1. From the Farm to the Table Chapter 4

2. What affects the Price of Food? Supply & Demand— –When there is greater demand, the price is higher –When there is greater supply, demand decreases, driving prices lower –Seasonal foods are a good example Production & Distribution Costs –Rising fuel costs recently caused higher food prices on many items –The producers have to pass the costs along to the consumer

3. How Does Food Get To Your Table? 1) Production crops are grown and livestock raised on the farm Product developers work at food companies to research new ideas 2) Processing Foods go from the farm to a processing plant where they are cleaned, sorted, frozen, and/or packaged 3) Distribution Food is shipped from the plant to a distributor where food is stored in a warehouse, then sold to retailers

4. How Does Food Get To Your Table? 4) Marketing –Advertising agencies promote foods –Retailers sell foods to consumers 5 ) Consumers buy foods to serve and enjoy

5. Technology in our Food Technological advances in production, processing, storage and transportation have all given us more food options Hydroponics—growing vegetables indoors in nutrient rich solution instead of soil Fish farming—growing fish or shellfish in enclosed areas of water Greater understanding of genes— How certain plants withstand weather conditions, etc. http://www.promotega.org/ksu00003/picshy dro.htm#diagram

6. Food Processing Today Includes methods of preparing and handling food for safety, nutrition, convenience and appeal Preservation methods to increase shelf life include: Freezing—slows down growth of bacteria that cause spoilage Canning—using high heat to destroy harmful bacteria Drying food—removes moisture bacteria needs to survive Irradiation—passing food through radiant energy, such as an x-ray, to kill harmful bacteria Curing—using salt, sugar, spices, and sodium nitrate or nitrite to preserve foods like ham

7. When was the last time you ate…. 1.Modified cornstarch, disodium phosphate, xanthan gum? 2.Monoglycerides, dextrose, agar, red 40 lake 3.Thiamine mononitrate, lecithin, sodium aluminum phosphate? 4.Maltodextrin, guar gum? 5.Corn syrup, citric acid? 6.Citric Acid, Sodium Citrate, Tocopherol?

8. Food Additives Additives—substances added to foods during processing to make them safer, more appealing or more nutritious. Reasons they are added include: –Preserving the shelf life—making it stay good longer –Increasing nutritional value— Enrichment--putting back nutrients lost during processing Fortification—adding nutrients that aren’t naturally present –Enhancing the flavor or appearance –flavorings and colorings –Give special qualities to food—changing the texture, for instance

9. Many convenience foods have been partly or fully prepared— –Anything frozen –Cake mixes –Bread, etc.

10. Keeping Your Food Supply Safe The government has agencies like the Food and Drug Administration and the US Department of Health The food industry provides information about food safety to consumers and gives consumer hotlines for problems and/or recalls

11. The World’s Food Supply With all this food, why are people still hungry? –Climate or geography makes it hard to grow foods in certain areas –Lack of transportation keeps people from getting food –Lack of fuel means you can’t cook the food you have –Natural disasters, like floods or storms may disrupt farming and/or transportation –Wars and political conflicts might prevent transportation of foods

12. Your assignment: 1) open the file on my website named “Types of Food Ingredients”---look under August 26 2) Find an ingredient on a food label that is listed in the left column 3) Write that word in the appropriate box on your paper 4) After reading the document on my website, answer the questions about the food ingredient. 5) Your goal is to complete this for at least ten ingredients

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14. Nutrition & Wellness 1/20 1) finish up your label assignment & turn in 2) complete the food additive crossword using the same table of ingredients that you used on the label assignment 3) test review tomorrow—plan on a test Friday over chapters 1-4