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NU FS 223 > Week 10: Potatoes, Sweet Potatoes, and Cassava > Flashcards

Week 10: Potatoes, Sweet Potatoes, and Cassava Flashcards

1
Q

Where were potatoes, sweet potatoes and cassava all cultivated?

A

Mesoamerica

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2
Q

Latin term for potato

A

Solanum tuberosum

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3
Q

Potato harvest in Andes

A
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4
Q

Traditional meal in Ecaduor

A
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5
Q

Potatoes in the Columbian exchange

A
  • Introduced to Europe from the Americas in the second have of the 16th century from Spanish and now staple food in many places and fourth largest food crop after maize, wheat and rice.
  • Potato transformed Europe it quickly became food of the poor because it filled them up and yielded more calories. Relives on a single food however was devastating when crop failed
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6
Q

Irish potato famine

A

potato crop failed due to blight of lumper potato and many poor people died ~1849

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7
Q

Nutrition of potato

A
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8
Q

Benefits of potassium

A

Helps muscles to contract and supports normal blood pressure, low intake can lead to high blood pressure and over intake + lower sodium reduces risk of stroke

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9
Q

What potatoes have anthocyanins

A
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10
Q

lutein and zeaxanthin in potatoes?

A
  • Can contain Carotenoids which give the yellow orange pigment and highest amount dark yellow potatoes like Yukon Gold
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11
Q

What are lutein and zeaxanthin

A

Most abundant carotenoids and are linked to lower risks of chronic eye diseases such as age related macular degeneration which can cause blindness and cataracs

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12
Q

cross bread potato

A

Peter Wilcox

  • Developed by crossing domesticated potato with wild potato and have high concentrations of carotenoids
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13
Q

What do many modern cultivated potatoes have?

A

white flesh

  • Generally crops have been bred and selected for traits such as crop yield whether they can be transported without going bad, disease resistance and appearance.
  • Contains much less carotenoids and anthrocyanins
  • Many people are not eager to eat the exciting potatoes
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14
Q

Glycoalkaloids

A
  • Bitter tasting and producing burning irritation in mouth and is produced by healthy potatoes but neglibiglabe amount however if not stored properly such as exposed to light for long period of time it will produce enough to have negative effect on human health
  • Causes greening through chlorophyll synthesis which gives a clue that it is toxin since that means it was exposed to light (the chlorophyll itself is not toxin it is an indication)
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15
Q

Toxic effects of glycoalkaloids

A

Can cause cramping, diarrhea, committing, sweating and rapid pulse.
Severe cases coma and death can occur.

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16
Q

What might protect from glycoalkaloid toxin?

A

Edible clay sauce

  • May detoxify the potato, glycoalkaloids are believed to stick to clay particle and prevent toxins from entering blood stream and are not absorbed but are excreted with feces
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17
Q

Latin term for sweet potato

A

lpomoea batatas

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18
Q

Aspects of sweet potatoes

A
  • nutrition powerhouse
  • Do not tolerate frost - need warm days and nights - tropical climates with frequent rain
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19
Q

Are sweet potatoes and yams the same?

A

Sweet potatoes are not yams. Usually only correctly labelled with their white flesh. Not even related to yams and have different nutrient profile. Yams are usually never sold unless specialized grocery store. Native to Africa and much larger.

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20
Q

Latin term for cassava

A

Manihot esculenta

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21
Q

Another term for cassava

A

manioc or yuca

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22
Q

Aspects of cassava

A
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23
Q

Tapioca

A

Derivative of cassava - dried to create tapioca - Brazil tapioca bread consumed often

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24
Q

cassava and cyanide

A
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25
Q

How are cassava cultivars usually classified?

A

as bitter or sweet based on taste and smell

26
Q

How to reduce cyanide poisoning in cassava

A
27
Q

Why grow bitter cassava?

A
28
Q

Indigenous people in Canada

A
29
Q

Disease with European colonization

A
30
Q

Indigenous food systems

A
31
Q

Pre-colonization diet

A
32
Q

Traditional First Nations foods

A
  • berries
  • northern wild rice
  • Three sisters crops
  • hunting
  • Pemmican
  • Wild fish
33
Q

Northern wild rice

A

Zizana palustris

34
Q

Foods of first nations of the Great Lakes

A
35
Q

Three sister crops

A

maize, common bean, winter squash

36
Q

Nutrition of the three sister crops

A
37
Q

How do the three sister crops compliment each other?

A
  • Because grown together you yelled more of each - beans adds nitrogen to soil as natural fertilizer so good fertilizer for corn and squash
  • Corn provide pole or scaffolding for beans to grow up the corn and beans also help with support
  • Squash grow big leaves and shade ground to prevent evaporation of soil and keep it in the ground and reduce growth of weeds
38
Q

Pemmican

A
39
Q

ooligan

A

eulachon

a small fish which is harvested in bulk in early spring, allowed to ripen in large bins, and then rendered to give a pungent, golden, thick oil called “ooUgan grease

40
Q

Nutrition of fish

A
41
Q

Inuit territories

A
42
Q

Traditional Inuit foods

A
  • Marine mammals: whale, seals, walrus
  • muktuk
  • Arctic char
43
Q

muktuk

A

sea mammal skin and blubber - bowhead whale

44
Q

Nutrients of traditional Inuit foods

A
45
Q

How did Inuit tradition diet get calcium

A
46
Q

How have traditional food systems been undermined by colonialism?

A
47
Q

Contaminants in foods derived from Indigenous food systems

A
48
Q

Arctic dilemma

A
49
Q

Why are healthy environments important to healthy eating?

A

Respect for ocean is respect for own life. Traditional hunting is direct result of healthy environments which equals healthy animals and healthy people. Only as healthy as the animals we eat

50
Q

Which fat soluble vitamins are in seal fat?

A

Vitamins A and E

51
Q

What harm might come to people who eat seal?

A

Pollutant and contaminants that build up in seal organs because they eat pretty much anything

52
Q

How is seal skin used? How is seal oil used?

A

skin used to make clothing and oil used as flavour for customary food and trade good

53
Q

How is a sense of community maintained?

A

Meat shared with community, sharing bounty of hunt, giving oil to travellers

54
Q

Botulism

A
55
Q

contemporary Indigenous foods

A

ultra processed foods of typical western diet

56
Q

What foods did Europeans introduce?

A
  • refined wheat flour
  • sugar
  • salt
  • lard
57
Q

Domesticated vs. wild animals

A
58
Q

Nutrition transition

A
59
Q

Modern health status of Indigenous people?

A
60
Q

Nutrients at risk for Indigenous people

A
61
Q

Industrial diets and disease

A
62
Q

Obesogenic environments

A

NU FS 223 (36 decks)

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