Year 12 Food Studies Revision

Unit 3 Outcome 1

100

What is denaturation? Explain how this occurs and an example in your response

Denaturation describes the permanent structural change of the protein molecules in food.

This can occur by:

-the application of heat (cooking)

-mechanical action (whisking)

-the addition of acids ( pickling)

Examples: Beaten egg whites, Poached egg, Marinated meat

200

Identify the names and foods associated with the two types of bacterial food poisoning. 

SALMONELLA - Foods: raw meat, poultry, sausages, dried egg powder, mayonnaise

LISTERIA MONOCYTOGENES -milk products, including soft cheeses such as brie, camembert and feta

300

What is the rationale of the ADGS? and the nutritional rationale of the ADG/AGHE?

RATIONALE: Promote health and wellbeing and reduce the risk of diet related conditions and chronic disease.

NUTRITIONAL RATIONALE: The Eat for Health Program groups foods primarily on the basis of their type and nutrient contribution. In the recommended amounts for daily intake.

400

Explain the role of the microflora in the intestinal tract

-The microflora improve the digestion and absorption of the short chain fatty acids and lactose and assist with the synthesis of of Vitamins B and K

-Breakdown and collection of energy from fiber

-Improve resistance to infections

500

Explain how fats are digested and absorbed 

• Fats are broken down into fatty acids and glycerol
• Fat is partially digested in the stomach where it becomes a liquid known as chyme.
• Chyme then meets Bile in the small intestine. Bile – this works the same way as dishwashing liquid does, the bile breaks down the fat and oil into smaller pieces
• Absorbed in the lacteal (inner section of the villi in the small intestine)

Unit 3 Outcome 2

100

Define body image and identify 3 dangers of a negative body image

Body image is the perception a person has about their physical self and the thoughts and feelings that result from that perception.

Dangers:

-Weight loss

-Physical changes to body

-Forms of disordered eating

-Restrictive diets

-Comfort or emotional eating

200

Explain why some types of sponsorship of childrens sporting activities may have a negative impact on childrens health

Sponsorship is often provided by companies that are linked with unhealthy foods, such as fast food companies. Children are encouraged to form a positive acceptance of these foods through their participation in the sport.

300

Explain two social factors, other than income, that may have an influence on the healthy food a teenager chooses to eat.

• Education: A student studying Units 3 and 4 Food Studies would have learned about nutritious foods and the Australian Guide to Healthy Eating (AGHE). As a result, they may be likely to apply this knowledge when preparing their own meals or making purchases from the school canteen. 
• Location: If a VCE Food Studies student attends a state government school that has a canteen that is open daily and provides a range of healthy food options (as per state government regulations) they may be more likely to purchase a healthy meal from school rather that go to a fast-food outlet during their lunch break.  
• Accommodation: If a teenager is living out of home in a share house with limited cooking equipment, they may not have the equipment they require to prepare meals and so may rely on unhealthy convenience foods.
• Available time: A teenager going from school to after school sport to a part time job may not have the time to sit down and eat a healthy home cooked meal with their family. As a result, they may rely on unhealthy convenience foods as they go from school, to sport to work and then home.  
• Cultural Norms: Teenagers generally like to be like everyone else and don’t want to stand out from the crowd. If their friends are eating health foods, then it is likely they will too. However, if their friends are eating unhealthy foods, which is often common in this age group, then the teenager may do the same

400

Define exposure and identify 3 ways in which parents can expose their adolescent children to healthy eating habits

Exposure: Introducing (exposing) children to new foods and experiences around food

-Parent can expose their adolescent children to healthy eating using the same types of techniques as they would use for younger children – they would just need to ensure this exposure is more age appropriate. For example, parents could ask adolescents to plan a healthy meal as well as prepare one. 

-Parents could watch a cooking show such as MasterChef with their adolescent children

-Encourage their children to start a part time at a supermarket or café, where they may be exposed to heathy foods and healthy food ideas in the workplace.

500

Although the food system can have a negative impact on our food behaviours, it can also have a positive impact.

Discuss how the food system can have a positive impact on our food behaviours (use an example).

Supermarkets are part of the food system. Woolworths, a well known and popular supermarket chain recently ran a promotion called “Discovery garden” in which consumers earn a free pack of plant of seeds for each $30 grown in-store. This can have a positive impact on food selection, as young children may be encouraged to cultivate the seeds. Once grown, it is likely that children may wish to consume the plant items they have grown. They may also be excited to help their parents prepare a meal using the plant items they have grown. This is a positive behavior as the children are preparing a healthy food as well as consuming it.

Unit 4 Outcome 1

100

Outline two pieces of information should you look for on a food label to ensure you are buying more ethical food choices.

