Unit 1 Exam Revision – Chapters 1 – 8

Chapter 1

How did the hunter gatherers gather their food? Definition of indigenous, nomad

Obtained by foraging (collecting wild plants and pursuing wild animals)

Indigenous: a group of people native and originating from a certain place, such as
Indigenous Australians

Nomad: communities of people who move from place to place depending on food
availability and season. They follow migrating herds and collect certain foods such as
nuts, grains, seeds, berries, fruits, plants etc

Discuss egalitarian concept of hunter gatherer societies

Hunter-gatherer societies were egalitarian, this means that there were no leaders, or they
temporary and had limited authority. Men and women, young and old were equal in
power.

What does a nomad’s day consist of?

Searching for food, building shelter and creating tools

Explain how these societies are environmentally sustainable?

Had equipment and social systems, didn’t kill what they didn’t need, constantly moving
around, didn’t deplete a specific area. This allowed them to live for tens of thousands of
years without destroying their resources needed to sustain their economies.

A brief overview of the hunter gatherers health.

Lower blood pressure, which didn’t increase with age

Lower cholesterol

Obesity, hypertension and diabetes were rare

Never develop atherosclerosis and CVDs

This was because they benefitted from a lower fat intake, lower tobacco and alcohol
usage and a greater intake of fresh and natural fruits and vegetables.

What was the beginning of domestication?

Wanted food access to be more predictable, which led to less nomadic lifestyles. In order
to care for crops and tend to animals, people needed to live in one area. This led to the
beginning of domestication

Domestication: process of adapting wild plants and animals for human use.
Domestic species are raised for food, work, clothing and medicine. Domesticated
animals and plants must be raised and cared for by humans.
Describe what the sedentary hunter gatherer communities were?

Gradually the development od sedentary HG communities which were groups of people

who settled in one place near a rich food source, close to reliable water supplies and
where they could grow plants and harvest crops and keep their domesticated animals.
Indigenous communities lived next to the Yarra Valley.

Summarise the different types of farming techniques- difference between Swidden and Terraced
farming (this can be done in a table using dot points)

Swidden farming: occurring in South American region of Mesoamerica, Mayans

and Aztecs would use this agricultural technique that involved slashing and
burning forests to clear out land to grow and harvest crops. Seeds for the crops
were grown in the ashes, the soil remained fertile for a few years before the
communities would move to a different area to allow the burnt area to replenish.

Terraced farming: one of the greatest challenges that Mesoamericans faced was
the lack of arable land. Mesoamerican farmers would build terraces by building
walls of rocks or by cutting large trees and filling the area with soil this allowed
farmers to make use of more land.

Types of food available to early agricultural communities

Whatever foods were available in their environment.

Chapter 2

Definition for culture and cuisine

Culture: shared or leant patterns of behaviour or identity of a group of people.

This group identity can include: characteristics, customs, knowledge, language,
religion and ideas.

Cuisine: It is the style of preparation and cooking that reflects the characteristics
of a particular country. This is based on: distinctive ingredients, traditional
cooking techniques, traditional dishes, religious laws and what is locally
available.

What is someone’s cuisine based on?

Based on different climates, geographical conditions, and religious beliefs.

Look into the culture of 1 country (Ethiopean, Sub-Saharan Africa, Mediterranean, Lebanon,
Spain, Eurasia, the Americas) and summarise the factors that have influenced their cuisine eg
geography, climate, religion, war, trade etc. and discuss what their traditional foods/spices/herbs
are (table format if it helps??!!)
Ethiopia: part of the horn of Africa. Its geographical terrain is mainly mountainous, this means
they isolated from other countries. As a result, Ethiopian cuisine has not been influenced a lot.
The main influence has been from spice traders that travelled through Ethiopia to get to Europe.
Spices have been a key part of Ethiopian

Chapter 3

How was corn, rice and wheat globally spread?

