NUTRITION INSIGHTS-JULY ISSUE 2022

DO MONSOONS AND GERMS SCARE YOU? Look for tips to stay away from germs this monsoons!

GENETICALLY MODIFIED FOODS Learn how they add value

SAFETY PRECAUTIONS FOR HEALTHY COOKING Check out all the measures to be taken to eating healthy

Food Safety FOOD COLOURS & ADDITIVES Discover if they are safe to consume

FOOD ILLNESSES Know More!

RECIPE BOOKLET HEALTHY-365 Get your recipe featured today!

JULY ISSUE 2022

TEAM EDITOR IN-CHIEF/ BANSARI RAO CO- EDITORS / SONU MISHRA, DR. DVIJ MEHTA WEBSITE / NUTRITIONINSIGHTS.IN CONTRIBUTORS / RIMA DESAO RAO / BIJAL H LALAN / DR. MONAL VELANGI / HARSHI SHAH / TRISHA RAI / RABIA MISTRY MULLA / NANDITA DHANAKI / VAISHALI BHAMBANI / SAILEE SAKPAL / SELVA IEDA COVER PAGE / <A HREF='HTTPS://WWW.FREEPIK.COM/PHOTOS/HEALTHY-NUTRITION'>HEALTHY NUTRITION PHOTO CREATED BY FREEPIK - WWW.FREEPIK.COM</A>>

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contents nutrition insights | july issue | 2022

05

FOOD SAFETY PRECAUTIONS AT HOME AND RESTAURANTS

By Rima Desai Rao

08

FOOD ADDITIVES AND HOW SAFE ARE COLOUR ADDITIVES

12

22

By Dr. Monal Velangi

By Rabia Mistry Mulla

24

28

By Nandita S Dhanaki

By Vaishali Bhambani Sailee Sakpal Selva Ieda

ARE GM FOODS SAFE TO CONSUME

FOOD STORY

By Bijal H Lalan

16

19

By Harshi Shah

By Trisha Rai

FOOD SAFETY IN MONSOONS

FOOD BORNE ILLNESSES

MYTHS & FACTSFOOD SAFETY

RECIPES

Editor's note Hello, we welcome you to another issue of nutrition insights!

In this issue, we talk about "FOOD SAFETY" Food Safety refers to handling, preparing, and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Since the monsoons are here so are the germs and thus, in this issue, we talk about how one can stay safe and keep their food safe as food becomes one of the major sources of germ transmission leading to various illnesses.

Food safety is a global concern that covers a variety of different areas of everyday life such as preparation, storing handling of food, etc. Herein we talk about what are the safety precautionary measures one can take to keep food safe at home as well as at restaurants. We also talk about innovative ideas such as "GM FOODs" ie. genetically modified foods, and if they are safe to consume. This issue also features articles on various food colours and additives that are commonly used with their side effects.

Also discussed here are safety measures we can take during the monsoon season, highlighting a few food-borne illnesses.

This issue also features articles on one of the most trending oils "Olive Oil" and its history, production, uses, etc. We, as always, bring to you some common myths around food safety with facts, along with some yummy, easy-to-make, healthy recipes, and gives you a chance to feature your recipes and expertise in our upcoming issues!

We would also like to remind all of you about our upcoming Healthy 365 day-recipe booklet for which we would love to invite you all to feature your recipes and be a part of this venture. Send in your recipes today!

Hope you enjoy reading this issue!

Happy Reading!

Bansari Rao (MSc. CND, CDE)

editor-in-chief

FOOD SAFETY PRECAUTIONS AT HOME AND RESTAURANTS

RIMA DESAI RAO Associate Professor Sadhguru College

TRANSMISSION THROUGH FOOD

The coronavirus (COVID-19) pandemic has completely upended our ways of living and has brought forth long-term effects on all fields and areas of society and daily living, particularly the kitchen.

Given that we are now in a postlockdown period with domestic helpers, grocery stores, restaurants, delivery services, and vendors functioning, as usual, it is now more important than ever to start bringing in food safety precautions in how we deal with food, cooking, and kitchens, especially considering the state of uncertainty surrounding us.

There is no evidence or research to suggest that COVID-19 can spread through food and food packaging, although the primary risk lies in food handling and its passage between the food handler and the customer.