• Country of origin – this can be linked to food miles and sustainability etc.

• Ingredients used – e.g. fat and sugar content, number of additives, presence of animal products, etc. 

• Production methods – e.g. Fairtrade logo, or palm free oil free logos, etc.

200

"People in urban areas of Melbourne do not suffer from food insecurity."

State whether you agree or disagree with this statement and justify your response.

Provide an example of how technology is being used to improve food security in areas of Melbourne.

I disagree with this statement, no matter where you live food insecurity is all around us.  

People living in urban and rural areas can suffer from food insecurity.

People lose jobs and find it hard to support families.  These are the kinds of people who experience food insecurity.  This can happen anywhere.

People can use websites (technology) to seek out organisations like FoodBank to findout where they can get food.

300

Provide 3 reasons why farmers may want to reduce their use of pesticides and synthetic fertilisers.

-Pesticides and synthetic fertilisers run off plants and get into ground water supplies. 

-Pesticides can also destroy helpful organisms, ones that are required to balance an ecosystem, and others like bees that pollinate plants and crops.  This is resulting in a lack of biodiversity on farms.  Less animal life means that the soil is not as rich and fertile.

-Overuse of fertiliser can contribute to soil acidification.

400

Describe two likely effects of climate change on the food that is available to Australian consumers

• Less secure supply of fresh fruit and veg varieties (poor soil/drought or floods)
• More reliance on imported fresh ingredients
• Selection of different cattle
• Increased food prices
• Fish at risk (increasing temperatures)
• Animals not able to cope (heat) - less meat available

500

Identify something that is being done to improve sustainability in relation to - food processing and manufacturing - food retail and -consumption

Processing & Manufacturing

eg: decreased environmental impact by reducing the size of their food packages. By putting a more concentrated liquid in a smaller packages, manufacturer save on freight costs and increased the amount of product that they can transport in one load. These actions therefore reduced the overall number of shipments required and food miles travelled by their products.

Retail

- selling fruits and vegetables that they are not quite perfect looking instead. A long time ago this produce would have been wasted. 

Consumption

-Trends of veganism, vegetarian, locavore etc. 

Unit 4 Outcome 2

100

Bob is studying a Bachelor of Food Studies at William Angliss Institute in Melbourne. Explain how Bob’s food knowledge and skills might influence his family’s response to food information.          

Bob’s wife and child may wish to put into practice the food knowledge and skills that Bob learns about at University. This could mean that Bob’s family plan healthy meals together. If Bob is able to teach his wife and child food preparation skills, then this could mean that the family can prepare the healthy meals together also.

200

What is a nutrient content claim? Provide 2 examples of a nutrient content claim.

A claim made about the presence or absence of certain nutritional properties of a food. eg: low fat or good source of calcium.

300

Explain in detail the purpose and advantage of percentage labelling

Purpose: If an ingredient is characterised in the name of the product or in an image or words on the product, this ingredient must be declared as a percentage in the label. The percentage is based on ingoing weight of the characteristic ingredient.

Advantage: Enables consumers to compare products and assists consumers to be more informed about products.

400

Explain how you would use analysis of data (part of the principles of research used to develop the ADGS) to assess credibility 

•Data should be detailed to provide integrity eg: large numbers are researched

•Data should be from numerous high quality case studies

•Consistently of results is required to make generalisation (long term results add credibility to data)

•Limited data means we are unable to determine the effect of a product on a cohort being research

•Data is more reliable if large numbers are researched  Eg: is losing 3kgs per week sustainable?

•Has the integrity of data been supported? Eg: did all customers have the same results?

500

Analyse the nutritional efficacy of a McDonalds cheeseburger

The nutritional efficacy is low.

- The burger contains cheese, which is a AGHE food group however is recommended to be reduced fat.

-1 segment of the AGHE (fruits is not included) and the others are only included in very small amounts eg: 1 piece of lettuce for vegetables and a high sugar, white bun which is not representative of the largest section (grains) of the AGHE - this is also encouraged to be mostly wholegrain.

-Fast foods such as this burger are high in salt, sugar and fat are recommended to be consumed only occasionally and in small amounts. These are not included in the food group of the AGHE.

Our Food Studies class

100

Who is the youngest person in the class?

Josie

200

Who got a new kitten this year?

Teri

300

Who in our class can ride a unicycle?

Lizzy

400

Who has 100% attendance this year in Food Studies?

Stella - congratulations! 

500

List every dish we have made this year in Food Studies

Porcupine meatballs

Fast vegetable pasta

Eggs Florentine

Vegetable lasagne

Sesame balls

Spinach and cheese pide

Keto curry