Fruits
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This document discusses the nutritive value and public health importance of various fruits including apple, banana, guava, orange and mango. It provides the calorie, calcium, iron, carotene and vitamin C content of each fruit. The document emphasizes that these fruits are protective foods that provide energy, prevent deficiencies like iron deficiency anemia and scurvy, and have fiber that lowers cholesterol and aids digestion.
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Introduction to Food Safety Management and GMP by FAO
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Teaching Fruits For Children. PPT
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Good Manufacturing Practices Training by International Food Safety Consultancy
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Fruits
- 1. FRUITS Apple Banana Guava Orange Mango facebook: psm dept
- 2. IDENTIFY: TYPE OF FOOD: NUTRITIVE VALUE: PUBLIC HEALTH IMPORTANCE:
- 3. IDENTIFY: Model of Apple / banana TYPE OF FOOD: Protective food. NUTRITIVE VALUE: NAME Calories 1 medium Calorie (kcal) Calcium mg/100gm Iron mg/100gm Carotene mcg/100gm Vit – C mg/100gm Apple 50 6 1.2 18 4.6 Banana 100 10 0.5 124 7 Guava 50 10 0.27 0 212 Orange 50 26 0.32 2240 68 Mango 180 14 1.3 2210 16
- 4. PUBLIC HEALTH IMPORTANCE Provides energy Rich in Iron: consumption prevents iron deficiency anaemia. Calcium: prevents osteoporosis. Carotene: prevents vitamin-A deficiency. Ascorbic acid: prevents scurvy. Roughage (fiber) :lowers cholesterol. : helps in bowel evacuation.
- 5. SPOTTING FOR GUAVA Model of guava. A type of protective food. Nutritive value: one medium size: 50kcal calcium: 10mg/100gm iron: 0.27mg/100gm Vitamin C: 212mg/100gm ( rich in micronutrients especially vitamin-c) Public Health importance: : gives energy. : prevents from scurvy and provides iron & calcium. : the fiber lowers cholesterol &helps in bowel evacuation.