Food Tech Summary Notes Unit 3 + 4 PDF

UNIT 3: FOOD IN DAILY LIFE AOS 1: THE SCIENCE OF FOOD KK 1: THE PHYSIOLOGY AND CONDITIONING OF APPETITE, SATIETY AND THE SENSORY APPRECIATION OF FOOD Notes: Food is produce which provides our body with nourishment and fuel. Appetite is the desire for food, a conditioned response. Can be trigger...

UNIT 3: FOOD IN DAILY LIFE AOS 1: THE SCIENCE OF FOOD KK 1: THE PHYSIOLOGY AND CONDITIONING OF APPETITE, SATIETY AND THE SENSORY APPRECIATION OF FOOD Notes: Food is produce which provides our body with nourishment and fuel. Appetite is the desire for food, a conditioned response. Can be triggered by the senses. It is controlled by the hypothalamus and, unlike hunger, will go away eventually if not satisfied. Drives us to continue eating, even when our hunger is satisfied. Satiety is the state or feeling of fullness, when you know you no longer need to eat. Different foods have different abilities that allow us to reach this, foods with a low glycemic index, high in protein or high in carbohydrates allow us to reach satiety. This happens because the slow breakdown in digestion delays the onset of hunger. Energy dense foods (sugar and fat) are less likely to satisfy hunger than nutrient dense foods. Hunger is the need for food, the result of chemical changes in the body when glucose levels are low. Initiated by hunger pangs which tell you to eat to restore blood glucose levels. Hunger is also controlled by the hypothalamus. Appetite = desire for food, hunger = need for food Sensory appreciation is the information we get from the entirety of our senses. It is generated from its appearance, aroma, texture and flavour. The appeal of food can be increased if the sensory properties are carefully considered. Appearance is extremely important in determining our first reaction to food, as the first thing we do is see it. Aroma can either be positive or negative, which is important in our experience of the food. Texture is the feeling that the food creates in the mouth. Flavour includes the five basic tastes that can be detected by our tongue, besides the nutritional quality of food, flavour and the pleasure it gives us is the main reason we eat food. KK 2: THE MICROBIOLOGY OF THE GASTROINTESTINAL TRACT AND ACCESSORY ORGANS (TONGUE, SALIVARY GLANDS, PANCREAS, LIVER AND GALL BLADDER) IN THE SEQUENTIAL PROCESS OF MACRONUTRIENT DIGESTION, ABSORPTION AND UTILISATION, INCLUDING ENZYMATIC HYDROLYSIS Notes: The main nutrients found in food are carbohydrates, proteins and fats. Carbohydrates are foods consisting of primarily sugars, starch and cellulose (plant matter, pasta, rice, cereal). They supply the body with energy and are referred to as saccharides (sugars). Monosaccharides are simple sugars and the most basic units of carbohydrates, like glucose. Disaccharides are formed when two monosaccharides join together, like sucrose or lactose. Polysaccharides are the richest carbohydrate found in food and are made of many joined monosaccharides, like starch and cellulose. Proteins are made of one or more amino acid chain and are an essential part in all living organisms. It builds, maintains and repairs body cells and can also act as a fuel for producing energy. Fats are stored in the body for long term energy needs. Saturated fats are bad fats which are found in both animal and plant products and include things like butter, sausages and bacon.. Unsaturated fats are good fats which include foods like fish oil, avocados and some nuts. Trans fats are bad fats which are created artificially, they are found in foods such as pies, pastries and butter. Digestion is the process of breaking down macronutrients into smaller molecules that can be absorbed into the blood stream and body cells. It includes mechanical digestion, which is where food is broken into smaller pieces by teeth or in the stomach, and chemical digestions which includes the use of enzymes and digestive juices to break down foods. The gastrointestinal tract includes main and accessory organs. Seeing food begins digestion with the release of salivary amylase into the mouth. Food is broken up with this enzyme, as well as mechanical digestion of chewing. Contraction of the oesophagus with peristalsis moves food from the mouth into the stomach. In the stomach, muscles contract and mix the food with gastric juices which are secretes by cells lining the stomach wall, harmful bacteria is killed, proteins and fats are broken down. The liver breaks down glycogen into glucose and produces bile. The pancreas releases pancreatic fluid containing enzymes into the small intestine. The small intestine digests and absorbs macronutrients through the villi. Undigested food gets sent to the large intestine where the remaining macronutrients, as well as water, is absorbed. The rectum holds waste that exits the large intestine until it needs to be emptied and a stool is released through the anus. Carbohydrates are absorbed as simple sugars after being broken down by salivary amylase in the mouth and pancreatic amylase in the jejunum of the small intestine and through villi into the bloodstream. They are utilised as energy in the body. Protein is absorbed as amino acids after being broken down by pepsin in the stomach and proteases in the small intestine. They are utilised in the body for growth, maintenance and repair of cells. Fat is absorbed as fatty acids and glycerol after being broken down by lingual lipase in the mouth, gastric lipase in the stomach and pancreatic lipase in the small intestine. They are mixed with lymphatic fluid and move around the body in the lymphatic system, joining blood circulation as insoluble fats Enzymatic hydrolysis is the process of breaking down amino acids through the use of enzymes following its reaction with water. Enzymes facilitate the cleavage of bonds in molecules and is important in the digestion of food. KK 3: THE ROLE OF DIET IN INFLUENCING GUT MICROBIOTA AND THE RELATIONSHIP BETWEEN GUT MICROBIOTA AND PHYSICAL AND MENTAL HEALTH Notes: Microbiota are microorganisms that live on or in humans. The human