foodtech  

Foodsafetyandhygiene Causesoffooddeteriorationandspoilage: 

- Microbial Activity. Microorganisms occur naturally in the environment. While some can                       spoil food, others are useful in food production, e.g. the manufacture of cheese and beer.                             Microorganismsinclude:Bacteria,yeasts,moulds 

- Enzymatic changes. Enzymes are proteins which help to speed up reactions. Some                         enzymes found naturally in food can cause food spoilage. These natural chemicals cause                         foods to ripe and age. This action does not ‘switch itself off’ and continues past the optimum                                 ripening stage. E.g. Fruit. Heating foods over 60 degrees of storing below 4 degrees slows the                               actionofenzymesconsiderably 

- Physical and chemical reactions. Storing food correctly is important. Correct storage                       reduces the opportunity for foods to be exposed to conditions that will affect their physical                             and chemical properties. Non-perishable foods can be stored in the pantry for long periods of                             time. The pantry should be clean and well ventilated and at room temperature. Dry goods                             should be stored in airtight containers to stop weevils and insects. Cold storage areas. All                             foods in the refrigerator should be well covered and organised so as to avoid cross                             contamination. 

- Environmental factors. Environmental factors may be as obvious as dirt and dust or as                             a result of less obvious situations such as: insect spray used in the kitchen, food being                               exposed to the air, damaged packaging, rough handling, rough handling, food stored in the                           temperaturedangerzone,waiteraccidentallyputtingfingersontheplate. Bacteria: 

-Microscopicorganismthatcausefoodpoisoning - Being consumed live in food or consuming the toxins that the bacteria produce once in                               

yourstomach Optimumconditionsforbacteriagrowthsare: 

-Foodsupply -Lowacidenvironment -Time -Moist,humidday -Warmtemperature(30-40degrees) 

*Also many bacteria also require oxygen. Under ideal conditions, bacteria double in                       numberevery20mins 

Yeast -Singlecelledplantandorganisms -Produceslimeonfruitjuicesandvinegarproducts -Causeotherfoodtofermentthusspoil -Fermentationprocessproducesbubblesonthesurfaceoftheliquid -Givesastrongyeastyodourandtaste -Cangiveatinglysensationtothetongueandaslightlyacidicflavour -Notpleasantandnotharmful 

Moulds -Differentfromtheothermicroorganisms -Canbeseenbythenakedeye - Form of fungi and reproduce by forming spores on the surface of foods (fruit, bread,                               

cheese) -Appearasadarkcottonwoollikemassonthesurfaceoffood -Enjoywarm,moistandnutrient-richenvironmentwheretheygrowrapidly -Somethatarefoundingrainsandnutsproducedangeroustoxinsifconsumed -Heatingto60degreesfor10minutescandestroythem. - Moulds are used in food processing in the production of ‘blue-veined’ cheeses such as                             

StiltonandBlueCastello Preservation Cans: 

-Superheatto120degreesinsidethecanfor3minutes -Hightemperaturekillsbacteria -Graduallycooled -Nopreservative -Upto5years 

Flashfreezing: --40degrees -Slowfreezing -Createsicicleanddestroyscellwalls 

Fastfreezing -Smallercrystalforming -Changingthetemperature 

*Freezingdoesnotkillthemicroorganismssoboilfirst   Principlesoffoodpreservationandstorage 

- Prevent wastage, making marmalade when there are lots of oranges and lemons                         available 

-Storefoodagainstalatershortageortoimprovechoice -Maintainthenutritivevalueofthefoodandmakefoodpreparationeasierandquicker 1.Moisturelevel -Therateofgrowthformicro-organismsdependsonthemoisturelevel - Dehydration or drying is an old method. Removing 5 to 25% of the moisture as the                                 

bacteriawillnotsurvive. - Foods that are dried become lighter and when kept in an airtight container, will have a                                 

longshelflife. - Can be carried out in the open air in the sun, microwave or home oven on a very low                                       

temperature 2.Additionofchemicals -Saltinmakingbaconandothermeats,pickles,cheese.Asaltsolutioniscalledbrine -Sugarisusedwithfruittomakejams,jellies,marmalades 

- Acid: vinegar is added to fruits and vegetables to make chutney, pickles and relishes.                             Otheracidsusedascitricandtartaric. 

