Food Science and Technology Textbook (Maharashtra State, 2019-2020) PDF

Iii Fresh Maharashtra State Bureau of Textbook Production and Curriculum Research, Pune The Coordination Committee formed by GR No. Abhyas - 2116/(Pra.Kra.43/16) SD - 4 Dated 25.4.2016 has given approval to prescribe this textbook in its meeting held on 20.6.2019 and it has been d...

Iii Fresh Maharashtra State Bureau of Textbook Production and Curriculum Research, Pune The Coordination Committee formed by GR No. Abhyas - 2116/(Pra.Kra.43/16) SD - 4 Dated 25.4.2016 has given approval to prescribe this textbook in its meeting held on 20.6.2019 and it has been decided to implement it from academic year 2019-20. Food Science and Technology STANDARD ELEVEN Download DIKSHA App on your smartphone. If you scan the Q.R. Code on this page of your textbook, you will be able to access full text. If you scan the Q.R. Code provided, you will be able to access audio-visual study material relevant to each lesson, provided as teaching and learning aids. 2019 Maharashtra State Bureau of Textbook Production and Curriculum Research, Pune. First Edition : © Maharashtra State Bureau of Textbook Production and Curriculum Research, Pune - 411 004. 2019 The Maharashtra State Bureau of Textbook Production and Curriculum Reprint : 2020 Research reserves all rights relating to the book. No part of this book should be reproduced without the written permission of the Director, Maharashtra State Bureau of Textbook Production and Curriculum Research, ‘Balbharati’, Senapati Bapat Marg, Pune 411004. Illustrations and cover Subject Committee: Shri Vivekanand S. Patil Dr. Wazid Ali Khan Coordinator (Chairman) Shri. Rajiv Arun Patole Special Officer Dr. Naikare Shriram Maruti (Food Science and Technology) Dr. Anuradha Anil Nagpal Typesetting Dr. Madhuri V. Kaley DTP Section, Textbook Bureau, Pune Paper Dr. Rahul C. Ranveer 70 GSM Creamwove Dr. Jayshila Baswant Manohar Print Order Dr. Abhijeet Arun Gatade Printer Dr. Rinku Sudarshan Agrawal Dr. Shalini S. Arya Mrs. Mittal Vaibhav Upadhyay Production : Dr. Iranna S. Udachan Shri Sachchitanand Aphale Shri. Rajiv Arun Patole Chief Production Officer (Member Secretary) Shri Liladhar Atram Production Officer Reviewer : Dr. Chandrashekhar V. Murumkar Publisher : Shri Vivek Uttam Gosavi Controller Chief Co-ordinator Maharashtra State Textbook Bureau, Prabhadevi, Smt. Prachi Ravindra Sathe Mumbai - 400 025  The Constitution of India Preamble WE, THE PEOPLE OF INDIA, having solemnly resolved to constitute India into a SOVEREIGN SOCIALIST SECULAR DEMOCRATIC REPUBLIC and to secure to all its citizens: JUSTICE, social, economic and political; LIBERTY of thought, expression, belief, faith and worship; EQUALITY of status and    of opportunity; and to promote among them all FRATERNITY assuring the dignity of the individual and the unity and integrity of the Nation; IN OUR CONSTITUENT ASSEMBLY this twenty-sixth day of November, 1949, do HEREBY ADOPT, ENACT AND GIVE TO OURSELVES THIS CONSTITUTION. NATIONAL ANTHEM  Preface Dear Students It is a matter of pleasure and pride to place this exposition on food science and technology book in the hand of the young generation. This text book aims to create awareness about the food science and technology as food processing industry is highly significant for India’s development because of vital linkages and synergies, it promotes between the two pillars of our economy, industry and agriculture. In India, the food sector has emerged as high growth and high profit sector due to its immense potential for value addition particularly within the food processing industry. This book is designed for the Food Science and Technology students and offers the learner tremendous scope for life skill development. The National Curriculum Framework (NCF) was formulated in 2005, followed the state Curriculum Framework (SCF) in 2010. Based on the given these two frameworks, reconstruction of the curriculum and preparation of a revised syllabus has been undertaken which will be introduced from the academic year 2019-20. The text book incorporating the revised syllabus has been prepared and designed by the Maharashtra State Bureau of Textbook Production and Curriculum Research, (Balbharati), Pune. Food science can be expressed as the application of the basic science and engineering to study the fundamentals of physical, chemical, and biochemical nature of food and principles of food processing. Food technology is the use of the information generated by food science in the selection, preservation, processing, packaging and distribution as it affects the consumption of safe, nutritious and wholesome food by application of techniques. The new syllabus focuses on the conceptual principles related to food and its various aspects, its understanding and application in day-to-day life and ability to solve different upcoming problem and issues like various deficiency disease, application of technology in food industry etc. For the first time in syllabus of food science and technology various independent activity have been introduced which not only help to comprehend the content but also understand its application. The book is prepared by using 5 units with 16 chapters starting from Introduction to food science, scope and opportunities, food group in first unit, the second unit comprises of nutrients in food which contain macro, micro nutrients and food groups, the third unit cover methods of preservation with cooking methods, food spoilage and techniques in food preservation. Unit 4 explains different post harvest technology by covering fruits and vegetables, cereals, pulses and oilseeds, spices, tea, coffee and cocoa, sugar and their products. The last unit contains advances in food technology-1 with packaging technology, nanotechnology and functional foods. The curriculum and syllabus confirm to the maxims of teaching such as moving from simple to complex, concrete to abstract, known to unknown and from part to whole. Throughout the book, numerous tables, figures, photographs and illustrations are given, which will help in quick understanding and grasping the matter. QR codes have been introduced for gaining the additional information about abstract of chapters and practice question/activities. The efforts taken to prepare the textbook will not only enrich the learning experiences of the students, but also benefit other stake holders such as teachers, parents, food entrepreneurs as well as candidates aspiring for the competitive examination. We look forward to a positive response from the teachers and students. Our best wishes to all! (Dr. Sunil Magar) Pune Director Date : 20 June 2019 Maharashtra State Bureau of Textbook Bharatiya Saur : 30 Jyeshtha 1941 Production and Curriculum Research, Pune  - For Teachers - Dear Teachers, should be considered for evaluation. We are happy to introduce the revised Exercises provided after each unit are textbook of Food Science and Technology prepared using different parameters like for Std XI. This book is a sincere attempt to observation, co-relation, critical thinking, follow the maxims of teaching as well as analytical reasoning etc. develop a ‘constructive’ approach to enhance Evaluation pattern should be based on the quality of learning. The demand for more the above mentioned parameters. Equal activity based, experiential and innovative weight age should be assigned to all the learning opportunities is the need of the hour. topics. Use different combinations of The present curriculum has been restructured questions. Stereotype