Download Food Through The Life Cycle

Food Studies 30
Unit Ten
Food Through The Life Cycle
And Food-Related Careers
Food Studies 30
1
Unit 10
Food Studies 30
2
Unit 10
Unit Ten: Food Through The Life Cycle And
Food-Related Careers
The following concept web illustrates the major topics presented in this unit.
Food From Conception to Old Age
Special Diets for Special Needs
Food through the Life Cycle
And Food-related Careers
Careers in the Food Industry
Nutrition for Athletes
Food Studies 30
3
Unit 10
Unit Overview
If you had three wishes, would you wish for a million dollars? A new house or car?
A date with your favourite actor?
Actually, the most common answers to this question are “health” and “happiness.”
When it comes down to it, these two factors determine one’s quality and enjoyment
of life.
What you eat makes a big difference to the way you feel, what your body can do,
and your overall outlook on life. Lack of energy, tiredness, and stomach pains or
upset can result from eating too much, too little, or the wrong foods at the wrong
time. Over the long term, deficiencies in a person’s diet may cause serious problems
that take a long time to correct. Some problems caused by poor nutrition are, in
fact, irreversible. That is why it is important that you know about your body’s
nutritional needs and that you attempt to meet these needs every day of your life.
Every part of your body comes from the building blocks in the food you eat. The
better the food choices are, the better off your health will be and the better you will
feel and act. You want to have the energy to do all the things you want to do, and
you want to feel good doing them.
Knowing the special nutritional requirements of people in various stages of the life
cycle and applying this information can promote your health and well being and that
of your family.
This unit of the Foods Studies 30 course is designed to help you to identify and
understand food needs at different stages of the life cycle. It will also help you to
understand how special circumstances related to health can create special nutritional
needs. In addition, the role of food for the athlete will also be explored. A section on
careers in the food industry is also included.
A variety of resources will be needed for use in this unit. Some websites you may
use follow.
Sport Nutrition:
http://www.coach.ca/eng/nutrition/index.cfm
http://www.ext.colostate.edu/pubs/foodnut/09362.html
http://www.dietitians.ca/public/content/eat_well_live_well/english/index.asp
From the Dairy Producers of Manitoba (http://milk.mb.ca/Teachers/default.asp)
the following brochures can be downloaded:
Feeding your Child Ages 2 – 5
Sport Nutrition
Food Studies 30
4
Unit 10
Healthy Eating for Seniors
http://www.health.gov.sk.ca/healthy-eating-for-seniors
Feeding your Baby
http://www.health.gov.sk.ca/feeding-your-baby
Nutrition during Pregnancy
http://www.health.gov.sk.ca/nutrition-during-pregnancy
Nutrition for Young Children (Ages 1 – 5)
http://www.health.gov.sk.ca/nutrition-for-young-children
Download: The Sensible Guide to a Healthy Pregnancy from http://www.phacaspc.gc.ca/hp-gs/guide-eng.php
Child and adolescent nutrition (European Source)
http://www.eufic.org/jarticle/en/food-nutrition-guide/childrennutrition/expid/basics-child-adolescent-nutrition/
A series of Activities requires you to use these resources and to access additional
resources to extend your learning and to apply information in your daily life. As a
life-long learner you must access and evaluate information from a variety of sources.
This unit will provide you with practice in doing that. Let’s get started.
Food Studies 30
5
Unit 10
Food From Conception To Old Age
Diet refers to the food and drink a person regularly consumes. A person has
different nutritional needs at each stage of the life cycle. Good nutrition in all stages
of the life cycle promotes health and longevity.
Nutrition During Pregnancy
Diet during pregnancy affects both the mother and the fetus, because the mother
nourishes the fetus through her body. The foods the mother eats supply the nutrient
needs of the fetus. If the mother’s diet is lacking in nutrients, nutrients for the fetus
may be taken from the mother’s tissues. Nutrient deficiency may develop.
A teen mother needs high levels of nutrients to support her own
growth and development as well as the development of her baby.
A woman should strive to be well nourished and form good food
habits before becoming pregnant. If she reaches this goal, she
probably will not need to make any major changes in her diet during
pregnancy. In most cases, eating more of the foods she is
accustomed to eating will meet her added nutrient needs. However,
the woman who is not well nourished before becoming pregnant may
have borderline deficiencies. With the strain of pregnancy, these
deficiencies can become apparent. Good food habits and good health
before pregnancy give both mother and baby a good start if and when
pregnancy does occur.
The daily nutrient needs of the fetus are small during the first three
months of pregnancy. A normal, well-balanced diet should meet the
needs of both the mother and the fetus.
During the second trimester, the needs for almost all of the essential nutrients
increase. Some of the extra nutrients are needed to build the child’s tissues. Others
are needed to protect the mother.
Protein, calcium, and iron are especially important during pregnancy. Protein is
needed to support the growth of the fetus. Calcium is required for well-formed
bones and strong teeth. Iron needs are especially high during the last six months of
