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INTRO TO COMPUTER TECHNOLOGY

ICT FINAL PROJECT

BY ROOMAN IMRAN
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Department of Allied Health Science

International Institute of Science, Arts and Technology (IISAT) Gujranwala

Project

• SUBMITTED to:

Sir Zeeshan Ahsan

• SUBMITTED by:

Rooman Imran

• ROLL #:

_1220100159_

• DEPARTMENT

BS HND (3rd)

Course title:

ICT (Introduction to computer technology)

By Rooman Imran
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Contents
Section 1 ....................................................................................................................................................... 3
Impact of Food Tech and Innovation on Nutrition and Health ............................................ 3
Areas of Focus: ...................................................................................................................... 4
Section 3 ............................................................................................................................... 4
Nutrition and Dietetics: ......................................................................................................... 5
Areas of Focus: ...................................................................................................................... 5
Importance in Shaping the Future: ......................................................................................... 5
Section 4 ............................................................................................................................... 6
Conclusion:............................................................................................................................ 6

By Rooman Imran
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Bibliography
There are no sources in the current document.

Section 1
Impact of Food Tech and Innovation on Nutrition and Health

Key Points:

• Food companies are using innovation to develop new products that may address personal values while also offering convenience,
variety and potential health benefits. However, many of these new foods are more expensive and not readily available to all
families, especially those living in vulnerable communities.

Some innovative food products are highly processed. Choosing these foods may lead to decreased consumption of whole, minimally
processed foods that are rich in nutrients and have been shown to reduce the risk of chronic health conditions such as heart disease,
diabetes and certain types of cancer.

• Food marketing can be a source of consumer confusion and misunderstanding. Some food products are marketed as healthier
and more sustainable options intended to replace their counterparts, yet they may not be nutritionally equivalent. Educators and
healthprofessionals can teach nutrition education to equip children and families with critical thinking skills to help them choose
healthy foods and establish healthy eating habits.

Food technology and innovation, along with consumer demand, have led to a rapid rise of new food products entering the marketplace.
This is partially in response to increasing consumer concern for the environment as a driver for food companies to offer options that are
perceived to be more sustainable, ethical and healthy. As a result, niche markets such as plant-based alternatives, functional foods and
unique food products have boomed. This trend is especially prevalent among younger consumers, whose food purchasing decisions are
heavily influenced by personal values related to larger issues, including environmental protection and sustainability, social justice and
human-welfare.

Technology and innovation are an integral part of the modern food industry. They provide an opportunity for food companies to respond
to consumer demands and a changing environment. Innovative food products can be convenient and add variety to eating patterns. They
may even enhance the nutrient profile of traditional foods. For example, pastas made from lentils, beans or quinoa can be a good
replacement for traditional, refined pasta because they provide an opportunity to introduce more protein, nutrition and fiber into the diet
with a simple swap of pasta type, which does not change the meal itself or increase food prep time.

Food innovation is also helping companies meet demand for more sustainable food options as concern for climate change
continues to rise. This has led to the rapidly growing range of plant-based foods and beverages designed to look and taste like
animal-sourced foods. While innovation has positive outcomes, it is important for consumers to be aware that new food offerings
may not always live up to their marketing promise and to consider nutritional and long-term health impacts along with other
potential benefits.

Though many new food products are marketed as climate-friendly and healthier, some health experts and scientists caution that they
may not deliver on all their claims, as highly-processed foods are typically not nutritionally equivalent to the foods they seek to replace.
For example, plant-based dairy-free beverage alternatives are often marketed as a healthier substitute for dairy milk. Yet when compared
to dairy milk, leading health experts agree that these beverages (with the exception of soymilk when dairy cannot be consumed) are not
nutritionally equivalent or even suitable as milk replacements, especially for young children. Plus, dairy milk provides additional health
benefits as a result of its nutrients working synergistically to support muscle and bone development in children and prevent chronic

By Rooman Imran
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diseases in children and adults alike.

Section 2
It is important to note that innovative food options are not accessible to all consumers. There are many households that have limited
food choices available to them, for a variety of reasons, including proximity to grocery stores and high costs. Novelty foods are typically
more expensive, harder to find and less readily available for purchase than their traditional counterparts. As a result, new products are
more likely to be purchased by affluent and income-stable households and less likely to be purchased by families living in
socioeconomically disadvantaged communities, further widening disparities in food options available to low-income households.
(Rooman, 1999)As consumer demand for sustainable and healthier foods continues to grow, food companies will develop new food products and bring them to
market. Nutrition experts, health professionals and consumers will need to critically evaluate the pros and cons of each food from both
an environmental and nutritional perspective. Marketing is a powerful tool, and how food companies market new and innovative food
products has the potential to influence the eating patterns of adults and children alike. Many consumers rely on marketing and peer
endorsements to help guide food choices, but these are not always reliable sources of information for nutrition or healthy eating guidance.
Marketing highly processed products as similar to or better than more cost-effective, regularly consumed whole foods, especially if they
are not nutritionally equivalent, can create consumer confusion, false confidence in products, nutrient deficiencies and sub-par growth
and developmet for children.

For instance, due to celebrity endorsements and targeted marketing, children—especially those who are from vulnerable communities—
continue to be exposed to the marketing of foods that can be harmful to their health, such as sugar-sweetened beverages. With online
and social media driving how younger audiences engage with one another and receive information, companies have leveraged those
same mediums to bombard them with more information, advertisements and endorsements about what and how to eat, drink, buy and
champion than ever before. A 2019 analysis on media trends found that kids ages 2-11 saw twice as many ads for sugary drinks than
any other beverage. Drinks like soda, sports drinks and energy drinks contain excessive amounts of added sugars while providing little
or no nutritional value, and regular consumption of these beverages is associated with an increased risk of obesity, type 2 diabetes and
heart disease. To combat marketing, education is needed to ensure children, parents and health care providers understand the importance
of offering healthy food and beverage choices, such as milk and other dairy products, fresh fruit and vegetables, lean proteins and whole
grains.

