Welcome to your Grade 11 Agriculture chapter 16
After carefully reading the following 30 questions, choose the correct answer.
1.
What is the definition of agricultural food diversification?
2.
According to recommendations, how many food groups should an individual consume in each meal?
3.
Which sustainable agricultural system integrates livestock, crops, fish, and poultry based on the concept that 'there is no waste'?
4.
Dietary diversity is defined as the number of different food items or food groups consumed over what period?
5.
Which of the following is a starchy staple that frequently dominates the Ethiopian diet?
6.
What is the specific term for the ability of a substance to be absorbed and used by the body?
7.
Simultaneous consumption of iron-rich foods with which vitamin is an example of dietary modification?
8.
What is the practice of deliberately increasing the content of essential micronutrients like vitamins and minerals in a food?
9.
Approximately how many hours are normally needed for the soaking phase of germination?
10.
During germination, by approximately how many times does the quantity of Vitamin C increase?
11.
Which micro-organism is typically added to food to make bread rise?
12.
What is the primary cooking method used for roasting?
13.
Why should the extra water used for soaking grains during germination not be thrown away?
14.
In the context of fermentation, what effect does the process have on the volume of dough?
15.
Which nutrient enrichment strategy is most effective for reaching large segments of at-risk populations through existing food delivery systems?
16.
What role do micro-organisms play during the fermentation of cereals?
17.
Roasting is described as being particularly suitable for which type of food?
18.
How does germination affect the digestibility of carbohydrates and proteins?
19.
Which of the following is a target of nutrition-sensitive agricultural interventions?
20.
What is the main purpose of "complementary feeding" for children between 6 and 23 months?
21.
Which process involves keeping grains in water for a specific period before allowing them to sprout?
22.
What is the primary nutritional benefit of consuming legumes alongside cereal grains?
23.
Which technique is specifically used to soften the texture of grains and improve their aroma before further processing?
24.
What is the term for the number of different food groups consumed by a person in a specific time frame?
25.
In Ethiopia, which food is traditionally prepared through a long fermentation process of teff flour?
26.
Which of the following is an example of an "Animal Source Food" (ASF)?
27.
What is the main purpose of adding "leavening agents" like yeast to dough?
28.
Which method of food processing is characterized by the use of microorganisms to change the food's chemical composition?
29.
Why is "dietary diversification" preferred over single-nutrient supplements for long-term health?
30.
In a nutrition-sensitive agricultural system, what is the desired outcome of producing diverse crops?
