food availability and selection

Question 1

historical changes to the availability of food: what is a staple food?

Answer 1

commonly eaten as a part of the daily diet, readily available and provides the major source of energy in the population’s diet.
e.g. rice = china, wheat/beef = australia, corn = mexico

Question 2

historical changes to the availability of food: what is food security?

Answer 2

having continuous physical, social, and economic access to enough food to survive

Question 3

historical changes to the availability of food: nomadic definition

Answer 3

no permanent houses, few possessions, consistently moving to wherever food supply if available

Question 4

historical changes to the availability of food: how did aboriginal and torres strait islander’s live off the land?

Answer 4

food supply was reliant on nature: did not have a staple cuisine
hunters were the men, and gatherers were the women
made their own equipment to hunt, gather, prepare, and cook foods

Question 5

historical changes to the availability of food: traditional aboriginal foods + how was it obtained?

Answer 5

reptiles (lizards, snakes,) marine life (fish, pippies, clams,) and marsupials (kangaroos, possums, wallabies)
aboriginals used boomerangs, trap nets, spearing/fishing, and dug pits

Question 6

historical changes to the availability of food: bush foods traditional vs contemporary use

Answer 6

1. lemon myrtle: BEFORE: flavour for fish dishes, a remedy for headaches. NOW: used in sweet and savoury dishes e.g. cheesecakes, teas, biscuits
2. davidson plum: BEFORE: eaten raw. NOW: used in cakes, jams, yogurts and sauces
3. finger lime: BEFORE: an antiseptic and to ward off sickness. NOW: garnish for high end dishes, dressings, cocktails and jams

Question 7

technological developments influential on food availability: smart farms

Answer 7

farms that use technology to boost agricultural activity e.g. advanced information technology, communications systems, robotics, drones
GPS system: tracks systems and satellite imagery to monitor crop yields, soil levels and weather patterns

Question 8

technological developments influential on food availability: future producers

Answer 8

farms that use technology to decrease human labour needs while increasing productivity of the land
-in london, an underground hydroponic farm has been built so local restaurants can have a reliable local source of fresh produce and herbs.

Question 9

technological developments influential on food availability: benefits and disadvantages of manufacturing and processing

Answer 9

uses scientific and technological principles to extend the shelf life of foods by slowing down the natural processes of deterioration.

without food processing and manufacturing, it would be difficult to meet the needs of urban populations and the selection of foods would be restricted to seasonal availability.

Question 10

technological developments influential on food availability: storage and distribution techniques

Answer 10

food packaging has a huge influence on food availability (glass/plastic containers, cardboard boxes, cling film, bubble wrap, edible packaging

Question 11

technological developments influential on food availability: changes in marketplace practises

Answer 11

BEFORE: door to door services and local grocers, mainly fresh, natural and unprocessed foods
NOW: ready to eat and processed foods (convenience) and click and collect, delivery, online shopping

Question 12

social, economic and political influences on food availability: types and state of the economy

Answer 12

high economic activity - growth or expansion/boom
low economic activity - inflation, recession or decline
recovery - moving from recession into prosperity

australia is a mixed market industrial economy, meaning producers and consumers dictate production, distribution and price, and government regulates the economy to ensure prosperity and avoid absolute poverty

Question 13

social, economic and political influences on food availability: types of poverty

Answer 13

1. relative poverty = a person cannot afford to satisfy one or more of the basic human needs (food, clothing and shelter)
2. absolute poverty = a person does not have any basic needs

Question 14

social, economic and political influences on food availability: affluence definition

Answer 14

having a great deal of money: due to obesity in australia (sugary, processed foods, lack of exercise) the government needs to ensure food security, environmentally sustainable productions, and promotion of public health

Question 15

social, economic and political influences on food availability: taxation, tariffs and embargoes

Answer 15

TAX (collected to pay public services:) GST is added to the price of most manufactured/processed goods, services and items sold in australia.

TARIFF: tax that adds to the cost of imported goods = more expensive, giving customers an incentive to buy domestically processed items

EMBARGOES: partial or complete prohibition of trade with a particular country. can be used as punishment due to terrorism or arms trading

Question 16

social, economic and political influences on food availability: subsidies and export strategies

Answer 16

SUBSIDIES: payments made to producers to encourage local production, supplement income, and assist in operations.

EXPORT STRATEGIES: sending produce overseas for sale, importing goods that are not made here

Question 17

physiological factors

Answer 17

1. hunger (the need to eat food)
2. appetite (desire/craving of food even when not hungry)
3. satiety (state of being full)

Question 18

nutritional requirements for food

Answer 18

1. age: food needs change with age. childhood, adolescence and pregnancy = more protein, energy and minerals for growth. elderly = less food (less active) and more calcium to maintain bone density
2. gender: women need more iron than men due to menstruation, typically have less kJ a day
3. gender
4. body size
5. activity level

Question 19

reactions to food

Answer 19

taste, texture, odour, appearance

Question 20

allergies vs intolerances

Answer 20

ALLERGY: an immune system response to a food protein. the body mistakenly believes the food is harmful and releases histamine in the body, causing inflammation.
INTOLERANCE: digestive problems due to certain foods e.g. milk, lactose, wheat and gluten

Question 21

psychological factors

Answer 21

1. values: guide food choices e.g. animal welfare (free range foods,) environment (vegan/vegetarian) and health and nutrition (organic foods)
2. beliefs: religion and culture influences e.g. buddhists and muslims do not eat pork, european countries eat predominately meat and carbs
3. habits
4. attitudes: what we find acceptable (personal limits)
5. emotions: depending on how you feel, you will crave different foods
6. self concept (self esteem:) positive body image = positive food choices, anorexia/bullimia = restricting food choices
7. experiences: likes and dislikes, aversions/rejection to food

Question 22

social factors

Answer 22

-traditions and culture
1. employment: type of job = what nutrients you need (construction needs more carbs) and busy schedule = convenient on-the-go meals
2. education: knowing how to cook and prepare meals, nutrition knowledge
3. household structures and roles: variety, quality and quantity of food
4. geographic location and climate: types of food grown and consumed by local people. accessibility to shops influences food selection, which is dependent on transport and location
5. travel
6. peer group: especially for adolescents
7. family hospitality: eating altogether or separately

Question 23

economic factors

Answer 23

the marketplace: location determines prices and availability, online shopping has tactics like home delivery and saved shopping lists

Question 24

economic factors: resource availability

Answer 24

1. money: determines choices and limitations (organic foods are more expensive than fast food)
2. time: busier lifestyles = more likely to opt for pre-packaged and on-the-go foods for convenience
3. knowledge and skills: lack of knowledge and cooking skills = pre-made food products that require less time, effort and skills to prepare
4. equipment: advanced appliances like food processor, stand mixer, microwave and thermomix to save time and money

Question 25

economic factors: occupation and finances

Answer 25

income from employment determines quality and quantity of food usually, low income = less nutrient-rich food, and high income = fresh foods with high nutrition when income rises: -proportion of protein rich and fat rich foods increases -proportion of carbohydrate rich foods decreases