Food Is Considered Adulterated If-

• A substance that degrades the quality of food or turns it hazardous is added to it.

• Cheaper or low-quality substances are used as a substitute for whole or a few ingredients.

• A constituent of food is a partly or wholly taken out, reducing the quality of food.

• It’s made presentable with harmful substances. Or its color is changed to make it look better.

• Anything that depreciates the quality of food is added to or abstracted from it.

Hospitality management involves overseeing the administrative tasks of a hotel or resort. Your goal as a hospitality manager is to ensure your hotel is warm, welcoming, and makes guests feel like they’re at home.

Perceptions each employee holds about his workplace. Depending on the personality of the worker, the communication level of coworkers and managers and the overall workplace environment, the way employees perceive their jobs can be quite different from what actually exists. People perceive things differently. We choose to select different aspects of a message to focus our attention based on what interests us, what is familiar to us, or what we consider important. Often, our listening skills could use improvement. Listening and thinking are directly related.

Warm colours are derived from the sun and fire, such as red, yellow and orange. Such colours influence the personality of a person by making him/her more open arid responsive to stimuli. Such colours also tend to make the personality more aggressive.

Cool colours are derived from water, such as green, blue and purple. Such colours influence the personality of a person by making the him/her more calm and relaxed. They also create a feeling of being less distracted by noise as well as feeling detached and reserved.

Maintaining household accounts -

• Helps the money to last the entire month.
• It can help to reduce wasteful expenditure.

Food is any substance consumed to provide nutritional support for an organism. Food is usually of plant, animal or fungal in origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. Food is any substance[1] consumed to provide nutritional support for an organism. Food is usually of plant, animal or fungal in origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

The 'Medical nutrition therapy' (MNT) is a 'therapeutic process' for treating 'medical conditions' and their 'associated symptoms' by the use of a 'specifically tailored diet chart' and 'monitored' by a 'medical doctor' or by the registered dietitian.

• Example: The 'medical nutrition therapy' for diabetes is to help to control 'optimal blood glucose control'.

A meal plan contains whole food, 'high in nutrients' and low in 'saturated fat, sodium and added sugar'.

Gender equality prevents violence against women and girls. It's essential for economic prosperity. Societies that value women and men as equal are safer and healthier. Gender equality is a human right. Men and women shall have equal rights throughout the United States and every place subject to its jurisdiction. Congress shall have power to enforce this article by appropriate legislation.  

Here are five reasons why men should concern themselves with gender equality as much as women.

• Diversity leads to a more varied thought process. ...
• Men benefit as well. ...
• Gender equality is a stepping stone to gender fluidity. ...
• It reduces employee turnover. ...
• It makes better business sense.

Oct 5, 2017

Factors affect meal planning which are as follows:

1.  Economic factor: The amount and the kind of food for a family depend on its income. With the decrease in income percentage, expenditure food increases and hence more careful efforts are required to plan meals. S
2. Season: Meals should be in accordance to the season. With the change in season, availabi­lity of foodstuffs and our taste also change. In summers, bottle gourd, ridge gourd, pumpkin, tinder, bitter gourd, etc., are in abundance whereas carrots, radish, tomato, peas, cauliflower, etc., in winters. Seasonal foods are also more like able as well as nutritious.
3. Food availability: Availability of food also affects the meal planning. A housewife should make maximum use of locally produced foodstuffs because they are cheap, tasty and compatible with the cli­mate. For example, sea food is easily available and cheap in coastal areas so it is the staple food of the people living there.
4. Availability of time, energy and labor saving devices: Meal planning is greatly affected by availability of time, energy and labour saving devices with the housewife. This is important in those cases where the housewife i also working. 

Factors affect meal planning which are as follows:

1.  Economic factor: The amount and the kind of food for a family depend on its income. With the decrease in income percentage, expenditure food increases and hence more careful efforts are required to plan meals. S
2. Season: Meals should be in accordance to the season. With the change in season, availabi­lity of foodstuffs and our taste also change. In summers, bottle gourd, ridge gourd, pumpkin, tinder, bitter gourd, etc., are in abundance whereas carrots, radish, tomato, peas, cauliflower, etc., in winters. Seasonal foods are also more like able as well as nutritious.
3. Food availability: Availability of food also affects the meal planning. A housewife should make maximum use of locally produced foodstuffs because they are cheap, tasty and compatible with the cli­mate. For example, sea food is easily available and cheap in coastal areas so it is the staple food of the people living there.
4. Availability of time, energy and labor saving devices: Meal planning is greatly affected by availability of time, energy and labour saving devices with the housewife. This is important in those cases where the housewife i also working. 

Quality of fruits and vegetables can be determined objectively by measuring the physical and/or chemical components related to the attribute. Texture/firmness, taste, flavor and smell, and nutritional quality can be estimated by destructive methods and some can be estimated by nondestructive methods. Quality factors for fruits include the following— maturity, firmness, the uniformity of size and shape, the absence of defects, skin and flesh color. Many of the same quality factors are described for vegetables, with the addition of texture-related attributes such as turgidity, toughness, and tenderness.