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yr11 food tech > food avaliability > Flashcards

food avaliability Flashcards

(73 cards)

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1
Q

what is food security?

A

the state of having reliable access to a sufficient quantity of affordable, nutritious food.

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2
Q

examples of food security?

A

vailability of sufficient quantities

  • Access to the affordability of food
  • Stability of supply with no shortages from season to season or year to year
  • Quality and safety in food taking into consideration clean water, sanitation and health care
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3
Q

what are factors that affect food security?

A
  • increase in human population
  • water resources
  • availability of arable lands
  • food availability and loss
  • climate change
  • biofuels
  • land grabbing
  • lake of farming access
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4
Q

what are staple foods?

A

A food that makes up the main part of a populations standard diet contributing a significant portion of energy intake.

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5
Q

examples of a staple food

A

rice - china, aus - wheat

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6
Q

what does the global migration of cultural groups result in?

A

When people move from one country to another or another part of their own country, they bring with them the desire for and knowledge of the foods they already know.
- As a result of migration, the new location may gradually introduce the newcomers’ most preferred foods into the local diet.

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7
Q

what is the role of men in the native group?

A

hunters

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8
Q

what is firestick farming?

A
  • Traditional practice of the aboriginal people where bushland and vegetation would be lit on fire so other plants can grow.
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9
Q

Hunting and Gathering is..

A

a labour intensive way used by indigenous people. used to gain produce involving taking only what is needed for survival & requires a good knowledge of land + natural resources

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10
Q

Subsistence agriculture is…

A

outdated technology used in underdeveloped regions that rely on natural resources and weather conditions to grow crops and obtain animals, involves large labour force E.G. growing plant staples

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11
Q

Industrialised agriculture is…

A

agriculture with significant scientific and technological advancement - use of irrigation and chemicals. utilised by developed regions to produce large quantities of a product to sell on national and international markets.

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12
Q

relative poverty

A

when people lack the minimum amount of income needed to maintain the average standard of living

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13
Q

absolute poverty

A

Life threatening, inability to supply any of the basic human needs over a long period of time.

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14
Q

affluence

A

having a significant amount of money and resourcesr

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15
Q

smart farms & examples

A

advanced technology used to manage farms E.G. Precision agriculture, specialised software to monitor and analyse crops

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16
Q

impacts of technological advancements on food availability

A
  • saves time, labour and energy
  • computer controls & sophisticated processing + packing methods have increased efficiency of quality, safety and cost of food and its production
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17
Q

two big historical changes to food availability include

A
  • development of electricity made home appliances + electric tools in the workplace easier to access
  • development of refrigeration took place mid 19th century, allowing food to be preserved for longer periods of time and distributed efficiently.
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18
Q

poverty cycle

A

can trap families and individuals in a cycle of food insecurity and poor health

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19
Q

use foods native to Aus include

A
  • use of kangaroo, wallabies as meat staples
  • bush fruits like wild fig, bush oranges to make jams
  • lemon myrtle & wattle seeds used in modern desserts and cooking E.G. muffins, shortbread
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20
Q

taxation

A

individuals and companies obliged to pay taxes or changes to local, state and federal government to pay for public services

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21
Q

E.G. of taxation

A

gst tax on goods and services sold or consumed in aus

* not on essential good like fruit and veg

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22
Q

taxation: tariff

A

tax that adds to the cost of imported goods

implemented to raise revenue or protect domestic industries from international competitors

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23
Q

E.G. of tariff

A

chinese tariff on dairy products

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24
Q

Embargoes

A

partial or complete prohibition of trade with specific countries or group of countries - enforced by gov + international communities

