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S., Anitharaj M. "A Study on Buying Behaviour of Youngsters towards Fast Food Restaurants". International Journal of Emerging Research in Management and Technology 7, nr 1 (11.06.2018): 1. http://dx.doi.org/10.23956/ijermt.v7i1.17.
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The Indian economy was a traditional economy with majority of the consumers having a preference towards home cooked foods. This posed a major challenge to the major global fast food giants such as McDonalds and KFC to establish their business in India. In recent years the Indian fast food industry is undergoing rapid changes, reflecting a number of underlying developments. The most significant has been the quality and variety of services which have accelerated and broadened the scope of fast food restaurants in India. The global retailers have to compete with the Indian fast food retailers who offer traditional foods according to their tastes at affordable prices. Today, the fast food industry is adapting to Indian food requirements and is growing rapidly in India. It is gaining acceptance primarily from the Indian youth and younger generations and is becoming part of daily life. Keeping in mind the Indian habits and changing preferences towards food consumption, this study has as its focus tried to understand the factors affecting the perception of Indian youth, in the age group of 18-25 years, towards consumption of fast food as well as towards making choices of which fast food outlets to patronize. The findings of the study would help the fast food retailers to shore up their strengths and remedy their shortcomings.
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Shaikh, Nida I., Shailaja S. Patil, Shiva Halli, Usha Ramakrishnan i Solveig A. Cunningham. "Going global: Indian adolescents’ eating patterns". Public Health Nutrition 19, nr 15 (12.05.2016): 2799–807. http://dx.doi.org/10.1017/s1368980016001087.
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AbstractObjectiveTo describe adolescents’ eating patterns of traditional, global/non-local and mixed foods, and the factors that may influence food consumption, access and preferences, in a globalizing city.DesignA representative sample of school-going adolescents completed a cross-sectional survey including an FFQ designed to identify traditional and global foods. Student’sttest and ordinal logistic regression were used to examine weekly food intake, including differences between boys and girls and between adolescents attending private and public schools.SettingVijayapura city, Karnataka State, India.SubjectsAdolescents (n399) aged 13–16 years.ResultsCompared with dietary guidelines, adolescents consumed fruit, green leafy vegetables, non-green leafy vegetables and dairy less frequently than recommended and consumed energy-dense foods more frequently than recommended. Traditional but expensive foods (fruits, dairy, homemade sweets and added fat) were more frequently consumed by private-school students, generally from wealthier, more connected families, than by public-school students; the latter more frequently consumed both traditional (tea, coffee, eggs) and mixed foods (snack and street foods;P≤0·05). Girls reported more frequent consumption of global/non-local packaged and ready-to-eat foods, non-green leafy vegetables and added fat than boys (P≤0·05). Boys reported more frequent consumption of eggs and street foods than girls (P≤0·05).ConclusionsAdolescents’ eating patterns in a globalizing city reflect a combination of global/non-local and traditional foods, access and preferences. As global foods continue to appear in low- and middle-income countries, understanding dietary patterns and preferences can inform efforts to promote diversity and healthfulness of foods.
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Johnson, Claire, Sudhir Raj Thout, Sailesh Mohan, Elizabeth Dunford, Clare Farrand, Jason HY Wu, Feng J. He i in. "Labelling completeness and sodium content of packaged foods in India". Public Health Nutrition 20, nr 16 (22.08.2017): 2839–46. http://dx.doi.org/10.1017/s1368980017001987.
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AbstractObjectiveTo estimate the proportion of products meeting Indian government labelling regulations and to examine the Na levels in packaged foods sold in India.DesignNutritional composition data were collected from the labels of all packaged food products sold at Indian supermarkets in between 2012 and 2014. Proportions of products compliant with the Food Safety Standards Authority of India (FSSAI) regulations and labelled with Na content, and mean Na levels were calculated. Comparisons were made against 2010 data from Hyderabad and against the UK Department of Health (DoH) 2017 Na targets.SettingEleven large chain retail stores in Delhi and Hyderabad, India.SubjectsPackaged food products (n 5686) categorised into fourteen food groups, thirty-three food categories and ninety sub-categories.ResultsMore packaged food products (43 v. 34 %; P<0·001) were compliant with FSSAI regulations but less (32 v. 38 %; P<0·001) reported Na values compared with 2010. Food groups with the highest Na content were sauces and spreads (2217 mg/100 g) and convenience foods (1344 mg/100 g). Mean Na content in 2014 was higher in four food groups compared with 2010 and lower in none (P<0·05). Only 27 % of foods in sub-categories for which there are UK DoH benchmarks had Na levels below the targets.ConclusionsCompliance with nutrient labelling in India is improving but remains low. Many packaged food products have high levels of Na and there is no evidence that Indian packaged foods are becoming less salty.
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Henry, C. J. K., H. J. Lightowler, K. Newens, V. Sudha, G. Radhika, R. M. Sathya i V. Mohan. "Glycaemic index of common foods tested in the UK and India". British Journal of Nutrition 99, nr 4 (1.10.2007): 840–45. http://dx.doi.org/10.1017/s0007114507831801.
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The aim of this study was to ascertain whether international glycaemic index (GI) values, predominantly developed using peoples living in Europe, North America or Australia, are applicable to Asian Indians resident in their own country. Thirty-four Caucasian subjects were recruited in Oxford, UK and thirteen Asian Indian subjects in Chennai, India. Two types of sweet biscuits and three breakfast cereals were tested for glycaemic response in each group. Subjects were served equivalent available carbohydrate amounts (50 g) of test foods and a reference food (glucose), on separate occasions. Capillary blood glucose was measured from finger-prick samples in fasted subjects ( − 5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat. For each test food, the incremental area under the curve (IAUC) and GI values were determined. Although the glycaemic response to the reference food was higher in Asian Indian subjects compared with UK Caucasian subjects (IAUC 219 mmol/min per litre v. 157 mmol/min per litre, respectively; P < 0·01), there was no significant difference in GI values of the five test foods between the two groups. This is the first study known to the authors to examine the role of ethnicity on GI when the subjects are resident in their own countries. The findings from this study have important implications for the use of the GI concept worldwide and support the application of international values to different ethnic groups. The higher glycaemic response to all foods in Asian Indians may represent another mechanism for increased diabetes susceptibility among Asian Indians.
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Rathi, Neha, Lynn Riddell i Anthony Worsley. "The role of Indian school canteens in nutrition promotion". British Food Journal 120, nr 1 (2.01.2018): 196–209. http://dx.doi.org/10.1108/bfj-05-2017-0275.
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Purpose A school canteen can serve as an important setting for nutrition and health promotion. The purpose of this paper is to describe secondary school students’ perceptions of Indian school canteens. Design/methodology/approach Convenience sampling informed the recruitment of 1,026 year 9 students from nine private schools in Kolkata, India, and data were collected through self-completion of paper-based questionnaires. Frequencies and χ2 analyses were computed. Findings The school children reported that energy-dense, nutrient-poor foods like French fries (90.4 per cent), pizza (79.5 per cent) and cakes (69.2 per cent) were frequently available in the school canteens. However, only a few students (10.2 per cent) acknowledged the availability of nutritious foods like fruits. Only a small proportion of students were content with the nutritional quality of food supplied in the canteens (3.6 per cent), the cost of food (8.7 per cent) and availability of fresh foods like fruits (5.5 per cent). The provision of healthy foods in the school canteen was supported by two-thirds of the respondents (65.9 per cent); however, only a small proportion (18.3 per cent) supported the restriction of fried foods in school canteens. Practical implications These findings underscore the need for the design and implementation of healthy school canteen policies to foster healthy eating habits among Indian adolescents. Originality/value This is the first cross-sectional survey to investigate the views of adolescents regarding school food services in the Indian context.
