Dietary Considerations and 9 Food Quality

Food is a basic human need. It is consumed to provide nourishment to the body. To achieve optimal level of fitness certain dietary considerations are required. Mostly food is consumed for its taste or appearance; however, both nutritive value and quality of food need attention. Food quality, food adulteration, food spoilage and impact of indiscriminate use of pesticide and radiation on human health have been discussed in this lesson.

Dietary Planning Dietary planning is an important step in proper food Activity 9.1 selection and preparation of meal to stay healthy and fit. •• Plan a meal (lunch or Dietary planning is a process of developing meal plans dinner) including some for adequate nutrition within the available resources. food from each food Nutritional requirement and food choices vary with regard to group. their age, sex, activity level and physiological condition. Food •• Record your one day is planned accordingly to make it enjoyable, satisfying and diet. Analyse each food healthy. Planning is a scientific method of saving energy, time preparation according and money. It makes the tasks of procuring raw material, to the food group. How could you improve your preparing meals and ensuring food quality simpler. It adds diet for the missing variety the meals and reduces wastage. nutrients? You have studied the five food groups in Class IX. Revise these and for reference keep these handy.

Factors Affecting the Planning Everybody needs a balanced diet irrespective of age but certain factors influence the food choices. Consider the following factors while planning meal for good health and fitness.

Age Body’s need for food and nutrients varies greatly with age. An infant needs only mother’s milk initially but needs extra

2021–22

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Health and Physical Education - Class X Elders often have difficulty in chewing, swallowing and well cookedvegetables,idlietc. swallowing chewing, in digestion; they need soft and easily digestible foods, such as, difficulty have often Elders spinach, carrotandpotatosoupinsteadof spinach vegetable. be planned in the form they enjoy, like spinach parathaor guidance in this regard. Nutritious food preparations can friends by and mediaratherthannutritional requirement. They need influenced often are preferences food their But fast pace andareactive, so theyneedextranourishment. food andnutrientswith growing age. Adolescentsgrow at a hm o rvn bcmn oewih. aeu slcin is selection Careful overweight. becoming prevent to them persons while those with sedentary life style shouldavoid in calories)arequite suitable forhighlyactiveandgrowing 2.0g protein/Kgbodyweight/day.Foods like if anathleterequires weight/day. Thesameperson body 2200 kcal.Similarly an adult manneeds0.8gprotein/Kg kcal/day whilethesamewoman,ifpregnant,will 1900 need For example,ahealthysedentary woman needs nutrients duetohigherrateofgrowthand development. pregnancy, lactationimposehighdemands offoodand Physiological conditionslikeinfancy,childhood, adolescence, Physiological state can fish fulfill therequirementforenergyandothernutrients. and egg, foods, dairy oilseeds, nuts, foods, whole butter orgheeneedstobeavoided.Foodpreparationsfrom energy requirement. In general energy from fried foods, extra a race, need nutrients, like vitamin B, in accordance with normally needslesserenergythanapersonparticipating in of activity also affect the requirements, e.g., a person cycling load, sports, etc., need more energy. Intensity and duration less energyandheavydutytaskslikecycling,carrying activity. Sitting jobs like reading, computer work, etc., need Energy and nutrient requirements vary with physical Physical activity genders. Foodpreferencesmayalsovarywithgender. fruits, seasonal grains, Whole green leafyvegetablesanddairyproductsarehealthyforboth anemia. or deficiency iron menstruation. Lackofironoftenputsthemathighrisk Females need more iron (hemoglobin) due to blood loss during types are different leading to different nutrient requirements. muscular whilewomenhavemorefatcells.Thus,theirbody Mostly menaretallerandheavierthanwomen.Theymore at differentpaceandtheirbodycompositionisalsodifferent. years nutritionalrequirementsaresame,thereafterbothgrow Nutritional requirementsvarywithgender.Tilltheageof10 Gender 2021–22 laddoo (rich 8/24/2020 11:43:37 AM

