food science and technology homework help

Boost your journey with 24/7 access to skilled experts, offering unmatched food science and technology homework help

Trusted by 1.1 M+ Happy Students

4.4Trust Pilot

4.4Edu Reviewer

5App Review

4.8Student

4.2Sitejabber

Recently Asked food science and technology Questions

Expert help when you need it

Q1:Guidance on Writing a Research Proposal Working Title: Plant Alternatives as a Complement for Improving Food Security, Sustainability and Nutrition in Saudi Arabia: A Focus on ChildrenSee Answer
Q2:/n Chapter 3 KEY TERMS chronic undernutrition FAO food desert food insecurity hunger povertyism poverty line stunting RESEARCH AND INQUIRY SKILLS Create a detailed action research plan FIGURE 3.2 Nutritious food can cost two or three times as much in isolated communities in Nunavut as it does in cities in southern Canada. What impact does this have on consumers? What can be done to change the situation? Hunger and Food Security Chapter Introduction While reading this chapter, you will study the current state of hunger and food security in Canada and the world relationships among the cycle of poverty, the ability to meet nutritional needs, and food security myths and misconceptions related to hunger and food insecurity factors that are critical to achieving and maintaining food security responses to local and global food insecurity how interests, skills, previous experience, and education. requirements relate to a specific career opportunity in the food industry How many times have you said "I'm hungry"? What is it like to be hungry? Are there different degrees of hunger? Why do some people have food and others have little or none? These are questions of food security-having access to nutritious, culturally appropriate food at all times. Access to nutritious food is influenced by a variety of interacting factors. This chapter clarifies the key concepts related to food as a human right: hunger, food security, and food insecurity. It also identifies conditions that give rise to hunger and food insecurity, possible effects of being hungry and food insecure, and actions people can take to address food insecurity. You will have the opportunity to gather and analyze data about the state of food security in your community. Spotlight On... Advocating for the Right to Food Paul is a single father in a small city in Canada. He works two jobs. One day, Paul's son, Jason, arrived home from school and went straight to the fridge looking for a snack, calling out to his dad "Hi, I'm home. I'm starving." Paul walked to the kitchen holding back tears. He had been worried for days that they would run of food before his next paycheque that Friday. It was Tuesday- they weren't going to make it. Paul's paycheques from his two jobs were not enough this month. "Sometimes life just doesn't turn out the way you planned it-not because you failed, were lazy, or didn't try hard enough." FIGURE 3.3 Indian grassroot activists, village councillors, farmers, agriculture unionists and Delhi on November 26, 2009. academics take part in a Right To Food protest in New Freda is a 70-year-old Nigerian woman. She cared for four of her adult children as they died slowly from AIDS. Now she is supporting her widowed, HIV-positive daughter and her daughter's nine-month-old baby and raising five orphaned grandchildren in her tiny home. Freda spent what little money she had on medicines and funerals. Now, she receives the equivalent of about $80 Canadian every three months from the government. Some nights her grandchildren have only a rice patty to eat. She sells baskets and works in the rice fields to bring in a little income. "It's not," says Freda, "the natural order of things." In response to situations like these, many groups around the world are advocating or lobbying for the right to food. For example, the Right to Food Campaign in India is an informal collective of prominent people and national-level organizations committed to "the realization of the fundamental right to be free from hunger and malnutrition" Olivier De Schutter, United Nations Special Rapporteur on the Right to Food, defines the right to adequate food as "the right to have regular, permanent and unrestricted access, either directly or by means of financial purchases, to quantitatively and qualitatively adequate and sufficient food corresponding to the cultural traditions of the people to which the consumer belongs, and which ensure a physical and mental, individual and collective, fulfilling and dignified life free of fear". Questions: 1. In his definition, Olivier De Schutter describes the right to food in many ways. How does he describe it? Why are these different descriptions necessary? 