Molecular gastronomy is the study of physical and chemical transformations of edible materials. Chefs use various techniques like spherification, gelification, thickening, and emulsification to transform tastes and textures of food. Key equipment used includes an anti-griddle to freeze items, a smoking gun for cold smoking, a rotary vacuum evaporator for essence extraction, sous vide for precise temperature cooking, and a dehydrator. Notable chefs who have innovated include Ferran Adria with olive spheres and Grant Achatz with edible balloons. Farzi Cafe aims to bring Indian cuisine to the forefront using modern presentations and cooking techniques to create illusions with food.
The document discusses traditional and processed foods in India. It notes that while traditional foods have many nutritional benefits, food processing is necessary to meet rising demands and ensure year-round supply. The challenges are how to provide the goodness of traditional foods through processed foods. The document also discusses India's growing non-communicable disease burden and the role of diet and lifestyle in addressing this. It advocates for balanced, healthy diets and lifestyle changes to reduce diseases like diabetes and heart disease.
Impact of fast food on today’s generationSubhana Aziz
Fast food is prepared and served quickly using precooked or preheated ingredients. While tasty, fast food is highly caloric and nutritionally unbalanced. The regular consumption of fast food can lead to health issues like obesity, heart disease, and diabetes. Some examples of fast foods include burgers, pizza, fries, and tacos. The history of fast food dates back to ancient Rome, and the modern fast food industry originated in the United States in the 1920s. Today, fast food consumption is rising globally and contributing to increased health problems.
Processed foods are any foods that have been altered in some way from their natural state before being consumed. Most foods undergo some level of processing like cleaning, packaging, or cooking. Highly processed foods are those with added sugars, sodium, artificial flavors or preservatives and refined ingredients. While processing can help preserve foods and save time, highly processed foods are linked to health risks like heart disease, diabetes and obesity due to their nutritional content. It is best to choose minimally processed options and focus on whole, fresh ingredients when possible.
This document discusses the functions and classifications of food. It defines food as anything edible in solid, semi-solid, or liquid form that provides energy. Food is grouped into 11 categories including cereals, legumes, milk, eggs, meat, vegetables, fruits, roots and tubers, fats and oils, sugar and jaggery, and spices and condiments. The key functions of food are to provide energy for the body's activities, support growth and renewal of cells, regulate bodily processes, and improve resistance to disease. Food also serves important social and psychological functions by bringing people together during celebrations and providing comfort through familiar flavors.
Makeover your leftovers with these tips and recipes. Preventing wasted food saves you money, is good for the environment and aids in food food security. Download a handout giving tips and recipes associated with these slides at http://bit.ly/recipes4leftovers and help prevent food waste.
The document defines and provides examples of different types of food, including fast food, junk food, slow food, traditional food, raw food, convenience food, ethnic food, vegan food, vegetarian food, dude food, street food, finger food, comfort food, health food, and super foods. It discusses the key characteristics of each type of food such as focus on speed versus quality, nutritional value, ingredients, preparation methods, and whether the food is pre-packaged or homemade. The document provides context about different cuisines and dietary choices from around the world.
This document discusses convenience foods and homemade foods. It notes that while convenience foods save time in preparation and consumption, homemade foods tend to be healthier with fewer preservatives and added ingredients. It provides examples of traditional homemade Turkish foods like soups, breads, and pastas made from wheat, vegetables, and yogurt. Students in the project prepared homemade versions of Turkish noodle and tarhana soup and found they had higher protein and fat content than store-bought varieties, due to using higher quality ingredients. The document encourages homemade cooking as a healthier alternative to convenience foods.
Molecular gastronomy is the study of physical and chemical transformations of edible materials. Chefs use various techniques like spherification, gelification, thickening, and emulsification to transform tastes and textures of food. Key equipment used includes an anti-griddle to freeze items, a smoking gun for cold smoking, a rotary vacuum evaporator for essence extraction, sous vide for precise temperature cooking, and a dehydrator. Notable chefs who have innovated include Ferran Adria with olive spheres and Grant Achatz with edible balloons. Farzi Cafe aims to bring Indian cuisine to the forefront using modern presentations and cooking techniques to create illusions with food.
The document discusses traditional and processed foods in India. It notes that while traditional foods have many nutritional benefits, food processing is necessary to meet rising demands and ensure year-round supply. The challenges are how to provide the goodness of traditional foods through processed foods. The document also discusses India's growing non-communicable disease burden and the role of diet and lifestyle in addressing this. It advocates for balanced, healthy diets and lifestyle changes to reduce diseases like diabetes and heart disease.
