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Topic 1: Influences on Food AvailabilitySectors of the Australian Food Industry (AFI)Students learn about:Students learn to:Influences on food availabilityHistorical changes to the availability of food, including:Global migration of cultural groupsUse of foods native to AustraliaOutline the historical changes to food availability in Australia.Key words:AffluenceMigrationEconomyFood securityPoverty?Tariff?EmbargoIdentifyFood Security:Is a human right.Accessibility- affordable, transport etc.Availability- production, trade etc.Utilisation- nutritious, clean etc.Food Insecurity:Many people around the world are faced with food insecurity. There are many factors why:Financialization- food is traded as a commodityLack of access to farming landLarge companies clearing land for resourcesNatural disastersBiofuelsWarFood wastageUnfair tradeHistorical Changes To Availability Of Food:Global migration:When people move from one country to another.Cultures bring their own foods.Chinese- Foods like Bok Choi and cooking methods like stir-frying.Greeks- Tea and vine leaves.Scandanavians- Dairy products including cheese.Staple foods:Readily availableMain source of energyInexpensiveAccessible?WheatCornMiletRicePotatoCassavaNative Australian Foods:Before migration, Aboriginals fed off the land.Australia has its own native foods.Each food was dependent on the area that the Aboriginals lived.Aboriginals were nomadic which means they moved from place to place depending on food supply.Some Native foods included:Plants:Animals:QuandongKutjeraMuntriesRiberryDavidson’s plumFinger lime?Native carrotHoneysuckle nectarPith from manfernsKakadu plumKoalaWombatWallabyDingoEmuQuollTasmanian devilFerallSaltwater crocodileGoannaHunting Methods and Tools:Aboriginals had a variety of methods in which they utilised to gather food:Digging sticksBooby traps- Holes dug in the floor covered with leaves for animals to fall into.Boomerangs- Thrown directly at animal and can travel far.Wattle gum used as glue on tree branchesSpinning and smashing snakeSpearfishing- Trained individuals using tip of spear to catch stingray, fish and fishingTools:Nets (Made from long grasses and tree bark)SpearsBoomerangsStonesMigrant Groups to Australia:Early European settlers that came to Australia brought with them:RiceFlourVinegarAlcoholMeatSeedsLivestock (Goats, horses, pigs, etc)Historical Timeline Changes:Early 1800’sLabourers arrived from Germany, Britain and Asia.1850-1890’sThe time of the gold rush; brought more Asians.Potato famine in Ireland brought many Irish citizens to Australia.Scandinavians came to Australia and brought dairy products such as cheese.1860’sAfghanistan Citizens brought camels to Australia. Greeks came to Australia and brought tea and vine leaves.1970’sAmericans came and brought new methods of cooking and manufacturing techniques.1910’sWorld War 1 occurred.1930’sThe Great Depression occurred.Australia became a multicultural country.WW2 began.First arrival of Jewish people.Mechanisation began to boom.1940’sWorld War 2 began to escalate.1960’sFast food began to boom.1980’sIndividuals started to become nutritionally aware and change food trends.1990’sGender equalityEating out became a trend.Convenience foods were introduced.2000’sTechnology started to boom (microwaves, heat and eat meals, ovens, etc).Students learn about:Students learn to:Technological development influence food availability, includingProduction and manufacturing?Processes and equipment techniques?Storage and distribution techniques?Marketplace practices?Keywords:Smart farmsTechnology?processingTechnology’s Impact on Food Availability:Technology advancements have changed the way food is produced.?All aspects of the food supply chain have been affected by technology.Transportation and information technology have provided the opportunity to purchase a wide selection of food.Aspects of the food industry in which technology has affected includes:Processing techniques- Sterilization of canned foods.Production and manufacturing- Mass, batch, one-off.Resource use- Energy, water, gasTools and machinery- Deep fryer.Storage and distribution- Supermarkets or local farmersFood System and Supply Chain: INCLUDEPICTURE "" \* MERGEFORMATINET Hunting and gathering were traditional methods in which food was produced.Subsistence farming required manual labour and basic forms of technology such as cattle.Industrialised agriculture is the use of technology to harvest and mass produce food on a larger scale.Smart FarmsMany farmers are now implementing a range of technologies such as:Remote sensingSpecialised softwareGlobal positioning?Drip irrigationBiotechnologyPrecision agriculture- (Satellite farming) Uses GPS tracking systems and satellite imagery to monitor crop yields soil levels and weather patterns. INCLUDEPICTURE "" \* MERGEFORMATINET Future Products:Hydroponics- Indoor, consists of a controlled environment (including sunlight, water, soil), where plants grow based off of a contained system.Aquaponics- Outdoor, relies on a pond to provide fertilisation for plants as outdoor areas are connected to a pond full of fish, and the fish waste then travels to the plants and vegetation resulting in fertilisation.Vertical farming (growing crops vertically)?Manufacturing and Processing:Food processing has changed drastically since prehistoric times. Processing foods includes actions that change raw plants or animal materials into foodstuffs suitable for consumption, cooking and storage.?Traditional Processing:?More Modern Processes:Most Modern Techniques:CanningFermentationFreezingOven dryingPicklingSaltingSmoking?Extrusion cookingFreezing and chillingPasteurisation?SterilisationUltra-heat treated (UHT)Freeze dryingInfra-red processingMicrowave processingIrradiation?Spray dryingModified atmosphere packagingUltra-sonication??Canning: The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys microorganisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. For example, tuna cans.Freezing: In food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.Pickling: Is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.Extrusion Cooking: A set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and are then cut into a specific size by blades.?Sterilisation: A controlled heating process used to completely eliminate all living microorganisms, including thermoresistant spores in milk or other food. It can be achieved by moist heat, dry heat, filtration, irradiation, or by chemical methods.Ultra-heat Treated (UHT): A food processing technology that sterilizes liquid food by heating it above 135 °C – the temperature required to kill bacterial endospores – for 2 to 5 seconds.Freeze Drying: a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation.Microwave Processing: Microwave heating has vast applications in the field of food processing over a period of several decades. The applications of microwave heating in food processing include drying, pasteurization, sterilization, thawing, tempering, baking of food materials etc.Irradiation: Is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer.Value, consistency and convenience are the key benefits of the food manufacturing process. Food producers can:Preserve and add nutrientsRemove toxins and enhance health benefitsReduce product loss and wastageDistribute food locally and globallyDifferent levels of food processing can be used to create many products. They include:Minimally processed foods- Which include fresh fruit, vegetables, seafood and more. These products are essentially ‘raw’ but have simply been cleaned and sorted with approved waxes and coatings to maintain freshness and quality.Moderately processed foods- Have ingredients added to facilitate safety and preservation. These are foods with ingredients added for flavour and texture such as sweeteners, spices, oils, colours and preservatives. Examples include: Salad dressing, yoghurt and cake mixes.Heavily processed foods- Foods which have been heavily altered, often made of multiple ingredients and no longer possessing their original form and point of origin almost undetectable. Examples include, breakfast cereals, frozen desserts, soft drinks, spreadable