- Smoke: usually a commercial process, used for meat like bacon and fish. Salt and                             sometimessugarisusedaswell. 

3.pHlevel - Vinegarisaproductofthefermentationprocess - ACeticacidisproducedwhenthealcoholfromthefermentationprocessisconverted  - Givesvariousvinegartheirdistinctiveflavour - Pickling - Highlevelofaciditypreventsthegrowthofmicroorganisms.  - Thenaturalliquidsinthefoodsarereplacedbyvinegar - Packingrawfoodinjarsthenaddingvinegar - Placing good in brine, draining the brine, then immersing the food in vinegar to                           

removeexcessmoisture,keepvegetablescrispandpreventtheformationofbacteria - Cooking the food in a solution of vinegar and flavourings, commonly known as                         

chutneyorrelishes 4.Oxygen 

- Foodcanbespoiledbytheabsorptionofoxygen - The effect of removing oxygen is often used in conjunction with other preservation                         

methodssuchasbottlingandfreezing.  - Expelling air from a plastic bag of sausages before freezing prevents the trapped cold                           

airfromturningthefatinthesausagesrancid - Removingoxygenonlywithoutchangingthenatureofofthefood - Knownasvacuumpackagingorcryovacpackaging - Usually done in conjunction with refrigeration and commonly used for red meats,                       

smallgoodssuchashamandothercuredmeatsandcheeses 5.Temperature 

- Freezing prevents the growth of some bacteria and moulds, so the rate of food                           spoilageisreduced 

- Freezing does not prevent enzymatic action, so foods such as vegetables must be                         blanchedbeforefreezingtodeactivatetheenzymes 

- Stopsallchemicalactivityinthecells - Watercrystalsareformedandrupturesomecellsinthefood - Bottlingfoodpreservesfoodbyheatingitinacontainer,usuallyaglassbottleorjar - Heat kills the microorganisms and creates a vacuum to store the food in an airtight                             

environment - Frequentlyusedtopreservefruitandvegetables - Sterilisesthefoodandkillstheyeastsandmouldsalreadypresent  - Additionofacidtosomefruitshelpscontrolthegrowthofmicroorganisms  - Process usually involves heating the bottled food in a water bath between 74 to 100                             

degrees - The time for heating depends on the food size of the bottle and the acidity of the                                 

food.  

- Firm fruits are best preserved in pieces where as soft fruits are best preserved as                             syrupandpurees 

  Sensorytestingoffoods  

Taste   Texture  Aroma  Appearance  Noise 

- Spicy - Hot - Sweet - Sour - Bitter - Salty - Mild 

weak - Mild - Rich - Acidic - Vinegary - Tart - Peppery - Tangy - Herbal - Yucky  - Sugary - Savoury 

- Smooth - Hard - Moist - Gritty - Juicy - Sticky  - Rich - Lumpy - Smooth - Creamy - Grainy - Crumbly - Chewy - Soft - Falky - Firm - Greasy - Rittle - Buttery 

 

- Strong - Weak - Spicy - Yeasty - Sweet - Pungent - Buttery - Coffee - Chocolate - Syrapy - Acidic - Vinegary - Citrusy  - Fruity - tropical 

- Right - Dark - Golden - Glossy - Watery - Bright - Dull - Crispy - Smooth - Brown - Crunchy - chocolatey - Creamy - Raw - Spicy - Oily - Squishy  - Cooled - red 

- Crispy - Crackly - Crunchy - Slurpy - Pop - Sizzle - Squelch - Fixing - dull 

  Proteins-functionsandroleinthebody,applicationincooking 

- Complexsubstancesmadeupcarbon,hydrogen,oxygenandnitrogen - Combinedtoformaminoacidswhichisthebuildingblocksofproteins - Twenty-twoaminoacids - Canbeformedtogetherinmanycombinationstoformdifferentproteins - Someaminoacidsareformedinthebodyandarecalled‘non-essential’  - 8essentialaminoacidsmustbesuppliedbyfoodbecausebodycannotmakethem 

Essential 

- Histidine  - Isoleucine  - Leucine  - Lysine - Methionine  - Phenylalanine  - Threonine  - Tryptophan  - Valine  

