Food properties

Carbohydrates
 Caramelisation- browning process formed by the action of heat on sucrose. Eg,
golden colour of toffee.
 Dextrinisation- browning produced by the action of heat on starch. Eg, golden
appearance of bread and baked cakes
 Crystallisation- process in which the water from water and sugar solution
evaporates leaving the sugar to clump together and start to crystallise. Eg, lollies,
toffee apples
 Gelatinisation- thickening of starch when added to water and heated. Eg, thickening
of corn flower in lemon meringue pie

Lipids
 Emulsification- dispersal of fat or oil throughout a liquid. Eg, Salad dressing
Proteins
 Denaturation- process in which properties of protein change and once it has changed
it can’t return to its original form. Eg, heat to egg
 Coagulation- process in which a protein thickens and changes into semi-solid mass.
Eg, scrambled egg, beaten egg white
 Syneresis- the process in which the protein squeezes out the liquid in the product.
Eg, separation of liquid from meat, curdling in custard
 Aeration- incorporating air into the food products. Agitating the protein cause it to
become denatured- the protein structure unwinds and the air is I trapped into the
network. Trapping air causes foam.
Early European influences,
 They bought flour, rice, salted meat, sugar, salt, alcohol, vinegar, seeds and vine
cuttings.
 Aboriginal food includes goanna, witchetty grub, water rat, wombat, bandicoot,
barramundi, wattle-seeds, long Yam, bulrush root, nonda plums, Lillypilly, desert
yam, bush tomato, quandong
 Aboriginal diet changed to the European diet and lacked fresh foods from the bush,
rivers and sea and contributed to nutritional disasters such as Weight gain, diabetes
and alcoholism.

Multicultural influences
 Chinese, Germans and other people have brought their food habits to Australia,
which has resulted in the expansion of the diet of all Australians.
 The migration of many cultures to Australia over the past sixty years has resulted in a
diverse mix of food.
 Our diet has changed from traditional and rather uninteresting to one of the most
varied in the world. We now readily combine ingredients and cooking styles from
different cultures in one meal.
Influences on food selection
 Physiological factors affect the body’s need and desire for food. You may select
foods because you are hungry, because you have an appetite, or because they make
you feel satisfied after you have eaten them. Growing teenager needs more food
than an elderly person
 Geographic location and climate dictate the type of foods that can be grown and
influence how and where you eat them. Ocean towns eat more seafood. New
Zealand – plenty of lamb
 In any community the foods that people select to eat depend to some extent on
price and the money that is available to spend. Fast food is cheaper. Some foods are
expensive at some time.
 Psychological influences are the factors like values, attitudes, experiences, emotions,
habits and beliefs that affect out food food selection. Eg, if you value the rights of
animals you won’t consume animal products. They may not eat on Fridays
 Technological developments within the food industry not only influence the type of
foods that you eat, they also influence the way in which you prepare, store and serve
foods. Food processors, frozen foods.
 Within cultures, people select foods to conform to particular styles of eating. They
also may have religious beliefs about particular foods and how they should be
prepared and served. Hindu’s cannot eat cow. Catholics and Christians do not eat
meat on Good Friday
 Family and peer groups are certainly the most important socialising groups and both
have a significant influence on the foods that you select when you are with them.
Social gatherings often based around food. Family dinner
 Advertising influences our food decisions. Food photography – McDonalds burger

Function of food in the body

 Growth and development
 Providing energy
 Raps in and maintenance of cells
Digestive system
Fibre is important in maintaining a healthy digestive system.

How is food digested

The gastro-intestinal tract, also known as the GI tract, is where the digestion of food takes
place. It begins in the mouth, proceeds through the Oesophagus to the stomach, then
through the small and large intestines and finally to the rectum.

Australian guide to healthy eating

 Fruits, vegetable, grains, meat, dairy

 Fat is important cause it helps to absorb some nutrients but too much fat can cause
disease so it important to limit the use of fats in food.
 Australian dietary guidelines

 Enjoy a wide variety of nutritious foods

 Prevent weight gain- be physically active and eat according to your energy needs
 Limit the intake of foods containing saturated fat, added salt, added sugar and
alcohol
The six nutrients
Protein
 essential for growth and maintenance of a healthy body.
 building, repairing and replacing cells.
Vitamin
 They are essential for the release of energy within the body
 building tissue and
 controlling how the body uses food.
Minerals
 They are necessary for the correct functioning of the body.
Lipids
 major source of energy
 fats supply and help the absorption of fatty acids and fat soluble vitamins (A, D, E and K)
Carbohydrates
 Carbohydrates are a major source of fuel and energy
 Sparing the use of protein
 Has fibre
Water-
 functioning of every cell and organ in the body
 lubrication
 temperature control
 excretion.