Impact of fast food on today’s generationSubhana Aziz
Fast food is prepared and served quickly using precooked or preheated ingredients. While tasty, fast food is highly caloric and nutritionally unbalanced. The regular consumption of fast food can lead to health issues like obesity, heart disease, and diabetes. Some examples of fast foods include burgers, pizza, fries, and tacos. The history of fast food dates back to ancient Rome, and the modern fast food industry originated in the United States in the 1920s. Today, fast food consumption is rising globally and contributing to increased health problems.
Processed foods are any foods that have been altered in some way from their natural state before being consumed. Most foods undergo some level of processing like cleaning, packaging, or cooking. Highly processed foods are those with added sugars, sodium, artificial flavors or preservatives and refined ingredients. While processing can help preserve foods and save time, highly processed foods are linked to health risks like heart disease, diabetes and obesity due to their nutritional content. It is best to choose minimally processed options and focus on whole, fresh ingredients when possible.
This document discusses the functions and classifications of food. It defines food as anything edible in solid, semi-solid, or liquid form that provides energy. Food is grouped into 11 categories including cereals, legumes, milk, eggs, meat, vegetables, fruits, roots and tubers, fats and oils, sugar and jaggery, and spices and condiments. The key functions of food are to provide energy for the body's activities, support growth and renewal of cells, regulate bodily processes, and improve resistance to disease. Food also serves important social and psychological functions by bringing people together during celebrations and providing comfort through familiar flavors.
Makeover your leftovers with these tips and recipes. Preventing wasted food saves you money, is good for the environment and aids in food food security. Download a handout giving tips and recipes associated with these slides at http://bit.ly/recipes4leftovers and help prevent food waste.
The document defines and provides examples of different types of food, including fast food, junk food, slow food, traditional food, raw food, convenience food, ethnic food, vegan food, vegetarian food, dude food, street food, finger food, comfort food, health food, and super foods. It discusses the key characteristics of each type of food such as focus on speed versus quality, nutritional value, ingredients, preparation methods, and whether the food is pre-packaged or homemade. The document provides context about different cuisines and dietary choices from around the world.
This document discusses convenience foods and homemade foods. It notes that while convenience foods save time in preparation and consumption, homemade foods tend to be healthier with fewer preservatives and added ingredients. It provides examples of traditional homemade Turkish foods like soups, breads, and pastas made from wheat, vegetables, and yogurt. Students in the project prepared homemade versions of Turkish noodle and tarhana soup and found they had higher protein and fat content than store-bought varieties, due to using higher quality ingredients. The document encourages homemade cooking as a healthier alternative to convenience foods.
This document discusses Indian sweets, also called mithai. It provides classifications of Indian sweets based on region, and describes several popular Indian desserts in detail, including gulab jamun, barfi, ladoo, rasgulla, narkel naru, and ras malai. The document concludes that there are many varieties of Indian sweets separated according to regional tastes in India.
This document discusses common cake faults, their reasons, and remedies. It addresses external issues like cracked tops from overheating or too many leavening agents. Internal issues covered include sunken or dense cakes from temperature changes while baking. Specific faults addressed in detail include burnt or stuck cakes. For each issue, the likely reasons are provided such as oven temperature being too hot/cool, incorrect ingredients, or baking time. Recommended remedies focus on properly preparing ingredients, carefully following recipes, and monitoring oven temperature. The goal is producing cakes with proper rise, texture, color and avoiding issues that could ruin the end result.
Indian sweets are a diverse collection of desserts that have developed over thousands of years across the Indian subcontinent. Sugarcane was domesticated in India and used to make sweets. There are countless varieties of Indian sweets that use ingredients like milk, yogurt, rice, lentils, nuts, and seasonal fruits. Sweets are an important part of Indian culture, featured in celebrations, religious ceremonies, and acts of hospitality. Some popular Indian sweets mentioned include gulab jamun, jalebi, barfi, kulfi, and laddu.
Meat preservation techniques by Geeta ChauhanGeeta12344
- Meat preservation techniques aim to create unfavorable conditions for microbial growth through various methods like refrigeration, freezing, salting, curing, smoking, drying, heat treatment and fermentation.
- The underlying principle is that microbes require certain conditions for survival and preservation techniques alter factors like moisture, temperature, pH and oxygen levels to stop microbial growth.
- Hurdle technology uses a combination of preservation methods (hurdles) that act synergistically to control pathogens. It ensures elimination of all pathogens or reducing them to harmless levels in food. The physiological stress response of microbes forms the basis of hurdle technology's effectiveness.
