FOOD & NUTRITION

Presented by
Sunny Yadav
BPH, TU
 FOOD
• Food is any edible material that supports
growth, repair and maintenance of the body.

• Any edible substance that we consume to

fulfill our daily requirement of nutrition is
known as food.
 FOOD
• What food does in the body does through the
nutrients it contains. The body utilizes these
nutrients to grow and keep healthy and
strong.

• All nutrients needed by the body are

available through foods
 NUTRITION
• Nutrition is the process by which body utilizes
food for growth and maintenance and healthy
living.

• A science of food and its relationship to health

and concerned with the part played by food
factor (nutrients) in body growth, development
and maintenance.
 NUTRITION
• Nutrition is the combination of processes by
which the living organism receives & uses
the food materials necessary for growth,
maintenance of functions & repair of
component parts.
 OBJECTIVE OF NUTRITION
1. To promote the physical and mental growth
and development of human beings
2. Building and repairing of tissues and cell
damaged by infection and injuries.
3. To provide energy for doing works.
4. To protect the human beings from
infections and deficiency disorders.
 CLASSIFICATION OF FOOD
1. Classification of foods by origin
• Foods of plants origin
• Foods of animal origin
 CLASSIFICATION OF FOOD
2. Classification of foods by chemicals
• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
 CLASSIFICATION OF FOOD
3. Classification of foods by predominant
functions
• Energy giving food: cereals, sugars,
roots, tubers, fats and oils.
• Body building foods: milk, meat,
poultry, eggs, fish, pulses and
groundnuts.
• Repairing and maintenance foods:
Vegetables, fruits, milk
 CLASSIFICATION OF FOOD
4. Foods by sources: 6. Fats and oils
1. Cereals and 7. Nuts and oil seeds
millets, 8. Sugar and jiggery
2. Legumes (pulses), 9. Condiments and
3. Green vegetables, species
4. Fruits, 10. Others
5. Meat, Fish, eggs
and milk,
 NUTRIENTS
• Organic and inorganic complexes contained in
food are called as nutrients.

• Useful chemical substances derived from food

by the body are called nutrients.

• Which provides energy, helps to grow well and

normal development and repair of tissues
 NUTRIENTS
• 50 different nutrients supplied by foods to our
body.

• Each nutrient has its own specific function.

• Most of the foods contain more than one

nutrient.

• Nutrients are divided into two parts mainly as

Macro-nutrients and Micronutrients.
 MACRONUTRIENTS
• These are proteins, fats and carbohydrates which are often
called “Proximate Principles” because they form the main
bulk of food.

• For proper utilization of macronutrients needs

micronutrients.

• They contribute to the total energy intake as:

- Carbohydrates 65-80 %
- Fats 15 - 30 %
- Proteins 10-15 %
 MICRONUTRIENTS

• Requires in small quantity and so called

micro-nutrients i.e. vitamins and minerals
which often called hidden hunger.

• The quantity of nutrients required depends

upon age, sex, weight, physical activity and
health status of the body
 CARBOHYDRATE
• Major component of food which is the main source of energy;
providing 4 Kcal/gm

• In balanced diet, carbohydrates provide 50-60% of total calories

taken.

• In excess, the carbohydrates are converted into body fat.

• Functions: energy production in the body; Useful in oxidation

of fat, growth of useful bacteria, synthesis of vitamin B
complex, absorption of minerals, prevention of constipation.
 CARBOHYDRATE
• SOURCE
1. Starch: cereals, roots and tubers.
2. Sugars: white sugar, honey, glucose etc.
3. Cellulose: indigestible contributes to dietary
fibers.

• Daily requirements
- Children: 60-250 grams
- Adolescents: 400 grams
- Men: 300 - 700 grams
- Women: 240 - 540 grams
 CARBOHYDRATE
• DEFIENCY
1. Decrease growth
2. Tissue wasting
3. Metabolic acidosis
4. Weakness
 PROTEIN
• Protein is the building material for all body parts, such
as muscle, brain, blood, skin, hair, nails, bones and
body fluids.
• Protein constitutes 20% of adult body weight and
made up of amino acids.