 Proteinsthatcontainallessentialnutrientsarecalledcompleteprotein.Animalproteinfoods suchasmilk,yoghurt,cheese,redmeat,poultry,fishandeggsarethebestsourcesof completeproteins.Soybeansaretheonlyvegetablefoodthatsuppliescompleteproteins.The incompleteproteinsarethosethatlackoneormoreoftheessentialaminoacids.Theyare mainlyfoundinlegumes,nutsandvegetables.Whensomeincompleteproteinsare combinedtheymayproduceacompleteproteiniftheaminoacidlackinginoneispresentin theother.Occurswhenyouhavebakedbeansontoastandisusefulforvegetarians.   Functionsofprotein 

- Enablesbodytogrowandtorepair - Asourcellsareworndown,proteinisusedtobuildnewcells,suchashair,nervesand 

skin - Produceenergy(17kjpergram) - Thebodywilluseproteinonlyiftherearenoothersourcesofenergy  - Formthebasisofmanyofthebody’schemicalsubstancessuchasenzyme, 

hormonesandhaemoglobin   

Completeprotein  Incompleteprotein 

- Milk - Yoghurt - Cheese - Eggs - Meat - Poultry  - Fish - Soybeans - Soymilk - tofu 

- Legumese.g.bakedbeans - Cerealproducts - Cerealse.g.rice - Seedse.g.sesame - Nuts - Pulsese.g.splitpeas 

*AminoacidsarethebuildingblocksofproteinsthataremadeupofCarbon,Hydrogen, OxygenandNitrogen. 

- Werequireonlyabout40-50gramsofproteineachdayforrepairandmaintenance ofskin,muscles,hormonesandhair.  

Ketosis-ketosisisaconditioncharacterisedbyraisedlevelsofketonebodiesinthebody associatedwithabnormalfatmetabolismanddiabetesmellitus.Asifyou’reinaketosis state,yourbodycouldcontrolhowmuchfatitburns.  Protein: 

- Manydifferenttypesofproteinandtheseallowproteinfoodstobecomemore viscousorset 

- Thesepropertieshavemanydifferentapplicationsinfoodpreparation DenaturationandCoagulation 

- Denaturemeanstochangeproperties - Onceithasdenatured,itcannotreturntoitsoriginalform - E.g.heatingeggs - Secondstepofdenatureiscoagulation,wherebyproteinthickensandchangesinto 

semisolidmass.  - ExampleofDenaturationandcoagulationinclude:scrambledeggs,bakedcustardand 

beateneggwhite.  - ProcessofDenaturationandcoagulationisaffectedbytheapplicationofacid,alkalis, 

sugar,salt Rawegg-coagulation-Boiledegg Milk-coagulation-cheese Rawmeat-coagulation-cookedmeat  Syneresis 

- Occurswhenthecoagulationprocesscontinuesduetoheating - Whentheproteinsqueezesouttheliquidintheproduct - E.g.curdlingincustards,theseparationofliquidfrommeatwhenitiscookedtowell 

doneandtheweepingofliquidfrommeringueontopofalemonmeringuepie.  MaillardReaction  

- Takesplacewhendryheatisappliedtoafoodthatcontainsbothaproteinanda sugar 

- Theformationofadarkyellowtobrowncrustoncookedfood - E.g.roastmeat,cakes,breads,custard,friedchipsandreadytoeatcereals - Thetypeofheatisimportant - Dryheatcookingmethodsincludingbaking,roasting,bbqing,grilling,frying.  - Moistheatmethodsofcooking(suchassteaming,boiling,andcasserolingand 

microwavecooking)donotproducethemaillardreaction  - Occurswhenit’sunwantedaswell - Processofdryingmilkoreggscanproducethereaction;theproductbecomesbrown 

incolourandhasanofftaste.  Carbohydrates 

● Madeupofcarbon,hydrogen,andoxygenintheration1:2:1 ● Contributesenergytothediet ● 1gcarbohydrates=17kj ● Plantsproduceandstorecarbohydratesthroughphotosynthesis ● Allplantfoodsandonlyafewanimalfoodscontaincarbohydrates 