cheese, etc.Equipment and Tools:There have been many changes to equipment and tools in all areas of the food industry, especially since the industrial revolution. These developments have resulted in increasing efficiency through saving time, labour and energy.Such technology included:FridgesFreezersFood-processing technologies such as canned foods, freeze drying, artificial sweeteners, reconstituted fruit juices, ready-to-eat food rations.Food packaging such as gas barrier bags, retort pouches and trays, and microwave subsectors.Food Storage and Distribution:Before reaching your plate, food undergoes a series of post harvest activities such as food processing, transportation, storage, packaging and marketing. There is enough food in the world to feed everyone, however, it is not able to reach everyone for various reasons, including problems with distribution and storage.Appropriate food storage plays a critical role in preserving the nutritional value of food and preventing foodborne illnesses.Examples of improvement in food storage and distribution include:Advancements in grain storage allowing for temperature, moisture and spoilage monitoring.Advancements in truck, water, rail and air transportation including improved energy technologies, driverless vehicles and reduction of emission.Technology such as barcodes, biometric scanning and QR codes allow for consumers to be able to access any and all information about their purchased products such as area of origin, nutritional value, ingredients and much more.Students learn about:Students learn to:Social, economic and political influences on food availability, including:Effects of poverty and affluenceType and state of the economy?Government policy, eg taxation, tariffs, embargoes, subsidies, war, export strategiesKey words:EconomyGovernment policyTaxation?Tariffs?Embargoes?Subsidies?War?ExportIdentify INCLUDEPICTURE "" \* MERGEFORMATINET Expansion:The economy is moving out of recession. Money is cheap to borrow, businesses build up inventories again and consumers start spending. GDP rises, per capita income grows, unemployment declines, and equity markets generally perform well.Boom:The expansion phase eventually peaks. Sharp demand leads the cost of goods to soar and suddenly economic indicators stop growing.Recession:Economic growth begins to weaken. Companies stop hiring as demand tapers off and then begin laying off staff to reduce expenses.Depression:The economy transitions from the contraction phase to the expansion phase. The economy hits rock bottom, paving the way for a recovery. INCLUDEPICTURE "" \* MERGEFORMATINET The Politics of Food:Social Justice:Fairness amongst all people in the sharing of resources, food and clean water.Tariff:Is a tax that adds to the cost of imported goods. Governments may impose tariffs to raise revenue or to protect domestic industries from foreign competition.Embargoes:Are a partial or complete ban of trade with particular countries due to political situations. Ban from Indonesia due to abuse of cattle.Subsidies:Are payments made to producers to encourage local production. Australia provides subsidies to dairy farmers.War:The conflict between countries which can impact on food security in countries.Factors Affecting Food SelectionStudents learn about:Students learn to:Physiological factors, including:Hunger, appetite, satietyNutritional requirements, e.g. age, gender, size and activity levelReactions to food, e.g. appearance, odour, taste, allergyExplain how various factors influence selection of food by individuals and groups.Key words:HypothalamusSatietySedentaryEndomorphEctomorphMesomorphicIdentifyPhysiological Factors That Affect Food Selection:Acronym: HAS GAASHunger is defined as the feeling of emptiness, weakness or pain caused by a lack of food.Hunger leads to the inability to concentrate and maintain focus.Hunger is triggered by a gland in the brain known as the hypothalamus. This gland works with the pituitary gland to regulate temperature, appetite, thirst, sleep and sex hormones. For example, an individual who is hungry is less likely to make wiser food choices.Appetite is the desire to eat even when you are not hungry.A healthy appetite consists of an individual eating five to six small meals a day without experiencing hunger.An individual with a healthy appetite is likely to make wiser food choices.Appetites can be affected by a number of factors including illness, alcoholism, hunger, poor time management.?Satiety is the absence of hunger which is the psychological experience of feeling full.The feeling of fullness prevents an individual from eating.Nutritional Awareness:Age: A person’s age has a major influence on food choices they make. For example, a child is limited in food choices due to parents' alternatives. An older individual has more control of what they consume.A 60 year old male will require different types of nutrients whereas an 8 year old boy will require nutrients for growth.Gender: Males and females have different choices when selecting food.Studies show that females are more conscious of their food choice.Due to differences in hormones and body type, female and male nutritional requirements differ, hence causing them to make different food choices.Body type/size: There are 3 main types of build/body types.Ectomorphic is a skinny build.Mesomorphic is a slim build.Endomorphic is a bigger build.An individual’s body size impacts on their selection due to their requirements.Activity Level:There are four main types of activity levels-Sedentary lifestyle includes sitting and sleeping.Light activities include standing and moving around often.Moderate activities include walking and swimming.Vigorous activities include running and aerobic exercises.Reactions to Food:An individual’s reaction to food is simulated by the 5 senses-Sight: Based on the appearance of the food. A particular food must look like what it’s expected. The overall appearance must look bright, fresh and vibrant.Hearing: Sound is associated with the type of food you are consuming. For example, an apple must sound crunchy, chips should be crunchy.Smell: Also known as aroma. Food must smell appealing. If something smells good, it influences food choice dramatically/significantly. Food must smell like it looks. For example, fish must smell like fish, lamb must smell like lamb.Texture: Texture is referred to as mouthfeel. Temperature is also a factor in texture. For example, furry peaches, soggy cereal or fries, cold hot chocolate.Taste: Food must taste appealing and reflect the ingredients. For example, something with honey or maple syrup will taste sweet. For example, sweet, savoury, spicy, salty, hot/chilly, sour and bitter.Adverse Physical Reactions to Food:Otherwise known as food intolerance or allergies.A food allergy is an autoimmune response by the body when it detects harmless foods as harmful. They drastically affect what people eat. Specific foods contain proteins that the body rejects.These proteins can be found in foods such as:NutsDairyShellfishSeafoodCan be tested by skin prick tests.Food intolerances is a sensitivity to specific foods, such as:Lactose IntoleranceGluten (Coeliac)An intolerance occurs within 20 minutes. When consuming a food item that an individual is intolerant to, their villi flatten or shrink, causing diarrhea, stomach aches and malnutrition.Can be tested by a food diary or colonoscopy.Students learn about:Students learn to:Psychological factors, including:Values, beliefs, habits, attitudes, emotions, self-concept, experiencesPrepare foods that reflect various factors influencing food selectionKey words:ValuesBeliefsHabitsAttitudesEmotionsSelf concept?ExperiencesIdentify?Psychological Factors that Affect Food Selection:Acronym: SAVE BLValues are a reflection of our upbringing. These are issues/topics we are passionate about. Values and topics include:EnvironmentAnimal WelfareBeliefs are usually associated with culture and religion. Specific religions do not eat certain foods (e.g. meats and dairy) such as:Christians- Do not eat meat and/or dairy on Fridays and fasting seasonsJewish- Eat foods Kosher (don’t mix dairy and meat)Muslims- Eat halal foods and do not eat pork or drink alcoholBuddhists- Vegetarian?Hindus- Do