Class 7 lesson 14 (Maharashtra Board)

1. FOOD AND PRESERVATION OF FOOD
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Preserva
tion of
food
Availability
Way to
enter
StabilityUse

2. ALL LIVING THINGS NEED ENERGY TO GROW
, TO FILL THE LOSS OF BODY , TO DO DAY TO DAY
TASK. THIS ENERGY WE GET FROM FOOD. STARCH
FOOD ( CARBOHYDRATES ) ,PROTEINS , FATS , FIBER
FOOD , VITAMINS AND WATER ARE MAJOR
COMPONENT OF FOOD.
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3. What Contents work
1) Starch food
(carbohydrate)
Pasty substance , flour, various
sugars , wheat , rice , sorghum,
millet , maize, pulses as fructose
, sucrose , glucose , glucose,
lactose , sugar from fibrous food.
Main source of
energy for body.
2) Proteins
( Nitrogen
organic matter)
Gram, deems , cowpea, green
gram, pitcher , tur pulses . Eggs ,
meat , fish
To bring a variety
of organic
chemical
reactions, genetic
feature planning
3) Fats Butter, ghee, various seed oils
Energy
generation
4) Increased
fiber foods
( The fibrous
cellulose
material )
Leafy Vegetables , fruits,
vegetables with cover , wheat
bran
Stool creation
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Food Contents

4. Vitamin Source Work Disease caused
1) A
Leafy
Vegetables,
carrot , papaya
, milk
Growth of
bone , good
eyesight
Night blindness
2) B
Leafy
Vegetables,
pulses, milk
Red tounge , Dry /
rough skin
3) C
Avala, lemon ,
sprouts ,
oranges
Blood coming from
gum , scarvi
4) D
Sunlight , cod
liver oil , shark
Bending of bones,
bending of
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Vitamins

5. SOME FRUITS , VEGETABLES ARE SEASONAL.
TO MAKE THE FOOD CONTENTS AVAILABLE THROUGH
OUT THE YEAR THE FOOD IS STORED. THE ALL THE FOOD
ARE NOT SUSTAINABLE FOOD . IT NEED TO TAKE CARE
OF FOOD WHILE STORING, IS FOOD PRESERVATION .
QUALITY OF FOOD IS ESSENTIAL WHILE PRESERVING /
STORING FOOD .
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6. METHODS OF FOOD PRESERVATION :
STORED GRAINS MAY GET SPOIL IF IT CONTAINS
EVEN A SMALL PART OF WATER. TO AVOID THIS FOOD
GRAINS SHOULD BE SUN DRIED DRY GRAIN SHOULD
BE STORED IN DRY PLACE.
CARE SHOULD BE TAKEN FROM RATS , MICE SO THEY
WILL NOT RUIN THE GRAIN . NEEM LEAVES OR
PROTECTIVE CHEMICALS CAN BE USE.
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7. COOKED FOOD GENERATES GERMS FASTER
AND SPOIL THE FOOD. THE COLOR , SMELL , TASTE ,
TOUCH CHANGES IF FOOD IS SPOIL. TO AVOID THIS
LIQUIDS LIKE MILK , DAL ARE BOILED FREQUENTLY.
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8. COOKED FOODS CAN BE PRESERVE FOR
LITTLE TIME BY USING REFRIGERATOR. VEGETABLES,
FRUITS , MEAT, FISH, MANY PERISHABLE RAW
MATERIALS ARE KEPT IN (FREEZER) THE COLD HOUSE .
SOME KIND OF FOOD ARE PRESERVED BY ADDING SALT
AND DRYING . EX. KOKUM , RAW MANGO , AVALA
,CERTAIN TYPES OF FISH.
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9. POTATOES, ONIONS AND OTHER VEGETABLES CAN BE DAMAGED AND
WASTED IF SPROUTED, TO AVOID THIS GAMMA RAYS HIT THEM. .
TO PRESERVE MILK IT IS BOILED TO 80°C TEMPERATURE AND COOLED
IMMEDIATELY. THIS PROCESS IS CALLED AS PASTEURIZATION.
SOME VEGETABLES AND FRUITS ARE SEASONAL. TO PRESERVE IT FOR
THE YEAR AND TO AVOID WASTAGE OF WIDELY AVAILABLE FOOD THEY
ARE MORAMBA OR PICKLED USING SPICES.
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10. SALT , SPICES , OIL , SUGAR ARE USED
TO PRESERVE FOOD. THEY ARE CALLED AS
NATURAL PRESERVATIVES. FOOD ITEMS WITH
NATURAL PRESERVATIVE ARE NOT NEEDED TO
KEEP IN FREEZE. CHEMICAL PRESERVATIVES ARE
USED IN SAUCE, JAM. SODIUM META
BAYASALPHETA , CITRIC ACID , BORIC ACID ,
AESETIKA ACID ARE SOME OTHER CHEMICAL
PRESERVATIVES.
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11. EATING ADULTERATION FOOD CAN CAUSE
SERIOUS ILLNESS . ADULTERATION IS A CRIME BY LAW .
GOVERNMENT HAS ' FOOD AND DRUGS ADMINISTRATION
DEPARTMENT FOR CHECKING FOOD TO PREVENT FOOD
ADULTERATION. WE MUST TAKE CARE WHEN BUYING
FOOD ITEMS. EX ; BOTTLED WATER IS MIXED IN MILK , IN
BLACK PEPPER , PAPAYA SEEDS ARE MIXED , GOOD
QUALITY OIL AND GHEE ARE MIXED WITH LOW QUALITY OIL,
GHEE ETC.
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12. WE SHOULD EAT PURE AND HEALTHY FOOD.
BUT SOME TIME IT IS MIXED WITH LOW
QUALITY FOOD OR IMPURE FOOD. THE ITEMS
WHICH LOWERS THE QUALITY OF FOOD ARE
CALLED AS FOOD ADULTERATION.
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