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Food Technology > Section Four - Marketing And Environment > Flashcards

Section Four - Marketing And Environment Flashcards

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1
Q

What are the dietary needs of pregnant and breastfeeding women

A

Extra protein, calcium and iron

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2
Q

what are the dietary needs of elderly people

A

Cutting down of fats and carbohydrates

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3
Q

What are the dietary needs for athletes

A

Need food that provides a lot of energy

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4
Q

What are the dietary needs for overweight people

A

Low fat food

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5
Q

How do economic needs effect what people buy

A

How much time and money people have influence what they buy
Special offers on products attract customers who want to save money
Some people only buy high quality food no matter what

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6
Q

What kind of foods are popular with children

A

Entertaining foods like pasta in funny shapes or cereals with free toys

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7
Q

What foods are popular

A

Entertaining foods
Trendy food like sushi
Convenience foods

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8
Q

How can celebrity chefs help boost sales of particular products

A

If they endorse it

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9
Q

What can eating sometimes be

A

A social occasion e.g out at restaurants

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10
Q

What do office workers in cities tend to eat

A

Sandwiches and quick things at lunch times

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11
Q

Why are convenience foods popular

A

Because they are for people who lead busy lives as they are quick and easy

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12
Q

Why do people choose free range products

A

Because they know the animals are treated ethically

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13
Q

What does organic food mean

A

They are grown naturally without pesticides

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14
Q

Why are fair trade products popular

A

Because the customers want to make sure farmers get a fair price for their product

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15
Q

Why do some people prefer to buy British or local produce

A

To support the local economy and to reduce food miles

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16
Q

Why won’t some people eat blue fin tuna

A

Because it is endangered

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17
Q

What is food that is suitable for Muslims

A

Halal

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18
Q

What is food that is suitable for Jews

A

Kosher

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19
Q

How can you Carter for people who obey Relgious food laws

A

Using particular ingredients e.g some foods like pork are banned and some need to be prepared in a certain way

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20
Q

What are good opportunities for designers and manufacturers to make special products

A

Cultural and religious festivals

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21
Q

Why might people like a product

A

It looks good
Tastes good
Packaging is appealing
Some people like trying anything that’s new and exotic

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22
Q

Why do multicultural factors have a lot of influence on food production

A

Because they increase the variety of food as you can eat food from all around the world. You can try new flavours and spices and they bring different cooking methods like stir fry

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23
Q

How is food production harming the environment

A

Food resources are in short supply e.g stocks of some fish are low
Processing food uses a lot of energy
Packaging uses up resources e.g trees for paper
Transporting food from far away is expensive and harms the environment

24
Q

How do you use resources sustainably in relation to food production

A

Scarce food resources need to be protected like cod
Use renewable energy resources
Less packaging and using renewable packaging from plantations where trees are planted to replace
Reuse and recycle packaging

25
Q

Why do shops and manufacturers buy food from abroad

A

Because consumers want food all year round so they buy from abroad when it’s out of season here like assparagus and some just can’t be grown here like banana.

26
Q

How can transport costs be kept down

A

Using packaging that stacks well to fit as much as possible on the lorry

27
Q

Why is local and seasonal food the best

A

Reduces food miles (distance food travels from where it’s produced to where it’s sold)

28
Q

What is sustainability

A

Living in a way that benefits us now and can still benefit people in the future like replanting 3 trees for every 1 cut down

29
Q

What do foods labelled as free range let consumers know

A

Animals have a higher standard of welfare than in intensive farming and they are free to roam

30
Q

Why does free range farming cost more

A

It is less efficient

31
Q

What does the fair trade mark let consumers know

A

That farmers and workers in developing countries receive a fair price

32
Q

Explain fair trade

A

The fair trade labelling organisations international sets fair trade standards and supports producers in developing countries. Through fair trade farmers and workers in developing countries get fair prices, decent working conditions and can invest in their communities.

33
Q

What does the red tractor symbol let people know

A

The food producers meet standards of food safety, hygienem animal welfare and environmental protection set by the assured food standards scheme. The farm assured food can be traced back to the farms they came from.