pregnancy. Milk, the baby’s main source of nourishment after birth, is not a good
source of iron. Thus, the baby must build up iron reserves before birth. If the
mother already has low iron reserves, she may become anemic toward the end of
her pregnancy.
Food Studies 30
6
Unit 10
A pregnant woman should follow a well-balanced diet. The Canada Food Guide is a
good source of information in planning a healthy diet.
Depending on the health of the woman, the obstetrician may prescribe vitamin and
mineral supplements. Iron may be recommended if a woman’s reserves are low.
Many doctors suggest folic acid supplements to help prevent certain birth defects.
Vitamin and mineral supplements should never be taken without consulting a doctor.
Too many vitamins and minerals can be harmful to the developing fetus. Many drugs
also have an adverse effect on a developing fetus. A pregnant woman should never
take any medication except under the advice of her obstetrician.
During pregnancy, the average woman gains about twenty-five to thirty-five pounds.
Weight gain and energy needs do, however, vary from woman to woman. A
pregnant woman should be neither overweight nor underweight. A woman’s doctor
will suggest a suitable weight gain and the number of calories (kilojoules) required
daily to meet increased energy needs.
Nutrition During Lactation
During lactation (the production of breast milk), a woman has increased energy,
protein, mineral, and vitamin needs. These extra nutrients are required to replace
the nutrients secreted in the milk to supply the energy needed to produce the milk.
Nutritionists recommend a diet that is high in energy. Lactating women should be
sure to get an adequate number of servings from each of the food groups each day.
They should increase fluid intake to two to three quarts (2 to 3 L) each day.
Lactating women need fluids to produce breast milk and to meet their own needs.
As during pregnancy, lactating women should avoid alcohol and other drugs as
these can pass to a baby through breast milk.
Food Studies 30
7
Unit 10
Nutrition In Infancy And Early Childhood
Infants and preschool children need good nutrition to grow and develop normally.
Food is more important during the first year of life than at
any other time in the life cycle.
Infants’ nutrient requirements per unit of body weight are
higher than the needs of an adult.
In general, an infant’s rate of growth is fastest during the
first few months of life. A normal, healthy infant will gain
about 1 ounce (28 g) a day during the first three months of life. This equals 2
pounds (910 g) a month. The growth rate then slows to about 1 pound (45 g) a
month. By a child’s first birthday his/her weight has almost tripled and the infant is
almost one and one half times his/her birth length.
Energy needs vary somewhat, depending on the baby. The recommended energy
intake for the first six months of life is 108 calories (450 kJ) per kilogram of body
weight. Energy needs decrease slightly at six months of age.
Sufficient fat, carbohydrates, protein, calcium, sodium, iodine, and vitamin A are
found in human milk and cow’s milk formulas. Both, however, are low in iron. Fullterm babies normally have enough reserve iron to last for the first three months of
life, especially when the baby’s mother has had good iron reserves.
Because of their rapid growth, both infants and young children may require a
supplemental source of vitamin D.
Babies may be breast-fed or formula-fed.
Many doctors recommend that mothers breast-feed their infants. Breast milk is easy
to digest and it provides some immunity to help a baby resist some infections and
diseases. It also helps protect the baby from allergies. Human milk contains more
lactose (milk sugar), iron, vitamin C, and vitamin A per unit of volume than cow’s
milk.
Commercial formulas are available for mothers who cannot or choose not to breastfeed their infants. Commercial formulas vary somewhat in composition.
Pediatricians can recommend formulas suited to a particular infant.
Parents usually feed newborns on demand or seven or eight times a day. By the
time an infant is two months old, feedings gradually are reduced to five times a day.
Most infants will drink about 1 quart (1 L) of milk each day.
Food Studies 30
8
Unit 10
Nutritionally, babies do not need more than milk until they are five or six months
old. Some doctors suggest introducing cereal at about three months old.
The transition from milk to solid foods is gradual. Parents may introduce pureed fruit
and vegetables into their babies’ diets after cereals.
Strained meats, poultry, and simple desserts may follow.
Parents can purchase strained foods or prepare them at
home with a blender.
Most doctors suggest that infants be introduced to solid
foods in small amounts and just one new food at a time.
Parents should feed the baby the same food several times
in a row. This will allow the parent to see if the food agrees
with the infant.
When infants begin to eat solid foods, their need and desire for milk decreases.
Between the ages of eight months and one year, infants can begin to drink milk out
of a cup and chopped foods can be introduced into a child’s diet by his or her first
birthday.
Nutrition Needs Of Preschoolers
Growth is slower between the ages of two and six than it is during the
first year of life. As toddlers and preschoolers grow, they become
taller and thinner, and become more physically active.
A diet consisting of foods from the Canada Food Guide should supply
sufficient nutrients. The child’s doctor will determine if he or she
needs additional vitamins and minerals.
