Latest news with #NationalInstituteofNutrition
The Hindu
29-05-2025
- Health
- The Hindu
Nutrition bars to be given to adolescent girls to address anaemia
The Telangana government, on Thursday, launched a scheme to provide nutrition bars, made of peanuts and millets, to address anaemia among adolescent girls (14-18 years). Each bar consists of 600 calories, 18-20 grams of protein and necessary micronutrients. Anaemia can result in weakness, diminished physical and mental capacity, maternal mortality, increased morbidity from infectious diseases, perinatal mortality, premature delivery, low birth weight, and (in children) impaired cognitive performance, motor development, and scholastic achievement, according to National Family Health Survey (NFHS)-5 report. Women and Child Welfare Minister Danasari Anasuya launched the scheme titled Indiramma Amrutham on a pilot project basis, which would be implemented in Kumram Bheem Asifabad, Bhadradri Kothagudem and Jayashankar Bhupalapally districts, where there are more cases of anaemia. The scheme was designed in consultation with the National Institute of Nutrition (NIN). It would benefit 50,269 girls: 23,399 in Bhadradri Kothagudem, 18,230 in Asifabad and 8,640 in Jayashankar Bhupalapally. Depending on the feedback, it would be extended to other districts. Two free packets would be given to each through Anganwadi centres, and each packet will have 15 nutrition bars. 'Anaemia is a condition that is marked by low levels of haemoglobin in blood. Iron deficiency is estimated to be responsible for about half of all anaemia globally, but anaemia can also be caused by malaria, hookworms and other helminths, other nutritional deficiencies, chronic infections, and genetic conditions,' according to the NFHS report. Prevalence in Telangana According to the report, 58% of women in Telangana have anaemia. It was particularly high among rural women, women aged 15-19, and Scheduled Tribe women. More than two-thirds (70%) of children aged 6-59 months are anaemic. Some parents consult dieticians with a complaint that though iron rich foods were given, the mineral is deficient in their children. Dietitian Shubhangi Surana, founder, Rainbow Nutrition Clinic in Secunderabad, said that what people have along with the foods plays a role in absorption of iron. 'Incorporate Vitamin C when eating Iron. It always helps. Lemon, Guava, Tamarind, Tomatoes - to an extent - are sources of vitamin C. Calcium is antagonist to iron. So avoid Calcium rich foods with iron,' said Ms. Surana. Abitha Chilkuri, dietician and nutritionist, said that coffee and tea with milk contains toxins that bind with dietary iron and make it unavailable for absorption. 'They should be avoided for at least an hour before, during or immediately after a meal,' she said. Ms. Surana said that Calcium (for bone development), Vitamin D, Vitamin B12, Iodine, fiber are other nutritional requirements for the girls in the age group. In order to achieve optimum growth, bone mass, muscle mass and overall good health without any vitamin and mineral deficiencies and to improve longevity adolescents must consume food that is rich in calcium such as finger millet(ragi), green leafy vegetables like amaranth, sesame seeds, milk and milk products, said Ms. Abitha.
