AGSCI Lab quiz November 16th

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Across
  1. 3. Veterinarian-Client-Patient Relationship
  2. 5. Groups advocate that animals have rights that include not being consumed, used in sport or research, or in some cases even used as pets or companions.
  3. 7. A feed combination of hay, corn, barley, field grasses, cotton seed, and bakery or grocery by-products. A complete ration that has been developed and prepared so that each bit contains the correct nutrients.
  4. 9. The active process to protect against the spread of infectious disease.
  5. 11. Food and Drug Administration
  6. 12. Places where livestock are concentrated and confined in a very small area, and fed carefully mixed, high-concentrate feed to fatten them and prepare them for slaughter.
  7. 15. Chemical residue from pesticides, hormones, and food additives. These are huge threat to food safety.
  8. 16. Animals allowed to move around and feed naturally. This method is considered to be a kinder method of farming than intensive methods. (Free-range chickens, pigs, and other farm animals).
  9. 18. The science or practice of farming, including cultivation of the soil for growing of crops and the rearing of animals to provide food, wool, and other products.
  10. 19. United States Department of Agriculture – a federal agency involved in all phases of agriculture.
  11. 21. The process and protocols associated with effective management of animal waste.
Down
  1. 1. Application of skill, creativity, and knowledge to sound principles of livestock management (good shepherd model). This term is many times associated with handling of beef cattle.
  2. 2. The view for effective monitoring of animal well-being and the application of management that enhances the animal’s welfare. Spay/Neuter, Nutrition, Pet Shelters, Pet Adoption programs, animals living happy lives.
  3. 4. Veterinary Feed Directive
  4. 6. A form of commercial agriculture where livestock graze over an extensive area.
  5. 8. An agricultural activity associated with the raising of domesticated animals, such as cattle, horses, sheep, and goats.
  6. 10. Articulates the values of a group / a membership.
  7. 12. SAFETY process to assure that food is free of pathogens, toxins, and contaminants.
  8. 13. Classification system of food quality: the designation of live or carcass merit.
  9. 14. This is the form, shape, and visual appearance of an animal.
  10. 17. The DNA code in the cells of all living things; they determine physical characteristics (fur color, etc.)
  11. 20. Defined as a method of harvesting or using a resource so that the resource is not depleted or permanently damaged.