food presentation - use this one

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WHEN YOU GOOGLE “AMERICAN FOOD”: FOOD

Author: emily

Post on 26-May-2015

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Try to use this powerpoint because you can't access the videos on the pdf one. in case this one doesn't work for whatever reason, i'm attaching a word document with the videos/links in chronological order.

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  • 1. When you google american food:
    FOOD

2. WHERE OUR FOOD COMES FROM
3. LIVESTOCK
Loose standards for treatment of animals
Animals raised in cramped pens or cages
Growth hormones are used to make the animals grow faster
http://www.youtube.com/watch?v=mT1rodfjrnk&feature=related
Antibiotics used to control disease
4. LIVESTOCK
Free range might not be a good alternative
Chickens kept for eggs can not be kept in cages but can still be confined in sheds
Chickens for meat must have access to outdoors, but no certain size
Cows and sheep must be kept on a range and be grass fed, also no certain size
No hormones used, but feed can still have pesticides
5. FISHING
Small boat fisherman catch for themselves and sell what is left over
Many have lost their jobs
Huge ships can catch millions of fish in a few days
This makes it easy for fish to be over harvested and cause shortages
Fish farming keeps lots of fish in cramped tanks
This leads to the spread of disease between the fish
The farmers need to put poisons in the water to stop the spread of disease
6. FARMS
Most food in the store comes from industrial farms.
Large amounts of food can be produced and distributed world wide
Guarantees you will have what you need when you need it
Relies heavily on pesticides and fossil fuels
Can cause harm to the environment
Can also be grown organically
No pesticides used in growing the crops
Takes more skill to grow the crops
Usually does not produce as many crops as industrial farms
Usually sold locally for more money
7. PROCESSING
Almost all the food we buy has been processed in some way
It is done to make food last longer or taste better
Examples of preserving include; drying, freezing, pickling, canning, bottling, and salting
The most common ways to make food taste better are to add either sugar, salt, and/or fat
Food is a huge business and they will do whatever they can to make money
8. A FEW OTHER IDEAS TO THINK ABOUT
Buy local/organic foods
No pesticides and not as many fossil fuels used for harvesting and transportation
Grow your own food
Good for you and environment
Cook meals at home
Save money
9. RULE #1: DONT FUCK WITH PEOPLE WHO HANDLE YOUR FOOD
http://www.youtube.com/watch?v=_v1mp8X6EI0&feature=player_embedded
10. FAST FOOD & RESTAURANTS
Fast food is food which is prepared and served quickly at outlets called fast-food restaurants but before you take a bite of a fast food, do you ever stop to consider what has been involved in the preparation of it and it was prepared?
How sanitary was the process?
Do you ever stop to consider that you could be putting yourself at risk each and every time you choose to trust others in the preparation of your food?
http://www.youtube.com/watch?v=OhBmWxQpedI&feature=related
http://www.youtube.com/watch?v=1T0GZt00kL
11. FOOD SUPPOSED TO SERVE IN MEAN TIME
When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly.
Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Which gives rise to microbial growth like Salmonella and E. coli
Plush Salmonella
on thinkgeek.com
$7.99 each.
12. RESTAURANT FOOD POISONING ETIQUETTE
I Didnt Order Salmonella
13. WHAT DOES MCDONALDS DO TO PRESERVE THEIR FOOD?
McDonald's seems to be the villain in the never ending battle of good food versus evil food. There is so much information floating around out there about the famous golden arches, that it's hard to know what is true and what is just hype.
http://www.youtube.com/watch?v=4IGtDPG4UfI&feature=related
14. HOW CAREFULLY THE FOOD GETS PREPARED
http://www.youtube.com/watch?v=I4peC31MgLE&feature=related
15. Where Does Our Food Come From?
16. 17. 18. 19. Why is it so expensive to eat healthy?
http://abcnews.go.com/Technology/DiabetesResource/story?id=4021965&page=1
Healthy food is rich in nutrients and low in calories
Price of healthy food increased over 20% in two years
Healthy eating is becoming unaffordable
People never thoughtthat it might be that expensive
20. Organic Food & Vegetarian Diets
Organic food
Really regulated industry, special certificates
Not everybody can afford it, healthy
http://www.organic.org/goorganic/
Vegetarian diets
A diet on plant-based foods
Usually people who concerned with animal rights, environment
Must eat wide variety of food to meet their needs
http://www.nlm.nih.gov/medlineplus/vegetariandiet.html
21. The Old Pyramid
22. The New Pyramid
