FSSAI TO / AD (Technical) Mock Test - 1 - Agriculture Exams MCQ

A bug is an error or fault in a computer program that causes it to produce an incorrect or unexpected result, or to behave in unintended ways.

Virus: A virus is usually harmful and it can corrupt data, overwrite files, or use up system resources.

Bit (Binary digit): It is a digit within the binary number system. A bit is the smallest unit of the information held on a computer.

Spam: These are unsolicited e-mail advertisements, which is the internet equivalent of junk mail.

The full form of HTML is Hypertext Markup Language.

 Key Points

1.  HTML, in a full hypertext markup language, a formatting system for displaying material retrieved over the Internet.
2. Each retrieval unit is known as a Web page (from World Wide Web), and such pages frequently contain hypertext links that allow related pages to be retrieved.
3. HTML is the markup language for encoding Web pages.

The correct answer is Fire fox.

Key Points

• An Operating System
  •   It is software that acts as an interface between computer hardware components and the user.
  • Every computer system must have at least one operating system to run other programs. Applications like Browsers, MS Office, Notepad Games, etc., need some environment to run and perform their tasks.

• The OS helps you to communicate with the computer without knowing how to speak the computer's language. The user can't use any computer or mobile device without having an operating system.   

Additional Information

• Symbian
  • It is a discontinued mobile operating system and computing platform designed for smartphones.
  • Symbian was originally developed as a proprietary software OS for PDAs in 1998 by the Symbian Ltd. consortium.
• Android
  • It is a mobile operating system based on a modified version of the Linux kernel and other open-source software, designed primarily for touchscreen mobile devices such as smartphones and tablets.
• Firefox
  • It is a Browser also known as Mozilla Firefox or simply Firefox is a free and open-source web browser developed by the Mozilla Foundation and its subsidiary, the Mozilla Corporation.
  • Firefox uses the Gecko layout engine to render web pages, which implements current and anticipated web standards.
• iOS 
  • This is the world's most advanced mobile operating system.

The correct answer is ALU.

• The part of the CPU that performs logical operations is called ALU.

​Important Points

• There are 2 parts of the CPU:
  • Arithmetic and logic unit (ALU)
  • Control Unit

Key Points

• The arithmetic and logic unit (ALU)
  • The arithmetic and logic unit (ALU) is where the CPU performs the arithmetic and logic operations.
  • Examples of arithmetic operations are addition, subtraction, multiplication, and division.
  • Examples of logic operations are comparisons of values such as NOT, AND, and OR.
  • The Control Unit carries out instructions.

Additional Information

• The central processing unit (CPU)
  • The computer's central processing unit (CPU) is the device of a computer that retrieves and executes instructions. 
  • The major types of CPU are classified such as:
    • Single-core processor
    • Dual-core processor
    • Quad-core processor
    • Hexa core processor

Perimeter of a semicircle = πr + 2r

Hence, Option D is correct.

Print Chart:

• A: Refers to a printed chart.


• B: Indicates a chart that is filled in by an analyst while formatting a report.


• C: Describes a chart that is prepared by users.


• D: States that the chart is printed by a computer.

The correct answer is B, as it specifically mentions that the chart is filled in by an analyst while formatting a report. Let's further explain each option:
A: A printed chart: This option refers to a chart that has been physically printed, but it does not specify who prepares or fills in the chart.
B: One which is filled in by an analyst while formatting a report: This option explicitly states that the chart is filled in by an analyst during the process of formatting a report. This suggests that the chart is part of the report and is completed by an analyst with the necessary data.
C: Prepared by users: This option indicates that the chart is prepared by users, but it does not mention who these users are or how the chart is used in the context of a report or formatting.
D: Printed by computer: This option suggests that the chart is printed by a computer, but it does not provide any information about who creates or fills in the chart.
In conclusion, the correct option is B as it clearly specifies that the chart is filled in by an analyst while formatting a report.

