eChapters

1.1. Introduction
The terms ‘counselling’ and ‘health promotion’ complement each other when it becomes a matter of an individual’s health. Health promotion is a part of behavioural social science that aims to change the systemic strategies adopted by the individual or group or by the mass community for the betterment of their health which can be achieved by talk therapy known as counselling. In the 21st century, from childhood to adulthood, all people are in a ‘rat race’ for their careers and necessities, which is one of the main reasons for stress generation. Not only that, chemical substances consumed by different food ingredients as food additives, preservatives, etc. but also induce oxidative stress and damage the functional activity of cells, tissues, organs, and systems. This ‘stress’ is a major culprit not only for the deterioration of physical health but also psychological health. Such stress imposition in daily life impairs normal physiological functions, skills, performance, and productivity. Unhealthy food, life, and work styles are also linked to the onset of pathophysiological complications that counselling and health promotion are required to overcome. Besides this, for sportsmen, pregnant women, lactating mothers, and growing children, nutritional counselling and health promotion are indisputable. For disease prevention and early recovery from disease, dietary counselling plays an immense role.
1.2. Counselling
Counselling is an intermittent, interpersonal interviewing process where the counsellor gives advice or suggestions to the client but never gives any direction. Counsellors assist the client in thinking, analysing, and acting to improve their insight power. The counsellor focuses on both the positive and negative sides of a particular event and allows the client to think and rethink its acceptability and unacceptability.

Introduction

Recent advances in food technology have made our lives virtually easier and efficient. Changing lifestyle has led to the emergence of packaged food that provides convenience to the consumers. The authentic packaging of food implements consumers with the role of communication, containment, convenience, and protection. Any typical food package provides us with the information about the product and its nutritional fact, thus an efficient way of marketing/ branding. It protects the food product from the external environment and adulteration, thus keeps it safe. It allows the consumers to relish the food as per their convenience (reheating and direct consumption) and holds the product of any size, shape and restrains during handling and transportation (Robertson, 2006).

Food packages can be altered or modified according to one’s requirement with features like single-serving dishes and portability. However, traditional packaging is lacking adequacy to meet unending consumer demands and product intricacies. Therefore, a contemporary concept of packaging with higher proficiency is needed to meet various consumer requirements. For instance, a packaging that can - enhance product’s shelf-life with lesser or no preservatives, that maintains freshness, that meets permissible regulatory requisites and enables tracking throughout the product life-cycle. Emerging technologies like smart packaging have the expertise to invigilate a product and its milieu and pursue any modifications into these. Moreover, smart packaging helps in gaining global market recognition, and meets international food safety standards. In recent years, there has been rapid development in food packaging that includes active packaging, intelligent packaging, or smart packaging. These are the technologies that deal with the packaging of food, beverages, cosmetics, and pharmaceutical products. Moreover, these terminologies are apparently identical but, each has a different function to deal with and is as follows:

Food is a vital requirement for all living beings, as it provides the essential nutrients necessary for growth, development, and recovery. Humans depend on both plants and animals for nourishment, which we acquire through agricultural practices and animal farming. With the increasing global demand for food, crop yields have risen, which has led to a greater reliance on warehouses for grain storage. However, merely increasing food production is insufficient to combat hunger and malnutrition, as food security also heavily depends on ensuring that food is accessible to everyone. Crops, however, are exposed to various threats, such as pests, weeds, and diseases, which can drastically reduce yields if not managed adequately.
A significant issue is storage losses, which are driven by both biological elements (such as fungi, insects, and rodents) and environmental factors (such as unsuitable storage conditions or extreme temperatures). These losses result in various negative consequences, including:
• Reduced food quality
• Lower seed germination rates
• Loss of weight in crops
• Discolored produce
These problems can impede the marketing of harvested crops, leading to unsold goods and considerable losses for farmers and distributors.
To reduce these losses, it’s crucial to adopt proper measures like efficient treatments and continuous monitoring of storage conditions. Grains should be stored in environments that prevent deterioration. This can be achieved by ensuring thorough cleaning before storage, drying grains thoroughly (both under the sun and in the shade), and taking steps to control pests, including fumigation.

