This study examined how addiction to fast food can turn into avoiding fast food due to health concerns. The researchers found that when people become more aware of the negative health effects of fast food, their addiction can transform into avoiding it for health reasons. Concerns about weight gain, high cholesterol and other diet-related diseases mediated the relationship between fast food addiction and anti-consumption of fast food.
This document discusses food preservation and spoilage. It outlines various intrinsic and extrinsic factors that influence microbial growth in foods, such as water availability, pH, temperature, and packaging methods. It also describes different types of food spoilage caused by bacteria and fungi, as well as foodborne illnesses. Common preservation techniques are then outlined, including removal of microorganisms, low temperature storage, high heat treatments like canning and pasteurization, controlling water availability through drying or adding salt/sugar, and use of radiation. Detection and surveillance of foodborne pathogens is also discussed.
This study examined how addiction to fast food can turn into avoiding fast food due to health concerns. The researchers found that when people become more aware of the negative health effects of fast food, their addiction can transform into avoiding it for health reasons. Concerns about weight gain, high cholesterol and other diet-related diseases mediated the relationship between fast food addiction and anti-consumption of fast food.
This document discusses food preservation and spoilage. It outlines various intrinsic and extrinsic factors that influence microbial growth in foods, such as water availability, pH, temperature, and packaging methods. It also describes different types of food spoilage caused by bacteria and fungi, as well as foodborne illnesses. Common preservation techniques are then outlined, including removal of microorganisms, low temperature storage, high heat treatments like canning and pasteurization, controlling water availability through drying or adding salt/sugar, and use of radiation. Detection and surveillance of foodborne pathogens is also discussed.
This document summarizes food safety and sanitation. It discusses that foodborne illness affects millions in the US each year, costing billions. It outlines various foodborne pathogens and diseases. Proper food purchasing, receiving, storage, preparation, cooking, cooling, reheating, and serving are described to prevent contamination and growth of pathogens. The Hazard Analysis Critical Control Point (HACCP) system is introduced as a framework to identify and monitor critical points to reduce risk.
This document provides an overview of microbial food safety and foodborne illnesses. It defines foodborne infections as diseases resulting from eating food containing living pathogens, and foodborne intoxications as damage from toxins produced by microbes in food. The etiology of foodborne illness is discussed, along with those most at risk. Testing methods for foodborne pathogens are also summarized, including traditional culturing and newer molecular techniques. Limitations and the need for standardized testing methods are also addressed.
This document discusses safe food handling procedures. It describes how foodborne illnesses occur from bacteria growing in the "danger zone" between 41-140°F. It identifies potentially hazardous foods like meat, dairy and eggs that must be properly stored, cooked and handled to prevent bacteria growth. Proper personal hygiene, receiving, storage, thawing, cooking, holding, cooling, reheating, cleaning and sanitizing procedures are outlined to limit contamination and inhibit bacterial growth. Maintaining proper temperatures and sanitizing practices at each stage of food handling is key to preventing foodborne illness.
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.pptPriyankaSharma89719
This document discusses hygienic and sanitary practices for food retailers. It introduces food safety and food safety management systems. The key aspects covered are:
- Food safety means ensuring food is acceptable for consumption according to its intended use. A food safety management system involves good practices like HACCP.
- Schedule IV of the Food Safety and Standards Act lists basic hygiene and safety requirements that food businesses must comply with to obtain a license. Non-compliance can lead to penalties.
- Allergen management responsibilities of food businesses include proper labeling, formulation control, and preventing cross-contamination during processing and handling. Food handlers must be trained on allergen controls.
1) The document discusses various food safety issues related to India's food export and import trade. It outlines the national food control system and regulators like FSSAI that are responsible for food safety.
2) Key food safety hazards include physical, chemical and biological hazards as well as adulteration. Common causes of foodborne illness are discussed.
3) Ensuring proper hygiene, sanitation, cooking, storage and transportation of food is important to prevent contamination and food poisoning outbreaks. Street food safety is a particular challenge in India.
Vitamins are nutrients that our bodies cannot produce on their own and must be obtained through foods or supplements. The document discusses the top 10 questions asked about vitamin supplements, including whether to get vitamins from food or supplements, who should take a multivitamin, what RDA means, the differences between fat-soluble and water-soluble vitamins, and factors to consider before taking supplements. It also provides details on specific vitamins like B vitamins, Vitamin A, potential deficiencies, and risks of too much intake.
