Nutrition and Health Online Test 9th Science Lesson 21 Questions in English

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Food is the basic necessity of life. Food is defined as any substance of either plant or animal origin consumed to provide nutritional support for an organism.

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Food contains essential nutrients that provide energy, helps in normal growth and development, repair the worn-out tissues and protect the body from diseases.

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Adulteration of foodstuffs is commonly practiced in India by traders. Food is contaminated or adulterated from production to consumption for financial gain. The normal physiological functions of a consumer are affected due to either addition of a deleterious substance or the removal of a vital component.  

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Food contamination with microorganisms is a major source of illness either in the form of infections or poisoning. Food safety is becoming a major concern these days. Food laws have come into existence to maintain the quality of food produced in our country.

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Nutrients are classified into the following major groups as given below. Carbohydrates, Proteins, Fats, Vitamins, Minerals. Carbohydrates are organic compounds composed of carbon, hydrogen and oxygen.

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Carbohydrate is an essential nutrient which provides the chief source of energy to the body. Glucose, sucrose, lactose, starch, cellulose are examples for carbohydrates.

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Carbohydrates are classified as monosaccharide (Glucose), disaccharide (Sucrose) and polysaccharide (Cellulose). The classification is based on the number of sugar molecules present in each group.

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Proteins are the essential nutrients and also the building blocks of the body. They are essential for growth and repair of body cells and tissues. Proteins are made of amino acids.

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Essential amino acids are those that cannot be biosynthesized by the body and must be obtained from the diet. The nine essential amino acids are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine and histidine.

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Fat in the diet provides energy. They maintain cell structures and are involved in metabolic functions.

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Essential fatty acids cannot be synthesized in the body and are provided through diet. Essential fatty acids required in human nutrition are omega fatty acids.

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Dr. Funk introduced the term vitamin. Vitamin A was given the first letter of the alphabet, as it was the first vitamin discovered.

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Vitamin D is called as Sunshine vitamin. Vitamin D improves bone strength by helping body to absorb calcium.

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Human skin can synthesize Vitamin D when exposed to sunlight (especially early morning). When the sun rays fall on the skin dehydrocholesterol is converted into Vitamin D.

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Minerals are inorganic substances required as an essential nutrient by organisms to perform various biological functions necessary for life. They are the constituents of teeth, bones, tissues, blood, muscle and nerve cells

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The macro-minerals required by the human body are calcium, phosphorus, potassium, sodium and magnesium.

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The micro-minerals required by the human body also called trace elements are sulphur, iron, chlorine, cobalt, copper, zinc, manganese, molybdenum, iodine and selenium

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Absence of certain nutrients in our daily diet over a long period of time leads to deficiency diseases. This condition is referred as Malnutrition. Deficiency of proteins and energy leads to severe conditions like: Kwashiorkar and Marasmus. 

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Carbohydrates are contained in Honey, sugarcane, fruits, whole grains, starchy vegetables, rice, etc. Their Daily requirements 150-200 grams.

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Proteins are contained in Legumes, pulses, nuts, soya bean, green leafy vegetables, fish, poultry products, egg, milk and dairy products. Their daily requirement is 40 grams.

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Fats are contained in Egg yolk, saturated oil, meat. They daily requirement is 35 grams. 

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Vitamin A (Retinol), Vitamin D (Calciferol), Vitamin E (Tocopherol), Vitamin K (Derivative of Quinone), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B6 (Pyridoxine), Vitamin B12 (Cyanocobalamine), Vitamin C (Ascorbic acid).

Explanation 

Vitamin A is rich in Carrot, papaya, leafy vegetables, fish liver oil, egg yolk, liver, dairy products. Its Deficiency results in Xerophthalmia Nyctalopia (Night blindness). Symptoms include dryness of Cornea Unable to see in the night (dim light) Scaly skin.

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Vitamin D (Calciferol) is rich in Egg, liver, dairy products, Fish, synthesized by the skin in sunlight. Its Deficiency results in Rickets (in children). Symptoms include Bow legs, defective ribs, development of pigeon chest.

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Vitamin E (Tocopherol) is rich in Whole wheat, meat, vegetable oil, milk. Deficiency results in Sterility in rats, Reproductive abnormalities. Its symptoms include sterility.

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Vitamin K (Derivative of Quinone) is rich in Leafy vegetables, soyabeans, milk. Deficiency results in Excessive bleeding due to delayed blood clotting.

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Kwashiorkar is a condition of severe protein deficiency. It affects children between 1-5 years of age, whose diet mainly consists of carbohydrates but lack in proteins.

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Marasmus usually affects infants below the age of one year when the diet is poor in carbohydrates, fats and proteins.

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Food spoilage is an undesirable change in the normal state of food and is not suitable for human consumption. Signs of food spoilage include changes in appearance, colour, texture, odour, and taste.

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Factors responsible for Food Spoilage are given below. 

Internal factors: It includes enzymatic activities and moisture content of the food. 

External factors: It includes adulterants in food, contaminated utensils and equipment, unhygienic cooking area and lack of storage facilities.

Explanation 

Food preservation is the process of prevention of food from decay or spoilage, by storing in a condition fit for future use. Food is preserved to: increase the shelf life of food, retain the colour, texture, flavour and nutritive value, increase food supply, decrease wastage of food.

