Food and Nutrition- ICAR JRF/SRF 2024

• HACCP: Systematic Preventive Approach to Food Safety:
• Definition & Philosophy:
• Hazard Analysis Critical Control Point (HACCP) is a science-based, systematic preventive management system that identifies, evaluates, and controls biological, chemical, and physical hazards across all stages of food production.
• Key Principles:

• Conduct hazard analysis.
• Determine Critical Control Points (CCPs).
• Establish critical limits.
• Establish monitoring systems.
• Establish corrective actions.
  6. Establish verification procedures.
  7. Establish documentation and record keeping.
  • Moves food safety from retroactive end-product inspection to proactive in-line prevention.

• Conclusion: HACCP (Option 3).

• Enzymatic Indices of Food Freshness and Quality:
• Biological Indicators:
• Endogenous enzyme activity serves as an objective biochemical marker for food freshness, thermal processing efficacy, and cellular tissue decay.
• Prominent Food Applications:
• Alkaline phosphatase: Determines adequacy of bovine milk pasteurization.
• Peroxidase and catalase: Evaluates vegetable blanching efficiency.
• ATP breakdown enzymes (K-value / Hypoxanthine formation): Quantifies post-mortem biochemical freshness in fish and meat fillets.
• Conclusion: Freshness (Option 2).

Correct option: (2) Freshness

• Supplementary Nutrition Norms Under ICDS (Integrated Child Development Services):
• Mandated under the National Food Security Act (NFSA, 2013) by the Ministry of Women and Child Development (MWCD):
• Children (6–72 months): $500\text{ kcal}$ energy and $12 - 15\text{ g}$ protein.
• Severely malnourished children: $800\text{ kcal}$ energy and $20 - 25\text{ g}$ protein.
• Pregnant and Lactating Women (P&L): $600\text{ kcal}$ energy and $18 - 20\text{ g}$ protein.
• Provided daily through Anganwadi Centers as Take-Home Ration (THR) or Hot Cooked Meals (HCM).
• Conclusion: 600; 18-20 (Option 3).

Correct option: (3) 600; 18-20