● Thestructureofcarbohydratescanbegroupedaseithersugarsorstarches ● Sugars 

○ Aresimplecarbohydratesandareusuallysweet ○ Fructose:honey&fruit ○ Galactose:fruit ○ Glucose:honey&fruit ○ Lactose:milk ○ Maltose:malt ○ Sucrose:sugar 

● Starches ○ Thesearecomplexcarbohydratesandtakelongertodigestthansugars ○ Fruits ○ Rootvegetables ○ Legumes ○ Cerealgrains 

● Functionsofcarbohydrates ○ Providesthebodywithenergy ○ Carbohydratesarebrokendownintoglucoseduringdigestion ○ Thentransportedtodifferentpartsofthebodyforenergy ○ 55-60%ofourenergyshouldbesuppliedbycarbs ○ Carbintakeshouldconsistmostlyofcomplexcarbohydrates 

● SimpleCarbs 

monosaccharides  disaccharides 

Glucose Galactose fructose 

Malose Sucrose lactose 

● Complexcarbs ○ Glycogen:storageofglucoseinanimals  ○ Starch:plants ○ Fibre 

■ Soluble:makesyoufeelfulleg.nuts,berries&legumes ■ Insoluble:waste;grams&leafyveggies 

Functionalpropertiesoffood Componentoffoodwhichisfoundinfoodscontaininglargeamountsofsugar,fibreor starch.Cerealproducts,veggiesandfruitarethebestsourcesofcarbs. 

● Caramelisation ○ Browningofsugarswhenheatisappled ○ Mostlygivesbakedproductscolour 

● Dextrinisation ○ Browningofstarcheswhenheatisapplied ○ Starchisreplacedbydextrinwhichisbrownandsweeterinflavour ○ Eg.goldenappearanceofbreadandbakedcakes 

● Crystallisation ○ Sugardissolvingandreformingassugars ○ Sugarheated>(liquid)>evaporated>solidifies ○ Usedfortoffee,caramel,confectionery 

● Gelatinisation ○ Whenstarchisdissolvedintoaliquidandheated,andproducesathickpaste ○ Starchthickeningwhenheatisapplied 

Fibre ● Foundinindigestiblepartsofcereals,fruitsandvegetables ● Cannotbedigested ● Importantinmaintainingahealthydigestivesystem ● Preventsproblemssuchas  

○ Constipation ○ Obesity ○ Coronaryheartdisease ○ Diabetes 

● Mostaustraliansdonoteatenoughfibre ● Mostfibresarecomplexcarbohydrates  ● Classifiedintodifferentgroupsaccordingtotheirroleintheirbody 

○ Soluble ○ Insoluble ○ Resistant 

● Soluble ○ Eg.oatmeal,nuts,beans,applesandblueberries ○ Mainlyfoundinplantcells ○ Slowsdownstomach-emptying,makingyoufeelfullforlongerperiodsafter 

eating ○ Helpstocontrolweight,lowerbloodcholesterollevelsandcontrolbloodsugar 

● Insoluble ○ Formspartofthecellwallofplants ○ Goodsourcesinclude 

■ Wheatbran ■ Cornbran ■ Ricebran ■ Skinsoffruitandvegetables ■ Nutsandseeds 

● Resistant ○ Typeofstarchfoundinplantfoods ○ Escapesdigestioninthesmallintestine ○ Provideshealthbenefitssimilartothoseforothertypesoffibre ○ Foodscontainingresistantstarchinclude 

■ Firmbanana ■ Chickpeas 

■ Potatoes ■ Lentils 

○ Boysaged14-18require38gramsoffibreperday ○ Girlsaged14-18require26gramsoffibreperday 

Fats-functionsandaroleinthebody,applicationincooking ● Fats contain Carbon, hydrogen and oxygen. They combine to form fatty acids and glycerol. The                             

simple fats or triglycerides are formed when three fatty acids unite with one glycerol                           molecule. Some fatty acids can be formed in the body, but others cannot. These fatty acids                               mustbesuppliedbyfoodandareknownasessentialfattyacids. 

