The Future of Food

On Thursday, April 13 the Year 10 and 11 Stage 1 Nutrition classes travelled to the University of South Australia for a Nutrition Experience run by the Nutrition and Food Sciences school. Students had the opportunity to create alternatives to meat products as part of ‘future food’ thinking to create sustainability in food production. In the kitchen laboratory students were given recipes to create plant-based pulled pork made from both banana peel and jackfruit, and bacon made from flattened bread and rice paper. Students were able to try the alternatives and compare, and it was pleasing to see students engaged in trying something new. Creating sustainable paddock-to-plate food production is beginning to be an industry in demand to meet the nutrition requirements of a growing population whilst having less impact on the environment.

Following the University of South Australia experience, the classes walked to the Adelaide Central Market where students were given the opportunity to observe the variety of food stalls selling varied fresh and preserved produce and cultural stalls. Students were tasked to analyse fresh and preserved food items and compare the benefits and limitations and to observe alternatives and modifications that can be included in a diet to ensure recommended nutrient intake is being met. Another perspective was to refer to the money that can be spent on foods to reference the economic influence on food choice.

This Nutrition excursion provided an opportunity to experience the varied perspectives that food science has for the food industry in our local community, as well as personal health.

Lisa Cibich
Nutrition Teacher