Food Science By Eric Ittah
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Eric Ittah has shared a food and science PPT. He is a leading biopharmaceuticals consultant holding strong knowledge of different food processing methods
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Causative have
The document discusses the causative form of the verb "have" and provides examples of its use with different past participles such as "repaired", "painted", "changed", "checked", and "cut". It also lists countries around the Mediterranean like China, Japan, Spain, Italy, Greece and Morocco and describes some key aspects of the Mediterranean diet including its emphasis on olive oil, fruits, vegetables, and fish but not large quantities of dairy or meat. Finally, it notes some benefits of the Mediterranean diet for heart health, waistline, and brain.
Dietary Guidelines
The document provides dietary guidelines and information about balanced diets and food classification. The key points are:
1. Dietary guidelines recommend eating fewer calories, being more physically active, making healthier food choices, and limiting saturated fats, sugar and salt while increasing intake of vegetables, fruits, whole grains and seafood.
2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
Nutrition and health
This document provides an overview of nutrition and classification of foods and nutrients. It discusses macronutrients like proteins, fats, and carbohydrates and micronutrients like vitamins and minerals. For proteins, fats, carbohydrates and several vitamins, it describes their sources, functions, deficiency symptoms, and assessment of nutritional status. Foods are classified by origin, chemical composition, and predominant function. The document provides details on protein, fat, carbohydrate, vitamin A, D, thiamine and their roles in the human body.
Lecture 1 copy
This document defines several key terms related to food science and technology. It explains that food science is the study of the physical, biological, and chemical properties of food, while food technology is the application of science to food production, processing, packaging, and consumption. Food engineering applies engineering principles to transform raw materials into finished food products. The document also defines food, nutrition, nutrients, and feed. It classifies foods based on their origin as either plant-based or animal-based. Foods are also classified based on their pH value or acidity.
Classification of food
The document classifies foods into three categories based on perishability: stable, semi-perishable, and perishable. Stable foods like grains and legumes can last 3 months to 3 years with proper storage. Semi-perishable foods like potatoes last weeks to months. Perishable foods like meat and produce only last hours to days without refrigeration.
It also categorizes foods into four pH-based groups: high acid, acid, medium acid, and low acid. High acid foods below pH 3.7 include citrus. Acid foods from pH 4.5-3.7 include fruits. Medium and low acid foods above pH 5 include most vegetables and are at risk for food poisoning bacteria
Classification of Food
This document classifies foods according to their chemical properties, functions in the body, origin, and nutritive value. Foods are classified according to their chemical nature as carbohydrates, proteins, fats, vitamins, minerals, and water. According to their functions, foods are classified as energy-giving, body-building, or protective. Foods also differ in whether they contain carbon (organic) or not (inorganic). Their origin is either from animals or plants. Based on daily needs, foods are classified as macronutrients or micronutrients. The document concludes with classifications according to nutritive value for different food groups.
World food safety day 2021
In this presentation, following things are focused 1. what is food 2. food safety 3. importance of world food safety day 4. act & provisions of food safety in india 5. about FSSAI
Nutrient, carbohydrates ,proteins, fats
This document summarizes key concepts about nutrition including:
1. Nutrients in food provide energy, promote growth and development, and regulate body processes. The main nutrient categories are carbohydrates, proteins, fats, vitamins, minerals, and water.
2. Proteins contain amino acids and can be complete, incomplete, or partially complete depending on their amino acid content. Complete proteins contain all essential amino acids.
3. Carbohydrates, proteins and fats are macronutrients that provide energy, while vitamins, minerals and water are micronutrients needed in smaller amounts. Nutrition is the study of how the body uses nutrients from food.
Recommended
Causative have
The document discusses the causative form of the verb "have" and provides examples of its use with different past participles such as "repaired", "painted", "changed", "checked", and "cut". It also lists countries around the Mediterranean like China, Japan, Spain, Italy, Greece and Morocco and describes some key aspects of the Mediterranean diet including its emphasis on olive oil, fruits, vegetables, and fish but not large quantities of dairy or meat. Finally, it notes some benefits of the Mediterranean diet for heart health, waistline, and brain.
Dietary Guidelines
The document provides dietary guidelines and information about balanced diets and food classification. The key points are:
1. Dietary guidelines recommend eating fewer calories, being more physically active, making healthier food choices, and limiting saturated fats, sugar and salt while increasing intake of vegetables, fruits, whole grains and seafood.
