1. Environment Protection &
Household Sanitation
Sheikh Arafat Rahman
Dept. of Applied Nutrition & Food Technology,
Islamic University,Bangladesh
Session: 2016-17, Roll: 1616015

2. Environment protection

3. What is Environment Protection?
 Environmental protection is the practice of protecting the
natural environment by individuals, organizations and
governments.Its objectives are to conserve natural resources
and the existing natural environment and, where possible, to
repair damage and reverse trends.

4. Causes of Environmental
Degradation
 High quantity of Exhaust gases.
 Deforestation.
 Chemical Effluents.
 Transport.
 Overpopulation.
 Unprecedented Construction.
 Secondary Pollutants.
 Ruinous agricultural policies.
 Unplanned Land-use policies.

5. Why will we protect our
Environment?
 For Excellent Water Quality
 Healthy Air Quality
 Preservation of Biodiversity
 A better world for future generation.

6. How to prevent Environmental
Degradation?
 Reduce Our Over All Consumption of Resources
 Reuse All the Resources and Materials That We Possibly
Can.
 Recycle What We Can, Whenever We Can
 Green Transportation
 Give Back to the Environment
 Control Population Growth.

7. Household Sanitation &
Hygiene

8. What is Hygiene?
 Hygiene is a set of practices performed to preserve health.
According to the World Health Organization(WHO), "Hygiene
refers to conditions and practices that help to maintain health
and prevent the spread of diseases." Personal hygiene refers
to maintaining the body's cleanliness.

9. Maintaining Hygienic Condition in
Daily Life
 We are all completely aware of the kind of health risks that
we are exposed to on a daily basis, and that has made
hygiene the most vital part of our life. Actually, majority of the
new-world diseases like bird flu and swine flu have been
associated with lack of hygiene. If we work towards
maintaining better hygiene today, it will surely help the
generation that would follow us.
 Hygiene is a habit that should be given importance and be
indoctrinated in children from an early age. Hygiene should
not be all about our bodies; it should also concentrate on
maintaining our surroundings as well.

11. Some tips that will help you to stay
hygienic
 Make sure you brush your teeth twice on a daily basis.
Dental hygiene is very crucial as your teeth get easily
damaged if not cared for properly
 Make sure you bathe daily, and depending on weather
conditions, don’t shy away from bathing twice if you have to.
Bathing is really important, especially in a city where humidity
and pollution breeds bacteria faster.
 Wear a clinical mask if you are travelling through highly
polluted areas. Exposure to pollutants on a regular basis can
increase the toxin levels in your body and lead to respiratory
issues.

12.  Always wear fresh set of clothes. Wearing the same clothes
without washing them can lead to variety of skin disorders.
You can add an extra layer of protection by using multi-use
hygiene liquid while washing your clothes
 Always keep your genitals extremely clean. It is easy for
bacteria and infections to spread from there.
 Wash your hands in regular intervals. We end up touching a
lot of unclean places almost every few minutes.
Some tips that will help you to
hygienic Cont…

13. How can we keep our surrounding
Hygienic?
 Dispose waste as soon as you can. If waste material is not
handled properly, it can lead to the outbreak of deadly diseases
like Pneumonia, Jaundice, and Tuberculosis. History has been a
proof that most of the epidemics has caused due to improper
waste disposal.
 Always keep your home clean. Keep your toilet and kitchen
germ free. There are highly effective kitchen gels available in
the market that helps in cleaning and disinfecting multiple
surfaces. Chose the ones that are dermatologically tested and
safe on hands.
 Never spit or urinate in public places.
 Do not dispose waste nearby residential areas.

14. Sanitation to ensure availibility of
Pure Drinking Water
 Safe drinking water is a right and proper sanitation is dignity
of the citizens. Proper management of freshwater
ecosystems and access to safe water and sanitation are
essential to human health, environmental sustainability and
economic prosperity. Water and sanitation are at the core of
sustainable development critical to the survival of people and
the planet. Goal 6 of Agenda 2030 not only addresses the
issues relating to drinking water, sanitation and hygiene, but
also the quality and sustainability of water resources
worldwide.