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2021–22 gujia in Holi. How food satisfies the sensory organs, e.g., eyes, ear, constitute sensory appeal. Good looking and tongue, nose, aromatic food appeals and attracts everybody. Appearance, Sensory appeal Food preferences of individuals strongly and person to person from vary preferences Food affect planning of meals, e.g., a vegetarian cannot eat meat and a non-vegetarian will not get satisfaction with only vegetarian dishes. People from south India will get satisfaction with idli accepted is change Occasional roti. dal of instead sambhar a but dissatisfaction resulted from less preferred food over malnutrition under-eating, to lead may time of period long and health problems. Religion also influencescommunity does not eat onion, thegarlic, eggs, fish, meat, etc., food habits and various modern factors technology mobility, However, e.g.,are the Jain lessening such impacts. Certain with festivals like, foods are associated Region, religion and culture produced in foods the with linked often are Eating habits the localily, e.g., people living in coastal areas eat more fish or coconut is popular in practice. cultural becomes it time of period a consumed over Kerala. When the same food is Time and skill Time and skill depend meal a in served dishes of and types The number equipment and skills ingredients, time, of availability on the of the person who cooks. Lack of these such a plan in necessary to is it Hence, the meal. of quality may influence the maintained. Preplanning and way that nutritional quality is are useful in preparing nutritious management skills time including members of the family, All meal in lesser time. in activities children, need to be engaged in food preparation an appropriate manner. helpful to prevent malnutrition and illnesses. Physiological illnesses. Physiological and to prevent malnutrition helpful preferences. affects the food state also considerations Economic cheap but both expensive while others are Some foods are are nuts cashew e.g., benefits, nutritional similar provide may expensive, groundnuts sources are cheap and both are good fresh Seasonal, local, minerals. and vitamins protein, fat, of food a of The cost nutritious. cheaper and more are foods Purchasing from from one place to another. also varies item Homemade economical. is etc., haats, markets, sale whole food is cheaper. Chap-9.indd 167 Chap-9.indd 168 168

Health and Physical Education - Class X • • Activity 9.2 • • most? attracted youthe in theadvertisement of them.Whatfeature features abouteach Explain goodandbad the advertisements. eating afterseeing items youstarted Name fivefood their meals. Compare andevaluate labor inanindustry. has gotoworkasa buttermilk asshe mint chutneyand consumes missiroti, his wife;whileMahima sweet forhimselfand vegetable, raitaanda chapatti, dal,spinach Ramesh planstomake Fig. 9.1:Taste given dueconsideration. bread soft; ice cream chilled and soup hot. This has to be role acrucial play in foodacceptance.Forexample,papad also temperature, texture, flavor, taste, The diets of sportpersons shouldbemanaged tohelp them different life stages of humans for their health andwellbeing. for considerations dietary the studied have you IX Class In D and freshfooditems. haats areorganisedwhichalsogoodsources ofcheap online purchasehaveimprovedtheaccess tofood.Local limit the foodsupply.Bigbazaars , homedeliverysystemand droughts, heavyrainfall, cyclones androadblockagesfurther and personsnot having requisite transport facilities. Famines, happens with people living in remoteareas,elders, handicaps Foods availablenearbyareusuallyselected. Itcommonly Accessibility andtransport encourage peopletochooseandconsumehealthydiets. Using thesameconcepttoadvertisenutritiousfoodswill on the label of the packing to make healthy food choices. and unhealthy. Hence it is necessary to see nutrition facts regular use they may turn outto be costly, less nutritious foods. These items may initially attract, appear cheapbut on ready toeat and common withsomeprocessed,packaged it isavailableondiscountorasafreegift.Suchpractice advertisements. Furthertheychooseacertainfoodbecause Many persons, particularly children, choose foodtempted by Media andadvertisement affect theworkingcapacity,efficiencyandhealthofaperson. time anddoesnotleadtohungerpangssoon.Thisinturnwill is it meals, important to planning take care that it keeps one satisfied While for sufficient food. eating from gets person a Satiety valueimpliesasenseofpleasureandsatisfactionthat Satiety value give themdistinctflavorandcanalsobemodifiedbyprocessing. food certain a in present when and compounds Specific flavor taste. lemony sour has Lemon taste. and aroma both includes tastes ofsugar,salt,neem,lemon,chilliandamlarespectively. sour, pungentandastringentwhichcaneasilybelinkedwith the umami which is similar to the taste of monosodium glutamate (MSG). as to referred is taste fifth The sour. bitter, salt, sweet, i.e., tastes, Taste isasensationperceivedin the mouthandthroat. There are four ietary Flavour is sensed bybothnoseandtonguetogether.It Ayurveda describessixtastesnamely,sweet, salt, bitter,

