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Year 1 > ACE1041 > Flashcards

ACE1041 Flashcards

1
Q

What is land used for

A

Grazing
Crops
Woodland
Urban

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2
Q

Grazing Land

A

52% of land in UK

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3
Q

Crop land

A

20% of land

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4
Q

Woodland

A

12% of land

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5
Q

Urban land

A

14% of land

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6
Q

Land cover maps

A

Tell us what land is being used for

Allows us to balance demand and output of land

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7
Q

Factors that affect land use

A 
Topography
Geology
Climate
Spiritual + Religious
Aesthetic
Economic
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8
Q

Topography

A

Shape and features of land

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9
Q

Geology

A

Rock type determines what land can be used for

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10
Q

Climate

A

Temperature and Precipitation

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11
Q

Why does land matter?

A

Provides essential services to humans

Help sustain wellbeing and rest of the nature

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12
Q

Soil

A 
Support ecological habitat and biodiversity
Food and fibre
Platform for landscapes
Mineral resource
Protect heritage
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13
Q

Natural ecosystem

A 
Forest Production
Biodiversity high
Water flow and quality
Regional climate
Infectious disease
Mediation
Carbon sequestration
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14
Q

Intensive ecosystem

A

Crop production

Low biodiversity

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15
Q

Cropland and restored ecosystem

A 
Crop production
Forest production
Biodiversity
Water flow
Water quality
Carbon Sequestration
Regional climate
Infectious disease mediation
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16
Q

Agriculture bill

A

Farmers be paid for public goods:
Air quality
Better water supply

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17
Q

Plant sturcture

A

Leaves
Stems
Roots
Stomata

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18
Q

Plants role

A

Diversity
Make oxygen
Convert CO2 into carbohydrates

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19
Q

Photosynthesis

A

6CO2 + 6H2O -> C6H12O6 + 6O2

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20
Q

Photorespiration

A

Uses O2
Makes CO2
Opposite of Photosynthesis

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21
Q

C3 Plants

A

Overlap of photosynthesis and photorespiration
Both processes uses Rubisco
Shows a waste of energy

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22
Q

C4 Plants

A

More efficient

Enzyme has higher affinity for CO2 than Rubisco so less energy waste and larger yield

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23
Q

Most prominent food sources

A

Maize
Rice
Wheat
Potato

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24
Q

Selective breeding

A

Mendel and inheritance
1961 Borlaug prevent Indian Famine
Possibility to help feed growing population

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25
Q

Ideal characteristics for selective breeding

A 
Drought proof
CAM plants open stomata at night (less likely to dry out)
Extensive root system
Canopies face light
C4 plants
Smog resistant
Micronutrients
Need less fertilizer
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26
Q

UN Sustainable goals

A 
Zero hunger
(Some of the others link to food as better nutrition = better health and also climate change)
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27
Q

Evolution vs Diet change

A

Our change in diets are changing quicker than evolution
Eating more calories
More meat
Less veg

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28
Q

Meat industry

A

14% of all greenhouse gasses

When on Pasteur less of a problem

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29
Q

Livestock

A

Last 30yrs reduction in red meat
Climate change
Lively hoods - Young Negerian workers mostly in meat industry

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30
Q

East UK Livestock

A

Pigs

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31
Q

West UK livestock

A

Sheep

Dairy

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32
Q

North UK livestock

A

Sheep

Beef

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33
Q

Midlands UK Livetock

A

Beef

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34
Q

Southwest UK Livestock

A

Beef

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35
Q

Types of livestock farming

A 
Outdoor
Indoor intensive
Cubicle
Lowlands
Hill farm
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36
Q

Outdoor farming

A

Pigs

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37
Q

Indoor intensive farming

A

Poultry and eggs

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38
Q

Cubicle farming

A

Pigs and Beef

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39
Q

Lowland farming

A

Sheep
Cows
Dairy
Beef

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40
Q

Hill farming

A

Sheep

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41
Q

Consumer

A

Consumer is anyone who spends money on goods

Determines value of product

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42
Q

Supply Chain

A

Along the chain individual increases value of product

How much it costs to improve not equal to value added

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43
Q

Quality

A 
Word of mouth
Consistency
processing
brand
Experience
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44
Q

Supply chain concept

A

Farm to fork
Conception to consumption
Stake holders at different parts of chain

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45
Q

Stake holder

A 
Raw material provider
Components
Manufacturer
Retail
Consumer
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46
Q

Strawberry stakeholder

A 
Breeder
Growers
Fertilizer company
Farmer
Distributor
Wholesale
Store worker
Chef
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47
Q

Cost vs needs

A

Reduce cost means reduced welfare
Meat may be good for farmer but not butcher
Packers different need to supplier

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48
Q

What is fresh produce

A 
Unprocessed
Not detreating
Healthy
Time since harvest
Organic
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49
Q

Land on fruit

A

29000 hectares

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50
Q

Land on veg

A

131000 hectares

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51
Q

People preferance

A

Think fresh is heathier but not necessarily true

Prefer mixed salad bags = more food miles

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52
Q

Supermarket issue

A

Have to plan what fruit and veg will be popular at least 55 days in advance
People tend to consume depending on the weather so may sell 1000s a day or barely any

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53
Q

When do people eat salad

A

Accompany a meal
Prawn cocktail BBQ
Seasonal
All year round

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54
Q

Unknown of consumption solution

A

Dunhunby data collection
When and what you buy
Predict patterns to order correct amount

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55
Q

Quality

A

Is subjective depending on what individuals value

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56
Q

Quality to consumer

A 
Texture
Post-harvest
Pathogens/toxins
Nutrition
Taste
Traceability
Organic
GM free
animal welfare
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57
Q

International standards of quality

A

Codex Alimentarius - Food Code 1963

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58
Q

Codex Alimentarius - Food Code 1963

A 
Worldwide (186 countries)
Protect consumer
Provisions for entire product - smell, appearance, sound
Specific and quantifiable
Extra (best)
3 (worst)
Not all foods have standards
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59
Q

Different programs in the UK

A 
Food standards agency
Red tractor
Lion on egg
Food hygiene
Ethical and origin
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60
Q

Biofortification

A

Improvement to product either as it is grown or post harvest

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61
Q

Biofortification and freshness

A

Adding nutrients mean harvest is still fresh?

Not advertised - ethical issue

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62
Q

Biofortification in the UK

A

Tomato - B12
Lettuce - Iodine
Maize - Vitamin A
Spinach - Zinc

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63
Q

Vegetable benefits

A 
Eat 2.5 portions a day reduce risk of death by 2.5%
Vitamin pills are not adequate
Provides source of fibre
Essential nutrients
30% antioxidant from fruit and Veg
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64
Q

Antioxidant

A

Used to be thought that aging was caused by free radicals however, excess free radicals is more of a symptom than of aging and disease rather than a cause.

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65
Q

Veg and antioxidants

A

No net gain of antioxidants and rather oscillations

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66
Q

Vegetable experiment

A

Mice consumed carrot less tumours and weighed less - veg inhibits digestion

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67
Q

Why inhibiting digestion is good

A

Reduce nutrients digested
Excess nutrients produce TOR lead to cancer
Slow downs aging

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68
Q

Nutrient claims

A

Only make claim if substantial evidence

List of what can be claimed

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69
Q

Fruit and veg and nutrient claims

A

general claims

5 a day benefit health

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70
Q

Dairy supply chain -

A 
Feed - Grass vs cow cake
Utilities
Agri-chemicals
Tanker
Ingredients
Secondary products
packaging
Transport
Distribution Depots
Transport
Consumer
Waste - Beef, whey
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71
Q

