1. FUNCTIONAL FOODS
What am I eating? What should I eat? Why? How
to change the way you eat while still enjoying good
food?
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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2. • 17. “claim” means any representation which
states, suggests, or implies that a food has
particular qualities relating to its origin,
nutritional properties, nature, processing,
composition or otherwise
• 27.“misbranded food” means an article of food
(C) if the article contained in the package –
• (ii) is offered for sale for special dietary uses,
unless its label bears such information as may be
specified by regulation, concerning its vitamins,
minerals or other dietary properties in order
sufficiently to inform its purchaser as to its value
for such use;
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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3. • 22. Genetically modified foods, organic foods, functional
foods, proprietary foods, etc.
• • “foods for special dietary uses or functional foods or
nutraceuticals or health supplements” means:
• – specially processed or formulated to satisfy particular
dietary requirements
• – plants or botanicals or their parts in the form of powder,
concentrate or extract in water, ethyl alcohol or hydro
alcoholic extract, single or In combination
• –minerals or vitamins or proteins or metals or their
compounds or amino acids (in amounts not exceeding the
Recommended Daily Allowance for Indians) or enzymes
(within permissible limits)
• – substances from animal origin
• –a dietary substance for use by human beings to
supplement the diet by increasing the total dietary intake
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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4. 22. Genetically modified foods, organic foods, functional
foods, proprietary foods, etc.
•labeled as a “Food for special dietary uses or functional
foods or nutraceuticals or health supplements or similar such
foods” formulated in the form of powders, granules, tablets,
capsules, liquids, jelly and other dosage forms (such product
does not include a drug as defined in the Drugs and Cosmetics
Act, 1940)
•does not claim to cure or mitigate any specific disease,
disorder or condition
•does not include a narcotic drug or a psychotropic substance
•“genetically engineered or modified food”
–food and food ingredients composed of or containing
genetically modified or engineered organisms
–food and food ingredients produced from genetically
modified or engineered organisms
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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5. • 22. Genetically modified foods, organic foods,
functional foods, proprietary foods, etc.
•“organic food” means food products that have
been produced in accordance with specified organic
production standards
•“proprietary and novel food” means an article of
food for which standards have not been specified
but is not unsafe:
–Provided that such food does not contain any of
the foods and ingredients prohibited under this Act
and regulations made thereunder
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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6. 1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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7. Functional Foods
Introduction
• In the 1980’s, the Japanese first used the term “Functional
Foods”
• Rapidly growing food segment.
• Who expalined functional foods?
– The Food and Drug Administration(FDA),
– the American Dietetic Association(ADA),
– International Food Information Council(IFIC),
– Institute of FOOD Technologists(IFT)
– and also Food Safety and Standard Act 2006 (FSSA, 2006)
1. The power of nutrition knowledge to work for you
2. What we eat has a profound effect on our health
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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8.  Eating a healthy diet or the balanced diet can provide the
various nutrients needed to prevent the many common
diseases.
 The foods we choose to eat—or not to eat—may increase our
life span or the quality of our lives.
 With proper exercise and lifestyle
 We can reduce our chances of developing cancer, high blood
pressure, diabetes, and other diseases by
 maintaining a healthy weight,
 decreasing the fat and calories in our diets,
 eating more vitamin- and mineral-rich fruits and vegetables
 Eating foods that are
 beneficial to the body,
 that preserve health and longevity,
 understanding the meaning of nutrition,
 the need for eating a well-balanced diet.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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9.  The knowledge of the Functional Foods that will enable us to have
the healthy life.
 Food, Nutrition, and Health are the THREE sides of FOOD
PYRAMID
 Healthful food choices are that no one food is either good or bad
— how much and how often you eat a food is what counts.
 A food pyramid delivers three important messages:
 Variety: no single food gives you all the nutrients you need
 Moderation: smaller blocks- consumed in small amounts, every food is
valuable.
 Balance: different sizes show that a healthful diet is balanced, i.e. the
right amount from each food group
1. an overview of the basics of nutrition,
2. the role of good nutrition in the prevention and treatment of common
disease,
3. to help you understand the food choices that promote health,
4. choose the foods that contain needed nutrients,
5. select appropriate serving sizes.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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10. We all need the same nutrients, but the amounts we
need depend on our age, sex, and a few other
factors.
Functional Foods:
• “Functional Foods are the certain foods or food
components that may provide health and wellness
benefits beyond basic nutrition and may play role in
reducing or minimizing the risk of certain diseases
and other health conditions.”
Examples of Functional Foods:
• fruits and vegetables, whole grains, fortified or
modified or enriched or enhanced foods and
beverages, special dietary supplements
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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11.  A healthful lifestyle means a balanced diet and physical
activities, every day
 Functional foods provide additional health benefits apart
from the taste, price and portion of foods but also nutritional
values.