C 2021–22 onsi d erations Related concepts

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Dietary Considerations and Food Quality 169 8/24/2020 11:43:37 AM Your physical education teacher must be planning events for sports day. Note down the diets he or she suggests to you. Relate all in terms of food groups and give your suggestions in terms of suitability to the game you are playing. Make a diet plan for your team football in participating in Meghalaya, giving suitable justifications. • • • Activity 9.3 •

2021–22 Foods like egg, whey protein, soy and milk (casein), and milk soy protein, whey egg, Foods like can range from 1.2 -2.0g per kg body weight per day. Sufficient day. Depending upon the intensity of the sport, protein requirement per weight body kg per -2.0g 1.2 from range can intake of carbohydrates ensures that protein is used for building and repairing of muscles and tissues; for formation of hormones, enzymes, antibodies and neurotransmitters; preventing damage; and not for giving energy. For better consume carbohydrate and protein protein, of utilisation 4:1 or 3:1 preferably proportion, appropriate in sources food for better performance in endurance events. grains, nuts, seeds and beans fat dairy products, low provide good quality protein. Readymade protein should be avoided or taken under expert supervision only. powders Protein fatigue, to intake makes sportpersons susceptible protein Low Carbohydrates sportpersons. for energy of sources major are Carbohydrates per weight body Kg per carbohydrate g 3-5 fitness, general For gymnastic, football, like sport intensive For sufficient. is day weight lifting, 5-10 g carbohydrate per Kg body weight per of carbohydrate (glycogen) day may be required. Body stores must be sufficient beforeFor one and performance. stamina the determine stores and during exercise. Glycogen except water is needed. hour of exercise, no extra intake Carbohydrate requirement increases with increasing duration Intake intake is vital. of workout. Timing of carbohydrates hours before 2-4 food, digestible easily carbohydrate, high of training and event are advisable for quick energy release Food preparations having and replenishment in the body. and banana semolina (suji), potato (baked), bread, rice, consumption suggested. Excessive are liquid food along with cause digestive gain, weight to lead carbohydrates may of diarrhea, lethargy, etc., and muscle stiffness, discomfort, eventually hamper the performance. exhibit their best performance and maintain endurance. endurance. and maintain best performance their exhibit exercises, physical in intense constantly indulged They are sports-related other and and competitions matches training, requirements nutritional their energy and Hence activities. body composition, age, gender, very high. Besides are also the event, the intensity and duration of types of sports, nutritional their affect greatly also factors environmental importance for Adequate nutrition is of utmost requirements. their health, physical fitness, endurance, peak performance infection. The of dehydration, injury and and prevention proportion in right time of food given at the right kind right their prolong sportpersons to for importance paramount of is sporting life. Chap-9.indd 169 Chap-9.indd 170 170

Health and Physical Education - Class X repair andrecoveryofthebody. protein is advisable after the event, during rest period for more of Consumption functions. kidney and liver bones, on weight gain,calciumexcretioninurineandadverseeffect or protein powders or supplements may causeunnecessary same time high proteinintakeparticularly from animalfoods lethargy, muscle weakness, injuries and infection. At the not sufficient addition of glucose and salt is alsoneeded. is salt and of glucose addition sufficient not exercises maybeneeded. Sometimesjustpotablewateris adequate but up to 5-6 liters a day in hot weather and intense endurance significantly. Drinking 2-2.5 liters of water may be and coordination.It can hamper theperformanceandreduce constipation, excessivefatigueanddisturbance invision sweating, muscle cramps, vertigo (fainting), vomiting, can beseriousandleadtoheatexhaustion, profuse balance in the body andare crucial in sports. Dehydration Water and fluids maintain the hydration level and electrolyte Water andfluids products, provide theneededvitaminsandminerals. dairy vegetables, and seeds, nuts and whole grains fruits taken in sufficient amount can Colorful sport. in of thesesupportstheperformanceandrecoveryfrom injury stress andimprovestaminaimmunity. Adequate intake damage andact as antioxidants which are needed to reduce cell prevent to important are C and E A, Vitamin utilisation. utilisation of iron in the body. Vitamin B6 helps in protein plays C an importantrole in collagensynthesisandabsorption Vitamin exercises. long during faster depleted get calcium, zinc,ironareothercrucialmicronutrientswhich particularly some groupBvitamins and magnesium.Folate, utilisation in the body is largely associated with them, Vitamins andminerals are crucialinsportbecauseenergy Vitamins andminerals health problemswhichhamperperformancesignificantly. of fat eventually leads to overweight, obesity and associated in thebodyandaccelerateperformance.However, high intake strength andvigour in the rightamount,enhance consumed salmon, oil, fish seeds, flax like acids fatty omega-3 in rich antioxidants. Foods as theyalsoprovideothernutrientsand sport. Nuts, seeds, low fat dairy productsaregoodchoices for synthesisofhormonenecessarytomaintainstaminain Fats like butter, cream, cow’s gheeor coconut oil are good better for slow and long duration events like marathon. and competition. It ismetabolisedveryslowly, thus, is Fat is not considered a good source of energy during exercise Fat 2021–22 8/24/2020 11:43:37 AM Dietary Considerations and Food Quality 171 8/24/2020 11:43:37 AM Fig. 9.2: FSSAI Fig. 9.3: Fortified Visit to nearby market, nearby to Visit any 10 food select and report food items based on the quality check points above. Collect 10 foods packaged and record points five reflectingfood quality in each. the you have found low If quality food then what you would do? • • • Activity 9.4 • • • Fig. 9.4: Agmark of India

