This document discusses food science and nutrition. It defines food science as applying various sciences to produce, process, package and distribute nutritious, safe foods. It describes the roles of food scientists, various food industries and government regulation. It discusses food labeling requirements and the complex system involved in getting food from farms to stores to consumers. It also covers nutrition science and the importance of a balanced diet according to the food pyramid guidelines.

2. Food Science and
Nutrition
Dr.S.SUGASRI M.sc.,M.phil.,Ph.D.,M.T.M
FACULTY
MADURAI KAMARAJ UNIVERSITY
MADURAI -21.

3. Food science is defined as the
discipline of applying chemistry,
engineering, microbiology, medicine, and
molecular biology to create, prepare, and
process foods.

4. • Food scientists use
science and
engineering to
produce, process,
evaluate, package,
and distribute
foods that are
nutritious,
palatable, and
safe.

5. Methods that food scientists employ include
basic research, product development,
quality control, processing, packaging,
labeling, technical sales, and market
research.

6. The food business is a complex
system of marketers, buyers, and
transporters that regulate how food
gets from the processor to the store
shelf.

7. Government agencies regulate and inspect
all phases of food production to ensure
that consumers have food that is both
wholesome and safe.

8. The Food Safety and Standards
Authority of India (FSSAI) and the
Food and Drug Administration (FDA)
are two government agencies that
regulate the food industry.

9. The Food and Drug Administration
requires that certain labeling be placed
on food products that are packaged for
consumption.

10. Food labels are
required to include
information about
nutritional facts
(Recommended
Daily Allowances)
of the product
based on serving
sizes.

11. Labels also tell the consumer about
the natural and additive substances in
the foods.

12. Farmers grow the food we eat,
including fruits, vegetables, cereal
grains, meat, and other foods.

13. Food must then be processed, cooked,
packaged, and transported.

15. Some of the other industries
linked to food industries
include:
• Steel companies that
make cans;
• Chemical companies that
produce food preservatives;
and
• Plastic companies that
develop food packages.

17. Foods are cleaned,
canned,
dehydrated, frozen,
refrigerated, and
packaged to
eliminate bacterial
contamination,
which can cause
food poisoning and
other health risks.

18. Types of food processing includes:
cold processing; dehydration;
irradiation; fermentation; milling and
cereal processing; hydrogenation; and
formulated prepared.

19. Manufacturers
purchase food
from growers and
prepare or
process the food
to be stored and
sold at wholesale
operations and
grocery stores.

20. Retail stores sell food bought either
from manufacturers or wholesalers
and then sell this food to consumers.

21. Managers,
marketers, and
distribution
specialists must
keep track of this
complex trade and
check for
damaged goods or
products that may
be spoiled.

22. The consumer is the last stop on the check
for safe food. Consumers should check
expiration dates and make sure that the
foods that they purchase and eat follow
governmental codes for safety.

24. Food producers use technology to
solve problems such as pests,
disease, fungal infections, and poor
soil quality so that they can provide
a sufficient amount of raw foods
for an increasing world population.

25. In the early 1900’s, scientists introduced
chemicals that could be used on crops to
increase yields and maximize the
growth of raw food.

26. However, concern over the way that
increasing amounts of chemicals used on
crops may be impacting our bodies and the
environment in potentially harmful ways
has led to the development of new methods
of pest control.

27. Biologically altered crops, integrated
pest management techniques, and
organic farming methods have been
offered as alternative farming methods.
Genetically modified organisms
(GMOs), such as Bt Corn, have
provided alternatives to chemicals.

29. However, concern from the public and
scientific community over genetically
engineered plants and animals has this
area of biotechnology under hard
scrutiny.
More research needs to be conducted to
assure the safety of biologically altered
foods for human consumption.

30. -The study of
how the body
uses the food
that we eat.

31. A nutrient is a chemical
substance in food that helps
maintain the body. Some provide
energy. All help build cells and
tissues, regulate bodily processes
such as breathing.

32. • Keeps body in shape
physically.
• Gives a positive
attitude.
• Helps our bodies stay
healthy, grow and
work properly.

34. • The food pyramid:
– Helps to outline the
daily diet that is right
for us.
– Gives a variety of foods
to get all the correct
nutrients needed to
maintain a healthy
body in many ways.
– Giving good, healthy
tips on our daily food
intake.

35. • Used as
carbohydrates to
bring energy to the
body to keep moving
and strong.
• Daily Intake:
-1 cup of rice, 1 slice
of bread,1 cup of
cornflakes or noodles,
¾ cup of fruit juice.
• Consists of:
-Rice, Corn,
Bread and Noodles.

36. • Gives protein in the diet
• Consists of dals, channa,
peas and soyabean
• Include sprouts and
fresh slalds daily in diet.
Use combination of
pulses

37. • Brings nutrients into
the body to keep it
strong and healthy.
• Daily Intake:
-1 cup of raw leafy
vegetables, ½ cup of
other cooked or raw
vegetables, ¾ cup
vegetable juice.
• Consists of:
-Cucumbers,
Carrots, Brinjal,
Tomato, Beet root,
Onions, Etc.

38. • Helps to keep glucose
level up, and brings
energy to the system.
• Consists of:
-Apples, Bananas,
Oranges, Grapes,
Tomatoes, Watermelon,
Pomegranate, Etc.
• Daily Intake:
-1 medium apple,
banana, or orange. ½
cup of cut or cooked
fruit, ¾ cup of fruit
juice.

39. • Proteins helps the body
to build strong muscles
and a healthy immune
system.
• Daily Intake:
-1-2 cups cooked meat
or fish.
-1/2 cup cooked meat, 1
egg or 2 tablespoons of
butter.
• Containing a lot of iron
and nutrients.
-Meat, Fish, Eggs, and
chicken.

40. • Helps build muscle and
protein within the
body.
• Keeping a strong
immune system, and
strong bones.
• Milk, Curd and
Cheese.
• Daily Intake:
-1 cup milk or curd
-1.5 teaspoon butter
-2 pieces cheese

41. Carbohydrates
Protein
Fats
Vitamins
Minerals
Water
Sugars
Starches
Cellulose

42. Carbohydrates
Proteins
Fats

43. A unitof measure for energy infood

44. Protein 1 Gram = 4 calories
Carbohydrates 1 Gram =4 calories
Fat 1 Gram = 9 calories

45. Variables which affectnutrient needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition

46. Tips for Fitness
1. Aim for a healthyweight

47. 2. Be physically active each day

48. 3. Letthe pyramid guideour food choices
4. Choose a variety of grains daily, especially
whole grains
5. Choose a variety of fruits and vegetables
daily.
6. Keepfood safe to eat.

49. 7. Choose a diet thatis low in fat, oils and cholesterol
8. Choose beverages and foods to moderate the
intakeof sugars
9. Choose and prepare food withless salt
10. Exercise regularly