Exam Theory Term 4 Flashcards
(128 cards)
1
Q
Food Allergies Definition
A
an abnormal immunological reaction to food caused by a foreign substance, usually protein
2
Q
what happens during a food allergy?
A
The foreign substance enters the bloodstream and an antibody is produced to fight it. Each time the foreign substance enters the body, more antibodies are produced, therefore, some food allergies become more severe with more frequent exposure.
3
Q
do all people have allergic reactions to allergens?
A
only some people with allergy antibodies will develop symptoms following exposure to the allergen, hence confirmation of allergy by a clinical immunology/allergy specialist is required.
4
Q
what are the levels of allergy reactions?
A
Allergic reactions range from mild to severe. Anaphylaxis is the most severe form of allergic reaction
5
Q
what are the 8 most common allergies?
A
- Milk
- Peanut
- Egg
- Tree nuts
- Soy
- Fish
- Wheat
- Shellfish
6
Q
Mild to moderate symptoms of food allergy include
A
- Swelling of face, lips and/or eyes
- Hives or welts on the skin
- Abdominal pain, vomiting
7
Q
Signs of a severe allergic reaction (anaphylaxis) to foods include
A
- Difficult/noisy breathing
- Swelling of tongue
- Swelling/tightness in throat
- Difficulty talking and/or hoarse voice
- Wheeze or persistent cough
- Persistent dizziness and/or collapse
- Pale and floppy (in young children)
8
Q
Less common symptoms of food allergy include
A
infantile colic, reflux of stomach contents, eczema, chronic diarrhoea and failure to thrive in infants
9
Q
steps for allergy diagnosis
A
- Skin prick test or blood test (doctors will normally ask questions to narrow it down)
- Elimination Diet- eliminating all common allergenic foods from diet
- Food Challenges- reintroduction phase and journal. Introduce foods you perceive you are least sensitive to first and progress through to foods you believe you are most sensitive
*Must be completed under strict supervision by doctor and dietitian.
10
Q
what does a positive skin prick allergy test or allergy blood test mean?
A
the body’s immune system has produced a response to a food, but sometimes these are false positives
11
Q
what is allergy managment?
A
As there is currently no cure for food allergy, strict avoidance is essential in the management of food allergy.
12
Q
what is important for individuals with food allergy to do?
A
-Carry their adrenaline (epinephrine) autoinjector (if prescribed) and ASCIA Action Plan with them at all times
-Know the signs and symptoms of mild to moderate and severe allergic reactions (anaphylaxis) and what to do when a reaction occurs;
-Read and understand food labels for food allergy;
-Tell wait staff that they have a food allergy when eating out;
-Be aware of cross contamination of food allergens when preparing food.
13
Q
what are ASCIA action plans?
A
provide instructions for first aid treatment of anaphylaxis, to be delivered by people without any special medical training nor equipment, apart from access to an adrenaline autoinjector, must be completed by a doctor
14
Q
how to tell if something is an allergy or not?
A
Not all adverse reactions to foods are due to allergy.
The term allergy is often misused to describe any adverse reaction to foods which results in annoying (but ultimately harmless) symptoms
Adverse reactions to foods that are not allergy include food intolerances, toxic reactions, food poisoning, enzyme deficiencies, food aversion or irritation from skin contact with certain foods. These adverse reactions are often mistaken for food allergy.
15
Q
define food intolerance
A
Food intolerance is a broad term that is used to describe a wide range of adverse reactions to foods, that cause symptoms after eating some foods.Food allergy and food intolerance are commonly confused as the symptoms of food intolerance occasionally resemble those of food allergy. However, there is a difference. Food intolerance does not involve the immune system. It does not cause severe allergic reactions (known as anaphylaxis) and does not show on allergy testing.
Food intolerance has been associated with asthma, chronic fatigue syndrome and irritable bowel syndrome (IBS).
16
Q
what are foods associated with food intolerances?