microbiota is composed of trillions of bacteria, fungi and viruses. The gut refers to the small and large intestines. The large intestine contains more of a variety and quantity of gut microbiota than the small. During digestion, non digestible carbohydrates known as prebiotics that are not absorbed in the small intestine pass through the large intestine. These foods promote the growth of beneficial organisms in the intestines, allowing them to produce energy and nutrients for cells in the large intestines, leading to a healthier digestive system. Fermentation, the chemical breakdown of a substance by bacteria or other microorganisms, occurs when microbiota consume prebiotics, and the nondigestable carbohydrates and broken down into short chain fatty acids which can provide energy for the cells and have other health benefits such as absorbing minerals and vitamins, improving metabolism and reducing inflammation. It is important that the balance between gut microbiota is maintained, otherwise consequences to health occur. Millions of neurons can be found in the walls of the gut, which make up the enteric nervous system. The vagus nerve runs from the brain to the intestines which creates a strong link between the gut and brain. Because of this, any disruptions to the gut microbiota can negatively impact a person’s mental wellbeing. It is suggested that bacteria play a large role in the management of anxiety, depression and stress with people suffering from these encouraged to increase the diversity of their gut biome. It is also suggested that gut microbiota can influence the secretion of hormones such as serotonin and dopamine which increase mood. The things people eat feed their gut microbiota. Diets in high processed foods, sugars, red meat and fast food feed the harmful bacteria in the gut. A variety of plant foods are needed in the diet to increase our beneficial microbiota, as well as prebiotics, probiotics and resistant starch. Probiotics contain microorganisms that are alive and beneficial to health and add to the existing microbiota in the gut. They are fibre compounds from plant sources which promote growth and health of gut microbiota. Resistant starch (and pectins) are non-digestible carbohydrates which ferment in the large intestine and create short-chain fatty acids. KK 4: THE PRINCIPLES OF RESEARCH IN THE DEVELOPMENT OF THE AUSTRALIAN DIETARY GUIDELINES AND AUSTRALIAN GUIDE TO HEALTHY EATING, INCLUDING RECOGNITION OF CREDIBLE SOURCES, EVIDENCE-BASED INFORMATION AND ACCURATE ANALYSIS OF DATA Notes: The Australian dietary guidelines are a set of recommendations that give advice to the Australian public about eating for health and wellbeing. They are based on the latest scientific evidence, describing the best approach to eating for a long and healthy life. They promote eating a wide variety of foods from the 5 food groups, which are the basis of the Australian guide to healthy eating. The guidelines are based on evidence based principles. Evidence shows that most of our illness in Australia is linked to our diet, in particular, those which contain foods with too much or not enough of the nutrients we need. Eating a variety of food groups in recommended portions is likely to result in a diet containing sufficient amounts of all nutrients essential for health. The guidelines: Guideline 1- to achieve and maintain a healthy weight, be physically active, and choose amounts of nutritious foods and drinks to meet your energy needs. Guideline 2- enjoy a wide variety of nutritious foods from the five food groups every day Guideline 3- limit intake of foods containing saturated fat, added salt, added sugars and alcohol. Guideline 4- encourage, support and promote breast-feeding Guideline 5- care for your food; prepare and store it safely To come up with the guidelines, a critical appraisal process was used. This means over 10,000 articles about healthy eating were reviewed and organised using a grading system which grouped articles into levels of trust and accuracy. This means that the guidelines were formed on information that has been critically appraised and translated into useable and informative guidelines based on scientific information. KK 5: THE NUTRITIONAL RATIONALE OF THE AUSTRALIAN GUIDE TO HEALTHY EATING, WITH PARTICULAR FOCUS ON THE WAYS IN WHICH FOOD SELECTION CAN ASSIST IN THE PREVENTION OF OBESITY AND RELATED LIFESTYLE DISEASES Notes: A rationale is a set of reasons or a logical basis for a course of action or belief. The Australian Guide to Healthy eating was established to encourage Australians to eat foods which provide enough nutrients that are essential for good health, and assist in reducing the risk of chronic health problems such as heart disease, diabetes, obesity and some cancers. The aim of the guidelines are to: - promote health and wellbeing - Reduce the risk of diet related conditions - Reduce the risk of chronic disease. KK 6: REASONS FOR DIFFERENCES IN DIETARY REQUIREMENTS, CONSIDERING FACTORS INCLUDING AGE, SEX, PREGNANCY AND LACTATION AND ACTIVITY LEVELS Notes: Sex is the main reason for male and female differences in dietary requirements. On average, men require more energy (kilojoules) and more macronutrients because often they have larger bodies, a higher basal metabolic rate and greater muscle mass. Women also require more iron than men due to menstrual cycles and blood loss. Basal metabolic rate is the amount of energy that the body burns to accomplish basic life functions. The amount and intensity of the activity a person undergoes can increase their basal metabolic rate and energy needs. The amount of energy consumed by a person should be balanced with their output of energy use, if more energy is consumed than required, people are more likely to gain weight, and the opposite with less energy. Nutritional needs change according to age. For example, younger children and the elderly need calcium for bone strength, teenagers need higher protein for body growth and carbohydrates for energy, adults should have less fat, salt and sugar. Pregnant women need to have diets with