Food provenance Flashcards
What are the three sources of food ingredients?
Grown (fruits, vegetables, cereals), reared (meat, poultry), caught (fish).
What farming methods should students understand?
Organic farming, conventional farming, free-range production, intensive farming, and sustainable fishing.
What are the advantages and disadvantages of local and seasonal foods?
Local and seasonal foods may be fresher and environmentally friendly but can be limited in variety and availability.
What environmental issues are associated with food?
Seasonal foods, sustainability, transportation, organic foods, food waste, packaging, and carbon footprint.
How can food waste be reduced in the home?
Use leftover food creatively and plan meals to avoid wastage.
What challenges exist in providing sustainable and secure food globally?
Climate change, global warming, insufficient land, food availability, fairtrade issues, drought, flooding, and GM foods.
What are primary stages of food processing?
Rearing, fishing, growing, harvesting, and cleaning raw food materials (e.g., milling wheat to flour, pasteurizing milk).
What are secondary stages of food processing?
Transforming primary processed ingredients into food products (e.g., flour into bread, milk into cheese).
How does processing affect nutritional properties?
Processing can cause vitamin loss through heating and drying, affecting sensory characteristics like taste and texture.
What are examples of technological developments in food production?
Fortified foods, cholesterol-lowering spreads, and GM foods.
What are the benefits of food fortification?
Improved nutrient content, such as thiamin, niacin, calcium, iron in white flour, and vitamins A and D in low-fat spreads.
What are the concerns with additives in food?
Additives like colorings, emulsifiers, and preservatives can have both positive and negative effects on health and food quality.
