Food, Nutrition, and Hygiene Notes PDF

Department of Bioengineering, Integral University, Lucknow. Er. Hina Siddiqui Course Title: Food, Nutrition and Hygiene Course Code: Z010101T NOTES UNIT-1 Concept of fo...

Department of Bioengineering, Integral University, Lucknow. Er. Hina Siddiqui Course Title: Food, Nutrition and Hygiene Course Code: Z010101T NOTES UNIT-1 Concept of food and Nutrition- INTRODUCTION Every single cell in the human body is an outcome of the food we have ingested. Our mind and body are made of the food we eat and it continues until we live. The body parts, organs, muscles, blood and bones are all made from the food we have eaten. Food gives energy and stamina for work. It also gives emotional stability and security. Our appearance and feeling of good health and happiness also depends on the right kind of food and the quantity of food that we eat. Lot of research is being done and new findings published every day to increase our knowledge about food and nutrition, and to find ways to apply this knowledge in choosing the right foods to eat, so that our body is well nourished and healthy. The onset of adolescence brings with it many profound changes. The growth rate speeds up dramatically. This growth spurt occurs due to the activity of hormones that affect every organ of the body and this makes healthy eating very important. The nutrient needs rise throughout childhood, peak in adolescence and then level off or even diminish as the teenager becomes an adult. The saying ‘‘You are what you eat” seems to be proven true. We eat different kinds of food such as dal, chapatti, bread, rice, vegetables, milk, lassi, etc. All these different kinds of food provide us with nutrients to keep us healthy and active. It is important to know what food to eat in order to stay healthy. The science of food and nutrients and their action on our health is called Nutrition. Nutrition and health, in fact, are two sides of the same coin. They are, therefore, inseparable. Health depends to a large extent on nutrition, and nutrition depends on the food intake. So food, is the most important single factor for health and fitness. Food can be defined as anything solid or liquid which when swallowed, digested and assimilated in the body provides it with essential substances called nutrients and keeps it well. It is the basic necessity of life. Food supplies energy, enables growth and repair of tissues and organs. It also protects the body from disease and regulates body functions. Nutrition is defined as the science of foods, nutrients and other substances they contain; and of their actions within the body including ingestion, digestion, absorption, metabolism and excretion. While this summarises the physiological dimensions, nutrition has social, psychological and economic dimensions too. Nutrients are the constituents in food that must be supplied to the body in suitable amounts. These include carbohydrates, proteins, fats, minerals, vitamins, water and fibre. We need a wide range of nutrients to keep ourselves healthy. Most foods contain more than one nutrient such as milk has proteins, fats, etc. Nutrients can be classified as macronutrients and micronutrients on the basis of the required quantity to be consumed by us everyday. The figure on the next page shows us the distinction between macronutrients and micronutrients DEFINITION OF FOOD, NUTRITION, NUTRIENTS and DIET Food is the very basis of our life. It contains different nutrients that are needed by the body for survival and sustenance. The food we eat is digested and converted into nutrients. These nutrients are absorbed and transported to different parts of the body, and utilized for the day-to-day functioning. At the end they are disposed of by further metabolism and transformed into the end products. We need to consume a variety of foods in order to remain healthy. Thus, we can define food as any solid or liquid which when eaten can supply any of the following: Material from which the body can produce movement, heat or other forms of energy, Material for growth, repair and reproduction, Substances necessary to regulate the production of energy or the processes of growth and repair. The components of foods which have these functions are called nutrients. In other words nutrients are vital in keeping a living thing alive and helping it to grow. The diet consists of those foods or mixtures of foods in the amounts which are eaten daily. A good diet provides adequate amounts of all the nutrients, without harmful excesses, from a wide range of foods. Dietary habits are dependent on geographical and cultural traits and vary accordingly. Nutrition is the process by which living things receive the food necessary for them to be healthy. The science of nutrition is a study of all the processes of growth, maintenance and repair of the living body which depend upon the digestion and absorption of food and the study of that food. A nutritionist is an expert on the relationship between food and health and a dietitian is an expert on what one should eat under different conditions. Health- According to World Health Organisation (WHO) ‘‘Health is the state of complete physical, emotional, and social well-being, not merely the absence of diseases or infirmity.’’ This definition has remained unchanged since 1948. All of us want to maintain positive health, i.e., a perfect blend of physical, social and mental. Taking adequate amounts of essential nutrients in our diet is necessary to maintain positive health. Physical health is probably the most easily understood aspect. Mental health can be defined as a state of emotional and psychological well-being in which an individual is able to use her or his cognitive and emotional capabilities, function in society, and meet the ordinary demands of everyday life. In other words, the absence of a recognised mental disorder is not necessarily an indicator of mental health. One way to assess mental health is to see how effectively and successfully a person functions. Feeling capable and competent, being able to handle normal levels of stress, maintaining satisfying relationships, and leading an independent life; and being able to ‘bounce back’ or recover from difficult situations are all signs of good mental health. Physical fitness is good bodily health; it is the result of regular exercise, proper diet and nutrition, and proper rest for physical recovery. The term physical fitness is used in two ways: general fitness (a state of health and well-being) and specific fitness (a task-oriented definition based on the ability to perform specific aspects of sports or occupations). Physical fitness is the capacity of the heart, blood vessels, lungs, and muscles to function at optimal efficiency. Earlier, fitness was defined as the capacity to carry out the day’s activities without undue fatigue. Automation, increased leisure time, and changes in lifestyles following the Industrial Revolution meant that this criterion was no longer sufficient. In the present context, optimum efficiency is the key. Physical fitness is now defined as the body’s ability to function efficiently and effectively in work and leisure activities, to be healthy, to resist diseases and to meet emergency situations. Fitness can also be divided into five categories: aerobic fitness, muscular strength, muscular endurance, flexibility, and body composition. Being fit prepares one to meet mental and emotional challenges. One feels strong and energetic if one is fit. Fitness provides one with the ability to meet routine physical demands with enough reserve energy to rise to a sudden challenge, such as running to catch a bus. Thus, health is a state of complete mental, physical and social well- being whereas fitness is the ability to meet the demands of a physical task. A well-nourished and fit person is better able to learn and has more energy, stamina, and self-esteem. A healthy eating pattern along with regular exercise will certainly help to remain fit. Teenagers between the ages of 12 and 18 who have unhealthy eating behaviours and are undernourished develop eating disorders. Balanced Diet- A balanced diet is one which includes a variety of foods in adequate amounts and correct proportions to meet the day’s requirements of all essential nutrients such as proteins, carbohydrates, fats, vitamins, minerals, water, and fibre. Such a diet helps to promote and preserve good health and also provides a safety margin or reserve of nutrients to withstand short durations of deprivation when they are not supplied by the diet. The safety margin takes care of the days we fast, or the short-term deficiency of certain nutrients in the daily diet. If the balanced diet meets the Recommended Dietary Allowances (RDAs) for an individual, then the safety margin is already included since RDAs are formulated keeping extra allowances in mind. Recommended Dietary Allowances = Requirements + Margin of safety A balanced diet takes care of the following aspects. 1. Includes a variety of food items 2. Meets the RDA for all nutrients 3. Includes nutrients in correct proportions. 4. Provides a safety margin for nutrients 5. Promotes and preserves good health 6. Maintains acceptable body weight for height Types of Nutrition- Optimum Nutrition, Under Nutrition, Over Nutrition What is nutrition? Good nutrition refers to a state when the food we eat is able to provide the recommended amounts of nutrients for the body to perform all its physiological activities. It is dependent on one’s age, physiological status, physical activity level and sex. Good nutrition is important throughout the life cycle; right from pre- conception, conception, pregnancy, infancy, childhood, adolescence and adulthood. Good nutrition makes an indi- vidual healthy, more productive and improves the quality of life. Good nutrition means: Eating the right food. At the right time. The right amounts (quality and quantity) to ensure a balance diet and should be prepared in the correct way and right place. Good nutrition is important because it: Enhances physical and cognitive development. Enhances breast milk production for the mother to adequatel breastfeed her child. Builds and or boosts body immunity reducing susceptibility to disease. Reduces costs involved in disease management and control Enhances productivity. A person with poor nutrition is at high risk of: Poor growth and development of the body and the brain (especially in young) Frequent illness, infections and prolonged (delayed) recovery  Reduced ability learn or perform in school Reduced ability to work and earn a living Death Food and Nutrition Handbook for Extension Workers Types of Nutrition- The seven major classes of nutrients are carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. Nutrients can be grouped as either- 1. Macronutrients Carbohydrates, fats, and proteins are macronutrients, and provide energy. Water and fiber are macronutrients but do not provide energy. 