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

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

3. 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

4. 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

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

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

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

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