We all need to be aware of our nutritional requirements, how they differ and change throughout life, and how we can plan our diets in order to meet our needs. This video looks at what nutrients do, how and why our nutritional requirements vary, and explores three situations where menu planning is particularly important for achieving a balanced diet (teenagers going on a wilderness camp, choosing to be vegetarian and living on a budget).
Subjects: Specific Career Information
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Food Production and the Environment
PEACHES – Process from generation of the raw product through to processing and canning, Climate, weed & pest control, water management, & recycling factory waste. MACADAMIAS – farming, processing and value-adding. How landscapes are altered for farming, Integrated Pest Management, soil erosion controls, conflict with urban encroachment, and factory noise and waste controls.
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Refrigeration and Food
Refrigeration is a vital form of food preservation. It has shaped society’s eating habits by placing all manner of fresh food at our fingertips. This video examines refrigeration from different angles incorporating: food technology, design and technology.
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Food Safety: The Usual Suspects
With the help of Marks and Spencer, UK, this video uses three industrial examples to cover all aspects of food safety. From raw material to supermarket shelves, students see how producers ensure that our food is safe. Topics Include hygiene (personal & preparation areas), sources of food poisoning, cooking, storage, HACCP analysis. For each example students are encouraged to make links between industrial practice and their own food preparation.
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Flour, Bread and Baking
Tailored for Design and Technology and Food Technology courses, this video traces bread production from field to finished product. The video includes flour milling, bread production and multicultural baking. An ideal companion tape to Biscuit Making.
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Food Additives
Additives are substances added to food but not normally consumed as foods by themselves. Topics include flavor; flavor enhancers – sweeteners, salt, food acids; appearance – color, humectants, bleaches; texture – emulsifiers, thickeners; preservatives; nutrition – vitamins, minerals, amino acids; manufacture – lubricants, anti caking; and anti-oxidants.
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Food Design
Steve is Sainsbury’s Development Chef. We follow him on a fact finding tour where he visits restaurants and food stores for ideas and inspiration. Products are disassembled with new and interesting materials identified. Tastes, flavors and textures are evaluated and recorded. Back at base concept screening takes place. Steve then experiments in the kitchen, evaluating different materials for function, cost, color and texture, before the final meals are drawn up and tasted by his team.
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Fish Finger Production
Topics include catching the fish, laws and regulations, filleting, hygiene regulations, working conditions, quality control, sustainability of fish stocks.
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Fish Sustainability
Topics include fish ecology, fishing industry, the decline of the cod and the reasons, sustainability, fight for resources.
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Engineered Wood Products
North American Version. We look at various engineered wood products, see how they are manufactured and used; plywood, laminated veneer lumber, particle board, medium density fiberboard, considerations in design.