questions should be so as to bridge the credibility gap that exists avoided. between what is taught and what students learn Use demonstration, discussion method for from direct experience in the outside world. teaching. Guidelines provided below will help to enrich ‘Can You Recall’ is the first main starting the teaching-learning process and achieve the point of lesson which helps for the desired learning outcomes. introduction of topic. This will also helpful To begin with, get familiar with the for students regarding understanding the textbook yourself. content of lesson. The present book has been prepared for Use QR Code given in the textbook. constructive and activity-based teaching. Keep checking the QR Code for updated Teachers must skillfully plan and organize information. the activities provided in each chapter to ‘Activity’ is used in lesson and exercise for develop interest as well as to stimulate the better understanding and application of the thought process among the students. content which studied. Always teach with proper planning. Exercise is given at the end of lesson. Use teaching aids as required for the proper In exercise different type of questions/ understanding of the subject. activities are given. Do not finish the chapter in short. Teacher should use their freedom to Follow the order of the chapters strictly as acquaint the students with different food listed in the contents because the units are products and recipies of given region. introduced in a graded manner to facilitate Remember that mathematical and knowledge building. statistical tools are also important to Facilitate peer learning as much as understand Food Science and Technology. possible by reorganizing the class structure Glossary, brief definitions and frequently. abbreviations are provided towards the end Teaching-learning interactions, processes of the textbook for further clarification. and participations of all students are very Best wishes for a wonderful teaching essential and so is your active guidance. experience and fruitful welcome! Ask questions based on previous knowledge of different concepts of lesson. Do not use the boxes titled ‘Do you know?’ for evaluation. However, teachers must ensure that students read this extra information. Information provided in boxes with the title ‘Can You Tell’, ‘Always Remember’  Competency Statements Standard XI Competency Statements Unit After studying the content in Textbook students will … Explain the importance of food science and technology Elaborate the scope and correlation of food science with other subjects Food Select the opportunities regarding the occupations related to food science Science and and technology Technology Compare food groups correlated with day-to-day food items Define the terminologies in food science and technology Explain and draw food pyramid and elaborate balance diet. Review the important constituents of food and their functions. Understand relationship between deficiencies of nutrients. Nutrients in Describe the energy value of food and various method to calculate it food Understand the Basal Metabolic Rate (BMR) and calculate the Body Mass Index (BMI) Do the activities related to food cooking Food Take precautions during food cooking Processing Explain food spoilage and its effects and Do the processes of food preservation and food processing Preservation Explain the importance of food processing and food preservation Draw the flow diagrams in food processing and food preservation Explain the term post-harvest technology Elaborate different types in post-harvest technology Explain the process of post-harvest technology with respect to Post Harvest »» Fruits and vegetables »» Cereals, pulses and oil seeds Technology »» Spices and condiments »» Tea, coffee and cocoa processing »» Sugar and its products Create awareness about advances in food technology Advance Explain the packaging technology and its importance in Food Explain the role of Nano technology in food science Technology Explain the concept of functional food  Contents Sr. Name of the lesson Page No. No. 1. Introduction to Food Science and Technology 2 - 11 2. Scope and Opportunities 12 - 19 3. Basic Food Groups 20 - 27 4. Macro and Micro Nutrients 29 - 48 5. Food Values 49 - 55 6. Methods of Food Cooking 57 - 69 7. Food Spoilage 70 - 74 8. Techniques in Food Processing and Preservation 75 - 82 9. Fruits and Vegetables 84 - 100 10. Cereals, Pulses and Oilseeds 101 - 118 11. Spices and Condiments 119 - 124 12. Tea, Coffee and Cocoa Processing 125 - 134 13. Sugar and Its Product 135 - 139 14. Food Packaging Technology 141 - 151 15. Nano Technology 152 - 156 16. Functional Food 157 - 161 DISCLAIMER Note : All attempts have been made to contact copy right/s (©) but we have not heard from them. We will be pleased to acknowledge the copy right holder (s) in our next edition if we learn from them.  Unit - 1 Food Science and Technology Objectives  To understand meaning of the food  To understand the different components of food science and technology  To study the factors affecting the acceptability of food  To study the functions of food  To get acquinted with major food processing sectors in India  To understand the scope and opportunities of food science and technology in different sectors  To understand food groups and correlate with day to day food items  To create awarenes about food pyramid and balance diet ‘‘With every bite of food you eat, can get connected with science and technology applications.’’ Food is a basic requirement to satisfy hunger along with physical, physiological, intellectual and social life of human beings. Food has multidimensional aspects namely quantitative and qualitative. Quantitative dimension of food leads to progressively from mild discomfort to severe hunger and ultimately leads to the death, whereas qualitative dimension is also equally important because low quality or improper diet leads to development of malnutrition and diseases. Food becomes an integral part of human culture and emotions since it affects the health, physical fitness, body size and mental development. Hunger satisfaction gives body and mind peace with improvement in life span. 1  1 Introduction to Food Science and Technology Contents at a glance 1.1 What is food - socially and scientifically ? 1.2 Definition of food science and technology 1.3 Some terms used in food science and technology 1.4 Objectives of the study of food science and technology 1.5 Acceptability of food 1.6 Functions of food Man needs adequate food for growth, Incredibly, the moon and space have development and maintenance, which lead an already been conquered by food science several active and healthy life. The quality of human decades ago when scientists had to figure out how life depends on the type of food that one eats, its to keep astronaut food safe. Going forward, our quality and quantity. Man eats what his forefather aim should be to inform the consumer about the ate, if possible, and what his environment offers. products and processes that we create, develop Primitive man lives as hunters and gatherers, environment friendly processes, and continue to they collected their foods from wild animals and create functional products. plants in raw forms. Man’s food pattern changed after the discovery of fire. Man eats most of his 1.1 What is Food? food in cooked form and this is one of the many Food refers to anything, which nourishes characteristics, which separates him from other the body. It includes solids, semisolids and animals. liquids which can be consumed