Milk production overview

A

Converts grass into milk using cow

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72
Q

Bull calf

A

Male under 6 months

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73
Q

Heifer Calf

A

Female under 6 months

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74
Q

Heifer

A

Adult female pre-parturition

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75
Q

Cow

A

Adult female post-parturition

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76
Q

Bull

A

Adult male

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77
Q

Bullock/steer

A

Castrated male

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78
Q

Sire

A

Father

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79
Q

Dam

A

Mother

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80
Q

Dry cow

A

Non-lactating - 60 days before calving

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81
Q

Beef Cow

A

Rectangular type
Lower milk production
Good meat conformation

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82
Q

Milk Cow

A

Triangular type
High milk production
Little meat conformation

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83
Q

Dairy x Dairy

A

If female offspring then perfect future dairy dam

if male the calf is not used for meat

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84
Q

Dairy x Beef

A

Both male and female can enter beef supply chain

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85
Q

Artificial Insemination

A 
Lots of bloodlines
Select bull sperm that produce better cow
No inbreeding
Only need small amount of semen
Cowman has to recognise a receptive cow
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86
Q

Natural insemination

A

Bull knows when to inseminate heifer
No missed cycle
Bull on farm could be dangerous

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87
Q

Heifer rearing

A

Calves are reared to replace mother
Fed to increase body weight - daily live weight gain - 0.75kg/day
First insemination 13-14 months at around 85-90% adult weight

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88
Q

Calving

A 
Heifer finds safe place to nest
Calf comes out feet first
Mother now becomes a cow
Calf suckles first part of mother milk - colostrum
Calf removed after 24hrs
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89
Q

Routine Calf tasks

A

Naval dipped
Fed the colostrum (passive immunity)
Before 5 weeks - disbud and castrate males

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90
Q

Lactation

A

First 3 months lactation peaks and declines
Live weight of cow reaches lowest at 2.5 months post birth
Increase feed intake till around 4 months

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91
Q

Pregnancy

A

1 calf a year
Cow has to be served within 50-70 days after giving birth
when lowest live weight
milk yield highest

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92
Q

Fresh whole milk

A
  1. 3% water
  2. 6% protein
  3. 1% fat
  4. 7% minerals
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93
Q

Price of milk

A 
September 2018 - 31p a litre
Genetics
Supply and demand - can store milk for long or turn cow off so have to hell
Herd size
Brexit
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94
Q

Increase prize of Milk

A 
Processing
turn to butter
yoghurt
dry milk
U.H.T
Cheese
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95
Q

Current issues and concerns

A

Automated milking
Over antibiotic use
Gender specific semen
Bovine Somatotropin - welfare and ethics

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96
Q

Dairy quality

A

Butterfat and protein concentration
Hygiene
Cattle health
Type of cow

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97
Q

Hygiene and dairy industry

A

Milk plant clean
Matristic Infection
Bactoscan

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98
Q

Matristic Infection

A

Each quarter tit separate if infected reading of 100mil per ml

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99
Q

Bactoscan

A

Measure number of bacteria in milk

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100
Q

Cattle health

A

Somatic cell count - Lymphocyte number higher if fighting and infection
100,000 or less means healthy

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101
Q

Processing milk

A

Homogenisation
Pasteurising
Ultraheat
Raw milk

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102
Q

Homogenisation

A

Basically filters it

Left with cream layer on top

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103
Q

Pasteurising

A

High temp for short time
72 degrees for 15 seconds
62.8 degrees for 30-35 mins

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104
Q

Ultraheat

A

130-150 degrees for 1.3s
kills everything so lasts longer
Does change flavour but good for if using as an ingredient

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105
Q

Raw milk

A

Health warning
Only sold on farm
farm checked for tuberculosis

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106
Q

Dairy nutrients

A

Protein
Energy
B12

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107
Q

Milk benefits

A

Known to be good for bone health but too much can have adverse effect

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108
Q

Milk and nutrition guidance

A

Different eat well plates suggest other things
Harvard - no dairy
USDA - suggest and if can not be consumed B12 supplement

