VCE Units 3 and 4 Food Studies

Appetite

Is the desire for food

Food security

exists when all people at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets dietary needs and food preferences for an active and healthy life.

Chemical digestion

Is the breakdown of food using chemicals such as enzymes and acids

Food insecurity

exists when people do not have adequate physical, social or economic access to food

Enzymatic hydrolysis

Is a chemical digestive process that breaks down food by breaking down bonds that hold together the molecular 'building blocks' within food

Glycaemic index (GI)

is a ranking of carbohydrate-containing foods based on how quickly they raise blood sugar levels. On a scale of 0 to 100, pure glucose has a GI of 100. Foods are categorized as low-GI (1-55), medium-GI (56-69), or high-GI (70 and higher). Lower-GI foods break down more slowly, causing a gradual rise in blood sugar, while high-GI foods cause a rapid spike

Biofuels

are an energy source, for example ethanol and biodiesel, produced from organic or living material

Macronutrients

Are essential nutrients required by the body in large amount. Protein carbohydrate and fat

Satiety

Is a state or feeling of fullness

Causes of global food insecurity

Natural Disasters

War and displacement

Food wastage

Production of biofuels

Poverty

Unstable global food markets

Australian Dietary Guidelines

Were developed by food and nutrition experts to guide and promote good nutrition and health and to reduce diet- related disease

Five dimensions of food security

Availability

Accessibilty

Acceptability

Adequacy

Stability

Australian Guide To Healthy Eating

Is a practical, visual food selection model for consumers, assisting them to plan, select and consume adequate proportions of foods from the five foods. It represents ADG's 2 'Enjoy a wide variety of nutritious foods from these five food groups daily.'

Five dimensions of food security - Availability

sufficient supply of food for all people at all times. Relates to the production, distribution and trading of food.

Five dimensions of food security - Accessibility

Physical and economic access to food at all times, including equality of access to food to remain healthy.

Cross contamination

Involves the transfer of harmful bacteria from uncooked or raw food to food that has already been cooked or prepared

Five dimensions of food security - Acceptability

Access to culturally acceptable food that is produced

and obtained in ways that do not compromise

people's dignity, self-respect or human rights.

Five dimensions of food security - Stability

Reliability of food supply

Solutions to global food insecurity

Enhancing agricultural productivity through techniques like climate-resilient farming and biotechnology, improving equity in food access, food distribution and storage infrastructure, reducing food waste, promoting crop diversification, and providing social protection programs like food assistance and income support.

Contribution of technology to food security

mobiles

drones

solar energy

biogas

GMT (genetic modification technology)

Bycatch

is the incidental capture of non-target fish species and other marine life

Cattle feedlot

is a managed facility for the purpose of producing beef of consistent quality and quantity

Ethics

are a set of moral principles that are motivated by ideas of right and wrong, or good and bad

Free-range animals

are animals that are not closely confined and have some access to the outdoors

Dysbiosis

Imbalances in gut microbiota linked to conditions such as anxiety, depression, and metabolic disorders, highlighting the importance of a healthy microbiota for overall well-being.

Intensive animal farming

involves stocking animals in dense and crowded conditions

Organic food production

involves growing and producing food without the use of synthetic chemicals such as pesticides and artificial fertilisers

Fish aggregating devices (FADs)

is a permanent or temporary device used to lure fish. Where fish seek shelter when they are feeding.

Longline fishing

fishing trawlers set fishing lines, with a main line and secondary line branching off it, each with thousands of of barbed, baited hooks.

Functional properties

Are the physical and chemical properties of ingredients that impact on food preparation and processing

How to ensure a sustainable fish supply

catch method

endangered species

Bycatch

fish farming

Bottom Trawling

Factory ships that use bottom trawling fishing techniques, drag a heavy, weighted net across the seafloor

Use of biogas

The development of small-scale biogas systems is an alternative for energy production. Biogas production has the ability to increase agricultural productivity by using the nutrient-rich byproduct, digestate, as a natural fertilizer, which improves soil fertility and crop growth while reducing the need for synthetic fertilizers. It also provides a renewable energy source for farm operations, like heating greenhouses or drying crops, improves overall farm efficiency and sustainability by creating a circular economy where waste is recycled into valuable resources. It also creates new employment opportunities.

