Food availability and selection 

Availability

Technology impact 

 When humans started to cultivate plants and domesticate animals they become food producers 

• Developing an agricultural food system 

• Everyone grew food on their own

• Villages grew food for everyone 

• Farms were on the outskirts of cities

• Farms became industrialised and global 

Food processing: Actions that change raw plant or animal materials into foodstuffs suitable for consumption. To improve 

• Palatability (quality of taste) 

• Increase shelf life 

• Make them safe to eat

• Assist with transport and distribution

Physiological (the body)

• Meet nutritional needs 

• Hunger

  • Physiological need to eat food 

    • Crankiness 

    • Pain 

    • Feeling of weakness 

• Age

  • Specific ages require nutrients  in different amounts.

• Appetite 

  • Desire or craving for food even when the body is not hungry

  • Associated with psychological (emotions, memory or associations) or sensory experiences (such as the smell or look of food). 

  • Appetite can be suppressed or stimulated.

• Gender

  • Males and females have different nutritional requirements

• Activity level 

  • Relates to level of exercise/movement

• Sensory perceptions

  • Texture

  • Sound 

  • Odour 

  • Appearance - appearance of food 

• Satiety 

  • Term that describes the physical feeling of  “fullness”.  You cannot fit another piece of food in your mouth

Social 

• Lifestyle 

  • Employment

  • Education 

  • Household roles and structure 

  • Interests 

  • Geographical location

  • Tradition and culture 

• Religion 

  • Certain practises for food 

  • Can’t eat certain foods 

• Media influence

  • Trends 

  • Taboos 

  • Misinformation

• Etiquette

• Traditions

• Celebrations 

Psychological (the mind)

• Values

  • Deep personal feeling about what is important 

  • What we believe 

  • Reflection of upbringing and culture 

• Beliefs

  • Opinion or conviction 

  • Culture and religion 

  • Taboo: restriction placed on a food due to unproven belief held by a group of people 

  • Fad: short lived popular belief based around scientific knowledge that reflects the current views of society (sometimes misinterpreted) 

  • Fallacies: false or mistaken idea or opinion based on misinterpretation, misinformation or misrepresentation 

• Attitudes

  • Established way of thinking or feeling reflected in behaviour 

  • Habits: learned behaviours that are part of our routine 

• Emotions

  • We form emotional connection with food (positive/negative)

  • Anorexia: not eating to a point where you are no longer hungry

  • Bulimia: vomiting out the food or taking laxatives 

• Past experience

  • Origin of food

  • Culture 

  • Travel experience 

  • Perceived status 

  • Economic depression and war

Economic 

• Economy 

• Government trying to encourage growth the satisfy the needs of the population 

  • Strong economy gives its country political power, while a weak economy leaves its country less protected from the world market 

• Money available 

  • Inflation and rising costs of food 

• Marketplace

  • Location where people meet to buy and sell supplies

• Available resources

  • Cooking skills

  • Access to produce 

  • Time to cook 

  • Subsistence 

    • Does not produce a surplus of food and its dependent on the weather 

• Occupation 

• Finances 

  • ¼ of the world’s population still inadequately fed even though the world produces enough food 

• Poverty: state or condition of basic needs for food, clothing and shelter not being met 

  • Poverty cycle 

    • Little money, education, medical care, food 

    • Undernutrition

    • Little resistance 

• Relative poverty: when a person cannot afford to satisfy one or more basic human needs and standards of living fall below rest of community 

• Absolute poverty : is life threatening because of the inability to supply any of the basic human needs over a long period 

• Limited purchasing power 

• Industrial 

  • India and china are growing industrial economies 

• Market  

  • Based on the use of resources and for food production and distribution 

• Mixed 

  • A combination of two or more 

• Affluence 

  • Great wealth and abundance 

  • Lack of exercise, high incomes, and fast food preference causes many associated diseases 

Politics

• System of public administration or government 

• Allocate how money to address food or health problems, and regulate the food industry and its produce 

• Tax 

  • GST (10%) for food 

• Embargoes 

  • Partial or complete prohibition of trade with a particular country or group of countries enforced by government and international communities 

  • As a punishment to protect the country or biosafety 

• Tariff

  • Tax on the cost of imported food 

• Social justice 

Food production

Technology 

• Machines that do labour intensive work

• Irrigation

• Genetic modification of plants

• Feedlots for animals

• Pesticides and fertilisers

• Hydroponics 

• Cross breeding 

The future 

• Vertical city farms 

• Hydroponic farms

• 3d printing of food

• Organic farms 

Levels of food processing 

Equipment and tools 

There have been many changes to the tools and equipment used in all areas of food preparation 

• Industrialisation - food produced in factories 

• Electricity - refrigeration and other appliances that save time 

• Computer technology 

• Mixing tools, ovens, cutting/slicing, packaging, cooking pans

The marketplace 

• Where consumers purchase goods and services they want and need 

• Before supermarkets:

  • Food was brought at specialist shops

  • There was personal service 

  • Food was mainly fresh and unprocessed 

• Most supermarkets have a wide variety of food such as fresh options or ready to eat foods 

• Can also be purchased from farmer markets, convenience stores, speciality shops 

• Most significant technological changes: 

  • Barcodes

  • Online shopping

  • Self serve checkouts 

Food security

The state of having reliable access to a sufficient quantity of affordable, nutritious food. The availability of food for people of any class, gender or religion is another element of food security.

• Food security is a human right, and it exists when all people at all times have access to necessary, safe, nourishing, culturally appropriate food to sustain a healthy and active life

• adequacy of food supply and availability of sufficient quantities of appropriate, quality foods.

• stability of supply, without fluctuations or shortages from season to season or year to year

• accessibility to/affordability of food

• quality and safety of food, taking into consideration clean water, sanitation and health care.

Factors affecting

• Lack of access to farming land 

• Biofuels from plants 

• Conflict and war 

• Unfair trade rules 

• Food wastage 

• Geographical location 

Social factors 

• Traditions and culture 

  • Household roles and structures 

• Social interaction

  • interest

• Lifestyle 

  • Employment

  • Education 

• Media 

• Geographical location 

• Household structure

• Employment 

• Travel 

• Education 

• Interests 

Staple foods

• The diet of each social or cultural group is based upon specific foods called staple foods, they have become a major part of the daily diet 

  • Readily available to the population

    • May be plant or animal origin

  • Provide a major source of energy in the diet

  • Generally be inexpensive

  • Be more plentiful than other food sources 

  • Traditionally: indigenous to the area

• Factors affecting movement of staples to other countries:

  • Exploration 

  • colonisation/invasion 

  • Migration 

  • War 

  • Availability of staple foods is linked to culture, economics and technology

• Nutrition:

  • Plant staple are most common 

    • Excellent source of energy, but vary in protein, vitamins and minerals 

    • Not sources of complete protein but most efficient source of protein 

    • Requires less preservation  

  • Animal foods are a staple in some societies 

    • Only provided resources such as milk, eggs, and wool 

    • Animals were killed for their meat when they were old or for religious reasons 

Crops 

• Potato 

• Rice

• Soybean

• Plantain

• Wheat

• Yams

• Millet

• Cassava

• Corn

Meat: 

• Beef

• Pork

• Chicken

Legumes:

• Soybeans 

Fish:

• Tuna

• Salmon 

Fruit: 

• Plantain 

Historical changes:

• Type and amount of food people eat depends on a variety of factors 

• Traditionally people only had access to food that was grown or sourced locally 

Packaging of food 

• Lacquered cans to package acidic food such as tomatoes

  • Less of a possibility of a chemical reaction between the food and container 

• Multilayered packages 

  • LTHT products so it is in sterile conditions and maintain food quality with no preservatives 

• Vacuum packaging of pasta and meat to increase storage life

• Styrofoam trays and plastic film for food to be displayed for sale 

  • Environmental concerns 

  • Recyclable and biodegradable plastics to counteract damage on environment 

• Overseas markets 

  • Australia’s CSIRO developed plastic wrap that allows perishable foods to maintain physical and nutritional quality 

  • Allows perishable food to be transported by sea, reducing transport costs 

• Value adding 

  • Adding steps to manufacture increases the convenience (ready made meals, prewashed salads, precut vegetables) 

  • Meet the demands of new consumers 

• Gas barrier packaging (Modified Atmosphere Packaging) 

  • Manipulating atmosphere inside packaging containing perishable food 

  • Lowers volume of oxygen in an empty space containing the product 

  • Prevents formation of water vapour 

• Active packaging 

  • Binding residual oxygen existing in the headroom inside packaging 

  • Absorbing ethylene to slow down fruit ripening 

  • Absorbing odours 

  • Detecting detrimental microorganisms inside the packaging 

Food production processes 

Previous food production: 

• Hunter and gathering (traditional groups)

  • No production 

  • Some firestick burning to promote growth 

  • Labour intensive

  • Survival 

  • Involves entire family 

  • Knowledge of land and resources 

  • Dependent on seasons and weather conditions 

• Subsistence agriculture (underdeveloped countries)

  • Form of farming in which the farmer does for his/her benefit

  • Not sponsored by any industry for income 

  • For survival over money 

  • In rural mexico, north and east africa, southeast asia, middle east 

• Industrial agriculture 

  • Modern farming of industrialised production of livestock, poultry, fish and crops 

  • Are technoscientific, economic, political 

  • Issues of animal rights 

• Smart farms 

  • Precision agriculture 

  • Remote sensing 

  • Computers

  • Specialised software

  • Global positioning 

  • Drop irrigation 

• Hydroponic farming 

  • Save ¼ of the amount of water being used 

  • Grown in nutrient rich water solution 

• Vertical farming 

• 3D printing 

“Identify changes in food packaging throughout history and the influences these changes have had on our food supply”

Selection of food

• Emotion 

• Warmth

• Treats

• Comfort

• Hunger

• Security 

• Accessible 

Food quality 

Sensory characteristics of food 

Influence of food 

• Our choices of food is often influenced by our senses: smell; sight; touch; hearing; taste

• Previous experiences, allergies, levels of hunger, beliefs, values and tradition about food play an important role in determining our food preferences and evaluating food 

The senses: 

1. Appearance

2. Aroma

3. Flavour 

4. Texture

5 senses: 

Taste 

• Sweet 

• Salt

• Bitter

• Sour

• Umami 

Texture:

• Mouth feel 

• Quality felt by tongue, teeth, palate

Sound: 

• Sounds associated with certain foods 

Appearance: 

• Colour

• Shipe

• Size

• Gloss 

• Transparency  

Questions

1. Name the five senses that influence our choice of food.

   1. Sight

      1. Colour, shape, size and surface texture will contribute to the appearance of food 

   2. Smell 

      1. Pleasant smells stimulate your appetite before you see a food

      2. Hot foods aroma are often accentuated because the chemicals are more volatile 

   3. Touch

      1. Physical structure allows us to judge characteristics of food 

      2. Mouthfeel is the way food fells in the mouth between lips, teeth, tongue and roof of mouth 

   4. Hearing 

      1. Sound of food can allow us to see if it is appealing or matches the standard sounds the food makes 

   5. Taste 

      1. Flavour is a combination of the taste and aroma of food 

      2. Determines the experience with that certain food

2.  Name four sensory characteristics of food.

   1. Appearance

   2. Odour 

   3. Taste

   4. texture

3. What attributes contribute to the appearance of food?

   1. The size, shape, characteristics, surface gloss or dullness, pigmentation and temperature

4. Give an example of how odour can help you judge food quality.

   1. Odour can allow us to see the freshness of certain produce and allows us to see if perishable foods are still edible based on if it smells sour or it smells different to how it normally does

5.  Name five taste receptors that contribute to flavour.

   1. Sweet

   2. Sour

   3. Salty

   4. Bitter

   5. Umami

6. Define the term ‘mouthfeel’.

Mouthfeel refers to the tactile sensations and physical properties experienced in the mouth when eating or drinking a particular food or beverage. It encompasses a wide range of attributes such as texture, viscosity, temperature, and other physical qualities that contribute to the overall sensory experience. 

7. How is the sense of hearing related to the texture of food?

The sense of hearing is related to the texture of food through the sounds produced when eating. 

• Chewing crunchy foods like chips or biting into crisp vegetables creates distinct sounds that signal their texture. 

• Softer foods, such as yoghurt, may produce little to no sound, suggesting smoothness. 

• The fizz of carbonated beverages provides an audible cue of effervescence. 

These auditory experiences enhance the perception of food texture and contribute to the overall sensory experience when eating.

Sensory assessment

Sensory assessment is the process of using the 5 senses to analyse and evaluate food.

Individual and the food industry use sensory assessment to:

1. Evaluate a range of existing products

2. Analyse food for improvements

3. Gauge responses to a product

4. Explore specific characteristics of an ingredient/product

5. Check whether a product meets its original specifications

• It is essential for quality assurance programs (safety and quality) used by individuals and the food industry.

• It can be both a subjective (personal opinion) and scientific method of measuring human response to the composition of food and drink.

