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section b Flashcards

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1
Q

what are the advantages of locally produced/seasonal foods?

A
  • fresher
  • reduced food mileage
  • reduced carbon footprint
  • less energy used in transporting
  • supports local farmers
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2
Q

what are the disadvantages of locally produced foods?

A
  • may not be as much choice
  • some people do not like food being different sizes
  • sometimes more expensive
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3
Q

what are locally produced foods?

A

foods grown or reared close to where it is purhcased

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4
Q

what is carbon footprint?

A

a measure of the impact human activities have on the environment in terms of greenhouse gases produced through the outlet of carbon dioxide

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5
Q

what are the main types of cereals?

A
  • wheat
  • rice
  • maize
  • oats
  • barley
  • rye
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6
Q

what is the definition of a staple food?

A

food that forms the basis of a traditional diet

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7
Q

where is wheat grown?

A
  • europe
  • china
  • india
  • russia
  • USA
  • canada
  • australia
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8
Q

what is wheat used for?

A
  • baked products
  • pasta, semolina, couscous
  • breakfast cereals
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9
Q

where is rice grown?

A
  • china
  • india
  • bangladesh
  • indonesia
  • vietnam
  • thailand
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10
Q

what is rice used for?

A
  • long-grain served with savoury dishes (curry, paella)
  • short-grain used in puddings (rice pudding, risotto)
  • made into flour
  • made into breakfast cereals
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11
Q

where is maize grown?

A
  • usa
  • china
  • brazil
  • mexico
  • indonesia
  • india
  • france
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12
Q

what is maize used for?

A
  • breakfast cereals, polenta
  • cornflour
  • corn oil
  • eaten as a veg (corn on cob)
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13
Q

where are oats grown?

A
  • russia
  • canada
  • finland
  • poland
  • australia
  • UK
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14
Q

what are oats used for?

A
  • rolled when processed
  • used as an ingredient (flapjack, porridge)
  • bought as oatmeal, oat flakes, porridge oats
  • used in breakfast cereals (muesli)
  • makes Oatly (milk alt)
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15
Q

where is barley grown?

A
  • russia
  • france
  • germany
  • UK
  • australia
  • canada
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16
Q

what is barley used for?

A
  • rice alt
  • made into malt extract and used as sweetener
  • used in soups and stews
  • used as animal feed
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17
Q

where is rye grown?

A
  • europe
  • russia
  • canada
  • USA
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18
Q

what is rye used for?

A
  • ground into flour
  • dark bread, crispbread
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19
Q

where is spelt grown?

A
  • UK
  • russia
  • spain
  • eastern europe
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20
Q

what is spelt used for?

A
  • baked products
  • similar way to wheat
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21
Q

what are the features of sugar cane?

A
  • tall bamboo-like grass
  • grown in tropical countries
  • cheaper than sugar beet
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22
Q

what are the features of sugar beet?

A
  • root crop
  • large turnip shape
  • grown in northern hemisphere
  • provides less of the world’s sugar supply than sugar cane
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23
Q

what are the features of honey?

A
  • natural sweetener
  • produced by bees from nectar
  • flavour depends on flowers bees have collected nectar from
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24
Q

what are the features of maple syrup?

A
  • made from plant sap
  • comes from maple tree
  • very distinct flavour
  • very sweet
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25
Q

what is the structure of fruits?

A
  • cell wall: mainly cellulose
  • cytoplasm: contains colour pigments and fat droplets
  • vacuole: contains sugar, pigments and salt
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26
Q

what are the categories of fruit? give examples

A
  • citrus: lemons, limes, oranges, grapefruit, tangerines
  • soft or berry fruits: raspberries, strawberries, blueberries, blackcurrants
  • hard fruit: apples, pears
  • uncategorised: kiwi, pomegranate, melon, banana
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27
Q

what do the colours of veg depend on?

A
  • chlorophyll: green (cabbage, sprouts)
  • carotenoids: yellow and orange (carrots)
  • anthocyanins: red and blue (beetroot, red cabbage)
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28
Q

what is the case for both fruit and veg regarding water-soluble vitamins?

