Food, Fitness, Health and Nutrition

  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

Food preservation methods history Food preservation methods history related to most population which applied food processing at home to prepare a meal for family. Almost all foods undergoes some form of processing before they are ready to eat.  Some foods are even dangerous if eaten without proper processing. Food processing is “a variety of operations by which raw food is made suitable for consumption, cooking or storage”.  In large-scale food manufacture, processing involves applying scientific and technological principles to preserve foods by slowing down or stopping the natural processes of decay.  Food processing also uses the creative potential of the processor to change basic raw materials into a range of tasty attractive foods that provide interesting variety in the diets of consumers. Without food processing it would not be possible to sustain the needs of modern urban populations, and the choice of foods would be limited by seasonality.  Processed foods Processing spans the w