Food Security Flashcards
(41 cards)
Define food safety
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
Describe food availability, accessibility and utilisation (nourishment)
🟢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)
How does Fairtrade affect food producer and workers?
🔵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
🔵🔵
Why do consumers use Fairtrade?
🔵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
What are some advantages of genetically modified foods?
what are some advantages of genetically modified foods?
- improvements to quality and quantity of food
- food can grow in adverse conditions(droughts)
- crops thrive better because are insect resistant
- cheaper to produce
why do people not want to buy genetically modified foods?
- long term health impacts are unknown
- enviromental concerns
- ethics for labelling
what are the enviromental issues in food production?
- food wastage
- carbon footprint
which foods are normally wasted and why is food wasted?
- too much food prepared and cooked
- food not used in time
foods thrown away: - fresh vegtables/fruit
- bakery items
- drinks
what is a carbon footprint of a product?
the amount of carbon emmissions produced in the growing, procesing, production and disposal of food
how can we reduce our carbon footprint?
- 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
what is carbon offfsetting?
plainting tress to absorb the carbon dioxide
why are food miles bad?
airplanes are powered by fossil fuels, which release carbon dioxide, contributing to global warming.
even locally produced are sent to distributuion centres
what is fortification?
the addition of nutrients to a food product to improve it’s nutritional value
what are the advantages of fortification?
- 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)
what are the disadvantages of fortification?
what are additives?
substances added to foods during manafacturing or processing to improve colour, flavour, texture or make the food stay safe longer
what are the main groups of food additivies?
- preservatives
- antioxidants
- colours
- flavourings
- sweetners
- emulsifiers/ stabilisers
what are the advtanges of using additives for the manufacturer?
- 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
what are some disadvantges of food additives?
people have allergies to additives
describe preservatives:
- prevent the growth of micro orgainsms, extending shelf life
eg: cured meats, dried fruits, sugar, vinegar, salt, alcohol
describe anti-oxidants
- 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
describe colourings
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
*
describe flavorings and food enhancers
- usd in savory food (MSG )
- replace the flavours lost during processing
- natural flavorings (vanilla, herbs(
