The world's most revolting cakes - in pictures. Food industry loses true visionary. Former Kraft Foods chief scientist Dr Keith Farrer.
KEITH Farrer, one of Australia's greatest food industry scientists, whose work was regarded highly internationally, has died at an aged-care facility in Croydon. He was 96. Farrer, whose 43-year career with Kraft Foods Ltd included being chief scientist and the senior technical executive responsible for research and development, oversaw the development of a raft of new products and the development of others. He was on numerous scientific committees, institutes and associations, assisted several government ministries, instrumentalities and departments ranging from defence to education and science, the environment and foreign affairs, and including a long-standing secondment to the federal Department of Health as an adviser on food additives.
Advertisement. From damper to dial-a-pizza - Features. Australian cuisine has come a long way since 1788, from cook to celebrity chef, tucker to dukkah.
Nutritionist Nicole Senior looks at our evolution into a modern, multicultural food nation. A Cook's journey The First Fleet arrived in Sydney in 1788 with basic food supplies, including flour, sugar, butter, rice, pork and beef, expecting to grow food when they arrived. When they landed, however, they found that the soil around Sydney Harbour was so poor they headed west to Parramatta to establish farms. They also traded their stodgy offerings for bush tucker from the local Aborigines, but the European palate didn't take to this unfamiliar fare very well and relied on food arriving by ship. Some of our early explorers, doggedly trying to stick to these ship-borne rations, actually owed their survival to the local Aboriginal people who fed them. Gruel Brittania Mmm...meat Multicultural melting pot Need-it-now basis Cafe society.
6535.0 - Household Expenditure Survey, Australia: Detailed Expenditure Items, 1998-99. In the 12 months to June 1999, Australian households spent an average of $699 each week on goods and services.
Half of this was spent on food, transport and housing. Average household expenditure on food and non-alcoholic beverages was $127 per week. The most significant items of food expenditure were: meals out and fast foods, $34 per week, with fast food and takeaway accounting for $19 of this; meat (excluding fish and seafood) ($16); bakery products, flours and cereals ($15), the largest components being bread ($6), cakes, tarts and puddings ($3) and biscuits ($3); and condiments, confectionery, food additives and prepared meals ($15), more than half of which was spent on confectionery ($8).AVERAGE WEEKLY HOUSEHOLD EXPENDITURE ON FOOD AND NON-ALCOHOLIC BEVERAGES Expenditure on transport amounted to $118 per week.
Current housing costs amounted to $97 per week. 4814.0.55.001 - Occasional Paper: Measuring Dietary Habits in the 2001 National Health Survey, Australia, 2001. 1.
Nutrition concerns the intake of foods and the substances they contain, and their actions and effects within the body. Good nutrition is based on eating a varied and healthy diet relative to physiological needs, which vary with age, sex, and levels of activity. Poor nutrition concerns both under-nutrition (inadequate levels of energy and/or nutrients in the diet) and over-nutrition (where energy intake from the diet exceeds energy expenditure, sometimes leading to overweight and obesity).
Good nutrition can enhance quality of life and contribute to better health outcomes. Poor nutrition adversely affects the development of infants and children and contributes to the development of chronic diseases such as heart disease, diabetes and cancer. 2. 4. 5. 6. 7. The health status of the Australian population;health related behaviours (which includes dietary habits); anduse of health services.8.
Www.tasa.org.au/conferences/conferencepapers09/papers/Makenoglou, Anna.pdf. Generation why: food - ABC South West WA - Australian Broadcasting Corporation. Aboriginal Cultural and Education Centre. Dimensions of need - Staple foods: What do people eat? The sources of food Click here to see the map A staple food is one that is eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs.
A staple food does not meet a population's total nutritional needs: a variety of foods is required. This is particularly the case for children and other nutritionally vulnerable groups. Typically, staple foods are well adapted to the growth conditions in their source areas. Staple foods around the world. Foodbank - An Australia Without Hunger. Homepage. Homepage. Food Timeline: food history & vintage recipes. Rising food prices threaten poverty increase - Australia Network's Newsline. Food Blog Design. Marcel Dicke: Why not eat insects? Carolyn Steel: How food shapes our cities.
Birke Baehr: What's wrong with our food system. What The World Eats. Fabulous Food Of Malaysia.