Dietary Considerations and Food Quality

Dietary planning is the process of developing meal plans for adequate nutrition within available resources, considering age, sex, activity level, and physiological condition.

Age, gender, physical activity, physiological state, economic considerations, time and skill, region, religion, culture, food preferences, and sensory appeal influence meal planning.

Infants need mother's milk; adolescents require extra nourishment; elders need soft, digestible foods like well-cooked vegetables.

Men are more muscular; women need more iron due to menstruation. Both benefit from whole grains, fruits, vegetables, and dairy.

Sitting jobs need less energy; heavy tasks like sports need more. Intensity and duration of activity also affect requirements.

Pregnancy, lactation, and growth phases like adolescence require more calories and nutrients, e.g., pregnant women need 2200 kcal/day.

Seasonal, local foods are cheaper and more nutritious. Homemade food is economical compared to processed foods.

Food's appearance, taste, flavor, texture, and temperature affect its acceptance. Crisp papad and soft bread are examples.

Food quality is judged by microbiological load, physical parameters, and chemical composition, ensuring safety and wholesomeness.

FSSAI ensures food safety in India, enforcing laws to prevent adulteration and ensure quality, with standards like AGMARK and ISI.

Caused by microorganisms, enzymes, pests. Prevented by proper storage, preservation techniques like refrigeration, drying.

Heat treatment, refrigeration, drying, adding preservatives, and radiation extend shelf life by controlling spoilage factors.

Adding inferior ingredients or removing vital components from food, making it unsafe, e.g., adding starch to milk.

Can cause diarrhea, vomiting, long-term issues like liver disorder, cancer. High-risk groups include children and pregnant women.

Simple tests like iodine for starch in milk, water drop test for milk purity, magnet for iron filings in tea.

Pesticides can cause acute poisoning, brain damage, harm to fetus. Safe practices include washing fruits, using organic food.

Use herbal pesticides, wash produce, store pesticides safely away from food areas, read labels carefully.

Maintains hydration, prevents dehydration symptoms like cramps, fatigue. Drink 2-5 liters daily, more in hot weather.

Major energy source; 3-10g/kg body weight/day needed. Timing intake 2-4 hours before events ensures energy release.

1.2-2.0g/kg body weight/day for muscle repair. Sources include eggs, dairy, nuts. Avoid excessive intake to prevent health issues.