Food Production & Management

1. Food Production & Management Science II – Class IX

2. What / Why / How ? - In food management • WHAT are the constituents / components present in the food we eat daily? • WHAT are the nutritionalsignificances of variousfoods ? • WHAT type of disorders arise out of deficiencies ? • HOW do I follow a balance in diet ? • WHYdoes the food getsspoiled ? • HOW to preserve food and WHAT are the methodsadopted ?

3. Food production & Management - Unplugged Constituents of food &Deficiency disorders & Nutritional significanceBalance diet Food spoilage – Causes,Methods of storage - precautions & preventionFood Prevention

4. Food – what is it made of ? • FOOD – Food is defined as a substance which is a source of energy and provides materials for the growth and development of body. • It is necessary for all metabolic processes and to maintain constant body temperature. • We need to know the composition of the food we take daily and how it provides energy required by the body for all the metabolic activities .

5. Energy…… what is it all about ? • Astronautsrequire more energy in weightless conditions of the space. • They need 12500 KJ of food energy daily. • Yettheyloseweight on spaceflights lasting more than 2 weeks. • Hencethey are providedwith high energy specialfoods. BMR (Basic Metabolic Rate): The minimum energy required by the body whenits at rest, to carry on the metabolic functions is calledBasic Metabolic Rate When energy is required Adenosinedisphosphateis convertedintoAdenosine triphosphate and energy is released. Excerciseslikebriskwalking, swimming, running and yoga help in reducing over weight.

6. Constituents of Food • Constituents of food canbedividedinto 3 groups based on theirfunctions as follows • Energy releasers • Body builders • Regulators

7. Constituents of Food…..... contd Energy releasers: • Carbohydrates and Lipids are the major energy releasing nutrients. • They release energy required for the body whentheyundergooxidation. Hencethey are called energy releasers. Body builders: • Proteins, minerals and water are the chiefconstituents required for the formation of tissues which in turnbuild the body. Regulators: • Vitamins and minerals are required in smallquantities for the body. Theyregulate and co-ordinatevarious activities of the body and are hencecalled as Regulators. If thesenutrients are not suppliedsufficiently for a long time, it results in deficiency disorders. This condition is generallyknown as Malnutrition. In nextslide, we willlearn more about energy requirements and variousassociatedterms.

8. Constituents of Food…..... contd Carbohydrates • Carbohydrates are naturallyoccuringmacronutrients. • Theyform a major component of living organisms. It includessugar, starch and cellulose. • Theyprovidearound 70% – 80% of the energy required by the body for an averageadult. They are produced by green plants duringphotosynthesis. • Energy is also required for growth, functioning of the muscles, duringexercise/physicalactivity and to maintain body temperature.

9. Constituents of Food…..... contd Lipids • Lipids are macromolecules which are generallystored in the body. Lipidsinclude fats, oils, waxes and steroids. • Fats and oils are calleddietarylipids. They are stored in the body and serve as fat reserves. • Fats like butter & ghee are solid at room temperature. They are made up of SaturatedFattyAcids. • Liquidoilslikegroundnutoil and sunfloweroil are made up of UnsaturatedFattyAcids. • The human body cansynthesisemanyfattyacids and they need not beessentiallyincluded in the diet. These are calledNon-essential FattyAcids. Eg) Glycine • Fattyacidsthat are not synthesised in the body need to beincluded in the diet. These are calledEssential FattyAcids. Eg) LinolericacidandLinolenicacid.

10. Constituents of Food…..... contd • Proteins • Proteins are one of the macronutrients required by the body. They are foundabundantly in all living tissues. • Proteins are made up of Aminoacids. LikeFattyacids, Aminoacidscanalsobeclassified as ESSENTIALand NON-ESSENTIAL • Proteins which are rich in ESSENTIAL aminoacids are calledHigh Quality Proteins.eg) Proteinsfound in milk, milkproducts, meat, fish and eggs are high qualityprooteins. • Soya beans, pulses, groundnuts and oilseeds are sources of proteins for vegetarians.

