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From the Farm to the Table

From the Farm to the Table. Chapter 4. What affects the Price of Food?. Supply & Demand— When there is greater demand, the price is higher When there is greater supply, demand decreases, driving prices lower Seasonal foods are a good example Production & Distribution Costs

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From the Farm to the Table

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  1. From the Farm to the Table Chapter 4

  2. What affects the Price of Food? • Supply & Demand— • When there is greater demand, the price is higher • When there is greater supply, demand decreases, driving prices lower • Seasonal foods are a good example • Production & Distribution Costs • Rising fuel costs recently caused higher food prices on many items • The producers have to pass the costs along to the consumer

  3. How Does Food Get To Your Table? 1) Production • crops are grown and livestock raised on the farm • Product developers work at food companies to research new ideas 2) Processing • Foods go from the farm to a processing plant where they are cleaned, sorted, frozen, and/or packaged 3) Distribution • Food is shipped from the plant to a distributor where food is stored in a warehouse, then sold to retailers

  4. How Does Food Get To Your Table? • 4) Marketing • Advertising agencies promote foods • Retailers sell foods to consumers 5) Consumers buy foods to serve and enjoy

  5. Technology in our Food • Technological advances in production, processing, storage and transportation have all given us more food options • Hydroponics—growing vegetables indoors in nutrient rich solution instead of soil • Fish farming—growing fish or shellfish in enclosed areas of water • Greater understanding of genes— How certain plants withstand weather conditions, etc. http://www.promotega.org/ksu00003/picshydro.htm#diagram

  6. Food Processing Today • Includes methods of preparing and handling food for safety, nutrition, convenience and appeal Preservation methods to increase shelf life include: • Freezing—slows down growth of bacteria that cause spoilage • Canning—using high heat to destroy harmful bacteria • Drying food—removes moisture bacteria needs to survive • Irradiation—passing food through radiant energy, such as an x-ray, to kill harmful bacteria • Curing—using salt, sugar, spices, and sodium nitrate or nitrite to preserve foods like ham

  7. When was the last time you ate…. • Modified cornstarch, disodium phosphate, xanthan gum? • Monoglycerides, dextrose, agar, red 40 lake • Thiamine mononitrate, lecithin, sodium aluminum phosphate? • Maltodextrin, guar gum? • Corn syrup, citric acid? • Citric Acid, Sodium Citrate, Tocopherol?

  8. Food Additives • Additives—substances added to foods during processing to make them safer, more appealing or more nutritious. Reasons they are added include: • Preserving the shelf life—making it stay good longer • Increasing nutritional value— • Enrichment--putting back nutrients lost during processing • Fortification—adding nutrients that aren’t naturally present • Enhancing the flavor or appearance –flavorings and colorings • Give special qualities to food—changing the texture, for instance

  9. Many convenience foods have been partly or fully prepared— • Anything frozen • Cake mixes • Bread, etc.

  10. Keeping Your Food Supply Safe • The government has agencies like the Food and Drug Administration and the US Department of Health • The food industry provides information about food safety to consumers and gives consumer hotlines for problems and/or recalls

  11. The World’s Food Supply • With all this food, why are people still hungry? • Climate or geography makes it hard to grow foods in certain areas • Lack of transportation keeps people from getting food • Lack of fuel means you can’t cook the food you have • Natural disasters, like floods or storms may disrupt farming and/or transportation • Wars and political conflicts might prevent transportation of foods

  12. Your assignment: • 1) open the file on my website named “Types of Food Ingredients”---look under August 26  • 2) Find an ingredient on a food label that is listed in the left column • 3) Write that word in the appropriate box on your paper • 4) After reading the document on my website, answer the questions about the food ingredient. • 5) Your goal is to complete this for at least ten ingredients

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  14. Nutrition & Wellness 1/20 • 1) finish up your label assignment & turn in • 2) complete the food additive crossword using the same table of ingredients that you used on the label assignment • 3) test review tomorrow—plan on a test Friday over chapters 1-4

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