Food,Hygiene,Malnutrition,African Cities,Proteins,Carbohydrates and various other topics

1. FOOD,HYGIENE
AND
MALNUTRITION

2. Introduction
 Food is any substance consumed to provide
nutritional support for the body. It is usually
of plant or animal origin, and contains
essential nutrients, such
as carbohydrates, fats, proteins, vitamins,
or minerals. The substance is ingested by
an organism and assimilated by the
organism's cells to produce energy, maintain life,
or stimulate growth.

3. The Food Pyramid
GRAINS VEGETABLES FRUITS OILS MILK MEAT & BEANS
A food pyramid or
diet pyramid is
a pyramid-shaped
diagram
representing the
optimal number of
servings to be
eaten each day
from each of the
basic food groups.
The first food
pyramid was
published in
Sweden in 1974.

4. Food Sources
 Most food has its origin in plants. Some food
is obtained directly from plants; but even
animals that are used as food sources are
raised by feeding them food derived from
plants. Cereal grain is a staple food that
provides more food energy worldwide than
any other type of crop. Maize, wheat,
and rice – in all of their varieties – account for
87% of all grain production worldwide. Most
of the grain that is produced worldwide is fed
to livestock.

5. Vegetables
 In culinary terms, a vegetable is an edible plant or its
part, intended for cooking or eating raw.
 The non-biological definition of a vegetable is largely
based on culinary and cultural tradition. Apart from
vegetables, other main types of plant food
are fruits, grains and nuts. Vegetables are most often
consumed as salads or cooked in savory or salty dishes,
while culinary fruits are usually sweet and used
for desserts, but it is not the universal rule. Therefore, the
division is somewhat arbitrary, based on cultural views.
For example, some people consider mushrooms to be
vegetables even though they are not biologically
plants, while others consider them a separate food
category; some cultures group potatoes with cereal
products such as noodles or rice, while most English
speakers would consider them vegetables.

6. What do Vegetables provide
us with?
 Most vegetables are naturally low in fat and calories. None have
cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)
 Vegetables are important sources of many nutrients, including potassium,
dietary fiber, folate (folic acid), vitamin A, and vitamin C.
 Diets rich in potassium may help to maintain healthy blood pressure.
Vegetable sources of potassium include sweet potatoes, white potatoes,
white beans, tomato products (paste, sauce, and juice), beet greens,
soybeans, lima beans, spinach, lentils, and kidney beans.
 Dietary fiber from vegetables, as part of an overall healthy diet, helps
reduce blood cholesterol levels and may lower risk of heart disease. Fiber is
important for proper bowel function. It helps reduce constipation and
diverticulosis. Fiber-containing foods such as vegetables help provide a
feeling of fullness with fewer calories.
 Folate (folic acid) helps the body form red blood cells. Women of
childbearing age who may become pregnant should consume adequate
folate from foods, and in addition 400 mcg of synthetic folic acid from
fortified foods or supplements. This reduces the risk of neural tube defects,
spina bifida, and anencephaly during fetal development.
 Vitamin A keeps eyes and skin healthy and helps to protect against
infections.
 Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy.
Vitamin C aids in iron absorption.

7. Fruits
 In botany, a fruit is a plant structure that contains the
plant's seeds. The word fruit is used only if it comes from
the part of the flower which was an ovary. It is an extra
layer round the seeds, which may or may not be fleshy.
However, even in botany, there is no general
agreement on how fruits should be classified. Many do
have extra layers from other parts of the flower.
 The fleshy part of a fruit is called the mesocarp. It is
between the fruit's skin (exocarp) and the seeds. The
white part of an apple, for example, is the "fleshy" part
of the apple. Usually, when we eat a fruit, we eat the
"fleshy" part.
Fruits give us plenty of fibre, vitamins, minerals ,
including folate, potassium and vitamins A and C.

8. Meat (Food from Animals)
Meat is animal tissue used as food. Most often is used to
describe skeletal muscle and fat that is found with it.
Types of meat include beef and
veal from cattle, pork, ham and bacon from pigs,
mutton from sheep, venison from deer and poultry from
chickens, ducks and turkeys. The word meat is also
used for sausages and for non-muscle organs which are
used for food, for example liver, brain,
and kidneys. Eggs may also be included. Meat is an
important part of the diet of many people because it
contains protein. Protein helps the growth and healing of
a body and gives energy. Meat is a "high-protein" food,
but costs more than other foods
like bread and vegetables.

9. Crop Production
 Most food has always been obtained
through agriculture. With increasing concern over
both the methods and products of modern industrial
agriculture, there has been a growing trend
toward sustainable agricultural practices. This
approach, partly fueled by consumer demand,
encourages biodiversity, local self-reliance
and organic farming methods. Major influences on
food production include international organizations
(e.g. the World Trade Organization and Common
Agricultural Policy), national government policy (or
law), and war.

10. Food Hygiene

11. FOOD SAFETY
Food safety is a scientific discipline describing
handling, preparation, and storage of food in ways that
prevent food borne illness. This includes a number of
routines that should be followed to avoid potentially
severe health hazards. The tracks within this line of thought
are safety between industry and the market and then
between the market and the consumer. In considering
industry to market practices, food safety considerations
include the origins of food including the practices relating
to food labeling, food hygiene, food
additives and pesticide residues, as well as policies
on biotechnology and food and guidelines for the
management of
governmental import and export inspection
and certification systems for foods. In considering market to
consumer practices, the usual thought is that food ought to
be safe in the market and the concern is safe delivery and
preparation of the food for the consumer.

12. FOOD HYGIENE
 Food can transmit disease from person to person as well
as serve as a growth medium for bacteria that can
cause food poisoning. In developed countries there are
intricate standards for food preparation, whereas
in lesser developed countries the main issue is simply
the availability of adequate safe water, which is usually
a critical item. In theory, food poisoning is 100%
preventable. The five key principles of food hygiene,
according to WHO, are:
 Prevent contaminating food with pathogens spreading
from people, pets, and pests.
 Separate raw and cooked foods to prevent
contaminating the cooked foods.
 Cook foods for the appropriate length of time and at the
appropriate temperature to kill pathogens.
 Store food at the proper temperature.
 Do use safe water and cooked materials.

13. Malnutrition
 Malnutrition is when a person does not get
the nutrition they need to live. It is considered a more
scientific and official term than starvation which has
negative associations.
 Malnutrition is not, however, simply not eating enough.
Someone can be malnourished if they eat the wrong
balance of foods. Malnutrition is one of the biggest
problems in India because most of the people do not
get the right amount of food to eat, hence increasing
the death rate. This can be cured by eating a proper
balanced diet. Children whose daily diet contains less
carbohydrate and protein do not grow well. They do not
gain weight. Their hands and legs appear as skin and
bones. They cry all the time with hunger. They are not
active and have sunken eyes. Such children often fall
sick.