GROUP DISCUSSION

"ADULTERANTS OF FOOD AND ITS EFFECT ON HEALTH"

Group discussion was held among students on "Food Adultration".Students defined food adulteration, explaining how it involves the addition of cheap, unsafe, or unauthorized substances to food for profit.They discussed examples of commonly adulterated foods, such as milk, spices, tea, vegetables, and fruits which includes adding starch to milk, artificial color to sweets, or chemicals to fruits.The groups highlighted the various health risks associated with consuming adulterated food, such as food poisoning, long-term diseases (like cancer, kidney damage), and allergic reactions.They  explained reasons behind food adulteration, such as the desire for increased profits, lack of strict regulations, and consumer ignorance.Students suggested the  solutions to reduce adulteration, including promoting consumer awareness, conducting regular food inspections, using modern technology to detect adulterants, and encouraging ethical business practices.Overall, the discussion has focused on both the severity of food adulteration and potential ways to address this growing concern. 

Participants :

1) K.PAVANIKA.

2) B. ANKHITHA

3) B.ANJALI

4) P.SUMA

5 ) B.ANUSHA

.6) D.DIVYA

7) J.SONIYA

.8) B.MAMATHA

9) G.MANASA

10) E.SAI SRI