Chapter 3 - The Food Supply

Question 1

1 in how many people are food insecure?

Answer 1

1 in 6

Question 2

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

Answer 2

2 billion

Question 3

Food Insecure

Answer 3

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

Question 4

What are the four levels of food security?

Answer 4

high, marginal, low, very low

Question 5

Poverty Guidelines

Answer 5

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.

Question 6

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

Answer 6

13.2%

Question 7

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

Answer 7

$22,000

Question 8

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

Answer 8

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

Question 9

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

Answer 9

2/3 → 67%

Question 10

Subsistence Farmer

Answer 10

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

Question 11

1 in how many people are involved in farming globally?

Answer 11

1 in 3

Question 12

Biological Pest Management

Answer 12

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

Question 13

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

Answer 13

95%

Question 14

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

Answer 14

70%

Question 15

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

Answer 15

$5,000

Question 16

Sustainable Agriculture

Answer 16

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

Question 17

Recombinant DNA Technology

Answer 17

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

Question 18

Recombinant DNA technology makes what kinds of foods?

Answer 18

genetically engineered foods (formerly GMOs)

Question 19

GMO Bt in corn does what?

Answer 19

kills caterpillars

Question 20

GMO rBGH in cows does what?

Answer 20

increases milk production 10-15%

Question 21

GMO chymosin does what?

Answer 21

makes cheese easier

Question 22

GM foods are regulated by what three agencies?

Answer 22

USDA, FDA, EPA

Question 23

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

Answer 23

FDA, USDA

Question 24

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

Answer 24

radiation

Question 25

Food Additive

Answer 25

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

Question 26

How many food additives are regulated by the FDA?

Answer 26

over 3,000

Question 27

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

Answer 27

intentional or incidental; synthetic or natural

Question 28

What are food additives used for? (3)

Answer 28

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

Question 29

Most food additives are either ________ or __________

Answer 29

flavors or flavor enhancers

Question 30

Natural Food

Answer 30

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

Question 31

Food-borne Illness

Answer 31

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

Question 32

Food borne illnesses are responsible for how many illnesses worldwide?

Answer 32

47.8 million

Question 33

What populations are most at risk for food borne illnesses?

Answer 33

* those with weakened immune systems * pregnant women * lactating mothers * infants * young children * the eldery

Question 34

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

Answer 34

* contamination by feces * contamination by an infected individual * cross contamination

Question 35

What is the "danger zone," where bacteria grows best?

Answer 35

41 degrees F to 135 degrees F

Question 36

Noroviruses and rotaviruses are also called what?

Answer 36

the stomach flu

Question 37

What are two common types of parasites?

Answer 37

protozoa (single-celled animal) | helminths (worms)

Question 38

Prion

Answer 38

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

Question 39

Mold

Answer 39

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

Question 40

Mycotoxin

Answer 40

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

Question 41

Aflatoxin

Answer 41

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

Question 42

Ciguatera Toxin

Answer 42

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

Question 43

(Paralytic) Shellfish Poisoning

Answer 43

Paralysis caused by eating shellfish contaminated with dinoflagellates (algae)

Question 44

Natural Toxins

Answer 44

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

Question 45

Solanine

Answer 45

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

Question 46

What are some threats to water safety?

Answer 46

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

Question 47

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

Answer 47

30

Question 48

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

Answer 48

* 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

Question 49

What are the 6 environmental contaminants?

Answer 49

* lead * dioxins * mercury * polychlorinated biphenyls (PCBs) * pesticides * antibiotics

Question 50

How many pesticides are allowed by the EPA?

Answer 50

10,000

Question 51

What are the two classes of pesticides?

Answer 51

synthetic pesticides and biopesticides

Question 52

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

Answer 52

60-80%