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Jahnavi, Saadhiya Thabassum, Niveditha i V. Suneetha. "German Foods and Indian Foods-A Brief Study". Research Journal of Pharmacy and Technology 9, nr 9 (2016): 1385. http://dx.doi.org/10.5958/0974-360x.2016.00266.3.
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Shireen, Arshia, i Mitravinda Aneesh. "Knowledge and consumption of probiotics and prebiotics in India: a narrative review". International Journal Of Community Medicine And Public Health 8, nr 10 (27.09.2021): 5119. http://dx.doi.org/10.18203/2394-6040.ijcmph20213823.
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In this narrative review, we discuss existing literature on the knowledge, consumption, and factors influencing the consumption of probiotics and prebiotics in India. We also examined the current nature of the probiotics and prebiotics market in the country. There were only a handful of studies on the knowledge and consumption of probiotics and prebiotics among Indians, mainly conducted in urban areas and middle to high-income households. Limited research showed that the knowledge of probiotics had increased appreciably in the past decade, while there is still poor technical knowledge among Indians. Simultaneously, prebiotics is an unfamiliar concept to the general public. Younger individuals are more aware than their older counterparts. The probiotics market in India offers several milk-based beverages, yogurt, and curd, while few non-dairy beverages are available from overseas. The prebiotics market in India has several powder formulas and some chewable tablets. The consumption of probiotics and prebiotics is limited to popular foods like curd, probiotic drinks, buttermilk, and milk, wheat, onion, tomatoes respectively. The modern Indian diet lacks traditional probiotic and prebiotic sources despite their presence in several regional cuisines. Furthermore, awareness of these foods and the knowledge and belief in their health benefits are the most influential factors in their consumption. Contrarily, the perception of not requiring these foods for the maintenance of good health prevents their consumption. Improving awareness and knowledge while offering diverse gut-healthy foods in all strata of Indian society can increase the utilization of these foods and improve general health and prevent chronic diseases.
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Rutherfurd, Shane M., Kiran Bains i Paul J. Moughan. "Available lysine and digestible amino acid contents of proteinaceous foods of India". British Journal of Nutrition 108, S2 (sierpień 2012): S59—S68. http://dx.doi.org/10.1017/s0007114512002280.
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Cereals and legumes are staple foods in India and are limiting in lysine and sulphur amino acids, respectively. Available lysine loss, due to Maillard-type reactions that may occur during food preparation, exacerbates the problem of lysine deficiency particularly in cereals. Consequently, determining the contents of digestible essential amino acids, particularly lysine, is important. True ileal digestibilities of most amino acids (including total and reactive lysine) were determined for ten food ingredients and eleven foods commonly consumed in India. Semi-synthetic diets each containing either an ingredient or the prepared food as the sole protein source were formulated to contain 100 g kg− 1protein (75 g kg− 1for rice-based diets) and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta were collected and the amino acid content (including reactive lysine) of diets and ileal digesta determined. Available (digestible reactive) lysine content ranged from 1·9–15·4 g kg− 1and 1·8–12·7 g kg− 1across the ingredients and prepared foods respectively. True ileal amino acid digestibility varied widely both across ingredients and prepared foods for each amino acid (on average 60–92 %) and across amino acids within each ingredient and prepared food (overall digestibility 31–96 %). Amino acid digestibility was low for many of the ingredients and prepared foods and consequently digestibility must be considered when assessing the protein quality of poorer quality foods. Given commonly encountered daily energy intakes for members of the Indian population, it is estimated that lysine is limiting for adults in many Indian diets.
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Rathi, Neha, Lynn Riddell i Anthony Worsley. "Parents’ and Teachers’ Views of Food Environments and Policies in Indian Private Secondary Schools". International Journal of Environmental Research and Public Health 15, nr 7 (19.07.2018): 1532. http://dx.doi.org/10.3390/ijerph15071532.
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School food environments and policies can play a pivotal role in inculcating healthy food habits among young people. This cross-sectional survey explored teachers’ and parents’ views of the role of school food environments and policies in promoting healthy food consumption among Indian adolescents. Thirty-two teachers and 280 parents from five private, English-speaking, secondary schools in Kolkata, India took part in a short questionnaire survey which included closed and open answer questions. Descriptive and chi-square analyses were performed to compare the responses of parents and teachers. Thematic data analysis underpinned by Template Analysis Technique was employed to examine the qualitative responses. The easy availability and accessibility of energy-dense, nutrient-poor foods, the limited availability of nutritious foods, the absence of written food policies, and inflated prices of nutritious foods were reported as problems in the Indian school food environment. However, the respondents also noted that schools restricted the sale of sugar-sweetened beverages and adopted hygienic food practices. Novel ideas for creating healthy school food environments and effective school canteen policies were also captured during the survey. These findings point to the need to create effective school food policies in Indian secondary schools to help adolescents eat healthily at school. Future research is required to test the feasibility of the implementation of school food policies.
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Tak, Mehroosh, Bhavani Shankar i Suneetha Kadiyala. "Dietary Transition in India: Temporal and Regional Trends, 1993 to 2012". Food and Nutrition Bulletin 40, nr 2 (22.04.2019): 254–70. http://dx.doi.org/10.1177/0379572119833856.
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Background: Rapid economic growth, urbanization, and globalization have resulted in dietary transformation in India. Triple burden of malnutrition remains a significant concern, with high prevalence of undernutrition, widespread micronutrient deficiencies, and rising obesity. Objective: This article reviews the dietary transition in India by analyzing trends in food consumption across time and space. Methods: Household consumption survey data from 1993 to 2012 are analyzed to examine both national- and state-level trends to investigate how diets have changed and vary across the country. Typical Indian diets are characterized using k-mean cluster analysis and associated with socioeconomic and geographical aspects. Results: The article finds that on average Indian household diets have diversified slowly but steadily since the 90s. Indians diets have shifted away from cereals to higher consumption of milk. However, progress on micronutrient-rich food groups such as fruits, vegetables, meat, and egg has been worryingly slow. Even by 2012, about a fifth of rural Indian households did not consume fruits or milk, while more than half of both urban and rural households did not consume any meat, fish, or eggs. Five predominant dietary types are identified. Sections of the Indian households do consume reasonably balanced diets, but large percentages consume cereal-focused, dairy-focused, or processed food heavy diets with high processed food content. Conclusions: Diets in India have not transformed sufficiently to overcome major gaps in intakes of micronutrient-rich foods. Large regional heterogeneities in diets call for regionally differentiated strategies to improve diets.
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Chavan, Shama. "Geographic Indicator Foods of India". Journal of Food and Nutrition 1, nr 1 (30.11.2022): 01–04. http://dx.doi.org/10.58489/2836-2276/001.