The physician undergoes extensive education and training, including obtaining a bachelor's degree, attending medical school for 4 years, and completing a residency program lasting 3-8 years. Physicians must pass a licensing exam to practice medicine and may specialize in areas like internal medicine, surgery, or pediatrics. Physician assistants and medical assistants support physicians but require less education, with physician assistants needing a master's degree and medical assistants typically receiving on-the-job or associate's degree level training.
Hariyali Teej is celebrated in August and marks the marriage of Lord Shiva and Goddess Parvati. Women dress in green, representing fertility and nature, and participate in rituals like applying henna and fasting to pray for their husbands' well-being. Key rituals include receiving gifts from in-laws and swinging on branches to celebrate married life. Kajari Teej in late August honors Parvati through traditional Rajasthani dress and songs. Hartalika Teej in early September sees women fasting and dressing in red and green to seek marital bliss from Parvati and Shiva.
The document discusses nutrition and its relationship to periodontal health. It defines key terms, classifies foods and nutrients, and describes the functions and effects of macronutrients, micronutrients, and minerals on periodontal health. Specific deficiencies are shown to increase risks of periodontal diseases by impacting collagen formation, wound healing, immune response and more.
This document discusses the six major classifications of nutrients: water, carbohydrates, lipids (fats), proteins, vitamins, and minerals. It provides details on the functions, sources, and examples of important nutrients within each classification, including key nutrients like water, carbohydrates, fats, proteins, vitamins, and minerals. The document emphasizes that nutrients are chemical substances in food that help maintain the body and notes there are over 50 nutrients divided into these six groups.
Dr. RM Pandey -Importance of Biostatistics in Biomedical Research.pptxPriyankaSharma89719
The document discusses the importance of biostatistics in biomedical research. It defines clinical research and outlines common issues and questions in biomedical research such as diagnosis, risk factors, and treatment effectiveness. It emphasizes that clinical expertise alone may not improve patient outcomes and that research should be aimed at improving patient lives. The document stresses that all studies should begin with a well-defined research question and overview types of study designs used in clinical research such as observational and interventional studies. It discusses key concepts in research including variables, biases, confounding, and validity and reliability of results.
Prof. M. S. Bhagel Ayurvedic Research – need of paradigm shift.pptPriyankaSharma89719
The document discusses the need for a paradigm shift in Ayurvedic research methodology. It notes that current research is not adequately impacting education, pharmacy, or clinical practice. It suggests making research more balanced across different types. Publication of findings in peer-reviewed journals is important but documentation and publication are issues in Ayurveda globally. Suggestions include developing Ayurveda-specific research methods, considering fundamental Ayurvedic principles in clinical trials, exploring new areas of science in relation to Ayurveda, and focusing research on important diseases.
This document discusses nutrition and the classification and functions of major nutrients. It defines nutrition as the metabolic process by which food is digested, absorbed and assimilated to nourish the body. Foods are classified as energy-yielding, body-building, or protective based on their predominant nutrients. The major nutrients discussed are proteins, fats, carbohydrates, vitamins and minerals.
This document discusses maternal and child health, including key objectives, definitions, components, and strategies. It provides fast facts on maternal health and newborn survival, highlighting leading causes of death. It discusses phases of maternal health like nutrition, infections during pregnancy, labor, and postpartum. Global targets and indicators for monitoring maternal mortality are presented. Trends showing declines in maternal mortality across regions are shown. Interventions for maternal and child care are outlined. The document also discusses maternal and child health indicators and strategies in Saudi Arabia.
This document summarizes the water purification and treatment process used by the JalKal Vibhag municipal water department in Kanpur, India. It describes the multi-step process of pre-chlorination to remove particles, coagulation using alum, flocculation, sedimentation, post-chlorination, filtration, and backwashing of filters. It also compares reverse osmosis purification, which removes ions and particles but wastes a large amount of water, to the treated water produced through JalKal's process.
This document discusses the health risks of fast food and provides tips for a balanced diet. It notes that while fast food is convenient and cheap, it contains large amounts of additives like saturated fats and chemicals. A balanced diet with fruits and vegetables provides necessary vitamins and minerals that fast food lacks. The document encourages moderation in fast food consumption and advocates making healthy choices to maintain good health and fitness.
