Mrs Susheela is born and brought and brought up in orissa
She is going to talk about traditional food
Andhra has lot of rice in cultivation
most of the crop is rice based and now she is going to talk about some
recipes taught by her mother
children have to eat curd and cooking at home was mandatory and ragi
malt is good for bones of women
she used to make doughnuts of Indian made type using black gram. they
are dipped in curd and it is nutritious for us. it is good for children and is
good for their intelligence too
In old times grains were processed at home. that was exercise and good
for health too and there was no need for gym
Madam says chapathi make of wheat flour, for children- pulses based
flour is made as dough and add asam to it and feed
there was no ceralac previously, multigrain powder was made at home
using- green gram, red gram, cashew, almond, pista etc. they used to roast,
grind and make it into flour. It was initially fed in small amounts and then
they used to increase dose
For adults- add dry ginger powder.. mainly ladies.. breast feeding
mothers add chana based powder, sesame oiil to foods
make fresh turmeric powder that has antibiotic activity, It is good for
women and also cildren
Children should avoid chips
mainly during corona they should eat good food
ground nuts and cashew are to be added to these home made snacks adding
salt and chilli powder and eat as snacks
they never used refined oil, they used ground nut oil and sesame oi,
while ghee is good. cow ghee is very good
Mrs Sunitha added about food in Tanzania.
In Tanzania
they use corn, Ugali is the staple food in Tanzania- boil maize corn flour in
prolidge and then they prepare inchicha—with green leaves-potato and tomato
This is similar to andhras ragi snakati
Masais eat ugali- ichicha.. pure milk from cow
Milk is boiled for 8h and then they have
Here babies will run consuming milk
Mandazis- made from white flour, sugar spies, fry in
oil and have as snack
Staying healthy is mimportnat than slim
Mind should be healthy
Cook food with love and affection. This will impact
younger generation’
Dr K. Prameela- food contamination, spoilage and prevention
Importance of food- I don’t need a sliver fork to eat food.
Nutrients and type of food is important
6 principles of diet-maintain carbohydrates, proteins,
vitamins, minerals, take water
Balanced diet- has all nutrients in required amounts. This
maintains health condition
This helps prevent diseases
Food has carbohydrate, protein and fats- required for
energy.
Food contamination leads to illness-
Salmonella causes gastrointestinal issues
Even soil bacteria- Clostridium , if transferred to plant
and then to animal causes sickness
Containers, kitch utensils also cause problem
Sheigella, noro virus, hepatitis A- may be present on
utensils and cause problems
E.coli and Salmonells remains in containers for 4 hr,
hepatitis- for few months
Personal hygiene and handling is important
Dioxine contaminated chickens- in fatty tissues of meat or
chicken
Hormone injected cattle- can cause problems or allergies to
us
Pesticides in water – can cause issue to our health
Soft drinks have pesticides. It is around 7 to 24 % high it
is lindane that cause problem to us
Physical contaminants are to be removed by physical methods
Chemical contaminants- pesticides, rodenticides, herbicides,
food additives, drugs, metals, and other toxins cause issues to our health
Utensils should be maintained properly.
Biological contaminants- bacteria, fungi, insects, parasites
Yogurt has probiotics
Food spoilage factors: not fit to eat
Colour, texture, smell etc will be changed by bacteria
Food poising bacteria – very dangerous can’t be detected by
taste or colour.. food looks normal
Eg: salmonella appears on eggs
Low protein food- rice
All symptoms related to food spoilage bacteria and symptoms
was discussed
Protozoan, fungal- aflatoxins
Chemical changes occur due to enzymes by microbes
Proper packaging is required
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