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In our nation, we have a rich history that is heavily affected by our geographical position, climate, and religious traditions. Traditions such as hospitality and humility are at the core of this ancient culture's foundation. The food provided is a major part of that. According to the widely held Indian belief system known as 'ATITHI DEVO BHAV,' the guest is revered as a deity in Indian culture, which is true across the nation. Many studies in gastronomy imply that food is at the heart of every culture. There is just 3.9 per cent of Indian foods that have a Geographical Indicator (GI) marking. There must be increased public awareness of the GI labelled foods since they represent national pride. One must also remember that the GI meals will boost culinary tourism in our nation. As a result, the country's cuisine culture is preserved via the employment of traditional cooking methods. This study aims to provide background information on GI foods, including how they are categorized and by whom. Foods in this category should be increased to honour our nation and preserve our country's historic traditional cuisine culture.
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CHAUDHARY, ANITA, D. K. SHARMA i ANJU ARORA. "Prospects of Indian traditional fermented food as functional foods". Indian Journal of Agricultural Sciences 88, nr 10 (24.10.2018): 1496–501. http://dx.doi.org/10.56093/ijas.v88i10.83956.
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The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to preserve the food with the fermentation and unknowingly, they are able to produce more nutritious and healthy food, which is able to alleviate many health problems. Scientific evidence has now started emerging in support of the traditional practices being practiced in the ancient times. However, the traditional practice of producing fermented food need to be done scientifically, as sometimes uncontrolled fermentation have led to the spoiled food, due to production of some toxic substances such as bacterial and mold toxins, which instead of providing benefits to the human beings may harm them.
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Soni, Pavleen. "Promoting Foods to Indian Children through Product Packaging". Journal of Competitiveness 5, nr 4 (31.12.2013): 134–46. http://dx.doi.org/10.7441/joc.2013.04.08.
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Sreeramulu, D., C. V. K. Reddy, Anitha Chauhan, N. Balakrishna i M. Raghunath. "Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing". Oxidative Medicine and Cellular Longevity 2013 (2013): 1–12. http://dx.doi.org/10.1155/2013/369479.
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Phytochemicals protect against oxidative stress which in turn helps in maintaining the balance between oxidants and antioxidants. In recent times natural antioxidants are gaining considerable interest among nutritionists, food manufacturers, and consumers because of their perceived safety, potential therapeutic value, and long shelf life. Plant foods are known to protect against degenerative diseases and ageing due to their antioxidant activity (AOA) attributed to their high polyphenolic content (PC). Data on AOA and PC of Indian plant foods is scanty. Therefore we have determined the antioxidant activity in 107 commonly consumed Indian plant foods and assessed their relation to their PC. Antioxidant activity is presented as the range of values for each of the food groups. The foods studied had good amounts of PC and AOA although they belonged to different food groups. Interestingly, significant correlation was observed between AOA (DPPH and FRAP) and PC in most of the foods, corroborating the literature that polyphenols are potent antioxidants and that they may be important contributors to the AOA of the plant foods. We have also observed that common domestic methods of processing may not affect the PC and AOA of the foods studied in general. To the best of our knowledge, these are the first results of the kind in commonly consumed Indian plant foods.
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Sadiq, Muhammad Ahsan, Balasundaram Rajeswari i Lubna Ansari. "Segmentation of Indian shoppers in the context of organic foods". South Asian Journal of Business Studies 9, nr 2 (5.12.2019): 167–92. http://dx.doi.org/10.1108/sajbs-05-2019-0093.
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Purpose The purpose of the paper is to segment and profile the Indian shoppers in the context of organic foods in India. It proposes to use a healthy lifestyle (HL) as a segmenting variable and to use a factor-cluster analysis approach to achieve the same. The current study is expected to add a substantial base to the segmentation literature in marketing. Design/methodology/approach Food stores in Indian metropolitan city Chennai are sampled, and data is collected in the form of a mall intercept survey method. In total, 441 usable structured questionnaires are filled by the respondents which are subjected to suitable statistical analysis. Findings Three significantly different consumer segments emerged from the given sample of respondents, which shows uniqueness concerning consumer’s, HL features, demographics and the variables of the theory of planned behavior (TPB). Research limitations/implications Clustering method used to segment the potential shoppers of organic foods is an exploratory technique only. It cannot be treated or generalized to the population like those of inferential techniques. The researcher suggested testing the same with a larger sample size and in a different context. It is limited to urban and suburban facets of the metropolitan city in India. Originality/value The study will be helpful to marketers and decision makers to target the potential organic foods consumers.
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Premavalli, K. S. "Convenience Foods for Defence Force Based on Traditional Indian Foods". Defence Science Journal 50, nr 4 (1.01.2000): 361–69. http://dx.doi.org/10.14429/dsj.50.3747.
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Platel, K., i K. S. Shurpalekar. "Resistant starch content of Indian foods". Plant Foods for Human Nutrition 45, nr 1 (styczeń 1994): 91–95. http://dx.doi.org/10.1007/bf01091233.
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Satija, Ambika, Frank B. Hu, Liza Bowen, Ankalmadugu V. Bharathi, Mario Vaz, Dorairaj Prabhakaran, K. Srinath Reddy i in. "Dietary patterns in India and their association with obesity and central obesity". Public Health Nutrition 18, nr 16 (20.02.2015): 3031–41. http://dx.doi.org/10.1017/s1368980015000312.
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AbstractObjectiveObesity is a growing problem in India, the dietary determinants of which have been studied using an ‘individual food/nutrient’ approach. Examining dietary patterns may provide more coherent findings, but few studies in developing countries have adopted this approach. The present study aimed to identify dietary patterns in an Indian population and assess their relationship with anthropometric risk factors.DesignFFQ data from the cross-sectional sib-pair Indian Migration Study (IMS; n 7067) were used to identify dietary patterns using principal component analysis. Mixed-effects logistic regression was used to examine associations with obesity and central obesity.SettingThe IMS was conducted at four factory locations across India: Lucknow, Nagpur, Hyderabad and Bangalore.SubjectsThe participants were rural-to-urban migrant and urban non-migrant factory workers, their rural and urban resident siblings, and their co-resident spouses.ResultsThree dietary patterns were identified: ‘cereals–savoury foods’ (cooked grains, rice/rice-based dishes, snacks, condiments, soups, nuts), ‘fruit–veg–sweets–snacks’ (Western cereals, vegetables, fruit, fruit juices, cooked milk products, snacks, sugars, sweets) and ‘animal-food’ (red meat, poultry, fish/seafood, eggs). In adjusted analysis, positive graded associations were found between the ‘animal-food’ pattern and both anthropometric risk factors. Moderate intake of the ‘cereals–savoury foods’ pattern was associated with reduced odds of obesity and central obesity.ConclusionsDistinct dietary patterns were identified in a large Indian sample, which were different from those identified in previous literature. A clear ‘plant food-based/animal food-based pattern’ dichotomy emerged, with the latter being associated with higher odds of anthropometric risk factors. Longitudinal studies are needed to further clarify this relationship in India.
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Zunjarwad, Renu. "Nostalgia, Co-creation, and Practice of Design". Cultural Syndrome 2, nr 1 (29.07.2020): 1–19. http://dx.doi.org/10.30998/cs.v2i1.243.