11. Constituents of Food…..... contd Proteins…contd

12. Constituents of Food…..... contd Vitamins • Vitamins are a diverse group of organic compounds which are vital for normal growth, development and maintenance of body. • They are required in verysmallquantities. • Many of the vitaminscannotbesynthesized by our bodies. They have to beincluded in out diet. • Vitaminscanbeclassified as 2 types i) Fat soluble ( eg: Vitamin A, D and K ) ii) Water soluble (eg: Vitamin B complex & C ) Following table shows some of the sources, functions and deficiency disorders of various types of vitamins.

13. Constituents of Food…..... contd Vitamins

14. Constituents of Food…..... contd Vitamins

15. Constituents of Food…..... contd Minerals • Mineralsplay an important role in the metabolic activities of the body. They help in maintainingacid-alkali balance in the cells of the body. • They are essential for maintaining normal tone of muscles, nerves and blood and also for functioning of several enzymes. • Some of the major minerals required by the body are calcium, phosporous, potassium, sodium, chlorine & magnesium. Otherminerals required in traces are manganese, copper, zinc , iodine, cobalt and flourine. CALCIUM – • It is the chief constituent of teeth and bones. • It occurs in largerquantitieswhencompared to otherminerals in the body. • It is essential for clotting of blood, functioning of cardiac muscles & for normal growth in children. • The deficiency of calcium in children leads to RICKETS. • Chief sources of calcium are milk, milkproducts, sesameseeds, green leafyvegetables, ragi and fish PHOSPHOROUS – • It occurs in the form of phosphate or phosporicacidin the cells. • It isalso the chief constituent of teeth and bonesalongwith calcium. • It takes part in various metabolic processes in ionicform. • Chief sources of phosphorous are milk, milkproducts, pulses, cereals, nuts, oilseeds, fish and meat. IRON – • Most of the ironpresent in the body ishaemoglobin, a constituent of bloodand muscles. • Ironfunctions as oxygen carrier in bloodand for functioning of certain enzymes. • Deficiency of iron causes anaemia. • Chief sources of iron are green leafyvegetables, groundnuts, cerealsand pulses.

16. Constituents of Food…..... contd IODINE– • The endocrine gland thyroidsecretes a hormone calledTHYROXIN which is essential for normal growth and development. • Iodineis essential for synthesis of THYROXIN. • Iodinedeficiency causes a diseaseknown as GOITRE. • The thyroid gland becomesswollen and affects the rate of metabolism. • Seafish and othersea food containsiodine. SODIUM– • It is essential for cardiac muscle functioning and regulatingacid-base balance in the body. • Common salt, milk, milkproducts, egg, meat and fish are the chief sources of sodium. POTASSIUM– • It ispresent in the body cells and RBC. • Just like sodium, it regulatesacid-base balance in the body. • It influences muscularactivity. • Chief sources of potassium are oilseeds, nuts, pulses, green leafyvegetables, fruits, cereals, eggsand most of the food items. Water It is the most essential part of the protoplasm in everycell.It makesuptonearly 60% to 70% of the body weight. Water is a universalsolvent. Most of the nutrients dissolve in it and reacheverycell. Althought it is not considered as a nutrient, it is essential for the survival of the cell. The water we drink to quenchthirstissufficient to provide the requirements of ourbody.

17. Constituents of Food…..... contd Nutritional significance of water: • Water is the medium for all metabolic activities and biochemical changes thattakes place in the body.Water is required for elimination of waste materials from the body in the form of urine and sweat. • It maintains the fluidity of blood and lymphsothatthey transport the materials from one part of the body to another. • It replaces the loss of fluidsfrom tissues. • It regulates the body temperature. • It maintains the electrolyte balance in cells and tissues. Roughage • It is not a nutrientsince it does not help in providing energy or building tissues. • However, it has to be an essential part of our food because it helps the normal functioning of the digestive system. • Our body cannot digest polysaccharides like cellulose, hemicellulose, lignin and pectin which are present in most of the food of plant origin. • Suchfibrous substances collectivelyform the roughage part of the blood. • Cabbage, peas, carrot, turnipsand fruits which have edible skins likeapple, guava, peas, cereals & pulses are the chief sources of roughages. Nutritional significance: • They have the ability to absorb water. • They combine with intestinal wastesmakingthembulky. • This expands the intestinal lumen and stimulates the movement of waste in gastrointestinal tract. • Thus it facilitates the elimination of intestinal wastes.

