The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

An Awareness Creation Programme for Women on Nutrition through Green Leafy Vegetables


Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore- 570006, India
     

   Subscribe/Renew Journal


Global food sufficiency and security is not only a worthy goal but one that is essential if the health is to survive in relative pace and prosperity. This goal and that of a healthier future for our global community will depend on a successful partnership between education, science and technology. This unique confluence of education, science and technology combined with the economic imperatives of health care cost and social and cultural choices has thus created a new paradigm for the formulation, creation and selection of foods. In this paradigm, food assumes an important role in reducing the risk of disease.
User
Notifications

Abstract Views: 249

PDF Views: 0




  • An Awareness Creation Programme for Women on Nutrition through Green Leafy Vegetables

Abstract Views: 249  |  PDF Views: 0

Authors

M. S. Hemalatha
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore- 570006, India
Jamuna Prakash
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore- 570006, India

Abstract


Global food sufficiency and security is not only a worthy goal but one that is essential if the health is to survive in relative pace and prosperity. This goal and that of a healthier future for our global community will depend on a successful partnership between education, science and technology. This unique confluence of education, science and technology combined with the economic imperatives of health care cost and social and cultural choices has thus created a new paradigm for the formulation, creation and selection of foods. In this paradigm, food assumes an important role in reducing the risk of disease.