not eat beef because the cow is sacredAn attitude is an established way of thinking or feeling that typically reflects a person’s behaviour. Attitudes are shaped based on your life experiences.? Attitudes include:Thinking a certain food is bad for you. E.g. eating particular parts/types of meat.Attitudes can change with time depending on a person’s want.Relationships between foods and emotions are complex. Certain foods are associated with particular emotions.Certain foods can regulate an individual’s emotions.If an individual is lacking a specific nutrient, it could impact their overall emotion.Self-Concept is all you know about yourself. How you perceive yourself affects what you eat. Self-concept includes:Personality traitsYour values and life goalsOverall identityLife Experiences:Past experiences influence current food choices. A person’s experience with food can be positive or negative. This will significantly impact the choices we make. For example; if an individual consumes food that makes them feel sick, they are less likely to choose that food.Students learn about:Students learn to:Social factors, including:Traditions and culture?Lifestyle, e.g. employment, education, household structures, roles, geographic location, interestsSocial interaction, e.g. peer group, family hospitalityMediaInvestigate current food consumption and expenditure patterns in AustraliaKey words:TraditionsCultureLifestyleEmploymentEducationMediaPeer groupIdentifySocial Factors that Affect Food Selection:Acronym: HE FELT PIGSTradition and Culture:People are associated with their cultural groups. This means that they are accustomed to specific foods and ingredients. Every culture has a tradition they follow which impacts on the selection of food we make. For example:People of a Lebanese background are accustomed to Lebanese cuisine.Lifestyle:Lifestyle impacts on the foods we eat depending on the situation. For example:A person who lives a vegan lifestyle will not consume products from an animal, thus leading to limited choices.Someone who lives a busy lifestyle will eat more pre-prepared convenience foods.Employment:A person’s job or employment can drastically influence food selection. The nature of the employment can vary from night shift to day shift, full-time to part-time and casual. An individual who works the night shift may not be able to prepare a cooked meal.Education:When people are educated about food, it influences wiser choices. An uneducated individual will make choices that can impact their overall health. For example:People living in developing countries that experience poverty are not educated about sanitation and nutritious foods.Household Roles and Structures:Household structures within Australia have changed dramatically over the years. Nowadays, both parents tend to work, which means that food choices in a household will change due to limited time to cooking. Such include:Single parent householdDual working parentsSingle father?Working mother, stay at home dad?Geographical Location:Geographical location is where a group of people live. This impacts on people’s food choices due to accessibility and availability. Geographical location can also impact food choices due to climatic conditions. For example:Aboriginal people live in rural areas (dry climate). Access to tropical foods in these areas are limited.Interests:A person’s interests will influence their lifestyle and food choices. For example:If an individual is interested in a particular cuisine, this will influence their food choicesSocial media?Cooking shows?Fine dining?Peer Groups:?Peer pressure is a major factor when choosing foods. For example:PartiesReligious groups?Hangouts?Playgroup?Family Hospitality:Family hospitality is when people come together at a family gathering and share food. This could either be forced upon or by choice.Social Media:Social media is the biggest factor which influences food choices.Students learn about:Students learn to:Economic factors, including:The marketplace (retail and purchasing practices)Resource availability such as food processing equipment and food preparation skillsOccupation and finances?Analyse the eating patterns of a selected group to identify influences on food selection.Key words:MoneyMarketplaceOccupationsFinanceResourcesIdentifyEconomic Factors That Influence Food Choices:Acronym: TOMMEKMarket place:A market place is traditionally a location where people meet and buy supplies. If the marketplace does not provide ingredients or cuisines for the consumers, this will significantly impact an individual's food selection.A market place offers a variety of discounts which can also influence an individual's food choice.They possess a wide variety of availability and pricesMoney:Money is a tool used to purchase products. The more money an individual has, the more they can spend. If an individual is struggling, their food choices are limited, thus making poorer food selection/selection.Time:?Time is essential because it provides people with the opportunity to prepare and organise the foods they are consuming.Time-poor people rely on convenience fast-foodPeople with more time carefully select foods.Knowledge and Skills:An individual's knowledge about food allows them to explore different avenues. For example:If one is well informed about the versatility of ingredients, they have the freedom to make better food choices.People with better skills have the freedom to prepare and create a variety of foods. They are able to make more foods and have a large variety to experiment with.?Equipment:?The variety of equipment an individual chooses impacts on their selection. For example:If an individual has a nutri-bullet, they are able and more likely to make smoothies.?Occupation:Depending on the occupation of an individual, they may have more or less time to eat and cook. Similarly, they may earn a higher income which they can spend on foods and equipment, impacting their food selection and ic 2: Food QualityStudents learn about:Students learn to:Safe storage of foodMethods of storing foods to maintain quality such as dry storage, cold storage and freezing?Describe methods of storing foods to maintain sensory characteristics and ensure safety.Key words:StorageQualitySensoryExamineMethods of Storage:Foods cannot be stored indefinitely. However, you can maintain and extend the shelf life of food by storage correctly. Storage is used for:Preserving sensory characteristics of food such as colour, texture and flavour.Maintaining nutritive value.Delaying the action of enzymatic activity.Protecting food from spoilage such as environmental factors e.g. sunlight, moisture.Protecting food from contamination.Storage Requirements for Different Types of Food:Perishable Food:Are foods that go off quickly.If not stored correctly, can spoil rapidly.Usually lasts less than 7 days even if stored properly.Are spoiled if not safe for consumption.Must be stored in a cool room anywhere between 0 to 4 degrees.Examples of Perishable Foods:Fruits and vegetables?Fresh meat, poultry and seafoodDairy products such as milk, yoghurt, cream and butter?Freshly cooked foods?Bread?Juice?Defrosted frozen foodSemi-Perishable Foods:Semi-perishable foods last a week to a month depending on the type of food.?These last longer than perishable foods because of the level of moisture.Most packaged semi-perishable foods contain a best-before date.Examples of Semi-Perishable Foods:Eggs?Packaged Cheese?Nuts?Sauce?Dressing?Biscuits?Chocolate?Non-Perishable Foods:Foods that do not spoil quickly, even if kept at room temperature.These foods are able to stand months without refrigeration, however, once opened, are susceptible to spoilage.Examples of Non-Perishable Foods:FlourSugarRiceDried beans and lentils?Pasta?Canned foods?Oats?Dried foods such as powdered milkFood Storage Areas:?Dry Storage:Is suitable for non-perishable food items.Easy to store.Usually consists of a larger area.Temperature is between 10-21 degrees.No more than 50% humidity.Must not be exposed to sunlight.Must be elevated off the ground.Must be dark.Nothing open should be kept in there.Cold Storage:Cold storage often refers to refrigeration.Mainly used for perishable items.Temperature must be