Wheat: Originally grown in the fertile crescent, by 3000BCE it had spread to Ethiopia, India,
Ireland and Spain. Most cultivated grain.

Rice: 2nd most important cereal in the world. First domesticated in China before moving to South
South-East Asia. Brought to Australia in the 1850s Gold Rush by immigrants

Corn: domesticated by ancient farmers in Mesoamerica. Christopher Columbus ‘discovered’

America and took the seeds back to Europe. Corn is not used as a thickener and extender.

How were spices spread around the world?

Once believed to be a luxury. Greeks are believed to be the first people to use them for
culinary purposes. The trade of spices led to the discovery of countries, wealthy
merchants, the silk road. The trade of spice eventually surpassed the trade of tea and
coffee.

What was the Silk Road?

The Silk Road was formally established during the Han Dynasty. The East and West
connection led to the development and exchange of ideas, cultures, religions, beliefs and
art.

West to East East to West

Animals (live) e.g. dogs Silk
Animal products Rice
Slaves Dyes
Metals Stones
Textiles Medicine

Chapter 4

Definitions for: Fertilisers, Globalisation, Green revolution, Industrialisation, Irrigation,

Multinational corporations, Nitrogen fixing

Fertilisers: chemical compounds applied to soil to promote soil growth

Globalisation: A process by which the world has become interconnected as a

result of increased trade, and cultural exchange resulting in greater economic and
financial corporations between countries. Globalisation refers to not only the
 actual movement of trade but also to the ability to move food communities,
investment, finance and labour across borders.

Green revolution: Development of fertilisers, pesticides, high yield seed varieties,

and irrigation styles led to a huge increase in crop production and the human
population increased from 1.6 billion to 6 billion in the 20th century, especially in
the 60s.

Ammonia: led to development of fertilisers

Industrialisation: the process when a country or society is transformed from a

primary agricultural society to one based on manufacturing of goods and services.
Typically, the change sees manual labour replaced with machinery which results
in the expansion of agricultural products.

Irrigation: artificial application of water to the land to enable agricultural crops to

grow.

Multinational corporations: large companies that operate in many countries. The

corporations are very influential as they control much of the world’s food supply.
E.g. Coca Cola Company, leader in the beverage sells its products in more than
200 countries.

Nitrogen fixing: Is the use of nitrogen fixing bacteria in certain plants to convert
N(g) to N(s) which can be used by plant Microbes in the soil invade the root hairs
of legumes to stimulate the growth of nodules that convert N(g) to ammonia.
Legumes and beans contain the nodules, the planting of these crops in rotation
regenerates the soil’s quality after cereals and grains have been grown.

Effects of chemical development and use on agriculture?

Chemical developments such as fertilisers, pesticides and nitrogen fixing bacteria have
helped increase crop production as the crops have the needed nutrients and minerals to
grow.

Effects of plough development and use on agriculture?

Used to cultivate soil , sow seeds, harvest crops. Farmers became more efficient. Horses,
ox etc would be used to drive the blades which cut the soil aerating it. When crops were
first domesticated seeds were thrown randomly. The invention of the seed drill allowed
the seeds to be dropped in a uniform row then covered with soil.

Effects of seed drill development and use on agriculture?

Plant three rows of seeds at a time. Drill a hole and plant the seeds in and cover with soil
in one action.

Effects of mechanical reaper development and use on agriculture?

 A machine for cutting and harvesting grain.

Provide a brief explanation of types of irrigation- sakia, shadoof, aquaduct

Sakia: a mechanical water lifting device that uses buckets or containers fastened
to a vertical wheel to lift water.

Shadoof: A pole with a bucket used in Egypt to lift water.

Aquaduct: pipes, canals, ditches and tunnels used to transport and distribute
water.

Brief summary of the 4 crop production systems- what are they? Advantages/disadvantages?

Rotation of wheat, turnip, barley and cloves. The turnips and cloves replenished the earth
and would in turn produce better quality barley and wheat crop next year. Using the soil
over and over again depletes the soils nutrients. Using animal manure and crop rotation,
this results in an increased crop yield.

