1
Q
adaptions
A
commodities
cost
processing techniques
portions
presentation or packaging
nutrition
2
Q
acronym
A
CCPPPN
Food 12
flashcards
Decks in class (43)
# Cards
-
Food Selection Models3
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Nutritional Issues21
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Population Groups7
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Macronutrients14
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Micronutrients39
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Diet-Related Health Conditions10
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Nutrition Reference Values9
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Advantages and Disadvantages of Micronutrient Supplements4
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Digestion of Macronutrients14
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Health Conditions Caused by Inability to Digest Nutrients9
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Factors that Impact on the Properties of Food8
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FSANZ Code9
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Natural Food Components6
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Functional Properties11
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Functional Foods5
-
Product Proposal7
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Processing Techniques11
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Phytochemicals6
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Technology Process7
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Influences on Health and Wellbeing4
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WHS Act and Unsafe Work Environment for Employers/ees7
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The Marketing Mix9
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Consumer Concerns Relating to Food Promotion10
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Factors that Influence Food Consumption Patterns6
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Impacts of Commercially Produced Food on the Consumer9
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Environmental Issues that Impact the Sustainable Production of Food12
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Biotechnology in Food5
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Genetic Modification12
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Factors Affecting the Sustainable Production of Food in Australia10
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Influences on Global Food Supply7
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Influences on the Distribution of Global Food Resources7
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Consequences of Global Food Inequity and Insecurity6
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Effects of Preservation Processes on Food4
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HACCP8
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Reasons for and Types of Food Product Development8
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Innovative Developments that Increase the Availability of food7
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Technologies Used to Develop New Food Products15
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Factors that Influence the Development of New Food Products7
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Product Development Using Line Extensions, Me Too's and Innovative Products4
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Recipe Adaption2
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Analysis of Food Product2
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Adaptions Used to Produce New Products2
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Analysis of Food Product In Relation to Product Proposal2