between 0-4 degrees.?Slows the growth of bacteria and enzymatic activity.Do not place hot foods directly into the fridge as it will destroy the thermostat.Do not keep the refrigerator door open for too long.Cover foods to avoid moisture loss.Separate cooked food and raw food.Do not place open cans in the fridge.Freezing Storage:Freezing can maintain the quality of food for a long period of time.Requires a temperature below -18 degrees.Converts water particles into ice.Freezing does not kill bacteria but makes them dormant.Freezing deactivates enzymes.Some foods have a shorter freezing span. For example; foods which have been packaged with air.Frozen foods should never be defrosted at room temperature.Stock Rotation (F.I.F.O):Stock rotation is moving products with an older expiry date to the front and newer ones to the back.F.I.F.O stands for “First In, First Out”.Safe and Hygienic Practices When Handling Food:The main safe work practices an individual should follow include:Use correct manual handling techniques such as using knees to bend down and pick up objects.Use ergonomically sound work stations.Take breaks and rotate tasks.Safely uses hazardous equipment.Safely handles hazardous substances such as chemicals (bleach etc).Pay attention to safety signs.Use Personal Protective Equipment (PPE).Know emergency and evacuation productions.Students learn about:Students learn to:Safe preparation and presentation of foodEquipment and utensils to produce quality food products across a range of settings.Safe and hygienic work practices when handling food.Preparation methods to produce food products across a range of settings.Layout of food for visual appeal, including styling for photography and plating for service.Select appropriate equipment and utensils to produce quality food products across a range of settings.Implement safe and hygienic work practices when handling food.Select and apple suitable preparation methods to produce quality food products and plate meals for service across a range of settings.Style foods for photography.Key words:HygieneVisual appealAestheticSensoryExploreHygienic Work Practices:Personal Hygiene:Such as (Hair tied back, clean clothes, cut fingernails, do not come sick).Personal hygiene is essential because it prevents food poisoning from occurring.Physical Hygiene:Physical contamination is caused by foreign objects such as hair, dirt, dust, chipped tiles, stones, pests, jewellery, bandages and glass.Work practices to prevent physical contamination include:Disposing of foods infected with pestsUndertaking regular pest controlCovering foodCovering hairRemoving jewelleryWearing glovesChemical Hygiene:Chemical contamination occurs when chemicals such as fly spray, detergent, sopas and other harmful substances penetrate food.Preventions include:Keeping chemicals away from food.Using safe chemicals to wash and sanitize equipment.Washing fresh fruit and vegetables before consuming.Microbiological Hygiene:Microbes are single cell organisms that multiply if given the right conditions. These include:Moulds (Can be seen by the naked eye. Are spores that grow in moist conditions).Yeasts (Is used in the production of bread and beer. Undergoes a process known as fermentation).Bacteria and Viruses (Cannot be seen by the naked eye. However, bacteria gives off a smell and can cause severe illness). INCLUDEPICTURE "" \* MERGEFORMATINET Cross-Contamination:Cross contamination is the transfer of pathogens (bacteria) from raw ingredients into cooked foods. For example:Using a knife to cut raw chicken and then using the same knife to cut vegetables.Cross contamination pathways include:Person-to-personPerson-to-foodFood-to-foodUtensils-to-foodLinen-to-foodCrockery-to-foodMethods of Cooking:Moist Heat:Moist heat cooking methods use relatively low temperatures combined with a liquid. This may include steam, water, stock, milk, fruit juice or wine. Some methods include:Poaching an egg?RicePastaAdvantages:Disadvantages:Economically cheaperLittle attention requiredSofter and easier to digestSuitable for cooking large quantitiesTime-consumingWater soluble vitamins are lostDry Heat:Dry heat cooking methods use high cooking temperature directly to the surface of food. Methods include:GrillingRoastingBakingToastingSmokingBarbecuingAdvantages:Disadvantages:QuickDirect heat causes water to evaporateCausing food to be dryerGrilling is a healthier option- burns fatRequires constant attentionFood needs to be turned frequently?Food shrinksMicrowaving:Involves the transfer of energy to food in the form of electromagnetic radiation.?Cannot place any metallic materials while microwaving.Advantages:Disadvantages:Little loss of nutrientsEasy to defrost food?Excellent for reheatingEasy to overcook foodsFood does not brown?Pastry based products become soggy?Not suitable for large quantitiesStudents learn about:Students learn to:Sensory characteristics of food:Sensory characteristics of food, including appearance, odour, taste (flavour) and texture (mouth, feel).Sensory assessment of a variety of foods.? Identify sensory characteristics that constitute quality in a variety of foods.? Evaluate the appeal of foods using sensory assessment.Key words:Sensory characteristicsOdourSensory assessment?Five sensesExploreLaying Out Food for Visual Appeal:Plating of Food:The following principles should be applied when plating food:Use contrasting colours?Apply garnish?Use appropriate crockery?Use a variety of shapes?Use a range of texturesHave a focus point?Keep proportions balancedUse clean utensils?Place the best side facing upSensory Characteristics:Appearance:Appearance is associated with the visual look of the food.Food must look like its expectation and its presentation on the menu.Factors such as colour, shape, size and surface texture affect its appearance.Odour:Odour refers to the aroma of food.Aroma is associated with the smell of a particular ingredient; for example: the smell associated with cooked onions.Odour is created when certain chemicals from food escape into air. They penetrate the olfactory cells in the nose.Some odours can be volatile.Cooking specific foods can release particular odours such as a piece of cooked steak.Flavour:Flavour is associated with the taste of food, which is registered by the tongue.When food is placed in the mouth, saliva helps dissolve chemicals that produce flavour.The tongue consists of taste buds which identify specific chemicals and flavours.Texture:Texture is associated with the feel of food (touch).Texture is the physical structure of a particular ingredient.Mouthfeel is associated with what is felt by the tongue when food enters.SoundSound is associated with the ears (hearing).Sound is the molecules changing state due to the application of heat.The sizzling of onions. INCLUDEPICTURE "" \* MERGEFORMATINET Sensory Assessments:Sensory assessments utilise the 5 senses to analyse and evaluate foods. Sensory assessments can either be subjective or scientific. Subjectiveness is a personal opinion based on someone’s personal experience.?Sensory tests are used for:Evaluating a range of existing dishes and food productsAnalysing food for improvementsExploring specific characteristics of an ingredientChecking whether a final dish or food product meets specificationsSensory Test:Apple:Chocolate Cake:Cereal:Appearance- Colourful, moist, greasy, fresh, smooth, cold and dry.Odour- Burnt, fruity, spicy and fresh.Flavour- Bitter, bland, tangy, sweet, sour, watery, dry, salty, hot, sticky and slimy.Texture- Airy, brittle, chewy, spiky, rough, firm and lumpy.Sound- Bubbly, sizzling, boiling and crunchy?Feels soft and moist.Looks sweet and rich, with a dark brown colour.Tastes sweet and filling.Doesn’t make a particular noise when chewed.Smells sweet, chocolatey and rich.Feels rough and hard when not in milk.Looks dry when not in milk.Has a light taste, and the flavour depends on the type.Makes a crunch noise, unless it’s been soaked in milk.Smell depending on it’s flavour, for example Coco Pops smells like chocolate.Sensory Tests:Preference Test:Looks at the likes and dislikes of people.Are usually subjective.Uses hedonic descriptors which describe the pleasure of the food.Discrimination Test:Are used to