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Food Health and Safety - Coggle Diagram

- - - - Eat foods in moderation.
        
        We do not over eat any type of food
      - Eat at regular intervals
        
        We eat during proper meal times
  - - - Carbohydrates
        
        It provides a source of energy for the body
        
        Ex: Food which are high in carbohydrates include rice, wheat, bread and potatoes
      - Proteins
        
        It is needed for tissue growth and repair
        
        Ex: Food which are rich in protein include meat, eggs, milk and fish
      - Fats
        
        It provides a source of energy and act as a solvent to absorb fat soluble vitamins in the body.
        
        Ex: Food which are high in fat content include cooking oil, peanuts, meat and butter.
      - Vitamins
        
        It is needed in small amount to promote good health in our body.
        
        Vitamin C
        
        It strengthens the gums and prevents them from bleeding, and boosts resistance to infections.
        
        Ex: Food that provide a lot of Vitamin C include citrus fruits such as oranges, lemons and grapes.
        
        Vitamin D
        
        It helps to support the adsorption of calcium which strengthens the bones
        
        Ex: Food that are rich in Vitamin D include cod liver oil, fish and eggs.
      - Mineral Salts
        
        It is also important in maintaining the general well-being of our body.
        
        Some important mineral salts are calcium and iron.
        
        Calcium helps to build and support the development of strong bones and teeth.
        
        Food such as milk, cheese, eggs and soya beans are high in calcium.
        
        Iron is required in blood to carry out oxygen around the body.
        
        Iron is also needed for respiration.
        
        Food such as red meat, liver, egg yolk, and dark green leafy vegetables (spinach etc.) are good sources of iron.
      - Water
        
        Having enough water in our body prevents dehydration and constipation.
        
        It also protects the spine, tissues and joints.
        
        Blood, which is made up of 85% water, transport oxygen and nutrients to the other parts of our body.
        
        Besides drinking, we can take in water by consuming fruits and vegetables.
      - Dietary Fibre
        
        It helps maintain a healthy digestive system prevent constipation.
        
        Constipation refers to a condition whereby a person finds it difficult and painful to pass solid faeces out from the body.
        
        Ex: Food which are high in dietary fibre include vegetables, fruits and whole grain cereals.
  - - - Fruits and Vegetables
        
        They are rich in dietary fibre, vitamins and minerals.
        
        It helps to lower the risk of developing heart disease, stroke and cancer.
      - Brown rice and wholemeal bread
        
        Whole grain food such as brown rice, wholemeal bread and oats contain vitamins and minerals.
        
        Consuming whole grains can reduce the risk of developing heart disease and diabetes.
      - Meat and other food rich in proteins
        
        Food that are rich in proteins such as fish, beans, tofu, nuts and dairy products.
        
        Lean meat, beans, tofu, nuts and dairy products such as milk and cheese contain proteins to help build and repair tissues in our body.
      - Healthier oils
        
        Canola, olive, soybean and sunflower oil consists of healthy fats that decrease the risk of developing heart disease.
        
        Nuts are also a good source of healthy fats.
      - Plain water
        
        We should always consume more water instead of sweetened drinks such as soft drinks and syrup.
        
        Drinking too many sweet drinks can lead to obesity.
      - Active lifestyle
        
        It is not just about healthy eating. It also involve being physically active every day.
        
        Ex: Physical activities include brisk walking, cycling, swimming and taking the stairs.
        
        We should try to carry out some of these physical activities every week.
- - - - Food to be sold in Singapore, the authorities require the food manufacturers to print the nutrition labels on the food packaging.
    - - This footnote provides daily recommended dietary information for important nutrients such as fat, sodium and fibre.
        
        This footnote does not change for different food products.
  - - - Look at the serving size and the number of servings in the package on the nutrition label.
        
        The size of each serving is expressed in units such as grams (g), millilitres (ml) or common household measurements such as teaspoons and cups.
    - - Calorie is a measurement of energy we receive from the food we eat.
        
        If we consume more calories than what is needed by our body, the risk of being overweight will increase.
        
        Our body needs an average of 2000 to 2500 calories daily.
    - - Nutrients such as fats, cholesterol and sodium should be taken in small quantities.
        
        Eating too much of these nutrients may increase the risk of developing heart disease, high blood pressure or cancer
        
        We should eat food that contains more dietary fibre, Vitamin A and C, calcium and iron.
        
        eating more of these nutrients can improve our health and help reduce the risk of developing diseases.
    - - The bottom section of the nutrition facts label shows a footnote that describes the Daily Values (DV) for each of the nutrient listed based on the 2000 and 2500 Calorie daily diet.
        
