3.1 Explain the following terms: 3.1.1 Food additives: Natural or chemical substances intentionally added to a food product during processing or production to perform a specific function - NSC Consumer Studies - Question 3 - 2023 - Paper 1

A food allergy occurs when a person's immune system mistakenly identifies a protein in food as harmful. In response, the immune system produces antibodies and may trigger symptoms such as rashes, stomach upset, or even severe reactions, known as anaphylaxis, which can be life-threatening.

Stabilisers are substances added to food to maintain its texture and consistency. They help prevent separation of ingredients and improve the overall quality of processed food products.

Antioxidants are chemicals that help prevent unwanted chemical reactions, particularly oxidation, which can lead to rancidity in fats and oils. They extend the shelf-life of foods and help maintain their quality and nutritional value.

Food irradiation is a process that uses ionizing radiation to destroy spoilage-causing microorganisms and pathogens, improving the safety and longevity of food products. This method can reduce the risk of foodborne illnesses, extend shelf-life, and help ensure a greater availability of food, particularly in regions facing scarcity.

While organic foods are marketed as environmentally friendly, their transportation can contribute to pollution and global warming, particularly if flown in from distant locations. Additionally, the need for more land to cultivate organic crops can lead to deforestation, and the use of certain permitted pesticides, such as copper sulfate, can be harmful to local ecosystems, including earthworms and fish.

Bulimia nervosa is characterized by repeated episodes of binge eating, followed by compensatory behaviors such as purging, fasting, or excessive exercise. Individuals with this disorder often exhibit severe dissatisfaction with their body shape and weight, leading to secretive eating patterns and potential health complications such as dental issues, esophageal damage, and electrolyte imbalances.

Food-borne diseases can be transmitted to freshly picked vegetables through various means. If the soil has been contaminated, for instance, by animal waste, the vegetables can carry pathogens. Furthermore, if individuals handling the vegetables do not wash their hands properly after using the toilet or handling contaminated equipment, they can introduce harmful bacteria to the produce. Lastly, if the vegetables themselves are not cleaned thoroughly, they can retain pathogens, putting consumers at risk.

Lactose intolerance occurs when the body fails to produce sufficient amounts of lactase, the enzyme responsible for breaking down lactose, a sugar found in milk. This results in gastrointestinal discomfort, bloating, and other symptoms when lactose-containing foods are consumed, as undigested lactose ferments in the colon.

Genetically modified foods (GM foods) often have lower production costs, allowing them to be sold at lower prices. This affordability makes them more accessible to individuals in lower-income brackets, thereby helping to ensure that more people have access to nutritious food, which is a critical aspect of food security.

The two food items from the meal plan that are not suitable for people who are gluten intolerant are:

1. Oats
2. Whole-wheat sandwich

The meal plan appears suitable for managing obesity as it includes three balanced meals that provide a range of nutrients. The breakfast includes oats and milk, which offer complex carbohydrates and protein. The lunch consists of a whole-wheat sandwich that is lower in refined grains and higher in fiber, contributing to satiety. Dinner includes a diverse array of vegetables and proteins, promoting a balanced diet that can help maintain a healthy weight.