Inquiry Based Learning in Health and Social Science in the Food Sector

This document discusses the importance of inquiry-based learning in the health and social science aspects of the food sector. It explores the trends in labelling and packaging, analyzes the 2 sisters food group in terms of health and social science management, and provides recommendations for improvement. The document also includes a survey of customers and local sustainability managers to gather their perspectives on the organization.

FY028 Inquiry Based
Learning

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY ..................................................................................................................................1
STEP 1.............................................................................................................................................1
Food sector ............................................................................................................................1
STEP 2.............................................................................................................................................2
Current health and social science trend's in food sector ........................................................2
STEP 3.............................................................................................................................................3
Analysis of selected organisation in context to the health and social since management......3
STEP 4.............................................................................................................................................5
Health and social sciences improvement recommendation for the organisation in context to
survive for long time with positive image..............................................................................5
CONCLUSION................................................................................................................................6
REFERENCE...................................................................................................................................7

INTRODUCTION
Health and social science is covering the different standard's, which guide the public and
business organisation to make an effective efforts for management of healthy task and activities.
Which helps to assure the health and safety in society (McKay, F.H., 2021). This sector involves
the study and research to analyse the health issues and to make the effective regulation and
guideline. Such as in context to the food manufacturing and packing organisation, there are the
various standard's and regulations which have to followed by the company, in order to prevent
the chances of food allergies. Food standard's and regulations is involving the, different rules for
the manufacturing ingredient and packaging, through which safety and health of the people is
can be maintain. 2 sisters food group, privately owned food manufacturing company, located in
England, established in 1993. In this report inquiry-based learning of the health and social
aspects of food sector is going to be assess, such as the importance of labelling and packaging.
MAIN BODY
STEP 1
Food sector
Food processing industry is full of the different food manufacturing techniques and
variety of the products services, now a days due to the busy schedule people prefer to buy
processed food products and packed food items (Klerkx, L., Jakku, E. and Labarthe, P., 2019).
But other then the higher requirement of processed and packaged food people health concern
trends and health, social science standard's, food processing company have to follow different
food processing and management standard's, like healthy ingredients, packaging compound, safe
storage, proper labelling etc. there is the continuous development of food technology, food
science along with the development of various alternatives of food processing which helps in the
management of food quality and healthiness. Below is the brief elaboration of health and social
trends in context to this food processing sector.
1

STEP 2
Current health and social science trend's in food sector
There is the continuous development of the food science and technology, which is
leading to the development of new trend's related to health and social science and support in
the further more improvement of the health standard's in context to the food industry, such as the
safe packaging and labelling is one of the important health management standard, but other then
there is further more improvement in health social since trends such as the sustainable nutrition,
protective health, mood and mental wellness, transparency for trust.
Packaging and labelling- According to the FAS regulations and the northern Ireland
protocol (NIP), food law relating to the nutrition labelling, Welsh Government in Wales and food
safety standard's Scotland have a responsibilities to enforce these regulation in England, Wales
ans Scotland. These regulatory trend is involving rules like, nutrition information, should
illustrate energy value, amount of the fat, saturated, carbohydrate, sugars, protein and salt.
Fibber, starch, vitamins or minerals present in significant amount as outline in regulation
1169/2011-part A of Annex XIII. The presentation of nutrition information should be presented
on the basis of regulation 1169/2011, then calculation of the nutrient values should be illustrated
in the food packed, which can help the customers to chose products according to their health
concern, this can also helps people to differentiate and remove the product from their list which
can harm them due to the presence of any allergen ingredient. According to the packaging and
labelling law that is important to make sure that packaging wrappers material should be safe and
not be the source of contamination for wrapping and packaging. Wrapping material storage
should be safe in order to reduce the risk of contamination.
Recently the health and nutrition institute experts provided their perspectives related to
the new health and nutrition trends. Some of those leading trends are explain below.
Sustainable nutrition- Due to the concern of sustainable business approaches and
healthy food product services, some of the major and important trend is sustainable nutritions,
which is the future of planet and part of the strategies for various food company to survive with
positive efforts. According to this trend that is important to use best food resources in order to
provide nutritive products but it doesn't mean that, current population can cause nutrition
compromised situation for future generation. Which lightning on the selection of sustainable
farming and sourcing practices as a closed loop supply chain. There is need to find the health
2