A
Chocolate
Milk
Wheat
Mushrooms
Garlic
Oranges
Strawberries
tomatoes
drinks containing preservatives
17
Q
symptoms of food intolerances
A
Reactions may occur soon after eating or be delayed up to 48 hours and may impact:
The entire gut: stomach and bowel symptoms, reflux, mouth ulcers, nausea
The nervous system: headaches, migraines, mood disturbances, fatigue, sleep issues
Skin: eczema, hives, itchy skin
Some people are unable to metabolise a particular food or nutrient – they may lack the enzyme or be unable to produce the enzyme in sufficient amounts to digest certain foods or nutrients – so they develop diarrhoea after consuming that particular food.
Some people may have reactions to particular food chemicals e.g. glutamates, amines or salicylates
18
Q
management of food intolerances
A
- Once a diagnosis is made (e.g. migraines, hives, eczema, irritable bowel, recurrent mouth ulcers), a clinical history may help identify the role of dietary or other factors in making symptoms worse.
- The only reliable way to determine if diet is playing a role is by people being placed on a temporary elimination diet under the supervision of a dietitian and medical practitioner.
- If removing the food from the diet helps, this is followed by food challenges under controlled conditions to identify dietary triggers which may need to be avoided in the future.
19
Q
what is lactose intolerance?
A
Milk and other dairy foods contain a sugar called lactose
For lactose to be digested by the body it needs to be broken down in the small intestine by the enzyme lactase
Lactose intolerance is mostly a deficiency, not an absence of the enzyme lactase, therefore the lactose (sugar found in many dairy foods) cannot be broken down)
Sufferers experience diarrhoea, bloating and abdominal pain
20
Q
what does FODMAP stand for?
A
fermentable, oligosaccharides (fructans, galactans), disaccharides (lactose), monosaccharides (fructose) and polyols (sugar/alcohols)
It describes a group of short-chained CHO including fructose, lactose, fructans, galactans and polyols
21
Q
what happens when eating FODMAP food?
A
As FODMAP food moves along the digestive tract to the large intestines (colon), they draw water into the colon.
They are then rapidly fermented (digested) by naturally occurring gut bacteria and this produces gas and other by-chemicals
For people with FODMAP intolerance: Specific short-chain carbohydrates ferment in excess in both the small and large intestine, causing gas, bloating, and abdominal pain. These undigested carbohydrates also draw water into the large intestine, producing symptoms like bloat and diarrhea.
22
Q
Symptoms of food intolerance to FODMAP foods?
A
Some people are more affected than others
Many people with digestive disorders such as IBS (Irritable bowel syndrome) follow a low FODMAP diet
Abdominal pain, cramping, bloating, excess gas, constipation and/or diarrhoea.
23
Q
cause and management of FODMAP intolerance?
A
While researchers are still trying to figure out the underlying cause of FODMAP intolerance, there are some possible explanations. First, a condition know as SIBO (Small Intestinal Bacterial Overgrowth) has been closely connected with both FODMAP intolerance and IBS.
A low FODMAP diet and subsequent food challenge is used to see what particular short chain carbohydrate is of problem
24
Q
what is coeliac disease?
A
A disease of the small intestine – the part of the digestive system responsible for absorbing nutrients.
The lining of the small intestines is damaged by gluten (a protein found in wheat, rye, barley and oats)
The immune system reacts abnormally to gluten, causing small bowel damage.
The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This reduces nutrient absorption, which can lead to various gastrointestinal and malabsorptive symptoms.
You must be born with the genetic predisposition to develop coeliac disease.
25
what is gluten intolerance?
Describes a set of symptoms people attribute to dietary gluten, but the cause and treatment is not well understood.
Emerging research indicates it may not be gluten that is the problem and that the malabsorption of fermentable sugars (FODMAPs) may be the culprit in those with Irritable Bowel Syndrome.
Sufferers experience an adverse reaction to gluten, but do not have intestinal damage.
26
what is gluten avoidance?
Avoidance of gluten containing foods and products due solely to a belief that gluten is ‘bad’ for us and that it contributes to weight gain, diabetes and other adverse health issues.
27
what does the design process help you do?
Develop ideas
Make decisions
Solve problems
Use your time management skills
Think about your skills and personal capabilities
Take into account factors such as the tools, materials and resources that you have.
Discover your interests, likes and dislikes.
Think in a step by step logical process.
Teach you guidelines to follow.