2. Micronutrients (needed in small quantities). The micronutrients are minerals and vitamins. What is malnutrition? Malnutrition is a condition that develops when the body does not get the right amount of the nutrients it needs to maintain healthy tissues and organ function. It includes conditions, such as undernutrition, overnu- trition and micronutrient deficiency diseases (like vitamin A deficiency, iron deficiency anaemia, iodine deficiency disorders and zinc deficiency). Malnutrition affects MOSTLY people of the following categories: Infants and children from pregnancy to two (2) years of age Non-breastfed children Pregnant and lactating women People suffering from chronic or infectious disease People are food insecure Optimum nutrition- means the right amounts of protein, carbohydrates, fats, fiber, vitamins, and minerals to keep the body healthy and sustain the chosen level of activity for a good life quality. Diets with inadequate nutrition can result in dietary deficiencies and malnutrition. In the same way, diets with too much calories and improper balance of fats, proteins, and carbohydrates can result in obesity and other health disorders, such as hypertension, diabetes, and cardiovascular diseases. Achieving optimum nutrition means balancing dietary nutrients to prevent diseases. The foods you consume should have the right proportion of nutrients for your present stage of life. 0R The term "Optimum Nutrition" can be defined as eating the right amounts of nutrients on a proper schedule to achieve the best performance and the longest possible lifetime in good health, assuming that external negative influences like accidents and infectious diseases can be avoided. Optimum Nutrition remains an elusive goal because the demands of the body change from minute-to-minute based on physical activity, and because medical science does not yet have a definitive set of comprehensive nutritional requirements for every human genetic variation.  Types of malnutrition a)Undernutrition This is a nutrition a deficiency resulting from inadequate intake of food or inability of the body to convert or absorb food.Undernutrition is the most common and easily observable type of malnutrition. Undernutrition often presents itself in two forms: acute and chronic. 1) Acute malnutrition: Underweight/wasting Acute malnutrition takes place within a short time and can present loss of muscles in bulk. When severe, presents with visible wasting (promi- nence of bones) and/or symmetrical swelling of the body starting from both feet. 2) Chronic malnutrition: Stunting A child’s height is one of the most important indicator of his/her well- being. Height reflects the accumulated total of early-life health and diseases. The problems that prevent children from growing tall also prevent them from growing into healthy, productive, smart adults. Height predicts adult economic outcomes. Chronic undernutrition that affects children right from pregnancy to 5 years of age affects their growth and leads to reduced growth in stature (short-for-age). Chronic malnutrition is due to prolonged long term deprivation of proper nutrients/foods to children. b) Micronutrient malnutrition (lack of minerals and vitamins) This type of malnutrition is called “hidden hunger;” and is due to inad- equate intake of dietary mineral salts and vitamins leading to vitamin mineral deficiencies (VMDs). This form of malnutrition cannot be identi- fied easily except in advanced stages when clinical signs appear. Minerals and vitamins are required by the body in very small quantities, they are very important in protecting the body against infections. Usually, their absence in the diet does not cause a person to “feel hungry.” Micronutrient deficiency disorders of public health significance in Uganda are: Iron deficiency anaemia (IDA) Vitamin A deficiency (VAD) Iodine deficiency disorder (IDD) Zinc deficiency disorder (ZDD) c)Overnutrition This is the excessive intake of nutrients in foods over a given period of time exposing individuals to poor health. Overnutrition results in over- weight, obesity, or vitamin toxicity. Overnutrition may be caused by any of the following factors: Eating habits (overeating) Health conditions Taking too many unprescribed dietary supplements Lack of physical activity (sedentary lifestyle) Psychological factors (stress) Environmental factors (unsafe foods, e.g., heavy metals in food, peer pressure) Medication. Genetic factors Meal planning- Concept and factors affecting Meal Planning Meal planning is a process of determining, selecting and preparing foods to ensure a balanced diet for target groups or individuals. People will always want to eat food that is acceptable, therefore knowing the consumers’ characteristics, food preferences and location is important in proper meal planning. Common terms used in meal planning A meal is a selection of foods prepared and served in a single serving. The number of meals an individual eats in a day depends upon age, physiological status, health status, and physical activity level. Children eat small portions because their stomachs are small. However, they have increased nutrient requirements for growth and development and thus require more frequent feeding compared to adults. A balanced diet is a feeding pattern that provides adequate amounts of nutrients in their correct proportions as required by the body at a particular time. In order to obtain an adequate supply of nutrients human beings need at least three balanced meals a day in case of adults and at least five meals a day for children. Attaining a balanced diet requires that one: eats various food stuffs in a day, makes careful food choices from different food groups, and eats food in the right proportions and quality as required by the body. Variety means including different foods from different food groups and within each food group, for example consuming cereals, root tubers (sweet potatoes, cassava), meat, vegetables and variety of fruits. A serving is a quantity of food suitable for or given to one person in one meal. Moderation means keeping servings reasonable. This involves self- control and addresses the aspect of too much food intake that leads to becoming overweight and obese. A food pyramid is a guide showing how different categories of foods should be utilized to achieve proper health. The foods at the base of the pyramid can be eaten more and those at the tip of the pyramid eaten in small amounts or sparingly. All of these types of foods shown in the pyramid should be eaten but foods at the bottom should be eaten most and those at the top more sparingly.  