2. Are there groups in your community who work to uphold the right to food? 3. Why is it necessary to advocate for the right to food? 4. What types of advocacy are effective? FIGURE 3.6 The Universal Declaration of Human Rights protects the right of all human beings to live in dignity, free from hunger, food insecurity and malnutrition. Food Security Is a Human Right The modern concept of human rights originated with the establishment of the United Nations in 1945. It was founded after the Second World War to stop wars between countries and to provide a platform for dialogue about peace and security. One of the most recognized documents to come out of the United Nations was the Universal Declaration of Human Rights, which all member nations including Canada signed in 1948. This document, and several others that followed, to which Canada is also a signatory, recognizes the right to food as a human right and protects the right of all human beings to feed themselves in dignity, either by producing their food or by purchasing it. Everyone has the right to a standard of living adequate for the health and well-being of himself and of his family, including food, clothing, housing and medical care and necessary social services, and the right to security in the event of unemployment, sickness, disability, widowhood, old age or other lack of livelihood in circumstances beyond his control. 1. States Parties recognize the right of the child to the enjoyment of the highest attainable standard of health and to facilities for the treatment of illness and rehabilitation of health. States Parties shall strive to ensure that no child is deprived of his or her right of access to such health care services. 2. States Parties shall pursue full implementation of this right and, in particular, shall take appropriate measures: (c) To combat disease and malnutrition, including within the framework of primary health care, through, inter alia, the application of readily available technology and through the provision of adequate nutritious foods and clean drinking-water, taking into consideration the dangers and risks of environmental pollution. Article 24, United Nations Convention on the Rights of the Child (1999) FIGURE 3.7 The Convention on the Rights of the Child inspired changes in social processes and in the laws of Canada and other countries. Article 25 Universal Declaration of Human Rights (1948) 1. The States Parties to the present Covenant recognize the right of everyone to an adequate standard of living for himself and his family, including adequate food, clothing and housing, and to the continuous improvement of living conditions. 2. The States Parties to the present Covenant, recognizing the fundamental right of everyone to be free from hunger, shall take, individually and through international co-operation, the measures, including specific programmes, which are needed. Article 11, international Covenant on Economic Social and Cultural Rights (1966) At this summit two documents set the target of reducing by half the number of undernourished people by no later than the year 2015: the Rome Declaration on World Food Security and the World Food Summit Plan of Action. They defined food security as existing "when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life." First World Food Summit--Rome Declaration on World Food Security (1996) Subsequent meetings and summits continue to create declarations that support the right to food: .2002 World Food Summit +5 2004 - the Food and Agricultural Organization of the United Nations (FAO) Council adopted the Voluntary Guidelines to Support the Progressive Realization of the Right to Adequate Food in the Context of National Food Security ⚫ 2006 - The FAO Special Forum "World Food Summit: Ten years later" 2008- International Food Security Treaty Campaign 2009 Third World Summit on Food Security FAQ: A United Nations organization with a mandate to raise levels of nutrition, improve agricultural productivity, better the lives of rural populations, and contribute to the growth of the world economy THINK CRITICALLY Every man, woman and child has the inalienable right to be free from hunger and malnutrition in order to develop fully and maintain their physical and mental faculties. Unveral Declaration on the Eradication of Hunger and Malnutricion (1974) 1. What similarities do you see in the declarations above? 2. There is considerable international support for the right to food, but progress in ensuring that right is slow. Why do you think progress is slow? 68 Unit 2 The Right to Food MHR MHR Hunger and Food Security Chapter 3 69 hunger: the need for food: pain or weakness caused by a lack of food food insecurity: a condition in which people lack sufficient, appropriate. and reliable food intake to provide them with the energy and nutrients for fully productive lives FIGURE 3.8 Factors involved in food and nutrition security are interrelated. What factors does individual nutrition security depend on? Understanding Food Security and Food Insecurity Hunger is a symptom or sign of food insecurity. Food insecurity can be measured on a scale of 1 to 4: feeling anxious about lack of food compromising on the quality of the foods by choosing less expensive options feelings of hunger not eating at all (Barbolet et al., 2005) As Figure 3.8 shows, food security is a part of the broader concept of nutrition security. A household can be said to be nutritionally secure if it is able to ensure a healthy life for all its members at all times. Nutrition security thus requires that household members have access not only to food, but also to other requirements for a healthy life. Each factor in Figure 3.8 is itself influenced by political, economic, social, familial, and environmental factors. 