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The study proposes that the research design integrating co-creation, interviews, and visual analysis can effectively operationalize a difficult concept of gastronomic nostalgia surrounding ethnic food artifacts. I employed an example of Mumbai’s street foods to examine consumption, production, and distribution practices and compared the cities of Mumbai, India, and Phoenix, United States. Rigorous qualitative analysis of the data gathered from fourteen Indian immigrants in Phoenix suggested that consumption declined when street foods’ core identity shifted in Phoenix. I discovered that the differences in having street foods in sit-down settings or the lack of a public street food culture might never be bridged in Phoenix. However, specific production and distribution strategies rooted in nostalgic memories from Mumbai may boost consumption.
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Bender, Ralf. "ADF positioniert sich mit „Truly Indian“ über Authentizität". Lebensmittel Zeitung 73, nr 28 (2021): 42. http://dx.doi.org/10.51202/0947-7527-2021-28-042.
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Church, Jerilyn, Chinyere O. Ekechi, Aila Hoss i Anika Jade Larson. "Tribal Water Rights: Exploring Dam Construction in Indian Country". Journal of Law, Medicine & Ethics 43, S1 (2015): 60–63. http://dx.doi.org/10.1111/jlme.12218.
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The environment, particularly, land and water, play a powerful role in sustaining and supporting American Indian and Alaska Native communities in the United States. Not only is water essential to life and considered — by some Tribes — a sacred food in and of itself, but environmental water resources are necessary to maintain habitat for hunting and fishing. Many American Indian and Alaska Native communities incorporate locally caught traditional subsistence foods into their diets, and the loss of access to subsistence foods represents a risk factor for food security and nutrition status in indigenous populations. Negative health outcomes, including obesity, diabetes and cancer, have accompanied declines in traditional food use in indigenous communities throughout the United States.
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Fardet, Anthony, Kenny Aubrun, Haripriya Sundaramoorthy i Edmond Rock. "Nutrition Transition and Chronic Diseases in India (1990–2019): An Ecological Study Based on Animal and Processed Food Caloric Intake and Adequacy according to Nutrient Needs". Sustainability 14, nr 22 (10.11.2022): 14861. http://dx.doi.org/10.3390/su142214861.
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The Indian diet is becoming westernized with a potential threat to human health. This ecological study aimed at analyzing the nutritional transition in India during the 1990–2019 period within the framework of the newly developed 3V index, considering the degree of processing starting with industrially processed foods (IPFs, i.e., the Real/’Vrai’ metric 1), plant/animal calorie ratio (i.e., the Vegetal metric 2), and diversity of food intake (i.e., the Varied metric 3). Total and food group (n = 14) caloric intakes, percentages of animal and IPF calories, adequacy to the Indian Recommended Dietary Allowances, and prevalence of chronic diseases were retrieved from web databases (e.g., OECD.Stats, Our World in Data and FAO-STAT) and Indian food composition table. The total calorie intake increased by 31% over thirty years, being mainly linked to increased consumption of dairy products and IPF, but still remains below the average recommended intake in 2019. The IPF and animal calorie shares increased from 3.6 to 11.6% and 15.1 to 24.3%, respectively, while micronutrient intakes improved in 2019. In the same time, prevalence of overweight/obesity and type 2 diabetes, and cardiovascular disease mortality increased. In conclusion, the evolution of the Indian diet deviates from metrics 1 and 2 and improves in metric 3, which may not be a sufficient metric in terms of the alleviation of chronic diseases. Therefore, while improving food diversity and replacing refined with wholegrain cereals, Indians should also curb increasing their consumption of IPF and animal calories.
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Soni, Pavleen, i Jyoti Vohra. "Advertising foods to Indian children: what is the appeal?" Young Consumers 15, nr 2 (10.06.2014): 178–92. http://dx.doi.org/10.1108/yc-06-2013-00380.
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Purpose – This paper aims to identify the nature of themes/appeals used in food commercials shown on children’s networks in India. Marketers use various themes/appeals in TV advertisements to influence food consumption habits of children. Children are also found to focus on these appeals while selecting foods rather than using nutritional value as a criteria to select foods. Design/methodology/approach – For the present study, a content analysis of 114 discrete food commercials broadcast on children’s networks was done. These were further analysed to collect data on themes/appeals used in them. SPSS 19.0 was used to record the data and descriptive statistics were used for data analysis. Findings – A majority of food advertisements which were broadcast during children’s programmes included confectionery, ice creams and dairy products, baked products and ready-to-cook food items. Grazing was found to be the most frequently used appeal in these food advertisements. This was followed by taste/flavour/smell/texture, fun/happiness, being “cool”, adult approval/disapproval, family ties and so on. However, a majority of these advertisements did not feature any health-related message. Practical implications – The study highlights the need for strategic actions by all stakeholders interested in protecting well-being of children. Taking account of the promotional tactics used by food marketers, parents as well as governmental agencies must strongly take steps to check these practices. Originality/value – As no such study has already been conducted in India (to the best of researcher’s knowledge), this study potentially helps in abridging gaps in literature.
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Gupta, Shipra, Kirti Arora i Geeta Trilok-Kumar. "Zinc Content of Cereals and Pulses in Delhi". Indian Journal of Nutrition and Dietetics 55, nr 2 (4.04.2018): 216. http://dx.doi.org/10.21048/ijnd.2018.55.2.16049.
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Severe zinc deficiency is rare in India but mild to moderate deficiency could be widespread. There is little data on zinc intakes based on nutritional assessment methods, mainly because the Indian Food Composition Tables that were available until recently gave incomplete zinc content values in foods. A pilot study was, therefore, undertaken to assess the zinc content of cereals and pulses consumed in Delhi and to compare the values with those given in the latest Indian Food Composition Tables. Four hundred and twenty six samples of twenty three varieties of cereals / cereal products and fifteen varieties of pulses, collected from wholesale suppliers in the north, south, east and west zones of Delhi, were analyzed for zinc using atomic absorption spectrophotometer. The concentration of zinc in a given cereal or pulse varied widely between the different zones. Cereals like pearl millet, Italian millet, dry maize, whole wheat and its flour and pulses like roasted Bengal gram and dry peas, Bengal gram dhal and lentil dhal were identified as rich sources of zinc. The mean zinc content in most of the foods analysed in the laboratory showed significant differences when compared with the mean values for cereals and pulses reported in the Indian Food Composition Tables given by the National Institute of Nutrition - Indian Council of Medical Research in 2017. A region specific food composition database is urgently needed as there seem to be huge differences in the zinc values of cereals and pulses consumed in Delhi as compared to the average values representative of all states given in the latest food composition database.
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Eddie, Regina S., Carolyn Montoya i Jennifer Averill. "School Nutrition Policies and Practices on an American Indian Reservation: Research and Policy Considerations". Policy, Politics, & Nursing Practice 21, nr 2 (maj 2020): 71–81. http://dx.doi.org/10.1177/1527154420923744.
