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TOPIC 1: Food Availability & Selec1on
An Introduc1on
Context Communities endeavour to obtain an adequate supply of food. Throughout human history, the availability of food has been determined by local and/or external in=luences. Selection of food is in=luenced by physiological and psychological factors as well as broader social and economic factors.
Syllabus Outcomes ü P.1.1: Iden1fies and discusses a range of historical and
contemporary factors which influence the availability of par1cular foods.
ü P1.2: Accounts for individual and group food selec1on
paAerns in terms of physiological, psychological, social and economic factors.
ü P4.2: Plans, prepares and presents foods which reflect a
range of the influences on food selec1on.
1st Topic Address both dot points (4 weeks each)
1. Historical Changes to the Availability of Food
• Outline the historical changes to food availability in Australia.
-‐ Global migra1on of cultural groups. -‐ Use of foods na1ve to Australia.
Unpacking the Syllabus Outcome
Outline the historical changes to
food availability in Australia.
Give an overview; Indicate the main features of.
Concerned with past events.
A process in which something becomes different
A nutri1ous substance that people eat or drink to stay alive.
Whether something can be accessed or used.
1. Global Migra1on of Cultural Groups
When people move from one country to another or to another part of their own country, they bring the desire for and knowledge of the foods they already know. What is the effect of this?
Effect: The loca1on they have moved to may gradually introduce the new-‐comers’ most-‐preferred foods into the local diet. Some of these foods become part of the daily diet and are called staple foods. To be classed as a staple, the food must be readily available to most of the popula1on and must provide the major source of energy in the diet. Staples may be of plant or animal origin and vary from region to region. They are generally inexpensive and more plen1ful than other food sources.
Most cultures throughout the world have at least one staple plant food. Cereals are the most common plant staple. They are edible grains.
Image: Cereals
Root Crops and Legumes are also a main component of the diets of many people. Root Crops – plants whose edible por1on develops beneath the ground’s surface. Legumes – seeds within the seed pods of many plants.
Image: Root Crops
Nutri1onal Benefits: Plant foods are an excellent source of complex carbohydrates (starch and dietary fibre). Cereals and legumes also provide a substan1al amount of protein.
Image: Legumes
Staple Plant Foods Wheat • Wheat, a cereal, is the staple crop eaten in more countries of
the world than any other staple. • Most varie1es of wheat prefer wheat condi1ons during the
growing season. • Gradually, as more people from the Middle East and the Nile
valley moved and seAled in new lands, the produc1on of wheat became more widespread.
• Wheat became a popular cereal because it is a versa1le food source, par1cularly because it can be ground into floor and used to produce breads, cakes, pasta and noodles.
Rice • Rice is a staple food of Asia, origina1ng from South-‐East Asia. • It needs a warm climate and large quan11es of water in order
to grow. • Rice can be prepared and consumed in different ways (boiled,
steamed, made into rice flour).
Meat & Fish as Staple Foods • Animal staples have also moved throughout the world as
people have migrated. • In Australia, the animal foods that form our staples today did
not exist 250 years ago. • Beef has become a staple as it is the most commonly
consumed meat. The increased demand for beef is linked to the popularity of dishes from various cultural backgrounds.
• People living in coastal areas or coun1es surrounded by water (such as Pacific Islands and Japan have ready access to fish and seafood.
Ac1vity 1. Access the following link hAp://1nyurl.com/staplefoods. 2. Correctly label the countries/con1nents below on the map provided and iden1fy the main
staple food consumed in that country. § Australia § New Zealand § China § South Africa § Middle East § Russia § North America § Greenland § Colombia § Mexico § India 3. Using 3 different coloured highlighters, categorise each staple plant food as either a cereal, root crop or legume. 4. Briefly explain the main factor that influences the type of staple plant food available in different countries.