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109
Q

Bone strength

A

Osteoblasts build
Osteoclasts breakdown
Osteoporosis - mineral density
Age decreases bone strength particularly menopause

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110
Q

Osteopenia

A

1-2.5 SD bone mineral density

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111
Q

Osteoporosis

A

2.5 SD or lower bone mineral density

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112
Q

Breast feeding

A

Increase bone health

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113
Q

Dairy effect on bone health

A

If calcium and vitamin D deficient then dairy does help if not then no impact

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114
Q

Exercise effect on bone health

A

Running
Jumping
Skipping
good for bone health

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115
Q

Endosperm

A

Flour

116
Q

Bran

A

Nutritional value

117
Q

Germ

A

New plant

118
Q

Strong and soft flour

A

Triticum aestivum

119
Q

Durum flour

A

Triticum turgidum

120
Q

National Association of British and Irish Mills - NABIM

A

Official seed testing

Test purity and uniformity, stability and germination

121
Q

Classes of flour

A

Class 1 - bread
Class 2 - Potential to be bread
Class 3 - Soft
Class 4 - feed

122
Q

Wheat supply chain

A 
Breeder
treatment
grower
merchant
mill
bakery
123
Q

Wheat quality

A 
Protein levels (gluten)
Determines how well flour will be able to stretch
124
Q

Harvest timing wheat

A

Starch in endosperm will be made into sugar by enzyme if harvest late too much sugar.

125
Q

Plunger drop test

A

Longer plunger takes to drop less sugar in the seeds. - good

Want around 250s or more

126
Q

Seed rate

A

How much by weight you sew per m2.

Know weight of 100 seeds and weighed by seller

127
Q

Farmer consideration when planting wheat

A

Correct variety
Crop rotation
Fertilizer
Soil type

128
Q

Fertilizers

A

Nitrogen - more protein - better yield
Phosphorus - energy
Potassium - water movement

129
Q

Post harvest farmer considerations

A

Protection

Storage

130
Q

Growth regulators

A

Make sure growth of plant is in areas want to sell

More spike less route

131
Q

Herbicides

A

Graminicides - control grass
Insecticides
Molluscicdes - slugs

132
Q

Harvest

A

Reap
Thresh
Winnow

133
Q

Harvest timing

A

Moisture 14.5%
Too early - moisture too high
Too late - worthless as germination

134
Q

Millers needs

A 
High quality
Not shrivelled
Not straw
No chaff
No other seeds or pests
135
Q

Storing seeds

A

Living seeds stored
Water content important
Lead to to much pests and fungus

136
Q

Pest and fungus for wheat

A

Weevils
Mites
Ergot - effect circulatory system in humans

137
Q

Nitrogen and wheat

A

Industrial nitrogen fixation
Harber-Bosch process - energy intense and uses fossil fuels
Nitrogen cycle

138
Q

Nitrogen Cycle

A

Runoff
Deforestation
Leaching
Crop Harvest

139
Q

Soil degredation

A

Causes gullets which means soil is run off and takes nitrogen away

140
Q

Crop Rotation

A

Nitrogen fixing crops in soil after nitrogen consuming
Consider profit loss if have empty field or not done correctly
Government initiatives to get farmers to be pro-environment

141
Q

Aberdeen angus

A

Scotland originated
Small
Blocky
Square

142
Q

Welsh Black

A 
Welsh originated
Small
Blocky 
Square
Horns
143
Q

Hereford

A

Most common
White face
Usually no horns (can have horns if double reccessive)

144
Q

Sussex
South Devon
Lincoln red

A

House cow
Milk and beef producers
Rare now as dual purpose not profitable

145
Q

Charolais

Limousine

A

Continental origins
Very muscular
pulled ploughs

146
Q

Belgian Blue

A

Double muscle

Great meat production but hard to calve

147
Q

Wagyu

A

Japanese origin
Bread to pull plough
Meat has intramuscular fat so melt in mouth

148
Q

British Cattle

A 
Smaller
Early maturing
Mothering
Ease of calving
Poll breeds
Intermuscular
149
Q

