Most children are very tempted with foods that are brightly colored or interesting shape, but the food was not safe. Then how to choose healthy foods and snacks?
In Indonesia, in general, any food can be freely distributed and sold without having to first go through quality control and safety control.
This makes it still more than 70 percent of food sold is still produced by traditional producers, who in most of the production process is still far from health and safety requirements, so that cases of food poisoning is increasing.
"Do not facilitate the child to be able to buy snacks, unhealthy snacks. Sometimes the need to 'cruel' to son in the interest of the child," said Ir Chandra Irawan, MSI, food chemistry and nutrition experts from the Academy of Chemical Analyst Bogor, in gathering Yupi Media Support Movement Towards Healthy Food Snacks at School Cafe Tartine, fX Senayan, Jakarta, Tuesday (03/01/2011).
Here are some safety tips to choose foods that are given by Ir Chandra:
1. Observe the color, conspicuous or not
Observe whether the food is bright or much different from the original color. Snacks, crackers, noodles, ice cream is too light in color may have been added dyes that are not safe.
2. Sample a taste
Usually tongue sharp enough to distinguish which foods are safe or not. Unsafe food is generally tasteless sharp, eg, very tasty, make a vibrating tongue and throat itch.
3. Baui aroma
Rancid smell of stale or a sign the food is damaged or contaminated by microorganisms.
4. Observe composition
Please read carefully the content is there any additional food ingredients that can damage the danger and health.
5. Note the quality
Note the quality of food, whether fresh or moldy which can cause poisoning. Foods that are moldy indicates the process is not going well or has expired.
6. Registered in BPOM
If you want to buy imported food, try the products listed on the BPOM (Food and Drug Supervisory Agency), which can be observed in the label shown on the packaging.
"Remember also secure that the criteria varied. Safe for one person may not be safe for others," said Ir Chandra.
According to Ir Chandra, could have on a particular child preservatives cause allergic reactions. For example Calcium Benzoate preservatives in soft drink products are very loved children.
"For children who are healthy may not affect anything, but for children with asthma contain this preservative can make asthma relapse," continued Ir Chandra.
Ir Chandra also provides some tips for choosing foods that contain borax, namely:
1. Wet noodle containing borax
Its texture is chewy, more shiny, not sticky and not easily broken.
2. Meatballs containing borax
Its texture is very chewy, not the color of brown as the use of meat but are more likely to whitish.
3. Snacks (rice cake) containing borax
Its texture is chewy, sharp as a very savory taste, makes the tongue vibrate and give a sense of bitterness.
4. Crackers contain borax
Crunchy texture and creates a feeling of bitterness.
While foods that contain formalin has the following characteristics:
1. Wet noodle
No damage up to 2 days at room temperature (25 degrees Celsius) and lasted more than 15 days at refrigerator temperature (10 degrees Celsius). Not sticky and more shiny than regular noodles.
2. Know
No damage up to 3 days at room temperature and can survive more than 15 days at refrigerator temperature. Know too hard, chewy but not dense.
3. Fish berformalin
No damage up to 3 days at room temperature. Colors are not bright crimson gills rather than fresh red meat color and pure white.
4. Salted fish
No damage to more than 1 month at room temperature. Clean bright and does not smell like salted fish. No infestation of flies in the area that many berlalat.
5. Meatball
Not damaged more than 2 days at room temperature and the texture is very chewy.
6. Chicken
Not damaged more than 2 days at room temperature and the texture is very fast.
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