● SourcesofLipids ● -Fatsandoilsareobtainedfrombothplantandanimalfood ● - Animal sources include: dairy products such as full cream milk. Butter, cheese, omega-3                           

products,bacon,meats,yoke,cheese,ricotta,creamcheese,fish ● - Plant sources of lipids include: Avocadoes, olives, coconut, vegetable oil, canola, macadamia,                         

almondoil,seeds,sesameoil ● - Processed foods are rather high sources of lipids also, including chocolates, fried foods,                           

pastries,cakesandbiscuits. ● Percentageoffatfoundinfoods ● Dairyfoods ● -Reduced-fatmilk:2% ● -Cheddarcheese:34% ● -Full-creamyoghurt:4% ● -Creamcheese:33% ● -Full-creamyoghurt:4% ● Meat,fishandeggs ● -Chickenbreast,raw:2% ● -Cannedsalmon:8-10% ● -Cannedtunainbrine:2% ● -Grilledbacon:22% ● -Oilyfish,raw:12-18% ● -Eggs:12% ● -Whitefish,raw:1.5% ● -Leanrawmince:10% ● -Leanredmeat:2-6% ● Spreads ● -Mayonnaise:25-75% ● -Butter:81% ● -Margarine:80% ● -Oil:100% ● -Cream:35% ● Vegetablesandfruit ● -Avocado:23% ● -Vegetables:trace 

● -Fruit:trace ● Breadsandcereals ● -Whiteflour:1% ● -Croissant:24% ● -Ricebran:20% ● -Brownrice:1% ● -Rolledoats:8% ● -Wheatgerm:7% ● -Cookedrice/pasta:trace ● Snacks ● -Potatocrisp:33% ● -Potatochips:14% ● -Cornchips:27% ● -Chocolatecake:18% ● -Peanuts:53% ● -Doughnut:21% ● -Coconut,desiccated:65% ● Food sources of cholesterol are found only in animals, and it is usually supplied by meat, eggs                                 

and dairy products. Cholesterol is needed in the body to synthesis bile acids and hormones, and                               for the absorption of lipids. Excess dietary cholesterol can be excreted, but in some people                             eating too much of these products can lead to an increase in the cholesterol in the                               bloodstream, which can be harmful to health. High blood cholesterol levels are associated with                           anincreasedriskofheartdisease. 

● FunctionsofLipids: ● While lipids are considered by many to be unhealthy they are actually essential for good                             

health.Lipidsprovideavarietyoffunctions ● -TransportvitaminsA,D,EandKaroundthebody ● -Protectionfrominjuryforbonesandotherorgans ● -Warmth,asmostfatisundertheskin ● -Aconcentratedsourceofenergy ● -Fattyacids,whichareusedtohelpformthewallsofbodycells ● Revision ● 1.Lipidsaresolidfatsorliquidoilthathelpthebodytofunction ● 2. Fat consists of Carbon, hydrogen and oxygen which combine to form fatty acids and                             

glycerol ● 3.1gramoffatcontains37kj ● 4. The summary of the functions of f at is that it gives a concentrated source of energy                                   

and body temperature by forming the walls of our body cells. They provide and transport                             vitaminsA,D,E,Kandprotectfrominjuryforbonesandotherorgans 

● Omega3 ● 1.Omega3isalongchainessentialfattyacidthathelpstoformscellmembranes ● 2.Outlinewhatresearchhasshowninregardstoomega-3 ● Brain,memory,bones,strong,900doubleblind ● 3.Salmon,seafood,chiaseeds,walnuts,spinach,soybeans,fishoilsandfishroe 

● Lipids: ● Lipids or fats and oils have many properties that make them a useful ingredient in food and                                 

ausefulcomponentwhenfryingfood. ● Emulsification: ● -Dispersalofafatoroilthroughoutaliquid ● -Oilandwaterdonotmux,soemulsificationrequirestheuseofathirdingredient. ● - If oil and water are beaten for a period of time, the oil reduced to very small droplets                                     

thatappeartobedistributedinthewater ● -Afterstandingforawhileinmixturewillseparate ● -Example:clearsaladdressingsuchasFrenchdressing ● - Egg yolk, salt, paprika and mustard are examples of emulsifying agents that work by                             

wrapping around the small oil droplets, preventing them from joining back together and                         separatingfromthewateronstanding. 

