Sustainable Development Revision Guide -2011 There is a 1-hour exam. It can begin with multiple- choice questions but the majority of questions will be open questions, which will require a lot of detail. An example of a high level answer – which will gain full marks: Manufacturers have started putting clear labels on the front of packets about GDA’s (Guideline Daily Amounts) of food. Some are using the traffic light system to help people choose foods more easily. However some consumers are finding the different types of labels confusing. Manufacturers are also making their products healthier by reducing the amounts of fat, sugar and salt. Too much fat can lead to obesity and heart disease. Too much sugar has been linked to diabetes and causes tooth decay. The manufacturers have also started to target products at certain groups of people e.g. weight watchers. They are calorie controlled to help weight loss. Another example is the GI diet where the GI index of high, medium or low is shown to help consumers choose foods that take longer to digest. More organic foods are available now as the consumer’s thinks these are better for them and contain more nutrients. They don’t contain chemicals like fertiliser. However they are much more expensive. What the examiner said about this response: The candidate has covered a wide range of relevant points; there is evidence of good knowledge and understanding with explanations and examples being given for each point made. The candidate has also included references to the limitations of the manufacturer’s responses e.g. confusing labelling and the cost of organic foods. Specialist terms have been used but it has been qualified with a reference to nutrients so credit has been given the candidate also acknowledges that fats do not necessarily cause heart disease. The answer is well written and structured. Spelling, punctuation and grammar are correct.
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Sustainable Development Revision Guide -2011
There is a 1-hour exam. It can begin with multiple-choice questions but the majority of questions will be open questions, which will require a lot of detail.
An example of a high level answer – which will gain full marks:
Manufacturers have started putting clear labels on the front of packets about GDA’s (Guideline Daily Amounts) of food. Some are using the traffic light system to help people choose foods more easily. However some consumers are finding the different types of labels confusing. Manufacturers are also making their products healthier by reducing the amounts of fat, sugar and salt. Too much fat can lead to obesity and heart disease. Too much sugar has been linked to diabetes and causes tooth decay. The manufacturers have also started to target products at certain groups of people e.g. weight watchers. They are calorie controlled to help weight loss. Another example is the GI diet where the GI index of high, medium or low is shown to help consumers choose foods that take longer to digest. More organic foods are available now as the consumer’s thinks these are better for them and contain more nutrients. They don’t contain chemicals like fertiliser. However they are much more expensive.
What the examiner said about this response:
The candidate has covered a wide range of relevant points; there is evidence of good knowledge and understanding with explanations and examples being given for each point made. The candidate has also included references to the limitations of the manufacturer’s responses e.g. confusing labelling and the cost of organic foods. Specialist terms have been used but it has been qualified with a reference to nutrients so credit has been given the candidate also acknowledges that fats do not necessarily cause heart disease. The answer is well written and structured. Spelling, punctuation and grammar are correct.
Top tips
Use specialist terms – avoid words like ‘pollution’ instead aim for ‘air pollution’.
Read the question two times and underline key words
Take time to think about your answer and Plan your answer in bullet points at the side
PEE (POINT, EXAMPLE,EXPLAIN)
ANSWER ALL QUESTIONS
Definitions of the 6 R’s
Rethink Rethink and make a better choice about something. For example rethink your lifestyle in relation to diet, food miles, seasonal, local, animal cruelty and sustainability
Reuse
Recycle
Repair
Reduce
Refuse
Reuse packaging for another purpose. Reuse leftover ingredients. This normally doesn’t involve any further processing
Reuse a product – this normally requires further processing, eg, from a coke can into another coke can!
Can we repair what we may throw away? How nutrients help as to repair our bodies. What can we do to repair the UK diet?
Try to reduce our food intake. Reduce food miles and the consumption of processed foods. Reduce packaging.
Say no to something. For example chose free range instead of battery. Refuse products high in fat/salt/sugar. Refuse foods which contain additives/fertilisers/pesticides
Recycling
The following materials can be recycled:
It can be difficult to recycle packaging from mixed materials i.e. foil, plastic or card bonded together.