        This information does not change for different food products and it serves as recommended dietary advice by health experts.
    - - The % DV shows the amount of nutrient present based on a 2000 calorie diet serving.
      - a %DV of 5 or less is considered low, whereas a %DV of 20 or more is considered high
      - Trans fat and sugars do not have a %DV listing because it is recommended by health experts that we should keep our intake for these nutrients to be as low as possible as part of a nutritionally balanced diet.
      - As for protein, %DV need not be listed unless there is a claim of "High in protein" for that particular food or if the food is meant to be consumed by infants.
- - - - It can caused by a diet high in salt, fat and cholesterol
        
        food such as meat and shellfish are high in cholesterol
      - Eating too much food high in cholesterol can lead to fatty deposits on the inner wall of the arteries
      - To reduce the risks of high blood pressure, we should eat a balanced diet that is low in sodium, cholesterol and fat.
        
        instead, we should eat more fruits and leafy green vegetables
      - We should also exercise regularly, drink plenty of water, and maintain a healthy lifestyle to reduce the risk of developing high blood pressure
    - - Diabetes is a health condition where the level of glucose in the blood cannot be properly regulated.
        
        A high level of glucose in the blood can cause damage to our nervous system, eyes, kidneys, heart and limbs.
    - - A diet high in fat and sugar and a lifestyle with a little exercise can cause obesity.
        
        Being obese can increase the risk of developing heart disease, high blood pressure and diabetes.
      - To prevent obesity, we should maintain a balanced diet and a healthy lifestyle by exercising regularly.
- - - - iodine is yellow brown liquid and will turn the food materials blue-black when starch is present.
  - - - The flood sample is first pounded and dissolved in distilled water
      - A blue coloured biuret solution is added to the food sample.
      - the biuret solution will change from blue to purple if the food sample contains proteins.
- - - - Ex: Bacteria, fungi (yeasts and moulds)
  - - - Eating food contaminated with these microbes can cause severe food poisoning.
        
        The symptoms of food poisoning include stomachache, vomiting, diarrhoea and fever.
    - - Bread can only be kept fresh for a short period of time.
        
        When the bread has been kept past the expiry date, mould may begin to grow on it.
        
        These moulds would produce enzymes that convert starch into sugar and water.
        
        The bread turns bad and has an unpleasant smell
    - - Bacteria present in the milk produces enzymes which would change the flavour and texture of the milk.
        
        An acid is produced that causes the milk to turn sour and lumpy
    - - Not all microbes are harmful.
        
        It can be useful in many ways as they are used in food production such as making of bread, cheese and yoghurt
        
        Microbes in human intestines also help in digestion of food.
        
        Yoghurt is one such example of food that contains good bacteria and helps to promote good intestinal health.
- - - - Using Low Temperatures
        
        Freezing
        
        It involves rapidly cooling food to temperatures below 4°C.
        
        It is best to freeze food to -18°C or below
        
        In some instances, solid carbon dioxide (dry ice) may be useful to further lower the temperature of the food.
        
        It reduces microbial activity in food because microbial growth is slowed down at low temperatures.
        
        It will not kill all the microbes present in the food.
        
        Once the frozen food is thawed, the microbes will grow and multiply again
        
        Freezing also helps preserve food by reducing the water content of food as the water has become solid ice
        
        1 more item...
        
        It is used to slow down microbial activities so that food can be kept our food like poultry in the freezer compartment of the refrigerator for a few days.
        
        Freeze drying
        
        Dehydration
        
        Use of chemical preservations
      - Reducing water content
        
        Freeze drying
        
        to keep food longer, the food industry uses the freeze drying method which removes water from the food.
        
        The freeze dried food is then vacuum packed and may be kept unrefrigerated for several years.
        
        Dehydration
        
        It is a process of removing water from food by using heat.
        
        The cheapest way to dehydrate food would be to spread the food out under the sun to dry or to let the wind evaporate the water in the food
        
        Some other common dehydration methods include drying the food in ovens, smoking (smoked salmon etc.) and vacuum-drying.
        
        Using chemical preservatives
        
        It comes with a small packets of dehydrating agents to keep the air in the food packaging dry
        
        No microbes can survive as there is no moisture to support microbial activities.
        
        Salt and sugar are also commonly used to reduce water content in food.
        
