Unit 1 – Decisions about Food

Foods for Today

Chapters 1-4

FOOD – WHAT’S THE BIG DEAL?

Objective- Examine the reasons people eat and the reasons people

cook.

Warmup – Preview the headings in chapter one. What is Wellness?

Rev Up – With 2 or 3 partners, brainstorm to answer the

following question. Each person must make their own record of the ideas on a sheet of paper.

(You can use chapter one to help you.)

Why do people cook?Why do people eat?

Brainstorm- Why do people cook?

Brainstorm- Why do people cook?

Income or Career:Farming

ProcessingLabeling

PackagingTesting

AdvertisingMarketing

SellingServingTo Serve Others or Show Love

Creative Outlet / Stress Reliever

Wellness-Nutrition

-Cleanliness-Personal Standards

DO THE MATH!

• Over 16 million people are employed by the food industry

• If there are over 300 million people in the US, what % are employed in this industry?

• If our class has 20 members, statistically, at least one of you will choose this as your line of work or career.

Rev Up – With 2 or 3 partners, brainstorm to answer the

following question. Each person must make their own record of the ideas on a sheet of paper.

(You can use chapter one to help you.)

Why do people cook?Why do people eat?

Brainstorm- Why do people eat?

Brainstorm- Why do people eat?

Hunger

To Serve Others or Show Love

Satisfy the Senses – Taste, Smell

Social Bonding (Family Dinner, Dinner Date)

Traditions / Celebrations

Reflect Culture

Nutrition for Wellness

Appetite – I like how it looks!

Beat Boredom-curiosity

-nothing else to do…

___ Habit-movies and

Terms of Endearment• Record these main ideas in your notes

– Wellness – a person’s total health (physical, mental and emotional)

– Comfort Foods – foods that make you feel better, usually creamy and rich

– Nutrients –the chemicals in food that support your health– Dietetics – a career that specializes in helping people

with the chemistry of the food they eat and how it helps their bodies. Good Salary!

– Ethnic Foods – foods of a certain nationality (Hispanic – Tortilla)

Wrap it Up

• Complete the Flavor Fav Handout.• Turn in your notes and Flavor Fav

Food plays a big role in our lives. Every aspect of wellness can be affected by the food decisions we make. We will examine many of these areas this

semester.

Describe the process of bringing a food from its

original source to the consumer.

Part one

Imagine – What if there were no more food stores?!?

HOW WOULD PEOPLE FEED THEMSELVES?

HOW FAR REMOVED ARE WE FROM THE ACTUAL SOURCE OF OUR FOOD?

Could you go grab a CARAMBOLA from Australia during your

lunch shift?

How many steps does it take to change a

strawberry into a fruit roll up?

Rev Up – With one partner or working alone, complete the posttest #1 and the pretest for chapter 3. Each person needs

their own copy.

1-What is an ecosystem?

(Pg49)(pt # 11,20)

2-Explain the role of the sun in the food chain. (pg 49) (pt # 1, 20)

3- Explain the role of the producers in the food chain. (pg 49-50) (pt#2)

4- Explain the role and types of consumers in the food chain. (pg 50) (pt# 3,21,23,24)

5- Explain the role of the decomposers in the food chain. (pg 50) (pt#19)

6- What is biodiversity and what is the advantage? (pg 50) (pt #9,10,16)

7- What are the essential natural resources to the ecosystem? (pg 50) (pt# 12)

THE STORY BEGINS WITH BIOLOGY

With one or two partners you will read the text and be ready to explain it to the class in 15 minutes. Can you make it interesting? Help everyone correct their pretest.

“The Earth provides resources in abundance, but they are not evenly

distributed. As a result, the size and quality of food supplies are affected around the

world.”

Wrap it Up

Use the following words to complete some of your chapter 3 crossword (ecoystem, herbivores, carnivores, omnivores, food chain). Turn crossword in as soon as you finish it! FinishFor homework.

Video

Describe the process of bringing a food from its

original source to the consumer.

Part Two

Warmup – chapter 3 crossword puzzle and label a blank sheet of paper for today’s terms

The Food Supply in the United States

• Begins with the PRODUCERS– Farms, ranches, fisheries– Large Producers are usually more

efficient and help meet global food needs, but, they may stress the land and require more fertilizers and pesticides, raising costs and potential health concerns. Long distance shipping can further raise costs and decreasing food quality.