determine whether consumers can tell the difference between samples of food.These are broken up into tests such as:Paired comparison?Triangle test?Two out of five testRanking test?Profiling Tests:Is when food is profiled using a star diagram.Students learn about:Students learn to:Functional properties of food, including:The role of proteins in denaturing, coagulation, gelation, foaming and browning.The role of carbohydrates in gelatinisation, dextrinization, caramelisation and crystalling.The role of fates in emulsifying and aerating.? Explain some of the functional properties of food.?? Identify the factors that affect the functional properties of food.Key words:Amino acidsDenaturation?Gelation?Coagulation?Dextrinisation?Caramelisation?Crystallization?Emulsification?AerationExplain?IdentifyFunctional Properties of Protein:Many foods contain protein such as collagen in meat and gluten in flour.Protein forms part of the structure of a cell.Proteins are made up of amino acids.There are 22 types of amino acids.There are 2 types of structures in which proteins take:Globular: When proteins are coiled together.Fibrous: Proteins are elongated.These structures depend on the food item, i.e: Globula can be found in eggs and fibrous in steaks.Denaturation (breaks protein):When the structure of the protein breaks apart and cannot return to its original form.?Proteins begin to break down when heat about 40 degrees is applied.Proteins also denature when there is some form of agitation such as adding a marinade, mixing, whipping and beating.Coagulation (makes protein bigger):Liquid to a gel like structure.Coagulation occurs when proteins are agitated with physical force such as beating. This occurs when eggs are scrambled.Marinades that contain acids such as pineapple juice can denature the protein of meat making it tender.?Coagulation occurs after denaturation.Gelation:Gelation occurs when tiny droplets of liquids become trapped within coagulated liquids.Examples of gelation include:Custard (when egg and milk are beaten over heat).Gelatin combined with a liquid.Foaming:Foaming occurs when gases such as air disperse through a liquid. Such as beating egg whites.Browning:There are three types of browning:Enzymatic Browning:Enzymes are proteins that speed up chemical reactions inside living things. For example; apples that are cut up and exposed to oxygen, resulting in oxidisation.Enzymatic browning can be reduced by:Covering cut foods such as fruits and vegetables.Coating cut food in citric acid.Submerging food in cold water.Myoglobin Browning:When blood proteins in meat are heated and changed from pink to brown.When fresh meat is exposed to air, it causes the meat to brown.Maillard Reaction:Occurs when denatured proteins recombine with sugars. Examples include:Browning of meatStudents learn about:Students learn to:Factors that affect the functional properties of food, including:OxygenTemperatureAcidity?Agitation?EnzymesAddition of other ingredients? Investigate through experimentation the factors that affect the functional properties of foods.? Prepare a range of foods which demonstrate the functional properties of food.Key words:OxygenTemperatureAcidity?Agitation?EnzymesExamineFunctional Properties of Carbohydrates:Carbohydrates are classed as sugars, starches and fibersSugars and starches contribute to the functional properties of carbohydrateFibers such as pectin are useful for gelling when making jamGelatinization:Refers to the break down and swelling of starch granules that occur when heat is appliedSwelling causes mixtures to thicken and will form a gel when cooledE.g include:Custards, gravy, roux and boiled riceDextrinisation:Is the process in which starches are exposed to dry heat causing them to break down to a dextrin (small molecule) resulting in change of colourExamples include:Toasting of breadCaramelisation:When sugars or foods with high sugar content are heated above melting point undergo physical change to produce a golden caramelExamples include:Heating water and sugar to make syrupCrystallization:Process when a large concentration of sugar is dissolved in a liquid and is heated causing the liquid to evaporate, causing crystal to form at the bottomSmall amounts of water, large amounts of sugarExamples include:Toffee AppleFunctional properties of Lipids (fats)Lipids can be classed as oils or fats (solid or liquid form)There are three types of lipidsSaturated, unsaturated and trans fatsLipids are commonly found in most foodsEmulsification:Emulsification is the process that involves adding a third ingredient to water and oil allowing them to stay togetherExamples include:Salad dressingMayonnaiseAeration:Aeration involves the process of incorporating air to increase volume and creates a light airy textureFor exampleWhipping egg whites to make pavlova or chocolate mousseFunctional property:Food item:Identify where functional property change takes place:DenaturationBoiled eggSteakCooked fishWhen it’s boiled in waterWhen it is cooking in the panCoagulationScrambled eggsHeating milkMeringueWhen it is in the panWhen it is beatenGelationCustardGelatin combined with a liquidWhen egg and milk are beaten over heatWhen it is combined over heatFoamingEgg whitesMousseWhen it is beatenBrowningApplesMeatWhen it is cut up and exposed to oxygenHeating from pink to brownGelatinisationCustardsGravyBoiled riceOver heatCaramelisationSyrupHeating water and sugarDextrinisationCheese toastieWhen bread is placed in toaster and exposed to heatCrystallisationToffee appleCooking little liquid with a lot of sugarEmulsificationSalad dressingMayonnaiseAdding oil, water and lemonAdding water, egg whites and oilAerationPavlova?Chocolate mousseWhipping egg whitesFactors that affect the Functional Properties of Food:Oxygen:Oxygen reacts with enzymes causing oxidation.For example, cutting an apple and leaving it out, causing it to brown.Oxygen is incorporated into food to increase volume and produce a lighter product.Food that is whisked or beaten allows air bubbles to break up the structure of the mix.Temperature:All chemical and physical changes have ideal ranges of temperature. Applying different temperatures to different foods can alter the overall structure.For example, applying heat to a piece of meat.Acidity:The acidity and alkalinity of food is measured by pH.The pH scale ranges from 0-14.7 is neutral.Anything below 7 is classified as acidic. Examples include:Milk, potatoes and flour have a pH of 6.Lemon juice and vinegar have a pH of 2.Honey and soda water have a pH of 4.Anything above 7 is considered alkaline. Examples include:Egg-whites and bicarbonate soda.Changing the pH of food can have a significant effect on the overall structure. For example, adding a marinade to meat.Agitation:Agitation is caused by beating, whisking, stirring or folding ingredients.Applying physical agitation to food stretches the proteins and alters its physical structure.Enzymes:Enzymes act as catalysts, which speed up chemical reactions. Different types of enzymes cause different types of reactions. For example:Enzymes in fruit react with oxygen.Ethylene gas reacts with gas, causing ripening.Adding Additional Ingredients:Adding additives such as sugars, salts and fats can significantly alter the structure of food, for example, adding sugar to egg whites while beaten to allow the foam to stabilize.Students learn about:Students learn to:Food nutrients:Food nutrients: carbohydrates, proteins, lipids, vitamins, minerals and water.Structure of carbohydrates, proteins and lipids.Sources of carbohydrates, proteins, lipids, vitamins, minerals and water.Functions of carbohydrates, proteins, lipids, vitamins, minerals and water in the body.? Identify food nutrients.? Identify types of carbohydrates, proteins, lipids and vitamins.? Identify the nutrient composition of various foods.? Explain the functions of food nutrients in human nutrition.Key words:CarbohydratesProteinsLipidsVitaminsMineralsWaterIdentifyFood Nutrients:A nutrient is a substance found in food that provides nourishment for growth, energy, metabolism and reproduction.The Six Essential Nutrients:ProteinVitaminsMinerals?CarbohydratesLipidsWaterMacro and Micro Nutrients:Macronutrients are required by the body in