Junk food contains high levels of calories from sugar and fat but little protein or vitamins. Studies show that 60% of people suffer from diabetes and obesity due to overeating junk foods. Junk food is attractive because it is quick, easy, cheap, and tastes good. However, eating junk food can lead to lack of energy, poor concentration, vitamin deficiencies, obesity, high blood pressure, high cholesterol, osteoporosis, heart attacks, and other diseases. People should eat a variety of nutritious foods instead of junk food for better health.
This document outlines various hypothesis testing procedures. It defines key concepts like the null and research hypotheses, test statistics, levels of significance, and decision rules. It explains how to perform hypothesis tests for means, proportions, differences between independent samples, and differences between dependent/matched samples. Specific procedures covered include z-tests, t-tests, chi-square tests, and analysis of variance. Examples are provided to demonstrate how to set up the hypotheses, select the appropriate test statistic, perform calculations, interpret results, and draw conclusions.
This document summarizes food safety and sanitation. It discusses that foodborne illness affects millions in the US each year, costing billions. It outlines various foodborne pathogens and diseases. Proper food purchasing, receiving, storage, preparation, cooking, cooling, reheating, and serving are described to prevent contamination and growth of pathogens. The Hazard Analysis Critical Control Point (HACCP) system is introduced as a framework to identify and monitor critical points to reduce risk.
This document provides an overview of microbial food safety and foodborne illnesses. It defines foodborne infections as diseases resulting from eating food containing living pathogens, and foodborne intoxications as damage from toxins produced by microbes in food. The etiology of foodborne illness is discussed, along with those most at risk. Testing methods for foodborne pathogens are also summarized, including traditional culturing and newer molecular techniques. Limitations and the need for standardized testing methods are also addressed.
This document discusses safe food handling procedures. It describes how foodborne illnesses occur from bacteria growing in the "danger zone" between 41-140°F. It identifies potentially hazardous foods like meat, dairy and eggs that must be properly stored, cooked and handled to prevent bacteria growth. Proper personal hygiene, receiving, storage, thawing, cooking, holding, cooling, reheating, cleaning and sanitizing procedures are outlined to limit contamination and inhibit bacterial growth. Maintaining proper temperatures and sanitizing practices at each stage of food handling is key to preventing foodborne illness.
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.pptPriyankaSharma89719
This document discusses hygienic and sanitary practices for food retailers. It introduces food safety and food safety management systems. The key aspects covered are:
- Food safety means ensuring food is acceptable for consumption according to its intended use. A food safety management system involves good practices like HACCP.
- Schedule IV of the Food Safety and Standards Act lists basic hygiene and safety requirements that food businesses must comply with to obtain a license. Non-compliance can lead to penalties.
- Allergen management responsibilities of food businesses include proper labeling, formulation control, and preventing cross-contamination during processing and handling. Food handlers must be trained on allergen controls.
1) The document discusses various food safety issues related to India's food export and import trade. It outlines the national food control system and regulators like FSSAI that are responsible for food safety.
2) Key food safety hazards include physical, chemical and biological hazards as well as adulteration. Common causes of foodborne illness are discussed.
3) Ensuring proper hygiene, sanitation, cooking, storage and transportation of food is important to prevent contamination and food poisoning outbreaks. Street food safety is a particular challenge in India.
Vitamins are nutrients that our bodies cannot produce on their own and must be obtained through foods or supplements. The document discusses the top 10 questions asked about vitamin supplements, including whether to get vitamins from food or supplements, who should take a multivitamin, what RDA means, the differences between fat-soluble and water-soluble vitamins, and factors to consider before taking supplements. It also provides details on specific vitamins like B vitamins, Vitamin A, potential deficiencies, and risks of too much intake.
The physician undergoes extensive education and training, including obtaining a bachelor's degree, attending medical school for 4 years, and completing a residency program lasting 3-8 years. Physicians must pass a licensing exam to practice medicine and may specialize in areas like internal medicine, surgery, or pediatrics. Physician assistants and medical assistants support physicians but require less education, with physician assistants needing a master's degree and medical assistants typically receiving on-the-job or associate's degree level training.
Hariyali Teej is celebrated in August and marks the marriage of Lord Shiva and Goddess Parvati. Women dress in green, representing fertility and nature, and participate in rituals like applying henna and fasting to pray for their husbands' well-being. Key rituals include receiving gifts from in-laws and swinging on branches to celebrate married life. Kajari Teej in late August honors Parvati through traditional Rajasthani dress and songs. Hartalika Teej in early September sees women fasting and dressing in red and green to seek marital bliss from Parvati and Shiva.