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Navajo (Diné) and other American Indian children are more affected by overweight and obesity than their U.S. counterparts. In this descriptive study, the authors combined a socioecological and Navajo cultural framework to analyze the various factors that influence food choices available to children in schools. The Healthy Hunger-Free Kids Act of 2010 updated nutrition standards for school meals and all other foods and beverages sold in schools. Some studies have shown that improved nutrition standards were not favorably received by students and school food programs. To better understand these broader trends in a Navajo context, the researcher administered in-person surveys to 6 principals and 14 food service workers from a sample of 6 schools and performed on-site observations of two schools. Data were analyzed using a combination of descriptive statistics, matrix analysis, and thematic analysis techniques. Results showed that schools were offering more healthy food options in school lunches and that some schools were still serving unhealthy foods, such as pizza, tater tots, and French fries. Classroom and fundraising events provided other sources for low-nutrient foods and beverages. Participants had mixed responses about the updated nutrition standards, and food waste of healthy foods was a major concern. This study proposes opportunities for nurses to engage in research and advance stronger policies that increase healthy food options and limit access to less healthy foods.
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Pandav, Chandra, Lindsey Smith Taillie, Donna R. Miles, Bridget A. Hollingsworth i Barry M. Popkin. "The WHO South-East Asia Region Nutrient Profile Model Is Quite Appropriate for India: An Exploration of 31,516 Food Products". Nutrients 13, nr 8 (15.08.2021): 2799. http://dx.doi.org/10.3390/nu13082799.
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The rapid rise in prevalence of overweight/obesity, as well as high prevalence of type 2 diabetes and other nutrition-related noncommunicable diseases, has led the Food Safety and Standards Authority of India (FSSAI) to propose a front-of-package labeling (FOPL) regulation. An effective FOPL system applies a nutrient profile model that identifies foods high in sugar, sodium, and saturated fat that would receive a warning label for consumers to effectively discern between more and less healthy foods. Previous Nutrition Alchemy data collected by the food industry (n = 1306 products) estimated that approximately 96% of foods in India would have at least one warning label based on the FSSAI proposed FOPL. This near universal coverage of warning labels may be inaccurate and misleading. To address this, the current study compared two nutrient profile models, the WHO South-East Asia Region Organization (SEARO) and the Chilean Warning Octagon (CWO) Phase 3, applied to food products available in the Indian market from 2015–2020, collected through Mintel Global New Products Database (n = 10,501 products). Results suggest that 68% of foods and beverages would have at least one ‘ high-in’ level warning label. This study highlights the need to include a more comprehensive sample of food products for assessing the value of warning labels.
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Mani, U. V., S. Bhatt, N. C. Mehta, S. N. Pradhan, V. Shah i I. Mani. "Glycemic index of traditional Indian carbohydrate foods." Journal of the American College of Nutrition 9, nr 6 (grudzień 1990): 573–77. http://dx.doi.org/10.1080/07315724.1990.10720411.
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Sarkar, Preetam, Lohith Kumar DH, Chanda Dhumal, Shubham Subrot Panigrahi i Ruplal Choudhary. "Traditional and ayurvedic foods of Indian origin". Journal of Ethnic Foods 2, nr 3 (wrzesień 2015): 97–109. http://dx.doi.org/10.1016/j.jef.2015.08.003.
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Gokhale, S. V., i S. S. Lele. "Retort process modelling for Indian traditional foods". Journal of Food Science and Technology 51, nr 11 (21.09.2012): 3134–43. http://dx.doi.org/10.1007/s13197-012-0844-3.
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Sivaswamy, S. Narender, B. Balachandran i S. Balanehru. "South Indian foods: Contaminants and their effects". Bulletin of Environmental Contamination and Toxicology 47, nr 2 (sierpień 1991): 251–60. http://dx.doi.org/10.1007/bf01688648.
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Sud, Vd Sushant, i Vd Khyati S. Sud. "Food Safety Stratagems for Safeguarding Health and Endurance". Journal of Ayurvedic and Herbal Medicine 5, nr 4 (15.01.2020): 143–46. http://dx.doi.org/10.31254/jahm.2019.5405.
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In the era of globalization of the population and worldwide food mercantilism, health acutely aware populaces round the world have gotten benefited from the wealth of information on ancient Indian and Ayurvedic health foods of Indian origin. It purposes out that recreation of the methodologies that enabled the holistic read point concerning health in Ayurved might unravel a number of the complicated connections with Nature. Such claims swear not on the naiveness of Indian shoppers however on deep and widespread persuasions concerning the facility of foods to market well-being. A predilection to hunt extraordinary qualities from foods provides a tempting promotional proposition for food businesses. Notwithstanding, the sale and preferment of foods in Asian nation supported ancient opinions concerning their health and nutritive assets presents an advanced governing and regulative challenge. In trendy Asian nation, shoppers expect higher criterions in goods and stronger shopper resistance, as well as specific guideline of food standards related to nutrition and fitness claims. to satisfy this anticipation, the govt of Asian nation established the Food Safety and Standards Authority and passed the Food Safety and Standards Act (FSSA) 2006 to supply a comprehensive regulative framework for the sale of food. this text introduces and recommends dietary tips in step with age and health condition of the patron by highlight the mounted limits, as well as most usage levels per day, just in case of a health or food supplement supported Ayurved.
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Ashwini, M., K. Divyashree, Divya Ramesh i Jamuna Prakash. "Nutritional Composition of Selected Commercially Sold Ready-to-eat Indian Meat and Vegetable Curried Dishes". Journal of Food Engineering and Technology 9, nr 1 (15.06.2020): 30–37. http://dx.doi.org/10.32732/jfet.2020.9.1.30.
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A significant influence of dietary and nutrition transition is on the food behaviour of populace reflected in higher dependence on processed or catered foods. The traditional home cooked meals have been largely replaced by street or restaurant foods. While the nutritional composition of processed foods is declared on the label, there is no such information available regarding catered foods and the consumer cannot make an informed choice while selecting food at an eatery. With this premise, the present study was undertaken to analyse the nutritional composition of selected meat and vegetables based Indian dishes sourced from three different catering establishments. Similar dishes were also prepared in laboratory and the nutritional value computed using food composition database. The dishes selected were curries made with chicken, mutton, fish, mixed vegetable, Malai kofta (potato and cheese balls in creamy gravy) and Gobi Manchurian (deep fried spiced cauliflower snack). The results revealed that there were wide variations in the energy and fat content of foods sourced from different eateries. In general, the fat content of dishes was very high. In comparison, laboratory prepared items had lesser energy and fat content. The information will help in creating a nutrient database of ready-to-eat foods and help the consumer in selectin of dishes.
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Shivakumar, Nirupama, Sindhu Kashyap, Satvik Kishore, Tinku Thomas, Aneesia Varkey, Sarita Devi, Thomas Preston, Farook Jahoor, M. S. Sheshshayee i Anura V. Kurpad. "Protein-quality evaluation of complementary foods in Indian children". American Journal of Clinical Nutrition 109, nr 5 (28.03.2019): 1319–27. http://dx.doi.org/10.1093/ajcn/nqy265.