Functions
• Acts as Building blocks of cells and tissues.
• Regulates hemoglobin.
• Regulates muscle contraction, formation of enzyme,
hormones and other secretions which help synthesis of
enzymes and produces digestive juices and antibodies.
• Act as a source of energy: 1 gm of protein gives 4
02/10/14 kcal.
 PROTEIN
• There are 2 main
sources of protein
1. Animal sources: Milk,
eggs, meat, fish,
cheese etc.
2. Plant sources: Pulses,
cereals, beans. nuts,
soya bean etc.
 PROTEIN
• Proteins are made up of carbon, hydrogen, oxygen, and nitrogen
atoms that are formed into basic units called amino acids.
• There are 20 different amino acids. Nine of them are essential,
and the other eleven amino acids can be produced by the body.
• Complete proteins: supplies all essential amino acids
• Incomplete proteins: lack some essential amino acids

Complete proteins Incomplete proteins

Legumes
 DAILY REQUIREMENTS
Infants <6 months 2 gm/day
Infants 6-12 months 1.5 gm/day
Child 1-3 years 21 gm/day
Child 4-6 years 29 gm/day
Child 7-9 years 40 gm/day
Adolescents 13-15yrs Boys 67 gm/day
Adolescents 13-15yrs girls 62 gm/day
Adolescents 16-18yrs Boys 75 gm/day
Adolescents 16-18yrs girls 60 gm/day
Man 60 gm/day
Woman 50 gm/day
 DEFICIENCY DISEASES AND
DISORDERS

• Protein deficiency malnutrition:

Kwashiorkor (edema) and Marasmus
(wasting) and also lead to Marasmic
Kwashiorkor
 FATS
• Fats are composed of Carbon, hydrogen and
oxygen.
• They are composed of smaller units called
fatty acids.
• Some fats such as ground nut oil, gingerly oil
are liquid at room temperature.
• Insoluble in water but soluble in organic
compounds like ether, benzene or chloroform.
 FATS
• Fats are classified as
1. Simple lipids: triglycerides
2. Compound lipids: phospholipids
3. Derived lipids: cholesterol
 FATS
• Composed of smaller units called fatty acids.

• Saturated fatty acids: All animal fats except fish

oil.

• Unsaturated fatty acids: All vegetable oils except

coconut and palm oils.

• Saturated fatty acids are cholesterologenic, i.e.

they increase blood cholesterol level.
 FATS
• Sources
1. Animal sources: ghee, • Fats and diseases
butter, fat of meat, fish oils Obesity, Phrenoderma
etc. (rough and dry skin “toad
2. Vegetable sources: skin”), Coronary Heart
groundnut oil, ginger oil, Disease (high intake of
mustard oil, cotton seed and saturated fats), Cancer
nut oil and coconut oil (Some recent studies show
etc. that high intake of fats
Daily requirements
increase the risk of colon
- Man: 20-60 gm
and 02/10/14 intestinal
- Woman: 20-40 gm
cancer) and Kwashiorkor
 FUNCTIONS OF FATS
1. Fats provide energy: 1 gram of fat provides 9
calories of energy i.e., twice the number of
calories from carbohydrates and proteins.
2. Carries of fat soluble vitamins: Vitamin
A,D,E, and K.
3. Dietary fats supplies essential fatty acids are
needed for growth and maintenance of the
integrity of the skin.
 FUNCTIONS OF FATS
4. They maintain our body temperature.

5. Fats provide support for many organs in our

body such as heart, kidneys, intestine etc.

6. Foods containing fats provides taste to diet.

 FATTY ACIDS
• Fats yield fatty acids and glycerol on
hydrolysis.
1. Saturated fatty acids
2. Unsaturated fatty acids
a) Monounsaturated
b) Polyunsaturated fatty acids
 ESSENTIAL FATTY ACIDS
• Those fatty acids which cannot be synthesized
by human body and derived only from food
are called EFAs.

• These are linoleic acid, arachidonic acid,

linolenic acids and eichosapentaenoic acids.
 MEASUREMENT OF ENERGY
• Calories are used to measure energy. We use
calories to measure how much energy is there in
certain foods. We use calories also to measure how
much energy a person needs(energy requirements)

• Nutrients that provide calories, and the

amounts are as follows:-
- One Gram of Carbohydrate provides 4 calories.
- One Gram of proteins provides 4 calories.
- One Gram of fats provides 9 calories.
 MEASUREMENT OF ENERGY
• Note that proteins are not including in “energy
foods” because their main use is for body -
building; what is left over from requirements
for body building and repair can be used as
fuel for energy.
 Fat-soluble Vitamins - dissolve fat and can be stored in the body.