increased folate, iron, calcium, zinc, magnesium, and vitamins, as well as nutrients in general, to prevent neural tube defects in babies and to support growth of baby. Lactating women require an increase in all nutrients required for energy, as well as protein, calcium and water to maintain bone density and vitamin content in milk. KK 7: THE PHYSIOLOGY OF FOOD ALLERGIES AND INTOLERANCES, INCLUDING HOW ALLERGY AND INTOLERANCE DIFFER AND THEIR RESPECTIVE SYMPTOMS, CAUSES AND MANAGEMENT WITH A FOCUS ON ALLERGIES IDENTIFIED BY FOOD STANDARDS AUSTRALIA NEW ZEALAND AND LACTOSE, GLUTEN AND FERMENTABLE OLIGOSACCHARIDES, DISACCHARIDES, MONOSACCHARIDES AND POLYOLS (FODMAP) INTOLERANCES Notes: Food allergies occur when the immune system overreacts to food by making antibodies to destroy the food because it is seen as harmful. These reactions can be of different severity, the most severe being anaphylaxis, which can cause death if attention such as the delivery of adrenaline is not received. Symptoms of food allergies can include, stomach pains, hives, rashes, itchiness, burning in mouth, swelling of tongue and throat, diarrhoea and asthma. Common allergens include eggs, fish, milk, nuts, sesame and soy products, and crustaceans. The easiest way to manage a food allergy is to avoid foods containing the allergen and eliminate them from the diet, and following strategies to manage exposure at home and other areas of life. Food intolerances are a chemical reaction that occurs in some people after they consume a particular food; is not an immune response. They are much more common than food allergies, but much more difficult to diagnose as the symptoms can take a while to develop, making it hard to find the trigger of the intolerance. Intolerances occur when people don’t have sufficient amounts of digestive enzymes, which makes the metabolism of some foods difficult or impossible. The symptoms of intolerances are similar to food allergies but are not life threatening and are generally short term. They include diarrhoea, sweating, palpitations, rapid breathing, headaches and bloating. Common causes are dairy, eggs, food additives or flavour enhancers, chocolate, garlic or fruits. The best way to manage an intolerance is to avoid the food in the diet or to eat foods in small amounts to reduce risk of suffering. Coeliac disease is a disease in the small intestine which is associated with the permanent intolerance to gluten. It occurs due to the villi in the small intestine becoming damaged by gluten, preventing food being absorbed in the small intestine, which affects the digestive system. It can lead to people becoming very malnourished as they cannot absorb the nutrients provided to the body. Lactose intolerance is the inability to digest lactose, the sugar found in milk due to the insufficient amount of lactase in the gut. The inability to break down the lactose influences it to build up in the colon and ferment, producing carbon dioxide, causing the bowel to retain water. FODMAP intolerances are intolerances to a group of short chain carbohydrates including fermentable oligosaccharides, disaccharides, monosaccharides and polyols. This intolerance makes it difficult for a person to absorb these short chain carbohydrates in the small intestine, instead allowing them to move into the large intestine and feeding stomach bacteria for energy, as a result causing significant amounts of flatulence and digestive discomfort. AOS 2: FOOD CHOICES, HEALTH AND WELLBEING KK 1: THE PATTERNS OF EATING IN AUSTRALIA, INCLUDING RECENT DEVELOPMENTS, CHANGES AND TRENDS IN FOOD PURCHASING AND CONSUMPTION BEHAVIOURS Notes: Food trends are changes in purchasing or consumption that last for long periods of time. Food fads are changes in purchasing or consumption that are fashionable for a short period of time. Some food fads can develop into food trends. Some things that have affected food purchasing in Australia include technologies, shopping, convenience foods, contemporary foodies, organic foods, TV cooking shows and social media, and multiculturalism. Food consumption in Australia has been influenced by time, shifts in family roles, ethical consumerism, cafe and restaurant culture, liquid meals, superfoods, food bowls and fermented foods. Some main trends in consumption over the years include: - The continuous trend of a not adequate consumption of foods from all 5 food groups - Increased consumption of wholegrain or high fibre cereals - Decreased consumption of sugary foods, but increase in sugary drinks - Increase in consumption of ‘diet’ drinks with alternative sweeteners. - Increase in popularity of convenience foods such as frozen meals or prepacked meals. - Increase in snack foods due to wider availability - Increase in ethical food choices, like supporting free range products or conceptions of organic foods over processed foods. - Increase in availability of plant based meats and meat substitutions - Increase in locally buying foods rather than supermarkets - Increased use of technology for ordering food and grocery shopping - Increase in meal kit delivery services KK 2: THE WAYS IN WHICH SOCIAL FACTORS ACROSS AUSTRALIA, INCLUDING EDUCATION, INCOME, LOCATION, ACCOMMODATION, AVAILABLE TIME AND CULTURAL NORMS, INFLUENCE RESPONSES TO FOOD INFORMATION, FOOD ACCESSIBILITY, FOOD CHOICES AND HEALTHY EATING Notes: Food information refers to the information made available to people about food and, although a wide range is available, it is not always accurate. Food accessibility refers to the amount, quality, nutritional value and variety of foods that people can access. Food choices refer to our decisions about the food that we eat. We aren’t always conscious of the choices we make. Education can influence a person’s food related responses. Food education can be gained from many contexts such as schools, internet, friends and family and the media. As a result of education, people are more likely to make informed choices about what they eat by accurately reading and interpreting labels, safely preparing food, making ethical choices, recognising