The Print
22-05-2025
- Health
- The Print
Demonising palm oil won't improve public health. Better focus on food literacy, balanced diet
By positioning palm oil as the primary culprit behind India's growing obesity rate and LDL, or 'bad', cholesterol levels, the article misses a much larger, more nuanced picture that involves food security, farmer welfare, strategic self-sufficiency, and environmental realities. The problem of obesity in India is real and rising. But attributing it largely to palm oil consumption is misguided. India's annual per capita edible oil consumption stands at 19.7 kg, which is well above the ICMR-recommended 12 kg. However, Minister of State for Health and Family Welfare Prataprao Jadhav recently stated in Parliament that there is ' no unanimous scientific evidence ' linking palm oil consumption to negative health effects. He also noted that the Indian Council of Medical Research – National Institute of Nutrition recommends the use of a variety of vegetable oils, including palm oil, as relying entirely on a single vegetable oil may not provide the optimal balance of fatty acids. A recent opinion article in ThePrint , titled Oil is making India obese and import-hungry. Modi wants to change that , goes beyond merely criticising palm oil for increasing obesity in the country. It goes so far as to suggest that the Government of India should exclude this versatile vegetable oil from its National Mission on Edible Oils, citing its widespread use in the unorganised sector, which drives higher consumption and adversely affects public health. However, this increase isn't unique to palm oil. It reflects a larger shift in dietary habits driven by urbanisation, sedentary lifestyles, and the growing intake of ultra-processed foods (UPFs). According to a 2023 WHO report, India's UPF market surged from $900 million in 2006 to nearly $38 billion in 2019. These foods, rich in refined sugars, sodium, and preservatives, pose far greater health risks than any single cooking medium. Beyond diets It is true that palm oil contains saturated fats, but not all saturated fats are created equal. When consumed as part of a balanced diet, palm oil is no more harmful than other edible oils. It contains nearly equal proportions of saturated and unsaturated fats and is rich in antioxidants like vitamin E. Its health impact depends more on the quantity and context of consumption than on its mere presence in the kitchen. However, the conversation must go beyond kitchens and diets. India imports over 15 million tonnes of edible oil annually, including Rs 40,000 crore worth of palm oil, which accounts for about 56 per cent of the total imports. This heavy reliance on imports strains our foreign exchange reserves and exposes us to global price volatility and supply chain disruptions. The National Mission on Edible Oils – Oil Palm (NMEO-OP), backed by Rs 11,040 crore in funding, is a strategic effort to cut edible oils import dependency, boost domestic production, and enhance farmer incomes. This mission is already bearing fruit. In Telangana, farmers have seen up to a 50 per cent rise in prices, earning Rs 21,000 for a tonne of Fresh Fruit Bunch (FFB) produce. States like Karnataka, Mizoram, and Arunachal Pradesh have also embraced oil palm cultivation. Importantly, in India, forest lands are not being recommended and used for oil palm cultivation, contrary to common misconceptions. Only the cultivable land of the individual farmer is under oil palm cultivation mainly as replacement of rice cultivation and that too in agro-ecologically suitable regions only. Oil palm is a rapidly expanding profitable crop in northeastern states under NMEO-OP, contrary to common misconceptions. Also read: Palm oil cultivation is key for Atmanirbhar Bharat. It empowers farmers too Embracing palm oil From an environmental standpoint, palm oil is the world's most land-efficient oil crop, yielding 4-5 tonnes of oil per hectare compared to just 0.4-0.5 tonnes for soybean. According to Our World in Data, palm oil makes up 36 per cent of the world's vegetable oil production using only 9 per cent of the land devoted to oil crops. Replacing it with alternatives like soybean, rapeseed, or sunflower would demand significantly more land, potentially exacerbating deforestation. Oil palm also requires less water than resource-intensive crops like sugarcane or rice, a critical factor for water-stressed regions. NMEO-OP also incorporates sustainability safeguards. Special provision for intercropping of annual crops in oil palm plantation has been made for the initial four years of non-bearing period of oil palm. Such agri-horticultural systems conserve land resources and are better adapted to climate change. Palm plantation provides farmer buy-back guarantees, and offers viability gap funding to protect growers from price fluctuations. The mission further encourages bilateral cooperation with countries like Malaysia in the