16. Ways to improve water quality &
access to water
 Improve sanitation facilities by providing toilets and latrines that
flush into a sewer or safe enclosure.
 Promote good hygiene habits through education. Proper hand
washing with soap and water can reduce diarrhea cases by up
to 35 percent.
 Implement rainwater harvesting systems to collect and store
rainwater for drinking or recharging underground aquifers. Build
wells to extract groundwater from underground aquifers.
 Provide home water-treatment capability through the use of
filters, solar disinfection, or flocculants, to make drinking water
safe.
 Promote low-cost solutions, such as chlorine tablets or plastic
bottles that can be exposed to sunlight, to improve water quality.

17. Heavy Metals
 Heavy is any metal or metalloid of environmental concern.
The term originated with reference to the harmful effects of
arsenic, beryllium, cadmium, chromium, lead, mercury, nickel
and selenium are some of the metals persists in nature and
causes damage or death in animals, humans and plants
even at very low concentrations.

18. Heavy Metals Description Source Health Effects
MERCURY Most volatile, highly toxic
in vapour.
Incineraton of
municipal waste,
electrical switches,
fluorescent light
bulbs and mercury
bulbs.
Skin burns,damage
to the
kidneys,severe brain
damage,damage to
vision.
CADMIUM It most toxic, it lies in the
same sub group of the
periodic table.
Cigarette smoke,
fertilizer and
pesticides,
photovoltaic device
in tv screens.
Kidney
problems,bone
damage,pain in
joints.
LEAD Low melting point,
structural metal, water
ducts in cooking vessels.
Batteries and
sinkers in fishing,
pipes paints,
ceramics.
Neurological &
Reproductive
system effects,
blood brain barrier
effects.
ARSENIC Similar to phosphorous,
common poison used for
murder and suicide.
Pesticides,
herbicides, tobacco
smoke, wood
preservative.
Diarrhea, severe
vomiting, GI-
damage.

19. Food Wastes
 Food waste or food loss is food that is discarded or lost
uneaten. The causes of food waste or loss are numerous and
occur at the stages of producing, processing, retailing and
consuming. Global food loss and waste amount to between
one-third and one-half of all food produced.

20. Types of Food Waste
 Vegetable commodities and products:
Agricultural production
Postharvest handling and storage
Processing
Distribution
Consumption
 Animal commodities and products:
Production
Postharvest handling and storage
Processing
Distribution
Consumption

21. Waste Management
 Waste management is the collection of all thrown away
materials in order to recycle them and as a result decrease
their effects on our health, our surroundings and the
environment and enhance the quality of life. Management is
done by minimization.reuse.recycl e,energy capture and
disposal.

22. Management of different
byproducts
 During the canning of fruits & vegetables and the preparation
of juices, squashes, jam, jelly, dried product etc large quantity
of waste material are left over, and these have to be utilized
for the manufacture of the by- product in order to reduce the
cost of production of the main product.
 The wasrte can be successfully utilized by setting up a
byproduct industry is should fairly costly venture and its
success depends upon the ready availability of large quantity
of the waste material in the neighbourhood.
 Industry should used byproduct of a industry as raw material
in their production.

23. Apple byproduct
 Pomocae left after extraction of
apple juice can be dried and utilized
for preparation of pectin.
 Apple rich source of sugar and
pectin used for blending.
 Apple chutney is also similar to
mango chutney.

24. Guava
 Core, seeds and peel utilized for
preparation of guava cheese.
 Guava is rich in pectin so used
commercial production of pectin
from peel.

25. Jackfruit
 Waste material:-thick rind with inner
paragons
 Good raw material for high class jelly.(rich
in pectin).
 Seeds are starchy so used for flour
making.
 Jackfruit leather also same as mango
leather.

26. Thank You