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nutrition > test 4 > Flashcards

test 4 Flashcards

1
Q

advances in agriculture that affect food supply:

A

organic food production, food biotechnology, sustainable agriculture

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2
Q

new developments in agriculture aimed at reducing:

A

carbon footprint and food waste

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3
Q

organic food production act standards for food that have the USDA organic seal are:

A

food grown without the use of synthetic pesticides, fertilizers, or hormones; antibiotics; sewage sludge; genetic engineering; or irradiation

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4
Q

the term “made with organic ingredients” can be used if at least __% of ingredients are organic

A

70%

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5
Q

foods made from multiple ingredients are organic if __% of their ingredients are organic by weight

A

95%

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6
Q

farming applications used for organic foods:

A

biological pest management, composting, manure applications, crop rotation

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7
Q

why do people choose organic foods?

A

reduce synthetic pesticide exposure, protect environment, and belief that they improve nutritional quality

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8
Q

t or f: research indicates organic and conventional foods are not significantly different in their content or nutritional value

A

true

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9
Q

manipulation of the genetic makeup of any organism with recombinant DNA technology; involves techniques for transferring foreign DNA into an organism that has improved food production and yield for decades

A

genetic engineering

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10
Q

any organism created by genetic engineering

A

Genetically Modified Organism (GMO) or transgenic organism

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11
Q

t or f: studies of biotechnology crops over the past 20 years confirmed significant benefits of biotech crops

A

biotechnology benefits

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12
Q

what has GMO technology done?

A

reduced chemical pesticide use by over 35%, increased crop yield by over 20%, increased farmer profits by almost 70%, and value added to be over $130 billion

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13
Q

traits that include herbicide tolerance, insect and virus protection, and tolerance to environmental stressors such as drought

A

input traits

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14
Q

traits that include plant oils with increased levels of omega-3 fatty acids and crops that produce pharmaceuticals

A

output traits

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15
Q

goals of ___________ ___________ are to satisfy human food needs, enhance environmental quality, efficiently use nonrenewable resources, sustain the economic viability of farm operations, and enhance the quality of life of farmers and society

A

sustainable agriculture

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16
Q

examples of successful sustainable practices:

A

crop rotation, intercropping, and step farming (terrace farming)

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17
Q

type of sustainable farming that reduces nutrient depletion of soil

A

crop rotation

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18
Q

type of sustainable farming that involves growing two or more crops in proximity

A

intercropping

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19
Q

type of sustainable farming that involves planting on hillsides by terracing slopes to hold water and retain topsoil

A

step farming (terrace farming)

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20
Q

a type of LOHAS market category that involves the use of organic foods, natural products, nutritional supplements, and a wide variety of health and fitness pursuits

A

healthy living

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21
Q

a type of LOHAS market category that involves the pursuit of integrative health care and holistic disease prevention

A

alternative health care

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22
Q

a type of LOHAS market category that involves the interest in mind-body-emotion-spirit connections, self-help, leadership, and life-balance topics

A

personal development

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23
Q

a type of LOHAS market category that involves recycling, green building, ecotourism, and eco-friendly home and office products

A

ecological lifetstyles

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24
Q

a type of LOHAS market category that promotes fair, ethical, and sustainable business practices that promote a holistic worldview

A

sustainable economy

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25
Q

what is LOHAS?

A

lifestyles of health and sustainability

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26
Q

fish population whose survival is jeopardized due to harvesting at a rate that exceeds the replenishing of stock

A

overfished species

27
Q

t or f: farmed or wild fish has a higher environmental cost compared to production

A

false; farmed or wild fish has a lower environmental cost compared to meat production

28
Q

t or f: united states has rigorous standards for fishing including monitoring fishing and aquaculture operations

A

true

29
Q

someone that eats locally grown food

A

locavore

30
Q

partnership between local food producers and local consumers

A

community-supported agriculture (CSA)

31
Q

a farm-community that connects farmers with nearby school (K-12) cafeterias

A

national farm to school network

32
Q

what are the objectives of the national farm to school network?

