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Food and preservation of food
1.
FOOD AND PRESERVATION
OF FOOD ©JnanaPrabodhiniEducationalResourceCentre 1 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. ©JnanaPrabodhiniEducationalResourceCentre 2
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 ©JnanaPrabodhiniEducationalResourceCentre 3 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 ©JnanaPrabodhiniEducationalResourceCentre 4 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 . ©JnanaPrabodhiniEducationalResourceCentre 5
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. ©JnanaPrabodhiniEducationalResourceCentre 6
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. ©JnanaPrabodhiniEducationalResourceCentre 7
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. ©JnanaPrabodhiniEducationalResourceCentre 8
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. ©JnanaPrabodhiniEducationalResourceCentre 9
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. ©JnanaPrabodhiniEducationalResourceCentre 10
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. ©JnanaPrabodhiniEducationalResourceCentre 11
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. ©JnanaPrabodhiniEducationalResourceCentre 12
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