large amounts. They include:Proteins?CarbohydratesLipidsWaterThese nutrients provide the body with energy and food for growing cells.Micronutrients are consumed in small quantities. These include:VitaminsMineralsThese nutrients help boost the immune system and assist in bodily functions.?Carbohydrates:Carbohydrates are the main source of energy for the human body. The majority of the human diet comes from a range of carbohydrates.Structure of carbohydrates/what they are made up of:CarbonHydrogenOxygenThey are classified into 3 structures:Monosaccharides- Mono = oneDisaccharides- Disa = TwoPolysaccharides- Poly = Multiple(Saccharides are the scientific definition of sugar)Monosaccharides:Disaccharides:Polysaccharides:Are the simplest form of carbohydrates.Consists of single molecules.E.g. Glucose, galactose, fructoseFood examples:Fruits and fruit juices.Honey?CandiesSyrupsSweet winesSoft drinks?ChocolateSport drinksConsists of two monosaccharides.They include:Glucose + Fructose = SucroseGlucose + Galactose = LactoseGlucose + Glucose = MaltoseFood examples:Table sugarCakes?MilkIce creamInfant formula?MushroomsSweet potatoesBeerAre made up of multiple monosaccharides.Examples of polysaccharides include:Starches and glycogenFood examples:BreadRiceWheat?OatsBeans?PeasLentilsBuckwheatSources of Carbohydrates:Carbohydrates occur naturally in plants such as fruits and vegetables.They are found in cereals and dairy products.Simple carbs are carbs that are used immediately by the body for a burst of energy.E.g: Confectionaries, lollies, chocolate, carbonated plex carbs are slow releasing and broken down over time by the body. Some complex carbs such as resistant starches are not broken down by the body.E.g: Pasta, grains, rice, noodled, flour, porridge.Functions of Carbohydrates:The main function of carbohydrates include:Provides continuous energy for:BreathingRegulating body temperatureKeeping the heart pumping?To fight infections and diseasesThe amount of carbohydrate intake should be equivalent to its expenditure.What are the negative impacts on an individual who does not consume an adequate amount of carbohydrates?Body burns stored fats and proteins for fuelHigh chances of feeling lethargic during a workoutHeadachesBad breathWeakness?FatigueConstipation or diarrhea?What are the negative impacts on an individual who consumes more than an adequate amount of carbohydrates?Blood sugar levels can get too high?Can lead to diabetes?Weight gain?Make you feel tired?Can cause you to be overweightHow many carbs should I be eating? INCLUDEPICTURE "" \* MERGEFORMATINET Meal Plan:Breakfast:?2x Wheat Toast with butter and jam = 40 gramsOne glass of orange juice (250mL) = 26 gramsOne apple = 14 grams?Total grams of carbohydrates for breakfast:40 + 26 + 14 = 80 gramsLunch:A plate of pesto pasta (spaghetti) = 60 gramsOne glass of apple and blackcurrant juice (250mL) = 33 grams?Proteins:Are used as building blocks for the creation of human tissue and can also be used as a fuel source.Structure of Protein:Proteins are polymers that are made up of amino acids. There are 22 amino acids that the body requires.14 amino acids can be synthesized by the body. These are known as non-essential amino acids.8 amino acids cannot be synthesized by the body and can only be retrieved through food or supplementation. These are known as essential amino acids.Sources of Protein:Incomplete proteins are derived from plants; vegetables and fruits;? seeds, legumes, plete proteins are derived from animal sources; red meats, dairy products, eggs, fish, poultry.Incomplete + Incomplete = Complete proteinsFunctions of Proteins:Proteins are responsible for the growth, repair and maintenance of cells.Proteins are antibodies that help fight infection.Protein acts as a secondary source of energy.Hormone production.Build and maintain tissue.Enzyme production.Transportation of nutrients.The impacts on the body when an individual consumes too much protein:Stored as fat which can lead to gaining weight.Can cause diarrhea.Can cause kidney damage.Temporary bad breath.Increased cancer risk.Difficulties to clearly think.Higher chances of heart failure.The impacts on the body when an individual consumes too little protein:Reduces muscle strength.Skin, hair and nail problems.Loss of muscle mass.Greater risk of bone fractures.Increased severity of infections.Greater appetite and calorie 5 high-protein foods:Eggs, almonds, chicken breast, milk, oats.Recommended daily intake (RDI) of protein:45 g/day (0.77 g/kg)Meal containing high proteins for:Vegan:Vegetarian:Pregnant Woman:Athlete:Teriyaki tofu stir frySmoky chickpea pizza with labnehYoghurt with chia seeds, oats and berriesAvocado, salmon and eggs on toastLipids/Fats:?Also known as fats and oils. Fats and oils both have the same chemical structure but differ in appearance.Structure of Lipids:Lipids are made up of:Fatty acids?TriglyceridesPhospholipidsSterols?Fatty Acids:There are 3 types of fatty acids. These include:Saturated Fatty Acids:Should be eaten in small amounts?Monounsaturated Fatty Acids/Polyunsaturated Fatty Acids:Found in nuts, vegetables, fish?Trans Fatty Acids:Are closely linked to cancer, cholesterol and obesityFunctions of Fat:Insulation?Protection?Energy Production?Satiety Control?Vitamin Absorption?Food Sources of Lipids:Plant-sourced lipids include:Nuts, seeds, oilsAnimal-sourced lipids include:Lard, eggs, dairy, fat of meat?Functions of Lipids:Lipids help insulate the bodyThey act as a poor source of energy?Assist in making you feel full?Acts a cushion around major organs?Are a good source of vitamins A, E, D and K?Essential Fatty Acids:These include:Omega 3 fatty acids?Omega 6 fatty acids?Omega 9 fatty acidsThe Impacts on the Body When An Individual Consumes:Too Many Lipids:No or Not Enough Lipids:Fat deposits in your artery walls, increasing your risk for heart disease.Dry, scaly, flaky, dull, or bumpy skin.You feel constantly 5 Foods That Contain:Beneficial Fats:Saturated and Trans Fats:Avocados?CheeseDark Chocolate?Nuts?Chia SeedsDesserts?SausagesFrench FriesBacon?Foods Containing Cheese like PizzaMy RDI (Recommended Daily Intake of Fat):85mg/day?Meal Plan For:Vegan:Vegetarian:Pregnant Woman:Breakfast-Two Vegan PancakesLunch-White Bean and Avocado Toast and Edamame Beans with SaltsDinner-?Falafel Salad?Breakfast-Banana Oatmeal CupsLunch-?Lemon Roasted Vegetable Hummus BowlsDinner-?Beefless Vegetable TacosBreakfast-Muesli With Natural Yoghurt and FruitLunch-?Chicken salad with avocado, leafy green veggies and cheese with a balsamic and olive oil dressing.?Vitamins:These are substances that the body cannot synthesize for itself.Vitamins are required in small amounts.There are two categories of vitamins:Water soluble vitaminsFat soluble vitaminsWater-Soluble Vitamins:Function:Source:Vitamin B1 (Thiamine)Part of an enzyme needed for energy metabolism; important to nerve functionFound in all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seedsVitamin B2 (Riboflavin)Part of an enzyme needed for energy metabolism; important for normal vision and skin healthMilk and milk products; leafy green vegetables; whole-grain, enriched breads and cerealsVitamin B3 (Niacin)Part of an enzyme needed for energy metabolism; important for nervous system, digestive system, and skin healthMeat, poultry, fish, whole-grain or enriched breads and cereals, vegetables (especially mushrooms, asparagus, and leafy green vegetables), peanut butterVitamin B5 (Pantothenic Acid)Part of an enzyme needed for energy metabolismWidespread in foodsVitamin B6 (Pyridoxine)Part of an enzyme needed for protein metabolism; helps make red blood cellsMeat, fish, poultry, vegetables, fruitsVitamin B7 (Biotin)Part of an enzyme needed for energy metabolismWidespread in foods; also produced in intestinal tract by bacteriaVitamin B9 (Folic Acid)Part of an enzyme needed for making DNA and new cells, especially red blood cellsLeafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grainsVitamin B12 (Cobalamin)Part of an enzyme needed for making new cells; important to nerve functionMeat, poultry, fish, seafood, eggs, milk and milk products; not found in plant foodsVitamin C (Ascorbic Acid)Antioxidant; part of an enzyme needed for protein metabolism; important for immune system health; aids in iron absorptionFound only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruitFat-Soluble Vitamins:Function:Source:Vitamin A (Retinol)(and its precursor*, beta-carotene)*A precursor is converted by the body to the vitamin.Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health?Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liverBeta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)Vitamin EAntioxidant; protects cell wallsPolyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seedsVitamin DNeeded for proper absorption of calcium; stored in bones.Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.Vitamin K?Needed for proper blood clotting.Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, brussels sprouts, and asparagus; also produced in the intestinal tract by bacteria.The Impacts on the Body When an Individual Consumes:Too Many Vitamins:No or Not Enough Vitamins:NauseaDiarrheaStomach CrampsDigestion problemsSkin disordersStunted or defective bone growthDementiaMy RDI (Recommended Daily Intake of Vitamins):22g/dayMinerals:Minerals cannot be synthesized by the body.Minerals have a number of rolesThey can be broken down into two groups?Macro MineralsMicro Minerals?Macro Minerals:Function:Source:CalciumImportant for healthy bones and teeth; helps muscles relax and contract; important in nerve functioning, blood clotting, blood pressure regulation, immune system healthMilk and milk products; canned fish with bones (salmon, sardines); fortified tofu and fortified soy beverage; greens (broccoli, mustard greens); legumesMagnesiumFound in bones; needed for making protein, muscle contraction, nerve transmission, immune system healthNuts and seeds; legumes; leafy, green vegetables; seafood; chocolate; artichokes; "hard" drinking waterPhosphorusImportant for healthy bones and teeth; found in every cell; part of the system that maintains acid-base balanceMeat, fish, poultry, eggs, milk, processed foods (including soda pop)PotassiumNeeded for proper fluid balance, nerve transmission, and muscle contractionMeats, milk, fresh fruits and vegetables, whole grains, legumesSodiumNeeded for proper fluid balance, nerve transmission, and muscle contractionTable salt, soy sauce; large amounts in processed foods; small amounts in milk, breads, vegetables, and unprocessed meatsMicro Minerals:Function:Source:IronPart of a molecule (hemoglobin) found in red blood cells that carries oxygen in the body; needed for energy metabolismOrgan meats; red meats; fish; poultry; shellfish (especially clams); egg yolks; legumes; dried fruits; dark, leafy greens; iron-enriched breads and cereals; and fortified cerealsIodineFound in thyroid hormone, which helps regulate growth, development, and metabolismSeafood, foods grown in iodine-rich soil, iodized salt, bread, dairy productsZincPart of many enzymes; needed for making protein and genetic material; has a function in taste perception, wound healing, normal fetal development, production of sperm, normal growth and sexual maturation, immune system healthMeats, fish, poultry, leavened whole grains, vegetablesFluorideInvolved in formation of bones and teeth; helps prevent tooth decayDrinking water (either fluoridated or naturally containing fluoride), fish, and most teasThe Impacts on the Body When an Individual Consumes:Too Many Minerals:No or Not Enough Minerals:NauseaDiarrheaStomach achesWeak bonesFatigueDecreased immune systemMy RDI (Recommended Daily Intake of Minerals):15mg/day (iron)Water:Water is a necessity for survival. The body is made up of approximately 70% water and has many roles.Structure of Water:Made up of 2 hydrogen atoms and 1 oxygen atom.Sources of Water:Fruits?VegetablesWaterAny liquid beverageFunctions of Water:Regulates body temperatureHelps transport nutrients around the body?Lubricates jointsAids digestionFlushes waste through urineKeeps mucosal membranes moistInterrelationships Between Nutrients:Positive Relationships:Iron and Vitamin C?They work together to create red blood cells.To improve iron absorption in the body, vitamin C must be consumed either through supplements or fruits/vegetables.Calcium and Phosphorus:They bond together to form phosphate which gives bones their strength.Calcium and Vitamin D:Vitamin D promotes the absorption of calcium.The body will not absorb calcium properly if there is not enough Vitamin D.Sodium and Potassium:Helps maintain water balance in cells.Negative Relationships:Iron and FibreFibre inhibits the body’s ability to absorb iron.Phytates found in fibre will remove iron from the body.Calcium and Fibre?Eat dairy products separate from fibre products.Digestion, Metabolism and Absorption of FoodDigestion:Digestion is a complex process of breaking down food into the nutrients. It involves:Both the mechanical and chemical breakdown of food.Mechanical occurs through chewing and peristalsis.Chemical breakdown occurs as secretions and enzymes react with food.?Absorption:Absorption takes place in the small intestine where nutrients are moved into the bloodstream.Metabolism:Metabolism is referred to as all the chemical processes that use nutrients to make all the substances in the body. These diverge into two things:Catabolism:The breaking down of nutrients to form energy and make new substances.Anabolism:Uses the substances made from catabolism to create other an:Role:Digestive Function:Mouth, Teeth and Salivary GlandsMechanical and chemical breakdown of food.Tongue and teeth grind food and mix them with saliva which contain amylase.EsophagusThis links the mouth to the stomach and is where peristaltic movement takes place.No breakdown of food occurs, however, it moves food to the stomach. At the button, it has a sphincter which prevents acid from travelling upwards.StomachProduces gastric juices which further break down food.Chyme is formed where gastric juices are mixed with food. Gastric juices are a combination of enzymes and hydrochloric acid.Small IntestinesThe small intestine is broken into 3 distinct sections:The DuodenumJejunumIleumAbsorption takes place where food is broken down to its smallest components.Large IntestineWhere waste is passed through down to the anus.Bateria or gut flora are present in the large intestine and are responsible for processing fibrous matter.Digestion, Metabolism and Absorption of Individual Nutrients:Lipids:Digestion:Starts off in the mouth with lipase from saliva helping to break it down.Stomach churns fat, along with more lipase, breaking it down into smaller components.Bile produced by the liver emulsified fat molecules, allowing lipase enzymes to completely break down the fats to monoglycerides, which are then absorbed by the small intestines.Absorption And Metabolism:Small molecules of digested triglycerides diffuse into the intestinal cells and are absorbed by the blood stream.Are carried for immediate use or storage.Proteins:Digestion:Are crushed and churned in the mouth.Protein is denatured by stomach acids in order for pepsin to digest proteins to their simplest amino acid form.Proteases peptidases further break down proteins to their simplest form within the small intestine.Absorption and Metabolism:Specific carriers transport amino acids into the intestinal cells where they are either used for energy or synthesizing of proteins.Unused amino are transported to the liver to create hormones, enzymes and muscle tissue.Carbohydrates:Digestion:Amylase in saliva begins to break down carbohydrates.Most digestion occurs in the small intestine where pancreatic amylase enters and breaks down polysaccharides and disaccharides to monosaccharides.Absorption and Metabolism:Some glucose is absorbed in the lining of the mouth but mostly in small intestines.The blood from the intestines circulates through the liver and cells take up simple sugars and convert them into other compounds.Vitamins:Digestion:Vitamins are defined by the food eaten and are released in the small and large intestines.Fat soluble vitamins require fats to carry them via the bloodstream to the liver and other fatty tissues.Water soluble vitamins are digested and carried into the blood through the intestine.Absorption and Metabolism:Occurs in the small intestine where water soluble