34
Q

What are foods that are labelled organic

A

Grown without using artificial pesticides or fertilisers. They have a high animal welfare standard and the animals aren’t given growth hormones.

35
Q

Why is organic food not always good

A

Isn’t efficient as has a smaller yield

It’s more expensive but some people are willing to pay

36
Q

What can labelling on products help people make

A

Informed choices about what they eat

37
Q

What laws must manufacturers obey

A

Trade descriptions act
Food safety act
Food standard act
Food labelling regulations

38
Q

What, by law, must be on the label of pre-packed foods

A 
Name of the product and what it is 
Weight or volume of the product
The name and address of manufacturer 
Use by date or best before date
Cooking instructions
How to store the product
Any GM ingredients
Country is comes from 
List of ingredients
39
Q

What should all the ingredients on the label be

A

Listed so people with allergies can see them

Listed in descending order of weight

40
Q

When is it required to list the nutritional information

A

If the product makes a special nutritional claim like low fat and the nutritional information has to back this up

41
Q

What are some other information that isn’t legally required on labels

A

Some guarantee a high standard or money back
Symbols to show food is suitable for a particular diet
Suggested accompaniments to the product
Possible allege problems
Traffic light labelling
Recycling symbol to show how healthy it is
Warn about very hot contents

42
Q

How does the traffic light labelling work

A

Red, orange and green colours show whether s product has high, medium of low amounts of saturated fat, salt and sugar

43
Q

Why are most food products packaged

A

To contain the product neatly
To protect it from being damaged
To preserve the food and extend the shelf life
To avoid contamination
To identity what the product is and give useful information

44
Q

What are three laws about food packing

A

It can’t be hazardous to human health
It can’t cause food to deteriorate (to off)
It can’t cause an unacceptable change in the products quality

45
Q

Explain modified atmosphere packaging

A

It extends the shelf life of fresh foods e.g fresh pasta
Put in s plastic packaging with s mixture of oxygen, nitrogen and carbon dioxide in particular proportions. It is sealed and chilled. But once opened it has a normal shelf life.

46
Q

Explain vacuum packaging

A

Often used for dry foods like coffee. Food is put in plastic packaging then the air is sucked away it is then sealed to keep the food in oxygen free conditions. Once packet is opened follow storage instructions

47
Q

What is nanotechnology

A

A new technology that involves using very very small particles

48
Q

What can some nanoparticles do to packagin

A

Make it stronger, lighter or more heat resistant

49
Q

What can adding clay nanoparticles to plastic help the packaging

A

It can make food last longer as it is better at keeping out oxygen and moisture and some nanoparticles can kill microorganisms

50
Q

What do some smart packagings use

A

Nanoparticles to change the packagings properties depending on the conditions e.g milk carton could change colour when milk goes off

51
Q

How is there a balance between impacts of packaging and food

A

Packaging takes a lot of energy but it means less food is wasted and using recycled materials reduces environmental impact

52
Q

Characteristics of glass e.g in bottles

A

Strong, rigid material
Transparent so customers can see what they buy
Resistant to high temperatures
Can be reused and is easy and cheap to recycle
Heavy
Breaks easily

53
Q

What are the characteristics of plastic e.g in trays and bottles

A 
Can get rigid or flexible ones
Can be transparent or coloured
Microwaveable 
Lightweight
Printed on
Not biodegradable
Some can't be recycled
54
Q

Characteristics of card and paperboard e.g boxes and packets

A 
Biodegradable 
Fairly strong
Lightweight and flexible
Easy to print on
Waterproof is laminated
Easy and cheap to recycle
Can't see the contents and not rigid so product could be squashed
55
Q

Characteristics of metal packing e.g aluminium in cans

A

Strong and some are lightweight e.g aluminium
Resistant to high temperatures
Aluminium is cheaper to recycle than extract
Metals can react with some foods
Can’t see the contents

56
Q

What are the dietary needs of babies and toddlers

A

Need certain nutrients for growth and development

Food Technology (4 decks)

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