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143Nutrition and Health
e. Family planning advice so that people can better take care
of their children.
Ill Effects of Junk Foods
Healthy food consists of vital nutrients, including essential
vitamins and minerals that are good for our health. These foods
contain good fats and nutrients that provide strength
(immunity) to the human body to fight diseases. Healthy foods
keep us fit. They are low in sugar, carbohydrates, calories, and
elements that are harmful to our health.
Junk food, also known as fast food, tastes delicious and is
easy to prepare. Junk food offers a high number of calories but
is of very little nutritional value. Simply, they are rich in
calories, sugar, and other ingredients that increase our weight
and put us at a higher risk of developing physical and mental
illnesses. These are processed foods, which are low in fiber but
loaded with sugars, calories, and fats, e.g., chips, pizza, burgers,
French fries, and fizz drinks. These high-calorie foods are
mostly available as packaged items. As junk foods are loaded
with sugars, high fats, and simple carbohydrates they increase
the risk of obesity and other diseases. Soft drinks, pizzas, French
fries, pastries, burgers, sandwiches, and processed meat are
certain food items that are not good for our health; rather they
are harmful to our health.
The easiest way to determine the difference between healthy
and unhealthy food is by counting calories and knowing the
fat content.
Main Effects of Junk Foods
These include:
1. Obesity
2. Learning and memory problems especially in children
3. Loss of appetite and digestion
4. Hormonal imbalance
5. Depression
6. Inadequate growth and development
144 Social Pharmacy
7. Constipation
8. Heart disease and stroke
9. Dental problems
10. Acne, eczema, and skin problems
11. High blood pressure
12. Bloating and puffiness
13. Anxiety
14. High cholesterol levels
15. Shortness of breath and asthma.
16. Type 2 diabetes
17. Digestive problems
18. Fatigue and weakness
19. Heart disease
Table 3.8: Difference between junk food and healthy food
Junk food Healthy food
Unhealthful food that contains Offers a lot of nutritional value
lots of calories but lacks nutri- that is good to keep us fit and
tional content healthy
Mostly consist of saturated and Monounsaturated and poly-
trans fats hence unhealthy unsaturated fats are the healthy
kinds of fats
Unhealthy fats lower our “good” Healthy fats lower our levels of
(HDL) cholesterol and raise the “bad” (LDL) cholesterol and raise
levels of “bad”(LDL) cholesterol the levels of “good” (HDL)
cholesterol
May cause cancer, diabetes, Saves against cancer, diabetes,
heart disease, and obesity heart disease, and obesity
Increases risk of diseases Provides all essential nutrients
Very convenient to access, Not convenient to access and
mostly prepared and ready to prepare; takes longer to cook
eat
Mostly artificial Mostly natural
Higher energy density Lower energy density
Addictive tendencies No addictive tendencies
Tastier, appealing, flavorful, Many people refuse to eat healthy
and spicy food because it does not appeal to
them
145Nutrition and Health
20. Kidney disease
21. Liver damage
Healthy eating has many positive effects on our physical
and mental health. From improving our sleep cycle to reducing
the risk of heart disease and diabetes; our diet can help improve
our quality of life in many ways. The unpackaged and
unprocessed foods are mostly healthy. To understand healthy
food vs. junk food, one should check the ingredients on the
label before buying food.
Calorific and Nutritive Values of Various Foods
Calorific value: The calorific value of food is defined as the
amount of heat produced in calories (or Joules) when one gram
of food is completely burnt.
1 gram carbohydrate = 4 calories
1 gram fat = 9 calories
1 gram protein = 4 calories
Nutritive value: The nutritional value of a food describes
the amount of carbohydrates, fats, proteins, and energy that
can be used during digestion. Nutritive is defined as the
“amount of energy produced by the complete combustion of
1gm of food material or substances in the respiratory
mechanism in the human body”.
Fortification of Food
Fortification is the addition of key vitamins and minerals such
as iron, iodine, zinc, and vitamins A and D to staple foods such
as rice, milk, and salt to improve their nutritional content.
Fortification does not alter the taste, feel, and look of the food.
Importance of Fortification
1. Fortification is a safe and cost-effective method of
improving nutrition and prevention of micronutrient
deficiencies.
2. It helps in the prevention and control of micronutrient
deficiencies in the general population.
146 Social Pharmacy
Challenges to Food Fortification in India
1. Inadequate scalability and availability of fortified food.
2. Lack of awareness among people regarding the impor-
tance of fortified food.
3. Inadequate demand for fortified food.
4. The capacity of FSSAI (Food Safety and Standards
Authority of India
) in terms of manpower or quality
assurance of fortified food is limited.
Food Safety/ Food Hygiene
Food safety refers to the proper handling, cooking, and storage
of food to prevent contamination of food. Food safety is
essential to protect people from food-borne illnesses like
stomach aches, diarrhea, vomiting, fever, and muscle aches.
The Food Safety and Standards Authority of India (FSSAI) was
established by the Ministry of Health and Family Welfare,
Government of India (i) to lay down science-based standards
for articles of food, and (ii) to regulate their manufacture,
storage, distribution, sale and import to ensure availability of
safe and wholesome food for human consumption.
