HNF 150 Study Guide - Midterm Guide: Permaculture, Land Degradation, Ecological Footprint

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26 Feb 2020
Sustainable Food Systems
1. Define sustainability and state the 3 primary characteristics of sustainability.
2. Identify the goals of sustainable food systems
3. List the three important greenhouse gases associated with agriculture
4. Discuss economic, environmental and energy cost considerations when planning
plant-based and meat-containing diets
5. Describe issues related to agriculture discussed in class: Deforestation, Clean
water/Ocean acidification, Pesticide use, Soil depletion, Animal welfare, Farm
6. Discuss the benefits of grazing versus grain-fed animal production for human and
animal health
7. List 2 reasons why farmers and ranchers use antibiotics with livestock and the
potential harms for human health
8. Understand basic requirements of organic food and the importance of soil to
organic and permaculture farmers
9. Become familiar with alternative food system models, and how to gain access to
more local or responsibly traded and grown food.
10. According to Bagley et al, 2007, can organic farming feed the world?
11. Daily Foodie: Chocolate (and Weekly Assignment #9 Pea Pod on Fruit). What
are the health benefits of dark chocolate? Where in the world is slavery a
problem with cacao growers? What is fair trade and why how does it work? How
can you purchase slavery-free chocolate?
12. State the health benefits and nutrient considerations of whole food, plant-based
diets (weekly Assignment #6: Pea Pod on Legumes)
Terms/Concepts: Given the terms/concepts, be able to provide the definition of the
term according to the readings and lecture notes. Given a definition of the term/concept
and/or an example, be able to state the term.
a. Sustainability
b. Carrying capacity
c. Ecological footprint
d. Certified organic
e. Pesticides
f. Synthetic pesticides
g. residues
h. bioaccumulation
i. permaculture
j. Community Supported
Agriculture (CSA)
l. Soil erosion
m. Grazing vs. Feed-lot
n. Fair trade
o. Dead Zone
Food Safety
1. Identify the main causes of food poisoning and conditions required for bacteria
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