2021–22 uality Q but not cold water is better absorbed and maintains maintains and better absorbed is water cold not but d Physical examination of food is done on the basis of size, Food quality is the criteria by which a person accepts Food quality is the criteria oo is Authority of India (FSSAI) Food Safety and Standards and Standards Act 2006. a statuary body under Food Safety eight acts in the interest It now encompasses previously employed It ensures the availability of of food operators and consumers. and Amendment consumption. for safe is that wholesome food up-gradation are done from time to time. FSSAI code is given to each food item which you can see on various food products. Sports Authority of India along with some other reputed institutions some of India along with Sports Authority sport. different for guidelines nutritional the has suggested Find out about them. the body temperature. Safe drinking water and beverages and water drinking Safe temperature. body the sugarcane and shakes thin juices, fruit water, coconut like hydration energy and to maintain good choices juice are amounts required for available are Recommendations levels. of water and fluid intake before, during and just after the event. Nutritious food too, if contaminated or adulterated is not too, if contaminated or adulterated Nutritious food or disease. as it may cause infection safe for consumption and the ways to improve Hence the causes of food spoilage, the food quality need to be understood. crucial at every stage of food or rejects any food item. It is Good quality food brings handling from farm to table. quality can cause illness health and well-being and poor as well. Quality of food is and rejection of food in the market alterations and load microbiological of terms in judged often chemical composition of food. in physical parameters and F food adulteration. In order to Food quality risks include every government enforces protect the health of the people In India it is the responsibility certain laws and regulations. Authority of India (FSSAI) to of Food Safety and Standards ensure safety and quality food. Cool Food quality is favorably altered by techniques of food Food quality is favorably altered by techniques of food preservation. It is also possible to enhance nutritional quality of food by fortification. shape, color, texture and visual appeal. The food should be shape, color, texture and visual appeal. The food should free from dirt, cracks or any foreign material; contamination by bacteria, mould, virus, yeast; and infestation by insects, pests, rats, mice, flies and cockroaches which lead to food spoilage and make the food unfit for human consumption. heat like factors by influenced be seriously can quality Food (temperature); air (oxygen, humidity) or moisture content of food, type of food itself and its composition, treatment given to food during processing, handling and storage. Chap-9.indd 171 Chap-9.indd 172 172