Guidelines for conducting sensory tests

• Each test evaluates one characteristic 

• No more than 5 samples should be done at 1 time 

• Should be labelled that prevents the panellists ranking them in a suggested order 

• Taster should not be ill, hungry, or just finished a meal 

• Room temperature water between tastes

• It a controlled environment 

• Should be done privately 

• Food should be presented a correct temperature 

Sensory tests 

• Preference test 

  • Supply information about likes and dislikes 

  • Not intended to supply information about the characteristic of food 

  • Subjective 

    • Opinion based

  • Hedonic descriptors

    • Rate food using words, rate the food on a scale of 1 – 10, or rate the food using facial hedonic descriptors

  • Paired comparison

    • Ask testers to pick which product they like best out of two samples

  • Scoring test methods

    • Ask testers to rank products on a scale

• Discrimination tests 

  • Determine if consumers can tell difference between samples of food in relation to specific attributes 

  • Used to determine if the differences are significant 

  • Paired comparison

    • Two samples appear alike and seeing what the difference is 

  • Triangle test 

    • 3 samples (2 are the same) and test which one is different 

  • 2 out of 5 

    • 3 samples the same, 2 are different and test which is different 

  • Ranking 

    • Ranking in order of one attribute 

• Profiling tests

  • More complex testing analysis 

  • Range of sensory attributes to be recorded 

  • Compare products with competitors 

  • Star diagram to compare products 

Glossary words 

Garnish : Edible ingredients, usually used in savoury dishes (herbs, lemon wedges) 

Decoration : Edible ingredients, usually sweet, used to embellish sweet foods (strawberries, edible flowers, chocolate sauce, dusted sugar, cream) 

• Should enhance its flavour, texture and colour in addition to adding visual appeal

Food styling : Preparing a visual display of food is called food styling. A food stylist is the one who does the styling (using edible or non-edible materials to enhance visual appeal) 

• Often works in conjunction with a photographer 

Food presentation

Effective presentation of food involves consideration of the following: 

• Colour 

  • Fruits and vegetables provide colour

  • A combination of contrasting makes food look appealing

  • Match foods with plates and serving crockery 

  • Baked and fried foods do not provide colour (they are all brown) 

• Shape

• Arrangement

  • Use height, stack foods on top of one another

  • Consider groupings of foods

  • Odd number of things look more pleasing that even numbers

  • Don't overcrowd your plate

• Texture

  • Use a variety of foods with different textures

  • Foods with different textures have a different look 

• Focal point

  • Make one food stand out

  • Can be achieved by colour, texture or garnish 

• Garnishing 

• Plating 

  • Size, shape and colour of the plate or serving dish 

  • Arrangement of food on the plate

  • Portion size and shape of food pieces

  • Serving of sauces and condiments 

  • Dont over fill

  • No food on the rim

  • Clean, unchipped 

  • Clean spills and drips 

  • Compliment food

Donna Hay 

At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. As Australia’s leading food stylist and best-selling cookbook author, Donna’s food, recipes and focus on humble ingredients that are simply prepared and beautifully photographed, are all hallmarks of her work, and have set the benchmark for food publishing worldwide, while inspiring a whole new generation of cooks.

Food contamination

• Physical

• Occur in different stages of food processing and production

• Soil from the ground when harvesting 

• Bolt from processing plant when packaging 

• Hair from a cook in the kitchen 

• Chemical

  • Chemicals from the farm

  • Cleaning product used in processing plant 

  • Fly spray used in the kitchen when preparing food 

• Bacterial  

  • Autolysis → self destruction, caused by enzymes present in the food

  • Microbial spoilage → caused by the growth of bacteria, yeasts and moulds 

  • Not always bad can cause enzymes to help fruit ripen (bacteria in yoghurt, mould in cheese, yeast in bread) 

Autolysis - enzymes:

• Enzymes are chemicals found in food 

• They can cause food to deteriorate in three main ways:

• ripening – this will continue until the food becomes inedible, e.g. banana ripening;

• browning – enzymes can react with air causing the skin of certain foods, e.g. potatoes and apples discolouring;

• oxidation – loss of certain nutrients, such as vitamins A, C and thiamin from food, e.g. over boiling of green vegetables.

Microbial spoilage: 

• Single celled microorganisms 

  • Are useful for yoghurt production

  • Lead to digestive upset

  • Can produce toxins as well

  • Spores can lead to toxins being produced

• Yeast

  • Single celled fungi which reproduce by budding 

    • Small offshoots or bud separates from parent yeast cell 

    • Form spores

    • Killed by heating to 100 degrees

• Mould 

  • Fungi which grow as filaments in food 

  • Reproduce by producing spores in fruiting bodies on the surface of foods 

  • Round furry blue-coloured growths 

Food

• Need a source of food to grow and multiply

Acid

• An acidic or alkaline environment can promote or inhibit microbial growth. Most bacteria prefer a neutral pH (6.6 – 7.5).  Moulds and yeasts can survive at pH levels of 1-1/5 (very acidic), food spoilage usually occurs by yeast and moulds.

Temperature

• 30 - 37 degrees 

• Some can still grow at 10-60 degrees 

• Most bacteria destroyed at 63 degrees

• Danger zone is 5-63 degrees

• Cold temps become dormant but do not die 

Time

• One bacterium can divide into two every 20 minutes. Food where bacteria rapidly multiple in are called perishable foods.

Oxygen

• Some bacteria need oxygen to grow and multiply. These are called aerobic bacteria. Other bacteria grow well when there is no oxygen present, these are known as anaerobic bacteria.

Moisture

• Can't grow without moisture

Food poisoning

• Name for range of illnesses caused by eating or drinking contaminated food 

• Foodborne illness

• Affects 5.4 million australians each year

Allergy 

• Life threatening

• Anaphylaxis 

Intolerance 

• More discomfort 

Types:

• The most common types of food poisoning are:

  • Bacterial eg. Salmonella, Campylobacter, E.coli and Listeria; 

  • Viral eg. Norovirus, Rotavirus and Hepatitis A; 

  • Intoxication caused by the toxins produced by some bugs such as Staphylococcus aureus, Bacillus cereus and Clostridium perfringens. 

• Bugs can be transferred from person-to-person with or without symptoms, or via contaminated surfaces. The symptoms they cause are the same even if food is not involved.

• Allergies and intolerances to specific foods or ingredients. 

  • These are not considered food poisoning, although they can also be very serious and even life threatening

Symptoms: 

• Nausea 

• stomach cramps 

• diarrhoea 

• vomiting 

• fever 

• headaches 

Causes: 

• Foods accommodate harmful bugs or toxins more than others.

  • The bugs or toxins may be present on foods at the time of purchase

  • Get on to food by cross contamination 

  • Poor hygiene or growth to harmful levels as a result of poor temperature control. 

• Harmful bugs can be:

  • Carried on the bodies of people handling food

  • Frequently present in the throat, nose, skin, hair and faeces

  • Transferred to food after touching the nose, mouth or hair or smoking without washing hands before handling food. 

  • Sneezing or coughing around or near food can also lead to contamination.

• Not cooking food thoroughly 

• Not storing food that needs to be chilled at 5 degrees

• After “Use by” date 

• Someone who is ill and has poor hygiene

• Cross contamination

High risk foods: 

• meat, especially undercooked mince and rolled, formed or tenderised meats

• raw or undercooked poultry such as chicken, duck and turkey

• raw or lightly cooked eggs including foods made from raw egg such as unpasteurised mayonnaise

• smallgoods such as salami and hams

• Seafood

• cooked rice not kept at correct temperatures

• cooked pasta not kept at correct temperatures

• prepared salads such as coleslaw, pasta salads and rice salads

• prepared fruit salads

• unpasteurised dairy products.

