yoghurt

Yoghurt is one of most widely distributed dairy product. It is considered to be the most unique product and the uniqueness of this product is attributed to the symbiotic fermentation in its manufacturing. 


The word, yoghurt is derived from Turkish “yoghurt”. Yoghurt was first introduced to the United States in 1929. 


In India, yoghurt is commercially sold under the name ‘curd’. Yoghurt is a product of the lactic acid fermentation of milk by addition of a starter culture containing Streptococcus thermophillus and Lactobacillus delbrueckii ssp.bulgaricus.


It has a smooth texture and a mildly sour and pleasant flavor. In the recent years, there has been a large increase in the popularity of yoghurt as a food product; and has been attributed to the use of sugars, fruit and flavour in its manufacturing. The composition of yoghurt is dependent on the type and source of milk or skimmed milk, season, lactation period and the feeding mode.

Health benefits of yoghurt:-

• Apart from its contribution to nutrient needs, the perception of yoghurt as a ‘healthy’ food has been augmented by claims of health benefits attributed to specific bacteria present in some yoghurt, in particular, Lactobacillus acidophilus and Bifidobacterium. Both of these types of bacteria are to be found in the human gastrointestinal tract, especially in breast fed infants. 
• Yoghurt is well tolerated by individuals who are lactose intolerant.
• Yoghurt is considered to be beneficial in number of intestinal disorders, including those precipitated by antibiotic treatment or by diseases such as cancer and liver or kidney disease. It is also helpful for the people who suffer from malabsorption problem.
• Yoghurt friendly bacteria present in yoghurt seem to deactivate harmful substance before they can become carcinogenic in the body.
•  Culturing of yoghurt increase the absorption of calcium and B-vitamins. The lactic acid of the yoghurt aids in the digestion of the milk calcium, making it easier to absorb.

Coconut Oil

Coconut oil is composed of medium chain triglycerides which makes it so different from other fats and makes it incredibly healthy.

Medium Chain Fatty Acids (MCFAs) provide many healthy benefits:-

• quick and easy to digest
• boost energy
• protect against cancers

One of the most remarkable feature is their ability to kill disease causing bacteria, viruses and fungi. Due to these antimicrobial property it is used as a natural antimicrobial, antiviral and anti fungal remedy.

Lauric acid is one of the MCFAs  appear to have the greatest antimicrobial effect. On an average coconut oil consists of about 47% of lauric acid.

 

Why do we study Foods and Nutrition

Health is a matter which affects not only each one of us as individuals but also the community in which we live. Good health is a vital part of the great experience of living. Today, steady progress is being made in the fields of education, medicine and surgery as well as public health. Attempts are being made to give everyone a fair chance to lead a healthier and fuller life. Food is one of the effective factors towards maintaining optimum positive health. Lack of proper food causes nutrient deficiency diseases.

             Hence, as ‘health is wealth’, all aspects included in food and nutrition are realistic in their values in our day today life. By reading food and nutrition we come to know about the daily balanced diet which is to be taken by the individual. Having knowledge of balanced diet is must for an individual for a healthy living.

             Disease is a part and parcel of everyone’s life. Hence we come to know about the various diets which are to be given to the persons who are diseased such that their recovery is fast and they can attain momentum back towards their healthy life.

             Having knowledge about food preservation leads towards a healthy living and less spoilage and wastage of foods.

             Studying food and nutrition makes us aware about different cooking methods to be used such that the nutrients are retained in the food from cooking till consumption.

             We learn about different methods of processing food like refrigeration, dehydration, canning, pasteurization, cold storage and freezing etc, such that good quality of food is maintained.

            AS ‘healthy mind resides in a healthy body’, we come to know about various combination methods to be used while cooking, what are the recommended dietary allowances for various nutrients to be taken by the individual when he is healthy and when in a disease state; we come to know about quality control of food so that we can eat healthy.

            Various food adulterants present in food are taught so that we can shun away the hazardous effects of adulterated foods.

            It tells us how to prepare nutrient dense diet and low cost recepies.

We come to know about various aspects of keeping food in hygienic conditions.

           Various institutes running like hospitals, canteens, cafeterias, hotels, also associate with nutrition, food safety, quality and purity such that they can gain customer satisfaction and profit.

           Once Mahatma Gandhi told- The first thing to realize one’s limitations. It should be obvious that the moment once transgresses those limits one falls ill. Thus a balanced diet, eaten in accordance with needs gives one freedom from disease. How is one to know what is is the proper diet for one? The purpose of all this is that everyone should be his own doctor and find out his limitations.