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VALUING FOOD IN YOUR WORLD

VALUING FOOD IN YOUR WORLD. FOOD SCIENCE AND NUTRITION Unit 1. FOOD SCIENCE.

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VALUING FOOD IN YOUR WORLD

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  1. VALUING FOOD IN YOUR WORLD FOOD SCIENCE AND NUTRITION Unit 1

  2. FOOD SCIENCE • Food science is an applied science, one that combines theory and practical application. It combines knowledge of physical, biological, and chemical science and engineering to develop new products, packaging, and methods of processing food.

  3. NUTRITION • Defined as food you eat and the scientific understanding of how the body uses the nutrients in the food. • Six kinds of nutrients • Proteins • Fats • Carbohydrates • Vitamins • Minerals • Water

  4. NEEDS MET BY FOOD • PRIMARY -Satisfy hunger -Provide energy -Build and repair cells -Protect and regulate body processes

  5. NEEDS MET BY FOODSecondary • Social • Food is fun to eat and plays an important part in social activities. • Creative expression • Preparing and presenting meals • Identity • Link to cultural heritage • Psychological • Food satisfies appetite and appetite is the psychological desire to eat.

  6. Advertising Availability Convenience Cultural and religious influences Health Personal preference Personal resources Social influences Trends and technology FACTORS THAT INFLUENCE FOOD CHOICES

  7. GLOBAL ORIGINS OF FOODS IN THE UNITED STATES • FRANCE - crepes, pastries, croissants • GERMANY - sausage, sauerkraut • ITALY - oregano, garlic, spaghetti, olive oil, spumoni • CHINA - ginger, egg rolls, fried rice • MEXICO - red pepper, cilantro, taco, tortilla, salsa • JAPAN - sushi, tempura, tofu • INDIA - curry, cumin • GREECE - mousakka, baklava

  8. Development of Regional Foods in the U.S.

  9. GEOGRAPHY AND CLIMATE • Differences in climate and type of land and soil created differences in types of food available to native Americans and to settlers. • Availability of fuel for cooking also influenced how food was prepared and cooked.

  10. Pilgrims ate the local foods that were staples of the Native American diet. Where foods were high quality and rich in flavor, the cooking methods were simple to bring out the natural flavor. When food was not as high quality, recipes that were highly seasoned became popular. FOOD QUALITY

  11. CULTURE • Many foods eaten in the U.S. have Native American origins. Immigrants brought their own cooking and eating customs. They also introduced new types of foods and utensils. • Immigrants tended to settle in areas that were similar to their homeland. Lifestyles, religions and traditions influenced each area differently. As a result, food preparation may vary from region to region.

  12. Type in:whatscookingamerica.net/AmericanRegionalFoods/RegionalAmericanIndex.htm List one food item of your liking for each region. (Look at the STATES listed.) • Northeast____________ • South_______________ • Midwest and the Plains_______ • Southwest and West__________ • Pacific Coast________________ • Alaska_____________________ • Hawaii____________________

  13. FACTORS AFFECTING GLOBAL FOOD SUPPLY • Agricultural technology • Diseases • Energy losses • Food technology • Government policies • Natural and man-made disasters • Seasons and weather • Transportation • Travel

  14. THE END

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