4a. Intestinal Disorders
 
History of health claims
 
According to Bottazzi (1983) it was in 76 BC that the Roman historian Plinius recommended the use of fermented milk for treating gastroenteritis. Metchnikoff claimed that the intake of fermented milk containing Lactobacilli reduces the toxin producing bacteria, thereby increasing the longetivity of the host (Metchnikoff, 1908). Tissier (1905) showed that there was an increase in the Bifidobacteria in breast fed-infants, thus claiming that the administration of Bifidobacteria to infants suffering from diarrhea was very beneficial as they supersede the putrefactive bacteria that causes the disease. Intestinal beneficial microfloras are responsible to resist the disease (Bohnhoff et al., 1954).

1.    Modern Packaging Systems
    1.1    Modified atmosphere packaging
    1.2    Active packaging-principles and applications
    1.3    Aseptic packaging
    1.4    Shrink packaging
    1.5    Vacuum packaging
    1.6    Thermal processing
    1.7     Retort pouch packaging
    
2.    Packaging of Fish and Fishery Products
    2.1    Packaging materials used
    
3.    Packaging Requirements for Fish and Fishery Products
    3.1    Packaging of fresh fish
    3.2     Packaging of processed seafoods
    
Suggested Reading

1. Guidelines on Analytical Terminology

    1.    Accuracy : The closeness of agreement between a test result or measurement result and a reference value.

    2.    Analyte : The chemical substance sought or determined in a sample. This definition does not apply to molecular biological analytical methods.

    3.    Applicability : The analytes, matrices, and concentrations for which a method of analysis may be used satisfactorily.

    4.    Bias : The difference between the expectation of the test result or measurement result and the true value. In practice conventional quantity value can be substituted for true value.

    5.    The bias of a measuring instrument is normally estimated by averaging the error of indication over the appropriate number of repeated measurements. The error of indication is the: “indication of a measuring instrument minus a true value of the corresponding input quantity”.

    6.    Calibration : Operation that, under specified conditions, in a first step, establishes a relation between the values with measurement uncertainties provided by measurement standards and corresponding indications with associated measurement uncertainties and in a second step uses this information to establish a relation for obtaining a measurement result from an indication.

    7.    Certified reference material (CRM) : Reference material accompanied by documentation issued by an authoritative body and providing one or more specified property values with associated uncertainties and traceability, using valid procedures.

Abstract

Design, operation and optimization of dryers demands the calculation of energy consumption, in most cases in the form of thermal energy, equipment sizing, temperature and moisture distribution of solids as well as temperature and humidity distribution of drying air. Energy calculations are very important as drying is a widespread process in a variety of industries and is highly energy demanding. In the energy analysis of the process the first step is the estimation of the minimum energy requirement followed by the estimation of energy rejection through solids stream and especially through drying air. Increase of thermal efficiency is always willing and the two most common ways for its achievement is the application of heat exchange between cold feeding air and relatively hot rejecting drying air and hot air recirculation. The later is also employed for the adjustment of air temperature and humidity gradient through the dryer. The combination of a heat pump with the dryer decreases considerably the thermal energy consumption but demands electricity and the method can be beneficial in cases of excess electricity production in the process plant, e.g. by cogeneration. Utilization of exhaust hot air from the main drying unit for the predrying of wet solids can also decrease the total energy requirement. The application of humidity adsorption from the feed air increases its drying potential, but regeneration of adsorbent is required. Grand composite curve of the process plant can reveal potential heat sources from different unit operations.

1. The protein is derived from Greek word “Proteins” which means
   1. Principal
   2. Prime
   3. Holding the first place
   4. All of the above
2. The name protein to the group of organic compounds that are utmost important to life is suggested by
   1. Mulder
   2. Berzelius
   3. Kulim
   4. Sanger

Cucurbits form an important and a big group of vegetable crops cultivated extensively in this country. This group consists of a wide range of vegetables, either used as salads (cucumber) or for cooking (all the gourds) or for pickling (cucumber) or as dessert fruits (muskmelon and watermelon) or candied or preserved (ash gourd). They are of tremendous economic importance as food plants.

