Topic 1: Influences on Food AvailabilitySectors of the Australian Food Industry (AFI)

Students learn about: Students learn to:

Influences on food availability Historical changes to the

availability of food, including:o Global migration of cultural

groupso Use of foods native to

Australia

Outline the historical changes to food availability in Australia.

Key words:

Affluence Migration Economy Food security Poverty  Tariff  Embargo

Identify

Food Security: Is a human right. Accessibility- affordable, transport etc. Availability- production, trade etc. Utilisation- nutritious, clean etc.

Food Insecurity: Many people around the world are faced with food insecurity. There are many

factors why:o Financialization- food is traded as a commodityo Lack of access to farming lando Large companies clearing land for resourceso Natural disasterso Biofuelso Waro Food wastageo Unfair trade

Historical Changes To Availability Of Food:Global migration:

When people move from one country to another. Cultures bring their own foods.

o Chinese- Foods like Bok Choi and cooking methods like stir-frying.o Greeks- Tea and vine leaves.o Scandanavians- Dairy products including cheese.

Staple foods: Readily available Main source of energy Inexpensive Accessible 

Wheat Corn Milet

Rice Potato Cassava

Native Australian Foods: Before migration, Aboriginals fed off the land. Australia has its own native foods. Each food was dependent on the area that the Aboriginals lived. Aboriginals were nomadic which means they moved from place to place

depending on food supply. Some Native foods included:

Plants: Animals:

1. Quandong2. Kutjera3. Muntries4. Riberry5. Davidson’s plum6. Finger lime 7. Native carrot8. Honeysuckle nectar9. Pith from manferns10.Kakadu plum

1. Koala2. Wombat3. Wallaby4. Dingo5. Emu6. Quoll7. Tasmanian devil8. Ferall9. Saltwater crocodile10.Goanna

Hunting Methods and Tools: Aboriginals had a variety of methods in which they utilised to gather food:

o Digging stickso Booby traps- Holes dug in the floor covered with leaves for animals to

fall into.o Boomerangs- Thrown directly at animal and can travel far.o Wattle gum used as glue on tree brancheso Spinning and smashing snakeo Spearfishing- Trained individuals using tip of spear to catch stingray,

fish and more.o Net fishing

Tools:o Nets (Made from long grasses and tree bark)o Spearso Boomerangso Stones

Migrant Groups to Australia: Early European settlers that came to Australia brought with them:

o Riceo Flouro Vinegaro Alcoholo Meato Seedso Livestock (Goats, horses, pigs, etc)

Historical Timeline Changes: Early 1800’s

o Labourers arrived from Germany, Britain and Asia. 1850-1890’s

o The time of the gold rush; brought more Asians.o Potato famine in Ireland brought many Irish citizens to Australia.o Scandinavians came to Australia and brought dairy products such as

cheese. 1860’s

o Afghanistan Citizens brought camels to Australia. Greeks came to Australia and brought tea and vine leaves.

1970’s o Americans came and brought new methods of cooking and

manufacturing techniques. 1910’s

o World War 1 occurred. 1930’s

o The Great Depression occurred.o Australia became a multicultural country.o WW2 began.o First arrival of Jewish people.o Mechanisation began to boom.

1940’s o World War 2 began to escalate.

1960’s o Fast food began to boom.

1980’s o Individuals started to become nutritionally aware and change food

trends. 1990’s

o Gender equalityo Eating out became a trend.o Convenience foods were introduced.

2000’s o Technology started to boom (microwaves, heat and eat meals, ovens,

etc).

Students learn about: Students learn

to:

Technological development influence food availability, including

o Production and manufacturing o Processes and equipment techniques o Storage and distribution techniques o Marketplace practices 

Keywords:

Smart farms Technology  processing

Technology’s Impact on Food Availability: Technology advancements have changed the way food is produced.  All aspects of the food supply chain have been affected by technology. Transportation and information technology have provided the opportunity to

purchase a wide selection of food. Aspects of the food industry in which technology has affected includes:

o Processing techniques- Sterilization of canned foods.o Production and manufacturing- Mass, batch, one-off.o Resource use- Energy, water, gaso Tools and machinery- Deep fryer.o Storage and distribution- Supermarkets or local farmers

Food System and Supply Chain:

Hunting and gathering were traditional methods in which food was produced. Subsistence farming required manual labour and basic forms of technology

such as cattle. Industrialised agriculture is the use of technology to harvest and mass

produce food on a larger scale.

Smart Farms Many farmers are now implementing a range of technologies such as:

o Remote sensingo Specialised softwareo Global positioning o Drip irrigationo Biotechnologyo Precision agriculture- (Satellite farming) Uses GPS tracking systems

and satellite imagery to monitor crop yields soil levels and weather patterns.

Future Products: Hydroponics- Indoor, consists of a controlled environment (including sunlight,

water, soil), where plants grow based off of a contained system. Aquaponics- Outdoor, relies on a pond to provide fertilisation for plants as

outdoor areas are connected to a pond full of fish, and the fish waste then travels to the plants and vegetation resulting in fertilisation.

Vertical farming (growing crops vertically) 

Manufacturing and Processing: Food processing has changed drastically since prehistoric times. Processing

foods includes actions that change raw plants or animal materials into foodstuffs suitable for consumption, cooking and storage.

 Traditional

Processing: More Modern Processes: Most Modern Techniques:

Canning Fermentation Freezing Oven drying Pickling Salting Smoking 

Extrusion cooking Freezing and chilling Pasteurisation  Sterilisation Ultra-heat treated

(UHT)

Freeze drying Infra-red processing Microwave processing Irradiation  Spray drying Modified atmosphere

packaging Ultra-sonication 

  Canning: The canning process involves placing foods in jars or similar

containers and heating them to a temperature that destroys microorganisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. For example, tuna cans.

Freezing: In food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.

Pickling: Is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.

Extrusion Cooking: A set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and are then cut into a specific size by blades. 

Sterilisation: A controlled heating process used to completely eliminate all living microorganisms, including thermoresistant spores in milk or other food. It can be achieved by moist heat, dry heat, filtration, irradiation, or by chemical methods.

Ultra-heat Treated (UHT): A food processing technology that sterilizes liquid food by heating it above 135 °C – the temperature required to kill bacterial endospores – for 2 to 5 seconds.

Freeze Drying: a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation.

Microwave Processing: Microwave heating has vast applications in the field of food processing over a period of several decades. The applications of microwave heating in food processing include drying, pasteurization, sterilization, thawing, tempering, baking of food materials etc.

Irradiation: Is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer.

Value, consistency and convenience are the key benefits of the food manufacturing process. Food producers can:

o Preserve and add nutrientso Remove toxins and enhance health benefitso Reduce product loss and wastageo Distribute food locally and globally

Different levels of food processing can be used to create many products. They include:

o Minimally processed foods- Which include fresh fruit, vegetables, seafood and more. These products are essentially ‘raw’ but have simply been cleaned and sorted with approved waxes and coatings to maintain freshness and quality.

o Moderately processed foods- Have ingredients added to facilitate safety and preservation. These are foods with ingredients added for flavour and texture such as sweeteners, spices, oils, colours and preservatives. Examples include: Salad dressing, yoghurt and cake mixes.

o Heavily processed foods- Foods which have been heavily altered, often made of multiple ingredients and no longer possessing their original form and point of origin almost undetectable. Examples include, breakfast cereals, frozen desserts, soft drinks, spreadable cheese, etc.