field of palm oil, especially in research and development, seed supply, and partnership management. Atmanirbhar Bharat is more than just a slogan; it is a strategic push for independence in critical sectors, including food and edible oils. Palm oil isn't just another cooking medium; it's a vital component of India's pursuit of edible oil security. Public health must be addressed through stronger food literacy, better regulation of UPFs, and promotion of balanced diets, not by demonising a crop that sustains thousands of farmers and reduces our import bill by billions. Blaming palm oil unfairly may make for a dramatic headline, but India's food strategy must rise above fear-driven narratives. What the country needs is not a retreat from palm oil, but a smart, sustainable, and informed embrace of it. The author is former Additional Commissioner (Oilseeds), Department of Agriculture & Farmers Welfare, Government of India. Views are personal. (Edited by Aamaan Alam Khan)
NDTV
15-05-2025
- Health
- NDTV
5 Health Benefits Of Drinking Sattu Chaas Daily
With rising temperatures across India, traditional drinks like sattu chaas, a refreshing mix of roasted gram flour (sattu), buttermilk, and spices, are making a healthy comeback. Known for its cooling properties and nutrient-rich profile, sattu chaas is not just a desi thirst-quencher, but also a powerhouse of wellness. It's rich in protein, fibre, calcium, and essential minerals, making it a complete drink for hydration and nourishment. As per the National Institute of Nutrition (NIN), India, natural beverages like chaas aid digestion, replenish salts, and prevent heatstroke. Let's explore five reasons why sipping sattu chaas daily can do wonders for your health. Why sattu chaas is ideal for Indian summers Sattu chaas is a perfect combination of hydration, nutrition, and gut-friendly bacteria. The probiotics from chaas support digestion, while sattu provides lasting energy. According to Ayush Ministry guidelines, such functional foods are helpful in coping with summer fatigue and maintaining gut health. Affordable and easily accessible, it's a smart addition to your daily diet during scorching heat. 1. A natural coolant for the body Sattu chaas has a natural cooling effect, helping to regulate your body temperature. Rich in electrolytes, it prevents dehydration and combats the effects of heatwaves, making it particularly beneficial for outdoor workers or those exposed to high temperatures. 2. Excellent for digestion and gut health The buttermilk component of chaas contains probiotics which aid digestion, relieve bloating, and maintain a healthy gut flora. Sattu, being high in insoluble fibre, further supports bowel regularity and prevents constipation. 3. Helps manage weight naturally Sattu is high in protein and fibre, which increases satiety and keeps you full for longer. This can reduce unnecessary snacking and curb overeating, supporting healthy weight management without compromising nutrition. 4. Boosts energy and muscle health Sattu is known as the 'poor man's protein.' It's rich in plant-based protein, iron, magnesium, and calcium. Regular consumption can help sustain energy levels, especially during long working hours or fasting days, and support muscle repair and recovery. 5. Balances blood sugar and cholesterol levels Due to its low glycemic index and fibre content, sattu chaas can help regulate blood sugar levels. It also promotes lipid metabolism and may aid in lowering bad cholesterol (LDL), thus protecting heart health, especially beneficial for diabetic or pre-diabetic individuals. How to prepare sattu chaas at home a. Ingredients: 2 tbsp sattu, 1 cup buttermilk, a pinch of roasted cumin, black salt, mint leaves, and water. b. Mix all the ingredients in a glass, stir well, and serve chilled. c. You can also add grated ginger or ajwain (carom seeds) for extra digestive benefits. Drinking sattu chaas daily is a simple, age-old remedy for modern-day problems, ranging from dehydration to gut health and energy dips. It's affordable, easy to make, and packed with nutrients your body craves in summer. So, give your soft drinks a miss and switch to this traditional health drink, your body, and especially your gut, will thank you. Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.
The Print
30-04-2025
- Business
- The Print
Thali has gotten more expensive since 2020—2.3% of Indians can't afford 2 veg meals a day