70 Unit 2 The Right to Food-MHR GLOBAL NATIONAL National Food Production HOUSEHOLD Global Food Availability National Net Imports of Food National Food Availability Household Income Household Food Access Food Security INDIVIDUAL Other Basic Needs Health Care and Nonnecessities Nutrition Security THINK CRITICALLY 1. Other than food, what resources do households need access to in order to ensure a healthy life? 2. List as many political, economic, social, familial, and environmental factors that could influence household food security as you can. Developing a Definition of Food Security A robust definition of food security should be able to answer questions about access to food and about the food itself. Access to Food Who should get food? all people, with equal access When? available at all times ⚫ secure access physical access How? in a manner that promotes human dignity in socially acceptable ways Food How much food? enough to meet dietary needs enough for an active, healthy lifestyle What kind of food? nutritious safe culturally appropriate meeting food preferences produced in a sustainable food system without the need to resort to emergency food providers produced in ways that promote community economic and social development Source Mckeown (2006) At the core of food security is access to healthy food and optimal nutrition for all. Food access is closely linked to food supply, so food security depends on a healthy and sustainable food system. Food security can be defined as individual or household, community, national, or global. Micro-Level Food Security Individual and household food security focusses on individuals and families as the basic unit of activity in society. It is defined as year-round access to an adequate supply of nutritious and safe food to meet the needs of all family members. It depends on such factors as how people produce or acquire food throughout the year and how they store, process, and preserve their food to overcome seasonal shortages or improve the quality and safety of their food supply. Household food security is also concerned with equitable food distribution among the members of the household and priorities related to food production, acquisition, utilization, and consumption. Community food security applies to any size of community and is a condition in which all community members obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice. FIGURE 3.9 Which of these questions relate more to individual and household food security? Which relate more to community food security? NUTRITION LITERACY What are characteristics of a sustainable food system? (See Chapter 2 on sustainable agriculture if you are not sure.) MHR Hunger and Food Security Chapter 3 71 FIGURE 3.10 What characteristics of food distribution help ensure food security? SKILLS FOCUS What phase of action research includes determining what level of food security you are dealing with? Macro-Level Food Security National food security occurs when a country has adequate assured supplies of food to meet the needs of all of its people. It depends on stable food supplies and secure access to food supplies by those who need them. Other components play a role in national food security, too. These include national agricultural production; international trade and economic interdependence; national policies related to food production, processing and distribution; and available resources for production and distribution. Global food security means having sufficient food to feed all the world's people and ensuring the right to food for all. On a global level this is very complex, since it depends on adequate global food production; equitable control of food production, processing, and distribution; fair and effective policies related agriculture and food production, trade agreements, subsidies, and tariffs; efficient world responses to food crises; international food aid programs; sustainable agricultural practices; and other factors. Distinguishing between the various levels of food security is important for those who work to promote because strategies directed toward improving food security at one level may be quite different from those aimed at other levels. For example, school breakfast and lunch programs, food banks, soup kitchens, community kitchens, income generation projects, subsidized housing for low-income families, food skills programs, and job training programs can be helpful at the individual and household levels. Community food gardens, community supported agriculture (CSA), co-operative food outlets, farmers' markets, local food policy councils, and similar activities can help at the community level. Improving social safety nets such as social security, unemployment insurance, health care, and child care can help at the provincial and national levels, as can legislation that ensures the protection of farmland, safety of the food supply, and safety of farm workers. Because the issues are so complex, at the community, provincial, and national levels long-term planning with a wide range of stakeholder groups is necessary for success. At the global level, international organizations such as the United Nations tend to focus on the food supply and determining whether there is enough food, whereas non- governmental organizations (NGOs) focus on access and the distribution of food to the world's most vulnerable people. 