Equipment and Tools: There have been many changes to equipment and tools in all areas of the

food industry, especially since the industrial revolution. These developments have resulted in increasing efficiency through saving time, labour and energy.

Such technology included:o Fridges

o Freezerso Food-processing technologies such as canned foods, freeze drying,

artificial sweeteners, reconstituted fruit juices, ready-to-eat food rations.o Food packaging such as gas barrier bags, retort pouches and trays,

and microwave subsectors.

Food Storage and Distribution: Before reaching your plate, food undergoes a series of post harvest activities

such as food processing, transportation, storage, packaging and marketing. There is enough food in the world to feed everyone, however, it is not able to reach everyone for various reasons, including problems with distribution and storage.

o Appropriate food storage plays a critical role in preserving the nutritional value of food and preventing foodborne illnesses.

Examples of improvement in food storage and distribution include:o Advancements in grain storage allowing for temperature, moisture and

spoilage monitoring.o Advancements in truck, water, rail and air transportation including

improved energy technologies, driverless vehicles and reduction of emission.

o Technology such as barcodes, biometric scanning and QR codes allow for consumers to be able to access any and all information about their purchased products such as area of origin, nutritional value, ingredients and much more.

Students learn about: Students learn to:

Social, economic and political influences on food availability, including:

o Effects of poverty and affluenceo Type and state of the economy o Government policy, eg taxation, tariffs,

embargoes, subsidies, war, export strategies

Key words:

Economy Government policy Taxation  Tariffs  Embargoes  Subsidies  War  Export

Identify

Expansion: The economy is moving out of recession. Money is cheap to borrow,

businesses build up inventories again and consumers start spending. GDP rises, per capita income grows, unemployment declines, and equity markets generally perform well.

Boom: The expansion phase eventually peaks. Sharp demand leads the cost of

goods to soar and suddenly economic indicators stop growing.

Recession: Economic growth begins to weaken. Companies stop hiring as demand tapers

off and then begin laying off staff to reduce expenses.

Depression:

The economy transitions from the contraction phase to the expansion phase. The economy hits rock bottom, paving the way for a recovery.

The Politics of Food:Social Justice:

Fairness amongst all people in the sharing of resources, food and clean water.

Tariff: Is a tax that adds to the cost of imported goods. Governments may impose

tariffs to raise revenue or to protect domestic industries from foreign competition.

Embargoes: Are a partial or complete ban of trade with particular countries due to political

situations. Ban from Indonesia due to abuse of cattle.

Subsidies: Are payments made to producers to encourage local production. Australia

provides subsidies to dairy farmers.

War: The conflict between countries which can impact on food security in countries.

Factors Affecting Food SelectionStudents learn about: Students learn to:

Physiological factors, including:o Hunger, appetite, satietyo Nutritional requirements, e.g.

age, gender, size and activity level

o Reactions to food, e.g. appearance, odour, taste, allergy

Explain how various factors influence selection of food by individuals and groups.

Key words:

Hypothalamus Satiety Sedentary Endomorph Ectomorph Mesomorphic

Identify

Physiological Factors That Affect Food Selection:Acronym: HAS GAAS

Hunger is defined as the feeling of emptiness, weakness or pain caused by a lack of food.

o Hunger leads to the inability to concentrate and maintain focus.o Hunger is triggered by a gland in the brain known as the hypothalamus.

This gland works with the pituitary gland to regulate temperature, appetite, thirst, sleep and sex hormones. For example, an individual who is hungry is less likely to make wiser food choices.

Appetite is the desire to eat even when you are not hungry.o A healthy appetite consists of an individual eating five to six small

meals a day without experiencing hunger.o An individual with a healthy appetite is likely to make wiser food

choices.o Appetites can be affected by a number of factors including illness,

alcoholism, hunger, poor time management. 

Satiety is the absence of hunger which is the psychological experience of feeling full.

o The feeling of fullness prevents an individual from eating.

Nutritional Awareness: Age: A person’s age has a major influence on food choices they make. For

example, a child is limited in food choices due to parents' alternatives. An older individual has more control of what they consume.

o A 60 year old male will require different types of nutrients whereas an 8 year old boy will require nutrients for growth.

Gender: Males and females have different choices when selecting food.o Studies show that females are more conscious of their food choice.o Due to differences in hormones and body type, female and male

nutritional requirements differ, hence causing them to make different food choices.

Body type/size: There are 3 main types of build/body types.o Ectomorphic is a skinny build.o Mesomorphic is a slim build.o Endomorphic is a bigger build.o An individual’s body size impacts on their selection due to their

requirements.

Activity Level: There are four main types of activity levels-

o Sedentary lifestyle includes sitting and sleeping.o Light activities include standing and moving around often.o Moderate activities include walking and swimming.o Vigorous activities include running and aerobic exercises.

Reactions to Food: An individual’s reaction to food is simulated by the 5 senses-

o Sight: Based on the appearance of the food. A particular food must look like what it’s expected. The overall appearance must look bright, fresh and vibrant.

o Hearing: Sound is associated with the type of food you are consuming. For example, an apple must sound crunchy, chips should be crunchy.

o Smell: Also known as aroma. Food must smell appealing. If something smells good, it influences food choice dramatically/significantly. Food must smell like it looks. For example, fish must smell like fish, lamb must smell like lamb.

o Texture: Texture is referred to as mouthfeel. Temperature is also a factor in texture. For example, furry peaches, soggy cereal or fries, cold hot chocolate.

o Taste: Food must taste appealing and reflect the ingredients. For example, something with honey or maple syrup will taste sweet. For example, sweet, savoury, spicy, salty, hot/chilly, sour and bitter.

Adverse Physical Reactions to Food: Otherwise known as food intolerance or allergies. A food allergy is an autoimmune response by the body when it detects

harmless foods as harmful. They drastically affect what people eat. Specific foods contain proteins that the body rejects.

These proteins can be found in foods such as:o Nutso Dairyo Shellfish

o Seafood Can be tested by skin prick tests. Food intolerances is a sensitivity to specific foods, such as:

o Lactose Intoleranceo Gluten (Coeliac)

An intolerance occurs within 20 minutes. When consuming a food item that an individual is intolerant to, their villi flatten or shrink, causing diarrhea, stomach aches and malnutrition.

Can be tested by a food diary or colonoscopy.

Students learn about: Students learn to:

Psychological factors, including:o Values, beliefs, habits,

attitudes, emotions, self-concept, experiences

Prepare foods that reflect various factors influencing food selection

Key words:

Values Beliefs Habits Attitudes Emotions Self concept  Experiences

Identify

 Psychological Factors that Affect Food Selection:Acronym: SAVE BL

Values are a reflection of our upbringing. These are issues/topics we are passionate about. Values and topics include:

o Environmento Animal Welfare

Beliefs are usually associated with culture and religion. Specific religions do not eat certain foods (e.g. meats and dairy) such as:

o Christians- Do not eat meat and/or dairy on Fridays and fasting seasons

o Jewish- Eat foods Kosher (don’t mix dairy and meat)o Muslims- Eat halal foods and do not eat pork or drink alcoholo Buddhists- Vegetarian o Hindus- Do not eat beef because the cow is sacred

An attitude is an established way of thinking or feeling that typically reflects a person’s behaviour. Attitudes are shaped based on your life experiences.  Attitudes include:

o Thinking a certain food is bad for you. E.g. eating particular parts/types of meat.

o Attitudes can change with time depending on a person’s want.

Relationships between foods and emotions are complex. Certain foods are associated with particular emotions.

o Certain foods can regulate an individual’s emotions.o If an individual is lacking a specific nutrient, it could impact their overall

emotion.