A

when they are processed, the many water-soluble vitamins are destroyed, especially when canning

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29
Q

how are fruit and veg classified? give examples

A
  • leaves: cabbage, brussel sprouts, spinach, watercress, lettuce
  • fruit: cucumber, marrow, aubergine, peppers, squash
  • roots: turnips, carrots, parsnips, radishes, beetroot
  • flowers: cauliflower, broccoli, artichoke
  • bulbs: onions, leeks, shallots
  • stems: celery
  • tubers: potatoes, sweet potatoes, yams
  • seeds/pods: peas, broad beans, runner beans, french beans
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30
Q

why do we import fruit and veg?

A

it gives us greater variety in diet

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31
Q

list some fruit and veg imported to the UK

A
  • pineapple: costa rica
  • strawberries: spain
  • mango: south africa
  • banana: columbia
  • raspberries: portugal
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32
Q

what types of foods can be grown organically?

A
  • animal products
  • cereals
  • fruit and veg
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33
Q

what are the guidelines for organic foods?

A
  • no synthetic fertilisers, pesticides or herbicides
  • no genetically engineered ingredients
  • animals not given antibiotics or growth hormones
  • only use of natural fertilisers is allowed
  • considered to taste nicer
  • demand more space for animals and higher welfare standards
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34
Q

what is the soil association logo?

A

certifies that the food is organic

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35
Q

what are the advantages of organic food?

A
  • believed to taste better
  • no chemical pesticides that could be harmful to health
  • no fertiliser runoff and other harmful effects on environment
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36
Q

what are seasonal foods?

A

fruit and veg that is ripe and ready in a particular season. they will no longer grow when the weather changes

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37
Q

how is meat, poultry and game classified? give examples

A
  • meat: beef, lamb, pork, mutton, bacon
  • game: venison, rabbit, pheasant
  • poultry: duck, turkey, chicken, goose
  • offal: kidney, liver, tongue
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38
Q

what is the definition of intensive farming?

A

a large amount of produce being generated from a relatively small area of land

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39
Q

what are the features of intensive farming methods?

A
  • increases yield of crops
  • grown in greenhouses
  • animals kept indoors
  • animal diets, breeding and disease can be controlled
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40
Q

what is the red tractor logo?

A

guarantees food comes from farms and food companies that meet high standards of:
- food safety
- food hygiene
- animal welfare
- environmental protection

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41
Q

what is the RSPCA assured logo?

A

food has been produced sustainably and taking into consideration animal welfare

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42
Q

how are fish classified? give examples

A
  • white, round: cod, haddock, coley, whiting
  • white, flat: plaice, turbot, halibut, dover sole
  • shellfish, molluscs: oysters, scallops, cockles, mussels, clams
  • shellfish, crustaceans: crab, lobster, prawns, shrimps
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43
Q

what are the features of white fish?

A
  • firm, white flesh
  • very low in fat
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44
Q

what are the features of oily fish?

A
  • flesh is quite dark
  • contains omega-3 fatty acids
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45
Q

what are the features of mollusc shellfish?

A
  • outer shell which needs to be removed to get the flesh
  • low in fat
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46
Q

what are the features of crustacean shellfish?

A
  • tougher outer shell than molluscs
  • have flexible joints that allow for quick movement
  • low in fat
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47
Q

how does trawling work?

A

nets are pulled along the sea floor to catch the fish

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48
Q

how does dredging work?

A

metal cages or baskets are towed across the seafloor to catch shellfish

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49
Q

how does gill netting work?

A

curtains of netting are suspended in the sea and fish swim into them

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50
Q

how does harpooning work?

A

a long metal or wooden pole is lunged into the fish

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51
Q

how does jigging work?

A

grappling hook attached to a line and targets fish

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52
Q

how does long lining work?

A

long lines that run for miles which are strung with baited hooks to attract the fish

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53
Q

how does pole and line fishing work?

A

uses a fishing pole and bait to target fish

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54
Q

how does purse seining work?

A

drawing a large net around a school of fish

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55
Q

how does traps and pots work?