Develop independence or teamwork skills
28
Food Studies Design Process involves 5 stages:
Investigate
Generate
Collaborate and manage
Produce
Evaluate
29
what is the design process?
Whenever a new food product is designed and produced, manufacturers begin by developing a design brief.
Once the design brief has been established the manufacturer uses the design process to design and produce a new food product that meets the needs of the consumer.
Just like food manufacturers, individuals use the design process when planning and making decisions about food and meal preparation.
30
what is investigating?
involves investigating information from a variety of sources to gather information about thing such as possible recipes, ingredients, consumer demands, nutritional information
This information is analysed and helps you come up with a range of options to meet the specifications of the design brief
31
What are design briefs?
Design briefs are statements describing the task that needs to be completed.
It includes all of the important information and specifications required to develop a product including the who, what, when, where and why of the new product.
It requires you to step by step solve the problem, by making decisions along the way.
32
what are specifications of the design brief?
Other information that may be included in the design brief that may influence the design and development of the product are called considerations
They may include details like
* The season of the year
* Skills of the chef
* Equipment available
* Sensory qualities of the product
* Details about the consumer
33
what are complex processes?
Complex processes are “hands on processes” that typically involve a series of decision making that directly affects an outcome involving the selection of the correct process and the correct application.
Decisions can involve:
Selecting and measuring the right ingredients
Selecting the appropriate tool
Appropriate processing
Correct cooking time, temperature and storage
34
what is generating?
The information that comes from the investigation helps generate a range of possible options to meet the brief
All options must be practical and viable solutions to the problem outlined in the brief
Advantages and disadvantages of each option need to be identified keeping in mind factors such as skills of the cook, equipment available, time allocation, access to ingredients, cost, nutritional value
The producer then decides on the best solution to the problem, known as the preferred option
35
what is collaborate and manage?
This is a plan of what you are going to do. How it will exactly happen. It is based on your initial investigations and ideas.
This can involve:
- completing a shopping list of all the ingredients you need
- writing a work plan of the exact steps you need to complete
- allocating tasks if it in teams or groups
- identifying the safety and hygiene considerations
36
what is produce?
Using appropriate tools, equiptment and ingredients you will produce your food product following your chosen design.
This will involve:
- creating a sample or prototype
- work in a safe hygenic manner
- using the correct tools, equipment and techniques
- wearing protective clothing such as aprons and leather shoes
- make any necessary modifications
37
what is evaluate?
Here you will need to evaluate your overall decision making and reflect on your processes and the final product.
This can involve:
- Seeking feedback from others such as your teacher, classmates or family.
- Reflecting on where you went well and what you could do next time to improve.
- Responding to your evaluation criteria questions.
- Using a sensory evaluation to evaluate the qualities of the food product. (This will include the Aroma (smell), Flavour (taste), Texture (mouth feel) and Appearance (look)).
38
What makes a good photo?
lighting, props, colour contrast, product placement, clean plates, background (relevant), editing and cropping, plate selection
39
lighting in food styling?
showcase food, too light or too dark, how can you adjust the lighting, always take photo with natural light
40
props/additions in food styling?
do they enhance the food, relevance, do they take over the photo, do they detract from the food
41
contrasting colours in food styling?
are they visually appealing, contrast between background, foods, plates and props, is it bland, do they colours draw the eye to the food
42
Product placement in food styling?
is the food ‘lost’ in the photo, forefront, hero of photo, is it too busy
43
Clean plates/cutlery in food styling?
get rid of smudges, fingerprints, residue or anything else that shouldn’t be in the photo
44
Background (relevance) in food styling?
does it enhance, don’t leave clutter, mess, furniture, or others
45
Cropping and editing in food styling?
crop out wasted/ dead space/ clutter, enhance your product using editing tools
46
Plate selection in food styling?
use plates that enhance the food, provide a contrast of colour and are different in shape
47
what is FSANZ responsible in food labelling?
FSANZ is responsible for setting the standards in regards to what information must be included on a food label for food products sold in Australia (and New Zealand). FSANZ are responsible for the legislation around what must be and NOT be on a food label
48
what do food labels do?