Self-Concept is all you know about yourself. How you perceive yourself affects what you eat. Self-concept includes:

o Personality traitso Your values and life goalso Overall identity

Life Experiences:Past experiences influence current food choices. A person’s experience with food can be positive or negative. This will significantly impact the choices we make. For example; if an individual consumes food that makes them feel sick, they are less likely to choose that food.

Students learn about: Students learn to:

Social factors, including:o Traditions and culture o Lifestyle, e.g. employment,

education, household structures, roles, geographic location, interests

o Social interaction, e.g. peer group, family hospitality

o Media

Investigate current food consumption and expenditure patterns in Australia

Key words:

Traditions Culture Lifestyle Employment Education Media Peer group

Identify

Social Factors that Affect Food Selection:Acronym: HE FELT PIGSTradition and Culture:People are associated with their cultural groups. This means that they are accustomed to specific foods and ingredients. Every culture has a tradition they follow which impacts on the selection of food we make. For example:

People of a Lebanese background are accustomed to Lebanese cuisine.

Lifestyle:Lifestyle impacts on the foods we eat depending on the situation. For example:

A person who lives a vegan lifestyle will not consume products from an animal, thus leading to limited choices.

Someone who lives a busy lifestyle will eat more pre-prepared convenience foods.

Employment:A person’s job or employment can drastically influence food selection. The nature of the employment can vary from night shift to day shift, full-time to part-time and casual. An individual who works the night shift may not be able to prepare a cooked meal.

Education:When people are educated about food, it influences wiser choices. An uneducated individual will make choices that can impact their overall health. For example:

People living in developing countries that experience poverty are not educated about sanitation and nutritious foods.

Household Roles and Structures:Household structures within Australia have changed dramatically over the years. Nowadays, both parents tend to work, which means that food choices in a household will change due to limited time to cooking. Such include:

Single parent household Dual working parents Single father  Working mother, stay at home dad 

Geographical Location:Geographical location is where a group of people live. This impacts on people’s food choices due to accessibility and availability. Geographical location can also impact food choices due to climatic conditions. For example:

Aboriginal people live in rural areas (dry climate). Access to tropical foods in these areas are limited.

Interests:A person’s interests will influence their lifestyle and food choices. For example:

If an individual is interested in a particular cuisine, this will influence their food choices

Social media  Cooking shows  Fine dining 

Peer Groups: Peer pressure is a major factor when choosing foods. For example:

Parties Religious groups  Hangouts  Playgroup 

Family Hospitality:Family hospitality is when people come together at a family gathering and share food. This could either be forced upon or by choice.

Social Media:Social media is the biggest factor which influences food choices.

Students learn about: Students learn to:

Economic factors, including:o The marketplace (retail and

purchasing practices)o Resource availability such as

food processing equipment and food preparation skills

o Occupation and finances 

Analyse the eating patterns of a selected group to identify influences on food selection.

Key words:

Money Marketplace Occupations Finance Resources

Identify

Economic Factors That Influence Food Choices:Acronym: TOMMEKMarket place:A market place is traditionally a location where people meet and buy supplies. If the marketplace does not provide ingredients or cuisines for the consumers, this will significantly impact an individual's food selection.

A market place offers a variety of discounts which can also influence an individual's food choice.

They possess a wide variety of availability and prices

Money:Money is a tool used to purchase products. The more money an individual has, the more they can spend. If an individual is struggling, their food choices are limited, thus making poorer food selection/selection.

Time:   Time is essential because it provides people with the opportunity to prepare and organise the foods they are consuming.

Time-poor people rely on convenience fast-food People with more time carefully select foods.

Knowledge and Skills:An individual's knowledge about food allows them to explore different avenues. For example:

If one is well informed about the versatility of ingredients, they have the freedom to make better food choices.

People with better skills have the freedom to prepare and create a variety of foods. They are able to make more foods and have a large variety to experiment with. 

Equipment:   The variety of equipment an individual chooses impacts on their selection. For example:

If an individual has a nutri-bullet, they are able and more likely to make smoothies. 

Occupation:Depending on the occupation of an individual, they may have more or less time to eat and cook. Similarly, they may earn a higher income which they can spend on foods and equipment, impacting their food selection and choices.

Topic 2: Food QualityStudents learn about: Students learn to:

Safe storage of foodo Methods of storing foods to

maintain quality such as dry storage, cold storage and freezing 

Describe methods of storing foods to maintain sensory characteristics and ensure safety.

Key words:

Storage Quality Sensory

Examine

Methods of Storage: Foods cannot be stored indefinitely. However, you can maintain and extend

the shelf life of food by storage correctly. Storage is used for:o Preserving sensory characteristics of food such as colour, texture and

flavour.o Maintaining nutritive value.o Delaying the action of enzymatic activity.o Protecting food from spoilage such as environmental factors e.g.

sunlight, moisture.o Protecting food from contamination.

Storage Requirements for Different Types of Food:Perishable Food:

Are foods that go off quickly. If not stored correctly, can spoil rapidly.

Usually lasts less than 7 days even if stored properly. Are spoiled if not safe for consumption. Must be stored in a cool room anywhere between 0 to 4 degrees.

Examples of Perishable Foods: Fruits and vegetables  Fresh meat, poultry and seafood Dairy products such as milk, yoghurt, cream and butter  Freshly cooked foods  Bread  Juice  Defrosted frozen food

Semi-Perishable Foods: Semi-perishable foods last a week to a month depending on the type of food.  These last longer than perishable foods because of the level of moisture. Most packaged semi-perishable foods contain a best-before date.

Examples of Semi-Perishable Foods: Eggs  Packaged Cheese  Nuts  Sauce  Dressing  Biscuits  Chocolate 

Non-Perishable Foods: Foods that do not spoil quickly, even if kept at room temperature. These foods are able to stand months without refrigeration, however, once

opened, are susceptible to spoilage.

Examples of Non-Perishable Foods: Flour Sugar Rice Dried beans and lentils  Pasta  Canned foods  Oats  Dried foods such as powdered milk

Food Storage Areas: Dry Storage:

Is suitable for non-perishable food items. Easy to store. Usually consists of a larger area. Temperature is between 10-21 degrees. No more than 50% humidity. Must not be exposed to sunlight.

Must be elevated off the ground. Must be dark. Nothing open should be kept in there.

Cold Storage:Cold storage often refers to refrigeration.

Mainly used for perishable items. Temperature must be between 0-4 degrees.  Slows the growth of bacteria and enzymatic activity. Do not place hot foods directly into the fridge as it will destroy the thermostat. Do not keep the refrigerator door open for too long. Cover foods to avoid moisture loss. Separate cooked food and raw food. Do not place open cans in the fridge.

Freezing Storage:Freezing can maintain the quality of food for a long period of time.

Requires a temperature below -18 degrees. Converts water particles into ice. Freezing does not kill bacteria but makes them dormant. Freezing deactivates enzymes. Some foods have a shorter freezing span. For example; foods which have

been packaged with air. Frozen foods should never be defrosted at room temperature.

Stock Rotation (F.I.F.O):Stock rotation is moving products with an older expiry date to the front and newer ones to the back.

F.I.F.O stands for “First In, First Out”.

Safe and Hygienic Practices When Handling Food:The main safe work practices an individual should follow include:

Use correct manual handling techniques such as using knees to bend down and pick up objects.

Use ergonomically sound work stations. Take breaks and rotate tasks. Safely uses hazardous equipment. Safely handles hazardous substances such as chemicals (bleach etc). Pay attention to safety signs. Use Personal Protective Equipment (PPE). Know emergency and evacuation productions.

