Archana Devi ¹, Manoranjan Kalia ¹, V. K. Gupta ², B. S. Katoch ³

Affiliations
1 Department of Food and Nutrition, College of Home Science, Himachal Pradesh Agricultural University, Palampur, HP 176062, IN
2 Department of Veterinary Pathology, College of Veterinary and Animal Sciences, Himachal Pradesh Agricultural University, Palampur, HP 176062, IN
3 Department of Animal Nutrition, College of Veterinary and Animal Sciences, Himachal Pradesh Agricultural University, Palampur, HP 176062, IN

Abstract

Various scientific efforts are in progress in the country to increase the pulse production to meet the protein requirement of the ever-growing predominently vegetarian human population. The percapita availability of the pulses has decreased from 70.3 g/day during 1956 to 32.0 g/day during 1995, which is lower than the minimum recommended level of 60 g/day.

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Chanderkanta ¹, Manoranjan Kalia ¹

Affiliations
1 College of Home Science, Himachal Pradesh Krishi Vishvavidyalaya, Palampur -176062, IN

Abstract

Among the common methods of food preservation, frying in sultable media and also the deep fat frying are well accepted practices all over the world. Many food products are cooked by deep frying and are accepted almost universally. But, various symptoms of toxicity including irritation of the digestive tract, organ enlargement, depression and even death has been reported when laboratory oxidized and heated fat were fed to animals.

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Sumita Devi Sharma ¹, Manoranjan Kalia ¹

Affiliations
1 Department of Home Science, Himachal Pradesh Krishi Vrshvavidyalaya, Palampur 176062, IN

Abstract

From the nutritional standpoint children below the age of five years, who constitute over 20 per cent of the population are the most vulnerable group. Forty five per cent of mortality is in this segment in India as compared to less than seven per cent in most developed countries.

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