
__% of SINGLE FATHER households experienced moderate or sever food insecurity
16%
226
__% of COUPLE households experienced moderate or sever food insecurity
7%
227
MODERATE/SEVERE FOOD INSECURITY was HIGHEST in which province?
NUNAVUT
228
households that RENTED = __ times mORE likely to experience MODERATE/SEVERE FOOD INSECURITY than households that OWNED their home
5x
229
__ in __ households that relied on GOVMT BENEFITS as main source of income MODERATELY/SEVERELY FODO INSECURE
1 in 5
230
What causes FOOD INSECURITY?
FINANCIAL CONSTRAINTS
231
level of food insecurity at which ppl = WORRYING abt food, buying discounted food or not eating enough fruits/veg/lean protein
MARGINAL FOOD INSECURITY
232
MARGINAL FOOD INSECURITY AFFECTS __% OF MANITOBANS
4.2%
233
level of food insecurity at which ppl = LIMITED to wat foods they can get, dont have enough money for fresh food + instead buy cheaper packaged foods higher in salt/sugar/fat + lower in nutrients
MODERATE FOOD INSECURITY
234
MODERATE FOOD INSECURITY AFFECTS __% OF MANITOBANS
7.1%
235
level of food insecurity at which ppl = DRASTICALLY REDUCING amt of food they eat, skipping meals + they lack enough money for basic living
SEVERE FOOD INSECURITY
236
How does Canada measure poverty
MARKET BASKET MEASURE
