Unit 1

1
Unit 1 Decisions about Food

• Foods for Today
• Chapters 1-4

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FOOD WHATS THE BIG DEAL?

• Objective- Examine the reasons people eat and the
  reasons people cook.

Warmup Preview the headings in chapter one.
What is Wellness?
3
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?
4
Brainstorm- Why do people cook?
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Brainstorm- Why do people cook?

• Wellness
• Nutrition
• Cleanliness
• Personal Standards

Income or Career Farming Processing Labeling Pack
aging Testing Advertising Marketing Selling Servin
g
Creative Outlet / Stress Reliever
To Serve Others or Show Love
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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.

7
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?
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Brainstorm- Why do people eat?
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Brainstorm- Why do people eat?
Appetite I like how it looks!
Social Bonding (Family Dinner, Dinner Date)
Reflect Culture
Traditions / Celebrations
Beat Boredom -curiosity -nothing else to do
Satisfy the Senses Taste, Smell
Hunger
___ Habit -movies and
Nutrition for Wellness
To Serve Others or Show Love
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Terms of Endearment

• Record these main ideas in your notes
• Wellness a persons 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)

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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.
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Describe the process of bringing a food from its
original source to the consumer.
Part one
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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?

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Rev Up With one partner or working alone,
complete the posttest 1 and the pretest for
chapter 3. Each person needs their own copy.
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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.
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) (pt2) 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) (pt19) 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)
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Wrap it Up

• 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.

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! Finish For
homework.
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Video
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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 todays terms
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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.

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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.

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Food Processors Make it Happen!
Soak, pulverize, treat with acid and package
corn
Clean and Package
Dry and Ground and package
More steps
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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

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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

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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

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Whats In Your Tank?

• Objective
• Recognize how technology impacts our food supply

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Whats In Soda?
Yellow 6
Carbonated Water
Citric Acid
High fructose corn syrup and/or sucrose
Potassium Benzoate
Natural Flavors
Brominated vegetable oil
Acacia
Glycerol ester of wood resin
Red 40
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Video

• Set with your research team and gather answers to
  worksheet while viewing video. Everyone needs
  their own copy, but you can confer.

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The Processors are also in charge of Packaging

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

Stay tuned
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The Team So Far

• Producers
• Processors

Joining Us Now

• Distributors a network of trucks, train, and
  planes
• Retailers
• Last but not least --- The Consumers

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Wrap it Up

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

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

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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.

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Technology / Applied Science Improvements in
Agriculture

• Increased quality and quantity

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Technology / Applied Science Improvements in
Food Processing

• Extends quality

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Technology / Applied Science Improvements in Food
Safety

• Increased quality and quantity

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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?

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Japans company diet not the answer to obesity

• Recently a special aired on Japanese television
  about the governments 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 dont
  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 dont shape up
  by 2012, the government may levy fines on cities
  and companies the government doesnt think has
  done enough to help people slim down.
• Its 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.

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Youre 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 ________

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You Know You Want It!!

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

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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.

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How did they do that?

• Objectives
• Describe methods of food processing.

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Grove to Glass
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HOW STUFF WORKS

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

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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

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Peeling
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Slicing
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Mincing
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Liquefaction the process of liquefying
Honey
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Fermentation The anaerobic conversion of sugar
to carbon dioxide and alcohol by yeast.
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Emulsification - the process of combining
liquids that wont usually stay mixed
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Cooking, - such as boiling, broiling, frying,
steaming, grilling, deep frying, baking


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Mixing
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Addition of gas such as air entrainment for bread
or gasification of soft drinks
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Proofing the final rising time
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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.
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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.
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Packaging
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Video Food ProcessingPrepare to gather info
from video using the worksheet.
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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.
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Explain how global issues can cause problems in
our food supply.
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An Unfair Welcome
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Industrialized Nations Can Either Produce Enough
Food or Afford to Import Enough Food

• Yet poverty still exists in these countries.
• Poverty limits food availability

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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

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Global Water Problems Add to the Challenges

• Water covers ¾ of the earths surface, but 98 of
  it is undrinkable.
• 2 is fresh or drinkable, but 75 of it is frozen
• Therefore less than 1 our earths 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

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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.

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Human and Animal Waste

• Sewage treatment plants cant 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.

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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

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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.

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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.

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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!

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All in the Family

• Objective Describe how emotions, cultures,
  habits and family values affect food choices.

Warmup chapter 2 pretest open book
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Stand on Your Decision!

• Stand up if you would like to have some

afrika
DELICE
CREMEDE PIROULINE
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Europe Home of Afrika, Delice Cremede
Pirouline
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India Home of Tandoori Naan
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Mexico Home of Guacamole
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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 cultures representative
  foods and the specific styles for preparing them.

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Cuisine to Culture Connection(Ethnic Foods)

• Italian?
• Oriental?
• Mexican?
• Greek?
• American?
• Southern?
• Eastern Shore?
• North East?
• Jews?
• Blacks?
• Rich?

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Terms of Endearment

• La Cuisine

• Fusion Cuisine

• A French word for kitchen

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

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Food Customs

• Some cultures have unique food practices or
  customs
• Chopsticks vs fork vs fingers
• Table manners
• Burping
• Lip smacking

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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.

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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

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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.

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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 ones 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.

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More Influences

• Technology

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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)

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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.

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• 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.

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Terms of Endearment

• The result of technology advancements in
  transportation, store, communications (satellite
  and Internet)
• Check out webcasts
• http//ifoods.tv/web/about-us.jsp

• Fusion Cuisine

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

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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.

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Career Close Up With 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 link Be ready to
present in 30 minutes. Can you make it
interesting?
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?
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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.)
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No Reservations
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READY OR NOT

• Objective - Examine the impact of technological
  advances to food production, availability,
  preparation, and nutrition

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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

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Manufactured Foods

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

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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.

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Manufactured Foods cont

• 3. Egg substitute made from egg white

105
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.

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Technology Advances in Packaging

• Aseptic Packages
• consist 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.

107
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.

108
Technology Advances in Packaging

• Slide zippers
• Ready to cook vegie packaging
• Squeeze tubes

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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.

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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

controversy

• http//www.youtube.com/watch?vqU8XrioF4CEfeature
  related
• 2 min a trailer

111

Career Close Up With 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?
What are the advantages of Genetic Engineering in the food chain? What are the disadvantages of Genetic Engineering in the food chain?
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Pick a RoleGenetic Engineering - Its Up for a
Vote
Lobbyist for Biotech Company Congressman or Congress woman http//www.youtube.com/watch?vjNezTsrCY0Q 10 min FDA agent President of United States
A Person with peanut allergy
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Cloned Foods a genetic copy of an organism,
affecting meat, dairy and egg products

• http//www.msnbc.msn.com/id/16383458/storyContinu
  ed

114
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

115
Functional Foods CategoriesDesigner 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

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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

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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.

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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.

119
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

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Vocabulary review

• See pp Ready or Not jeopardy game