Food labels can provide a range of information to help consumers make food choices. Food labels also help to protect public health and safety. Food labels can provide the consumer with plenty of valuable information to help them to make nutritional choices and prepare their food safely.
49
Compulsory Label Information?
- Food identification in the form of the prescribed name of the food, lot Identification and the name and Australian business address of the supplier
- Advisory statements and warning statements for people with allergies and a list of ingredients.
- Percentage labelling
- Date marking
- Nutrition information
- Directions for use and storage
- Country of Origin
- Weight or measure of contents
50
Non-Compulsory Label Information?
- Barcodes
- Health Star Rating
- Serving suggestions
51
what does non-compulsory label information help do?
This optional information can assist consumers further to help make wise food choices, but keep in mind that this additional non compulsory information can also help manufacturers to sell products.
52
Info that must not be on a label?
- Any information that is false or misleading
- A claim that a food can cure a disease
- Comparisons of the nutrient content with other foods
- Claims that the food has weight-reducing properties
- Whilst it is not illegal, many people within the community believe that cartoon characters and celebrities should not be on food labels and packaging
53
Foods that do not require labelling?
- Unpackaged foods
- Foods made and packaged where they are sold
- Food packaged in front of the customer
- Packaged fruit and vegetables in see-through packaging
- Home-delivered food
- Individual packages within a larger package as long as the information is on the larger external packaging
54
what is a nutrient content claim?
A nutrient content claim is a claim about the contents of particular nutrient in food ("Low in fat”).
55
what is a health claim?
A health claim refers to a relationship between a food and a health benefit - it doesn't actually refer to nutritional content ("Calcium is good for bones and teeth”).
56
what's a general level health claim?
- Refer to a nutrient or substance in a food and its effect on a health function
- Must not refer to a serious disease or to a biomarker of a serious disease
- There are currently 200 pre-approved food-health relationships in the Standard that food manufacturers can base their claim on
- Alternatively, a company can use a general level health claim not listed in the Standard but they will need to support their claim with scientific evidence.
57
what's a high level health claim?
- Refer to a nutrient or substance in a food and its link to a serious disease or to a biomarker of a serious disease
- There are currently 13 pre-approved relationships for high level claims
- High level health claims must be based on one of these pre-approved food-health relationships
58
what are the benefits of food labels?
Food safety - The label will provide info on how to store and prepare food correctly and when the food should be consumed by.
Guidance for food choices - Many consumers want to make wise nutritional choices and select foods low in fat, sugar, salt and energy.
Information for consumers with allergies - Food labels must include mandatory warnings and advisory statements for people at risk by consuming certain ingredients
Shopping decisions - Many consumers make shopping decisions based on where the product is produced, the value for money based on weight and serving sizes and the percentages of certain ingredients.
59
what can food manufacturers do to mislead people?
Food manufacturers can apply labelling requirements legally but in a way that misleads consumers and makes a food appear to be healthier than it actually is.
60
what does sustainability need to meet?
Sustainable patterns of living meet the needs of the present without compromising the ability of future generations to meet their needs.
61
what is Sustainable Agriculture?
In simplest terms, sustainable agriculture is the production of food, fibre, or other plant or animal products using farming techniques that protect the environment, public health, human communities, and animal welfare.
62
what is sustainable food?
has been grown or produced with consideration of its health, economic, environmental and social impact.
63
how much food do Australians waste?
Australians waste 20% of food.
360kg of food is thrown away each year per Australian.
64
what are causes of food waste?
- Lack of food supply knowledge (shopping without checking the pantry/fridge)
- Poor food literacy (misjudging best-before dates, or when a food is still suitable to consume)
- Overpurchasing
- Supermarkets reject blemished, malformed, misshapen produce.
- The transport of food to landfill also contributes to greenhouse gas emissions.
65
Food Waste Reduction Strategies
Food rescue services like OzHarvest, Foodbank, SecondBite support families and people in crisis by supplying food that would normally be thrown away.
Biogas production uses waste to produce energy. This waste would have been sent to landfill. Meat, fish, vegetables, fruit and other waste can be used to produce biogas. McCains is currently utilising this technology.
