India “The Land of Rich Heritage and Culture” with its vast food variety is now at the verge of declining its food habits. Moreover, the food which is common among youth is “JUNK FOOD”. Junk food is a pejorative term for food containing high levels of calories, salts and fats with little protein, vitamins or minerals. They have a significant impact on student’s diet and weight as many students consume more than half of their daily calories as junk food in canteens of schools and colleges. According to WHO (World Health Organization) reports, in India, more than 3% of the population is in the obese category. Obesity is an emerging major public health problem throughout the world among adolescents. Excess consumption of junk food leads to the wide variety of health disorders like obesity, food poisoning, dental diseases and many more included angina pectoris, stroke, depression, diabetes, asthma etc. all of which sometimes contribute to premature death of an individual. This paper is concern about the obesity crisis in India which can be reduced by developing more and more educated society, implementing strong nutritional standards in schools and colleges, decreasing the advertising rates of junk food and some changes in the government tax policy. All these points are used as an instrument to discourage consumption of unhealthy foods such as sodas and junk food. This paper uses a basic method of optimization techniques i.e. simplex method to optimize or minimize the consumption of junk food in schools and colleges
This document provides information on macronutrients and micronutrients. It discusses the three macronutrients - carbohydrates, proteins, and fats - and explains their functions, sources, and energy contributions. It also covers water-soluble and fat-soluble vitamins as well as important minerals like calcium. Specific micronutrients discussed include vitamin A, D, C, thiamine, riboflavin, and niacin along with their roles and dietary sources.
The document provides 10 nutritional guidelines for Filipinos including eating a variety of foods everyday, breastfeeding infants exclusively for 6 months, maintaining children's normal growth through proper diet and monitoring, consuming fish, lean meat or beans, eating more vegetables, fruits and root crops, eating foods cooked in edible oil daily, consuming milk or calcium-rich foods everyday, using iodized salt but avoiding excessive salty foods, eating clean and safe foods, and exercising regularly, not smoking, and avoiding alcohol. It also discusses how to maintain health through having a healthy diet high in fruits and vegetables, lean proteins, and whole grains and low in processed foods, and having a healthy lifestyle that includes regular exercise, moderate alcohol, not smoking,
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.
Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.
This document discusses balanced diets and their importance. It defines a balanced diet as one that contains a variety of foods in proportions that meet nutritional needs for health and well-being. A balanced diet principles include obtaining protein, micronutrients, fiber-rich carbohydrates, and limiting fats. Maintaining a balanced diet is important to prevent malnutrition and noncommunicable diseases. While patterns vary between regions based on culture and foods available, the basic principles of a balanced diet emphasize fruits and vegetables, whole grains, plant-based fats, and protein in moderation.
This document discusses nutrition and health. It begins by defining nutrition and outlining its significance for health and disease prevention. Undernutrition contributes to many child deaths globally and malnutrition rates in India are high. Diet is associated with both chronic and infectious diseases. The document then covers topics like food and nutrients, dietary standards including recommended dietary allowances, reference individuals, classification of foods, and proximate principles of foods like proteins, carbohydrates and fats.
Nutrition involves the provision of foods that provide cells and organisms with necessary materials to support life. Poor nutrition can cause deficiency diseases like scurvy or health issues like obesity and diabetes, while a balanced diet with proper nutrients can prevent illnesses. Sanitation aims to prevent human contact with hazardous wastes through hygienic means like sewerage systems, wastewater treatment, and handwashing to promote health.
A healthy diet involves choosing appropriate amounts of foods from the five main food groups: carbohydrates, protein, fruits and vegetables, dairy, and foods containing fat and sugar. Consuming a variety of foods from each group helps reduce disease risk and promotes health. Diet refers to both the types of foods consumed and the quantities eaten. Nutrition involves ingesting, digesting, absorbing and assimilating food to support growth, repair and body maintenance. A balanced diet means eating a variety of foods from all groups in proper proportions to get needed nutrients.
The document discusses nutrition and healthy eating. It covers the importance of daily food choices, portion sizes, Canada's Food Guide recommendations, and the six essential nutrients: proteins, carbohydrates, fats, vitamins, minerals, and fiber. Maintaining a balanced diet with a variety of foods is key to health. Reading nutrition labels can help people make informed choices about the foods they eat.
This document provides information on macronutrients and micronutrients. It discusses the three macronutrients - carbohydrates, proteins, and fats - and explains their functions, sources, and energy contributions. It also covers water-soluble and fat-soluble vitamins as well as important minerals like calcium. Specific micronutrients discussed include vitamin A, D, C, thiamine, riboflavin, and niacin along with their roles and dietary sources.
The document provides 10 nutritional guidelines for Filipinos including eating a variety of foods everyday, breastfeeding infants exclusively for 6 months, maintaining children's normal growth through proper diet and monitoring, consuming fish, lean meat or beans, eating more vegetables, fruits and root crops, eating foods cooked in edible oil daily, consuming milk or calcium-rich foods everyday, using iodized salt but avoiding excessive salty foods, eating clean and safe foods, and exercising regularly, not smoking, and avoiding alcohol. It also discusses how to maintain health through having a healthy diet high in fruits and vegetables, lean proteins, and whole grains and low in processed foods, and having a healthy lifestyle that includes regular exercise, moderate alcohol, not smoking,
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.
Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.
This document discusses balanced diets and their importance. It defines a balanced diet as one that contains a variety of foods in proportions that meet nutritional needs for health and well-being. A balanced diet principles include obtaining protein, micronutrients, fiber-rich carbohydrates, and limiting fats. Maintaining a balanced diet is important to prevent malnutrition and noncommunicable diseases. While patterns vary between regions based on culture and foods available, the basic principles of a balanced diet emphasize fruits and vegetables, whole grains, plant-based fats, and protein in moderation.
This document discusses nutrition and health. It begins by defining nutrition and outlining its significance for health and disease prevention. Undernutrition contributes to many child deaths globally and malnutrition rates in India are high. Diet is associated with both chronic and infectious diseases. The document then covers topics like food and nutrients, dietary standards including recommended dietary allowances, reference individuals, classification of foods, and proximate principles of foods like proteins, carbohydrates and fats.
Nutrition involves the provision of foods that provide cells and organisms with necessary materials to support life. Poor nutrition can cause deficiency diseases like scurvy or health issues like obesity and diabetes, while a balanced diet with proper nutrients can prevent illnesses. Sanitation aims to prevent human contact with hazardous wastes through hygienic means like sewerage systems, wastewater treatment, and handwashing to promote health.