Preschool children often have definite food preferences. These likes and dislikes can
be influenced by family members.
Most preschool children tend to like foods that are mild-flavoured, soft, and
lukewarm. Finger foods, bright colours, and small portions also appeal to them.
A pleasant eating atmosphere can encourage food eating. Most pediatricians agree
that parents should not force children to eat. If a child will not eat at one meal,
he/she will likely make up for it at another.
Some children will not want to drink the recommended 2 cups (500 mL) of milk a
day. In these cases, parents can feed children more foods prepared with milk. Some
toddlers would rather eat several snacks and small meals than three large meals. A
good general rule to follow when feeding preschoolers is to begin with small
Food Studies 30
9
Unit 10
portions and add more as needed. How and when children eat is not important.
What is important is that each day’s diet includes all the necessary nutrients.
Nutrition For Children Ages 6 - 12
Children grow at a fairly steady rate during elementary school. Between the ages of
six and twelve, children develop many of the food habits they will carry with them
into adult life. Parents can promote healthy eating by setting good examples. They
can encourage their children to try new foods. Parents should be cautioned against
using food as a punishment or a reward.
A six-year-old child does not need as much food as a twelve-year-old child. Both
children do, however, need the same kinds of foods. Normally, a child’s appetite is a
fairly reliable indication of energy needs.
School-age children should eat foods from all of the food
groups. The foods selected should contain high
proportions of proteins, vitamins, and minerals to promote
growth and development. As children grow older, their
food tastes gradually change. They will eat larger servings
and enjoy a greater variety of foods.
Breakfast is an important meal for school-aged children.
Children who skip breakfast do not obtain nutrients when
the body needs them most – after a night without food.
Studies have shown that children who eat breakfast do
better in school than children who skip breakfast.
Breakfast should supply about one-fourth of the day’s total nutrients and does not
have to include traditional breakfast foods. A bowl of tomato soup or a grilled cheese
sandwich will supply the same nutrients, whether they are eaten at breakfast or at
lunch.
A school-age child’s lunch should supply about one-third of the total nutritional
needs each day. It should contain foods from each of the food groups.
Dinner should supply about one-third of the day’s total nutritional needs. Once again
a balance of foods from each food group is recommended. Snacks can provide
added nutrients. Most children like fresh fruit, fruit-flavoured yogurt, raw vegetables,
cheese cubes, custard, raisins, and crackers with peanut butter.
Food Studies 30
10
Unit 10
Nutrition In The Teen Years
Teenagers experience a growth spurt, a period of rapid growth that varies in
intensity and length from person to person. Boys usually experience a rapid period
of growth between the ages of twelve and seventeen. Girls experience the growth
spurt somewhat earlier than boys (usually between the ages of ten and fourteen).
During the growth spurt, teens of both sexes need more energy.
Teenage girls need about 2,200 calories (9,200 kJ) per day. Teenage boys need
about 2,800 calories (11,750 kJ) per day. They also need the same amount of
protein, minerals, and vitamins as adults. Busy schedules, skipped meals, reducing
diets, and junk foods make it difficult for teens to meet their daily nutrient needs.
Diet studies show that many teens do not get
enough calcium, iron, vitamin A, and vitamin C.
Teenage boys often have fewer nutritional
deficiencies than teenage girls do. Their energy
needs are greater and they eat more. Teenage girls
are often more weight conscious. They eat less food
and it becomes even more important to choose
nutritious foods.
The busy lifestyles of many teens make snacks an
important part of the total meal plan. Snacks often count for one-fourth of a teen’s
total daily calorie intake.
Fresh fruit, juices, cheese, yogurt, fresh vegetables, and sandwiches make nutritious
snacks. Cookies made with whole wheat flour and oatmeal, raisins, or nuts add
nutrients and satisfy the desire for sweets.
Nutrition In Adulthood
Energy needs decrease as people become older. Even active
adults require fewer calories (kilojoules) than teenagers. The
need for other nutrients, especially vitamins and minerals, does
not decrease as dramatically as the need for energy does. In
fact, many adults suffer from vitamin and mineral deficiencies.
Jobs, family, responsibilities, and outside activities contribute to
busy schedules. As a result, many adults do not take the time
to eat properly. Fast food meals often replace more nutritious
meals prepared at home and high-calorie, low-nutrition snack
foods often replace more healthy alternatives.
Food Studies 30
11
Unit 10
Adults should plan their meals around Canada’s Food Guide To Healthy Eating. As
adults grow older, they may become less active, and they may gain weight. Eating
more fresh fruit and vegetables, whole grain breads and cereals, lean meats, and
low fat dairy products is a good first step to maintaining a healthy weight. Eating
fewer foods that are high in sugars and fats can also help prevent undesirable
weight gain.
Nutrition In Old Age
Some people age more quickly than others. As a person ages, many of the following
physical changes take place.

