Ansc 107 Part 1 And 2- Introduction

Front 1

By 2050, we will need to increase food supply by

Back 1

100%

Front 2

__% of food will need to be produced with efficiency-improving technology

Back 2

70

Front 3

Total meat consumption has _________ in the past 10-15 years

Back 3

slowly risen

Front 4

Consumption of poultry has _____ over the past 20 years

Back 4

doubled

Front 5

Beef consumption has ________ until 1990 when it leveled off

Back 5

steadily decreased

Front 6

Pork consumption has ____________ over the past 20 years

Back 6

remained relatively steady

Front 7

Lamb/veal consumption are both __________ lbs. per person per year and will probably not improve dramatically

Back 7

less than 2

Front 8

developing countries' demand of meat increases ______% each year

Back 8

3-4

Front 9

Dairy product consumption has ______ over the past 15 years

Back 9

slowly declined

Front 10

nutritive value of animal products (4)

Back 10

very nutrient dense, high in B vitamins, high in high quality proteins, high in zinc, iron, and phosphorus

Front 11

3 factors influencing consumption of animal products

Back 11

price, health issues, food safety concerns

Front 12

beef check-off dollars

Back 12

go towards a consumer-targeting campaign expressing the benefits of eating beef

Front 13

__% of households spend less than 30 minutes to prepare food. __% spend less than 45 minutes

Back 13

40% 76%

Front 14

______% of all food dollars are spent on meals prepared outside the home

Back 14

55

Front 15

5 ways consumers choose food

Back 15

taste (highest), nutrition, product safety, price, storability (lowest)