A healthy diet involves choosing appropriate amounts of foods from the five main food groups: carbohydrates, protein, fruits and vegetables, dairy, and foods containing fat and sugar. Consuming a variety of foods from each group helps reduce disease risk and promotes health. Diet refers to both the types of foods consumed and the quantities eaten. Nutrition involves ingesting, digesting, absorbing and assimilating food to support growth, repair and body maintenance. A balanced diet means eating a variety of foods from all groups in proper proportions to get needed nutrients.
The document discusses nutrition and healthy eating. It covers the importance of daily food choices, portion sizes, Canada's Food Guide recommendations, and the six essential nutrients: proteins, carbohydrates, fats, vitamins, minerals, and fiber. Maintaining a balanced diet with a variety of foods is key to health. Reading nutrition labels can help people make informed choices about the foods they eat.
1. The body stores energy as carbohydrates, proteins, and fats. Carbohydrates and proteins provide 4 Calories of energy per gram, while fats provide 9 Calories of energy per gram.
2. When 180 grams of glucose are converted to CO2 and H2O, 672 Calories of energy are released. Glucose provides 4 Calories of energy per gram.
3. The two fatty acids the body cannot synthesize and must obtain from food are omega-3 alpha-linolenic acid and omega-6 linoleic acid.
The document discusses key concepts in nutrition including that optimal nutrition is important for health promotion and certain nutrients are essential for well-being. It defines nutrition, dietetics, and the role of registered dietitians. It also addresses different types of nutrition like optimal nutrition, undernutrition, malnutrition, and overnutrition.
The document discusses nutrition month in the Philippines and promoting healthy diets. The key points are:
- Nutrition month is celebrated annually in July to increase awareness of nutrition. The 2017 theme is "Healthy diet, gawing habit – FOR LIFE!"
- A healthy diet includes a variety of foods from different groups to meet nutrient needs while staying within calorie needs. An unhealthy diet is high in saturated fats, sodium and added sugars.
- Promoting healthy diets can help prevent malnutrition and diseases like hypertension and diabetes. Recommendations include eating more fruits and vegetables, whole grains and lean proteins.
The document discusses nutrition and balanced diets. It notes that nutrition should be a high priority, as malnutrition is widespread among mothers and children due to faulty dietary habits stemming from ignorance. A balanced diet provides all required nutrients in proper amounts and proportions to perform the body's energy, building, and protective functions. It emphasizes including a variety of foods from the staple, energy-rich, and body-building food groups to obtain essential vitamins, minerals, proteins, fats and more. Antioxidants protect the body from harmful free radicals, and are found in plants like fruits and vegetables.
This document provides an overview of balanced diets and nutrition. It defines key terms like balanced diet, nutrition, and Recommended Dietary Allowances. It discusses the history of dietary advice and the development of tools like the food pyramid and MyPlate. The document also covers macronutrients like carbohydrates, proteins, fats, and fibers. It examines vitamin and mineral needs and concludes with a discussion of balanced diet importance.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
The document discusses nutrition month in the Philippines and promoting healthy diets. It provides background on nutrition month, outlines the 2017 theme of promoting healthy diets, and defines what constitutes a healthy versus unhealthy diet. Maintaining a healthy diet is important as it promotes good nutrition and health while preventing disease, supports economic productivity and agricultural development, reduces food waste and environmental impact, and promotes gender equality.
The document discusses nutrition and balanced diets. It notes that a balanced diet provides all required nutrients in proper amounts and proportions through a variety of foodstuffs. Foods are categorized as energy-yielding, body-building, and protective based on their predominant roles. A balanced diet includes appropriate quantities of cereals, pulses, vegetables, fruits, milk and milk products, and flesh foods to obtain adequate nutrients.
The document discusses dietary requirements and considerations for various religions, including Buddhism, Islam, Hinduism, Judaism, and Sikhism. It also covers topics like coeliac disease, lactose intolerance, calorie intake, diabetes type 2, and nutritional guidelines.
An inter-agency technical working group revised the Nutritional Guidelines for Filipinos (NGF) in 2012 to update the guidelines last revised in 2000. The revision responded to changes in the country's nutrition situation as reported in 2008 and 2011 surveys and incorporated new nutrition information and interventions. The National Nutrition Council approved the revised NGF in October 2012.
This document provides information on nutrition and maintaining a balanced diet. It discusses the importance of eating a variety of nutrients including carbohydrates, proteins, vitamins, minerals, and fats. Examples of foods in each category are given. The document also outlines tips for making healthy cooking choices, such as using oils low in saturated fat and cooking methods that do not involve deep frying. Overall, the key message is that a balanced diet from all food groups is important for providing the body with the nutrients it needs for good health, energy, and disease prevention.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
This is a most basic presentation on balanced diet and RDA. Unfortunately the basic requirements are easily forgotten and right kind of nutrition education is thus not provided to population. Remembering the right requirement in vulnerable periods is of utmost important to prevent the occurrence of deficiency and its deleterious effects
Basic principle of good and proper nutritionJen_castle
Proper nutrition is essential for good health and development. A well-nourished person has characteristics like a well-shaped frame, clear eyes, and smooth skin. There are different types of nutrients including macronutrients, micronutrients, and water. Macronutrients provide energy and build body tissues, while micronutrients enhance their functions. Malnutrition can be acute or chronic and results from inadequate nutrient intake, leading to deficiencies that impair health.
This document discusses concepts of nutrition and dietary patterns. It begins by defining key terms like nutrition, nutrients, and metabolic patterns. It then outlines the essential nutrients - protein, fats, and carbohydrates - and their sources and digestion. Nutritional considerations across the lifespan are reviewed. Manifestations of altered nutrition and nursing interventions to promote optimal nutrition are also summarized. The objectives are to help learners understand nutrition definitions and sources, normal digestion and metabolism, nutritional needs over life stages, and nursing's role in addressing altered nutrition status.
The document discusses balanced diets and malnutrition. It defines a balanced diet as one that includes all essential nutrients in proper proportions, including carbohydrates, proteins, fats, water, vitamins, minerals, and fiber. It explains the sources and functions of each nutrient. Malnutrition occurs when nutrient intake is deficient or excessive and can cause undernutrition diseases like kwashiorkor or overnutrition issues like obesity. The document recommends preventing malnutrition through nutrition education at the family level, community participation, national programs like agriculture and storage, and international cooperation.
