Home Economics Flashcards
Food Provence
The origin of our food and where our food comes from
Food Provence helps to
-Identify the origin of produce
-increase food knowledge
-maintain food culture
-improve animal well fare
-improve the environment
-develop a more sustainable food system
-increased food security
Grown
Cereals
Fruit
Vegetables
Herbs
Oilseed
Reared
Poultry
Beef and veal
Pork
Goat
Mutton and lamb
Game
Caught
Fish
Shellfish (crab, prawn)
Oily fish
Mackerel
Salmon
Trout
Tuna
White fish
Cod
Haddock
Plaice
Sea bass
Shellfish
Crab
Prawns
Mussels
Scallops
Pots and creels
These are baited with fish and places in the seabed to be collected later (crab)
Line caught
Large or small scale using baited hooks
(Mackerels)
Trawling
Drawing a net towed by a boat (a trawler) around a school of fish (tuna)
Dredging
Dragging metal framed nets with rakes attached through the seabed to release shellfish
Sustainability of fish
Ensuring of fish populations remain healthy and are not over exploited
Steps involved in crop production
Preparing soil
Sowing seedlings
Watering
Fertilising
Wedding
Protecting from pests
Harvesting
Separation and inspection
Storage
Organic food
Organic food is food which is grown without chemical fertilisers
Organic farming definition
Organic farming Is animals which is allowed to roam about freely
Intensive farming definition
Intensive farming boosts production but can harm the environment with chemicals
Intense farming
High yield crops
Pesticides used to control weeds and pests
Chemical fertilisers to enrich soil
Animals kept indoors with limited space
Mechanised agriculture
Organic farming
Crop rotation linked to seasons
Hand weeding and natural pest control
Green manure and composting to enrich soil
Animals are given space to move freely
Intensive agriculture
Food processing
Is the stages of raw ingredients turned into food made for consumption
Primary processing
food processed before it can be eaten
Secondary processing
Uses raw ingredients and converts into more complex foods
Food is processed to
-Make it safe to eat
-make it enjoyable to eat
-preserve it and slow down spoilage
-make it easier to prepare and serve
-maintain its consistency
-add variety to the diet
-make it available out of season
-reduce time spent on meal preparation at home
Food production has three parts
Input
Process
Output
Input
The different ingredients, materials, machinery and items that go into the system
Process
The different things that happen to the input that change it into the output
Output
The finished food product
Food supply chain
The point at which food leaves the farm, to the time it reaches the fork and goes through several different processes
The food supply
Agricultural sector-farms or fisheries
Manufacturing sector-factories/processing
Distribution sector-lorries/shops
Wheat
Whole meal flour uses all parts of the grain
Brown flour contains about 85% of the original grain, some bran and germ removed
White flour is made from endosperm only
Content Command
Use of a debt card. Evaluate
Personal hygiene Analyse
and food supply
Rate of fat in the diet. Discuss
Fruit and vegetables pre portions
A portion is 80g or any of these:
1 apple, pear or other similar sized fruit
3 heaped tablespoons of vegetables
A dessert bowl of salad
30g of dried fruit
150ml glass of fruit juice or smoothie
Eat well guide applies too everyone but
Children under 2 years because they have different nutritional needs
Name for yellow part on eat well guide
Potatoes, bread, rice, pasta and other starchy carbohydrates
Name for purple part on eat well guide
Oil and spreads
Name for blue part on eat well guide
Dairy and alternatives
Name for pink part on eat well guide
Beans, pulses, fish, eggs, meat and other proteins
Name for green part on eat well guide
Fruit and vegetables
Foods high in fat can cause
Weight gain
Obesity
Cardiovascular disease
Foods high in salt can cause
Hypertension (high blood pressure)
Cardiovascular disease
Foods high in sugars can cause
Dental caries (tooth decay)
Obesity
Type 2 diabetes
Fruit and vegetables nutrients
Fibre
Vitamins and minerals
Vitamin A and C
Iron
Oil and spreads nutrients
Fat
Beans, pulses, fish, eggs, meat and other proteins nutrients
Proteins
Vitamins and minerals
Dairy and alternatives nutrients
Protein
Calcium
Vitamins and minerals
Potatoes, bread, rice, pasta and other starchy carbohydrates what nutrients
Carbohydrates
Fibre