2.1. Ash Gourd (Benincasa hispida)

Ash gourd (Benincasa hispida L.) belongs to the family Cucurbitaceae. The winter melon, also called white gourd, ash gourd, or “fuzzy melon”, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus Benincasa. This is a monotypic genus and the only cultivated species is Benincasa hispida (Thunb) Cogn, commonly known as ash gourd or petha. It has a Sanskrit equivalent ‘Kooshmanda’ indicating its antiquity in India.

Originally cultivated in Southeast Asia, the ash gourd is widely grown in China, India and other parts of East Asia. The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The ash gourd is known by many other names in India regional wise like komora (Assamese), pethakaddu (Hindi), boodagumbala (Kannada), Kumbalanga (Malayalam), Kohla (Marathi), neer poosanikai (Tamil) and Boodida gummadikaya (Telugu).

Uses

Ash gourd have enormous medicinal properties as it makes a valuable place as a popular natural cure of ailments in traditional medicinal practice. Being low in calories it is an ideal vegetable for diabetic patients and good for weight control. It also acts as a good detoxifying agent.

As per Ayurveda, ash gourd is used to treat epilepsy, asthma, lung diseases, urine retention, internal haemorrhage, and cough. It is said that the fruit juice is also effective in cases of mercury poisoning and snakebite. It could also treat mouth cancer, protecting teeth and gums when a mouth gargle of the juice is done regularly. It is also effective in bleeding of gums. Ash gourd is easily digestible and keeps the body cool. It is a natural blood purifier.

6.1. Introduction
The best way to combat malnutrition globally among women and children have changed over the last few years keeping pace with the advancement of technology. Information and communication technologies (ICT) have become very important for solving the contemporary nutrition related issues because they provide a vast array of new communication capabilities. In addition to meeting society’s actual needs for ongoing health and nutrition care, ICTs are crucial for facilitating interactive, personalized nutrition communication. People can interact or communicate with others in different countries in real-time through instant messaging, video conferencing or voice over IP (internet protocol). Through social networking platforms like Facebook, Instagram, and others, people from all over the world can regularly converse and stay in touch. In the context of health communication, ICT is referred to as Interactive Health Communication (IHC), which is the exchange of health information and advice and support regarding health-related matters between a consumer, patient, caregiver, or professional using an electronic device or communication technology. Nutrition treatments are less expensive when face-to-face interaction is facilitated by electronic means. These are complementary factors that encourage nutrition communication in an information-age healthcare system, especially when combined with consumers’ growing desire to take charge of their own health. Customers can advantageously use information technology in this system to connect with health professionals and support groups, obtain absolutely relevant information, and take charge of their own health. The “global village,” which has been made possible by modern information and communication technology, allows people to interact with each other virtually as if they were neighbours. Because of this, ICT is frequently examined in relation to the ways that contemporary communication technologies influence society.

7.1. Introduction
Entrepreneurs serve as the catalysts for the introduction of innovative technologies and systems that ultimately lead to societal advancements. These innovations are linked to enhanced lifestyles, progressive thinking, morale, and bravery, along with an improved standard of living. National and global changes are greatly influenced by such kinds of social change. Joseph Schumpeter, an Australian famous economist, is referred to as the father of entrepreneurship. Dhirubhai Ambani was the most enterprising Indian entrepreneur. Jamsetji Tata set a bar for entrepreneurship development in India with the foundation of the Tata group. The father of entrepreneurship in India is Ratan Tata. In public health, nutrition-based entrepreneurship and self-employment are also another emerging topic nowadays. Several entrepreneurs are found in this field mostly due to the challenge of building a business and craving to control their destiny. Not only that, financial independence, personal satisfaction, relief from the frustration of working for someone else, and the opportunity to create the desired lifestyle. Nutrition entrepreneurship offers numerous business-related resources and provides services for social well-being. As for example, the transformation of raw food ingredients into consumable food products, entrepreneurship plays a key role in diversifying and commercializing agricultural products. It adds value of food, prolongs its shelf life, promotes the export of processed items, generates employment opportunities, boosts farmers’ earnings, and makes a significant contribution to the general development of rural areas. Health entrepreneurs like nutritionists, dietitians, physicians, and health counsellors run their practice and make it available for the client to listen to their problems and solve their problems through mental support, motivation, diet therapy, medication, and so on. As a result, the health burdens due to noncommunicable and communicable diseases are reduced.