A balanced diet contains adequate amounts of all necessary nutrients from a variety of foods to promote good health. It provides energy, water, fiber, carbohydrates, fats, proteins, vitamins, and minerals. An improper or unbalanced diet can lead to poor growth, health issues, and diseases like obesity and diabetes. A balanced diet plan incorporates vegetables, fruits, dairy, grains, proteins, and healthy fats or oils at recommended amounts each day. The RDA defines adequate intake levels of essential nutrients to meet the nutritional needs of almost all healthy individuals.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
Contemporary Energy Optimization for Mobile and Cloud Environmentijceronline
Cloud and mobile computing applications are increasing heavily in terms of usage. These two areas extending usability of systems. This review paper gives information about cloud and mobile applications in terms of resources they consume and the need of choosing variety of features for users from several locations and the evolutionary provisions for service provider and end users. Both the fields are combined to provide good functionality, efficiency and effectiveness with mobile phones. The enhancement by considering power consumption by means of resource constrained nature of devices, communication media and cost effectiveness. This paper discuss about the concepts related to power consumption, underlying protocols and the other performance issues
Fuzzy Retrial Queues with Priority using DSW Algorithmijceronline
In this paper we study the priority queueing model under fuzzy environment.It optimize a fuzzy priority queueing model (preemptive priority, non-preemptive priority) in which arrival rate ,service rate,retrial rate are fuzzy numbers.Approximate method of Extension namely DSW (Dong, Shah and Wong) algorithm is used to define membership functions of the performance measures of priority queuing system . DSW algorithm is based on the cut representation of fuzzy sets in a standard interval analysis. Numerical example is also illustrated to check the validity of the model.
1. The body stores energy as carbohydrates, proteins, and fats. Carbohydrates and proteins provide 4 Calories of energy per gram, while fats provide 9 Calories of energy per gram.
2. When 180 grams of glucose are converted to CO2 and H2O, 672 Calories of energy are released. Glucose provides 4 Calories of energy per gram.
3. The two fatty acids the body cannot synthesize and must obtain from food are omega-3 alpha-linolenic acid and omega-6 linoleic acid.
The document discusses key concepts in nutrition including that optimal nutrition is important for health promotion and certain nutrients are essential for well-being. It defines nutrition, dietetics, and the role of registered dietitians. It also addresses different types of nutrition like optimal nutrition, undernutrition, malnutrition, and overnutrition.
The document discusses nutrition month in the Philippines and promoting healthy diets. The key points are:
- Nutrition month is celebrated annually in July to increase awareness of nutrition. The 2017 theme is "Healthy diet, gawing habit – FOR LIFE!"
- A healthy diet includes a variety of foods from different groups to meet nutrient needs while staying within calorie needs. An unhealthy diet is high in saturated fats, sodium and added sugars.
- Promoting healthy diets can help prevent malnutrition and diseases like hypertension and diabetes. Recommendations include eating more fruits and vegetables, whole grains and lean proteins.
The document discusses nutrition and balanced diets. It notes that nutrition should be a high priority, as malnutrition is widespread among mothers and children due to faulty dietary habits stemming from ignorance. A balanced diet provides all required nutrients in proper amounts and proportions to perform the body's energy, building, and protective functions. It emphasizes including a variety of foods from the staple, energy-rich, and body-building food groups to obtain essential vitamins, minerals, proteins, fats and more. Antioxidants protect the body from harmful free radicals, and are found in plants like fruits and vegetables.
This document provides an overview of balanced diets and nutrition. It defines key terms like balanced diet, nutrition, and Recommended Dietary Allowances. It discusses the history of dietary advice and the development of tools like the food pyramid and MyPlate. The document also covers macronutrients like carbohydrates, proteins, fats, and fibers. It examines vitamin and mineral needs and concludes with a discussion of balanced diet importance.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
The document discusses nutrition month in the Philippines and promoting healthy diets. It provides background on nutrition month, outlines the 2017 theme of promoting healthy diets, and defines what constitutes a healthy versus unhealthy diet. Maintaining a healthy diet is important as it promotes good nutrition and health while preventing disease, supports economic productivity and agricultural development, reduces food waste and environmental impact, and promotes gender equality.
The document discusses nutrition and balanced diets. It notes that a balanced diet provides all required nutrients in proper amounts and proportions through a variety of foodstuffs. Foods are categorized as energy-yielding, body-building, and protective based on their predominant roles. A balanced diet includes appropriate quantities of cereals, pulses, vegetables, fruits, milk and milk products, and flesh foods to obtain adequate nutrients.
The document discusses dietary requirements and considerations for various religions, including Buddhism, Islam, Hinduism, Judaism, and Sikhism. It also covers topics like coeliac disease, lactose intolerance, calorie intake, diabetes type 2, and nutritional guidelines.
An inter-agency technical working group revised the Nutritional Guidelines for Filipinos (NGF) in 2012 to update the guidelines last revised in 2000. The revision responded to changes in the country's nutrition situation as reported in 2008 and 2011 surveys and incorporated new nutrition information and interventions. The National Nutrition Council approved the revised NGF in October 2012.
This document provides information on nutrition and maintaining a balanced diet. It discusses the importance of eating a variety of nutrients including carbohydrates, proteins, vitamins, minerals, and fats. Examples of foods in each category are given. The document also outlines tips for making healthy cooking choices, such as using oils low in saturated fat and cooking methods that do not involve deep frying. Overall, the key message is that a balanced diet from all food groups is important for providing the body with the nutrients it needs for good health, energy, and disease prevention.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
This is a most basic presentation on balanced diet and RDA. Unfortunately the basic requirements are easily forgotten and right kind of nutrition education is thus not provided to population. Remembering the right requirement in vulnerable periods is of utmost important to prevent the occurrence of deficiency and its deleterious effects
Basic principle of good and proper nutritionJen_castle
Proper nutrition is essential for good health and development. A well-nourished person has characteristics like a well-shaped frame, clear eyes, and smooth skin. There are different types of nutrients including macronutrients, micronutrients, and water. Macronutrients provide energy and build body tissues, while micronutrients enhance their functions. Malnutrition can be acute or chronic and results from inadequate nutrient intake, leading to deficiencies that impair health.
This document discusses concepts of nutrition and dietary patterns. It begins by defining key terms like nutrition, nutrients, and metabolic patterns. It then outlines the essential nutrients - protein, fats, and carbohydrates - and their sources and digestion. Nutritional considerations across the lifespan are reviewed. Manifestations of altered nutrition and nursing interventions to promote optimal nutrition are also summarized. The objectives are to help learners understand nutrition definitions and sources, normal digestion and metabolism, nutritional needs over life stages, and nursing's role in addressing altered nutrition status.
The document discusses balanced diets and malnutrition. It defines a balanced diet as one that includes all essential nutrients in proper proportions, including carbohydrates, proteins, fats, water, vitamins, minerals, and fiber. It explains the sources and functions of each nutrient. Malnutrition occurs when nutrient intake is deficient or excessive and can cause undernutrition diseases like kwashiorkor or overnutrition issues like obesity. The document recommends preventing malnutrition through nutrition education at the family level, community participation, national programs like agriculture and storage, and international cooperation.
