1. Food safety knowledge 1. When buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has passed, whether the food raw materials and nutrients are marked, and whether there is a QS logo. You can't buy three-no products.

2. Open the food package and check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other sensory abnormalities. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermenting smell, or the beverage has abnormal sediment, you can't eat it.

3. Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers of food poisoning. 4. Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, do not use unclean containers to hold food, and do not litter to prevent mosquitoes and flies from breeding.

5. Eat less fried and fried food. 2. What is food adulteration, adulteration and forgery? (1) "Adulteration" refers to adding cheap or non-nutritious items to food, or removing nutrients from food or replacing them with inferior substances, thus reducing the quality, such as adding invert sugar to honey, adding pigment to chocolate biscuits, and removing fat from whole milk powder. (2) "Doping" refers to adding some impurities to food, such as adding sodium silicate or borax to yuba; Add red brick and wood to Chili powder.

(3) "Forgery" means that the packaging label or product description is inconsistent with the content. Adulterated, adulterated or forged food should generally be handled by the administrative department for industry and commerce.

Those that affect nutrition and hygiene shall be dealt with by the administrative department of health according to law. 3. What kinds of food are prohibited from production and operation? Foods prohibited from production and operation include the following categories: (1) those that are spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign substances or have other abnormal sensory properties, which may be harmful to human health; (2) Containing or contaminated with toxic or harmful substances, which may be harmful to human health; (3) Containing pathogenic parasites, microorganisms or microbial toxins exceeding the national standards; (four) meat and its products that have not passed the health inspection or inspection; (5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes; (6) The container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution; (seven) doping, adulteration, forgery, affecting nutrition and health; (8) Processing non-food raw materials, adding non-food chemicals or treating non-food as food; (nine) beyond the quality guarantee period; (10) Because of special needs, such as disease prevention, the administrative department of health of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government specifically prohibit the sale; (1 1) contains additives that have not been approved by the health administrative department of the State Council, or the pesticide residue exceeds the allowable amount stipulated by the state; (12) Other items that do not meet the food hygiene standards and hygiene requirements.

Fourth, how to distinguish fake and shoddy food? Fakes are like rats crossing the street, and everyone cries out. But it's hard for people to recognize it in their daily shopping.

The "Seven-character Law on the Prevention of Fake and Inferior Foods" guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so that fake and inferior foods will withdraw from the market due to lack of market. Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small".

Be wary of "colorful". Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment? Second, beware of "white".

All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of chemicals such as bleaching agent, whitening agent and flour treatment agent. Three defenses "long".

Try to eat less food with long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days. Four defenses "counterattack".

It is food that prevents unnatural growth. Eating too much may have an effect on your health. Five precautions against "small".

Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear in these enterprises. Six defenses against "low".

"Low" refers to the food whose price is obviously lower than the general price level, and most of the food whose price is too low is "tricky". Seven prevention "scattered".

Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in the market may come from underground processing plants. 5. What problems should be paid attention to in food storage? We should establish a storage system to achieve FIFO; All kinds of food are stored in categories with obvious signs to prevent cross-contamination; Stay away from walls and the ground, and achieve "four defenses": mildew prevention or corrosion prevention, rat prevention, insect prevention and fly prevention.

6. How to clean pesticide residues on fruits and vegetables? (1) Rinsing and soaking method (after rinsing with clear water): The main pollutants of vegetables are organophosphorus pesticides, which are insoluble in water. This method can only remove some contaminated pesticides, but cleaning is the basic method to remove other pollutants and residual pesticides on vegetables and fruits. Mainly used for leafy vegetables.

Generally, the surface dirt is washed off with water first, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticides. Then soak in clear water for not less than 10 minute. Fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking, and it should be washed with running water for 2-3 times after soaking.

(2) Soak in alkaline water after cleaning: organophosphorus pesticides decompose rapidly in alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all kinds of vegetables and fruits. The method is to clean the dirt on the surface, soak it in alkaline water (generally 500m 1 water and alkaline surface 5g- 10g) for 5- 15 minutes, and then rinse it with clean water for 3-5 times.

