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Health and Human Development - Food development
Food development
Supermarkets require foods that have a long shelf life, tamper-proof
packaging and are attractive to the consumer.
In the development of such foods, manufacturers reduced the bulk from
foods by removing the dietary fibre, changed the nutrient composition of
foods (by the removal or addition of nutrients such as vitamins and
minerals) or increased the fat and sugar content. Additives that prolong
shelf life or improve the appearance and taste of food are also used.
As supermarkets increased in size they moved out of the suburban shopping
strips to vantage points on main roads.
This means most people require a car to use these centres. Supermarkets do
not provide the individual attention some people require. Many older people
in the community are disadvantaged by the distance they have to travel and
the process of selecting foods, although most supermarkets provide a home
delivery service.
Food labelling provides information about the ingredients used in the
product, nutritional content and other information necessary to use the
contents appropriately. Well labelled packages enable the consumer to
select food on the basis of its nutritional content or avoid food which is
not nutritionally appropriate. Labels often depict foods as a home made
product, e.g. 'old fashioned custard'. Older people used to custard made
from milk and eggs may believe they are choosing a nutritionally adequate
food whereas the product may be made from a variety of ingredients with
little milk and no eggs.
Recent changes in food labelling laws prohibit the use of terminology on
labels that can be confusing, e.g. olive oil marked 'light' must now state
that it is light in colour or flavour so that the consumer will not be
confused into thinking the oil is light in fat content.
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Recent changes in food labelling laws prohibit the use of terminology on labels that can be confusing, e.g. olive oil marked 'light' must now state that it is light in colour or flavour so that the consumer will not be confused into thinking the oil is light in fat content
In which way can food be developed
Food labels can help you limit the amount of fat, sugar and cholesterol in your diet by making it easy for you to compare one food item with another and choose the one with lower amounts. Conversely, you can use food labels to find food items higher in vitamins, fiber and protein. reading food labels The nutritional information found on a food label is based on one serving of that particular food. That is one of the most common mistakes people make when reading food labels. A food label may indicate that a food has 100 calories and only 5 grams of sugar, for example. But if you look at the number of servings, it may state three. That means that if you were to eat the entire package, you would be getting three times the amount shown on the food label. In this example, 300 calories and 15 grams of sugar. Don't be fooled, always look at what makes one serving (which the food label information is based on) and how many servings in that package! Food labels also tell exactly what is inside the package. Just look at the list of ingredients. The first ingredient represents the ingredient with the most amount, the second ingredient is the second highest amount and so on.
Changed Food labeling laws will help to make it clear, for appropriate indication of ingredients used, this to help consumers who may it be allergic to particular staffs mixed in the food.
food labelling provides information about the ingredients used in used in the product, nutritional contents and other information necessary to use the contents appropriately. Well labeled packages enables consumers to select food on the basis of it's nutritional contents or avoid food which is not nutritionally appropriate.
Aspartame, (E951) more popularly known as Nutrasweet and Equal, is found in foods labeled "diet" or "sugar free". Aspartame is believed to be carcinogenic and accounts for more reports of adverse reactions than all other foods and food additives combined. Aspartame is not your friend. Aspartame is a neurotoxin and carcinogen. Known to erode intelligence and affect short-term memory, the components of this toxic sweetener may lead to a wide variety disorders..also ''trans fat'' that is used to extend a shelf-life of a product is a dangerous substance because it formed by a process called a hydrogenation of vegetable oils (find it in margarine,chips and crackers,fast food-deep fried food) it can increase the level of LDL cholesterol and decrease the level of HDL( ''good cholesterol'')
How can we develope our food?
Was establisheed to provide technical support to the food industry,drawing upon the expertise of food scientise with extensive business experience in a variety of disciplines.
What is food development
Branding and packaging influence food selection.