Health and Physical Education - Class X • • • Activity 9.5 • • • life. followed inday-to-day spoilage whichcanbe points topreventfood in) andrecord10 portal (www.snfportal. safety. Searchonthe booklets onfood has developedfive Government ofIndia use inyourdiet. items youregularly non-perishable food perishable andfive Write fivesemi- terms offoodquality. and assessthemin kept inbothplaces changes infooditems refrigerator. Recordthe food itemsinthe store thesamefive temperature. Also leave thematroom food itemsand Collect fiveperishable Fig. 9.5:ISI perishability. Thus,foodsare— at roomtemperatureiscalledshelflife which determines time during which the food item remains fit for consumption different foods helpsinreducingspoilage.Thedurationof food spoilage. The knowledge of approximate shelf life of food affects the growthofcausativefactorsandaccelerate moisture content, temperature and nutrient composition of rodents. High insects, pestsand of someenzymesand be fatal. It is mainly caused by microorganisms, over activity human for unfit is food consumption. It is a serious threat to food quality and can the that indicates spoilage Food Food spoilage Check pointstoensurefoodquality in thefollowingsection. briefly discussed are aspects these All spoilage. food causes food adulteration. Over ripening or excessive microbial load to selection while articles food ensure quality. the on ISI, and AGMARK Proper storage of food decreases food spoilage and various Proper storageoffood decreasesfoodspoilageand So foodshouldnotbe wasted ratherprotectedfromspoilage. hn od ult i mdfe itninly i iscalled it intentionally, modified is quality food When It isnecessarytoobservethequalitymarks,likeFSSAI, • • • • • • Food ispreciousandnotavailableinunlimited quantity. • • • • • • 3. 1. 2. and coloredsweets. give productacertainlook,e.g., acid washedginger Be watchful for harmful chemicals and colors used to spice powders,etc. oil, flours, particularly items food loose buying Avoid code, manufacturingandexpiryor“bestbefore”date. FSSAI use, of direction information, specific gredients, Read label for safety, permitted color, preservatives, in- bulging ofcontainer. or container the of lid or packet the of seal for Check Check foranyforeignmaterialoradulterantinfood. handling andconsumption. wrinkles on fruits and vegetablesbeforepurchase, and discoloration smell, foul bruises, cuts, for Check

Non-perishable which remain fresh and edible for Semi-perishable whichremainfreshandediblefor Perishable more thanamonth,e.g.,grains,sugar,oil, pulses. and vegetables fruits. some e.g., days) (5-7 week a about vegetables. hours to 1-2 daysonly, e.g., milk, meat, green leafy 2021–22 which remain fresh and edible forfew which remainfreshand 8/24/2020 11:43:37 AM Dietary Considerations and Food Quality 173 8/24/2020 11:43:37 AM Identify one preservative for each: lemon pickle, guava jelly, frozen peas, pineapple squash and bread. Choose three preserved foods prepared at your home and another three from the market. Identify the method of food preservation in each and the preservative used, if any. Classify the preservative as natural or chemical. • • • Activity 9.6 • 2021–22 Preservatives are natural of intense energy capable of penetrating tissues. When tissues. penetrating of capable energy intense of food is exposed to specific form of radiation (gamma rays from Cobalt 60) under controlled conditions it increases their shelf life and is referred as irradiated onions, spices, herbs potatoes, food. Items like fruits, and some ready-to-eat foods can be preserved in this and milk for suitable not technique is this But way. milk products. The safety of irradiated foods is under debate. Consumers can choose or avoid This mark foods by identifying its symbol on the label. irradiated has been approved by Food safety and Standards Regulations Authority of India (2015). the enzymatic and microbial activities keeping the food safe for longer duration. content of food as reducing or removing the moisture absence of water. microbes cannot grow in the food by destroying the harmful microorganisms. For microorganisms. the harmful destroying food by of of milk and sterilisation example, Pasteurisation bottles. control selectively or chemical ingredients which food in and enzymes microorganisms of growth the and restrict spoilage. Jams and jellies are preserved Acid and oil. spices salt, by by sugar and pickles Chemical bacteria. of growth the restrict also medium Meta Potassium benzoate or sodium like preservatives and squashes. bisulphite (KMS) are used in ketchups Use quantity. small very in used are Preservatives is harmful and punishable above the prescribed limit under law. Radiations are emissions are Preservation by Radiation: Radiations Addition of preservatives: Low temperature limit and freezing: Low temperature Refrigeration based on This technique is dehydration: or Drying Application of heat helps in preserving heat helps in of Application treatment: Heat

4. 2. 1. 5. 3. Food adulteration practice of Food adulteration is an unhealthy and illegal or adding the low grade ingredient(s) in the original food

treatments can also be given for this, food preservation is food preservation given for this, can also be treatments one of them. Food preservation and handling food the process of treating is Food preservation of food. shelf life down spoilage and extend to stop or slow moisture content, the principles of reducing the works on It causing spoilage growth of micro organisms preventing the are — enzymatic activity. The techniques and controlling Chap-9.indd 173 Chap-9.indd 174 174