In fact, the risk of catching this virus through cooking and food handling or even coming into contact with packaging and bags is generally quite low, with no such cases reported thus far. Despite the fact that workers in this industry have been affected by the virus, there is no established link between this and the food or packaging they work with.

To truly take measures and precautions, there are a few key areas that we must focus on that you can read about below.

CLEANING SURFACES

AND

SANITIZING

FOOD

CONTACT

You can either make a disinfectant at home using water and liquid chlorine bleach or simply buy one from the store. Spray this across the surface, let it rest for a couple of minutes and then rinse it out with water. Dry the surface with a cloth.

Make sure you do this frequently to kill the germs and the virus before it spreads. In case someone is sick or infected, make sure you regularly use this kind of sanitisation method for all high-contact surfaces. Be careful while handling food and food surfaces as well, but make sure you do not use the above or similar cleaning solution on the food itself.

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FOOD ADDITIVES AND HOW SAFE ARE COLOUR ADDITIVES Bijal H Lalan, PhD Scholar, Post Graduate Department of Food Science and Nutrition, S.N.D.T. Women’s University, Mumbai.

Is your mouth watering looking at the above foods?

But how do these foods have such an effect? The reason is its appeal, taste, flavour, texture, easy access, and convenient use. All of these are impossible without the use of food additives.

Food additives can be divided into several groups based on their functions in foods as shown in the figure below:

Food additives are substances added to food during production and processing to improve the organoleptic quality and extend its shelf life. It has gained a lot of importance in modern times with ready-to-eat and packaged foods that are now an integral part of society and our daily life.

The main purpose of using food additives is to improve the shelf life and prevent food from getting degraded, giving the desired taste, colour and texture. Food additives can be used directly by adding them to foods for a specific purpose or indirectly when the food is exposed to them during processing, packaging or storage.

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SOURCE: https://www.healthychildren.org/English/healthy-living/nutrition/Pages/Food-Additives.aspx

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ARE GM FOODS SAFE TO CONSUME? Dr. Monal Velangi (PhD, CDE) Nutritionist Founder, Monal Velangi - MoVe towards a healthier you.

Senior Dietitian- K.J.Somaiya Hospital and Research Centre

Genetically modified foods have been one of the evergreen hot topics to discuss and learn more about. With daily new research and ideas in nutrition to fathom, one of the topics of concern is, are genetically modified/ engineered foods the future of optimising health?

What are GM foods?

Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism. The technology used is called “modern biotechnology” or “gene technology”, sometimes also referred to as “recombinant DNA technology” or “genetic engineering.

What were the reasons for GM foods to rise?

Most existing genetically modified crops have been developed to improve yield through the introduction of resistance to plant diseases or increased tolerance of herbicides. GM foods can also allow for reductions in food prices through improved yields and reliability.

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FOOD SAFETY IN MONSOON

By Harshi Shah CLINICAL DIETITIAN, CONSULTING NUTRITIONIST, and CERTIFIED DIABETES EDUCATOR

SAFE FOOD NOW FOR A HEALTHY TOMORROW!

Food safety is the practice of handling, preparing, and storing food in a way that minimises the possibility that people would contract a food-borne illness. Microorganisms, pesticide residue, and antibiotics are a few of these compounds; none of them are visible to the unaided eye. The monsoon puts an end to the oppressive summer heat, but it also spreads bacteria that can make people sick.

For this reason, it's important to practice excellent personal food hygiene.

While cooking, hair should be well combed and tied back, and nails should be kept short and clean.

Avoid putting your hands near your mouth, nose, or hair.

When sneezing or coughing, cover your mouth or nose with a clean handkerchief or disposable tissue.

Instead of using your hands to serve food, use a clean serving spoon.

TIPS FOR FOOD SAFETY DURING MONSOON 1.MAINTAIN PERSONAL HYGIENE When handling food, the handler's hands must be extremely clean. As a result, wash your hands thoroughly with soap and hot water both before and after handling food.

While cooking, wear clean, cotton-preferably clothing or an apron.

2. KEEP KITCHEN CLEAN Before making a meal, wash and disinfect all surfaces and kitchenware with a disinfectant.

Make sure to disinfect and hot water your kitchen floors.

Your utensils should be completely cleaned and dried before being stored.