discretionary foods, understanding the nutritional value of the 5 food groups and understanding the origins of food. Income can affect people’s food choices and options by limiting the foods they can afford to buy. People who earn more may spend more on discretionary foods. Location can affect food availability by impacting the amount of food able to be accessed. People in cities generally have greater access to good quality nutritious foods than those in remote places. Accommodation can affect food choice by limiting our ability to store and prepare foods. Can also influence people to buy convenience foods over foods to be prepared. Cultural norms are the standards, expectations and rules we live by in our communities. A standard set of behaviour within a group that are considered normal. Can affect how, when, what and where you eat food, as well as how you prepare it. If people around us are eating healthy, we are more likely to eat healthy too. Available time can affect our choices and make us more likely to pick convenient options or quick, more unhealthy options. Work can also alter the time available to eat, influencing people to snack more or eat at irregular times. KK 3: THE SOCIAL AND EMOTIONAL ROLES OF FOOD IN SHAPING AND EXPRESSING INDIVIDUAL IDENTITY AND CONNECTEDNESS, INCLUDING ITS SHARING AND CELEBRATORY ROLE WITHIN FAMILIES, PEER GROUPS AND COMMUNITIES Notes: Social and emotional wellbeing can be enhanced by food and the connectedness it can bring within families, peer groups and communities. The social role of food refers to how food can create a basis for a social gathering. Social environments can harbour places to share coffees, dinners, celebrations or brunches. Family dinners and other meals with people can all enhance our sense of relaxation and encourage the enjoyment of food. Food can be the reason we look forward to social gatherings as it plays a significant part in celebrations all around the world. It also provides opportunities for socialising, like family catch ups or the formation of friendships. The response to food can set off the tone of a celebration and provide the opportunity for nourishment, sharing, enjoyment and conversations. The emotional role of food refers to the feelings and sensations we get from a particular food. The sensory properties of food can all around emotion and trigger a response to the consumption of that food. Socialising over food can improve our emotional health and allow greater bonds to be developed between people. Emotions can be enhanced when food has an association with enjoyable moments. It also creates a feeling of connectedness, belonging and gives us something to look forward to. Culture refers to the customs and beliefs of a racial, religious or social group. Culture influences food choices and habits, traditional meals can help shape and express the identity of cultural groups. Australia’s cuisine is influenced by its multicultural society, allowing us to have a wide range of access to many types of foods. Some religions do not eat certain foods due to their beliefs. Food marketing is a means of communication between the manufacturer and consumer meaning the manufacturer needs to understand the psychological response that a consumer has towards food, influencing their purchasing decisions. Enhancing the information provided to the consumer creates connections and emotions in relation to the product which influence the consumers’ emotional and psychological responses. Niche market refers to markets that have specific needs that are not currently being met. Products may be targeted towards these markets by attempting to create an emotional response that influences the consumer to buy the product. Food’s role in expressing identity is that socially, identity can be expressed though food, and experiences with people and food can form who someone is. emotionally, food can elicit memories about childhood, providing a connection to one’s self. Food’s role in creating connectedness socially is that it brings families and friends together, sharing a meal is a group activity that can unite. Emotionally, food can strengthen relationships and emotions between people, creating a stronger connection. Food’s role in being used in celebrations is that socially, food is the centrepiece of celebrations, it brings people together to celebrate. Emotionally, food can become associated with certain celebrations and the memories of that celebration. KK 4: THE ROLE OF FOOD IN INFLUENCING MENTAL HEALTH Notes: Several studies have now discovered that the quality of a person’s diet can significantly impact their mental health and wellbeing. Food can impact mental health because certain foods can boost dopamine and serotonin levels in the body, the happy hormones. These hormones play a role in regulating emotions and helping people feel positive, motivated and productive. Eating a diet containing processed foods high in salt, fat and sugar can reduce these hormone levels. Foods that promote good mental health include: Antioxidants (avocados, broccoli)- keep balance for dopamine/serotonin production. Omega 3 fats (salmon, Brussel sprouts)- increase blood flow and neurotransmitter function in the brain. Prebiotics (leeks, garlic) and probiotics (yogurt, kimchi)- healthy gut=healthy mind. Send messages to the brain which influence our emotions. Can help to ease anxiety and depression. Carbohydrates (sweet potato, wholegrain cereal)- slow and steady release of sugar helps to stabilise moods. Protein rich foods (eggs, red meat)- can be converted into dopamine and serotonin. Foods that influence bad mental health: Excessive fats, salt snd sugar- short term stimulation of serotonin and dopamine may cause someone to overeat to feel the ‘high’, craving the food but feeling guilty and disappointed with themselves. Also contributes to the feeling of being depressed once the high wears off. KK 5: THE ROLE OF THE MEDIA IN SHAPING FOOD INFORMATION, BELIEFS, CHOICES AND VALUES AND HOW THIS CAN ELICIT EMOTIONAL AND PSYCHOLOGICAL RESPONSES TO FOOD, INCLUDING BEHAVIOURS AND