Question

question 13 (1 point)
which of the following statements best explains how climate change can make available food supplies less nourishing?
a) increased heat and precipitation can increase the reproduction of microorganisms such as certain bacteria and viruses that can destroy crops.
b) drought and other extreme weather events can reduce global crop yields.
c) rising levels of atmospheric carbon dioxide can decrease the level of protein and minerals in crops and seafood.
d) climate-related stress can reduce our ability to digest food and absorb nutrients.

Explanation:

• Option A: Focuses on crop destruction by microorganisms due to climate (heat/precipitation), not on food nourishment reduction.
• Option B: Talks about reduction in crop yields (quantity) due to drought/extreme weather, not about less nourishing food (quality).
• Option C: Mentions that rising \(CO_2\) (a climate - change - related factor) decreases protein and mineral levels (which are key for nourishment) in crops and seafood. This directly addresses how climate change can make food less nourishing.
• Option D: Suggests a problem with human digestion/absorption due to climate - related stress, not about the food itself being less nourishing.

Answer:

C. Rising levels of atmospheric carbon dioxide can decrease the level of protein and minerals in crops and seafood.