The Odd Bunch program run by Woolworths, similar strategies employed by other supermarkets. Involves the sale of ‘below standard’ fruit and veg at a cheaper price. This produce would normally be thrown away.
66
What impacts does food grown out of season cause?
This food has a much larger impact environmentally than seasonal produce.
Extra energy is also used in this production, transportation and storage.
Selecting seasonal produce is a way to reduce these impacts
67
Food packaging's purpose?
- Reduce spoilage and prevent contamination of our food so that it is safe to eat.
- Provides a barrier that allows or excludes the passage of water vapour, carbon dioxide and oxygen.
- Allows for labelling of nutritional information and other important information.
- Allows for protection during transport and storage.
68
Food packaging requirements?
- Must be sealed airtight - hermetically sealed so there is no risk of cross contamination from the environment.
- Packaging in direct contact with the food must be chemically inert (doesn’t react with other chemicals) and must not allow odours, flavours or other substances to be absorbed into the food.
- Puncture resistant.
69
Problems with packaging?
- Non renewable resources used in the production of paper and cardboard.
- Packaging ends up in landfill
- Not always biodegradable.
- Plastic packaging produces -greenhouse gas emissions
- Over packaging of produce
70
Ways to make plastic packaging greener?
- Bioplastics made from corn starch:
- Environmentally friendly ‘green’ bioplastic
- Completely renewable and sustainable resource, organic production.
- Used by Cadbury Schweppes and Haigh’s chocolates
- Packages fresh produce e.g. meat, fish, salads, fresh pasta
71
Energy use in Food Processing?
Refrigeration
Heating ovens
Packaging conveyor belts
Lighting
Heating
Air conditioning
Computer systems
Staff facilities
Transport
72
Energy use in Food Retailing?
Refrigeration / freezers
Lighting
Temperature control in supermarkets
Checkout systems
Fuel for transporting groceries/home delivery services
73
Strategies to improve energy use in food processing?
- installing engineering controls that enable the equipment to be switched off automatically
- solar panels to be installed to heat water
- ensuring all refrigeration units, hot water systems ad air conditioners as well as insulate
74
Strategies to improve energy use in food retailing?
- supermarket building to be fitted with more energy efficient lighting systems such as LED lights
- inefficient open freezers can be replaced with self door closing freezers
- outdated equipments replaced with more energy efficient equipment such as solar hot water systems
75
how much of our water consumption is used in the food processing stage of the food system?
34%
76
water use in food processing?
- cleaning/sterilising equipment
- Cooling processes
- Water as an ingredient
- Washing and preparing raw foods
77
Strategies to minimise water use in food processing?
- Ensuring efficiency of equipment that require water
- Recirculating used water for cooling processes or dust suppression
- Improved/ alternative cleaning practices
- Reducing water pressure
- Regular maintenance on water pipes to prevent blocks, leak or overflow
- Developing sustainable uses of wastewater e.g. used in road construction
78
Ethical issues in food choices?
- animal welfare
- sustainable food production systems
- fair trade
79
what is ethics?
Ethics are a set of moral principles that are motivated by ideas of right or wrong, or good and bad
80
what pressure has been placed on animal primary producers?
In the past, demand for cheaper meat has placed pressure on primary producers leading to the development of intensive farming practices, concerned about these practices and the welfare of the animals being raised in the production of meat, eggs and milk
81
consumption of chicken?
- Chicken meat is the most consumed meat in Australia
- The annual consumption of chicken meat per person exceeds 45.5kg
82
chicken farming methods?
- Currently 80% is produced using intensive farming methods
- 20% is free range or organic farming methods
- The focus on egg production has started to shift from cage/barn laid to free range
- Free range and organic products are more expensive
- Consumer demand has led to more free range products becoming available eg Coles RSPCA and Lilydale Free Range
83
Intensive Chicken Farming?
- Involves stocking animals in dense and crowded conditions
- Animals are kept in dense and crowded situations in wire cages or packed together on the barn floor
- Animals cannot forage or bathe or nest
- Meat chickens are selected and bred to produce meat within 42 days of hatching
- Rapid growth puts strain on bodies and causes physical stress and deformities
84
Barn laid Chicken Farming?