The skin becomes less elastic.

The amount of blood the heart is able to pump decreases.

The mucous lining in the stomach becomes thinner.

Changes in the gastric glands may cause digestive problems.

Organs and tissues are less active or less able to do extra work.

Dental problems can make chewing difficult.
Nutritional Needs Of Older Adults
As people grow older, they have a lower basal metabolism. This factor means that
calories must be reduced. The recommended energy requirement for normally active
men fifty-one years of age and over is 2,300 calories. The recommended energy
requirement for normally active women of the same age is about 1,900 calories.
Although energy needs decrease with age, the need for most of the other nutrients
does not decrease. Calorie for calorie, foods eaten by people over fifty need to
provide more nutrients than foods eaten by young adults.
Research indicates that diets of women over age sixty-four tend to be low in
calcium, riboflavin, thiamin, iron, and vitamin A while diets of men of the same age
group tend to be low in calcium, riboflavin, vitamin A, and vitamin C.
Calcium deficient diets contribute to osteoporosis. Older women are at the greatest
risk of developing osteoporosis. This is because women have less bone mass than
men. The calcium demands during pregnancy and hormonal changes that take place
after menopause also contribute to osteoporosis. Older people need to include
calcium rich foods, such as milk and milk products, in their diets.
Food Studies 30
12
Unit 10
Special Concerns Of Older Adults
Rising food prices have made it hard for some older people to afford nourishing
foods. Difficulty in shopping is another factor that can affect the diets of older
adults. Many communities have a service like Meals On Wheels that delivers
nutritious meals to homebound people.
Loneliness makes eating unappealing for some seniors. Cooking for one may not
seems worth the time and effort. Memory loss may mean some seniors forget when
or if they have eaten.
Like people in other age groups, seniors should plan their meals around the Canada
Food Guide. They should eat whole grain breads and cereals often. These foods are
inexpensive, filling, and high in fibre. Seniors should also attempt to limit their fat
and sugar intake.
Raw fruit and vegetables aid digestion. If chewing is a problem, they can choose
fresh juices instead.
Milk is especially important to ensure that calcium requirements are met. At least 2
cups (500 mL) of milk should be consumed each day. People who do not like to
drink milk can use more milk in cooking. Cream soups, puddings, custards, and milk
shakes may be more appealing than a glass of milk. Older people often have well
established food preferences. An older person who needs encouragement to eat is
more likely to eat favourite foods. The way meals are served can also affect their
appeal.
Convenience products can simplify meal preparation. Many convenience foods are
nutritious and available in single serving units. These foods often cost more, but the
time and effort they save may be worth the extra cost.
Food Studies 30
13
Unit 10
Activity One:
Food From Conception
To Old Age
(15)
Mark
15
Complete the following chart based on information from the section in
the course that you have just read, “Food From Conception To Old
Age” and information from the other sources you used.
The chart highlights the special energy and nutritional needs of
people at various stages of the life cycle. It also asks you to identify
foods that should be avoided. In each section record the source of
your information. If it is from the course material, list the page(s); if it
is from another source, give appropriate credit.
Information Summary Chart
Special Energy
(caloric/kJ)
Needs
Special Nutrient
Needs
Foods
To Avoid
Infants
And
Toddlers
Source:
Preschoolers
Ages 2 – 6
Source:
Food Studies 30
14
Unit 10
Special Energy
(caloric/kJ)
Needs
Special Nutrient
Special Nutrient
Needs
Needs
Foods
Foods
To Avoid
To Avoid
School-Aged
Ages 6 - 12
Source:
Teens
Source:
Adults
Source:
Older Adults
Source:
Food Studies 30
15
Unit 10
Activity Two:
Evaluating Health And Nutrition
Information
(10)
Mark
20
Evaluating information related to health and nutrition is a skill that is
important throughout your life. Accurate and current information is
necessary for informed decision making.
Select one of the brochures provided in Unit Ten web-based
resources. Print a copy of the brochure and attach it to this activity.
Evaluate the brochure by completing the following Health And
Nutrition Information Evaluation Form.
Health And Nutrition Information Evaluation Form
Publication Title:
Author:
Date:
Distributing Agency:
Name:
Address:
1.
The Source
a.
Food Studies 30
Is the author considered an authority in the
health/nutrition field? How can you tell? Sometimes the
author of a brochure is not identified. What does this
mean?
16
Unit 10
b.
2.
Is the distributing agency a reputable source of
information? Why or why not?
The Purpose
Is the purpose of the information: (circle your choice)



