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

Correlation between Food Consumption Pattern and Chronic Diseases in "Marvadi Jain" Community


Affiliations
1 Department of Food Science and Nutrition, Dr. B.M. Nanavati College of Home Science, 338, R.A.Kidwai Marg, Matunga, Mumbai-400 019, India
     

   Subscribe/Renew Journal


India is a diversified country and everybody does not eat same kind of food. There are regional differences in the production, storage, preparation and place of serving food. People from different culture have different response to the taste, smell and appearance of food. Finally, each individual's choice of food is affected by factors like age, gender, genetics, emotions and medical conditions. Traditional foods in India have a rich heritage of multi dimensional culture. These foods have been developed over centuries, mostly by trial and error method. They have contributed immensely to nutrition and well-being. Indian housewife has been the sole custodian of these foods. Regionally grown raw materials have been used in consonance with different culture and dietary needs.
User
Notifications

  • Ghosh, A. Triad of sports: Recreation and health, World Health Forum, 1987, 2, 376.

  • Devadas, R.P. Nutrition and performance of selected categories of people involved in certain activities, Proceedings of the Nutrition Society of India, 1988, 34, 35-37.

  • Welsweller, P. and Schwandt, P. Lipoprotien and apollpoprotein changes in obesity after a short term fast. Intern. J. Obesity, 1981, 5, 11-14.

  • Mujeeb-ur-Rahman and Visweswara Rao, K., Pattern of food consumption & nutrient adequacy- A case study of adults by religion, Ind. J. Nutr. Dietet., 2002, 39, 160.

  • Gopalan, C. Rama Sastri, B.V. and Balasubramanian, S.C. “Nutritive Value of Indian Foods”, 1994.

  • Allain, C.C. Clin. Chem., 1974, 20, 470-475.

  • Lopex virefilla, M.R. Clin. Chem., 1977, 23, 982.

  • Werner, M., Garbrelson, D.G. and Eastman, G. Clin. Chem., 1981, 27, 268.

  • Allain, C.C. Clin. Chem., 1974, 20, 470-475.

  • Mascarenhas, M.R., Tershakovec, A.M. and Steeler, N., Nutrition intervention in childhood for the preventation of chronic diseases in adulthood, Curr. Opln. Pediatr., 1999, 11, 598-604.

  • Raheja, B.S. Dietary fats habits and susceptibility of Asian Indians to NIDDM and other sclerotic heart diseases, J. Diabet. Assoc., India, 1991, 31, 21-28.


Abstract Views: 276

PDF Views: 0




  • Correlation between Food Consumption Pattern and Chronic Diseases in "Marvadi Jain" Community

Abstract Views: 276  |  PDF Views: 0

Authors

Meena Mehta
Department of Food Science and Nutrition, Dr. B.M. Nanavati College of Home Science, 338, R.A.Kidwai Marg, Matunga, Mumbai-400 019, India

Abstract


India is a diversified country and everybody does not eat same kind of food. There are regional differences in the production, storage, preparation and place of serving food. People from different culture have different response to the taste, smell and appearance of food. Finally, each individual's choice of food is affected by factors like age, gender, genetics, emotions and medical conditions. Traditional foods in India have a rich heritage of multi dimensional culture. These foods have been developed over centuries, mostly by trial and error method. They have contributed immensely to nutrition and well-being. Indian housewife has been the sole custodian of these foods. Regionally grown raw materials have been used in consonance with different culture and dietary needs.

References