Who is most at risk?

• Children younger than 5 

• Pregnant women

• People older than 70 years of age

• People with compromised immune system

What to do:

• People with diarrhoea and vomiting from any cause should stay home from work or school and drink plenty of fluids.

• Where possible, people should avoid preparing food at home while ill and for 2 days after their symptoms have finished. They may still spread some illnesses via food for this period after symptoms have stopped.

Storage of food

Correct storage: placing food in an environment that will maintain the best colour, flavour, texture, and nutritional value of the food, and ensure safety from harmful microorganisms

Shelf life

• Expected time that a food will retain its quality and be safe to eat

  • Unopened foods

  • A prediction

Perishable 

• Lasts for less time 2 days to 1 week

• fruits , milk, veggies, meat

• Unsafe to eat when spoiled because of microbes

• All raw foods contain enzymes, room temperature speeds up chemical decomposition 

Semi-perishable

• Last for around 2 months and are processed

• Ice cream, cheese

• Lower water content with higher sugar or fat content 

• Some require to be stored under 4 degrees

• After best before date it may lose its quality but can still be safe to eat 

Shelf stable

• Has longer shelf life than 6 months

• Food grains

• Mostly dried food with very low water content 

• Best stored in cool, dry, well ventilated areas

Type of storage: 

1. Cold storage - slowing enzymatic ageing and bacterial growth 

2. Dry storage - absorb moisture from environment, increased moisture activity activates enzymes and could activate the growth of moulds 

3. Freezing - reduces microbial and enzyme activity to extend shelf life

Effective dry storage:

• The store is cool, dark and dry

• It is dusted and swept regularly

• Stock is rotated so the oldest stock is used first

• Seals are tight on storage containers to prevent contamination by weevils

• Scoops are used to measure food and then immediately returned to the container

• Natural light and ventilation are provided

• Potatoes and onions are kept away from natural light

• Food is not stored on the floor

• Stores are free from mice and vermin.

Food assurance 

• Guarantee that manufacturing standards will be maintained so the quality remains consistent 

  • Responsibility of producing and manufacturing food produces 

  • Meeting certain standards and quality 

  • “Quality Management Standards” QMS

    • HACCP→ Hazard Analysis Critical Control Point 

    • Identifying, monitoring and controlling hazards

      • Could be biological, chemical or physical 

  • To demonstrate the consumers that a business is committed to delivering a safe supply of quality food at all times 

Certainly! Here are the answers to the questions in the review:

1. Identify four potential hazards when handling food:

   • Biological hazards: Bacteria, viruses, parasites, and fungi.

   • Chemical hazards: Pesticides, food additives, cleaning agents.

   • Physical hazards: Glass, metal shards, plastic pieces, bone fragments.

   • Allergenic hazards: Cross-contamination with allergens like nuts, shellfish, dairy.

2. Identify four possible injuries when handling food:

   • Cuts and lacerations: From knives or other sharp kitchen tools.

   • Burns: From hot surfaces, boiling liquids, or steam.

   • Slips and falls: From wet or greasy floors.

   • Muscle strains: From lifting heavy items or repetitive motions.

3. Outline six safe work practices when working with food:

   • Handwashing: Wash hands thoroughly with soap and water before and after handling food.

   • Proper food storage: Store foods at correct temperatures to prevent spoilage.

   • Cross-contamination prevention: Use separate cutting boards and utensils for raw and cooked foods.

   • Cooking to proper temperatures: Ensure food is cooked to safe internal temperatures.

   • Cleaning and sanitising: Regularly clean and sanitise all food contact surfaces and equipment.

   • Personal hygiene: Wear clean uniforms and hair restraints, and avoid working when sick.

4. Outline four personal hygiene work practices when handling food:

   • Regular handwashing: Especially after using the restroom, touching face or hair, and handling raw food.

   • Wearing clean clothing and aprons: To prevent contamination.

   • Using hair restraints: Such as hair nets or caps to prevent hair from contaminating food.

   • Avoiding jewellery and nail polish: Which can harbour bacteria and fall into food.

5. Explain how physical contamination of food can occur: Physical contamination can occur when foreign objects like hair, glass, metal shards, plastic pieces, or pests enter the food. This can happen through improper handling, equipment malfunction, or poor personal hygiene practices.

6. Explain how chemical contamination of food can occur: Chemical contamination can occur when harmful chemicals like cleaning agents, pesticides, or food additives are inadvertently or deliberately introduced into food. This can happen through improper storage, misuse of chemicals, or cross-contamination.

7. List three examples of bacteria that could cause food poisoning:

   • Salmonella

   • Escherichia coli (E. coli)

   • Listeria monocytogenes

8. List five high-risk foods that are susceptible to food poisoning:

   • Raw or undercooked poultry

   • Raw or undercooked eggs

   • Unpasteurized milk and dairy products

   • Seafood

   • Cooked rice and pasta

9. What is the danger zone temperature for harmful bacteria? The danger zone temperature range is 40°F to 140°F (4°C to 60°C). In this range, bacteria can multiply rapidly, increasing the risk of foodborne illness.

10. What are four symptoms of food poisoning?

    • Nausea

    • Vomiting

    • Diarrhoea

    • Abdominal cramps

11. What are the six conditions required for bacterial growth?

    • Food

    • Acidity

    • Time

    • Temperature

    • Oxygen

    • Moisture

Functional properties 

Protein

Factors influencing the functional properties of proteins (denaturation) 

• Agitation

• Temperature

• pH 

• Adding of different ingredients 

• Oxygen 

• Enzymes

Denaturation 

• Change in structure of protein molecules where it’s the process of unfolding the protein’s structure 

  • Heat

  • Salts

  • pH

  • Mechanical action 

• Partially reversible change 

Coagulation

• After denaturation where egg white is cooked it changes colour and becomes firmer (sets) 

• Causes egg proteins to unfold from there coiled state and form a solid, stable network 

• Irreversible change 

Examples

• Cheese and yoghurt

• Thickening of sauce with beaten eggs

Gelation

• Gelatine is a protein extracted from collagen 

• When mixed with warm water the protein molecules start to unwind 

  • Once cooled a solid network is formed trapping the liquid 

Factors affecting 

• Application of heat - slow cooling forms a more palatable and stable gel. Rapid cooling makes the gel tough 

• Concentration - most common is 500:1

• Fruits - some contain the enzyme bromelain with inhibits gel formation

Foaming

• When a gas is dispersed through a liquid 

• Protein of egg whites have the ability to foam when denatured by beating 

  • Creates air to enter and becomes trapped within the stretched denatured proteins 