to enhance your health?
to sell a product?
to sway you to a certain point of view on a controversial
health or nutrition issue?
Explain the reasons for your choice.
3.
The Information
a.
Food Studies 30
How does the information support or conflict with
information you already have on the subject?
17
Unit 10
Food Studies 30
b.
To confirm the information is correct, or if the information
conflicts with your present information, where could you
check out the facts?
c.
Does the information make sense? Why do you think
this? (Does it seem reasonable? Is it backed by scientific
research?)
d.
How current is the information? (Very new information
may not be proven or widely accepted – old information
may be outdated.)
e.
What new information did you learn from the publication?
List at least two points and explain how you can use that
information in your life.
18
Unit 10
4.
Presentation
a.
Is the article written in a manner that appeals to: i) your
emotions or ii) your intelligence? Explain how. For
example, a brochure on anorexia nervosa may appeal to
your emotions by presenting pictures of anorexic victims
who have starved themselves to the point that they are
near death. Another brochure may appeal to your
intelligence by presenting facts and statistics about
anorexia nervosa. Some publications appeal to both your
emotions and intelligence.
b.
Is the information presented in a clear and organized
manner?
c.
Is the main message clear? State the main message in the
information you are evaluating.
d.
Is the format attractive and eye catching? Explain your
answer.
Additional comments or concerns:
Food Studies 30
19
Unit 10
Activity Three:
Nutrition For Athletes
(10)
Mark
10
Select and read two articles from the resource list (or from
reliable sources of information you have) about nutrition and
athletes.
Based on the information in the readings, create a menu for
a pre-competition meal for an athlete. Explain why you
chose each the foods in the menu. How do they
contribute to a pre-competition meal?
Menu
For An Athlete’s Pre-Competition Meal
Food Studies 30
20
Unit 10
Activity Five:
Special Diets
Mark
10
(10) Read the following information entitled Special Diets For Special
Needs.
Vegetarian Diets:
http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3484249/k.
911
E/Vegetarian_diets.htm
http://www.dietitians.ca/resources/resourcesearch.asp?fn=view&contentid=11241
http://www.americanheart.org/presenter.jhtml?identifier=4777
http://www.mayoclinic.com/health/vegetarian-diet/HQ01596
Diabetes:
http://www.diabetes.ca/about-diabetes/nutrition/just-basics/
http://www.diabetes.ca/files/JTB17x_11_CPGO3_1103.pdf
http://www.diabetes.ca/about-diabetes/nutrition/
Diet during Illness:
Imagine that you are a nutritionist who has been hired by your
local newspaper to write a weekly question and answer column
called “Food for Thought.” People have written in with the
following questions. Respond to them based on information in the
Special Diets For Special Needs section that you have just read, as
well as other information you have obtained in this course. Record
your advice in the spaces provided.
Lately I seem to be bothered by heartburn. Is there
anything I can do to help prevent this?
- Tom
I am a vegan. I have chosen this
route for ethical reasons but I want
to know what the health risks are.
- Susan
ADVICE: Dear Tom;
ADVICE: Dear Susan;
Food Studies 30
21
Unit 10
I have a cold and mild fever. Is there anything I can do to
reduce the effects and recover more quickly?
- Brent
ADVICE: Dear Brent;
I am just getting over a bout of diarrhea. I plan to return to
school tomorrow. Are there any foods that can reduce my
need to use the washroom?
- Sarah
I am a diabetic.
I am tired of explaining
why I need insulin and why I
have to watch my food intake.
Can you please tell people what
diabetes is?
- Dwight
ADVICE: Dear Dwight;
ADVICE: Dear Sarah;
Food Studies 30
22
Unit 10
Careers In The Food Industry
Do you think that you might enjoy working in the food industry on a short or longterm basis?
Careers in the food service industry can be both challenging and rewarding. Many
food-related careers involve long hours, shift work, and work on the weekends.
Scheduling and time away from family are difficulties that many food service
workers experience. On the positive side, the work itself can be interesting and
creative. You get to meet people and there are opportunities for advancement.
Employment Skills
Most jobs in the food service industry require a common set of skills, abilities,
and knowledge. Some of these employability skills are listed below.