What is pasteurisation?

Process of heating and rapidly cooling milk to kill/reduce the number of pathogenic
organisms and enzymes that promote spoilage. This allows milk to have an extended shelf
life.

Chapter 5

Definitions for: firestick farming, indigenous foods

Firestick farming: regularly burning vegetation to facilitate hunting and to change

the plant and animal species in the area. Fires were used to clear tracks and
expose game by removing undergrowth, making them more visible and easier to
hunt.

Indigenous foods: foods that are native to Australia; they include animals, birds,
fish, reptiles, flowers, vegetables, mushrooms and spices.

How did the indigenous Australians obtain their food?

Hunting and gathering. The men would generally hunt for game, bigger animals while the
women and the children would hunt for small animals and reptiles. The women and
children would also collect vegetables, fruits, nuts, seeds and vegetables. This lifestyle
was also called foraging lifestyle. These people have little o no control over their food
supply. However, archaeologists and historians have discovered that Indigenous
Australians had complex agricultural systems. They had developed well organised
 farming and land management practices such as tiling, burning, irrigating, planting, and
trading.

What was the value of the kangaroo in the indigenous societies?

Kangaroos have a cultural, social and spiritual significance for Indigenous Australians.
Hunting, killing, preparing, feasting and sharing was an important part of their customs.
When a larger animal was hunted, it would be shared between the tribe and sometimes
even other communities. Every part of the animal was used

List 2 animal foods in each category for the indigenous Australians:

Ants and
Fish Mammals Birds Reptiles
grubs
Witchery
Yabbies Kangaroos Emus Goannas
grubs
Mussels Possums Kookaburra Honey ants Lizards

Describe the role and responsibilities of women in an indigenous society

Collect vegetables, fruits and nut, create shelter and prepare food.

How was food shared?

Equally distributed between the tribe, elders may get first pick or the best cut of meat.

Why did the first settlers who arrived encounter food difficulties?

The colonisers did not have an understanding of Australian climate and did not known
how to work the land. The crops they brought (e.g. wheat and corn) were not well suited
to the Australian environment.

Chapter 6

Definition of Agriculture, Cattle Feedlot, Food Processing, Horticulture, Mixed Farming,

Monopoly

Agriculture: refers to the practice of cultivating land, feeding, breeding and

raising livestock.

Cattle Feedlot: type of feeding area where cows are lined up and fed. Circular
operation.

Food Processing: mechanical, physical and chemical changes applied to a food to

help it stay fresh for a longer time or to change it.
 Horticulture: cultivation and management of a garden or orchard, includes
flowers.

Mixed farming: growing crops and well as raising livestock

Monopoly: the possession and control a certain company has over a commodity.

Difference between horticulture and agriculture

Horticulture refers to the cultivation of garden, specifically fruits, vegetables and flowers.
Agriculture is referred to as the practice of raising livestock.

Development of dairy industry in Australia- dot points

1788 First fleet arrives with 7 cows and 2 bulls

Escapes, recaptured 9 years later, population had increased to 61

1800 breeding and more stock

1801 First dairy factory is opened in Sydney by Dr. John Harris

1802 First commercial cheese factory is opened in Tasmania (Van Diemen’s land company)

1832 First Victorian dairy herd established by John Fawkner with 2 cows and 2 calves which
explained to 300,000 in 20 years

Why do we have such a great reputation for our quality meats?

Strict quarantine – biosecurity

Animals receive a lot of Vitamin D, spend a lot of time outside

Development of the Australian meat industry

Over the first 100 years of European settlement, sheep and cattle numbers went through
the roof this was mainly due to the demand for meat and a growing population. In an
effort to find breeds of sheep and cattle that were suitable for the Australian environment
they crossbred them with important varieties. By the 19th century the population for sheep
was 100 million, cattle were 8 million. Drought and dingoes were a consistent threat to
the them. Improvement in pastures, fencing, and pest control these threats reduced.