Vitamin Sources Functions Signs of Signs of

in Body Toxicity deficiency
Vitamin Orange, yellow, green Maintains healthy Nausea, vomiting, Night blindness, eye-
vegetables, liver, eyes, skin, bone dry skin, rashes, infections, rough skin,
A margarine, and egg yolk growth and tooth hair loss, respiratory infections
development, headache, fatigue
possible aid in
cancer protection

Vitamin Milk, eggs, liver, exposure Promotes Loss of appetite, Rickets (poor bone
of skin to sun’s ultraviolet absorption of headache, nausea, development),
D rays phosphorus and weakness, malformation of teeth
calcium to build calcification of
and maintain bone and soft
bones tissue

Vitamin Wheat germ, whole grains, Protects red General digestive Rupture of red blood
vegetable oils, legumes, blood cells; discomfort cells, anemia, nerve
E nuts, dark green leafy stabilizes cell abnormalities
vegetables membranes

Vitamin Green leafy vegetables, Assists in normal Anemia Slow clotting of blood,
liver, kale, cabbage; made clotting of blood hemorrhage especially
K in body by intestinal in newborns
bacteria
 VITAMIN A
• It is a fat soluble vitamin generally found in two forms: Retinol
and Beta carotene.
• Retinol: Present in animal foods: liver, meat, fatty fish, eggs
and milk fat
• Beta carotene: Present especially in plants: dark green leafy
vegetables, bright yellow fruits.

• Functions of Vitamin A
- Important nutrient for normal vision especially in the dark.
- Maintain and help in rebuilding of glandular and epithelial
tissues.
- Necessary for normal skeletal growth of human beings.
- It also acts as anti-infective agent.
 VITAMIN A
• An adult person (men/women/pregnancy) needs 600 µg of
retinol or 2400 µg of β- carotene.

• Deficiency:
1. Night blindness: inability to see in dim light.
2. Conjunctival Xerosis: conjunctiva becomes dry and non-wettable.
3. Bitot’s spots: Triangular, pearly-white or yellowish foamy spots on
the bolbular conjunctiva.
4. Corneal xerosis: The cornea appears dull, dry and non-wettable
and in more advanced corneal ulceration.
5. Keratomalacia: The cornea may become soft and may burst open.
6. Corneal Ulcer: Keratomalacia can lead to perforation of the cornea
and corneal ulcer leading to permanent blindness.
 VITAMIN D
• Fat soluble found in two important forms: Calceferol
(D2) and Cholecalceferol (D3).

• Calceferol may be derived by plant sterols & ergo

sterols; where as cholocalceferol is found in animal
fats and fish oils.

• Sunlight (ultra- violet ray) also converts the

cholesterol of the body skin to vitamin D.
 VITAMIN D
Functions
• Promotes the intestinal absorption of calcium and
phosphorus
• Promotes bones dissolution and mineralization
• Prevent from Rickets in children
• Increase the tubular reabsorption of phosphate
and variable effect on reabsorption of calcium
• Facilitates in calcium deposition in the bones and
teeth
 VITAMIN D
• Sources
1. Sunlight: Vitamin D3 is formed by the exposure of 7-
dehydrocholesterol, which is present in the skin, to the
ultraviolet ray of the sunlight
2. Foods: only in food of animal origin. Liver, egg yolk,
butter, cheese and some species of fish.

• Daily requirement: 2.5 mcg (100 IU)

• Deficiency: Rickets; Oesteomalacia

 VITAMIN E
• Fat soluble vitamin also known as Tocopherol “a
Anti-sterility Vitamin” .

Functions
• Acts as an antioxidant and reduce oxidation of
unsaturated fatty acids.
• Due to anti- neoplastic effect raises the concentration of high density
lipids cholesterol.
• With Vitamin E, selenium plays the role of preventing destruction of
lipids by oxidation.
• Maintains stability of cell membranes. when externally applied would
minimize wrinkles, scars and scratch marks.
 VITAMIN E
Sources of Vitamin E
• Plants based foods: Vegetable oils, hydrogenated fats,
dark green leafy vegetables, nuts, whole grain, and
legumes. Food rich in polyunsaturated fatty acids are also
rich in vitamin E.

