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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
what is LOHAS?
lifestyles of health and sustainability
26
fish population whose survival is jeopardized due to harvesting at a rate that exceeds the replenishing of stock
overfished species
27
t or f: farmed or wild fish has a higher environmental cost compared to production
false; farmed or wild fish has a lower environmental cost compared to meat production
28
t or f: united states has rigorous standards for fishing including monitoring fishing and aquaculture operations
true
29
someone that eats locally grown food
locavore
30
partnership between local food producers and local consumers
community-supported agriculture (CSA)
31
a farm-community that connects farmers with nearby school (K-12) cafeterias
national farm to school network
32
what are the objectives of the national farm to school network?
serve healthy meals in cafeterias, improve student nutrition, support local and regional farmers, and provide agriculture, health, and nutrition education opportunities
33
growing plants in soilless and nutrient-rich root mediums in controlled environments such as gutters and pipes
hydroponics
34
benefits of hydroponics
rapid plant growth, reduced food and water waste, plants free of weeds and soilborne diseases, and the flexibility to farm in small spaces
35
any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest
pesticide
36
the EPA allows about ____ pesticides to be used, containing some ____ active ingredients
10,000; 300
37
it is estimated that for every $_ that is spent on pesticides to increase crop yields, $_ is saved in crops
$1; $4
38
the responsibility for ensuring that residues of pesticides in foods are below amounts that pose danger to health shared by:
the FDA, EPA, and food inspection service of USDA
39
enforces pesticide tolerances in all foods except meat, poultry, and certain egg products
FDA
40
decides that pesticide causes no unreasonable adverse effects on people and environment, and that benefits of use outweigh the risks of using it
EPA
41
monitor the amount of pesticides in meat, poultry, and certain egg products
food inspection service of USDA
42
dangers from exposure to pesticides through food depend on multiple factors like:
potency of chemical toxin, concentration in food, how frequently the food is eaten, and consumers resistance or susceptibility to the substance
43
how to reduce exposure to pesticides
wash, peel & trim, select a variety, choose organic, use insect repellants safely
44
the greatest risks from food today are ______, ______, ______, and ______,
viruses, bacteria, fungi, and parasites
45
who are most susceptible to food borne illnesses?
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
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
fermentation
47
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
food irradiation
48
what are the three ways that bacteria can cause foodborne illness?
foodborne infection, toxin-medicated infection, and foodborne intoxication
49
type of foodborne illness where foodborne bacteria directly invade the intestinal wall
foodborne infection
50
type of foodborne illness where foodborne bacteria produce harmful toxin as they colonize the GI tract
toxin-medicated infection
51
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
foodborne intoxication
52
single-cell organisms found in food we eat, water we drink, and air we breathe
bacteria
53
causes an infection because the bacteria cause the illness
salmonella
54
foodborne illnesses caused by foodborne intoxication
clostridium botulinum, staphylococcus aureus, bacillus cereus
55
t or f: high temps kill bacteria but don't deactivate toxins
true
56
about __% of foodborne illness cases go undetected because they result from viruses, with no easy way to test for them
70%
57
the number one pathogen contributing to domestically acquired foodborne illnesses
norovirus
58
one-celled animals, cryptosporidium and Cyclospora
protozoa
59
tapeworms, trichinella spiralis (round worms)
helminths
60
substances added to food either directly or indirectly (both regulated by FDA)
additives
61
extend shelf life of foods
preservatives
62
USDA has simplified rules of foodborne illness prevention into four actions:
clean, separate, cook, and chill
63

nutrition (5 decks)

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