The small yellow area is oils (sugar has been removed from the pyramid.)
23. Why the Change?
Many blamed the old pyramid for childhood obesity.
Many people misunderstood the range in what to eat and how much they should consume or couldnt understand it.
The new pyramid is more interactive.
No more servings, just recommendations (according to a 2,000 calorie diet) along with better eating and exercise habits.
24. Grains: Whole and Refined
Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.
Refined grains:
cornbread*
corn tortillas*
couscous*
crackers*
flour tortillas*
grits
noodles*
Pasta*
spaghetti
macaroni
Whole grains:
brown rice
buckwheat
bulgur (cracked wheat)
oatmeal
popcorn
Ready-to-eat breakfast cereals:
whole wheat cereal flakes
muesli
whole grain barley
whole grain cornmeal
whole rye
whole wheat bread
whole wheat crackers
whole wheat pasta
whole wheat sandwich buns and rolls
whole wheat tortillas
wild rice
Less common whole grains:
amaranth
millet
quinoa
sorghum
triticale
pitas*
pretzels
Ready-to-eat breakfast cereals
corn flakes
white bread
white sandwich buns and rolls
white rice.
25. Vegetables
Orange vegetables:
acorn squash
butternut squash
carrots
hubbard squash
pumpkin
sweet potatoes
Any vegetable or 100%vegetable juice counts as a member of the vegetable group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed.
okra
onions
parsnips
tomatoes
tomato juice
vegetable juice
turnips
wax beans
zucchini
Dry beans and peas:
black beans
black-eyed peas
garbanzo beans (chickpeas)
kidney beans
lentils
lima beans (mature)
navy beans
pinto beans
soy beans
split peas
tofu (bean curd made from soybeans)
white beans
Dark green vegetables:
bokchoy
broccoli
collard greens
dark green leafy lettuce
kale
mesclun
mustard greens
romaine lettuce
spinach
turnip greens
watercress
Other vegetables:
artichokes
asparagus
bean sprouts
beets
Brussels sprouts
cabbage
cauliflower
celery
cucumbers
eggplant
green beans
green or red peppers
iceberg (head) lettuce
mushrooms
Starchy vegetables:
corn
green peas
lima beans (green)
potatoes
26. Fruits
Some commonly eaten fruits are:
Apples
Apricots
Avocado
Bananas
Berries:
strawberries
blueberries
raspberries
Cherries
Grapefruit
Grapes
Kiwi fruit
Lemons
Limes
Mangoes
Melons:
cantaloupe
honeydew
watermelon
Mixed fruits:
fruit cocktail
Nectarines
Oranges
Peaches
Pears
Papaya
Pineapple
Plums
Prunes
Raisins
Tangerines
100% Fruit juice:
orange
apple
grape
grapefruit
Any fruit or 100% fruit juice counts as part of the fruit group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.
27. Milk
All fluid milk products and many foods made from milk are considered part of this food group. Foods made from milk that retain their calcium content are part of the group, while foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Most milk group choices should be fat-free or low-fat.
All fluid milk:
fat-free (skim)
low fat (1%)
reduced fat (2%)
whole milk
flavored milks:
chocolate
strawberry
lactose reduced milks
lactose free milks
Milk-based desserts:
Puddings made with milk
ice milk
frozen yogurt
ice cream
Hard natural cheeses:
cheddar
mozzarella
Swiss
parmesan
soft cheeses:
ricotta
cottage cheese
processed cheeses
American
All yogurt:
Fat-free
low fat
reduced fat
whole milk yogurt
28. Nick Heppner
Eat this, not that.
http://www.youtube.com/watch?v=j7QpBm07Gl8&NR=1
The Essential 6 Nutrient Groups
http://www.nms.on.ca/Elementary/exploring_nutrition.htm
29. Meat & Beans
Dry beans and peas are the mature forms of legumes such as kidney beans, pinto beans, lima beans, black-eyed peas, and lentils. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Many people consider dry beans and peas as vegetarian alternatives for meat. However, they are also excellent sources of dietary fiber and nutrients such as folate that are low in diets of many Americans. These nutrients are found in plant foods like vegetables.
Because of their high nutrient content, consuming dry beans and peas is recommended for everyone, including people who also eat meat, poultry, and fish regularly. The Food Guide includes dry beans and peas as a subgroup of the vegetable group, and encourages their frequent consumptionseveral cups a weekas a vegetable selection. But the Guide also indicates that dry beans and peas may be counted as part of the meat, poultry, fish, dry beans, eggs, and nuts group.
30. Oils
Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish.
Some common oils are:
Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like:

  • nuts

31. olives 32. some fish 33. avocados 34. canola oil 35. corn oil 36. cottonseed oil 37. olive oil 38. safflower oil 39. soybean oil 40. sunflower oilSolid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common solid fats are:

  • butter

41. beef fat (tallow, suet) 42. chicken fat 43. pork fat (lard) 44. stick margarine 45. shortening