a.
Integrated production
b.
Progressive agriculture
c.
Sustainable agriculture
d.
Resource management production
e.
Balanced farming
65. About how many kcalories of fuel are used to produce 1 kcalories of grains?
a.
<1
b.
2
c.
5
d.
10
e.
15
66. What is the nutritional advantage of eating range-fed buffalo?
a.
The iron content is higher.
b.
The nutrients are more stable and less prone to oxidation.
c.
The fat content includes more omega-3 fatty acids.
d.
There is a greater variety of phytonutrients, especially those that reduce risk of heart
disease and cancer.
e.
Range-fed buffalo has lower levels of polyunsaturated fats.
67. Compared to vegetarian diets, meat based diets use ____ times as much energy.
a.
1.5
b.
2.0
c.
2.5
d.
3.0
e.
3.5
68. Compared to vegetarian diets, meat based diets use ____ times as much water.
a.
1.9
b.
2.9
c.
3.9
d.
4.9
e.
5.9
69. How much more grain is consumed by livestock than by people?
a.
Twice as much
b.
Three times as much
c.
Five times as much
d.
Ten times as much
e.
Twenty times as much
70. On average, how many miles is a food item transported before a consumer eats it?
a.
25
b.
100
c.
750
d.
1500
e.
3000
COMPLETION
1. Collecting crops from fields that either have already been harvested or are not profitable to harvest is
called ____________________.
2. Individuals who have limited or uncertain access to foods of sufficient quality or quantity to sustain a
healthy and active life with reduced quality of life with little or no indication of reduced food intake
have ____________________.
3. Individuals who have access to enough food to sustain a healthy and active life with one or two
indications of food-access problems but with little or no change in food intake have
____________________.
4. In the United States, the largest federal food assistance program is ____________________.
5. Neighborhoods and communities characterized by limited access to nutritious and affordable foods are
known as ____________________.
6. Of the world’s 7 billion people, ____________________ percent have no land and no possessions at
all.
7. Malnutrition caused by recent severe food restriction; characterized in children by underweight for
height (wasting) is called ____________________ malnutrition.
8. Severe malnutrition characterized by failure to grow and develop, edema, changes in the pigmentation
of hair and skin, fatty liver, anemia, and apathy is called ____________________
9. Severe malnutrition characterized by poor growth, dramatic weight loss, loss of body fat and muscle,
and apathy is called ____________________.
10. ____________________ is a paste made of local commodities such as peanut butter and powdered
milk and fortified with vitamins and minerals and used to rehabilitate children with uncomplicated,
severe acute malnutrition.
MATCHING
a.
1.4
k.
Famine
b.
7
l.
Methane
c.
8
m.
Irrigation
d.
20
n.
Dead zones
e.
25
o.
Poverty
f.
85.5
p.
Sustainable
g.
100
q.
SNAP
h.
300
r.
Food insecurity
i.
1500
s.
Feeding America
j.
Fossil
t.
ORT
1. Intermittent hunger caused by lack of money
2. The primary cause of hunger
3. USDA program aimed at preventing or remediating domestic malnutrition and hunger for the poor
4. Name of the largest national food recovery program
5. Approximate number, in billions, of people in the world
6. Extreme scarcity of food
7. How much more pesticides are used to produce a meat-based diet than a vegetarian diet
8. Treatment for diarrhea-related dehydration
9. Percentage of the world’s population with iron-deficiency anemia
10. Number of children, in millions, under age 5 with vitamin A deficiency
11. Percentage of the U.S. population classified as “food secure”
12. Coal is an example of this type of fuel
13. Produced in large quantities by cows
14. This source of water for crops increases the salinity of the soil
15. Oxygen-depleted areas of bodies of water in which marine life cannot survive
16. Number of pounds of grain needed to produce one pound of beef weight gain
17. Percentage of energy used in the U.S. that is consumed by the food industry
18. Number of barrels of oil, in millions, wasted as a result of food waste
19. Term that describes using resources at a replaceable rate with no net accumulation of pollution
20. Number of miles, on average, a food item is transported before it is eaten
1. Define the subcategories of food security and food insecurity.
2. List and discuss the causes of hunger in the United States. What population groups are most
vulnerable?
3. Explain how the provision of food to hungry poor people lowers their risk for obesity.
4. Discuss the role of modern-day political crises as the primary cause of worldwide food shortages.
5. How does population growth contribute directly and indirectly to hunger?
6. Discuss issues related to specific nutrient deficiencies in the developing world.
7. Compare and contrast the features of kwashiorkor and marasmus.
ANS:
8. What are the characteristics associated with acute and chronic malnutrition in children?
9. Discuss the magnitude and impact of food waste.
10. List 3 ways the food industry could substantially reduce fossil fuel use and still remain sustainable.
11. Discuss how biodiversity is changing and how this affects food production.
12. Discuss the effects of water misuse in agricultural production.
ANS:
13. Discuss the environmental impact of raising livestock.
14. What is meant by a person’s “food footprint,” and how is it determined?
15. Discuss the advantages of obtaining foods grown locally versus globally.