India is well known for its exotic spices - so it is but natural that Indian food is spicier and more exotic - when compared to the rest of the world. The degree of chillies and spices used - varies from region to region.
The evening meal, in most Indian homes is eaten together. Everyone sits together and exchanges views and news, whilst they enjoy a good spread. This meal is usually more elaborate.
Breakfast in Indian homes, is simple but nutritious, lunches are usually packed food for students and people who are working. Food packed is popularly rotis with dry vegetables, or seasoned rice.
Festivals - as anywhere else -have the main focus on food. An unbelievable variety of food and sweets are prepared and served. Some particular dishes are synonymous with the festivals- for example in Tamil Nadu; Pongal is celebrated and 3-4 varieties of Pongal is prepared.
Indian Cuisine can be broadly divided into 2 major categories - The North Indian and The South Indian cuisine.
In the north - wheat is more prevalent and so rotis or Indian bread is a must with every meal. All the snacks also revolve around food prepared with whole-wheat flour or refined flour. There an average meal consists of a vegetable, dal, curd, salad and rotis. Rice is optional. A dessert is for occasions.
In the south, rice is the staple diet of the people. An average meal has a serving of rice, with a sambar (a spicy dal with vegetables), a salad curd and vegetables. Sometimes rotis are served in the evening meal. All their snacks revolve around rice. Coconut is added to most of the dishes.
In Urban areas there is mix and match of food, which is more popular.
North Indian Cuisine
Wheat can be considered as staple in a north Indian meal. Usually a north Indian meal consists of Roti or Paratha (Indian bread) and a sabji (gravy made with vegetables).
But, on special occasions or when there is company a four course meal can be served.
First Course : Appetizers and drinks. Second Course : Salads, Any Indian bread and sabji. Third Course : Any spiced rice ( pilaf or pulav). Fourth Course : Dessert or sweets (or lassi).
South Indian Cuisine
Rice can be considered as staple in a south Indian meal. Usually a south Indian meal consists of rice and sambar (curry).
But, here again, on special occasions or when there is company, a four course meal can be served.
Indian Food
In the present times, it is the fast food craze that has created sensation all over. The fast food has occupied a demanding position in the list of top hot fad foods. People are getting lured into trying yummy fast food dishes, without possessing adequate knowledge regarding Indian fast food nutrition. These days, the fast food chains are booming in number and witnessing flourishing business.
Here are some facts about fast food nutrition:
- In the list of fattening dishes, Korma and Biryani are on the top.
- If a sauce solidifies in room temperature, it's an indication that it consists of high saturated fats.
- Pappadums contain relatively high calories.
- Indian curry makes use of green chilies that are rich in Vitamin C.
- All food items like Tikka dishes that are cooked in dry oven contain low fat.
- Instead of creamy pasta sauce, eating tomato sauce is a better option, as pasta sauce contain high fat content.
- Lasagna contains multiple cheese layers; therefore it is a very fatty item.
- Chips are high in fat and calories.
The basic reason that can be attributed to the increasing consumption of fast food is the fact that fast food is readily available, quick to make and easy to serve. Media truly deserves the credit for the wide publicity of fast food stuff. But it is always advisable to eat healthy nutritious food that can help maintain our overall fitness.
The Government of India adopted the National Nutrition Policy under the aegis of Department of Women and Child Development in 1993. The Food and Nutrition Board infrastructure comprising of a technical wing at the Centre, 4 Regional Offices and Quality Control Laboratories at Delhi, Mumbai, Kolkata and Chennai and 43 Community Food and Nutrition Extension Units (CFNEUs) located in 29 States/UTs; was transferred from Ministry of Food to the Department of Women and Child Development on 1st April, 1993 with a view to serve better the objectives of the National Nutrition Policy.
FNB is primarily engaged in Nutrition Education and Training Activities, Mass Awareness Campaigns, Promotion of Infant and Young Child Nutrition and Follow Up Action on instruments of National Nutrition Policy.
Nutrition Education and Training
· The CFNEUs organise five-day Training of Trainers (TOT) courses for orienting CDPOs, medical officers, senior supervisors, LHVs etc on various aspects of nutrition. These master trainers in turn organise two-day Orientation Training Courses for the grassroot level functionaries particularly of ICDS and health besides volunteers from the community.
· Five-day training course in Home Scale Preservation of Fruits and Vegetables and Nutrition is organised for housewives and adolescent girls to promote consumption of fruits and vegetables, the richest source of micronutrients, fibre and anti-oxidants. This also serves as an income generation activity for the participants.
· The staff of CFNEU inspects 11/6 anganwadies per month for supplementary feeding as well as nutrition and health education components. The visit is also utilised to impart nutrition information to the AWW and community.
Infant and Young Child Nutrition which is of utmost importance in the lives of human beings has been focused through intensified information, education and communication and protecting the norms for breastfeeding and complementary feeding at international fora namely Codex Committee on Nutrition and Foods for Special Dietary Uses, Codex Alimentarius Commission and World Health Assembly.