A balanced diet contains adequate amounts of all necessary nutrients from a variety of foods to promote good health. It provides energy, water, fiber, carbohydrates, fats, proteins, vitamins, and minerals. An improper or unbalanced diet can lead to poor growth, health issues, and diseases like obesity and diabetes. A balanced diet plan incorporates vegetables, fruits, dairy, grains, proteins, and healthy fats or oils at recommended amounts each day. The RDA defines adequate intake levels of essential nutrients to meet the nutritional needs of almost all healthy individuals.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
Contemporary Energy Optimization for Mobile and Cloud Environmentijceronline
Cloud and mobile computing applications are increasing heavily in terms of usage. These two areas extending usability of systems. This review paper gives information about cloud and mobile applications in terms of resources they consume and the need of choosing variety of features for users from several locations and the evolutionary provisions for service provider and end users. Both the fields are combined to provide good functionality, efficiency and effectiveness with mobile phones. The enhancement by considering power consumption by means of resource constrained nature of devices, communication media and cost effectiveness. This paper discuss about the concepts related to power consumption, underlying protocols and the other performance issues
Fuzzy Retrial Queues with Priority using DSW Algorithmijceronline
In this paper we study the priority queueing model under fuzzy environment.It optimize a fuzzy priority queueing model (preemptive priority, non-preemptive priority) in which arrival rate ,service rate,retrial rate are fuzzy numbers.Approximate method of Extension namely DSW (Dong, Shah and Wong) algorithm is used to define membership functions of the performance measures of priority queuing system . DSW algorithm is based on the cut representation of fuzzy sets in a standard interval analysis. Numerical example is also illustrated to check the validity of the model.
Description of condensation and evaporation processes in cylindrical-type por...ijceronline
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IJCER (www.ijceronline.com) International Journal of computational Engineerin...ijceronline
The document describes a proposed method for designing a classifier to detect diabetes using neural networks and the fuzzy k-nearest neighbor algorithm. The method would train a neural network using the fuzzy k-NN algorithm on a server and use it to classify diabetes on a mobile device for convenience. Analysis in WEKA showed the method achieved around 72-74% accuracy on 10-fold cross validation of a diabetes dataset with attributes removed. The proposed method is expected to perform comparably to support vector machines with less complexity.
Impact of Canal Irrigation on Improved Agricultural Productivityijceronline
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Este documento discute as relações entre perímetros e áreas em triângulos semelhantes. Ele mostra que a razão entre os perímetros de triângulos semelhantes é igual à sua razão de semelhança, enquanto a razão entre suas áreas é igual ao quadrado da razão de semelhança. Dois exercícios são fornecidos para exemplificar essas relações.
The document discusses fast food and its popularity, health effects, and causes of increased consumption. It is summarized as follows: Fast food has become increasingly popular globally due to convenience and low prices, though regular consumption can lead to health issues like obesity and high blood pressure if eaten in large amounts long-term. Factors driving more fast food intake include higher prices of fresh foods, cheaper inactive entertainment, and targeted television advertising to children. The document provides tips for healthy eating and exercise to counteract fast food's negative health effects.
This document discusses macro and micronutrients toxicity. It defines key terms like nutrients, toxicity, acute toxicity, chronic toxicity, and nutrients toxicity. It provides the tolerable upper intake levels for various macro and micronutrients. It then discusses the toxicity effects of excess consumption of carbohydrates, proteins, fats, vitamins, and minerals. It provides examples of studies that show links between high intake of certain nutrients and increased risk of conditions like diabetes, dental caries, atherosclerosis, cancer, and more. The document concludes with a discussion of toxicity effects of excess vitamins from the B complex group.
Junk food refers to fast food which are easy to make and easy to consume. Michael Jacobson coins the phrase junk food in 1972 as slang for foods of low nutritional value. Junk food contain high amount of fat, sugar and salt. Various types of junk foods are available in restaurant like cold drinks, pizza, burger and sandwich etc. The number of fast food is increasing because of popularity. Junk foods are popular in many countries. Junk food is more popular because of experience of great taste, better shelf life and easy transportation. Junk food advertisements play an important role in junk food popularity. But junk food should be avoided because of high energy content, high cholesterol content and poor concentration. It causes a lot of harmful effect on the body like obesity, diabetes, heart disease and various type of skin disease and also has a risk of cancer. So, junk food is avoided and required healthy diet. Exercise also needed for proper growth and development.
Due to lack of vitamin, minerals, junk food have greater impact on health in every growth phase of life. It also increases risk of obesity, cardiovascular diseases, diabetes and many other health conditions. Junk food has also impact on cognitive function of people. In childhood behavioral changes, decreases in capacity on learning, lethargy occur. Physiological activity, working ability also decreases in adult.
As junk food have long term harmful impact on growth and development throughout life. So this study is undertaken to assess the effect, quality, and impact on health and create an awareness of junk food consumption.
PREGNANCY AND JUNK FOOD:
Pregnancy is delicate time when extra care is needed. Healthy nutritious diet has a relation to baby’s health.
Babies need a good amount of nutrient during pregnancy. Junk food has no nutrient content does not provide many of necessary nutrients during pregnancy.
Harmful effects of eating junk food during pregnancy are
LACK OF NUTRITION:
Junk food contains sugar, salt, fats and baby need healthy doses of essential vitamins, minerals, amino acid. If pregnant mother consume more junk food baby will not receive important nutrients. Proper growth and development will not occur.
ADDICTION OF JUNK FOOD :
Mother’s diet can influence baby’s food preferences. Mother’s unhealthy eating pattern during pregnancy can alter baby’s eating pattern in latter life. Craving of unhealthy and processed food occur after being born.
OBESITY:
Too much of junk food during pregnancy can lead to weight gain. Junk food consumption affects the baby at risk of various complications such as preeclampsia, over weight baby, preterm labor, miscarriage, birth defect
TIPS FOR AVOID JUNK FOOD:
Drink more water
Eat more protein
Distance yourself from desire
Plan your meal
Avoid obtaining very hungry
Fight stress
Fast food and junk food can negatively impact health in several ways. Junk food provides excess calories and fat but little nutritional value. Eating fast food more than twice a week is associated with increased risk of diabetes and weight gain. Junk food alters brain activity in ways similar to addictive drugs by desensitizing pleasure centers to require more food. A junk food diet while pregnant can increase offspring's preference for unhealthy foods later in life due to changes in brain development. However, omega-3 fatty acids from fish oil may help protect the brain from damage caused by a junk food diet.