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ABSTRACT Background The types of food in complementary feeding of infants and young children are important for growth and development. Food protein quality, as measured by the Digestible Indispensable Amino Acid Score (DIAAS), requires the determination of true ileal digestibility of indispensable amino acids (IAAs) in children. Objectives First, the aim of this study was to measure the true ileal IAA digestibility of 4 (rice, finger millet, mung bean, and hen egg) commonly consumed complementary foods in children aged <2 y using the dual-isotope tracer method. Second, we calculated the DIAAS of complementary feeding diets and their relation to stunting in a representative Indian rural population. Design Rice, finger millet, and mung bean were intrinsically labeled with deuterium oxide (2H2O), whereas egg was labeled through oral dosing of hens with a uniformly 2H-labeled amino acid mixture. True ileal IAA digestibility was determined by the dual-isotope tracer technique. The DIAAS of complementary food protein was calculated in children aged 1–3 y from a nationally representative survey to evaluate its relation with stunting. Results True ileal IAA digestibility was lowest in mung bean (65.2% ± 7.1%), followed by finger millet (68.4 %± 5.3%) and rice (78.5% ± 3.5%), and was highest for egg (87.4% ± 4.0%). There was a significant inverse correlation of complementary food DIAAS with stunting in survey data (r = −0.66, P = 0.044). The addition of egg or milk to nationally representative complementary diets theoretically improved the DIAAS from 80 to 100. Conclusions The true ileal IAA digestibility of 4 foods commonly consumed in complementary diets showed that the DIAAS was associated with stunting and reinforces the importance of including animal source food (ASF) in diets to improve growth. This trial was registered at http://ctri.nic.in/clinicaltrials/login.php as CTRI/2017/02/007921.
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Tak, Mehroosh, Cherry Law, Rosemary Green, Bhavani Shankar i Laura Cornelsen. "Processed foods purchase profiles in urban India in 2013 and 2016: a cluster and multivariate analysis". BMJ Open 12, nr 10 (październik 2022): e062254. http://dx.doi.org/10.1136/bmjopen-2022-062254.
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ObjectivesSales of ultraprocessed foods (UPFs) and beverages are rising in low-income and middle-income countries. Such foods are often linked with weight gain, obesity, type 2 diabetes and hypertension—diseases that are on the rise in India. This paper analysed patterns in purchases of processed and UPF by urban Indian households.SettingPanel data from Kantar —Worldpanel Division, India for 2013 and 2016.Participants58 878 urban Indian households.MethodsWe used K-mean partition clustering and multivariate regression to analyse patterns in processed food (PF) and UPF purchase for urban India.ResultsThree-quarters of urban Indian households purchased over ten PF groups. Mean per person annual PF purchase was 150 kg. UPF purchase was low at 6.4 kg in 2016 but had grown by 6% since 2013. Cluster analysis identified three patterns of consumption, characterised by low (54% of the households in 2016), medium (36%) and high (10%) PF purchase quantities. High cluster households purchased over three times as much PFs and UPF as the low cluster households. Notably, salt purchases were persistently high across clusters in both years (>3.3 kg), while sweet snack and ready-to-eat food purchases grew consistently in all clusters between 2013 and 2016. A positive and significant association was found between household purchases of UPF and their socioeconomic status as well as ownership of durables, such as refrigerator, colour television and washing machine (all p<0.001). Spatial characteristics including size of town (p<0.05) in which the household is located were also positively associated with the purchase of UPF.ConclusionResults suggest the need for tailored regional and city level interventions to curb the low but growing purchase of UPF. New data on obesity and rise of non-communicable diseases, the results are concerning given the links between lifestyle changes and the speed of urbanisation in Indian cities.
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Kumar Dahiya, Pradeep, M. J. R. Nout, Martinus A. van Boekel, Neelam Khetarpaul, Raj Bala Grewal i Anita Linnemann. "Nutritional characteristics of mung bean foods". British Food Journal 116, nr 6 (27.05.2014): 1031–46. http://dx.doi.org/10.1108/bfj-11-2012-0280.
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Purpose – The purpose of this paper is to address malnourishment in developing countries by a food-based approach in which locally produced and consumed foods are improved by applying food processing techniques that benefit the amount and availability of desirable nutrients. Design/methodology/approach – To facilitate this approach, this paper reports on the composition and in vitro micronutrient accessibility of 14 traditional mung bean foods from India in relation to their preparation methods. Findings – Proximate composition, in vitro mineral accessibility, phytic acid and polyphenol contents varied among the range of products. Products requiring either fermentation or germination, had higher in vitro iron, zinc and calcium accessibility. Average in vitro iron, zinc and calcium accessibility of the mung bean products were 16, 9 and 418 mg kg−1 dry weight. Phytic acid and polyphenols averaged 2.1 and 1.8 g kg−1 dry weight, respectively, and were negatively correlated with in vitro mineral accessibility. Practical implications – Different mung bean products (100 g) cover 12.0-59.5, 5.2-45.6, 4.2-28.6 and 1.1-7.1 per cent of the recommended dietary allowance for protein, iron, zinc and calcium, respectively, for seven- to nine-year-old Indian children. Originality/value – This study demonstrated the wide range of traditional mung bean foods in India and presents options to tackle malnourishment by a food-based approach.
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Pai, V. S., i Ram Subramanian. "Kraft Foods, Inc. in India — The Cadbury Acquisition". Asian Case Research Journal 18, nr 02 (grudzień 2014): 371–99. http://dx.doi.org/10.1142/s021892751450014x.
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When the United States-based Kraft Foods, Inc. (KFI) acquired the United Kingdom-based Cadbury plc, KFI got entry into the Indian market. KFI CEO, Irene Rosenfeld had targeted the developing markets as key for the company to achieve a 5% organic growth rate and the strong position of Cadbury India augured well for expanding KFI's presence in that market. However, after nearly a year since the acquisition, KFI was moving slowly in India and appeared content to consolidate Cadbury's market presence. Anand Kripalu, President of KFI South Asia and Indo-China and Managing Director of Cadbury India was to meet his superiors to present his strategic plan for the India operations. He had a critical decision to make regarding whether to continue consolidating the Cadbury brand in India or use Cadbury's strong market presence to launch brands from KFI's global portfolio.
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Patel, Khushali, Utsav Patel, Khushboo Vaghela, Niranjan Kanki, Maitreyi Zaveri i Vinit Movaliya. "Comparisons of registration requirements of Nutraceuticals in Philippines, Tanzania, Cambodia and India". International Journal of Drug Regulatory Affairs 10, nr 4 (15.12.2022): 18–23. http://dx.doi.org/10.22270/ijdra.v10i4.546.
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"Nutraceuticals" are the combination of Nutrition and pharmaceutical. The term Nutraceutical was given by Dr. Stephen in 1989. A dietary supplement is a product taken by mouth that contains a dietary ingredient (Vitamins, Minerals, Herbs, Amino acids etc.) Numerous definitions and nomenclature for dietary supplements exist worldwide. In India Food Safety and Standards authority (FSSA), defines Nutraceuticals as "foods for special dietary uses or functional foods or health supplements". In Philippines Nutraceuticals are known as food supplement & dilatory supplement. In Sudan, Nutraceuticals are known as dietary supplement & health product .In Cambodia Nutraceuticals are known as health supplement product. Every country has their own guidelines, regulatory requirements which deal with regulatory registration procedures of Nutraceuticals. In order to enter the Indian Nutraceutical market, some of the very important areas of focus include product evaluation, actual product analysis, procuring licenses and developing India specific health and label claims.
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Khokhar, Santosh. "Dietary fibre composition of Indian foods and intakes of Indian vegetarian populations". Journal of Human Nutrition and Dietetics 8, nr 6 (grudzień 1995): 447–56. http://dx.doi.org/10.1111/j.1365-277x.1995.tb00340.x.
