eChapters

Set 1

1. Match the followings:

1. (a & i), (b & ii), (c & iii), (d & vi)
2. (a & ii), (b & i), (c & iv), (d & iii)
3. (a & iii), (b & i), (c & iv), (d & ii)
4. (a & iv), (b & ii), (c & i), (d & iii)

1. INTRODUCTION

It is hard to conceive which came first on earth, human being or food. If the human was born first, he or she needed food immediately to survive. Thereafter, the human beings continued to need food and continued to eat food throughout his or her life. Hence, the relationship between human being and food is permanent and the requirement of food for the human being to be alive is everlasting. Further, sources of food may survive in nature without human intervention but human being can not remain alive without food. This clearly signifies the permanent bondage of human being and food which is inseparable under any circumstances. ‘Thus, should we state that every human being necessarily needs food and should have right to food as soon as born.

In order to further strengthen this view, the governance which rules human beings should also be protective and enact laws to ensure food to each human being born in respective countries.

2. BACKGROUND

•   “Hunger is exclusion”, wrote de Castro (1963) a Brazilian anti-hunger advocate. “Exclusion from the land, from jobs, wages, income, life and citizenship. When a person gets to the point of not having anything to eat, it is because all the rest has been denied. This is a modern form of exile. It is death in life”.

•   Simply by being born, everyone has the right to food. A person doesn’t have to do anything to “deserve” it; the right to food is a birthright. But this does not entitle a person to sit back and ask for free food. People are responsible for doing all they can to realize their own right to food. Governments that are parties to the International Covenant on Economic, Social and Cultural Rights are responsible for ensuring that all those living within their borders have the means to do so, (FAO, 2007).

•   Broadly speaking, governments should create peaceful, stable, free and prosperous environments in which people can feed themselves in dignity. Even without a legal obligation to do so, countries have a moral obligation to ensure freedom from hunger (FAO, 2007).

Introduction

Fish symbolizes as prosperity and fertility of the region rather than for its food and nutritional security in many parts of the world. The abundant inland waters resources such as reservoirs, rivers and wetlands contribute to meet the food and nutritional security of a nation. The rich diversity of freshwater fish fauna supplements as a quality animal source protein, macro and micro nutrients for the health benefits of all age group of human population. Hence, the fishery activities such as fish catch and production enhancement from inland water resources are emphasized to scale up to meet the growing demand. The world fish production through inland capture fisheries has increased from 10.5 million tons in 2009 to 11.9 tons in 2014. The utilization of the existing vast inland resources through technical interventions would impact on food and nutritional security and livelihood of the fishers and rural masses of the developing countries.

Ice cream is not only an indulgent frozen dessert but also a food containing several nutrients derived from milk, cream, sugars, and other ingredients. This chapter examines ice cream from a nutritional and food-science perspective, focusing on its major nutritional components and energy contribution. It discusses milk fat, proteins, lactose, carbohydrates, minerals, vitamins, and the nutritional effects of formulation. The chapter also considers energy value, portion size, digestibility, and palatability. Understanding these factors helps explain why ice cream provides both nutritional and sensory value. The discussion provides a balanced foundation for evaluating ice cream as part of varied diets and developing products for different consumer requirements.

The major components of foods are the protein, carbohydrates and fat. The spoilage of foods containing fats includes the deterioration of the fatty components; the principal difficulties found in their preservation are in the development of rancidity. The spoilage of fats and oils has received much attention and substantial progress has been made in their preservation. One of the major causes of food deterioration is the chemical oxidation of unsaturated fatty acids in the lipids present in all foods. These fats are present in fat deposits and in cell membranes. End products of lipids oxidation, mainly aldehydes and ketones, contribute to the rancid off flavour and odours in the foods.

Fatty acids in food occur in the form of esters with the alcohol. The predominant esters are triacylglycerols accompanied by minor amounts of mono- and diacylglycerols and free fatty acids. The unsaturated bonds present in all fats and oils represent active sites that can react with oxygen. This reaction leads to formation of primary, secondary, and tertiary oxidation products that may make the fat or fat containing food unsuitable for consumption. Other consequences of oxidation include discolouration; changes in the texture, flavour and taste; and loss of nutritional value due to the destruction of essential fatty acids as well vitamins. Unsaturated fatty acids are subject to oxidation at their double bonds. In the presence of suitable catalysts, or in contact with lipooxidase enzymes, long chained unsaturated fatty acids may be fragmented to short chained fatty acids. The cleavage usually involves an intermediate peroxide formation. Many chemicals compounds aid in food preservation to protect the nutrients, flavour and texture, and storage stability of food stuff for longer period.