• Daily Requirements: Adults: 10 mg (15 IU)

Deficiency:
• Loss of reflexes, ataxia of trunks and limbs, muscle weaknesses.
• Among premature babies, presence of hemolytic anemia.
• Associated with habitual abortion.
 VITAMIN K
• Cofactor of enzyme and acts as the catalyst for the formation of
prothrombin.
• Two types Phylloquinone – K1 and Manaquinone - K2.
• Vitamin K1 is found in fresh and dark green leaf vegetables
where as Vitamin K2 by the synthesis of bacterias in the
intestines.
• Destroyed by freezing, by mineral oils and rancid fats.

Functions
• Essential Vitamin for the formation of prothrombin.
• Stimulates the production of coagulation factors.
• Synthesize the required protein for the human body.
• Acts as the catalyst for activating the enzyme.
 VITAMIN K
Deficiency
• Hemorrhage, bleeding disorders.
• Increased risk of hemorrhage among premature or in
the new born babies with complicated labour.

• Daily requirement: 0.03 mg/kg body weight for adults.

• Sources: Found in fresh green vegetables and fruits.
Dark green leafy vegetables, Cabbage, Cauliflower, are
richest source. Also found in liver and cow milk.
 VITAMIN C
• It is known as Ascorbic acid. It is a water soluble vitamin.
• It is most unstable of all Vitamins and rapidly destroyed by
high temperature, oxidation, drying or storage.
Functions:
• Vitamin C is the potent antioxidant and has an important role in
tissue oxidation. It helps to increase the general resistance of the
body to fight infections.
• Involves in absorption, mobilization, distribution, and intoxication
of metal ions.
• Helps transfer of iron from plasma into tissues and store in bone
marrow, spleen and liver
• Protects eyes and lungs from oxidizing agents.
• Reduces oxidation of low density lipoprotein and also Vitamin A &
E.
 VITAMIN C
• Deficiency: Scurvy among children during 6 to 18 months of age;
Conjunctival haemorrhage; Bleeding of gums and petechiae of
skin (round , purplish red spot); Frequent diarrhoea, fever,
vomiting due decrease in body’s general resistance to infections.

• Sources: Almost all citrus fruits have Vitamin C. Also include

tomatoes, green leafy vegetables, cabbage, germinating legumes
Liver and kidney. It is destroyed by cooking

• Daily requirements: 40 mg/day for adult

 VITAMIN B1 (THIAMINE)
• It is a water soluble vitamin. It is relatively stable at heat but is
destroyed in neutral or alkaline solution.
• Functions: It plays an important part in carbohydrate
metabolism. It is essential for the proper functioning of the
nervous system.
• Sources: Richest source: unmilled cereals, pulses and nuts.
Poor source: Meat, fish, eggs, liver, dark green leafy
vegetables, fruits, dried yeast. Milk is important source for
infants.
• Daily Requirement: 1-2 Mg. per day or 0.5 mg. per 1000 kcal
of energy intake.
• Deficiency: Beri Beri (most common in only rice feeding
community especially polished rice).
 VITAMIN B2 (RIBOFLAVIN)
• Functions: It involves protein, fat & Carbohydrate metabolism. Fundamental role
in cellular oxidation . Cofactors of various enzymes which plays the metabolism
to form the energy. Synthesize the glycogen and erythropoiesis which changes
the pyridoxines and folic acids to the coenzymes. Helps in oxidation of fatty acids
and transport H+

• Sources: Milk and milk products, eggs, liver, green leafy vegetables are good
sources. Wheat, millet and pulses are fair sources. Rice is a poor source.
Germinating pulses also furnish riboflavin. Riboflavin is synthesized by bacteria is
the large intestine.

• Daily requirement is 1-2 mg or 0.6 mg. per 1000 Kcal intake.

• Deficiency: confined skin (cracks), and mucosa, glossitis , scaly dermatitis,

circumcorneal vascularization and keratitis, photphobia
 VITAMIN B3 (NIACIN)
• Function: It is required by the body for the utilization of carbohydrates and
tissue respiration. Essential for normal functions of skin, gastrointestinal and
nervous system. Helps in synthesis of DNA and its repairment. Controls
blood cholesterol and lipids.

