Foods & Nutrition

1. Foods & Nutrition Unit 3—Food Technology

2. 3.1—8 Terms • Shelf Life • Convenience Foods • Conservation • Pesticides • Contaminant • Food Additive • Hydrophonics • Technology

3. 1. • Protecting the environment & natural resources against waste & harm--

4. 1. • Conservation

5. 2. • An undesirable substance that unintentionally gets into food--

6. 2. • Contaminant

7. 3. • Food products that have had some amount of service added to it--

8. 3. • Convenience Foods

9. 4. • Substance added to food products that causes desired changes in the products--

10. 4. • Food Additive

11. 5. • Using nutrient-enriched water to grow plants without soil--

12. 5. • Hydrophonics

13. 6. • Chemicals used to kill pests during plant growth; can cause food contamination--

14. 6. • Pesticides

15. 7. • Amount of time a food product can be safely stored before deteriorating--

16. 7. • Shelf Life

17. 8. • Application of scientific knowledge for practical purposes such as reaching goals, meeting needs & solving problems--

18. 8. • Technology

19. 3.2 • Discuss effects of technology on food & nutrition—(Food Scientists)

20. 3.2.1 • Explore the impact of technology on safety, availability, choices & nutrient content of food— • A. Safety- • B. Availability- • C. Choices- • D. Nutrient Content- We need less fat, sugar & calories

21. Food Scientists & Technologists- • 1. Changing the composition of certain foods • 2. Improving crop yields • 3. Ensuring the safety of food • 4. Affecting the nutrient content of food supply • 5. Feeding the growing number of population • 6. Developing plants that resist disease & pests that destroy crops • 7. Produce plants that grow larger & faster so more food can be produced in less time • 8. Grow species of plants that can withstand less favorable environments

22. Food Scientists- • 9. Develop foods that are less likely to transmit diseases • 10. Improve packaging so foods will stay softer longer • 11. Developing new preservation methods—creating a safer food supply

23. 3.3 • State current issues & trends in food technology— • Easy preparation—(convenience foods) • Great taste (beware of salt, fat & sugar) • Nutrition—good for you • Allergies—some experience food allergies • Food substitutes—supplements (use caution) • Health foods--research • Fast food—high in calories, fat & sugar • Engineered foods—changing the genetic make-up of an organism

24. 3.3.1-- • Explore current issues & trends in food technology to include, but not limited to: • Easy Preparation • Great Taste • Nutrition • Allergies • Food Substitutes • Health Foods • Fast Food • Engineered Foods

25. 3.4 • Explain use of the computer in food buying, menu planning, nutritional analysis & other food related areas— • A. Food Buying—Electronic shopping with on-line grocery store shopping service • B. Menu Planning—websites • C. Nutritional Analysis—websites • D. Other Food Areas—Recipes!

26. Food Shopping On-Line- • Provides consumers with software needed to use the service • Consumers log-on creating a grocery list from menu of items • Consumers send order & arranges for delivery • Items are delivered to consumer’s front door—avoiding traffic, long lines, crowded stores, heavy bags • Added delivery charges • Coupons can be used here too

27. 3.4.1 • Conduct a nutritional analysis of a variety of recipes (an option is to refer to MyPyramid.gov & then use MyPyramid menu Planner)— • *Assignment

28. 3.5 • State purposes of food additives—(a substance added to food before it is sold) • Adds nutrients • Preserves quality • Aids in processing & preparation • Enhances flavors & colors

29. 3.5.1 • Justify the 4 reasons additives are used in food products: • Adds nutrients • Preserves quality • Aids in processing or preparation • Enhances flavors or colors

30. Additives • Sweeteners • Flavorings • Preservatives (keep food fresh longer) • Must be approved by the FDA—Food & Drug Administration • Must appear in the ingredient’s list • To avoid these—buy “organic”—has no manufactured chemicals, fertilizers, pesticides

31. 3.6 • Compare advantages & disadvantages of convenience foods— • Food product that has had some amount of service added to it • They can save time but cost much more • Are high in fat, salt & sugar (not healthy)

32. Types of Convenience Foods- • 1. Finished Foods—ready to eat • 2. Semi-prepared Foods—need to have some service performed (cake mixes-add eggs & liquid)

33. Finished Foods • Ready to Eat

34. Semi-Prepared • Cake Mixes—(Convenience Foods)

35. 3.6.1 • Compare cost, quality & time in the preparation of convenience food & the same food prepared conventionally— • Lab

36. 3.7 • Describe environmental concerns as the result of food technology— • Air Food crops require • Water correct air temperatures, • Soil adequate water, fertile • Mineral resources soil to grow • Plants • Animals

37. 3.7.1 • Analyze environmental issues related to food resources which include but are not limited to: • Chemical pollutants • Conservation • Food additives • Genetic engineering • Pollution • Recycling