Food Availability and Selection
Influences on food availability, list two:
1. Global migration of cultural groups
2. Use of foods native to Australia
Nutritional awareness is influenced by a number of different factors, list three:
Age, gender, body size, activity level, heredity, health status, pregnancy and lactation.
Factors effecting microbial growth?
pH, temp, gas atmosphere, moisture, adverse conditions, protozoa, fungi and moulds, viruses and bacteria.
To sketch in general terms means to
Outline
The body tissue that contains fat
adipose tissue
Safe methods of storing foods?
dry storage, cold storage and freezing
What are the technological developments that influence food availability?
1. production and manufacturing processes
2. equipment techniques
3. storage and distribution
List three Physiological factors that affect food selection?
Hunger, appetite, satiety
Safe food handling provide three examples?
temp control, prevention of cross-contamination, personal hygiene and clean work environment.
To make a judgement based on criteria is to
Evaluate
A diet-related deficiency disorder resulting either from a diet that is low in iron, or from loss in iron:
anaemia
What does HACCP stand for?
Hazard analysis critical control points
What are the social, economic and political influences on food availability?
effects of poverty and affluence
type and state of the economy
government policy, eg taxation, embargoes, subsidies, war, export strategies
Psychological factors that influence food choices?
values, beliefs, attitudes and experiences, habits, emotions, self-concept
List three types of basic cooking principles?
conductive, convection and radiation
To provide characteristics and features means to
Describe
The minimum amount of energy that your body needs to maintain normal body processes
BMR
list the temperatures of dry, cold and freeze storing:
10-21 degrees
0-4 degrees
below -18 degrees
A ........ trade is an agreement in which a country A exports to the and imports from a country B without any tariffs being charged by the other country?
FREE trade
Social factors that affect food selection, list four:
culture and traditions,
lifestyle eg employment, education, household structures and roles, climate and geographic location travel and other interests,
social interactions eg media, peer group, hospitality at home
List two dry heat methods and two moist heat cooking methods:
dry heat: grilling, baking, roasting, frying
moist heat: braising, boiling, stewing, poaching, steaming, microwave cooking.
What should you always provide in a Food Technology response?
Examples
An immune reaction to a protein in food that the body identifies a foreign:
food allergy
List the factors that affect the functional properties of food:
oxygen, temperature, acidity, agitation, enzymes, addition of other ingredients.
A ....... food of a culture is dictated by local growing conditions, the level of technology available, the strength of the economy and government policies?
STAPLE
Economic factors that affect food selection, list four:
Cost of food, the marketplace,
available resources eg money, time, knowledge and equipment, occupation and finances.
List one disease caused by bacteria?
salmonellosis, staphylococcal, botulism, listeriosis, shingellosis, bacillus, perfringens
Putting together various elements to make a whole
Synthesise
macronutrient
WHAT occurs when the helix structure of proteins break down?
denaturation
......... are payments made to producers to encourage production, supplement income and assist in operations?
Subsidies
A small gland at the base of the brain that regulates hunger, thirst, sleep and the release of hormones
hypothalamus
Sensory characteristics of food
appearance, odour, taste (flavour) and texture (mouth feel)
Put forward (for example a point of view, idea, argument, suggestion) for consideration or action
Propose
Describes a low level of physical activity, not involving much movement of the body
sedentary
WHAT occurs when a protein separates from other nutrients and turns a liquid to a solid?
coagulation
Great wealth and abundance
Affluence
A feeling of fullness experienced after hunger
satiety
..... the browning process that occurs when a protein and sugar are heated
Maillard reaction
Add a degree or level of accuracy depth, knowledge and understanding, logic, questioning, reflection and quality to (analyse/evaluate)
Critically
The energy expended as a result of eating. Energy is used to digest and absorb nutrients from food and converts them for use or storage, generating heat.
Thermic effect of food (TEF)
WHAT is the process in which starch breaks down into dextrin?
dextrinisation
........ is a human right, and it exists when all people at all times have access to necessary, safe, nourishing, culturally appropriate foods to sustain a healthy and active life?
Food Security
WHAT refers to all the different chemical processes in your body where substances are broken down or build up or when energy is consumed or released.
metabolism
A polysaccharide found in fruit and some vegetables. It is used to set jelly
pectin
Support an argument or conclusion
Justify
minerals required by the body in tiny amounts
trace elements
Emulsification
List FOUR developments of food processing techniques?
Freeze drying, Extrusion cooking, MAP, Spray drying, 3D printing, Infa-red processing
Personal perceptions that influence food choices?
appearance eg colour, shape, turgor.
flavour,
aroma,
allergies
starch can thicken mixtures by absorbing liquid in the presence of heat.
gelatinisation
Recognise or note/indicate as being distinct or different from; to note differences between
Distinguish
The process of reducing or ceasing breast milk or formula intake as it is replaced by solid foods in the diet:
weaning
Name the two structures of protein and provide an example for each?
1. fibrous: fish, chicken, meat, wheat and baked goods
2. globular: eggs, milk, cream, yogurt
....... are the partial or complete prohibition of trade with a particular country or a group of countries as enforced by government and international communities?
Embargoes
WHAT refers to the pressure placed on the cell walls or membranes by fluids within the cell, For example, crisp vegetables have high level of .....
turgor
1. Oxidative browning
2. Non-enzymic browning
3. Maillard reaction
Make; build; put together items or arguments
Construct
the stage in a woman's life when she ceases to be fertile. The balance of hormones changes, the ovaries no longer produce eggs and menstruation ceases.
menopause
.... are chemical substances that act as catalysts in chemical reactions.
enzymes