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FSCN 1112 > Chapter 3 - The Food Supply > Flashcards

Chapter 3 - The Food Supply Flashcards

1
Q

1 in how many people are food insecure?

A

1 in 6

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2
Q

Worldwide, how many people are micronutrient deficient, or have “hidden hunger?”

A

2 billion

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3
Q

Food Insecure

A

Condition in which the quality, variety, and/or desirability of the diet is reduced and there is difficulty at times providing enough food for everyone in the household

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4
Q

What are the four levels of food security?

A

high, marginal, low, very low

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5
Q

Poverty Guidelines

A

Preferred term for federal poverty level; income level calculate each year by the Census Bureau. Used to determine eligibility for many food and nutrition assistance programs.

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6
Q

What percent of the US is at or below the poverty line?

A

13.2%

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7
Q

At the poverty level, what is the income for a family of 4?

A

$22,000

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8
Q

How many food and nutrition programs does the USDA have, and what are five of them?

A

15
• Supplemental Nutrition Assistance Program (SNAP)
• Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
• National School Lunch Program
• School Breakfast Program
• Child and Adult Care Food Program

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9
Q

What percentage of the USDA budget do food and nutrition programs make up?

A

2/3 → 67%

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10
Q

Subsistence Farmer

A

Farmer who grows food for the farm family rather than for sale

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11
Q

1 in how many people are involved in farming globally?

A

1 in 3

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12
Q

Biological Pest Management

A

Control of agricultural pests b using natural predators, parasites, or pathogens.
ex: ladybugs control aphid infestation

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13
Q

Organic foods must have what percent of their foods meet USDA standards?

A

95%

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14
Q

What percentage of food in a product must be organic in order for it to be labelled “made with organic?”

A

70%

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15
Q

Farmers are exempt from the USDA standard labeling rules if they make less than how much in sales?

A

$5,000

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16
Q

Sustainable Agriculture

A

Agricultural system that provides a secure living for farm families; maintains the natural environment and resources; supports the rural community; and offer respect and fair treatment to all involved, from farm workers to consumers to the animals raised for food

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17
Q

Recombinant DNA Technology

A

Test tube technology that rearranges DNA sequences in an organism by cutting the DNA, adding or deleting a DNA sequence, and rejoining DNA molecules using a series of enzymes

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18
Q

Recombinant DNA technology makes what kinds of foods?

A

genetically engineered foods (formerly GMOs)

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19
Q

GMO Bt in corn does what?

A

kills caterpillars

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20
Q

GMO rBGH in cows does what?

A

increases milk production 10-15%

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21
Q

GMO chymosin does what?

A

makes cheese easier

22
Q

GM foods are regulated by what three agencies?

A

USDA, FDA, EPA

23
Q

What agency said cloned animal products are safe to consume, and what agency has to approve these products before they can be sold?

A

FDA, USDA

24
Q

Irradiation uses _________ to extend shelf life of food and control growth of insects and pathogens in food

A

radiation

25
Q

Food Additive

A

Substance added to foods to produce a desired effect, such as preservation or nutritional fortification.

26
Q

How many food additives are regulated by the FDA?

A

over 3,000

27
Q

Food additives can be either _________ or __________, __________ or _________

A

intentional or incidental; synthetic or natural

28
Q

What are food additives used for? (3)

A
  • improve freshness and safety
  • enhance/maintain color, flavor, or nutritional value
  • contribute to functional characteristics (texture, acidity)
29
Q

Most food additives are either ________ or __________

A

flavors or flavor enhancers

30
Q

Natural Food

A

Food that has undergone minimal processing and doesn’t contain food additives

31
Q

Food-borne Illness

A

Sickness caused by the ingestion of food containing pathogenic microorganisms or toxins made by these pathogens

32
Q

Food borne illnesses are responsible for how many illnesses worldwide?

A

47.8 million

33
Q

What populations are most at risk for food borne illnesses?

A
  • those with weakened immune systems
  • pregnant women
  • lactating mothers
  • infants
  • young children
  • the eldery
34
Q

What are possible routes for pathogens to infect food/people?

A
  • contamination by feces
  • contamination by an infected individual
  • cross contamination
35
Q

What is the “danger zone,” where bacteria grows best?

A

41 degrees F to 135 degrees F

36
Q

Noroviruses and rotaviruses are also called what?

A

the stomach flu

37
Q

What are two common types of parasites?

A

protozoa (single-celled animal)

helminths (worms)

38
Q

Prion

A

Protein involved in maintaining nerve cell function. Prions can become infectious and lead to diseases, such as bovine spongiform encephalopathy (mad cow disease)

39
Q

Mold

A

Type of fungus that grows best in warm, dark, moist environments. Some molds produce toxins (mycotoxins) that cause illness when ingested by humans

40
Q

Mycotoxin

A

Toxic compound produced by molds, such as aflatoxin B-1, found on moldy grains

41
Q

Aflatoxin

A

Mycotoxin found in peanuts, corn, tree nuts, and oilseeds that can cause liver cancer

42
Q

Ciguatera Toxin

A

Seafood toxin that causes gastrointestinal, neuromuscular, and respiratory symptoms. Most common in large fish from tropical waters

43
Q

(Paralytic) Shellfish Poisoning

A

Paralysis caused by eating shellfish contaminated with dinoflagellates (algae)

44
Q

Natural Toxins

A

Naturally occurring toxins in foods, especially plants. Rarely cause disease in humans.

45
Q

Solanine

A

Toxin, produced in potatoes, that increases when potatoes are stored in a brightly lit environment; causes gastrointestinal and neurological symptoms.

46
Q

What are some threats to water safety?

A
  • agricultural runoff
  • inappropriate disposal of chemicals
  • municipal solid waste leaking into waterways
  • inadequate treatment of human wastes
  • pollution from boats and ships
47
Q

How many water-related outbreaks occur annually in the US?

A

30

48
Q

What are some ways to prevent food borne or water borne illnesses? (6)

A
  • select and purchase foods carefully
  • avoid unsafe food and water
  • practice good personal hygiene
  • keep a clean kitchen
  • handle food safely
  • keep foods out of danger zone and cook appropriately
49
Q

What are the 6 environmental contaminants?

A
  • lead
  • dioxins
  • mercury
  • polychlorinated biphenyls (PCBs)
  • pesticides
  • antibiotics
50
Q

How many pesticides are allowed by the EPA?

A

10,000

51
Q

What are the two classes of pesticides?

A

synthetic pesticides and biopesticides

52
Q

What percent of the US’s antibiotics are used to promote animal growth and prevent/treat animal disease?

A

60-80%

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