food
TRANSCRIPT
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.
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.
Some foods not from animal or plant sources include various edible fungi, especially mushrooms.
Sweet
Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose
Glucose
Sour Sourness is caused by the taste of acids Sour foods include citrus,
specifically lemons, limes, and to a lesser degree oranges.
Salty Saltiness is the taste of alkali metal ions such
as sodium and potassium. There are many different types of salt, with
each having a different degree of saltiness, including sea-salt, fleur de sel, kosher salt, mined salt, and grey salt.
Bitter Bitterness is a sensation often considered
unpleasant characterized by having a sharp, pungent taste.
Dark, unsweetened chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.
Umami Umami, the Japanese word for delicious, is
the least known in Western popular culture but has a long tradition in Asian cuisine.
Umami is the taste of glutamates, especially monosodium glutamate
Cuisine Many cultures have a recognizable cuisine, a specific set
of cooking traditions using various spices or a combination of flavors unique to that culture, which evolves over time.
Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai, and Indian cuisine.
Nutrition ᴥ It is the scientific study of food and its relation
to health.ᴥ Food has been used to treat in conjunction
with or with or without medicine.ᴥ It is a combination of processes by which all
parts of the body receive and utilize materials.ᴥ Age, religion, economic status, agriculture,
education are some factors which affect human nutrition.
ᴥ Functions of nutrients include supplying energy to the body, building and repairing body tissues and regulating body processes.
• These are the body’s main source of energy
• a) Simple carbohydrates (sugar)This sugar is found naturally in some foods like fruits and milk . The sugar which we use is derived from these natural sugars .
CARBOHYDRATES
b) Complex carbohydrates (starch) These carbohydrates are found in foods
derived from plants like potatoes.
c) It is digested in the mouth and further by pancreatic and intestinal enzymes.
d) Sources include cereals, vegetables, jiggery etc.
PROTEINSa) Proteins help to repair and build the body
tissues. It also regulates body processes as hormones, antibodies, enzymes etc.
b) It is digested in the stomach and the small intestine.
c) Complete proteins contain all essential amino acids and are of animal origin.
d) Incomplete proteins are deficient in one or more amino acids
e) Protein deficiency results in impaired healing weight loss etc.
f) Sources include eggs, meat, fish, poultry, pulses, soybeans etc.
FATS• These are concentrated forms
of energy stores. It is present in different forms like cholesterol, omega fatty acids etc.
• They supply heat, insulation, padding for vital organs etc.
• It is digested by pancreas and the intestines.
VITAMINS• These are a group of chemicals which are
vital for the body. These chemicals are found in green leafy vegetables, fresh fruits etc. A deficiency of these in our diet will cause certain diseases .
a) Fat soluble vitamins- A,D,E,K. These require fat for there absorption and are stored in the body.
b) Water soluble vitamins- B complex group, C. These are sensitive to environmental conditions and are not stored in the body.
c) Sources include vegetables, fruits, nuts etc.
Diseases caused by deficiency of certain vitamins
Vitamin Disease caused by the deficiency of that vitamin
Treatment
Vitamin A Night blindness Include leafy vegetables , ripe yellow vegetables, carrots, papayas and milk in the diet
Vitamin B Redness of the tongue Roughness of the skin
Include pulses, leafy vegetables and milk in the diet
Vitamin C Bleeding of the gums
Include amla, lemons, oranges and sprouts in the diet
Vitamin D Bending of the bones of the legs Bending of the back
Expose the body to the early morning sun. Include milk in the diet
MINERALS
• These are inorganic elements occurring as salts.
• These help to build body tissues regulate body fluids.
• These are required in small quantities and are vital to the body.
• Major minerals like calcium sodium are required in large amounts.
• Minor minerals like iron, sulphur are required in small amounts.
• Trace elements like iodine, zinc, fluorine are required in micro amounts.
• Sources include vegetables, water etc.• Deficiency symptoms are varied.