2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
Nutrition and health
This document provides an overview of nutrition and classification of foods and nutrients. It discusses macronutrients like proteins, fats, and carbohydrates and micronutrients like vitamins and minerals. For proteins, fats, carbohydrates and several vitamins, it describes their sources, functions, deficiency symptoms, and assessment of nutritional status. Foods are classified by origin, chemical composition, and predominant function. The document provides details on protein, fat, carbohydrate, vitamin A, D, thiamine and their roles in the human body.
Lecture 1 copy
This document defines several key terms related to food science and technology. It explains that food science is the study of the physical, biological, and chemical properties of food, while food technology is the application of science to food production, processing, packaging, and consumption. Food engineering applies engineering principles to transform raw materials into finished food products. The document also defines food, nutrition, nutrients, and feed. It classifies foods based on their origin as either plant-based or animal-based. Foods are also classified based on their pH value or acidity.
Classification of food
The document classifies foods into three categories based on perishability: stable, semi-perishable, and perishable. Stable foods like grains and legumes can last 3 months to 3 years with proper storage. Semi-perishable foods like potatoes last weeks to months. Perishable foods like meat and produce only last hours to days without refrigeration.
It also categorizes foods into four pH-based groups: high acid, acid, medium acid, and low acid. High acid foods below pH 3.7 include citrus. Acid foods from pH 4.5-3.7 include fruits. Medium and low acid foods above pH 5 include most vegetables and are at risk for food poisoning bacteria
Classification of Food
This document classifies foods according to their chemical properties, functions in the body, origin, and nutritive value. Foods are classified according to their chemical nature as carbohydrates, proteins, fats, vitamins, minerals, and water. According to their functions, foods are classified as energy-giving, body-building, or protective. Foods also differ in whether they contain carbon (organic) or not (inorganic). Their origin is either from animals or plants. Based on daily needs, foods are classified as macronutrients or micronutrients. The document concludes with classifications according to nutritive value for different food groups.
World food safety day 2021
In this presentation, following things are focused 1. what is food 2. food safety 3. importance of world food safety day 4. act & provisions of food safety in india 5. about FSSAI
Nutrient, carbohydrates ,proteins, fats
This document summarizes key concepts about nutrition including:
1. Nutrients in food provide energy, promote growth and development, and regulate body processes. The main nutrient categories are carbohydrates, proteins, fats, vitamins, minerals, and water.
2. Proteins contain amino acids and can be complete, incomplete, or partially complete depending on their amino acid content. Complete proteins contain all essential amino acids.
3. Carbohydrates, proteins and fats are macronutrients that provide energy, while vitamins, minerals and water are micronutrients needed in smaller amounts. Nutrition is the study of how the body uses nutrients from food.
6 steps yeast infection diet
There are many factors that bring on yeast infection. Some of these factors are related closely to food. Observing diet plans that can prevent yeast infection from spreading is the first and one of the basic moves in and make to holistic Candida therapy. Adhering to the following diet rules, in combination with other nutrition and lifestyle principles, can bring positive results to your general health and particularly to your yeast infection problem
Organic Food Diet Plan By IdietitianPro
Organic foods needs no modern techniques, they are grown naturally. No use of fertilizers, chemical or pesticides is done while growing the organic food.
Food for good health
This document discusses the importance of food and nutrients for health. It defines food as any substance that provides nutritional support, usually of plant, animal or fungal origin, and contains essential nutrients like carbohydrates, fats, proteins, vitamins and minerals. It identifies five major nutrients - carbohydrates, fats, proteins, vitamins and minerals - and describes their vital functions for the human body. Finally, it states that all living things require food, along with air and water, to survive and obtain the energy needed to move and grow.
Everywhere You Look ... Biotechnology Touches You Life
Biotechnology touches many aspects of our lives through agriculture, food and consumer goods, the environment, and medicine. It uses living organisms to improve how we produce food, everyday products, protect nature, and treat disease. Examples include enhanced animal feed, more effective detergents containing enzymes, crops that can grow in difficult climates, microbes that clean wastewater, and bacteria producing methane for heat in developing countries. The future will bring improved health through new medicines, completion of the human genome project, better diagnostics, and crops like "Golden Rice".
Animal nutrition
Animal nutrition involves consuming and utilizing food to provide essential nutrients for life processes. A balanced ration must supply carbohydrates, fats, proteins, minerals, vitamins, and water. Carbohydrates provide energy, fats provide heat and energy, proteins build tissues, minerals aid growth and processes, and vitamins regulate processes and growth. There are five main types of diets: maintenance to sustain life, growth for increasing size, reproduction to support breeding, lactation to produce milk, and work when animals perform labor. Proper nutrition is important to maximize feed efficiency, health, and productivity of livestock and companion animals.