  • Semi stable material and if left to stand it will decrease in volume 

• Oxidation

• Application of heat

• Maillard reaction 

  • Occurs in the presence of dry heat 

  • Occurs when denatured proteins recombine with carbohydrates 

  • Brown colour and flavour change as a result 

• Enzyme reaction

Carbohydrates

• Can cause colour change of bread, toast and bakery products

• Contributes to the chewiness, colour and sweet flavour of caramel 

• Thickens products such as sauces and custards

Gelatinisation 

• When starch is mixed with water and heated the starch granules swell and eventually rupture, absorbing liquid that thickens a mixture 

• The breakdown and swelling of starch granules that occurs when heat is applied in the presence of liquid 

  • Once cooled it forms a gel 

Dextrinisation: 

• The browning reaction in food where heat breaks down the large starch polysaccharides into smaller molecule known as dextrins 

  • Determined by time and temperature 

• Dextrins don’t thicken as well as starch so more flour is needed 

  • Dextrins are sweeter in taste 

Caramelisation:

• When sucrose is heated above its melting point it undergoes physical and chemical changes to produce caramel  

Lipids

Emulsion

• Lipids do not naturally mix with water

• Emulsion is a stable combination of oil and water 

• Emulsification is the process that produces an emulsion 

• Temporary emulsion is formed by: 

  • Shaking 

  • Agitation

• Permanent is form when the fat is distributed throughout the liquid evenly

  • Homogenisation : fat globules are reduced to a small uniform size and distributed throughout 

  • Emulsifying agent : has an attraction for both the lipid and the water, acting as a bridge

Factors affecting: 

• Heat - can cause lipids to become more fluid making it harder for the emulsifying agent to hold them together 

• Agitation - Beating allows the lipids to have access to the agent, but continual beating can cause breakage of the connection 

• Addition of salt - Breaks down the emulsion because water moves towards the fat and breaks away from the fat

Aeration

• The process of incorporating air into food products to increase the volume and create a light and airy texture 

• Creaming - beating butter and sugar together until light and creamy 

• Rubbing in - using fingertips to press butter into flour 

• Folding and rolling - spreading fat between layers of dough. When heated the fat melts and creates layers of light flaky pastry 

• Whipping - beating high fat products causing fat globules to surround the air bubbles and create a foam

Types:

1. Water in oil emulsion - Has more fat than water (butter, margarine and mayonnaise) 

2. Oil in water emulsion - Has more water than fat (salad dressing, cream soups, gravy)

Nutrition

Brainstorms

“Variety is the spice of life” 

• Everything needs to be added in moderation 

• Variety of everything in order to receive proper nutrition 

• Have to make sure to get equal portions of each food group 

• Food has a psychological impact on life 

Food: Any substance, both solid and liquid, which when eaten is digested by the body. It is made up of chemicals called nutrients.

Nutrients

Nutrients: The chemical substances found in food that maintain bodily function. They provide nourishment for growth, energy, metabolism or reproduction. Not one food contains all the necessary nutrients to maintain good health. 

They are:

• Proteins

• Lipids 

• Vitamins

• Minerals 

• Carbohydrates 

• Water 

They can be classified as:

• Macro (required in large amounts)

(Helps with growth and energy)

• Carbohydrates

• Protein

• Lipids

• Water 

• Micro (required in smaller amounts) 

(Looks after your immune system, helps fight diseases)

• Minerals 

• Vitamins 

Nutrition: Is the process by which the body nourishes itself transferring food into energy to use in the body. The body uses the nutrients in food for:

• Growth and repair (growth of muscles by eating protein)

• Energy (from carbohydrates)

• Protection (protection against diseases)

• Regulation 

Its role can be explained by the processes of:

• Digestion 

• Absorption 

• Metabolism 

Macronutrients

Protein 

Protein: Is a nutrient, essential for life as all living cells are made up of it

Amino acids: There are 22 different types of amino acids. They are necessary for normal growth and development and cannot be made by the body. 

          They can be divided into 2 groups:

• Essential (8) (9 for children)

• Non essential

Function

• Makes up structure of body 

• Growth and repair

•  Hormones and antibodies

• Secondary source of energy

• Control and regulate cell functions

Structure

They have the same basic chemical structure:

• Carboxyl group (COOH)

• Amine group 

• Unique R group 

Peptide bonds join the amino acids together. The types and sequence of amino acids that are joined determine the type of protein and its properties. Long chains of amino acids linked together are called polypeptide chains. 

• Long polypeptide chains are coiled in a spiral called a helix

• They can either be:

  • Fibrous 

    • Tend to be more long and straight 

    • Can be found more in meat 

• Globular 

• When cooking egg the food isn’t stringy 

*don’t need to know all the names 

Complete: Contains all the essential amino acid in sufficient quantity and correct ratio to supply the body’s needs 

Incomplete: Are deficient in one or more essential amino acids 

Limiting: amino acid has the lowest quantity in a food protein (egg whites)

HBV: high biological value

LBV: Low biological value 

Food I ate yesterday:

• Nutella toast 

  • Nutella 

  • Toast 

• Udon

  • Chicken katsu

  • Udon broth

  • Noodles 

  • Seaweed 

• Maccas burger 

  • Beef patty

  • Lettuce

  • Bread 

  • Cheese

• Salmon with a salad 

  • Salmon

  • Spinach

  • Condensed milk 

  • Carrots 

Types of vegetarians 

• Vegan - Eats food of plants origin 

• Lacto-ovo vegetarian - Includes eggs and dairy products but no meat or fish

• Lacto vegetarian - consumes dairy products but no eggs, meat or fish

• Pescatarin - Eats fish, eggs and dairy but no meat or chicken 

Protein supplements 

• To make body proteins have the correct proportions of essential amino acids 

• Eggs and human milk have the highest biological value 

• Foods with low biological value contain complete protein but not in the correct proportions 

• Combining two different sources of plant protein allows the amino acids to complement one another

(Corn: limiting amino acids is Lysine 

Beans: limiting amino acid is Methionine 

When eaten together they supplement each other providing the same proportions of amino acids as if they were in the same food )

Menu for a vegan:

Breakfast:

• Hashbrown with baked beans, spinach, roasted tomatoes and roasted lentils 

• Soy milk as drink

Lunch:

• Vegan burger with grilled tofu, lettuce, sprouted bread, tomato sauce, and mushrooms 

Dinner:

• Roasted potato, chickpeas, quinoa, and peas 

Dessert:

Snacks:

• Nut mix 

• Fries 

Protein deficiency- When the body does not receive enough food to sustain growth 

Kwashiorkor - Not enough protein in the diet, there may be adequate kilojoules but deficient in certain amino acids 

• Swollen abdomen 

• Skin changes

• Oedema 

Marasmus - Severe form of protein deficiency where a person looks emancipated. Dry skin, not fat tissue, increased infections and dehydration. 