and nutrition values in waste streams. There is continuous work on understanding the true
impact of food system change on sustainability. The UN, circular economy is underling and
developing the this trend of sustainable food production and supply, due to the hunger in various
community and minimization of food waste (Murcott, A., 2018).
Protective health- This is the type of health management approach which focus on the
prevention rather then the cure. According to this approach diet can be use in effective and
healthy way which can helps in the prevention and control of health issues, rather then fixing the
problem after it has already occurred. That is what protective health is about and this approach is
developing the trend of protective health products, which should contain the healthy ingredient,
which in the management of healthy digitation, immunity, mood, energy and digestive health.
Food processing organisation can use this approach to satisfy the customers and health standard's
leading trends, by adding the probiotics ingredient in food product like snack bars for digestive
immune support. Botanical ingredients is can be added in beverage products to enhance mood.
STEP 3
Analysis of selected organisation in context to the health and social since management
Organisation description
2 sisters food group- this is the British food business organisation, having more then
15,00 colleagues drawn drawn from 36 nationalities, which work together and provide mind-
boggling array of some finest food in Britain. This is the leading food company of UK, they
developed their business form chicken to curries, from pizzas to pies. This organisation is
focusing on the delivery of quality and innovative meal ideas (Daugbjerg, C. and Feindt, P.H.,
2017). This food processing organisation is improving now effectively in comparison to its
deigning and now, it is making the wide range of food, from branded food's like Holland's pies.
To make success in this wide range of the food products production and delivery, organisation is
using all health and social since approaches, with the world class polices, procedures and
standard's. Such as across the agriculture operation food safety standard's and HACCP principle
is apply. Organisation is following the FAW by the aid of business benchmarking. Company is
working on the intervention of Campylobacter, there are the proper implementation of the
environment policy's. Their is the implementation of GLAA to protect their worker from,
3

labour exploitation and other unethical activities. Organisation have committed to made wide
scale structural changes across the company with all health and safety managers, such as the
safety, health and environmental, in order to drive the environment and sustainability agenda.
To assure health and safety within the organisation, leadership approach is to anchorage the,
team work in order to promote, high standard's of health and safety.
Question to the customers and corner stores
What is the food product labelling and packaging quality of 2 sisters food group?
(A) Safe and appropriate according to the food safety standard's
(B) average or need to improve more
(C) Bad and not meeting the health and safety standard's
Answer
Customers answer is average and need to improve more with further implementation of
new packaging techniques.
What is the quality of 2 sisters food group food products?
(A) Healthy and hygienic with good taste
(B) healthy but need to add more probiotic ingredients
(C) Have to work on quality improvement
Answer
According to the customers (2 sisters food group) organisation food product is healthy and
hygienic with best taste.
What is the sustainability approaches and improvement inside the organisation?
(A) Leading to the sustainability approaches with best efforts
(B) average and need to improve more
(C)Not effective
Answer
According to the customers and some environment sustainability managers organisation is
leading to the sustainability approaches by their innovative and hard effort's.
This primary research was done by conducting the survey in between 20 customers and local
sustainability manager of the area. So in context to which 17 customers and sustainability
manager selected the A option related to third question. In context to the second question 18
4