Nutrition experts, educators and health professionals are unable to control the foods that go to market, but they can play a role by helping
ensure the right information is communicated to consumers. Teaching critical thinking skills and providing credible sources of nutrition
information help to bridge the knowledge gap, enabling children and families to recognize marketing techniques and identify which
foods to include in healthy eating patterns.
In the modern era, as we witness rapid advancements in the fields of science and technology, two academic disciplines have emerged
as key players in promoting a healthier future – Food Science and Technology and Nutrition and Dietetics. Both fields are dedicated to
enhancing our understanding of the relationship between food and health, but they differ in their core focus and areas of expertise. This
article aims to explore the key differences and similarities between Food Science and Technology and Nutrition and Dietetics, shedding
light on their significance in shaping the future of nutrition and overall well-being.

Food Science and Technology:

Food Science and Technology is a multidisciplinary field that involves the scientific study of food, its composition, processing,
preservation, and quality. It delves into the intricacies of food production, from farm to fork, and addresses critical issues related to food
safety, nutrition, and sustainability. The central focus of Food Science and Technology is to develop innovative and efficient methods
to produce safe, nutritious, and appealing food products for the growing global population.

Areas of Focus:
a) Food Processing and Preservation: Food scientists and technologists analyze and optimize various food processing techniques to
ensure that nutritional value, taste, and quality are retained. Preservation methods are also studied to extend the shelf life of food items
without compromising

Bibliography
There are no sources in the current document.

their nutritional content.

b) Food Safety and Quality Assurance: Ensuring the safety and quality of food products is a fundamental aspect of Food Science and
Technology. Researchers work to identify potential hazards and develop techniques to eliminate or control them, promoting foodborne
illness prevention.

c) Food Product Development: Food technologists are involved in the creation of new food products, considering taste preferences,
nutritional value, and market trends to meet consumer demands.

d) Sensory Evaluation: Understanding consumer preferences through sensory evaluation helps in designing food products that cater to
specific tastes and preferences.

e) Food Engineering: Food engineers apply engineering principles to optimize food processing and manufacturing techniques, making
food production more efficient and sustainable.

Section 3
Importance in Shaping the Future:

By Rooman Imran
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Food Science and Technology play a crucial role in addressing global challenges such as food security, sustainable food production, and
food waste reduction. By employing innovative technologies and research, experts in this field contribute to the development of
nutritious and safe food options that can meet the demands of a growing population.

Nutrition and Dietetics:

Nutrition and Dietetics is primarily focused on the relationship between diet, health, and well-being. It is a field that concentrates on
promoting healthy eating habits and designing personalized dietary plans to prevent and manage various health conditions.

Areas of Focus:
a) Nutritional Assessment: Nutritionists and dietitians assess the nutritional needs of individuals and populations based on factors such
as age, gender, health status, and lifestyle.

b) Diet Planning: Customized diet plans are formulated to address specific health goals, including weight management, disease
prevention, and athletic performance.

c) Clinical Nutrition: Clinical nutritionists work with healthcare professionals to provide specialized diets for patients with medical
conditions like diabetes, heart disease, and gastrointestinal disorders.

d) Public Health Nutrition: Public health nutritionists focus on implementing nutrition education and interventions at a community level
to improve overall health and combat malnutrition.

e) Nutritional Research: Researchers in nutrition and dietetics conduct studies to explore the impact of diet on various health outcomes,
contributing to evidence-based dietary guidelines.

Importance in Shaping the Future:

By Rooman Imran
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Nutrition and Dietetics have a significant impact on public health and well-being. By promoting proper nutrition and dietary practices,
this field has the potential to prevent chronic diseases and improve the overall quality of life for individuals and communities

Section 4
Food Science and Technology vs. Nutrition and Dietetics: A Comparative AnalysisWhile both Food Science and Technology and
Nutrition and Dietetics are essential in shaping a healthier future, they differ in their primary focus and methods:

Focus: Methodology:
Food Science and Technology Food Science and Technology
primarily concentrates on the employs scientific and
production, processing, and
safety of food items, striving to
technological principles to enhance
create innovative and sustainable food production processes, quality,
food products. and safety.

1. Interdisciplinary Nature:
• Food Science and Technology is a multidisciplinary field that integrates aspects of biology, chemistry, engineering, and
environmental science to address food-related challenges.
• Nutrition and Dietetics draw from the fields of biology, biochemistry, physiology, and public health to understand the
impact of diet on health and disease prevention.
1. Scope of Impact:
• Food Science and Technology have a broad scope, impacting food production industries, agriculture, and global food
supply chains.
• -Nutrition and Dietetics have a direct impact on individuals’ health and well-being, with the potential to influence public
health policies and dietary guidelines.

Conclusion:
Both Food Science and Technology and Nutrition and Dietetics play pivotal roles in shaping a healthier future. Food Science and
Technology contribute to the development of safe, nutritious, and sustainable food products, addressing global food security challenges.
On the other hand, Nutrition and Dietetics focus on improving individual health outcomes through personalized dietary plans and
promoting healthy eating habits.

These two fields are complementary and interconnected, working t

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By Rooman Imran