^Often seen in third world countries where intake of food is restricted 

Physical symptoms:

• Headache

• Fainting

• Bedsores

• Muscle soreness and cramps

• Lethargy 

• Hair loss

• Weight loss

Carbohydrates

Carbohydrate: is a nutrient made up of carbon, hydrogen and oxygen. It results from photosynthesis in plants. They are found in plant based food and dairy products

*All are based on monosaccharide units.

1. Monosaccharides : Simplest form of carbohydrate which is absorbed rapidly into the bloodstream

   1. Glucose 

      1. Ripe fruit, vegetables, honey

   2. Fructose

      1. Honey and fruits

   3. Galactose 

      1. Formed during digestion of lactose (milk sugar)

All carbohydrates must be broken down to glucose before they can be used by the body. It is known as blood sugar because carbs are carried to our tissues in the form of glucose. (The measurement of glucose level in blood is called glycaemic index GI)

2. Disaccharides : Contain two molecules of monosaccharides. Know as simple sugars

   1. Sucrose (glucose plus fructose)

      1. Found in cane sugar, fruits and some vegetables 

   2. Lactose (glucose plus galactose)

      1. Found in milk

   3. Maltose (two molecules of glucose)

      1. Found in malt sugar 

   4. Are easily split apart during digestions so you absorb them readily 

3. Polysaccharides : Made up of many molecules of monosaccharides joined together. Known as complex carbohydrates. 

   1. Starch

      1. Cereals (wheat, rice, corn), cereal products (bread) and vegetables such as potato and peas 

      2. ONLY FROM PLANT FOODS 

   2. Cellulose 

      1. Forms the structure of plants 

Unripe fruits store their CHO as starch, but when ripening it is converted to sugar. 

Glycogen is a glucose polysaccharide that your body makes to store glucose in the liver and muscles for extra energy when blood supply is low. 

Function

• To provide energy (preferred source) 

• Optimise brain function

• Assist nutrient absorption 

• Structure for cells

• Replenish and maintain muscles

• Energy for muscle activity 

Cellulose (dietary fibre) helps the movement of food 

In the gastrointestinal tract. It isn’t absorbed into 

the bloodstream is excreted by the body. 

Blood glucose levels and the Glycemic index 

Blood glucose levels are affected by the type of carbohydrate food eat 

• Some release energy slowly providing sustained energy (low GI)

• Some release energy quickly but do not provide sustained energy (high GI)

• Food ranks from 1-100

Dietary fibre

Fibre: Indigestible parts of plant foods, such as vegetables, fruits, grains, beans and legumes. It is a type of carbohydrate (polysaccharide) that keeps our digestive system healthy. 

• Insoluble fibre

  • Absorbs water to help to soften the contents of our bowels and supports regulate bowel movement

  • Helps us stay full and keeps bowel environment healthy 

  • Found in bran, cereals, nuts, fruits, legumes

• Soluble fibre

  • Helps slow emptying process in our stomachs helping us feel fuller 

  • Helps lower cholesterol and stabilise blood glucose levels

  • Found in oats, barley, legumes, fruits 

Digestion

It is not digested by the body. The components of some fibre bind with cholesterol and provide food for gut microorganisms. It absorbs water in the large intestine and adds bulk to the faeces.  

Function

• Assists with fast movement of food through digestive system

• Increases stool bulk so it moves through the intestine quickly and without increased pressure 

• Cholesterol lowering effect (pectin and lignan), in foods like:

  • rolled oats 

  • legumes 

• Helps with production of healthy bacteria in the gut 

• RDI:

Importance: 

• Assists in regulating the bowel and relieves constipation 

• Shortens the span of time of food waste through the digestive system 

• Helps you feel fuller

• Improve cholesterol and blood sugar levels, improving heart health 

• Assist in preventing some diseases such as diabetes, heart disease and bowel cancer

Too much?

• Excess fibre can prevent the absorption of some vitamins and minerals 

• Requires adequate fluid intake to prevent constipation intake 

Questions: 

Are you getting enough fibre?

1. What did u eat yesterday

Breakfast:

• Handful of nutrigrain 

Recess: 

• Mango 

• Honey soy chicken chips 

Lunch:

• Rice 

• Chicken schnitzel 

• Egg 

Snack:

• Turkish bread 

• Ham 

• Butter 

• Japanese mayo 

Dinner: 

• Mash potato 

• Steak 

• Salad (lettuce) 

2. Calculate your daily intake of fibre according to what you ate

4.5 grams 

3. Compare this to RDI of your age

I am only having 1/5 of the recommended amount of fibre for my age

4. Suggest changes 

I need to eat more food that has higher fibre content. 

Find out the difference between soluble and insoluble fibre. What benefits do they provide for the body?

Soluble fibre dissolves in water, and includes plant pectin and gums. They break down into a gel-like substance in the colon. It can help improve digestion and lower blood sugar. 

While insoluble fibre doesn’t dissolve in water, and includes plant cellulose and hemicellulose. Insoluble fibre can soften stool making it easier to pass later on. Remains intact in the tract

Lipids

Function: 

• Energy 

  • Fat has 37 kj per gram (most concentrated source of energy) 

  • Reserve source of energy

• Insulation - keeps us warm

• Protection - vital organs such as kidney are covered in a layer of fat

• Maintenance - part of the structure and health of all body cells

• Transportation - transports fat soluble vitamins - A, D, E, K

tWO functions of lipids in the body is to protect vital organs. Important organs such as our kidney, are surrounded by a layer of fat which helps protect them from external damage. Lipids also play a vital role in providing energy for the body. It has 37 kj per gram and it is the body's reserved energy source. 

Structure:

• Made up of carbon, hydrogen, and oxygen 

• Fatty acids join together (with a glycerol) to form fats

Type:

1. Fatty acids

2. Triglycerides 

   1. Most common form of lipid in the diet 

   2. Consists of a ‘backbone’ of glycerol attached to three fatty acid molecules 

   3. Has a three carbon chain and is connected to one the carbon atoms 

3. Phospholipids

4. Sterols 

Fatty acids: 

They differ from each other in 2 major ways 

1. The length of there chain (number of carbons)

2. Degree of saturation (number of bonds between the carbons)

There are three types 

• Unsaturated - good kinds 

Do not contain the maximum amount of hydrogen, instead some places have double bonds 

• Olive oil 

• Avocados

• Canola oil 

• Egg yolk 

• Mono unsaturated

  • If has one double bond 

• Polyunsaturated 

  • If it has 2 or more double bond

    • Mostly in plant sources 

    • Oily fish

    • Seed oils 

  • Has 2 essential fatty acids (omega 3 and omega 6)

• Saturated (the bad)

  • Contain the maximum amount of hydrogen in each molecule 

    • No double bonds 

  • Found in animal sources 

    • Meat

    • Coconut oil 

    • Milk

    • Cheese

    • butter

• Trans fatty acids - the ugly 

  • When liquid vegetable oils are partially hydrogenated or hardened for use in deep frying and making commercial foods such as pies, cakes, pastries

  • Large amounts are bad for your health

  • Trans fats behave like saturated fats

Cholesterol 

• Type of fat called a sterol 

• Essential part of the structure of cells 

• All animal products contain cholesterol 

• Body can make cholesterol 

Phospholipids and lipoproteins 

• Phospholipids is similar to fats, they have a phosphate group instead of one fatty acid

• Lecithin is the main phospholipid in human nutrition 

• Lipoprotein carry lipids to cells 

• High density Lipoprotein (HDLs) good and Low density Lipoproteins (LDLs) bad

RDI: 

30% OF TOTAL ENERGY INTAKE, is 70g/day

Saturated fat should be less that 10% of total energy intake, less than 24g/day

•All Fats are bad for your health

Not all fats are bad for your health, as unsaturated fats are good for your body and maintain cell function.