- Hens are free to roam in a shed, not confined to cages rather supplied with nest boxes
- Some natural chicken behaviours
- No access to outdoors
85
Free Range Meat and Egg Production?
- Eggs are required to have been laid by hens with meaningful and regular access to the outdoors, and an outdoor stocking density of 10 000 hens per hectare of fewer
- This is disagreed with by smaller producers as it is seen to benefit the commercial producers as it allows more animals per hectare
- Small scale egg production is seen as best practice as the animals are free to range outdoors in the fresh air and behave naturally
- Farmers use mobile sheds to rotate areas of use and allow grass to regrow
86
Organic Chicken Farming?
- Poultry considered to be organic must comply with strict requirements
- From birth, chicken feed must be 95% organic
- Range freely
- Access to green pasture to forage
- No antibiotics, etc
- No beak trimming
- Stocking levels strict and low
87
what can you do to help with chicken welfare?
- Raise your own chooks
- Purchase via local farmers markets
- Look for approved seals and logos on packaging
- Download the ‘Cluckar’ app
88
So why don’t more farmers go free-range?
It is more expensive to produce because more land it required to allow the animals to roam freely therefore farmers have a larger area to maintain, in addition to monitoring the welfare of the animals
89
Benefits of Fairtrade?
- Enable farmers to receive a fair trade price for their harvest
- Ensure a fair wage, economic independence
- Prohibit forced and child labour
- Improved working and living standards
- Encouraging sustainability of local environments via organic
- Access to education and improved health care
- Low or no interest loans
90
Fairtrade products?
Chocolate, coffee, vanilla, tea
91
what is fairtrade?
Based on the concept that ensures farmers and workers, particularly in developing countries are guaranteed a fair wage for their work
Inclusive of the social, economic and environmental wellbeing of local communities
92
Aims of Fairtrade?
- Address poverty
- Empower food producers
- Allow farmers to have greater control over their future
93
what is organic farming?
Organic farming is a system of growing and handling foods without the use of artificial chemicals.
94
what does Australian certified organic mean?
Australian certified organic means that a product has been produced in accordance with a specific organic standard as established by a certifying agency.
95
how long does it take to change over from traditional farming practices to organic farming?
It takes approximately three years to change over from traditional farming practices to organic farming, food grown during the changeover is called certified in conversion.
96
Potential benefits to the customer of organic farming?
- potentially higher nutrients such as some vitamins, antioxidants and omega 3 fatty acids
- fewer artificial ingredients
- lower chemical residue
97
Potential downsides to the customer of organic farming?
- expensive cost
98
what are food miles?
Food miles is the distance food is transported from the time of its making until it reaches the consumer. Food miles are one factor used when testing the environmental impact of food, such as the carbon footprint of the food.
99
Who were the Indigenous Australians?
Australia’s indigenous people are thought to be the oldest surviving culture in the world.
100
what is the connection between Indigenous Australians and the land?
Land” is fundamental to the wellbeing of Aboriginal people. The land is the core of all spirituality and this relationship and the spirit of 'country' is central to the issues that are important to indigenous people.
101
Lifestyle of Indigenous Australians?
Originally considered to be hunter – gatherers (obtained food from naturally occurring wild plants and animals, foraging lifestyle and had little control over their source of food)
Indigenous Australians were involved in the development of extensive agricultural practices and very effective aquaculture systems eg burnt, tilled, planted, transplanted, watered, irrigated, weeded, thinned, cropped, stored and traded.
102
How did Indigenous Australians maintain the enviroment?
To maintain the fragile environment and because of seasonal variations people would move from one area to another. This helped make sure they didn't hunt, fish or harvest an area too much so there would be food for the next season. Every part of the animal and plant was eaten or used to make things such as clothing, baskets, tools and weapons.
103
What are bush foods and where does it grow?
Australian indigenous foods are commonly known as 'bush tucker'. Bush tucker comprises a wide variety of herbs, spices, mushrooms, fruits, flowers, vegetables, animals, birds, reptiles, and insects that are native to Australia. Some bush foods grow wild in the backyards of city homes, often unrecognised by their inhabitants. Other bush foods hide in remote parts of the desert and are very difficult to find.