The program that interacts with the inner part called kernel is known as Shell. Here is a detailed explanation:
Definition:
The Shell is a program that acts as an interface between the user and the operating system kernel. It allows users to interact with the operating system by executing commands and managing the system resources.
Key Points:
- The Shell provides a command-line interface (CLI) or a graphical user interface (GUI) for users to interact with the operating system.
- It interprets the commands entered by the user and executes them by communicating with the kernel.
- The Shell handles input/output redirection, command execution, file management, and other system operations.
- It provides features like command history, command completion, and scripting capabilities.
- Different operating systems have different types of shells, such as Bash (Bourne Again SHell) on Linux, PowerShell on Windows, and Terminal on macOS.
- The Shell also allows users to run scripts, which are sequences of commands stored in a file.
- It acts as an intermediary between the user and the kernel, translating user commands into instructions that the kernel can understand and execute.
Example:
Let's say a user wants to create a new directory. They can use the Shell by typing a command like "mkdir new_directory". The Shell will interpret this command and send a request to the kernel to create the directory. The kernel will then carry out the requested operation and inform the Shell of the result. The Shell will then display the appropriate message to the user.
Therefore, the correct answer is D: Shell.

Number of Hosts That Can Successfully Send Data Simultaneously on Ethernet
There are certain limitations to the number of hosts that can successfully send data simultaneously on Ethernet. The answer to this question is:
Answer: B. 2
Explanation:
Ethernet is a widely used technology for local area networks (LANs) and it uses a shared medium for communication. The number of hosts that can send data simultaneously on Ethernet is limited due to the following reasons:
1. Collision Domain: In Ethernet, all devices connected to the same network segment share the same collision domain. A collision occurs when two or more devices transmit data at the same time, resulting in data corruption. To avoid collisions, Ethernet uses a carrier sense multiple access with collision detection (CSMA/CD) mechanism. This means that only one device can successfully transmit data at a time, while others must wait for their turn.
2. Half-Duplex Mode: Ethernet operates in either half-duplex or full-duplex mode. In half-duplex mode, a device can either transmit or receive data at a given time, but not both simultaneously. Therefore, only two hosts can communicate at the same time - one sending and the other receiving.
3. Bandwidth Sharing: Ethernet shares the available bandwidth among all the connected devices. If multiple hosts try to transmit data simultaneously, the available bandwidth gets divided, resulting in lower throughput for each host. To ensure efficient data transmission, it is recommended to limit the number of hosts sending data simultaneously.
In summary, due to the collision domain, half-duplex mode, and bandwidth sharing, Ethernet allows only two hosts to successfully send data simultaneously.

Let the length of bamboo be x metres.
Length of bamboo above water

Swasth Bharat Yatra, the cyclothon organized by the FSSAI to nudge people to 'Eat Right culminated in the national capital on 27th January 2019.

Important Points

1. The goal of Yatra was achieved through engaging activities and events at more than 2,100 locations along with the Yatra and the creation of over 21,000 local, community ‘Eat Right Champions' who would sustain this movement in the future.

2. To celebrate the success FSSAI organized the Swasth Bharat Yatra Culminating Ceremony on 28th - 29th January 2019 at Central Park, Connaught Place, New Delhi.

Additional Information

'Swasth Bharat Yatra', a pan-India Cyclothon, is a key element of the Eat Right India movement. It is being held across 350 locations across the country for connecting

1.33 billion people to promote the message of safe and wholesome food in the country.

1. This Yatra was flagged off on 16th October 2018 on World Food Day from six different locations which are Thiruvananthapuram (Kerala), Puducherry, Leh (Jammu & Kashmir), Ranchi (Jharkhand), Panaji (Goa), & Agartala (Tripura) and cover almost all states & UTs.

2. Spread around 100 days over 7,500 volunteer cyclists would stop at 2,000+ locations, and conduct in-city and en-route activities and 'Prabhat Pheris' to propagate the message of Eat Right India.

3. The convoy comprised of a team of 150 'Volunteer-Cyclists' and they covered 50-60 kilometers daily, halting at 2-3 towns and cities on the way. The convoy also

included an 'Eat Right Mobile Unit' and a Mobile Food Testing Unit. Volunteer Cyclists handed over the symbolic relay baton to the next batch at the stopover points and return.

The Alcoholic Beverage regulations were released by FSSAI in April 2018.

Labeling of Alcoholic beverages:

1. Alcoholic beverages shall not contain any nutritional information on the label.

2. No health claim shall be made on alcoholic beverages.

3. The label of a package of a beverage containing more than 0.5 percent abv shall not use words 'non-intoxicating or words implying similar meaning.

4. Food containing alcohol must not be represented in a form that expressly or by implication suggests that the product is a non-alcoholic confection or non-alcoholic

beverage.