factors affecting meal planning- Family incomes and lifestyles Individual habits and preferences Nutritional/health status of target consumers Daily routines of family members such as work and school Availability of storage and cooking facilities The occasion for which meals are required Food availability and season Nutritional needs of targeted consumers Time available for cooking Balance and variety in making food choices Type of fuel available for food preparation Meals are attractive and enjoyable Meals satisfy the appetite Meals are available when needed Cost reduction in meal planning Important issues to be considered: Knowledge about nutrient content of foods, food groups and food guides. Foods are selected from each of the groups according to the required servings. Plan several meals in advance. Consider foods available according to season. Take off time to look for affordable places to buy food to reduce on expenditure. If possible purchase in bulk as it reduces expenditure. Avoid foods which are poor value for money such as food containing only energy, e.g., sodas and many artificial soft drinks. Except for special occasions, plan several meals at least a week before. Within a week or the day take advantage of opportunities when food supply is plentiful and cheap. For instance on market days or times of the day when farmers are selling directly to urban consum- ers. Selection of foods to achieve a balanced diet Energy giving foods the “GO” foods (carbohydrates) As much as possible eat more of cereals (millet, maize and sorghum) compared to tubers (cassava, sweet potato and banana). At least take cereals in porridge form if you can’t manage them in the bread form every day. Body building foods “GROW” (proteins) The best sources among these foods are animal foods i.e., milks, meats, fish, eggs, poultry. However, for those with a lot of money it is important to note that too much feeding on red fatty meat (meat from animals with  four legs and hoofs, e.g., beef, goat, pork, and sheep) and eggs can also be dangerous. It can result in diseases such as high blood pressure, heart attack and to some extent diabetes. Fish is the best among these animal proteins, followed by poultry and to some extent rabbits. Many people cannot afford animal protein. In that case they can use much of plant protein, e.g., soybeans, peas, cow peas, pigeon peas, common beans and ground nuts. Soy bean protein is exceptional in the plant group as it is almost equivalent to animal meats except it needs better processing in order to utilize it in the body. Feed on some little animal protein in particular milk which is also rich in protective nutrients, if you are getting most of your protein supply from plants. This lowers the cost of feeding but maintains the quality. Milk is both a protective food and a body building food. Thus, as much as possible, it must be put in place for families to access it. Protective foods “GLOW” (vitamins and minerals) Select dark green leafy vegetables (DGLV), e.g., dodo, malakwang, (at least one serving per day) and yellow fruits (ripe bananas [2 small ripe apple/sweet bananas or 1 bogoya per day], one orange or one mango). Citrus fruits are very good but we don’t have much in some parts of Uganda. The guavas can however substitute the citrus fruits well. Two guavas per day can be very healthy. Food groups and functions of food- Foods can be grouped on the basis of the predominant nutrients present in them. This classification varies from one country to another depending on many factors. The five food group classification is used in India as a guide to meal planning. Many factors have been considered while compiling these groups such as availability of food, cost, meal pattern, and deficiency diseases prevalent. Not all foods in each group are equal in their nutrient content. That is why a variety of foods from each group should be included in the diet. A classification based on nutrients present will ensure that all nutrients are made available to the body and offer greater variety within the group. There are five basic food groups suggested by the Indian Council of Medical Research (ICMR). These include: Cereals, grains and products Pulses and legumes Milk and meat products Fruits and vegetables Fats and sugars FUNCTIONS OF FOOD Let us now get acquainted with the major functions of food. As we know we eat when we are hungry, but food not only removes hunger, it also gives us a feeling of satisfaction and renewed strength. We also share food to express happiness, friendship, love and unity. Most families bond over mealtimes. Most meetings and important discussions in companies happen over lunches and dinners. Thus, food has many important functions in our lives. When we understand these functions, we appreciate how they affect our food intake and our physical and mental well-being. 