M. Anbu Malar ¹, Aruna Narayanan ¹

Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore-641014, IN

Abstract

Food security is nothing but making ample quantities of vital nutrients available to everyone throughout the year. After green revolution, top priority was awarded to rice and wheat. Hundreds of high-yield varieties were introduced by agricultural research centres. At the same time; not much priority was given for growing millets. Now climate change such as less rain, more heat, reduced water availability and increased malnutrition has enforced both agriculturist and nutritionist to shift their focus on millets.

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Aruna Narayanan ¹, S. Sathish Kumar ¹

Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore-641014, IN

Abstract

A fruit is the ripened seed-bearing part of a plant which is sweet smelling, fleshy and edible. It may or may not contain seeds. It is well recognized that fruits are important components of a healthy diet and they are excellent sources of antioxidants. Antioxidants are substances which are both nutrients, namely vitamins E and C, carotene, selenium and non-nutrients, namely plant phenols, flavonoids, coumarins, benzyl isothiocyanates, caffeic, gallic and ellagic acids, some enzymes like superoxide dismutases and catalase. These antioxidants reduce the adverse effects of reactive oxygen species and nitrogen species that are generated during physiological or pathological conditions and the resultant oxidant damage. Scientific experiments have established that fruit consumption could help to prevent a wide range of diseases. Epidemiological data support their protective effect against several types of chronic disorders, cancers and diseases. Insufficient intake of fruits is one of the risk factors for the worldwide non communicable disease burden.

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Aruna Narayanan ¹, N. Ramaraj ¹

Affiliations
1 P.S.G. College of Arts and Science, Coimbatore-641 014, IN

Abstract

Diabetes mellitus is characterized by hyperglycemia and disturbance of carbohydrate, fat and protein metabolism that are associated with absolute or relative deficiency in insulin action and/or insulin secretion. Diabetes mellitus has become a major public health problem across the world and associated with enormous personal, social and economic burden. The worldwide prevalence of diabetes, for all age groups, was estimated to be 2.8 per cent in 2000 and is predicted to be 4.4 per cent in 2030. The International Diabetes Federation estimates that currently 285 million people around the world have diabetes mellitus which is expected to rise to 438 million within 20 years. Each year a further seven million people will develop diabetes mellitus.

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Alice Abraham ¹, Aruna Narayanan ², Hailey Huges ³

Affiliations
1 Nutrition Department, Life University, GE
2 PSG College of Arts and Science, Coimbatore, Tamil Nadu, IN
3 Cobb and Douglas County, GE

Abstract

Obesity in the United States and worldwide has grown to epidemic proportions. The latest data from the National Health and Nutrition Examination Survey (1999-2004) indicate that among non pregnant women of age 20 to 39 years, approximately 25 per cent are overweight and 28 per cent are obese, of whom 6 percent are considered extremely obese (BMI≥40). Among adolescent girls, 12 to 19 years old, approximately 30per cent are at or above the 85^th percentile of BMl-for-age and 16.4per cent are considered obese.

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C. A. Kalpana ¹, Aruna Narayanan ², T. Thangarathi ³

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore, IN
2 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore, IN
3 Department of Foods and Nutrition, RVS College of Arts and Science, Coimbatore, IN

Abstract

Micronutrient malnutrition, a term commonly used to refer to vitamin and mineral nutritional deficiencies affect almost two billion people worldwide or approximately one third of the human race. The problem of malnutrition encompasses a broad spectrum of deficiencies, of which the most devastating is the deficiency of one or more of the three micro nutrients namely iron, vitamin A and iodine. Nutritional or iron deficiency anaemia is a pathological condition in which the level of haemoglobin in the blood, the haematocrit or the number of red blood cells become abnormally low. India has the highest prevalence of iron deficiency anaemia in the world. More than 320 million people in India suffer from iron deficiency anaemia of which 50 per cent are adolescent girls.

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M. Thamarai Selvi ¹, Aruna Narayanan ¹

Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014, IN

Abstract

Iron deficiency and resultant anaemia are widely prevalent and recognized public health problems in India. Effective nutrition interventions are available to prevent micronutrient deficiency and their consequences. Food fortification is a major cost effective and sustainable solution. It plays a major role in improving the diet and meeting the micronutrient needs of the population. Indian eating habits have undergone a remarkable change in the last decade. Teenagers and young professionals who form a sizeable chunk of the population prefer to choose fast foods due to convenience and easy availability. In this scenario there is an urgent need to enhance the micro-nutritional quality of these foods, which are otherwise rich in fat and carbohydrates. Fortification and enrichment of bakery products is an emerging area of interest for the industry.

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