A

wire or wood cages with bait to attract fish are placed on the sea floor

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56
Q

how does cyanide fishing work?

A

explosives used to stun or kill fish, making them easier to catch; this is prohibited in many parts of the world

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57
Q

what is the definition of bycatch?

A

all the types of fish which are caught unintentionally when catching other fish

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58
Q

why are some fishing methods harmful to the environment?

A
  • trawler nets and dredging baskets damage seabed
  • dredging is noisy and can disturb whales and dolphins
  • some result in bycatch
  • other marine life can be trapped in nets
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59
Q

what is the marine stewardship council logo?

A

ensures that fish comes from a sustainable source

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60
Q

how can we conserve fish stocks?

A
  • sinking long lines deeper or using different hooks to reduce bycatch
  • releasing unwanted species if caught
  • using larger holes in nets so younger fish are not caught and have a chance to grow
  • setting up marine reserves to allow stocks to recover
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61
Q

what are marine reserves?

A

areas where fishing is banned

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62
Q

what are the three categories of fish farming?

A
  • farming
  • sea rearing
  • sea ranching
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63
Q

what is fish farming?

A

the whole process takes place in captivity. this is from the breeding of the eggs through to the catching of the fish

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64
Q

what is sea rearing?

A

young fish caught in the wild and then grown in a controlled environment

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65
Q

what is sea ranching?

A

young fish are bred in captivity and then released into the wild to help increase fish stocks

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66
Q

what are the advantages of fish farming?

A
  • higher yield of fish
  • wild fish stocks not reduced
  • those farmed indoors protected from weather
  • fish cannot escape
  • fish protected from predators
  • water and temperature quality controlled
  • less transport costs as fish farms are closer to markets
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67
Q

what are the disadvantages of fish farming?

A
  • running and starting costs expensive
  • antibiotics used to control disease; leads to antibiotic resistance
  • fertilisers used in farms can pollute surrounding water in outdoor fish farms
  • waste produced by fish can pollute surrounding environment
  • more disease as fish are bred in close proximity
  • more risk of inherited disease as fish are selectively bred so could be related
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68
Q

what is the definition of traceability?

A

being able to track the product back through all the stages of production

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69
Q

what is the definition of primary processing?

A

changing a basic food to preserve it or prepare it for sale or cooking

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70
Q

what is the definition of secondary processing?

A

using a primary processed food to make it into another product

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71
Q

list examples of primary processing

A
  • milling wheat into flour
  • heat-treating milk
  • extracting oil from crops
  • peeling and slicing fruit for canning
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72
Q

list examples of secondary processing

A
  • flour into pasta
  • milk into cheese
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73
Q

how is wheat milled and processed to produce flour?

A
  • magnets and metal detectors extract metal objects, stones and other gains from wheat grain
  • cleaning process; air currents lift off dust
  • water softens outer bran of wheat and makes it easier to remove endosperm
  • wheat blended with other types of wheat to make different kinds of flour
  • wheat gluten added to increase protein content of milled flours
  • passed through rolls that shear wheat open to separate white inner portion from outer skin
  • white endosperm put through sieves to mill into white flour
  • coarser bran with endosperm are rolled again until they’re completely separated
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74
Q

what are the extraction rates for each flour?

A
  • wholemeal: 100% (nothing removed)
  • brown flour: 85-90% (bran removed)
  • white flour: 70-75% (bran, germ, fat and some minerals removed)
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75
Q

what does white flour have to be fortified with by law?

A
  • iron
  • calcium
  • thiamine (vitamin b1)
  • niacin (vitamin b3)
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76
Q

what are the properties of strong flour?

A
  • high gluten content
  • needed in bread making
  • gluten able to stretch after mixed with water and developed
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77
Q

what are the properties of soft flour?

A
  • low gluten content
  • used for cakes and pastries
78
Q

what are the properties of self-raising flour?

A

has a chemical raising agent added to it

79
Q

what are the properties of gluten-free flour?

A
  • made with no gluten
  • made for people with coeliac disease
  • made from rice, tapioca or potato flours
80
Q

what is homogenisation?