The document discusses nutrition and its relationship to periodontal health. It defines key terms, classifies foods and nutrients, and describes the functions and effects of macronutrients, micronutrients, and minerals on periodontal health. Specific deficiencies are shown to increase risks of periodontal diseases by impacting collagen formation, wound healing, immune response and more.
This document discusses the six major classifications of nutrients: water, carbohydrates, lipids (fats), proteins, vitamins, and minerals. It provides details on the functions, sources, and examples of important nutrients within each classification, including key nutrients like water, carbohydrates, fats, proteins, vitamins, and minerals. The document emphasizes that nutrients are chemical substances in food that help maintain the body and notes there are over 50 nutrients divided into these six groups.
Dr. RM Pandey -Importance of Biostatistics in Biomedical Research.pptxPriyankaSharma89719
The document discusses the importance of biostatistics in biomedical research. It defines clinical research and outlines common issues and questions in biomedical research such as diagnosis, risk factors, and treatment effectiveness. It emphasizes that clinical expertise alone may not improve patient outcomes and that research should be aimed at improving patient lives. The document stresses that all studies should begin with a well-defined research question and overview types of study designs used in clinical research such as observational and interventional studies. It discusses key concepts in research including variables, biases, confounding, and validity and reliability of results.
Prof. M. S. Bhagel Ayurvedic Research – need of paradigm shift.pptPriyankaSharma89719
The document discusses the need for a paradigm shift in Ayurvedic research methodology. It notes that current research is not adequately impacting education, pharmacy, or clinical practice. It suggests making research more balanced across different types. Publication of findings in peer-reviewed journals is important but documentation and publication are issues in Ayurveda globally. Suggestions include developing Ayurveda-specific research methods, considering fundamental Ayurvedic principles in clinical trials, exploring new areas of science in relation to Ayurveda, and focusing research on important diseases.
This document discusses nutrition and the classification and functions of major nutrients. It defines nutrition as the metabolic process by which food is digested, absorbed and assimilated to nourish the body. Foods are classified as energy-yielding, body-building, or protective based on their predominant nutrients. The major nutrients discussed are proteins, fats, carbohydrates, vitamins and minerals.
This document discusses maternal and child health, including key objectives, definitions, components, and strategies. It provides fast facts on maternal health and newborn survival, highlighting leading causes of death. It discusses phases of maternal health like nutrition, infections during pregnancy, labor, and postpartum. Global targets and indicators for monitoring maternal mortality are presented. Trends showing declines in maternal mortality across regions are shown. Interventions for maternal and child care are outlined. The document also discusses maternal and child health indicators and strategies in Saudi Arabia.
This document summarizes the water purification and treatment process used by the JalKal Vibhag municipal water department in Kanpur, India. It describes the multi-step process of pre-chlorination to remove particles, coagulation using alum, flocculation, sedimentation, post-chlorination, filtration, and backwashing of filters. It also compares reverse osmosis purification, which removes ions and particles but wastes a large amount of water, to the treated water produced through JalKal's process.
This document discusses the health risks of fast food and provides tips for a balanced diet. It notes that while fast food is convenient and cheap, it contains large amounts of additives like saturated fats and chemicals. A balanced diet with fruits and vegetables provides necessary vitamins and minerals that fast food lacks. The document encourages moderation in fast food consumption and advocates making healthy choices to maintain good health and fitness.
Junk food contains high levels of calories from sugar and fat but little protein or vitamins. Studies show that 60% of people suffer from diabetes and obesity due to overeating junk foods. Junk food is attractive because it is quick, easy, cheap, and tastes good. However, eating junk food can lead to lack of energy, poor concentration, vitamin deficiencies, obesity, high blood pressure, high cholesterol, osteoporosis, heart attacks, and other diseases. People should eat a variety of nutritious foods instead of junk food for better health.
This document outlines various hypothesis testing procedures. It defines key concepts like the null and research hypotheses, test statistics, levels of significance, and decision rules. It explains how to perform hypothesis tests for means, proportions, differences between independent samples, and differences between dependent/matched samples. Specific procedures covered include z-tests, t-tests, chi-square tests, and analysis of variance. Examples are provided to demonstrate how to set up the hypotheses, select the appropriate test statistic, perform calculations, interpret results, and draw conclusions.