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GCSE Foodtec > Food Security > Flashcards

Food Security Flashcards

1
Q

Define food safety

A

When all People at all times have physical and economic access to sufficient , safe and nutritious food to meet their dietary requirements and food preferences for an active and healthy life

Availability, access and utilisation

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2
Q

Describe food availability, accessibility and utilisation (nourishment)

A

🟢Food availability (growing /importing sufficient food) poorer countries may have crop failure leading to starvation
🟢accessibility: having enough money to afford , transport systems to distribute the food
🟢nourishment/utilisation sufficient nutrients and a healthy balanced diet (not malnourished)

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3
Q

How does Fairtrade affect food producer and workers?

A

🔵more secure income for worker
🔵Fairtrade produced food will have reduced carbon emissions , good soil , avoiding the use of harmful chemicals
🔵Fairtrade premium money can be spent on education , better medical facilities , training
🔵🔵

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4
Q

Why do consumers use Fairtrade?

A

🔵they know that the producers get paid a fair price, less poverty
🔵could be supporting education programs
🔵know that workers in those countries will have improved working conditions
🔵wide range of products available, and their flavour is comparable to others

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5
Q

What are some advantages of genetically modified foods?

A
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6
Q

what are some advantages of genetically modified foods?

A
  • improvements to quality and quantity of food
  • food can grow in adverse conditions(droughts)
  • crops thrive better because are insect resistant
  • cheaper to produce
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7
Q

why do people not want to buy genetically modified foods?

A
  • long term health impacts are unknown
  • enviromental concerns
  • ethics for labelling
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8
Q

what are the enviromental issues in food production?

A
  • food wastage
  • carbon footprint
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9
Q

which foods are normally wasted and why is food wasted?

A
  • too much food prepared and cooked
  • food not used in time
    foods thrown away:
  • fresh vegtables/fruit
  • bakery items
  • drinks
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10
Q

what is a carbon footprint of a product?

A

the amount of carbon emmissions produced in the growing, procesing, production and disposal of food

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11
Q

how can we reduce our carbon footprint?

A
  • buy fresh local veg (reducing food miles)
  • cook fresh meals
  • use seasonal UK ingrediants
  • reduce the consumption of meat (more energy and land used to raise animals than cereals)
  • consider methods of cooking used to reduce energy consumption
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12
Q

what is carbon offfsetting?

A

plainting tress to absorb the carbon dioxide

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13
Q

why are food miles bad?

A

airplanes are powered by fossil fuels, which release carbon dioxide, contributing to global warming.

even locally produced are sent to distributuion centres

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14
Q

what is fortification?

A

the addition of nutrients to a food product to improve it’s nutritional value

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15
Q

what are the advantages of fortification?

A
  • to increase the nutritional content
  • when there is a nutrient deficeny in a country, fortification can help
  • manufactures can advertise and sell more
  • some nurients can help with other aspects eg: (vitamin C can reduce the rate of food spoilage)
  • can replace the nutrients lost during processing
  • to produce similar substititions( adding calacium to soya milk- so that it can be a substitute for it)
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16
Q

what are the disadvantages of fortification?

A
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17
Q

what are additives?

A

substances added to foods during manafacturing or processing to improve colour, flavour, texture or make the food stay safe longer

18
Q

what are the main groups of food additivies?

A
  • preservatives
  • antioxidants
  • colours
  • flavourings
  • sweetners
  • emulsifiers/ stabilisers
19
Q

what are the advtanges of using additives for the manufacturer?

A
  • used in a wide range of food products too mmet consumer nneds (making it more convenient) eg-pot noodles
  • improve food
  • produce good quality
  • producing a product range (eg: different flavours of crisps)
  • consistency of product (emulsifiers stop salad cream seperating)
  • restore original charcteristics of food
  • prevent food spoilage
  • reducing the cost of food products
20
Q

what are some disadvantges of food additives?

