Cost of food Ability to get to the shops. Health condition Availability of transport. Special dietary requirements Food preferences

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1 Activity: Factors affecting food-buying decisions 7a Factors that influence food choice There are many factors that affect people s food-buying decisions. Pick a category from the list of groups of people and make a concept plan to show which issues may affect their choice of food. One has been completed for you. Amount of money available to spend on food Local food shopping facilities Chapter 7: Factors affecting food choice Cost of food Ability to get to the shops Health condition Availability of transport Special dietary requirements Food preferences Computer/IT skills Category Single, low income, for example, student, elderly person Low income family Teenagers Family with 4 children and busy lifestyle Elderly couple living on a pension (see example above) Adult couple concerned about environmental sustainability Adult professional couple living and working in a city Issues Cost of food Amount of money available to spend on food Local food shopping facilities Availability of transport Ability to get to the shops Computer/IT skills Cooking facilities Food storage facilities Ability to cook Confidence with cooking Knowledge of food Traditions and customs Culture Beliefs and morals Religious dietary laws Food provenance Where food comes from How food is grown How food is transported How food is distributed among different groups of people The health and welfare of farmers and farm workers Who makes a profit from the food Healthy eating Nutritional value of food Health condition Food allergies Additives in food Likes and dislikes Food preferences Lifestyle activities Time available to cook Time available to eat Special dietary requirements How food is packaged The effects of food on the environment The way the food is produced or grown The use of pesticides and fertilisers Animal welfare Intensive farming Organic farming Genetic modification of food

2 Activity: Food choice conflicts 7b Factors that influence food choice Like many families, the Carsons have very different lifestyles. Study the table of information below and suggest three or four food issues that you think most concern each member of the household. About Food issues and concerns Chapter 7: Factors affecting food choice Ronnie Debbie 42 Works in an office; likes running, goes to the gym 3 times a week, plays 5-a-side football. Would prefer hiking to sitting by a beach. Non-orthodox Jew. 39 Police officer; likes crafts, baking, cooking and singing but often far too busy. Would prefer sitting by a beach to almost anything. Dave 15 Likes watching football, playing computer games. Into green issues and environmentalism. Would prefer to be left alone. Fussy eater. Jenny 12 Likes animals, watching films, being with friends, painting, dancing and clothes. Best holiday was Disney World. Vegetarian. Now suggest recipes for three evening meals that the entire Carson family could enjoy together.

3 Activity: Your food decisions 7c Factors that influence food choice From the list of issues below pick the 8 that you think are most important to you and your family. Explain your reasons. Then rank the 8 reasons in order of importance. Chapter 7: Factors affecting food choice Issues Cost of food Amount of money available to spend on food Local food shopping facilities Availability of transport Ability to get to the shops Computer/IT skills Cooking facilities Food storage facilities Ability to cook Confidence with cooking Knowledge of food Traditions and customs Culture Beliefs and morals Religious dietary laws Food provenance How food is transported How food is grown Where food comes from Healthy eating Nutritional value of food Health condition Food allergies Additives in food Likes and dislikes Food preferences Lifestyle activities Time available to cook Time available to eat Special dietary requirements How food is packaged The effects of food on the environment The way the food is produced or grown The use of pesticides and fertilisers Animal welfare Intensive farming Organic farming Genetic modification of food How food is distributed among different groups of people The health and welfare of farmers and farm workers Who makes a profit from the food Issue Why it is important to me and my family Rank

4 1 Activity: Food choices and religion you re in charge! 7d Food choices You are a member of a committee that is organising a party at a hotel for a group of people from all over the world. You have been put in charge of organising the menu for the event. The chef at the hotel has proposed the following dishes but you have reservations about how appropriate they are for your guests, who come from a variety of religious backgrounds. In the table below, indicate the religious groups for which the dishes will be suitable. Then add any other questions you may wish to ask the chef. Chapter 7: Factors affecting food choice Food Hummus Chicken green Thai curry Which religious groups will it be suitable for? Other questions Roast beef Crab salad