Reduce the amount of packaging i.e.: Easter egg boxes.
Or you could design an egg which:
Other ideas:
1. Use paper or card from sustainable forests.
2. Choose materials for packaging that consumers can use.
3. Printing symbols on the packaging that inform consumers i.e. recycling logos or keep Britain tidy logos.
4. Provide information about the packaging materials.
Cardboard box packaging
Hard plastic case to hold the egg in
Foil covering of egg
2 crunchies individually wrapped
Foil Covering
Mini eggs in a small plastic bag
CompostingWhen a food cannot be reused it could be composted and is a good fertiliser
for a garden.The following can be composted:
These items;
1.
Rot quickly2. Provide nitrogen 3. Provide moisture.
They are called greens. Cardboard egg boxes, scrunched up paper and fallen leaves are called browns as they rot more slowly. They provide carbon and fibre and allow air pockets to form in the mixture
Cooked vegetables, meat, dairy products, diseased plants and dog or cat litter cannot be placed in the bin!
Example questions from past papers: 1. When preparing fresh food products containing vegetables there is always
going to be some waste. State one environmentally friendly way of disposing of the vegetable food waste (1 mark Jan 10)
2. The cardboard used in the packaging comes from a sustainable source. Explain what sustainable source means? (2 marks Jan 10)
3. 33% of the food we buy (6.7 million tonnes) gets thrown out of UK homes. Most of this food could have been eaten. Much of the waste is fruit and vegetables (40%) and this does not include waste from peelings. Discuss how households could reduce food waste. (6 marks Jan 10)
4. Which of the following should not be put into compost bins?(a) Egg shells (b) Vegetable peelings(c) Polystyrene food packaging (d) Cardboard (1 mark June ‘10)
5. State what is meant by a product being recycled (1mark June’10)6. True or false there is an increase in the number of households recycling (1
mark July 10)7. State one environmentally friendly way of disposing of the vegetable food
waste (Jan 2010 1 mark)
Vegetable PeelingsFruit waste
Tea bags Crushed egg shellsVegetable peelings Fruit waste
Reuse – products are reused for the same purpose or as a new product.
Using left overs: The average family throw away £680 worth of food each year
Simple ideas for leftovers:1. Make a chicken or turkey broth from chicken or turkey carcass2. Make a bread and butter pudding from stale bread3. Make a trifle from stale cake4. Unused vegetables can be used to make a soup.5. Make a frittata from left over potatoes.
Look at the following left over dishes what could you make from:Example Que
Example Questions from past papers
Foods should be reheated only once – true or false (1 mark)
In the UK we throw away £20 billion
worth of unused food – enough to lift 10
million people out of starvationWhy is this?
People buy BOGOF or special offersPeople don’t plan meals and have shopping lists
People don’t think to reuse foods
People don’t use stock rotation in their fridge
Old bananas Soft tomatoes
Jar of pasta sauce
Cooked sausages
Roast Chicken
Reduce – Health, Energy and Eco Footprint.
Health
In UK a poor diet is costing the NHS millions of pounds. Not because we are lacking food but the wrong foods.
The eatwell plate is a visual guide to show us the proportions of food that we should eat. We should also look at ways of reducing our sugar, salt and fat intake and increasing fibre and fruit and veg.
Ways of reducing fat: Trim fat off meat, grill not fry and use lean meat. Use low fat versions of products i.e. half fat cheese
Ways of reducing salt: Use lo salt, remove salt from cooking, use herbs and spices to season rather than salt.
Ways of reducing sugar: use sweetener, reduce amount of sugar in a recipe and use natural sugars i.e. fruits rather than sugar.
Reducing the Amount of Processed Foods
Processed foods like ready meals or jarred sauces are high in fat, salt and sugar and contain a lot of packaging. These need to be reduced.
The size of processed food packaging has increased. I.e. Crisp packets are now 35g rather than 25g.