1879 – Australia’s first shipment of frozen beef to Britain, this was the beginning of
Australia’s exporting industry.

Chapter 7

Impact of migration to Australian cuisine- initial foods on the arrival of the first fleet?
 Salted meat, rum, bread. Immigrants brought their own cuisines, customs and ingredients
from their own countries and led to the development and growth of new ideas in
Australia. All of these cuisines have brought and influenced Australian recipes.

Why did sheep become the staple food?

Sheep adapted well to the Australian climate and environment. Bred easily.

What happened with the discovery of gold?

A large influx of immigrants and people from other countries especially China and
British.

A lot of Chinese were disliked and forced out of the mining town- what did this lead to?

The Chinese communities created their own small towns with their own fresh markets
and food stalls. This led to areas with a high portion of people from Chinese descent.

Impact of the Vietnamese boat people (in terms of food)?

Introduction of new ingredients and recipes such as fish sauce, fried garlic, pho, and banh
mi.

Chapter 8

Definition for: Coffee culture, Contemporary food, Ethnic food, Freeganism, Functional foods,
Fusion foods, Locavores, Organic food systems, Subculture

Coffee culture: tea was popular until WW2, migrants especially Italians brought
espresso. Cafes are becoming increasing more popular, fair trade coffee

Contemporary food: modern foods, e.g. charcoal ice cream, unicorn toast

Ethnic food: not part of mainstream food, generally originating from an ethnic
group or community.

Freeganism: a vegan who contributes little to none to the economy. Don’t buy
much food from stores, prefers to grow their own. Also called ‘dumpster divers’
as some search through bins looking for food to reduce food waste.

Functional foods: foods that provide additional health benefits e.g. additional
omega 6, superfoods such as matcha, turmeric, charcoal

Fusion foods: foods that combine two or more cuisines together to form a single
dish, e.g. Korean tacos, tandoori pizza, burritos with kimchi

Locavores: generally vegan, their food is locally sourced, farmers markets, little
food miles.

Organic food systems:

 Subcultures: a culture that is derived from another larger parent, may share
similarities

Food Security: availability of food and accessibility, includes affordability.

Food Sustainability: bit been produced using an industrial approach, no factory

farms. Integrates environmental health, economic profitability and social and
economical equity.

Describe 2 features of Gen Y or Millennials that are influencing current food trends?

Meal kits

Foodies

Online food shopping

Communal dining.

Convenience

Environmental and ethical concerns – increase in flexitarians, veganism, and vegetarianism

Outline 2 new consumer trends that are linked to health and wellbeing?

RSPCA approved - Free range

No palm oils

No GMO

Organic produce / farmers market

Natural sugars – coconut, stevia, agave

Full fat foods are back

Functional foods – refer back up

Consumers proffering less processed foods.

Unit 2 Exam Revision- Chapter 9-15
Chapter 9
1. Definition of food system?
Paddock to plate, the journey from the farm to food processing plants to retailers to
the consumer.

2. What are the 3 components of our food system?

Production and processing
Food distribution
Food consumption
Each stage has an impact on the environment, water usage, fossil fuels, depletion of nutrients
in the soil, green house emissions, food wastage.
3. Australia’s food security- explain the factors that can impact on our future food security
Population growth, global competition, climate change.
4. Understand the trends and issues for Australian farms and fisheries, Australian retail food and
beverages
Due to increasing consumer demand and population growth, more food is required to sustain
the population and still meet international demand. The world is becoming wealthier, which
has led to an increase in demand in protein, dairy and wheat production. Agricultural
production used to a play a vital role in the Australian economy, however this has slowly
declined over the last few decades.
Fisheries are relying more on aquaculture production, this is considered a reliable and
sustainable source of fishing and has increased in fish and seafood production.
There has been a 15% growth in organic food production in the last 10 years. Australian
exports a lot of organic produce to North America, Europe, and Asia.
Chapter 10
5. Definition of food processing?
Refers to practices used by food manufacturing companies to transform a raw food
such as plant material, grains, meats into a product for consumers.