A

forcing milk at high pressure through small holes to break up the fat globules and disperse them evenly throughout the milk. this prevents separation of a cream layer from the rest of the milk

81
Q

what is pasteurisation?

A

a method of heat-treating milk to kill harmful bacteria

82
Q

what is sterilisation?

A

a method of heat-treating milk which kills all micro-organisms

83
Q

how is milk pasteurised?

A
  • heated to at least 72c for at least 15 seconds and at most 25 seconds
  • cooled quickly to below 6c
84
Q

how is milk sterilised?

A
  • heated to a temp of 113-130c for approx 10-30mins
  • cooled quickly
85
Q

how is milk UHT?

A
  • heated to a temp of at least 135c for 1 second
  • put into sterile, sealed containers
86
Q

what is the effect of pasteurised milk? give other examples of pasteurisation

A
  • kills harmful bacteria
  • little effect on nutritional value of milk
  • extends shelf life of milk by a few days

examples: milk, some soups, liquid eggs, ice cream, fruit juices

87
Q

what is the effect of sterilised milk? give other examples of sterilisation

A
  • destroys nearly all bacteria and enzymes
  • changes taste and colour
  • unopened bottles or cartons kept for several months without being refrigerated
  • once opened it must be treated as fresh
  • extends shelf life
  • slight caramelisation of milk

examples: milk, low acid canned food

88
Q

what is the effect of UHT milk? give other examples of UHT

A
  • unopened packs have long shelf life
  • once opened it must be treated as fresh
  • little effect on flavour, taste, colour or nutritional value

examples: milk, soups, prepared sauces e.g, chilli

89
Q

what are the features of whole milk?

A
  • nothing added or removed
  • minimum 3.5% fat
90
Q

what are the features of semi-skimmed milk?

A

fat content of 1.7% fat

91
Q

what are the features of skimmed milk?

A
  • fat content of 0-0.5%
  • slightly more calcium than whole milk
  • lower levels of fat soluble vitamins
92
Q

what are the features of channel island milk?

A
  • higher in calories and fat than whole milk
  • higher content of fat soluble vitamins
  • visible cream line
93
Q

what are the features of organic milk?

A
  • heat-treated in same way as other milks
  • purchased as whole, semi-skimmed or skimmed
94
Q

what is the definition of proving?

A

yeast filling a dough with gas, causing it to rise and aerate

95
Q

what is yeast?

A

a raising agent used in bread

96
Q

what are the ingredients for making flour into bread?

A
  • strong plain flour: (high gluten content)
  • yeast: to make bread rise
  • salt: to add taste and aid proving
  • vegetable fat: to make loaf lighter and airier and extend shelf life
  • water
97
Q

how is flour used to make bread?

A
  • ingredients mixed at high speed
  • dough mixture removed and divided
  • passed along conveyor belt and left to prove
  • dough kneaded for about 2 minutes
  • kneaded dough dropped into pre-greased baking tins
  • tins pass along conveyor belt into warm area
  • second proving stage takes place for about 50mins
  • loaves are baked and cooled
  • sliced and bagged
98
Q

why is durum wheat used to make pasta?

A

has a higher gluten content and is more golden in colour

99
Q

how is flour used to make pasta?

A
  • flour mixed with liquid - usually water, egg sometimes
  • lumpy dough formed
  • dough put into extruder to develop gluten
  • dough forced through different shaped dies to make shaped pasta or rolled to make pasta sheets
  • pasta dried which takes several hours
  • packaged to be sold in shops
100
Q

how is milk used to produce cream?

A
  • cream is fat found in milk
  • fat separated form milk by rotating at fast speed
  • cream pasteurised to kill harmful bacteria and destroy enzymes that affect flavour and shorten shelf life
101
Q

how is milk used to produce butter?

A

cream churned to remove even more liquid

102
Q

what are the different types of butter?

A
  • unsalted: no ingredients added
  • salted: salt added for flavour
  • clarified: extracted fat from melted butter, e.g., ghee
  • spreadable: vegetable oil added
103
Q

what are the properties of half cream?

