Common Factors Affecting The Quality of Food

Common factors affecting the quality of Food

Common factors affecting the quality of Food

The importance of quality of food cannot be overlooked. Archaeological and historical pieces of evidence show the decline and disappearance of human groups, tribes, and even civilizations. Even today, the majority of the human population suffers from starvation or does not have access to good quality food.

There are many factors that affect the quality and life of our food:

Farming Factors: Food treated with pesticides and antibiotics, as in the case of with a lot of conventionally grown produce and animal products, might get a longer shelf life but are not good for your health at all. Some chemical used as pesticides and antibiotics has shown severe side effects like cancer or infertility in both men and women. Exposure to pesticides is dangerous, especially for children and pregnant women. That is why people are opting for organically grown food which is pesticide and antibiotic-free.

Storage: The amount of time your food is stored before you consume it, and the conditions in which it was stored dramatically affects the quality. The nutritional value of food is greatly affected by the time of storage. The longer the time of storage, the lesser the nutritional value. The temperature in storage also affects food quality. According to the Food and Agriculture organization, foods deteriorate quickly when they are stored in hot, humid conditions.

Processing and handling: Fresh-cut fruits and vegetables are now common in the supermarket because they offer convenience to consumers. However, these fresh-cut fruits and vegetables deteriorate much faster than intact food. The nutritional value also decreases due to the minimal form of processing. On the other hand, packaged food is heavily processed and enhanced with artificial flavoring or color, human-made fats, and other unhealthy additions that reduce their nutritional quality and value.

Cooking: The way you prepare your food affects its quality. A a study published in “Journal of Zhejiang University Science B” in August 2009 showed how different methods of cooking and preparation of broccoli affected its nutritional value. Steaming was the only method that did not affect the nutritional value of broccoli.