9.1. Introduction
The three basic need for human survival are- food, clothing and shelter. The requirement of food comes first. Human are omnivorous. They eat mainly natural foods. Before 5000 years ago, cereals were the main food for all civilization and then the complexity of life began to make appearing with the advent of industrialization, flourishing of industry and commerce. Unpolished grains were utilised at first, but in contemporary civilisation, we have begun to prepare them, which results in the loss of essential nutrients. The intake of meats, processed meals, and sugary goods has grown while the general intake of cereals has decreased. People now lack vital nutrients as a result of the departure from natural diets. People began to realise a few years ago that health is a significant concern in addition to flavour, convenience, and quality value. They have thus begun taking nutritional vitamin supplements to make up for the nutrients lost from processed meals. People are increasingly opting for natural nutraceuticals in capsules and tablets, a trend known as medicalization in nutrition, instead of relying on natural food items. Hippocrates emphasized the connection between food and medicine, stating that healthy foods has a strong therapeutic advantages. The ancient Indian medical system known as Ayurveda places a strong focus on the functioning of diet and nutraceuticals in both health and illness.
9.2. What are Nutraceuticals
Stephen De Felice, the founder and chief executive of the Foundation for Innovation in Medicine (FIM), first used the term “nutraceuticals” in 1989 to refer to the broad category of medicines and nutrition. Nutraceuticals are foods or dietary components that not only offer nourishment and energy but also significantly contribute to regulating and preserving the regular physiological processes that keep people healthy. Nutraceuticals included processed meals such as cereal-grains, soups or stews, genetically engineered foodstuffs, herbal items, nutritional supplements, and extracted nutrients. People are increasingly concerned about their healthy wellbeing these days. However, these include a hectic, sedentary lifestyle, unhealthy eating patterns, body image issues, and being afflicted by a number of illnesses. These are the factors driving the global nutraceutical market’s expansion and generating a lot of interest. Numerous health issues of the century, including cancer, type 2 diabetes, heart disease, inflammation, oxidative stress, constipation, and more, can be fought off with the use of these nutraceuticals. Overall, nutraceuticals bring an entirely novel phase in medical science and assist the food companies to promote more creative research strategies. (Dudeja and Gupta, 2017)).

1.    Almost all liquid foods are concentrated before drying due to

(a) Technical advantages

(b) Preservation

(c) Nutritional advantages

(d) Both (a) and (c)

2.    Which of the following compound mainly possesses anti-microbial property in garlic and onion?

(a) Acrolein

(b) Eugenol

(c) Allyl isothiocynate

(d) Terpenoid

3.    Which of the following fruit juices concentrates are prone towards spoilage?

(a) Acid

(b) Non-acid

(c) Both (a) and (b)

(d) None of these

Introduction

Fermented foods are those foods which have been subjected to the action of microorganisms or enzymes that cause desirable biochemical changes and significant modification of the food (Campbell-Piatt, 1994). Fermented foods are usually produced using ingredients of plants or animals in combination with bacteria or fungi. The bacteria or fungi are either sourced from cultures maintained by humans or from the environment. The origins of fermented foods go back many thousands of years, with early evidence of the alcoholic fermentations of barley to beer and grapes to wine. Evidence suggests that fermented foods were consumed 7,000 years ago in Babylon (Battcock and Azam-Ali, 1998).Throughout the world, the fermented foods are used by the people. It plays a major role in the diet in many developing countries. Several traditional fermented foods are prepared in rural areas of many countries.

