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Fast foods
- 2. FAST FOODS Dr.M.J.Mohamed Hazzan BUMS(Col), Msc in Food Science & Technology(USJP) Community Medical Officer, Dehiwala Division. 0714866372 hassanju@gmail.com
- 6. WHAT IS FAST FOOD? • HIGH CALORIES • LOW NUTRIENTS • HIGH SALT CONCENTRATION • HIGH SUGAR
- 8. MAJOR COMPONENTS OF THE FAST FOOD • HIGH SUGAR • HIGH FAT • HIGH SALT • HIGH PROTEIN
- 9. WHY WE LIKE TO EAT FAST FOODS? • MARKETING • TASTE • ADDICTIONS • PEER GROUP INFLUENCES • INCOME • LIFE STYLE • NO ALTERNATIONS?
- 12. WHAT IS THE EFFECT ON HUMAN HEALTH • OBESITY • SKIPPING BREAKFAST MEAL • EATING MORE FOOD • CARDIOVASCULAR DISEASES • DM • HYPER ACTIVITY • LOOSING MICRONUTRIENTS • ASTHMA • HYPER TENSION OR INCREASING BLOOD PRESSURE • CHANGING FOOD PATTERN
- 13. MACRO NUTRIENTS • CARBOHYDRATE • PROTEIN • LIPIDS
- 14. CARBOHYDRATES • MONO SACCHARIDES • DI SACCHARIDES • POLY SACCHARIDES
- 15. GLYCEMIC INDEX • LOW GI • MEDIUM GI • HIGH GI • GI MEANS NOT THE QUANTITY OF FOOD BUT QUALITY OF FOOD
- 16. GLYCEMIC LOAD • GI X AMOUNT OF FOOD
- 19. WHAT ARE THE ADDITIVES (CATEGORIES)? • ACIDULANTS • ACIDITY REGULATORS • ANTI CAKING AGENTS • ANTI FORMING AGENTS • ANTI OXIDANTS • BULKING AGENTS • FOOD COLOURS • FORTIFYING AGENTS • COLOUR RETENTION AGENTS • EMULSIFIERS • FLAVORS • FLOUR TREATMENT AGENTS • GLAZING AGENTS • HUMECTANTS • TRACER GAS • PRESERVATIVES • STABILIZERS • THICKENERS • PACKAGING
- 20. COMMON ADDITIVES AND ITS USEFUL
- 21. LIPIDS • FATTY ACIDS & GLYCEROL • SHORT CHAIN FATTY ACIDS • MEDIUM CHAIN FATTY ACIDS • LONG CHAIN FATTY ACIDS • SATURATED FATTY ACID • UNSATURATED FATTY ACIDS
- 22. FAT DIGESTION
- 24. PROTEIN • AMINO ACIDS • 20 ESSENTIAL AA • VEG & NON VEG
- 27. • MORE TOTAL ENERGY AND HAD POORER DIET QUALITY
- 29. TRADITIONAL FOOD & NATIONAL DISH • Traditional foods are foods and dishes that are passed through generations Or which have been consumed many generations. • Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. • Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities
- 30. BENEFITS OF THE TRADITIONAL FOODS • EASILY AVAILABLE • CHEAP IN PRICE • PURE IN FORM • NO HARMFUL ADDITIVES • EASY TO DIGESTION • LESS HEALTH HAZARDS CONTINUED….