– Small farms tend to stay local and are usually good for the environment as a result of less transporting.

The Food Supply in the United States

• Continues to the PROCESSORS– Various processes can

change the characteristics of the food and extend the life of the quality of the food.

Food Processors Make it Happen!

Clean and PackageDry and

Ground and

package

Soak, pulverize,

treat with acid and packageMor

e step

s

corn

How Do Processors Preserve Shelf Life?

• Shelf Life is the amount of time a food maintains quality.• A Shelf Stable food does not need refrigeration• Methods to Extend Shelf Life include:

– Canning – sealing in airtight metal or glass and then heating to destroy harmful microorganisms

– Freezing – slows the growth of harmful microorganisms– Curing – adding salt, spices, sugar and or sodium nitrate to slow the growth of

harmful microorganisms– Drying – removing the moisture needed for the growth of harmful

microorganisms– Freeze Drying – freezing first and then drying to retain flavor, texture and

nutrients better– Controlled Atmosphere Storage – packaged with a specific mixture of nitrogen,

oxygen, and carbon dioxide

Processors Can Also Use Additives

• Some food additives occur naturally

• Some food additives are chemical combinations created in a lab

• Over 3000 are in use

• Monitored by the FDA – Food and Drug Administration

• Have specific uses

Additives are used to:

• Add Flavor – growing and processing conditions can cause loss of or inconsistent flavors

• Improving Nutrition• Increasing Shelf Life – delaying spoilage• Maintaining texture – which can be lost

during processing• Helping foods age to create new foods

What’s In Your Tank?

Objective:

Recognize how technology impacts our food supply

What’s In Soda?

Video

Set with your research team and gather answers to worksheet while

viewing video. Everyone needs their own copy, but you can confer.

The Processors are also in charge of Packaging

• Packaging needs to preserve quality, shape and appearance of the product.

Stay tuned

The Team So Far…

• Producers

• Processors

Joining Us Now…

• Distributors – a network of trucks, train, and planes

• Retailers

• Last but not least --- The Consumers

The process of bringing food to the consumer from it’s original source can be simple or complex as it passes through producers, processors, distributors, and retailers.

Wrap it Up

1. Use today’s information to correct questions----- of the pretest. 2. Select an additive card from the deck and use class resources to locate the correct definition.

Assessment game

Foam bat + balloon

Use questions from test and award points for correct answer as well as

for the team responsible for teaching the concept.

From the Flintstones to the Jetsons…

Objectives

– Explain why the range of food choice has increased.

- Recognize some implications of increased food choice on consumers

and society.

Technology / Applied Science Improvements in Agriculture

• Increased quality and quantity

Technology / Applied Science Improvements in Food Processing

• Extends quality

Technology / Applied Science Improvements in Food Safety

• Increased quality and quantity

Decisions Decisions

• What makes a food decision good?

• We have more opportunities to choose wisely or poorly now. What do you see happening most?

• Some countries have issued dietary guidelines– Why?

Japan’s company diet not the answer to obesity

• “Recently a special aired on Japanese television about the government’s growing concern over the overweight population there. Japanese citizens between 40 and 74 years of age will be required to have their waists measured, and if they don’t fit within the guidelines (33.5 inches for women and 35.4 inches for men) they may be enrolled in weight loss programs.

• If the required number of people don’t shape up by 2012, the government may levy fines on cities and companies the government doesn’t think has done enough to help people slim down.

• It’s thought that one in three men in Japan are overweight, and the number is particularly rising among people in the age range of 30 to 45, who grew up with easy access to fast food starting in the 1970s.”

You’re Hired!• Create groups of 4 partners to invent a product “brought to

you by” new technologies in transportation, agriculture, food processing, etc.

• Create a convincing ad to persuade the consumer to buy it. • Answer the following questions on paper.

– If your product sells well, how will it affect society?– Does your ad appeal to high standards of nutrition and dietetics,

or emotional appeal or both? Defend your answer.– What is the area of new technology responsible for your new

product?

• Turn in your assignment ________

You Know You Want It!!

• No Trans Fats = Heart Healthy• Low in Calories = No Chub• Aseptically packaged = No

Diarrhea

From the Flintstones to the Jetsons…

The range of food choice has increased as technology has advanced in agriculture, food

processing and food safety. These new choices make it more important than ever to make

smart choices that are good for the individual and for society. You will learn how to make

smart choices this semester.