A professional appearance and good personal hygiene: Your appearance
reflects on the business you work for and good hygiene is necessary for food
safety.

Effective communication skills: Through communication you can share
information and ideas. Good writing, speaking, and listening skills are essential in
dealing with co-workers and clients.

A positive outlook and pleasant manner: These qualities reduce stress and
promote co-operation, efficiency, and a more enjoyable environment for
employers and customers.

Dedication: This involves being on time, remaining on task, and committing to
the goals of the business.

Knowledge of nutrition and safe foodhandling practices: This knowledge
can be applied when producing, processing, preparing, or serving food. It is
essential in food science employment areas.

Creativity and artistic ability: Presentation is as important as the product in
creating a positive image in the minds of consumers.

Leadership skills: Leadership skills help food-related businesses to set goals
and establish priorities, organize procedures, and to delegate work.
Following are brief descriptions of some of the opportunities for work in the food
industry. Read these short career summaries and complete the career related
activities at the end of the unit.
Food Studies 30
23
Unit 10
Career Summaries
Dietitians And Nutritionists
Would you like to help people solve diet problems? If you are interested in helping
people choose the foods they need, a career in dietetics and nutrition may be right
for you.
Dietitians are experts in nutrition planning. They have a university degree. Dietetic
assistants and technicians work under the supervision of a dietitian and require less
training.
Hospitals hire dietitians to plan meals for their patients. People who are sick or
recovering from an operation usually need special diets. Dietitians visit patients to
discuss special food problems and to help them plan their diets and food patterns for
when they return home.
Dietitians may work in local health centres or clinics. They may also be employed in
a variety of places like schools, universities, company cafeterias, and military bases
where well-planned meals are a priority.
Nutritionists are often registered dietitians. Nutritionists are often found in health
clinics, advising people on how to eat. Some find work as teachers.
Dietitians and nutritionists also conduct research into such things as diet difficulties,
weight problems, or nutrients and their functions in the body. Some dietitians and
nutritionists conduct research with the purpose of finding new ways to help people
improve their eating habits.
Food Inspection
Would you like to inspect food and food
preparation and eating establishments? If you
are interested in safeguarding the quality of our
food supply, then a career in food inspection
may appeal to you.
Government agencies and local health
departments send inspectors to food
processing, food distribution, and food service
locations to check on the quality and safety of
the food that is handled. Food inspectors may
be involved in the following areas of work.
Food Studies 30
24
Unit 10

inspection of slaughtering and processing plants and facilities

safety inspection of actual food products


grading of foods to indicate quality
inspection of storage and handling practices in wholesale and retail stores

safety inspection of actual food products

inspection of food preparation and storage in restaurants and places that sell
food to the public
Government inspection agencies perform a variety of scientific and technical
services including the development of standards for labels, packaging,
equipment, and sanitation.
Laboratory work may involve the following personnel.

