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Nutrition chp 3
| Question | Answer |
|---|---|
| food security | access by all people at all times to enough food for an active, healthy life |
| food insecurity | lack of access to food that contributes to serious health and nutritional problems |
| high food security | no indications of food-access problems or limitations |
| marginal food security | 1 or 2 indications of food-access problems, typically anxiety over food sufficiency |
| low food security | reduced quality, variety, or desirability of diet; little to no change in diet or food intake |
| very low food security | multiple indications of disrupted eating patterns and reduced food intake |
| How many people in the US live in poverty? | more than 38 million people (12% of the population) |
| food desert | geographic area, both urban and rural, with problems of low income and low access to supermarkets |
| What are some government programs what provide food assitance? | SNAP, WIC, National School Lunch Program, School Breakfast Program, and Programs for Seniors |
| subsistence farmers | those who are able to grow only enough food for their families with little extra to sell for income |
| What are some reasons that food gets wasted? | farmers lose food to pests and disease, foods may be discarded during processing, stores throw away unsold foods, restaurants prepare too much food and throw it away, and consumers may buy too much food and not use it in time |
| food sustainability | ability to produce enough food to maintain the human population |
| agrobiodiversity | diversifying the species we eat to increase variety in the food supply |
| biological pest management | control of agricultural pest by using natural predators, parasites, or pathogens |
| sustainable agriculture | agriculture system that provides a secure living for farm families and maintains the natural environment and resources |
| selective breeding | choosing two particular species to create a desired breed |
| mutagenesis | treating plant cells with radiation or chemicals to induce gene mutations that result in desired traits |
| recombinant DNA technology | scientists can transfer genes that confer specific traits for almost any plant, animal, or microorganism to another |
| genome editing | new biotechnology that edits the genes to gain more desired traits, or remove negative traits |
| What concerns exist about consuming genetically modified foods? | production of new allergens or toxins, development of superweeds, crossed species lines, loss of genetic diversity, and loss of cultural heritage |
| How does cloning work? | by extracting the genetic material from a donor adult cell and transferring it to an egg that has had its own genetic material removed |
| What are some types of food preservation? | frozen, refrigerated, canned dehydrated, or milled |
| food irradiation | energy that is emitted from a center in all directions |
| nanotechnology | study of controlling matter at the atomic or molecular level |
| intentional food additive | purposely added to achieve a goal, such as longer shelf life, greater nutritional value, or a more appealing color or flavor |
| incidental food additive | not intentionally added but become part of a food through some aspect of food cultivation, processing, packaging, transport, or storage |
| endocrine disruptor | substance that interferes with the normal function of hormone production in the body |
| BPA | compound used in the lining of some metal food and beverage cans, plastic food storage containers, and water bottles |
| foodborne illness | sickness caused by the ingestion of food containing pathogenic microorganisms or toxins made by the pathogens |
| What are some ways that food is contaminated? | contamination by feces, an infected individual, or cross-contamination |
| Danger zone | temperatures of 41-135 degrees--bacteria thrive in these temperatures |
| viruses | reproduce only after invading body cells |
| bacteria | single-celled organisms found in food, water, and air |
| parasites | live in another organism known at the host from which they are nutrient absorbers |
| prions | infectious protein particles found in the brain and spinal cord |
| molds | type of fungus that can be scattered by the wind or carried by animals |
| aflatoxin | produced by a mold that attacks peanuts, tree nuts, corn, and oilseeds |
| ciguatera toxin | found in some large tropical and subtropical fish |
| shellfish poisoning | from shellfish harvested from waters experiencing an algae population explosion called a red tide |
| natural toxins | toxins found in plants that can cause illness, but rarely do |
| solanine | powerful narcotic-like toxin produced by potatoes |
| What are some threats to safe water? | agricultural runoff, inappropriate disposal of chemicals, municipal solid waste leaking into waterways, inadequate treatment of human waste, and pollution from boats |
| How does lead damage the body? | damages every organ in the body, especially the nervous system and kidneys, and impairs the synthesis of hemoglobin |
| What is arsenic? | toxic element found in soil and water and is linked to poor fetal growth and adverse immune outcomes in infants and children, as well as cancer in adults |
| Dioxins and PCBs | industrial chemicals that have been linked to an increased risk of health problems including cancer, nerve damage, type 2 diabetes, and reproductive issues |
| How does mercury damage the body? | birth defect, nerve damage, fatigue, and poor learning abilites |
| Who is responsible for regulating pesticides? | EPA, FDA, and USDA |
| How can you minimize your exposure to pesticides? | wash all fruits and vegetables, peel fruits and vegetables, trim fat from meat, and select a variety of foods |
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