Vegan Presentation, Dr. Aumatma and Dr. Jina Shahcharityfocus
This document provides an overview of veganism including definitions, reasons to go vegan related to health, environment, and ethics, and how vegans get nutrition from plant-based foods. It discusses protein and calcium needs being met through beans, nuts, grains and vegetables. It outlines meat, dairy and egg substitutes. The document aims to educate about adopting a vegan lifestyle and eating patterns through substitutes and recipes.
This document discusses different types of leavening agents used in food production. It describes biological leavening agents like yeast which produce carbon dioxide through fermentation. Common types of yeast include fresh, dried, and activated dried yeast. Mechanical and chemical aeration are also discussed as methods to incorporate air into foods. For chemical leavening, qualities of effective agents are outlined and examples provided, such as baking soda, baking ammonia, and baking powder. Baking soda reacts with moisture and an acid to release carbon dioxide. Baking ammonia and baking powder similarly produce carbon dioxide through thermal decomposition reactions.
The document discusses various methods for cake making, including shortening methods like creaming, two-stage, and flour batter. It also covers egg foam methods such as sponge, angel food, and chiffon. The creaming method involves softening and aerating fat with sugar before adding eggs and flour. The two-stage method is used for high-ratio cakes and involves mixing dry ingredients with shortening before adding liquids and eggs. Egg foam methods rely on beaten eggs for volume and involve folding dry ingredients into whipped eggs. Each method aims to combine and aerate ingredients while developing the proper texture.
This document provides information about different types of starchy foods, including potatoes, rice and grains, bread, and pasta. It also discusses various starches used in cooking, such as grain starches like wheat flour and cornstarch, and root and tuber starches like potato starch, tapioca, and arrowroot. The document provides details on potato flour, potato starch, and cornstarch, and tips for properly using cornstarch as a thickening agent in cooking.
The document compares healthy foods and fast foods. It states that healthy foods are natural, organic, whole foods and supplements that are sold in health food stores or organic supermarket sections. These foods promote good health and energy. In contrast, fast foods are high in unhealthy fats, sodium, sugar and calories which can lead to obesity, heart disease, diabetes and other health problems. The document then provides examples of how to start healthy eating by adding more fruits, vegetables and whole grains and cutting back on fatty, salty and sugary foods. Finally, it distinguishes between healthy foods like fruits and nuts that help the body, versus junk foods like chips that can harm the body due to processing.
junk food, including pastries and other bakery wares, ready-made foods, snacks and fried foods, is so harmful to your body, even in small amounts. By contrast, healthy food is an insurance against obesity and disease. The good news is that to fight junk food you only need to replace it with healthy food.
The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
plant-based meat is called meat analogue.it is also called meat mimetics and meat replacer. A meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat sometimes pejoratively), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.Meat and meat products are very complex structures that give them their characteristic texture, organoleptic values and nutritional value. In order to impart similar properties to meat analogues, it is necessary to use many different functional components in the formulation of these products. For example, the function of myofibrillar proteins is to build texture and to immobilise water in meat . Their function in meat analogues is performed by carbohydrate polymers. These include ingredients belonging to three groups: plant fibres, starches and polysaccharides and their derivatives. These ingredients are responsible for improving texture, binding water in the product and reducing syneresis. The most commonly used are pectins and polysaccharide gums of various origins, e.g., xanthan .
This document provides information on meat, including its composition, nutritive value, lack of certain nutrients, structure, tenderness, cuts of beef, lamb and pork, buying, storing, cooking meat, accompaniments, offal, meat products, and meat alternatives like textured vegetable protein and Quorn. Meat is an important source of protein, iron, and other nutrients but certain cuts are high in saturated fat and cholesterol.
Labelling of irradiated food and organic foodHanu Pratap
Brief introduction of irradiated food and how the labelling process is done.It also introduce organic product with labels.It also include FSSAI regulation for these both product.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
Sensory evaluation refers to evaluating food using human senses. It is done to develop new products, improve existing ones, ensure quality standards, and determine consumer acceptance. Components of a food composition table are also discussed. Methods of cooking can make food healthier by using less oil and having shorter cooking times to retain nutrients. Ingredients can be substituted to reduce saturated fat and increase fiber. Food presentation and flavoring are also important to make dishes more appealing.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
This document discusses Indian sweets, also called mithai. It provides classifications of Indian sweets based on region, and describes several popular Indian desserts in detail, including gulab jamun, barfi, ladoo, rasgulla, narkel naru, and ras malai. The document concludes that there are many varieties of Indian sweets separated according to regional tastes in India.