6. Examples of food processing

Freezing, milling, dehydrating, canning, mincing and vacuum sealing.

7. What is HACCP and why is it used? (also covered in more detail in Chapter 12)
Hazard Analysis Critical Control Points is the program used by food manufacturers
and handlers to ensure food safety and quality.

8. Understand the different degrees of food processing- Minimally processed, highly processed
Minimally processed is when the food has not been altered and processed so it is not
that different to its original form. A highly processed food is a product that has been
highly altered.

9. Provide examples of minimally and highly processed foods

Minimally processed food include washed, sliced, frozen peeled, fermented,
pasteurised, dried, juiced etc.
Highly processed foods include baked, smoked, shredded, fortified, artificially
coloured/flavoured, and puffed.
 10. Explain reasons why we process foods
Preservation: salting meats, fermenting, pickling, canning and pasteurising
Food safety: heating, refrigeration, freezing, dry salting, fermenting
Variety: modify flavour, texture, aroma, colour, form
Convenience: frozen and fast foods
Nutrition: fortified, salt with iodine, milk with vitamin A

11. What are flavour houses and why have they been developed?
Companies that produce flavour compounds that can be used by food processing
company to improve of enhance the natural flavours in food.

12. Understand why consumers feel empowered to voice opinions on food supply
Concerns regarding the ethics and treatment of animals.

13. Read and summarise a campaign from the RSPCA and one from CHOICE
‘Set a sister free’ and ‘Hens deserve better’ the aim of these campaigns were to
inform and educated the community about hen welfare and egg production in
Australia, specifically the life cycle of a hen, the different systems used for egg
productions and egg use in food productions.
Choice’s objective is to inform and support free range egg production, free range
bacon ham pork, palm oil labelling and the heath star rating.

Chapter 11
14. Why is food product development important?
Ensures companies remain profitable, and that consumer needs are met.

15. When developing a new product, what must the process include?
Product improvement
Product line extension
Can add on products which can extent the range, eg new flavours and
additional ingredients such as fibre, protein

16. What is the design process of producing a new product- explain each stage
Market research
Companies will collect and analyse a wide range of info to assist them in
their decision making. Demographics, consumer trends (dietary requirements,
veganism, paleo, Atkins diet). And lifestyle (city people are busy vs chill stay
at home parents)
Design brief
Usually a statement or outline of the new product and is derieved from the market
research. It defines the:
Aim/intention of the product
Specifications e.g. ingredients to be used
Constraints and considerations
Evaluation criteria
Profit, crucial that the design process identifies the criteria
Will ensure that the product addresses the aim
Generations of a new and innovative ideas
 Direct stage
Evaluating competition
Seeking information on consumer trends and opinions from wholesalers,
directly from consumers, and existing wholesalers and retailers
Trade journals
Examine patents
International trade shows
Packaging techniques
Creative stage
Brainstorming ideas for the product
Creating questionnaires for focus group

17. What is the difference between a constraint and a consideration in a design brief- provide
examples
Constraints are factors that out of our control and may affect us. For example
equipment availability, time restrictions, compliance with Food Standards Code
(FSC)
A consideration are more flexible and may not affect production, for example
competition, availability or suitability of an ingredient

18. What is a prototype and what is its use?

A prototype is a sample product or trial model of the product idea that was outlined in
the design brief. Prototypes will aid with evaluating nutritional content, taste testing,
comparison, accessing sensory properties and experiment with ingredients or
production/preparation to get the best combination of ingredients or find the most
ideal form of a product
19. An important stage is the packaging, as it usually sells the product! Why?
Packaging is important as it will draw the consumers attention. It is useful to
determine consumer behaviour and trends as that will help identify the best
techniques to help sell a product.

