1. Food and Nutrition
Unit 3
Food Technology

2. 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. 1. Nutrient content artificial sweeteners
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

4. fat replacers
fat free/low fat food options

5. grow grains higher in protein
alter fruits & vegetables to increase vitamins & minerals

6. 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

7. 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)

8. 1. Easy Preparation pre-seasoned and precooked meats
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

9. 2.Great Taste ethnic foods
indulgence foods-premium or gourmet foods, cost more, may taste better

10. 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

11. Nutritional analysis:
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)

12. 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:
add nutrients
preserve quality
aid processing or preparation
enhance flavors or colors

13. 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)

14. Advantages of Convenience Foods
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

15. 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)

16. Work Cited http://earthrenewal.org/saccharin.htm
Guide to Good Food-Goodheart-Willcox