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Food Security

MALNUTRITION

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MALNUTRITION
It’s a phenomenon where by people consumed foods in such a way that it leads to a condition of ill health.
The aspect of malnutrition are as follows :
— Under-Nutrition = which may be as a result of too little food and probably a shortage of many nutrients over a long period of time eg, Kwashiokor, Marasmus etc.
— OVER NUTRITION which is as a result of excessive intake of food (.nutrient )especially when indulged in cravings on every (bad carbs) food items eg Obesity etc.
The followings are some of the causes of under nutrition.
Inadequate food or deficiency in the diets this may be caause by:
— Bad food habits.
— Economic inability to buy a variety of foods.
— Increased activity of the body metabolism due to sudden increased activity or strain without increased intake.
— Poor cooking, processing, preparation, storage or marketing.
Not properly assimilated food or condition of deficiency.
Some of the vitamins are dependent on other factors for absorption and assimilatoon.
An imbalance may cause a deficiency for example bile salt are needed for absorption of vitamins K and an upset of the gall bladder will affect the quantity of vitamin K absorbed. Vitamin A & D requires adequate fat for absorption. Therefore, a fat less diet will affect the quantity of vitamin A and D absorbed by the body.
Intestinal disease and parasites will also affect absorption and assimilatoon of nutrients.

UNDER NUTRITION OF PROTEIN (.Protein,¬calories malnutrition ) two forms of malnutrition are : Marasmus and Kwashiorkor
Marasmus means washing away or withering. It’s caused by insufficient food. While Kwashiokor is the word used for a special form of starvation that is due to the lack of dietary protein. Kwashiokor is due to an excess of calories(.joules) in proportion to protein and Marasmus is due to lack of calories (joules.) and protein.
KWASHIOKOR Is a disease of infants affecting children from 6 months to 3years old. The deposed child Kwashiokor often occurs when a child is suddenly deprived of the mother’s breast because the mother is pregnant. Protein is needed for blood, muscle fluid and hair. Children suffering from Kwashiokor will show the effects of the shortage of protein in a variety of symptoms eg loss of weight, fatigue etc the causes is very sudden change from breast milk to semi solid or solid foods consisting almost entirely of carbohydrates. A diet largely of carbohydrates will not provide the nutrients needed for growth of a child. For a child in this condition, it will appear to be alright but suddenly swelling happens to upset the balance and symptoms appear rapidly.
Signs of Kwashiokor
— Failure of growth, the weight and height not commenturate. (low.) with age. No steady increase in weight and height.
— The feet and the hands are swollen with fluid(Oedema.). Pressure on the skin will leave a pit mark and.
— The hair shows marked changes, it changes in color, sometimes going almost white and week loosing curl and thin
— The skin is paler than normal for the child.
— Apathy is another sign. The child lack interest and unhappy, it does not seem to have the energy even to cry but whimpers.
— Digestion is affected usually diarrhea sets in with loss of appetite.
In addition to these sign that are always present, others may occur eg break may occur in skin which can become infected in some cases the skin becomes dry and flakes off. There may be secondary vitamin deficiency due to lack of proper absorption and muscle wasting.
ANAEMIA MAY ACCOMPANY KWASHIOKOR
Checking and curing kwashiokor
If the child is given the right treatment early enough, the improvement in condition is very rapid. In mild cases the treatment can be given by the mother at home. The treatment is to improve the diet by addition of good quality protein, this can be done by giving fresh clean cow’s milk or dried skim milk powders, the powder is mixed and eaten with basic foods in porridge, soup or mashed fruits such as pawpaw. It should be given 3 times a day. In addition to good quality protein the child need adequate calories then the protein foods may be drawn upon to supply energy and will be available for their specific functions of building tissue, suitable foods are milk, meat, and eggs which supply fat as well as protein.

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy. Detailing global competitiveness and International Best practices in Food Processing technology. Contact us email wufasagronet@gmail.com

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Food Security

BENEFITS OF CASHEW NUTS

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…… @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

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Food Security

LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.

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…. @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

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Food Security

NATURAL COLORS IN FOOD

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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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