Summary
Summary Food and nutrition 3
- Course
- Consumer Studies
- Institution
- Kloof High School
Grade 12 / matric consumer studies - Food and nutrition
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By: geldenhuysarlene • 3 year ago
By: tshiamolebelo • 6 year ago
By: cruzeli410 • 6 year ago
Content preview
FOOD AND NUTRITION: BOOK THREE:Food related consumer issues: Issues impacting on the natural and
economic environment and public health:
Genetically modified foods:
What are genetically modified foods? DNA is manipulated. Genes control the
characteristics of living things such as colour, size and shape. Scientists identify the
genes for specific properties and copy them, and then they insert these copies into other
organisms to combine all the best DNA properties. The features of plants and animals
can be changed. They are given:
o Greater resistance to diseases, longer shelf life, better flavor,, better colour, better
sizes, and better nutritional value.
Impact on the natural and economic environment: In SA the Department of
Agriculture has approved the genetic modification of:
o Cotton (for cotton oil), maize and soya beans.
These GMO’s are more resistant to disease, yield better crops and the quality is better –
more food can be provided for those who need it. Some consumers are against GM foods
because:
o They feel scientists can’t predict the behavior of GMO’s.
o We don’t know how these products affect the environment, our health, and on
animal behavior.
o How these changes will be transmitted to humans who eat these GMO’s.
Consumers feel we shouldn’t tamper with nature. Many people feel these modified crops
are safe for human consumption.
GM foods and public health: Allergies are the main health risk of GMO’s – soya and
peanuts. Consumers have the right to know which foods have been modified so we can
choose whether to consume them or not. The Consumer Protection Act (1 March 2012)
requires that a content of 5% or more GMO’s must be stated on food labels.
Organically grown foods:
Reasons for using organically grown foods: Demand comes from health conscious
people who don’t want foreign substances in their bodies. People believe organically
grown foods preserve nature and the planet.
Impact on the natural and economic environment: Organic farming doesn’t use:
o Synthetic fertilizers, pesticides or hormones.
It is based on:
o Crop rotation, use of recycled material (compost and animal manure), and the
natural use of resources.
Farms, which produce organically grown foods, must:
o Be certified (they are inspected annually), must be environmentally friendly
practices, and record all practices.
Environmental benefits:
o Improves the quality of the soil, protects the water supply – water remains
cleaner because there is no run-off of poisonous chemicals, and polluted water
harms human, crops and animals.
Negative effects on the environment:
o Yields are lower. More land is needed to grow the food. Organic pesticides
require careful handling to avoid killing insects and bird. Copper sulphate (in
organic pesticides) is toxic to earthworms and fish. Mechanical methods if weed
control can lead to greater energy use – flaming, ploughing and tilling.
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