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Johnson, Tai Elizabeth. "The Shifting Nature of Subsistence on the Hopi Indian Reservation". Agricultural History 97, nr 2 (1.05.2023): 215–44. http://dx.doi.org/10.1215/00021482-10337941.
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Abstract On the outstretched fingers of Black Mesa lie the longest continually inhabited settlements in North America. Here, on the Hopi Indian Reservation, roots of blue corn reach deep into sandy soil that sustained one of the world's most biologically diverse agricultural systems for over one thousand years. In dry farmed fields fed by violent monsoon storms and in terraced gardens irrigated by ancestral springs, Hopi agriculturalists perfected a system of spiritual and physical subsistence that produced the majority of food consumed in Hopi communities. During the twentieth century, the rise of wage labor and increased access to cash facilitated the shift from a diet comprised primarily of traditional food produced by Hopi farmers to one dependent on food purchased in grocery stores or acquired through food aid programs, contributing to high rates of obesity and diabetes. Despite deep fractures in their food system, Hopis continued to produce and consume traditional foods while negotiating the terms upon which new foods were adopted into their culinary universe, demonstrating sustained resilience in the face of a shifting subsistence base.
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Singh, S. K., Lindsey Smith Taillie, Ashish Gupta, Maxime Bercholz, Barry Popkin i Nandita Murukutla. "Front-of-Package Labels on Unhealthy Packaged Foods in India: Evidence from a Randomized Field Experiment". Nutrients 14, nr 15 (29.07.2022): 3128. http://dx.doi.org/10.3390/nu14153128.
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Policies to require front-of-package labels (FOPLs) on packaged foods may help Indian consumers to better identify foods high in nutrients of concern, including sugar, saturated fat, and sodium, and discourage their consumption, which are outcomes that are critical for preventing rises in diet-related non-communicable disease. The objective was to test whether FOPLs helped Indian consumers identify “high-in” packaged foods and reduce intentions to purchase them. We conducted an in-person randomized experiment (n = 2869 adults between ages 18 and 60 years old) in six states of India in 2022. Participants were randomized to one of five FOPLs: a control label (barcode), warning label (octagon with “High in [nutrient]”), Health Star Rating (HSR), Guideline Daily Amount (GDA), or traffic light label. Participants then viewed a series of packaged foods high in sugar, saturated fat, or sodium with the assigned FOPL, and rated product perceptions and label reactions. Fewer than half of participants in the control group (39.1%) correctly identified all products high in nutrient(s) of concern. All FOPLs led to an increase in this outcome, with the biggest differences observed for the warning label (60.8%, p < 0.001), followed by the traffic light label (54.8%, p < 0.001), GDA (55.0%, p < 0.001), and HSR (45.0%, p < 0.01). While no FOPLs led to a reduction in intentions to purchase the packaged foods, the overall pattern of results suggested that warning labels are the most effective FOPL to help Indian consumers identify unhealthy foods.
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Gupta, Shipra, i Deeksha Kapur. "Nutrition Transition: A Precursor of Disordered Eating Behaviour among Young Indians". Indian Journal of Nutrition and Dietetics 54, nr 2 (20.04.2017): 227. http://dx.doi.org/10.21048/ijnd.2017.54.2.12468.
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Rapid nutrition transition that is being witnessed by India has resulted in the emergence of a “new traditional Indian diet” which includes western foods as well as promotes intake of high energy, high fat processed foods and ready-to-eat foods on a regular basis. Consumption of such diets coupled with sedentary habits has led to an increase in the prevalence of obesity among Indians at all ages and in all socioeconomic groups. At the same time, exposure to the Western culture and the media is promoting a drive for thin body ideals which makes the populations resort to restrained or restricted eating and denial of hunger in pursuit of slimness. This seems to be leading to confusion among the individuals, especially the youth, regarding their diet and lifestyle practices, and is causing increased body dissatisfaction, anxiety, depression, lowered self-esteem etc. among them; and these conditions may further act as precursors of disordered eating behaviour and increase malnutrition. An attempt has been made in this paper to draw attention to how nutrition transition in India may result in increased disordered eating behaviour among its young adults.
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Lalitha Ramaswamy. "Development of Indian Breakfast Foods with Coconut Flour". CORD 27, nr 2 (1.10.2011): 8. http://dx.doi.org/10.37833/cord.v27i2.111.
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Coconut flour was incorporated in five Indian breakfast foods at 10%, 20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated. Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery. Uppuma made with 10% incorporation was almost equal to that of standard while the 30% incorporated one was unfit for consumption. Similarly mooli paratha made with 30% incorporation was crisp, however with 10% incorporation they were soft and acceptable. Vermicelli kichadi made with 30% incorporation was sticky, while the variation made with 10% was acceptable. Poories made with 10% incorporation were acceptable and the flavour was desirable due to the unique coconut flavour, however as the proportion of coconut flour increased the poories became crisper. Results of ANOVA show that there is a significant difference between the variations on account of coconut flour incorporation and with the standard. The fibre content of the most acceptable recipes was 4g more, while the carbohydrate and fat content were less than the standard which helps in combating disease conditions like obesity and diabetes mellitus. Therefore novel foods can be formulated with coconut flour and popularised.
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Krishnaswamy, Kamala. "Indian Functional Foods: Role in Prevention of Cancer". Nutrition Reviews 54, nr 11 (27.04.2009): S127—S131. http://dx.doi.org/10.1111/j.1753-4887.1996.tb03832.x.
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Sajilata, G., Rekha S. Singhal i Pushpa R. Kulkarni. "Weaning Foods: A Review of the Indian Experience". Food and Nutrition Bulletin 23, nr 2 (styczeń 2002): 208–26. http://dx.doi.org/10.1177/156482650202300210.
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Yousefian, Neda, Elena Wenninger i Christoph Dittrich. "Shifts in Food Consumption Practices among Middle-Class Households in Bengaluru, India". Sustainability 14, nr 20 (20.10.2022): 13557. http://dx.doi.org/10.3390/su142013557.
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The middle class in India is estimated to be roughly half of the population and, as such, holds considerable sway in influencing consumption trends. We explored food consumption practices and indicators for food transitions among middle-class households in the South Indian megacity of Bengaluru. Through 38 qualitative interviews, we asked respondents about their perceptions of food safety and how they navigate food safety risks in their daily food practices. The COVID-19 pandemic brought the topic of food safety into sharp relief, and consumers were keen on maintaining good health through food consumption. We engaged social practice theory to understand food shopping practices, the rise in immune-boosting foods and the consumer demand for safe, healthy food as this relates to wider sustainable food transitions. We found that middle-class consumers mitigate food safety risks through careful selection of where food is purchased. A rise in immune-boosting foods, traditional herbs and spices part of the regional diet are being revitalized. Demand for organically grown foods is hampered by a lack of trust in verification systems. We argued that government investment in building consumer confidence in both food safety, and organic labeling increases the willingness to pay a premium price among middle-class consumers.
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Kanabur, Vaijayanthi, i Uma Jayasimha. "Influence of Food Purchase Decision Maker on the Nutritional Status of Indian Households With Adolescents". Current Developments in Nutrition 5, Supplement_2 (czerwiec 2021): 557. http://dx.doi.org/10.1093/cdn/nzab043_009.