customers was pointing out A option, and in context to the first question 15 customers selected B
option.
Further secondary research was conducted to evaluate the organisation sustainability approaches
which is illustrated below.
Sustainability approach in 2 sisters food group- This organisation sustainability
approach is shaped around the four key areas such as the environment, people, economical
success and sustainability raw material (Cortese, D., 2020). In context to the raw material
sustainability organisation has selected the food waste reduction approach, under which hey are
making the higher technical approaches to reduce the waste by reducing the quality and
processing issues from the production process. Then in context to the environment sustainability
organisation selected the approach under which they are committed to use less and recycle more
plastic at their business. This is contributing to the economical success by the development and
selling of more sustainable and innovative products (Roy, A. and Guha, P., 2021).
STEP 4
Health and social sciences improvement recommendation for the organisation in context to
survive for long time with positive image
Current environment and technological development is influencing the improvement and
implementation of more effective and healthy work practices and approaches in order to survive
in the market with sustainable value. Some of the health and social trends and its application is
explain below in context to the improvement of organisation health and social management
approaches and status. Which can support to the organisation to meet the needs of health and
social care requirement (Sanz-Hernández, A., 2019).
Protective health ingredient- organisation can add some healthy probiotics according
to the food product's and beverage product's. In order to improve their brand value and health
management approaches which can help them to survey in the market. If 2 sisters food group
will improve their food quality and nutritious value by adding the probiotics then this can lead in
the market by supporting the health and social care standard's. Food science is emerging new
food ingredients with effective health befit's which should be use by the organisation in their
food processing. Such as the added protein, fibber etc.
5

Analyse and meet legal standard's of packaging- 2 sisters food group need to make
further more analysis of the food packaging standard's and techniques in order to improve their
packaging and labelling (Colella, G. and Jambrenghi, M.T.P.C., 2020). Such as they can use the
best and most effective packaging material according to the leading guideline specific to the type
of food product's, then they can label the product with all essential information needed such as
the nutrition value, feedback support guideline etc.
Immunity- The current COVID-19 situation led to lot of questions, like how the immune
system work and how it can be supported with nutrition. There is the various misunderstanding
related to the immunity boosting ingredient and people are complaining, that they are not getting
the quality of product which labels as immunity boosting. So in context to this organisation can
improve their health product providing approaches, by anding the real and healthy immune
boasting ingredient in product. At very sufficient level which can help the consumer to improve
their immunity (Tosun, J., 2017).
CONCLUSION
From the above study it has been concluded that each and every business organisation
and the most essential the food processing company's have to follow all health and safety
standard's along with the application of leading health and social trended. That is important
because this helps to serve the healthy products to the customers and helps in the effective use of
resource's, from which important resources is can be saved for the future generation. In order to
improve their business activities in context to the health and social science , organisation have to
implement the leading trend's and strategies, like Protective health ingredient addition in food
products to help the customer for managing their healthy benefits and immunity ,more
sustainability approaches.
6

REFERENCE
Books & Journal
McKay, F.H., 2021. Exploring The Response Of The Victorian Emergency And Community
Food Sector To The COVID-19 Pandemic. Journal of Hunger & Environmental
Nutrition, pp.1-15.
Klerkx, L., Jakku, E. and Labarthe, P., 2019. A review of social science on digital agriculture,
smart farming and agriculture 4.0: New contributions and a future research agenda.
NJAS-Wageningen Journal of Life Sciences, 90, p.100315.
Murcott, A., 2018. The nation's diet: The social science of food choice. Routledge.
Daugbjerg, C. and Feindt, P.H., 2017. Post-exceptionalism in public policy: transforming food
and agricultural policy. Journal of European Public Policy, 24(11), pp.1565-1584.
Sanz-Hernández, A., 2019. Transition to a bioeconomy: Perspectives from social sciences.
Journal of Cleaner Production, 224, pp.107-119.
Tosun, J., 2017. Party support for post-exceptionalism in agri-food politics and policy: Germany
and the United Kingdom compared. Journal of European Public Policy, 24(11), pp.1623-
1640.
Colella, G. and Jambrenghi, M.T.P.C., 2020. Sustainable Supply Chain in the Agri-Food Sector
in South-Italy as an Eco-Sustainability Tool for Innovation and Territorial Development.
Journal of Management and Sustainability, 10(2), p.p83.
Roy, A. and Guha, P., 2021. Traditional and functional uses of betel leaf (Piper betle L.)
pertaining to food sector: a review. Journal of Postharvest Technology, 9(1), pp.72-85.
Cortese, D., 2020. Stakeholders’ social dialogue about responsibility and sustainability in the
food sector. British Food Journal.
7