Choice, Provenance And Sensory👀 Flashcards

1
Q

Influences of food choice

A

Marketing, cost, time, weather, morals, religion, health, equiptment, age, celebration, day, skill, time.

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2
Q

Ways to produce a healthy meal on a budget

A

Shopping list, select cheaper shops to do weekly shops, keep track of price (scan as you shop), buy own brand eg Tesco, don’t shop when hungry, less waste, use loyalty cards and deals, compare costs on shelves, plan meals

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3
Q

Ways to advertise food products

A

Competitions, adverts on TV, magazines, samples, celeb chefs, social media, offers, eye catching packaging.

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4
Q

Judaism food ethics

A

Kosher eaten, meat must be specially prepared, no pork, meat and dairy not at same meal

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5
Q

Islam (Muslim) food ethics

A

No pork, no blood remains on slaughtered animals = halal slaughtering

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6
Q

Buddhism food ethics

A

Mostly vegetarian

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7
Q

Hinduism eating ethics

A

Cow is sacred so no beef or products from killed cows
Avoid foods that caused animal pain

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8
Q

What is a lacto-ovo vegetarian

A

No meat, fish, poultry, gelatine because animal had to be killed
WILL EAT eggs, ,I’ll, cheese butter cream yogurt

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9
Q

Lacto vegetarian meaning

A

Don’t eat slaughtered meat but eat cheese yogurt milk butter etc but NO EGGS

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10
Q

Ovo-vegetarian meaning

A

Eat eggs but not dairy, meat, seafood or poultry

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11
Q

Why do we package food?

A

Preserve, inform consumer, prevent damage in transport, prevent contamination

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12
Q

What must be on a food label?

A

Use by, nutritional information, ingredients in order of weight, name of food, storage conditions, address for manufacture, the business, instructions for use

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13
Q

What is a pescatarian

A

A person who doesn’t eat land Animals but does eat eggs dairy and fish

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14
Q

Why do people not eat meat

A

Against animal cruelty, religion, healthier belief and ethics

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15
Q

Disadvantages of buying local

A

Less choice, weather restrictions, sizes and shapes not as constant, more expensive

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16
Q

Define food provenance

A

Where food comes from and where it’s grown

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17
Q

Advantages of English foods (food provenance)

A

Better for environment, reduce carbon footprint, better quality, fresher, considered better value for money as it is more fresh

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18
Q

How can consumers reduce their carbon footprint?

A

Local buy, cook from scratch, use seasonal uk ingredients,reduce meat consumption, consider lower energy cooking methods

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19
Q

How can consumers be more sustainable

A

Buy local, Fairtrade, understand the impact the food product has on the environment, use more ethical farming methods eg organic

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20
Q

Why is food availability sometimes a challenge

A

Weather, failed harvest, floods, droughts, war, increased population, falling food stocks globally.

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21
Q

Why is UK food secure.

A

Importation largest port industry in Europe, and technology to produce new products eg GM, improvement of growing methods

22
Q

Impact of over consumption of food

A

Obesity, CHD, tooth decay, diabetes, cancer risk

23
Q

Impacts of underconsumption

A

Weight loss, low mood, reduced mobility, muscle wasting, rickets, prone to infections, slow immune system + digestion due to lack of enzymes and antibody proteins

24
Q

Older people are more likely to be malnourished, how to prevent this?

A

Family overlooking, somebody shop for them, food delivery, daycare services

25
Q

Factors affecting food accessibility

A

Land use (settlements> fields)
Physical weather, mountains,
Poor transport links

26
Q

Rules of organic farming

A

No fertilisers or pesticides, animals access to fields to be free range, not clones, no hormones given, only drugs given for illness, natural diet not GM

27
Q

Why does organic cost more

A

More time spent to grow, pay for certification to be organic, most organic farms are smaller scale do more difficult to get money, facilities and recourses all organic, no growth promoters

28
Q

Why is food wasted

A

Too big portions, fussy eaters, watching weight, buy too much so it Rots, disliking of taste, order too much in restaurants

29
Q

Ways to reduce food waste

A

Plan meals, check use by dates, store correctly, serve/ cook smaller portions, don’t overbuy (List), don’t shop when hungry, don’t impulse buy

30
Q

Advantages of GM for food production

A

Improves quantity and nutrition, more yield to meet demand, increased shelf life, internal pesticides, eg golden rice more VA

31
Q

Disadvantages of GM

A

Messing with nature, long term health risks unknown, more expensive to buy, decrease biodiversity, increased allergies

32
Q

What is a cereal

A

A crop derived from grasses that’s a staple food eg wheat, barley, rye, oats

33
Q

Barley uses

A

Beer bread soup

34
Q

Rye uses

A

Bread flour whiskey

35
Q

Benefits of seasonal foods

A

Reduce energy used for transport, tastier and more nutritious, cheaper, local economy

36
Q

What is veal

A

Meat from calves

37
Q

Examples of game meats

A

Rabbits, venison, pheasant

38
Q

Examples of poultry

A

Goose, duck, chicken, turkey

39
Q

Examples of offal (internal edible organs)

A

Kidney, liver, tongue

40
Q

How can a consumer help with increasing animal welfare

A

Reduce consumption, less meat dishes bulk with pulses, purchase from assured companies eg red tractor, buy good quality and have it less often

41
Q

Examples of oily fish

A

Salmon mackerel tuna anchovy sardones

42
Q

White fish examples

A

Cod haddock plaice

43
Q

What has been done in UK to make fish farming more sustainable

A

Quotas, bigger nets, can’t fish during breeding months, governmental Investment, release bycatch, marine reserves

44
Q

Advantages of fish farming

A

Less transport higher quantities protect from predators fish can’t escape so monitored yield, wild fish stocks not reduced

45
Q

Disadvantages of food stocks

A

Expensive to run, pollute surroundings, waste, higher disease chance

46
Q

What factors must be adhered to in taste panels

A

Quiet area, identical quantities and plates, same temperature, don’t double dip, max 3 samples at once, blind of brands

47
Q

3 types of food tests in sensory

A

Preference (like or dislike)
Discrimination test (describe attribute)
Profiling for sensory characteristic

48
Q

Why does intensive farming use chemicals

A

Fertilisers increase yield by speeding up growth eg NPK
Pesticides kill weeds to allow the maximum yield to be harvested

49
Q

Why do intensive farms keep animals inside?

A

Control the conditions and can fit more in the area

50
Q

Disadvantages of fertilisers

A

Expensive, harm biodiversity, run off to pollute habitats at rivers, harm microbes in soil

51
Q

Why do people pay more for organic?

A

Some say they taste better and they’re concerned about fertilisers health implications or disagree with chemical environmental impacts. Better animal treatment