20. Explain what is product, place, price and promotion with regards to marketing of products
Qualitative and quantitative characteristics
Production processes
Economic viability
Marketing campaigns

21. Explain the “SWOT” term

Strengths, Weaknesses, Opportunities, Threats

Chapter 12
22. What are the 3 levels of govt that are responsible for producing a framework for regulating
food safety
National, State, Local

23. Describe the role of each of these levels

National authorities
 Overall responsibility for ensuring a safe foods apply for Australian
consumers. development of Food Standards including standards to address
food safety issues. Food Standards Australia and New Zealand FSANZ, Food
Standards code, Department of Agriculture and water resources.
Create and establish.
State authorities
Required to make sure that the Food Standards developed by FSANZ are
implemented by becoming law in their state. Implementation and
enforcement of all food legislation within the state, development of food
safety regulations using the Food Standards code as a reference for the
development of a food safety program based on HACCP.
Implement and enforce.
Local authorities
Responsible on a daily basis for monitoring the requirements of the food act
are implemented within their local area. monitoring of all food businesses
within the state to ensure they comply with state health acts.
Monitor

24. What does FSANZ stand for and what is it?

Food Standards Australia and New Zealand is responsible to develop Food Standards for food
manufacturers including labels, develop codes of practice, coordinate national food
surveillance, organise food recall systems, provide advice on food handling to consumers,
conduct research and surveys, provide information on labels such as claims, contaminants,
allergies, additives, recalls, nutrition claims, and GMOs.

25. Why is food labelling important to consumers

Provides information to consumers, for example people with allergies are able to identify and
determine which products are suitable for them.

26. What sort of laws need to be abided when developing labels

Labelling regulations not only apple to food for sale through the retail market but also to food
that is prepared in resteraunts , schools, etc. Products that are not weighed and packaged in
front the consumer does not need to have food labels. Misleading info, claims, and ‘health’
(as a word) must not appear in conjunction with the name of the food, and no statements
regarding slimming or weight loss is allowed on products.

27. Why are foods recalled?

If a products is thought to be dangerous or contaminated with a pathogen that could be
detrimental to a consumers health, it must be recalled to ensure food safety and consumer
health. Action is taken to remove the distribution, sale and consumption of this food.

Chapter 13
28. Definitions for: Meal Solutions, Mouthfeel, Organoleptic, Qualitative or sensory analysis,
Quantitative tests, Umami
Meal solutions: are ingredients or pre-prepared productions that can be used to create
a meal.
 Mouthfeel: is the texture and feel of a food against the skin on the inside of the
mouth.
Organoleptic: refers to the sensory properties of food – appearance, aroma, flavour
and texture.
Qualitative analysis: involves sensory tests that are used to rate and rank the
organoleptic properties.
Quantitative analysis: scientific techniques that can be used to measure features such
as size, weight, volume, texture, viscosity and nutritional content.
Umami: often described as a savoury or meaty or ‘moreish’ taste, the fifth taste.

29. What are the factors that influence the senses and our reaction to food? Explain each one
Appearance
Range of factors including colour, shape, size, and surface texture
Colour is a vital factor
Surface texture may determine whether a consumer will enjoy the product or
not, for example the cruciferous texture of broccoli or the furry feel of peach
skin.
Aroma
Though we can only differentiate between 5 main tastes, we can detect
thousands of smells. Smell can helo you understand any physical and
chemical changes that are occurring to food, such as the aroma of bread is at
its strongest when freshly baked or toasted. Milliard reaction and
dextrinization (breakdown of starch (sugar) molecules.
Flavour
Flavour chemicals present in the food is broken down my the saliva. Five
senses of taste; sweet, salty, sour, bitter and umami.
Texture
The mouthfeel is a combination of the amount of liquid, air and fat content of
a food. Mouth feel is considered to be important as creates a specific textual
pathway.