WATER
a) 65% of an adults body consists of water.
b) It is found as intracellular, extra cellular and intercellular fluid.
c) It acts as a solvent, transports nutrients and acts as a lubricant. It also regulates body temperature.
d) Sources include food , metabolic water, ingested water
e) Deficiency (dehydration) causes fatigue, headache etc.
Sweetschocolate
Butter Oil margarine
Meat, BeansEggs, Nuts
Milkyogurt
Fruits Vegetables
Bread Pasta, Rice
SafetyFoodborne illness, commonly called "food
poisoning", is caused by bacteria, toxins, viruses, parasites, and prions.
Some people have allergies or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it.
Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in 1981
Important Organisms Norwalk-like viruses Campylobacter Salmonella E. coli O157:H7 Clostridium botulinum Shigella spp Toxoplasma Emerging organisms
Norwalk-like Viruses Norovirus; Caliciviridae
familyMost common foodborne agent23 million cases annually
SourcesPerson-to-person
Shed in human feces, vomitusOutbreaks in daycares, nursing homes, cruise ships
Contaminated shellfish
Small infectious dose Signs
12-48 hours post-exposureNausea, vomiting, diarrhea, abdominal crampsHeadache, low-grade feverDuration: 2 days
Food handlers should not return to work for 3 days after symptoms subside
Campylobacteriosis Leading cause of bacterial
diarrhea Sources
Raw or undercooked poultry Non-chlorinated water Raw milk Infected animal or human feces
Poultry, cattle, puppies, kittens, pet birds
Clinical signs Diarrhea, abdominal cramps,
fever, nausea Duration: 2-5 days
Salmonellosis* Gram negative bacteria* Many serotypes can
cause disease* S. enteritidis and
typhimurium 41% of all human cases Most common species in
U.S.
* 1.4 million cases annually 580 deaths
* Signs Onset: 12-72 hours Diarrhea, fever, cramps Duration: 4-7 days
* Sources* Raw poultry and
eggs* Raw milk* Raw beef* Unwashed fruit,
alfalfa sprouts* Reptile pets: Snakes,
turtles, lizards
E. coli O157:H7
Sources• Undercooked or raw
hamburger; salami• Alfalfa sprouts; lettuce• Unpasteurized milk, apple
juice or cider• Well water• Animals: Cattle, other
mammals
Sequela• Hemolytic Uremic Syndrome
(HUS)Acute kidney failure in childrenLife threatening
Enterohemorrhagic Escherichia coli (EHEC)
Surface proteins; toxin
Signs• Watery or bloody diarrhea,
nausea, cramps• Onset: 2-5 days• Duration: 5-10 days
Toxoplasmosis
Toxoplasma gondii- intracellular protozoan 112,500 cases annually Pregnant women/immunocompromised at
greatest risk Sources
Infected cats, soil, undercooked meat Signs
Fever, headache, swollen lymph nodes
On Farm Strategies Testing and removal for Salmonella
Serologic, fecal culture, hide culture
Vaccinating Many serotypes Varying effectiveness
Minimize rodents, wild birds Isolation of new animals
decrease the chance of spread
At the Slaughter Plant FSIS (Food Safety Inspection Service)
identified target organisms Salmonella and E. coli
Control points Removal of internal organs Minimize contact between carcasses Proper movement through facilities Chilling Cooking processes (proper time,
temperature)
In the Home
Drink pasteurized milk and juices
Wash hands carefully and frequently After using the bathroom Changing infant’s diapers Cleaning up animal feces
Wash hands before preparing food
In the Home
Wash raw fruits and vegetables before eating
After contact with raw meat or poultry Wash hands, utensils and kitchen
surfaces Hot soapy water
Defrost meats in the refrigerator
In the Home Cook beef/beef products thoroughly
Internal temperature of 160oF
Cook poultry and eggs thoroughly Internal temperature of 170-180oF
Eat cooked food promptly
Refrigerate leftovers within 2 hours after cooking
Store in shallow containers