NUTRIENTS - A quick introduction
This document provides an introduction to nutrients, including their definition, types, and functions. It discusses macronutrients like carbohydrates, proteins, fats, and water that provide energy and support growth. Micronutrients including vitamins and minerals are also outlined, which are needed in small amounts. Specific macronutrients and micronutrients are defined along with their food sources and roles. The document concludes with information on nutrient deficiencies that can result from not getting enough nutrients and the potential causes of deficiencies.
Components of Food
The document discusses the components of food, including carbohydrates, proteins, fats, water, fiber, vitamins, and minerals. It explains that nutrients are organic or inorganic substances required for survival, and that a balanced diet contains all nutrients in proper proportion. The various food components are grouped into energy-giving foods, body-building foods, and protective foods. Specific foods that contain each component are listed, along with the functions they serve and some simple tests to detect their presence.
FOOD: WHERE DOES IT COME FROM? -CLASS VI (CBSE)
Food is the basic need for the all living organism. So, food is essential for all living organisms.
Food gives us energy to do work, growth and development of the body, and also to maintain good health by the functions of the body organs.
To make our food tasty, we use different ingredients for different varieties of food we eat.
Science class 6 chapter 1
this is the part 1 of session ,I will discuss activity in part 2
if you you have any queries than ask in comments
Brochure - Front and Back Cover
This document provides a list of 6 additional resources for information on children's health, nutrition, fitness, vitamins and minerals. The resources include websites from KidsHealth, Choose My Plate, SuperKids Nutrition, NIH on vitamins, and My Pyramid Tracker. It also lists a source for contents on a brochure about essential vitamins and minerals.
Science Presentation
This document proposes three potential diets and evaluates them for short-term and long-term use. Menu 1 is recommended for a short-term diet because it limits fats and proteins while emphasizing fruits and vegetables. Menu 2 is recommended for a long-term diet as it provides a balanced mix of nutrients and incorporates occasional indulgences to prevent boredom. Menu 3 is not recommended due to excess calories from large portions and unhealthy toppings that negate the vitamins from fruits and vegetables. The document analyzes the nutrient composition and portion sizes of each menu to determine their suitability.
Ezopia Presentation : Light Color Version
Education About Food Presentation Template
If you want to buy this presentation template, please visit http://madlis.com
Good design gets out of the way of the content you are sharing. It helps your audience focus on the content itself instead of the design.
But, it's no secret that most people dislike giving presentations. The dread of public speaking consistently ranks among the greatest fears in public surveys.
This presentation slides can help you reduce the anxiety involved with giving a presentation. Well-designed slides not only build your own confidence, they make your key points clearer to the audience.
Ezopia Presentation : Dark Color Version
Education About Food Presentation Template
If you want to buy this presentation template, please visit http://madlis.com
Good design gets out of the way of the content you are sharing. It helps your audience focus on the content itself instead of the design.
But, it's no secret that most people dislike giving presentations. The dread of public speaking consistently ranks among the greatest fears in public surveys.
This presentation slides can help you reduce the anxiety involved with giving a presentation. Well-designed slides not only build your own confidence, they make your key points clearer to the audience.
Food and hygiene ppt
Food provides nutrients and is obtained from plants and animals. Most food comes from cereal grains like wheat and rice that are fed to livestock. Some foods come from fungi or algae while others like salt are used to preserve foods. Plants and plant parts are also consumed, including seeds which are a source of nutrients and oils. Animals are used directly as meat or indirectly through products like milk, eggs and honey. Food production is increasingly focused on sustainability and food safety aims to prevent foodborne illness.
COMPONENTS OF FOOD - CLASS VI
Food is a nutritive substance taken by an organism for growth work, repair and maintaining life processes. Food is a kind of fuel for the living things. Just as petrol fuel for our car, in the same way, food is a fuel for our body.
Healthy menu for teenagers magda
A healthy menu for teenagers should consist primarily of whole grains, fruits and vegetables eaten 2-3 times per day, legumes and nuts 1-3 times per day, and fish, eggs, poultry or dairy 1-2 times per day as sources of protein. Red meat, white bread, rice, solid fats and sweets should be avoided or eaten very rarely.