Continental cattle

A

Larger
Later maturing
Put weight on before fat
Good conformation

150
Q

Rose veal

A 
British version of veal
Slaughtered early (6-9months)
Milk all the way to slaughtering
Not white meat like the continent
No crates - EU banned 2007
151
Q

Intensive cattle

A

Daily weight gain 1.35kg
Slaughtered at 13 months
Fed barley = rocket fuel
Inside all day

152
Q

Semi-intensive cattle

A

Daily weight gain 1kg per day
Lower weight gain if on forage as expensive
Housed as groups and graze in larger groups

153
Q

Extensive

A 
While weaning daily live weight gain = 1.1kg per day
Stop weaning at 300kg 
Post weaning diet is forage
In field with shelter
Low cost
1 calf per cow per year
154
Q

Mad cow disease 1986

A

Bovine spongiform encephalopathy (BSE) caused by diet

155
Q

Mad cow disease 1995

A

1st Creutzfeldt–Jakob disease (CJD) death

156
Q

Mad cow disease 1996

A

Realised the link so cattle over the age 30 months can no longer be used as human food

157
Q

Mad cow disease 2005

A

30 month rule lifted

158
Q

Mad cow disease now

A

Pay attention to feed given to heard

No offal in diet

159
Q

Beef price

A

Massively depends on time of year

Sale prices very volatile

160
Q

AHDB Beef and lamb

A

Try to encourage consumption of beef and lamb

Every time an animal is sold a fee is payed to AHDB to pump money back into the sector

161
Q

Dressing out percentage

A

how much of live animal by weight can be used as carcass

162
Q

MLC classification

A

Classified by fat and shape

Do not want to be too fat or too lean

163
Q

Pig production UK

A

40% British pigs outdoors
30,000 premises in UK
10,000 pig farms
92% of all pork from 1600 assured farms

164
Q

Sow

A

Adult female after parturition

165
Q

Gilt

A

Young female

166
Q

Boar

A

entire male

167
Q

Hog

A

Castrated male

168
Q

Piglet

A

Pig under 5 weeks

169
Q

Weaner

A

5-8 weeks pig

170
Q

Store

A

10-12 week pig

171
Q

Farrow

A

Process of parturition

172
Q

Litter

A

All piglets from 1 farrowing

173
Q

Light weight Porker

A

<60kg porker

174
Q

Heavy Porker

A

Up to 80kg porker

175
Q

Baconer

A

86-104kg pig

176
Q

Cutter

A

76-85kg pig

177
Q

Large white

A 
Yorkshire origins
Long
fine white hairs
large rears
sticky up ears
dished face
178
Q

Landrace

A 
Scandinavian origins
Midlength
Fine white hair
deep flank
narrow face
floppy ears
179
Q

Hybrid

A 
Lean meat
large litter
uniform output
Landrace cross with sow hybrid
Referred to via genotype
180
Q

Pietran

A

Belgium origin
High yield
Porcine stress syndrome

181
Q

Duroc

A

USA
Outdoor
Excellent mother
Dark in colour

182
Q

Closed heard

A

Breeding stock all internal
Family lines or artificial insemination
no disease so very hygienic

183
Q

Open heard

A

Replacement sows
boars from other breeders
reduce resource requirement
increase risk of disease (quarantine)

184
Q

Indoor system

A

Control of environment
Housed at all times
Access to feed, light, heat and water controlled
More initial cost but better pay off

185
Q

Outdoor system

A

Only part control
Less cost but less output
Breeding outside but when need to fatten up bring them in
Feeding stalls

186
Q

Herdsman insemination

A

Access to 1000s of bloodline but need to have good eye as to when to serve
If missed then 21 days are missed