This module aims to increase skills around 5 topics for improving nutrition and food ingredients: understanding the links between food, diet and health; functional foods and nutraceuticals; reducing sugar and salt content in foods; natural additives; and reducing food processing. It discusses the growing burden of poor nutrition and diseases like obesity in Europe. It also provides information on functional foods like nuts, whole grains, beans and probiotic foods and defines nutraceuticals. The module advises food service businesses on promoting nutraceuticals and reducing customers' sugar and salt intake through various strategies.
This module aims to increase skills around 5 topics for improving nutrition and food ingredients: understanding the links between food, diet and health; functional foods and nutraceuticals; reducing sugar and salt content in foods; natural additives; and reducing food processing. It discusses the growing burden of poor nutrition and diseases like obesity in Europe. It also provides information on functional foods like nuts, whole grains, beans and probiotic foods and defines nutraceuticals. The module advises food service businesses on promoting nutraceuticals and reducing customers' sugar and salt intake through various strategies.
Economic development and income levels impact food consumption patterns between developed countries (DCs) and less developed countries (LDCs) in several ways:
1) As income rises, diets shift away from staple crops like cereals toward more meat, dairy, fruits and vegetables. DCs consume more calories and protein per person compared to LDCs.
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A Paper on Problems Generated By Junk Food in India
1. ISSN (e): 2250 – 3005 || Volume, 06 || Issue, 01 ||January – 2016 ||
International Journal of Computational Engineering Research (IJCER)
www.ijceronline.com Open Access Journal Page 10
A Paper on Problems Generated By Junk Food in India
Shuchi Dave1
, Aditi Jain2
1
Associate Professor, Poornima College of Engineering, Jaipur (Raj.), India
2
Student 2nd
year, ECE Poornima College of Engineering, Jaipur (Raj.), India
I. INTRODUCTION
India, “the Land of Rich Heritage and Culture” with 27 states and 7 union territories, becomes the world’s the
seventh-largest country in area [1]
. The every state or territory of this country is famous for its own history,
culture, lifestyle, cuisine, etc. But, with the rapid increase in westernization, urbanization and industrialization,
the country is losing its own culture, traditions and food habits. Particularly, due to the change in the food
habits, the country is getting more prone to obesity day by day.
India is the second-most populated country in the world with the population over 1.2 billion [1]
.According to
World Health Organization (WHO) reports of 2007, the 3% of the total population is under obese category [2]
.
So, the population under obese category is
i.e., 3% of total population
i.e., (0.03)*
(1.2 *
10^
9)
i.e., 36*
(10^
6)
i.e., 36 million
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 proteins, fats, vitamins or minerals. This
substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or
stimulate growth [3]
.
The different types of food are as follows:-
Fast food: Foods sold in a restaurant or store and are rapidly prepared and quickly served. For example:
burgers, pizzas, fries, hamburgers, patties, etc. Indian foods like pakora, samosa, namkeen etc. in a packaged
form for take away.
Instant food: Foods that undergo special processing and are ready to be served once dissolved or dispersed in a
liquid with low cooking time. For example: noodle, corn flakes, soup powder, etc.
Street foods: Ready to eat foods and beverages which are prepared or sold by hawkers or vendors in streets or
other public places. For example: Chaat, gol-guppa, samosa, tikki, noodles, chowmein, burgers, etc. [4]
.
But, due to the emerging trend in food culture, the food which is common among youth is Junk Food.
ABSTRACT
India “The Land of Rich Heritage and Culture” with its vast food variety is now at the verge of
declining its food habits. Moreover, the food which is common among youth is “JUNK FOOD”.
Junk food is a pejorative term for food containing high levels of calories, salts and fats with
little protein, vitamins or minerals. They have a significant impact on student’s diet and weight as
many students consume more than half of their daily calories as junk food in canteens of schools
and colleges. According to WHO (World Health Organization) reports, in India, more than 3% of
the population is in the obese category. Obesity is an emerging major public health problem
throughout the world among adolescents. Excess consumption of junk food leads to the wide
variety of health disorders like obesity, food poisoning, dental diseases and many more included
angina pectoris, stroke, depression, diabetes, asthma etc. all of which sometimes contribute to
premature death of an individual.
This paper is concern about the obesity crisis in India which can be reduced by developing more
and more educated society, implementing strong nutritional standards in schools and colleges,
decreasing the advertising rates of junk food and some changes in the government tax policy.
All these points are used as an instrument to discourage consumption of unhealthy foods such as
sodas and junk food. This paper uses a basic method of optimization techniques i.e. simplex
method to optimize or minimize the consumption of junk food in schools and colleges.
KEYWORDS: Simplex method, data on junk food, some other studies on junk food & analysis by
different mathematical methods, etc.
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JUNKFOOD is a pejorative term for food containing high levels of calories, salts and fats with
little protein, vitamins or minerals[5]
.They have a significant impact on student’s diet and weight as many
students consume more than half of their daily calories as junk food in canteens of schools and colleges. Excess
consumption of junk food leads to the wide variety of health disorders like obesity, food poisoning, dental
diseases and many more included like angina pectoris, stroke, depression, diabetes, asthma etc. all of which
sometimes contribute to premature death of an individual. Chips, chocolate, ice-cream, soft drinks, burgers,
pizzas, etc.
The factors such as home delivery system, easy access, reasonable prices, fascination of eating out, changing
lifestyle, taste and cultural impact, etc. enhance the consumption of junk food in India as well.
Junk food consists of following harmful chemicals which are as follows:
Trans-Fats are partially hydrogenized vegetable oils. They increase the shelf life of food and add crisp, texture
to food. These trans-fats are worst substances which we consume in name of food. Consumption of trans-fats
has shown to increase the risk of coronary heart disease.
Nitrite Salts are added to foods such as preservatives to keep taste, smell and texture for longer time, but these
preservatives are carcinogenic and have many more harmful effects. These are added in processed meat, bacon,
corned beef, smoked fish, ham and sausages.
Saccharin and Aspartame are sweetening agents which are added to foods, but their consumption may cause
cancers of different types. These are added in pasta, bread, etc.
Buttered-flavoured chemical called diacetyl is used in microwave popcorn, margarine, snack foods, baked
goods and candies, giving them an appetizing smell and buttery taste. These chemicals increase the risk for
Alzheimer’s disease.
Sodium Benzoate, Potassium Benzoate and Butylated Hydroxyanisole (BHA): These preservatives are
added to foods to increase the shelf life but all these have harmful effects.
Monosodium glutamate (MSG) used as flavour enhancer of the food, but consumption of this chemical can
have serious harmful effects on chemistry of brain.
High Fructose Corn Syrup (HFCS) increases triglycerides, boosts fat storing hormones and leads to obesity.
Food Colouring agents are certain chemicals which give colour and tasty look to food. These chemicals are by-
products of coal tar and other chemicals that can increase the risk of certain cancers [6]
.