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25
E.G. of Embargoes
Aus ban on exports of live cattle to Indonesia due to repeated abuse and brutal slaughters
26
Subsidies
payments made to producers to encourage local production, supplement income and assist in operations.
27
E.G. of subsidies
USA and India assist international businesses & success in world markets for their produce being exported
28
Export Strategies: Free Trade Policy
trade policy that does not restrict imports or exports
29
E.G. of Free Trade Policies
Aus sends 60% of primary produce to overseas markets to export partners like USA, China & Indonesia
30
War
conflict between countries disruption of food distribution / availability - raid of crops, livestock, harvests and food reserves = low food security - food availability is low due to men labouring and in agriculture off to fight - interrupts food transportation nationally and internationally
31
E.G. of war
war in syria and sudan deprived people of essential needs by blocking relief supplies like food and medicine causing people to die of poor health and starvation
32
Physiological factors affecting food selection 1
Hunger Appetite Satiety
33
Physiological factors affecting food selection: nutritional requirements
Age Gender Size Activity Level
34
Physiological factors affecting food selection: reactions to food
Appearance Odour Taste Allergy
35
hunger is controlled by..
The Hypothalamus
36
The Hypothalamus function
control body temp regulate appetite induce sleep release of hormones
37
Appetite can be triggered by..
sight | aroma
38
satiety is..
feeling of fullness
39
slow moving foods have ..
higher satiety value
40
ACRONYM: Do fat penguins skate well
``` D - dietary fibre F - Fats P - Protein S - sugar W - water ```
41
nutritional requirements: body size / types
Endomorph - high body fat Mesomorph - muscular Ectomorph - lean + long
42
nutritional requirements: 3-19 yrs
more calcium and protein for growth of bones and tissues
43
nutritional requirements: 20-50 yrs
food consumption must not exceed energy expenditure
44
nutritional requirements: 50+
intake of energy rich foods must be lowered | exercise maintained to prevent middle age spread
45
level of activity: the more active you are...
the more your body must consume energy rich foods
46
nutritional requirements: sedentary person
needs less energy to avoid adipose tissue less protein as less maintenance of muscle tissue less of all nutrients than active person
47
nutritional requirements: women
menstruation + pregnancy may require increased consumption of iron and calcium more pear shaped due to extra adipose tissue on bust, waist and hips
48
nutritional requirements: men
more protein due to greater proportion of muscle mass adipose tissue builds around midriff - causing body to become apple shaped
49
nutritional requirements: low health status / poor diet can cause..
Beri Beri - deficiency of B1 Rickets - lack of Vitamin D, causes weak and soft bones Scurvy - lack of vitamin C Osteoporosis Anemia - iron deficiency, balc of vitamin B 12
50
nutritional requirements: women pregnant and lactating
``` food consumption increases folic acid supps to prevent birth abnormalities folate iron calcium ```
51
Reactions to food: colour
indicates food quality and nutritional value
52
Reactions to food: shape
assist consumers food choice - softer shapes more comfortable mouthfeel
53
Reactions to food: turgor
textual differences in foods evoke interest in meals and stimulate appetite
54
Reactions to food: flavour
flavour dissolves in liquid in food or saliva young children have good sense of taste ageing adults do not, therefore must enhance with salts and seasoning
55
Reactions to food: Aroma
how something smells
56
Reactions to food: allergies
damaging immune response to food / foreign substance to which it becomes hypersensitive E.G. nuts
57
Psychological factors affecting food selection
values, beliefs, attitudes + experiences, habits, emotions, self concept,
58
values + examples
personal feeling of what is important, influencing behaviour and actions E.G. vegans
59
Beliefs + examples
opinion or conviction that isn't reliant on scientific proof, often based off religion and culture E.G. buddhists being partly vegetarian
60
attitudes and experiences
``` origins of food culture personal history travel experiences Socioeconomic status Economic conditions Neophobia - avoiding unfamiliar foods ```
61
Habits + examples
what we typically consume E.G. unhealthy habits like dessert after dinner when no longer hungry
62
Emotions + examples
how we feel mentally being reflected onto food choices E.G. Stress eating choosing to drink lots of high energy value foods like caffeine to be stimulated
63
self concept
how we feel about ourselves E.G. choosing to put self on diets of supermodels to achieve media expectation of beauty
64
social factors affecting food selection
culture and tradition, lifestyle, social interaction, media
65
culture and tradition + examples
what we ethnically believe in from where we come from or through family E.G. chinese new year
66
lifestyle: employment + e.gs
what the demands of your occupation reflect onto food choices E.G. Construction worker eats more carbs to supply energy for physical demands
67
lifestyle: education + e.gs
education provides individuals with knowledge regarding food in the body E.G. food technology and PDHPE classes
68
lifestyle: household roles and structures
family units determine the food in which an individual consumes E.G. parents may have high commitment to work therefore resorts to pre prepare, heat-up meals consisting of less nutritional value
69
economic factors affecting food selection
cost of food, the marketplace, available resources, occupation + finances
70
cost of food
what an individual or family can afford to eat E.G. low income families will resort to cheaper produce like chicken nuggets rather than chicken breast
71
the marketplace
where consumers purchase food if venue is smaller the more expensive produce is retailers alter what they sell to what their consumers want
72
available resources
things available to an individual to obtain food could include: time, money, skill levels or equipment E.G. 2 minute noodles have minimal prep time and are cheap - yet little nutritional value
73
occupation and finances
physical demands of a job and social expectations reflect what an individual eats and purchases E.G. families cutting costs will have to limit food choice to not exceed their limits on food expenditure

yr11 food tech (4 decks)

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