This document discusses food, types of food, healthy and junk foods, Indian foods, food wastage, and future foods. It notes that food provides nutrition and is consumed for energy and growth. It distinguishes between healthy foods like fruits and vegetables versus junk foods like chips and noodles. It highlights several healthy Indian foods and their medicinal properties. It also discusses the problem of food wastage and potential future foods like insects if wastage continues given the growing population.

1. GO FURTHER WITH FOOD..

2. INTRODUCTION

3. FOOD
 Food is any substance consumed to provide nutritional
support for an organism.
 It is usually of or origin, and contains
essential , such
as , , , , or .
 The substance is by an and
assimilated by the organism's to provide ,
maintain life, or stimulate growth.

4. TYPES OF FOOD
•HARMLESSHEALTHY
•HARMFULJUNK

5. HEALTHY FOODS
 The foods that provide Nutrition, Vitamins, Minerals,
Carbohydrates, essential substances for human in right
proportion is called the healthy foods.

6. SOME HEALTHY FOODS
FRUITS VEGETABLES MILK

7. JUNK FOODS
Junk foods mainly includes those which harm human
beings suddenly or after a certain period of time.
This includes fast foods like noodles, pasta, french fries,
chips.

8. SOME JUNK FOODS
NOODLES PASTA CHIPS

9. IMPORTANCE OF INDIAN
FOODS…..

10. OUR INDIAN HEALTHY FOODS
In present medicine is taken as food in many countries but we
indians are the ones who take food as their medicine.
 The food practices of indians is the best one.
We indians take food in a well proportioned manner
We take necessary proteins, carbohydrates, fats, vitamins etc.;

11. INDIAN FOOD AS MEDICINE
 MILAGU RASAM – It relieves cold and cough.
 FINGER MILLET PORRIDGE – Provides heat and strength t o the body.

12.  RICE FLOUR(DOSA) – PROVIDES A GOOD CARBOHYDRATE SUPPLEMENT.
 SAMBHAR – PROVIDES HIGH PROTEIN CONTENTS.

13.  VEN PONGAL – HIGH CALORIES.
 COCONUT BARFI – YIELDS ABOUT 283 CALORIES.

14.  MEDHU VADAI – 71 g YIELDS 135 CALORIES.
 PARUPPU URUNDAI KULAMBU – PROTEINS CONTENT.

15. GO FURTHER WITH FOOD
 This was the theme made for this year’s national nutriti0n month
– march.
 Learning to eat not only for nourishment, but enjoyment is an
important part of developing sustainable healthy eating habits.
 The theme “go further with food” encourages individuals to
understand the healthy benefits. Healthy eating habits offers but also
find ways to cut back on food wastage.

16. FOOD WASTAGE
Nowadays the wastage of food is quite common but in ancient days
food was considered as the gift of god.
According to USDA, the term food wastage is common to the term
food loss.
Because if we waste food we would suffer for it later.

17. Food that we waste would never be got back.
In such a way if we waste food a lot we will be consented to
eat things that we hate and we never accept them as food.
For instance we would be consented to eat insects, algae,
even microbes to satisfy our hunger.

18.  Approximately 90 billion pounds of edible food goes uneaten each
year which costs consumers $370 per person each year.
 If the totality of food is cent percent then the spoilage of food is 21
percent.

19. SATISTICAL DATA OF FOOD LOSS
(GENERAL)

20. THE KEY MESSAGES OF THIS YEAR
 Include a wide variety of healthy foods from all of the food groups on a
regular basis. (Consider the foods you have on hand before buying more at
the store).
 Buy only the amount that can be eaten or frozen for consumption.
 Be mindful of portion sizes. Eat and drink the amount that’s right for you, as
myplate encourages us to.
 Continue to use good food safety practices.
 Find activities that you enjoy and physically active most days of the week.

21. TIPS TO GO FURTHER WITH FOOD
 Incorporate a wide variety of nutritious foods into your meals and
snacks.
 Check out what is already in your pantry.
 Batch cook large meals and separate into portion-sized containers to
enjoy throughout the week.
 Choose serving sizes that make you feel healthy, satisfied, and energized,
rather than famished or “weighted down”. Food is your fuel—choose
fuel that will promote active living.

22.  Practice food safety while preparing and preserving food to extend its life and
prevent waste.
 Avoid clutter in your refrigerator, pantry and freezer. Things are more
likely to be forgotten about if left unseen. Create a system to organize your
inventory and try dating perishables with a label.
 Reinvent leftovers into a new meal. A whole roasted chicken can be
used in a salad, soup, or sandwich, or leftover chili can be eaten over a
baked potato, on a bun, or in a bowl with warm
cornbread.

23. FUTURE FOODS
In the year 2050 the population of the world would be 9 billion
among these 80% will be urban dwellers.
And because of this increase in the population import from the
foreign and the allien countries would increase relatively.
In future our food style would become very nasty.

24. ENTOMOPHAGY
 Entomophagy is derived from greek words.
 Entomon – insects ; phagein – to eat.
 The use of insects as food for humans consumption.
 The eggs , larvae , pupae , and adults of certain insects have been eaten
from pre historic periods.
 It was consumed only by a smaller population but if we
continuosly waste food it should be world wide accepted.

25.  Many companies try to introduce insects in western diets but it is a
taboo for some societies to eat the insects.
 FAO – food and agricultural organisation has registerd 1900 as edible
insects in 2005.
 They suggest entomophagy as a possible solution to environmental
degradation caused by livestock production.

26. ADVANTAGES OF ENTOMOPHAGY
Food security:
In 1975 Meyer Rochom propose that the insect proteins could ease
the problems of global food shortages.
He proposed it in his journal SEARCH.

27. MINI-LIVESTOCK
The intentional cultivation of insects and edible arthropods for
human food is called the mini livestock .
They provide a natural source of essential carbohydrates ,
proteins , fats and minerals.
They provide great economical value .

28. ECONOMIC IMPORTANCE
 Insects generally have a higher conversion efficiency more than traditional
meats , measured as efficiency of conversion of indigested food or ECI .
TYPE OF FOOD ENERGY (INPUT) PROTEIN (OUTPUT)
MINILIVESTOCK
(INSECTS)
4 1
RAISED LIVESTOCK 54 1

29. DISADVANTAGES OF ENTOMOPHAGY
As most of the insects consumed by human are herbivorous they
feed upon plants and those plants for their growth have been sprayed
with herbicides these herbicides are stored in the insects by bio-
accumulation. These causes many harms to the human population.

30. CONCLUSION
LOVE FOOD BUT DO NOT WASTE IT …….
THIS IS FOR THE BETTERMENT OF OUR FUTURE…..

31. So lets go further with our
indigenous foods…