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Drying is the process of preservation of food by removal of water/moisture content in the food. It can be done either by sun drying, (e.g. cereals, fish) or vacuum drying (e.g. milk powder, cheese powder) or hot air drying (e.g. grapes, dry fruits, potato flakes). Drying inhibits the growth of microorganism such as bacteria, yeasts and moulds.

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In smoking process, food products like meat and fish are exposed to smoke. The drying action of the smoke tends to preserve the food.

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Food irradiation is the process of exposing food to optimum levels of ionizing radiations like x-rays, gamma rays or UV rays to kill harmful bacteria and pests and to preserve its freshness.

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Cold storage is a process of storing the perishable foods such as vegetables, fruits and fruit products, milk and milk products etc. at low temperature. Preserving the food products at low temperature slows down the biological and chemical reactions and prevents its spoilage.

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Freezing is one of the widely used methods of food preservation. This process involves storing the food below 0 degree C at which microorganisms cannot grow, chemical reactions are reduced and metabolic reactions are also delayed.

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Pasteurization is a process of heat treatment of liquid food products. E.g. For preservation of milk and beverages. This process also involves boiling of milk to a temperature of 63°C for about 30 minutes and suddenly cooling to destroy the microbes present in the milk.

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Bananas are best stored at room temperature. When it is kept in a refrigerator, the enzyme responsible for ripening becomes inactive. In addition, the enzyme responsible for browning and cell damage becomes more active thereby causing the skin colour change from yellow to dark brown.

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October 16th is World Food Day. It emphasizes on the food safety and avoiding the food wastage in the world.

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In Canning method of food preservation, most vegetables, fruits, meat and dairy products, fruit juices and some ready-to-eat foods are processed and stored in a clean, steamed air tight containers under pressure and then sealed. It is then subjected to high temperature and cooled to destroy all microbes.

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Some naturally available materials like salt, sugar and oil are used as food preservatives. Addition of salt is one of the oldest methods of preserving food.

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Addition of salt removes the moisture content in the food by the process of osmosis. This prevents the growth of bacteria and reduces the activity of microbial enzymes. Meat, fish, gooseberry, lemon and raw mangoes are preserved by salting. Salt is also used as a preservative in pickles, canned foods etc.

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Sugar/Honey is added as a preservative to increase the shelf life of fruits and fruit products like jams, jellies, squash, etc. The hygroscopic nature of sugar/honey helps in reducing the water content of food and also minimizing the process of oxidation in fruits.

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Addition of oil in pickles prevents the contact of air with food. Hence microorganisms cannot grow and spoil the food.

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Synthetic food preservatives like sodium benzoate, citric acid, vinegar, sodium meta bisulphate and potassium bisulphate are added to food products like sauces, jams, jellies, packed foods and ready- to- eat foods. These preservatives delay the microbial growth and keep the food safe for long duration.

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Adulteration is defined as the addition or subtraction of any substance to or from food, so that the natural composition and the quality of food substance is affected. Adulterant is any material which is used for the purpose of adulteration.

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Some of the commonly adulterated foods are milk and milk products, cereals, pulses, coffee powder, tea powder, turmeric powder, saffron, confectionary, non-alcoholic beverages, spices, edible oils, meat, poultry products etc.

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Natural adulterants are those chemicals or organic compounds that are naturally present in food. e.g. toxic substances in certain poisonous mushrooms, Prussic acid in seeds of apples and cherry, marine toxins, fish oil poisoning, environmental contaminants. 

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Incidental/unintentionally adulterants are added unknowingly due to ignorance or carelessness during food handling and packaging. It includes: a. Pesticide residues b. Droppings of rodents, insects, rodent bites and larva in food during its storage c. Microbial contamination due to the presence of pathogens like Escherichia coli, Salmonella in fruits, vegetables, ready-to-eat meat and poultry products.

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Chemicals like calcium carbide to ripen bananas and mangoes. Non certified food colours containing chemicals like metallic lead are used to give colours to vegetables like green leafy vegetables, bitter gourd, green peas etc. These colours are added to give a fresh look to the vegetables.

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Additives and preservatives like vinegar, citric acid, sodium bicarbonate (baking soda), hydrogen peroxide in milk, modified food starch, food flavours, synthetic preservatives and artificial sweeteners.

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Edible synthetic wax like shellac or carnauba wax is coated on fruits like apple, pear to give a shining appearance.

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Consumption of these adulterated foods may lead to serious health effects like fever, diarrhoea, nausea, vomiting, gastrointestinal disorders, asthma, allergy, neurological disorder, skin allergies, immune suppression, kidney and liver failure, colon cancer and even birth defects.

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The government always ensures that pure and safe food is made available to the consumers. In 1954, the Indian Government enacted the Food Law known as Prevention of Food Adulteration Act and the Prevention of Food Adulteration Rules in 1955 with the objective of ensuring pure and wholesome food to the consumers and protect them from fraudulent trade practices.

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A slogan (From farm to plate, make food safe) was raised on World Health Day (7th April 2015) to promote and improve food safety.

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ISI, AGMARK, FPO, FCI and other health departments enforce minimum standards for the consumer products. FCI (Food Corporation of India) was set up in the year 1965 with some objectives.

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FCI (Food Corporation of India) was set up with the following objectives:

• Effective price support operations for safeguarding the interest of farmers.
• Distributing food grains throughout the country
• Maintaining satisfactory levels of operational and buffer stock of food grains to ensure national security.
• Regulate the market price to provide food grains to consumers at reliable price.

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