• Sources: Rich in whole grain cereals, nuts, pulses, meat, liver and chicken,
dried yeast, ground nuts. Poor source in maize.

• Daily Requirements: 20 mg. per day or 6.6 mg per 1000 calorie intake.

• Deficiency: gastrointestinal disorder, diarrhoea, loss of appetite, nausea,

vomiting, neurological manifestation, loss of memory, pigmented scaly skin,
cracks of hand and neck.
 VITAMIN B6 (PYRIDOXINE)
• It plays an important role in the metabolism of amino
acids, fats and carbohydrates.
• Daily requirements: 1.5 - 2 mg per day.
• Sources: Liver, meat, fish, whole cereals and
legumes.
• Deficiency is generally unusual as most of the
foods like meat, fish, legumes, and cereals contain
pyridoxine. But in some cases may have clinical
manifestation of convulsion, loss of weight and
abdominal distress.
 VITAMIN B9 (FOLIC ACID)
• It is essential for DNA Synthesis.
• Needed for making red blood cells.
• Sources: Green leaves, vegetables, liver, egg, pulses, cereals,
nuts, whole grains and oil seeds.

Daily Requirements
• Adults: 100 micro grams per day.
• pregnant women: 300 microgram
• For lactating women additional 150 micrograms.
• Children need 100 micrograms.
 VITAMIN B12 (CYANOCOBALAMINE)
• It is necessary for synthesis of DNA and also fatty acids.
• It is required for carbohydrate, fat and protein
metabolism.
• It is used for making red blood cells.
• Sources: Liver, eggs, fish and milk. It loses its potency
when over cooked.
• Daily requirement:- 1 microgram for adult. And 0.2-1
microgram for children.
• Deficiency: Megaloblastic anemia (pernicious anemia)
and impairing of DNA thus leading to formation of
immatured RBCs causing anemia.
 MINERALS
• Inorganic chemical elements present throughout the
body in varying amounts.
• Act as co-factors of enzymes for metabolism.
• Form part of the structure of body tissues, such as
bones, teeth and nails, blood, nerves and muscles.
• Vital to physical and mental development.
• They also help protect the body against infections.
• Meat, fish, milk, cheese, green leafy vegetables and
legumes provide most of the minerals needed by the
body.
 MINERALS
Minerals Functions
Calcium Mineralization of bones and teeth; regulator of many of the
body’s biochemical processes; involved in blood clotting,
muscle contraction and relaxation, nerve function, blood
pressure and immune defenses.
Phosphorus Mineralization of bones and teeth; part of every cell; used
in energy transfer and maintenance of acid-base balance.
Sodium Maintains normal fluid and electrolyte balance, assists
nerve impulse initiation and muscle contraction.
Chloride Maintains normal fluid and electrolyte balance.
Chromium Works with insulin and is required for release of energy
from glucose.
Copper Necessary for absorption and use of iron in the formation
of hemoglobin.
 MINERALS
Minerals Functions
Fluoride Involved in the formation of dental enamel and prevents
dental caries; involved in the formation of teeth and
skeleton and inhibits osteoporosis in old age.
Iodine As part of the two thyroid hormones, iodine regulates
growth, physical and mental development and metabolic
rate.
Iron Essential in the formation of blood; involved in the
transport and storage of oxygen in the blood and is a
cofactor bound to several non-heme enzymes required for
the proper functioning of cells.
Sulphur Integral part of vitamins, biotin and thiamin, as well as the
hormone insulin.
Zinc Essential for normal growth, development, reproduction
and immunity.
Magnesium Involved in bone formation and tissue energy metabolism.
 BALANCED DIET
• A balanced diet is defined as one which contains a
variety of foods in such quantities and proportions
that the need for energy, amino acids, vitamins,
minerals, fats, carbohydrates and other nutrients is
adequately met for maintaining health, vitality and
general well-being and also makes small provisions
for extra nutrients to withstand short duration of
leanness. A balanced diet is the accepted means to
safeguard a population from nutritional
deficiencies.
 The dietary goals recommended
by WHO
• Dietary fats should be limited to approximately
15-30% of daily intake of energy.
• Saturated fats should contribute no more than 10% of
total energy intake. Remaining fats requirement
should replace by the unsaturated
fats.
• Excessive consumption of refined carbohydrates
should be avoided and some amount of carbohydrate
rich in natural fibers should be taken
 The dietary goals recommended
by WHO
• Sources rich in energy such as fats and
alcohols should be avoided.
• Salt intake should not increase more than 5
gm/day.
• Protein should be at-least 15-20% of total
energy intake.
• Junk foods such as colas, ketchup that
supply empty calories should be reduced.
RECOMMENDED BALANCED DIET
 FOOD PYRAMID
• The Food Guide Pyramid is an outline of what
to eat each day based on the Dietary
Guidelines. It provides a general guide that
lets you choose a healthy diet that’s right for
you. The Pyramid calls for eating a variety of
foods to get the nutrients you need and at the
same time, the right amount of calories to
maintaining healthy and physical wellbeing.
FOOD PYRAMID
FOOD PYRAMID
 FOOD HYGIENE
• Food is the major source of infection and
possible to contaminate by microorganism
during its production, handling,
distribution, storing, and serving of all
types of food. Basic concept of food hygiene
is to prevent food poisoning and food borne
diseases.
 FOOD HYGIENE
• Food hygiene can be defined as “ all condition and measures
that are necessary during the production, processing,
storage, preparation and distribution of food to ensure that
is safe, sound, wholesome and fit for human consumption.”
- World Health Organization