Labeling of Wine:

i) Indicate the origin (country or state) of wine and declare the range of sugar.

ii) Declare the generic name of the variety of grape or fruit used in descending order of quantity of raw material used, geographic origin, and vintage year, provided such

claims are made.

iii) Declare the name of residues of preservatives or additives present as such, or in their modified forms, in the final product.

iv) Declare the name of the place, or region, sub-region, or appellation, if 75 percent of the grapes come from that place.

v) Carry the name of a grape variety, the wine is made from at least 75 percent of that grape variety.

vi) Carry a date of vintage, if at least 85 percent of the wine comes from that vintage.

The correct answer is Modified atmospheric.

The storage method in which the gas composition within the storage is not monitored or adjusted is called Modified atmospheric storage.

Key Points

• Modifying the internal atmosphere of packaging to improve the shelf-life of products.
• gas composition is initially modified but not continuously monitored.

Important Points

Modified O2 levels: Reduced respiration rate

• Modified CO2 levels: Decreased discoloration levels

Additional Information

•  Hypobaric storage
  • Involves cold storage of fruits under partial vacuum.
  • Temperature: as low as 80 and 40 millimeters of mercury.
  • This condition reduces ethylene production and respiration rates.
• Controlled atmospheric storage
  • The major innovation in the fruits and vegetables storage system.
  • The composition of gas in the storage affects the storage life.
  • Continuously controlled gas atmosphere.
  • Reduction of oxygen and increment of carbon dioxide.
  • In some cases, this involves the removal of ethylene and the addition of carbon monoxide

Confusion Points The answer will be Modified Atmospheric Storage because it typically involves some initial modification of the atmospheric composition in an airtight storage room, which changes further with time as a result of the respiratory activity of the fresh food and the growth of microorganisms. Here, no monitoring and adjusting take place.

In Controlled Atmospheric Storage, the gas composition inside a food storage room is continually monitored and adjusted to maintain the optimum concentration within quite close tolerances. 

Food allergy is an immunologic reaction resulting from the ingestion, contact, or inhalation of a food or food additive.

Key Points

• Allergy (sometimes referred to as hypersensitivity) is defined as an abnormal reaction of the immune system to foreign material, leading to reversible or irreversible injury to the body.
• Food allergy is associated with a wide range of symptoms, including skin reactions, and gastrointestinal responses such as vomiting and diarrhea.
• Common food allergens in foods are peanuts, tree nuts, sesame seeds, eggs, soybeans, milk, various grains and flours, fish, shellfish, sulfites (up to 10 ppm).

Additional Information

• A small but not insignificant number of individuals can suffer from certain food components to which most of us are totally indifferent. These are the food allergens.
• It is important to recognize that for an allergic reaction to take place the allergen must penetrate the lining of the digestive tract.
• Coeliac disease is also known as gluten intolerance, in which the presence of wheat gluten leads to damage to the lining of the small intestine.
• The most dangerous allergic reaction is from peanuts, which can be life-threatening.
• Hence, it is mandatory to mention the presence of any possible allergen on the packaging labeling of food products.

Cider

• Cider is a fermented alcoholic beverage made from apple juice.
• It may be soft cider having an alcohol content of more than 0.5 up to 5.0 percent, or hard cider having an alcohol content of more than 5.0 up to 9.0 percent.

Additional Information

Perry:

Perry is a wine prepared from pear juice.

Toddy:

Palm wine/Toddy is a wine prepared from the sap of palm trees and coconut palms.

Bamboo:

Bamboo wine: Bamboo wine is a wine prepared from bamboo sap.

Risk assessment/safety evaluation of residues of veterinary drugs in animal products is done by JECFA (Joint FAO/WHO Expert Committee on Food Additives)

JECFA:

•  It stands for Joint FAO/WHO Expert Committee on Food Additives.
• The Committee has also developed principles for the safety assessment of chemicals in foods that are consistent with current thinking on risk assessment and take account of developments in toxicology and other relevant sciences.
• For residues of veterinary drugs in food, the Committee: 
  • elaborates principles for evaluating their safety; 
  • establishes ADIs and recommends maximum residue limits (MRLs);  
  • determines criteria for the appropriate methods of analysis for detecting and/or quantifying residues in food.

