Factors involved in quality and nutritional value of fruits and vegetables during processing

Introduction

Various parts of different plants can be used as fruits or vegetables for human consumption. They can be roots, tubers, bulbs, stems and shoots, flowers, leaves and fruits, or pods and seeds.

It is crucial to study and learn about the plant cell and compounds responsible for flavour, texture and colour to obtain reliable information about the effects of different treatments on these quality characteristics.

Inhibiting effects of fruits and vegetables on cancer and heart disease

Aim

The purpose of this report is to analyse the role of fruits and vegetables in the prevention of cancer and cardiovascular disease.

Introduction

Recent studies have indicated strong relationship between fruit and vegetable consumptions and reduced risk of certain cancers and cardiovascular disease.

A diet high in vegetables and fruits is believed to be associated with reducing the risk of cancer of the mouth, oesophagus, stomach, lung, colon, rectum and some other cancers.
However there is no specific reason or evidence to clarify the mechanism and also the results of various researches in the roles of fruit and vegetables do not all agree.

Nutritionists recommend the consumption of a minimum of 400g of fruit and vegetables per day (except for potatoes and other starchy tubers) for the prevention of chronic diseases such as heart disease, cancer, diabetes and obesity, in addition to the prevention and reduction of several micronutrient deficiencies, especially in less developed countries.

Low fat, meat based main meal products for children

The issue of children’s eating habits and their effects on obesity is constantly researched and discussed by food scientists.A nutritionally well balanced diet develops growth and can also reduce / prevent the risk of developing diseases such as heart disease and some types of cancer.

Low fat diet

High-fat diets are linked with increased hazard of several serious medical conditions consisting of obesity, cancer, and heart disease. As a result, current public health recommendations highlights the importance of reducing total fat consumption to no more than 30% of total calories, or 60 grams of fat per day in an 1800 calorie diet.

What is the Atkins diet?

The Atkins diet is a low-carbohydrate diet created by Dr. Robert Atkins resulting from his analysis to reduce his own weight.

The concept of Atkins is in relation to a high protein / low carbohydrate diet in order to lose a significant amount of weight in a short amount of time.

The diet is based on:

• not consuming starchy foods such as bread, pasta, potatoes, cereal, any foods containing sugar, high sugar fruits and vegetables, and even fruit juices.
• dieter is allowed no more than 30g carbohydrates a day; the equivalent of a few pieces of lettuce or less than one apple.
• Atkins dieter is restricted to eat only meat and dairy products, including chicken, fish, and milk, and even bacon, eggs, cheese, and butter.