Health and Physical Education - Class X punishable underlaw— or unsafe and the person responsible for any of these is The following criteria designate anyfoodasadulterated can lodgecomplaintis— containing extraneousmatter.Thehelplinewhereanindividual food is now termed as substandard food, unsafe food or food toeat; food unsafe the makes degrades thefoodqualityandisinjurioustohealth. It profits. the increase to deleting the vital component. It is usually done intentionally

performed bystudentsthemselves(Table9.1). 12. 11. http://nationalconsumerhelpline.in/foodSafety.aspx Under Food Safety Standards Act(2006)adulterated The following testsfor common adulterantscanbe 9. 9. 8. 7. 6. 5. 4. 3. 2. 1.

It containssubstitutionofanyinferiororcheaper unhygienic of contains article The wholly of, consists article The The articleitself,thereof,iscomposed, or itspackage The article is prepared, packed or keptunder The articleisprepared,packed The articlehasbeeninfectedorinfestedwithworms, There ispresenceof any coloringmatter or The article is colored, flavored There isabstraction,whollyorinpart,ofanyits an as or directly substance a of addition contains It The article contain pesticides and other contaminants The articlecontainpesticidesand The article is misbranded or sub-standard or food presence ofanyharmfulsubstanceinthatarticle. substance orvegetablesubstance. putrid, rotten,decomposedordiseasedanimal substances. or deleterious whether whollyorinpart,ofpoisonous in excessofquantitiesspecifiedbyregulations. containing extraneousmatter. insanitary conditions. weevils, orinsects. respect in specified thereof orinquantitymorethanprescribed. that than other preservatives is. make itappearbetterorofgreatervaluethanreally polished, soastodamageorconcealthearticle or to constituents. ingredient whichisnotpermitted. substance whetherwhollyorinpart. 2021–22 or coated, powdered or or in part, any filthy, any part, in or processing or the or processing

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2021–22 Method for detecting the Adulterant for detecting the Method On ignition genuine silver foil burns On ignition genuine silver white glistening leaving completely away the same mass while of spherical ball black ashes of reduced to is foil aluminum grey color. pure honey in dipped A cotton wick burns when ignited with a match stick. not will water presence of adulterated, If it does, it burn and if to honey the allow will produce a crackling sound. powder on the the coffee sprinkle Gently surface of water in a glass. The coffee floats over the water but chicory begins to sink within a few seconds. the of heap the drop by drop at Pour water tea leaves placed on a filter paper. Water dissolve the added will colour and leave streak of colour. Iron through the sample. magnet a Move will stick to the magnet. ml 5 add tube, test a in sample gms 2 Take of acetone. Immediate appearance of red color indicates presence of Rodamine. The saw dust Add the sample to water. chilli while water of surface the at float will powder will settle down in bottom. Put a drop of milk on a polished vertical a polished vertical of milk on Put a drop milk either stops The drop of pure surface. or flows slowly leaving a white trail behind with adulterated the other hand, milk On it. water flows immediately without leaving a mark. Formation iodine. tincture of drops 2-3 Add the presence of of blue color indicates starch. Take 5 ml milk sample in a test tube. Add 5 ml Para-dimethyl Amino Benzaldehyde reagent. Appearance yellow color of distinct whereas indicates presence of added urea indicates color yellow slight of formation natural urea in milk. and Argemone seeds have rough surface Mustard in color. and black are tinier in size while inside, yellow are pressing on seeds argemone seeds are white. chalk of water, sugar in a glass Dissolve will settle down at the bottom. Adulterant Aluminium Foil Sugar solution Chicory Coloured Leaves Iron filings Rodamine Saw dust Urea Water Starch Argemone Seeds Chalk Methods for detection of common adulterants in food adulterants of common for detection Methods

Food Product Honey Coffee Tea Red Chilli Powder Silver Foil Milk Milk Mustard Seeds Sugar Table 9.1 Chap-9.indd 175 Chap-9.indd 176 176