 Products like: calcium and vitamin C enriched orange juice,
low-fat yogurt and fiber enriched snacks, whey protein coco
beverage powder, etc.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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12.  Categories of Functional Foods:
 Some other terms used in the same context are special
Dietary supplements, Functional foods, Multi-Functional
foods, Fortified foods, etc.
 Non-altered products: Foods naturally containing increased
content of nutrients or components
 Fortified products: increasing the content of existing
nutrients
 Enriched products: Adding new nutrients or components not
normally found in a particular food
 Altered products: Replacing existing components with
beneficial components
 Enhanced products: Changing raw commodities to alter
nutrient composition
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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13. Functional food category Selected examples
Conventional foods (whole foods) Garlic, Nuts, Tomatoes, Raspberries, Broccoli,
etc.
Modified foods
Fortified
Enriched
Enhanced
Calcium fortified orange juice, Vitamin C added
fruit drink powders, Iron fortified wheat Atta,
Vitamin-A and Vitamin-D added edible oils,
Packaged Drinking Mineral watered
Medical Foods Phenyl Keton Urea(PKU) formulas free of
phenylalanine
Foods for Special Dietary use Infant Foods, Gluten-free foods, Lactose-free
foods, Weight-loss foods, etc.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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14.  Nutrients are sorted into categories on the basis of their
chemical structures and functions.
 Carbohydrates, proteins, and fats contained in foods are known as the
macronutrients,
 Macronutrients are required in the largest quantities.
 Macronutrients provide energy in the form of calories.
 Vitamins and minerals are known as the micronutrients,
 Micronutrients are required by our body in much smaller quantities.
 Micronutrients provide no energy (calories) themselves.
 Water is also an essential, calorie- free nutrient, but provide
micronutrients – minerals.
you are a consumer of functional foods
 If your breakfast the morning included calcium-fortified
orange juice,
drinking milk with added Whey proteins
Eating Parathas made with folate-iron enriched flour, ect.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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15. Thyroid disease was caused by a deficiency of
the mineral iodine; manufacturers began
enriching table salt with iodine, Iodized Salt.
Vitamin D-fortified milk,
 breakfast cereals fortified with a variety of
vitamins and minerals,
 Vitamin A and D added into Edible oils, etc.
are the example s of
“Fortified” / “ Enriched” / “Functional” foods.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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16. Component Product Potential Benefit
Lycopene Tomato products Reduce the risk of prostate cancer
Beta-glucan Oats,Barley Reduce risk of cardiovascular disease, lower LDL
and total cholesterol
Omega-3 fatty acid Fish oils Reduce risk of cardiovascular disease and improve
mental functions
Catechins Tea Neutralize free radicals and reduce risk of cancer
Iso-flavones Soy products Reduce risk of cardiovascular disease and lower
LDL and total cholesterol
Flavones Flax seed Neutralize free-radicals and reduce risk of cancer
Lactobacillus Yogurt, Curd(Dhai) Improve quality of intestinal microflora
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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17. Nutraceutical: the term NUTRACEUTICAL was
coined from NUTRition and pharmACEUTICAL
in 1989 by Stephen DeFelice, MD, Founder
and Chairman of the Foundation for
Innovation in Medicine (FIM).
• An Apple a Day Keeps Doctor Away
• Let Food Be Your Medicine
• Focus on Prevention
NUTRACEUTICAL can be defined as:
• A food or part of food or nutrient that
provides health benefits, including the
prevention and treatment of a disease.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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18. Counting the Calories in Food
When you read that a serving of food — say, one
banana — has 105 calories, that means
metabolizing the banana produces 105 calories of
heat that your body can use for work.
 How the calories measure up in 1 gram of the
following foods:
• Protein: 4 Kcalories / 1gm
• Carbohydrates: 4 Kcalories / 1gm
• Alcohol: 7 Kcalories / 1gm
• Fat: 9 Kcalories / 1gm
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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19. How Many Calories Do You Need?
Think of your energy requirements as a bank
account. You make deposits when you consume
calories. You make withdrawals when your body
spends energy on work. Nutritionists divide the
amount of energy you withdraw each day into
two parts:
• The energy you need when your body is at rest
• The energy you need to do your daily “work”
To keep your energy account in balance, you need
to take in enough each day to cover your
withdrawals.
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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20. UNITS OF MEASURE
• g Gram (1 g = 1000 mg)
• mg Milligram (1000 mg = 1 g)
• mcg, μg Microgram (1000 mcg = 1 mg)
• IU International Units
(used for vitamins A, D, and E)
• nmol/L Measure of blood concentration
of some nutrients(nanomoles/liter)
1/9/2014
Hararay Tripathi, FUNCTIONAL FOODS, B.Sc.
FST, Ahmedabad
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