A land mark decision to protect, promote and support breastfeeding was taken in 54th World Health Assembly in 2001 giving rise to a Global Public Health recommendation for exclusive breastfeeding for first six months of life, complementary feeding with home based safe and nutritious foods to start at six months of age and continued breastfeeding upto the age two years and beyond. This Global Public Health recommendation has honoured India’s traditional wisdom of breastfeeding for first six months and complementary feeding starting thereafter through a ceremony called annaprashan and continuing breastfeeding for more than two years.
The 55th World Health Assembly adopted a Global Strategy on Infant and Young Child Nutrition recognizing the importance of nutrition of women through out their life cycle for ensuring optimum nutrition of the child. The inter-generational cycle of malnutrition perpetuated by the poor nutritional status of the girl child was also recognised.The Food and Nutrition Board had developed National Guidelines on Infant and Young Child Feeding. The Guidelines in Hindi and English have been distributed to various concerned partners like Health and Family Welfare, Medical and Home Science Colleges, Training Institutions for Nutrition and Health, State Departments of WCD and Health, and field infrastructure of FNB and ICDS. The 2nd edition of National Guidelines on Infant and Young Child Feeding was released on 17th May, 2006.
The Chief secretaries and State Secretaries in charge of Women & Child Development were requested to draw up action plans and mobilize the State Machinery for implementation of the Guidelines. The Guidelines are being translated into Regional languages to reach the same to remote corners of the country.
India is well known for its exotic spices - so it is but natural that Indian food is spicier and more exotic - when compared to the rest of the world. The degree of chillies and spices used - varies from region to region.
The evening meal, in most Indian homes is eaten together. Everyone sits together and exchanges views and news, whilst they enjoy a good spread. This meal is usually more elaborate.
Breakfast in Indian homes, is simple but nutritious, lunches are usually packed food for students and people who are working. Food packed is popularly rotis with dry vegetables, or seasoned rice.
Festivals - as anywhere else -have the main focus on food. An unbelievable variety of food and sweets are prepared and served. Some particular dishes are synonymous with the festivals- for example in Tamil Nadu; Pongal is celebrated and 3-4 varieties of Pongal is prepared.
Indian Cuisine can be broadly divided into 2 major categories - The North Indian and The South Indian cuisine.
In the north - wheat is more prevalent and so rotis or Indian bread is a must with every meal. All the snacks also revolve around food prepared with whole-wheat flour or refined flour. There an average meal consists of a vegetable, dal, curd, salad and rotis. Rice is optional. A dessert is for occasions.
In the south, rice is the staple diet of the people. An average meal has a serving of rice, with a sambar (a spicy dal with vegetables), a salad curd and vegetables. Sometimes rotis are served in the evening meal. All their snacks revolve around rice. Coconut is added to most of the dishes.
In Urban areas there is mix and match of food, which is more popular.
North Indian Cuisine
Wheat can be considered as staple in a north Indian meal. Usually a north Indian meal consists of Roti or Paratha (Indian bread) and a sabji (gravy made with vegetables).
But, on special occasions or when there is company a four course meal can be served.
First Course : Appetizers and drinks. Second Course : Salads, Any Indian bread and sabji. Third Course : Any spiced rice ( pilaf or pulav). Fourth Course : Dessert or sweets (or lassi).
South Indian Cuisine
Rice can be considered as staple in a south Indian meal. Usually a south Indian meal consists of rice and sambar (curry).
But, here again, on special occasions or when there is company, a four course meal can be served.
Indian Food
In the present times, it is the fast food craze that has created sensation all over. The fast food has occupied a demanding position in the list of top hot fad foods. People are getting lured into trying yummy fast food dishes, without possessing adequate knowledge regarding Indian fast food nutrition. These days, the fast food chains are booming in number and witnessing flourishing business.
Here are some facts about fast food nutrition:
- In the list of fattening dishes, Korma and Biryani are on the top.
- If a sauce solidifies in room temperature, it's an indication that it consists of high saturated fats.
- Pappadums contain relatively high calories.
- Indian curry makes use of green chilies that are rich in Vitamin C.
- All food items like Tikka dishes that are cooked in dry oven contain low fat.
- Instead of creamy pasta sauce, eating tomato sauce is a better option, as pasta sauce contain high fat content.
- Lasagna contains multiple cheese layers; therefore it is a very fatty item.
- Chips are high in fat and calories.
The basic reason that can be attributed to the increasing consumption of fast food is the fact that fast food is readily available, quick to make and easy to serve. Media truly deserves the credit for the wide publicity of fast food stuff. But it is always advisable to eat healthy nutritious food that can help maintain our overall fitness.
India is well known for its exotic spices - so it is but natural that Indian food is spicier and more exotic - when compared to the rest of the world. The degree of chillies and spices used - varies from region to region. | |||||||||||||
The evening meal, in most Indian homes is eaten together. Everyone sits together and exchanges views and news, whilst they enjoy a good spread. This meal is usually more elaborate.
| |||||||||||||
Indian Food
In the present times, it is the fast food craze that has created sensation all over. The fast food has occupied a demanding position in the list of top hot fad foods. People are getting lured into trying yummy fast food dishes, without possessing adequate knowledge regarding Indian fast food nutrition. These days, the fast food chains are booming in number and witnessing flourishing business.
