Chapter Questions
Which food sources given in this chapter have the highest and which the lowest energy contents? Considering other body needs, what might make one of these sources of energy preferable over the others? Explain.
Which food source supplies the most protein? Of the protein sources given in Figure 2.8, which is likely to be produced in more parts of the world and why might this be the case?
Of the food sources given in Figure 2.12, which has the highest and which the lowest fat content on a dry-weight basis? In considering which of these sources is the best, what specific fatty acids must be considered and why?
On what basis are the vitamins divided into two groups? In high concentration all vitamins are toxic. This being the case, why are some vitamins more dangerous when consumed in high concentration than others? Explain.
Minerals are important in the body on both a macroscale and on a cellular level. Explain and give examples of how minerals are used in both these ways.
Explain the importance of fiber in the diet considering that the body does not get any nutrients from it.
Using the Internet and the resources given, pick the three foods of those discussed that are best in overall nutritional value. Be sure to include essential components in making your decision.
Many proponents of certain foods promote them as the "perfect food." Describe the characteristics you would want in a perfect food.
When considering agricultural development, what should the nutritional considerations be, in terms of new crops or animals to be introduced into the cropping system?
Give the nutritional pros and cons of the meals eaten by our three farmers. What changes in their diets might you recommend?
Considering your recommended diet changes, what agricultural changes might you suggest?