• Food hygiene may be defined as sanitary science, which

aims to produce food that is safe and good keeping quality.
It implies hygiene in production, handling, distribution and
serving of all kinds of foods
 FOOD HYGIENE
• The primary aim of food hygiene is to prevent food
poisoning and other food borne illness.
• Safe food:
- Containing no harmful microorganism
- Containing no parasites
- Containing no toxin such afalotoxins
- Containing no harmful chemical such as pesticides
• food and water became contaminated when micro
organism are carried in food out by:
- Hand; flies, cockroaches & other insects; rates, mites
and other animals; and dirty container and dishes
 MILK HYGIENE
• Source of infection: dairy animal , human handling ,
environment.

• Milk borne diseases:

1. Infection of animals that transmits to man: Tuberculosis,
Brucellosis, Staphylococcus infection, Staphylococcus
enterotoxin poisoning, Salmonellosis, Q fever , Anthrax, Cow
pox, foot and
mouth disease, Leptosperosis, tick borne encephalitis.
2. Directly transmitting disease to man from milk: typhoid,
paratyphoid, cholera, shigellosis, tuberculosis, viral hepatitis,
diphtheria, staphylococcal, streptococcal food poisoning etc.
 MILK HYGIENE
• Cleanliness and safety of milk
- Production of clean and safe milk
- premises of cattle and sanitation of milking
• Methylene Blue Reduction test: adding MB to milk and kept at
uniform temp. of 370 c and observed the blue colour
• Pasteurization of milk: heating a milk to such temperature and
for such period of time as are required to destroy any pathogen
that may present while causing minimal changes in the
composition, flavor and nutritive value. Three methods: Holder
method, High temperature short time (HTST) method and Ultra
high temperature (UHT) method
 MEAT HYGIENE
• Problems associated with unhygienic meat: Tape worm:
Tinea solium, T. saginata, T. spiralis, F. hepatica and
Bacterial infection: Anthrax, actinomycosis and food
poisoning.
• Meat inspection: Purpose of ante-mortem rejection:
exhaustion, pregnancy, sheep-pox, brucellosis, febrile
conditions, diarrhea, and other infectious diseases and
while postmortem rejection: cysticercus bovis, tape
worm larva, liver fluke, abscesses, septicemia, parasitic
and nodular infection .
 MEAT HYGIENE
• The characteristics of good meat are:
1. Neither pink nor deep purple
2.Should be firm and elastic to touch.
3.Should not be excess of fluids which indicates oedema
4.Has an agreeable odour
5.Reaction should be acidic

• The characteristics of ill animal are: loss of appetite, offensive

odour from breath, hanging head, slow movement, febrile, loss of
gloss, dry nostril or abnormal discharge, dull, watery and
congested eyes, dribbling saliva, blown abdomen, diarrhoea or
blood in stool, nodules or wound in the skin.
 MEAT HYGIENE
• Slaughter houses:
1. location: away from residential area
2. structure of the spot: clean floor and wall
3. disposal of wastes: no into public sewers,
collected separately.
4. water supply: independent, adequate and
continuous.
5. Examination of animals: antimortem and
postmortem
6. Storage of meat: temp. <5 degree C, fly
proof, rat proof.
7. Transportation of meat: fly proof and
covered van.
8. No entrance of other animals
 FISH AND EGG HYGIENE
• FISH HYGIENE:
Problems by unhygienic fish: Tape worm, viral hepatitis,
oysters, schistosomiasis, fish poisoning.