(3) Peeling method: Vegetables and fruits with uneven appearance or fine hairs are easy to be contaminated with pesticides, so peeling is a better method to remove residual pesticides. (4) Storage method: Pesticides can be slowly decomposed into harmless substances over time (oxygen in the air and enzymes in vegetables have a certain decomposition effect on residual pesticides), so fruits and vegetables that are easy to preserve can be stored for a certain period of time to reduce pesticide residues.

Generally, it should be stored for more than 15 days. At the same time, it is recommended not to eat freshly picked fruits and vegetables immediately. (5) Heating method: With the increase of temperature, the decomposition of carbamate pesticides is accelerated.

2. Food safety knowledge

Knowledge of food hygiene and safety. Hazard factors causing food poisoning 1. Food itself is harmful and toxic: such as poisonous weeds, weeds, germinated potatoes, cassava, bitter almonds, puffer fish, yellow croaker, poisonous mussels and so on. 2. Food is polluted by harmful poisons, such as chemical poisons and harmful organisms. 3. Unsanitary equipment, containers or appliances. 4. Cross-contamination of raw and cooked food. 5. Use deteriorated raw materials. 6. The leftover food is not heated. 7. Misuse of toxic and harmful substances. 8. Improper storage. 9. Improper food processing and cooking. 10, poor personal hygiene. 2. Classification of food poisoning 1, microbial food poisoning (1 Features: gastrointestinal symptoms are the main symptoms, often accompanied by fever, and its incubation period is relatively long. (2) Fungal toxins and fungal food poisoning, characteristics: poisoning mainly occurs through food contaminated by fungi; Mycotoxin in food can't be destroyed by common cooking methods. Non-infectious and immune, mycotoxins are generally small molecular chemicals that do not produce antibodies to the body; Fungi need certain temperature and humidity to grow, reproduce and produce toxins, so poisoning often has obvious seasonal and regional characteristics. 2. Chemical food poisoning, characteristics: the onset is related to eating time and consumption; ; The onset is fast, the incubation period is short, mostly in a few minutes to several hours; Often in groups, patients have the same clinical manifestations; Serious poisoning, long course of disease, high morbidity and mortality; The seasonality and regionality are not obvious, and the poisoned food has no specificity; Chemical poisons can be detected in food residue, vomit, blood and urine. Eating toxic chemicals by mistake or food contaminated by toxic chemicals; The clinical manifestations are diversified due to different toxic substances, and are generally not accompanied by fever. 3. The food prohibited from purchasing is 1, which is spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign objects or other foods with abnormal characteristics, containing or polluting toxic and harmful substances, and may be harmful to human health; 2, without medical and health inspection or inspection unqualified meat and its products; 3, more than the shelf life or do not meet the requirements of food labels; 4. Other foods that do not meet the food hygiene standards and requirements. 4. Why do you say that leftovers should be thoroughly heated before eating? All kinds of leftovers should be put into the refrigerator as soon as possible, and should be heated thoroughly when eaten again. This is the best way to destroy microorganisms. The microorganisms may have grown and multiplied when the leftovers are stored, because proper storage can only slow down the growth of microorganisms, but can't kill them. Therefore, leftovers should be eaten as much as possible. Thorough heating means that the temperature of all parts of food reaches at least 70℃. Usually, this can ensure the hygienic quality of food. However, it is best not to eat fresh vegetables overnight or every other meal. This is especially true for all kinds of leafy vegetables, such as Chinese cabbage, which contains a lot of nitrate. After a night, due to the action of bacteria, non-toxic nitrate can be transformed into highly toxic nitrite. Nitrite can oxidize low-iron hemoglobin in human blood into methemoglobin, causing poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation. Nitrite is also a carcinogen. 5. Why are some bad habits of hands potentially dangerous? There are many little tricks in our hands that are unconscious and often repeated. For example, wiping your nose, scratching your hair, scratching your beard, touching your mouth and scratching yourself, if these actions are combined with cooking, there is a risk of mutual pollution. In history, there have also been incidents in which these behaviors led to the epidemic of diseases. We should avoid these little tricks when making food. If you find these movements, wash your hands immediately, and don't be afraid of trouble. This is especially true for collective canteens, hotels and restaurants. Developing good health habits is one of the important links to prevent the epidemic of diseases and ensure food hygiene. Sixth, why should we avoid direct contact with cooked food and other ready-to-eat foods? Although there are a lot of bacteria on your hands, it is impossible to wash them all off before touching them. Most cooked food and other ready-to-eat foods are no longer heated. Once the bacteria are contaminated, they will enter the human body with these foods, causing food poisoning. Wear gloves if you must handle food by hand (gloves are not needed if the food is wrapped or needs to be cooked again). Pay attention to the following requirements when wearing gloves: 1. When gloves are damaged, contaminated or taken off for any reason, they should be discarded. 2. Replace gloves between raw food and cooked food. 3. Change gloves frequently (at least once an hour). 4. Wear gloves after use. 7. Why do improper cooking methods cause various carcinogens? In daily life, improper cooking methods can cause various carcinogens. 1, animal meat, fish and other animal proteins, the temperature is too high. It is easy to produce carcinogenic aminomethyl derivatives, so the meat and fish of animals, poultry and livestock should not be fried, nor should they be eaten after burning. 2. Heating or frying food at high temperature will produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or not eat fried food. 3. Washing and cutting fresh vegetables for too long will produce carcinogenic nitrite, so vegetables should be washed, cut, fried and eaten now to avoid nitrite. Especially the loss of water-soluble vitamins. 4. It is forbidden to smoke food with fuels such as coal, crude oil and firewood, otherwise it will produce carcinogen 3.4 benzopyrene, which is harmful to human body. 8. Why does food poisoning happen? First of all, there must be poisoned food, which contains enough pathogenic factors to cause food poisoning. After analysis, there are ten common factors leading to food poisoning: 1. 2. Store food at room temperature (the room temperature is in the dangerous temperature zone); 3. Prepare food too early (so that bacteria have enough time to reproduce); 4. Improper cooling of food (too long cooling time); 5. Improper food heating (incomplete heating or long-term heating at low temperature); 6. Poor housekeeping (accidental pollution accident); 7. Cross-contamination (imperfect health system and bad personal hygiene habits); 8. Improper thawing of food (room temperature thawing); 9, food processing or production personnel are infected and have bad hygiene habits; 10, the processed food was contaminated.

