Title: Nutrition

Name : Ssharvien Kumar A/L R.Sivakumar College Number : 13236 Class : 4 Ibn Khaldun

Introduction
An individual's food choices depend on energy needs, nutrient needs and enjoyment. Family, friends and personal beliefs, including cultural and environmental considerations, also play a major role in people's food selection. Many genetic, environmental, behavioral and cultural factors can affect a person's health. Understanding family history of disease or risk factors, such as body weight and fat distribution, blood pressure and blood cholesterol, can help people make more informed decisions about how to improve health. Making good food choices is among the most pleasurable and effective ways of improving health. Healthful diets help children grow, develop and perform well in school. A healthy diet allows adults to work productively and feel their best. Good food choices also can help to prevent chronic diseases, such as heart disease, certain cancers, diabetes, stroke and osteoporosis, that are leading causes of death and disability among Americans. A proper diet can also reduce major risk factors for chronic diseases, such as obesity, high blood pressure and high blood cholesterol. People require energy and certain essential nutrients. These nutrients are essential because the body cannot make these nutrients on its own and must obtain them from food. Essential nutrients include vitamins, minerals, certain amino acids and certain fatty acids. Foods also contain fiber and other components that are important for health. Each of these food components has a specific function in the body and they are all required for overall health.

6.14 Technology Used In Food Production

The Efforts By Various Agencies To Diversity Food Production 1. Ulam

Ulam or vegetable salad consists of fresh leaves, fruits and other plant parts which are eaten raw. Examples of ulam include :

Pengaga

Kacang Botol

Petai

Kemangi

2. Proteins
The main sources of proteins include chicken, fish and meat. In order to diversity the sources of proteins, the government encourages the consumption of rabbit, quail and ostrich meat, freshwater fish and prawns. Rabbit meat is rich in protein but low in fat. The meat as a soft texture and is suitable for young children. Ostrich meat is nutritious, rich in protein and low in fat.

3. Fresh Water Fish

Freshwater fish like tilapia, jelawat, and haruan are low in cholesterol. Fish protein is easily digestible and is very much needed by growing children for healthy development.

Tilapia

Jelawat

The Methods Used to Improve The Quality and Quantity of Food Production i) Direct Seeding
Direct seeding is a method in which the seeds are sown directly into the soil by using special machines. The seeds are covered with soil as they are being sown. This method does not involve the transplanting of seedlings and therefore results in less damage to the roots of the seedlings. The plants achieve faster growth and this increases crop yield. Less water is also needed to irrigate the fields. This method is widely used in a planting of paddy to obtain higher yield of rice.

ii) Hydroponics
Hydroponics is a subset of hydroculture and is a method of growing plants using mineral nutrient solutions, in water, without soil. Terrestrial plants may be grown with their roots in the mineral nutrient solution only or in an inert medium, such as perlite, gravel,mineral wool, expanded clay pebbles or coconut husk. Researchers discovered in the 18th century that plants absorb essential mineral nutrients as inorganic ions in water. In natural conditions, soil acts as a mineral nutrient reservoir but the soil itself is not essential to plant growth. When the mineral nutrients in the soil dissolve in water, plant roots are able to absorb them. When the required mineral nutrients are introduced into a plant's water supply artificially, soil is no longer required for the plant to thrive. Almost any terrestrial plant will grow with hydroponics. Hydroponics is also a standard technique in biology research and teaching.

iii) Aeroponics
Aeroponics is the process of growing plants in an air or mist environment without the use of soil or an aggregate medium (known asgeoponics). The word "aeroponic" is derived from the Greek meanings of aero(air) and ponos (labour). Aeroponic culture differs from both conventional hydroponics and in-vitro (plant tissue culture) growing. Unlike hydroponics, which uses water as a growing medium and essential minerals to sustain plant growth, aeroponics is conducted without a growing medium. Because water is used in aeroponics to transmit nutrients, it is sometimes considered a type of hydroponics.

