Food Technoogy’s Top 30.pptVIP

Food Technology’sTop 30 Revision Slides Slides content 3 – Food choices 4 – Dietary goals 5 – Individual needs 6/7 – Hygiene and safety in the food industry 8/9 – Quality 10 – Properties and functions of food ingredients 11 – Heating and nutrition changes 12 – Cereals 13 – Fruit and vegetables 14 – Meat, poultry, fish 15 – Fats and oils 16- Milk, cheese and dairy 17 – Eggs 18 – Sugar 19 – Methods of cooking and transfer of heat 20 – Raising agents 21 – Setting ingredients 22 – Additives 23 – Components of foods 24/25 – Preservation 26 – Smart foods 27 – Systems and control 28 – HACCP 29 – Jobs in the food industry 30 – Product analysis Nutritional needs and Food ChoicesFood Choices Food provides us with a variety of nutrients to keep us healthy We need to eat a balanced diet. The nutrients we need are: Proteins – body building, growth and repair Carbohydrates and fats – supply the body with energy Vitamins and minerals – protective, keep us healthy Food labels provide nutritional information – this is important: Comparisons of the nutritional content of different products People may be on special diets e.g. low fat Allows informed choices and that they have a variety of nutrients What affects our food choice? Cost; Availability of food; Regional variations or where people live; Personal preferences; Lifestyle; Moral beliefs; Storage and cooking facilities; Religious beliefs; Health; Peer pressure; Recent food scares; Food trends; Cultural preferences. Nutritional needs and Food choicesDietary goals DRV – Dietary Reference Values – show the amount of food energy or other nutrients needed by people of different ages RNI – Reference Nutrient Intake – the amount of nutrient sufficient for nearly everyone (about 97% of the population) EAR – Estimated Average Requirement – is the amount of the average need for food energy or a nutrient – this is an average for a group Dietary changes: Reduce fat – in cooking, choose lower-fat versions of food ingredients, remov