Students learn about: Students learn to:

Safe preparation and presentation of food

Equipment and utensils to produce quality food products across a range of

Select appropriate equipment and utensils to produce quality food products across a range of settings.

Implement safe and hygienic work practices when handling food.

settings. Safe and hygienic work

practices when handling food.

Preparation methods to produce food products across a range of settings.

Layout of food for visual appeal, including styling for photography and plating for service.

Select and apple suitable preparation methods to produce quality food products and plate meals for service across a range of settings.

Style foods for photography.

Key words:

Hygiene Visual appeal Aesthetic Sensory

Explore

Hygienic Work Practices:Personal Hygiene:

Such as (Hair tied back, clean clothes, cut fingernails, do not come sick). Personal hygiene is essential because it prevents food poisoning from

occurring.

Physical Hygiene:Physical contamination is caused by foreign objects such as hair, dirt, dust, chipped tiles, stones, pests, jewellery, bandages and glass.Work practices to prevent physical contamination include:

Disposing of foods infected with pests Undertaking regular pest control Covering food Covering hair Removing jewellery Wearing gloves

Chemical Hygiene:Chemical contamination occurs when chemicals such as fly spray, detergent, sopas and other harmful substances penetrate food.Preventions include:

Keeping chemicals away from food. Using safe chemicals to wash and sanitize equipment. Washing fresh fruit and vegetables before consuming.

Microbiological Hygiene:Microbes are single cell organisms that multiply if given the right conditions. These include:

Moulds (Can be seen by the naked eye. Are spores that grow in moist conditions).

Yeasts (Is used in the production of bread and beer. Undergoes a process known as fermentation).

Bacteria and Viruses (Cannot be seen by the naked eye. However, bacteria gives off a smell and can cause severe illness).

Cross-Contamination:Cross contamination is the transfer of pathogens (bacteria) from raw ingredients into cooked foods. For example:

Using a knife to cut raw chicken and then using the same knife to cut vegetables.

Cross contamination pathways include:o Person-to-persono Person-to-foodo Food-to-foodo Utensils-to-foodo Linen-to-foodo Crockery-to-food

Methods of Cooking:Moist Heat:Moist heat cooking methods use relatively low temperatures combined with a liquid. This may include steam, water, stock, milk, fruit juice or wine. Some methods include:

Poaching an egg  Rice Pasta

Advantages: Disadvantages:

Economically cheaper Little attention required Softer and easier to digest Suitable for cooking large quantities

Time-consuming Water soluble vitamins are lost

Dry Heat:Dry heat cooking methods use high cooking temperature directly to the surface of food. Methods include:

Grilling Roasting Baking Toasting Smoking Barbecuing

Advantages: Disadvantages:

Quick Direct heat causes water to

evaporateo Causing food to be dryer

Grilling is a healthier option- burns fat

Requires constant attention Food needs to be turned

frequently  Food shrinks

Microwaving:Involves the transfer of energy to food in the form of electromagnetic radiation. 

Cannot place any metallic materials while microwaving.

Advantages: Disadvantages:

Little loss of nutrients Easy to defrost food  Excellent for reheating

Easy to overcook foods Food does not brown  Pastry based products become soggy  Not suitable for large quantities

Students learn about: Students learn to:

Sensory characteristics of food: Sensory characteristics of food, including

appearance, odour, taste (flavour) and texture (mouth, feel).

Sensory assessment of a variety of foods.

Identify sensory characteristics that constitute quality in a variety of foods. Evaluate the appeal of foods using sensory assessment.

Key words:

Sensory characteristics Odour Sensory assessment  Five senses

Explore

Laying Out Food for Visual Appeal:Plating of Food:The following principles should be applied when plating food:

Use contrasting colours  Apply garnish  Use appropriate crockery  Use a variety of shapes  Use a range of textures Have a focus point  Keep proportions balanced Use clean utensils  Place the best side facing up

Sensory Characteristics:Appearance:

Appearance is associated with the visual look of the food. Food must look like its expectation and its presentation on the menu. Factors such as colour, shape, size and surface texture affect its appearance.

Odour: Odour refers to the aroma of food. Aroma is associated with the smell of a particular ingredient; for example: the

smell associated with cooked onions. Odour is created when certain chemicals from food escape into air. They

penetrate the olfactory cells in the nose. Some odours can be volatile. Cooking specific foods can release particular odours such as a piece of

cooked steak.

Flavour: Flavour is associated with the taste of food, which is registered by the tongue. When food is placed in the mouth, saliva helps dissolve chemicals that

produce flavour. The tongue consists of taste buds which identify specific chemicals and

flavours.

Texture: Texture is associated with the feel of food (touch). Texture is the physical structure of a particular ingredient. Mouthfeel is associated with what is felt by the tongue when food enters.

Sound Sound is associated with the ears (hearing). Sound is the molecules changing state due to the application of heat. The sizzling of onions.

Sensory Assessments:Sensory assessments utilise the 5 senses to analyse and evaluate foods. Sensory assessments can either be subjective or scientific. Subjectiveness is a personal opinion based on someone’s personal experience. Sensory tests are used for:

Evaluating a range of existing dishes and food products Analysing food for improvements Exploring specific characteristics of an ingredient Checking whether a final dish or food product meets specifications

Sensory Test:

Apple: Chocolate Cake: Cereal:

Appearance- Colourful, moist, greasy, fresh, smooth, cold and dry.

Odour- Burnt, fruity, spicy and fresh.

Flavour- Bitter, bland, tangy, sweet, sour, watery, dry, salty, hot, sticky and slimy.

Texture- Airy, brittle, chewy, spiky, rough, firm and lumpy.

Sound- Bubbly, sizzling, boiling and crunchy 

Feels soft and moist.

Looks sweet and rich, with a dark brown colour.

Tastes sweet and filling.

Doesn’t make a particular noise when chewed.

Smells sweet, chocolatey and rich.

Feels rough and hard when not in milk.

Looks dry when not in milk.

Has a light taste, and the flavour depends on the type.

Makes a crunch noise, unless it’s been soaked in milk.

Smell depending on it’s flavour, for example Coco Pops smells like chocolate.

Sensory Tests:Preference Test:

Looks at the likes and dislikes of people. Are usually subjective. Uses hedonic descriptors which describe the pleasure of the food.

Discrimination Test: Are used to determine whether consumers can tell the difference between

samples of food. These are broken up into tests such as:

o Paired comparison o Triangle test o Two out of five testo Ranking test 

Profiling Tests: Is when food is profiled using a star diagram.

Students learn about: Students learn to:

Functional properties of food, including: The role of proteins in denaturing,

coagulation, gelation, foaming and browning.

The role of carbohydrates in gelatinisation, dextrinization, caramelisation and crystalling.

The role of fates in emulsifying and aerating.

Explain some of the functional properties of food.  Identify the factors that affect the functional properties of food.

Key words:

Amino acids Denaturation  Gelation  Coagulation  Dextrinisation  Caramelisation  Crystallization  Emulsification  Aeration

Explain  Identify

Functional Properties of Protein: Many foods contain protein such as collagen in meat and gluten in flour. Protein forms part of the structure of a cell. Proteins are made up of amino acids. There are 22 types of amino acids. There are 2 types of structures in which proteins take:

o Globular: When proteins are coiled together.o Fibrous: Proteins are elongated.

These structures depend on the food item, i.e: Globula can be found in eggs and fibrous in steaks.

