Sustainable Development Revision Guide -2011

There is a 1-hour exam. It can begin with multiple-choice questions but the majority of questions will be open questions, which will require a lot of detail.

An example of a high level answer – which will gain full marks:

Manufacturers have started putting clear labels on the front of packets about GDA’s (Guideline Daily Amounts) of food. Some are using the traffic light system to help people choose foods more easily. However some consumers are finding the different types of labels confusing. Manufacturers are also making their products healthier by reducing the amounts of fat, sugar and salt. Too much fat can lead to obesity and heart disease. Too much sugar has been linked to diabetes and causes tooth decay. The manufacturers have also started to target products at certain groups of people e.g. weight watchers. They are calorie controlled to help weight loss. Another example is the GI diet where the GI index of high, medium or low is shown to help consumers choose foods that take longer to digest. More organic foods are available now as the consumer’s thinks these are better for them and contain more nutrients. They don’t contain chemicals like fertiliser. However they are much more expensive.

What the examiner said about this response:

The candidate has covered a wide range of relevant points; there is evidence of good knowledge and understanding with explanations and examples being given for each point made. The candidate has also included references to the limitations of the manufacturer’s responses e.g. confusing labelling and the cost of organic foods. Specialist terms have been used but it has been qualified with a reference to nutrients so credit has been given the candidate also acknowledges that fats do not necessarily cause heart disease. The answer is well written and structured. Spelling, punctuation and grammar are correct.

Top tips

Use specialist terms – avoid words like ‘pollution’ instead aim for ‘air pollution’.

Read the question two times and underline key words

Take time to think about your answer and Plan your answer in bullet points at the side

PEE (POINT, EXAMPLE,EXPLAIN)

ANSWER ALL QUESTIONS

Definitions of the 6 R’s

Rethink Rethink and make a better choice about something. For example rethink your lifestyle in relation to diet, food miles, seasonal, local, animal cruelty and sustainability

Reuse

Recycle

Repair

Reduce

Refuse

Reuse packaging for another purpose. Reuse leftover ingredients. This normally doesn’t involve any further processing

Reuse a product – this normally requires further processing, eg, from a coke can into another coke can!

Can we repair what we may throw away? How nutrients help as to repair our bodies. What can we do to repair the UK diet?

Try to reduce our food intake. Reduce food miles and the consumption of processed foods. Reduce packaging.

Say no to something. For example chose free range instead of battery. Refuse products high in fat/salt/sugar. Refuse foods which contain additives/fertilisers/pesticides

Recycling

The following materials can be recycled:

It can be difficult to recycle packaging from mixed materials i.e. foil, plastic or card bonded together.

Why should we recycle?

Glass Paperboard/ card / paper

Metal cans Some plastics

● ● ●

It uses up natural resources

Trees

Oil

Metal

● ● ●

● ● ●

It causes pollution including:

Air

Land

Water

● ● ●

● ● ●

If it cannot be recycled or biodegrades then it

has to be disposed of in landfill sites

● ● ●

What can consumers do?

Buy reusable containers – bags / jars / egg cartons

Use re-useable bags when shopping.

Use recycling centres to recycle glass / cans or paper

Buy minimum packaging – choose products which have little packaging

Select biodegradable packaging

What can consumers do?

Buy reusable containers – bags / jars / egg cartons

Use re-useable bags when shopping.

Use recycling centres to recycle glass / cans or paper

Buy minimum packaging – choose products which have little packaging

Select biodegradable packaging

How can manufacturers minimise waste?

Reduce the amount of packaging i.e.: Easter egg boxes.

Or you could design an egg which:

Other ideas:

1. Use paper or card from sustainable forests.

2. Choose materials for packaging that consumers can use.

3. Printing symbols on the packaging that inform consumers i.e. recycling logos or keep Britain tidy logos.

4. Provide information about the packaging materials.

Cardboard box packaging

Hard plastic case to hold the egg in

Foil covering of egg

2 crunchies individually wrapped

Foil Covering

Mini eggs in a small plastic bag

CompostingWhen a food cannot be reused it could be composted and is a good fertiliser

for a garden.The following can be composted:

These items;

1.

