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Food Studies > Exam > Flashcards

Exam Flashcards

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1
Q

What is a Food System?

A

The food system can be described as the “paddock to plate” journey, which refers to the journey food travels from when it is planted (or born if it is an animal) to the time it ends up on your plate.

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2
Q

Major Sectors of the Food System

A

production, distribution, and consumption.

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3
Q

Primary Food Production

A

Primary production involves the growing and harvesting of whole foods. eg/ harvesting of crops and the rearing and slaughter of livestock animals.

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4
Q

Secondary Food Processing

A

Secondary food production involves processing and manufacturing whole food to make it into a new food item.eg/ processed dairy, flours, edible oils, sugars/sweeteners and starches

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5
Q

Distribution

A

​Distribution involves all of the activities involved in transporting food items to facilities where consumers will purchase them.

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6
Q

Consumption

A

the preparation and eating of the food product that has been produced and distributed. ​Consumption regularly occurs in a domestic setting also occurs in food service settings.

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7
Q

Sustainable Food Production

A

When food is sustainable, the production and distribution of the food item are done in a way that uses little energy and has little impact on the environment.

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8
Q

Organic Food

A

organic food is produced without synthetic agricultural chemicals such as fertilisers and pesticides. it is sustainable.

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9
Q

Local Food

A

traders selling their produce locally. Local food may be fresher and therefore have superior sensory properties and nutritional value. In addition, it is considered more sustainable because local food travels fewer food miles.

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10
Q

Eco-Friendly Retailers

A
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11
Q

Agriculture

A

is the process of production food, feed, fibre and many other desired products by the cultivation of certain plants and the raising of domesticated animals (livestock).

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12
Q

Broadacre

A

is a term used, mainly in Australia, to describe farms or industries engaged in the production of grains, oilseeds and other crops (especially wheat, barley, peas, sorghum, maize, hemp, safflower, and sunflower), or the grazing of livestock for meat or wool, on a large scale

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13
Q

Gross Domestic Product

A

is the total value of goods produced and services provided in a country during one year.​

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14
Q

Horticulture

A

is the branch of plant agriculture dealing with garden crops, generally fruits, vegetables, and ornamental plants.​

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15
Q

Processing

A

Processing is any action applied to a food item to make it read to eat or to turn it into a new product

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16
Q

Whole Food

A

A whole food is a food item that is very close to its original state, which has undergone minimal or no processing.​

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17
Q

Factors Impacting Primary Food Production

A

Climate
Water Availability
Soil Type
Location of Markets

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18
Q

Broadacre crops

A

​Broadacre is a term used to describe farms or industries engaged in the production of grains, oilseeds, and other crops

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19
Q

Food Service Settings

A

Restaurants and Cafes
Hotels and Motels
​Fast Food and Takeaway Outlets
Pubs and Bars

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20
Q

Exploitation

A

Many workers, including international students and travellers, are often paid below the standard Australian hourly rate set by the government. This occurs because many hospitality workers are paid “cash-in-hand.

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21
Q

Activism

A

refers to taking action against a product, person, or organisation to bring about positive change.

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22
Q

boycott

A

is a refusal to purchase particular products, use a specific service, or engage with one specific person or organisation, as a result of disapproval of the product service or actions of the person or organisation.

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23
Q

consumer rights organisation

A

is a group of people formed to support consumers in making positive changes​​

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24
Q

Corporate social responsibility

A

occurs when a corporation changes its business to bring about positive social changes that benefit individuals, the community, and the environment.

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25
Q

Disposable income

A

is the term given to describe the amount of money a person receives as payment for work after taxes have been deducted.

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26
Q

Discretionary Income

A

The amount of money remaining from a person’s wage after paying taxes and everyday living expenses is referred to as

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27
Q

Fairtrade foods

A

are produced by workers that receive a fair wage for their work, service, and/or product in a safe working environment.​

28
Q

Food miles

A

refer to the total number of miles food travels from the farmer to the food who consumes the meal/

29
Q

Influencer

A

In marketing terms, an influencer is a person who persuades people to buy products or services. Companies often pay them to promote their product or service.

30
Q

Media

A

​The term media refers to various mediums that can communicate information to many people. It can come in many different forms, such as radio, television, newspapers, and the internet.

31
Q

Obesity Policy Coalition

A

​Founded by the Cancer Council, Victoria Health, Diabetes Victoria, and the Global Obesity Centre at Deakin University, the Obesity Policy Coalition implement various initiatives to reduce the incidence of overweight and obese children in Australia.

32
Q

Organic Food

A

​An organic food is food produced without the use of synthetic chemicals such as pesticides and fertiliser.

33
Q

Social Media

A

Social media refers to websites and other digital applications designed to allow people to share information quickly and efficiently.

