Food, Fitness, Health and Nutrition

  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,

  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

  Food wastage or food loss is serious concern especially during covid-19. Aftershocks of covid-19 creates starvation and hunger in many developing and even developed countries.   According to FAO. approx. 1.3 billion tonnes of food got wasted and its costs upto 750 billions US dollars, if we reduce this wastage then will be able to feed more than 200 million population, which are in severe hunger. But question arises how can do it?? Simply if we , Change our shopping trends Change our Eating habits Develop some food processing methods To preserve and proper storage of food  To deliver some extra foods to poor people All these measures increase shelf life and reduce spoilage. Secondly if we make awareness at each level to "save food for need" . Developed food charities Engaged local volunteers who collect the extra food and deliver to needy people. Data collection and identification of most danger zone Governments and international Organization will support these motiva

Covid-19 has negative impacts on food & beverage, restaurants and fast food industry, as a dietician and food technologist my point of concern relates to main factors regarding this disesae the low immunity and bad eating habits.  By WHO data all over the world there is clear picture that the mortality and infection rate is much higher in individuals that are suffered from nutrition related diseases like diabetes, obesity, cardiac vascular diseases, cancer and hypertension.  These all relates to nutrition and diet. So that they have less immunity as compared to normal people.Secondly mortalty is much higher to those countries and population which used high saturated fat foods, high amount of sugar intake, well refined carbohydrates intake and fast foods or junk food. Being a food technologist in my opinion the fast food industry and restaurents bussiness become more and more suffered from covid-19, as the awareness comes to people they completely avoid from such eating habits. Alm

Food Processing Food processing is to turn fresh foods into processed food products.This can involve one or combination of various processes including washing, chopping, pasteurizing, freezing, fermenting, packaging, cooking and many more.Food processing also includes adding ingredients to food, for example to extend shelf life.           Methods of Food Processing Food processing includes traditional methods,  Heat treatment            Fermentation( pickling) Smoking Drying   Pasteurization High pressure processing Freezing Modified atmo sphere packaging Canning Heat treatment Heating food  is an effective way of  preserving . The basic purpose for the  thermal  processing of  foods  is,  to reduce or destroy microbial activity,  reduce or destroy enzyme activity,  and to produce physical or chemical changes, to make the  food  meet a certain quality standard. Fermentation The breakdown of sugars by bacteria, yeasts or other microorganisms under anaerobic conditions. This means, no ox