to sustain As food production expanded, food safety body and keep it healthy. has become a critical role in preventing the Foods are very important socially as well hazards and illness among populations. We are as scientifically. Socially foods are defined as lucky to have a relatively safe food supply today, “Foods are the materials, in raw, processed or but historically only royalty had access to high formulated form, which are consumed orally by quality food. humans or animals for their growth, health, and Food science is crucial to the success of satisfaction or pleasure. the food industry, helping to develop thousands Scientifically foods are defined as “Foods of products that make life better for today’s are mainly composed of nutrients such as consumer. Many companies consider research carbohydrate, protein, fat, water with small in this field a profitable investment. Also, amount of minerals and organic compounds. thanks to food science, consumers are capable Minerals in the form of salts and organic of experiencing food products from all over the substances are present in food as vitamins, world. emulsifiers, acids, antioxidants, pigments, polyphenols, or flavours. 2 1.2 Definition of food science and technology: such as food chemistry, food analysis, food Food Sciences and Technology is an microbiology, food processing, food engineering interdisciplinary subject which deals with and packaging, food additives, food fortification, different disciplines. food fermentation, functional food, food safety Food science can be defined as the and regulations, etc. application of the basic science and engineering Food chemistry: Food chemistry covers to study the fundamental physical, chemical, and the basic composition, structure, properties biochemical nature of food and the principles of and changes occurring during processing and food processing. utilization of food. Food technology is the use of the Food analysis: Food analysis deals information generated by food science in the with the principles, methods and techniques selection, preservation, processing, packaging necessary for qualitative and quantitative and distribution as it affects the consumption physical and chemical analysis of food products of safe, nutritious and wholesome food by and ingredients. The analysis should be related to application of techniques. standards and regulations as per the Government With the right knowledge, understanding regulatory agencies. (FSSAI) and application of the science, the food scientist Food microbiology: Food microbiology can bring about desirable changes in food and is the study of the microbial ecology related to control or eliminate the undesirable changes. foods, the effect of environment on food spoilage, the physical, chemical and biological destruction Chemistry of microorganisms in food, the microbiological examination of food stuffs, public health safety Biochemistry Microbiology and sanitation microbiology. Food processing: Food processing covers Food Food general characteristics of raw food material, Physics Laws and Science principles and methods of food preservation, Regulations and factors which influence quality, packaging, waste Agriculture Technology management, good manufacturing practices, and sanitation procedures, etc. Post harvest Statistics technology Food engineering and packaging: Food Engineering engineering involves study of engineering and Packaging Nutrition concepts and unit operations used in food processing such as thermodynamics, fluid flow, heat and mass transfer, food packaging aspects Fig. - 1.1 Components of food science and etc. technology Food additives: Food additive is defined 1.3 Some terms used in food science and as a substance added intentionally to food, technology: generally in small quantities to improve its Some technical terms are very important functional, physical and sensory properties to understand food science and technology such as appearance, colour, flavour, texture, acceptability, taste and storage behaviour also. 3  Food fortification: Food fortification To study the changes that occurs in food is defined as the process whereby nutrients during storage, preparation and processing: are added to enrich foods in relatively small Food is exposed to different conditions during quantities to maintain or improve the nutritional storage, preparation and processing which may quality of the diet. bring about different changes in the nature and composition of food. These change may be Food fermentation: Fermentation is desirable or undesirable e.g. preparation of curd a biological process that breakdown organic is desirable change whereas curdling of milk is materials, which is carried out by micro- an undesirable change. organisms such as bacteria, yeast and mold to a desirable end products. To learn ideal methods of food preparation, processing and storage, to Functional food: Functional food provides conserve the nutritive value and increase health benefits beyond the nutrient contribution sensory and aesthetic properties: Food when they are eaten on a regular basis in adequate gradually undergo deterioration of spoilage amounts. Functional food has positive effect on since the time they are harvested, slaughtered or person’s health, physical performance or state of manufactured. The knowledge of these changes mind, in addition they check number of health will enable us to develop and use ideal method of disorders. food preparation, storage and processing which Food safety and regulation: Food safety will retain the nutrients to its maximum along and regulation is related to food sanitation, with increasing the acceptability e.g. addition of spinach or fenugreek in the dough of paratha that safety and hygiene to food item, public health will make it more nutritious and will increase and regulations. The Food Safety and Standards the acceptability and palatability of the product. Authority of India (FSSAI) has been established under the Food Safety and Standards Act, 2006. To improve the digestibility of food: Composition of food, processing and method Do You Know ? of preparation affects the digestibility of food. Mandate of FSSAI 2006 Act: Laying Fermentation improves digestibility e.g. dhokla down science based standards for article or idli, whereas fried foods or foods high in fats of food and to regulate their manufacture, are more difficult to digest. Cooking increases storage, distribution, sale and import to the access of enzymes and improves digestibility. ensure availability of safe and wholesome To maintain the quality and safety of food for human consumption. food: Food should be handled carefully while processing, storing and cooking. This will 1.4 Objectives of the study of food science minimize food spoilage and maintain the quality and technology: of food to make it ‘safe’ for consumption. To understand the nature and Government Certification like FSSAI/ISI/BIS, composition of foods: The nature of the food Agmark, FPO, etc. ensures the quality and safety like colour, texture, consistency and keeping of food. quality depends on the constituents present in it. To learn to avoid food wastage and Hence, it is important to study the composition minimize food cost: Generally optimum of different foods in order to understand the quantity of food should be bought and cooked nature of these foods e.g. perishable food have according to the needs of the family. In each a low keeping quality due to its high moisture meal, quantity of food to be eaten should be content. according to the individual’s