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COMPARISION OF NUTRITIONAL VALUES OF DIFFERENT PACKAGED FOOD ITEMS

COMPARISION OF NUTRITIONAL VALUES OF DIFFERENT PACKAGED FOOD ITEMS. A PROJECT WORK ON SCIENCE AND LIFE GROUP MEMBERS :- AASHEESH (2954) VISHAL YADAV (2922) DIPANSHU (2909)

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COMPARISION OF NUTRITIONAL VALUES OF DIFFERENT PACKAGED FOOD ITEMS

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  1. COMPARISION OF NUTRITIONAL VALUES OF DIFFERENT PACKAGED FOOD ITEMS A PROJECT WORK ON SCIENCE AND LIFE GROUP MEMBERS :- AASHEESH (2954) VISHAL YADAV (2922) DIPANSHU (2909) ( B. Sc. ZOOLOGY - I ) CONCERNED TEACHER :- DIBYAJYOTI SHRIVASTAVA SIR

  2. CONTENTS INTRODUCTION FOOD ITEMS AND CONSTITUENTS IMPORTANCES OF CONSTITUENTS CONCLUSIONS REGARDS

  3. INTRODUCTION We are now in the era of readymade food items. This shows a great step toward the MODERNISATION. When we see the ancient times people used to eat the raw food items just plucking from the tree not washing and cooking. After sometime they cooked tree and animal products then the agriculural products . But now we are using the packaged food products. Well sealed and highly nutritious. Hereby , we are going to analyse the qualitative and quantitative components of different packaged food items available in the market.

  4. INFORMATION Trans fatty acids are not found in milk. For healthy bone – Ca , vit. D , Phosphprus. Healthy muscle functioning – protein and potassium Fluid and electrolyte balance - Na & Cl Neural function and immune system – vit E , selenium , copper Healthy blood – Fe , vit-C , vit-A Energy and metabolism – fat , vit B-1 , vit B-2 , niacin , biotin , Mg , Zn , pantothenic acid .

  5. Continued ........ Brain development and functioning – sugar , carbohydrate , folic acid , vit B-12 , vit B-6 , iodine. CHOLESTEROL ABSENT INALL PRODUCTS BECAUSE IT IS HARMFUL FOR HEART.

  6. A. BISCUITS

  7. B. TONED MILK

  8. C. STICKS

  9. D. COLD DRINKS

  10. E. FOOD SUPPLEMENTS

  11. F. BREADS

  12. G. NOODLES

  13. H. MASTI BALLS (MASALA TARKA)

  14. I. CHIPS

  15. J. CHOCOLATE BAR

  16. REGARDS We the students of zoo Hons. Ist year have completed this interesting project work on the anlysis. We hope you all have not only enjoyed but having a great view toward habits of fooding. We have done a great effort. Collected the products from my households and the GOOGLE search engine. At last we are very thankful to my sub teacher for providing us such an interesting topic.

  17. THANKS ALOT TOALL Bye..........................................................................

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