18. Balanceddiet and energy requirements Balanceddiet and energy requirements: • The quantity and nature of food we eateverydayistermed as diet. • A dietwhich containsvariousnutrients in right proportions and include water and dietary fibres required by the body iscalled a balanceddiet. • A balanceddiet provides sufficientnutrients to maintain good health. • However, the type of diet required for a persondependsuponage, gender, size of the body and activity. • It alsodepends on environmentalfactors. • For instance, people living in warm climaterequireless food whencompared to people living in cold countries. • While planning a balanceddiet, the energy requirement of the person and nutritional value of food must be the criteria. • We should select a variety of food items availableeveryday and make up a balanceddiet. • Withshould plan a balanceddiet and follow certain principles. We must have timelyeating habits. • We must avoid the habit of eatingjunkfoodsbecausetheyneitherprovide us withnutrientsnor help digestion. • Hygeinic food with clean filtereddrinking water taken at the right time and right quantitygivesensures good health.

19. Food Management Food production in our country has increasedtremendously in the past few decades. • Modern scientificmethods are beingused to improve the yield and increase food production. However, nearly 10% of the food goeswastebecause of unscientificstorage practices. • Population explosion on one hand and wastage of food on the other hand have contributed to shortage of food. • Hence, the increased production of food has not yielded the desiredbeneficialeffects. • Storage of food is as important as food production. Therefore, knowledge of properstoragemethodsis essential. In the followingslides, we willlearn about the causes of food spoilage and some of the storagemethodspractised in our country.

20. Food management - Causes of food spoilage The food grains, vegetables and fruits are grownseasonally. They have to stored and suppliedthroughout the year. Hence, the harvested food has to bestored in a scientificway and supplied to people. FOOD SPOILAGE: • The quality of food deteriorates if it is not storedproperly. • The food getsspoiled by micro organisms and pests and thereby the food ispoisoned. • This food isunfit for humanconsumption. The process of deterioration of food losingits nutritive value iscalledFOOD SPOILAGE. Spoiled food isdangerous to health. The toxinsmayeven cause death. The factorsresponsible for food spoilage and wastagecanbeclassifiedinto 2 groups • Internalfactors • Externalfactors Referthischart for the variousfactors for food Spoilage.

21. Food Spoilage INTERNALFACTORS Moisture content of food material: • Most of the food materials contain certain percentage of moisture in them. • Fruits and vegetablescontainhigherpercentage of moisture. All plant products respire duringstorage and produceheat. • Severalchemical changes occur in presence of moisture. • Moisture and heat encourage the growth of micro organisms which spoil the food. • Vegetableslikeonion, potato and grains sprout in the presence of moisture. sproutedgrains & vegetables Rottenfruits • Hence the maximum amount of moisturepermitted for every food item must beensuredbeforestorage and suitablestoragematerial must beused. • For instance, moisture content in food grains such as rice, ragi, jowar & wheatshould NOT be >14% duringstorage

22. Food spoilage….contd INTERNALFACTORS Activity of Enzymes: • Enzymes are present in plant and animal cells. • They are responsible for ripening of fruits, spoiling of fruits, vegetables and meat. • The activity of enzymes continue evenduringstorageperiod if conditions are suitable. • Hence care shouldbetaken to preventenzymaticactivityduringstorage. EXTERNALFACTORS Stored food materials deterioratesometimes due to factors in the surroundingenvironment. They are called as Externalfactors. Temperature & Humidity: • The temperature favourable for the growth of microorganismsisbetween20⁰C and 35⁰C. • If food isstoredbelow12⁰C, the microbialactivitywill slow down and food will not bespoiled for sometime. • Similarly, if moisture content in the food stuffis more, the growth of fungiispromoted. Hence food shouldbestored in a cool and dry place. Storage structures: • Storage structures have to bebuildusingdamp proof materials. So the attack of fungiisprevented. • Sour fruits like oranges, lemon and other citrus fruits reactswithmetalproducingpoisonous substances. • Lead containers shouldalsobeavoided as Lead ispoisonous. • Hencedifferent food materials shouldbestored in carefullyselectedsuitable containers & storage materials.

