Unit 1 – Decisions about Food

1. Unit 1 – Decisions about Food Foods for Today Chapters 1-4

2. FOOD – WHAT’S THE BIG DEAL? Objective- Examine the reasons people eat and the reasons people cook. Warmup – Preview the headings in chapter one. What is Wellness?

3. Rev Up – With 2 or 3 partners, brainstorm to answer the following question. Each person must make their own record of the ideas on a sheet of paper.(You can use chapter one to help you.) Why do people cook? Why do people eat?

4. Brainstorm- Why do people cook?

5. Brainstorm- Why do people cook? • Wellness • Nutrition • Cleanliness • Personal Standards Income or Career: Farming Processing Labeling Packaging Testing Advertising Marketing Selling Serving Creative Outlet / Stress Reliever To Serve Others or Show Love

6. DO THE MATH! • Over 16 million people are employed by the food industry • If there are over 300 million people in the US, what % are employed in this industry? • If our class has 20 members, statistically, at least one of you will choose this as your line of work or career.

7. Rev Up – With 2 or 3 partners, brainstorm to answer the following question. Each person must make their own record of the ideas on a sheet of paper.(You can use chapter one to help you.) Why do people cook? Why do people eat?

8. Brainstorm- Why do people eat?

9. Brainstorm- Why do people eat? Appetite – I like how it looks! Social Bonding (Family Dinner, Dinner Date) Reflect Culture Traditions / Celebrations Beat Boredom -curiosity -nothing else to do… Satisfy the Senses – Taste, Smell Hunger ___ Habit -movies and Nutrition for Wellness To Serve Others or Show Love

10. Terms of Endearment • Record these main ideas in your notes • Wellness – a person’s total health (physical, mental and emotional) • Comfort Foods – foods that make you feel better, usually creamy and rich • Nutrients –the chemicals in food that support your health • Dietetics – a career that specializes in helping people with the chemistry of the food they eat and how it helps their bodies. Good Salary! • Ethnic Foods – foods of a certain nationality (Hispanic – Tortilla)

11. Wrap it Up • Complete the Flavor Fav Handout. • Turn in your notes and Flavor Fav Food plays a big role in our lives. Every aspect of wellness can be affected by the food decisions we make. We will examine many of these areas this semester.

13. Describe the process of bringing a food from its original source to the consumer. Part one

14. Imagine – What if there were no more food stores?!? HOW WOULD PEOPLE FEED THEMSELVES? HOW FAR REMOVED ARE WE FROM THE ACTUAL SOURCE OF OUR FOOD? Could you go grab a CARAMBOLAfrom Australia during your lunch shift? How many steps does it take to change a strawberry into a fruit roll up?

15. Rev Up – With one partner or working alone, complete the posttest #1 and the pretest for chapter 3. Each person needs their own copy.

16. THE STORY BEGINS WITH BIOLOGY With one or two partners you will read the text and be ready to explain it to the class in 15 minutes. Can you make it interesting? Help everyone correct their pretest.

17. Wrap it Up “The Earth provides resources in abundance, but they are not evenly distributed. As a result, the size and quality of food supplies are affected around the world.” Use the following words to complete some of your chapter 3 crossword (ecoystem, herbivores, carnivores, omnivores, food chain). Turn crossword in as soon as you finish it! Finish For homework.

18. Video

20. Describe the process of bringing a food from its original source to the consumer. Part Two Warmup – chapter 3 crossword puzzle and label a blank sheet of paper for today’s terms

21. The Food Supply in the United States • Begins with the PRODUCERS • Farms, ranches, fisheries • Large Producers are usually more efficient and help meet global food needs, but, they may stress the land and require more fertilizers and pesticides, raising costs and potential health concerns. Long distance shipping can further raise costs and decreasing food quality. • Small farms tend to stay local and are usually good for the environment as a result of less transporting.

22. The Food Supply in the United States • Continues to the PROCESSORS • Various processes can change the characteristics of the food and extend the life of the quality of the food.