● -Commonexample:Mayonnaise,hollandaisesauce ●  

 Foodpackagingandlabelling  Asacontainer  Mostfoodsneedpackagingtoholdtheproducttogetherto 

makeiteasiertotransporthome,orelsewhere Inordertotransportmanyagriculturalormanufactured products,packagingisessentialthattheyarecontainedinsome wayinapackaging 

Asaprotector  Duringtransportation,foodproductsmaybedamagedorspoilt Packagingalsoactsasaprotectorforthefooditems Glass,metal,paperandplasticarecommonprotective containersforfood Protectingfoodwithpackagingisvital,sothatconsumers receivefoodinasafeandundamagedfashion 

Forconvenience  Offerconveniencetoconsumers Moreconvenienttotransportaplasticbagofpotatoesthanin yourhands Abletobestoredinitspackaging,makingstoringmore convenient Packagingoftenincludesfeatureslikeresealablelids,pourable spoutsandportioncontrolpacks 

Toreducecost  Aquarterofthetotalcostisduetopackaging Extracostisworthwhile Maylengthenthelifeofthefood,resultinglesswaste,reducing overallcoststoconsumers Packagingalsoallowsforreducedlabourcostsinhandling, transportinganddistributionoffoods 

Reducestimeandeffortwhenshopping,andwhenpreparing familymeals 

Toassistwith preservation 

Preventingfoodspoilage Maypreventfooditemsfrombecomingcontaminated,andstop foodproductsdryingout.Canalsopreventmoisture,oxygenand ultravioletlightgettingthroughtheproducts Ifpackagedproperly,areallowedtobebreathe,whichmay lengthenthelifespanofthatproduct 

Asacommunicator  Lotsofworkandinvestigationneededtodecideontheright lookrequiredforpackagingforfoodproducts Needtobeeyecatching Productsforchildrenareoftenbrightlycoloured,and/orfeature favouritecartooncharacters. 

 Dietaryrelateddisorders 

- Undernutritioncanleadto - Scurvy(VitaminCDeficiency) 

- Gumdisease - Swollenandbleedinggums - Looseteeth 

- Anaemia(IronDeficiency) - Deficiencyofredbloodcells - Reallytired, - Paleness,fatigue,weakness,breathlessness,frequentheadaches 

- Beri-beri(B1Deficiency) - Ulcersandsores - Eatvegetables&wholegrains - Muscleparalysis 

- Rickets(VitaminDDeficiency) - Affetsinfantsandkids - Lackofcalcium&phosphorus - Childhoodbonedisorder - Softandweakbones - Bendybones 

- Bulimia(NutrientImbalance) - Psychiatricillnesscharacterisedbybinge-eatingepisodes  - Theseepisodesareextremeandarefollowedbyguiltwhichbringsthe 

persontocompensatorybehaviourssuchasself-inducedvomitting - Eatlotsofsugaryfood>fastsbecausefeelsfat>eatlotsofsugary 

foodetc - Itsacycle - Self-disgust,foodavoidance,  

- Anorexia(BodyWastingandNutrientDeficiencies) - Usuallyoccursinteenagegirlsbutsometimesboys - Veryunderweightduetolimitedintakesoffood - Behavioursinclude 

- Excessiveexercising - Excusesfornoteating,suchas‘i’vealreadyeaten’ - Abeliefthattheyare‘toofat’whenthey'renot - Frequentweightchecking - Wearingbaggyclothestohideweightloss - Depression,irritability  

- Osteoporosis(CalciumDeficiency) - Lossofcalciumfromthebones - Bonesbecomefragileandfractureeasily - Resultinlossofheight,&weight - Holesinthebones 

- Pellagra(B3Deficiency) - Characterisedbydiarrhoea,dermatitis(inflammationoftheskin)and 

dementia - Cancausedeath 

- Goitre(IodineDeficiency) - Anenlargementofthethyroidgland(nearthethroat) - Lookslikealumpinthethroat - Maycauseswallowingorbreathingproblems 

- Xerophthalmia(VitaminADeficiency) - Gross&redlookingeyes - Pathologicdrynessoftheconjunctivaandcornea(eyes) - Canleadtoblindnessifuntreated 

- Overnutritioncanleadto - Obesity(20%ormoreaboverecommendedweight) 

- Cancause - Breathlessness - Increasedsweating - Snoring - Inabilitytocopewithphysicalactivity - back/jointpain 