72 Unit 2 The Right to Food MHR Putting a Face on Hunger Taking action against hunger means taking action against poverty. It also means challenging povertyism. Povertyism occurs when people are unsympathetic or outwardly hostile toward those experiencing poverty. I can be manifested in how people act (behaviour) and speak (language). Povertyism shows a lack of recognition and respect. In the words of a person experiencing poverty, "we hear how the media, and some politicians, speak about us and it hurts." Challenging povertyism is a matter of human rights because it is, at heart, about recognizing human dignity (Lister, 2007). In fact, an analysis of news reports found that when poverty was described as a problem for society, viewers deemed society responsible. Alternatively, when news presentations described poverty as the problem of a poor individual, viewers assigned responsibility to the individual (Iyengar, 1990). (11 Pause and Think Which level(s) f food security does the Right to Food Campaign in southwest India, shown on page 65, address? The Components of Food Security Similar to the components of McKeown's food security definition (see Figure 3.9), the Centre for Studies in Food Security at Ryerson University, Toronto, outlines five components of food security: Availability sufficient food for all people at all times Accessibility - physical and economic access to food for all at all times Adequacy access to food that is nutritious, safe, and produced in environmentally sustainable ways Acceptability access to culturally acceptable food, which is produced and obtained in ways that do not compromise people's dignity, self-respect, or human rights Agency - the policies and processes that enable the achievement of food security povertyism: discrimination against people on the basis of their living in poverty "We live in a world in which we produce more food than ever before and in which the hungry have never been so many" -Olivier De Schutter, United Nations Special Rapporteur on the Right to Food MHR Hunger and Food Security Chapter 3 73 OPEN FOR DEBATE Which stage of the food security continuum is most important for increasing future food security in your community? Debate with your classmates. FIGURE 3.11 The food security continuum. Why would the most effective strategies address all parts of the continuum? Thus, to be food secure, all people must have stable access at all times to appropriate food for a nutritious diet. They should not risk losing access to food as a consequence of sudden shocks (e.g., an economic or climatic crisis) or cyclical events (e.g., seasonal food insecurity). Food access also takes into account the ability of consumers to acquire food that is safe. affordable, competitively priced, culturally acceptable, and nutritious. Access physical mobility, the distance and availability of transport to food stores, the depends on an individual's financial resources, total household expenditure, availability of food stores in an area, and food preferences (McComb, Webb. & Marks, 2000). To be food secure, people also need to be able to use the food. This means having access to clean water and sanitation as well as storage and cooking facilities, knowledge and skill in food preparation, and time (Innes-Hughes et al., 2010). Some programs that address food insecurity focus on strategies that address only one of these components. For a lasting solution, all components need to be taken into account. Addressing Food Insecurity Programs that address local and global food insecurity generally offer a continuum of resources ranging from short-term relief of acute food insecurity, through building the capacity of the community and its inhabitants to feed themselves, to redesigning the food system. Food Security Continuum STRATEGIES FOR CHANGE Short-Term Relief Strategies Capacity Building Strategies Systems Change Strategies LIFE CONNECTION Food Banks Hunger relief initiatives have existed in Canada since the early twentieth century. The first official food bank in Canada formed in Edmonton in the early 1980s (Riches, 2004). Since that time food banks have become common in many communities. A food bank acquires, stores, and distributes food to the needy in its community. Food banks are often supported by community food drives, umbrella organizations, grocery stores, local agriculture, and food manufacturers and distributors. Campus Food Banks FIGURE 3.12 Students from Moira Secondary School in Belleville. Ontario, collected food for the food bank in the school's neighbourhood on Halloween night. Twenty years ago, graduate students at the University of Alberta launched the country's first campus food bank. According to the network Food Banks Canada, there are now more than 70 food banks in universities across the country. Some students cannot always afford food after they have paid for tuition, books, living expenses, transportation, and everything else. A food bank can provide some degree of food security while they focus on their studies. Often, people who use food banks have to make the food last for a week or more. Here is a sample list of what a single person might receive at a food bank: 2 boxes pasta dinner (or substitute extra rice) 3 small single-serving juice boxes 3 single-serving-size scoops dry rice 1 box dry cereal or 3 packages instant oatmeal any 2 of: 175-g tin of tuna, chicken, or turkey; small jar peanut butter; 3 eggs 2 small cans tinned vegetables, or 1 tin vegetables and 1 fruit 2 small cans soup .1 potato . 1 onion .1 can plain beans or chickpeas, or 1 can pork and beans 3 granola bars or 3 fruit chews . 1 litre milk 1 loaf bread (or substitute extra rice) Source CUPE (2010) 74 Unit 2 The Right to Food + MHR Pause and Think Where would food banks and job skills training fit on the food security continuum? Describe three other strategies that can be used to improve food security. Explain where each one fits on the food security continuum. Questions: 1. Plan a nutritious menu for at least three days, and longer if you can. Use only what's on the list above along with five standard pantry ingredients, such as oil, flour, salt, coffee, and tea. 2. What items do you think would be the most valuable to a food bank? Why? MHR Hunger and Food Security Chapter 3 75See Answer