Functional foods

Are foods that provide a health benefit to individuals beyond that of basic nutrition

Superfood

Are generally recognised as food that have a high concentration of nutrients and are rich in photochemical and antioxidant

Improving food distribution methods

A safe and reliable food distribution system is a key requirement for secure food supply. If there are no markets nearby or if transportation systems are inadequate, farmers will not be able to take their produce to market to sell or to purchase food commodities

Supporting small farm holders

In order to increase yields, farmers need support through access to fertiliser, high-yielding crop varieties and products to improve the health of their animals

Trends

Are general changes or movements towards a new result or pattern, for example trends in food consumption

Body image

Is the perception a person has about their physical self and their thoughts and feelings

Global food insecurity - Natural Disasters

Natural disasters can devastate a small landholder's entire crop - a crop that the family and their local community rely on as their main source of daily food.

Comfort or emotional eating

Is recognised as a psychological condition or eating disorder.

Global food insecurity - War and displacement

Conflict, especially involving armed forces, prevents rural communities from carrying out their normal farming practices. Putting the food security at risk.

Connectedness

Is linking a family together and creating a family bond.

Global food insecurity - food wastage

If strategies were implemented to address practices leading to the wastage of food annually, they would go a long way to reducing the number who go hungry each day

Disordered eating

Is described as an unhealthy eating pattern that includes restrictive dieting, compulsive eating, comfort or emotional eating or skipping meals.

Global food insecurity - production of biofuels

World demand for energy has risen, due to growing world population. Grains are now used as a source for fuel. Farmers have converted to produce crops for biofuel. Prices for cereal grains driven higher.

This lessens the amount of food available for consumption, and poor cannot afford food due to price increases.

Emotions

Relate to the mind and are often described as psychological factors or influences

Global food insecurity - poverty

People in poverty do not have the purchasing power to allow them to buy the nutritious food they need for their family.

Individual identity

Refers to qualities, beliefs, likes and dislikes that make a person different from others

Global food insecurity - unstable global food market

Market instability has increased, more traders realise they can make money by trading food commodities. Fewer companies have all the power therefore can manipulate prices at expense of the poor.

What parts of the world lack food security

third world countries

Restrictive diets

Often referred to as fad diets, ban certain foods or food groups, and promise quick, dramatic results in weight loss

Social roles

Are the parts people play as members of a social group

Barn laid eggs

Hens are free to roam in a shed and are able to spread wings and stretch, but do not have access to outdoors

Advergames

Are videos games that contain an advertisement to promote a particular product.

Concerns around aquaculture

water pollution through fish waste

Spread of marine diseases

escaped fish predate on native species

Damage habitat of native species

Advertising

Is a process of communication that persuades consumers that they desire a particular product and then to buy it

Fair trade

The ethics of fair trade is based on the concept of ensuring that farmers and workers, particularly in developing countries, are guaranteed a fair wage for their work

Augmented reality (AR)

Is a live direct or indirect view of a physical, real world environment whose elements are supplemented by computer generated sensory input such as sound, video and graphics. For example staff at the prawn aquaculture facility use augmented reality glasses to understand key water quality conditions such as the amount of dissolved oxygen present in the water, whether the pH is at the desirable level or if the water is healthy. This will safeguard the future viability of the prawn aquaculture industry and ensure this essential source of protein is available and accessible to communities across the globe, thereby improving food security.

Aim of fair trade

Address poverty, to empower food producers in developing countries to improve quality of their lives and to have greater control over their future

Biodegradeable

describes a substance originally made from plant or animal matter that can be broken down

Data analytics

Is the process of examining raw data to draw conclusions about that information

Biosecurity

is the protection of people, animals and the environment from infectious diseases, pests and other biological threats

Gamification

Is adding game design to non gaming applications to make them more fun and appealing.

Fertilisers

are widely used in agriculture to improve crop yields

Marketing

Involves a series of planned activities and techniques that aim to develop products that consumers need or want and then sell these products for a profit.