Rot quickly2. Provide nitrogen 3. Provide moisture.

They are called greens. Cardboard egg boxes, scrunched up paper and fallen leaves are called browns as they rot more slowly. They provide carbon and fibre and allow air pockets to form in the mixture

Cooked vegetables, meat, dairy products, diseased plants and dog or cat litter cannot be placed in the bin!

Example questions from past papers: 1. When preparing fresh food products containing vegetables there is always

going to be some waste. State one environmentally friendly way of disposing of the vegetable food waste (1 mark Jan 10)

2. The cardboard used in the packaging comes from a sustainable source. Explain what sustainable source means? (2 marks Jan 10)

3. 33% of the food we buy (6.7 million tonnes) gets thrown out of UK homes. Most of this food could have been eaten. Much of the waste is fruit and vegetables (40%) and this does not include waste from peelings. Discuss how households could reduce food waste. (6 marks Jan 10)

4. Which of the following should not be put into compost bins?(a) Egg shells (b) Vegetable peelings(c) Polystyrene food packaging (d) Cardboard (1 mark June ‘10)

5. State what is meant by a product being recycled (1mark June’10)6. True or false there is an increase in the number of households recycling (1

mark July 10)7. State one environmentally friendly way of disposing of the vegetable food

waste (Jan 2010 1 mark)

Vegetable PeelingsFruit waste

Tea bags Crushed egg shellsVegetable peelings Fruit waste

Reuse – products are reused for the same purpose or as a new product.

Using left overs: The average family throw away £680 worth of food each year

Simple ideas for leftovers:1. Make a chicken or turkey broth from chicken or turkey carcass2. Make a bread and butter pudding from stale bread3. Make a trifle from stale cake4. Unused vegetables can be used to make a soup.5. Make a frittata from left over potatoes.

Look at the following left over dishes what could you make from:Example Que

Example Questions from past papers

Foods should be reheated only once – true or false (1 mark)

In the UK we throw away £20 billion

worth of unused food – enough to lift 10

million people out of starvationWhy is this?

People buy BOGOF or special offersPeople don’t plan meals and have shopping lists

People don’t think to reuse foods

People don’t use stock rotation in their fridge

Old bananas Soft tomatoes

Jar of pasta sauce

Cooked sausages

Roast Chicken

Reduce – Health, Energy and Eco Footprint.

Health

In UK a poor diet is costing the NHS millions of pounds. Not because we are lacking food but the wrong foods.

The eatwell plate is a visual guide to show us the proportions of food that we should eat. We should also look at ways of reducing our sugar, salt and fat intake and increasing fibre and fruit and veg.

Ways of reducing fat: Trim fat off meat, grill not fry and use lean meat. Use low fat versions of products i.e. half fat cheese

Ways of reducing salt: Use lo salt, remove salt from cooking, use herbs and spices to season rather than salt.

Ways of reducing sugar: use sweetener, reduce amount of sugar in a recipe and use natural sugars i.e. fruits rather than sugar.

Reducing the Amount of Processed Foods

Processed foods like ready meals or jarred sauces are high in fat, salt and sugar and contain a lot of packaging. These need to be reduced.

The size of processed food packaging has increased. I.e. Crisp packets are now 35g rather than 25g.

Eating processed foods rather than cooking foods from scratch uses more energy – transporting food to manufacturer– processing food – transporting food to supermarket – energy to store the food in the supermarket – energy to cook the food at home.

Carbon Footprint

‘The amount of carbon emissions produced during the growing, processing and

distribution of food.’

Food Mile

Is the distance food travels from food to plate. It shows the environmental impact of the food we eat. 50% of vegetables and 95% fruit eaten in UK come from abroad.

Why do foods travel?

