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Nutrizione (Tecniche di conservazione (Conservazione con alte temperature,…

- - - - A freddo : il processo richiede da circa 24 a 48 ore (a seconda del cibo) e la temperatura deve essere mantenuta fra i 16 e i 26 °C. Questo tipo di processo viene utilizzato per conferire agli alimenti un'alta capacità di conservazione.
      - A caldo : Nell'affumicatura a caldo, la temperatura dev'essere compresa fra i 60 e i 75 °C. Solitamente si esegue prima l'affumicatura a freddo e poi a caldo.
  - - - Lento è in disuso, in quanto i grossi cristalli di ghiaccio che si formano rompono le pareti cellulari e allo scongelamento si ha fuoriuscita di liquidi;
      - Rapido e ultrarapido consiste nel portare l’alimento a temperature di –40 °C e anche più basse. Si formano così microcristalli e l’alimento rimane integro, mantenendo
        il valore nutritivo.
  - - - Crioconcentrazione: l’acqua viene solidificata e quindi eliminata; è una tecnica ideale per gli alimenti sensibili alle alte temperature.
      - Filtri a membrana che lasciano passare l’acqua ma trattengono i soluti.
      - Evaporazione di parte dell’acqua contenuta nell’alimento a pressione ambiente o a bassa pressione, riducendo così la temperatura di ebollizione.
  - - - Alcol etilico ha azione antimicrobica in quanto causa denaturazione proteica e disidratazione
        delle cellule; è utilizzato per preparare conserve di frutta;
      - Zucchero come il sale, disidrata le cellule microbiche, anche se, rispetto al sale, necessitano quantità superiori. Viene utilizzato per la preparazione di marmellate, confetture, gelatine e canditi;
      - Sale da cucina cloruro di sodio, ha azione batteriostatica in quanto disidrata le cellule microbiche; viene quindi abbinato ad altre tecniche di conservazione come la refrigerazione
        o l’aggiunta di altri conservanti. La salagione può avvenire a secco o utilizzando soluzioni di acqua e sale (salamoie); viene usata per carne, pesce, formaggi ecc..
      - Olio di oliva o di semi isola l’alimento dall’aria, bloccando l’attività dei microrganismi aerobi ma non degli anaerobi, come il Clostridium botulinum. È un metodo molto usato per conservare verdure, funghi e pesci, abbinato ad altre tecniche come la pastorizzazione, la sterilizzazione o l’aggiunta di sale
      - Aceto crea un ambiente acido incompatibile con la vita dei microrganismi; viene usato per conservare verdure e pesci
    - - Antimicrobici come l’acido benzoico, l’anidride solforosa
      - Conservativi secondari aggiunti agli alimenti con finalità diverse ma che volgono anche
        azione conservativa come l’anidride carbonica, i nitrati e i nitriti
      - Antiossidanti prevengono gli irrancidimenti e gli imbrunimenti; comprendono l’acido
        ascorbico, le lecitine, i tocoferoli.
- - - - Poor storage facilities and lack of infrastructure cause post-harvest food losses in developing countries. Fresh products like fruits, vegetables, meat and fish straight from the farm or after the catch can be spoilt in hot climates due to lack of infrastructure for transportation, storage, cooling and markets
        
        Rendere accessibili anche per i paesi in via di sviluppo i sistemi di refrigerazione e conservazione del cibo
      - Lack of processing facilities causes high food losses in developing countries.
        In many situations the food processing industry doesn’t have the capacity to process and preserve fresh farm produce to be able to meet the demand. Part of the problem stems from the seasonality of production and the cost of investing
        in processing facilities that will not be used year-round.
      - Inadequate market systems cause high food losses in developing countries. To minimize losses, the commodities produced by farmers need to reach the consumers in an efficient way. There are too few wholesale, supermarket and retail facilities providing suitable storage and sales conditions for food products. Wholesale and retail markets in developing countries are often small, overcrowded, unsanitary and lacking cooling equipment (Kader, 2005).
      - Food wasted at consumer level is minimal in developing countries. Poverty and limited household income make it unacceptable to waste food. A contributing factor is that consumers in developing countries generally buy smaller amounts of food products at the time, often just enough for meals on the day of purchase
    - - In industrialized countries food gets lost when production exceeds demand.
        In order to ensure delivery of agreed quantities while anticipating unpredictable bad weather or pest attacks, farmers sometimes make production plans on the safe side, and end-up producing larger quantities than needed, even if conditions are “average”. In the case of having produced more than required, some surplus crops are sold to processors or as animal feed.
      - High ‘appearance quality standards’
        from supermarkets for fresh products lead to food waste. Some produce is rejected by supermarkets at the farm gate due to rigorous quality standards concerning weight, size, shape and appearance of crops. Therefore, large portions of crops never leave the farms. Even though some rejected crops are used as animal feed, the quality standards might divert food originally aimed for human consumption to other uses
        