iv) Breeding of plant

Plant breeding is the art and science of changing the genetics of plants in order to produce desired characteristics. Plant breeding can be accomplished through many different techniques ranging from simply selecting plants with desirable characteristics for propagation, to more complex molecular techniques (see cultigen and cultivar). International development agencies believe that breeding new crops is important for ensuring food security by developing new varieties that are higher-yielding, resistant to pests and diseases, drought-resistant or regionally adapted to different environments and growing conditions. Critics of organic agriculture claim it is too low-yielding to be a viable alternative to conventional agriculture. However, a growing body of evidence suggests that poor performance is not an intrinsic property of organic production, but rather the result of growing poorly adapted varieties. Most notably,

organic farmers have fewer inputs available than conventional growers to control their production environments.

v) Animal breeding
Animal breeding is a branch of animal science that addresses the evaluation (using best linear unbiased prediction and other methods) of the genetic value (estimated breeding value, EBV) of domestic livestock. Selecting animals for breeding with superior EBV in growth rate, egg, meat, milk, or wool production, or have other desirable traits has revolutionized agricultural livestock production throughout the world. Breeding stock is a group of animals used for purpose of planned breeding. When individuals are looking to breed animals, they look for certain valuable traits in purebred animals, or may intend to use some type of crossbreeding to produce a new type of stock with different, and presumably superior abilities in a given area of endeavor. For example, when breeding swine the "breeding stock should be sound, fast growing, muscular, lean, and reproductively efficient." The "subjective selection

of breeding stock" in horses has led to many horse breeds with particular performance traits.

vi) Tissue Culture

Tissue culture is the growth of tissues or cells separate from the organism. This is typically facilitated via use of a liquid, semi-solid, or solid growth medium, such as broth or agar. Tissue culture commonly refers to the culture of animal cells and tissues, with the more specific term plant tissue culture being used for plants. In modern usage, tissue culture generally refers to the growth of cells from a tissue from multicellular organism in vitro. These cells may be cells isolated from a donor organism, primary cells, or an immortalised cell line. The term tissue culture is often used interchangeably with cell culture The literal meaning of tissue culture refers to the culturing of tissue pieces, i.e. explant culture. Tissue culture is an important tool for the study of the biology of cells from multicellular organisms. It provides an in vitro model of the

tissue in a well defined environment which can be easily manipulated and analysed.

vii) Genetic Culture

Dual inheritance theory (DIT), also known as geneculture coevolution or biocultural evolution, was developed in the late 1970s and early 1980s to explain how human behavior is a product of two different and interacting evolutionary processes: genetic evolution and cultural evolution. In DIT, culture is defined as information and behavior acquired through social learning. One of the theory's central claims is that culture evolves partly through a Darwinian selection process, which dual inheritance theorists often describe by analogy to genetic evolution. Because genetic evolution is relatively well understood, most of DIT examines cultural evolution and the interactions between cultural evolution and genetic evolution.

viii) Soil Management

Soil management concerns all operations, practices and treatments used to protect soil and enhance its performance.

Practices
Soil management practices that affect soil quality.

Controlling traffic on the soil surface helps to reduce soil compaction, which can reduce aeration and water Infiltration. Cover crops keep the soil anchored and covered in off-seasons so that the soil is not eroded by wind and rain. Crop rotations for row crops alternate high-residue crops with lower-residue crops to increase the amount of plant material left on the surface of the soil during the year to protect the soil from erosion. Nutrient management can help to improve the fertility of the soil and the amount of organic matter content, which improves soil structure and function. Tillage, especially reduced-tillage or no-till operations limit the amount of soil disturbance while cultivating a new crop and help to maintain plant residues on the surface of the soil for erosion protection and water retention.