Q3:2. a. Explain how and why various factors contribute to nutritional inequalities among people within the same community Gender Ethnicity Income Employment Religion b. Why are women more often undernourished than men? c. Why does being an Aboriginal in Canada increase one's likelihood of experiencing inadequate nutrition? See Answer
Q4:Why is poor health often associated with poverty and food insecurity?See Answer
Q5:What are some specific actions you can take to reduce local or global food insecurity?See Answer
Q6:a. Find a recipe that contains only items that would be available at a food bank and meets Canada's Food Guide. Include the recipe not just the link. See attached food bank list of items. b. Explain how your recipe follows Canada's food guide (have half vegetables and fruit, quarter protein, and a quarter grain you can add a side dish if necessary).See Answer
Q7: HFA4U O O Read the PowerPoint and answer the following: 1. How do each of the following affect the environment: (3X6-18 marks) Fertilizers Pesticides Fossil Fuels O Urban development O Water use O Genetic Modification 2. Analyse the effect of growing crops for biofuels. (5 Marks) O Week 9 Food Production and the Environment 3. Explain how each of the following choices we make can affect the environment? (3 X 4=12 marks) Demand for imported foods Choices in packaging Choosing fair trade products Buying local O O O D3. Demonstrate an understanding of the impact of food production on the environment. /35See Answer
Q8: Total: Value: CHA Learning a division of Food Service and Nutrition Management Course 1 - Food Service Systems Management Assignment 2 HealthCareCAN 1 100 Marks 15% Instructions: Part 1 You are the food service and nutrition manager at a 150 bed long-term care home in a large Canadian city. Your administrator has asked you to help develop the plan for a new facility being built, which will also be 150 beds. The residents of this new facility are from a variety of ethnic backgrounds, however, almost one quarter of the residents are South Asian (e.g. India, Sri Lanka and Pakistan). The food production system is a Cook Serve (Conventional) System and meals are served to residents in unit dining rooms. The company's policy for menus is as follows: Breakfast 2 entree options Juice Toast Milk Lunch Soup 2 entree options 2 desserts Dinner Tip: Make sure the entrées are nutritionally balanced and include protein, fruit or vegetable and starch sources. O Health Care CAN All rights reserved Salad 2 entree options 2 desserts ALGONQUIN COLLEGE CHA Learning a division of 1. Based on the information provided above, develop a 2-day selective menu based on 3 meals a day. HealthCareCAN 2. Find a family sized recipe for one main entrée that you have included on your menu. a) Using the sample in the learning guide, increase the recipe to 50 servings and show your multiplied factor and rounded measure. Convert all measurements to metric (e.g. 1 cup = 250 mL). b) Write the recipe (50 servings) in standardized format. (see p. 457 of your textbook). c) Design and submit a recipe sensory evaluation form for your recipe. d) What other criteria could be used to evaluate your recipe. 3. Develop an equipment list with the production equipment that will be required to produce the menu you have prepared. Include only large equipment. Indicate which equipment will be used to prepare each item. 2 4. Develop a production sheet for your menu choices considering the following: ■ When there are two choices, make a decision on which food item is more popular (first choice) and forecast that item to be produced at 60% of total portions and the less popular option (second choice) to be produced at 40% of total portions. Tip: Please note that food is prepared for the regular texture and then some is taken out to be minced and pureed, i.e. 60 portions of roast beef is prepared and then 8 portions are minced and 10 portions are pureed. Provide production numbers for all menu items excluding beverages. You have 8 residents who are on a minced diet and 10 residents who are on a pureed diet. Calculate the production numbers for the regular, minced and pureed menu items. Note - all numbers for the above should be included on your production sheet. sheet. Use the following template to develop your production sheet. Add additional rows to the template as necessary. Breakfast Portions Choices Lunch Portions Required Choices Required O Health Care CAN All rights reserved Dinner Choices Portions Required ALGONQUIN COLLEGE CHA Learning a division of HealthCareCAN Part 2 1. Describe and provide examples of the four food