Unit 4 AOS 1 (Chap 13-15)

Question 1

Characteristics of the Australian food system

Answer 1

• modern
• safe
• reliable
• sustainable

Question 2

The Australian food system order

Answer 2

• production
• processing
• packaging
• transport and distribution
• retailing
• consumption
• waste management

Question 3

Biodiesel

Answer 3

A clear burning liquid fuel produced from animal fats that are combined with an alcohol

Question 4

Biofuels

Answer 4

An energy source, for example ethanol and biodiesel, produced from organic or living material

Question 5

Ethanol

Answer 5

Produced from feedstock crops that produce large amounts of sugar and can be added to petrol for fuelling cars.

Question 6

Food security

Answer 6

Exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.

Question 7

Food insecurity

Answer 7

Exists when people do not have adequate physical, social or economic access to food.

Question 8

Food security 4 interrelated elements

Answer 8

• availability
• access
• utilisation
• stability

Question 9

Availability (food security)

Answer 9

Relates to food supply and trade, with the focus on the quality and diversity of food that is available, and not just the quantity.

Question 10

Access (food security)

Answer 10

Includes both the physical and economic access to food.

Question 11

Utilisation (food security)

Answer 11

Relates to how the body uses the various nutrients in food.

Question 12

Stability (food security)

Answer 12

Relates to being food secure at all times.

Question 13

Conventional food system

Answer 13

Uses chemical fertilisers that are produced from fossil fuels and are mainly used to add nutrients to the soil.

Question 14

Local food system

Answer 14

A short supply chain, in which food has been grown and processed within a local, regional area.

Question 15

Organic food system

Answer 15

Farming the natural way without unwanted plants and pests.

Question 16

Fairtrade system

Answer 16

Addresses the injustices of conventional trade, which traditionally discriminates against the poorest, weakest producers.

Question 17

Agroecological system

Answer 17

Manages agricultural production and creates stable, sustainable farming systems that are resilient to changes in the environment.

Question 18

Ethical issues of food systems example

Answer 18

There has been a significant increase in the demand for free-range poultry and egg production, rather than intensive farming and barn laid eggs.

Question 19

Environmental issues of food systems examples

Answer 19

• food production is a significant contributor to greenhouse gas emissions
• energy inputs to food production have increased with technological development
• oil scarcity and price implications have big implications for Victorian food security
• food localisation aims to shorten food supply chains by producing food close to where it is to be consumed
• large amounts of food waste are generated throughout the food system

Question 20

Equity issues of food systems examples

Answer 20

• Aboriginal/torres strait islanders experience inequality and as a result is financial disadvantage and social isolation
• The elderly may be less likely to shop or cook for themselves
• Homeless people experience food inequality
• Rural and isolated people have a lack of access to food and the inability if transportation to reach their area

Question 21

Use of fertilisers

Answer 21

To improve crop growth

Question 22

Use of herbicides

Answer 22

To get rid of weeds

Question 23

Use of pesticides

Answer 23

To control pests

Question 24

5 purposes of food packaging

Answer 24

• preservation
• containment
• protection
• convenience
• communication

Question 25

Minimising packaging waste (4 R's)

Answer 25

- reduce - reuse - refuse - recycle

Question 26

Why is food wasted?

Answer 26

- consumers cook too much food - takeaways are bought at the last minute instead of cooking food already at home - consumers may not know how to use leftovers effectively - consumers may not check best before dates - consumers may buy more than they intended to buy at the supermarket

Question 27

Biosecurity

Answer 27

Procedures/measures designed to protect the Australian population against harmful biological or biochemical substances, diseases and pests.

Question 28

Primary processing and example

Answer 28

Using a range of processes that do not alter the food but rather make it ready to be consumed. Eg- strawberries which are grown on a plant are grown and picked and then distributed for sale through a punnet.

Question 29

Salinity

Answer 29

The presence of salt in soil.

Question 30

Secondary processing and example

Answer 30

Using primary processed foods either on their own or mixed with other ingredients to turn them into something else. Eg- strawberry jam

Question 31

Benefits of genetic modification

Answer 31

- products can contain increased nutrients - products can be given an increased shelf life - there may be less wastage - products can be designed for specific environments - insect and bird life can be improved by a reduction in the use of pesticides and herbicides by farmers

Question 32

3 main health concerns identified with genetically modified foods

Answer 32

- the potential for increased levels of pesticides on our food - the introduction of unfamiliar products, toxins and allergens - the use of antibiotic-resistant genes in GM foods

Question 33

Organic farming benefits to the producer

Answer 33

- use of sustainable practices enables farmers to improve soil fertility - livestock can be raised in a stress-reduced environment - high premiums, costs 20-30 percent more than conventional foods - low investment

Question 34

Organic farming benefits to the consumer

Answer 34

- referred to being healthy and safe | - tastes better than non organic produce

Question 35

Organic farming benefits to the environment

Answer 35

- long term sustainability - improvement in soil formation - organic farming helps keep our water clean - biodiversity is maintained - use of non-renewable sources is minimised

Question 36

Challenges of organic farming

Answer 36

- profitability is low - farmers need to be provided with adequate guidance - quality is difficult for organic producers to meet - organic methods of production are much more effective on a small scale than on an industrial level

Question 37

Genetic modification definition

Answer 37

The direct manipulation of the genes of an organism generally to improve its characteristics

Question 38

Low impact farming

Answer 38

The utilisation of agricultural systems that have less dramatic impacts on the environment than conventional agriculture

Question 39

Organic farming

Answer 39

A form of agricultural farming that rejects the use of chemicals, including herbicides, pesticides and fertilisers using natural systems instead.

Question 40

Bycatch

Answer 40

The incidental capture of non-target fish species and other marine life

Question 41

Cattle feedlot

Answer 41

A managed facility for the purpose of producing beef of a consistent quality and quantity

Question 42

Free-range animals

Answer 42

Animals that are not closely confined and have some access to the outdoors

Question 43

Intensive animal farming

Answer 43

Involves stocking animals in dense and crowded conditions