104
Examples of bush foods in dishes?
Wild Australian fruits make excellent jams, sauces and desserts. Nuts are used in pies, breads and sweets. New flavours from the bush are making their way into ice-creams, beverages and spices.
105
where did Indigenous people get their food?
They travelled great distances in search of available food supply. When food supplies became limited, an Aboriginal family would move to a new area where the supply was more plentiful. These areas were more commonly on the coast, near rivers or where there was high rainfall, as animal and plant food sources were more accessible.
106
what was the Indigenous men's role in getting food?
The men were the hunters and went out each day to hunt, but often returned with very little. What they did bring back-larger animals or fish-was then shared among their tribe.
107
what was the Indigenous women's role in getting food?
It was the women and children who supplied the more substantial part of the food requirements. They gathered and prepared plant foods, caught small animals and collected delicacies such as witchetty grubs, ants, bogang moths, and emu eggs.
108
why were Indigenous men's catches valued for highly?
However, the men’s catch was always valued more highly than the food the women gathered because it was much more difficult to come by. Aboriginal people killed only enough food for their immediate needs.
109
Nutrients in Indigenous Australian's diets?
The diet of Aboriginal people was rich and nutritionally balanced. Most diets were high in protein, which supplied up to half of their energy needs. This was due to the consumption of fish and shellfish by those tribes living along the tropical coast or near rivers, and goanna and kangaroo for those living in or near open scrub, mountains or desert. Diets were also high in fibre and vitamins, which was due to the variety of fresh fruits and vegetables available. There was a small amount of sugar from fruit, nectar and honey gathered from wild bees or extracted from honey ants. The intake of fat was low, as it largely came from game or fish.
110
Indigenous Australian's diet?
- Varied and rich in nutrients
- Depended on where they lived
Eg if they lived near the sea, their diet was rich in fish, mussels, yabbies etc…
- Across the country their diet was supplemented with roots, native greens, vegetables, nectars and bush foods
- Quality and quantity of food varied daily depending on climate, water supply and the area they were moving through
111
what are Indigenous foods?
Are native to Australia and are classified as being from plant and animal sources
They include: animals, birds, fish, seafood, reptiles, insects, fruits, flowers, vegetables, mushrooms, herbs and spices
They are commonly referred to as “Bush Foods”
112
what influenced Indigenous Australians's diet and preparation and cooking of foods?
The geographical location of the tribe and the particular season of the year primarily governed the choice of diet and the way in which food was prepared and cooked.
113
how were animal foods cooked?
Animal foods were generally cooked, either over an open fire or steamed in pits. Sometimes food was wrapped in paper bark or leaf matter to protect the flesh from the open flame.
114
how were plant foods cooked?
Plant food required more careful preparation since many of them were difficult to digest and even poisonous. Aboriginal women spent many hours washing, grinding, pounding, straining, grating, boiling and cooking plant foods. The water used in these preparations and cooking methods was boiled in bark troughs or in large seashells.
115
contemporary bush tucker industry?
The contemporary bush tucker industry uses native animals and plants in different ways from the ways used by Aboriginal people previously. (Dishes including, Kangaroo meat balls, Bush tomato salsa, Lemon myrtle cheese, Wattleseed pasta)
116
Examples of Indigenous foods from animal sources
Protein foods included fish, mussels, yabbies, lizards, goannas, kangaroos, witchetty grubs, possums , emus and other birds and eggs
Kangaroos have a cultural, social and spiritual significance for Indigenous Australians.-The hunting, killing , preparing, cooking and feasting on this animal was important to customs and beliefs
Every part of the animal was eaten or used to make things like: clothing, baskets, tools and weapons
117
Example of Foods from Plant Sources
Many plant foods were considered staple foods including yams, bush tomatoes, figs and quandong
Plant food-supplemented animal foods
Bush vegetables, seeds and fruits are very rich in vitamins and minerals
Macadamia nuts
Wattleseed
Mountain Pepper
Lemon Myrtle
Warrigal greens
Finger lime
Pepperberry
Bunya nut
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women in traditional Indigenous societies?
