Food and Nutrition
Unit 3
Food Technology
Tonja Bolding
Lakeside High School
Revised 2008
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
saccharin
sucralose
aspartame
• 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 technology
1. 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.
2.
3.
4.
add nutrients
preserve quality
aid processing or preparation
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
products that have had some amount of service added to it)
(food
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