The following measures should be taken for food safety:
i. Proper cleaning and sanitization of all surfaces,
equipment, and utensils.
ii. Maintaining a high level of personal hygiene.
iii. Storage, chilling, and heating of food at appropriate
conditions.
iv. Implementation of effective pest control.
v. Monitoring of food allergies, food poisoning, and food
intolerance.
vi. Keeping raw and cooked foods separately.
vii. Use of safe water and raw materials.
viii. Washing of hands and all the utensils before cooking
food.
Food Adulteration
Adulteration means to make something impure by adding
inferior materials or elements. Something that has been altered
147Nutrition and Health
in such a way is described as adulterated. Food adulteration is
the addition of contaminants into food items or beverages to
increase the quantity and decrease the price of the commodity.
It is a major issue in India, which lowers the quality of food
and leads to serious illnesses in both humans and animals. It is
defined as the process of altering the nature and quality of food
either by adding poor-quality substances or by the removal of
some important components. The substances added are called
adulterants. Adulteration is very common in developing
countries. Food adulteration has harmful effects on health. It
can lead to toxicity, paralysis, heart failure, liver disorders,
kidney disorders, or eventually death. Adulteration lowers the
nutritive value of the food, e.g., milk is adulterated by diluting
it with water to increase the quantity.
Types of Adulteration in Food
The following are the types of food adulteration:
1. Intentional adulteration: Adding adulterants intentionally to
increase the food’s weight to gain more profit, for example,
mixing sand, stones, chalk powder, etc.
2. Incidental adulteration: Occurs due to inadequate care while
handling food, for example, residues of pesticides in
grains.
3. Metallic adulteration: Accidentally or intentionally adding
metallic materials, for example, lead from water and
mercury from effluents.
4. Packaging hazard: Packing materials can also interfere and
mix with food ingredients.
Methods of Food Adulteration
The following are the common methods of food adulteration
in India.
1. Addition of certain chemicals for faster ripening of fruits.
2. Mixing of decomposed fruits and vegetables with the good
ones.
3. Addition of certain natural and chemical dyes to attract
consumers.
148 Social Pharmacy
4. Mixing of sand, stones, clay, pebbles, and marble chips to
the grains, pulses, and other crops.
Food Adulterants
Most common food adulterants in India are:
1. Milk
2. Tea/coffee
3. Wheat and other food grains
4. Vegetables
5. Sweets
6. Honey
7. Dal
8. Spices
9. Butter and cream
10. Ice cream
Food Testing and Analysis
Food may be tested and analyzed as given below.
1. Food chemistry analysis: Like moisture, fat, pH, protein, salt,
minerals, etc.
2. Food microbiology analysis: Like Lactobacillus, Salmonella,
Pseudomonas, E. coli, etc.
3. Food nutrition analysis: Nutritional analysis is the process of
determining the nutritional content of food. The analysis
accounts for the changes in nutritional value that occur
due to the cooking and processing of the food.
4. Food allergen analysis: Like peanut, egg, soy, etc.
5. Natural food toxin analysis: Like histamine and fumosin.
6. Food shelf-life studies: The shelf life of food is the period
during which the food retains an acceptable quality from a
safety and organoleptic point of view. Many factors like
pH, water activity, distribution and retail conditions,
storage temperature, humidity, ingredients, use of
preservatives, and packaging can all affect the shelf life of
a food product.
7. Food quality control and determination: GMO (genetically
modified organism) analysis, wheat adulteration, etc.
149Nutrition and Health
Commonly required equipment for testing and analysis of
food are spectrophotometers, refractometers, titrators, moisture
and alcohol analyzers, etc.
In India, The Prevention of Food Adulteration Act, of 1954
protects from adulteration/contamination of food that may
lead to the health risk of consumers.
Unfortunately, stringent laws and periodical raids by
officials are unable to stop the sale of duplicate products
because some consumers are happy with the cheaper duplicate
products overlooking the quality factor.
Artificial Ripening
Fruits are the best natural food for all of us and provide essential
nutrients. Fruit trade involves transporting fruits to distant
places. We know that highly perishable fruits such as mango,
papaya, banana, etc., cannot be stored and transported to long
distances after ripening as they tend to spoil. Therefore, to avoid
spoilage of fruit during transportation, traders generally
harvest raw fruits and ripen them artificially at the destination
market before sale. The natural ripening of fruits is a
physiological process, which makes them edible, tasty, and
nutritious. Considering the importance of artificial ripening in
the supply chain of certain fruits, the Food Safety and Standards
Authority of India (FSSAI) permitted the use of ethylene gas
for the artificial ripening of fruits. Ethylene gas can be generated
from various sources. Due to the high cost and scarce
availability of ethylene gas, traders often use unsafe and banned
ripeners like carbide gas, which can be potentially harmful to
our health.
Artificial ripening is the process by which the ripening of fruits
is hastened with the use of chemicals like ethylene and
acetylene to achieve desired characteristics. It is generally
carried out on climacteric fruits so there is uniform ripening.