Here are some facts about fast food nutrition:
- In the list of fattening dishes, Korma and Biryani are on the top.
- If a sauce solidifies in room temperature, it's an indication that it consists of high saturated fats.
- Pappadums contain relatively high calories.
- Indian curry makes use of green chilies that are rich in Vitamin C.
- All food items like Tikka dishes that are cooked in dry oven contain low fat.
- Instead of creamy pasta sauce, eating tomato sauce is a better option, as pasta sauce contain high fat content.
- Lasagna contains multiple cheese layers; therefore it is a very fatty item.
- Chips are high in fat and calories.
The Government of India adopted the National Nutrition Policy under the aegis of Department of Women and Child Development in 1993. The Food and Nutrition Board infrastructure comprising of a technical wing at the Centre, 4 Regional Offices and Quality Control Laboratories at Delhi, Mumbai, Kolkata and Chennai and 43 Community Food and Nutrition Extension Units (CFNEUs) located in 29 States/UTs; was transferred from Ministry of Food to the Department of Women and Child Development on 1st April, 1993 with a view to serve better the objectives of the National Nutrition Policy.
FNB is primarily engaged in Nutrition Education and Training Activities, Mass Awareness Campaigns, Promotion of Infant and Young Child Nutrition and Follow Up Action on instruments of National Nutrition Policy.
Nutrition Education and Training
· The CFNEUs organise five-day Training of Trainers (TOT) courses for orienting CDPOs, medical officers, senior supervisors, LHVs etc on various aspects of nutrition. These master trainers in turn organise two-day Orientation Training Courses for the grassroot level functionaries particularly of ICDS and health besides volunteers from the community.
· Five-day training course in Home Scale Preservation of Fruits and Vegetables and Nutrition is organised for housewives and adolescent girls to promote consumption of fruits and vegetables, the richest source of micronutrients, fibre and anti-oxidants. This also serves as an income generation activity for the participants.
· The staff of CFNEU inspects 11/6 anganwadies per month for supplementary feeding as well as nutrition and health education components. The visit is also utilised to impart nutrition information to the AWW and community.
Infant and Young Child Nutrition which is of utmost importance in the lives of human beings has been focused through intensified information, education and communication and protecting the norms for breastfeeding and complementary feeding at international fora namely Codex Committee on Nutrition and Foods for Special Dietary Uses, Codex Alimentarius Commission and World Health Assembly.
A land mark decision to protect, promote and support breastfeeding was taken in 54th World Health Assembly in 2001 giving rise to a Global Public Health recommendation for exclusive breastfeeding for first six months of life, complementary feeding with home based safe and nutritious foods to start at six months of age and continued breastfeeding upto the age two years and beyond. This Global Public Health recommendation has honoured India’s traditional wisdom of breastfeeding for first six months and complementary feeding starting thereafter through a ceremony called annaprashan and continuing breastfeeding for more than two years.
The 55th World Health Assembly adopted a Global Strategy on Infant and Young Child Nutrition recognizing the importance of nutrition of women through out their life cycle for ensuring optimum nutrition of the child. The inter-generational cycle of malnutrition perpetuated by the poor nutritional status of the girl child was also recognised.The Food and Nutrition Board had developed National Guidelines on Infant and Young Child Feeding. The Guidelines in Hindi and English have been distributed to various concerned partners like Health and Family Welfare, Medical and Home Science Colleges, Training Institutions for Nutrition and Health, State Departments of WCD and Health, and field infrastructure of FNB and ICDS. The 2nd edition of National Guidelines on Infant and Young Child Feeding was released on 17th May, 2006.
The Chief secretaries and State Secretaries in charge of Women & Child Development were requested to draw up action plans and mobilize the State Machinery for implementation of the Guidelines. The Guidelines are being translated into Regional languages to reach the same to remote corners of the country.
- Fruit
- Vegetables, legumes
- Lean meat, fish, poultry, eggs, nuts, legumes
- Bread, cereals, rice, pasta, noodles
- Milk, yoghurt, cheese.
- Fruit - easy to carry as a snack or it can be included as a part of most meals. For example, try a banana with our breakfast cereal, an apple for morning tea and an orange for an afternoon snack.
- Vegetables and legumes - raw or cooked vegetables can be used as a snack food or as a part of lunch and dinner. Salad vegetables can be used as a sandwich filling. Vegetable soup can make a healthy lunch. Stir-fries, vegetable patties and vegetable curries make nutritious evening meals. Try raw vegetables like carrot and celery sticks for a snack ‘on the run’.
- Lean meat, fish, poultry, eggs, nuts, legumes and tofu - these can all provide protein. It’s easy to include a mixture of protein into snacks and meals.
- Bread, cereals, rice, pasta and noodles - grains and cereals come from a wide variety of sources including breakfast cereals (oats, muesli and wholegrain flakes), wholemeal breads and biscuits, rice, barley, corn and varieties of pasta.
- Milk, yoghurt and cheese - eat a diverse range of dairy foods including milk, cottage cheese, yogurt and other types of cheese.