need. 4  Even on special occasions like weddings, in some individuals than in others. Foods parties, festivals and meetings, quantity and may be too salty for one individual and just variety of food should be prepared and served right for another. The four types of taste according to the requirement. Too much variety as sweet (tip of tongue), sour (just behind preparation may lead to unnecessary expenditure but both sides of tongues, salty (behind the and wastage of food. sour taste buds) and bitter taste (near the To understand the meaning of food: esophagus). Study of the food science which enables BITTER us to understand the importance of food in life. Food performs different functions. It, not only satisfies hunger and fulfill the physiological S A LT Y S A LT Y requirements of the body but also satisfies the sociological and psychological needs of the human beings. R SO SOU UR 1.5 Acceptability of food: The acceptability of different food SWEET preparations varies from person to person. However, it depends on various factors that are depicted in figure 1.2. Fig. 1.3 Basic taste on the tongue Socio- cultural Personal Improvement of taste in food products: likes and background dislikes Different types of tastes can be developed in Texture Flavour Taste food preparations by addition of ingredients Colour like sugar (sweet), vinegar, tamarind, lemon Palatability Acceptability Method of Temperature of food of Food serving juice (sour), common salt (salty), caramel, coffee (bitter). When necessary ingredients are added in correct proportion, food becomes tasty Feelings and (combination of all tastes). Environment Emotions ii) Flavour: Food may be accepted because Fig. 1.2 Acceptability of Food of their aromas, or rejected due to their repulsive odours. Flavour is a blend of Factors affecting acceptability of food: taste and smell sensation evoked by a I. Palatability: The palatability of food is a substance in the mouth cavity. Each food composite of taste, flavour, texture, colour has a characteristic flavour due to the and temperature. presence of varied constituents in different i) Taste: Sweet, sour, salty, and bitter are the amounts. (aldehydes and ketone) basic tastes. When piece of food is placed in the mouth cavity specific stimuli is Improvement of flavour of food products: produced to the taste buds on the tongue.  Cooking: Cooking enhances or brings out Higher the number of taste buds (Papillae) the natural flavour of food e.g raw rice, dal will give us more accurate taste response. or vegetable have a mild flavour which is The sense of taste is more highly developed improved appreciable due to cooking. 5  Addition of natural flavouring iv) Colour: Acceptability of food depends compounds: Spices such as pepper, clove, upon its colour. Natural and synthetic colour cinnamon, cumin seed and mustard seed improves the colour of food products. Preserving are added in whole form in food preparation the natural colour of food by optimum cooking like pulav, masala rice, and seasoning for of food is also essential to retain the natural vegetable pachadi. Spices can also be colour of the food products. added in preparation in powderd form. Improvement of colour of food products: Different spices are combined together to Colour of food preparation can be improved make sambar masala, pav bhaji masala, by : garam masala and others.  Preserve the natural colour of foods:  Addition of artificial flavouring agent: This can be achieved by optimum cooking of food. Overcooking may result in a Artificial essence such as cardamom, highly unpalatable, pale or dark coloured nutmeg, vanilla, rose etc. are used in food. preparations such as ice-creams, puddings, beverages, cakes and sweets.  Use of foods containing natural colour: To make the preparation more attractive, iii) Texture: The texture of food is an natural, certain bright colours can be added important factor in its acceptance and to food preparation like green, yellow, red, chewability. Structural component of food white and other colours. confers on them a wide range of properties [Natural colour of Saffron (orange), referred collectively as texture. Each food Turmeric (yellow) and Spinach (green has a characteristics texture associated etc.] with it. Table 1.1 shows different texture  Use of spices: Spices like turmeric, chilli with some food products associated with powder and saffron are used in food them. preparations to improve the colour. The texture of food depends on the  Use of synthetic colours: Synthetic colour ingredients used, their proportion, method of are added to beverage, ice-cream, sweets, preparation, time and temperature used during cakes, biryani, etc. to improve the colour preparation, and storage. thereby increasing physical quality and the Table 1. 1 Texture of Food Products palatability of food preparations. Sr. Texture Food Products v) Temperature: Hot and cold sensations No. contribute to the composite flavor of a 1. Crunchy Biscuits, Shankarpale, food like coffee, soup and ice-cream etc. Chiwada Acceptability of food is highly influenced 2. Crispy Khakara, Wafers by temperature. 3. Soft, Smooth, Custard, Shrikhand, Ice Velvety Cream II. Socio-cultural background: Food is an 4. Spongy Cake, Dhokla, Idli & integral part of the social cultural life of Bread the people. The circumstances under which 5. Brittle Chikki one eats food are largely determined by his culture e.g. use of mustard oil for cooking is common practice in North-India whereas 6  coconut oil is commonly used in Kerala. Hence socio-cultural background has to be kept in mind while serving food in order to see that it is acceptable and liked by everyone. III. Personal likes and dislikes: People belonging to same geographical area or same socio-cultural background may have similar eating patterns, but acceptance for food may vary from person to person. Personal likes and dislikes are also noticed within the members of the same family. Fig. 1.5 Continental style of serving Hence, while preparing a meal, a judicious selection of foods and dishes is necessary, V. Feeling and emotions: Feeling and considering the likes and dislikes of all emotional state of an individual affects the family members. acceptability of food. In a happy state of IV. Method of serving: The use of the right mind an individual consumes more food, type of crockery, cutlery and other serving whereas in stress a person may overeat or utensil in the dining area appreciably avoid food. improves the acceptability of food. Each VI. Environment: Cleanliness of the area, community has a particular traditional way serving utensils and person who is serving of serving food e.g. Maharashtrian Thali. food affects the acceptability of food. Similarly, continental dishes should be Clean, hygienic and pleasant environment served in proper crockery with appropriate increases the acceptability of food. Well- cutlery like knives, forks, spoons and ventilated and well-lit eating area is bowls. necessary. The food that is served with love and affection is more acceptable. 