Sign of fresh fish are: it is in a state of stiffness or rigor

mortis, the gills are bright red and the eyes are clear and
prominent.

• EGG HYGIENE: salmonella can penetration from cracks and

chances of contamination. Should be clean without fecal
matters.
 Food Hygiene during preparation,
processing and storage and consumption
Steps of preparation:
• Cleaning with water
• Chopping, cutting
• Frying, cooking

Affects of food preparation:

• Loss of water soluble vitamins
• Loss of essential minerals
• Loss of digestibility, absorption and
metabolic inefficiency
Contd…
Processing and storage:
• Milling, packing, drying, transporting
• Processing of making jams, jelly, pickles and canned foods
• Additives
• Storing

Affects of processing on nutrients

• Loss of nutrients, Food toxicities,
• Indigestion, Damages and adulteration
Contd…
Consumption
• Personal hygiene, Utensils, spoon and fork,
handling, Employees with infectious diseases and
• Employees with External infections like wounds,
otitis media, and skin diseases.

Affects during consumption

• Infectious disease
• Worm infestation
 FOOD BORNE DISEASE
• The term food borne disease defined as “A
disease usually either infectious or toxic in
nature, caused by agents that enter the
body through the ingestion of food.”

• Food borne disease can be classified as

food borne infection and food borne
intoxicants.
 A. FOOD BORNE INFECTION
Group Diseases

Bacterial diseases Typhoid fever, Paratyphoid fever,

Salmonellosis, Staphylococcal
intoxication, Cl. Perfringens illness,
Botulism, B cereus, Food poisoning, E
coli Diarrhoea, Streptococcal infection,
shigellosis, Brucellosis etc.

Viral diseases Viral Hepatitis, Gastroenteritis

Parasitic diseases Taeniasis, Hydatiosis, Trichinosis,
Ascariasis, Amobiasis, Oxyuriasis
 B. FOODBORNE INTOXICANTS
1. Due to naturally occurring toxin in some food
a. Letharism: due Beta oxalyl amino-alanine
(neurotoxin) caused by consumption of khesari
daal.
b. Endemic asitis: due to pyrolizine alkaloid
(hepatotoxin) caused by consumption of
Crotolaria (jhunjuniya).
c. Epidemic dropsy: due to sangunarine
(hepatotoxins) caused by consumption of
Argimone oil (Argimona maxicana-prickly
poppy).
Contd…
2. Due to toxin produced by certain bacteria
a. Staphylococcus food poisoning
b. Batulism food poisoning
c. Bacilus cerus food poisoning
d. Cl. Perfringes food poisoning
Contd…
3. Due to toxin produced by some fungi
a. Aflotoxin: caused by myotoxins produced by
certain species of Asperigilus ( A. flavus & A.
parasiticus) during storage of food grains. Mostly
it is potent hepatotoxins.
b. Ergotism: caused by ergot fungus (Cleviceps
fusiformis) due to due consumption of infected
grains.
c. Fusarium toxin: Caused by consumption of food
grains infected with fusarism.
Contd…
4. Food borne chemical poisoning:
a. Heavy metal (Mercury: usually in fish),
b. Oil & petroleum derivatives and solvents.
c. Asbestos: certain types of fibrous materials
d. Pesticides residues (DDT, BHC, Malathion)
e. Migrant chemical from package materials
(Cupper, Zinc & Antimony: leaching of
containers by acid foods).
 FOOD POISONING
• Food poisoning is an acute gastroenteritis caused by ingestion of food
and drink either living bacteria or their toxins or inorganic chemical
substances and poisons derived from plants and animals.

• It is characterized by:
- History of ingestion of common food
- Attack of many person at the same time
- Similarity in sign and symptoms in the majority of cases

• It is of two types:
- Bacterial: living bacteria or their toxins
- Nonbacterial: chemicals, fertilizers, pesticides, mercury,
cadmium, arsenic etc.