30. Describe the smelling process

Chemicals escape food where they evaporate into the air and are breathed into the
nose where they reach the olfactory cells at the back of the nasal cavity. If the nasal
cavity is blocked (e.g. excess mucus due to an illness) the chemical smells are not
detected as well, hence there is a reduction in the ability to identify smells.

31. What are methods of food tests?

Preference test
Used to establish how much or how little the tester enjoyed the food,
participants may use the Hedonic scale.
Triangle test
3 samples are provided, two of which are the same. The panel may be asked
to determine similarities and differences.
2-out-of-5
5 samples are used, 3 are the same, the other 2 are different from each other.
Hence 3 different samples are tasted.
Chapter 14
32. What are some factors that influence our food choices and meal planning decisions
Location, residence, knowledge and education on nutrition, knowledge and skills of
food preparation, ability to meal prep, and resource management.

33. What is the AG2HE and what does it aim to do?

The Australian Guide to Healthy Eating is an infographic that depicts a place
separated into 5 sections, with each section representing the proportion of that food
group. The five food groups on the plate (in order of which sections should be
consumed the most) are; grains and legumes, vegetables, lean meats and poultry, fruit
and dairy. There are also two separate categories, ‘Use in small amounts’ and ‘Only
sometimes and in small amounts’. An example of a ‘Use in small amounts” is oil, an
example for the latter is alcohol, fast food, confectionery, and processed foods.

34. Describe how skill level, location, access and equipment can be factors that affect your food
choices
Cooks with low cooking skills are less likely to attempt difficult dishes as they are not
confidence, location can impact food choices as those living in rural areas will have
less access to ingredients that are commonly found in urban metropolitan areas.
However people living in rural areas have a greater chance of being able to grow their
own produce. Lack of equipment will also affect food choices as the cook may not be
able to create or replicate a certain dish.

35. Definition for seasonal foods and farmers markets

Seasonal foods are foods and produce that are in abundance and commonly found at a
particular time, for example watermelon is in season in summer .
Farmers markets are small get togethers where small business and wholesalers will
gather to sell their products to people directly. Recently there has been in an increase
farmers markets as consumers learn more about food miles. Farmers markets allow
farmers to sell locally grown, fresh and organic products to consumers. This also
promotes seasonal eating.

36. Why is food wasted?

Cook too much
Leftovers
Don’t check ingredients at home
Shop when hungry
No prepping or planning

37. Who are the biggest food wasters?

Millennials, households earning more than 100k, and families with kids the biggest
food wasters.

38. What can someone do to reduce food wastage?

Meal prep, grow own produce, propagate own vegetables and herbs.
Chapter 15
39. How can age and activity influence what and how much to eat?
Younger individuals or people with high activity levels will need to consume more
calories to maintain their weight and have enough energy for their body to function.

40. Describe the energy input vs the energy output concept

The energy input is the amount of calories a person will consume, the energy output
is the amount of calories a person will burn. Expenditure. If an individual has a higher
energy input they are likely to gain weight, if the inputs are equal the individual will
remain the same, if the output is greater the individual is likely to lose weight.

41. Why do people find it hard to make nutritious food choices?

Lack of information and education, nutritious and healthier options tend to be more
expensive. Hence people from low SES are more likely to purchase processed and
unhealthy foods.

42. List 4 diet related diseases in Australia

Obesity, diabetes, CVD, and cancer.

43. What can you do to reduce the amount of fat in your food?
Choose lighter or low-fat options, such as low fat cheese, low fat milk etc. Reduce
consumption of processed and fast foods.

44. Understand the different allergies/intolerances

An allergy occurs when a person’s immune system overreacts to a harmless antigen
such as peanuts. An intolerance is when the person is unable to digest or consume a
certain food, for example people with lactose intolerance are unable to digest
products contain lactose as their body does not produce lactase, an enzyme required
to breakdown lactose.

45. Process of becoming a better cook

Practise and knowledge. By learning and seeking new ideas and recipes an individual
is able to broaden their knowledge, with practise the cook is able to enhance their
skills.