Senior Food Technology and Nutrition

1 Introduction to Food Technology 2 Food Safety Food Spoilage Bacteria Conditions Bacteria Need to Grow Bacteria and Food Safety Important Temperatures Refrigeration Guidelines for Food Kitchens Pests Hazards 3 Nutrition Well-being and Hauroa The Food Pyramid The Four Food Groups A Balanced Diet Nutrition Policies Malnutrition Micro-nutrient Malnutrition 4 New Zealand Diet New Zealand in Profile Multicultural New Zealand Biosecurity New Zealand The NZFSA Total Diet Study 5 Nutrients Carbohydrates Protein Lipids, Fats and Oils Vitamins Minerals Water 6 Functional Properties of Common Food Butter Wheat Products Cheese Fats and Oils Cream Milk Yoghurt Eggs Fish Fruit Vegetables Herbs and Spices Sugar Honey Raising Agents Staple Foods Food Substitutes 7 Nutritional Concerns The Statistics National Nutritional Guidelines Fortification of Food Choosing Snacks Well Food Allergies Recipe Modification 8 Vegetarianism Types of vegetarians Important Nutrients for Vegetarians Advantages and Benefits Disadvantages and Common Problems The Vegetarian Food Pyramid 9 Modern Technology and Food Organic Foods GM Foods Technological Advances Food Preservation 10 Planning and Presentation Meal Planning Principles Presenting Food Basic Principles of Food Service Types of Food Service Covers or Place Settings Garnishing Sustainability 11 Technology Practice Planning Tools Flowcharts Technology Curriculu Strands Terminology Used in Technological Practice 12 The Technological Process The Technological Process The Technological Process Template SCAMPER Technological Process for Developing a Food Product Disassembling a Food Product Food Labels Marketing a Food Product Final Evaluation of a Technological Product