Additional Information

JEMRA:

• It stands for Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment. 
• JEMRA is an international scientific expert group that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to provide scientific advice on microbiological hazards including expert advice on risk management options that are aimed at improving food safety.
• JEMRA is tasked with the evaluation of different aspects of microbiological hazards in the food supply.

JMPR:

•  It stands for FAO/WHO Joint Meeting on Pesticide Residues.
• The JMPR is comprised of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and in the Environment and the WHO Core Assessment Group.
• It carries out a toxicological evaluation of pesticide residues, normally resulting in an estimate of the ADI. In addition,
• It proposes maximum residues limits (MRLs) for individual pesticides in or on specific commodities.

Bakers yeast is Saccharomyces cerevisiae known as brewers yeast.  Brewer's yeast is used as a protein supplement, energy booster, immune enhancer, or another where other compounds can be inserted to create a commercialized health product. 

Important Points

1. Saccharomyces cerevisiae is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times.
2. It is the microorganism behind the most common type of fermentation. It reproduces by budding.
3. It occurs widely in foods as a causative agent for spoilage.
4. It is mainly implicated in the fermentative spoilage of high-sugar foods and beverages, including wine and beer. 
5. Saccharomyces cerevisiae is also isolated from dairy products including milk, yogurts and cheese, fermented vegetables, and minimally processed vegetable products.

Additional InformationSaccharomyces Bulgaricus- It is beneficial bacteria found in the digestive tract. Intestinal bacteria are referred to as gut flora or microbes. This strain of bacteria may also be found in foods or supplements. When it’s consumed, it’s referred to as probiotics.

Saccharomyces carlsbergensis- The first is the production of industrial alcohol and alcoholic beverages, including wine, beer, sake, and potable spirits. Saccharomyces pastorianus (including Saccharomyces carlsbergensis) was initially recognized as a larger brewing strain.

0.1 N NaOH solution is a secondary standard solution because the accurate concentration of the base has been derived using a primary standard, the base is referred to as a secondary standard.

Key Points 

• Sodium hydroxides are unsuitable for use as primary standards because they absorb moisture and carbon dioxide from the atmosphere.

Additional Information 

•  A standard solution is a solution whose concentration is accurately known and can be prepared by dissolving the primary standard in a suitable solvent (Distilled water)
• Stock solution is highly concentrated solution. Examples of stock solutions are a five molar solution of NaCl
• A primary standard is a soluble solid compound that is very pure, with a consistent formula that does not change on exposure to the atmosphere, and has a relatively high molar mass. Example- (K2Cr2O7), Na2CO3 is used as the primary standard because it's solution's molarity remains constant for a very long period.
• A secondary standard is a solution of known concentration derived from a primary standard. Example- Sodium Hydroxide, KMnO4

RFID tags are not an Active Packaging System.

Key Points

• Active packaging is a packaging system that is coordinated to maintain and even improve the
  • health properties,
  • organoleptic properties and 
  • quality of the packaged food product, thereby extending its shelf-life.
• RFID tags can be thought of as a “digital seal” for packages.

Important Points

• RFID (Radio Frequency Identification) is a technology-based on RFID chips and RFID ports. 
• Packaging units with a unique chip are read by the ports that process this information, such as the number of units and the location.
• This RFID also falls under one of the types of the intelligent packaging systems.

Additional Information

•  Oxygen absorbers
  • ​Oxygen absorbers are iron powder.
  • The iron absorbs 99% of the oxygen that’s present when placed in a sealed environment, like a jar or bag.
  • The remaining atmospheric gases are completely inert and don’t lead to food degradation through the oxidization process.
• Ethylene absorbers
  • Made with naturally occurring zeolites,
  • These products remove unwanted ethylene gas through the oxidation process,
  • Thereby ensuring the quality of freshness of the product while in transit or in storage.​
• Self-heating and self-cooling system
  • ​A flexible temperature changing package for heating or cooling a contained item or product
  • It includes a temperature-changing element adjacent to the item and an offset activation point that prevents damage to the item.

​The correct answer is Fermentation.