• Not all fat because it has to be taken in moderation 

•Fat free foods have no kilojoules

This is untrue as fat free food may also have kilojoules coming from carbohydrates in the food source. Also in many foods that are labelled at fat free often have other replacements such as sugars added to make up for the loss in taste or poorer mouth feel due to a reduced fat amount. 

• May have less but not none 

•Nuts are fattening and should be avoided

Nuts are not fattening as they provide a healthy source of protein, and are also a dense energy source. The fats are also predominantly monounsaturated and polyunsaturated, meaning it isn’t unhealthy. It also has healthy cholesterol regulation, and has a high amount of omega-3 fatty acids.

Only fats from plant sources are good for your health

This is not true as fats from animal sources can also contribute to good health. Foods such as meats have good amounts of unsaturated fats as well as egg yolks. 

1. Lipids are essential for being able to protect the organs in the body and provide energy with 17 kj per gram . 

2. They are necessary for the body as it cannot be made by the body itself and needs to be eaten to be absorbed.

3. Made up of carbon, hydrogen and oxygen, and fatty acids join together with a glycerol to form fats

4. Good fats come mainly from vegetables, nuts, seeds, and fish. They differ from saturated fats by having fewer hydrogen atoms bonded to their carbon chains. Healthy fats are liquid at room temperature, not solid. There are two broad categories of beneficial fats: monounsaturated and polyunsaturated fats

5. The difference between fats and oils is that fat is solid at room temperature, while oil is liquid at room temperature. They share a common chemical structure and similar properties. They both are long fatty acid chains. Both serve as micronutrients and are involved in our body's immunity process. 

Select ONE question below and hand in on due works

1.Trans-fatty acids have been labelled as ‘evil’. Investigate why and suggest ways to reduce the use of these in the average Australian diet.

• Trans-fatty acids have been labelled as evil because they raise bad LDL  cholesterol and lower good HDL cholesterol, which increases the risks of heart and blood vessel diseases, as well as obesity. 

• By substituting healthier foods for less nutritious options. Choose foods that have monounsaturated and polyunsaturated fats, such as by using olive oil instead of butter. Eating with a dietary pattern such as consuming fruits, vegetables, whole grains, poultry, fish and nuts are good substitutes for foods that have been made with trans fats. Also using non hydrogenated vegetable oils that are naturally occuring is good to use as a replacement for trans fats as it has more health benefits and doesn’t raise bad cholesterol levels. 

Micronutrients

Needed by the body in tiny amounts. Do not provide energy but are needed for important processes in the body. 

Vitamins 

Are nutrients required by the body in small amounts. Can’t be made by the body so needs to be provided in the diet.

Antioxidants: Are a compound in certain foods that prevent some of the damage caused by free radicals by neutralising them. Free radicals have been linked to a variety of diseases including heart diseases and certain cancers. These include : 

• Nutrient antioxidants 

• Vitamin a

• Vitamin c

• Vitamin e

• Copper

• Zinc

• Selenium 

Questions 

7.3 

1. What has led to the re-emergence of scurvy in Australia

   1. The re-emergence of scurvy in Australia has increased because of the nation’s obesity crisis, with people’s vitamin c levels dropping due to their diet lacking fresh fruits and vegetables. 

2. Which vitamin is lacking in the diets of those suffering from scurvy?

   1. Vitamin c

3. What symptoms are patients showing that indicate they have this deficiency?

   1. A patient wounds were not healing for more than seven months, and a diabetic patient with long-running unhealed wounds 

4. How are patients treated for scurvy?

   1. They are given vitamin c supplements

5. What is the recommended number of fruit and vegetables for Australian adults?

   1. Five serves of vegetables and 7 fruits a day

6. What percentage of adults eat the recommended portions of fruit and vegetables?

   1. 6%

7. How can Australians increase their intake of vitamin C?

   1. Eating foods high in vitamin C such as oranges, strawberries, capsicum, broccoli, kiwifruits, grapefruits. However it's important not to overcook any food as it will destroy the vitamin c. 

7.4 

1. How are vitamins classified?

Vitamins are classified into 2 categories: water soluble and fat soluble 

2.  Which vitamins can be toxic? Why?

Fat soluble vitamins can be toxic if consumed in excess because they accumulate in the body’s tissues and could cause severe toxification. 

3.  What is a precursor? Give an example.

A precursor is a chemical that can be converted to an active form for a chemical reaction to occur. 

4.  Why are folate supplements recommended for pregnant women?

Folic acid is important before and during pregnancy, as when the baby is developing early the folic acid helps form the neural tube. Folic acid is important in preventing major birth defects of the baby’s brain and spine. 

5.  How do vitamins act as an antioxidant?

Tocopherols and tocotrienols (vitamin E) and ascorbic acid (vitamin C) as well as the carotenoids react with free radicals, and with singlet molecular oxygen. This acts as the basis of their function as antioxidants.

6. Vitamin D is a vitamin without an official RDI in Australia. Find out why. Why has this

recently been reviewed?

The Australian government publishes recommended dietary intakes (RDIs) for all vitamins. Babies, children, teenagers and adults aged 19–50 years should have 5μg (micrograms) of vitamin D per day. Adults aged 51-70 years should have 10μg of vitamin D per day. Adults aged over 70 years should have 15μg of vitamin D per day. 

Minerals 

Digestion

Definition: It is the process of breaking down the food eaten into nutrients, which the body absorbs for fuel in order to survive. 

