Food care

Food care

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A healthy diet should provide the body with adequate amounts of carbohydrates, lipids, proteins, vitamins, minerals and water.

Beyond this general recommendation, care must be taken with the diet.


For a healthy diet is recommended:

  • Consume vegetables, fruits, vegetables and season vegetables (season) because they are usually fresher as well as cheaper;
  • choose varied foods to ensure a balanced diet in nutrients, vitamins, water and minerals;
  • give preference to natural products, ie not industrialized;
  • when it is not possible to avoid the consumption of processed foods, eat in small quantities and not repeat them for days at a time.

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Hygiene is a basic recommendation when it comes to food care. Water intended for drinking and preparing food needs to be filtered, thus removing possible residues and checking if it comes from a treatment plant. If not, it should also be boiled, as simply cooling water does not eliminate waste and microorganisms that may possibly exist.

It is necessary wash thoroughly before eating fruits and vegetablesas they may carry microorganisms, parasitic worms eggs or pesticide residues. O cooking eliminates the possible disease-causing parasite larvae that meat may contain, such as tapeworm larvae. Therefore, it is necessary to avoid the consumption of undercooked or undercooked meat.

The word pasteurized should always be checked on the milk packaging, as it is preferably recommended. Any other type should be boiled before consumption.

Is important wash with soap and running water the utensils used to prepare and serve the food: pans, plates, cutlery, glasses etc. The habit of hand washing with soap should also be acquired before meals to avoid serious diseases such as cholera and worms.

In addition to the care and hygiene, are important recommendations for healthy eating: chew food well, avoid spicy food (too much salt, pepper, etc.), do not overeat and eat meals at regular times.

Food Preservation

It is important to get in the habit of checking the condition of food. If any food is not in good condition, it should not be consumed.

For example, the indications as to whether fish (fresh or frozen) are in good condition for consumption are: red gills (gills), bright Eyes and firm scales. All meat in good condition appears natural in color and firm in consistency.

Before we consume processed foods, we must be aware of:

  • The cans (cans) are not rusty, stuffed or crushed;
  • the food has expired.

Otherwise you run the risk of consuming spoiled food, and ingesting spoiled preserves can lead to serious poisoning and (even fatal) diseases such as dysentery and botulism.

How food spoils

Microorganisms present in the environment, for example in the air, multiply when there is favorable humidity and temperature. These conditions can be found in a food. For example: by cracking a fruit, the action of microorganisms acting on decomposition occurs; Thus, the fruit spoils.

When there is a need to preserve food, it is necessary to keep it in environments that offer unfavorable conditions to microorganisms. The most common conservation processes are based on changing the temperature and humidity conditions using dehydration, keeping the food in isolation in vacuum packaging; freezing, among other processes.