Food Nutrition Basics

Food Nutrition

• Macronutrients are essential components of a balanced diet, providing energy and building blocks for growth and repair. These include carbohydrates, proteins, and fats.
• Carbohydrates are the primary source of energy for the body. Simple sugars provide quick energy, while complex carbohydrates (e.g., starches) provide sustained energy.
• Proteins are critical for building and repairing tissues, and also play a role in various bodily functions. They are composed of amino acids, some of which the body cannot produce (essential amino acids) and need to be obtained from foods.
• Fats are crucial for hormone production, vitamin absorption, and insulation. Unsaturated fats are generally healthier than saturated fats. Trans fats are considered the least healthy type of fat.
• Micronutrients, including vitamins and minerals, are needed in smaller amounts but are essential for many bodily functions, such as metabolism and immune function. Vitamins are organic compounds, and minerals are inorganic.
• Water is essential for various bodily functions, such as temperature regulation, nutrient transport, and waste removal. It comprises a significant portion of human body weight.

Food Hygiene

• Food safety involves practices that prevent foodborne illnesses.
• Safe food handling starts at the farm or source of the food and continues through preparation and cooking methods.
• Cross-contamination is a major risk factor in foodborne illness. This happens when pathogens are transferred from one food item to another.
• Proper temperature control is essential for food safety. Foods should be stored and cooked at appropriate temperatures to kill or inhibit the growth of harmful bacteria and other microorganisms.
• Foodborne illnesses can be caused by various microorganisms, including bacteria (e.g., Salmonella, E. coli), viruses (e.g., norovirus), and parasites.
• Personal hygiene is crucial for food safety. Food handlers should wash their hands thoroughly and frequently, wear appropriate protective gear, avoid handling food when ill, and maintain a clean workspace.
• Cleaning and sanitizing food preparation areas and utensils regularly prevents the buildup of harmful bacteria and contaminants.
• Proper food storage is essential to prevent bacterial growth. Foods should be stored at appropriate temperatures and for appropriate periods, depending on their type and the conditions of storage.
• Food preservation methods, such as refrigeration, freezing, and canning, help extend shelf life and maintain food safety.
• Food labeling is important for consumers to know what food products contain. This is particularly important to identify allergies and sensitivities.