An Overview on Utilization of Food Waste

Authors

  • Durga Dharshini D
  • Shirley D

Keywords:

Mineralogical content, chemical composition, waste utilization, trace material, food diversity.

Abstract

Now here we start with what food utilization meant for and how it had been done to process food waste. Converting the wastes from food into consumable products and also into industrialized products is called food waste utilization. The possibility of utilization of a waste depends on characteristics, such as Chemical composition of the waste, Mineralogical content, Presence of valuable trace material, Presence of any Bio resource, Volume and availability of waste.

Food utilization is defined by USAID as: “food is properly used; proper food processing and storage techniques are employed; adequate knowledge of nutrition and child care techniques exists and is applied; and adequate health and sanitation services exist.”  Utilization is often used interchangeably with nutrition, yet while utilization focuses on nutrition; it also includes also food storage, processing, health and sanitation as they relate to nutrition. Improvements in caloric intake than dietary diversity.

Malnutrition is a serious global challenge: almost a third of children in the developing world are underweight or stunted and poor nutrition is responsible for nearly 60% of child deaths worldwide. The overall economic costs of undernutrition are estimated at $20-30 billion per year, caused primarily by lowered productivity and cognitive capacity and increased health care costs.  There is ample evidence that although economic and agricultural growth are necessary to achieve sustained reductions in malnutrition, they do not fully address malnutrition. There is more evidence that they can generate.

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Published

2020-06-09

How to Cite

Durga Dharshini D, & Shirley D. (2020). An Overview on Utilization of Food Waste . International Journal of Progressive Research in Science and Engineering, 1(3), 36–42. Retrieved from https://journals.grdpublications.com/index.php/ijprse/article/view/40

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