A
  • no less than 12% milk fat
  • used in coffee
  • poured on fruit and desserts
104
Q

what are the properties of single cream?

A
  • no less than 18% milk fat
  • poured on fruit and desserts
  • added to soups
  • used in coffee
105
Q

what are the properties of double cream?

A
  • no less than 48% milk fat
  • poured on desserts
  • whipped for piping onto cakes
106
Q

what are the properties of whipping/whipped cream?

A
  • no less than 35% milk fat
  • aeration for desserts, cakes and pastry fillings
107
Q

what are the properties of clotted cream?

A
  • no less than 55% milk fat
  • used in english cream tea
  • used as a dessert cream
108
Q

what are the properties of sterilised cream?

A
  • no less than 23% milk
  • used on desserts
109
Q

how is yoghurt made?

A

by fermenting milk with harmless bacteria

110
Q

how is milk used to produce yoghurt?

A
  • milk pasteurised to remove harmful bacteria
  • milk homogenised to distribute fat particles evenly throughout milk (to make yoghurt thick and creamy)
  • milk incubated and harmless bacteria added to convert lactose into lactic acid
  • lactic acid causes milk proteins to coagulate and give yoghurt tangy taste
  • yoghurt left to set until it reaches correct acidity level
  • fruit or flavourings added
111
Q

how is milk used to produce cheese?

A
  • milk pasteurised and cooled to 30c to destroy harmful bacteria
  • starter culture of bacteria added to convert lactose into lactic acid
  • lactic acid causes milk proteins to coagulate, preserve cheese, and help develop flavour
  • rennet added and mixture left to set so that enzyme in rennet coagulates milk and turns it into solids (curds and whey)
  • curd cut so whey is released
  • soft cheese: whey is left to drain away
  • hard cheese: curds heated and piled on top of eachother to release more whey
  • cheese milled
  • salt added
  • curd pressed into moulds
  • cheese left to ripen to develop colour, flavour and rind
112
Q

how can foods be preserved? answer in terms of bacteria

A

micro-organisms need food, warmth, moisture and time to multiply. if one or more of these conditions is removed, the food is preserved and will keep for a longer time

113
Q

what are the advantages of preserving food?

A
  • prevents action of enzymes
  • lasts longer so don’t need to go shopping as often
  • can use products when not in season
  • prevents micro-organisms multiplying
  • increases range of foods available so more varied diet
  • increases shelf life of food
  • saves time, effort, fuel and less waste
114
Q

what are the disadvantages of preserving food?

A
  • often contains a lot of fat, sugar or salt
  • doesn’t contain a lot of fibre
  • some nutrients are lost during processing
  • additives may be added to replace colour lost during processing
  • can sometimes be more expensive
  • texture of food may change
115
Q

what are the features of canning?

A
  • food packed in cans and then sterilised
  • packed into aseptic cans
    cans sealed with hermetic seal to prevent leakage and contamination
116
Q

what is the definition of contamination?

A

when food is affected with micro-organisms

117
Q

what are the high temperature food processes?

A
  • pasteurisation
  • sterilisation
  • ultra-heat treatment
  • canning
118
Q

what are the cold temperature food processes?

A
  • chilling
  • freezing
  • blast chilling
  • AFD (accelerated freeze-drying)
119
Q

what is the main comparison between low and high temperature methods of processing aside from temperature?

A
  • cold temps slow down speed at which bacteria reproduce
  • they do not destroy bacteria
  • they cause bacteria to be dormant
  • hot temps destroy bacteria
120
Q

what are the features of chilling?

A
  • fridges set between 0 and 5c
  • fridge will not extend its shelf life for long
  • bacterial growth is slowed down
121
Q

what are the features of blast chilling?

A
  • food cooled as quickly as possible
  • food should be in danger zone of 5 and 63c for as little time as possible- reduces temp of foods to below 3c within 90mins
122
Q

what are the features of cook-chilling?

A
  • short-term method of preserving food
  • better quality than frozen products
  • short shelf life, usually 4-5 days
123
Q

what are the features of freezing?

