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Rice

The seven major foundatuon foods

Subject: 
World History
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Staple foods
maize
Energy crops
Tropical agriculture
World cuisine
Potato
Nixtamalization
Wheat
food
Bread
Soup
Rice

For each one of the seven major foods: 5 dates with corresponding facts Total 35 dates 35 corresponding facts Within dates, (at least) 2 regions of the world affected by the major foods -in each of the 6 sections?!?!?! Icon for each date that reflects the food 600 CE 1500 BCE 1492 CE 1803 CE Maize 1500 B.C ? A process called nixtamalization is developed and carried out by the Aztecs. Nixtamalization is a process which renders the maize and its consumers safe from a nutritional disease called pellagra caused by maize-heavy diets. 600 A.D ? Maize didn?t find its way up to modern day united states until now

CHAPTER 12

Subject: 
Environmental Science
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Agricultural soil science
Industrial agriculture
Tropical agriculture
Agronomy
Sustainable agriculture
Malnutrition
Organic farming
Food security
Intensive farming
agriculture
Food systems
Rice

CHAPTER 12?FOOD, SOIL, AND PEST MANAGEMENT MULTIPLE CHOICE 1. The human population continues rapid growth. Each day, how many more people must be fed? a. 50,000 b. 76,000 c. 121,000 d. 224,000 e. 353,000 2. In Australia and New Zealand about one-third of all cultivated land is used to raise organic crops and beef. In the United States what percentage of our crop land grows organic foods? a. 0.6% b. 1.5% c. 4% d. 11% e. 18% 3. Which of the following is not a characteristic of organic agriculture? a. emphasizes use of animal manure and compost as fertilizer b. employs crop rotation and biological pest control c. uses genetically modified seeds d. is regionally and locally oriented e.

Biology Dietary

Subject: 
Biology
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Rice
Rice Krispies
Hospitality
behavior
Human development
Interpersonal relationships
Love
Psychoanalysis
Human behavior
Personal life
Attachment theory
Evolutionary biology
Technology

48 Hour Dietary Tuesday, 26th August, 2014 Breakfast: 2 Butter Blended Croissants 5 almonds A half of cup of blueberries 16oz glass of 2% milk Lunch: Lean Pocket Mesquite BBQ Chicken Pretzel Bread Capri Sun Grape Juicebox 2 chocolate drizzle Rice Krispies 16oz of Salt and Vinegar Chips Snack: 1 cup of Tostitos Oven baked Scoops 1 cup of Medium Thick Chunky Salsa 8oz glass of 2% milk Dinner: Indian Spicy Okra and Onions with Tomatoes 1/2 cup plain yogurt 3 multigrain roti?s (Indian Bread) 1/4 cup of brown basmati rice Side of homemade salad contains: (lettuce, red onions, tomatoes, olives, pieces of garlic, regular croutons, and light Thousand Island Salad Dressing. ) Wednesday, 27 August, 2014 Breakfast: 1 Fiber One Oats and Chocolate Chewy Bar

Human Geo Chp 10 K.I 2

Subject: 
Human Geography
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agriculture
Land management
Land use
Tropical agriculture
Simple living
Cultural anthropology
crops
Subsistence agriculture
Shifting cultivation
Slash-and-burn
Nomad
Rice
Environment

Isaiah Bennett P.1 3/25/13 Ch.2 K.I 2 I Shifting Cultivation Shifting Cultivation is practiced in much of the world?s Humid Low-Latitude, or a climate regions, which have relatively high temperatures and abundant rainfall Characteristics of shifting Cultivation Shifting cultivation/ slash and burn agriculture clear land for planting by slashing vegetation and burning the debris The Process of Shifting Cultivation Each Year villagers designate for planting an area surrounding the settlement before planting They must remove dense vegetation, An efficient strategy is the cut down selected large trees, which bring smaller trees that may have been weakened by nothing Swidden, Lading, Milpa, Chena, and Kaingin Clearing a area of land Crops of shifting cultivation
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