Eating processed foods rather than cooking foods from scratch uses more energy – transporting food to manufacturer– processing food – transporting food to supermarket – energy to store the food in the supermarket – energy to cook the food at home.
Carbon Footprint
‘The amount of carbon emissions produced during the growing, processing and
distribution of food.’
Food Mile
Is the distance food travels from food to plate. It shows the environmental impact of the food we eat. 50% of vegetables and 95% fruit eaten in UK come from abroad.
Why do foods travel?
Foods are eaten out of season i.e. Asparagus is grown in the UK in May and June but eaten all year round. For the rest of the year it comes from Spain, Italy or Peru. This means it creates air pollution.
Why do people worry about food miles?
Because the planes that transport the food burn fossil fuels, which give off carbon dioxide gases which cause global warming.
Some people decide to offset global warming; by planting trees this is called carbon offsetting.
How can we reduce food miles?
1. Buy local food i.e. at Farmers Markets.
2. Buy seasonal food
3. Reduce the amount of packaging as it saves energy.
Reduce Energy When Cooking
Lots of energy is used in cooking i.e. boiling a kettle for one cup of tea.
Other ways:
Reduce the Use of Pesticides - Organic
350 pesticides can be used in Britain. People question their affects on our health and how they pollute our rivers.
Organic farming limits the use of artificial fertilisers and pesticides. The farms are monitored by organisations such as the Soil Association. Farmers rotate crops, and use natural pesticides. Up until the recession Organic was big business, farmers like to grow organic as they believe it is kinder to the environment. Organic food is more expensive though
Use a microwave
Plan meals using the whole of the oven
Boil the kettle for pasta first
Use a lid on a saucepan Use steamer with
several vegetables cooking at once.
Stir-fry is a quick method of cooking
Whisk, shred, grate or chop by hand rather than using equipment
Make one-pan recipes i.e. risotto
Example Questions Reduce
1. Hands should be washed in cold water before handling foods. True or false. (Jan 2010 1 mark)
2. Give two ways that the carbon footprint of the filling ingredients could be reduced (Jan 2010 2 marks)
3. State three ways the manufacturer of the sandwich could ensure that the fat content is as low as possible (Jan 2010 3 marks)
4. Name one high risk food in the sandwich (Jan 20101 mark)
5. Explain what sustainable source means (Jan 2010 2 marks)
6. Explain two reasons why consumers may choose to purchase food from a farm shop (Jan 2010 2 marks)
7. Give two environmental reasons why we should reduce our food waste? (Jan 2010 2 marks)
8. Discuss how households could reduce food waste (Jan 2010 6 marks)
9. We should be reducing our intake of hydrogenated fat true / false (June 2010 1 mark)
10.Explain how using a steamer can reduce energy consumption when cooking meals (June 2010 2 marks)
11.Give three ways other than using a steamer a family could reduce their consumption of energy when cooking food (June 2010 2 marks)
12.Give two reasons why watts information on a microwave is useful to the consumer when using a microwave (June 2010 2 marks)
13.Explain why some people choose not to purchase imported food products ( June 2010 4 marks)
Refuse
Why do food manufacturers package food in a certain way?
Why does packaging affect our eco footprint?
1. Packaging, processing and transporting needs lots of energy and causes waste.
2. Throw away containers are popular but end up as litter or in landfill
The Facts The Average Person Throw’s away
Refuse High Fat, Sugar and Sugar Foods.
Processed foods contain more salt, sugar and fat. People should refuse to eat products high in fat, sugar and salt. Opting for at least 5 portions of fruit and vegetables, increased fibre and people should follow the advice on the eatwell plate.
Eating a diet lower in fat, sugar and salt would reduce the amount of people suffering from heart disease, diabetes, osteoporosis, diverticulosis and some cancers.
Example Questions Refuse:
1. We should refuse to buy foods which are over packaged true or false.( Jan 20101 mark)
Protects the food, like tamper evident and egg boxes
Shows which social group its targeted at. I.e. families, working people, older people.