5 2 Activity: Food choices and religion you re in charge! 7d Food choices Food Pork burgers Which religious groups will it be suitable for? Other questions Chapter 7: Factors affecting food choice Sherry trifle Frog s legs in garlic butter Devilled eggs (cooked egg yolks mashed with spices, onions and mayonnaise)

6 Activity: Religion and food choices 7e Food choices Answer the questions below to reveal the key cooking term hidden within the answers. 1 R 2 H 3 H M 4 N 5 C H Chapter 7: Factors affecting food choice Y 7 H H 8 K 9 1 Term given to food that is acceptable to Jews. 2 Term given to food that is acceptable to Muslims. 3 An eastern-based religion, the followers of which follow a vegetarian diet. 4 A diet without meat but including eggs and dairy. 5 The consumption of this is prohibited by Islam and many Hindus won t drink it. 6 Bread made with this is unlikely to be eaten by either Jews and Muslims. 7 The followers of two religions in particular won t eat this type of marine life. 8 Meat not eaten by Muslims or Jews. 9 A period of time during which the consumption of food is deliberately avoided.

7 Activity: Food choice and religions revision cards 7f Food choices Buddhism Mostly vegetarian. Many vegan. A few may eat fish. Some may not eat eggs. Fasting? Yes. Chapter 7: Factors affecting food choice Christianity No food restrictions Some foods avoided for Lent, Good Friday Fasting? practised by some Christians Hinduism Many are vegetarian. Eggs eaten by non-vegans. Beef strictly not eaten, other meats acceptable. Devout followers will not drink tea, coffee or alcohol. Fasting? Yes. Islam No pork of any kind. Most eat dairy. Eggs eaten. Beef, lamb, poultry and fish must be halal. No amphibious animals may be eaten. No alcohol. No additives from non-halal sources. Fasting? Yes. Judaism No pork products. No shellfish. Can eat: kosher lamb, fish, poultry and beef. Eggs can be eaten No additives made from non-kosher animal origin, such as gelatin. Meat products and dairy products cannot be eaten at the same meal or within 3 hours of each other. Fasting? Yes. Rastafarianism Can eat: natural, clean food; plenty of fruit and vegetables and herbal teas Cannot eat: fish longer than 30cm, alcohol, sometimes milk and coffee Some follow vegetarian diet Fasting? No Sikhism Many follow vegetarian diets. Beef not eaten. Halal and kosher meat not eaten. Some may not eat eggs. Fasting? No.

8 Activity: Food labelling 7g Food labelling and marketing influences On the food label, annotate: a the information that must be included by law (mandatory) b the voluntary information provided to help the consumer. Two annotations have already been added to help you. Chapter 7: Factors affecting food choice Cooking instructions Note: these are guidelines only, all appliances vary. Hob Time: 4 minutes Instructions: Empty contents into a saucepan. Stir while heating gently on medium heat. Do not boil. Microwave (800W) Time: 3 mintues Instructions: Empty contents into a microwaveable able container and cover. Heat on full power for 2 minutes. Stir contents and heat on full power for a further minute until heated through. Stir well. Ingredients Beans (63%), tomatoes (25%), water, tomato purée, sugar, starch, salt, onion powder, paprika, spice extracts, herb extracts in tomato sauce Storage Store in a cool, dry place. Once opened, place unused contents into a non-metallic, covered container and refrigerate Suitable for vegetarians Gluten free Made in the UK Chancellor Stores Bedfordshire MK43 7TA UK 415 g Best before 07/2019 in tomato sauce We love our products and we hope you do too! In fact, we re so sure you ll love them we make you this guarantee: if you are not happy with this or any other product, simply write to us telling us the quality code on the tin and we will refund your money in full. Your statutory rights are not affected. NUTRITIONAL INFORMATION (suggested serving size) 1/2 can (207 g) contains Energy 766kJ/182kcal Fat 1.2g 2% Saturates 0.3g 1% Sugars 11.5g 13% Salt 1.4g 22% Fibre 3.6g Ingredients list. This is a legal requirement and the ingredients are listed in descending order by weight. The price need not be included. A bar code is used and the price is usually on the shelf.