CONSEQUENCES RELATING TO BODY IMAGE, RESTRICTIVE DIETING AND COMFORT EATING Notes: Food information can be shaped by the media through the ability for information to be widely spread. Social media can be a platform where food information, both relevant and misleading, can be shared. Food beliefs can be shaped through the media through influencers and trends. When food is highlighted in these ways, it can make us more inclined to feel a certain way about it. Food choices can be shaped through the media through the information around us. This includes being more inclined to make a certain choice because we have seen someone else do it, or choosing the foods we eat through the influences of marketing and advertising. Body image refers to the way we see, feel about, think about and behave towards our bodies. Social media can influence poor body image which may influence our food choices. Restrictive diets are extreme eating behaviours which often cut out part of or all of a nutrient we require. The media influences us to follow these diets through the use of influencer promotion, without looking at the consequences. Comfort eating is when we consume food to change the state of mind we are in. The media can cause people to become upset, in response can also influence people to comfort eat to cope. KK 6: THE RELATIONSHIPS BETWEEN CURRENT FOOD SYSTEMS AND PERSONAL AND SOCIAL BEHAVIOURS, WITH A FOCUS ON PATTERNS THAT MAY ENCOURAGE OVERCONSUMPTION OF FOOD AND SEDENTARY BEHAVIOUR Notes: Overconsumption of foods is influenced by the availability of choices such as supersizing. The increase of serving sizes promoted by fast food companies impacts our physical health if it is not monitored and controlled. It is also influenced by the availability of foods, such as convenience foods, these lead to eating for availability rather than for need/hunger. Marketing deals also influence this, leading to people buying more and eating more than they need. Sedentary behaviours are influenced by having less time to cook or engage in exercise, influencing the use of convenience foods or drive thrus. It is also influenced by sitting for meals and the increase of access of vehicles and public transport which stops people walking to get food. KK 7: THE POLITICAL INFLUENCES ON THE FOOD SYSTEMS INCLUDING THE MANUFACTURING INDUSTRY, THE ADVERTISING INDUSTRY AND CONSUMER ACTIVISM, AND HOW THESE IMPACT ON FOOD CHOICES AND FOOD SOVEREIGNTY Notes: Political influences on the manufacturing industry include putting restrictions and guidelines in place to ensure safe and healthy foods, targets to meet healthy goals and health star rating systems to steer consumers to pick healthier options. Political influences on the advertising industry include ads about obesity to combat rising rates, misleading advertisements can influence uneducated people to think they are eating healthy when they aren’t, and not highlighting the unhealthy product details. Political influences on consumer activism include choosing foods better for the environment and wellbeing of community and the increase of organic, free range and local products. These influences impact food sovereignty by highlighting their right to have access to ethically produced foods and allowing them to know more about the foods their are buying, ensuring they are safe and healthy. But, they can also mislead people’s ideas around food by not advertising the whole truth about the products. These influences impact food choice by giving consumers more information to guide their choices to buy healthier foods, as well as more options of healthy foods to pick from. But, they can also influence people to buy unhealthy products by misleadingly advertising them as healthy. KK 8: THE ROLE OF KEY BEHAVIOURAL PRINCIPLES FOR THE ESTABLISHMENT OF HEALTHY DIETS IN CHILDREN AND NUTRITIOUS MEAL PATTERNS WITHIN THE HOME: EXPOSURE, MODELLING, AND REPETITION Notes: Exposure refers to showing children new foods, making them more likely to eat them since they are given the choice to. Providing children with options of healthy meals often will make healthy eating automatic. Modelling refers to when parents and adults eat healthy to set an example for children. When children see adults eating healthy, they are more likely to follow on the behaviour. This also applies to people in general, when they see people around them eating healthy, they are more inclined to make healthy options too. Repetition refers to serving healthy meals over and over. This influences healthy eating to become automatic, providing people with opportunities to eat well will make them more likely to eat well. UNIT 4: FOOD ISSUES, CHALLENGES AND FUTURES AOS 1: NAVIGATING FOOD INFORMATION KK 1: CONTEXTS FOR GAINING FOOD KNOWLEDGE AND SKILLS Notes: Context refers to the circumstances surrounding or forming an event or situation. Food knowledge and skills refer to knowledge which helps individuals make informed decisions and food choices on what to eat, how to eat it and where to source the food from. Individuals with food knowledge and skills understand the positive and negative impacts particular foods have on their wellbeing, as well as understanding the importance of safe food practices and the implications of their food choices on the environment. Food knowledge can be gained in various contexts: Younger children are likely to gain their food knowledge from school, communities, friends and family. As people age, they are more likely to gain knowledge and skills from the internet, apps, news and media. Other contexts include community organisations like sporting clubs, educational institutes and government initiatives. KK 2: THE PRINCIPLES OF EVIDENCE-BASED RESEARCH USED IN THE DEVELOPMENT OF THE AUSTRALIAN DIETARY GUIDELINES AND AUSTRALIAN GUIDE TO HEALTHY EATING AND THEIR APPLICATION IN RESPONSE TO CONTEMPORARY FOOD FADS, TRENDS AND DIETS Notes: Contemporary food fads and trends are patterns in consumption and purchasing of certain products. They often tend to promote specific health benefits, but their claims aren’t always accurate. They can