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Food analysis, DON´T COPY - Coggle Diagram

- - - - Nutrition is the set of physiological processes by which the body receives, transforms and uses the chemical substances contained in food.
  - - - The factors that directly influence food are: availability of food, purchasing power and eating habits
  - - - For this reason, the concept of sufficient food has been established, understood as the minimum amount of food that every person needs daily to survive.
        
        This amount has been set at 2700/2800 calories and about 40 g of animal protein. These figures are only indicative since the number of calories needed depends on age, climate, the type of work a person does, etc...
  - - - Sensory evaluation panels are grouped into 3 types: highly trained expert panels, laboratory panels (trained judges), and consumer panels (uses a large number of untrained judges).
    - - appearance, texture, taste, flavor
        
        FLAVOR is defined as the sensation perceived when tasting food in the mouth. Includes aroma (post-nasal odour), taste and related chemical sensations
        
        It is a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of food that are perceived by the senses.
  - - - objectives
        
        protect public health by reducing the risk of foodborne illness
        
        protect consumers from unhealthy, unhealthy, improperly labeled or adulterated food
        
        contribute to economic development by maintaining consumer confidence in the food system
        
        establish a solid regulatory base for national and international food trade.
- - - - They are energetic, because they give energy; They are repairers and regulators that intervene in the metabolic process.
  - - - Water is the only drink necessary for the organism. Without water we cannot live; Without food we can live for a few days, but without water, no. Three quarters of our body is water. It is necessary to drink as much as a liter and a half every day; the rest comes to us through food
    - - The foods in this group are made up mostly of fats, carry a lot of energy and are indicated for people who do physically hard work. Taking them in excess can be dangerous for the body.
    - - They are foods rich in vitamins and minerals. Fruits contain a large amount of vitamins and many of them provide pectin
    - - Cereals and derivatives contain high amounts of starch and protein
    - - All of these foods are high in protein.
    - - Cow's milk is one of the most complete foods since practically all the nutrients are included in its composition.
- - - - Modern science has established with absolute precision the importance of good nutrition (under this slogan are located the so-called laws of nutrition), for the general well-being of the individual. Eating habits and the environment in which one lives and works also collaborate in this sense.
  - - - Principle 1. Conduct a hazard analysis.
      - Principle 2. Identify the Critical Control Points (CCP) of the process.
      - Principle 3. Establish the Critical Limits for the preventive measures associated with each CCP.
      - Principle 4. Establish the criteria for monitoring CCPs.
      - Principle 5. Establish corrective actions.
      - Principle 6. Implement a data registration system that documents the HACCP.
      - Principle 7. Establish a verification system