Budget products have simple packaging.
Certain celebrations have more elaborate packaging i.e. Easter Eggs.
450kg of Waste 149kg of paper / card 90kg vegetable waste
ReThink
Design
Redesign foods, which are thought of as high in fat, sugar and salt and low in fibre. This can be achieved by adding: fruit, vegetables, nuts, pulses, cereals, and whole-grains to recipes. This improves the taste, texture, colour and aroma of a product.
Rethink high fat diets.
Use spreads and oils sparingly. Use vegetable fats and oils. Try not to add fat when cooking foods. Use low fat alternatives i.e. skimmed milk rather than whole milk. Use yoghurt instead of cream. Grate cheese as it goes further. Use stronger cheeses as you use less of it. Use alternatives to meat i.e. Quorn or tofu. Use lean meats and remove visible fat or skin. Add pulses to meat dishes, which will increase fibre, content and reduces the overall fat content. Hydrogenated fats and saturated fats are BAD FOR US.
Example Questions Rethink
1. Organic foods are cheaper than economy varieties true or false (Jan 2010 1 mark)
2. Describe two ways that a manufacturer can make sure that food is safe to eat (Jan 2010 4 marks)
3. Why do food manufacturers need to consider the amount of energy used to produce foods (4 marks)
4. Give one reason why manufacturers put nutritional labelling on packaging (June 2010 1 mark)
5. Explain why we should reduce the amount of fat (2 marks) and sugar in our diet (June 2010 2 marks)
6. Discuss how consumers can reduce their calorie intake ( June 2010 6 marks)
Repair
Nutrients help the body to repair. The table below shows the functions, sources and deficiencies of vitamins and minerals.
Vitamin /mineral
Function Source Deficiency
A – Eyes healthy, night vision, maintains skin Retinol – liver, egg, oily fish. Beta Carotene – red, green and orange vegetables
Night blindness
Liver and bone damage
D With calcium it build / maintains strong bones and teeth
Liver, kidneys, meat, milk, eggs, green vegetables
Poor growth. Skin and eye problems
B3.
Niacin
Metabolism growth and energy release. Healthy skin and nerves
Meat and poultry, fish, cereals, dairy, pulses
Rare in UK. Pellagra – rough sore skin
Folic Acid Formation red blood cells. Foetal Development
Liver, Kidneys, wholegrain, cereals, pulses.
Tiredness and anaemia
C Formation of connective tissue, wound healing, blood vessel formation
Citrus fruit, blackcurrants, strawberry, green vegetables, cabbage, new potatoes, pepper
Spotty skin, swollen gums, loose teeth, scurvy
Iron Production of haemoglobin and carry oxygen in the blood
Red meat, kidneys, liver, eggs, bread, green vegetables
Anaemia
Calcium Hardens bones, blood clotting, nerve and muscle functions
Dairy products, fortified white bread, oily fish, green vegetables.
Stunted growth, rickets & osteoporosis.
Phosphorous Bones, teeth, muscle functions Dairy products, nuts, meat, fish Rarely deficient. Can cause tiredness and depression
Sodium Nerves and maintains water balance Cheese, bacon, smoked meat, salt
Unlikely
Fluoride Teeth and against decay Fish, tea, drinking water, toothpaste
Tooth decay.
