Day 3- International Nutritional Webinar 2K22

 

NUTRITION WEEK CELEBRATIONS-DAY 3

SPEAKER: Ms DV Kavya Reddy, Food safety Officer, Vijayanagaram.

TOPIC: IMPORTANCE OF SAFE FOOD AND FOOD SAFETY RULES. SOME HIGHLIGHTS OF THE LECTURE WERE:

- Food Safety standards Act 2006:

-An Act to consolidate the laws relating to food and establish the Food Safety and Standards Authority of India for laying down science-based standards for food articles and to regulate their manufacture, storage, distribution, sale and import, to ensure the availability of safe and wholesome food for humans.

 

-A HUMAN BODY NEEDS BOTH MACRO AND MICRONUTRIENTS.

- BALANCED DIET SHOULD BE MAINTAINED:

-“Balanced diet” means a diet containing all essential (macro and micro) nutrients in optimum quantities and in appropriate  proportions  that meet the requirements.

..- AVOID USING “MSG-(Monosodium glutamate)” IN FOODS.

-MSG has been linked to obesity, metabolic disorders, Chinese restaurant syndrome, nerve-toxic effects and adverse effects on reproductive organs.

-As msg contains carcinogens, these will lead to adverse effects in our body

- Try to avoid foods that contain food colours.

-Avoid oily foods.

- Eat fresh food in most cases.

- Eat safe; Eat Healthily; Eat Sustainable:

-Eat Safe: Ensuring personal and surrounding hygiene, hygienic and sanitary practices through the food supply chain, combating adulteration, reducing toxins and contaminants in food and controlling food hazards in processing and manufacturing processes.

-Eat Healthily: Promoting diet diversity and balanced diets, eliminating toxic trans-fats or the ‘bad fat’ found in industrial food products that have significant negative health effects, reducing consumption of salt, sugar and saturated fats that are another form of ‘bad fat’ which may increase the risk of cardiovascular disease. and promoting largescale fortification or food enrichment with additional nutrients. Thus increasing the intake of fortified staples like rice, milk, and salt among others to address micronutrient deficiencies and getting fortified food incorporated in vital nutrition schemes like the Mid-Day Meal scheme, ICDS (Integrated Child Development Services) scheme, Public Distribution System (PDS)

 

-Eat Sustainable: Promote local and seasonal food production, prevent food loss and food waste by avoiding transporting food long distances and growing local, conserve water, reduce the use of chemicals in food production and use safe and sustainable packaging.

- Hygiene is another element of food security. OTRY TO ;

-Try     to    consume       foods      that     are     packaged       with                    macronutrients    and micro-nutrients.

-Take seasonal fruits.

-Change your dietary habits.

Try to look for allergens mentioned in any food packets in the ingredients list or whether it is mentioned or not.

- Try to take less outside foods, prefer homemade foods more than outside fast foods.

- Try to reduce food waste.

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