Ppt on food components
The document outlines a multimedia lesson plan for a 6th grade science class on the components of food. It includes objectives to define food/nutrients, distinguish food components, and know their sources and functions. The lesson uses constructivist and communicative approaches with text, images, and videos. It defines food and the 7 major components - carbohydrates, proteins, fats, vitamins, minerals, water, and fiber - describing their functions, sources, and examples of each. The lesson concludes with a video and multiple choice questions to recap the material.
Animal nutrition wiki
The document discusses animal nutrition, defining it as the process by which animals consume and utilize food to support life processes. It outlines the six essential nutrients needed - water, carbohydrates, lipids, proteins, minerals, and vitamins - and describes their functions and sources. Different diets are described for maintenance, growth, reproduction, lactation, and work to meet the varying nutritional needs of animals in different life stages and roles. Proper nutrition is correlated with feed efficiency and growth performance in livestock.
Fdsn @ lec 1
This document outlines the course objectives and content for a Principles of Food Science and Nutrition course. The 2-credit course will introduce students to aspects of food and nutrition, food microbiology, and various food preservation methods. Over 32 lectures, students will learn about concepts in food science, the role of nutrients in health, malnutrition, and emerging trends in the field. Key topics include the composition and functions of macronutrients, vitamins and minerals, food spoilage and microbial growth, and food processing techniques.
LEC 1 Introduction to Food Science.pptx
Food Science and Technology is the study of food, including its composition, properties, processing, packaging, and safety. The document defines food and classifies it according to its functions in the body. It introduces food science and technology, explaining that food scientists study food properties and develop safe, quality foods, while food technology applies these findings to food processing, packaging, and use. Key aspects of food science and technology discussed include food constituents, processing, fortification, chemistry, safety, and nutrients versus non-nutrients. Reasons to study this field are also provided, such as producing quality, safe foods; adding value through processing; and ensuring food security.
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6 steps yeast infection diet
There are many factors that bring on yeast infection. Some of these factors are related closely to food. Observing diet plans that can prevent yeast infection from spreading is the first and one of the basic moves in and make to holistic Candida therapy. Adhering to the following diet rules, in combination with other nutrition and lifestyle principles, can bring positive results to your general health and particularly to your yeast infection problem
Organic Food Diet Plan By IdietitianPro
Organic foods needs no modern techniques, they are grown naturally. No use of fertilizers, chemical or pesticides is done while growing the organic food.
Food for good health
This document discusses the importance of food and nutrients for health. It defines food as any substance that provides nutritional support, usually of plant, animal or fungal origin, and contains essential nutrients like carbohydrates, fats, proteins, vitamins and minerals. It identifies five major nutrients - carbohydrates, fats, proteins, vitamins and minerals - and describes their vital functions for the human body. Finally, it states that all living things require food, along with air and water, to survive and obtain the energy needed to move and grow.
Everywhere You Look ... Biotechnology Touches You Life
Biotechnology touches many aspects of our lives through agriculture, food and consumer goods, the environment, and medicine. It uses living organisms to improve how we produce food, everyday products, protect nature, and treat disease. Examples include enhanced animal feed, more effective detergents containing enzymes, crops that can grow in difficult climates, microbes that clean wastewater, and bacteria producing methane for heat in developing countries. The future will bring improved health through new medicines, completion of the human genome project, better diagnostics, and crops like "Golden Rice".
Animal nutrition
Animal nutrition involves consuming and utilizing food to provide essential nutrients for life processes. A balanced ration must supply carbohydrates, fats, proteins, minerals, vitamins, and water. Carbohydrates provide energy, fats provide heat and energy, proteins build tissues, minerals aid growth and processes, and vitamins regulate processes and growth. There are five main types of diets: maintenance to sustain life, growth for increasing size, reproduction to support breeding, lactation to produce milk, and work when animals perform labor. Proper nutrition is important to maximize feed efficiency, health, and productivity of livestock and companion animals.
NUTRIENTS - A quick introduction
This document provides an introduction to nutrients, including their definition, types, and functions. It discusses macronutrients like carbohydrates, proteins, fats, and water that provide energy and support growth. Micronutrients including vitamins and minerals are also outlined, which are needed in small amounts. Specific macronutrients and micronutrients are defined along with their food sources and roles. The document concludes with information on nutrient deficiencies that can result from not getting enough nutrients and the potential causes of deficiencies.