Foods are eaten out of season i.e. Asparagus is grown in the UK in May and June but eaten all year round. For the rest of the year it comes from Spain, Italy or Peru. This means it creates air pollution.

Why do people worry about food miles?

Because the planes that transport the food burn fossil fuels, which give off carbon dioxide gases which cause global warming.

Some people decide to offset global warming; by planting trees this is called carbon offsetting.

How can we reduce food miles?

1. Buy local food i.e. at Farmers Markets.

2. Buy seasonal food

3. Reduce the amount of packaging as it saves energy.

Reduce Energy When Cooking

Lots of energy is used in cooking i.e. boiling a kettle for one cup of tea.

Other ways:

Reduce the Use of Pesticides - Organic

350 pesticides can be used in Britain. People question their affects on our health and how they pollute our rivers.

Organic farming limits the use of artificial fertilisers and pesticides. The farms are monitored by organisations such as the Soil Association. Farmers rotate crops, and use natural pesticides. Up until the recession Organic was big business, farmers like to grow organic as they believe it is kinder to the environment. Organic food is more expensive though

Use a microwave

Plan meals using the whole of the oven

Boil the kettle for pasta first

Use a lid on a saucepan Use steamer with

several vegetables cooking at once.

Stir-fry is a quick method of cooking

Whisk, shred, grate or chop by hand rather than using equipment

Make one-pan recipes i.e. risotto

Example Questions Reduce

1. Hands should be washed in cold water before handling foods. True or false. (Jan 2010 1 mark)

2. Give two ways that the carbon footprint of the filling ingredients could be reduced (Jan 2010 2 marks)

3. State three ways the manufacturer of the sandwich could ensure that the fat content is as low as possible (Jan 2010 3 marks)

4. Name one high risk food in the sandwich (Jan 20101 mark)

5. Explain what sustainable source means (Jan 2010 2 marks)

6. Explain two reasons why consumers may choose to purchase food from a farm shop (Jan 2010 2 marks)

7. Give two environmental reasons why we should reduce our food waste? (Jan 2010 2 marks)

8. Discuss how households could reduce food waste (Jan 2010 6 marks)

9. We should be reducing our intake of hydrogenated fat true / false (June 2010 1 mark)

10.Explain how using a steamer can reduce energy consumption when cooking meals (June 2010 2 marks)

11.Give three ways other than using a steamer a family could reduce their consumption of energy when cooking food (June 2010 2 marks)

12.Give two reasons why watts information on a microwave is useful to the consumer when using a microwave (June 2010 2 marks)

13.Explain why some people choose not to purchase imported food products ( June 2010 4 marks)

Refuse

Why do food manufacturers package food in a certain way?

Why does packaging affect our eco footprint?

1. Packaging, processing and transporting needs lots of energy and causes waste.

2. Throw away containers are popular but end up as litter or in landfill

The Facts The Average Person Throw’s away

Refuse High Fat, Sugar and Sugar Foods.

Processed foods contain more salt, sugar and fat. People should refuse to eat products high in fat, sugar and salt. Opting for at least 5 portions of fruit and vegetables, increased fibre and people should follow the advice on the eatwell plate.

Eating a diet lower in fat, sugar and salt would reduce the amount of people suffering from heart disease, diabetes, osteoporosis, diverticulosis and some cancers.

Example Questions Refuse:

1. We should refuse to buy foods which are over packaged true or false.( Jan 20101 mark)

Protects the food, like tamper evident and egg boxes

Shows which social group its targeted at. I.e. families, working people, older people.

Budget products have simple packaging.

Certain celebrations have more elaborate packaging i.e. Easter Eggs.

450kg of Waste 149kg of paper / card 90kg vegetable waste

ReThink

Design

Redesign foods, which are thought of as high in fat, sugar and salt and low in fibre. This can be achieved by adding: fruit, vegetables, nuts, pulses, cereals, and whole-grains to recipes. This improves the taste, texture, colour and aroma of a product.