A
  • reduces temp as quickly as possible
  • small ice crystals form on food
  • should be -18c
124
Q

why should foods be processed and stored at the correct temperatures?

A
  • to prevent waste
  • to avoid bacterial growth
  • to avoid complaints
  • to meet the food safety regulation requirements
  • to keep food at its best (texture/colour/flavour/appearance)
125
Q

what are the advantages of cook-chill foods?

A
  • no skill required; easy to prepare
  • saves energy in home
  • little waste
  • nutrients arent destroyed
  • no need to defrost so quicker to reheat
  • fewer additives needed during manufacture
  • very little change in nutritional value, flavour, colour, texture or shape
126
Q

what are the features of dehydrating (drying) food?

A
  • relatively long shelf life
  • flavour, colour, texture and nutritional value are affected
  • cheaper
  • easy to transport and store
127
Q

how does dehydration work?

A
  • removes moisture in food
  • so micro-organisms cannot grow
128
Q

how does AFD (accelerated freeze-drying) work?

A
  • combination of freezing and drying
  • food quick-frozen then placed in a vacuum under reduced pressure
  • heat vaporises ice, turns to steam and leaves food dry
  • little change to colour, flavour, texture and nutritional value
129
Q

what are the features of AFD (accelerated freeze-drying) food?

A
  • light to carry
  • easy to hydrate
  • more costly than simply drying
130
Q

what are the features of smoking?

A
  • food smoked over woof
  • chemicals in wood smoke give food flavour and help preserve food
  • dipped in salt or in acid solution before smoking

examples: meat, fish

131
Q

why are acids, salt and sugar used in food processing?

A

to destroy bacteria or prevent them reproducing

132
Q

how is acid used in food processing? give examples

A

vinegar normally used
- acetic acid with low pH of 3.5
- bacteria cannot survive below pH of 4.5

examples: pickled onions, cabbage, eggs

133
Q

how is salt used in food processing? give examples

A
  • used to coat foods
  • used in brine solution (salt and water)
  • reduces moisture content by osmosis

coating examples: ham, bacon, fish
brine solution examples: tuna, veg

134
Q

how is sugar used in food processing? give examples

A
  • high concs prevent bacterial growth because it makes water unavailable

examples: jams, marmalades, jellies
strong sugar solution examples: coating candied and crystallised fruit

135
Q

what is the advantage of using CAP (controlled atmosphere packing)? (same as MAP)

A

the clear plastic used means you can see the product

136
Q

how does CAP (controlled atmosphere packaging) work?

A
  • fresh foods packaged in peak condition
  • colour of food remains same until pack is opened
  • food has normal shelf life once opened
  • air replaced by gas-flushing a combination of gases around the food to prevent bacteria being able to use oxygen for growth
  • hermetic sealing process occurs to seal plastic to food tray
137
Q

how does vacuum packing work?

A
  • air removed
  • package sealed
  • food has normal shelf life once opened
  • food kept in anaerobic conditions to prevent bacterial growth
138
Q

what is the definition of hermetic?

A

airtight

139
Q

list examples of foods that use CAP/MAP

A
  • meats
  • fruit
  • veg
140
Q

list examples of foods that use vacuum packaging

A
  • coffee
  • cheese
  • nuts
141
Q

what is the definition of food security?

A

all people at all times having physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy lifestyle

142
Q

what does food security encompass?

A
  • availability of food; sufficient amount of food being available
  • access of food; can it be reached efficiently and ca it be bought at a fair price
  • utilisation of food; is the food part of a balanced diet
143
Q

why is food availability a problem?

A
  • some cannot grow sufficient food
  • some do not have the money to import necessary foods
144
Q

why is food accessibility a problem?

A
  • some people don’t have enough money
  • some countries don’t have effective trading policies or good transport systems to help distribute food
  • populations increase so need for more housing; amount of land available for farming is reduced
  • wealthier countries have income to buy more expensive meat and dairy which take more land to produce
145
Q

what does food utilisation include?