A

people have allergies to additives

21
Q

describe preservatives:

A
  • prevent the growth of micro orgainsms, extending shelf life
    eg: cured meats, dried fruits, sugar, vinegar, salt, alcohol
22
Q

describe anti-oxidants

A
  • prevent fat soluable vitamins (A&D) from combing with oxygen and producing rnacid fats
  • prevents food from going brown when exposed to air
    in pies, cakes,biscuits, dried soups
23
Q

describe colourings

A

used to make food look more attractive
* replace colours lost in heat treatment, (canned peas)
* boost colours alreday in food
* maintain consistency between different batch productions
*

24
Q

describe flavorings and food enhancers

A
  • usd in savory food (MSG )
  • replace the flavours lost during processing
  • natural flavorings (vanilla, herbs(
25
Q

what are the two different types of sweetners?

A
  • intense sweeterners (more concentrated - saccharin & aspartame)
  • bulk sweetners (similar level of sweetness to sugar)
26
Q

pros and cons of intense sweetners

A
  • 300x more sweeter than sugar
  • used in reduced sugra/ low calories foods
  • lack bulk nded in recipes
  • do not have the same characterisics as sugar in cooking
  • leave a bitter after taste
27
Q

describe bulk sweetners

A
  • used in sugar free confectionary and preserves for diabetes
  • in a 1:1 ratio with normal sugars
    *
28
Q

what do emulsifiers and stabilisers do?

A
  • improve the consistency of the food during processing and storage
  • help mix together ingrediants like oil and water that would normally seperate
  • natural emulsifier : eggs
29
Q

what is modified starch ?

A
  • availiable in many form such as maize, wheat, potato, oat and tapioca starches
  • are altered structurally
    eg:
  • in reday meals to stop sauces sperating
  • in cold gelling desserts
  • in dressings
30
Q

why are gelling agents used?

A
  • stabilisers for smooth texture
  • setting for milk and fish in savory jelly
    *
31
Q

what are functional foods?

A
  • . foods that have health -promoting benefits
    “healthy “
  • contribute to good health
  • like oats, yogurt,
32
Q

what are probiotic foods?

A
  • foods that contain larger number of naturally ocuring live bacteria.
    health bateria that helps:
  • maintain a healthy digestive system
  • strengthen the immunity system
33
Q

what are prebiotic foods?

A
  • conatin a carbohydrate which the digestive system cannot break
  • in foods such as leek, asparagus,
  • improve the health of the digestive system
34
Q

what is staple food?

A

a food that form the basis of a traditional diet
* eg: potatoes to rice/pasta
* becuase no prep required
* quicker to cook than potatoes
* reflect more upon the multi cultural society we live in

35
Q

what are some religious or cultural factors affecting th food?

A
  • not eating pork/ beef
  • eid/ divwali/ pancake day
36
Q

what are the different eating patterns ?

englis, european, indian

A
  • english : 3 meals a day, main meal in the evening
  • european: more social and long occasions- 3 or more courses then only 2 meals
  • indian: sharig food no individul courses
37
Q

what factors affect food choice?

A
  • cost
  • enjoyment
  • preference
  • seasonality
  • availibility
  • time of day
  • food labelling
  • marketing
38
Q

what are some ways to reduce food costs?

A
  • using cheaper protein foods (eggs, cheese, pulses)
  • meal planning, buying in bulk
  • growing own vegtables
  • buying loose products rather than packaged
  • using “own- brand” economy range
  • using economical methods of cooking- pressure cooking (tough cuts of meat)
  • folllwing eatwell guide and eating more starchy foods (more cheaper)
  • special offers, a range of supermarkets
  • adapting recipes
39
Q

how does seasonality affect choice?

A
  • although you can get anything in supermarkets as a result of gloablisation, improved storage, preservation and transportation of foods. Hoever food miles
40
Q

how does availibilty and storage and cooking facilities affect choice?

A
  • availibility : not so much in developing countris
  • storage and cooking facilities: uni students , skill levls low fat grills
    *
41
Q

how does activity and lifstyle, health and mediacal reasons affect?

A
  • wanting to eat more (starchy foods) for an upcoming game
  • more snacking and less meals as a family
  • health: overweight peopl eating low calorie foods
  • people recovring from illness have high protein foods

GCSE Foodtec (7 decks)

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