Module 9 - Sustainability

Identify which of the four steps to food safety from the USDA Food Safety and Inspection Service that this college student failed to follow. Select all that apply. a. clean - wash hands and surfaces often b. separate - separate raw meats from other foods c. cook - cook to the recommended temperature d. chill - refrigerate foods promptly

- separate - separate raw meats from other foods - chill - refrigerate foods promptly

Examples of Mishandling from the CDC Preparation Examples

If a food worker stays on the job while sick and does not wash his or her hands carefully after using the toilet, the food worker can spread germs by touching food. If a cook uses a cutting board or knife to cut raw chicken and then uses the same knife or cutting board without washing it to slice tomatoes for a salad, the tomatoes can be contaminated by germs from the chicken. Contamination can occur in a refrigerator if meat juices get on items that will be eaten raw. - Raw poultry juices that drip onto fresh fruit in a restaurant refrigerator - Leaving prepped food at room temperature for 3 hours - Poor hand washing and touching face while preparing food

Examples of Mishandling from the CDC Production Examples

If a hen's reproductive organs are infected, the yolk of an egg can be contaminated in the hen before it is even laid. If the fields are sprayed with contaminated water for irrigation, fruits and vegetables can be contaminated before harvest. Fish in some tropical reefs may acquire a toxin from the smaller sea creatures they eat. - E. Coli in vegetables that were irrigated with water containing manure run off - Oysters caught in warm water with bacterial contamination

Examples of Mishandling from the CDC Processing Examples

If contaminated water or ice is used to wash, pack, or chill fruits or vegetables, the contamination can spread to those items. During the slaughter process, germs on an animal's hide that came from the intestines can get into the final meat product. If germs contaminate surfaces used for food processing, such as a processing line or storage bins, germs can spread to foods that touch those surfaces. - Listeria in processing equipment that hasn't been properly cleaned & sanitized - Salmonella in peanut butter from a plant where bird droppings were found inside

Examples of Mishandling from the CDC Distribution Examples

If refrigerated food is left on a loading dock for long time in warm weather, it could reach temperatures that allow bacteria to grow. Fresh produce can be contaminated if it is loaded into a truck that was not cleaned after transporting animals or animal products. - Listeria in processing equipment that hasn't been properly cleaned & sanitized - Salmonella in peanut butter from a plant where bird droppings were found inside

Participation in SNAP is solely dependent on: a. Pregnancy b. Income c. Age d. Enrollment in Medicaid

Income

Which of the following best matches the pathogen with its mostly likely food source? a. Clostridium perfringens—undercooked poultry b. Staphylococcus aureus—shellfish c. Listeria monocytogenes—deli lunchmeats d. Norovirus—cooked meats and gravy

Listeria monocytogenes—deli lunchmeats

Which of the following is a downside of purchasing organic foods? a. More expensive b. Less nutritious c. Difficult to access d. Most are genetically modified

More expensive

Which statement is true about organic foods? a. Organic foods are only plant foods. b. No artificial fertilizers or pesticides were used in the growth of the food. c. Organic foods cannot become contaminated with harmful bacteria. d. Organic foods are genetically modified.

No artificial fertilizers or pesticides were used in the growth of the food.

Which of the following is provided by the WIC program? a. Meat b. Money c. Nutrition education d. Ready-made foods hot at purchase

Nutrition education

Which statement is true about organic farming? a. Organic farming ensures healthier food production. b. Organic farming ensures less expensive foods for consumers. c. Organic farming is easier than conventional farming. d. Organic farmers can still use certain pesticides.

Organic farmers can still use certain pesticides.

Processing's sustainabbility problem

Pollution from factories Energy consumption and pollution at factories, addition of additives that contribute to poor health.

Genetically Modified Foods (GMO)

Traditional crop modification includes natural and intentional cross-breeding of plants that changes the genetic makeup of the food produced. It takes hundreds to thousands of years. This is how we have created such lush, large, nutritious plants over the centuries. It is also how most of our seedless fruits came about. Genetic Engineering (GE) refers to the copying of DNA that contains a desirable trait from one plant and putting into the DNA of another plant. At the cellular level, it is not much different than cross-breeding except that GE is much more precise and done much faster. Genome editing is the newest area of GMOs that allows researchers to target more precise areas of DNA to alter or remove so that they obtain the desirable effect. Genome editing is still in its infancy and does not have broad use in our food systems yet.

Which of the following can contribute to food insecurity?

a. poverty b. racism d. climate change e. lack of affordable housing f. lack of healthcare affordability h. health problems I. unemployment

Which factor should drive consumers to eat organic foods? a. avoiding the consumption of synthetic pesticides b. avoiding harmful bacteria c. consuming a more nutritious diet d. saving money

avoiding the consumption of synthetic pesticides

By not refrigerating his perishables promptly, this college student left the food in the danger zone. Which of the statements are true about the danger zone? Select all that apply. a. The danger zone is between freezing and 120 degrees F. b. The danger zone is between 40 degrees F and 140 degrees F. c. The danger zone is the temperature range where bacteria can grow. d. To avoid leaving foods in the danger zone, defrost foods in the refrigerator.

b. The danger zone is between 40 degrees F and 140 degrees F c. The danger zone is the temperature range where bacteria can grow. d. To avoid leaving foods in the danger zone, defrost foods in the refrigerator.