187
Q

Natural insemination

A

Limited numbers and aggressive but do always get the pig on heat

188
Q

Dry sow

A

Pregnant

189
Q

Littre size

A

8-13

Aim for 12 as has 12 teats

190
Q

Pig welfare

A 
Adult 140kg
Piglet 600-900g
Easily rushed
Farrowing crate
Teeth clipped as sharp so can hurt mother
Tail docked stops tail biting
less chance of infection
191
Q

Weaning

A

Minimum 3 weeks

Sow won’t return to castration till post weaning and 1 cycle

192
Q

UK pig holdings

A

More holdings and sows

Half size of heard

193
Q

Denmark

A

Less holding
Less sows
Larger size of heard

194
Q

UK restrictions on pig farms

A 
Defra
Red tractor
Ammonia and odour 
Straw base
40% outdoors
195
Q

Denmark restrictions on pig farms

A

Strict ammonia and odour legislation
Majority part slatted or drained floor
Mostly indoor

196
Q

UK Pig contract

A

Mostly finishing contracts

9.1 million finished to slaughter

197
Q

Denmark Pig contract

A

Danish crowns and Tonnies
28 million finished
11 million exported

198
Q

UK pigs

A

Landrace, large white and hybrid
Fat levels
Lean meat %
Daily live weight gain and feed conversion

199
Q

Denmark pigs

A

Danbred
Feed conversion ratio
Daily live weight gain
Lean meat %

200
Q

UK pig industry improvement focus

A

Improve efficiency of nutrition
Sows duration of lactation
Piglet viability
Transition feeding

201
Q

Denmark pig industry improvement focus

A

Address nutrition according to period of sows life cycle

202
Q

UK pig industry statistic

A 
29 piglets per sow per year
11.22 weaned per litter
2.29 litters per sow
£1.35 per kg dead weight
58% feed cost
203
Q

Denmark pig industry statistic

A

35.3 piglets per sow per year
13.4 weaned per litter
2.26 litter per sow
£1.19 per kg dead weight
59% feed cost

204
Q

Lower cost pig system

A

Slatted floor
reduce need to clear waste as empty underneath is slurry
Have to clean under bit thought as fermenting waste dangerous for pigs

205
Q

High welfare system

A

Deep litter
Outdoor piglood
Items for piglet to play with

206
Q

5 freedoms

A 
Suitable environment
Suitable diet
Normal behaviour
Correctly housed
Protection from pain
207
Q

Killing out percentage

A

Weight of carcass vs live pig weight
72-80%
In UK around 75%

208
Q

Selling a pig

A 
Paid for carcass weight and leanness of meat
breed
body weight
gender
diet
food withdrawal
transport stress
housing
precision and accuracy of butchering
209
Q

What removed from the pig

A 
Hair
Liver
Melt
Heart
lungs
Guts
Caul
Gut fat
Urinary organs
Scrotal sac
Boar carcass
Nails
210
Q

Pig traceability

A

Slap marks on each shoulder on pig when in farm so know where pig is from at slaughter house
Issues identified and dealt with

211
Q

Quality assurance

A

Red tractor

212
Q

Quality concerns

A

Consumer preference

Fat coverage - measure using fat probe or ultrasound

213
Q

Research for pig farms

A

Increase herd sizes
Reduce manual labour
Reduce staff time - automated health and welfare system

214
Q

Thermal cameras

A

Help understand pig behaviour
Where pigs go in the pen
Turn pen into grid
analyse pig behaviour and how much of pen use to analyse temperature etc

215
Q

Improve pig buildings

A 
Not changed since 60s
Make temperature control efficient
Protection from wind and sun
Utilise shade
Allow air to travel through soil to make air temperature more consistent
216
Q

Minipigs

A 
Free from disease
Drugs
food additives 
Body system
Disease in animal organs and tissue
217
Q