Nutrients
Nutrient Source Function Deficiency
Protein High Biological Value
Meat, fish, poultry, dairy products, soya
Low Biological Value
Cereals, beans, peas, nuts, seeds
Growth
Repair
Hormones
Source of energy
Growth slows down
Digestive upset
Liver fails to function normally
Muscles become weak
Kwashiorkor
Fat Plant: avocado, nuts, pulses, seeds
Animal: meat , meat products, dairy products, fish
Energy
Insulate
Protects organs
Source of fat soluble vitamins A, D, E, K
Flavour
Satiety
Carbohydrates Monosaccharides: Disaccharides:
Polysaccharides:
Starches
Energy
Aid Digestion
Sweeten / flavour food
Fibre Insoluble Fibre: wholegrain breakfast cereals, pasta, brown rice
Soluble Fibre: oats, peas, beans, lentils
Keeps faeces soft and bulky
Prevents bowel disorders
Control body weight
Constipation,
Diverticular disease
Example Questions Repair
1. State one function of iron in the body (Jan 2010 1 mark)2. Name one function of protein the diet (June 2010 1 mark) 3. Give two nutritional reasons why chicken is a popular food (Jan 2010 2
marks)4. Give two changes that could be made to the Tikka Masala to make it
healthier (June 2010 4 marks)5. Explain why yoghurt is a more suitable for a child aged 5 -11 years. (June
2010 4 marks)
Moral issues
Additives are added to foods to improve their shelf life, colour, texture and appearance.
1) Colours: added to colourless foods (like sweets) added to products where colour has been lost (tinned peas when heated lose their colour). Or added to boost colours (like in strawberry yoghurt). Smarties now use natural colourings instead of artificial which come from products like vegetables.
2) Flavour enhancers and flavourings
MSG is a flavour enhancer of Chinese foods. People complain that this makes them feel ill after eating, this additive has a negative association. Flavours can be added to anything, ie: make natural plain yoghurt be mango flavour.
3) Emulsifiers
These are added to products which have both oil and water. Oil and water do not mix, but in ready meals and mayonnaise these two ingredients are present. To help them mix an emulsifier is added so they stay together. A natural emulsifier is lecithin which is found in egg yolk, however mostly artificial emulsifiers are used.
Free Range (see your class notes)
Organic (see your class notes)
Ethical Trading initiative (see your homework) if not completed visit their website.
Fair Trade (see your class notes)
Cultural issues
Most countries have a staple food, in our country it is potatoes and wheat, in Italy it is pasta and China it is rice.
All cultures celebrate different occasions; foods are often associated with this. For instance at Christmas in this country we demand mince pies, as Easter we like to eat hot cross buns.
People eat different foods depending on their religion. Hindus are normally vegetarian, but they never eat beef. Muslims do not eat pork, Jews will only eat Kosher meat (meat which has been slaughtered in a special way).
Food Safety
Cross contamination
Raw food should be kept separate from cooked foods. Separate chopping boards and equipment and regular hand washing can combat this
Danger Zone
Between 5-63 bacteria multiply very rapidly possibly making it unsafe to eat
Foods should only be reheated once
0-5 the fridge. Bacteria are multiplying slowly
-18 the freezer. The bacteria are laying dormant
75 bacteria are dead
All people that work with food should have a basic food hygiene certificate
Old food should be kept at the front of the fridge, new at the back
Environmental health officers are the food police, they inspect food premises, give advice, check training records, they can serve you with a notice to improve or shut you down immediately.
Cooking Methods
Boiling – rice,pasta. Boiling can make vitamins B+C leach out of vegetables. A MOIST HEAT
Simmering – a gentle boil. A MOIST HEAT
Poaching – a temperature below simmering. A MOIST HEAT
Steaming – food is cooked through steam, either over a saucepan or with a dedicated electric steamer. Retains vitamins better than boiling. A MOIST HEAT
Baking – in the oven, cakes, pizzas etc. Considered healthier than frying. A DRY HEAT.
Frying – we mostly fry with vegetable oil as it does not burn when heated to high temperatures (unlike margarine).
Sustainable
Logos on
Packaging
grown in Britain
Compostable Waste
Mobius loop
Lets consumers know if products can be recycled
This product has been transported by airSuitable for
vegans
Gluten free symbol
Organic
The Red Tractor Farm Schemes provide effective assurance that the farmer has met a set of safety and quality standards
Fair-trade symbol
Keep Britain Tidy
Type of plastic. Not all plastics can be recycled
FSC is an international, non-governmental organization dedicated to promoting responsible management of the world’s forestsand reducing food miles
Carbon Footprint logo. The growing and distribution