With the release of the Household Consumption Expenditure Survey (HCES) 2023–24, we now have updated data based on actual household-level expenditure. This allows us to assess food affordability more accurately, not just by price, but by what households are actually able to spend. Using the same methodology and thali composition as outlined in the Economic Survey 2019–20, three key findings emerge. In the original Thalinomics, the thali components included 300g of cereals (rice and wheat), 150g of vegetables, and 60g of pulses (or meat, egg, or fish for non-vegetarian thalis), based on the 2011 dietary guidelines for Indians by the National Institute of Nutrition. Prices also included cooking oil, fuel (LPG or firewood), and commonly used spices. This provided a consistent, price-based estimate of the cost of a basic, nutritious meal. The Economic Survey 2019–20 introduced Thalinomics to track food affordability through the cost of a basic plate of food, or thali. It showed that the average price of a vegetarian thali declined between 2015–16 and 2019–20, suggesting improved access to meals across the country. Also read: Cost of a veg Indian thali has jumped 42% since 2015. That too without curd, tea, and fruits Thali prices have risen The original Thalinomics from the Economic Survey 2019-20 estimated a national decline in the price of a vegetarian thali from about Rs 27 in 2015–16 to Rs 24 in 2019–20. In contrast, non-vegetarian thali prices rose steadily over the same period—from around Rs 35 to nearly Rs 38 by 2019–20. Using unit value data from HCES 2023–24, we estimate thali prices for each state. Compared to the national average reported in 2019–20, current prices are significantly higher. Current rural vegetarian thali prices range from: Rs 25–Rs 28 in Chhattisgarh, Madhya Pradesh, Rajasthan Rs 32–Rs 34 in Bihar, Jharkhand, Uttar Pradesh Rs 45–Rs 51 in Puducherry, Lakshadweep, and Andaman & Nicobar Islands Current rural non-vegetarian thalis cost: Rs 33–Rs 36 in UP, Odisha, Bihar Rs 50–Rs 53 in Mizoram, Puducherry, and Andaman & Nicobar Islands These increases reverse the earlier trend and reflect post-pandemic inflation in food items beyond just cereals. Compared to the Economic Survey's 2019–20 average of Rs 24 for a veg thali, this represents a significant increase. Who can afford two meals a day? To measure affordability, we compare the monthly cost of two thalis per person per day (for 30 days) to the monthly per capita food expenditure reported in HCES. A household is considered food-unaffordable if its per capita expenditure is less than this benchmark. Key findings: 4.7 per cent of households cannot afford two non-veg meals per day. cannot afford two non-veg meals per day. 2.3 per cent cannot afford two vegetarian meals. cannot afford two vegetarian meals. In Jharkhand , these numbers rise to 18 per cent (non-veg) and 11 per cent (veg) . In rural Jharkhand, the non-veg thali unaffordability reaches 20.4 per cent. , these numbers rise to and . In rural Jharkhand, the non-veg thali unaffordability reaches High unaffordability is also observed in Odisha, Meghalaya, and Manipur. This indicates that a basic plate of food is still out of reach for many low-income households, particularly in eastern and northeastern states. This map shows that thali unaffordability is concentrated in eastern, central, and northeastern India—states with lower per capita gross state domestic product and more nutritional vulnerability. Many underspend on nutrition Affordability does not imply nutritional adequacy. Many households that can afford two meals a day still spend less than what is required to consume a nutritionally balanced thali, as defined in the Economic Survey's dietary assumptions. By comparing actual food expenditure to the cost of a 'healthy' thali consumed twice a day, we find: 46 per cent of Indian households spend less than what is needed for a basic, nutritious diet. spend less than what is needed for a basic, nutritious diet. In states like Jharkhand, Odisha, Uttar Pradesh, and Madhya Pradesh , this figure exceeds 60 per cent. , this figure exceeds Even in states like Karnataka and Maharashtra, over 40 per cent of households fall below this nutritional spending threshold. This highlights the prevalence of nutrient-poor diets, even in households that consume enough calories. Address affordability The original Thalinomics highlighted falling food prices. But the updated analysis using HCES 2023–24 suggests that food access remains limited for a significant share of Indian households. Prices have increased, affordability gaps persist, and nutritional under-consumption is widespread. Food security policy must now go beyond cereals. There is an urgent need to address affordability and access to pulses, vegetables, cooking oils, and fuel, which are central to a balanced diet. A thali is more than a price tag — it reflects whether citizens can eat adequately, regularly, and with dignity. The author is Assistant Professor of Economics and Sustainability, IMT Ghaziabad. Views are personal. (Edited by Theres Sudeep)
The Hindu
24-04-2025
- Health
- The Hindu
When it comes to edible oil, finding the right balance is key