3. Food safety knowledge questions and answers

3. Moderate drinking can prevent heart disease and cancer; Enriching blood and nourishing face can be used as a beauty method, which has a certain weight loss effect.

4. Tea contains theophylline and tea polyphenols, both of which have bactericidal and anti-inflammatory effects. Vitamins C, E, B, E and B contained in tea can slow down cold symptoms.

5. To give your baby eggs, you should only eat the egg yolk, not the protein, because the egg yolk contains vitamins A, D, copper and iron that are urgently needed and easily absorbed by the baby, but the protein and membrane do not contain allergens, which can prevent the baby from allergic eczema and urticaria.

6. Pay attention to the "three glands" on pork, namely thyroid gland (around the head), adrenal gland (near the waist) and lymph gland (neck and legs). These three glands are inedible.

7. Learning about drinking water in summer: drinking at will has disadvantages. Drinking water is thirsty, it is better to drink tea to relieve summer heat, and cold drinks are not as good as cold water.

8. Don't drink boiled water or boiled water that has been kept in a thermos for several days, because the nitrite in it has increased.

10. boiled water is the first choice for detoxification, because it can dilute the concentration of toxins in body tissues, accelerate their metabolism, and promote the timely excretion of toxins from urine.

1 1. Eating fruits cannot replace vegetables. The contents of vitamin A, vitamin B 12 and vitamin C in fruits and minerals are less than those in light-colored vegetables, while the contents of light-colored vegetables are less than those in green vegetables and yellow vegetables.

