1. Objective : Describe the process that provides food to people in the United States.

2. Think, pair, share with a partner: What is similar and what is different in these photos?

3. The story begins with biology. Ecosystem – an environment that contains a community of organisms that interact and depend upon each other. When we are talking about food it is known as ……

4. The Food Chain includes: The Sun which supplies light energy needed to make the food The producers – which are the green plants. They use the sun’s energy and produce their own food in their leaves. Some energy is used by the plant and some is available for anything that eats the plant.

5. The consumers – which includes organisms that eat food and convert it into energy. They can be herbivores eating only plants, carnivores – eating mostly meat or omnivores which eat both. The decomposers are bacteria and fungi which break down dead matter and return components to the environment as nutrients. Composting is done to make use of this.

6. A healthy ecosystem Has biodiversity – a wide variety of plants and animal species Depends on natural resources – which includes land, water, climate

7. The Food Supply in the United States Begins with the PRODUCERS –Farms, ranches, fisheries –Large Producers are usually more efficient and help meet global food needs, but, they may stress the land and require more fertilizers and pesticides, raising costs and potential health concerns. Long distance shipping can further raise costs and decreasing food quality. –Small farms tend to stay local and are usually good for the environment as a result of less transporting.

8. The Food Supply in the United States Continues to the PROCESSORS –Where food is “prepared” to be sold. Various processes can change the characteristics of the food and/or keep perishable food from spoilage

9. A food processor may merely clean and package an ear of corn but then again ……… Think, pair, share: with a partner write down all the food items you would find in the super market that are made from corn.

10. Food Processors Make it Happen! Clean and Package Dry and Ground and package Soak, pulverize, treat with acid and packa ge More steps corn

11. How Do Processors Preserve Shelf Life? Shelf Life is the amount of time a food maintains flavor and quality. A Shelf Stable can be stored at room temperature in original unopened containers ( once opened it would may need refrigeration) Methods to Extend Shelf Life include: –Canning – sealing in airtight metal or glass and then heating to destroy harmful microorganisms –Freezing – slows the growth of harmful microorganisms –Curing – adding salt, spices, sugar and or sodium nitrate to slow the growth of harmful microorganisms

12. How Do Processors Preserve Shelf Life? Methods to Extend Shelf Life include: –Drying – removing the moisture needed for the growth of harmful microorganisms –Freeze Drying – freezing first and then drying to retain flavor, texture and nutrients better –Controlled Atmosphere Storage – packaged with a specific mixture of nitrogen, oxygen, and carbon dioxide –Activity - Which types of food have the longest shelf life?

13. Common food processing techniques include: Peeling or skinning -Removal of unwanted outer layers, such as potato peeling or the skinning of peaches. Chopping or slicing e.g. diced carrots. Mincing and macerating Liquefaction, such as to produce fruit juice Fermentation e.g. in beer breweries Emulsification Cooking, such as boiling, broiling, frying, steaming or grilling, deep frying, baking Mixing Addition of gas such as air entrainment for bread or gasification of soft drinks Proofing Spray drying Pasteurization Packaging

14. Peeling

15. Slicing

16. Mincing

17. Liquefaction – the process of liquefying Honey

18. Fermentation – The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.

19. Emulsification - the process of combining liquids that won’t usually stay mixed

20. Cooking, - such as boiling, broiling, frying, steaming, grilling, deep frying, baking + =

21. Mixing

22. Addition of gas such as air entrainment for bread or gasification of soft drinks

23. Proofing – the final rising time

24. Spray drying -Spray drying requires the product to be dried, to be dispersed into a stream of hot air. The dry particles are then separated and collected. Spray drying is often used to dry juices and products that are easily damaged by heat and oxidation.

25. Pasteurization - process of heating a liquid, particularly milk, to a temperature between 55 and 70 degrees C (131 and 158 degrees F), to destroy harmful bacteria without materially changing the composition, flavor, or nutritive value of the liquid.

26. Processors Can Also Use Additives A food additive is a substance added to food for a specific reason during processing. Some food additives occur naturally Some food additives are chemical combinations created in a lab Over 3000 are in use Monitored by the FDA – Food and Drug Administration

27. Additives are used to: Add Flavor – growing and processing conditions can cause loss of or inconsistent flavors Improving Nutrition Increasing Shelf Life – delaying spoilage Maintaining texture – which can be lost during processing Helping foods age to create new foods

28. The Processors are also in charge of Packaging Packaging needs to preserve quality, shape and appearance of the product.

29. The Team So Far… Producers Processors Joining Us Now… Distributors – a network of trucks, train, and planes Retailers Last but not least --- The Consumers

30. Practice Sustainable Living Achieving economic growth while protecting the environment and promoting human well-being. –Organic Farming no pesticides or artificial fertilizers. Stresses resource conservation Soil is fertilized with compost and animal manure

31. Practice Sustainable Living Alternative Farming Methods –Agroforestry – raising shade loving plants under the shelter of trees. –Hydroponics – plants grown without soil. Plant is held in water, gravel or sand and fed nutrient enriched water. May occur on rooftops. –Aquaculture – raising seafood in enclosed areas of water, such as a fish farm. By 2010, aquaculture will provide over 1/3 of all fish eaten in the US.

32. Practice Sustainable Living Take a reusable cloth bag to the store instead of using plastic bags. Use public transportation, bike or walk instead of driving. Eat local produce Cook enough to freeze leftovers instead of buying pre- made, prepackaged meals.

33. The process of bringing food to the consumer from it’s original source can be simple or complex as it passes through producers, processors, distributors, and retailers. Wrap it U p

34. Summary… 15% of our world goes hungry everyday. Each week, there are 50,000 people in Maryland relying on emergency food programs - food pantries, soup kitchens and shelters - to put food on the table for their families. More than one third are children and elderly. The reasons are many, but we can do our part by practicing sustainable living and participating in our school food drive!