2. 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.
13. Sweet
Generally regarded as the most pleasant
taste, sweetness is almost always caused by a
type of simple sugar such as glucose
Glucose
14. Sour
Sourness is caused by the taste of acids
Sour foods include citrus, specifically lemons, limes,
and to a lesser degree oranges.
15. 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.
16. 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.
17. 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
18. 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.
22. 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.
23. • 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
24. 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.
25. PROTEINS
a) 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.
26. 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.
27. 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.
30. • Deficiency of Fats causes growth failure
and skin problems.
31. 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 .
32. a) Fat soluble vitamins- A,D,E,K. These
require fat for there absorption and are
stored in the body.
33. 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.
34. 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
35. 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
36. 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.
37. • 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.
38. 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.
39. d) Sources include food , metabolic water,
ingested water
e) Deficiency (dehydration) causes fatigue,
headache etc.
41. Safety
Foodborne 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
43. Norwalk-like Viruses
Norovirus; Caliciviridae family
Most common foodborne
agent
23 million cases annually
Sources
Person-to-person
Shed in human feces,
vomitus
Outbreaks in daycares,
nursing homes, cruise
ships
Contaminated shellfish
Small infectious dose
Signs
12-48 hours post-exposure
Nausea, vomiting,
diarrhea, abdominal
cramps
Headache, low-grade fever
Duration: 2 days
Food handlers should not
return to work for 3 days
after symptoms subside
44. 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
45. 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
46. 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 children
Life threatening
Enterohemorrhagic Escherichia coli (EHEC)
Surface proteins; toxin
Signs
• Watery or bloody diarrhea,
nausea, cramps
• Onset: 2-5 days
• Duration: 5-10 days
48. On Farm Strategies
At the Slaughter Plant
In the Home
Prevention and Control of
Diseases
49. 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
50. 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)
51. 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
52. 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
53. 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