Components of Food
The document discusses the components of food, including carbohydrates, proteins, fats, water, fiber, vitamins, and minerals. It explains that nutrients are organic or inorganic substances required for survival, and that a balanced diet contains all nutrients in proper proportion. The various food components are grouped into energy-giving foods, body-building foods, and protective foods. Specific foods that contain each component are listed, along with the functions they serve and some simple tests to detect their presence.
FOOD: WHERE DOES IT COME FROM? -CLASS VI (CBSE)
Food is the basic need for the all living organism. So, food is essential for all living organisms.
Food gives us energy to do work, growth and development of the body, and also to maintain good health by the functions of the body organs.
To make our food tasty, we use different ingredients for different varieties of food we eat.
Science class 6 chapter 1
this is the part 1 of session ,I will discuss activity in part 2
if you you have any queries than ask in comments
Brochure - Front and Back Cover
This document provides a list of 6 additional resources for information on children's health, nutrition, fitness, vitamins and minerals. The resources include websites from KidsHealth, Choose My Plate, SuperKids Nutrition, NIH on vitamins, and My Pyramid Tracker. It also lists a source for contents on a brochure about essential vitamins and minerals.
Science Presentation
This document proposes three potential diets and evaluates them for short-term and long-term use. Menu 1 is recommended for a short-term diet because it limits fats and proteins while emphasizing fruits and vegetables. Menu 2 is recommended for a long-term diet as it provides a balanced mix of nutrients and incorporates occasional indulgences to prevent boredom. Menu 3 is not recommended due to excess calories from large portions and unhealthy toppings that negate the vitamins from fruits and vegetables. The document analyzes the nutrient composition and portion sizes of each menu to determine their suitability.
Ezopia Presentation : Light Color Version
Education About Food Presentation Template
If you want to buy this presentation template, please visit http://madlis.com
Good design gets out of the way of the content you are sharing. It helps your audience focus on the content itself instead of the design.
But, it's no secret that most people dislike giving presentations. The dread of public speaking consistently ranks among the greatest fears in public surveys.
This presentation slides can help you reduce the anxiety involved with giving a presentation. Well-designed slides not only build your own confidence, they make your key points clearer to the audience.
Ezopia Presentation : Dark Color Version
Education About Food Presentation Template
If you want to buy this presentation template, please visit http://madlis.com
Good design gets out of the way of the content you are sharing. It helps your audience focus on the content itself instead of the design.
But, it's no secret that most people dislike giving presentations. The dread of public speaking consistently ranks among the greatest fears in public surveys.
This presentation slides can help you reduce the anxiety involved with giving a presentation. Well-designed slides not only build your own confidence, they make your key points clearer to the audience.
Food and hygiene ppt
Food provides nutrients and is obtained from plants and animals. Most food comes from cereal grains like wheat and rice that are fed to livestock. Some foods come from fungi or algae while others like salt are used to preserve foods. Plants and plant parts are also consumed, including seeds which are a source of nutrients and oils. Animals are used directly as meat or indirectly through products like milk, eggs and honey. Food production is increasingly focused on sustainability and food safety aims to prevent foodborne illness.
COMPONENTS OF FOOD - CLASS VI
Food is a nutritive substance taken by an organism for growth work, repair and maintaining life processes. Food is a kind of fuel for the living things. Just as petrol fuel for our car, in the same way, food is a fuel for our body.
Healthy menu for teenagers magda
A healthy menu for teenagers should consist primarily of whole grains, fruits and vegetables eaten 2-3 times per day, legumes and nuts 1-3 times per day, and fish, eggs, poultry or dairy 1-2 times per day as sources of protein. Red meat, white bread, rice, solid fats and sweets should be avoided or eaten very rarely.
Ppt on food components
The document outlines a multimedia lesson plan for a 6th grade science class on the components of food. It includes objectives to define food/nutrients, distinguish food components, and know their sources and functions. The lesson uses constructivist and communicative approaches with text, images, and videos. It defines food and the 7 major components - carbohydrates, proteins, fats, vitamins, minerals, water, and fiber - describing their functions, sources, and examples of each. The lesson concludes with a video and multiple choice questions to recap the material.
Animal nutrition wiki
The document discusses animal nutrition, defining it as the process by which animals consume and utilize food to support life processes. It outlines the six essential nutrients needed - water, carbohydrates, lipids, proteins, minerals, and vitamins - and describes their functions and sources. Different diets are described for maintenance, growth, reproduction, lactation, and work to meet the varying nutritional needs of animals in different life stages and roles. Proper nutrition is correlated with feed efficiency and growth performance in livestock.
