1. Topic 4 Consumers: Food and Nutrition
Key idea 1:
‘Consumers’ knowledge and skills in the selection and preparation of food vary, influencing their nutritional choices and status

2. A safe and nutritionally sound food supply
In our supermarkets there are over 100,000 products available
With an ever changing supply it is essential:
Consumers are more knowledgeable and alert about the foods they purchase and eat;
There is more information on labels to inform consumers of what they are eating and;
The food industry informs and educates consumers about the products it develops.

3. A safe and nutritionally sound food supply
Q1. How have our eating habits changed in the last in the last 50 years?
More people eating out or purchasing takeaway foods
Less time available for preparation and cooking
Houses with smaller kitchens
Less cooking taught at home and in schools
Thus, precautions must be taken to ensure the safety of our food.

4. A safe and nutritionally sound food supply
Q2. Where do we get our information about Nutrition from:
Magazines
Food labels TV
Radio
Health food shops
Internet
‘It is imperative consumers are able to interpret and analyse messages from the media, and to communicate sound nutrition information to others to improve nutritional outcomes.’ (Magee 2010, p117)
Australian Dietary Guidelines: ‘Care for your food: prepare and store it safely.’

5. A safe and nutritionally sound food supply
All food deteriorates or decays; however, the rate at which this occurs depends on the food and where it is stored.
While purchased foods may have additives or undergone methods to delay decay rates, preservation techniques are also applied at home. These include:
Smoking
Drying
Freezing
Preservation techniques aim to:
Extend shelf life
Retain freshness and delay decay

6. A safe and nutritionally sound food supply
Food goes through many changes from production to consumption.
These changes influence food in many ways including taste, safety, appearance, cost and nutritional value
Intentional Changes
Unintentional Changes
Food colourings
Additives
Canning
Preservatives
Packaging
Pesticide contamination
Chemical contamination
Bacterial contamination
Incorrect preparation, cooking or storage
‘Preservatives are natural or man-made chemicals that are added to foods to stop them from spoiling. We actually 'preserve' fresh foods ourselves every day, by storing foods in the fridge or freezer. Natural preservatives that can be added to foods include salt and sugar.’
Food preservatives work by preventing spoilage of foods by moulds, yeast and bacteria. Preservatives have an acidic nature that makes the organisms unable to grow in the food.
‘A food additive is a substance intentionally added to food to achieve one or more technological functions. Colours are added to improve or restore colour. For example, carotene is added to margarine to make it look more like butter.’
FSANZ ensures safe food by developing effective food standards for Australia and New Zealand. ‘Regulations state ‘all additives used in food must be listed on the ingredients list on the food label. Food additives must be listed under their functional name followed by the additive’s specific name or code number in brackets.’ (HEIA 2008)