Microbiologists

Chemists

Medical Specialists

Home Economists

Food Technologists
Food Processing Plant Workers
If you are good with your hands and enjoy a steady routine, a career in food
processing may be an appropriate career choice.
The kind of work varies depending on the kind of food being produced. Jobs in a
fish-canning plant, for example, are different from jobs in a plant that makes fruit
juice.
Production jobs focus on some aspect of processing the food. Jobs may involve
unloading, trimming, and preparing the ingredients, baking or cooking, and
packaging. Many jobs are automated but it takes people to run the machinery and
keep them in good repair.
Every food plant has a management staff to make sure everything goes smoothly.
Management jobs often require some college, although some companies prefer to
train their own managers.
Food Studies 30
25
Unit 10
Most jobs in a food-processing plant require a high school education. New
workers get on the job training. Mechanics who keep the machinery in good
working order need special courses.
Food Service
People are eating away from home more often than ever before. There is a
growing need for workers to serve those meals.
Many people find work in food service very satisfying because
they enjoy meeting and serving a variety of people. A
friendly, courteous personality is essential in this kind of
work.
Working in food service has several advantages. Hours are varied and may be
flexible. Often you can get free meals or reduced prices on meals, during
working hours. Food service workers are frequently paid minimum wage but
jobs are plentiful and tips provide additional income.
Food Marketing
If you enjoy meeting people and selling things, consider a career in food
merchandising.
Food companies employ sales representatives and marketing
specialists. Sometimes these people sell directly to retail outlets. Sometimes
they sell to brokers or wholesalers.
Food companies also hire purchasing agents to buy the ingredients they
need. Supermarkets and restaurants need purchasing agents to buy huge
quantities for their businesses.
Sales personnel in retail stores help consumers make buying decisions.
Supermarkets may have department managers. These people specialize in
taking care of a particular department, such as the produce department.
Stockers keep the shelves stocked with goods, properly priced, and neatly
arranged. Cashiers or checkers work at the cash register.
Educational requirements in food merchandizing vary, depending on the job.
You might get a part-time job after school as a stocker or cashier. If you want
to be a marketing specialist, you will likely need some university business
courses.
Food Studies 30
26
Unit 10
The amount of money you make in sales work is often tied to your
productivity. The more you sell, the more you make. The challenge of
thinking up new ways to sell more of your product may interest you. Good
public relations skills are needed in all sales positions.
Writing About Food
If you are a skilled writer and enjoy thinking about and working with food
ideas, consider a career as a food writer.
Magazines and newspapers employ food editors to plan, write, and edit
their food sections. On the food pages, you might find information about new
foods, tips on shopping or cooking, diet articles, general news about food,
and recipe ideas.
Publicity writers working for food companies and public relations agencies
prepare news releases and informational brochures publicizing their products.
These writers must be very creative about thinking of new ways to interest
people in using the products they represent.
Freelance writers are hired
by companies for special
projects or by a publication to
write a specific article.
Authors of cookbooks and
other books about food also
work for themselves.
The hardest thing about
becoming a food writer is
getting started. It takes time
and experience to build a
reputation. Courses in
journalism and food studies are
a definite asset in this line of
work.
Food Studies 30
27
Unit 10
Teachers
Do you enjoy working with young people and sharing information with others? Then
consider a career in teaching.
Most teaching jobs require a university degree and provincial certification. A degree
with a major in home economics is a good preparation for teaching food and
nutrition classes.
Home economics teachers frequently teach in high schools. Their students learn how
to choose foods for good nutrition. They also learn how to plan meals, shop for
food, and develop basic skills in preparing food. Many schools offer special food
courses that prepare students for jobs in restaurants and other kinds of food service.
HERO clubs (Home Economics Related Occupations) can help you learn more about
careers in food service.
Teaching means a lot of responsibility and hard work, but there is also a lot of
satisfaction. Teachers can improve the lives of students by teaching them.
You may teach in a school that trains cooks and chefs, if you are very skilled in
preparing and serving food. On a part-time basis, you might give cooking courses
for people in your community. This type of teaching may not require university
degrees.
People with post-secondary training in food or nutrition, sometimes called extension
home economists, are hired by government departments or companies to help the
general public or the employees to improve their food and nutrition and consumer
skills. These home economists may develop educational resources, provide on site
workshops, or consulting services.
Entrepreneurs
Would you like to be your own boss? If you like to make your own decisions
and don’t mind taking calculated risks, you may consider going into business
for yourself.
Food products offer many opportunities for small businesses. Many small
businesses related to food start up each year. Small neighbourhood bakeries,
roadside fruit and vegetable stands, health food stores, and delicatessens and
catering businesses are but a few examples.
University degrees are not necessary to go into business for yourself, but
business management skills can help. A few business courses such as
accounting, marketing, business law, and insurance are useful to the small
Food Studies 30
28
Unit 10
business person. Experience in the particular business that interests you is
invaluable.
Entrepreneurs in the food industry have to know how to buy good quality
food in the right quantities for their needs. They must know how to store it,
prepare it for sale, and display it so that it looks appealing. They also have to
meet public health standards. Entrepreneurs usually work long hours but they
enjoy the challenge and freedom that comes from being their own boss.
Food Science
If you are good at science and enjoy working with laboratory equipment, then a
career in food science and technology may be right for you.
Food scientists including chemists, physicists, biologists, geneticists, engineers,
and home economists work with the chemical make-up of foods. Scientists have also
found ways to make some perishable foods keep longer.
Food scientists may develop synthetic foods from various compounds, while still
others look for new plant and animal food sources.
Plant and animal geneticists also improve the food supply by developing new breeds
of animals or varieties of plants that are healthier, grow quicker, and produce more
food.
Food scientists may work at a university, for the government, or in the research and
development department of a large food company. Food scientists need at least four
years of university, and very often have advanced degrees. Some assistant
technician jobs are available to graduates of junior (two-year) colleges.
The growing interest in biotechnology has created possibilities and ethical challenges
for food scientists.
Plant Production And Plant Science
Do you like plants or gardening? Consider a career in agriculture.
Many agricultural jobs are on some kind of farm. Maybe it’s a wheat farm in
Alberta, an orchard in the Okanagan, or a wild rice farm in northern
Saskatchewan. Because of our varied climate, Canadians are involved in a
diverse range of farming activities.
Food Studies 30
29
Unit 10
It takes special skills and abilities to run a farm. Successful farming today
takes a technical knowledge of agriculture plus expertise in business
management.
Farmers need assistance to do their work to grow and harvest crops. Farm
hands help the farmer. Business managers advise farmers on financial
matters. Farmers also depend on the help and advice of experts in plant
science.
Botany and horticulture are two common names for the science of plants
and how they grow. A number of different careers exist in the field of plant
science.

