Madhu Nath ¹, Saroj Mehta ¹

Affiliations
1 Department of Pediatric Gastroenterology, Postgraduate Institute of Medical Education and Research, Chandighar, IN

Abstract

Glutemsensitives enterpathy omooeliac disesse is induced by the ingestione of gluten by susecptible childern. In the 1950s; Dicekie, Weijers and Vande Kamer in a series of classical experiments found that removal of wheat from the diet resulted in the disappearance of the signs and symptoms of gluten sensitive enteropathy while the re-introduction of the offending agent caused recurrence of the symptoms.

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Ramesh Puri ¹, Parveen Chawla ¹, Saroj Mehta ¹

Affiliations
1 Department of Pediatrics, PGIMER, Chandigarh - 160012, IN

Abstract

Systems of group care of pre school children are coming up throughout the country under various agencies. These are meant to provide opportunities for all round development of the children by providing supplementary feeding and other facilities for their general welfare. Education of children and mothers in health and nutrition knowledge and behaviour is also expected to be achieved through these programmes. The young children can be the potential prime mover-innovator in carrying the nutritional and health messages to their homes also.

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Ramesh Puri ¹, Parveen Chawla ¹, Saroj Mehta ¹, Dwarka Pershad ¹

Affiliations
1 Department of Pediatrics, PGIMER, Chandigarh, IN

Abstract

Supplementary feeding programme (SFP) forms an important target oriented nutrition action programme in India, benefitting mainly pre-schoolers, school children, pregnant and lactating women. These are named differently depending on the beneficiaries, sponsoring agency, type of food and the way it is delivered. In principle they aim at providing additional food to the target group to fill an observed gap between their intake and requirements. The ultimate objective is to improve nutritional status and main, tain it. These programmes are viewed as part of the overall development and fit well into the Government of India's 20 point programme.

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Saroj Mehta ¹, S. Natarajan ²

Affiliations
1 Department of Biochemistry and Nutrition, Lady Irwin College, New Delhi, IN
2 Food Analysis Laboratory, Department of Food, Ministry of Food & Agriculture, New Delhi, IN

Abstract

The high calorific value of the oil and the protein content of the peanuts make them a cheap and nourishing item of the diet. The whole peanut often proves rather indigestible because the nut meats are not broken into small enough particles in the process of chewing. For this reason, the product consisting of finely ground nuts known as peanut butter has become a foodstuff of increasing importance.

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