Flashcards in Ch. 14 French Fries Deck (25):
In the early to mid-1800s, the Irish relied heavily on the production of ____ potatoes.
By reducing the genetic diversity of potatoes we are setting ourselves up for another potato blight.
French fries make up 90% of the _____ potato market.
The production of ______ potatoes was discontinued because of consumer fears about pesticide ingestion.
The term used for the process by which a single crop is grown and harvested to the exclusion of other type of crops is:
The "New Leaf" potato was created by:
Trans fats are now illegal in the United States.
_____% of all of the potatoes consumed are in fast food.
Maintaining a registry of genetic material for the many varieties of an organism can be viewed as a form of sustainable agriculture based on a land ethic approach.
Who is the largest buyer of potatoes in the world?
The Russet Burbank is the major export of which state in the U.S.?
The Columbian exchange is the process by which Andean potatoes arrived in Europe.
Which off the following is NOT true regarding the CIP?
Is a clear example of a preservation approach
Food deserts are typically found in all of the following neighborhoods, EXCEPT:
neighborhoods with a low density of fast food restaurants
The U.S. fast food industry is largely responsible for the success of the Russet Burbank potato.
This is a marketing strategy centered on promoting a recognizable product through advertising exposure:
All of the following are problems associated with GM crops, except:
humans are too trusting of these crops
Genetically modified organism
People are more likely to ____ the risks associated with trans fats because the consequences are_____.
underestimate; not immediate
To protect a potato from destruction for the use of humans is known as:
Which approach would agree with the following statement: "Creating new varieties of potatoes is a good thing as it will better serve the needs of humans".
The consumption of trans at has always been known to be a health risk.
The term used for the rapid homogenization of food culture in the United States is called:
Despite the influence of culture and marketing, people always have a choice about what they eat.