1.Physiological functions The most important function of food is to build our body. We have seen that we probably weighed somewhere between 2.5 to 3.2 kg at birth and now weigh between 45 to 60 kg. This growth is the result of the food we ate from birth to adulthood. Now as an adult, our weight is constant which shows that we have achieved optimum growth. At this stage, the food we eat helps to maintain and renew worn out cells of our body and keep the body in good condition. Secondly, food provides the energy, our body needs for all its activities, voluntary and involuntary. We know that even when we sleep, many of our body's activities continue, like breathing, heartbeat, digestion, absorption of food, etc. These keep us alive without any effort on our part and are called involuntary activities. The work or activities we do when we are awake and our mind is in it like studying, walking, cooking or working at the desk, or playing a game of badminton, is called voluntary activity. The amount of energy we need for all these depends on the kind of activity and the time and energy we spend doing it. The third function of food is to regulate all the activities of the body and protect it from diseases and infections. Examples of some of the activities which regulate the body are given below: · Beating of our heart for circulation of blood · Maintenance of our body temperature · Muscle contraction for voluntary and involuntary movements · Removal of waste from the body in form of sweat, urine and feces, etc. Apart from these, vital nutrients in food also help to protect the body from various infections, diseases and from wearing out. 2 Psychological functions In addition, to meeting our physical needs, food also satisfies certain emotional needs. These include a feeling of security, love and attention. We feel secure when familiar foods are served which are also known as comfort foods. When a child comes home from school the mother knows that he/she is hungry and serves food. Thus, she expresses her love and attention. Many times, we miss our mother because of the attachment to her cooking. When we share our lunch with a colleague, we express acceptance and friendship. If we are amongst friends, we try unfamiliar foods and enlarge our food experience. These are some of the positive aspects of food acceptance. There are occasions when we are hungry, but are unable to eat even a nutritious meal, because the foods are unfamiliar or we are unhappy or lonely. We need to understand these aspects about food acceptance, so that when we plan meals, we will not only think of nutrition, but also the persons for whom we plan. 3 Socio-cultural Functions We know how important food is in our social and cultural life. We serve refreshments at meetings and seminars or to visitors to create a relaxed atmosphere for an exchange of ideas. In most of our festivals and celebrations we have lunch and dinner with family and friends which binds us together. Food is also used as an expression of happiness. For example, we distribute sweets when we pass examinations, buy a car or when there is a marriage feast. We also celebrate birthdays, anniversaries, promotions etc. by cutting cakes and enjoying food at parties. In religious functions like Easter, Ramzan, Rajo, Nuakhai, etc. we make special preparations to distribute food offerings. Thus, food helps to strengthen our social and cultural ties. 4 Food Habits Food intake is related to food habits, which is a powerful force in deciding what we eat. We tend to eat according to our set food habits and like all habits these may be good or bad. Formation of food habits have to be understood so that we can take appropriate measures towards building good food habits. Regional and Community Variations: Food habits are affected by food production and supply. For example, rice is the staple food in the East, West and South of India whereas wheat is popular in the North. This is because of agricultural practices of the region. Then the amounts and kinds of foods we eat depend on the money that one can spend. The geographic region, religion, community and family beliefs and practices that have developed over several generations, heavily influences a family’s eating pattern. Inspite of all these variations, all regional patterns can meet the nutritional needs of people if sufficient food from each group is included. A particular food chosen and the  way it is prepared and seasoned is a matter of personal choice. Social customs like when and with whom and what to eat, will affect our exposure and hence our acceptance pattern. Personal Factors: The atmosphere in which we eat may modify our attitude towards food. A happy or an unhappy atmosphere affects our reactions to food and eating. Everyone has a personal response to the taste of foods. We may like pungent foods or acid foods while our friends may prefer mild or astringent foods. These basic influences affect our food habits, as we tend to adopt the food practices of our family. Our selection of foods should be based on the knowledge of food values. Convenience of food preparation also affects food habits of the present generation. Other Factors : Many other influences modify our food habits. When we move away from our region for education or work, we are exposed to new foods and our eating pattern is modified. Travelling within our food region and outside also influences our food habits. Media also has a large role to play in food choices today. Though food habits are affected by many influences, individual food intake is dependent on personal