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Abstract Objectives To know the decision maker in the family with respect to purchase of foods and to understand the influence of the decision maker on the nutritional status of family members of households with adolescents. Methods Families (n = 60) residing in urban Bangalore, India, with at least one adolescent family member (13–17 years) were selected by purposive sampling. An interviewer administered questionnaire was developed and pre-tested on ten % of the subjects and was used for collecting the data. For studying the food purchase decisions the food items were divided into 5 categories:1) Fruits and vegetables(n = 18) 2) Ready to cook or raw ingredient (n = 13) 3) ready to eat foods (n = 9), 4) dairy products (n = 6) and 5) non vegetarian foods (n = 4). Any family member who made the highest number of food purchase decisions over a period of one month was considered as the decision maker of the family. Nutritional status of family members was assessed based on their Body Mass Index (WHO, 2004). Chi square test was used to know the influence of decision maker on the nutritional status of family members. Results The results of the study show that mother is the decision maker in 61% families in case of fruits and vegetables and in 59% families in case of raw ingredients. In case of ready to eat foods it is the adolescents who are the major decision makers and in case of dairy products both mother and father together were decision makers and purchasing decisions with respect to non-vegetarian foods was dominated by fathers (51%). Overall it was found that in 52% families mother was decision maker, 19% families father was decision maker and only in 9% families adolescent family members were major food decision makers. Based on results of Chi square test the hypothesis that the decision maker has no effect on the nutritional status is accepted. Conclusions The decision maker is different for different category of foods. The decision maker and the nutritional status of family members are two independent attributes. Funding Sources It is a self financed study as part of Masters Program in Dietetics and Food Service Management from Indira Gandhi National Open University, New Delhi.
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Kapoor, Deepa, i Alka Munjal. "Functional Foods: The New Secret of the Health Conscious Indian Women!!" Global Business Review 18, nr 3 (9.04.2017): 750–65. http://dx.doi.org/10.1177/0972150917692196.
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In India, with growing disposable income and increased urbanization and health consciousness among people, the demand for functional foods is emerging. Consumers are more proactive about their health and this in turn has stirred the global market for functional foods and beverages. This article attempts to segment consumers using cluster analysis on the basis of their health orientation and perception towards functional foods. Correlation has been employed to measure the relation between health orientation and functional foods perception. The research has been carried out using primary data collected from 150 women respondents in Delhi NCR. Data analysis showed there is low correlation between health orientation and functional foods perception. Gym instructors and nutritionists are found to be the most important source of information for functional foods. Women respondents have been segmented into three distinct groups showing varied attitudes towards functional foods and health orientation. Among demographic characteristics, age affects the attitude towards self-health and consumption of functional foods.
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Vaidya, Rama, Ashok D. B. Vaidya, Jayesh Sheth, Shashank Jadhav, Umakant Mahale, Dilip Mehta, Janusz Popko, Vladimir Badmaev i Sidney J. Stohs. "Vitamin K Insufficiency in the Indian Population: Pilot Observational Epidemiology Study". JMIR Public Health and Surveillance 8, nr 2 (3.02.2022): e31941. http://dx.doi.org/10.2196/31941.
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Background The fat-soluble K vitamins K1 and K2 play an essential role in the blood coagulation cascade and are made available predominantly through selective dietary intakes. They are less known for their nonessential roles in a family of vitamin K–dependent proteins that promote various functions of organs and systems in the body. A lack of vitamin K can characterize vitamin and nutritional element insufficiency, which is different from a clinically apparent vitamin deficiency. Objective This epidemiological study evaluated the nutritional status of vitamin K in a sample of the Indian population and vitamin K content in staple Indian foods. Methods Serum levels of vitamin K1 and vitamin K2 in the form of menaquinone-7 (MK-7) were assessed via high-performance liquid chromatography coupled with fluorescence detection in 209 patients with type 2 diabetes, 50 healthy volunteers, and common staple foods in India. Results After comparing populations with high and low serum vitamin K levels from various geographical regions, our results indicated that the sample of healthy Indian individuals and the sample of Indian patients with type 2 diabetes had low (insufficient) levels of vitamin K2 (MK-7; range 0.3-0.4 ng/mL). No significant differences existed in vitamin K1–related and MK-7–related values between healthy male and female subjects, between male and female subjects with diabetes, and between the healthy sample and the sample of patients with diabetes. The staple, commonly consumed Indian foods that were tested in this study had undetectable levels of vitamin K2, while levels of vitamin K1 varied widely (range 0-37 µg/100 g). Conclusions Based on our sample’s low serum levels of vitamin K2 (MK-7) as well as the low levels of vitamin K2 in their typical diet, we propose that the general Indian population could benefit from the consumption of vitamin K2 in the form of MK-7 supplements. Trial Registration Clinical Trials Registry - India CTRI/2019/05/014246; http://ctri.nic.in/Clinicaltrials/showallp.php?mid1=21660&EncHid=&userName=014246; Clinical Trials Registry - India CTRI/2019/03/018278; http://ctri.nic.in/Clinicaltrials/showallp.php?mid1=32349&EncHid=&userName=018278
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Pushpanjali i Santosh Khokhar. "The composition of Indian foods—mineral composition and intakes of Indian vegetarian populations". Journal of the Science of Food and Agriculture 67, nr 2 (luty 1995): 267–76. http://dx.doi.org/10.1002/jsfa.2740670218.
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Daniel, Carrie R., Kavita Kapur, Mary J. McAdams, Sujata Dixit-Joshi, Niveditha Devasenapathy, Hemali Shetty, Sriram Hariharan, Preethi S. George, Aleyamma Mathew i Rashmi Sinha. "Development of a field-friendly automated dietary assessment tool and nutrient database for India". British Journal of Nutrition 111, nr 1 (26.06.2013): 160–71. http://dx.doi.org/10.1017/s0007114513001864.
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Studies of diet and disease risk in India and among other Asian-Indian populations are hindered by the need for a comprehensive dietary assessment tool to capture data on the wide variety of food and nutrient intakes across different regions and ethnic groups. The nutritional component of the India Health Study, a multicentre pilot cohort study, included 3908 men and women, aged 35–69 years, residing in three regions of India (New Delhi in the north, Mumbai in the west and Trivandrum in the south). We developed a computer-based, interviewer-administered dietary assessment software known as the ‘NINA-DISH (New Interactive Nutrition Assistant – Diet in India Study of Health)’, which consisted of four sections: (1) a diet history questionnaire with defined questions on frequency and portion size; (2) an open-ended section for each mealtime; (3) a food-preparer questionnaire; (4) a 24 h dietary recall. Using the preferred meal-based approach, frequency of intake and portion size were recorded and linked to a nutrient database that we developed and modified from a set of existing international databases containing data on Indian foods and recipes. The NINA-DISH software was designed to be easily adaptable and was well accepted by the interviewers and participants in the field. A predominant three-meal eating pattern emerged; however, patterns in the number of foods reported and the primary contributors to macro- and micronutrient intakes differed by region and demographic factors. The newly developed NINA-DISH software provides a much-needed tool for measuring diet and nutrient profiles across the diverse populations of India with the potential for application in other South Asian populations living throughout the world.