1.6 Functions of food: Food nourishes our body and keeps it healthy. Food performs many different functions hence it is much more than a substance supplying nutrients for health. It is sum of man’s culture and tradition, a means of communication, status, pleasure and relief from stress. Functions of food are classified as follows: Physiological functions: Food is essential for maintaining specific body functions (Figure 1.6) Fig. 1.4 Traditional Maharashtrian style of service 7  Energy: We need energy for performing required for proper growth of foetus and various voluntary activities such as neonate. walking, running, sitting, standing and  Repair and maintenance: Each cell in involuntary activities like beating of heart, the body has a definite life span. During circulation of blood, digestion of food injury, infection, surgery or old age, cells etc. Energy is provided by carbohydrates, are damaged which need to be rejuvenated proteins and fats. for maintaining health. This function is  Body building and growth: Food rich carried out by proteins present in food. in protein are called body building foods.  Protection: Food performs various Growth of the body right from birth to important functions such as preventing adulthood is due to consumption of protein infections. Person consuming a well rich foods along with other nutrients balanced diet, hardly falls ill and has good required for growth. During pregnancy resistance against infections. and lactation, the food rich in proteins are Functions of Food Socio-cultural Physiological Psychological Body Building Repair Energy and and Protection Regulations Growth Maintainences Protein Protein Proteins Carbohydrate Minerals Water Water Vitamins Vitamins Fats Carbohydrate Carbohydrate Minerals Minerals Protein Fats Fats Water Vitamins Fig. 1.6 Functions of food 8  Regulatory function: Important functions like maintaining the heart beat, water balance, temperature are performed by foods rich in proteins, vitamins, minerals and water. Regulation Energy Growth Fig. 1.8 Socio-cultural functions of food In religious rituals, food plays a significant role. In various poojas, we offer various seasonal fruits or coconut and prasad (pedha or burfi) to Fig. 1.7 Physiological functions of food god. Specific sweets are prepared and distributed to devotees as prasad on various religious Socio-cultural functions: Food is a symbol occasions e.g. modak, sheera and others. of hospitability and friendship throughout the On specific festivals, specific dishes or food world. We express our hospitality to a guest preparations have a very significant role e.g. on through an offer of food or a drink. Offering a the occasion of Diwali, food preparations like cup of coffee or tea is a symbol of friendship. In chiwada, chakli, ladu, karanji and anarsa are times of disaster or sorrow, food is offered to the prepared and on the occasion of holi, puranpoli affected persons. In schools, colleges or even in is mandatory. offices, people share their tiffins amongst groups Psychological functions: Food is often as a token of friendship and affection. (Figure used as a tool to express one’s feeling. At 1.8) home, mother shows her love and affection by In a country like India many festivals are preparing her child’s or husbands’s favourite celebrated throughout the year. In celebration of dishes. It gives them a sense of security. A child festivals, food is a center of attraction. Not only readily accepts food eaten by his friends or by in festivals, but also in joyous occasions like people whom he admires. marriage, birthday, serving of food becomes an Food is also an outlet for emotion. integral part of the celebrations. In professional For some people, loneliness and boredom meetings and business meetings, food is served are relieved by continuous nibbling on food. to create a relaxed atmosphere. Anxiety of examination in some children leads to overeating or very less intake of food. 9  Points to remember  Socially foods are defined as “foods growth, supply energy and regulates are the materials, in raw, processed or different body process. formulated form, which are consumed  The study of food science deals with the orally by humans or animals for growth, composition of food and the changes health, and satisfaction or pleasure. that occur during its processing, cooking  Scientifically foods are defined as “Foods and storage. are mainly composed of nutrients such as  The sensations like taste, flavor, texture, carbohydrate, protein, fat and water with colour and temperature of food decides small amount of minerals and organic its palatability compounds. Minerals in the form of salts and organic substances are present  Palatability, individuals socio-cultural in food as vitamins, emulsifiers, acids, background, personal likes and dislikes antioxidants, pigments, polyphenols, or and method of serving, feelings and flavours. emotions and environment decide acceptability of food.  Food is also reffered to as anything solid or liquid which when consumed, digested  Food serves physiological, sociological and absorbed by the body, promotes and psychological functions. Exercise Q.1 a) Select the most appropriate option: b) Match the following i. Body building and growth is a ……………………… function of A B food. i. Regulatory a. Prasad function (Psychological, Physiological, Social) ii. Protective b. 2006 ii. Method of serving is a cofactor function affecting ………… of food. iii. Nutrient c. Favorite dish (Palatability, Acceptability, Nutrition) iv. Colour d. Palatability v. Psychological e. Water balance iii. Sharing the food with others is function ………………..function of food. vi. Religious f. Fat (Socio-culture, Mental, Physical) occassion iv. ………………….. ensures the quality vii. FSSAI g. Acceptability and safety of food. h. Prevent infection (SBI, Agmark, Food Mark) 10  c) State whether the following iii. Define the social defination of food. statements are true or false: iv. Define the scientific defination of i. To improve the digestibility of food is food. an objective of studying food science and technology. Q.3 Write short notes on the following ii. Bodybuilding is a Socio-culture i. Socio cultural functions of food function of food. ii. Method of serving as a factor affecting iii. Chikki has brittle texture. acceptability of food iv. Functional food provides health iii. Texture as a factor affecting benefits beyond the nutrient palatability of food contribution. iv Components of food science v. Food additives is defined as a technology. substance added intentionally to food. Q.4 Long Answer Questions Q.2 Answer the following i. Discuss in details the factors affecting i. Name any three objectives of studying palatability of food food science and technology. ii. Explain all the functions of food ii. Name the physiological function of food.  Project Prepare charts on functions of food  11  2 Scope and Opportunities Contents at a glance 2.1 Major food processing sectors in India 2.2 Skill gap management in food industry 2.3 Organizational structure, job roles and opportunities 2.4 Major universities and institution Indeed, the essence of human life is to Food processing is the conversion of live in such a way to meet the basic demands raw ingredients into the processed value of food, clothing and shelter. Individually food added form (palatable, digestible, nutritious, is very basic need for survival. The demand for stable and safe). processed, packed and convenient food with Typically the raw food ingredients like prolonged shelf life requires well-trained human harvested crops or butchered animal products resources in the food industry and allied sectors. are converted to attractive, marketable and often There is an encouraging, challenging long shelf-life food products. and rewarding future for professions and The processed food industry may be careers in food science and technology. As, divided into following broad segments: this field requires the application of science 1. Primary Processed foods and technology to the processing, utilization, 