Food, Fitness, Health and Nutrition

    Preparation of Fruits and vegetables should be prepared for preservation as soon as possible after harvesting, in any case within 4 to 48 hours. The spoilage increases rapidly as time passes. Good manufacturing practice  ( GMP ) It is a system for ensuring that products are consistently produced and controlled according to quality standards.  The following practices are therefore recommended each time before storage of any food commodities at home scale: Wash your hands thoroughly with hot water and soap before beginning to prepare food.  Make sure that kitchen utensils and appliances are well cleaned and disinfected. Always store food in a clean place.  Use herbs and spices as little as possible, because they are an important source of contamination. Use clean and pure salt only if the salt is not pure, heat it on a dry, metal sheet above the fire.  Allow only clean drinking water to come in contact with fruits and vegetables.  Never allow anyone who is sick or has open wounds to

  Your wasted food which goes to your bin if we should save it then we will serve the humanity. There is starvation and hunger in some regions of Africa, Syria, Yemen and even in Kashmir, the people died due to hunger, they have lack of food availability, food insecurity, deprived from well nutrition, infants faced malnutrition, higher rate of mortality due to food shortage. Now covid-19 amplifies their problems. If our world safe half of its food from wastage then it will be possible to feed these people.  If we just save our food at home level then we will able to serve 9 millions people who are died due to hunger, among these 3.1 millions are children, 200 millions people are facing malnutrition, just home scale food wastage costs near about 350 billions dollar, which goes in bins.  What is the right way and solution to handled these issues. International communities, trusts, charities, NGOs and UNO need to plan about this serious issue.  They made some channels to collect extra f

  There are seven main classes of  nutrients  that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven  nutrients  on a daily  basis  to help them build their bodies and maintain their health.                            These nutrient classes can be classified either into macronutrients or nutrients that are needed in large quantities and micronutrients or nutrients that are needed in small amount.  Macronutrients include the carbohydrates, proteins, fats, fibre, and water while the micronutrients include vitamins and minerals.   Macronutrients provide the body with energy. Water and fibre are exempted. Micronutrients that you consume are made up of several of the classes of nutrients. Some of the nutrients a re needed by the body all the time while the others are needed once in awhile. People’s health deteriorates because of the imbalance of micronutrients . There can be too much of a nutr

  Homes Food classified on the base of origins or sources into two groups A           Animals B.            Plants Animals Source   Beef  Mutton   Milk and dairy products   Poultry, eggs and birds     Sea food Animal products are used as food directly or indirectly. Milk, eggs and meat are important examples of food from animals. Animal products too are a rich source of nutrients. The food chain is composed of exactly these animals starting with organisms that use the energy of the sun to the apex at which the organisms are predators and rely on producers. Let us have a look at some of the food obtained from animals: Meat Meat is of two types- red meat and white meat. The meat of cow, buffaloe goat and sheep has a lot of fat and is called red meat. White meat contains less fat and is obtained from chicken and fish. White meat is healthier and can be easily digested as compared to the red meat. Meat is rich in proteins, vitamins, zinc, phosphorus and iron. Milk Cows,

  INGREDIENTS ·          1 tablespoon extra virgin olive oil ·          1 large brown onion, finely chopped ·          2 celery sticks, finely chopped ·          2 carrots, peeled, finely chopped ·          2 garlic cloves, crushed ·          2 teaspoons smoked paprika ·          2 teaspoons ground cumin ·          1 tablespoon chipotle in adobo sauce ·          3 truss tomatoes, finely chopped ·          70g (1/3 cup) quinoa, rinsed ·          400g can black beans, rinsed, drained ·          500ml (2 cups) salt-reduced vegetable stock ·          1 large  zucchini , thinly sliced ·          150g (1 cup) fresh corn kernels ·          1 tablespoon fresh lime juice, plus extra lime wedges, to serve ·          1 ⁄4 cup chopped fresh coriander leaves, plus extra sprigs, to serve METHOD ·          Step 1 Heat oil in a large saucepan over medium heat. Cook onion, celery and carrot, stirring, for 5 minutes or until softened. Add garlic, paprika, cumin and

  It is highly unlikely that people claimed that COVID-19 spread from food or food packaging. COVID-19 is a respiratory illness and the primary transmission route is through person-to- person contact and through direct contact with respiratory droplets generated when an infected person coughs or sneezes.  There is no evidence to date of viruses that cause respiratory illnesses being transmitted via food or food packaging. However, it is important to safely handle and continue to cook foods to their recommended temperature   prevent food borne illness.  Corona viruses cannot multiply in food; they need an animal or human host to multiply. The virus that causes COVID-19 has not been found in  drinking water . The Environmental Protection Agency regulates water treatment plants to ensure that treated water is safe to drink. The risk of getting COVID-19 from food you cook yourself or from handling and consuming food from restaurants and takeout or drive-thru meals is thought to be very lo