The Fairtrade scheme ensures a fair price for food producers in poor countries. This program explains the Fairtrade scheme, identifying how it benefits farmers in poorer countries and how the Fairtrade Organization invests in farming communities. Hear from members of one such community in St Lucia, as well as consumers and retailers of Fairtrade products. Students give their own views on Fairtrade and members of a Fairtrade Town in Britain are interviewed, before discussion concludes with consideration of potential disadvantages of, and the future for, the Fairtrade scheme.
Subjects: Food Technology
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Global Food Equity
Global food shortages are having devastating affects in many corners of the globe. This detailed, wide-ranging program breaks down the different areas of food – from the availability and distribution, to why some people have more than others. Viewers will hear from leading health experts at Oxfam and the Red Cross, as they discuss why food inequity occurs and what’s being done to address the problem. An ideal resource for health, economic and geography learners in middle secondary, this program offers essential viewing in understanding a range of current social and political issues.
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Food Planning for Special Occasions
From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G’day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path.
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Global Cuisine: Indian and Japanese
The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding.
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Cooking Techniques
Do you know how to chop, dice and grate? How do you enhance the flavour of a dish simply by steaming, frying or grilling, and which method is best? What is rubbing in, creaming, melting in and whisking? How do you work with pastry successfully and what is the easiest way to separate eggs? In this fun and fast-paced ‘Jamie Oliver’ style program, demonstrations of twelve of the most common cooking techniques will help anyone to learn the basic techniques of food preparation and cooking. With the basic skills in hand, viewers will be inspired to create their own mouth-watering sensations.
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Food Allergies and Intolerances
What is the difference between food allergy and food intolerance? This Australian-made, curriculum-fit program answers this question and more using engaging dramatised scenarios and expert commentary from Dr. Andreas Lopata, Associate Professor of Food Sciences at Royal Melbourne Institute of Technology. We discover that up to 2% of the population have a food allergy and learn how to respond to a food reaction – including when and how to administer an EpiPen. We also learn how to identify food allergies and intolerances and how the food production and hospitality industries are responding to the increasing incidence of food reactions.
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8: The Savvy Eater
This program begins with some practical tips for being an informed and savvy consumer in the old grocery store. Then the Standard Deviants delve into the harrowing world of food safety. Finally we close with some lasting tips for making healthy choices a part of your daily life.
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4: Micronutrients: Vitamins, Minerals and Water
Micronutrients are major players in the Nutrition game, so what do they do? Without the micronutrients, you wouldn’t be able to access the energy the macronutrients provide.
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5: Preventing Nutritional Disorder
Nutritional disorders are diseases that are related to a person’s state of nutritional health. They are a growing and deadly problem in the United States and around the world. But get this, they are preventable. This program covers the ins and outs of disorders and how to maintain a healthy lifestyle.
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6: Eating in Context
Compact, round, curvy, fit humans come in all shapes and sizes. When we eat we eat in the context of our body types, cultures, diets and, believe it or not, our moods! This program explores the many contexts in which we eat and what they mean for nutrition.