Health and Physical Education - Class X Common Salt Saffron Black Pepper gourd peas, bitter vegetables like Green and channa huskless moong Dal —arhar, Powder Turmeric disease, paralysis, brain damage, cancer, etc. Consumption etc. cancer, damage, brain paralysis, disease, nervous system. It can alsoleadto liver disorder, heart may distortthefunctioningofimmune, digestive and etc. Sometimes its impact may not beinstantly visible but diarrhea, vomiting, headache, abdominalcramps,fatigue, like symptoms the cause can food adulterated Consuming composition, oftenleadingtoharmfuleffects onhealth. soon it may changeintaste, appearance andnutritional is adulterated in such a way that it looks the same but Adulteration isdetrimentaltohealth.Many atimes food Adverse effectsoffoodadulterationonhealth testing, thecostoftestisreimbursedtoconsumer. of food tested in such labs. If the foodis found unsafeafter products fortesting.Aconsumercanalsogetthesamples across laboratories food of samples notified collect officers safety food The FSSAI country. the of network a through safety parameters for food. The food testing is done byFSSAI chemical andmicro-biological contaminants andother conducts testing of food for different types of adulterants, Food SafetyandStandardsAuthorityofIndia(FSSAI) Chalk cob tendrils ofmaize Colored dried Papaya Seeds Malachite Green Metanil Yellow Artificial colour As apartofitsmandatetoensuresafefoodthecitizens, 2021–22 tr sonu o sl i wtr Chalk insoluble impuritieswillsettledown. water. in salt will make thesolutionwhite and other of spoonful a Stir in water. continue to give out colour till it remains saffron when dissolved in water will Pure saffron will not break easily. Pure of water. surface the on float seeds papaya whereas Pure black pepper settles at the bottom presence ofmalachitegreen. paper, greencolouronpaperindicatesthe green side)onamoistenedwhiteblotting Place asmallportionofthepeel(from then itisadulteratedwithmalachitegreen. of thevegetable.Ifcottonturnsgreen, surface green outer the Rub oil. vegetable Take acottonpiecesoakedinwater or of presence metanil yellow. indicates color pink A HCl. from thesampleofpulses,adddrops Extract thecolorwithlukewarmwater strong yellowcolourinwater. adulterated turmericpowderwill leave a yellow colourwhilesettling downwhereas Natural turmericpowderleavesalight 8/24/2020 11:43:37 AM Dietary Considerations and Food Quality 177 8/24/2020 11:43:37 AM Whom can you approach when you see fungus on bread; suspect water in milk or find ice cream sold after the expiry date? Conduct a survey on 10 persons to assess their actions on food safety asking simple questions like whether they check sign of quality standard (FSSAI, Agmark etc.), date of expiry, ingredients, visual condition of product, package, etc., while buying. Make a report and discuss in class. Search any two cases of food adulteration (personal experience, news item, internet, etc.), identify adulterant and its effect on health. • • • • • Activity 9.7 • will be needed adulteration by 2021–22 in case of lodging a complaint to a company, lodging a complaint in case of shop- or store-keeper distributer, manufacturer, under the Food Safety keeper or to consumer court and Standards Act. various modes — personal, print media and — personal, print media and various modes digital media or district. Department’ in your city, town AGMARK, etc. consume it. Lodge a complaint to ‘Prevention of Food Adulteration ‘Prevention of to complaint Lodge a Always preserve grocery bills. These Buy food products having standard mark like FSSAI, having standard mark like Buy food products buy or adulteration in any food, do not If you suspect Make others aware of suspected

4. 5. 1. 2. 3. Pesticides often leave their residues in food which are which food in residues their leave often Pesticides Effects of pesticides on health in agriculture to protect crops Pesticides are chemicals used and pests insects control and to during storage fields, the in and cockroaches. mosquitoes e.g., surroundings, the in These can be chemical or pesticides have biological played in a significant nature. role Chemical in increasing food these and excessive use of production, but unnecessary over a long period of time has adversely influenced various as, the quality of soil, water on earth, as well forms of life balance natural the disrupted These have and environment. of the ecosystem. workers are risks higher Those at body. the passed on to in toxic are pesticides as producing pesticides handling or residues depend on of pesticide nature. The adverse effects (ingestion route and the pesticide the and amount of type the is used pesticide of exposure. If and duration or inhalation) in accordance with good agricultural practice, the residual not will such foods and consumption of be low would level be harmful. Symptoms of acute poisoning include vomiting, severe In and numbness.dizziness pain, abdominal diarrhea, cases, it may lead to difficulties in breathing, blurred vision and convulsion. Pesticides can cause damage to the brain harmful kidneys and are specially liver, and nervous system, to fetus. In India, FSSAI is responsible for setting maximum residue limits (MRLs) for the pesticides.