A

serve healthy meals in cafeterias, improve student nutrition, support local and regional farmers, and provide agriculture, health, and nutrition education opportunities

33
Q

growing plants in soilless and nutrient-rich root mediums in controlled environments such as gutters and pipes

A

hydroponics

34
Q

benefits of hydroponics

A

rapid plant growth, reduced food and water waste, plants free of weeds and soilborne diseases, and the flexibility to farm in small spaces

35
Q

any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest

A

pesticide

36
Q

the EPA allows about ____ pesticides to be used, containing some ____ active ingredients

A

10,000; 300

37
Q

it is estimated that for every $_ that is spent on pesticides to increase crop yields, $_ is saved in crops

A

$1; $4

38
Q

the responsibility for ensuring that residues of pesticides in foods are below amounts that pose danger to health shared by:

A

the FDA, EPA, and food inspection service of USDA

39
Q

enforces pesticide tolerances in all foods except meat, poultry, and certain egg products

A

FDA

40
Q

decides that pesticide causes no unreasonable adverse effects on people and environment, and that benefits of use outweigh the risks of using it

A

EPA

41
Q

monitor the amount of pesticides in meat, poultry, and certain egg products

A

food inspection service of USDA

42
Q

dangers from exposure to pesticides through food depend on multiple factors like:

A

potency of chemical toxin, concentration in food, how frequently the food is eaten, and consumers resistance or susceptibility to the substance

43
Q

how to reduce exposure to pesticides

A

wash, peel & trim, select a variety, choose organic, use insect repellants safely

44
Q

the greatest risks from food today are ______, ______, ______, and ______,

A

viruses, bacteria, fungi, and parasites

45
Q

who are most susceptible to food borne illnesses?

A

infants, children, older adults, people with liver disease, diabetes, HIV/AIDS, cancer, patients recovering from surgery, pregnant women, people taking immunosuppressants (like transplant patients

46
Q

an ancient preservation method using selected bacteria or yeast to ferment or pickle foods, thereby producing pickles, sauerkraut, yogurt, and wine from cucumbers, cabbage, milk, and grape juice

A

fermentation

47
Q

an FDA approved preservation technique that has dramatically improved food safety because it takes minimal doses of radiation to control pathogens such as E. coli and salmonella

A

food irradiation

48
Q

what are the three ways that bacteria can cause foodborne illness?

A

foodborne infection, toxin-medicated infection, and foodborne intoxication

49
Q

type of foodborne illness where foodborne bacteria directly invade the intestinal wall

A

foodborne infection

50
Q

type of foodborne illness where foodborne bacteria produce harmful toxin as they colonize the GI tract

A

toxin-medicated infection

51
Q

type of foodborne illness where bacteria secrete a toxin into food before it is eaten, which causes harm to humans after the food is ingested

A

foodborne intoxication

52
Q

single-cell organisms found in food we eat, water we drink, and air we breathe

A

bacteria

53
Q

causes an infection because the bacteria cause the illness

A

salmonella

54
Q

foodborne illnesses caused by foodborne intoxication

A

clostridium botulinum, staphylococcus aureus, bacillus cereus

55
Q

t or f: high temps kill bacteria but don’t deactivate toxins

A

true

56
Q

about __% of foodborne illness cases go undetected because they result from viruses, with no easy way to test for them

A

70%

57
Q

the number one pathogen contributing to domestically acquired foodborne illnesses

A

norovirus

58
Q

one-celled animals, cryptosporidium and Cyclospora

A

protozoa

59
Q

tapeworms, trichinella spiralis (round worms)

A

helminths

60
Q

substances added to food either directly or indirectly (both regulated by FDA)

A

additives

61
Q

extend shelf life of foods

A

preservatives

62
Q

USDA has simplified rules of foodborne illness prevention into four actions:

A

clean, separate, cook, and chill

63
Q
A

nutrition (5 decks)

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