vitamins are picked up and carried through the intestines to where they can enter the bloodstream.Since they can dissolve in water, stomach acids are not required to be absorbed, but do mean they continuously leave the body through urine.B-group vitamins are water-soluble but also bind to proteins and need to be broken down by acids.Fat-soluble vitamins need to be dissolved in fat before they can enter the body.Bile breaks down the fat and the vitamins move with them through the intestinal wall, into the body, and are stored in the liver or body fat.Minerals:Digestion:Are digested in a similar fashion to vitamins.The digestive tract releases minerals so they are made available for absorption.Absorption and Metabolism:Predominantly takes place in small intestines.They are sent to required areas of the body due to the varied roles they play.Certain food components may inhibit absorption of minerals, i.e fibre.Dietary Fibre:Digestion:Is a form of polysaccharides that cannot be broken down or digested by us.Is mixed with saliva in the mouth to moisten it for swallowing.In the stomach, it delays gastric emptying with aids in satiety. Delays in absorption occur in the small intestine because of the presence of fibre.Once in the large intestine, insoluble fibre aids the formation excrement, binding unwanted waste and excreting it.NOTES FROM WHEN I WAS AWAYCurrent Food Selection Guides and Nutritional Information:There are six basic principles that must be considered when planning a diet.Adequacy:Concerned with ensuring enough energy and essential nutrients are consumed.Adequate consumption is about finding the balance between too much and too little food.Balance:There must be a balance in one’s diet which is made using knowledge of foods and their nutrients.Certain combinations of food work well together. Combining certain foods increases overall consumption of certain nutrients and assists in the absorption of said nutrients, e.g. white meat, lentils with diary foods for iron and calcium.?Energy Control:Energy is needed by the body for basic metabolic reactions and physical activity.Sufficient energy is required by the body to meet its need.Energy consumption must not exceed energy expenditure as it is stored in adipose (fat) tissue.Nutrient Density:Foods with high levels of nutrients and low kilojoules are nutrient dense.Nutrient dense foods are essential with planning a successful diet.Moderation:Involves eating all food groups, while limiting empty kilojoule foods.Moderation and variety in the diet is imperative for good health.Variety:A variety of foods in the diet improves nutritional adequacy.Eating a variety of foods adds to satiety and enjoyment of meals.The Australian Guidelines:The Australian Dietary Guidelines give advice on eating for health and wellbeing. There are five principal recommendations featured:Guideline 1:To achieve and maintain a healthy weight, be physically active and choose foods to meet energy and nutrients.Children and Adolescents should eat sufficient nutrients to develop normally. They should be physically active everyday.Older people should eat nutritious foods and keep active to maintain muscle strength and healthy weight.Guideline 2:Enjoy a wide variety of food from the different food groups.Eat plenty of vegetables, legumes and beans.FruitGrains such as wholegrain and cereal foods that are high in fibre.Lean meats, poultry, fish, eggs and nuts.Various dairy products and plenty of water.Guideline 3:Limit intake of foods with saturated fats, added salt, sugar and alcohol.Processed foods contain high levels of saturated fat, salt and sugars.Replace these foods for healthier substitutes such as margarine instead of butter.?Read labels to choose foods with lower sodium and do not add additional salt while cooking.Limit alcohol intake, especially for pregnant women.Guideline 4:Encourage, support and promote breastfeeding.Guideline 5:Care for your food; prepare and store it safely.The Australian Guide to Healthy Eating:The A.G.H.E is a visual food selection guide that clearly shows the portions of food from each of the five major food groups that should be consumed daily.Created by the Department of health and follows the dietary guidelines.Nutrient Reference Values for Australia and New Zealand:The nutrient reference values (NRV) for Australia and New Zealand include two sets of values to guide nutrient intake- RDI and Adequate Intake (AI).There must be sufficient evidence to set an RDI. If there is not, an AI is set instead.Nutrition Australia Healthy Eating Pyramid:The healthy is a simple visual guide similar to the A.G.H.E.Applicable to almost all ages.Go for 2 and 5:A government campaign aimed at promoting th Australian Dietary Guideline that recommends adults eat at least two serves of fruit and five serves of vegetables each day.?Preparation Techniques to Produce Nutritious Foods:Preparation for nutritious meals involve an understanding of what foods to choose, the amounts to prepare, the storage of ingredients and the actual ability to cook these foods while retaining as many nutrients as possible. Consider the following:Fruits and vegetables should be fresh and stored appropriately.? Raw rather than cooked can often be beneficial, and should be left intact because of valuable vitamins, minerals and fibre located on/under the skin layer.Overcooking/boiling plant foods leaches nutrients. Larger pieces help to reduce surface area and therefore leaching.Choose leaner cuts of meat and use visible fat and skin of animals sparingly due to their high energy density.Choose whole grain cereals and breads as fibre content encourages a healthy gut.Fresh herbs, spices, garlic, lemon and other flavours liven up a dish and reduces the need to add salt.Avoid deep frying food as it adds unnecessary fat into the meal and leeches fat-soluble vitamins into cooking fat.Create vegetable based sauces rather than cream ones. Homemade sauces reduce use of additives and preservatives in the diet. Water used to boil vegetables can be the base of a sauce and incorporate lost nutrients back into the meal.If preparing meals for a lower fat diet, consider low fat dairy products, e.g. low fat milk, cheese and yoghurt.?Microwaving:Short cooking times limits nutrient destruction.Cooks food from the inside out.Can dry out but can be avoided by splashing water on it before heating or applying a wet paper towel on top.Boiling:Large volumes of water dissolves and washes away water-soluble vitamins and minerals.?Still a healthier option than deep-frying.Steaming:Allows food to be cooked in their own juices and retain their nutritive value.Glucosinolates found in broccoli are preserved during the steaming process, which become compounds called isothiocyanates and inhibit growth of cancer cells.Grilling:Great for maintaining maximum nutrition and flavour.Requires minimal added fats and keeps meat and vegetables juicy and tender.However, regular consumption of charred, well done meat may increase risk of pancreatic and breast cancer.?Cooking at high heat can produce a chemical reaction between fat and protein in meat, creating toxins that are linked to the imbalance of antioxidants in the body and inflammation, which can lead to an increased risk of diabetes and cardiovascular disease.Cook with a moderate amount of oil only and use coconut or olive oils over others.Stir-Frying:Effective for bite-sized pieces of meat, grains like rice and quinoa, and thin cut veggies like capsicum, julienned carrots and snow peas.Retains nutrients while only using a little oil at high heat.?Raw Foods:Does provide benefits and ‘eating the rainbow’ supposedly reduces the risk of cancer.Since most raw foods will be plant based, more minerals, vitamins and fibres are consumed overall with no added sugars or fats.Blending them is a convenient way to eat/prepare them.Baking:Unnecessary fats are sometimes used in the method.Heat-sensitive vitamins such as vitamin C are destroyed via baking.Frying:Damage to some nutrients occurs due to high heat, and fat-soluble vitamins may leach into the cooking medium.Unnecessary fats are consumed when foods are prepared via this method. ................
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