Rethink high fat diets.

Use spreads and oils sparingly. Use vegetable fats and oils. Try not to add fat when cooking foods. Use low fat alternatives i.e. skimmed milk rather than whole milk. Use yoghurt instead of cream. Grate cheese as it goes further. Use stronger cheeses as you use less of it. Use alternatives to meat i.e. Quorn or tofu. Use lean meats and remove visible fat or skin. Add pulses to meat dishes, which will increase fibre, content and reduces the overall fat content. Hydrogenated fats and saturated fats are BAD FOR US.

Example Questions Rethink

1. Organic foods are cheaper than economy varieties true or false (Jan 2010 1 mark)

2. Describe two ways that a manufacturer can make sure that food is safe to eat (Jan 2010 4 marks)

3. Why do food manufacturers need to consider the amount of energy used to produce foods (4 marks)

4. Give one reason why manufacturers put nutritional labelling on packaging (June 2010 1 mark)

5. Explain why we should reduce the amount of fat (2 marks) and sugar in our diet (June 2010 2 marks)

6. Discuss how consumers can reduce their calorie intake ( June 2010 6 marks)

Repair

Nutrients help the body to repair. The table below shows the functions, sources and deficiencies of vitamins and minerals.

Vitamin /mineral

Function Source Deficiency

A – Eyes healthy, night vision, maintains skin Retinol – liver, egg, oily fish. Beta Carotene – red, green and orange vegetables

Night blindness

Liver and bone damage

D With calcium it build / maintains strong bones and teeth

Sunlight, dairy products, oily fish, liver

Rickets – softening of bones.

B1 Thiamine Helps release energy from nutrients

Normal nervous system

Fortified breakfast cereal, wholegrain, meat, eggs, milk

Slows growth & development. Causes beri beri

B2

Riboflavin

Normal growth, Healthy skin, Release of energy

Liver, kidneys, meat, milk, eggs, green vegetables

Poor growth. Skin and eye problems

B3.

Niacin

Metabolism growth and energy release. Healthy skin and nerves

Meat and poultry, fish, cereals, dairy, pulses

Rare in UK. Pellagra – rough sore skin

Folic Acid Formation red blood cells. Foetal Development

Liver, Kidneys, wholegrain, cereals, pulses.

Tiredness and anaemia

C Formation of connective tissue, wound healing, blood vessel formation

Citrus fruit, blackcurrants, strawberry, green vegetables, cabbage, new potatoes, pepper

Spotty skin, swollen gums, loose teeth, scurvy

Iron Production of haemoglobin and carry oxygen in the blood

Red meat, kidneys, liver, eggs, bread, green vegetables

Anaemia

Calcium Hardens bones, blood clotting, nerve and muscle functions

Dairy products, fortified white bread, oily fish, green vegetables.

Stunted growth, rickets & osteoporosis.

Phosphorous Bones, teeth, muscle functions Dairy products, nuts, meat, fish Rarely deficient. Can cause tiredness and depression

Sodium Nerves and maintains water balance Cheese, bacon, smoked meat, salt

Unlikely

Fluoride Teeth and against decay Fish, tea, drinking water, toothpaste

Tooth decay.

Nutrients

Nutrient Source Function Deficiency

Protein High Biological Value

Meat, fish, poultry, dairy products, soya

Low Biological Value

Cereals, beans, peas, nuts, seeds

Growth

Repair

Hormones

Source of energy

Growth slows down

Digestive upset

Liver fails to function normally

Muscles become weak

Kwashiorkor

Fat Plant: avocado, nuts, pulses, seeds

Animal: meat , meat products, dairy products, fish

Energy

Insulate

Protects organs

Source of fat soluble vitamins A, D, E, K

Flavour

Satiety

Carbohydrates Monosaccharides: Disaccharides:

Polysaccharides:

Starches

Energy

Aid Digestion

Sweeten / flavour food

Fibre Insoluble Fibre: wholegrain breakfast cereals, pasta, brown rice

Soluble Fibre: oats, peas, beans, lentils

Keeps faeces soft and bulky

Prevents bowel disorders

Control body weight

Constipation,

Diverticular disease

Example Questions Repair

1. State one function of iron in the body (Jan 2010 1 mark)2. Name one function of protein the diet (June 2010 1 mark) 3. Give two nutritional reasons why chicken is a popular food (Jan 2010 2

marks)4. Give two changes that could be made to the Tikka Masala to make it

healthier (June 2010 4 marks)5. Explain why yoghurt is a more suitable for a child aged 5 -11 years. (June

2010 4 marks)

Moral issues

Additives are added to foods to improve their shelf life, colour, texture and appearance.

1) Colours: added to colourless foods (like sweets) added to products where colour has been lost (tinned peas when heated lose their colour). Or added to boost colours (like in strawberry yoghurt). Smarties now use natural colourings instead of artificial which come from products like vegetables.

2) Flavour enhancers and flavourings

MSG is a flavour enhancer of Chinese foods. People complain that this makes them feel ill after eating, this additive has a negative association. Flavours can be added to anything, ie: make natural plain yoghurt be mango flavour.

3) Emulsifiers

These are added to products which have both oil and water. Oil and water do not mix, but in ready meals and mayonnaise these two ingredients are present. To help them mix an emulsifier is added so they stay together. A natural emulsifier is lecithin which is found in egg yolk, however mostly artificial emulsifiers are used.

Free Range (see your class notes)

Organic (see your class notes)

Ethical Trading initiative (see your homework) if not completed visit their website.

Fair Trade (see your class notes)

Cultural issues

Most countries have a staple food, in our country it is potatoes and wheat, in Italy it is pasta and China it is rice.

All cultures celebrate different occasions; foods are often associated with this. For instance at Christmas in this country we demand mince pies, as Easter we like to eat hot cross buns.

People eat different foods depending on their religion. Hindus are normally vegetarian, but they never eat beef. Muslims do not eat pork, Jews will only eat Kosher meat (meat which has been slaughtered in a special way).

Food Safety

Cross contamination

Raw food should be kept separate from cooked foods. Separate chopping boards and equipment and regular hand washing can combat this

Danger Zone

Between 5-63 bacteria multiply very rapidly possibly making it unsafe to eat

Foods should only be reheated once

0-5 the fridge. Bacteria are multiplying slowly

-18 the freezer. The bacteria are laying dormant

75 bacteria are dead

All people that work with food should have a basic food hygiene certificate

Old food should be kept at the front of the fridge, new at the back

Environmental health officers are the food police, they inspect food premises, give advice, check training records, they can serve you with a notice to improve or shut you down immediately.

Cooking Methods

Boiling – rice,pasta. Boiling can make vitamins B+C leach out of vegetables. A MOIST HEAT

Simmering – a gentle boil. A MOIST HEAT

Poaching – a temperature below simmering. A MOIST HEAT

Steaming – food is cooked through steam, either over a saucepan or with a dedicated electric steamer. Retains vitamins better than boiling. A MOIST HEAT

Baking – in the oven, cakes, pizzas etc. Considered healthier than frying. A DRY HEAT.

Frying – we mostly fry with vegetable oil as it does not burn when heated to high temperatures (unlike margarine).

Sustainable

Logos on

Packaging

grown in Britain

Compostable Waste

Mobius loop

Lets consumers know if products can be recycled

This product has been transported by airSuitable for

vegans

Gluten free symbol

Organic

The Red Tractor Farm Schemes provide effective assurance that the farmer has met a set of safety and quality standards

Fair-trade symbol

Keep Britain Tidy

Type of plastic. Not all plastics can be recycled

FSC is an international, non-governmental organization dedicated to promoting responsible management of the world’s forestsand reducing food miles

Carbon Footprint logo. The growing and distribution

The hen has been vaccinated against salmonella

Suitable for vegetarians