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Disease Classification & Food Preservation Techniques

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Disease Classifications

1. Duration

  • Chronic: Appear slowly and last for a long time, sometimes forever. Example: Cirrhosis of the liver.
  • Acute: Appear and end rapidly. Example: Measles.

2. Prognosis

  • Benign: They rarely have complications and are easily cured. Example: Colds.
  • Malignant: Very serious, cause significant damage, with poor prognosis. Examples: AIDS, cancer.

3. Time/Occurrence

  • Endemic: Typical and permanent in a specific time and place. Examples: Malaria, cholera.
  • Sporadic: Occasionally occur at any time and place. Examples: Hay fever, colds.

4. Causative Factor

  • Environmental: Caused by several factors in the environment (radiation, cold, heat, chemicals, etc.). Examples: Freezing, heat stroke, skin burns.
  • Congenital: Are inherited and manifest from birth. Examples: Down Syndrome, spina bifida, hemophilia.
  • Degenerative: Alter the structure and function of a tissue, organ, or system.
  • Immune System: The immune system is altered. Examples: Allergies, rheumatoid arthritis.
  • Mental/Psychological: Injuries to nerve centers, especially the brain, or emotional dysfunctions of unknown cause. Examples: Dementia, psychosis, hysteria, phobias.
  • Metabolic: Disorders in metabolism or hormonal malfunction. Examples: Diabetes, goiter, dwarfism.
  • Neoplastic: Organ cells grow and proliferate abnormally and excessively. Example: Tumors.
  • Nutritional: Caused by an excess or lack of nutrients.
  • Occupational: Caused by certain factors encountered in specific professions.
  • Toxic: Originated by contact, ingestion, or inhalation of noxious substances in the body.
  • Traumatic: Fractures or injuries of the locomotor system.
  • Infectious and Non-Infectious: (These are broad categories, not further described in the original text).

Food Preservation Methods

Smoked

Desiccation using wood smoke.

Pickling

Adding vinegar, salt, and seasonings.

Sweetening

Preservation using sugar.

Vacuum Packaging

Packaging and subsequent air extraction from the recipient.

Irradiation

Exposure to ionizing radiation (e.g., X-ray range).

Features of Preservation Methods

  • Smoke kills microorganisms while imparting aroma and flavor to food.
  • The acetic acid in vinegar prevents the development of microorganisms.
  • Vacuum packaging prevents the action of external agents.
  • Irradiation achieves the destruction of microorganisms. Food is not radioactive and does not alter.

Food Additives

Types of Additives

  • Colors: To add or restore color.
  • Preservatives: Prevent or hinder microbial development.
  • Antioxidants: Prevent oxidation.
  • Stabilizers: Maintain appearance and texture.
  • Emulsifiers: Disperse fat in water.
  • Flavor Enhancers.
  • Sweeteners: Such as saccharin, for sweetening.
  • Thickeners, Gelling Agents, Acidifiers, and Acidity Regulators.

Characteristics of Food Additives

  • Natural or artificial substances added in small quantities to maintain or recover properties, or to prevent decomposition.
  • They are identified by the letter 'E' followed by 3 or 4 corresponding numbers for each type.
  • Consumed excessively, they can cause harm.
  • Consumers are recommended to choose fresh foods.

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