Consumers knowledge and skills in the selection and preparation of food vary influencing their nutritional choices and status Topic 4 Consumers Food and Nutrition A safe and nutritionally sound food supply ID: 493325
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Key idea 1: ‘Consumers’ knowledge and skills in the selection and preparation of food vary, influencing their nutritional choices and status
Topic 4
Consumers: Food and NutritionSlide2
A safe and nutritionally sound food supply
In our supermarkets there are over 100,000 products available
With an ever changing supply it is essential:
Consumers are more knowledgeable and alert about the foods they purchase and eat;There is more information on labels to inform consumers of what they are eating and; The food industry informs and educates consumers about the products it develops. Slide3
A safe and nutritionally sound food supply
Q1. How have our eating habits changed in the last in the last 50 years
?
More people eating out or purchasing takeaway foodsLess time available for preparation and cookingHouses with smaller kitchensLess cooking taught at home and in schoolsThus, precautions must be taken to ensure the safety of our food.Slide4
A safe and nutritionally sound food supply
Q2. Where do we get our information about Nutrition from:
Magazines
Food labelsTVRadioHealth food shopsInternet‘It is imperative consumers are able to interpret and analyse messages from the media, and to communicate sound nutrition information to others to improve nutritional outcomes.’
(Magee 2010, p117)Australian Dietary Guidelines: ‘Care for your food: prepare and store it safely.’Slide5
A safe and nutritionally sound food supply
All food deteriorates or decays; however, the rate at which this occurs depends on the food and where it is stored.
While purchased foods may have additives or undergone methods to delay decay rates,
preservation techniques are also applied at home. These include:SmokingDrying
Freezing Preservation techniques aim to:
E
xtend shelf life
Retain freshness and delay decaySlide6
A safe and nutritionally sound food supply
Food goes through many changes from production to consumption.
These changes influence food in many ways including taste, safety, appearance, cost and nutritional value
Intentional
Changes
Unintentional Changes
Food colourings
Additives
Canning
Preservatives
Packaging
Pesticide contamination
Chemical contamination
Bacterial contamination
Incorrect preparation
,
c
ooking or storage