Every two weeks, defrost your refrigerator and give it a thorough cleaning.

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FOOD BORNE ILLNESSES

- TRISHA RAI M.Sc.CND, CDE

Food-borne disease outbreaks are defined as the circumstances of 2 or further cases of an analogous illness performing from ingestion of a common food or when an observed number of cases of a particular complaint exceeds the anticipated number. Foodborne illnesses are caused by the impurity of food and occur at any stage of the food production, delivery, and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil, or air, as well as unsafe food storehouse and processing. Numerous outbreaks and individual cases of foodborne illness resulting from consuming the two most common types of foodborne pathogens: Bacteria, like Salmonella, Listeria, or E. Coli Viruses, such as norovirus or hepatitis A. Anyone can get a foodborne illness. But, some people are at a higher risk, such as pregnant women, young children, aged people, and those with weaker immune systems.

Causes of foodborne illness: Biological hazards include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses. Biological hazards are the biggest threat to food safety. They can be inherent in the product or due to mishandling (e.g., time/temperature abuse).

Chemical hazards include natural toxins and chemical contaminants. Some natural toxins are associated with the food itself, some are made by pathogens in the food when it is time/temperature abused (i.e., histamine development in certain seafood species). Some additives, such as sulfites, can be a hazard to some people. Chemical contamination can occur when products (i.e., cleaners) are not used correctly.

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MYTHS & FACTS

MYTHS AND FACTS AROUND FOOD SAFETY -Rabia Mistry Mulla Food can get contaminated at any phase - production, processing, distribution, storage, or preparation. Observation studies recommend that generous quantities of consumers frequently implement unsafe food-handling practices, and improvement in consumer food-handling behaviour is likely to reduce the risk and incidence of food borne disease.

Let’s bust some food safety myths in this issue of Nutrition Insights.

Overloading the fridge with food is ok Nah ah!! When excess food is dumped in the refrigerator, the airflow is reduced as the fridge must work more harder to keep its contents cold. If the temperature drops below 5ºC, the food poisoning bacteria get a chance to multiply. Thus, ensure to not fill the fridge excessively.

Any other material instead of wooden boards are hygienic to be used It is a myth. No laboratory testing has proved that using any other material like plastic, glass or even marble chopping boards is more hygienic than wooden boards. It is important to maintain the cleanliness of the board regardless of the material.

Ensure to clean it well after each use. Also, using different boards for raw and cooked foods is a great way to avoid cross contamination.

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FOOD STORY

Olive Oil NANDITA S DHANAKI ASSISTANT DIETICIAN, ACTREC

Fun fact - Unlike other vegetable oils, olive oil is extracted from a fruit, not a seed.

The uniqueness of olive oil among all oils is that it’s essentially a fruit juice.

The olive “fruit” is mechanically crushed to extract the “juice.” This is quite different from the process used to extract oil from seeds like canola, sunflower, and safflower, which usually involve chemical solvents for the separation of oil. Olive the fruit of Olea europaea; family Oleacae a traditional tree crop of the Mediterranean Basin is used to extract the liquid fat with multiple health benefits.

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What is your secret recipe?

Get a chance to get your recipe featured in our next issue...

MAIL US AT

editor@nutritioninsights.in

RECIPE

INGREDIENTS Instant Oat:100g Ragi Flour:50g Brown sugar:150g Dark compound:50g Butter:30g Cocoa powder:25g Eggs:3 nos Milk:100ml Baking soda:⅓ tsp Vanilla essence:1 tsp Salt:½ tsp Almonds:10g Walnut:15g

OATS AND RAGI FLOUR BROWNIE. SELVA IEDA POST GRADUATE

PROCEDURE Preheat the oven for 15 mins at 180 degrees.

Grind the instant oats in a blender to make a fine powder.

Add the oat flour in a large mixing bowl, add wheat flour, brown sugar, salt, cocoa powder.

In a pan, heat the butter and add dark compound and let it dissolve completely.

Next add the melted butter with dark compound, egg, and milk in the oat flour mixture and mix everything together.

Grease a round cake tin with a brush and now pour the mixture into the cake tin.

Chop the almond and walnut and sprinkle on top of the cake mixture.

Bake for 35 mins at 180 degrees.

Let the cake cool completely before cutting.

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HEALTHY

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