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Water Code > PEE 3.2 Food and Water Resources > Flashcards

PEE 3.2 Food and Water Resources Flashcards

1
Q

An underconsumption
of calories or nutrients that leaves the
body weakened and susceptible to
disease.

A

Undernutrition

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2
Q

An overconsumption of
calories that leaves the body susceptible
to disease.

A

Overnutrition

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3
Q

Our goals:

A

1) End poverty in all its forms everywhere
2) End hunger, achieve food security and
improved nutrition and promote
sustainable agriculture

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4
Q

A situation that exists when all people, at all times, have physical, social and economic access to
sufficient, safe and nutritious food that meets their dietary needs and food preferences for an
active and healthy life.

A

Food Security

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5
Q

FOUR COMPONENTS of Food Security

A

AAUS
1. Availability
2. Access
3. Utilization
4. Stability

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6
Q

The amount of food that is present in a country or area through all forms of
domestic production, imports, food stocks and food aid.

A

Availability

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7
Q

Entails ensuring people have adequate access (physical, economic and social) to food
through either growing, purchasing, being gifted, bartering or trading for it.

A

Access

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8
Q

Generally focuses on how the body uses the various nutrients in food to enable
that person performs his/her daily activities.

A

Utilization

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9
Q

Refers to the concept that food must be present always in terms of the other three
components in order for food security to exist.

A

Stability

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10
Q

The lack of adequate physical, social or economic
access to enough safe and nutritious food necessary for normal growth and development and an active and healthy life.

A

Food Insecurity

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11
Q

Effect of food insecurity as

A

HUNGER

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12
Q

The assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use.

A

Food Safety

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13
Q

RA No. 10611

A

“FOOD SAFETY ACT OF 2013.”

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14
Q

Before COVID

A

Population affected

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15
Q

During COVID Pandemic

A

Climate Shocks
Conflict
Locust Crisis
COVID 19

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16
Q

As people become more affluent they are deemed to
begin eating food that is richer in protein and other
nutrients and usually in higher volumes.

A

Economic-driven Food Consumption

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17
Q

As people become more affluent they are deemed to
begin eating food that is richer in protein and other
nutrients and usually in higher volumes.

A

Economic-driven Food Consumption

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18
Q

Materials intended for human consumption that are
subsequently discharged, lost, degraded or
contaminated.

A

Food Loss and Food Waste

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19
Q

Wasted food = ?

A

Wasted food = wasted land, fertilizer, water and associated environmental problems such as greenhouse gas emissions

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20
Q

Challenges to Agriculture

A

LGIE
1. Loss of Agricultural Land
2. Global Decline in Domesticated Plant and Animal Varieties
3. Increasing Crop and Livestock Yields
4. Environmental Impacts

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21
Q

conversion of agricultural land and urbanization

A

Loss of Agricultural Land

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22
Q

Replacing the local varieties of crops or domesticated farm animals with just a
few kinds

A

Global Decline in Domesticated Plant and Animal Varieties

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23
Q

Intensification of food production to meet the ever-increasing demand of
human population

A

Increasing Crop and Livestock Yields

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24
Q

Natural capital degradation

A

Environmental Impacts

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25
Q

Environmental Impacts

A

BSWA
1. Biodiversity Loss
2. Soil
3. Water
4. Air Pollution

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26
Q

Biodiversity Loss

A
  • Conversion of grasslands, forests, and wetlands to crops or rangeland.
  • Fish kills from pesticide runoff
  • Killing of wild predators to protect livestock
  • Loss of agrobiodiversity replaced by monoculture strains.
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27
Q

Soil

A
  • Erosion
  • Loss of fertility
  • Salinization
  • Waterlogging
  • Desertification
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28
Q

Water

A
  • Aquifer depletion
  • Increased runoff, sediment pollution, and flooding from cleared land.
  • Pollution from pesticides
  • Algal blooms and fish kills caused by runoff of fertilizers and farm wastes.
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29
Q

Air Pollution

A
  • Emissions of greenhouse gases CO2 from fossil fuel use, N2O from inorganic fertilizer use, and methane (CH4) from cattle.
  • Other air pollutants from fossil fuel use and pesticide sprays.
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30
Q

The uppermost layer of Earth’s crust, which supports terrestrial plants, animals, and microorganisms.
Formed from parent material by
weathering processes

A

Soil

31
Q

Mostly organic matter and humus; plant litter accumulates and decays.

A

O-horizon

32
Q

Dark; high concentration of organic matter

A

A-horizon (topsoil)

33
Q

Light-colored; litter and nutrient minerals leached from A-horizon accumulate here.

A

B-horizon (subsoil)

34
Q

(Weathered parent material): Below roots, often saturated with groundwater.

A

C-horizon

35
Q

(Parent Material)

A

Consolidated bedrock

36
Q

Soil Problems

A
  1. Soil Erosion
  2. Soil Pollution
37
Q

The wearing away or removal of soil from the land.
A process caused by water, wind and other agents
but accelerated by human activities.

A

Soil Erosion

38
Q

Any physical or chemical change in soil that
adversely affects the health of plants and other
organisms living in or on the soil.
Soil pollutants may include fertilizers and pesticides,
salts (salinization), petroleum products, and heavy
metals.

A

Soil Pollution

39
Q

The wise use of soil resources,
without a reduction in the amount or
fertility of soil, so it is productive for
future generations.