safety hazards. Discuss the key critical controls for each of the four food safety hazards. Provide a specific example of how these controls can be implemented. You may wish to organize your answer in chart form using the following template: Food Safety Hazard 3 Key Critical Control 2. Discuss the role of the Food Service and Nutrition Manager in maintaining a culture of health and safety. Address the following points in your answer: a) Strategies to motivate employees to maintain good attitudes towards health and safety b) Leadership qualities required (consider the LEADS framework in your answer) c) Strategies for accident/incident prevention d) Requirements for WHMIS and fire safety e) Procedures to take following an accident/incident Example Maximum 250 words (1 page, double-spaced) 3. Think about the most important health and safety knowledge that food service workers need to have. Then, design a health and safety education program that runs throughout the year and includes the below sections. a) Choose one topic for each month of the year b) Indicate two of the most important aspects of each topic that needs to be conveyed to the food service workers O Health Care CAN All rights reserved ALGONQUIN COLLEGE CHA Learning a division of 4 Tips for completing this assignment: ● ● ● ● ● ● HealthCareCAN ● Organize your assignment by question number. Where applicable, present your work neatly in a table/chart format in Word. Be sure to answer each question completely but concisely. Organize your thoughts logically and avoid repeating yourself. For short essay questions include an introduction and conclusion. Reference the readings from the course units to support your ideas. Format in-text citations and your reference list using APA Writing Style guidelines (found under the resources tab on The Gateway). Format your assignment based on APA writing style (double spaced, include page numbers, 1 inch margins and use a 12 point font) and provide a cover page for your assignment based on APA writing style guidelines. Refer to the "Guidelines for Short Answers or Essays" document posted under the resources tab on The Gateway for further guidance on preparing your report. Submit your assignment as a Word (.doc) document. If possible, submit as one file only. Please ensure your assignment does not exceed 10 pages (cover page and reference page not included). O Health Care CAN All rights reserved ALGONQUIN COLLEGE CHA Learning a division of Grading Rubric Section Question 1 Question 2 Question 3 Question 4 Question 1 Question 2 HealthCareCAN 5 Marks Available 6.5 2.5 5.5 2.5 4.5 5.5 4.5 5.5 5.5 2.5 4.5 4.5 4.5 2.5 2 2.5 2.5 2 2 ■ ■ ■ ■ ■ ■ ■ ■ Key Points in Answer Part 1 Menu designed according to the policy Ethnic background of one quarter of residents considered Recipe increased to 50 servings showing multiplication factor Measurement units converted to metric properly Recipe developed in standardized format properly Recipe sensory evaluation done properly Acceptable evaluation form designed and submitted Proper major equipment named Proper equipment used to produce food items Provide references from readings/ course materials to support your critique Forecasting done accurately Production numbers are accurate and the number of regular salad prepared is sufficient Part 2 Food safety hazards identified with examples Key critical controls identified Specific examples for implementation of controls provided Strategies to motivate employees to maintain good attitudes towards health and safety Leadership qualities required, LEADS framework considered Strategies for accident/incident prevention Requirements for WHMIS and fire safety O Health Care CAN All rights reserved Marks Achieved 19 /22.5 /13.5 19 19 /13.5 ALGONQUIN COLLEGESee Answer
Q9:/n FOOD PRODUCTION AND THE ENVIRONMENT What is a Sustainable Food System □ Sustainable development- development that meets the needs of the present without compromising the needs of future generations Environmental sustainability do not deplete natural resources Protect and conserve soil, air, and water Economic sustainability ■Farmers obtain fair compensation that covers production and well- being ■■ Profitable for industry and generates employment Social sustainability Nutritious food available, accessible, and affordable for all ■ Enhances the quality of life for farmers and workers throughout the system ■Contribute to the vitality of all communities Environmental Sustainability The use of Chemicals Fertilizers are chemicals or natural substances added to soil to increase its ability to provide nutrients to crops and increase production Chemical fertilizers Commonly derived from petroleum with concentrated nitrogen and phosphorus added Excess nutrients run off into storm drains or drainage ditches feed into rivers/streams due to its high concentration and quick release which can kill aquatic plants and other organisms. ■ Promotes the growth of algae which can deprive the surrounding area of oxygen and create dead zones Can also affect drinking water and thus human health The use of Chemicals Continued... Chemical pesticides Used to kill pests that threaten crops Include- Insecticides, fungicides, herbicides Excessive use can affect human health, kill pollinators and beneficial insects, contaminate soil, water, and air, and create pesticide resistance ☐ Sustainable