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Unit 1

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Title: Unit 1


1
Unit 1 Decisions about Food
  • Foods for Today
  • Chapters 1-4

2
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?
5
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
6
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?
8
Brainstorm- Why do people eat?
9
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
10
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)

11
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.
12
(No Transcript)
13
Describe the process of bringing a food from its
original source to the consumer.
Part one
14
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?

15
Rev Up With one partner or working alone,
complete the posttest 1 and the pretest for
chapter 3. Each person needs their own copy.
16

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)
17
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.
18
Video
19
(No Transcript)
20
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
21
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.

22
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.

23
Food Processors Make it Happen!
Soak, pulverize, treat with acid and package
corn
Clean and Package
Dry and Ground and package
More steps
24
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

25
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

26
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

27
Whats In Your Tank?
  • Objective
  • Recognize how technology impacts our food supply

28
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
29
Video
  • Set with your research team and gather answers to
    worksheet while viewing video. Everyone needs
    their own copy, but you can confer.

30
The Processors are also in charge of Packaging
  • Packaging needs to preserve quality, shape and
    appearance of the product.

Stay tuned
31
The Team So Far
  • Producers
  • Processors

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

32
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.
33
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.

34
(No Transcript)
35
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.

36
Technology / Applied Science Improvements in
Agriculture
  • Increased quality and quantity

37
Technology / Applied Science Improvements in
Food Processing
  • Extends quality

38
Technology / Applied Science Improvements in Food
Safety
  • Increased quality and quantity

39
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?

40
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.

41
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 ________

42
You Know You Want It!!
  • No Trans Fats Heart Healthy
  • Low in Calories No Chub
  • Aseptically packaged No Diarrhea

43
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.

44
(No Transcript)
45
How did they do that?
  • Objectives
  • Describe methods of food processing.

46
Grove to Glass
47
HOW STUFF WORKS
  • A 1 minute peek at how this snack food is
    processed and produced.

48
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

49
Peeling
50
Slicing
51
Mincing
52
Liquefaction the process of liquefying
Honey
53
Fermentation The anaerobic conversion of sugar
to carbon dioxide and alcohol by yeast.
54
Emulsification - the process of combining
liquids that wont usually stay mixed
55
Cooking, - such as boiling, broiling, frying,
steaming, grilling, deep frying, baking


56
Mixing
57
Addition of gas such as air entrainment for bread
or gasification of soft drinks
58
Proofing the final rising time
59
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.
60
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.
61
Packaging
62
Video Food ProcessingPrepare to gather info
from video using the worksheet.
63

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.
64
(No Transcript)
65
Explain how global issues can cause problems in
our food supply.
66
An Unfair Welcome
67
Industrialized Nations Can Either Produce Enough
Food or Afford to Import Enough Food
  • Yet poverty still exists in these countries.
  • Poverty limits food availability

68
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

69
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

70
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.

71
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.

72
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

73
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.

74
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.

75
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!

76
(No Transcript)
77
All in the Family
  • Objective Describe how emotions, cultures,
    habits and family values affect food choices.

Warmup chapter 2 pretest open book
78
Stand on Your Decision!
  • Stand up if you would like to have some

afrika
DELICE
CREMEDE PIROULINE
79
Europe Home of Afrika, Delice Cremede
Pirouline
80
India Home of Tandoori Naan
81
Mexico Home of Guacamole
82
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.

83
Cuisine to Culture Connection(Ethnic Foods)
  • Italian?
  • Oriental?
  • Mexican?
  • Greek?
  • American?
  • Southern?
  • Eastern Shore?
  • North East?
  • Jews?
  • Blacks?
  • Rich?

84
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.

85
Food Customs
  • Some cultures have unique food practices or
    customs
  • Chopsticks vs fork vs fingers
  • Table manners
  • Burping
  • Lip smacking

86
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.

87
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

88
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.

89
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.

90
More Influences
  • Technology

91
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)

92
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.

93
  • 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.

94
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.

95
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.

96

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?
97
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.)
98
No Reservations
99
(No Transcript)
100
READY OR NOT
  • Objective - Examine the impact of technological
    advances to food production, availability,
    preparation, and nutrition

101
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

102
Manufactured Foods
  • 1.Analogs foods made to imitate actual foods.
    Often TSP (Textured soy protein) is used to
    create meatless meats.

103
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.

104
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.

106
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

109
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.

110
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?
112
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
113
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

116
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

117
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.

118
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

120
Vocabulary review
  • See pp Ready or Not jeopardy game
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