Key Points

• The process of converting sugar into alcohol is called Fermentation.
• The mechanism by which sugar is converted into alcohol is called fermentation.
• Ethanol Fermentation is a biological process that converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as a side effect, also called alcoholic fermentation.
• To make sugar into alcohol, we need to put grains, fruits or vegetables through a process called fermentation, when yeast or bacteria react with the sugars in food - the by-products are ethanol and carbon dioxide.
• The Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process:
• The overall chemical formula for alcoholic fermentation is: C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂

Additional Information

• Fermentation is an anaerobic process where even though oxygen is not available, energy can be released from glucose. Fermentation occurs in yeast cells and bacteria and also in the muscles of animals. It is an anaerobic pathway in which glucose is broken down.
• In 1857, Louis Pasteur was the scientist who discovered the fermentation process.
• Alcoholic fermentation is the process of using yeast to convert sugars into alcohol. Distillation is a process used to higher-ABV beverages from already-fermented base products. For example, the distillation of beer wort creates whiskey, while the distillation of wine produces brandy.
• Some more examples of fermentation are alcoholic beverages, bread, yoghurt, sauerkraut, apple cider vinegar, and kombucha.

FoSTaC is a training and capacity-building initiative for FBOs.

Key Points

FoSTaC:

1. Food Safety Training & Certification (FoSTaC) is a large-scale training program for food business operators.

2. All food businesses having Central Licences or State Licenses should have at least one trained and certified food safety supervisor for every 25 food-handlers or part thereof on all their promises.

3. The food safety supervisors will be certified & trained under FoSTaC. There are 16 courses in three levels, Basic, Advanced & Special.

  Additional Information

RUCO:

RUCO stands for Repurpose Used Cooking Oil 

• It is an ecosystem to facilitate the collection and modification of used cooking oil to biodiesel. 
• This initiative is launched by FSSAI.
• To diverse used cooking oil from the food value chain and curb current illegal procedures.

• RUCO helps promote a shift towards a circular economy model with health, environmental and economic benefits. 

 

Clean Street Food Hub:

• Every state has its own famous /unique food street which showcases its local and regional cuisines and is famous locally as well as tourist attraction points.
• To upgrade existing food streets across the country and provide a safe and hygienic local eating experience, FSSAI with the support of state government bodies has framed benchmarks for basic hygiene and sanitary requirements for upgrading the existing infrastructures of food streets across the country.
• FSSAI will duly recognize and certify those Food Hubs that comply with these standards and benchmarks, and such certification would help to create consumer trust.

 

Eat Right India:

• To improve public health in India and combat negative nutritional trends to fight lifestyle diseases, FSSAI launched 'The Eat Right Movement’ on 10th July 2018.
• The food industry, public health professionals, civil society and consumer organizations, influencers, and celebrities came together on a common platform and pledged to take concrete steps to amplify ‘The Eat Right Movement’ in the country. 
• Eat Right India is aligned to the National Health Policy 2017 with its focus on preventive and promotive healthcare and flagship programs like Ayushman Bharat, POSHAN Abhiyaan, Anemia Mukt Bharat, and Swacch Bharat Mission.

Food Product Approval System (FPAS)

• It is developed to identify if a product requires approval from FSSAI as per Food Safety and Standards (Approval for Non-Specified Food and Food Ingredients) Regulations, 2017.
• It was developed to increase ease of doing business for Food Business Operators.

Additional Information

INFoLNET:

1. INFoLNET provides an extensive online portal to food laboratories and different stakeholders who are involved in process of food testing.
2. It is a web-based online system developed by FSSAI ( Food Safety & Standard Authority of India) which is under the Ministry of Health & Family Welfare to weave a network of food laboratories across the country.

FSSAI Website 

FSSAI Website is a The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards, 2006 which consolidates various acts & orders that have handled food-related issues in various Ministries and Departments. 

IFS Quick Access

IFS Quick Access is an (INDIAN FOOD STANDARDS Quick Access). This tool provides a single platform integrating all Food Safety Standards and Regulations on safety as well as the quality of food items.

Pullulans, a microbial polysaccharide synthesized by fungus Aureobasidium pullulans. 

Key Points

• It is a water-soluble microbial polysaccharide, of maltotriose units and is produced from starch. 
• it is synthesized by the fungus Aureobasidium pullulans.
• Pullulan is widely used in the food industry.
• It is low-digesting, tasteless as well as odorless, hence its application as a low-calorie food additive providing bulk and texture.
• Pullulan exhibits oxygen barrier properties, excellent moisture retention, and also prevents fungal growth.

Apart from Jaivik Bharat Logo, the Indian Organic Integrity Database Portal is used to verify the authenticity of organic food.

