The Amazing world of food

1. The Amazing world of food Chapter 1

2. The power of food • Food is essential to survival • Supports physical, mental, and emotional health • Made of life-sustaining nutrients • Good nutrition happens when food choices include nutrients necessary for good health.

3. The role of science in food • Helps to understand how the body uses food • Provides proof to support making healthy food choices • Ensures health of our food supply

4. The pleasures of food • provides time for family and friends to strengthen bonds • provides comfort and makes people feel good • enhances social experiences • supplies adventure • lets you express creativity • provides careers in science, art, and agriculture • world wide sign of hospitality

5. Diversity at the table Chapter 2

6. What is culture? • Different cultures have different cuisines and customs. • Cuisinemay vary by geographic area. • Food customs include how and when food is eaten.

7. Influences on cuisine and customs • wealth or poverty • immigration • travel • trade • religion • technology • history • geographic region • contact with other cultures • beliefs • staple grains • geography • fuel

8. remember • Food is as diverse as the people who produce, prepare, and eat it. • Many cultures share similarities in their food preparation methods and in their beliefs about the social meanings of food. • Change their food customs and merge them with those of other cultures. • In fusion cuisine, different food traditions are combined. • The United States is an example of a place where many diverse food customs coexist and merge.

9. Assignment • Page 13: 2-5 • Page 25: 2-6 • Due Monday

10. The food supply Chapter 3

11. The food supply • The food we eat depends on the health of our ecosystems. • An environment and its community of organisms, which all depend upon each other for survival. • The food chain consists of: • sun • producers of food • consumers of food • Herbivore • Carnivore • Omnivore • decomposers

12. biodiversity • Ecosystem requires a wide variety of species • Lessens risk of a break in the food chain

13. Essential natural resourcesfor the ecosystem: • land • water • climate

14. United states food supply • Abundant! • U.S. farmers, ranchers, and fisheries raise food for domestic needs and export. • Food processors prepare and preserve food by canning, freezing, and curing, etc. • Also preserve and improve food using additives and flavorings. • Distributors take food to stores, stands, and markets.

15. Global hunger is caused by: • political conflicts • natural disasters • war • economic factors • poor use of resources • rapid population growth

16. Global water problems • Less than one percent of the earth’s water is available for human needs (rivers, lakes, streams, groundwater) • 98% of water is salt water • 75% of freshwater is frozen • Pollution from chemicals and fuels is a threat to the water supply • Drought- no water available

17. Solutions? • Alternative farming and energy methods include and using energy from sun and wind. • Hydroponics – growing without soil • Aquaculture – raising seafood in enclosed areas of water • Organic farming – no pesticides and fertilizers • Agroforestry – shade loving crops under trees • Alternative fuel sources

18. Sustainable living • Make life choices to meet your own needs while protecting the environment • “go green” • Buy locally grown foods • Repair appliances or buy energy efficient • Bike to school rather than drive a car • Low-flow appliances in your home

19. Food science and technology Chapter 4

20. Food Science and Technology • Science – study of the physical world • Technology – the practical application of scientific knowledge • Food science – study of all aspects of food, including processing, storage, and preparation • Food technology – tools and techniques that help with food production, processing, storage, and preparation

21. Technology and history • 1st – cooking food over a fire • Modern Advances • Machines for harvest • Meteorologists predict weather • Veterinarians vaccinate livestock • Foods: • Manufactured food - egg substitutes • Analogs – soy based products • Formed product – imitation crab

22. packaging • Modified atmosphere packaging (MAP) – CO2, O2, N2 to slow bacterial growth (fresh meats and pasta) • Aseptic packaging “juice boxes” – layers of plastic, paperboard, and aluminum foil • Retort pouches – flexible packages made of aluminum foil and plastic film • Shrink-wrap packaging and quick freezing – plastic wrapped around and then air removed • Page 46

23. Genetic engineering • Genes removed from a plant and transferred to another organism • GMOs • Give an organism a trait it does not have • Cloning – genetic copy of an organism

24. Better nutrition • Enrichment – adding back nutrients lost • Fortification – adding nutrients not naturally present • Functional foods – foods with specific health benefits • Natural whole foods – blueberries, salmon, garlic, oats, broccoli “superfoods” • Enhanced foods – having nutrients and other substances added • Foods created by science – foods created with specific health benefits

25. Ergonomics • Study of ways to make space and equipment easier and more comfortable to use • Essential in design of appliances and utensils • Study movement throughout the kitchen