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|Food Nutrition and Hygiene Hindi PDF
|No. of Pages
|Feb 9, 2023
Overview of Food Nutrition and Hygiene
Food nutrition and hygiene refer to the study of the nutrients and the safe handling, preparation, and storage of food to prevent foodborne illnesses. Here are some key concepts in food nutrition and hygiene:
- Nutritional value of food: Different foods contain different amounts of essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. Understanding the nutritional value of food helps people make informed choices about what they eat and ensure they get all the nutrients they need for a healthy diet.
- Food labeling: Food labeling provides information about the ingredients, nutritional value, and allergens in food products. This information helps consumers make informed choices about the foods they eat and helps them to avoid foods that may contain allergens.
- Food safety: Food safety involves the safe handling, preparation, and storage of food to prevent foodborne illnesses. This includes following good hygiene practices, cooking food to safe temperatures, and storing food at safe temperatures to prevent the growth of harmful bacteria.
- Food hygiene: Food hygiene refers to the practices and procedures that help to prevent the contamination of food. This includes good hand hygiene, wearing protective clothing, and following food safety procedures when handling and preparing food.
- Food preservation: Food preservation involves methods to extend the shelf life of food and prevent spoilage. This includes methods such as refrigeration, freezing, canning, and drying.
In summary, food nutrition and hygiene are important aspects of health and wellbeing. By understanding the nutritional value of food, practicing good food hygiene, and following food safety procedures, people can help to ensure that the food they eat is safe, nutritious, and free from contamination.
The Four Laws of Food and Hygiene:
- Clean and disinfect all surfaces immediately after preparing food.
- Ideally, use separate color-coded chopping boards for raw and ready-to-eat foods.
- Cover foods or keep them in sealed containers to prevent germs.
- Keep raw food away from cooked and ready-to-eat foods.
- Keep any pets or animals away from food preparation and eating areas.
Table of content:
- 1. Concept of food and nutrition- definition, functions, classification, nutrients, nutrition and health
- 2. Balanced diet and factors affecting it
- 3. nutrition and its types
- 4. diet planning
- 5. food groups and functions
- 6. Nutrients – Long and Short – Protein
- 7. carbohydrates
- 8. fat
- 9. vitamins
- 10. mineral salts
- 11. water and dietary fiber
- 12. child development and prenatal nutrition
- 13. breast / formula feeding
- 14. Complementary and introductory food (6 months to 2 years)
- 15. Community Health Concept – Introduction
- 16. Common diseases prevalent in the society and its causes
- 17. Dietary Nutrition – National and International Programs and Policies
- 18. diet in diabetes
- 19. diet in high blood pressure
- 20. diet in obesity
- 21. Constipation
- 22. Diet in Diarrheal Disease
- 23. Diet in fever – typhoid
- 24. immune system and immune boosting diet
- Disinfect things in the right way at the right time to remove harmful microbes and prevent them from spreading to food.
- Make sure all utensils and equipment are spotless and clean before use.
- Regularly clean and disinfect frequently touched surfaces such as taps/sins, cupboard handles and switches.
- Immediately after cooking, clean all food preparation surfaces with Dettol Hygiene Liquid or wipes.
- Use paper towels or disposable cloths when possible, and if you do reuse cloths, clean them between each task (and don’t use the same cloth anywhere during that time).
Cook meat thoroughly to kill harmful microbes that can cause food poisoning. To see if your meat is cooked, insert a knife into the thickest part – there should be no signs of pink flesh and any juices should run clear. When reheating food, make sure it is heated through, and never reheat food more than once.
Keeping foods cold (0–5 °C, 32–41 °F) or freezing slows the growth of harmful bacteria. Always check the storage instructions and ‘use by’ date on the packaging of your food. If you have leftover food, put it in the fridge or freezer within two hours of cooking.Make sure it is completely cool before storing. Place them in smaller containers to speed up cooling, if necessary.