        Dare la possibilità ai consumatori di acquistare anche questo cibo
      - Disposing is cheaper than using or re-using’ attitude in industrialized countries leads to food waste.
        Industrialized food processing lines often carry out trimming to ensure the end product is in the right shape and size. Trimmings, in some cases, could be used for human consumption but are usually disposed of. Food is also lost during processing because of spoilage down the production line. Errors during processing lead to final products with the wrong weight, shape or appearance, or damaged packaging, without affecting the safety, taste or nutritional value of the food. In a standardized production line these products often end up being discarded
      - Large quantities on display and a wide range of products/ brands in supply lead to food waste in industrialized countries.
        Retail stores need to order a variety of food types and brands from the same manufacturer to get beneficial prices. Consumers also expect a wide range of products to be available in stores. A wide range of products does, however, increase the likelihood of some of them reaching their “sell-by” date before being sold, and thereby wasted. When shopping, consumers expect store shelves to be well filled. Although
        certainly beneficial for sales statistics, continually replenished supplies mean that food products close to expiry are often ignored by consumers. This is particularly difficult for small retail stores
      - Abundance and consumer attitudes lead to high food waste in industrialized countries.
        Perhaps one of the most important reasons for food waste at the consumption level in rich countries is that people simply can afford to waste food. The amount of available food per person in retail stores and restaurants has increased during the last decades in both the USA and the EU.
        
        Factors
        
        Psycologial factors
        Among these factors we can cite some non-cognitive determinants of food waste behaviour like emotions and habits, but also food waste knowledge, and food waste involvement intended as the level of concern regarding its impacts, along with perceived behavioural control intended as the degree to which people perceive their ability, and possibility to perform a particular behaviour, in this case an example would be: “I am able to reduce my food waste”.
        
        Product knowledge and product involvement.
        
        Food waste knowledge and food waste involvement.
        
        Habits and emotions as important determinants of intentions to reduce food waste behaviour.
        
        Social factors
        considering among social factors, social norms play an important role in influencing wasteful behaviour and the household food waste journey. For social norms we intend the social pressure to engage in a particular behaviour, or in other words, they represent the extent to which individuals perceive wasting food as a behaviour disapproved by people important for them.
        
        Situational factors
        The first situational factor to be considered, is the level of urbanization where individuals live, since it has been seen that people living in urban areas tend to waste more than people living in rural areas (Secondi et al. 2015). Another interesting situational factor highlighted by the same study, is the perception of the amount of litter where people reside, that is the perception of living in a clean area is associated with a virtuous behaviour of the residents. This has relevant impacts in terms of policy implications that I will discuss later in the book.
        
        Demographic and SES variables
        
        Youths tend to waste more than elders.
        
        The more the level of education of individuals, the more the quantities of wasted food.
        
        Bigger household tend to waste more than smaller households.
        
        The majority of the studies agree that higher-income households tend to waste more than lower-income ones.
        
        Picky eating and food safety reasons, families with children tend to waste more than all-adult households of equal size.
        
        Household food waste journey
        
        Planning
        
        Lack of planning
        
        Shopping list
        
        Facilitare il processo di fare la lista della spesa
        
        2 more items...
        
        Meal planning
        
        Aiutare chi deve fare la spesa a sapere cosa ha in frigo
        
        Aiutare l'utente a pianificare i pasti
        
        2 more items...
        
        Far percepire all'utente l'importanza e il vantaggio della pianificazione dei pasti e il risparmio
        
        Milk run
        
        Problem : Le persone non pianificano quello che vogliono mangiare
        
        In-store
        
        Impulsive purchases
        
        Marketing strategies
        
        Promotion
        
        Visual strategies
        
        Pre consumption
        
        Storage
        
        Sub-Optimal Storage
        
        Misinterpretation of expiration dates
        
        Food freshness fear
        
        Food safety fear
        
        Aiutare l'utente a capire se il cibo è ancora commestibile
        
        Lack of sensory skills
        
        Preparation
        
        Cooking or serving to much food
        
        Inability to cook leftovers into new meals
        
        Sub-optimal culinary skills
        
        Consumption
        
        Leftovers
        
        Problema: Gli avanzi sono spesso di bassa qualità
        
        Sistemi di cottura
        
        Lavorare gli avanzi per renderli più gradevoli
        
        Food preferences
        
        Lack of proper storage of leftovers
        
        Disposition
        
        Prevnetions policy
- - - - Nutrienti
        
        Macronutrienti sostanze che devono essere consumate maggiormente e servono a fornire energia al corpo.
        
        Lipidi energia sostenibile, utilizzabile quando necessaria
        
        Grassi saturi
        
        Grassi insaturi
        
        Proteine Ultima risorsa di energia
        
        Il cibo viene scomposto in AMINOACIDI che poi diventa la base per tutte le altre proteine del corpo
        
        Carboidrati Energia veloce e immediata
        
        Carboidrati semplici
        
        Carboidrati complessi
        
        Fibra
        
        Acqua
        
        Micronutrienti da assumere in piccole quantità e sono presenti in tutti i cibi
        
        Vitamine
        
        Minerali
- - - - Post-Absortive State inizia quando il livello di glucosio cala, così il pancreas rilascia glucagone, questo inizia a ricavare energia non più dal glucosio ma dalle scorte di grassi e dal glicerolo
      - Absortive State Questa fase si presenta dopo mangiato, il livello di glucosio nel sangue si alza e il corpo per abbassarlo produce insulina tramite il pancreas, questa converte le reazioni cataboliche in anaboliche, così da immagazziare il glucosio e rimuoverlo dal sangue
- - - - Basically we waste because we can, so in presence of high salaries people can prefer eating a more tasty meal rather than avoiding food waste
    - - Consumerist culture influenced by the value of abundance