preferences that are an important factor in deciding our nutritional status. The best time to develop good and healthy food habits is in childhood. As food habits are closely associated with sense of security, so any modification, particularly in the adult stage, will require a strong motivation. We know that energy need decreases with age hence modification in food habits need to be made to reduce energy intake as people grow older. When we see old people who are overweight, we can see that they have not made the required adjustment. We also see many people, who are not overweight, but eat foods that do not meet their need for other nutrients, except calories. It is difficult for such people to see the need for change because they maintain their weight and do not associate any symptoms of poor health they may have due to their eating habits. Generally, cause and effect are not easily noted. One must be cautious while approaching people to modify their food habits. We will need to understand the background of their food habits before we can help them to improve or change their diet. The desire for good health is universal. It can be used as a motivating force to help others. 5. Food misinformation We spend a considerable part of our time and income to select and purchase foods. Besides food habits, our choices are also affected by prevalent misconceptions, we have about foods and food products. We are exposed to a variety of views about the foods and their nutritional contribution--through conversation, and through newspapers, magazines and books. People see and hear advertisements about foods and drinks. So their ideas about food are indirectly modified by what they hear and see. The internet, television and other multimedia sources also influence food habits to a great extent. Water: Some people think drinking water can help them lose weight but water cannot wash away the fat from the cells, or those extra calories we get from overeating. If we drink water instead of the calorie-rich soft drinks, we might cut down on our calorie intake. When a person or a child suffers from diarrhea and vomiting, some people restrict their water intake with the hope of stopping it, which is very wrong. We know it is very important to feed clean, boiled, cooled water, with added sugar, salt and lemon, to a person who has suffered loss of body fluids due to diarrhea or vomiting. Water intake in such a condition is crucial to prevent dehydration especially in children. Cereal and cereal products: There is a wrong notion that starchy foods, such as rice and bread, are high in calories. Many dieters frequently reduce or cut out cereals from their diet. We need to remind them that basic cereals and plain breads (like chapatti) are not very high in calories. The calories come from the foods they add such as ghee, butter, cheese, jam, sugar, oil, chutney, etc. It is the extra calorie foods that they should omit, not the breads and cereals. Another misconception is that weight reduction is possible if we eat bread or chapati instead of rice. Actually, both rice and wheat contain about the same number of calories. It is the total calorie intake that needs to be reduced not calories from a particular food. We have noticed that many people cut the sugar from tea or coffee to reduce their calorie intake but do not skip the biscuits, cake, or other snacks that are served with the tea or coffee. The teaspoon of sugar they skip is only 20calories, and the snacks they eat may add 50- 100 'calories. So they end up having 2 to 5 times the calories than sugar. Fats and oils: All vegetable oils (except coconut and olive oil) contain a high amount of PUFA (poly unsaturated fatty acids). It is important to understand that vegetable oils do not contain any cholesterol. To say that a particular brand of vegetable oil contains no cholesterol is intended to misguide us to think that other brands of vegetable oils contain cholesterol. The nature of the oil of fat (unsaturated or saturated, fatty acid content, cholesterol content, etc.) is not to be confused with their calorie value. We know that all oils, ghee and vanaspati provide the same calories i.e. nine calories per gram. Therefore, we realize that when there is an advertisement of oil that contains less or low calories, we must know that it is not true. Other foods and food products: Weaning food products are advertised as 'Doctors recommend' or 'more nourishing food for growth'. The fact is that there is nothing special about these products. Most of these are made from the cereals we use at home, to which they add some milk powder, sugar, minerals and vitamins. Some brand of biscuits claim they are the best food for children. Actually, most biscuits are made from maida (refined wheat flour), with the addition of varying amounts of fat and sugar. Thus, biscuits have lot of calories. When we feed children with these instead of a meal, it does not provide the child with all the nutrients it needs. Another group of products advocated is a variety of synthetic drinks and carbonated beverages. These contain only sugar, flavor, color and acid and provide only energy. A few may have a little vitamin C, and nothing else. When these are taken with fast food and junk food they create health hazards in the long run. Instead, if we make traditional cool drinks at home and other snacks and food items it will cost a fraction of the price we pay for commercial weaning foods and children’s snacks and drinks. Another advantage would be that children would develop healthy food habits in this way, which will help them through the lifetime.