Denaturation (breaks protein): When the structure of the protein breaks apart and cannot return to its original

form.  Proteins begin to break down when heat about 40 degrees is applied. Proteins also denature when there is some form of agitation such as adding a

marinade, mixing, whipping and beating.

Coagulation (makes protein bigger): Liquid to a gel like structure. Coagulation occurs when proteins are agitated with physical force such as

beating. This occurs when eggs are scrambled. Marinades that contain acids such as pineapple juice can denature the protein

of meat making it tender.  Coagulation occurs after denaturation.

Gelation: Gelation occurs when tiny droplets of liquids become trapped within

coagulated liquids. Examples of gelation include:

o Custard (when egg and milk are beaten over heat).o Gelatin combined with a liquid.

Foaming: Foaming occurs when gases such as air disperse through a liquid. Such as

beating egg whites.

Browning: There are three types of browning:

o Enzymatic Browning: Enzymes are proteins that speed up chemical reactions inside

living things. For example; apples that are cut up and exposed to oxygen, resulting in oxidisation.

Enzymatic browning can be reduced by: Covering cut foods such as fruits and vegetables. Coating cut food in citric acid. Submerging food in cold water.

o Myoglobin Browning: When blood proteins in meat are heated and changed from pink

to brown. When fresh meat is exposed to air, it causes the meat to brown.

o Maillard Reaction: Occurs when denatured proteins recombine with sugars.

Examples include: Browning of meat

Students learn about: Students learn to:

Factors that affect the functional properties of food, including:

Oxygen Temperature Acidity  Agitation  Enzymes Addition of other ingredients

Investigate through experimentation the factors that affect the functional properties of foods. Prepare a range of foods which demonstrate the functional properties of food.

Key words:

Oxygen Temperature Acidity  Agitation  Enzymes

Examine

Functional Properties of Carbohydrates: Carbohydrates are classed as sugars, starches and fibers Sugars and starches contribute to the functional properties of carbohydrate Fibers such as pectin are useful for gelling when making jam

Gelatinization: Refers to the break down and swelling of starch granules that occur when

heat is applied Swelling causes mixtures to thicken and will form a gel when cooled E.g include:

o Custards, gravy, roux and boiled rice

Dextrinisation: Is the process in which starches are exposed to dry heat causing them to

break down to a dextrin (small molecule) resulting in change of colour Examples include:

o Toasting of bread

Caramelisation: When sugars or foods with high sugar content are heated above melting point

undergo physical change to produce a golden caramel Examples include:

o Heating water and sugar to make syrup

Crystallization: Process when a large concentration of sugar is dissolved in a liquid and is

heated causing the liquid to evaporate, causing crystal to form at the bottom Small amounts of water, large amounts of sugar Examples include:

o Toffee Apple

Functional properties of Lipids (fats) Lipids can be classed as oils or fats (solid or liquid form) There are three types of lipids

o Saturated, unsaturated and trans fats Lipids are commonly found in most foods

Emulsification: Emulsification is the process that involves adding a third ingredient to water

and oil allowing them to stay together Examples include:

o Salad dressingo Mayonnaise

Aeration: Aeration involves the process of incorporating air to increase volume and

creates a light airy texture For example

o Whipping egg whites to make pavlova or chocolate mousse

Functional property:

Food item: Identify where functional property change takes place:

Denaturation Boiled egg Steak Cooked fish

When it’s boiled in water When it is cooking in the pan

Coagulation Scrambled eggs Heating milk Meringue

When it is in the pan When it is beaten

Gelation Custard Gelatin combined

with a liquid

When egg and milk are beaten over heat

When it is combined over heat

Foaming Egg whites Mousse

When it is beaten

Browning Apples Meat

When it is cut up and exposed to oxygen

Heating from pink to brown

Gelatinisation Custards Gravy Boiled rice

Over heat

Caramelisation Syrup Heating water and sugar

Dextrinisation Cheese toastie When bread is placed in toaster and exposed to heat

Crystallisation Toffee apple Cooking little liquid with a lot of sugar

Emulsification Salad dressing Mayonnaise

Adding oil, water and lemon Adding water, egg whites and

oil

Aeration Pavlova  Chocolate mousse

Whipping egg whites

Factors that affect the Functional Properties of Food:Oxygen:Oxygen reacts with enzymes causing oxidation.

For example, cutting an apple and leaving it out, causing it to brown. Oxygen is incorporated into food to increase volume and produce a lighter

product. Food that is whisked or beaten allows air bubbles to break up the structure of

the mix.

Temperature:All chemical and physical changes have ideal ranges of temperature. Applying different temperatures to different foods can alter the overall structure.

For example, applying heat to a piece of meat.

Acidity:The acidity and alkalinity of food is measured by pH.

The pH scale ranges from 0-14. 7 is neutral. Anything below 7 is classified as acidic. Examples include:

o Milk, potatoes and flour have a pH of 6.o Lemon juice and vinegar have a pH of 2.o Honey and soda water have a pH of 4.

Anything above 7 is considered alkaline. Examples include:o Egg-whites and bicarbonate soda.

Changing the pH of food can have a significant effect on the overall structure. For example, adding a marinade to meat.

Agitation:Agitation is caused by beating, whisking, stirring or folding ingredients.

Applying physical agitation to food stretches the proteins and alters its physical structure.

Enzymes:Enzymes act as catalysts, which speed up chemical reactions. Different types of enzymes cause different types of reactions. For example:

Enzymes in fruit react with oxygen. Ethylene gas reacts with gas, causing ripening.

Adding Additional Ingredients:Adding additives such as sugars, salts and fats can significantly alter the structure of food, for example, adding sugar to egg whites while beaten to allow the foam to stabilize.

Students learn about: Students learn to:

Food nutrients: Food nutrients: carbohydrates, proteins,

lipids, vitamins, minerals and water. Structure of carbohydrates, proteins and

lipids. Sources of carbohydrates, proteins,

lipids, vitamins, minerals and water. Functions of carbohydrates, proteins,

lipids, vitamins, minerals and water in the body.

Identify food nutrients. Identify types of carbohydrates, proteins, lipids and vitamins. Identify the nutrient composition of various foods. Explain the functions of food nutrients in human nutrition.

Key words:

Carbohydrates Proteins Lipids Vitamins Minerals Water

Identify

Food Nutrients: A nutrient is a substance found in food that provides nourishment for growth,

energy, metabolism and reproduction.

The Six Essential Nutrients: Protein Vitamins Minerals  Carbohydrates Lipids Water

Macro and Micro Nutrients: Macronutrients are required by the body in large amounts. They include:

o Proteins o Carbohydrateso Lipidso Water

These nutrients provide the body with energy and food for growing cells. Micronutrients are consumed in small quantities. These include:

o Vitaminso Minerals

These nutrients help boost the immune system and assist in bodily functions. 

Carbohydrates: Carbohydrates are the main source of energy for the human body. The

majority of the human diet comes from a range of carbohydrates. Structure of carbohydrates/what they are made up of:

o Carbono Hydrogeno Oxygen

They are classified into 3 structures:o Monosaccharides- Mono = oneo Disaccharides- Disa = Twoo Polysaccharides- Poly = Multiple

(Saccharides are the scientific definition of sugar)

Monosaccharides: Disaccharides: Polysaccharides:

Are the simplest form of carbohydrates.

Consists of single molecules.

o E.g. Glucose, galactose, fructose

Food examples:1. Fruits and fruit

juices.2. Honey 3. Candies4. Syrups5. Sweet wines6. Soft drinks 7. Chocolate8. Sport drinks

Consists of two monosaccharides.