of adulterated food by pregnant women may lead to abortion may lead to pregnant women food by of adulterated or damage the brain of the baby. are persons sick and weak people, elderly women, lactating Children, pregnant and adulteration. of food risk of consequences at higher taken against food adulteration Actions to be Chap-9.indd 177 Chap-9.indd 178 178

Health and Physical Education - Class X • • Activity 9.8 • • of usepesticides. Find outgoodpractices for homegardening. formulation suitable Find outoneherbal Some preventivemeasures

Suggested readings • • • • • • • • • • • • 4. 2. 1. 3. ed l lbl ad anns aeul bfr using before carefully pesticides. warnings and labels all Read kitchen andbathroom. Keep thepesticides in locked cabinets, away from Use organicfood. clean under running water. thoroughly vegetables and fruits Wash Use herbalorbio-pesticides. be speciallyprotected. and sickpersonsareathigherrisk,hencetheyshould children, pregnantandlactatingwomen,weak Young

ainl nttt o Ntiin Indian Nutrition, of Institute National https://foodsmart.fssai.gov.in/DART.pdf Nutrition and Hydrationguidelinesforexcellencein https://archive.fssai.gov.in/home/safe-food- A manual Medical Research. 2011 Sports AuthorityofIndia. Institute — India,National Institute of Nutrition and sports performance. practices/E-BOOKLETS.html 2021–22 2007 International Life Sciences Life International 2007 Dietary guidelinesforIndians- oni of Council 8/24/2020 11:43:37 AM Dietary Considerations and Food Quality 179 8/24/2020 11:43:38 AM 4 4 2021–22 3 difficult to meet the requirements for food crops but can be injurious to injurious be can but crops food for with food composition and its effect on effect its and composition food with 3 a male teacher, a female doctor, a 15-year-old a doctor, female a teacher, male a ssessment A 2 ‘Without dietary planning it is In India this authority certifies foods for safe consumption. In India this authority certifies Which nutrient is the main source of energy for sport person? is the main source of energy for Which nutrient of people’ — discuss this statement giving suitable reasons and of people’ — discuss this statement giving suitable reasons and examples. is there group a In that playing tennis and a man aged 68 years. List the factors girl will be applicable for dietary planning of this group. Milk and meat help to build the body because these contain this Milk and meat help to build the nutrient. deals study of branch This the body used are compounds Which health? This is one of the factors affecting meal planning. This is one of the unwanted material in food. The practice of adding tissues. energy capable of penetrating Emissions of intense

2 1 1. 1. 1. 2. 3. 4. 4. 2. 2. 3. Answer the following Questions Vertical Solve this Nutrition Puzzle Solve this Nutrition Horizontal

I. II.

1 Chap-9.indd 179 Chap-9.indd 180 180

Health and Physical Education - Class X

10. 3. 9. 8. 7. 6. 5. 4.

ht id f it do diet of kind What of increasingitsshelflife. example ofasemi-perishablefoodandexplainvariousmethods food of classification the Discuss d) c) b) a) Match thefollowing d) c) b) a) Which ofthefollowingisfoodadulteration? pesticides? ways various the are What b) a) Suggest amethodtodetect: you knowaboutfoodadulteration? discuss the statement giving cases/examples in the light of what ‘Even the most nutritious food b) a) Write noteson answer givingreasons.

Semi-perishable Pesticides Microbial load Turmeric Splitting ofafoodarticleinsmallpieces Using afoodcolor Abstraction ofaconstituentfoodarticle Adding apreservative Papaya seedsadulterationinpeppercorns Metanil yellowadulterationinarhardal Food preservationmethods Food quality

2021–22

prsesn ne? usatae your Substantiate need? sportspersons of protection from harmful effects of effects harmful from protection of may not be safe to eat if adulterated’ (iv) FoodQuality (iii) Shelflife (ii) Antiinflammatory (i)

Caution ae o sef ie Tk an Take life. shelf on based 8/24/2020 11:43:38 AM