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Breakdown!!

Breakdown!! . http://player.discoveryeducation.com/index.cfm?guidAssetId=601740B4-BD0A-414D-886C-E85DF334731A&blnFromSearch=1&productcode=US. Rotting, getting moldy, going sour, and worms or insects infesting the food. Degradation:.

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Breakdown!!

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  1. Breakdown!! http://player.discoveryeducation.com/index.cfm?guidAssetId=601740B4-BD0A-414D-886C-E85DF334731A&blnFromSearch=1&productcode=US Rotting, getting moldy, going sour, and worms or insects infesting the food

  2. Degradation: Larger or more complex materials are broken down into smaller or less complex materials

  3. Decomposition: The breaking down of organic materials by microorganisms.

  4. Food Preservation: treating foods to delay deterioration Changing raw products into more stable forms that can be stored for longer periods of time. Allows any food to be available any time of the year in any area of the world.

  5. 3 Ways we Preserve Food Cold Sugar (chemical additive) Salt (chemical additive)

  6. Salt More effective in killing microorganisms Makes water unavailable to them Changes the pH of food Significantly affects the taste Decreases nutritional value (vitamins)

  7. Sugar Effective in killing microorganisms Significantly affects the taste Increases sugar consumption directly linked to obesity

  8. Food Preservation Activity Making Pickles and Strawberry Jam

  9. Next Class Period: Bring a salty and a sugary snack. This is worth 10 points!

  10. Sodium Content Activity • Using nutritional information • Find the sodium content • Convert the mg to ounces • Divide mg by 1000 to get grams, then multiply by .035 to get ounces. • Pour the equivalent amount of salt into a container.

  11. Sugar Content Activity • Using nutritional information • Find the sugar content • Convert the mg to ounces • Multiply by .035 to get ounces. • Pour the equivalent amount of sugar into a container.

  12. Cold Does not have a direct effect on the taste of food, convenience Merely slows down microorganisms growth but does not actually kill them

  13. Activity • List the foods you like to eat all year. • Eliminate foods that require refrigeration. • Eliminate foods preserved using salt, sugar or chemical preservatives. • Eliminate foods that you could not produce at your home.

  14. Scope of Food Industry Largest industry in U.S. Employs 14,000,000 people. Americans spend $100 billion annually for food; 1/5 of all spending.

  15. World Trends AffectingFood Science Increase in world’s population is faster than increase in food supplies. Scientists must obtain high productivity from small amounts of land. Large food demand, small food supply

  16. The Supermarket A business that allows for greater varieties of products and product forms, prepared foods, automatic vending, and/ or fast-order foods. Offers greater variety with lower prices.

  17. Critical Thinking Assignment: Would eliminating food spoilage guarantee that no one would starve? If not how could you begin to solve the problem? Part 1: Clarity What do you mean by that? Can you give me an example of what you mean? Part 2: Basis On what information do you base your claim? Provide citations Part 3: Adequacy Has the question been thoroughly answered? Did you give credence to opposing viewpoints? Part 4: Implications How would society be affected by your proposal?

  18. Would eliminating food spoilage guarantee that no one would starve? No because there is still no way to guarantee distribution on the food. We already produce enough food to feed the world but starvation is still a big issue. Most food spoilage occurs in countries that have an abundance of food.

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