Plant Pathologists study plant diseases.

Plant Ecologists study the environment plants grow in.

Plant Geneticists work on improving plants by developing new varieties.
All across the country, there are agricultural extension workers ready to
help farmers and home gardeners with advice on growing foods in each area.
Meat, Poultry, Or Fish Production And Related Fields Of Science
The independent outdoor life of a rancher or a farmer is attractive to many people.
The majority of people who raise livestock or poultry grew up in the country and
learned much about the business from experience. Many go on to university to learn
more about handling animal production and business management.
Large ranches or farms need many ranch/farm hands to help in breeding,
feeding, and caring for the livestock or poultry.
A farm or ranch may use the services of many kinds of specialists.

Veterinarians are animal doctors.

Microbiologists are scientists who often study the diseases of animals.

Zoologists study animals in general.

Geneticists specialize in improving species through breeding programs.
Not all farming is on land, however. “Fish farms” use ponds, lakes, or sectioned-off
areas of larger bodies of water to breed and raise fish. Fish farming is a fast-growing
industry.
Food Studies 30
30
Unit 10
Activity Six:
Food Industry Word Scramble
(10)
Mark
10
Word Scramble: Rearrange the letters to identify occupations in the
food industry.
1. ARETCEH
2. ODOF NESROIPCT
3. EPERUNRTNEER
4. MOHE NOCTESIOM
5. TITIDANIE
6. TIAREW
7. FECH
8. DOFO IRODET
9. MERAFR
10. ASELS SEERPARNTVIETE
Food Studies 30
31
Unit 10
Activity Seven:
Employment Skills Checklist
(10)
1.
2.
Mark
10
Put a check mark () beside the skills, abilities, and knowledge
you currently possess.

a professional appearance and good personal hygiene


effective communication skills


a positive outlook and pleasant manner


dedication


knowledge of nutrition and safe foodhandling practices


creativity and artistic ability


leadership skills

Select one area that you need to develop or improve upon. No
one ever stops learning and improvement is always possible.
Area I need to work on:
3.
Suggest two possible strategies or things you could do to
become more competent in this area.


Food Studies 30
32
Unit 10
Activity Eight:
Employment Advertisements
Related To The Food Industry
(10)
Mark
10
Look in the Employment or Help Wanted section of a newspaper.
Cut out and attach five employment advertisements or postings
related to foods.
Answer the following questions.
1.
Would you say that there were *** food-related jobs as
compared to other areas of employment?
____
____
____
a.
b.
c.
a lot of
few
a proportional number of
2.
Explain one possible reason for your answer to question 1.
3.
Were most of the food-related jobs entry-level jobs (jobs
requiring no formal training) or professional jobs (requiring
vocational training or university degrees)? Why do you think
that is the case?
Food Studies 30
33
Unit 10
Activity Nine:
Career Research
(15)
Mark
15
Select one occupation or job in the food industry and do some
individual research concerning the occupation. Record information
from the research in the chart below.
The Human Resources Development Canada Web site called “Job
Futures 2000” or the SaskNetWork Web site, would be useful
resources for this activity.
http://www.jobfutures.ca
or
http://www.sasknetwork.ca
Occupation:
Job Description – List the different duties you might be expected to perform.
Training Or Educational Requirements – Where can you take the training, how long
does it take, how much is tuition? You may add other facts as well.
Anticipated Salary – what is the starting hourly or annual pay? What might it go up
to?
Opportunities For Advancement – Can you move up in this job? What other positions
could you advance to?
Food Studies 30
34
Unit 10
Unit Summary
You have now completed all the activities required for this unit. Take a few minutes
to reflect on what you have learned. The following concept web will remind you
about the major topics that were addressed in this unit of study.
Food From Conception to Old Age
Special Diets for Special Needs
Food through the Life Cycle
And Food-related Careers
Careers in the Food Industry
Nutrition for Athletes
Food Studies 30
35
Unit 10
Food Studies 30
36
Unit 10