Topic 5.1 Food Security Vocabulary

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Across
  1. 3. the condition associated with deficiencies, excesses or imbalances in the consumption of macro- and/or micronutrients. For example, undernutrition and obesity are both forms of malnutrition. Child stunting or wasting are both indicators for undernutrition.
  2. 5. organisms that spread across national or. geographical (physical) boundaries, indicating that disease or pest events in one country may have direct effects or potential effects in another country).
  3. 7. a state of uncertainty about the ability to get food; a risk of skipping meals or seeing food run out; being forced to compromise on the nutritional quality and/or quantity of food consumed.
  4. 8. the science or practice of farming, including cultivation of the soil for the growing of crops and the rearing of animals to provide food, wool, and other products.
  5. 10. is the ability of soil to sustain plant growth and optimize crop yield. This can be enhanced through organic and inorganic fertilizers to the soil.
  6. 12. the quality or state of being of a similar kind or of having a uniform structure or composition throughout
  7. 13. is water pollution that comes from a single, discrete place, typically a pipe.
  8. 14. is a gradual process that occurs when the impact of water or wind detaches and removes soil particles, causing the soil to deteriorate.
  9. 15. is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it’s a major source of calories and carbs for people in many countries. Nigeria, Thailand, and Indonesia are the top cassava-producing countries in the world.
  10. 16. an uncomfortable or painful sensation caused by insufficient energy from diet. Food deprivation; not eating enough calories. Used here interchangeably with (chronic) undernourishment. Measured by the prevalence of undernourishment (PoU).
  11. 19. comprises establishments primarily engaged in growing crops, raising animals, and harvesting fish and other animals from a farm, ranch, or their natural habitat. Agri-food includes agriculture, fisheries and aquaculture, and food and beverage processing.
  12. 21. the large-scale, intensive production of crops and animals, often involving chemical fertilizers on crops or the routine, harmful use of antibiotics in animals (as a way to compensate for filthy conditions, even when the animals are not sick). It may also involve crops that are genetically modified, heavy use of pesticides, and other practices that deplete the land, mistreat animals, and increase various forms of pollution.
  13. 22. is the lack of sufficient available water resources to meet the demands of water usage within a region. Water scarcity involves water stress, water shortage or deficits, and water crisis.
  14. 23. The biologically inappropriate consumption of corn and soy by livestock (whose digestive/nutritional systems are not designed to eat those particular plants). Other methods include monoculture, use of pesticides and herbicides, conventional agriculture that uses tractors that use fossil fuels.
  15. 24. a renewable fuel made from corn and other plant materials
  16. 25. refers to both water and air pollution from diffuse sources. Affects a water body from sources such as polluted runoff from agricultural areas draining into a river, or wind-borne debris blowing out to sea.
Down
  1. 1. (FAO) is a specialized agency of the United Nations that leads international efforts to defeat hunger. The goal is to achieve food security for all and make sure that people have regular access to enough high-quality food to lead active, healthy lives. With over 194 member states, FAO works in over 130 countries worldwide.
  2. 2. any fuel that is derived from biomass—that is, plant or algae material or animal waste. Since such feedstock material can be replenished readily, biofuel is considered to be a source of renewable energy, unlike fossil fuels such as petroleum, coal, and natural gas.
  3. 4. is the creation of manufactured products through economically-sound processes that minimize negative environmental impacts while conserving energy and natural resources. Sustainable manufacturing also enhances employee, community and product safety.
  4. 6. a measurement of how far food has traveled before it reaches you. A good way of looking at the environmental impact of foods and their ingredients.
  5. 9. is a natural substance that is not replenished with the speed at which it is consumed. It is a finite resource. Fossil fuels such as oil, natural gas, and coal are examples
  6. 11. running out of food; experienced hunger; at the most extreme, having to go without food for a day or more.
  7. 17. refers to how the price of a commodity (or price relationship between multiple commodities) is determined by the market. It is essentially the link between pricing behavior and the underlying physical behavior that affects pricing. Supply and demand. More demand than supply than the higher price.
  8. 18. is the physical, chemical and biological decline in soil quality. It can be the loss of organic matter, decline in soil fertility, and structural condition, erosion, adverse changes in salinity, acidity or alkalinity, and the effects of toxic chemicals, pollutants or excessive flooding.
  9. 20. Relating to soil, especially as it affects living organisms. Characteristics include such factors as water content, acidity, aeration, and the availability of nutrients.
  10. 26. The unconsolidated mineral or organic material on the immediate surface of the Earth that serves as a natural medium for the growth of land plants.