Key Points

Indian Organic Integrity Database Portal:

• Consumers are reluctant to buy organic food from the market because they are not sure about its genuineness.
• FSSAI’s ‘Jaivik Bharat Logo’ enables consumers to distinguish organic foods as authentic organic foods available on the shelves.
• Additionally, FSSAI has also developed the “Indian Organic Integrity Database Portal” which is a repository of Organic Food Business Operators certified under NPOP and PGS-India.
• This would help consumers verify the authenticity of organic foods.
• Through this portal, consumers can access all information concerning the producer, the certification system, and the availability of certified organic products in specific markets.

Additional Information

 

• Jaivik Bharat Logo is a logo to distinguish organic products from inorganic.
• The “Jaivik Bharat” will help consumers easily verify the authenticity of organic food in the country.
• Jaivik Bharat logo is introduced by the Food Safety and Standards Authority of India (FSSAI).
• Any product that has the Jaivik Bharat logo would have to meet specific standards of organic farming.
• FSSAI has permitted small organic producers, having an annual turnover of over Rs 12 lakh, to sell their produce directly to end consumers without certification (Jaivik Bharat Logo) till April 2020.
• JaivikBharat a web portal is also launched through which consumers can access information about the producer, the certification system, and the availability of certified organic products.

Food Safety Connect:

A portal that allows a consumer to authenticate the license/registration certificate of food business operators is called Food safety connect.

Features of Food Safety Connect:

1. Citizens can share their concerns related to food safety violations

2. Track the status of the concerns shared

3. Track Food Business Operators license/registration certificate authenticity

4. Access Food safety-related knowledge resources

• Tips for safe food
• Know your rights
• Access Food Safety videos 

AGMARK:

• AGMARK comes under the Agriculture Produce (Grading and Marketing) Act of India, 1937.
• AGMARK on the products of Pulses, Whole spices, Vegetable oils, Wheat Products, Milk products, Honey, Rice, Tapioca Sago, Seedless tamarind, Besan (Gram flour).
• AGMARK is a quality certificate that labels a product pure and of necessary quality as per guidelines specified by a governing body.
• It acts as a third-party guarantee for agricultural products consumed in India.
• The quality of an agricultural commodity is based on its intrinsic merit, and these standards are devised keeping in mind International laws and specifications so that we comply with the WTO requirements.
• Products that fall under AGMARK:
  • Pulses
  • Whole spices
  • Vegetable oils
  • Wheat Products
  • Milk products
  • Honey
  • Rice
  • Tapioca Sago
  • Seedless tamarind
  • Besan (Gram flour)

 By fixing a single non-detachable sticker or by any other non-detachable method and must be affixed next to the principal display panel without altering or masking the original information in any manner lack of label on imported food consignment be rectified in the custom-bound warehouse.

Additional Information

FSSAI has allowed for rectification of labeling information for imported food consignments with the view to facilitate trade while ensuring the safety of food imported into India.

The following labeling shall be allowed in case of imported food consignments:

• Name and address of the importer
•  Food Safety and Standards Authority of India’s Logo and license number,
•  Non-Veg or Veg Logo
• Category or subcategory along with the generic name, nature, and composition for proprietary food

Drawing inspiration from Mahatma Gandhi’s Salt March, FSSAI launched a national campaign “Swasth Bharat Yatra” on 16th October 2018 on the occasion of World Food Day. 

Additional Information

'Swasth Bharat Yatra', a pan-India Cyclothon, is a key element of the Eat Right India movement. It is being held across 350 locations across the country for connecting

1.33 billion people to promote the message of safe and wholesome food in the country.

1. This Yatra was flagged off on 16th October 2018 on World Food Day from six different locations which are Thiruvananthapuram (Kerala), Puducherry, Leh (Jammu & Kashmir), Ranchi (Jharkhand), Panaji (Goa), & Agartala (Tripura) and cover almost all states & UTs.

2. Spread around 100 days over 7,500 volunteer cyclists would stop at 2,000+ locations, and conduct in-city and en-route activities and 'Prabhat Pheris' to propagate the message of Eat Right India.

3. The convoy comprised of a team of 150 'Volunteer-Cyclists' and they covered 50-60 kilometers daily, halting at 2-3 towns and cities on the way. The convoy also

included an 'Eat Right Mobile Unit' and a Mobile Food Testing Unit. Volunteer Cyclists handed over the symbolic relay baton to the next batch at the stopover points and return.

