Section 5 - Food Provenance Flashcards
Food that are grown
Fruits
Vegetables
Cereals
two growth methods
Intensive farming
Organic farming
intensive farming uses
methods to produce the highest possibel yield
Intensive farming is also known as
conventional farming
Methods used in intensive farming
Large mechanical equipment to save time and cut costs
Artificial fertilisers to supply nutrients
Pesticides to protect crops
Disadvantages of intensive farming
The fertilisers can cause eutrophication
The pesticides can be harmful to wildlife and possibly humans
Organic farming grows
Food naturally without using artificial fertilisers and pesticides
Methods used in organci farming
Organic fertilisers such as manure
Crop-rotation to keep the soil fertile
Natural predators, biological pesticides, hot water
Advantages of organic farming
Better for environment
More sustainable
Appeals to eco-friendly consumers
Disadvantages of organic farming
Lowetr yield
Higher costs
Lower profits
GM crops
Have altered genes to give it desirable characteristics
GM crops advantages
Quicker growth
Higher yields
Cheaper to produce
Longer shelf life
Ripen quicker
Better nutrition
GM crops disadvantages
Unknown health effects
Risk of gene getting out and causing issues
Cant be sold everywhere
reared animals are animals that
are raised by humans specifically for their meat and other products
Foods that are reared
Meat and poultry
Factory farming animals have
Not much space
Free range animals have
More space to roam
Factory-farming conditions
Small warm cages to limit energy loss
Growth hormones and force-fed to produce more products
Factory-farming advantages
Cheaper
Efficient
Quicker to produce meat
Factory-farming disadvantages
Unethical
Disease spreads quickly
Lower quality meat
Free-range advantages
Animals live nicer lives
More hygeinic
Higher quality products
Free-range disadvantages
Animals grow slower
More land so higher cost
More expensive products
Labels that show welfare standards
The Red Tractor symbol
RSPCA Assured symbol
Red tractor symbol shows
The producer meets standards of food hygeine, saftey,animal welfare and environmental protection
RSPCA assured symbol shows
That fish, eggs, and meat have been produced with strict welfare standards(diet, lighting, bedding)
Food that is caught
Fish
Fishing methods
Trawing
Fish Farming
Sustainable fishing
Trawing is
Using nets on boats to catch fish
Fish farming is
Where large numbers of fish are raised in enclosures.
They are overcrowded and killed for their meat
Overfishing is when
More fish are cuaght than can be replaced by natural reproduction.
3 Sustainable fishing methods
Longline fishing - baited hooks for random fish
Fishing quotas - Limit on fish farming
Regulating net size - Allow smaller and unwanted fish out
Local food advantages
better for environment
Fresher and tastier
Supports local business
Local food disadvantages
Food isnt available all year round if it is seasonal
Unpackaged and unpreserved foods spoil faster
Reasons for food waste at home
Spoiled food
Confusion over date marks
Too much food cooked or bought
Preparing food incorrectly
Reason for producers and retailers wastign food
Damaged or spoiled foods
Imperfect foods rejected
Unsold stock
People buy mroe than they need
Ways to reduce food waste
Correct portion size planning
Storing correctly
Use up fridge before buying more
Use leftovers or freeze them
use the whole food
Donate unwanted food
Packaging reduces food waste by
Protecting food
Preserving food
Types of packaging
Plastic
Glass
Metal
Paper
Excess packaging is often used
To make a product look more appealing
Packaging can be bad for the environment because
Uses lots of energy to make
Thrown away into landfill
Long time to biodegrade
More energy to transport
Litter is hazardous to animals
Ways to protect environemtn damage from packaging
Recycling
Buying products with less packaging
Biodegradable packaging
Reusable shopping bags
Food miles are
The distance food travles from where its produced to the consumer
High food miles is bad because
It releases CO2 and contributes to gloabl warming
Food miles have increased because
Peopel expect food to be available all year round
Food miels are reduced by
Buyign local foods and seasonal foods
Carbon footprint measures
the impact that your lifestyle has on the environment
Carbon footprint can be reduced by
Buying seasonal foods
using public transport
Wastign less energy in the home
Foods carbon footprint is based on
The greenhosue gases produced in:
Growing
processing
Packaging
Transporting
Climate change affects food production by
Lowering yields
More pests
Extreme weather events: droughts and flooding