23. Food Processors Make it Happen! Soak, pulverize, treat with acid and package corn Clean and Package Dry and Ground and package More steps

24. How Do Processors Preserve Shelf Life? • Shelf Life is the amount of time a food maintains quality. • A Shelf Stable food does not need refrigeration • Methods to Extend Shelf Life include: • Canning – sealing in airtight metal or glass and then heating to destroy harmful microorganisms • Freezing – slows the growth of harmful microorganisms • Curing – adding salt, spices, sugar and or sodium nitrate to slow the growth of harmful microorganisms • Drying – removing the moisture needed for the growth of harmful microorganisms • Freeze Drying – freezing first and then drying to retain flavor, texture and nutrients better • Controlled Atmosphere Storage – packaged with a specific mixture of nitrogen, oxygen, and carbon dioxide

25. Processors Can Also Use Additives • Some food additives occur naturally • Some food additives are chemical combinations created in a lab • Over 3000 are in use • Monitored by the FDA – Food and Drug Administration • Have specific uses

26. Additives are used to: • Add Flavor – growing and processing conditions can cause loss of or inconsistent flavors • Improving Nutrition • Increasing Shelf Life – delaying spoilage • Maintaining texture – which can be lost during processing • Helping foods age to create new foods

27. What’s In Your Tank? Objective: Recognize how technology impacts our food supply

28. Yellow 6 What’s In Soda? Carbonated Water Citric Acid High fructose corn syrup and/or sucrose Potassium Benzoate Natural Flavors Brominated vegetable oil Acacia Glycerol ester of wood resin Red 40

29. Video Set with your research team and gather answers to worksheet while viewing video. Everyone needs their own copy, but you can confer.

30. The Processors are also in charge of Packaging • Packaging needs to preserve quality, shape and appearance of the product. Stay tuned

31. The Team So Far… • Producers • Processors Joining Us Now… • Distributors – a network of trucks, train, and planes • Retailers • Last but not least --- The Consumers

32. Wrap it Up The process of bringing food to the consumer from it’s original source can be simple or complex as it passes through producers, processors, distributors, and retailers. 1. Use today’s information to correct questions----- of the pretest. 2. Select an additive card from the deck and use class resources to locate the correct definition.

33. Assessment game Foam bat + balloon Use questions from test and award points for correct answer as well as for the team responsible for teaching the concept.

35. From the Flintstones to the Jetsons… Objectives – Explain why the range of food choice has increased. - Recognize some implications of increased food choice on consumers and society.

36. Technology / Applied Science Improvements in Agriculture • Increased quality and quantity

37. Technology / Applied Science Improvements in Food Processing • Extends quality

38. Technology / Applied Science Improvements in Food Safety • Increased quality and quantity

39. Decisions Decisions • What makes a food decision good? • We have more opportunities to choose wisely or poorly now. What do you see happening most? • Some countries have issued dietary guidelines • Why?

40. Japan’s company diet not the answer to obesity • “Recently a special aired on Japanese television about the government’s growing concern over the overweight population there. Japanese citizens between 40 and 74 years of age will be required to have their waists measured, and if they don’t fit within the guidelines (33.5 inches for women and 35.4 inches for men) they may be enrolled in weight loss programs. • If the required number of people don’t shape up by 2012, the government may levy fines on cities and companies the government doesn’t think has done enough to help people slim down. • It’s thought that one in three men in Japan are overweight, and the number is particularly rising among people in the age range of 30 to 45, who grew up with easy access to fast food starting in the 1970s.”

41. You’re Hired! • Create groups of 4 partners to invent a product “brought to you by” new technologies in transportation, agriculture, food processing, etc. • Create a convincing ad to persuade the consumer to buy it. • Answer the following questions on paper. • If your product sells well, how will it affect society? • Does your ad appeal to high standards of nutrition and dietetics, or emotional appeal or both? Defend your answer. • What is the area of new technology responsible for your new product? • Turn in your assignment ________

42. You Know You Want It!! • No Trans Fats = Heart Healthy • Low in Calories = No Chub • Aseptically packaged = No Diarrhea

43. From the Flintstones to the Jetsons… The range of food choice has increased as technology has advanced in agriculture, food processing and food safety. These new choices make it more important than ever to make smart choices that are good for the individual and for society. You will learn how to make smart choices this semester.

45. How did they do that? Objectives: Describe methods of food processing.

46. Grove to Glass

47. HOW STUFF WORKS • A 1 minute peek at how this snack food is processed and produced.

48. Common food processing techniques include: • Peeling or skinning -Removal of unwanted outer layers, such as potato peeling or the skinning of peaches. • Chopping or slicing e.g. diced carrots. • Mincing and macerating • Liquefaction, such as to produce fruit juice • Fermentation e.g. in beer breweries • Emulsification • Cooking, such as boiling, broiling, frying, steaming or grilling, deep frying, baking • Mixing • Addition of gas such as air entrainment for bread or gasification of soft drinks • Proofing • Spray drying • Pasteurization • Packaging

49. Peeling

50. Slicing