FDSC Exam 1
Study online at https://quizlet.com/_2nlfjw
1. The food system includes which components? political, cultural, social,
biological
2. The current (2014) global population is estimated to be 10 billion
around 7 billion people. As of 2050, the population is
estimated to be ___
3. What are the six major changes influencing the food 1. rise in urbanization
system? 2. increasing longevity
3. globalization
4. increasing technological
change
5. attitude/ value shifts
6. decline in traditional
household roles
4. By what age is it thought that 90% of our hunter-gath- 40
erer ancestors died?
5. Many plant and animal-based foods have been spread • chili peppers: asian cui-
around the world, far from their origins. What are sine
some examples of this? • potatoes: irish cuisine
• eggplant: mediter-
ranean cuisine
• okra: southern cuisine
6. One of the earliest mechanical technologies employed pull plows
in agriculture was the use of ____
• plant seedlings
• fight neanderthals
• weave ropes
• pull plows
• provide manure
, FDSC Exam 1
Study online at https://quizlet.com/_2nlfjw
7. Just what basic nutrients are required for healthy living fats, proteins, minerals,
is often taken for granted. In reality, the recognized carbohydrates
need to understand proper human nutrition is a rela-
tively recent phenomenon. By the late 1800s, which of
the following were known components of food?
8. As permanent settlements gave way to full-fledged malnourishment
towns and cities, individuals who lived in towns were
more vulnerable to ___ than people living in more rural
areas
9. Food processing technologies, such as canning, are ???
an example of knowledge we take for granted today. chpt 3 (40-44)
During the Industrial Revolution, when canning was
first being developed, it wasn't until ___ began study-
ing bacteria that we learned why canning worked to
persevere food.
10. Wherever in the world it occurred, as permanent set- less variable
tlements developed, the human diet became ___ as
compared to our hunter- gatherer days.
• more unstable
• more nutritious
• more balanced
• less variable
• less hierarchical
11. The body that creates world-wide recommendations codex alimentarius
for food standards is
called....
12. all of the above
Study online at https://quizlet.com/_2nlfjw
1. The food system includes which components? political, cultural, social,
biological
2. The current (2014) global population is estimated to be 10 billion
around 7 billion people. As of 2050, the population is
estimated to be ___
3. What are the six major changes influencing the food 1. rise in urbanization
system? 2. increasing longevity
3. globalization
4. increasing technological
change
5. attitude/ value shifts
6. decline in traditional
household roles
4. By what age is it thought that 90% of our hunter-gath- 40
erer ancestors died?
5. Many plant and animal-based foods have been spread • chili peppers: asian cui-
around the world, far from their origins. What are sine
some examples of this? • potatoes: irish cuisine
• eggplant: mediter-
ranean cuisine
• okra: southern cuisine
6. One of the earliest mechanical technologies employed pull plows
in agriculture was the use of ____
• plant seedlings
• fight neanderthals
• weave ropes
• pull plows
• provide manure
, FDSC Exam 1
Study online at https://quizlet.com/_2nlfjw
7. Just what basic nutrients are required for healthy living fats, proteins, minerals,
is often taken for granted. In reality, the recognized carbohydrates
need to understand proper human nutrition is a rela-
tively recent phenomenon. By the late 1800s, which of
the following were known components of food?
8. As permanent settlements gave way to full-fledged malnourishment
towns and cities, individuals who lived in towns were
more vulnerable to ___ than people living in more rural
areas
9. Food processing technologies, such as canning, are ???
an example of knowledge we take for granted today. chpt 3 (40-44)
During the Industrial Revolution, when canning was
first being developed, it wasn't until ___ began study-
ing bacteria that we learned why canning worked to
persevere food.
10. Wherever in the world it occurred, as permanent set- less variable
tlements developed, the human diet became ___ as
compared to our hunter- gatherer days.
• more unstable
• more nutritious
• more balanced
• less variable
• less hierarchical
11. The body that creates world-wide recommendations codex alimentarius
for food standards is
called....
12. all of the above
