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Kate Clancy Interview Questions Draft

Page history last edited by Nellie Sorenson 10 years, 7 months ago

These are some rough draft ideas for interview questions, very broken down. They can probably be summed up in five or six more complicated questions where she would go into explaining, the way she did for our class.

 

 

 

Please state your name, and some of your background with food.

 

 

Which issues surrounding food have you been involved in?

 

 

What are you currently looking at?

 

 

Are there certain beliefs relating to food that are false? Assumption that the consumer is making that are false?

 

 

What are some of the ‘myth’s’ alive in the food industry?

 

Is there anything being done to change those false ideas? (this might not be the best place for the question...maybe it is)

 

 

What changes occurred in the 1970 and how that has impacted the nutrition and quality of food, and the nature of how it is grown?

 

 

How does the breeding of plants for certain components affect nutrient levels?

 

 

Are there nutrition level differences between cooked and uncooked food? Organic and natural and local?

 

 

How does the media play a role in what is transmitted to the public about food?

 

 

If nutrition is not significantly different between ‘organic’ and ‘natural’ and ‘local’, then why is there a movement towards natural local foods?

 

 

Is it possible for densely populated areas, such as the Northeast, to survive on locally grown food?

 

 

Is local food more nutritious? Factors in more or less nutrition response? What are the main differences between local and global food?

 

 

Do different varieties of fruits and vegetables have equal nutrient levels? Is this information available?

 

 

What does ripeness have to do with the content level of a food?

 

 

Can you discuss the definition of ‘local’ ? And the differences between the FDA’s definition and yours? What about ‘natural’? ‘Organic’?

 

 

Who (group of scientists) is leading the studies done about nutrition in soil and plants currently? How is this impacted by FDA regulations?

 

 

How has the research since the early 20th century shifted to now? Have the outcomes changed? What about the focus?

 

 

Where are the main sources of plant breeding research happening?

 

 

What percentage of food, would you estimate, has been altered by breeding?

 

 

Can you explain how plant transportability plays into breeding choices?

 

 

Do different farmers experience various price gaps between cost to produce versus selling?

 

 

What kinds of farms are growing through government support/subsidies? Which crops?

 

 

What is happening to farmers who are going out of business?

 

 

How is most food transported within the domestic US?

 

 

 

What are the factors determining the current and future state of feeding the planet with food? Where do you see this going?

 

 

What do you see the future of food being? How will we feed ourselves in the future?

 

 

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