- women played a central role within the family
- were also seen as equals to men
- Responsible for rearing and the socialisation of children
- Viewed as life givers and caretakers of life
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men in traditional Indigenous societies?
- men were important role models to the young boys imparting knowledge relating to traditions and skills and how a man should be
- They were fire keepers and warriors and responsible for protecting the group
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Natural Resources used by Indigenous Australians?
- Wood was used to make tools and utensils e.g. spears, shields, digging sticks etc…
- The digging sticks were used by women and children to collect roots and yams and to dig for ants
- Fire drills were made to make a fire. They were rubbed rapidly between hands and against tinder of grass or dried leaves to create heat and spark a flame.
- Aboriginals that lived near the coast used bark to make canoes for fishing purposes
- Nets, bags and baskets were woven from plant material like bulrushes, leaves and stems. These were used for carrying, collecting and preparing food, Some bags were so tightly woven that they could carry liquid like honey
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Tools and Technology used by Indigenous Australians for hunting?
Indigenous Australians used a similar range of tools and equipment. They were however made from different materials depending on where they lived.
Spears:
- were used by men for hunting, fishing and fighting other groups
- Were usually made from light woodso they could easily fly through the air
Boomerangs:
- Used for hunting and killing small animals or disabling large animals
- Heavy boomerangs were used in the desert to hunt kangaroos
- Smaller lighter boomerangs were used by coastal Aboriginals to hunt ducks and birdlife
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Indigenous tools used for preparing food?
Yandying – a tossing process used to separate the seeds as well as stones from the stalk of the plants
Coolamon – seeds were shaken/tossed in this and unwanted material would blow away from the seeds
Stone – seeds and grains were placed on a flat stone with a little water and were ground
Dilly Bag – vegetable pastes were put into dillybags (made from woven grasses) and hung in a steam. The running water cleaned the paste from poisons and bitter flavours
Bundles of grass - placed over depressions in the sand acted like strainers for vegetables
Graters - were made from rough pieces of bark
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Indigenous Stone Technology?
- Indigenous Australians were some of the first people to use technology to grind edges on cutting tools and to grind seeds
- Tools and weapons were manufactured from rocks. Rocks were attached to wood with resin(sticky substance from trees)
- Stonefish traps were used in rivers. Stones were placed in a circle. When the water rose fish would enter the circle and then when the water dropped the fish were trapped and collected
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Indigenous Cooking Method/Practices?
- Food was hunted and gathered for the day
- Little food was stored
- Many plants eaten raw
- Fire was used to cook meat and fish eg eg roasted over a fire or cooked in a pit
- Coals roasted ground seeds and nuts
- Shellfish, veggies and meats were steamed and boiled
- Seeds, grasses and water lilies were made into dampers were baked in hot sand and ashes
- Did not farm using traditional agricultural methods
- Firestick Farming -Fire was used to encourage regrowth of plants, as well as to burn the tough covering of seeds in preparation for germination
This farming method increased the amount and diversity of available foods
- When food was running scarce sometimes the group with trade possum skins, spears, baskets for food with other groups
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Practices of Indigenous Australians with food and land?
- Most indigenous communities were semi nomadic
- Followed seasonal food sources and returned to the same place, at the same time each year
- This ensured that the food supply would replenish
- Land was divided by geographic boundaries including rivers, lakes and mountains
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Indigenous Australian Food Distribution?
- Food was proportioned and distributed according to traditional law and cultural practices determined by elders
- Ate together within group and neighbouring communities to strengthen relationships
- Sometimes, older men received choice cuts and the rest of the community received what was left
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how did Indigenous Australians get water?
- Finding Water
- Harvested water from tree roots
- Drained the dew drops from plants
- Sucked water from tree hollows with pipes
- Squeeze water from water holding frogs
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Challenges for Non Indigenous settlers of establishing a sustainable food supply?
- Unaware of the abundance of nutritious native foods
- No evidence of cultivation
- Lack of agricultural experience in the settlers
- A different land and climatic conditions
- Australia was hot, dry and infertile.
- Non Suitable tools and equipment were brought over to clear treed areas
- Lack of sustainable water supply
- Unwillingness to adapt to the local environment
- Poor communication with the Indigenous Community