sometimes cause more harm than good in the long term, due to restricting the nutrients the body needs to be healthy. Often links between food and health benefits are only minor or not proven. Fad diets are diets which promise weight loss or other health advantages. These diets often restrict or eliminate essential food groups, recommend specific foods in excessive amounts or reduce kilojoule consumption to dangerous levels. More often than not, they do not aline with the Australian Guide to Healthy Eating or the Australian Dietary Guidelines. Principles of research include accurate analysis of data, evidence based information and the recognition of credible sources. Accurate analysis of data refers to looking at the data to make more informed choices, and making sure the data is accurate and truthful. Evidence based information refers to using research that has already been done to inform a new study about a specific topic. It clearly states with scientific evidence what we know about a topic, and give us information that has been proven to be accurate to help inform our decisions. Recognition of credible sources refers to using information that is from a trustworthy and reliable origin. The information is written by professionals in the area of the topic, is from a trusted source such as a government organisation, and is not biased by opinion. Using evidence based research is essential because it eliminates the use of irrelevant or untrustworthy information and the information presented has been proven to be true. It should be used to determine the validity of food fads, trends and diets. KK 3: CRITERIA USED WHEN ASSESSING THE VALIDITY OF FOOD INFORMATION, INCLUDING SOURCE, PURPOSE, CONTEXT, PRESENTATION OF EVIDENCE AND LANGUAGE USE Notes: Food information has been sort after by people for years to help them live healthier lives. This information can sometimes become outdated or may be inaccurate from the start. Because of this, it is extremely important that people have access to valid food information. This information can be sourced from many places, such as scientific sources, government institutions, mass media and user generated content. It is the government’s responsibility to provide clear information on food and nutrition. The criteria used when assessing the validity of food information is as follows: Source- is the information coming from someone qualified or knowledgeable in the area, or is credible and reliable? Purpose- is the aim of the information to inform or to sell products? Context- is the information recent and relevant to the situation it is being applied to? Presentation of evidence- is the data compiled into graphs and tables, as well as being referenced? How thorough was the testing to supply this data? Language used- is the language informative or persuasive? KK 4: CRITERIA USED WHEN ASSESSING CLAIMS MADE BY WEIGHT-LOSS AND NUTRIENT SUPPLEMENT COMPANIES, INCLUDING COMMERCIAL GAIN, ETHICS, AND THE EFFECTIVENESS OF THE PRODUCT Notes: Weight loss and nutrient supplement companies are a huge part of the food market industry in Australia. Their information on food and nutrient consumption should always be questioned for validity. Commercial gain- ultimately, the company wants to sell their product or program and make money. Thought should be given to what they have to gain commercially. Ethics- are the claims of the product ethical, morally right and marketed in an honourable manner? Consider the validity of the food information that the program is based on or the ingredients in the product and their health benefits. Effectiveness of the product- consider the evidence given to decide whether the product is effective in what it claims to provide. KK 5: THE KEY ELEMENTS OF REGULATORY FOOD STANDARDS RELATING TO NUTRITION CONTENT CLAIMS AND HEALTH CLAIMS ON FOOD LABELS AND IN FOOD ADVERTISEMENTS Notes: A health claim is a claim that implies that a food has, or may have, health benefits. General level health claims do not relate to a serious disease and instead describe the relationship between the food and a health benefit it can provide. High level health claims refer to a serious disease or a biomarker of a serious disease. A nutrition content claim is a claim about the amount of nutrient in a product. These claims need to meet specific standards set by the Australia New Zealand Food Standards Code to be able to be advertised on a product, ensuring the validity. Food labels must contain: - list of ingredients and percentage labelling - Nutrition information panel - Country of origin labelling - No misleading terms They may also contain: - Directions for use and storage - Health star rating KK 6: PRACTICAL WAYS TO APPLY HEALTHY EATING RECOMMENDATIONS OF THE AUSTRALIAN DIETARY GUIDELINES AND THE AUSTRALIAN GUIDE TO HEALTHY EATING TO EVERYDAY FOOD BEHAVIOURS AND HABITS, WITH PARTICULAR ATTENTION TO MAINTAINING A HEALTHY WEIGHT Notes: Practical ways to apply the ADG Guideline 1- to achieve and maintain a healthy weight, be physically active and choose amounts of nutritious foods and drinks to meet your energy needs. - balance energy input and output - Understand what a serving size looks like and how many serves of he different food groups they need each day to help maintain their weight. Guideline 2- enjoy a wide variety of nutritious foods from the five food groups, and drink plenty of water. - eat fresh produce in season, since they are at their peak nutritional value. - Add fruits and vegetables in meals where possible - Replace white with wholegrain - Choose lean meat and trim fat - Use reduced dairy products. Guideline 3- limit intake of foods containing saturated fat, added salt, added sugars and alcohol - avoid foods with hidden fats - Consume low fat products - Replace foods containing saturated fats with unsaturated fats - Add flavour with herbs and spices instead of salt Guideline 4- encourage, support and promote breastfeeding - spaces should be made available to allow for breastfeeding - Breastfeeding mothers should eat well and drink lots of water Guideline 5- care for your