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Everywhere You Look ... Biotechnology Touches You Life
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Similar to Food Science By Eric Ittah
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This document outlines the course objectives and content for a Principles of Food Science and Nutrition course. The 2-credit course will introduce students to aspects of food and nutrition, food microbiology, and various food preservation methods. Over 32 lectures, students will learn about concepts in food science, the role of nutrients in health, malnutrition, and emerging trends in the field. Key topics include the composition and functions of macronutrients, vitamins and minerals, food spoilage and microbial growth, and food processing techniques.
LEC 1 Introduction to Food Science.pptx
Food Science and Technology is the study of food, including its composition, properties, processing, packaging, and safety. The document defines food and classifies it according to its functions in the body. It introduces food science and technology, explaining that food scientists study food properties and develop safe, quality foods, while food technology applies these findings to food processing, packaging, and use. Key aspects of food science and technology discussed include food constituents, processing, fortification, chemistry, safety, and nutrients versus non-nutrients. Reasons to study this field are also provided, such as producing quality, safe foods; adding value through processing; and ensuring food security.
PPT on Nutrition.pptx
Nutrition is the process by which the body absorbs nutrients from food for growth and metabolic activities. There are seven main types of nutrition that humans need: carbohydrates, proteins, fats, water, minerals, fibers, and vitamins. Each nutrient plays an important role and has different sources where they can be obtained, such as vegetables, fruits, grains, meat, and dairy. Maintaining the right proportion and balance of these nutrients is essential for overall health and well-being.
Basic about nutrition
All organisms require energy in order to do work. Nutrition is a scientific discipline with food as the major focus of interest.
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This document provides an introduction to the course "Food Science & Technology" presented by Abdirahman Yusuf Ali. It begins with an introduction to food science and technology, defining food and classifying foods according to their functions. It then discusses the introduction, importance, and objectives of studying food science and technology, including producing safe and quality food products, adding value to food, and securing food security. The document provides background on food processing, fortification, chemistry, microbiology, and other key concepts in food science.
Basic concepts of Nutrition
Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
introduction to nutrition.pptx
introduction to nutrition , terminology, role of nutrition in maintaining health, factors affecting on nutrition , classification of food.
Introduction to food science
Food science is the study of foods, including their chemical composition, physical properties, and microbiology. It also examines transformations foods undergo during processing, storage, and cooking. The major branches of food science include food technology, chemistry, microbiology, engineering, and processing. Food provides nutrients like proteins, carbohydrates, fats, vitamins, minerals, and water that are essential to human health. Food quality is determined by criteria like nutrition, palatability, safety, digestibility, and cost. Food scientists seek to understand these factors and apply them to improve foods.
Yoga diet
Some pointers on Yogic diet from "Notes for Scientific Basis of Yoga Education" –Compiled and Edited by Dr Ananda Balayogi Bhavanani. It also includes an essay from the book, “Yoga and Sports” by Yogamaharishi Dr Swami Gitananda Giri Guru Maharaj and Yogamani Yogacharini Kalaimamani Smt Meenakshi Devi Bhavanani, Satya Press, Ananda Ashram, Puducherry, South India. www.rishiculture.org
Introduction to diet and nutriton
Nutrition is the study of nutrients and nourishment in humans. Nutrients are substances like carbohydrates, proteins, fats, vitamins, minerals and water that provide nourishment and are essential for life and growth. A balanced diet contains the right amounts of all food groups and nutrients to maintain good health and prevent diseases. It is important to eat healthy to promote overall health, provide necessary nutrients, prevent future diseases, and stay healthy emotionally.
_Achieving Optimal Health_ The Importance of a Balanced Diet.pdf
In the quick moving current world, where comfort frequently bests sustenance, the idea of a reasonable eating regimen assumes a urgent part in keeping up with by and large wellbeing and prosperity. A fair eating regimen isn't simply an in vogue state yet a principal part of a solid way of life. It includes devouring different food sources in fitting extents to meet the body's dietary necessities. In this far reaching article, we will dig into the meaning of a decent eating routine, investigating its parts, advantages, and how people can settle on informed dietary decisions to enhance their wellbeing
Preservation of Milk and Dairy Products by Using Biopreservatives
Preservation of Milk and Dairy Products by Using BiopreservativesAssociate Professor in VSB Coimbatore
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk products.Food choices and nutrition basics
Nutrition is the science that studies interactions between food and living organisms. Nutrients and energy are provided by food, with energy measured in calories. Essential nutrients must come from diet. Nutrient density refers to the amount of nutrients per calorie in a food, with more nutrient-dense choices being best. Nutrients provide energy, form body structures, and regulate processes like metabolism and homeostasis.