The debate on how much edible oil, and what kind of oil, is good or bad for health seems never-ending. But the trick here is finding the right balance as moderation is key, say experts. Importance of fats in a balanced diet Meenakshi Bajaj, dietician, Tamil Nadu Government Multi Super Speciality Hospital, said it is essential to understand that all three macronutrients (carbohydrates, fats, and proteins) play a crucial role in an individual's health. 'Fat is an indispensable component of a balanced diet, necessary for the absorption of fat-soluble vitamins, synthesis of hormones, as well as several vital physiological and metabolic functions in the body. Dietary fat comprises both visible and invisible sources. Visible sources include fats and oils, ghee, vanaspati and butter used for cooking. Invisible sources encompass whole eggs, milk and milk products, nuts and oilseeds, meat, poultry, and fish,' she said. Edible fats and oils have benefits and drawbacks, she said, adding: 'There are three types of fatty acids present in our diet: saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). A healthy diet should incorporate varied sources of fats and oils, maintaining an ideal ratio of healthy fats (mono and polyunsaturated fats) to unhealthy fats (saturated fat).' Choosing and using oils wisely Daphnee Lovesley, chief clinical dietitian, Apollo Hospitals, Chennai, points out, 'Oils are essential in our diet as they provide essential fatty acids that the body cannot produce. Like everything else, moderation is key. Oils are calorie-dense, providing about 9 calories per milliliter, and in Indian cooking, there is often a tendency to use them generously, particularly in fried foods. Reducing oil intake by four to five teaspoons per person per day can make a big difference. Nuts like almonds, walnuts, or peanuts can be enjoyed in moderation—a handful a day is sufficient.' The National Institute of Nutrition (NIN) suggests incorporating a diverse variety of oil seeds, nuts, and whole grains, Ms. Bajaj pointed out. 'Studies indicate that consuming nuts like almonds and cashews can improve lipid profiles and reduce blood pressure in individuals with type 2 diabetes. However, moderation is key,' she said. Blending oils to achieve a balance of fatty acids and antioxidants is beneficial, she said, noting: 'NIN advises combining oils such as groundnut, sesame, rice bran, and mustard oils, which have been shown to reduce the risk of type 2 diabetes and metabolic syndrome.' Health risks associated with reheated oils and trans fat Ms. Lovesley further adds. 'Oils rich in monounsaturated fats—such as sesame oil, groundnut oil, and rice bran oil—are good options and are readily available locally. Using a blend of oils is often considered a safer and more balanced approach.' However, reusing oil is harmful, she adds. 'Repeated heating at high temperatures causes chemical changes that lead to the formation of polycyclic aromatic hydrocarbons, which are carcinogenic. Reheated oils have been linked to an increased risk of cancer, cardiovascular diseases, and elevated cholesterol and blood pressure levels. When consuming food outside, it is difficult to know how many times the oil has been reheated—this could contribute to inflammation and, subsequently, obesity.' Ms. Bajaj emphaised that trans fats from reheated oil, bakery items (such as cakes, pizza, puffs, pastries, biscuits, cookies, doughnuts), and partially hydrogenated edible fats in packaged and processed snacks increase triglycerides and LDL cholesterol (bad cholesterol), lower HDL cholesterol (good cholesterol), and heighten the risk of cancers and cardiovascular diseases. Check food labels on ready-to-eat foods for partially hydrogenated fats (unhealthy fats), she added . The impact of cooking methods on the nutritional quality of oils should be considered. 'Oils exposed to high temperatures for extended periods can lose antioxidants and generate toxic compounds and trans fats. Repeated heating of cooking oils produces harmful compounds and should be avoided. On a household level, vegetable oil once used for frying should be filtered and reused for sautéing purposes within the next 24 hours. Remove food particles from oil during frying before they turn black. Oils repeatedly heated should not be mixed with fresh oil but can be used for seasoning,' she said. Healthy eating as preventive care With obesity being a major public health concern, it's important to recognise the key contributing factors: poor dietary habits, a sedentary lifestyle, and inadequate sleep. Stress can also play a role in some individuals. 'However, we should focus on what we can control—eating balanced meals, staying physically active, and maintaining good sleep hygiene—to prevent obesity. Childhood obesity is growing too, making it crucial to encourage healthy habits early in life,' Ms. Lovesley said. Ms. Bajai reiterates that intake of oils and fats should be moderated. 'It's not about restriction; it's about smart and healthy choices for improved metabolic health. By making informed choices regarding the types and quantities of fats in our diets, we can promote better health and well-being for ourselves and our families,' she said.