1. Introduction

Bamboo has historically been an integral part of human culture. Bamboo is a mystical plant representing symbol of strength, flexibility, tenacity, endurance and compromise. Throughout Asia, bamboo has for centuries been integral to religions, ceremonies, art, music and daily life. Bamboo provides numerous environmental benefits such as playing a critical role in the balance of oxygen/carbon dioxide in the atmosphere. Bamboo is the fastest growing canopy for the regreening of degraded areas and generates more oxygen than equivalent ultraviolet rays. It is an atmospheric and soil purifier. Its soil conservation properties create an effective watershed, stitching the soil together along fragile river banks, deforested areas, and in places prone to earthquakes and land slides. Its fast growing and high yield nature makes it a highly valued renewable resource. Its low cost and abundance call for its utilization to a full extent. 

SYNOPSIS

Food is an essential element without which human being cannot survive. We need it for our maintenance and growth everyday and through the longevity of our life. As we understand food, it is a bunch of essential elements which is essentially needed for the engine of human body to run non-stop. The understanding of food is much required by masses who consume it every day. The present paper attempts to describe the knowledge on food, feeling on food by consumers, prevailing food, hunger and malnutrition, healthy food and studies required on consumable foods.

Previous Year Questions

1. Differentiate between protective foods and energy foods. (10M, IFoS 2015)

2. What do you mean by ‘hunger’ and ‘hidden hunger’? Comment on various strategies in combating hunger. (15M, CSE 2021)

3. Classify foods on the basis of their function (5M, 2023)

Introduction

Terrorism has been experienced throughout human history by unlawful violence against innocent population to achieve financial or religious or political objective (Rakesh Gupta, 1998). Terrorism has no geographic or geopolitical boundaries and is adapting to changes in the socio-political environment. Progress in the area of science and technology have the potential to be used for both beneficial and harmful purposes leading to dual-use dilemma. Of late, more scenarios are witnessed where the applications of well-intentioned scientific research are being used for vicious purposes. Earlier, terrorism has been associated primarily with physical acts of violence and crime. Eventually the global militant and terrorism strategies evolved to chemical, nuclear, radioactive explosive agents to biological terrorism. Recently, cyber terrorism controlled by computers has seen a new form of criminal activities (www.hannover-re. com).

Introduction

A food safety system revolves around different aspects, beginning right from the farm, where the food is created and transported to where the customers purchase, eat and dispose. This includes production, processing, distribution, preparation, marketing, access, consumption, and disposal. These processes need to have numerous resources like people, business, farms, communities, interventions, policies, and politics. All steps ought to be coordinated for an organisation to make progress. In today’s world of processed foods and industrial farming practices, ingredients and preparation procedures are typically uncertain. In order to reduce the confusion of consumers and to provide quick, straightforward identification of the commodities they’re searching for, many items are now “certified” by revered organizations.

Food safety certification is a third-party verification, to ensure that commodities, processes or systems in the food supply chain meet accepted food safety standards. It is distinct from different systems like supplier declarations, laboratory test reports or inspection body reports. Food certification is predicated on the results of tests, inspections and audits and provides confidence to the buyer as a result of an organization’s commodities or system are being completely evaluated against accepted national and international business standards by a competent third body.

    1.    What is the percentage of water in an adult’s body weight
        a)    50%    b)    60%
        c)    90%    d)    70%
    2.    __________ is a direct reactant in hydrolytic processes of many foods
        a)    Water    b)    Moisture content
        c)    Both a&b    d)    None
    3.    The bond angle of the isolated water molecule (vapor state) is
        a)    109°    b)    104.5°
        c)    109°28'    d)     103.6°

• Food science deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.
• Food science is a branch of biological science and an interdisciplinary subject involving primarily microbiology, chemistry, biology, and engineering.
• Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling, processing, and storage.
• Food chemistry is intimately related to chemistry, biochemistry, physiological chemistry, botany, zoology, and molecular biology.
• Nonenzymic browning involves reaction of carbonyl compounds, which can arise from existing reducing sugars or from diverse reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids.

Some chemical and biochemical reactions that can lead to alteration of food quality or safety

Introduction

The process of concentrating a fruit juice / pulp, vegetable juice, medicinal plant extracts or milk to a reasonably thick consistency is called concentration. Thus, concentration is a water removal process from the liquid food materials. The basic principle of concentration is boiling the liquid under partial vacuum at low temperature till desired concentration is reached. With respect to water removal, the concentration process is similar to dehydration. The food concentration is distinguished from drying on the basis of the finished product where the final product called concentrate is still liquid. In concentration process, only liquid food is used while in drying both liquid as well as solid food can be used. Fruit juice concentrates, milk concentrate are valuable semi-processed products for use in the production of value added products like fruit juice beverages and fruit juice powders. Since the water content of single strength fruit juices is very high (about 75-90%), concentration of fruit juices not only provides microbiological stability but also permits economy in packaging transportation, and distribution of the finished product due to reduction in bulk by weight and volume.