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This document provides an overview of a lesson plan for teaching teens about healthy diets. The lesson covers definitions of healthy diets, dietary guidelines, food groups, reading nutrition labels, computing calorie needs, and exercise recommendations. It includes objectives, materials, and a two-part lesson plan outline that involves students collecting a 24-hour dietary recall from someone and then analyzing it based on dietary guidelines and calorie needs. The lesson also discusses recommendations for cancer prevention and the American Diabetes Association's plate method for portion control.
food and Nutrition for the individual humans
1. Food provides nutrients that help the body grow, repair itself, and maintain functions.
2. Nutrition is the process by which the body utilizes food to meet its energy needs and support growth, maintenance, and repair.
3. Eating a nutritious diet contributes to overall wellness and health by preventing deficiency diseases and supporting physical and mental development.
NUTRITION & HEALTH
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
Lecture-3 Introduction to human nutrition.pptx
This document provides an introduction to human nutrition and public health nutrition. It defines key terms like nutrition, nutrients, diet, and dietetics. It outlines the objectives of understanding how to assess dietary intake and malnutrition in Ethiopia. It explains the different types of nutrients including macronutrients like carbohydrates, proteins and lipids, and micronutrients like vitamins and minerals. It also discusses the importance of nutrition for health, growth and development across the lifespan.
Chapter 1 lecture outline
This chapter provides an overview of nutrition and why it is important for health and wellness. It defines nutrients and what they do, explains what constitutes a healthful diet, and how to design one that meets individual needs using tools like the Dietary Reference Intakes and Dietary Guidelines for Americans. The chapter also covers how to read and understand food labels and identifies trustworthy sources for nutrition information and advice.
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Neopharm Labs provides analytical testing services including chemistry, microbiology, sterility testing, and method development and validation to the pharmaceutical, biotech, cosmetic, and veterinary industries. It has over 110 employees and 32,000 square feet of facilities in Quebec, Canada. Neopharm is certified by the FDA and Health Canada and audited by global pharmaceutical companies. It has a wide range of instrumentation and offers services such as dissolution testing, stability studies, and microbiological assays.
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Eric Ittah has shared Chromatography ppt. Eric Ittah, a reputed consultant in Quebec, offers consultancy services to reputed Pharma companies.
Good Practice in Pharmaceutical Microbiology labratories
Eric Ittah is a renowned personality from Canada. He is a chemist by profession and loves trying new things.
Project Management
The document discusses project management and what leads to project success or failure. It defines project management as applying knowledge, skills, tools and techniques to meet stakeholder needs and objectives for a temporary project. Project success is tied to clear requirements, sponsorship at the executive level, strong project management, the right team players, good decision making and communication structures, and team members working toward common goals. Teamwork is emphasized as bringing great results, with each member making a unique contribution in a harmonious environment that understands individual needs and plans resources effectively.
Eric Ittah - Consultant Neopharm Labs | Eric Ittah
Eric Ittah is a successful pharma consultant in Canada. To know more about Eric Ittah, visit www.ericittah.com
What are proteins?
Proteins are the building blocks of life that are vital for cell growth and tissue repair. They perform many essential functions in organisms like providing structural support, aiding in movement and metabolism. Proteins are composed of amino acids and have a complex three-dimensional structure across four levels - primary, secondary, tertiary and quarternary - that determines their specific function. Humans have tens of thousands of different proteins, each with a unique structure and role in the body.
Cell- The basic Structure of life
Cells are the basic structural and functional units of living organisms. There are two main types of cells: eukaryotic cells, which have a nucleus and include plant, animal, fungi and protist cells, and prokaryotic cells, which lack a nucleus and include bacteria and archaea. All cells contain DNA and organelles like the nucleus, mitochondria, Golgi apparatus, ribosomes, lysosomes, endoplasmic reticulum and vacuole. The nucleus regulates cell activities and synthesizes RNA, mitochondria generates energy, and the endoplasmic reticulum transports molecules within the cell.
Eric Ittah - PERSONALITY DEVELOPMENT
Personality development involves grooming and enhancing one's inner and outer self to improve their overall personality. It can help with building self-confidence, enhancing communication skills, and learning etiquette. There are different types of personalities like perfectionists and achievers. Developing one's personality involves regularly smiling, maintaining good health and hygiene, analyzing strengths and weaknesses, and engaging in activities like personal development plans to improve knowledge and skills.