12. Nutrition research has confirmed that all kinds of vitamins in vegetables will be lost more or less once heated, and the scientific way to eat them is to eat them raw. There are many plants that can be eaten raw, such as carrots, cabbages, beets, cauliflowers, mushrooms, cashews, melon seeds, seaweed and malt.

13. The specified shelf life of food refers to the best edible period of food, that is, the period to maintain the quality of food under the conditions specified in the food label. During this period, all the indicators of food meet the requirements of labels or product standards; The shelf life of food can be understood as the validity period, that is, the last edible period of food under the conditions specified in the label.

15. Foods that should not be eaten more: preserved eggs, instant noodles, stinky tofu, sunflower seeds, animal offal, roast beef, mutton, pickles and fried dough sticks.

16. vermicelli is a food rich in aluminum and should not be eaten more. Drinking liquor should prevent lead poisoning.

17. In order to prevent lead poisoning, it is best to drink 1~2 cups of milk and eat garlic and fruits and vegetables rich in vitamin C every day.

18. Ten taboos of daily diet: no snacks, no hunger, no salty food, no sweets, no fast food, no eating while watching, no eating while walking, no laughing, no eating cold and overheated food, and no eating sweet and overweight products.

19. Six taboos on an empty stomach: avoid drinking, smoking, drinking tea, drinking milk and soy milk, and eating persimmons. Eat sugar in advance.

4. Ask for food safety common sense contest questions ~ ~

Answers to the food safety law knowledge contest 1. True or false questions (20 questions in total, each question 1 minute) 1. Food producers should inspect the food they produce in accordance with food safety standards, and they can only leave the factory or sell it after passing the inspection.

(√)2. Imported packaged food shall have Chinese labels and instructions. (√)3. Food production enterprises shall establish a record system for incoming inspection of food raw materials, food additives and food-related products.

(√)4. When purchasing food, food business operators shall check the supplier's license and food certificate. (√)5. To establish a food production enterprise, the name of the enterprise shall be approved in advance, and the food production license shall be obtained in accordance with the provisions of the Food Safety Law, and then the industrial and commercial business license shall be obtained.

(√)6. If a social group or other organization or individual recommends food to consumers in false advertisements, which damages the legitimate rights and interests of consumers, it shall be jointly and severally liable with the food producers and operators. (√)7. Food production and marketing personnel shall have an annual health examination and obtain a health certificate before taking part in the work.

(√)8. Recycled food can be used as food raw materials as long as it can ensure that microorganisms are qualified and all indicators are qualified. (*)9. The contents of advertisements shall be true and legal, and shall not contain false or exaggerated contents, but shall not involve the functions of disease prevention and treatment.

(*) 10. Drugs may not be added to the food produced and operated, but substances that are traditionally both food and Chinese herbal medicines may be added. (√) 1 1. Food additives refer to artificial or natural substances added to food to improve the quality, color, aroma and taste of food and meet the needs of preservation, preservation and processing technology.

(√) 12. Shelf life refers to the period for prepackaged foods to maintain its quality under the storage conditions specified in the label. (√) 13. Where there is no national food safety standard, local food safety standards can be formulated.

(√) 14. Sterility mentioned in food microbial detection means that there are no living microorganisms. (√) 15. The promoters, counter lessors and fair organizers of the centralized trading market fail to fulfill their prescribed obligations, and if food safety accidents occur in this market, they shall bear corresponding responsibilities.

(*) 16. Anyone who engages in food production, food circulation and catering services shall obtain a food production license, a food circulation license and a catering service license. (√) 17, food production and marketing personnel shall undergo health examination and obtain health certificates before taking part in the work.

(√) 18. The optimum temperature for the growth of most pathogenic bacteria is 37℃. (√) 19. Imported food shall be inspected by entry-exit inspection and quarantine institutions.

The customs shall release the goods with the clearance certificate issued by the entry-exit inspection and quarantine institution. (√)20. When food producers find that the food they produce does not meet the food safety standards, they should not only stop production immediately, but also return the food that has been put on the market.

