Food preparation and nutrition Section 6 Food Provenance Lesson 2 Year 10 Food preparation and nutrition Section 6 Food Provenance Lesson 2

Objectives: To have an awareness of how food is grown, reared and caught To learn about: The food security problem The different types of food insecurity The challenges providing a secure food supply The measures you can take to support local and global markets and communities

Task 1: Homework Read pages 354-357 Answer questions 1-3 from the ‘Activity’ box on page 356 Enriched caged- high yields as chemicals used to increase production and restricted space More animals attacked, less animals kept as have more space, more land needed Hens kept in barns, have freedom to move, space within a building –still intensive farming Task 1: Homework

Homework continued Answer questions 1-4 page 361 Free range- method of farming where animals have access to outdoors Free range… 3. GM FOODS- plants or animals that have their genetic info changed by scientists –get desired characteristics eg. Resistance to pests etc. 4. 3 benefits of GM foods are: resistance to pests, inc storage life, resistance to low rainfall, faster growth Advantages Disadvantages Graze, look for food, varied diet Animals have a better life Food tastes better Can roam so less likely to spread diseases At risk of being attacked by predators Catch diseases from wild animals Discomfort in cold weather More land needed

Starter: What do you think the term, ‘Food Security’ means?

Task 2 ‘Sustainability’: Read pages 362-364 Complete the ‘Research activity’ on page 364- you may use a computer or complete by hand

Task 2 ‘Sustainability’ cont: Complete the ‘Research activity’ on page 365

Task 2 ‘Sustainability’ cont.: Read pages 366-373 Answer questions 1-7 –use full sentences!!!