A

Sustainable Soil Use

40
Q

Soil Conservation and Regeneration

A

CCCST
1. Conservation Tillage
2. Crop Rotation
3. Contour Plowing
4. Strip Cropping
5. Terracing

41
Q

A method of cultivation in which residues from previous
crops are left in the soil, partially covering it and helping to
hold it in place until the newly planted seeds are
established.

A

Conservation Tillage

42
Q

The planting of a series of different crops in the same field
over a period of years.

A

Crop Rotation

43
Q

Plowing that matches the natural contour of the land.

A

Contour Plowing

44
Q

A special type of contour plowing that produces alternating
strips of different crops along natural contours.

A

Strip Cropping

45
Q

Creating ‘terraces’ or are small earthen embankments
placed across a steep hillside or mountain that curbs water
flow and reduces the amount of soil erosion.

A

Terracing

46
Q

Agricultural methods that maintain soil productivity and a healthy ecological balance while
having minimal long-term impacts. (also called alternative or low-input agriculture)

A

Sustainable Agriculture

47
Q

Sustainable Intensification

A

1) MORE FOOD: Intensification that meets the demand
2) SAME LAND AREA: Intensification without expansion
3) LESS IMPACTS: Intensification while lowering GHG emission

48
Q

OUR TARGET&raquo_space; ???

A

OUR TARGET&raquo_space; SUSTAINABLE INTENSIFICATION

48
Q

Possible Solutions for Environmental Impacts of Food Production

A

1) Preserving the quality of agricultural soil
2) Organic Agriculture (with no pesticides) and Integrated Pest Management or IPM (with limited use of pesticides)
3) Genetic Engineering, the manipulation of genes (for example, taking a specific gene from one species and placing it into an unrelated species) to produce a particular trait
4) Concentrated Animal Feeding Operation (CAFO)
5) Aquaculture, the rearing of aquatic organisms, especially of marine mollusks

49
Q

Trade-offs for Environmental Impacts of Food Production

A
  1. Genetically Modified Crops and Foods
  2. Animal Feedlots and CAFOs
  3. Aquaculture
50
Q

Water continuously circulates through the environment resulting to a balance
of the water resources in the ocean, on the land, and in the atmosphere.

A

The Hydrologic Cycle

51
Q

Level of Water

A
  1. Surface water
  2. Runoff
  3. Groundwater
  4. Aquifers
52
Q

Precipitation that remains on the surface of the land and does not seep down through the soil.

A

Surface water

53
Q

The movement of fresh water from precipitation and snowmelt to rivers, lakes, wetlands, and the ocean.

A

Runoff

54
Q

The supply of fresh water under Earth’s surface that is stored in underground aquifers.

A

Groundwater

55
Q

Underground reservoirs in
which groundwater is stored.

A

Aquifers

56
Q

Water Resource Problems
3 Categories:

A
  • too much water
  • too little water
  • poor-quality water
57
Q

5 Water Resource Problems

A
  1. AQUIFER DEPLETION
  2. SALT INTRUSION
  3. OVERDRAWING SURFACE WATERS
  4. SALINIZATION OF IRRIGATED SOIL
  5. OTHER ISSUES
    - Freshwater shortages
    - Sharing water resources among countries
58
Q

the removal of groundwater
faster than it can be recharged by
precipitation or melting snow

A

AQUIFER DEPLETION

59
Q

the movement of seawater into a
freshwater aquifer near the coast

A

SALT INTRUSION

60
Q

Removing too much fresh water from a river or lake can have disastrous consequences in local ecosystems. Humans can remove perhaps 30 percent of a river’s flow without greatly affecting the natural environment.
In some places, considerably more is withdrawn for human use. In the arid American Southwest, it is not unusual for 70 percent or more of surface water to be removed.

A

OVERDRAWING SURFACE WATERS

61
Q

The gradual accumulation of salt in soil, often as a result of improper irrigation
methods.

A

SALINIZATION OF IRRIGATED SOIL

62
Q

OTHER ISSUES

A
  • Freshwater shortages - Water stress is a phrase
    used to describe countries where water consumption exceeds by >20% the available, renewable water supply.
  • Sharing water resources among countries
63
Q

A physical or chemical change in water that adversely affects the health of
humans and other organisms.

A

Water Pollution

64
Q

Water pollution that can be traced to a specific spot

A

Point source pollution

65
Q

Pollution that enter bodies of water over large
areas rather than being concentrated at a single point of entry

A

Nonpoint source pollution

66
Q

The wise use of water resources, without harming the essential functioning of
the hydrologic cycle or the ecosystems on which present and future humans
depend.

A

Sustainable Water Use

67
Q

Main goals of a dam-and-reservoir system:

A
  • capture and store the surface runoff from a river’s
    watershed
  • release it as needed to control floods
  • generate electricity (hydropower)
  • supply freshwater for irrigation and for towns and cities
68
Q

Water Conservation

A
  1. Reducing Agricultural Water Waste
  2. Reducing Water Waste in Industry
  3. Reducing Municipal Water Waste
69
Q

A type of irrigation that conserves water by piping it to crops
through sealed systems

A

Microirrigation
Reducing Agricultural Water Waste

70
Q

Industries may recapture, purify, and reuse water to reduce their water use and their water treatment costs.

A

Reducing Water Waste in Industry

71
Q

Recycle (gray water) or reuse water to reduce consumption. Also done by providing consumer education, requiring water-saving household fixtures, developing economic incentives to save water, repairing leaky water supply systems and increasing the price of water to reflect its true cost.

A

Reducing Municipal Water Waste

72
Q

Preventing Water Pollution at Your Home

A

Water Code (12 decks)

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