Env Exam 2

Front 1

Marasmus

Back 1

overall protein and calorie depletion, seen in kids (thin, loose skin, bright eyes)

Front 2

kwashiorkor

Back 2

-protein deficiency
-affects children in tropical areas (africa)

Front 3

xerophtalmia

Back 3

(blindness)
-vitiman a deficiency
-associated with protein shortage

Front 4

anemia

Back 4

-deficiency of iron
-seen in children, women and men
-characterized by lack of energy and low levels of productivity

Front 5

goiter

Back 5

-iodine deficiency
-20 million people affected
-swollen thyroid gland

Front 6

what makes soil fertile?

Back 6

-root environment with oxygen, neutral pH level and low salt
-mineral nutrients: phosphate, potassium and others
-low permeability water holding capacity

Front 7

soil textures affect on water holding capacity

Back 7

soil textures determined by mixture of clay, silt and sand

Front 8

root causes of soil erosion

Back 8

-over cultivation/farming
-over grazing
-cutting down forests

Front 9

immediate causes of erosion

Back 9

-wind
-water

Front 10

salinization

Back 10

high salty content

Front 11

waterlogging

Back 11

water is soaked up by the soil, reaches the bottom, creates clay and then has no where to go, roots rot

Front 12

the green revolution

Back 12

the introduction of new high yielding varieties of wheat and rice in 3rd world countries
-its increased crop yields

Front 13

blue baby syndrome

Back 13

-methemoglobinemia
-caused by high nitrate contamination in water resulting in drecreased oxygen carrying capacity of hemoglobin in babies
-leaching nitrate came from fertilizers from farms

Front 14

people-food predicament

Back 14

-global food production increased over the past 2 decades
-producing food causes more pollution and environmental damage than any other human activity
-transportation/distribution of food is a problem
-people must be able to afford food

Front 15

per capita gain production

Back 15

reasons for decrease:
-world population increasing (more mouths to feed)
-increasing demand for foods (meat)
-degradation and loss of cropland
-water supply for irrigation

Front 16

pest

Back 16

any organism which adversely affects human interest

Front 17

problems caused by pests

Back 17

-resource competition
-sources of discomfort
-vectors of disease

Front 18

natural organic insecticide

Back 18

chemicals extracted from plants

Front 19

chlorinated hydrocarbons insecticide

Back 19

(DDT) stored in fat and persist in the environment

Front 20

organophosphate insecticide

Back 20

(OP) nerve toxins

Front 21

carbamates insecticide

Back 21

similar to OP but less toxic

Front 22

microbial agents and biological controls insecticides

Back 22

living organisms or their toxins that kill pests
-Bacillus thuringiensis (BT) and parasitic wasps

Front 23

pesticide tredmill

Back 23

you never wipe out everything, you must have increasing doeses to get pests out

Front 24

integrated pest management (IPM)

Back 24

-aims to minimize the use of synthetic organic pesticides without jeopardizing the environment
-COMBINES2 OR MORE METHODS CAREFULLY INTEGRATED INTO A TOTAL PROGRAM
-the goal is not to eradicate the pests but to manage the pests and to protect the environment

Front 25

bacillus thurengensis (BT)

Back 25

pathogens and parasites

Front 26

food infection

Back 26

causes by harmful organisms that are eaten then multiplied in intestines

Front 27

food intoxication

Back 27

when bacteria gives off toxins in food

Front 28

2 classes of microbial food borne disease

Back 28

-food infection
-food intoxication

Front 29

campylobacter

Back 29

-most common
-causes diarrhea, nausea, fever, vomiting, ab pain
-symptoms last 2-5 days
-comes from beef, chicken and unpasteurized milk

Front 30

salmonellosis

Back 30

-most common
-comes from meat, poultry and eggs
-symptoms are nausea, vomiting, prostration, ab pain, fever, chills and diarrhea

Front 31

listeriosis

Back 31

-very dangerous to pregnant women and infants
-associated with processing environments and milk products
-grows fast at low temps
-refrigeration does not guarantee no bacterial multiplication

Front 32

staphylococcus

Back 32

-violent disease onset
-found in cooked ham, salads of protein foods, custard pastries, Hollandaise sauce and warmed over food
-often thought as the "24 hour flu"

Front 33

botulism

Back 33

-most serious
-found in home-canned, low-acid foods (beans, corn , spinach, beets and mushrooms)
-causes respiratory paralysis and is considered a deadly poison

Front 34

E. Coli

Back 34

-found in raw/rare ground beef, unpasteurized milk, contaminated water and dirty hands
-highly infectious pathogen
-200 to 400 young and old die from it yearly

Front 35

mad-cow disease

Back 35

-progressive neurological disorder of cows
-cause is a prion (infective protein)

Front 36

subsistence farmer

Back 36

-farmers in developed world using traditional agriculture
-uses human labor and draft animals to produce enough crops and livestock for the family

Front 37

industrialized agriculture

Back 37

-shifting from animal labor to machinery
-increasing use of fertilizers and pesticides
-irrigation
-new crop varities
-uses fossil fuels, water, fertilizers and pesticides to produce huge amounts of single crops or livestock

Front 38

FDA

Back 38

regulates retail food, warehouses, processing plants and animal drugs

Front 39

USDA

Back 39

regulates slaughter houses and chemical residual testing

Front 40

EPA

Back 40

establishes residue limits and provides info on pesticides approved for household use

Front 41

CDC

Back 41

investigates and tracks food illnesses but does not regulate food safety

Front 42

What is needed to make our food system safer?

Back 42

-national food safety initiative with improved outbreak response, better education and increased use of science
-single federal agency with responsibility

Front 43

Who has the bigger role in food protection, the government or industry?

Back 43

industry because government cant cover all the bases

Front 44

prospects for reducing world hunger

Back 44

-reducing post harvest losses
-eating lower on food web
-improving yields per acre (maybe)

Front 45

pesticide

Back 45

substance for destroying stuff
-insecticide
-herbicide
-rodenticide

Front 46

environmental impact on pesticides

Back 46

-development of resistance
-killing of beneficial species either directly or interrupting food web
-environmental contamination

Front 47

human health impact pesticides

Back 47

-toxic to humans
-acute symptoms are headache, weakness, fatigue and dizziness
-children at risk of chronic exposure

Front 48

best soil

Back 48

"soil ecosystem" which is a combination of soil organisms, detritus and minerals

Front 49

steps in preventing food borne disease

Back 49

-avoid cross-contamination
-practice good sanitation
-avoid the food danger zones
-cook & cool foods thoroughly

Front 50

cross contamination

Back 50

the transfer of bacteria from one food to another by soiled hands and utensils, kitchen equipment and raw foods to ready to eat food

Front 51

clean

Back 51

free of visible soil

Front 52

sanitary

Back 52

clean and reduced number of harmful microorganisms to a safe level

Front 53

temperature danger zones

Back 53

-food in >40 F to <140
-refrigerate in >32 F to <40 F
-ground meat cooked in 155 F

Front 54

proper hot food

Back 54

above 140 F

Front 55

cold foods

Back 55

below 40 F

Front 56

pork and ground meats

Back 56

at/above 155 F

Front 57

poultry and stuffed foods

Back 57

at/above 165 F

Front 58

microwave foods

Back 58

25 F higher than original temp

Front 59

organic fertilizers

Back 59

add humus and nutrients for the soil

Front 60

inorganic fertilizers

Back 60

-contaminates water
-easy to apply but does nothing beneficial for the top soil

Front 61

world-wide total

Back 61

increased but then eventually leveled off