1. The non-protein component in enzymes which is necessary for its biological activity is called
   1. Nucleic acid
   2. Lipids
   3. Phosphoric acid
   4. Coenzyme
2. The coenzymes are derived from
   1. Hormones
   2. Vitamins
   3. Lipids
   4. Carbohydrates

Introduction Flavour has a significant impact on consumer pleasure and subsequent food intake. Chemical synthesis or extraction are used to create the majority of accessible fragrance molecules. Synthetic flavourings are frequently shunned by customers who believe that hese compounds are harmful or pose a health risk to them. (Teixeira et al., 2004). The association between flavour stability and food quality and acceptance has piqued researchers' interest, yet it's tough to control. Food manufacturing and storage procedures, packaging materials, and ingredients frequently alter overall flavour by lowering the intensity of aroma compounds or introducing off-flavor components (Lubbers et al.,1998). Because there are so many variables in flavours, they constitute extremely complicated systems. Some are more stable in water soluble carbohydrates, whereas others are more stable in lipid-based coatings. Physico-chemical characteristics, concentration, and interactions of volatile aroma molecules with food components are just a few of the aspects that determine the overall quality of the food. It's a good idea to encapsulate volatile components before using them in foods or beverages to prevent fragrance degradation or loss during processing and storage. Encapsulation is the process of coating or encasing one material or a mixture of components into another material or system. The coating substance is known as shell, wall material, carrier, or encapsulant, and the coated material is known as active or core material.

8.1. Introduction
Micronutrients are vitamins, minerals, and nutraceuticals that do not provide energy and do not raise any sensation of hunger known as “hidden hunger” or “insensible hunger”. Hidden hunger that causes micronutrient deficiency affects 2 billion people globally. Due to the deficiency of micronutrients, different diseases are noted among public health professionals that reflect poor community nutrition. To overcome these deficiency-related diseases, one of the important approaches is food fortification. Food fortification is a public health policy to reduce the number of individuals, who suffer from micronutrient deficiencies within a population. Common examples include iodine-tagged common salt, vitamin A-containing oil, and iron-enriched rice all of which are examples of food fortification. In the agricultural field, food fortification (FF) and/or food enrichment (FE) is the most efficient strategy to overcome various micronutrient deficiencies by the addition of essential micronutrients (vitamins and minerals) to enhance the nutritional value of cultivated crops. According to World Health Organization (WHO) and Food and Agricultural Organization (FAO) of the United Nations (UN), “Food fortification” is defined as “the practice of deliberately increasing the content of an essential micronutrient, i.e., vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimum risk to health” (Pant and Chinwan, 2014). “Fortificant” refers to the incorporation of substances in the food to provide micronutrients. “Micronutrients” refers to the important dietary components, including vitamins and minerals, that are required in very small amounts but are engaged in very critical roles in various body functions and disease prevention.

Previous Year Questions

1. What is food security? Why is it essential? Describe the current food security system in India. (10M, CSE 2022)

2. What is food security? Indicate the major constraints in food procurement and distribution. (10M, CSE 2017)

Difference Between Production and Productivity

• Production is total quantity produced in an area.

• Productivity is the quantity produced in one unit area.

• For example, total area is 10 hectares and the quantity produced is 15000 kg.

Food Hygiene is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Since food hygiene has a direct effect on the health of individuals patronizing the catering facility, it is obligatory on the part of the management to lay down definite guidelines for maintaining hygienic conditions and ensuring their proper implementation. Cleanliness should be the basis of all food hygiene programmes and should be aimed at food protection as well as improving and maintaining the quality of food. 

SYNOPSIS

India has been conspicuous as one of the most malnourished nations, as every child out of two is malnourished. Moreover, the levels of under nourishment is substantially high among tribal communities. The present investigation has been made to examine the levels of food insecurity at the micro level in four regions identified in the tribal dominated areas of Maharashtra on the basis of macro level indicators. A comparison of food insecurity between the two communities reveals a high incidence of food insecurity among the tribal as compared to that of non-tribal. The nutritional status of tribal children is much lower than that of their non-tribal counterparts.

INTRODUCTION

Radiation processing is a promising technology for improving hygiene and increasing storage and distribution life of food products. Ionizing radiation can be used to bring about beneficial changes in food stuffs (Urbain 1995) and it has been suggested as a method of ensuring safety of meat products (Patterson and Stevenson 1995). Ionizing radiation interacts with an irradiated material by transferring energy to electrons and ionizing molecules by creating positive and negativities (Moseley 1989).