A
  • the way the body makes use of the different nutrients in food
  • a person having sufficient nutrients; a healthy and varied diet
146
Q

what is the definition of malnourishment?

A

a diet that is unbalanced so health begins to suffer. this is caused when there is not enough food or too much of a particular nutrient

147
Q

what does fairtrade ensure?

A
  • companies pay farmers sustainable prices for their products
  • farmers have secure income and less likely to live in poverty
  • farmers have more access to training e.g., organic farming
  • environment is cared for and considered e.g., by reducing carbon emissions
  • improved working conditions for workers
  • wide range of products available and flavour and taste have quality
  • supporting health and education programmes in involved countries
148
Q

list examples of fairtrade products

A
  • bananas
  • dried fruit
  • nuts
  • sugar
  • cocoa
  • fresh fruit and veg
  • rice
  • tea
  • coffee
  • honey
  • spices
149
Q

what are the advantages of genetically modified foods?

A
  • improvements to quantity and quality of food
  • can grow in adverse conditions
  • herbicide and pesticide resistant
  • higher in nutritional quality
  • cheaper to produce
150
Q

what are the disadvantages of genetically modified foods?

A
  • long-term health effects unknown
  • environmental concerns as pollen can spread
  • ethnics; inadequate labelling as GM food must be stated on label if over 1%
  • lack of communication between provider and consumer
151
Q

why is food waste a bad thing?

A
  • a lot ends up in landfill sites
  • food rots down and produces greenhouse gases
  • linked to global warming and climate change
152
Q

what are the main reasons we throw food away?

A
  • too much food prepared and cooked
  • we don’t use the food in time
153
Q

list foods we waste the most

A
  • fresh veg
  • salad
  • drinks
  • fresh fruit
  • bakery items e.g., cakes, bread
154
Q

what is the definition of eco-footprint?

A

a measurement of our actions on the environment

155
Q

what is the definition of sustainable resources?

A

resources which won’t run oput

156
Q

what is the definition of carbon offsetting?

A

planting trees to absorb carbon dioxide

157
Q

how can we reduce our carbon footprint?

A
  • buy fresh, local produce
  • cook fresh meals
  • use seasonal UK ingredients
  • reduce consumption of meat as more energy is used to raise animals than to grow cereals
  • consider methods of cooking to reduce amount of energy used
158
Q

what is the advantage of reducing the amount of packaging used in products?

A

it might reduce costs and save energy in terms of fuel and transportation due to having a lower density

159
Q

what are the factors affecting food sustainability?

A
  • where the food has come from e.g., produced locally
  • how the food has been produced e.g., organically
  • if the food is sustainable e.g., meat produced with high welfare standards
  • how much energy was used in production
  • the environmental impact e.g., pollution, carbon emissions
160
Q

what is the definition of fortification?

A

the addition of nutrients to a food product to improve its nutritional value

161
Q

what are the advantages of fortification?

A
  • increases nutrient content which can help reduce nutrient deficiency
  • may help with other aspects e.g., vitamin C reduces rate of spoilage in some products
  • helps sell more of product as it can be marketed as containing added nutrients
  • can replace nutrients lost during processing of food
  • to produce a product similar to another e.g., marg has vitamin A and D added to similar levels as in butter
162
Q

what are the disadvantages of fortification?

A
  • risk of vitamin overdose
  • often high in fats, sugars or salts
  • have fewer nutrients and higher in calories than whole foods
163
Q

what is the definition of a functional food?

A

a food that has extra health benefits over their basic nutritional value

164
Q

what are the features of probiotic foods?

A
  • large numbers of naturally occurring live bacteria
  • help maintain healthy digestive system
  • strengthen immune system
165
Q

list examples of probiotic foods

A
  • yakult
  • actimel
  • muller
  • petit filous
    all these yoghurts and drinks
166
Q

what are the features of prebiotic foods?

A
  • contain carb which digestive system cannot break down
  • help feed good bacteria in digestive system
  • improve health of digestive system
167
Q

list examples of prebiotic foods

A
  • leeks
  • onions
  • asparagus
168
Q

what are the features of plant sterols and stanols?

A
  • reduce absorption of cholesterol from gut
  • found in small amounts in fruits, veg, veg oils, grains, nuts, seeds
169
Q

what are the factors affecting food choice?

A
  • cost
  • enjoyment
  • preference
  • seasonality
  • availability
  • time of day
  • activity
  • celebration/occasion
170
Q

how does cost influence food choice?

A
  • buying special offers e.g., buy one get one free
  • buying short shelf life foods that have been reduced in price
  • adapting recipes by swapping expensive w cheaper ingredients e.g., yoghurt instead of cream
171
Q

how does activity influence food choice?

A
  • more women employed outside home
  • more people live alone
  • people travel greater distances to work
  • people have social activities outside home
  • use of convenience foods and ready meals
  • availability of takeaways
  • less emphasis on family meal

so more people buying ready to eat foods

172
Q

how does celebration/occasion influence food choice?

A
  • religious festivals
  • birthdays
  • weddings
  • special achievements
173
Q

how are we influenced by marketing?

A
  • eye-catching packaging
  • free gifts
  • free samples or tastings in supermarkets
  • competitions
  • adverts on the television and internet
  • special money offers e.g., buy one get one free
  • displays in supermarkets and show windows
174
Q

why would you need to look at food labels?

A
  • nutritional information
  • on a special diet
  • have a medical condition
  • have an allergy
  • want to freee the food
175
Q

what are the recent food scares?

A
  • salmonella in eggs
  • e.coli in meat products
  • listeria in chilled foods
  • horsemeat sold as beef
  • food contamination during production
  • health standards in chicken factories
176
Q

what is the definition of culture?

A

the way of life, customs and beliefs of a particular group of people at a particular time

177
Q

how does buddhism affect food choice?

A

most buddhists are vegetarian

178
Q

how does christianity affect food choice?

A
  • people give up rich foods during lent
  • meat avoided on good friday
  • christmas day celebrated with turkey and mince pies in UK
  • fidget pie and harvest cakes on harvest
179
Q

how does hinduism affect food choice?

A
  • won’t eat beef or any product from slaughtered cows as cows are sacred
  • avoid foods that have caused an animal pain
  • usually vegetarians
  • have many days of fasting
180
Q

how does sikhism affect food choice?

A
  • many vegetarian
  • some don’t drink alcohol, tea or coffee
  • similar to hindus
181
Q

how does islam affect food choice?

A
  • pig is unclean so no pork or pork products
  • meat and poultry must be slaughtered so that no blood remains; halal meat
  • unlawful foods are called haram, including coffee and caffeine
182
Q

how does judaism affect food choice?

A
  • kosher food
  • meat must be specially slaughtered, soaked and treated with kosher salt
  • meat and dairy not eaten at the same meal
183
Q

how does rastafarianism affect food choice?

A
  • food that is natural and clean is eaten
  • no pork
  • only eat fish shorter than 30cm
  • do not drink alcohol, milk or coffee
184
Q

what are the reasons someone may become vegetarian?

A
  • religious beliefs
  • medical reasons
  • ethical and moral beliefs
185
Q

what are lacto-ovo vegetarians?

A
  • won’t eat any products that involve killing an animal e.g., meat, fish, poultry, lard, gelatine
  • eat food products like eggs, milk, cheese, butter, cream and yoghurt
186
Q

what are lacto vegetarians?

A

the same as lacto-ovo except lacto don’t eat eggs. so they don’t eat eggs, meat or fish

187
Q

what are ovo vegetarians?

A

they eat eggs, but not dairy, meat, poultry or seafood

188
Q

what are vegans?

A

strict vegetarians who avoid eating all animal products

189
Q

what nutrients do vegans struggle getting?

A
  • range of proteins to get all essentials
  • vitamins A and D plentiful in animal fats
  • calcium, phosphorus and iron found in dairy and meat
  • vitamin B12 as its not present in cereals or vegetables
190
Q

what is a further concern with vegans?

A

vegan diets are usually very bulky, and excessive amounts of fibre can cause digestive upset

food tech spec (4 decks)

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