- Coronaryheartdisease(highfat/saltintake) - Symptoms:  

- Angina(pain/discomfortintheheartwhenitdoesn’tgetenough oxygen-richblood) 

- Heartattack - Heartfailure 

- Whenawaxysubstance(plaque)buildsupinsidethearteriesofthe heart 

- Hypertension(highsaltintake,highbloodpressure) - Thisishighbloodpressure - Doesnotshowanysymptoms - Riskfactorofdiseasessuchasheartattack,kidneyfailureandshock 

- Coloncancer(highfat,saltintake,notenoughexercise) - Bowelcancer - Highintakesofalcoholandredmeatincreasechance - diarrhoea/constipation,weightloss,fatigue&abdominalbloating/ 

cramping - DiabetesType2(overweight,highrefinedcarbohydrate) 

- Toomuchglucoseintheblood - Insufficientinsulin 

 Foodthroughthelifecycle Pregnancyandlactation 

-Protein:replacecellsandforthebaby’sgrowth -Water:babyliquid -Iron -Calcium:growingofthebaby -Folate:preventsspinalbifida -Complexcarbohydrate:energy -VitaminB:helpabsorbiron 

RecipeslikeAvocado,chickenandAlmondBarleyBowl -Avocado:richinfolate,fibreandpotassium -Chicken:greatsupplyofprotein -Almonds:proteinandboostsbraindevelopmentinthebaby 

Infancy(0-12months) -Itistherapidgrowthstage -Calcium:growthofbone -Iron:increaseblood -VitaminC:increasedblood -Complexcarbohydrate:energy -Breastfeedingisessential -Colestrumisfoundinbreastmilk.Itistheyellowthing -Avoidallergy 

Recipeslikepeachychicken - Breast milk: colestrum which contains carbohydrate, protein, and antibodies to help keep your baby                             

healthy, as well as being high in leukocytes (protective white blood cells) that can help to protect your                                   babyagainstseveralbacterialandviralinfections.AlsocontainsvitaminA,B6,B12andK. 

-Chicken:verygoodsupplyofProtein -PeachescontainPotassium,calcium,fibre,ironandphosphorus 

Childhood(1-12years) -Complexcarbohydrate:energy -Calcium,vitamincandphosphorus -Proteinforgrowthofbones -VitaminB:energy 

-Ironforgirls -Goodsourceofcalcium 

RecipeslikeAnchovyandvegetablericeballs -Carbohydratefromrice -VitaminC,B-12,B-6,A,EandK.,iron,calcium,proteinfromanchovy -VitaminAandEfromspinach -VitaminA,K,B6,CandEfromcarrot 

Adolescence -Nutrientdensefood:lotsofnutrient,energygiving,wholegrains -Calcium 

RecipeslikeWholegrainbreadburger -Vegetablefromlettuceandonion -Fibrefromlettuce -calcium,protein,phosphorus,zinc,vitaminAandvitaminB12fromcheese -Proteinfrommeat,eggandcheese -Complexcarbohydratefromwholegrainbread 

Adulthood -Superfoods -Reducedkjandcalories -Avoidhighsugarorhighsalt  -Calcium -Vitamin -Maintainingweight -Nutrientdense 

Recipelikepaprikachickenwithquinoatabbouleh -VitaminB6andPhosphorus,andaverygoodsourceofProteinfromchicken -Superfood:quinoa -protein,fiber,iron,andvitaminB6fromquinoa - Vitamin E, Vitamin B6, Folate, Phosphorus and a very good source of Dietary Fiber, Vitamin A,                                 

VitaminC,VitaminKfromtomatoes     Elderly 

-Healthyfood -Avoidhighsugar,highsalt,highfatfood -Fibretopreventconstipation -OlderadultsneedmorecalciumandvitaminDtohelpmaintainbonehealth 

RecipeslikeBeef,Barley,andmushroomsoup -Highproteinfrombeef -DietaryfibreandvitaminB1inBarley - Dietary Fibre, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a good source of Vitamin D                                   

frommushroom -claimedtobetheperfecthealthfoodfromcarrot -fibre,vitaminK,potassiumfromcarrot 

 Foodproductdevelopment-types,drivers,thefooddesignprocess