This document discusses common cake faults, their reasons, and remedies. It addresses external issues like cracked tops from overheating or too many leavening agents. Internal issues covered include sunken or dense cakes from temperature changes while baking. Specific faults addressed in detail include burnt or stuck cakes. For each issue, the likely reasons are provided such as oven temperature being too hot/cool, incorrect ingredients, or baking time. Recommended remedies focus on properly preparing ingredients, carefully following recipes, and monitoring oven temperature. The goal is producing cakes with proper rise, texture, color and avoiding issues that could ruin the end result.
Indian sweets are a diverse collection of desserts that have developed over thousands of years across the Indian subcontinent. Sugarcane was domesticated in India and used to make sweets. There are countless varieties of Indian sweets that use ingredients like milk, yogurt, rice, lentils, nuts, and seasonal fruits. Sweets are an important part of Indian culture, featured in celebrations, religious ceremonies, and acts of hospitality. Some popular Indian sweets mentioned include gulab jamun, jalebi, barfi, kulfi, and laddu.
Meat preservation techniques by Geeta ChauhanGeeta12344
- Meat preservation techniques aim to create unfavorable conditions for microbial growth through various methods like refrigeration, freezing, salting, curing, smoking, drying, heat treatment and fermentation.
- The underlying principle is that microbes require certain conditions for survival and preservation techniques alter factors like moisture, temperature, pH and oxygen levels to stop microbial growth.
- Hurdle technology uses a combination of preservation methods (hurdles) that act synergistically to control pathogens. It ensures elimination of all pathogens or reducing them to harmless levels in food. The physiological stress response of microbes forms the basis of hurdle technology's effectiveness.
Vegan Presentation, Dr. Aumatma and Dr. Jina Shahcharityfocus
This document provides an overview of veganism including definitions, reasons to go vegan related to health, environment, and ethics, and how vegans get nutrition from plant-based foods. It discusses protein and calcium needs being met through beans, nuts, grains and vegetables. It outlines meat, dairy and egg substitutes. The document aims to educate about adopting a vegan lifestyle and eating patterns through substitutes and recipes.
This document discusses different types of leavening agents used in food production. It describes biological leavening agents like yeast which produce carbon dioxide through fermentation. Common types of yeast include fresh, dried, and activated dried yeast. Mechanical and chemical aeration are also discussed as methods to incorporate air into foods. For chemical leavening, qualities of effective agents are outlined and examples provided, such as baking soda, baking ammonia, and baking powder. Baking soda reacts with moisture and an acid to release carbon dioxide. Baking ammonia and baking powder similarly produce carbon dioxide through thermal decomposition reactions.
The document discusses various methods for cake making, including shortening methods like creaming, two-stage, and flour batter. It also covers egg foam methods such as sponge, angel food, and chiffon. The creaming method involves softening and aerating fat with sugar before adding eggs and flour. The two-stage method is used for high-ratio cakes and involves mixing dry ingredients with shortening before adding liquids and eggs. Egg foam methods rely on beaten eggs for volume and involve folding dry ingredients into whipped eggs. Each method aims to combine and aerate ingredients while developing the proper texture.
This document provides information about different types of starchy foods, including potatoes, rice and grains, bread, and pasta. It also discusses various starches used in cooking, such as grain starches like wheat flour and cornstarch, and root and tuber starches like potato starch, tapioca, and arrowroot. The document provides details on potato flour, potato starch, and cornstarch, and tips for properly using cornstarch as a thickening agent in cooking.
The document compares healthy foods and fast foods. It states that healthy foods are natural, organic, whole foods and supplements that are sold in health food stores or organic supermarket sections. These foods promote good health and energy. In contrast, fast foods are high in unhealthy fats, sodium, sugar and calories which can lead to obesity, heart disease, diabetes and other health problems. The document then provides examples of how to start healthy eating by adding more fruits, vegetables and whole grains and cutting back on fatty, salty and sugary foods. Finally, it distinguishes between healthy foods like fruits and nuts that help the body, versus junk foods like chips that can harm the body due to processing.
junk food, including pastries and other bakery wares, ready-made foods, snacks and fried foods, is so harmful to your body, even in small amounts. By contrast, healthy food is an insurance against obesity and disease. The good news is that to fight junk food you only need to replace it with healthy food.
The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
plant-based meat is called meat analogue.it is also called meat mimetics and meat replacer. A meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat sometimes pejoratively), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.Meat and meat products are very complex structures that give them their characteristic texture, organoleptic values and nutritional value. In order to impart similar properties to meat analogues, it is necessary to use many different functional components in the formulation of these products. For example, the function of myofibrillar proteins is to build texture and to immobilise water in meat . Their function in meat analogues is performed by carbohydrate polymers. These include ingredients belonging to three groups: plant fibres, starches and polysaccharides and their derivatives. These ingredients are responsible for improving texture, binding water in the product and reducing syneresis. The most commonly used are pectins and polysaccharide gums of various origins, e.g., xanthan .