9 Activity: Food labelling and additives 7h Food labelling and marketing influences Chapter 7: Factors affecting food choice Examine the packaging for the salmon and broccoli pie below and then answer the questions below. 1 Name six pieces of information that must be on a food label by law. (6 marks) 2 Name three pieces of information that are included to inform the consumer, but are not required by law. (3 marks) 3 What does the large by the weight stand for? (1 mark) 4 Name the two fish ingredients in the pie. (2 marks) 5 Name three ingredients used to add flavour to the pie. (3 marks) 6 Which is the heaviest ingredient in the pie? Explain your answer. (2 marks) 7 Why is this product categorised as a high-risk product? (3 marks) 8 Why does the pie have a use-by date not a best-before date? (2 marks) 9 At what temperature should this pie be stored? (2 marks) 10 Explain how the manufacturer of this product has tried to make it sustainable. (6 marks) 11 How does the information on the packaging help people who are coeliac, allergic to nuts and lactose intolerant? (2 marks) 12 Which ingredient is used to thicken the sauce? Explain how this ingredient thickens the sauce. (4 marks) lighter Big on taste and light on calories, sugar or fat. Pink salmon, white fish and broccoli in a creamy Cheddar cheese sauce, topped with mashed potato and Cheddar cheese crumb. Oven mins 190 C/375 F Gas Mark 5 1. Remove outer packaging and film lid. 2. Place on a baking tray in the centre of a pre-heated oven for minutes. 3. Stand for 1 minute. Microwave 1. Remove outer packaging and film lid. 750 watt 850 watt Category Category D E 2. Heat on full power 31/2 mins 31/2 mins Stand 1 min 1 min Heat on full power 31/2 mins 3 mins Stand 1 min 1 min Total time 9 mins 81/2 mins Freezing guidelines Reese on day of purchase. Use within one month. IMPORTANT: If food has thawed, do not refreeze. Oven from frozen mins 190 C/375 F Gas Mark 5 1. Follow conventional oven instructions opposite, adjusting heating times to minutes. Microwave from frozen 1. Remove outer packaging and film lid. 750 watt 850 watt Category Category D E 2. Heat on full power 7 mins 7 mins Stand 1 min 1 min Heat on full power 6 mins 51/2 mins Stand 1 min 1 min Total time 15 mins 141/2 mins Appliances vary, these are guidelines only. Check food is hot throughout before serving. Allergy advice Contains milk, wheat, gluten, fi s h, mustard. Recipe: No nuts. Ingredients: Cannot guarantee nut free. Factory: No nuts. Caution This product can contain minor bones. Ingredients Mashed Potato Skimmed Milk Pacific Salmon (13%) Alaskan Pollock (10%) Broccoli (7%) Cream Cheddar Cheese Crumb Cheddar Cheese Cornflour Dijon Mustard Parsley Pepper Mashed Potato contains: Potato, Cream, Salt, Pepper. Cheddar Cheese Crumb contains: Cheddar Cheese, Breadcrumb (Wheat Flour, Yeast, Sugar, Wheat Gluten, Spices, Salt, Caramelised Sugar). Dijon Mustard contains: Water, Mustard Seed, Spirit Vinegar, Salt. Welfare We believe that responsible fishing is important, which is why Supermarket fish experts work with responsibly managed farms and fisheries to continually improve their high standards of quality, welfare and sustainability. For more information, please visit our website at Storage Keep refrigerated. Use by: 21/01/17 Additional information We haven t added any artificial preservatives, flavours, colours or hydrogenated fat into this recipe. Check out our website at www. supermarket.com/foodanddrink This product comes from a fishery which has been certified to the Marine Stewardship Council s environmental standard for a well-managed and sustainable fishery g UK ME010 EC Produced in the U.K. for Supermarket Stores Ltd., Bedford MK40 9SL, U.K Supermarket SC4187