34
Q

Sustainable Food

A

Sustainable food is food that can continue to be produced in the same way and cause no harm to the environment, society, or the econo

35
Q

Sustainability

A

​When food is produced sustainably, it is made not to emit pollution and use excessive amounts of non-renewable energy or natural resources like water.

36
Q

Consideration

A

A consideration is a factor that the food product designer can consider when planning a new food product.

37
Q

Constraint

A

A constraint is a factor that the food product designer must meet when planning a new food product

38
Q

Cost Analysis

A

A cost analysis is when producing a product or service is broken down into different sections.​

39
Q

Design brief

A

A design brief is a description of what type of food product is needed. A design brief will give specific information about the requirements of the new food product

40
Q

Evaluation

A

An evaluation is an assessment process carried out on a product to determine how well the product idea or actual product meets the design brief.

41
Q

Evaluation Criteria

A

Evaluation criteria are the standards by which a food product will be judged. They are used to determine the suitability of the food product. Evaluation criteria are often linked to the constraints in the design brief and are sometimes presented as questions.

42
Q

Marketing

A

Marketing involves promoting a product or service. The most important or unique features of a product are highlighted to generate sales and fulfill customer needs and wants

43
Q

Point-of-sale

A

Point-of-sale is the place at that a retail transaction is carried out.

44
Q

​Price point

A

The price point refers to the amount of money or the possible price that something could potentially sell for.

45
Q

​Prototype

A

A prototype is a sample of a proposed product, which will be used to assess whether or not a proposed product should go into full production.

46
Q

​Profit Margin

A

The profit margin refers to the difference between what the product costs to make and what the consumer is paying for it and is represented as a percentage.

47
Q

Target Audience

A

A target audience is a specific group of people that a company wants to sell a product to.

48
Q

Specifications

A

Specifications are a list of criteria that the product must or could be like. These specifications can be listed under two sub-headings; constraints and considerations.

49
Q

The Design Brief

A

What needs to be made?
Why is this product needed?
​Who will the product be aimed at?
Where and when will the food be eaten?
How will the product be made?

50
Q

Marketing

A

involves promoting a product or service. The most important or unique features of a product are highlighted to generate sales and fulfill customer needs and wants.

51
Q

Adulterated foods

A

Adulterated foods are foods that do not meet legal standards

52
Q

Food Additives

A

Food additives are substances that are added to foods for various reasons, including keeping food safe.

53
Q

Food Safety Audit

A

A food safety audit is a process that checks if a food business is correctly following its food safety program and the Australian food safety standards.
​it ready to plant seeds.

54
Q

Foodborne Illness

A

​A foodborne illness is an illness that occurs when food poisoning bacteria multiple to unsafe levels in food or on equipment used in food preparation.

55
Q

Food Recall

A

​A food recall happens when food is removed from sale, distribution, and consumption due to a safety risk or because it does not meet quality expectations.

56
Q

Food Regulation

A

​A food regulation is a set of policies and laws that relate to food.

57
Q

Food Safety Program

A

A food safety program is a document developed by a food manufacturer, restaurant, or food outlet. When followed, it ensures that food sold to consumers is safe for consumption.​

58
Q

Food Standard

A

​A food standard is a set of criteria that a food must meet to be deemed safe to eat. The standards relate to the source of food, its composition, appearance, and freshness. They also state the type of additives permitted in food and state acceptable levels of bacterial content.

59
Q

Food Standards Code

A

​The Food Standards Code list a range of rules that manufacturers and food retailers must meet. They include details about the source, composition, appearance, freshness, permissible additives, and maximum bacterial content.

60
Q

Food System

A

A food system is a summary of all the processes and activities that occur to turn a potentially edible item into a food that can be used to feed human populations. Today, food systems are very complex and involve many steps. In hunter-gatherer times, the food system was a lot less complex.

61
Q

FSANZ

A

​FSANZ stands for Food Standards Australia New Zealand (FSANZ). It is an independent statutory agency.

62
Q

HACCP

A

HACCP stands for Hazard Analysis and Critical Control Point (HACCP). It is a system used by food manufacturers and food retailers to identify where food could become unsafe and the steps to follow to avoid food safety issues.

63
Q

Statutory Agent

A

A statutory agent is an agent chosen by law to endorse legislation on behalf of the country or state that it represents.​

64
Q

The main objectives of the food regulation system are:

A
  1. The setting of food policy
  2. The development of food standards
  3. Ensuring that food policy and food standards are introduced and followed.
65
Q

The Food Safety Unit functions include:

A

Providing information and guidance to local councils and environmental health officers (EHOs)
Approving and supporting food safety auditors to ensure that establishments implement food safety programs and comply with the Food Act and The Food Standards Code.
Providing basic food handling education for food businesses and the general community.

Food Studies (1 decks)

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