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EXCERCISE
ASSIGNMENT
Diet
Consuming food that contains all seven classes of food. The seven classes are, carbohydrates, proteins, lipids, vitamins, minerals, water and fibers.
BALANCED DIET
A balanced diet is the consumption of food from the seven basic classes of food according to the individual need.
HEALTH PROBLEAM
CARBOHIDRATE
VITAMINS
WATER ROUGHAGE
The causes are psychological and stem from a misconception of being Eg: marasmus, kwasyiorkor,beri-beri,scurvy overweight or a fear of becoming fat. Symptoms marasmus Kwasyiiorkor beri-beri scurvy Symptoms: severe weight loss Pale cease to menstruate
A person is obese if his body weigh is 20% more than the ideal weight that corresponds with his height and age. Symptoms: protruding abdomen easily tired
Malnutrition Malnutrition occurs when there is a lack of one or more classes of food in the daily diet.
Climates/surrounding temperature:A person in a cooler climate tends to utilize more energy for the same work compared to another in a warmer climate. This is so because they tend to lose more body heat therefore more energy is needed for cooler climates Size/weight: The bigger the size, more energy is needed compared a smaller person.
Anorexia nervosa
ARTERIOSCLEROSIS
Lumen
Cholesterol
Narrow Lumen
Normal artery
Deposition of cholesterol
Narrow Lumen
ARTERIOSCLEROSIS
Narrowing Of Lumen
Artery Wall
Deposition of cholesterol
Marasmus is a form of severe protein-energy malnutrition characterised by calorie deficiency and energy deficiency
Kwashiorkor is a type of childhood malnutrition with controversial causes, but it is commonly believed to be caused by insufficient protein intake
Beriberi is a nervous system ailment caused by thiamine (vitamin B1) deficiency; its symptoms include weight loss, emotional disturbances, impaired sensory perception (Wernicke's encephalopathy), weakness and pain in the limbs, and periods of irregular heart rate. Edema (swelling of bodily tissues) is common. In advanced cases, the disease may cause heart failure and death.
Scurvy (N.Lat. scorbutus) is a deficiency disease that results from lack of vitamin C
Minute organisms that cannot be seen with the naked eye. They can only be seen with the help of a microscope. Also known as microbe BACK
5 GROUPS OF MICROORGANISMS
BACTERIA
Bacillus
Spirillum
Coccus
Vibrio
HIV viruses
Ameoba
Paramecium
Dinoflagellate
Diatoms
Euglena
Mucor
Aspergillus
Yeast
USEFUL MICROORGANISMS Food digestion The decay process Medicine Agriculture industry
Food Digestion:
Bacteria and protozoa in the stomach/small intestine of a Herbivore such as cow.
Cellulase enzyme
Ammonium compound
Nitrifying bacteria
Medicine:
Microorganisms Bacteria and fungi Bacteria Dead bacteria/viruses Production Antibiotic Vitamin Hormon Vaccines
Agriculture
Bacteria and fungi are used in agriculture to increase the amount of nitrogen elements in the soil and to recycle nitrogen. Microorganisms are used in biological control to kill pests. E.g: bacteria is used to kill fly larva and caterpillars .
Industry
Microorganisms Yeast (fungi) Bacteria Useful Making bread Producing alcohol Making yoghurt Making cheese Making vinegar Making leather products Making soya sauce
HARMFUL MICROORGANISMS
Microorganisms that cause diseases are called pathogens. Some bacteria turn food rotten and unsafe for consumption. These microorganisms decompose food and release toxins which result in food poisoning. Bacteria can cause tooth decay and gingivitis
generalized aches and diarrhea pains, Viruses Hepatitis A Fever Headache Jaundice Fever Chills Pain in the upper right portion of the abdomen Loss of appetite Tiredness Swollen liver Nausea Vomiting Weight loss Enlarged liver
Caused by
Bacteria:
e.g: C.botulinum E.Coli E.cholerae
5 FACTOR
I U NRN TET
EU LA VH p
TMR EP A E TR UE
HT LIG
NIN UT T R E
The basic needs for the growth and reproduction
of microorganisms
Saprophytic microorganisms obtain nutrients
living organisms
Autotrophic microorganisms manufacture their
HMI UID T Y
activities that take place in microbe Most microbe will die in dry conditions Bacteria form spores to survive in dry conditions
LH IGT
dark place The ultraviolet ray can kill the microbe Algae live in places that have sunlight to carry out the photosynthesis prosess.
TPAR EETE MU R Temperature between 35C - 40C is suitable for most of the microorganisms activities.
Below 0C the microbe will be inactive Most microbe will die when the
1
Temperature
10
20
30
40
50
60
pH 7 (6-9) Microorganisma can be destroyed in conditions that are too acidic or to alkaline. Bacteria grow well in weak alkaline (7.4) Protoza & fungi grow well in weak acidic (6.8)
1
pH Value
1 2 3 4 5 6 7 8 9 10 11 12 13 14
Defination Of Food Technology Importance of Food Technology Food Processing Food Additives
Food technology is the field of knowledge that uses science and engineering in the production, processing, packaging, distribution and preparation of food.
PROCESSED FOOD IS FOOD WHICH IS MADE FROM RAW FOOD MATERIAL AND SAFE FOR CONSUMPTION BY HUMANS.
To kill microorganisms or to prevent the growth of certain bacteria and fungi which cause food poisoning. To make food last longer. To make digestion of food easier. To make food tastier, more nutritious and attractive.
PASTEURISATION
FREEZING
COOLING
DEHYDRATION
FREEZE DRYING
IRRADIATION
CANNING
VACUUM PACKAGING
PASTEURISATION
DEHYDRATION
FREEZING
FREEZE DRYING
COOLING
CANNING
VACUUM PACKAGING
IRRADIATION
FOOD ADDITIVES
Small amount of safe chemicals that are intentionally added to natural food to:
1.
2. For use in technology ( processing, manufacturing, softening, packaging, transportation and storage). 3. To give character to the food ( includes coloring, adding antioxidants, taste enhancement, and addition of food conditioner)
TYPES OF ADDITIVES
Stabilizers, thickeners and gelling agents, like
agar or pectin (used in jam for example) give foods a firmer texture. Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea. Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.
Anticaking agents keep powders such as milk powder from caking or sticking. Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Colorings are added to food to replace colors lost during preparation, or to make food look more attractive. Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.
a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources. Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms .