Food and Nutrition Unit 3 Food Technology. 3.1 Define terms related to food technology 1. conservation - protecting the environment and natural resources.

Food and Nutrition

Unit 3Food Technology

3.1 Define terms related to food technology

1. conservation - protecting the environment and natural resources against waste and harm

2. contaminant – an undesirable substance that unintentionally gets into food

3. convenience foods - food products that have had some amount of service added to it

4. food additive - a substance added to food products that cause desired changes in the products

5. hydroponics - using nutrient-enriched water to grow plants without soil

6. pesticides - chemicals used to kill pests during plant growth; can cause food contamination

7. shelf life - the amount of time a food product can be safely stored before deteriorating

8. technology - the application of scientific knowledge for practical purposes such as reaching goals, meeting needs, and solving problems

3.2 Discuss effects of technology (the application of scientific knowledge for practical purposes such as reaching goals, meeting needs, and solving problems) on food and nutrition

1. Nutrient content• artificial sweeteners

saccharinaspartame

sucralose

• fat replacers– fat free/low fat food options

• grow grains higher in protein• alter fruits & vegetables to increase

vitamins & minerals

2. Availability• increase the number of crops a piece

of land can produce• plants that resist diseases and pests• plants that grow larger and faster

3.Safety• food less likely to transmit diseases• improve packaging• new preservation methods• increased shelf life (the amount of time

a food product can be safely stored before deteriorating)

3.3 State current issues and trends in food technology1. Easy Preparation • pre-seasoned and precooked meats• pre-cut vegetables• bagged salads• re-sealable packages• meal kits

2.Great Taste• ethnic foods • indulgence foods-premium or gourmet

foods, cost more, may taste better

3. Nutrition• foods grown by hydroponics (using

nutrient-enriched water to grow plants without soil)

• foods that provide health benefits– soy-based products– whole grains– enriched with vitamins and minerals

3.4 Explain use of the computer in food buying, menu planning, nutritional analysis and other food related areas

Food buying:• on-line shopping• self check outs-UPC are read by scanners

Menu Planning:• Specialized software is available to plan

menus and make a grocery list to prepare the meals.

Nutritional analysis:• To acquire a breakdown, the ingredients

and the number of servings for a recipe are placed in a program. (ex. Nutritionist Pro)

3.5 State purposes of food additives (are a substance added to food products that cause desired changes in the products)

• Although over 3,000 additives are used today, they all fill one of the following four purposes:

1. add nutrients2. preserve quality 3. aid processing or preparation4. enhance flavors or colors

GRAS (Generally Recognized as Safe) List• In 1959, the U.S. Food and Drug

Administration (FDA) established the GRAS List of seven hundred food additives.

• Among the additives on the list are sugar, salt, spices, and vitamins

• There are 5 FDA approved GRAS artificial sweeteners– Acesulfame potassium– Aspartame (Nutrasweet)– Neotame– Saccharin (Sweet N Low)– Sucralose (Splenda)

3.6 Compare advantages and disadvantages of convenience foods (food products that have had some amount of service added to it)

Advantages of Convenience Foods• less time and energy

– no measuring, chopping, slicing, peeling, mixing, etc.

• inexperienced cook can prepare meals confidently • people that don’t enjoy cooking can prepare

nutritious meals without spending hours in the kitchen

Disadvantages of Convenience Foods• many mass-produced foods don’t taste as

good • frequent use is expensive• some are high in fat and sodium

3.7 Describe environmental concerns as the result of food technology

• Conservation (protecting the environment and natural resources against waste and harm)

• Soil that is overworked by farmers can lose its ability to support crops in the future.

• Watering crops can strain water reserves in areas where there is not enough rain to sustain plant growth.

• Chemicals used in farming can be a contaminant (an undesirable substance that unintentionally gets into food) to the water supply which can affect the plants and animals that live in and around it.

•pesticides (chemicals used to kill pests during plant growth; can cause food contamination)

Work Cited

• http://earthrenewal.org/saccharin.htm • http://www.sugarfreekitchen.com/sugarfree-

swe

• www.extension.psu.edu/.../

functionalIngred.html • Guide to Good Food-Goodheart-Willcox