How did they do that?

Objectives:

Describe methods of food processing.

Grove to Glass

HOW STUFF WORKS

• A 1 minute peek at how this snack food is processed and produced.

Common food processing techniques include:

• Peeling or skinning -Removal of unwanted outer layers, such as potato peeling or the skinning of peaches.

• Chopping or slicing e.g. diced carrots.

• Mincing and macerating

• Liquefaction, such as to produce fruit juice

• Fermentation e.g. in beer breweries

• Emulsification

• Cooking, such as boiling, broiling, frying, steaming or grilling, deep frying, baking

• Mixing

• Addition of gas such as air entrainment for bread or gasification of soft drinks

• Proofing

• Spray drying

• Pasteurization

• Packaging

Peeling

Slicing

Mincing

Liquefaction – the process of liquefying

Honey

Fermentation – The anaerobic conversion of sugar

to carbon dioxide and alcohol by yeast.

Emulsification - the process of combining liquids

that won’t usually stay mixed

Cooking, - such as boiling, broiling, frying, steaming,

grilling, deep frying, baking

+ =

Mixing

Addition of gas such as air entrainment for bread or gasification of soft drinks

Proofing – the final rising time

Spray drying -Spray drying requires the product to be dried, to be dispersed into a

stream of hot air. The dry particles are then separated and collected. Spray drying is often used to dry juices and products that are easily

damaged by heat and oxidation.

Pasteurization - process of heating a liquid, particularly milk , to a temperature between 55 and 70 degrees C (131 and

158 degrees F), to destroy harmful bacteria without materially changing the composition, flavor, or nutritive value of

the liquid.

Packaging

Video – Food Processing

Prepare to gather info from video using the

worksheet.

With one or two partners select a food package. Look for evidence on the label to answer the question, What types of processing has the food undergone? Be ready to report to the class in 5 minutes.

Food processing techniques create new food choices.

Explain how global issues can cause problems in our food

supply.

An Unfair Welcome

Industrialized Nations Can Either Produce Enough Food or Afford to Import Enough Food

• Yet poverty still exists in these countries.

• Poverty limits food availability

Global Hunger is a Complex Problem

• Food production too low• Distribution problems • Lack of services needed (like electricity)• Lack of food storage to protect from animals, insects,

mildew, etc• Transportation problems (vehicles, roads)• Natural disasters (droughts, floods, etc)• Rapid population growth

– More land gets used for housing vs producing– Developing nations have greater population growth

• Fuel shortages and costs• Conflicts and politics

Global Water Problems Add to the Challenges

• Water covers ¾ of the earth’s surface, but 98% of it is undrinkable.

• 2% is fresh or drinkable, but 75% of it is frozen

• Therefore less than 1% our earth’s water is available for humans, crops and farm animals.

• Prediction – By 2050, up to 7 billion people in 60 countries will face a water scarcity.

• Check out Jewel

Water Contamination

• Water must be used over and over

• Rainwater runs off land carrying oil, gasoline, garden chemicals, and animal waste from roads, yards and farms into the water supply.

• Chemicals poured down the sink travel to water supplies.

Human and Animal Waste

• Sewage treatment plants can’t handle all pollutants.

• In developing countries there may not be any sewage treatment.

• 1.4 million children under age 5 die each year due to contaminated water.

Practice Sustainable Living

• Achieving economic growth while protecting the environment and promoting human well-being.– Organic Farming

• no pesticides or artificial fertilizers.

• Stresses resource conservation

• Soil is fertilized with compost and animal manure

Practice Sustainable Living

• Alternative Farming Methods– Agroforestry – raising shade loving plants under the

shelter of trees.– Hydroponics – plants grown without soil. Plant is held in water, gravel or sand and fed nutrient enriched water. May occur on rooftops.– Aquaculture – raising seafood in enclosed areas of

water, such as a fish farm. By 2010, aquaculture will provide over 1/3 of all fish eaten in the US.

Practice Sustainable Living

• Take a reusable cloth bag to the store instead of using plastic bags.

• Use public transportation, bike or walk instead of driving.

• Eat local produce

• Cook enough to freeze leftovers instead of buying pre- made, prepackaged meals.

Summary…15% of our world goes hungry everyday.