They include:o Glucose +

Fructose = Sucrose

o Glucose + Galactose = Lactose

o Glucose + Glucose = Maltose

Food examples:1. Table sugar2. Cakes 3. Milk4. Ice cream5. Infant formula 6. Mushrooms7. Sweet potatoes8. Beer

Are made up of multiple monosaccharides.

Examples of polysaccharides include:

o Starches and glycogen

Food examples:1. Bread2. Rice3. Wheat 4. Oats5. Beans 6. Peas7. Lentils8. Buckwheat

Sources of Carbohydrates: Carbohydrates occur naturally in plants such as fruits and vegetables. They are found in cereals and dairy products. Simple carbs are carbs that are used immediately by the body for a burst of

energy.o E.g: Confectionaries, lollies, chocolate, carbonated drinks.

Complex carbs are slow releasing and broken down over time by the body. Some complex carbs such as resistant starches are not broken down by the body.

o E.g: Pasta, grains, rice, noodled, flour, porridge.

Functions of Carbohydrates: The main function of carbohydrates include:

o Provides continuous energy for: Breathing Regulating body temperature Keeping the heart pumping  To fight infections and diseases

The amount of carbohydrate intake should be equivalent to its expenditure.

What are the negative impacts on an individual who does not consume an adequate amount of carbohydrates?

Body burns stored fats and proteins for fuel High chances of feeling lethargic during a workout Headaches Bad breath Weakness  Fatigue Constipation or diarrhea 

What are the negative impacts on an individual who consumes more than an adequate amount of carbohydrates?

Blood sugar levels can get too high  Can lead to diabetes  Weight gain  Make you feel tired  Can cause you to be overweight

How many carbs should I be eating?

Meal Plan:Breakfast:   2x Wheat Toast with butter and jam = 40 gramsOne glass of orange juice (250mL) = 26 gramsOne apple = 14 grams 

Total grams of carbohydrates for breakfast:40 + 26 + 14 = 80 grams

Lunch:A plate of pesto pasta (spaghetti) = 60 gramsOne glass of apple and blackcurrant juice (250mL) = 33 grams 

Proteins:Are used as building blocks for the creation of human tissue and can also be used as a fuel source.

Structure of Protein:Proteins are polymers that are made up of amino acids. There are 22 amino acids that the body requires.

14 amino acids can be synthesized by the body. These are known as non-essential amino acids.

8 amino acids cannot be synthesized by the body and can only be retrieved through food or supplementation. These are known as essential amino acids.

Sources of Protein: Incomplete proteins are derived from plants; vegetables and fruits;  seeds,

legumes, soybeans. Complete proteins are derived from animal sources; red meats, dairy

products, eggs, fish, poultry. Incomplete + Incomplete = Complete proteins

Functions of Proteins: Proteins are responsible for the growth, repair and maintenance of cells. Proteins are antibodies that help fight infection. Protein acts as a secondary source of energy. Hormone production. Build and maintain tissue. Enzyme production. Transportation of nutrients.

The impacts on the body when an individual consumes too much protein: Stored as fat which can lead to gaining weight. Can cause diarrhea. Can cause kidney damage. Temporary bad breath. Increased cancer risk. Difficulties to clearly think. Higher chances of heart failure.

The impacts on the body when an individual consumes too little protein: Reduces muscle strength. Skin, hair and nail problems. Loss of muscle mass. Greater risk of bone fractures. Increased severity of infections. Greater appetite and calorie intake.

Top 5 high-protein foods:

Eggs, almonds, chicken breast, milk, oats.

Recommended daily intake (RDI) of protein: 45 g/day (0.77 g/kg)

Meal containing high proteins for:

Vegan: Vegetarian: Pregnant Woman: Athlete:

Teriyaki tofu stir fry

Smoky chickpea pizza with labneh

Yoghurt with chia seeds, oats and berries

Avocado, salmon and eggs on toast

Lipids/Fats: Also known as fats and oils. Fats and oils both have the same chemical structure but differ in appearance.

Structure of Lipids: Lipids are made up of:

o Fatty acids o Triglycerideso Phospholipidso Sterols 

Fatty Acids:There are 3 types of fatty acids. These include:

Saturated Fatty Acids:o Should be eaten in small amounts 

Monounsaturated Fatty Acids/Polyunsaturated Fatty Acids:o Found in nuts, vegetables, fish 

Trans Fatty Acids:o Are closely linked to cancer, cholesterol and obesity

Functions of Fat: Insulation  Protection  Energy Production  Satiety Control  Vitamin Absorption 

Food Sources of Lipids: Plant-sourced lipids include:

o Nuts, seeds, oils Animal-sourced lipids include:

o Lard, eggs, dairy, fat of meat 

Functions of Lipids: Lipids help insulate the body They act as a poor source of energy  Assist in making you feel full  Acts a cushion around major organs 

Are a good source of vitamins A, E, D and K 

Essential Fatty Acids:These include:

Omega 3 fatty acids  Omega 6 fatty acids  Omega 9 fatty acids

The Impacts on the Body When An Individual Consumes:

Too Many Lipids: No or Not Enough Lipids:

Fat deposits in your artery walls, increasing your risk for heart disease.

Dry, scaly, flaky, dull, or bumpy skin.

You feel constantly hungry.

Top 5 Foods That Contain:

Beneficial Fats: Saturated and Trans Fats:

Avocados  Cheese Dark Chocolate  Nuts  Chia Seeds

Desserts  Sausages French Fries Bacon  Foods Containing Cheese like Pizza

My RDI (Recommended Daily Intake of Fat):85mg/day 

Meal Plan For:

Vegan: Vegetarian: Pregnant Woman:

Breakfast-Two Vegan Pancakes

Lunch-White Bean and Avocado Toast and Edamame Beans with Salts

Dinner- Falafel Salad 

Breakfast-Banana Oatmeal Cups

Lunch- Lemon Roasted Vegetable Hummus Bowls

Dinner- Beefless Vegetable Tacos

Breakfast-Muesli With Natural Yoghurt and Fruit

Lunch- Chicken salad with avocado, leafy green veggies and cheese with a balsamic and olive oil dressing. 

Vitamins:These are substances that the body cannot synthesize for itself.

Vitamins are required in small amounts. There are two categories of vitamins:

o Water soluble vitaminso Fat soluble vitamins

Water-Soluble Vitamins:

Function: Source:

Vitamin B1 (Thiamine)

Part of an enzyme needed for energy metabolism; important to nerve function

Found in all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds

Vitamin B2 (Riboflavin)

Part of an enzyme needed for energy metabolism; important for normal vision and skin health

Milk and milk products; leafy green vegetables; whole-grain, enriched breads and cereals

Vitamin B3 (Niacin)

Part of an enzyme needed for energy metabolism; important for nervous system, digestive system, and skin health

Meat, poultry, fish, whole-grain or enriched breads and cereals, vegetables (especially mushrooms, asparagus, and leafy green vegetables), peanut butter

Vitamin B5 (Pantothenic Acid)

Part of an enzyme needed for energy metabolism

Widespread in foods

Vitamin B6 (Pyridoxine)

Part of an enzyme needed for protein metabolism; helps make red blood cells

Meat, fish, poultry, vegetables, fruits

Vitamin B7 (Biotin)

Part of an enzyme needed for energy metabolism

Widespread in foods; also produced in intestinal tract by bacteria

Vitamin B9 (Folic Acid)

Part of an enzyme needed for making DNA and new cells, especially red blood cells

Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grains

Vitamin B12 (Cobalamin)

Part of an enzyme needed for making new cells; important to nerve function

Meat, poultry, fish, seafood, eggs, milk and milk products; not found in plant foods

Vitamin C (Ascorbic Acid)

Antioxidant; part of an enzyme needed for protein metabolism; important for immune system health; aids in iron absorption

Found only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit

Fat-Soluble Vitamins:

Function: Source:

Vitamin A (Retinol)(and its precursor*, beta-carotene)

*A precursor is converted by the body to the vitamin.

Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health 

Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liver

Beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)

Vitamin E Antioxidant; protects cell walls

Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds

Vitamin D Needed for proper absorption of calcium; stored in bones.

Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.

Vitamin K  Needed for proper blood clotting.

Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, brussels sprouts, and asparagus; also produced in the intestinal tract by bacteria.

The Impacts on the Body When an Individual Consumes:

Too Many Vitamins: No or Not Enough Vitamins:

Nausea Diarrhea Stomach Cramps

Digestion problems Skin disorders Stunted or defective bone growth Dementia

My RDI (Recommended Daily Intake of Vitamins):22g/day

Minerals:Minerals cannot be synthesized by the body.

Minerals have a number of roles They can be broken down into two groups 

o Macro Mineralso Micro Minerals 

Macro Minerals:

Function: Source:

Calcium Important for healthy bones and teeth; helps muscles relax and contract; important in nerve functioning, blood clotting, blood pressure regulation,

Milk and milk products; canned fish with bones (salmon, sardines); fortified tofu and fortified soy beverage; greens (broccoli,

immune system health mustard greens); legumes

Magnesium Found in bones; needed for making protein, muscle contraction, nerve transmission, immune system health

Nuts and seeds; legumes; leafy, green vegetables; seafood; chocolate; artichokes; "hard" drinking water

Phosphorus Important for healthy bones and teeth; found in every cell; part of the system that maintains acid-base balance

Meat, fish, poultry, eggs, milk, processed foods (including soda pop)

Potassium Needed for proper fluid balance, nerve transmission, and muscle contraction

Meats, milk, fresh fruits and vegetables, whole grains, legumes

Sodium Needed for proper fluid balance, nerve transmission, and muscle contraction

Table salt, soy sauce; large amounts in processed foods; small amounts in milk, breads, vegetables, and unprocessed meats

Micro Minerals:

Function: Source:

Iron Part of a molecule (hemoglobin) found in red blood cells that carries oxygen in the body; needed for energy metabolism

Organ meats; red meats; fish; poultry; shellfish (especially clams); egg yolks; legumes; dried fruits; dark, leafy greens; iron-enriched breads and cereals; and fortified cereals

Iodine Found in thyroid hormone, which helps regulate growth, development, and metabolism

Seafood, foods grown in iodine-rich soil, iodized salt, bread, dairy products

Zinc Part of many enzymes; needed for making protein and genetic material; has a function in taste perception, wound healing, normal fetal development, production of sperm, normal growth and sexual maturation, immune system health

Meats, fish, poultry, leavened whole grains, vegetables

Fluoride Involved in formation of bones and teeth; helps prevent tooth decay

Drinking water (either fluoridated or naturally containing fluoride), fish, and most teas

The Impacts on the Body When an Individual Consumes:

Too Many Minerals: No or Not Enough Minerals:

Nausea Diarrhea

Weak bones Fatigue

Stomach aches Decreased immune system

My RDI (Recommended Daily Intake of Minerals):

15mg/day (iron)

Water:Water is a necessity for survival. The body is made up of approximately 70% water and has many roles.

Structure of Water: Made up of 2 hydrogen atoms and 1 oxygen atom.

Sources of Water: Fruits  Vegetables Water Any liquid beverage

Functions of Water: Regulates body temperature Helps transport nutrients around the body  Lubricates joints Aids digestion Flushes waste through urine Keeps mucosal membranes moist

Interrelationships Between Nutrients:Positive Relationships:

Iron and Vitamin C o They work together to create red blood cells.o To improve iron absorption in the body, vitamin C must be consumed

either through supplements or fruits/vegetables. Calcium and Phosphorus:

o They bond together to form phosphate which gives bones their strength.

Calcium and Vitamin D:o Vitamin D promotes the absorption of calcium.o The body will not absorb calcium properly if there is not enough

Vitamin D. Sodium and Potassium:

o Helps maintain water balance in cells.

Negative Relationships: Iron and Fibre

o Fibre inhibits the body’s ability to absorb iron.o Phytates found in fibre will remove iron from the body.

Calcium and Fibre o Eat dairy products separate from fibre products.

Digestion, Metabolism and Absorption of FoodDigestion:Digestion is a complex process of breaking down food into the nutrients. It involves:

Both the mechanical and chemical breakdown of food. Mechanical occurs through chewing and peristalsis. Chemical breakdown occurs as secretions and enzymes react with food. 

Absorption:Absorption takes place in the small intestine where nutrients are moved into the bloodstream.

Metabolism:Metabolism is referred to as all the chemical processes that use nutrients to make all the substances in the body. These diverge into two things:

Catabolism:o The breaking down of nutrients to form energy and make new

substances. Anabolism:

o Uses the substances made from catabolism to create other substances.

Organ: Role: Digestive Function:

Mouth, Teeth and Salivary

Glands

Mechanical and chemical breakdown of food.

Tongue and teeth grind food and mix them with saliva which contain amylase.

Esophagus This links the mouth to the stomach and is where peristaltic movement takes place.

No breakdown of food occurs, however, it moves food to the stomach. At the button, it has a sphincter which prevents acid from travelling upwards.

Stomach Produces gastric juices which further break down food.

Chyme is formed where gastric juices are mixed with food. Gastric juices are a combination of enzymes and hydrochloric acid.

Small Intestines

The small intestine is broken into 3 distinct sections:

The Duodenum Jejunum Ileum

Absorption takes place where food is broken down to its smallest components.

Large Intestine Where waste is passed through down to the anus.

Bateria or gut flora are present in the large intestine and are responsible for processing fibrous matter.

Digestion, Metabolism and Absorption of Individual Nutrients:Lipids:

Digestion:o Starts off in the mouth with lipase from saliva helping to break it down.

o Stomach churns fat, along with more lipase, breaking it down into smaller components.

o Bile produced by the liver emulsified fat molecules, allowing lipase enzymes to completely break down the fats to monoglycerides, which are then absorbed by the small intestines.

Absorption And Metabolism:o Small molecules of digested triglycerides diffuse into the intestinal cells

and are absorbed by the blood stream.o Are carried for immediate use or storage.

Proteins: Digestion:

o Are crushed and churned in the mouth.o Protein is denatured by stomach acids in order for pepsin to digest

proteins to their simplest amino acid form.o Proteases peptidases further break down proteins to their simplest

form within the small intestine. Absorption and Metabolism:

o Specific carriers transport amino acids into the intestinal cells where they are either used for energy or synthesizing of proteins.

o Unused amino are transported to the liver to create hormones, enzymes and muscle tissue.

Carbohydrates: Digestion:

o Amylase in saliva begins to break down carbohydrates.o Most digestion occurs in the small intestine where pancreatic amylase

enters and breaks down polysaccharides and disaccharides to monosaccharides.

Absorption and Metabolism:o Some glucose is absorbed in the lining of the mouth but mostly in small

intestines.o The blood from the intestines circulates through the liver and cells take

up simple sugars and convert them into other compounds.

