FNH Answers
FNH Answers
2. **Food Production**:
- **Definition**: Food production refers to the process of growing, harvesting, processing,
packaging, and distributing food products for consumption.
- **Steps**:
1. **Cultivation**: Growing crops or raising animals in farms or controlled environments.
2. **Harvesting**: Gathering ripe crops or slaughtering animals for food.
3. **Processing**: Cleaning, sorting, preserving, and transforming raw food materials into
consumable products.
4. **Packaging**: Packaging the processed food items to protect them from
contamination, spoilage, and damage during transportation and storage.
5. **Distribution**: Transporting packaged food products to markets, retailers, or
consumers through various channels such as wholesalers, distributors, and retailers.
PART B
7.a
In conclusion, functional foods and superfoods play significant roles in achieving optimal
nutrition by providing essential nutrients, promoting health and disease prevention,
supporting energy and vitality, and contributing to overall well-being when incorporated into a
balanced diet.
8.a.
1. **Definition of Nutrients**:
- Nutrients are chemical compounds found in food that are essential for the growth,
development, maintenance, and repair of the body.
2. **Classification of Nutrients**:
- **Macronutrients**: Nutrients required in large quantities by the body for energy
production and metabolic functions. Includes carbohydrates, proteins, and fats.
- **Micronutrients**: Nutrients required in smaller quantities for various physiological
processes and enzyme functions. Includes vitamins and minerals.
- **Water**: Essential for hydration, nutrient transport, temperature regulation, and various
metabolic processes.
1. **Function of Carbohydrates**:
- **Primary Energy Source**: Carbohydrates are the body's main source of energy,
providing fuel for cellular metabolism, physical activity, and organ function.
- **Brain Fuel**: Glucose, derived from carbohydrates, is the preferred energy source for
the brain and central nervous system, supporting cognitive function, memory, and
concentration.
- **Glycogen Storage**: Excess glucose is converted into glycogen and stored in the liver
and muscles for future energy needs, helping maintain blood sugar levels during fasting or
between meals.
- **Dietary Fiber**: Complex carbohydrates, such as fiber, aid in digestion, promote bowel
regularity, and support heart health by lowering cholesterol levels and improving satiety.
In summary, carbohydrates serve as a primary source of energy, brain fuel, and glycogen
storage in the body. They also contribute to the taste, texture, and structure of foods while
playing a role in food preservation. However, the type and quantity of carbohydrates
consumed can have significant implications for health and should be considered as part of a
balanced diet.
PART C
9.a.
4. **Quality Control**:
- Microbial indicators are used in quality control programs to ensure the safety and integrity
of food products. Regular testing helps maintain consistent microbial levels within acceptable
limits.
6. **Regulatory Compliance**:
- Regulatory agencies often establish microbial indicator standards to assess food safety
compliance. Meeting these standards demonstrates adherence to established food safety
regulations and guidelines.
7. **Risk Assessment**:
- Microbial indicators assist in risk assessment by providing data on the prevalence and
levels of microbial contamination in food products. This information helps prioritize
interventions to mitigate food safety risks.
9. **Environmental Monitoring**:
- Microbial indicators are used for environmental monitoring in food processing facilities.
Sampling surfaces, equipment, and air for microbial indicators helps identify potential
sources of contamination and implement corrective actions.
In conclusion, microbial indicators play a vital role in ensuring food safety by serving as
markers for contamination, assessing process efficiency, guiding regulatory compliance, and
facilitating risk assessment and management. Their systematic monitoring and analysis
contribute to the prevention of foodborne illnesses and the maintenance of public health.
10.b.
10 (b)
Describe in detail about various food resources. What are the food
resources obtained from plants, animals and microbes?
In summary, food resources obtained from plants, animals, and microbes provide essential
nutrients, contribute to cultural diversity, and support sustainable food systems.
Understanding the diversity and utilization of these resources is crucial for promoting global
food security, human health, and environmental sustainability.