Each week, there are 50,000 people in Maryland relying on emergency food programs - food pantries, soup kitchens and

shelters - to put food on the table for their families. More than one third are children and elderly.

The reasons are many, but we can do our part by practicing sustainable living and participating in our school food drive!

All in the Family…

Objective – Describe how emotions, cultures, habits and family values

affect food choices.

Warmup – chapter 2 pretest – open book

Stand on Your Decision!

• Stand up if you would like to have some

Europe – Home of Afrika, Delice & Cremede Pirouline

India – Home of Tandoori Naan

Mexico – Home of Guacamole

Terms of Endearment

• Culture – a set of customs, traditions and beliefs shared by a large group of people. While nations or locations can create a culture, so can religions, ages, income, and races.

• Cuisine – refers to a culture’s representative foods and the specific styles for preparing them.

Cuisine to Culture Connection(Ethnic Foods)

• Italian?• Oriental?• Mexican?• Greek?• American?

– Southern?– Eastern Shore?– North East?

• Jews?• Blacks?• Rich?

Terms of Endearment

• La Cuisine • Fusion Cuisine

• A French word for kitchen

• A trendy term, first used in the 80’’s to refer to cooking that creates new recipes by blending different ethnic food traditions.

Food Customs

• Some cultures have unique food practices or customs– Chopsticks vs fork vs fingers– Table manners

• Burping

• Lip smacking

Why?Influences on Cuisine…

• Geography controls climate which controls the availability of staple foods – The most widely produced

and eaten foods in an area

• Geography affects natural resources such as rivers, oceans, cooking fuels,etc.

More Influences on Cuisine?

• Economics– Many of our most creative dishes were the result

of having to make due with limited ingredients (chicken noodle soup).

• Foreign Contacts– Immigration

– Exploration

Origin of a Sandwich

• In 11th century London, the Earl of Sandwich was hungry, but did not want to stop playing a card game to eat, so he ordered the meat placed between bread, so he could eat it with one hand.

More Influences

• Religious Beliefs– Hindus do not eat beef because they consider

cattle to be sacred animals.– “Keeping Kosher” in the Jewish faith requires

that some foods be prepared in certain ways and that some foods be avoided altogether.

– Buddhism urges “mindfulness” about one’s diet, which leads some followers to vegetarianism.

– Seventh Day Adventists often choose vegetarianism to express the value of simplicity and respect for the body.

• Many faiths practice fasting for a period of time.

More Influences

• Technology

Pride and Respect!

• Handing down food customs helps people maintain their sense of tradition and identity.

• Showing respect for the food customs of others is one way to show respect for people.

• Although cuisines and food customs developed independently in different cultures, similarities are noticeable.– Pepperoni (Italian) – lop chong (Chinese) – chorizo

(Spanish) – kielbasa (Polish)

Food Offers a Social Dimension

• Offering refreshment is a universal sign of hospitality.

• Food festivals bring people together.

• Every culture offers traditional foods for their celebrations.

• Food and beverages are used to mark an event as special.

With one or two partners select a topic. Use class resources to research (attach a list or a slide to show sources)and create a poster or power point to share.

Topics: •Compare and contrast the wedding food customs of 2-3 cultures•Describe the foods and special features of a cultural festival•Compare and contrast the features of a food between cultures (example – pepperoni)

Be ready to report to the class in 45 minutes.

Terms of Endearment

• Fusion Cuisine

• A trendy term, first used in the 80’’s to refer to cooking that creates new recipes by blending different ethnic food traditions.

• The result of technology advancements in transportation, store, communications (satellite and Internet)

• Check out webcasts•http://ifoods.tv/web/about-us.jsp

US - Melting Pot or Salad Bowl?

• Hummus – a Middle Eastern dish is available in US

• Pretzels, doughnuts, and coleslaw are US icons, but were brought to us by the Dutch

• Tex-Mex Pizza (Italian + Mexican + US)

• With this “recipe swapping” American cuisine is a work in progress.

1-What skills does a television or webcast chef need to have?

2-What are the different types of chefs? Briefly describe.

3-What type of education is needed to become a chef?

4-What range of salary is typical for chefs?

5-What benefits are typical for chefs?

6-What is the downside of this career?

Career Close UpWith one or two partners use class resources to find the answer to your assigned question. Keep a list of sources.

You may find info on chef career linkBe ready to present in 30 minutes. Can you make it interesting?