Vitamins: Digestion:

o Vitamins are defined by the food eaten and are released in the small and large intestines.

o Fat soluble vitamins require fats to carry them via the bloodstream to the liver and other fatty tissues.

o Water soluble vitamins are digested and carried into the blood through the intestine.

Absorption and Metabolism:o Occurs in the small intestine where water soluble vitamins are picked

up and carried through the intestines to where they can enter the bloodstream.

o Since they can dissolve in water, stomach acids are not required to be absorbed, but do mean they continuously leave the body through urine.

o B-group vitamins are water-soluble but also bind to proteins and need to be broken down by acids.

o Fat-soluble vitamins need to be dissolved in fat before they can enter the body.

o Bile breaks down the fat and the vitamins move with them through the intestinal wall, into the body, and are stored in the liver or body fat.

Minerals: Digestion:

o Are digested in a similar fashion to vitamins.o The digestive tract releases minerals so they are made available for

absorption. Absorption and Metabolism:

o Predominantly takes place in small intestines.o They are sent to required areas of the body due to the varied roles they

play.o Certain food components may inhibit absorption of minerals, i.e fibre.

Dietary Fibre: Digestion:

o Is a form of polysaccharides that cannot be broken down or digested by us.

o Is mixed with saliva in the mouth to moisten it for swallowing.o In the stomach, it delays gastric emptying with aids in satiety. Delays in

absorption occur in the small intestine because of the presence of fibre.o Once in the large intestine, insoluble fibre aids the formation

excrement, binding unwanted waste and excreting it.

NOTES FROM WHEN I WAS AWAY

Current Food Selection Guides and Nutritional Information:There are six basic principles that must be considered when planning a diet.

Adequacy: Concerned with ensuring enough energy and essential nutrients are

consumed. Adequate consumption is about finding the balance between too much and

too little food.

Balance: There must be a balance in one’s diet which is made using knowledge of

foods and their nutrients. Certain combinations of food work well together. Combining certain foods

increases overall consumption of certain nutrients and assists in the absorption of said nutrients, e.g. white meat, lentils with diary foods for iron and calcium. 

Energy Control: Energy is needed by the body for basic metabolic reactions and physical

activity.

Sufficient energy is required by the body to meet its need. Energy consumption must not exceed energy expenditure as it is stored in

adipose (fat) tissue.

Nutrient Density: Foods with high levels of nutrients and low kilojoules are nutrient dense. Nutrient dense foods are essential with planning a successful diet.

Moderation: Involves eating all food groups, while limiting empty kilojoule foods. Moderation and variety in the diet is imperative for good health.

Variety: A variety of foods in the diet improves nutritional adequacy. Eating a variety of foods adds to satiety and enjoyment of meals.

The Australian Guidelines:The Australian Dietary Guidelines give advice on eating for health and wellbeing. There are five principal recommendations featured:

Guideline 1: To achieve and maintain a healthy weight, be physically active and choose

foods to meet energy and nutrients.o Children and Adolescents should eat sufficient nutrients to develop

normally. They should be physically active everyday.o Older people should eat nutritious foods and keep active to maintain

muscle strength and healthy weight.

Guideline 2: Enjoy a wide variety of food from the different food groups.

o Eat plenty of vegetables, legumes and beans.o Fruito Grains such as wholegrain and cereal foods that are high in fibre.o Lean meats, poultry, fish, eggs and nuts.o Various dairy products and plenty of water.

Guideline 3: Limit intake of foods with saturated fats, added salt, sugar and alcohol.

o Processed foods contain high levels of saturated fat, salt and sugars.o Replace these foods for healthier substitutes such as margarine

instead of butter. o Read labels to choose foods with lower sodium and do not add

additional salt while cooking.o Limit alcohol intake, especially for pregnant women.

Guideline 4: Encourage, support and promote breastfeeding.

Guideline 5: Care for your food; prepare and store it safely.

The Australian Guide to Healthy Eating: The A.G.H.E is a visual food selection guide that clearly shows the portions of

food from each of the five major food groups that should be consumed daily. Created by the Department of health and follows the dietary guidelines.

Nutrient Reference Values for Australia and New Zealand: The nutrient reference values (NRV) for Australia and New Zealand include

two sets of values to guide nutrient intake- RDI and Adequate Intake (AI). There must be sufficient evidence to set an RDI. If there is not, an AI is set

instead.

Nutrition Australia Healthy Eating Pyramid: The healthy is a simple visual guide similar to the A.G.H.E. Applicable to almost all ages.

Go for 2 and 5: A government campaign aimed at promoting th Australian Dietary Guideline

that recommends adults eat at least two serves of fruit and five serves of vegetables each day. 

Preparation Techniques to Produce Nutritious Foods:Preparation for nutritious meals involve an understanding of what foods to choose, the amounts to prepare, the storage of ingredients and the actual ability to cook these foods while retaining as many nutrients as possible. Consider the following:

Fruits and vegetables should be fresh and stored appropriately.  Raw rather than cooked can often be beneficial, and should be left intact because of valuable vitamins, minerals and fibre located on/under the skin layer.

Overcooking/boiling plant foods leaches nutrients. Larger pieces help to reduce surface area and therefore leaching.

Choose leaner cuts of meat and use visible fat and skin of animals sparingly due to their high energy density.

Choose whole grain cereals and breads as fibre content encourages a healthy gut.

Fresh herbs, spices, garlic, lemon and other flavours liven up a dish and reduces the need to add salt.

Avoid deep frying food as it adds unnecessary fat into the meal and leeches fat-soluble vitamins into cooking fat.

Create vegetable based sauces rather than cream ones. Homemade sauces reduce use of additives and preservatives in the diet. Water used to boil vegetables can be the base of a sauce and incorporate lost nutrients back into the meal.

If preparing meals for a lower fat diet, consider low fat dairy products, e.g. low fat milk, cheese and yoghurt. 

Microwaving: Short cooking times limits nutrient destruction. Cooks food from the inside out. Can dry out but can be avoided by splashing water on it before heating or

applying a wet paper towel on top.

Boiling: Large volumes of water dissolves and washes away water-soluble vitamins

and minerals.  Still a healthier option than deep-frying.

Steaming: Allows food to be cooked in their own juices and retain their nutritive value. Glucosinolates found in broccoli are preserved during the steaming process,

which become compounds called isothiocyanates and inhibit growth of cancer cells.

Grilling: Great for maintaining maximum nutrition and flavour. Requires minimal added fats and keeps meat and vegetables juicy and

tender. However, regular consumption of charred, well done meat may increase risk

of pancreatic and breast cancer.  Cooking at high heat can produce a chemical reaction between fat and protein

in meat, creating toxins that are linked to the imbalance of antioxidants in the body and inflammation, which can lead to an increased risk of diabetes and cardiovascular disease.

Cook with a moderate amount of oil only and use coconut or olive oils over others.

Stir-Frying: Effective for bite-sized pieces of meat, grains like rice and quinoa, and thin cut

veggies like capsicum, julienned carrots and snow peas. Retains nutrients while only using a little oil at high heat. 

Raw Foods: Does provide benefits and ‘eating the rainbow’ supposedly reduces the risk of

cancer. Since most raw foods will be plant based, more minerals, vitamins and fibres

are consumed overall with no added sugars or fats. Blending them is a convenient way to eat/prepare them.

Baking: Unnecessary fats are sometimes used in the method. Heat-sensitive vitamins such as vitamin C are destroyed via baking.

Frying: Damage to some nutrients occurs due to high heat, and fat-soluble vitamins

may leach into the cooking medium. Unnecessary fats are consumed when foods are prepared via this method.