Sugar produced

A

Produced as part of photosynthesis

6CO2 + 6H2O -> C6H12O6 + 6O2

218
Q

Photosynthesis takes place in

A

Autotrophs
Semi-parasitic
Insectivorous plants

219
Q

Why do plants produce sugar

A 
Use sugar as energy
Cellulose structure
Storage of energy over winter
Attract pollinators
Seed dispersal
220
Q

Sugars human can consume

A 
Glucose
Fructose
Galactose
Lactose
Sucrose
Maltose
221
Q

Glucose

A

Fruit
Honey
Milk

222
Q

Fructose

A

Fruit

Vegtables

223
Q

Galactose and lactose

A

Dairy

224
Q

Sucrose

A

Table sugar

225
Q

Maltose

A

Alcohol

226
Q

Silver spoons

A

Sugar beet

British sugar

227
Q

Tate and lyle

A

Sugar cane

Not grown or processed in UK

228
Q

Sugar Beet

A

Root beet
Grown in east of UK near factories
2 year life cycle

229
Q

Why sugar beet in east

A

Beet has to grow near factories as if far then transport costs more than sugar value

230
Q

Sugar beet life cycle

A

1st year build up resources

2nd year use resources to reproduce

231
Q

Sugar beet timeline for farmers

A

Plant - March/April
10-12 weeks post plan leaves big enough to intercept sunlight
Harvest - October-January

232
Q

Harvest process of Sugar beet

A

Remove top/ green stuff
Lift beet out of soil
Remove soil

233
Q

Harvest machinery issue for sugar beet

A

If sugar beet not standard size then not all green will be removed or too much of the root will be removed

234
Q

Factory process of sugar beet

A 
Pulp extracted by hot water
Dissolve sugar
Separate using lime milk
Add CO2 and heat
Thick juice
Grow sugar
235
Q

Sugar cane

A

Saccharum Officinarum - species of grass
Widely cultivates
70% world sugar
Highest calorie yielding crop

236
Q

Sugar cane structure

A

Tall and bamboo like
Diameter 20-56mm
Leaves broad and large 60-75cm

237
Q

Sugar cane needs

A

Reproduce asexually
Minimum 1500mm rainfall
Deep ploughing and cultivating
Replant by removing node and planting back in ground
Fungicide and herbicides - bigger and more industrial farms

238
Q

Sugar Cane harvesting

A

June to December
Burn leaves
Harvest by hand using Belize
Mechanical cane harvester at larger plantation
First growth very profitable ad then deteriates

239
Q

Sugar cane processing

A

Cut short
Shred
Dissolve
Mill

240
Q

Yield of sugar cane

A

Massively depends on what area can is grown in
Global average = 70 tonnes per hectare
Maximum = 280 tonnes per hectare (brazil experiment)

241
Q

Sugar cane gross margin

A

$70-$400
Better than beef
Not as profitable as fresh fruit and veg

242
Q

Sugar cane production

A

50% juice
22% sugar in juice
10% unrefined sugar

243
Q

Sugar cane uses

A 
Tate and Lyle
sugar in products
biofuel
paper
building
bioethanol
cattle feed
Molasses
244
Q

Beet and cane comparison

A

Chemically identical
Impurities present make difference
Bakers prefer cane

245
Q

Sugar cane ethics

A

Food miles = Climate change

Main source of income for some workers so if stop buying could leave to economic downturn is countries

246
Q

Danish fat tax

A

Try combat eating behaviour in Denmark

Failed

247
Q

Mexico sugar tax

A

Successfully implemented

Only impacted diets of those who had low income

248
Q

Sugar tax UK

A

Sugary drinks
Levy paid by manufacturer
18p per litre more than 5g per 100ml
24p per litre if over 8g per 100ml

249
Q

Carbohydrates

A

Carbon
Hydrogen
Oxygen
Made in plants

250
Q

Monosaccharides

A

Glucose
Fructose
Galactose

251
Q

Disaccharides

A

Sucrose
Lactose
Maltose

252
Q

Sucrose

A

Glucose + Fructose

253
Q

Lactose

A

Glucose + galactose

254
Q

Maltose

A

Glucose + Glucose

255
Q

Polyols

A

Sugar and alcohol

256
Q

Nutritive sugars

A

Contain hydrogenated mono and disaccharides
Known as sugar free or diabetes friendly
Laxative effect as pass through gut without digestion

