BIOTECH                                                                                                        ROOM COPY          WORKSHEET: APPLIED FOOD & NUTRITION 

APPLICATIONS OF BIOTECHNOLOGY ON FOOD INDUSTRY 

1. BRIEFLY explain how each of the following developments in plant biotechnology helps farmers. (Use
       specific examples whenever possible)
      a)      nitrogen-fixation
      b)      herbicide resistance
     c)      disease resistance
     d)      stress tolerance

2.  Give an opinion!!  Rank the following plant biotechnology developments according to which you think
        will have the MOST  impact on the world’s human population to which will have the LEAST impact.         EXPLAIN your decisions.
                       Perennial crops // high protein grains // fruits & veggies that resist rotting longer
                              // plant tissue culturing

3.  State whether the following statements are TRUE or FALSE, and explain why.
      a)      All embryos cloned from the same fertilized egg are identical?
      b)      Embryo transplants are not an advantage for farmers since surrogate cows would still be required                                for each embryo?
      c)      It is an appropriate farming technique to determine the sex of all the farm animals so the farmer can                   produce maximum profits?
      d)      Since vaccines are cheap and plentiful for farmers there is little incentive for development of                                       disease resistant farm animals?

4.  List 4 possible effects of growth hormones in animals used for food.

5.  There were no food protection laws before 1900.  Which of the following best explains why?
           EXPLAIN your choice.
           a) The food industry was too powerful, and successfully prevented all laws.
           b) There was little public outcry for safer food.
           c) Most people grew or bought their food locally, thus most food was fresh and safe.
           d) The different levels of government (national, state, local) couldn't agree on who was responsible for                      regulating food products.

6.  How has the Delaney Clause in the Food Additive Amendment affected the development of new food           additives?

7.  a) List two reasons why large amounts of salt might be added to a canned ham.
     b) When vitamin C is added to bread, is the bread being fortified or enriched?   Explain.
     c) Why has caffeine generally been less rigorously studied and regulated than either saccharin or DES? 
              (Hint: Consider the source of caffeine.)

8.  List, and briefly describe, the 3 basic tests that must be completed for any new food additive.

9.  If heating foods is the most effective way to kill microorganisms that make food unfit to eat why are only
         30% of all food products heated before they are sold?  (List at least 2 possible reasons.)

10.  Generally speaking "toxin-caused" illnesses tend to affect more of the host's body than "infection-caused"           illnesses.  Why?

11.  Botulism, a deadly illness, is produced by an anaerobic bacteria.
           a) Would it be most commonly found in frozen, freeze-dried, canned, dried, or fermented foods?                                  EXPLAIN.
           b) Can this disease be prevented by passing radiation through the food just before it is                                  consumed?            EXPLAIN.

12.  Classify each of the following foods as perishable, semi-perishable, or shelf stable.
            a)  frozen pizza                                                           b) peanuts
            c) apples                                                                     d) canned corn
            e) beef jerky                                                                f) potato chips

13. a)  List two concerns you have about genetically altered foods. (Do not use any listed in notes)
      b)      Give two reasons why you think scientists should continue creating genetically altered foods.
      c)      Give an opinion!!  Do consumers have the “right” to know which foods have been genetically altered?                         Explain.

14.  Which federal agency would regulate the following situations?
            a) An outbreak of deaths, and or sickness, from eating hamburgers at a "Jack in the Box" restaurant?
            b) Development of a new type of water-soluable lipstick?
            c) Production of a new "cholesterol-free" egg product?
            d) Opening of new "minibreweries", consisting of restaurants and bars that brew their own beer?
            e)  Any outbreaks of disease in the U.S.?

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APPLIED NUTRITION

15.  How might each of the following affect a person's basal metabolic rate?
           a) growing older                                                         b) becoming obese
            c) strenuous exercise                                                d) stress
            e) growth spurts                                                         f) pregnancy

16.  Can a person be obese and still be malnourished?          Explain.

17.  The energy released by the three major nutrients are:

carbohydrates = 4.1 kcal/g    fats = 9.3 kcal/g    proteins = 4.1kcal/g

        How many kilocalories (Calories) would a person consume in one day if they consumed the                            recommended daily allowance of each nutrient?

                        a) carbohydrates = 300 grams/day = _______ kcal
                        b) fats = 150 grams/day = _________ kcal
                        c) proteins = 56 grams/day = __________ kcal

18. a)  How many minutes would a person have to jog to lose 25 pounds of fat given the following                              conditions?
                        - 1 pound of fat contains 3500 Calories.
                        - a person burns 100 Calories every 10 minutes while jogging.

     b)  How many miles will the person above have jogged if he/she jogs at a rate of 8 minutes per mile?

19.  Which two groups are new on the currently used food pyramid showing the recommended diet versus the             old chart of the four basic food groups?

20.  Why is the recommended daily energy intake less for females than for males?

21.  From which food group does a person obtain the majority of each of the following nutrients?

            a) protein                                                                         b) fat
            c) carbohydrate                                                              d) calcium
            e) riboflavin                                                                      f) vitamin B-12