Identify which of the four steps to food safety from the USDA Food Safety and Inspection Service that Isaiah failed to follow. Select all that apply. a. clean - wash hands and surfaces often b. separate - separate raw meats from other foods c. cook - cook to the recommended temperature d. chill - refrigerate foods promptly

b. separate - separate raw meats from other foods c. cook - cook to the recommended temperature

What are the qualities of food desserts?

b. unemployment is high in these areas c. limited access to vehicles and public transportation is common in these areas d. areas with high numbers of abandoned or vacant homes f. high concentration of minority populations

What is the main purpose of food irradiation? a. improve the nutrition content of the food b. kill viruses and bacteria c. alter a food's genes to make it more desirable

kill viruses and bacteria

Which of the following negatively influences the quality of the traditional American diet? a. poor soil quality to grow nutritious foods b. lack of biodiversity in the food supply c. dangerous pesticide use d. lack of qualified professionals to give nutrition education

lack of biodiversity in the food supply

Consumption's sustainabbility problem

malnutrition Food waste by consumers; food insecurity and malnutrition; obesity and chronic diseases.

Distribution's sustainabbility problem

odd-shaped food is disregarded Odd shaped food is often discarded; food waste by grocery stores & restaurants; gas emissions from transport of food to grocers and restaurants.

Which of these methods for thawing foods is NOT safe? a. in the microwave b. in the refrigerator c. in cold water d. on the kitchen counter

on the kitchen counter

Which diets are typically more sustainable and the healthiest? a. low-carbohydrate diets b. high-protein diets c. the current U.S. diet d. plant-based diets

plant-based diets

Food insecurity is associated with which outcome? a. good health b. academic achievement c. poor cognitive functioning d. proper nutrition

poor cognitive functioning

Food companies are turning to biotechnology and genetic engineering: a. to ensure an adequate food supply for a growing population. b. to avoid using pesticides. c. to grow healthier foods. d. to make foods organic.

to ensure an adequate food supply for a growing population.

What are common health disparities of individuals with food insecurity in the United States? Select ALL that apply. a. Asthma b. Obesity c. Type 2 Diabetes d. Cancer e. Heart disease

Asthma Obesity Type 2 Diabetes Heart disease

Which action can help us eat more sustainable diets? a. Increase meat consumption. b. Avoid wasting food. c. Buy all of our food at stores or restaurants. d. Consume excess food.

Avoid wasting food.

Which of the following persons would qualify for WIC participation? a. Elderly person b. 2 year old child c. Woman trying to get pregnant d. Homeless 30 year old man

2 year old child

Which of the following persons can receive meals through Meals on Wheels? a. 25 year old disabled woman b. 39 year old pregnant woman who lives in poverty c. 80 year old healthy man that is active d. 62 year old wealthy homebound man in a wheelchair

62 year old wealthy homebound man in a wheelchair

Salmonella contamination is likely to result in: a. Diarrhea and vomiting b. Stiff neck and loss of balance c. Headache and confusion d. Bloating and gas

Diarrhea and vomiting

Consuming too many irradiated foods can increase the risk of cancer. True False

False

Production's sustainability problem

Gas emissions from animals Gas emissions from animals, use of resources such as nutrient-rich soil, use of labor with potential for abuse (low wages, improper working environment, etc), and mistreatment to animals (poor living conditions, antiobiotic reistance, etc.), emissions from planes and equipment used to fertilize plants.

Which of the following is a potential benefit of genetically engineered food? a. The nutrients in genetically engineered foods are absorbed better. b. Genetic engineering may improve the taste or texture of foods. c. Genetically engineered foods always contain more nutrients. d. Genetically engineered foods are safer.

Genetic engineering may improve the taste or texture of foods.

Match the minimum internal cooking temperature with the correct food. a. 145 degrees Farenheit b. 165 degrees Farenheit c. 165 degrees Farenheit d. 160 degrees Farenheit 1. Ground meats, egg dishes 2.Whole pieces or ground poultry; leftovers and casseroles 3. Reheating fully cooked ham 4. Steaks, chops, and fish

Ground meats, egg dishes (160 degrees Farenheit) Whole pieces or ground poultry; leftovers and casseroles (165 degrees Farenheit) Reheating fully cooked ham (165 degrees Farenheit) Steaks, chops, and fish (145 degrees Farenheit)

Chemical additives in the US food supply are: a. Considered to be safe b. Harmful and should be avoided c. Cancer causing d. Added only to preserve food

Harmful and should be avoided

To receive a free meal at school, a child must: a. Have a low household income b. Have a learning disability c. Be homeless d. Have at least one chronic medical condition

Have a low household income