Herbicides

are chemicals sprayed onto paddocks to kill weeds that complete for nutrients in the soil needed by food crops

Pesticides

are chemicals that are sprayed onto crops to control particular pests

Salinity

occurs if groundwater rises and reaches the surface and salt emerges through the topsoil

Soil acidification

occurs when plants take up nutrients and release acidic waste from their roots

Genetic modification

is a process that alters the genetic material of plants or animals by duplicating, removing or inserting one or more new genes to improve its characteristics

Low-impact farming

is farming practices that conserve the soil and the capacity of the soil to retain water, thereby improving the conditions of plant growth

Organic food

are foods that are produced without the use of artificial fertilisers, herbicides, pesticides, antibiotics, growth regulators or hormones

Aseptic packaging

is a process whereby the food product and the package are sterilised separately and brought together in a sterile environment

Biogas

is a gas that is produced by the action of bacteria on organic material such as corn or wheat. A biogas system will capture methane and carbon dioxide from the pig waste and convert it into energy, providing sustainable energy and reducing the farm's greenhouse gas emissions

Carbon footprint

measures all of the carbon dioxide produced during the manufacture of a food product

Food miles

is the term used to estimate the distance food travels from its point of production through to consumption; that is from paddock to plate

Modified Atmosphere Packaging (MAP)

Is a system of packaging that changes or modifies the atmosphere of gas inside a package (from air) in order to extend the shelf life of food

Fad diets

are weight-reduction diets that either elimate one or more of the essential food groups, or recommend consumption of one type of food.

Nutrient supplement

provides concentrated nutrients, usually vitamins and minerals that may not otherwise be consumed in sufficient quantities

Biomarker

is a measurable biological parameter that indicates the risk of a serious disease when present at an abnormal level in the human body

Health Halo effect

is the overestimation of the healthfulness of a food item, or the ingredients contained in it

General level health claim

refer to a nutrient or substance in a food and its effect on a health function

High level health claim

refers to a nutrient or substance in a food and its relationship to a serious disease or biomarker of a serious disease

Health claim

refers to a relationship between a food and health rather than a statement of content

Nutrition content claim

are claims about the content of certain nutrients or substances in a food, such as 'low in fat' or 'good source of calcium'

Five dimensions of food security- Adequacy

Access to food that is nutritious, safe and produced

in environmentally sustainable ways

Sustainability

enables current generations to meet their needs without compromising the needs of future generations. This encompasses the dimensions of environment, economics and social needs.

Food citizenship

involves individuals participating in and making informed choices at all stages of the food system such as sustainability, ethics or health.

The Eat for Health program includes

the Australian Dietary Guidelines and the Australian Guide to Healthy Eating to promote health and wellbeing and to reduce diet-related disease.

A food system is a....

complex series of activities that enables food to move from farm to consumer and includes primary production- growing, harvesting, processing & manufacturing, packaging transporting, retail, marketing, consuming, disposing and recycling of food.

Food sovereignty

Food sovereignty challenges the control of the food supply by large corporations and allows the community to access culturally appropriate food by having control over the way food is produced, traded and consumed

Aboriginal and Torres Strait Islander knowledge, culture and history related to food means

Food and cooking knowledge, including growing, food preparation practices and the social and kinship act of sharing meals.

Innovation and technologies

New innovations and technologies can be utilised at any stage of the food system. Examples include 3D food printing, automated farming and processing systems, lab-grown meat and development of insect protein.

Current issues in food

Contemporary issues related to the supply and consumption of food such as food insecurity in Australia, food marketing to children, food security and climate change, genetically modified food and political influences and a sugar tax.

As per the study design- The accessory organs are

tongue, salivary glands, pancreas, liver and gall bladder.

Accessory organ digestion function- Tongue

helps to move the food around in the mouth. It pushes the food towards the sphincter, which opens to allow food to pass into the oesophagus.

Accessory organ digestion function- Salivary glands

Three pairs of salivary glands produce saliva that contains the enzyme salivary amylase. Saliva helps to lubricate the food and form it into a soft bundle called a bolus, making it easier to swallow.

Macronutrient digestion- The enzyme, salivary amylase, begins thedigestion of carbohydrates in the food, converting the starch to the disaccharide maltose, through the process of enzymatic hydrolysis.

Accessory organ digestion function- Pancreas

Enzymes from the pancreas are released into the duodenum to continue the digestion of the macronutrients - protein, carbohydrates (starches) and fats by enzymatic hydrolysis.

Accessory organ digestion function- Liver

Produces bile, a chemical, that is released into the duodenum to physically break down or emulsify fat.