Because of the high consumption junk food, we are facing with different problems which are as follows:
1. Some extra calories are added to body’s daily requirement and the amount of essential nutrients
decreases day by day.
2. A meal rich in carbohydrates increases the blood sugar levels.
3. A rise in blood sugar means more insulin is needed to process it. So, junk food makes body insulin
resistant.
4. Excess salt present in junk food may increase the blood pressure.
5. Salt makes the cells to retain water and can be responsible for bloating and puffiness.
6. Recent study shows that the more junk food you eat, the more likely you develop depression.
7. High sugar content creates cavities in mouth and other dental diseases.
8. Food with high amount of carbohydrates, unhealthy fats, and sugars leads to overweight.
9. Junk foods can raise your bad cholesterol (LDL) while lowering the good cholesterol (HDL).
10. Junk food often contains ingredients that contribute to headaches [16]
.
FORMULATION OF THE PROBLEM
Since high availability of junk food enhances the consumption of junk food and as a result, increases the
probability of diseases. So, here is the problem which consists of the most widely consumed three different
types of junk food with their types and quantities are given in Table 1.
Table 1: Three different type of junk foods with their quantity [7]
S.No. Junk Food Type Quantity
1 Burger Simple 294 grams
2 Potato Chips Cream and Onion Flavour 100 grams
3 Noodles Masala Flavour 100 grams
For an average adult (ages 18 and older), the calorie recommendation based on age and activity level is given in
table 2.
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Table 2: Calorie Recommendation as per USDA [8]
S.No. Activity Level Calorie per day (Cal)
Men Women
1 Sedentary 2000 - 2600 1600 – 2000
2 Moderately Active 2200 - 2800 1800 – 2200
3 Active 2400 - 3000 2000 – 2400
The food contains carbohydrates, proteins, sugar, salt, fat and saturated fat as its nutrients. But our body requires
the nutrients in a particular amount as a daily intake. The balance diet of an average adult is made up of
following nutrients each day:
Table 3: The reference value for nutrients for an average adult according to FSC [9]
S.No. Nutrient Quantity per day
1 Energy 8700 KJ
2 Carbohydrates 310 g
3 Proteins 50 g
4 Sugar 90 g
5 Salts 2.3 g
6 Total fats 70 g
7 Saturated fat 24 g
8 Dietary Fibre 30 g
In this problem, we are analysing only three nutrients i.e., carbohydrates, salt and fats. The maximum and
minimum requirement of these nutrients for an average adult whose activity level is moderate and consumes
nearly 2200 calories per day is given in Table 4.
Table 4: Intake of the nutrients by an average adult per day [10, 11, and 12]
Intake Nutrients
Carbohydrates Salt Total Fats
Minimum 130 g 1.5 g 44g
Maximum 325 g 2.3 g 78 g
So, it is desired to limit the maximum amount of these nutrients so that the rate of diseases will be decreased
while satisfying the conditions of minimum requirement of them. There is an unlimited supply of each type of
junk food. The amounts of nutrients present in the given junk foods are given below:
Table 5: The amount of nutrients present in three widely consumed junk foods [7]
Junk Food Nutrients
Carbohydrates Salt Total Fats
Burger 66 g 2.02 g 10.5 g
Potato Chips 52.7 g 1.2 g 33 g
Instant Noodles 72 g 4.2 g 14 g
Here, we have solved the problem by making the mathematical model of it with the help of optimization
technique i.e., Simplex method.
A model may be defined as an idealized representation of a real life system. It makes the problem more
meaningful and clarifies important relationships among the variables. It also tells as to which of the variables are
more important than others.
Optimization is the technique of obtaining best results under the given conditions. Models are very important for
optimization of the programming problems.
In general, Linear Programming deals with the optimization (i.e., maximization or minimization) of a function
of variables known as objective function, subject to a set of linear equalities and/or inequalities known as
constraints [13].
Here, linear programming deals with the minimization of excessive nutrients which includes carbohydrates,
salts and fats (i.e., variables) present in each of the three junk food (i.e., function). A junk food is a function of
nutrients known as objective function. When these nutrients are bound to some maximum or minimum limit,
these are known as constraints.
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The objective function is a measure of effectiveness, which is to be obtained in the best possible or optimal
manner. Here, the term linear indicates a mathematical expression in which the variables do not have powers.
In this problem, we are using the Simplex Method which provides an optimal vertex in a finite number of steps
in such a manner that the objective function at the next vertex is better than the preceding vertex [14]
.
Mathematical model of the problem
STEP1: Here, we have assumed three variables as per Table 5
x1 = the amount of carbohydrates present in junk food in grams
x2= the amount of salt present in junk food in grams
x3= the amount of sugar present in junk food in grams
STEP2: Objective is to minimize or limit the nutrients (i.e., carbohydrates, salts and fats) amount in order to
reduce the probability of diseases.
By using Table 4,
Minimize Z = 325x1+ 2.3x2+78x3 … (1)
STEP3: With reference to Table 4, following are the constraints
a) Daily intake of carbohydrates must be greater than 130 g.
By using table 5,
Therefore 66 x1 + 52.7 x2 + 72 x3 ≥ 130
On simplifying, we get
660 x1 + 527 x2 + 720 x3 ≥ 1300 ... (2)
b) Daily intake of salts must be greater than 1.5 g.
By using table 5,
Therefore 2.02 x1 + 1.2 x2 + 4.2 x3 ≥ 1.5
On simplifying, we get
202 x1 + 120 x2 + 420 x3 ≥ 150 … (3)
c) Daily intake of total fats must be greater than 44 g.
By using table 5,
Therefore 10.5 x1 + 33 x2 + 14 x3 ≥ 44
On simplifying, we get
105 x1 + 330 x2 + 140 x3 ≥ 440 … (4)
STEP4: Since all the nutrients (i.e., carbohydrates, salt and fats) are present in the junk food in excess amount.
Therefore,
x1≥ 0, x2≥ 0 andx3 ≥ 0 …(5)
STEP5: The model of the problem is
Minimize Z = 325 x1 + 2.3 x2 + 78 x3
Subject to constraints:
660 x1 + 527 x2 + 720 x3 ≥ 1300
202 x1 + 120 x2 + 420 x3 ≥ 150
105 x1 + 330 x2 + 140 x3 ≥ 440
Non-negative constraints:
x1 ≥ 0, x2 ≥ 0 and x3 ≥ 0
STEP 6: From the given model, we defined matrices C, A, b, X as
C= 325 2.3 78 , A=
660 527 720
202 120 420
105 330 140
, b =
1300
150
440
and X =
𝑥1
𝑥2
𝑥3
… (6)
As we know that, for every linear programming problem there is a related unique another linear programming
problem involving the same data which also describes the original problem. The given original problem is called
the Primal Problem. This problem can be solved by transposing or reversing the rows and columns of the
algebraic statement of the problem. On inverting the problem in this way, results in a Dual Problem. A solution
to the dual problem may be found in a manner similar to that used for the primal. The two problems have very
closely related properties so that optimal solution of the dual gives complete information about the optimal
solution of the primal and vice-versa.
