2. Pre
- food supply (week 2)
- anthropology & sociology of food (week 3)
- Why do we eat what we eat?
Post
- physiology (weeks 4-13)
- Nutritional requirements and consequences of
too little/ too much nutrition)
- Difficult to determine as we cannot test on
humans – rely on labs tests with animal or
epidemiology
3. Evolution may have occurred in association with
particular diets
understanding diets and health of early humans assist in
optimising present food consumption to enhance health
Three main ways to investigate eating patterns of
early humans
1. Anthropological study of our ancestors
2. Study of contemporary communities that follow
ancestral dietary patterns
3. Study of the human genome
4. It’s not my fault,
it’s genetic!
Human species has existed for some 6000
generations (determined by studies of
genes in mitochondria)
Likely
that most of genetic attributes of
hunter gathers have been retained
How advantageous are these now?
‘Thrifty gene’
6. Crop growing Natural grazing (shepherding)
Harvesting Domestic animals
Storage Butchering/milking
Milling Markets Foods traded from outside the area
Consumers
Village Food System
7.
8.
9. Primary Production
Food processing
Retail
10. Includes
Grain growers
F & V growers
Cattle, sheep & pig
farmers
Dairy farmers
Our source of FOOD!
Significant contribution
to gross domestic
product for Australia
11. Value of production varies annually.
Depend on:
Weather, world export prices, value of
Australia $
Primary production may be affected by:
Climate
Government policies
War
Economy
Weather/ natural disasters
12. Food security is defined as the state in
which all persons obtain a nutritionally
adequate, culturally-appropriate diet at
all times through local non-emergency
services.
• access – physical & economic access
to food
• availability – the foods required for
an active healthy life are available to
all members of a community
• acceptability – the food is safe to
eat & fits in with social norms
13. Modification of primary produce into
recognisable items of food using
technology
Adds value through procedures that:
preserve food & decrease waste
product diversity & availability
Reduces food preparation at home (convenience)
Improvements in perceived appearance, flavour,
appeal of food, food safety etc
14. Specialised shops Supermarkets with 20,000 – 30,000
different items
• Served by individual staff Saving to clients by:
member • self service
• Stocked basic products • bar-code identification
used to create in home
• bulk buying by large companies
meals
Price Wars
15. Other changes include:
control of food retailing by 2 major
supermarket chains
variety of products
preparation time required
advertising
layout of the store
petrol discount schemes
16. Manufacturers may introduce new food
products
Advertising for satisfactory sales
Inadequate sales = decline to stock product
For companies to profits they must
gain market share from another
company, by:
creating a new food
marketing foods with a higher price &
profit margin
e.g. Logicol margarine (~$17/kg vs $4/kg!)
Burgen Soy & Linseed bread
Foods go in & out of fashion like
clothing, particularly ‘health foods’
Examples include:
very low alcohol beer
high fibre foods esp. oat bran
olive oil
17. Costnot always basis of consumer choice, often
opt for convenience
Preparation time vs cost
Convenience meals require minimal preparation
Open package, heat, serve
Ready-to-eat meals fastest growing area
18. More food is eaten away from the home
More snack foods are bought, because of:
increased wealth (purchasing power)
increased leisure time
increased mobility (personal transport, more time
away from home)
new technologies
development of large-scale manufacturing (allow for
low costs)
Eating out has dramatically
Has this caused us to become one of the most
overweight/obese countries in the world?!
19. Previously
the composition of
the food was obvious
Nowlabels are required so that
we know what we are eating!
20. Regulation of food industry occurs at all
levels – farm, food industry & consumer
May help or hinder depending on where you
fit in the food chain
Examples include:
Ensuring fair prices
Environmental protection
Ensuring safety of food exports & imports
Ensuring accurate food information
http://www.news.com.au/business/egg-farmers-join-the-milk-battle/story-e6frfm1i-
1226016891683
21. FSANZ(Food Standards Australia and New
Zealand)
Responsible for food control, including
formulation of food laws and
regulations, labelling requirements, co-
ordinating food recalls
Australia
New Zealand Food Standards Code
(The Code)
Revised version introduced by FSANZ in 2000
www.foodstandards.gov.au
22. Foods defined in food regulations are
standardised foods (foods not meeting this
specifications for standardised foods cannot
legally used the name of the standardised
food or be sold as such). Specifications
include:
Specification for identity
Specification for ingredient composition
Specification for nutritional content
Microbiological specifications
Specified method of analysis
Extra labelling requirements
23. Other foods
Foods that do not have a particular standard
must be safe for human consumption and
must comply with general provisions (e.g.
Labelling)
Fortified foods
Foods with added vitamins and minerals
Mandatory – bread with folic acid and iodine
Voluntary – permitted when evidence of
health benefit exists
24.
25. Four critical areas for data
collection include
Food Food and
physical activity Nutritional
Food supply purchasing and
behaviours status
acquisition
Currently no formal monitoring
system in place in Australia
26. To calculate ‘available food for consumption’ – Food
balance sheets
Information on amounts of food (raw commodities)
available for consumption per year
Food available for use =
production + imports – exports
Food available for consumption =
production + imports – exports – industrial use – animal use
Important – food available for consumption does NOT
tell us how much food is actually eaten!
27. To compare food trends within Australia Apparent
food consumption data
Apparent consumption =
(commercial production + estimated home production
+ imports + opening stocks)
MINUS
(exports + usage for processed foods + non-food usage
+ wastage + closing stocks)
28. food balance sheets
food available, not food consumed
national average, not individual/sub-group
specific
apparent consumption data
not used for all foods
Overall– no ongoing, regular and
comprehensive system for monitoring food
supply and food availability
29. Global Environment Monitoring System - Food
Contamination Monitoring and Assessment
Programme (GEMS/Food)
WHO Initiative
Assesses & monitors food contaminants, their
contribution to human exposure, & significance for
public health and trade
WHO 13 cluster diets, that have been created to
cover average food consumption in 13 regions
Twenty Key Foods Investigated
Groups of countries based on consumption create
‘clusters’.
Comparisons demonstrate major differences
between clusters
30. Retail food sales- provide information on:
type of foods purchased
amount purchased
population level consumption
not measuring actual consumption of individuals
31. Household food expenditure
budget surveys
provides data on amount of money/proportion
of income spent on food by different kinds of
households
provides weighting figures for CPI (Consumer
Price Index)
not measuring foods or nutrients
Hinweis der Redaktion
.
Rural industries are classified as:BROADACRE – wheat & other crops, sheep, beef, oilseedsDAIRYHORTICULTURE – fruit, vegies, nuts & honey
foods are more often than not calorically dense due to the high proportions of fats and sugars they contain.