1. Food Technology & Production
Nutrition 3102 Unit II
Food Technology & Production

2. Assignment #1 – p.270 C.G. What’s in your grocery Cart?
#1: Are Canadian farmers responding to changes in the attitudes and demands of the public?
#2: What are the new choice contenders in farming?
#3: Why is there a shift in production?
#4: Does ethnicity play a role in farming?
#5: What is the biggest crop between ?
#6: What are Cucurbits?

3. What’s in your grocery cart?
Locally produced – food is...
Fresher
made with fewer chemicals
grown by smaller (private) farms.
Imported:
Brought in from a outside source.

4. 100 Mile Diet
Eating foods produced from within 100 miles of where you live.
Difficult for us in NL?

5. Exported Items from NL Locally produced foods: Roadside/local markets
local bakeries
Foods connected with
Made Right Here” program

6. NL Exports
Some exported foods are:
Fish products
Berries
Purity Factory goods
Savory
Yogurt
Bottled water

7. Journal #4- Ch. 23 p. 476 What foods are produced in Canada?
Make a list of the provinces and territories and note the foods for which each is known.

8. Staple food: Staple Foods Is regularly eaten in a community
Food from which people obtain most of their calorie requirements.

9. Staple Foods in Canada Include meat, dairy, potatoes, eggs and grain.
Canada has no single main staple - a variety of foods serve as a basis
Due to different regions and groups (ex. Alberta vs. NL).

10. Food Industries Food industries include, but are not limited to:
Grain & Oil Seeds Industry
Dairy Industry
Poultry & Egg Production
Beef Industry
Horticulture (fruits/vegs/seeds)
Fish Harvesting

11. Food Industries Convenience foods:
More people working = less time spent in the kitchen preparing meals.
Demand has increased for quality convenience foods.

12. Convenience foods include:
Pre-washed and cut vegetables
Ready made salads & dressings
Shredded cheese
Frozen foods
Meal replacements

13. Convenience Foods
What health effects are associated with the use of highly processed foods?
Processed foods have been compromised by the addition of
Hormones
Additives
Preservatives
unnatural genetic material
chemical or heat treatments that alter or destroy the natural healthy nutrients

14. Processed Foods continued...
Most processed foods contain high levels of sugar, high fructose corn syrup or white flour.
Aka Refined carbohydrates - have a great effect on your blood sugar and insulin.

15. Processed Foods continued...
Processed food is NOT real food.
They are the products of chemical and mechanical manipulation
many contain residues of pesticides, genetically altered ingredients and synthetic chemicals.

16. Processed Foods continued...
The human body needs fresh whole foods that are rich in nutrients to maintain natural health and energy.
This is evident if we view populations around the world who don't eat processed, refined or chemically altered foods.
These people eat traditional diets of clean, whole, vital foods, and they are healthy, strong, and free of the diseases while plague industrialized countries (heart disease, cancer, diabetes and stroke).

18. Article: “There’s more to Organic farming than being pesticide free”.

19. Journal #6 - Organic Farming
#1: List the practices used in both organic and traditional farming.
#2: List the practices for organic farming only.
#3: List the practices for non-organic farming only.
#4: Why choose organic foods?
#5: What is the number of farms producing organic foods?
– organic vs conventional farming 9 mins.

20. “Technology on the Farm”
– The future of agricultural technology (4:38)

21. “Dairy Farming Goes High Tech”
– high tech dutch dairy farm 4:52

22. Food Trends
Items consumers buy based on how well they are marketed by advertising companies.
Companies track the spending habits of customers – then they cater to the population needs (ex. Increase in gluten-free products).

23. Current Trends in Canada:
Food Trends
Current Trends in Canada:
88% stated that when making food choices, nutrition is of some importance.
34% consumed less fat
26% ate more vegetables
14% reduced sugar intake.
– 2015 food trends

24. Canadian Trends continued…
Findings show that health and nutrition are important to Canadians.
This trend drives the introduction of new food products.

25. Common Food Trends Aquaculture versus traditional fishing
Traditional family versus agribusiness
Use of additives in food processing
Pesticide use vs organic growing

26. Common Food Trends Meat and egg replacements
sports bars and meal replacements
convenience foods
additives, fortified and enriched foods
Fat free products, low carbohydrate
vegetarianism

27. Who/What drives food trends? The consumer? The industry? Or Media?
ALL THREE play an important role in the food industry.

28. Food Trends
Is there a shift in the amount of certain foods that Canadians consume?
Through research, there has been new products on the market and old food ingredients have been given a new twist by helping consumers to recognize their potential health benefit.
Examples?

29. Worksheet: New Food Products
Pages

30. Biotechnology
Is the manipulation of living organisms to produce new goods (i.e., pesticide-resistant corn)
– What are genetically modified foods? (7 mins)

31. Novel Food
a substance, including a microorganism, that does not have a history of safe use as a food
a food that has been changed by a process that has not been previously used on that food (preserved, manufactured)

33. Novel food continued
A food that is derived from a plant, animal or microorganism that has been genetically modified such that
The organism no longer shows characteristics or falls within the anticipated range for that organism

34. Genetically Modified
Genetically modify means to change the heritable traits of a plant, animal or microorganism by means of intentional manipulation.

35. Goals of Biotechnology
To increase the quantity and quality of food.
To enhance nutritional value.
To prevent disease.

36. Biotechnology & Developing Countries
It is hoped that Biotechnology can be used by developing countries to have more control of their food supplies (independence).
Seeds are being developed that can grow and thrive in poor conditions, and be resistant to disease and pests.

37. Question p. 668
Answer the following questions listed in your text:
#1, 2, 4, 5, and 7

38. Safety & Biotechnology
Biotechnology is regulated through Health Canada and the Canadian Food Inspection Agency.
All products must undergo a safety assessment.

39. The following factors must be considered:
Safety Assessment
The following factors must be considered:
How the food crop was developed.
the changes made in DNA.
What the new food is made of, compared to the non-modified food.

40. Safety Assessment
What’s the nutritional value of the new food vs. non-modified
Are there new toxins?
Will it cause allergic reactions?

41. Labeling of Genetically Engineered Foods in Canada
The guidelines for Canada:
Require mandatory labeling if there is a health or safety concern.
Labeling needs to be understood, is true, and not misleading.

42. Food-Packaging Technology
All packaging is designed to keep food safe from damage and contamination.
Technologies allow for less preservatives or chemicals to be added to food, but has increased the waste.

43. Developments in Food Packaging
Resealable plastic bags
Gable tops with spouts on milk and juice cartons.
upright flexible packages used to hold beverages.
Condiment bottles that pour from the bottom

44. Class Brainstorm
Given the use of convenience foods and its packaging, what management strategies could the family employ to minimize environmental damage?

45. Friday Farming videos Q’s p.668 – slide 44 Topics for test:
local vs imported food
staple foods; convenience foods;Processed foods
Farming
Food trends; Safety; packaging
Biotechnology

46. Journal
Are food trend products in contradiction of the spirit of “Eating Well with Canada’s Food Guide”? Explain.