Junk food refers to items high in calories, sugars, unhealthy fats, and salts but low in essential nutrients. Examples include fast food, sugary snacks, potato chips and sodas, which offer minimal nutritional value.
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Fortified food contains added nutrients not originally present or present in insufficient amounts to improve its nutritional value. Examples include vitamin D-fortified milk, iron-enriched cereals and iodized salt to prevent deficiencies.
Eating a balanced diet significantly reduces the risk of many diseases by providing essential nutrients and supporting overall health. However, it does not guarantee immunity from all diseases, as genetics and other factors also play a role.
Wasting food is problematic as it squanders valuable resources, including time, money, and energy. It contributes to environmental issues like landfill waste and greenhouse gas emissions and reflects a lack of appreciation for food’s true value.
Supporting local producers is encouraged to boost regional economies, reduce environmental impact, and ensure fresher products. It strengthens community ties, fosters sustainable practices and helps maintain local agricultural diversity and resilience.
Eating local food reduces food miles by minimizing the distance food travels from production to consumption. This lowers transportation-related carbon emissions, supports local economies, and often results in fresher, more nutritious produce.
Food miles refer to the distance food travels from production to consumption. It measures the environmental impact of transporting food items, with longer distances often leading to higher carbon emissions and reduced freshness.
Farmers in many countries face challenging conditions, including low income, high debt, limited access to resources and inadequate infrastructure. These factors often contribute to economic hardship and impact their quality of life and productivity.
The FSSAI (Food Safety and Standards Authority of India) regulates and supervises food safety standards in India. It ensures the safety, quality, and hygiene of food products through regulations, inspections and enforcement of standards.
Coluthur Gopalan is renowned for his contributions to nutritional science, particularly in the field of food security and the development of the Indian recommended dietary allowances. He has significantly advanced nutrition research in India.