(√) 2. Multiple choice questions (20 questions in total, each question 1) 1. The incoming inspection records and ex-factory inspection records of food shall be true, and the storage period shall not be less than (b) years. A, one year b, two years c, three years d, four years 2. The Food Safety Law stipulates that the scientific basis for formulating and revising food safety standards and supervising and managing food safety is (b).

A, food safety research report b, food safety risk assessment results c, food safety risk monitoring results d, international food safety standards 3. The Food Safety Law stipulates that food inspection shall be subject to the responsibility system (D). A, food inspection agency b, inspector c, quality supervision department d, food inspection agency and inspector 4. If there are no national or local standards for food safety, (c) establish enterprise standards.

A. Yes, B. No, C. Yes, D. It depends. 5. Units that have food safety accidents shall (1) report to the health administrative department of the local people's government at the county level from the time of the accident. A, 2h b, 6h c,12h d, 24h 6. The state practices a licensing system for food production and marketing.

Engaged in food production should obtain food according to law (1). A production license b, circulation license c, catering service license d, hygiene license 7, People's Republic of China (PRC) food safety law and People's Republic of China (PRC) food safety law implementation regulations shall be implemented from (a) respectively.

A, June 20091July 20, 2009 b, June 20091August 2009 1 c, July 20091July 20, 2009 d, July 2009/kloc- The person directly in charge of the unit whose food production license has been revoked shall not engage in food production and operation for (d) years from the date of the decision on punishment.

A, 2 B, 3 C, 4 D, 5 10, the production of food that does not meet the food safety standards, consumers can demand compensation of (c) times the price from the producers. A, 2 B, 5 C, 10 D, 20 1 1, and the State Council (c) are responsible for food safety comprehensive coordination, food safety risk assessment, food safety standards formulation, food safety information release, qualification conditions and inspection specifications formulation of food inspection institutions, and organizing investigation and handling of major food safety accidents.

A, industry and commerce b, industry and commerce administration c, health administration d, quality supervision 12, export food production enterprises and export food raw materials planting and breeding farms shall be filed with the state (a) department. A. entry-exit inspection and quarantine B. industry and informatization C. industrial and commercial administration D. health administration 13. The supervision and management department in the field of food production stipulated in the Food Safety Law is (a).

A, quality supervision department B, industrial and commercial administration department C, food and drug supervision and administration department D, health administration department 14, violation of the provisions of the Food Safety Law, unauthorized or unauthorized production of food additives to engage in food production and business activities, the value of which is less than 1 10,000 yuan, can be fined (b). A, from 500 yuan to 2,000 yuan, from 2,000 yuan to 50,000 yuan, from 2,000 yuan to 0,000 yuan, from 50,000 yuan to 0,000 yuan/kloc-5. The contents of food advertisements shall be true and lawful, and shall not contain false or exaggerated contents, and shall not involve (d).

A, health care function B, taste content C, packaging content D, disease prevention function 16, (a) is the first person responsible for ensuring food safety. A, food producers b * * * * C, regulatory authorities at all levels d, food.

5. What food safety knowledge is there?

First, what is food safety?

Food safety means that food is non-toxic and harmless, meets nutritional requirements and does not cause any acute, subacute or chronic harm to human health. According to the definition of the World Health Organization, food safety is "a public health problem in which toxic and harmful substances in food affect human health". Food safety is also an interdisciplinary field, focusing on ensuring food hygiene and food safety, reducing hidden diseases and preventing food poisoning in the process of food processing, storage and sales.

Second, what is the qs mark?

Qs is the abbreviation of "quality and safety" of food. It is a market access sign of food quality and safety, and it is a quality sign. The qs mark is printed on the food packaging, indicating that it meets the basic requirements of quality and safety. The food market access sign consists of Chinese characters "qs" and "quality and safety", and the main color of the sign is blue. The letters "Q" and "Quality and Safety" are blue, and the letter "S" is white.

