Fast foods by hassan junaid
•Download as PPTX, PDF•
0 likes•43 views
health hazards by fast foods community health
Recommended
More Related Content
What's hot
What's hot (18)
Similar to Fast foods by hassan junaid
Similar to Fast foods by hassan junaid (20)
More from Mohamed Hazzan Mohamed Junaid
More from Mohamed Hazzan Mohamed Junaid (10)
Recently uploaded
Recently uploaded (20)
Fast foods by hassan junaid
- 2. FAST FOODS Dr.M.J.Mohamed Hazzan BUMS(Col), Msc in Food Science & Technology(USJP) Community Medical Officer, Dehiwala Division. 0714866372 hassanju@gmail.com
- 6. WHAT IS FAST FOOD? • HIGH CALORIES • LOW NUTRIENTS • HIGH SALT CONCENTRATION • HIGH SUGAR
- 8. MAJOR COMPONENTS OF THE FAST FOOD • HIGH SUGAR • HIGH FAT • HIGH SALT • HIGH PROTEIN
- 9. WHY WE LIKE TO EAT FAST FOODS? • MARKETING • TASTE • ADDICTIONS • PEER GROUP INFLUENCES • INCOME • LIFE STYLE • NO ALTERNATIONS?
- 12. WHAT IS THE EFFECT ON HUMAN HEALTH • OBESITY • SKIPPING BREAKFAST MEAL • EATING MORE FOOD • CARDIOVASCULAR DISEASES • DM • HYPER ACTIVITY • LOOSING MICRONUTRIENTS • ASTHMA • HYPER TENSION OR INCREASING BLOOD PRESSURE • CHANGING FOOD PATTERN
- 13. MACRO NUTRIENTS • CARBOHYDRATE • PROTEIN • LIPIDS
- 14. CARBOHYDRATES • MONO SACCHARIDES • DI SACCHARIDES • POLY SACCHARIDES
- 15. GLYCEMIC INDEX • LOW GI • MEDIUM GI • HIGH GI • GI MEANS NOT THE QUANTITY OF FOOD BUT QUALITY OF FOOD
- 16. GLYCEMIC LOAD • GI X AMOUNT OF FOOD
- 19. WHAT ARE THE ADDITIVES (CATEGORIES)? • ACIDULANTS • ACIDITY REGULATORS • ANTI CAKING AGENTS • ANTI FORMING AGENTS • ANTI OXIDANTS • BULKING AGENTS • FOOD COLOURS • FORTIFYING AGENTS • COLOUR RETENTION AGENTS • EMULSIFIERS • FLAVORS • FLOUR TREATMENT AGENTS • GLAZING AGENTS • HUMECTANTS • TRACER GAS • PRESERVATIVES • STABILIZERS • THICKENERS • PACKAGING
- 20. COMMON ADDITIVES AND ITS USEFUL
- 21. LIPIDS • FATTY ACIDS & GLYCEROL • SHORT CHAIN FATTY ACIDS • MEDIUM CHAIN FATTY ACIDS • LONG CHAIN FATTY ACIDS • SATURATED FATTY ACID • UNSATURATED FATTY ACIDS
- 22. FAT DIGESTION
- 24. PROTEIN • AMINO ACIDS • 20 ESSENTIAL AA • VEG & NON VEG
- 27. • MORE TOTAL ENERGY AND HAD POORER DIET QUALITY
- 29. TRADITIONAL FOOD & NATIONAL DISH • Traditional foods are foods and dishes that are passed through generations Or which have been consumed many generations. • Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. • Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities
- 30. BENEFITS OF THE TRADITIONAL FOODS • EASILY AVAILABLE • CHEAP IN PRICE • PURE IN FORM • NO HARMFUL ADDITIVES • EASY TO DIGESTION • LESS HEALTH HAZARDS CONTINUED….