• Involves creating and eliminating waste

Mechanical: (Chewing and peristalsis) 

Chemical: (Enzyme) breakdown of food

Absorption:

• When the food components move from the gut into the blood and lymphatic system of the body

• The systems are the “delivery system” for nutrients - they contain nutrients

Metabolism: 

All the chemical processes that use nutrients to make other substances required by the body

* Catabolism → breakdown of nutrients into their chemical components

* Anabolism → When new substances are made from the components derived from catabolism

Lipids

Protein 

Carbohydrates

Vitamins:

• Fat soluble: Needs fat to carry them via the bloodstream to the liver and other fatty tissue

  • Must be dissolved into fat before they can enter the body 

  • Liver (bile)

• Water soluble: digested and carried into the blood via the intestine 

Small intestine: Primary site for vitamin digestion and absorption

Minerals: 

• Digested similar to vitamins

• Trace elements remain unaffected by digestive system → digestive tract releases minerals so they are available for absorption 

• Takes place in small intestine 

Dietary fibre

Life cycle stages

Pregnancy and lactation

Nutrients needed: 

• Folate : reduce neural tube defect 

• Vitamin c 

• Protein and iron: assist in the development of body tissues 

• Calcium, phosphorus, vitamin D: formation and hardening of bone tissues 

• Iron

• Dietary fibre : avoid constipation 

• Carbohydrates: increased energy requirements 

Health issues:

• Gestational diabetes

• Heartburn

• Anaemia 

Changes in body:

• Increase in blood volume 

• Increase in weight 

• Body shape in change

• Increase in breast size 

Conception and early pregnancy

• Need to take 400 micrograms supplement of folic acid every day 

  • Start taking when trying to get pregnant until 12 week of pregnancy 

  • Deficiency could cause neural tube defect

During pregnancy

• Helps development of the uterus, placenta and other tissue

  • Meeting the needs of the growing foetus 

• Lay down stores of nutrients and energy (as fat) for the growth of the foetus and in the mother for lactation

• During first 6 months of pregnancy, most women do not eat to eat more than normal 

• Body becomes more efficient at absorbing and using nutrients from food 

• Dietary reference value for energy intake is extra 200 kcal/day during 3rd trimester only 

• Weight gain will be about 10-12.5kg over full term (mostly after week 20) 

Breastfeeding/lactation

• Process of producing breast milk and delivering it to the baby is called lactation 

• Diet should be nutrient-dense: 

  • Lots of fruit and vegetables

  • Wholegrains

  • Good quality protein

  • Some dairy or calcium-fortified dairy alternatives 

  • Small amounts of unsaturated oil 

  • Lots of water 

Foods to avoid during pregnancy

• Too much vitamin A can cause birth defects 

  • Liver (liver products) 

  • Vitamin A supplements 

  • Fish liver oils 

• Unpasteurised and soft cheese

  • Brie and camembert (could have listeria) 

• Shark, swordfish and marlin which have high levels of mercury (effects developing nervous system)

• Stop drinking alcohol and caffeine 

• Undercooked meals, unwashed fruits and veggies, raw eggs, raw/undercooked meat, unpasteurised milk 

Infancy 

Breast milk:

• Provides special proteins, antibodies and white blood cells which helps protect the baby against infection

• First 3 days after birth, the mother produces a special form of breast milk called colostrum 

  • Contains less fat, more protein and rich in antibodies 

  • It helps maintain the health of young children

Complementary feeding (starting solids):

• After 6 months, milk no longer fulfils the baby’s need for energy and nutrients

• Baby needs more food in addition to breast milk

• Needs to be semi-fluid and soft 

Foods to avoid:

• Sugar 

• Salt

• Honey

• Shark, marlin and swordfish 

• Whole nuts

• Raw shellfish 

• Unpasteurised milk 

Recap

1. D

2. C

3. D

4. A

5. D

6. Protein

   1. For the growth and development of muscles and tissues especially during this time of growth from childhood to adulthood

   2. Water is for regulating body temperature, maintaining moisture of the skin, removal of waste and for remaining hydrated  

Food selection guides and nutritional information

What do consider when planning a diet 

1. Adequacy 

• Ensuring enough energy and essential nutrients are consumed 

• Balance between too much and too little food is needed

• Using guidelines backed up by scientific research will help maintain an adequate supply of required foods 

2. Balance 

• Developing a balance in the diet involves developing an understanding of foods and what nutrients they provide 

3. Energy control 

• Consuming the right amount of kilojoules is important to ensure the body has what it needs to function effectively 

• Too much means the energy left over gets stored as adipose (fat) tissue 

• Knowing the energy content of food can be beneficial 

4. Nutrient density 

• Foods that have higher doses of nutrients with lower amounts of kilojoules are considered nutrient dense 

• Correct choices and correct portion control help to maintain a healthy weight and supply all nutrients 

5. Moderation 

• To practise moderation in a diet involves consuming all food groups, while limiting empty kilojoule foods 

• Foods high in fat and sugar may taste good but have poor health results 

6. Variety 

• Eat a wide variety of foods to ensure all nutrients are supplied and satiety and enjoyment to meals  

Can include: 

1. Australian dietary guidelines 

2. Australian guide to healthy eating 

3. NRV (nutrient reference values for Australia and New Zealand 

Preparation techniques to produce nutritious foods 

Nutritional food guides 

Five Food Groups

• Developed in 1950s 

• Wholegrain bread and cereals 

• Fruit and vegetables

• Meat, fish, poultry, eggs, nut, soy bean 

• Milk and milk protein 

• Butter and margarine 

Healthy eating pyramid 

• organises food according to the energy and nutrients they supply →

• Top: small amounts to eat because of a lock of supply of nutrients 

• Middle : fish, lean meat, eggs, chicken, milk, cheese and yoghurt - moderately foods 

• Bottom : plant foods - contain many different nutrients to make up the foods we eat 

Australian Dietary Guidelines 

1. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs

2. Enjoy a wide variety of nutritious foods from the Five Food Groups every day and drink plenty of water

3. Limit intake of foods containing saturated fat, added salt, added sugars and alcohol

4. Encourage, support and promote breastfeeding

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

Australian Guide to healthy eating 

• More multicultural 

Other 

• 2 fruit, 3 veg 

• Star rating - optional 

Discuss the following statement “Everyone in Australia has equal access to food”.

The statement “everyone in Australia has equal access to food” is incorrect, as issues of distribution, cost and availability have prevented equal access for everyone. Despite there being enough food to feed the majority of Australians, often food goes to waste because it is not distributed evenly. Problems regarding lack of transport from high costs to transport and package perishable food has prevented citizens in regional or remote parts of Australia from having access. This distribution issue has prevented a variety of food, especially foods that do not have a long shelf life, from reaching people in more isolated areas compared to people that live closer to major cities where they are able to have access to a wide variety of food more consistently. Also the high cost of certain foods such as staple foods have prevented many citizens from being able to afford many food products. Arising issues of inflation has affected the economy by implementing increasing prices for all food products meaning people of low socioeconomic status are unable to purchase food products for themselves or their families. Another issue is people that are experiencing poverty, whether relative or absolute, cannot afford some of the more expensive products meaning they do not have equal access compared to affluent people. This imbalance disproves the statement that everyone in Australia has equal access to food, as rising costs and lack of availability due to distribution have prevented everyone from having equal access.