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.

1. DR. JYOTI TIWARI
Department of Home Science
H.N.B.Garhwal University,Srinagar (Uttarakhand)

2.  Any deliberate change in food that occurs
before it is available for us to eat.
 Most foods that we eat are processed in
some ways .
 Transformation of raw ingredients by physical
and chemical means in to food or of food in
to other forms

3. Processed foods refer to those food items that
are packaged in boxes, cans or bags. These are
the prepared Products (ready to cook, ready to
eat, ready to serve or the Products that require
less time for preparation. With the changes in
food industry over time, we have today what is
called the Western Diet which consist of foods,
which go through many complex processing
steps and often contain additives, artificial
flavours and other chemical ingredients.

4.  Cleaning, peeling, heating
 Cooling, freezing
 Canning
 Fermenting
 Mincing
 Emulsification
 Drying
 Packaging

5. Minimally processed Foods Washed & packaged foods &
Vegetables.
Roasted ground nuts.
Foods processed to preserve &
enhance Nutritive Value .
Canned beans
Frozen fruits & Vegetables
Baby foods
Foods that combine ingredients
such as sweeteners, spices,
flavors, colors & preservatives.
 Some packaged foods such as
cake mixes, spice mixes, tomato
sauce, dressings and sauces.
Ready to eat foods  Breakfast cereal, jams & jellies,
ice cream ,cookies , fruit drinks &
carbonated beverages.
Packaged food Frozen meals, pies & pizza.

6.  Food Security.
 Globalization of Food supply.
 Time & Energy Saving.
 Convenience
 Consumer Demand
 Enhanced Nutritive Value
 Food Preservation
 Shelf life of food increases
 We get food material in off season

8.  Chemically Processed.
 Made solely from refined Ingredients.
 Artificial Substances.
 Loaded with added Sugar.
 High Sodium Content.
 Includes trans Fat.
 Hyper rewarding lead to Over Consumption.
 Requires less time and energy to digest
 Low in nutrients
 Original taste changes to some extent
………Contd.

9. Examples: White bread, low fiber cereal, white
pasta,
RISKS
 constipation
 Heart attacks ,
 Insulin resistance
 High blood pressure

10. Examples: Canned vegetables, Soups, soy
sauce, Burgers & Fries etc.
RISKS
 High blood pressure.
 Increases water retention.
 Kidney diseases

11. Examples: Jams, Jellies, Cakes, Pastries,
Doughnuts, Ice creams, Desserts
RISK
 Upsets metabolism.
 High Calorie Content.
 Insulin Resistance
 Leads to Diabetes
 Increases fat accumulation in the liver.
 Heart Diseases
 Cancer.

12. Are used in almost all food products to
preserve natural characteristics of food & to
increase shelf life of food
Risks
 Sulfites:
headaches, palpitations, allergies, cancer
 Sodium Nitrate and Nitrites: Cancer
 Benzoates: allergies, asthma, and skin rashes
 Sorbates/Sorbic Acid:
Urticaria and dermatitis

13.  Making smart food choices
 Products labeled as all natural are also
processed
 Processed foods are not always harmful
 Check nutritional facts
 Choose options with least amount of sodium
and sugar
 Cook at home more and use as many as fresh
ingredients as possible
 When ever eating out, eat less, eat wisely

14. Thank You!