Although the appearance of artificially ripened fruits is
improved, the taste, smell, and nutritional value are
compromised. Naturally ripened fruits are tasty and rich in
nutrients.
150 Social Pharmacy
Need for Artificial Ripening
Artificial ripening is the process by which ripening is controlled
to achieve desired characteristics intended for better consumer
acceptance and improving sales. It is generally done for
climacteric fruits such as mango, papaya, banana, etc. to achieve
faster and uniform ripening characteristics. Globally, artificially
ripened fruits are considered safe for human consumption if
done using safe ripening agents. It facilitates the transportation
of fruits like mango, banana, etc., which become soft and
perishable after ripening. These fruits are transported to distant
places in unripe conditions to avoid loss and are artificially
ripened before sale at the destination market.
FSSAI Recommendations
1. The use of carbide gas or acetylene gas is not permitted for
the artificial ripening of fruits due to the potential health
hazards.
2. Ethylene plays a vital role in the natural ripening of fruits.
It is a hormone produced naturally within the fruits to
stimulate the ripening process. Ethylene does not pose any
health hazard to consumers. Ethylene gas can be used for
artificial ripening at a concentration of up to 100 ppm
(100 μl/L). External application of ethylene gas generated
from various sources such as ethylene gas cylinders,
compressed ethylene gas, ethanol, ethephon, etc., can be
used on fruits to trigger the ripening process in fruits.
3. Any source of ethylene gas coming in direct contact with
fruits is not permitted.
4. Consumers should not purchase fruits, which have been
ripened using harmful/banned chemicals.
Effect of Artificial Ripening
The chemical impurities, arsenic or phosphorus present in
ripening agents cause the following effects on the body:
1. Increase in thirst.
2. Nausea and vomiting.
3. Weakness.
151Nutrition and Health
4. Burning sensation in the stomach.
5. Sore throat.
6. Difficulty in breathing.
7. Irritation in eyes.
8. Skin ulcer.
9. GI (gastrointestinal) disturbances.
10. Headache and dizziness.
11. Memory loss.
12. Swelling in the brain.
13. Mood swings.
Use of Pesticides
Pesticide is a chemical-based substances to repel, control, and
kill animal life or plant life. Pesticide is any substance used in
agriculture to protect crops against insects, weeds, ticks and
mites, fungi, and other pest that can damage crops, e.g. DEET
(N,N-diethyl-meta-toluamide), DDT (dichlorodiphenyltri-
chloroethane), malathion and propoxur. As such, pesticides
include a range of biological agents such as disinfectants,
antimicrobials, bacteria, and viruses to control agricultural
pests that can damage crops and livestock. Pests can involve
fungi, rodents, slugs, insects, weeds, snails, bird mites, etc.
Fertilizer is also a chemical substance but it makes land and
soil fertile for better growth of crops. Pesticides are also used
to control disease carriers, including mosquitoes, ticks, rats,
and mice. Pesticides come in a variety of forms, each designed
to be effective against a specific pest.
Unfortunately, pesticides are potentially toxic to human
health. These may cause burning/stinging of the eyes,
blindness, skin rashes, nausea, dizziness, blisters, excessive
sweating, shortness of breath, sore throat, burning of the nose,
cancer, etc.
There are more than 1,000 pesticides used around the world
to ensure that food is not damaged or destroyed by pests. Each
pesticide has different properties and toxicological effects.
Many of the older, less costly pesticides, such as DDT and
lindane can be detected in soil and water for years. Such
chemicals are already banned by many countries.
152 Social Pharmacy
Types of Pesticides Used in Agriculture
Herbicides: Herbicides prevent the growth of weeds that
can leach the nutrients required by the crops for growing, for
example, 2,4-D, clethodim, glyphosate, bentazon, and
clethodim.
Insecticides: Insecticides attack the nervous system of insects
to restrict their inhibition or breeding, for example, organo-
phosphate, carbamates, nicotinoids, fumigants, and biorational.
Fungicides: Fungicides prevent the growth of fungi and
remove them completely. Also, they can easily decay in the
soil in the presence of air, for example, Maneb, Nabam, and
Cycloheximide.
Rodenticides: They are chemical substances used to control
the inhabitation of rodents such as rats, mice, gophers, and
even fish, birds, and mammals that can destroy crops, for
example, chlorophacinone, diphacinone, brodifacoum, and
bromadiolone.
Larvicides: Larvicides are pesticides that control or restrict
larvae or mosquito growth or restart their breeding to prevent
vector-borne diseases like malaria.
Molluscicides: Pesticides that typically restrict the
inhabitation or spreading of mollusks, such as snails, slugs,
and others.
Bactericides: Pesticides kill or restrict the spreading of
harmful bacteria throughout crops and livestock.
Algaecides: These pesticides kill or restrict the growth of
algae for better crop yield.
Pesticides could be either biodegradable or persistent type.
i. Biodegradable pesticides are environmentally friendly
and can break down easily by microbes and other living
organisms into compounds.
ii. Persistent pesticides are not easy to break down and
can take months and years to break down into
compounds.