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yr11 food tech > food avaliability > Flashcards

food avaliability Flashcards

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1
Q

what is food security?

A

the state of having reliable access to a sufficient quantity of affordable, nutritious food.

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2
Q

examples of food security?

A

vailability of sufficient quantities

  • Access to the affordability of food
  • Stability of supply with no shortages from season to season or year to year
  • Quality and safety in food taking into consideration clean water, sanitation and health care
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3
Q

what are factors that affect food security?

A
  • increase in human population
  • water resources
  • availability of arable lands
  • food availability and loss
  • climate change
  • biofuels
  • land grabbing
  • lake of farming access
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4
Q

what are staple foods?

A

A food that makes up the main part of a populations standard diet contributing a significant portion of energy intake.

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5
Q

examples of a staple food

A

rice - china, aus - wheat

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6
Q

what does the global migration of cultural groups result in?

A

When people move from one country to another or another part of their own country, they bring with them the desire for and knowledge of the foods they already know.
- As a result of migration, the new location may gradually introduce the newcomers’ most preferred foods into the local diet.

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7
Q

what is the role of men in the native group?

A

hunters

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8
Q

what is firestick farming?

A
  • Traditional practice of the aboriginal people where bushland and vegetation would be lit on fire so other plants can grow.
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9
Q

Hunting and Gathering is..

A

a labour intensive way used by indigenous people. used to gain produce involving taking only what is needed for survival & requires a good knowledge of land + natural resources

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10
Q

Subsistence agriculture is…

A

outdated technology used in underdeveloped regions that rely on natural resources and weather conditions to grow crops and obtain animals, involves large labour force E.G. growing plant staples

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11
Q

Industrialised agriculture is…

A

agriculture with significant scientific and technological advancement - use of irrigation and chemicals. utilised by developed regions to produce large quantities of a product to sell on national and international markets.

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12
Q

relative poverty

A

when people lack the minimum amount of income needed to maintain the average standard of living

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13
Q

absolute poverty

A

Life threatening, inability to supply any of the basic human needs over a long period of time.

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14
Q

affluence

A

having a significant amount of money and resourcesr

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15
Q

smart farms & examples

A

advanced technology used to manage farms E.G. Precision agriculture, specialised software to monitor and analyse crops

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16
Q

impacts of technological advancements on food availability

A
  • saves time, labour and energy
  • computer controls & sophisticated processing + packing methods have increased efficiency of quality, safety and cost of food and its production
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17
Q

two big historical changes to food availability include

A
  • development of electricity made home appliances + electric tools in the workplace easier to access
  • development of refrigeration took place mid 19th century, allowing food to be preserved for longer periods of time and distributed efficiently.
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18
Q

poverty cycle

A

can trap families and individuals in a cycle of food insecurity and poor health

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19
Q

use foods native to Aus include

A
  • use of kangaroo, wallabies as meat staples
  • bush fruits like wild fig, bush oranges to make jams
  • lemon myrtle & wattle seeds used in modern desserts and cooking E.G. muffins, shortbread
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20
Q

taxation

A

individuals and companies obliged to pay taxes or changes to local, state and federal government to pay for public services

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21
Q

E.G. of taxation

A

gst tax on goods and services sold or consumed in aus

* not on essential good like fruit and veg

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22
Q

taxation: tariff

A

tax that adds to the cost of imported goods

implemented to raise revenue or protect domestic industries from international competitors

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23
Q

E.G. of tariff

A

chinese tariff on dairy products

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24
Q

Embargoes

A

partial or complete prohibition of trade with specific countries or group of countries - enforced by gov + international communities

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25
Q

E.G. of Embargoes

A

Aus ban on exports of live cattle to Indonesia due to repeated abuse and brutal slaughters

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26
Q

Subsidies

A

payments made to producers to encourage local production, supplement income and assist in operations.

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27
Q

E.G. of subsidies

A

USA and India assist international businesses & success in world markets for their produce being exported

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28
Q

Export Strategies: Free Trade Policy

A

trade policy that does not restrict imports or exports

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29
Q

E.G. of Free Trade Policies

A

Aus sends 60% of primary produce to overseas markets to export partners like USA, China & Indonesia

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30
Q

War

A

conflict between countries
disruption of food distribution / availability

  • raid of crops, livestock, harvests and food reserves = low food security
  • food availability is low due to men labouring and in agriculture off to fight
  • interrupts food transportation nationally and internationally
31
Q

E.G. of war

A

war in syria and sudan deprived people of essential needs by blocking relief supplies like food and medicine causing people to die of poor health and starvation

32
Q

Physiological factors affecting food selection 1

A

Hunger
Appetite
Satiety

33
Q

Physiological factors affecting food selection: nutritional requirements

A

Age
Gender
Size
Activity Level

34
Q

Physiological factors affecting food selection: reactions to food

A

Appearance
Odour
Taste
Allergy

35
Q

hunger is controlled by..

