Points to be considered while buying foods By

Points to be considered while buying foods By Dr. Mariyam Fatima

Foods • The foods consumed daily can be classified on the basis of their life in terms of keeping quality as • Perishable foods • Non-perishable foods , and • Convenience foods

Perishable foods • These foods have a relatively shorter life span before undesirable physical and chemical changes start taking place. They generally have high moisture content. For example – milk, cheese, green leafy vegetables etc.

Non-Perishable They have a lower moisture content , retain nutrients for a longer time before perishing. There is hardly any microbial activity in the absence of moisture. Hence , such foods retain their quality and nutrients over long periods of time, for example- Cereals, pulses, Grains etc.

Convenience foods A food, typically a complete meal, that has been preprepared commercially and so requires minimum further preparation by the consumers. Convenience foods include ready-to-eat dry products, frozen foods, shelf-stable foods, prepared mixes such as cake mix, and snack foods, Bread, cheese, salted food etc.

Points to consider while buying Milk • • • Quantity and requirement Season Storage Raw or pasteurized Cows or buffalo. . Dairy 16_16 Tips. Dairy. pdf

Points to consider while buying Eggs • Graded according to their size. • Should not be washed as it will remove the protective layer called bloom. • Fresh egg has rough shell • The freshness of the egg can be tested by putting it in water. Fresh egg will sink and while stale one will float. (watch at https: //www. youtube. com/watch? v=Nb. R 7 Vd 6 uz r. A). • https: //www. fda. gov/food/buy-store-serve-safefood/what-you-need-know-about-egg-safety.

Points to consider while buying Meat Check the odour • Poultry meat is generally odourless; however, it may have a mild odour on rare occasions. Make sure it does not have a foul smell or a pungent odour. Prefer skinless • The skin of the meat has saturated fats that are high in calories and can potentially increase the risk of cardiovascular diseases. Hence, it is always recommended that the meat is consumed only after removing the skin. Know what colour you need to pick • The colour of the meat says a lot about its freshness. Poultry meat must be light pink or white in colour. Make sure that the meat does not have a greenish tinge or is bruised on the surface. In case of red meat, it must be bright red in appearance. Ensure food safety standards • Checking food safety standards is the most essential step to follow. In case of packaged meat, it should be labelled by Food Safety and Standards Authority of India (FSSAI). Check the texture • For poultry, the texture should be firm and the muscle fibers must be clearly visible. The meat should not be slimy and if you touch it, the fingers should be dry rather than sticky. The meat shouldn't appear translucent and watery when it is cut.

Points to consider while buying cereals Pulses and Oilseeds While buying cereal grains, pulses and oilseeds following points should be considered: • Whole grain cereals, dals and whole pulses are selected on the basis of their appearance, feel, colour and variety. The grains are inspected for uniform size, cleanliness, soundness of grain, absence of broken pieces, freedom from insect infestation, absence of admixture with foreign seeds and trash, dirt, mud, stones and sand. • The grain can be chewed to detect the texture and flavour. Hollow, soft fibrous texture indicates deterioration in quality. Sour or rancid flavour and odour indicate spoilage during storage. • Grains should be free from added colouring matter, moulds, fungus or insects, obnoxious substances, discolouration, poisonous seeds and all other impurities like rodent hair and excreta etc. • Look for plump looking kernels which are not broken, shrivelled, or insect eaten. • Cereal grains should be sweet, hard, clean, wholesome, uniform in size, shape, colour and in sound merchantable condition. Ensure that the grains are sound and dried; clean, free from foreign matter i. e. dust, stone, lumps of earth, twigs, chaff, stem or straw, dirt, gravel etc. and any other impurity including non-edible seeds. • Cereal flours especially pearl millet flour should be freshly ground and should be free from any rancid smell. Ensure that the cereal flour (wheat, maize) is free from insects, lumps and moulds. • Nuts and oilseeds must be free from any absorbed or rancid odour and flavour. Freedom from moisture, during storage, is very important to avoid spoilage.

Points to consider while buying packaged food items • Packaged food items carry date of manufacture or expiry dates to help assure quality. The most commonly used open dates seen on the food products are as under: • Sell by date: This is the last recommended day of sale. The date allows for home storage and use. • Use by date: This tells how long the product will retain top quality after one buys it. • Expiration date: This is the last day the product should be used or eaten. • Pack Date: Canned or packaged foods may have pack dates, which tells when the product was processed. This does not tell how long the food will be good. • Packages of food that are not torn or broken should be bought. • Canned goods should be free of dents, cracks and bulging lids. • Refrigerated food should feel cold and frozen food should be frozen solid.

Other Points to consider • • • Money availability Likes and dislikes Nutritional needs Season Food storage accessibility Family size etc.