257
Q

Nutritive sugars UK approved

A 
Sorbitol
Mannitol
Xylitol
Erythritol
Isomalt
Lactitol
Maltitol
258
Q

Low sugary food

A

Less than 5g sugar per 100g

259
Q

Medium sugary food

A

5-22g per 100g

260
Q

High sugary food

A

More than 22g per 100g
or
27g or more sugar per portion

261
Q

Types of sugars in food

A 
Added sugars (sugar/syrups)
Natural sugars (honey/fruit)
Sweeteners (natural or artificial)
262
Q

Front package labelling

A

Glance look
Traffic light
Misleading as sugar content high but healthy as wholemeal and other nutrients

263
Q

Back of package labelling

A

Ingredients list

Look at order to find prominent ingredients

264
Q

Blood glucose turnover

A

23mmol glucose in blood
Typical meal contains 20x that
Despite this glucose levels stay regulated

265
Q

Blood glucose regulator

A

Insulin

266
Q

Insulin

A

100,000,000 glucose molecules to one insulin

Small increase in insulin has drastic effect on glucose concentration

267
Q

Fed state

A 
Insuin High
Increase glucose oxidation
Increase fat and protein synthesis
50% glucose goes to brain for energy
600kcal stored as glycogen
268
Q

Fasted state

A

Glucagon high
Increased glycogenolysis
Increased ketogenesis

269
Q

Free sugars

A 
Non-milk extrinsic sugar
added sugar
natural presenting sugar
sugars added to drinks (except dairy)
Lactose and galactose added as ingredients
270
Q

Sugar and coronary affect

A

No association

271
Q

Sugar and blood pressure

A

No effect

272
Q

Sugar and cholesterol

A

No effect

273
Q

Sugar and Energy intake

A

More free sugar then energy intake increases

274
Q

Sugar and Type 2 diabetes

A

Increased consumption of sugary beverages then increased risk of type 2
Eating more sugar in diet did not show a correlation

275
Q

Sugar and dental cavaties

A

Increased sugar consumption increases risk of dental cavities

276
Q

Sugar intake and adolescent weight gain

A

Positive correlation

277
Q

Dental cavaties

A

738 children have teeth removed a week

278
Q

Overweight and obesity in 4/5 yr olds

A

1/5 overweight or obese

1/10 obese

279
Q

Overweight and obesity in 10/11 yr olds

A

1/3 overweight or obese

1/5 obese

280
Q

Consequences of excess weight in children

A 
Early puberty (stunting in girls)
Psychological issues
Breathing problems
Sleep apnoea
Early signs of cardiovascular disease
281
Q

Childhood obesity long term effects

A

Multisystem organ disease
Peripheral vascular disease
Issue with nervous system
Type 2 diabetes - more aggressive side effects with children and reduction techniques do not work

282
Q

Daily intake of sugar

A

5% of daily energy
Adult = 30g
>10 = 24g
>6 = 19g

283
Q

30g sugar

A

Less than a can of coke
70g chocolate muffin
6 jelly babies
11 squares of chocolate

284
Q

Sugar reduction program 2015

A

Encourage sugar reduction by 20% by 2020 in foods that make up most the sugar of an adolescents diet
Reformulation
reduction in size
sugar free alternatives

285
Q

Sugar free reduction program flaws

A

Voluntary scheme
Only seen reduction in 2.9%
Although sugary drinks by 28.8%

286
Q

Sugar tax

A

Industry levy
Effective from 2015
Encourage reformulation and reduction in size
Has been a success – lots of reformulation
Consumer behaviour has changes
Still yet to be extended to milk based products

Year 1 (3 decks)

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