A

The Hypothalamus

36
Q

The Hypothalamus function

A

control body temp
regulate appetite
induce sleep
release of hormones

37
Q

Appetite can be triggered by..

A

sight

aroma

38
Q

satiety is..

A

feeling of fullness

39
Q

slow moving foods have ..

A

higher satiety value

40
Q

ACRONYM: Do fat penguins skate well

A 
D - dietary fibre
F - Fats
P - Protein
S - sugar
W - water
41
Q

nutritional requirements: body size / types

A

Endomorph - high body fat
Mesomorph - muscular
Ectomorph - lean + long

42
Q

nutritional requirements: 3-19 yrs

A

more calcium and protein for growth of bones and tissues

43
Q

nutritional requirements: 20-50 yrs

A

food consumption must not exceed energy expenditure

44
Q

nutritional requirements: 50+

A

intake of energy rich foods must be lowered

exercise maintained to prevent middle age spread

45
Q

level of activity: the more active you are…

A

the more your body must consume energy rich foods

46
Q

nutritional requirements: sedentary person

A

needs less energy to avoid adipose tissue

less protein as less maintenance of muscle tissue

less of all nutrients than active person

47
Q

nutritional requirements: women

A

menstruation + pregnancy may require increased consumption of iron and calcium

more pear shaped due to extra adipose tissue on bust, waist and hips

48
Q

nutritional requirements: men

A

more protein due to greater proportion of muscle mass

adipose tissue builds around midriff - causing body to become apple shaped

49
Q

nutritional requirements: low health status / poor diet can cause..

A

Beri Beri - deficiency of B1

Rickets - lack of Vitamin D, causes weak and soft bones

Scurvy - lack of vitamin C

Osteoporosis

Anemia - iron deficiency, balc of vitamin B 12

50
Q

nutritional requirements: women pregnant and lactating

A 
food consumption increases
folic acid supps to prevent birth abnormalities
folate
iron
calcium
51
Q

Reactions to food: colour

A

indicates food quality and nutritional value

52
Q

Reactions to food: shape

A

assist consumers food choice - softer shapes more comfortable mouthfeel

53
Q

Reactions to food: turgor

A

textual differences in foods evoke interest in meals and stimulate appetite

54
Q

Reactions to food: flavour

A

flavour dissolves in liquid in food or saliva

young children have good sense of taste

ageing adults do not, therefore must enhance with salts and seasoning

55
Q

Reactions to food: Aroma

A

how something smells

56
Q

Reactions to food: allergies

A

damaging immune response to food / foreign substance to which it becomes hypersensitive E.G. nuts

57
Q

Psychological factors affecting food selection

A

values, beliefs, attitudes + experiences, habits, emotions, self concept,

58
Q

values + examples

A

personal feeling of what is important, influencing behaviour and actions
E.G. vegans

59
Q

Beliefs + examples

A

opinion or conviction that isn’t reliant on scientific proof, often based off religion and culture
E.G. buddhists being partly vegetarian

60
Q

attitudes and experiences

A 
origins of food
culture
personal history
travel experiences 
Socioeconomic status
Economic conditions
Neophobia - avoiding unfamiliar foods
61
Q

Habits + examples

A

what we typically consume E.G. unhealthy habits like dessert after dinner when no longer hungry

62
Q

Emotions + examples

A

how we feel mentally being reflected onto food choices E.G. Stress eating choosing to drink lots of high energy value foods like caffeine to be stimulated

63
Q

self concept

A

how we feel about ourselves E.G. choosing to put self on diets of supermodels to achieve media expectation of beauty

64
Q

social factors affecting food selection

A

culture and tradition, lifestyle, social interaction, media

65
Q

culture and tradition + examples

A

what we ethnically believe in from where we come from or through family E.G. chinese new year

66
Q

lifestyle: employment + e.gs

A

what the demands of your occupation reflect onto food choices E.G. Construction worker eats more carbs to supply energy for physical demands

67
Q

lifestyle: education + e.gs

A

education provides individuals with knowledge regarding food in the body E.G. food technology and PDHPE classes

68
Q

lifestyle: household roles and structures

A

family units determine the food in which an individual consumes E.G. parents may have high commitment to work therefore resorts to pre prepare, heat-up meals consisting of less nutritional value

69
Q

economic factors affecting food selection

A

cost of food, the marketplace, available resources, occupation + finances

70
Q

cost of food

A

what an individual or family can afford to eat E.G. low income families will resort to cheaper produce like chicken nuggets rather than chicken breast

71
Q

the marketplace

A

where consumers purchase food

if venue is smaller the more expensive produce is

retailers alter what they sell to what their consumers want

72
Q

available resources

A

things available to an individual to obtain food

could include: time, money, skill levels or equipment

E.G. 2 minute noodles have minimal prep time and are cheap - yet little nutritional value

73
Q

occupation and finances

A

physical demands of a job and social expectations reflect what an individual eats and purchases
E.G. families cutting costs will have to limit food choice to not exceed their limits on food expenditure

yr11 food tech (4 decks)

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