2. Secondary Processed foods preservation, packaging and distribution of food 3. Tertiary Processed foods and food products. It therefore encompasses a diverse range of specializations. Raw materials are converted in to edible food commodities. Traditional methods like drying, winnowing, milling of grains and butchering of Primary animals for meat. processed foods Examples: Drying of crops, processing of grains. Fresh foods or the products of primary processed are converted into wide range of Secondary secondary processed foods. processed Examples: Grinding of food grains, crushing of fruits into pastes or juices. foods Tertiary food processing is the commercial production of processed foods Examples: Industrially manufactured products like biscuits, bread, jams, jellies, Tertiary processed chocolates, etc. foods 12 2.1 Major Food Processing Sectors in India: 2.2 Skill gap management in food industry: Food processing is as large sector that The following table presents the functional covers agriculture, horticulture, plantation, distrubution of human recources across animal husbandry and dairy, fisheries, meat, poultry, etc. segment and distrubution of human resources by education level. Food processing sectors may be broadly categorized in following segments Table 2.1 : Functional distribution of human  Fruits and vegetables processing resources  Dairy processing Functions % of employees  Grain processing Procurement 10  Meat and poultry processing Testing and quality 20  Fisheries  Horticulture Production 55  Consumer foods including packaged food, R&D 1-2 beverages and packaged drinking water. Storage 2-3 The following diagram depicts the Status of food processing industries in India. Others (sales and others) 10 Source : Human resource and skill requirements in Fruits and vegetables Aerated water/ processing 4% food processing sector. A report of NSDC soft drinks 9% (www.nsdcindia.org) Alcoholic beverages 3% Table 2.2 : Distribution of human resources by education level. Bread and Food Grain Educational level % of employees bakery 20% Milling 34% Management education 1-2 Food technologists 20 Dairy Fish Processing Products Post graduates 0.5-1 4% 16% Graduates 10 Meat and Poultry Processing 10% Diploma holders 2-5 Certificate holders 2-5 (Source: Annual Survey of Industry (ASI), 10th standard or below 80 MOFPI and IMaCS analysis) Source : Human resource and skill requirements in Fig. 2.1 : Status of food processing food processing sector. A report of NSDC industries in India (www.nsdcindia.org) 13  Andhara Pradesh Other 13.4 % 16.4 % West Bengal Gujarat 3.7 % 12.7 % Uttar Pradesh Karnatak 12.0 % 5.5% Tamilnadu Madhya Pradesh 6.9 % 6.5 % Rajasthan 3.1 % Maharashtra Punjab 5.7 % 14.1 % Fig. 2.2 : State wise distribution of food processing unit Fruits and vegetables Beverages 27 73 Milk and milk products Packaged food 33 67 Meat and marine products Grain and oilseed 14 86 Food processing Meat and marine Grain and oilseed 8 92 products Milk and milk 46 54 Packaged food products Fruits and vegetables 9 91 Beverages 0% 50% 100% Organizsed Unorganized Source : Human resource and skill requirements in food processing sector volume 10. A report of NSDC (www.nsdcindia.org) Fig. 2.3 : Structure of the food processing sector: organised vs. unorganised (by employment) 14 Cluster : It is a group of food industries formulated by the government to achieve the specific objectives such as development of modern infrastructure to encurrage entrepreneurs to set up food processing units based on group approach e.g. food park, special economic zone, etc. Punjab Himachal Pradesh Milk and milk products Fruits and vegetables Meat and marine Uttar Pradesh Grain and oilseed Fruits and vegetables Milk and milk products Haryana Meat and marine Milk and milk products Grain and oilseed Meat and marine Packaged foods Grain and oilseed Packaged foods Bihar Beverages State wise distribution Meat and marine Grain and oilseed Rajasthan of major production Milk and milk products and service clusters in Madhya Pradesh Gujarat Fruits and vegetables India Grain and oilseed Fruits and vegetables Milk and milk products Packaged foods Packaged foods Beverages Maharashtra West Bengal Fruits and vegetables Milk and milk products Meat and marine Meat and marine Kerala Tamil Nadu Andhara Pradesh Grain and oilseed Fruits and vegetables Fruits and vegetables Fruits and vegetables Packaged foods Meat and marine Milk and milk products Milk and milk products Beverages Grain and oilseed Meat and marine Meat and marine Packaged foods Karnataka Grain and oilseed Beverages Fruits and vegetables Packaged foods Milk and milk products Beverages Meat and marine Packaged foods Source : Human resource and skill requirements in food processing sector volume 10. A report of NSDC (www.nsdcindia.org) Fig. 2.4: State wise major food production clusters in India. 15 2.3 Organisational structure, job roles and opportunities Food Processing Unit Production Quality Packaging Maintenance Quality Packaging line Maintenance Procurement Processing Marketing Manager manager Manager Purchase Production Marketing Quality Loader/ Packer Engineer Exeutive Exeucutive Exeucutive Supervisior Purchase Production Manager Zonal Manager Quality Analyst Sorter / Grader Technician Manager Head Packaging line Packaging line Supervisior Areal Manager Chemist Procurment manager manager Worker Worker GM-Sales Microbiologist Operator Helper Helper Fig. 2.5 : Flow chart of organizational structure of food processing unit Table 2.3 :Various job roles in Food Processing Sector Process line Non-Process line Fruits and Vegetables  Food technologist  Procurement executive  Production supervisor  Quality head  Machine operator  Shift head  Maintenance technician/Engg.  Marketing executive  Refrigeration technician  Research and Development head  Packers and loaders  Research and Development Scientist 16 Milk and Milk  Chemist/Dairy Technologist  Procurement executive Products  Supervisor  Quality head  Production manager  Shift head  Machine operator  Marketing executive  Maintenance technician/Engg.  Research and Development head  Refrigeration technician  Research and Development scientist Meat and Marine  Deboners and butchers  Procurement executive Products  Feeders and hangars  Quality head  Maintenance technician  Shift head  Sanitation inspector / Shift  Marketing executive supervisor  Research and Development head  Research and Development scientist Grains and Oilseeds  Milling operator/Sorter  Commodity buyer  Shift Supervisor  QC analyst/executive/ manager  Production manager  Warehouse executive  Machine operator  Marketing executive  Maintenance technician/Engg.  