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Wednesday, 21 May 2008 |
Discover and learn to appreciate the flavors.
Unless you follow a special diet, too often, boude healthy foods because they seem dull and boring. And yet, nothing further from the truth. Ask any chef: fruits, vegetables, whole grains and other foods rich in phytochemicals useful compounds are among the most tasty foods. Here are some ideas to help you bring out their flavor.
Replace fats with aromatic ingredients. Add them to your dishes and bold miss you more. Season a Cobb salad (lettuce, chicken, bacon, a lawyer, boiled eggs, tomatoes) yogurt lean decorated with Tabasco, vinegar, honey, garlic and onions, and you do think more blue cheese.
Let the grill. Barbecuing highlight the flavor of vegetables. The next see that you turn on the barbecue, instead of cooking burgers, sausage or steak, prepare fish and various vegetables such as squash, eggplant and onion. To avoid that they attach, coat fish and vegetables with a thin layer of oil.
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Last Updated ( Sunday, 29 June 2008 )
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Wednesday, 21 May 2008 |
The foods included in each section of the pyramid provide some, but not all of the nutrients needed for good health. It is important to consume daily servings from each group. This "Guide Pyramid Food" is a source of basic information regarding the choice of healthy food for everyone. This suits the rest of the family is also what is best for the diabetic.
Choose your food respecting the indications of the pyramid will help you follow these few guidelines for a healthier diet.
Eat foods from the different food groups.
Eat fruits and vegetables in large quantities. Although they contain carbohydrates, fruits and vegetables are also rich in vitamins, minerals and fiber. |
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Last Updated ( Sunday, 29 June 2008 )
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Wednesday, 21 May 2008 |
Despite tremendous scientific and technological progress and a general improvement of food systems in the world, food-borne diseases persist and constitute a serious concern for public health authorities and consumers. The foods are vectors of biological, chemical or physical disability. The attitude of consumers is changing, at least in developed countries, and risks to food becoming more socially unacceptable. On the other hand, consumers are demanding ever more food to ensure a safe and nutritious food.
Several avenues have been explored to ensure consumers the safety and nutritional value of foods they consume. One of the strategies recommended by FAO is in establishing a food system effective and comprehensive, based on the approach of the food chain. The operational objective is to ensure that food features of safety scientifically established, while ensuring a proper balance between other relevant factors such as technical feasibility, cost and social considerations, ethical and environmentally friendly. A global food system must submit a number of characteristics:
A dynamic interdependence of all stakeholders - both public and private - through partnerships and through their participation in decision-making process.
The roles and responsibilities of various stakeholders in the food chain must be clearly established as the necessary links to ensure a participatory action, coordinated and cohesive.
Food safety must be taken into account at all levels of the food chain, from production to consumption.
An adequate infrastructure must be in place and appropriate technology will be applied to each link in the food chain.
Decision-making must be based on scientific evidence and risk analysis will be carried out at all levels of the chain.
Effective mechanisms and controlling risks to food safety must be in place, as well as a capacity for rapid intervention in times of crisis.
An ability to cope with everyday problems, but also to address future challenges.
Consumers must be able to choose, in full knowledge of the facts, safe and nutritious food, the system has sufficient flexibility to cope with changing perceptions of consumers over time.
Measures on Food Safety integrated into the system must take into account the general regulatory frameworks that govern human health and that of animals and plants.
In developed countries, food systems have many of these characteristics. Significant improvements, however, can be made to strengthen consumer confidence. In particular, it is possible to improve the resistance elements within the food chain, consolidate the foundation of scientific decisions and providing organizational support for effective participation of all concerned in institutional debate.
In developing countries, food systems are very diverse and often have many weaknesses. They are being strained by problems that compromise the safety, health and food quality, thus exposing consumers to a series of food safety risks. The consumer awareness to issues concerning food safety is inadequate, and often in conjunction with the absence of organizations of consumers organized and well informed.
The establishment of systems of food safety, complete and effective in developing countries (as in countries in transition), requires an increase in capacity and significant investments in institutions and infrastructure. In this context, the FAO advocates, to ensure food safety and nutritious food, adopting a strategy based on the approach of the food chain. |
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Last Updated ( Sunday, 29 June 2008 )
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Wednesday, 21 May 2008 |
Canadians attach great importance to nutrition and food safety. Health Canada is responsible for the regulation and safety of health products and food in Canada. As a reliable source of information and advice on food, nutrition and health in the country, Health Canada is helping Canadians to make wise food choices.
Food safety in Canada
Since food safety problems may arise at any stage of the food chain, management of food safety in Canada is a shared responsibility with all levels of governments as well as consumers, consumer groups, farmers, producers, processors, importers, exporters and retailers. Health Canada is a component of a food safety system involving Agriculture and Agri-Food Canada, the Canadian Food Inspection (CFIA), the provinces and territories, and Canadian municipalities.
The Directorate General of health care products and food (HPFB) of Health Canada is responsible for developing policies, establish standards and provide information and advice on the safety and nutritional value of foods. HPFB also administers the provisions of the Act foods and drugs that affect the public health, food safety and nutrition. The CFIA offers all the federal inspection services related to food safety and enforces standards for food safety and nutritional quality established by Health Canada. HPFB assesses the effectiveness of the CFIA relating to food safety.
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Last Updated ( Sunday, 29 June 2008 )
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Wednesday, 21 May 2008 |
The dangers include chemical pesticides and nitrates. Organic farmers do not use banned pesticides, but even the few products struggle against the enemies of cultures that we use list on their labels and in other documents a series of precautions specifying how to use them safely and in a manner that reducing opportunities for residues. Excessive use of manure or compost can raise levels of nitrates in the soil and crops. This is usually not a problem on organic farms, but the potential exists.
The physical hazards include steel and glass. During the harvest, make special efforts to avoid contamination of your products by broken tools and other refuse.
The pathogenic organisms are the main biohazard. They include, for example, E. coli and many others. The main sources on the farm from livestock and people who handle the products during and after harvest. One possible source is water used for irrigation and food processing after the harvest. A rapid cooling temperatures and appropriate conservation are critical to maintain product quality.
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Last Updated ( Sunday, 29 June 2008 )
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