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Primal problem is given as
Min Z = C X
A X = b
X ≥ 0
and the dual problem is given by
Max Z’ = bT
w … (7)
AT
w= C T
… (8)
w≥0 … (9)
Note: If primal is in maximum then dual is in minimum and vice-versa.
Step 7: Constructing a dual problem
C = 325 2.3 78 CT
=
325
2.3
78
A =
660 527 720
202 120 420
105 330 140
AT
=
660 202 105
527 120 330
720 420 140
b =
1300
150
440
bT
= 1300 150 440
w=
𝑤1
𝑤2
𝑤3
Using equation (7), we get
MaxZ’= 1300 150 440
𝑤1
𝑤2
𝑤3
On simplifying, we get
Max Z’ = 1300 w1 + 150 w2 + 440 w3 ... (10)
Using equation (8), we get
660 202 105
527 120 330
720 420 140
𝑤1
𝑤2
𝑤3
=
325
2.3
78
On simplifying, we get
660 w1 + 202 w2 + 105w3≤ 325 … (11)
527 w1 + 120 w2 + 330 w3 ≤ 2.3 … (12)
720 w1 + 420 w2 + 140 w3 ≤ 78 … (13)
Using equation (9), we get
w1, w2, w3 ≥ 0 ... (14)
STEP8: The positive variables which are added to left hand side of the constraints to convert them into
equalities are called slack variables (i.e., w4, w5, w6). Now, equation becomes
Max Z’= 1300 w1 + 150 w2 + 440 w3 + 0 w4 + 0 w5 + 0w6 … (15)
660 w1 + 202 w2 + 105 w3 + w4 = 325 … (16)
527 w1 + 120 w2 + 330 w3 + w5 = 2.3 … (17)
720 w1 + 420 w2 + 140 w3 + w6 = 78 … (18)
w1, w2, w3, w4, w5, w6≥ 0 … (19)
Here,
[A] =
660 527 720 1 0 0
202 120 420 0 1 0
105 330 140 0 0 1
Now applying simplex method,
6. A Paper on Problems Generated By Junk…
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Table 6: First simplex table
CJ 1300 150 440 0 0 0 Min Ratio
b/Y1CB B wB b Y1 Y2 Y3 Y4 Y5 Y6
0 B4 w4 325 660 202 105 1 0 0 0.492
0 B5 W5 2.3 527 120 330 0 1 0 0.0043 ●
0 B6 W6 78 720 420 140 0 0 1 0.108
Z’J-CJ -1300 -150 -440 0 0 0
●
Table 7: Second simplex table
CJ 1300 150 440 0 0 0 Min
RatioCB B wB b Y1 Y2 Y3 Y4 Y5 Y6
0 B4 w4 322.16 0 51.718 -313.836 1 -1.188 0 -
1300 B1 W1 0.0043 1 0.2277 0.6346 0 0.0018 0 -
0 B6 W6 74.904 0 256.056 -316.912 0 -1.296 1 -
Z’J-CJ 0 146.01 384.98 0 2.34 0
All are positive
So, w1 = 0.0043, w2 = w3 = w4 = w5 = w6 = 0
Putting these values in equation (10), we get
Max Z’ = 1300 * 0.0043
Max Z’ = 5.59
Therefore, the value of nutrients present in three widely used junk foods is minimized by
x1 = x3 = 0 andx2 = 2.34
Putting these values in equation (1), we get
Min Z = 2.3 * 2.34
So, Min Z = 5.382
Hence, the problem is minimized.
STATISTICAL ANALYSIS
The statistical data is collected for analysing the impact of junk food on society. A survey is conducted on 30
youngsters of age group 15-27 years who were pursuing their careers in different streams and 8different
questions were asked from them. Then, the collected data is statistically analysed.
1. Kind of junk food preferred
Table 8: Preference and their respondents
Fig 1: Preference v/s Respondents
From the above Table 8, it is referred that the majority 37% of the respondents prefer potato chips followed by
burger 10% and noodles 9%.
0
5
10
15
Burger Potato Chips Noodles
RESPONDENTS
PREFERENCE
Preference Respondents Percentage
Burger 10 33 %
Potato Chips 11 37 %
Noodles 9 30 %
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2. Price of junk food
Table 9: Price of junk food and their respondents
Fig2: Price v/s Respondents
From the above Table 9, it is referred that the majority 50% of the respondents think that price of the junk food
is affordable.
3. Impact on diet
Table 10: Impact on diet and respondents
Fig3: Impact v/s Respondents
From the above Table 10, it is referred that the majority 77% of the respondents think that junk foods have
impact on diet.
4. Consumption of junk food among different age groups
Table 11: Age-group and consumption
Fig 4: Age - group v/s Consumption
From the above Table 11, it is referred that the majority 50% of the respondents think that 20 – 29 years age -
group consume more of junk foods than others.
0
5
10
15
20
Affordable Reasonable Expensive
RESPONDENTS
PRICE
0
5
10
15
20
25
Yes No
RESPONDENTS
IMPACT
0
5
10
15
20
5 -12
years
13 - 19
years
20 - 29
years
30 years
& above
CONSUMPTIONRATE
AGE GROUP
Price Respondents Percentage
Affordable 15 50%
Reasonable 6 20%
Expensive 9 30%
Impact Respondents Percentage
Yes 23 77 %
No 7 23 %
Age Group Consumption Percentage
5 -12 yrs 0 0%
13-19 yrs 14 46.67%
20-29 yrs 15 50%
30 yrs &
above
1 3.33%
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5. Consumption of junk food nowadays
Table 12: Consumption and frequency
Fig5: Consumption of junk food
From the above Table 12, it is referred that the majority 67% of the respondents think that consumption of the
junk food is increased.
6. Diseases caused by junk food
Table 13: Diseases and their frequency
Fig 6: Diseases and their frequency
From the above Table 13, it is referred that the majority 77% of the respondents think that obesity is the main
problem due to consumption of the junk food.
7. Food addiction
Table 14: Food addiction and frequency
Fig 7: Type of food v/s Frequency
From the above Table 14, it is referred that the majority 70% of the respondents like traditional food.