Research and Development head  Research and Development scientist Packaged Food  Packers and loaders  Research and Development  Supervisor QA (Analyst/ Scientist checker)  Marketing executive  Technician  Quality head  Shift head Beverage  Process line operator  Procurement executive  Filling line operator  Quality head  QA (analyst/chemist)  Shift head  Shift supervisor and  Marketing executive maintenance technician  Research and Development head  Electrician and  Research and Development instrumentation engineer scientist Job opportunity: Several profiles and industries, where food technology professionals make a successful career are: Production manager, quality manager in Product/process development scientist food processing, packaging industries Food Quality manager (Grains, Fruits, Vegetables, Fish, Meat, Food Safety Officer etc.) Nutritional therapist Research Scientists Regulatory affairs officer Academic opportunities 17  Scientific laboratories (Analytical) Major universities and colleges in technician Maharashtra for studying food science and Technical brewer technology Production supervisor Vasantrao Naik Marathwada Agricultural Sales, marketing and brand management University, Parbhani Consultant Dr. Panjabrao Deshmukh Agricultural Entrepreneur University, Akola Others (Dietician, nutritionist, diet and Dr. Balasaheb Sawant Konkan Agricultural fitness counselor) University, Dapoli Note :- F  SSAI has made it compulsory to Mahatma Phule Agricultural University, appoint food science graduates in Rahuri each food industry to meet the health, hygiene, safety, GMP, etc. requirements. SNDT Women’s University, Mumbai and its constituents campuses at Pune, Juhu 2.4 Major universities and institutions etc. Major universities and colleges in India for Institute of Chemical Techology studying food science and technology Mumbai and two other campus at Jalna Central Food Technological Research Bhubneshwar. Institute (CFTRI), Mysore Laxminarayan Institute of Technology, Defence Food Research Laboratory Nagpur (DFRL), Mysore Rashtrasant Tukadoji Maharaj Nagpur National Institute of Food Technology Entrepreneurship and Management University, Nagpur (NIFTEM) Sonipat, Haryana Dr. Babasaheb Ambedkar Marathwada Indian Institute of Crop Processing University, Aurangabad Technology (IICPT), Thanjavur, Tamil North Maharshtra University, Jalgaon Nadu Shivaji University, Kolhapur National Dairy Research Institute, (Karnal), Haryana Sant Gadge Baba Amravati University, National Institute of Nutrition (NIN), Amravati Hyderabad Some other deemed, private university and Indian Agricultural Research Institute colleges in Maharashtra state. (IARI), New Delhi Vocational education (B. Voc, Food Tech / Central Agricultural University (CAU), Dairy Tech) have been started at different Imphal, Manipur universities and colleges under NSQF, Indian Institute of Technology (IIT), UGC, New Delhi. Kharagpur. e.g. SPPU, Pune, Dr. BAMU, Aurangabad, National Institute of Raurkela (NIT), Solapur University, Shivaji University Odisha Kolhapur, Mumbai University, etc. Indian Council of Agriculture Research (ICAR), New Delhi. 18  Exercise Q.1 a) Select the most appropriate option: c) State whether the following i. _________ is the conversion of raw statements are true or false: ingredients into the processed food. i. FSSAI made it compulsory to appoint (Food processing, Crop science, food science graduates in food Animal science). industry. ii. In the _________ food processing ii. Bread and bakery industry comprises raw materials are converted to ediable 20% of food processing industries in food commodities. India. (Primary, Secondary, Tertiary) Q.2 Answer in brief iii. Grinding of food grains is a _______ i. Name the segments of Food processed food. Processing industry. (Primary, Secondary, Tertiary) ii. Name the job opportunities in food iv. Maharashtra is a __________ technology. producer of fruits and vegetables. (Largest, Smallest, None) Q.3 Short answer questions b) Match the following: i. Give in short about statewise production of different food A B commodities in India. Primary food 20% i. a. Q.4 Long answer question processing employment i. Draw a table of all the job roles in a Secondary food Milk and milk food processing sector. ii. b. processing products ii. Draw a flowchart of a organization Tertiary food Processing of structure in a typical food processing iii. c. unit. processing grains  Project : Food iv. d. Jam, jelly Visit to food technology colleges / universities / technology research organization / food industries etc. and v. Maharashtra e. Instant mixes prepare short project report on their functional activities. Crushing fruit f. into paste or juice  19  3 Basic Food Groups Contents at a glance 3.1 Classification of food into four food groups 3.2 Contribution of food groups to the diet 3.3 Concept of balanced diet Food is an essential part of everyone’s lives. 3.1 Classification of food into four food It gives us energy and nutrients to grow, develop groups and maintain, be healthy and active, to move, Foods are classified into four food groups work, play, think and learn. The body needs a according to the nutrients present in them. These variety of nutrients such as - carbohydrates, food groups help in wise selection of foods to proteins, fat, vitamins and minerals from the plan a balance diet. food that we eat. Our body gets these nutrients through a variety of food available. Generally The four basic food groups are as follows: food supplies all the nutrients, however, no 1) Cereals, Millets and Pulses single food item can provide all the nutrients in adequate amount required by our body. 2) Vegetables and Fruits Therefore, a wise selection of food, in order to 3) Milk and Milk products, Egg, Meat, Fish, plan a meal is very necessary so that these food Poultry and their products provide all the nutrients required by an individual in an adequate amount to maintain good health. 4) Fats and Oils, Nuts and Oilseeds, Sugar. Need of food grouping 1) Cereals, Millets and Pulses Group: This group includes 1) Foods grouped together give an idea on accounts of the key nutrients of that food i) Cereals: Wheat, rice and their group. For example, milk, yogurt, cheese products like wheat flour (atta), contain calcium and proteins, while the semolina (rawa), refined wheat flour fruit group is a good source of fibre, (maida), vermicelli (sevai), puffed vitamins and minerals. rice (churmura), flaked rice (poha), rice flour, bread, noodles, and other 2) It is also important to enjoy a variety of such items. foods within each food groups because different foods vary in the amount of ii) Millets: Sorghum (jowar), bajra, the key nutrients that they provide. For maize, ragi (nachni), corn flakes, example, in the vegetable food group, puffed jowar, ragi malt and others. carrots and pumpkin contain significantly Cereals and millets are rich source more vitamin A than other vegetables such of energy as they are rich in as potatoes. carbohydrates. Millets are considered 20  as coarse grains. Generally the size of Size of one portion is considered as: 100 g one portion for Cereals and Millets is Number of portion per day: 1 considered as 30g. ii) Roots and Tubers: These include Number of portion per day for Cereals potatoes, sweet potatoes, colocasia, and Millets: 9 to 20 tapioca, beetroots, carrot and radish. iii) Pulses and Legumes: Legumes such Roots and tubers are rich sources of as bengal gram (chana/harbara), carbohydrates (mainly in the form of black gram (urad), green gram (mung), starch). lentil (masoor) and their dals and red Size of one portion is considered as: gram dal are included. Some other 100 g legumes like cowpea (chawli), moth beans (matki), dry peas (watana), Number of portion per day: 2 soybean and field beans (val) are also iii) Others vegetables: These include included. all other parts of the plant like fruits, Pulses and legumes are rich source of flowers, seeds, nuts, pods and others. proteins. Vegetables such as ladies finger, Size of one portion is considered as 30 g tomato, brinjal, peas, french beans, red pumpkin, all types of gourds and No. of portion per day: 2 to 4 all other vegetables not included in Cereals, millets, and pulses also provide subgroups i and ii are included in this B-Complex vitamin, minerals and fibre. group. Size of one portion is considered as: 2) Vegetables and Fruits Group: 100 g Vegetable: It includes