This document provides information on meat, including its composition, nutritive value, lack of certain nutrients, structure, tenderness, cuts of beef, lamb and pork, buying, storing, cooking meat, accompaniments, offal, meat products, and meat alternatives like textured vegetable protein and Quorn. Meat is an important source of protein, iron, and other nutrients but certain cuts are high in saturated fat and cholesterol.
Labelling of irradiated food and organic foodHanu Pratap
Brief introduction of irradiated food and how the labelling process is done.It also introduce organic product with labels.It also include FSSAI regulation for these both product.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
Sensory evaluation refers to evaluating food using human senses. It is done to develop new products, improve existing ones, ensure quality standards, and determine consumer acceptance. Components of a food composition table are also discussed. Methods of cooking can make food healthier by using less oil and having shorter cooking times to retain nutrients. Ingredients can be substituted to reduce saturated fat and increase fiber. Food presentation and flavoring are also important to make dishes more appealing.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
Dentist in pune.(BDS. MDS) - Dr. Amit T. Suryawanshi. Differential Diagnosis ...All Good Things
Dentist in pune. (BDS. MDS) - Dr. Amit T. Suryawanshi. Seminar-Differential Diagnosis of Head and NEck swelling.
Email ID- amitsuryawanshi999@gmail.com
Contact -Ph no.-9405622455
How much does a zebra weigh? With Kyle Brown at #OH2014ObesityHelp
Self confidence comes from building a sound mind in a healthy, strong body. Celebrity fitness & nutrition expert and host of “The Empower Hour” on ESPN Radio, Kyle Brown will help you discover the fitness & nutrition secrets of the animal kingdom, learn what only world class athletes and health gurus know, and feel the happiness and confidence of a champion.
Kolkata National Prelims Antaragni-2014 Grand finaleSomnath Chanda
Team from IIM-Kolkata came 3rd, doctors from CMC came 2nd best and the winner was a cross college team (Techno India, Salt Lake + JU + Presidency College).
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This document provides an overview of the six essential nutrients needed for human health: water, carbohydrates, proteins, fats, vitamins, and minerals. It describes the functions of each nutrient in fueling the body and promoting growth, repair, and basic bodily functions. Key points covered include examples of food sources for each nutrient type and the roles they play such as carbohydrates providing energy, proteins building tissues, and vitamins and minerals enabling various chemical processes. Balance, variety and moderation in nutrient intake from all food groups is emphasized for overall wellness.
Innovative Lesson Plan on Salivary Glandsjinulazer
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Vitamins are organic compounds that are essential nutrients for organisms. Some vitamins can be synthesized in the body, while others must be obtained through food. Vitamins are divided into two groups based on solubility - fat soluble vitamins A, D, E, and K which are found in lipids, and water soluble vitamins B and C. Vitamins play important roles as co-enzymes and are required in small amounts, but deficiencies can lead to diseases over the long term.
A balanced diet provides essential nutrition from a variety of plant and animal foods to support human health and prevent disease. International health organizations recommend diets high in fruits, vegetables, whole grains and plant-based proteins while limiting red meat, sugar and unhealthy fats. Specific diets also target conditions like hypertension through low sodium intake and weight control through calorie reduction. Unhealthy diets lacking these nutrients are a major risk factor for chronic diseases globally.
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2. TTrraaddiittiioonnaall FFooooddss
Food: Any substances that can be
metabolized by an organism to give
energy and build tissue
Types: Carbohydrates, Proteins, Fats &
Oils
Others: Vitamins, Minerals, Salts
8. Introduction to Fast Food
Have you ever wondered why fast food is so popular? Why it is
unhealthy? Or why it is so inexpensive? This slideshow will answer all of
your questions, so enjoy! ☺
9. CCoonnss ooff FFaasstt FFoooodd
Fa s t food is a ma jor
cause of obes ity to Indian,
more specifically, Indian
children. This comes from
all of the unneces sary
amounts of salts , fats and
calorie s in these fa st food
meals . The obes ity cause
by fas t food can re sult in
cardiovascular diseases ,
a high blood pre s sure ,
diseas es of joints , and
colon cancer.
11. Fast Foods Healthy Foods
Highly accessibleLess accessible
Convenient Less convenient
Great tasting Not as good tasting
Promoted heavilyNot promoted
Inexpensive More expensive