        Ex: Salted fish, salted vegetables and jam
        
        Sulfur dioxide, benzoic acid and sodium nitrite reduce microbial activity by killing the microbes in food.
      - Lowering pH
        
        Pickling is preserving food in a solution of an acid and salt.
        
        Acid used can be vinegar or citric acid
        
        It lowers the pH of the food and thus reduces microbial activity.
        
        Sugar may be added to improve the taste of the food
        
        Pickles are preserved vegetables and fruits
        
        They can be made from vegetables such as cucumber, cabbage, ginger or fruits like mango and papaya.
      - Reducing Oxygen Supply
        
        Removing it in food packaging will reduce the microbial activity in food.
        
        Ex: Bottling, vacuum packing
        
        In vacuum packaging, air and water vapour are removed from the packaging and sealed.
        
        Moulds and bacteria cannot grow on the food.
        
        It will not spoil easily and can have a long shelf life.
      - Using High Temperatures
        
        Sterilisation
        
        It involved heating food to above 100°C to kill the microbes.
        
        The food is then packed into a sterilised containers.
        
        It is commonly used to preserve fresh milk
        
        Fresh milk can be heated to between 135°C and 150°C for 1 to 3 seconds.
        
        Milk preserved this way is called Ultra High Temperature (UHT) milk.
        
        UHT milk has a shelf life of about 6 to 8 weeks without refrigeration.
        
        Pasteurisation
        
        Main ways to pasteurising food
        
        Heating food to between 60°C to 65°C for 30 minutes then cooling the food rapidly to -10°C
        
        Heating food to between 70°C and 80°C for 15 seconds
        
        It can be used to preserve dairy products like milk, cheese butter, yoghurt, fruit juices and coconut milk.
        
        Food is heated to a temperature lower than in sterilisation.
        
        Not all the microbes in the food are killed.
        
        For this reason, pasteurised food does not have a long shelf life.
        
        It can remain fresh for only a week even when refrigerated.
        
        Canning
        
        Food and containers are heated under pressure to kill the harmful microbes.
        
        The food is then packed into the containers.
        
        The temperature during heating can be as high as 140°C
        
        It can be used to preserve many different types of food that include vegetables, seafood, poultry and fruits.
        
        Canned food usually has a shelf life of two or more years.
    - - There is a need to preserve to preserve our food and make it safe for consumption
    - - At very low and high temperatures. Microbial activities are reduced.
- - - - Natural additives
        
        They are extracted from plants and fruits to add flavour to food
      - Artificial additives
        
        Sodium nitrites, sulfur dioxide and benzoic acid are added to extend the shelf life of food
  - - - Lowering the water content
        
        Salt in salted fish products lower the water content in food.
      - Lowering the pH of food
        
        Vinegar used for pickling vegetables, lowers the pH of food.
      - Killing microbes
        
        Sulfur dioxide is used in the manufacture of dried fruits as it can destroy and kill microbes
    - - What were added to food:
        
        Replace nutrients that are lost during the processing and manufacturing of food
        
        Enrich the vitamin or mineral contents of food
      - Vitamins are essential for the overall health of a person.
        
        Any vitamin deficiency in a person's diet can be supplemented with pills or food additives.
      - Mineral salts deficiency will lead to a number of health problems in our diet.
        
        Our diet may not provide us with all the essential salts.
        
        We can take some mineral salts such as iron and calcium supplements.
    - - Food with a smoother texture and a more attractive appearance tends to be more appetising.
        
        Additives are used to improve the texture and appearance of food.
        
        Some common texture and appearance modifiers include starch and food colourings
      - Starch is commonly used as bakery fillings and in fishball making.
      - Food colourings are also important in food industries.
  - - - Consuming non-permitted food additives or too much permitted food additives can cause harm to our health.
  - - - commonly used for making chocolate
    - - for making beverages
    - - for use as food colourings
    - - used in manufacturing vinegar
    - - used as a flavouring agent and in making sour milk products
    - - for making beverages (fruit juices), used with sodium carbonate for making effervescence tablets and powders
    - - used as a flavour enhancer
    - - used as artificial sweetener.
        
        it has no food energy and is a lot sweeter than the normal sugar we eat.
  - - - May cause allergic reactions
    - - May cause allergic reactions or intestinal problems
    - - May cause diabetes or obesity
    - - May cause high blood pressure and kidney problems
  - - - Consuming these carcinogenic food additives can cause cancer and poisoning.
        
        Non-permitted food additives may contain heavy metals such as mercury and lead which are toxic when consumed
        
        These additives are banned and should not be present in food.