food, prepare and store it safely - keep cold food below 5C and hot foods above 60C UNIT 4: FOOD ISSUES, CHALLENGES AND FUTURES AOS 1: ENVIRONMENT AND ETHICS KK 1: THE KEY ISSUES OF THE CHALLENGE OF ADEQUATELY FEEDING A RISING WORLD POPULATION, WITH PARTICULAR FOCUS ON PROPOSED SOLUTIONS TO GLOBAL FOOD INSECURITY, INCLUDING THE POTENTIAL CONTRIBUTION OF INNOVATIONS AND TECHNOLOGIES AND IMPROVED EQUITY IN FOOD ACCESS AND DISTRIBUTION Notes: Although the world produces enough food to feed every person, over 1 billion people go hungry each day. Food security is when all people at all times have access to sufficient, safe and nutritious food to maintain a healthy and active life. Food is a fundamental human right. The elements of food security are availability, access, utilisation and stability. Availability relates to the quality, quantity and diversity of available foods. Requires sustainable, productive farming and well managed natural resources and policies to be improved. Access refers to the physical and economical access to food. Utilisation refers to how the body uses various nutrients in foods, an individual’s nutrition status can be affected by a variety of factors such as what they prepare and eat, their health and diet diversity. Improving this required increased nutrition, food safety and diversity. Stability relates to being food secure at all times. Can be affected by things like a bad production season, rise in food prices or a change in income. Food insecurity exists when the availability of nutritionally adequate and safe foods is limited or uncertain. The main cause of this is war, unstable global markets, natural disasters, poverty and food wastage. Proposed solutions to global food insecurity include: Moving food from areas of surplus to areas in need. Utilisation of new technologies such as genetic modification which improve crop yields while reducing waste and environmental impact. Use of technologies to provide people with a wider range of safe, nutritious and low cost foods. Equity issues arise when a population of people are at a disadvantage to be in control of their food security. In Australia, these include: Aboriginal and Torres Strait Islander people who are at a financial disadvantage or social isolation. Aged people who may be less able to shop or cook for themselves and therefore may be more dependent on other people. Homeless people who do not have an income and have to eat irregular/incomplete meals. Rural and isolated people who do not have access to food and transport cannot reach them. KK 2: THE RELATIONSHIP BETWEEN FOOD SECURITY, FOOD SOVEREIGNTY AND FOOD CITIZENSHIP Notes: Food security focuses on food availability and people’s ability to access food that adequately meets their nutritional and cultural needs, now and into the future. Food sovereignty occurs when people have developed or are developing a food system where they can choose the type of food they want to eat, where it comes from and how it is grown. It works in opposition to giant food manufacturers and food retailers by promoting ecological local and national economies. It empowers people to control their own food system rather than allowing government policies and major food retailers an manufacturers to control it. The elements of food sovereignty include prioritising people’s right to access food, building knowledge and skills, valuing food providers, building networks and working with nature. People may be food secure whilst lacking sovereignty. Both are concerned about making sure people have food to meet their needs, but food sovereignty also focuses of a person’s ecological, ethical and environmental beliefs. Food citizenship occurs when people demonstrate food related behaviours that support economical and ethical conscious food systems. They consider the impact of their food choices at each stage of the food system. Some believe that you cannot have food sovereignty without food citizenship, as food citizenship is about how a person makes choices about food. They think about where their food comes from, how its made and the choices that affect others. Food sovereignty focuses on the bigger picture of this, making sure communities have control over how food is grown, sold and shared. Food citizenship- choices we make as individuals Food sovereignty- about how the systems work in the whole community Both- focus on being fair, sustainable and thoughtful about food. KK 3: SOCIOCULTURAL AND ETHICAL CONCERNS OF AUSTRALIAN FOOD CONSUMERS, AND THE WAYS IN WHICH THESE CONCERNS AFFECT INDIVIDUAL FOOD CHOICES AND THE RANGE OF FOODS AVAILABLE Notes: Sociocultural concerns examine how our community or society influences our attitudes and behaviours. These issues matter to specific groups of people in society. Their concerns arise from the group’s unique experiences, values, beliefs and norms. Understanding these different concerns is a key part in achieving a food system that respects and includes every’s needs and backgrounds. Ethical concerns examine what we individually believe as right or wrong. These decisions can be about the environment, animals and people involved in food production. Some concerns include: - individual food choices and the ranges of foods available - Animal welfare concerns - Sustainability concerns - Health and nutrition concerns - Food sovereignty concerns KK 4: THE ENVIRONMENTAL SUSTAINABILITY OF PRIMARY FOOD PRODUCTION IN AUSTRALIA, INCLUDING USE OF FERTILISERS, PESTICIDES AND WATER, CHOICES OF CROPS AND ANIMALS FOR FARMING, AND RISKS ASSOCIATED WITH BIOSECURITY, CLIMATE CHANGE AND LOSS OF BIODIVERSITY Notes: The use of water and chemicals in farming in Australia has made the land increase in salinity, acid and erosion. Although these problems occur, the industry is dependent on chemicals and fertilisers to produce an abundant supply at a reasonable price. To ensure we are meeting environmental sustainability and meeting the needs of today without jeopardising the needs of tomorrow, we have an obligation to interact responsibly with the environment. The impacts of fertilisers and pesticides