4. The last batch of cyclists converged in New Delhi on 27th January 2019 concluding the Yatra in the first phase of the Eat Right India movement.

ICDS stands for Integrated Child Development Services.

Key Points

• Flagship program for early childhood care and development.
• Launched on 2nd October 1975.
• Now governed by provisions of the National Food Security Act (2013).
• Target beneficiaries: Children between 6 months to 6 years, Pregnant Women & Lactating mothers

Additional Information

• ICDS scheme offers a package of six services including supplementary nutrition and nutrition and health education.
• The scheme is jointly administered by the Ministry of Women and Child Development (three services) and the Ministry of Health & Family Welfare (three services).
• Under the National Food Security Act (2013), the supplementary nutrition provisions are entitled to every pregnant woman and lactating mother till six months after childbirth; and for every child in the age group of 6 months to 6 years (including those suffering from malnutrition) for three hundred days in a year.

A high intake of animal fat is an important risk factor for coronary heart disease (CHD) and type 2 diabetes.

Important Points 
Animal fats:- 

• Animal fats can be categorized as milk fats, rendered fats, and fish oils.
• The main representative of milk fats is the fat of cow's milk.
• Processed animal fats include lard obtained by melting raw pig fat and tallow obtained from raw fat of other animal species.
• Animal fats are largely used in the production of margarine, shortening, and compound fat.

​

Coconut oil:- Obtained by pressure from copra and by solvent from the residues of pressure extraction.

Enzymes - biological catalyst

• Enzymes are substances found in biological systems that are catalysts for specific biochemical processes.
• Enzymes are proteins that act as biological catalysts.
• Enzymes accelerate reactions also by altering the conformation of their substrates to approach that of the transition state.

A pre-requisite program is known as GMP because it works effectively within a commodity system before HACCP is applied.

Important Points

Good Manufacturing Practices:

• These are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of manufacture and sale of food beverages cosmetics pharmaceutical products.
• Its main purpose is to ensure that products are consistently produced and controlled according to quality standards.

GMP yields good quality i.e:-

1)management commitment and continual improvement

2)risk management

3)quality management systems

4)product control

5)sites and facility management

6)personnel training and competency.

Additional Information

HACCP:

It stands for Hazard Analysis Critical Control Point.

It is having 7 points:

1.      conduct a hazard analysis.
2.      to identify critical control points.
3.      institute critical limits for each critical control point.
4.      institute critical control point monitoring requirements.
5.      institute corrective actions.
6.      institute procedures for ensuring the HACCP system works as intended.
7.      institute record-keeping procedures.

Monosodium glutamate (MSG: E 621) is a flavor enhancer.

Key Points

• Monosodium glutamate is mostly used in meat and soup to produce enhanced flavor.
• MSG enhances the desirable flavor while minimizing the undesirable like, sharpness of raw onions, vegetables, etc.
• MSG generally enhances the Umami flavor (meaty flavor).
• MSG is sodium salt of naturally occurring amino acid glutamic acid.
• MSG is somewhat controversial because research has shown it causes brain damage in mice and also leads to a disease called "Chinese Restaurant Syndrome".
• In India, FSSAI has stated that for those food products that contain MSG, the FBO should print a declaration statement on packaging labeling that "This package of (name of the food contains added)_____MONOSODIUM GLUTAMATE NOT RECOMMENDED FOR INFANTS BELOW-12 MONTHS".

Additional InformationArtificial Sweetener: These are also known as non-nutritive sweeteners because, unlike sucrose, it does not add calories and excretes out without getting absorbed. Artificial sweeteners are chemically made and these are meant for diabetics and people on diet for weight loss. Some examples of artificial sweeteners are aspartame, cyclamate, sucralose, saccharin, neotame, etc.

Anticaking Agent: It helps prevent particles from adhering to each other and turning into a solid chunk during damp weather. They help in the free-flowing of salts and other powders. For example, Calcium silicate can absorb liquids in amounts two and a half times its weight and still remain free-flowing.

Flavour Enhancer: They give characteristic flavor to almost all the foods in our diet. Flavor enhancers are not flavor themselves but they amplify the flavors of other substances through a synergistic effect. Examples are MSG, yeast extract, amyl acetate, etc.