Rev Up – With 2 or 3 partners, complete the chapter 2 posttest.

Everyone needs their own copy.(You can use chapter 2 and your

notes to help you.)

No Reservations

READY OR NOT

Objective - Examine the impact of technological advances to food

production, availability, preparation, and nutrition

Terms of Endearment• Record these main ideas in your notes

– Science – the study of the physical world at all levels, including the findings and knowledge that result form such studies

– Technology – the practical application of scientific knowledge. “Science in Action!”

– Food Science –the scientific study of food and its preparation

Manufactured Foods

• 1.Analogs – foods made to imitate actual foods. Often TSP (Textured soy protein) is used to create meatless “meats.”

Manufactured Foods cont

• 2. Formed Products – food made from an inexpensive source and processed to imitate a more expensive food. (example – white fish flavored and shaped to resemble crab meat.

Manufactured Foods cont

• 3. Egg substitute – made from egg white

Technology Advances in Packaging

• Modified Atmosphere Packaging (MAP)– A mixture of carbon

dioxide, oxygen, and nitrogen is insterted into the packagebefore sealing to slow bacterial growth.

Technology Advances in Packaging

Aseptic Packagesconsist of layers of plastic, paperboard, and aluminum foil. The food and package are sterilized separately and rapidly. The food is then packaged under sterile conditions.

Technology Advances in Packaging

• Retort Packaging– Flexible packages also

made of aluminum foil and plastic film. Food is placed in the pouch and both are heat processed. Pouches can be used to store food after opening and some can be microwaved.

Technology Advances in Packaging

• Slide zippers• Ready to cook vegie

packaging• Squeeze tubes

Technology Advances in Transportation

• Computer controlled storage compartments for shipping

• Containers made with VIP (vacuum insulation panels), an extremely thin plastic or Styrofoam layer coated with a metallic film, can keep ice cream frozen for a week.

Technology Advances in Production

• Genetic Engineering – A process whereby genes are

removed from one organism, such as a plant, animal or microorganism and transferred to another one.

• Alias– GMO – Genetically

Modified Organisms– GMF – Genetically Modified

Foods– Bioengineered foods

•http://www.youtube.com/watch?v=qU8XrioF4CE&feature=related

•2 min – a trailer

What are the advantages of Genetic Engineering in the food chain?

What are the disadvantages of Genetic Engineering in the food chain?

Career Close UpWith one or two partners use class resources to find the answer to your assigned question. Keep a list of sources.Be ready to present in 30 minutes. Can you make it interesting?

Pick a RoleGenetic Engineering - It’s Up for

a VoteLobbyist for Biotech Company

Congressman or Congress womanhttp://www.youtube.com/watch?v=jNezTsrCY0Q

10 min

FDA agent

President of United States

A Person with peanut allergy

Cloned Foods – a genetic copy of an organism, affecting meat,

dairy and egg productshttp://www.msnbc.msn.com/id/

16383458/#storyContinued

Food Technology Advances in Nutrition

• Enrichment – replaces nutrients lost during processing

• Fortification – adds nutrients to the food not normally present (vitamin D is added to milk)

• Functional foods – provide additional benefits to improve health

Functional Foods Categories“Designer Foods” / Nutraceuticals

• Food that claims special health benefits– Natural –whole foods –

grapes, broccoli, oats are examples of foods that appear to have certain health advantages

– Enhanced – food with substances

– New foods – example special margarine that lowers cholesterol

– Food created by science – example a genetically engineered to contain more lycopene

Technology Advances in the Kitchen

• Ergonomics – the study of ways to make space and equipment easier and more comfortable to use.– Results in body

comfort and savings of time and energy

Technology Advances in the Kitchen

• Appliances are more reliable, easier to use, and energy efficient.

• Smart appliances contain a computer chip that monitors their own workings and lets you program their functions.

Computers in the Kitchen

• Computers store recipes, create menus, and organize shopping lists. They can keep track of what’ in your kitchen and what you spent on it. Nutrition information is available. You can even shop on line for foods.

Food Technology Tradeoffs

• Positives • Negatives

• More variety of foods• More options and ease

for those with disabilities

• New processes create by-products that must be managed

• Not all businesses can compete with tech services

• New decisions means the need to educate yourself constantly

Vocabulary review

See pp Ready or Not jeopardy game