23. Food spoilage….cntd EXTERNALFACTORS Microorganisms: • We’vealreadylearntthatactivity of microorganismsisenhancedunder certain conditions likefavourable temperature and high moisture content. • Microorganismssuch as bacteria, yeast, fungietc cause considerable damage to stored food materials. Theyalsoproducetoxins which are harmful to humanhealth. Insect infestation: • Itsverycommon to findinsects in stored food grains. It isknown as insect infestation. • Usuallyricestored in ricebinscontainricemoth. The white wormsoftenseen in rice are larvae of ricemoth. • They damage the kernel of the rice grains and cause damage. • The othercommoninsects are pulse beetle and grain moth which attack pulses and grains. Rodents and birds: • Rodentslike bandicoots, squirrels, rats and mice cause extensive damage to food grains. • Theserodents not only destroy the food but contaminatethemwiththeirfaecalmatter, urine and haircausingdiseases to man. • On an avg, a rat consumes 30 – 35 gm of food grains everyday. • Birdseat and destroy large quantities of food grain before and after the harvest. • Theyalso damage fruits and vegetables. • Sparrow, myna, pigeon, crow and parakeets are some of the common grain eatingbirds.

24. Food storage and preservation Food substances canbeclassifiedinto 2 groups dependingupon the length of the storageperiod. • Perishablefoods • Non-perishablefoods Perishablefoodsare thosethat have short life. Milk,Milkproducts, vegetables, fruits, cookedfoods, meat & fish are examples of perishablefoods. Non-perishablefoodsare thosefoodsthatcanbestored for quitesometimewithoutgettingspoiled. Pulses, cereals & grains are examples of non-perishablefoods. METHODS OF STORINGPERISHABLEFOODS Perishablefoodscanbestored for sometimewithoutreducing their nutritive value usingsomescientificmethods as follows. • Cold storage and freezing • Dehydration • Canning • Pasteurization • Chemicalmethod • Wrapping or coatingmethod • Irradiation method

25. Food storage and preservation COLD STORAGE & FREEZING Cold storage: • Storage of food in cold temperature in the range of 6⁰C - 8⁰Ciscalled Cold storage. • Vegetables, fruits, milk, milkproducts and cooked food are generallystored in thismethod. • The domesticrefrigeratorswork on thisprinciple. • The general metabolic rate of the food slows down at this temperature and microbialactivityisalsoreduced. • The growth of bacteria and fungi on the food ispreventedthuskeeping the food fresh for sometime. Freezing: • If food isstoredbelow0⁰C, it isknown as Freezing. • Freezingtotallypreventsenzymatic action and microbialactivity. • Hence the food canbestored for a long time. • This methodisuseful in transporting food to far away places which requiresseveraldays. • Fruits, vegetables, meat, fish and other animal products are frozen, packed and transported. DEHYDRATION Excess of water contained in the food isremovedusingseveralmethods. The nutritive value remains the same. Fruits likegrapesand vegetableslikepotatoand onion flakes canbepreserved by thismethod. Dehydrationisdoneusing the followingmethods. Sun drying: Food materialisexposed to sun light for drying. Different food materials are exposed to sunlight for different durations. Cereals and some fruits are dehydratedusingthismethod.

26. Food storage and preservation….cntd Vacuum drying: • The food isdried in a vacuum chamber. • It isused in dairy industries in the preparation of milkpowder, cheesepowder, icecream and othermilkproducts. Hot air drying: • Hot air isblown over food material. • Fruits likegrapes and vegetableslikepotatoes, onion flakes are dehydrated by thismethod. CANNING • In thismethod, the selected food materialisfilled in clean, steamed containers under pressure and sealed. • The sealed container issubjected to high temperature and thencooled. • This destroys all micro organisms. Hence the canned food canbepreserved for long time. • Green peas, jams, jeeliesetc are preservedusingthismethod. PASTEURIZATION • Pasteurizationinvolvesboilingmilk at 65⁰C for about 30 minutes and suddenlychilling it. • This process destroys most of the micro organisms. • However, curdlingbacteria survive. • Hencemilk has to bestoredbelow5⁰C. CHEMICALMETHOD • Certain chemicalslikesalt, sugar and sodium benzoate are used to preserve food substances. • It isknown as chemicalmethod of preserving food.

