1. Chapter Fifteen: Food and Agriculture

2. Section One: Feeding the World
Humans and Nutrition
Famine: widespread starvation caused by a shortage of food
Malnutrition: a condition that occurs when people do not consume enough calories or do not eat a sufficient variety of foods to fulfill the body’s needs
You need carbohydrates, fats, proteins, and amino acids
Diet: the type and the amount of food that he or she eats
Diets vary by regions and by what foods are available

3. Section One: Feeding the World
The Ecology of Food
How efficiently can it be grown?
More energy, water, and land is used to create food from animals than plants
Yield: the amount of food that can be produced in a given area

4. Section One: Feeding the World
World Food Problems
Poverty
Malnutrition results from it
Africa, Asia, and South America
More Income and More Food
If we can abolish poverty, we can abolish malnutrition

5. Section One: Feeding the World
The Green Revolution
Larger yield without more land usage
Reduces the price of food and improves lives

6. Section Two: Crop and Soil
Agriculture: Traditional and Modern
Arable: land that can be used to grow crops
Traditional Agriculture
Plowing the land, manure as fertilizer, field are irrigated by rain and water in ditches, weeds are removed by hand
Modern Agriculture
Machinery is used for all processes and synthetic chemicals are used

7. Section Two: Crop and Soil
Fertile Soil: The Living Earth
Topsoil: the surface layer of the soil rich in organic matter

8. Section Two: Crop and Soil
Soil Erosion: A Global Problem
Erosion: the movement of rock and soil by wind and water
Half of the topsoil is lost to erosion
If we lose topsoil we cannot grow crops
Land Degradation
Happens when human activity or natural processes damage the land so that it can no longer support the local ecosystem
Desertification: the process by which land in dryer areas becomes desertlike

9. Section Two: Crop and Soil
Soil Conservation
Building terraces to prevent downhill erosion
Contour plowing: plowing across hill slopes
No-till farming: harvesting without tilling the land
Enriching the Soil
Traditional farming used organic matter
We now use fertilizers
Compost: partly decomposed organic material
Salinization
The build up of salts in the soil
Prevents plants from growing

10. Section Two: Crop and Soil
Pest Control
Insects eat 13% of crops
Pests include insects, fungi, plants, and microorganisms
Pesticides
Chemicals used to kill insects, weeds, and other crop bests
Pesticide resistance can develop
Can be dangerous to humans
Persistent pesticides do not break down rapidly and can build up in the water and soil

11. Section Two: Crop and Soil
Biological Pest Control
the use of living organisms to control pests
Using a pest’s natural enemies
Disrupting insect breeding
Can use pathogens or building up plant’s defenses
Can build up their physical characteristics or can use chemicals found in other resistant plants

12. Section Two: Crop and Soil
Integrating Pest Management
Reduce pest damage to a level that causes minimal economic damage
Engineering a Better Crop
Farmers use selective breeding
Genetic engineering: the technology in which genetic material in a living cell is modified for medical or industrial use.
Used to transfer resistance

13. Section Two: Crop and Soil
Sustainable Agriculture
Farming the conserves natural resources and helps keep the land productive
Minimizes the use of energy, fertilizers, pesticide, and water

14. Section Three: Animals and Agriculture
Domestication: the process of animals being bred and managed for human use
Food from Water
Fish are harvested
Overharvesting: catching or removing from the population more organisms than the population can replace

15. Section Three: Animals and Agriculture
Aquaculture
The raising of aquatic organisms for human use or consumption
Catfish, oysters, crayfist, salmon and rainbow trout
Requires lots of water

16. Section Three: Animals and Agriculture
Livestock
Domesticated animals that are raised to be used on a farm or ranch or to be sold for profit
Poultry
Ruminants: cattle, sheep, and goats
Have a three or four chambered stomach