leafy vegetables, Number of portion per day: 2 roots and tubers and other vegetables. iv) Fruits: It includes beta carotene rich i) Green Leafy Vegetables: (GLV) fruits such as orange, fig, pomegranate, Spinach (palak), fenugreek (methi), mango, papaya, etc., vitamin C rich coriander (kothimbir), onion leaves fruits such as Indian gooseberry (kanda pat), amaranth (math), (amla), guava, orange, lemon, sweet colocasia leaves (aalu pane), radish lime, pine apple, straw berry, custard leaves, salad leaves, cabbage (patta apple (seetaphal), cashew apple fruit kobi), dill leaves (shephu), drumsticks and others are also included in this leaves (shevga pala) and others. groups. These leafy vegetables are rich in Other fruits such as apple, grapes, vitamins like beta-carotene, vitamin banana, water melon, cherry, peach, C and minerals like calcium, iron and plums, pears, sapota (chiku), jamun, fibre. etc. 21  Do You Know ? Do You Know ? All fruits provide carbohydrates (in the 1 medium size egg weight is form of sugar, fibre) vitamins and minerals. approximately 50 grams. Size of one portion is considered as: 4) Oils and Fats, Nuts and Oilseeds, Sugar: 100 g i) Oils and Fats: This group includes Number of portion per day: 1 oils and fats like butter, pure ghee, 3. Milk and Milk Products, Eggs, Meat, cream, vanaspati ghee and vegetable Fish, Poultry and their products: oils which are a concentrated source of energy. i) Milk: This includes whole milk, toned milk (low fat), double toned Size of one portion is considered as: milk (very low fat), skim milk, 5 grams / 5 ml condensed milk, powdered milk, etc. Number of portions per day: 4 to 8 ii) Milk products include curd, khoa, ii) Nuts and Oilseeds: These includes cheese, paneer, yoghurt (except butter, groundnuts, gingelly seeds (til), pure ghee and cream), which are a cashew nuts, almonds, dry coconut, good source of proteins, vitamins like fresh coconut, walnut, etc. These are B complex, vitamin A and minerals rich source of energy, proteins and like calcium. minerals. Size of one portion of milk is iii) Sugar: This group includes cane considered as: 100 ml sugar, jaggery, honey, etc. Sugar is a Milk products: 50 grams good source of energy Number of portion per day: 3 Size of one portion is considered as: 5 grams iii) Eggs - Chicken eggs, duck eggs Number of portions per day: 4 to 11 iv) Meat: Red meat, lean meat, beef, lamb, veal, pork are good source of Do You Know ? iron, zinc and B12 vitamin. Milk and Milk Products provide good v) Fish and sea-foods - Fish, prawns, quality nutrients crab, lobster, mussels, oysters, scallops, clams are good source of 3.2 Contribution of food groups to the vitamins, minerals, porteins and diet: omega 3 fatty acids. vi) Poultry: Chicken, turkey, duck, goose Selection of different foods from the four food groups will avoid monotony and bring Size of one portion is considered as: variety in the diet. If these foods are consumed in 50 grams Number of portion per day: 1 appropriate amounts, it will lead to good health. Table 3.1 shows the use of food groups and their contribution to the diet. 22  Table 3.1: Four food Groups Food Groups Foods Size of Number of Nutrients Present Portion Portions /day (g) for adults 1. Cereals, Millets Cereals and its products 30 9 to 20 Carbohydrates, B and Pulses Millets and Its Products Complex, Vitamin A 30 and minerals Pulses and legumes 30 2 to 4 Proteins, B-Complex Vitamins, Minerals 2. Fruits and i. Fruits 100 1 Carbohydrate, Vegetables Vitamins and Minerals ii. Vegetables a) Green Leafy 100 1 Beta-Carotene, Calcium, Iron and Fiber b) Roots/Tubers 100 2 Carbohydrate c) Other Vegetables 100 2 Minerals, Fiber 3. Milk and Milk i. Milk and 100 ml 3 Protein, Vitamins Products and Minerals Milk Products 50 grams ii. Meat, Poultry 50grams 1 Protein, Vitamins and Minerals Fish and Egg 4. Oils and i. Oils and Fats 5 grams 4 to 8 Energy Fats, Nuts ii. Nuts and Oilseeds 5 grams 4 to 8 Energy, Proteins and Oilseeds, and Minerals Sugar iii. Sugar 5 grams 4 to 11 Energy Reference: Dietary Guidelines for Indians, A Manual, National Institute of Nutrition, 2nd Edition 2011. 3.3 Concept of Balanced diet: All individual should get all the nutrients in adequate proportions from the diet to maintain good health. The food groups serve as a guide to plan this type of diet which is called as balanced diet. Balanced diet is a diet, which supplies all the essential nutrients in adequate amounts according to an individual’s age, sex, physiological status and physical activity, it also provides amounts of nutrients for growth, development, wear and tear of the body and a small reserve for emergency. 23  The nutritional requirement of an individual varies according to a perosn’s age, sex, physical activity and physiological condition. Daily requirement of some nutrients for the individuals is given in Table 3.2 Table 3.2: Recommended Dietary Allowance for Indians (Macronutrients and minerals) Group Particulars Body Net Protein Fat g/ Calcium Iron wt. kg Energy g/d day mg/d mg/d Kcal/d Man Sedentary Work 2320 25 17 Moderate Work 60 2730 60 30 600 Heavy Work 3490 40 Woman Sedentary work 1900 20 Moderate work 2230 55 25 600 21 Heavy work 2850 30 55 Pregnant Woman +350 82.2 30 1200 35 Lactation +600 77.9 30 25 0-6 months 1200 6-12 Months +520 70.2 30 Infants 0-6 Months 5.4 92Kcal/ 1.16g/ -- -- kg/d kg/d 500 6-12 Months 8.4 80Kcal/ 1.69g/ 19 46µg/kg/d kg/d kg/d Children 1-3 Years 12.9 1060 16.7 27 09 4-6 Years 18 1350 20.1 25 600 13 7-9 Years 25.1 1690 29.5 30 16 Boys 10-12 Years 34.3 2190 39.9 35 800 21 Girls 10–12 Years 35.0 2010 40.4 35 800 27 Boys 13- 15 years 47.6 2750 54.3 45 800 32 Girls 13-15 Years 46.6 2330 51.9 40 800 27 Boys 16-17 Years 55.4 3020 61.5 50 800 28 Girls 16-17 Years 52.1 2440 55.5 35 800 26 Reference: Dietary Guidelines for Indians, A Manual, National Institute of Nutrition, 2 edition, 2011 nd 24  Planning of balance diet using food foods are assigned the smallest area in the group: pyramid indicating that these foods should The following points should be considered be a very small part of our diet. while planning a balance diet for an individual  Include foods form all food groups in the daily diet. Nuts  According to requirements of the individual, correct number of portions and from each food groups should be included Oilseeds in the diet. Sugars  Variety of foods should be selected from Fats & oils within each sub group because food within the sub group have a similar but not Milk & Milk identical nutritive value. products  Variety in selection will also bring variety Meat, Fish, to the meals. Poultry ,Eggs  In a vegetarian diet, to improve the quality of proteins, either use a cereal/pulse Vegetables and Fruits combination or incorporates small quantity of milk or milk products in the meal.  Include uncooked vegetables and fruits in Cereals, Millets and Pulses the meals. Fig. 3.1 : Food pyramid  Use seasonal fruits and vegetable which are delicious, cheap and nutritious.  Use green leafy vegetables (GLV) in every Points to remember day diet. While planning a balanced diet, in addition  Different types of foods are classified to the above factors, food pyramid should be into four food groups on the basis of the considered (Fig. 3.1) nutrients present in them. The food pyramid offers a pattern for daily  The food groups serve as a tool to plan a food choices based on the serving from the four basic food groups. balanced diet.  The first food group consisting of cereals,  Variety of foods should be selected from millets, pulses and their products is the