27. Food storage and preservation….cntd • High concentration of sugarminimizes the moisture content and therebyinihibits the growth of bacteria. • Guava, orange, papaya, grapes and pineappleare preserved in concentratedsugar solution. • Chillies, mangoes, lemon and fish are preserved by Salting. • Food preservativeslikevinegar, citricacid, sodium benzoate, sodium or potassium metabisulphate are used in preserving fruit juices, squash, jams, jellies, salads and pickles. • This methodismostlyused for domesticpurposes on a smallscale. WRAPPING or COATINGmethod • This methodisusedonly for certain selected food substances likeeggsand few fruits. • Eggs are preserved by applying a thincoat of oil on the shell. IRRADIATION METHOD • This method of preserving food is a recent technique. Scientificallypacked food isexposed to gamma rays for a suitable duration. • The ionizing radiation penetratesthrough the packed food materials and destroys all the micro organisms. • Fruits, vegetables, meat and severalother food materials canbepreserved by thismethod. • This method has not gainedacceptance due to fearsassociatedwithionizing radiations.

28. Food storage and preservation Non-perishablefoodscanbestored in followingmethods • Dry storage • Gunnybagsstoragegrain silos METHODS OF STORINGNON-PERISHABLEFOODS Dry Storage: • Cereals, pulses, grams, dry seeds, sugar, spices and flour are stored at room temperature. It iscalled dry storage. • Grains are stored on a large scale in storagebinscalledgrain silos. • The silos protect the food frommoisture, pests and dust. • Theyalso have inbuiltfacilities to withdrawdesiredquantities of stocks. • Stuffcanbeperiodicallychecked, fumigated, temperature canbecontrolledfrom time to time. • It isalsoprotectedagainstrodents and otherpests. Gunnybags: • Gunny bag isanotherageold, yet efficient method of storing non-perishable food materials. • The gunnybagsshouldbe clean and dry. • The packedbags are stacked one above the othersuchthattherewillbesufficientspace for periodic fumigation.

29. Responsibilities – Food preservation Whatdid we learnso far ?????? • The methods of food preservationdiscussed in previousslides are all useful for bulkstorage. • Certain simple methods of preserving food at domesticlevelsalso help in avoidingwastage of food materials. • Food storage and distribution are very important and it shouldbedonethrough out the year. • It is the responsibility of every one of us to take care not to waste food / food materials. Now, youwillbe able to……… • Give the definition of nutrition, nutrientsand the basis of classification of nutrients. • Acquirecompleteknowledge about balanceddiet and malnutrition. • Understand the nutritional significance of carbohydrates, fats, proteins, vitamins, minerals, water and roughage. • Identify the sources of variousnutrients and select the suitable food to get a balanceddieteveryday. • Be aware of the factthat the components of the diet and requirementsdifferfromperson to persondependinguponage, occupation, gender, location etc. • Understand the harmfuleffects of eatingjunk food and drinking soft drinks at meal time. • Good habits liketakingfreshwholesome food and providingsufficientrest and sleep to the body. • Understandthatstoring the food producedis as important as production of food. • Identify the internal and externalfactorsresponsible for food spoilage and understand the variousmethod of controlling it.

30. NOTES WhatisCFTRI ? The Central Food TechnologicalResearch Institute (CFTRI), Mysore has standardised the method of preservingseveralperishable food substances. Fruits likemangoes, sapota and banana are dipped in wax emulsioncontaining a smallquantity of fungicide. Spoilage of eggscanbeprevented by getting the surface of eggssmearedwithoil. What are fumigants ? Fumigants are chemicalsthatevaporateslowly and kill the insectpestswithoutcausing damage to the food grains. Ethylenedibromide (EDB) and Aluminium phosphate are twocommonlyusedfumigants.