3. Precautions for safe food purchase?

1. Any food should pay special attention to five elements: factory name, address, production date, shelf life and qs mark. ? Pay attention to whether the food packaging label is complete, and whether the food packaging is marked with product name, ingredient list, net content, factory name, address, telephone number, production date, shelf life and product standard number.

2. Pay attention to the production date or shelf life of food, and whether the food exceeds the shelf life.

3, look at the product label, pay attention to distinguish between certification marks.

4. Look at the color of food, don't be confused by too bright and beautiful food.

5. Look at the sanitary conditions of bulk food operators, and pay attention to whether there are health certificates, health certificates and other relevant certificates, and whether there are fly-proof and dust-proof facilities.

Special reminder to students, summer is here, please don't buy enough food from unlicensed vendors. Through this issue of food safety announcement, we learned a wealth of food safety knowledge and the harm of unsafe food to ourselves and our families. In summer, we should enhance food safety awareness and develop good eating habits.

6. What is the common sense of food safety?

(1) Develop good eating habits. Don't wolf down your food; Don't do other things at the same time while eating, let alone chase each other; Eat three meals a day regularly and don't overeat.

(2) Develop the habit of washing hands before eating. People's hands do this and that every day, touching all kinds of things. Will be infected with germs, viruses, parasitic eggs. Wash your hands carefully with soap before eating to reduce the possibility of "illness from the mouth".

(3) Wash raw fruits and vegetables. Fruits and vegetables will not only be infected with germs, viruses and parasite eggs, but also remain pesticides and insecticides. If it is not cleaned, it may not only infect diseases, but also lead to pesticide poisoning.

(4) Don't eat wild vegetables and wild fruits casually. There are many kinds of wild vegetables and wild fruits, some of which contain toxins harmful to human body. It is difficult for inexperienced people to distinguish clearly. Only by not eating wild vegetables and fruits casually can we avoid poisoning and ensure safety.

(5) Don't eat rotten food. When food rots and deteriorates, it will have a sour and bitter taste; It gives off a special smell, which is caused by the reproduction of bacteria. Eating these foods will cause food poisoning.

(6) Don't buy or eat the inferior food and drinks of street vendors at will. These inferior foods and drinks are often unqualified, and eating and drinking will be harmful to health.

(7) When buying food and drinks in the store, pay special attention to whether the production date and shelf life are marked, and don't buy expired food and drinks. Don't eat or drink expired food and drinks.

(8) Do not drink raw water. Whether the water is clean or not is difficult for the naked eye to tell. Clear and transparent water may also contain germs and viruses, and drinking boiled water is the safest.

Extended data

Common sense of tourism food hygiene

(1) Pay attention to drinking water hygiene.

Generally speaking, you can't drink raw water. Boiled water and sterilized tap water are the most ideal drinking water for the journey, followed by mountain spring and deep well water. Rivers, ponds and lakes cannot be drunk raw. When there is no qualified water to drink, you can use melons and fruits instead of water.

(2) melons and fruits must be washed or peeled before they can be eaten.

You must peel the fruit when you eat it. Melons and fruits are not only polluted by pesticides, but also by germs or parasites during picking and selling.

(3) Treat every meal with caution and never go hungry.

High-end restaurants can generally eat safely, food stalls can be eaten selectively, and stalls or vendors (carts) should not eat. Although there are a lot of hungry situations during the trip, the food of the street vendors can't be touched. If you are hungry, you are playing with your life.

(4) Learn to identify whether the hygiene of restaurants is qualified.

The general standards of qualification should be: having a hygiene license, clean water source, disinfection equipment, fresh food raw materials, no mosquitoes and flies, dust-proof equipment, clean surrounding environment, no contact between the payee and food, and keeping a considerable distance between money and food.

(5) eating and drinking in vehicles, ships or planes.

When riding, because there is no exercise condition, the digestion process of food is prolonged and the speed is slow. If you don't control your diet, it will inevitably increase the burden on the gastrointestinal tract and cause gastrointestinal discomfort.