Advantages of Soil Management

1) Maintain Soil Fertility 2) Restore Soil Fertility 3) Make the agricultural process an economic one 4) Helps increase Yield

ix) Crop Rotation

Crop rotation is the practice of growing a series of dissimilar/different types of crops in the same area in sequential seasons. Crop rotation gives various benefits to the soil. A traditional element of crop rotation is the replenishment of nitrogen through the use of green manure in sequence with cereals and other crops. Crop rotation also mitigates the build-up of pathogens and pests that often occurs when one species is continuously cropped, and can also improve soil structure and fertility by alternating deep-rooted and shallow-rooted plants. Using some forms of crop rotation farmers can keep their fields under continuous production, instead of letting them lie fallow, as well as reducing the need for artificial fertilizers, both of which can be expensive.

A general effect of crop rotation is that there is a geographic mixing of crops, which can slow the spread of pests and diseases during the growing season. The different crops can also reduce the effects of adverse weather for the individual farmer and, by requiring planting and harvest at different times, allow more land to be farmed with the same amount of machinery and labour. Agronomists describe the benefits to yield in rotated crops as "The Rotation Effect". There are many found benefits of rotation systems: however, there is no specific scientific basis for the sometimes 10-25% yield increase in a crop grown in rotation versus monoculture. The factors related to the increase are simply described as alleviation of the negative factors of monoculture cropping systems. Explanations due to improved nutrition; pest, pathogen, and weed stress reduction; and improved soil structure have been found in some cases to be correlated, but causation has not been determined for the majority of cropping systems. Other benefits of rotation cropping systems include production costs advantages. Overall financial risks are more widely distributed over more diverse production of crops and/or livestock. Less reliance is placed on purchased inputs and overtime crops can maintain production goals with fewer inputs. This in tandem with greater short and

long term yields makes rotation a powerful tool for improving agricultural systems.

x) Biological Control
Biological control is a method of controlling pests (including insects, mites, weeds and plant diseases) using other living organisms. It relies on predation, parasitism, herbivory, or other natural mechanisms, but typically also involves an active human management role. It can be an important component of integrated pest management (IPM) programs. There are three basic types of biological pest control strategies: importation (sometimes called classical biological control), augmentation and conservation. Natural enemies of insect pests, also known as biological control agents, include predators, parasitoids, and pathogens. Biological control agents of plant diseases are most often referred to as antagonists.

Biological control agents of weeds include herbivores and plant pathogens.

6.15 Technological

Development in Food Processing

The Necessity for Food Processing

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops

or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarketswould not exist without modern food processing techniques, and long voyages would not be possible. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses. Processing can also reduce the incidence of food borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-

organisms (e.g. Salmonella) capable of causing serious illnesses.

Correlating the food processing methods with factors causing food spoilage i) Cooking
Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America,hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients.

Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and baconmakers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.

ii) Preservation Using Salt Or Sugar Salt

Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum.

Sugar
Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger.

iii) Fermentation
Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy. The term "fermentation" is sometimes used to specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation also is employed in theleavening of bread (CO2 produced by yeast activity); in preservation techniques to produce lactic acid in sour foods such assauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar (acetic acid).

iv) Drying
Drying is a method of food preservation that was mostly used by the Aztecs, but later on used worldwide that works by removing water from the food, which inhibits the growth of bacteria and has been practiced since ancient times to preserve food. A solar or electric food dehydrator can greatly speed the drying process and ensure more consistent results. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.

v) Pasteurization
Pasteurization or pasteurisation is a process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. This process slows spoilage caused by microbial growth in the food. Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead, it aims to reduce the number of viablepathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.

vi) Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned, dried lentils, can last as long as 30 years in an edible state. To prevent the food from being spoiled before and during containment, a number of methods are used: pasteurisation, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially-challenging environments.

vii) Refrigeration
Freezing foods is the art of preparing, packaging, and freezing foods at their peak of freshness. You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. The keys to freezing food are to make sure its absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees). Properly packaging food in freezer paper or freezer containers prevents any deterioration in its quality. Damage occurs when your food comes in contact with the dry air of a freezer. Although freezer-damaged food wont hurt you, it does make the food taste bad.