67%
20%
13%
Frequeny of consumption of
junk food
Increased
Decreased
No Impact
Obesity
77%
Cancer
10%
Heart
Attack
13%
Disease caused by junk food
0
5
10
15
20
25
Traditional Food Junk Food
Freqency
Food Addiction
Frequency Percentage
Increased 20 67 %
Decreased 6 20 %
No Impact 4 13 %
Diseases Frequency Percentage
Obesity 23 77 %
Cancer 3 10 %
Heart Attack 4 13 %
Food
Addiction
Frequency Percentage
Traditional
Food
21 70 %
Junk Food 9 30 %
9. A Paper on Problems Generated By Junk…
www.ijceronline.com Open Access Journal Page 18
8. Favourite Restaurant
Table 15: Restaurant and their respondents
Fig 8: Restaurant v/s respondents
From the above Table 15, it is referred that the majority 37% of the respondents choose Mc Donald’s for eating
out.
FINDINGS
From the survey, we found out that majority of the people like traditional food along with that they also know
that it has great impact on their diet. But, majority prefers potato chips because of its reasonable price and their
favorite restaurant is Mc Donald’s. Since, there is a high increase in consumption of junk food between the age
group 20 -29 years due to this a major disease comes into existence known as Obesity.
OBESITY is a medical condition in which excess body fat has accumulated to the extent that it may have a
negative effect on health, leading to reduced life expectancy and/or increased health problems. Obesity increases
the various diseases like heart disease, type 2 diabetes, obstructive sleep apnea, certain types of cancer,
and osteoarthritis. Obesity is most commonly caused by a combination of excessive food energy intake, lack of
physical activity, and genetic susceptibility, although a few cases are caused primarily
by genes, endocrine disorders, medications, or psychiatric.
Dieting and exercising are the main treatments for obesity.
Obesity is a leading preventable cause of death worldwide with increasing rates in adults and children [18]
.
Obesity has reached epidemic proportions in India in the 21st century, with morbid obesity affecting 5% of the
country's population.
Due to genetic tendency of Indians towards abdominal obesity and its associated risk of related lifestyle diseases
like Diabetes & Heart Disease, Ministry of Health & Family Welfare along with the Indian Council of Medical
Research released updated guidelines in 2012 that a BMI over 23 kg/m2
is considered overweight.
Here is a list of the states of India ranked in order of percentage of people who are overweight or obese, based
on data from the 2007 National Family Health Survey.
Table 15: List of the states of India ranked in order of percentage of people who are overweight or obese [2]
.
States Males (%) Males rank Females (%) Females rank
India 12.1 14 16 15
Punjab 30.3 1 37.5 1
Kerala 24.3 2 34 2
Goa 20.8 3 27 3
Tamil Nadu 19.8 4 24.4 4
Andhra Pradesh 17.6 5 22.7 10
Sikkim 17.3 6 21 8
Mizoram 16.9 7 20.3 17
0
2
4
6
8
10
12
KFC Pizza Hut Mc Donald's Dominos
Respondents
Restaurant
Restaurant Respondents Percentage
KFC 4 13 %
Pizza Hut 8 27 %
Mc Donald’s 11 37 %
Dominos 7 23 %
10. A Paper on Problems Generated By Junk…
www.ijceronline.com Open Access Journal Page 19
States Males (%) Males rank Females (%) Females rank
Himachal Pradesh 16 8 19.5 12
Maharashtra 15.9 9 18.1 13
Gujarat 15.4 10 17.7 7
Haryana 14.4 11 17.6 6
Karnataka 14 12 17.3 9
Manipur 13.4 13 17.1 11
Uttarakhand 11.4 15 14.8 14
Arunachal Pradesh 10.6 16 12.5 19
Uttar Pradesh 9.9 17 12 18
Jammu and Kashmir 8.7 18 11.1 5
Bihar 8.5 19 10.5 29
Nagaland 8.4 20 10.2 22
Rajasthan 8.4 20 9 20
Meghalaya 8.2 22 8.9 26
Orissa 6.9 23 8.6 25
Assam 6.7 24 7.8 21
Chhattisgarh 6.5 25 7.6 27
West Bengal 6.1 26 7.1 16
Madhya Pradesh 5.4 27 6.7 23
Jharkhand 5.3 28 5.9 28
Tripura 5.2 29 5.3 24
Fig 9: Comparison of obesity among four states in males and females
Punjab is at the 1st
position in case of obesity in both men and women followed by Kerala at rank 2 and Tripura
at 29 th
position in males and Bihar at 29 th
position in females.
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Males
Females
BIHAR
TRIPURA
RAJASTHAN
PUNJAB
11. A Paper on Problems Generated By Junk…
www.ijceronline.com Open Access Journal Page 20
RECOMMENDATIONS
From the survey, we found out that the impact of junk food on society is quite high. We have to stop this or else
it will be a great difficulty to maintain a good health.
1. We should substitute the junk food by the tasty food made at home. Junk food made at home is less
harmful for health.
2. Government should increase the tax on junk food so that less consumption of junk food takes place.
3. Banning of junk food in schools and colleges.
4. Education is a best tool to reduce the consumption of junk food.
5. Advertising of junk food should be banned so that they do not inspire young generation.
6. If we consume junk foods by giving time gap then it can reduce the impact on health.
CONCLUSION
In the summary, junk food contains high levels of carbohydrates, sugars, salt and fats. High levels of
nutrients are a public health concern due to its association with different diseases. The provision of nutritional
information is currently not a legal requirement unless a claim is made. None of the takeaway foods like pizzas
burgers, fries, and potato chips provide nutritional information on the product packs. The absence of nutritional
data per 100g makes comparisons between products difficult. So, there should be mandatory labeling at least for
serving size, trans-fats, saturated fats, sugars and salts along with already mandatory labeling nutritional
information for all processed foods including takeaway foods. As the junk food industry targets children and
youth, it is important to ban junk food from places where children and youth have easy access to these foods.
Thus, there is a need to come forward for developing more and more educated society, implementing strong
nutritional standards in schools and colleges, decreasing the advertising rates of junk food and significant
changes in the government tax policy regarding junk food.
REFERENCES
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[3] https://en.wikipedia.org/wiki/Food
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[5] https://en.wikipedia.org/wiki/Junk_food
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[7] www.cseindia.org/userfiles/junkfood_march.pdf
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[9] http://www.mydailyintake.net/daily-intake-levels/
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[13] “Operation Research”, P.K. Gupta and D.S. Hira, S.Chand & Company Ltd., New Delhi-110055, 1997.
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[15] https://en.wikipedia.org/wiki/Maggi
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[17] http://www.slideshare.net/vaishali_bansal/junkfood-a-study-and-analysis
[18] https://en.wikipedia.org/wiki/Obesity