A lack of food leads to
malnutrition and lowered food security
Food security is
When people have access to enough nutritious food to stay healthy and active
Factrs affecting food security
Climate
Insufficient land
Industrial non-food crops
Wealth
Rising population
Ways being used to produce mroe food
Using new technologies eg GM
Eating less meat(more efficient to eat crops)
Reducing food waste
Drought leads to
Crops dying
Wildlife dying due to dry rivers and lakes
Possible wildfires
Flooding leads to
Damaged and destroyed crops
Soild and nutrients washed away
Wildlife dying
Polluted fields
Fairtrade is
A foundation established to support farmers and wokrers in less developed countries and encourage sustainable food production
Primary food processing is
when raw foods are prepared so theyre ready to be eaten or cooked immediately
Food that is primary processed
Fruit
Veg
Poultry
Meat
Flour is made by
Milling wheat grains
A wheat grain contains
Bran, endosperm, germ
The bran of wheat is
The outside layer made of fibre
Endosperm of wheat is
The main part inside the wheat, made of starch
The germ of the wheat is
The small inside esction that contains protein, fat, and vitamins
Process of milling wheat grains
Grains harvested and cleaned
Stored in dry conditions
Grains put in hopper and crushed to open
The type of flour determines what is used
Wholemeal flour uses
all of the grain
Wheatmeal flour(brown) uses
85% of the grain, some bran and germ is removed
White flour uses
Only the endosperm(70% of grain)
Milk is treated to kill bacteria in 4 ways
Pasteurisation
Ultra heat treatment(UHT)
Sterilisation
Microfiltration(MF)
Pasteurisation process
Milk is heated quickly to 72* for 15 seconds then rapidly cooled
Pasteurisation effect
Little change to taste and nutritional content
UHT process
Milk is heated to 135*c for 1-4 seconds and packed in a sterile container.
UHT effect
Tastes different and has slightly less nutritional value
Sterilisation process
Goes through a steam chamber at 110*c for 10-30 mins. All bacteria are killed
Sterilisation effect
Big taste difference, and vitamins B and c are lost
Mf(microfiltration) process
Forces pasteurised milk through a membrane to seperate the souring bacteria.
MF effect
Increased shelf life of milk and not much taste difference
Secondary food processing is
When primary processed foods are altered or combined to make a new product
Flour to pasta process
Water and semolina flour combined
Kneaded until smooth
Dough is haped and thinned out using machine
Can be dried to last longer
Fruit to jam process
Crushed fruit, sugar and pectin combined
Pectin is a gelling substance in fruit, so leads to thickening when cooled
Sugar draws water out of fruit os its difficult for bacteria to grow
Poured into sealed jar. Way to make fruit last
Milk to cheese process
Raw milk is pasteurised
Bacteria sour and thicken the milk
Rennet from calf stomachs is added
Thsi causes it to coagulate into solid cheese curds and whey
The whey is removed
Curds are compressed to form blocks of cheese
Fortification is where
nutreints are added to a food to improve their nutritional value
Fortification 4 examples needed
White flour
Breakfast Cereals
Butter alternatives
Cholesterol lowering spreads
White flour fortification
Iron, thiamin, niacin and calcium are added by law due to them being lost in production
Breakfast cereals fortification
Fortified with iron, thiamin, folate to increase benefits of consumption and marketing
Butter fortification
Butter naturally contains vitamin A and D, so this is added to alternatives
Cholesterol lowering spreads fortification
Some veg fat spreads have added plant sterols. These substances reduce cholesterol for people with high levels
An additive is
Somethign thats added to food to improve its properties
4 additives we need to know:
Preservatives
Colourings
Flavourings
Emulsifiers and stabilisers
Preservatives are
additives that prevent bacteria from growing
Natural ones: vinegar, lemon juice, salt
Artificial ones: Nitrates, sulphites
Colourings are
additives used to make food look more attractive.
Adds colour to colourless food or adds back colour lost in production.
eg caramel is a natural one
Flavouring are
additives to improve the taste and aroma.
Natural: herbs, spices
Artificial: sweetener
eg MSG is used to enhance existing flavour
Emulsifiers and stabilisers are
added to preserve the shape and texture of food.
Emulsifiers mix together oils and water
Stabilisers stop mixed ingredients from seperating
Additives disadvantages
Can cause allergic reactions
Bad for health in large amounts
Can disguise bad ingredients
Must be safety tested and get an E number
Long-term health effects
