Deck 3: Food, Diets, and Industrialization, Anthony Winson and Jin Young Choi

Question 1

1) The leading cause of death in developed countries is no longer infectious disease and starvation. It has been replaced by

A) automobile accidents.
B) degenerative and chronic disease.
C) homicide.
D) suicide.

Answer 1

B

Question 2

2) The industrial diet is characterized by

A) consumption of a wide variety of highly processed, nutritionally compromised products.
B) consumption of a wide variety of fresh fruits and vegetables.
C) consumption of foods that are produced without farming.
D) consumption of foods that are high in nutrition.

Answer 2

A

Question 3

3) Processed foods with low nutritional value are typically made with

A) large amounts of fiber.
B) fruits and vegetables.
C) refined white flour, high fructose corn syrup, and/or salt.
D) dairy products.

Answer 3

C

Question 4

4) The degrading of food quality for profit and the proliferation of pseudofoods have resulted in

A) obesogenic food environments.
B) increased public health.
C) the rise of ethical consumerism.
D) a decline in the consumption of processed foods .

Question 5

5) The dietary regime concept illustrates that

A) diet is an individual choice.
B) diets are shaped by structural factors.
C) obesity is a personal problem.
D) diets have been stagnant over time.

Question 6

During the Industrial Revolution, roller milling technology was developed. One important consequence outcome was

A) longer shelf life for flour .
B) substitution of corn for wheat in flour.
C) increased nutritional content for flour .
D) All of the above

Question 7

7) Entrepreneurs in ready-to-eat breakfast cereal were innovators in

A) integrating supply chains.
B) motivating Americans to eat a nutritious breakfast.
C) the mass marketing of food.
D) the development of genetically-modified foods.

Question 8

8) A central feature of the third dietary regime is

A) globalization.
B) the advent of mass marketing for food.
C) the development of suburbs in industrialized countries.
D) intensification of the consumption of industrialized foods in Europe and the United States.

Question 9

9) Which of the following is NOT a factor in the rapid globalization of the industrial diet to the Global South?

A) Rural to urban migration in the Global South
B) The growth of small farms in the Global South
C) The growth of middle classes in some countries in the Global South
D) The opening up of national markets to transnational corporations through structural adjustment policies

Question 10

10) Which of the following developments are associated with the third industrial dietary regime?

A) Rapid mechanization of agriculture
B) The advent of mass marketing for food
C) The penetration of industrial food products into institutional domains, such as schools, airports, and hospitals
D) The development of the fast food industry

Question 11

11) Multinational snack food corporations that produce pseudofoods, American fast food corporations, and supermarket and convenience store chains all

A) play a central role in in distributing nutritious foods globally.
B) have little influence over the food systems and diets
C) are principal vectors for the diffusion of the industrial diet in the Global South.
D) play key roles in decreasing inequality and food insecurity globally.

Question 12

12) As industrial diets have become more common in the Global South, health impacts are visible through

A) improvements in public health.
B) less inequality in health across social classes .
C) increasing rates of overweightness and obesity.
D) All of the above

Question 13

13) Resistance to the industrial diet in industrialized countries and the emerging struggle for healthy is taking place through

A) alternative agriculture movements.
B) grass roots initiatives.
C) government action to transform food environments in healthier directions.
D) All of the above.

Question 14

14) Which of the following is a mechanism through which the industrialization of food takes place?

A) Simplification
B) The speed-up of food production
C) Adulteration
D) All of the above

Question 15

15) A set of systematic practices by food processors to increase the palatability of highly processed foods and increase their shelf life, make processed foods more appealing, and lower the manufacturer's cost is referred to as

A) adulteration.
B) simplification.
C) coalition.
D) evolution.

Question 16

16) A dramatic reduction in both varietal diversity of foods and in the complexity of whole foods is called

A) speed-up.
B) mechanized process analysis and systems change.
C) simplification.
D) adulteration.

Question 17

17) Through speeding up food production, producers can

A) increase their profitability.
B) increase their sustainability.
C) increase the healthiness of food.
D) prevent cross-contamination of food.

Question 18

18) Spatial colonization refers to

A) occupation of farmland by newcomers.
B) land grabs.
C) strategies to make processed food products widely available and visible.
D) efforts to establish farms on other planets.

Question 19

19) Nutrient poor edible products are referred to as

A) pseudofoods.
B) simplified foods.
C) fake foods.
D) biofortification.

Question 20

20) Which of the following is a reason that pseudofoods are so prominently found in supermarkets?

A) They are more healthy.
B) They have high rates of profitability for processors and retailers.
C) There is a shortage of fresh foods.
D) All of the above

Question 21

1. What role did mass advertising in the development and diffusion of industrial diets?

Question 22

2. What are the three main vectors by which the industrial diet is cur?rently being diffused in developing countries?

Question 23

3. Define the concept of differential profits and describe its relationship to pseudofoods.

Question 24

1. Diet regimes focus attention on structural factors that shape food environments. Discuss the characteristics of each of the three industrial diet regimes. Specifically, for each regime, discuss how production and consumption has changed.

Question 25

2. There are three mechanisms of dietary transformation associated with an industrial diet: simplification, speed-up, and adulteration. Examine the ways that each of these mechanisms as contributed to the development of an industrialized diet.