Food Safety Management
Food safety management is necessary to prevent food poisoning. Food poisoning results from consuming unsafe or unhygienic food and is mainly caused by bacteria like salmonella and listeria multiplying to disease levels at favorable temperatures. There are different types of food hazards including biological from microbes, chemical from pesticides and cleaning agents, and physical from particles, glass or metal. Keys to safe food include regularly washing hands and surfaces, keeping food at safe temperatures, and using safe water and raw materials.
Better ways of promoting services
Better promotion of services through case studies, testimonials, and feedback can help companies win more projects and increase profits. Collecting feedback allows companies to analyze and improve their services. Being confident and taking action are also important for securing new business opportunities.
Applying Marketing Strategies By Eric Ittah
Eric Ittah is a successful businessman in Canada.To know more about Eric Ittah, visit www.ericittah.ca!
Eric ittah Consultant Canada | Eric Ittah Businessman
Eric Ittah is a pharma consultant in Canada. Eric Ittah has over 21 years of experience in food industry.
Eric Ittah Project Management Presentation | Eric Ittah Quebec
Eric Ittah has shared project management presentation. Eric Ittah, one of the leading consultants in Canada is a trusted Pharma Consultant with over 21 years of experience.
Eric Ittah Good Manufacturing Practices PPT | Eric Ittah
Eric Ittah's presentation on Good Manufacturing Practices. Eric Ittah is a leading Pharma consultant in Montreal, Canada. For more info about Eric Ittah, visit www.ericittah.ca!
Eric Ittah PPT | Eric Ittah Team Building PPT
This document discusses what makes an effective team. It outlines key factors for success including performance, skills, urgency, positive feedback, and meeting challenges. Good leadership requires excellent communication, understanding responsibilities, and a go-getter attitude. Effective teams also have clear objectives, agreed upon goals, individual development opportunities, and balanced work. Teams should foster new ideas and work towards common goals with clear communication and individual ownership. Leaders can build high standards, set behavioral rules, and select skilled members to create a strong team.
Eric Ittah Businessman | Eric Ittah Leadership PPT
Good leadership skills can be developed through continuous self-study, education, training and experience. Leadership requires influencing others to achieve objectives through a complex process. The main attributes of leadership are belief, values, ethics, character, knowledge and skills. A good leader also seeks self-improvement, makes sound decisions, develops a sense of responsibility in others, and understands how to accomplish goals.
Eric Ittah - Practices in Pharmaceutical Microbiology | Eric Ittah PPT
Eric Ittah is a trusted Pharma expert in Canada. Click here to view Eric Ittah's ppt on Pharmaceutical Microbilogy
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Good Practice in Pharmaceutical Microbiology labratories
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Eric Ittah - Consultant Neopharm Labs | Eric Ittah
Eric Ittah - Consultant Neopharm Labs | Eric Ittah
Eric ittah Consultant Canada | Eric Ittah Businessman
Eric ittah Consultant Canada | Eric Ittah Businessman
Eric Ittah Project Management Presentation | Eric Ittah Quebec
Eric Ittah Project Management Presentation | Eric Ittah Quebec
Eric Ittah Good Manufacturing Practices PPT | Eric Ittah
Eric Ittah Good Manufacturing Practices PPT | Eric Ittah
Eric Ittah Businessman | Eric Ittah Leadership PPT
Eric Ittah Businessman | Eric Ittah Leadership PPT
Eric Ittah - Practices in Pharmaceutical Microbiology | Eric Ittah PPT
Eric Ittah - Practices in Pharmaceutical Microbiology | Eric Ittah PPT
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Food Science By Eric Ittah
- 2. Food Science is the study of production, processing, preparation, evaluation, and utilization of food. It is a science that is entirely based on the application of chemistry, biology, physics, and psychology as subjects.
- 3. To produce better food items To improve processing and storage techniques To determine ways for storing high quality, perishable food safely
- 4. Substances found in food that help in growth of mind and body.
- 5. It is a basic understanding of how food is consumed and used in body for the betterment.
- 7. Both are helpful in studying the nature of food. Both are used for understanding how food help in development of body and mind.
- 8. Food Science is more broad and involves the entire study of food products staring from production, processing, preparation and evaluation of food. On the other hand, nutrition is more specific and aims only at studying the nature of nutrients.
- 9. Contact Eric Ittah : eric@ericittah.ca