Food Security
FOOD AND ITS USEFULNESS.
■- Food must be made a Constitutional Right and steps be taken to make good quality food available and accessible to every citizens at all times.
■- Agricultural Production and Processing remains the surest way to lift millions out of hunger, poverty, conflict and desperation.
■- No Food,No Life.
……@ WufasAgronet, we are Food Security Advocates.
✅Earned ‘FAO’ Top Fan barge.
✅Member NAAJ, PAAJ, IFAJ & AFAN
✅Consultancy Services in Human Capital and Value Chain Development.
FOOD
Every living thing depends on food for Energy, Growth and Development , Repairs to damaged tissues and replacement to wornout tissues (body maintenance).
Food are manufactured by plants during photosynthesis. Plant and animals tissues can convert carbohydrate (glucose) by further process of loss of oxygen (reduction).
Certain plants , through the help of certain Nitrogen fixing bacteria are able to build up protein through root nodules. Herbivorous animals have bacterials in their rumen and appendix that convert cellulose to proteins.
All these food substances Carbohydrates, Protein and fats are made available to man.
IMPORTANCE OF ENERGY.
The body requirement is characterised thus;
— Movement of the limbs , chest and abdominal walls.
— During the contraction and relaxation of the wall of the heart and blood vessels.
— During the contraction and relaxation of the walls of the elimentary canal.
— The many chemical changes taken place in various cells of the body. eg . In the secretion of hormones and enzymes by certain cells.eg secretion of gastric juice (Hcl).
— Maintenance of constant body temperature etc.
METABOLISM– The sum total of chemical reactions taken place in the body during which nutrients are completely utilize for life activities.
Various activities that provide energy in the body are Glycolysis -> Glycogenesis-> Glycogenenolysis -> Gluconeogenesis -> and kreb’s cycle.
NUTRITIONAL FACTS & SPEC.
Food insecurity is when a household is severely food insecured according to ‘Food Experience Scale’ the nutrition metrics of a household is deprived when a child of 5 is undernourished , stunted, underweight or if any adult of different sex is with a body mass lower than 18.5 kg. In Reference Man or Woman (hypothetical ) calculating energy requirements
FACTORS AFFECTING ENRRGY EXPENDITURE.
characteristics such as age, sex and physical activity or stress are considered.
▪A REFERENCE Man between 20-30yrs age should have a body weight of 65kg. While ▪A REFERENCE Woman of age 20-30yrs of age should have body weight of 55kg . Other factors amongst many others
-Basal Metabolism
Rate- BMR a term used to describe the biochemical changes when individual is lying down . Still , relax and warm. The rate at which energy is used up when the body is at rest .
FACTORS AFFECTING BMR.
–SEX- Women have more adipose tissue than men and as a result have low active metabolic rate because their tissues are less active. Men have less adipose tissues hence have higher BMR.
–AGE – The Basal metabolic rate of both men and women tends to fall as they become older.
CHILDREN use less energy for BMR than adult does because children are smaller than adults.
— CLIMATE – The BMR in the temperate region is higher than tropics because there is tendency for the body cell do more work to generate heat to maintain body temperature.
— BODY SIZE – The bigger the body the more is the BMR but not connected with the adipose.
BMR — Woman have more adipose tissues than men hence have lower metabolic rate.
……….to be continued.
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain Development Consultancy. Enhancing global competitiveness and international best practices.
Contact : email. Wufasagronet@ gmail.com
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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