1. IMPORTANCE

India is bestowed with a varied agro-climate, which is highly favourable for growing a large number of horticultural crops such as fruits, vegetables, root tubers, ornamentals, aromatic plants, medicinal herbs, spices and plantation crops like coconut, arecanut, cashew and cocoa. It has emerged as an indispensable part of agriculture, offering a wide range of choices to the farmers for crop diversification. It also provides ample opportunities for sustaining large number of agro-industries which generate substantial employment opportunities. India has emerged as the second largest producer of fruits and vegetables; with largest producer of coconut, arecanut, cashew, ginger, turmeric, black pepper and tea, among plantation crops.

The changing scenario encourages private investment, to go for Hi-tech Horticulture with micro-propagation, protected cultivation, drip irrigation, fertigation and integrated nutrient and pest management, besides making use of latest post harvest measures particularly in the case of perishable commodities. As a result, horticulture crop production has moved from rural confines to commercial ventures and has attracted youth since it has proved to be intellectually satisfying and economically rewarding. It is essential to appreciate the contribution of horticulture, landscaping and gardening in the hospitality industry. Aesthetic use of horticulture freshens up the atmosphere, enhances the look of the property and creates a lasting impression on guests. It also has a beneficial effect on the health.

The packaging requirements for food products are as varied as the foods themselves, with each category necessitating unique materials and design considerations to ensure product quality, safety, and consumer satisfaction. Packaging serves as the first line of defense against environmental factors like moisture, light, oxygen, and microbial contamination, which can significantly impact food stability and shelf life. The role of packaging extends beyond mere protection; it also contributes to preserving texture, flavor, and nutritional value, making it a crucial factor in the overall success of a food product. Chapter 10 delves into the specialized needs of different food types—such as bread and bakery items, snacks, dairy products, coffee, and carbonated beverages—analyzing the packaging materials, structural designs, and technologies required to maintain product integrity. The food industry faces the complex challenge of balancing protective packaging with considerations for sustainability, consumer convenience, and regulatory compliance. This has led to the evolution of advanced

1. Carbohydrates are primarily composed of the elements
   1. Carbon, hydrogen and oxygen
   2. Hydrogen, oxygen and carbon
   3. Oxygen, carbon and hydrogen
   4. None of these
2. Carbohydrates have an empirical formula
   1. (CH₂O)_n
   2. (CH₂O)_n+₁
   3. (CH₂O)_n-₁
   4. (CH₂O)_n/₂

With increasing food production, availability and accessibility the global agro-industrial food system has improved.However, malnutrition, biodiversity loss and climate change are newer challenges. The best solution to this is the utilization of indigenous and traditional crops which will bring a transformative change in the food system. There is a need to look into the development of smallholder producers. The agro-industrial food system has improved the food supply and has made way for significant trade-offs with agro-biodiversity, dietary diversity, environmental sustainability and socio-economic stability mainly amongst the rural poor. Now is the time to mainstream the underutilized indigenous and traditional crops into the food system. This will provide opportunities to develop a sustainable and healthy food system.It will also help towards the societal goals which include employment creation, wellbeing and environmental sustainability.

Packaging, hardening, storage, and shipping are essential final stages that protect ice cream quality after manufacturing. This chapter explains the role of packaging in protecting products from moisture loss, contamination, physical damage, and environmental exposure. It examines hardening technologies, including rapid-hardening systems, tunnels, spiral systems, and other industrial arrangements. The chapter also discusses bundling, shrink wrapping, palletizing, frozen storage, distribution models, and cold-chain requirements under Indian conditions. Temperature control throughout the distribution system is emphasized because fluctuations can cause recrystallization, texture deterioration, shrinkage, and other defects. The chapter provides practical guidance for maintaining product integrity from filling through storage and final delivery.