on the environment can be negative and positive. The use of fertilisers, herbicides and pesticides are to increase crop yield, get rid of weeds and to control pests. But the overuse of these chemicals can be contaminating to nearby crops, increase the salinity of soil and contaminate water, killing animals. Irrigation systems are used to water crops, but half of the water used in irrigation is lost though seepage and evaporation. These systems can ruin soil quality, cause salinity and reduce natural biodiversity. This can be stopped by regularly monitoring water quality, retaining and maintaining natural vegetation, determine exactly how much water is needed for growth, using a drip irrigation system and monitoring water consumption. Biosecurity is the term used to describe measures taken to prevent the introduction, establishment or spread of harmful organisms that transmit disease to animals and plants in a given area. If biosecurity is not managed, there is a risk of introduction of pest species and diseases. Biodiversity is the number and variety of species living in or occupying a specific location. Decreased biodiversity can contribute to poor quality crops and plants depleted of nutrients, which can then contribute to food insecurity. Animals and plants may become extinct, and habitats and ecosystems take longer to recover. Climate change refers to the change in a particular region’s climate and weather conditions over a long period of time. Climate change can lead to decreased productivity through reduced rainfall and large amounts of heat stress due to the temperature. This can be partially combatted with more efficient water use and irrigation systems to protect crop growth. KK 5: THE ENVIRONMENTAL EFFECTS OF FOOD PROCESSING AND MANUFACTURING, RETAILING AND CONSUMPTION IN AUSTRALIA, INCLUDING FOOD PACKAGING, FOOD TRANSPORTATION, MARKETING, RETAILING, FOOD SERVICE, AND CONSUMPTION AND DISPOSAL OR RECYCLING AND REPURPOSING OF FOOD Notes: The environmental effects of the production and consumption of food include energy consumption, water consumption and food packaging. Energy consumption can have a huge impact on the environment when used inappropriately, such as increased greenhouse gasses and an increased impact of climate change. This can be addressed through the use of renewable energy, energy efficient technologies and waste to energy solutions, like biofuels. Water consumption can also have major impacts when used inappropriately. These can be addressed though water recycling and reuse, and water efficient equipment and processes. Food packaging is used to facilitate transport, preparation, consumption and acts as a barrier. This can cause damage to the environment through the use of fossil fuels, energy consumption, effect of packaging material, burning of packaging and diminishing water quality. The production of packaging also requires significant amounts of water which may cause further depletion of Australia’s water supplies. Most food packaging goes straight to landfill or becomes litter which pollutes the environment. This can be minimised by recycling, reducing plastic waste and reusing items instead of discarding them. Transporting food can have a huge environmental impact through the increase of greenhouse gas emissions and the use of fossil fuels to power the transport. This can be combatted by buying local produce instead of produce that has many ‘food miles’ and has used much more fossil fuel amounts to be transported there. Food wastage contributes to food insecurity as well as environmental damage. Some of the main reasons for food wastage include the cooking of too much food, foods being prematurely thrown out when they are still useable, takeaway food is bought instead of using ingredients in the house, lack of knowledge on how to properly store foods, and people purchasing more than they require at supermarkets. Lots of food is also lost in the food manufacturing process if they will not meet consumer expectations. This wasted food can instead be used to make biofuels, donated to charities, or used to feed animals. KK 6: THE ROLE OF FOOD CITIZENSHIP TO ENSURE BOTH AN OPTIMAL DIET FOR PEOPLE AND THE HEALTH OF THE PLANET Notes: A food citizen is someone who takes into consideration the origins of their food and its impact on both personal health and the environment.they actively work to influence the food system positively, and encourage not only themselves, but also others to make responsible food choices. They believe that all individuals should have economic access to food that is grown and produced in a manner aligned with their values. They aim to create a sustainable food system which ensures the production of healthy food for communities, as well as supporting the environment and the livelihood of those involved in the food production process. An optimal diet is one which follows the AGTHE and ADG. However, in our current food system, there are many challenges which impact the achievement of an optimal diet. The increased consumption of highly processed and unhealthy foods has lead to a rise in obesity, cardiovascular disease and type 2 diabetes. By embracing food citizenship, individuals are able to make more informed choices which prioritise minimally processed foods. By supporting this, food citizens support the health of the planet. Our food choices have significant environmental impacts, particularly in the face of climate change. To combat climate change, our food system needs to shift to use more climate-resistant crops, and using animals that promote sustainability. By embracing changes such as minimising food waste, energy consumption, conserving water and reducing impacts of food packaging, the health of the planet can be protected in the face of climate change. The health of the planet supports the health of the people. When we take care of the planet, our wellbeing benefits. By embracing food citizenship to protect the planet and provide clean air, fresh water and diverse ecosystems, the planet and the future of the planet can be healthy and protected.