Alternatives to chemical use ■Mechanical controls (tilling soil kills weeds, catching insects in traps) Cultural controls (rotating crops, planting cover crops) Chemical controls (strategic and conservative use of fertilizers, herbicides, pesticides/n LAWS AND REGULATIONS . PUBLIC FOOD POLICIES FOODDECLARATION ORG SIGN DECLARATION OUR NATION'S FOOD / IMPROVE AGRICULTURE POLICY Affect how food is produced, processed, distributed, purchased, or recycled in a given jurisdiction Policies in any area can have a powerful influence on what people eat . . How did the Ontario Nutrition policy affect what can be served and sold in schools? How can a policy that lowers social assistance affect food- consumption habits Policies in one area can have effects elsewhere • Changing government health policies around trans fats influence corporate food-manufacturing policies • Policies that encourage soy and grains for biofuel can have negative impacts on consumers -with increasing demand= raising prices = hunger and food insecurity TORONTO FOOD POLICY COUNCIL THE CHANGING NATURE OF FOOD Ontario POLICY Public food policies change to reflect social and environmental conditions OF ENVIRONMENT DEPARTMENT • Historically, food policies have been made by Ministries of Agriculture and Fisheries with support by Ministries of Health and Social Services Now ministries of trade, Ministries of the Environment, and Competition Authorities also play a role in setting food policy Policies now favour large multinational and transnational corporate agribusiness who have the power to lobby for rules favourable to them Food policy is also now subject to international free-trade Agreements (NAFTA) and world Trade Organizations Agreement on Agriculture which can block a country's own laws and regulations about food and agriculture 1987 Canadian Environmental Law Association EQUITY. JUSTICE. HEALTH. ND NATURAL SOURCES ACTS AND REGULATIONS IN CANADA . http://www.inspection.gc.ca/about-the-cfia/acts-and-regulations/list-of- acts-and-regulations/eng/1419029096537/1419029097256 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2984095/ https://www.canada.ca/en/health-canada/services/consumer-product- safety/reports-publications/pesticides-pest-management/fact-sheets- other-resources/pesticides-food.html How might regulations to limit pesticide use affect food production and supply? https://www.theglobeandmail.com/technology/science/canada-first-to- declare-bisphenol-a-toxic/article1214889/ What evidence was used to support the government of Canada's decision to reduce the use of bisphenol A in some food packaging?See Answer
Q10:1. What are your target recommendations for each of the following? • Energy • Protein • Carbohydrates • Fat • Fiber • Vitamin D • Calcium • Iron • Potassium • SodiumSee Answer
Q11:2. How does your diet compare to the recommendations you received from Cronom- eter when reviewing the following? Discuss and compare your results. • Energy • Protein • Carbohydrates • Fat • Fiber • Vitamin D • Calcium • Iron • Potassium • SodiumSee Answer
Q12:3. How might you modify your diet to obtain the target recommendations for each of the following, being specific: • Energy • Protein • Carbohydrates • Fat • Fiber • Vitamin D • Calcium • Iron • Potassium • SodiumSee Answer
Q13:4. Write three SMART goals you would like to focus on over the next few weeks? (Watch the video in the course on setting SMART goals for guidance) Remember, goals should be based on the results of the nutrient analysis and specifically focusing on nutrient intake.See Answer
Q14:6. C Level only - Look up Hamilton Food share https://www.hamiltonfoodshare.org/ and make an advertisement that explains who they are, who they serve, what they do, and how someone could volunteer to help combat food insecurity. U Level only - Look up a Global Organization and make an advertisement that explains who they are, who they serve, what they do, and how someone could volunteer to help combat food insecurity. See Answer

TutorBin Testimonials

I found TutorBin Food Science And Technology homework help when I was struggling with complex concepts. Experts provided step-wise explanations and examples to help me understand concepts clearly.

Rick Jordon

TutorBin experts resolve your doubts without making you wait for long. Their experts are responsive & available 24/7 whenever you need Food Science And Technology subject guidance.

Andrea Jacobs

I trust TutorBin for assisting me in completing Food Science And Technology assignments with quality and 100% accuracy. Experts are polite, listen to my problems, and have extensive experience in their domain.

Lilian King

I got my Food Science And Technology homework done on time. My assignment is proofread and edited by professionals. Got zero plagiarism as experts developed my assignment from scratch. Feel relieved and super excited.

Joey Dip

Popular Subjects for food science and technology

You can get the best rated step-by-step problem explanations from 65000+ expert tutors by ordering TutorBin food science and technology homework help.

TutorBin helping students around the globe

TutorBin believes that distance should never be a barrier to learning. Over 500000+ orders and 100000+ happy customers explain TutorBin has become the name that keeps learning fun in the UK, USA, Canada, Australia, Singapore, and UAE.