Nutrition Month DO YOU PRACTICE YOGA REGULARLY?
SAM/MAM
Why is malnutrition in children a concern?
Find out why yoga is beneficial.
MICROGREENS! THE NEW SUPER FOODS
Read to know more.
MYTHS & FACTS
Did you know eating every 2-3 hours might not help you loose weight?
SEPTEMBER ISSUE 2021
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EDITOR NOTE
WELCOME Hello readers, we welcome you to another issue of Nutrition Insights ! SEPTEMBER IS CELEBRATED AS THE NATIONAL NUTRITION MONTH (RASHTRIYA POSHAN MAAH) ACROSS THE COUNTRY UNDER THE POSHAN ABHIYAAN SCHEME INTRODUCED BY OUR HONORABLE PRIME MINISTER. SEPTEMBER 2021 MARKS THE OBSERVANCE OF 4TH POSHAN MAAH WHICH WILL BE CELEBRATED AS THEMATIC POSHAN MAAH.
THE POSHAN MONTH HAS BEEN SUBDIVIDED INTO THEMES FOCUSED TOWARDS IMPROVING HOLISTIC NUTRITION. THE THEMES INCLUDE PLANTATION ACTIVITY AS POSHAN VATIKA, YOGA AND AYUSH FOR NUTRITION, DISTRIBUTION OF REGIONAL NUTRITION KIT TO ANGANWADIS BENEFICIARIES AND IDENTIFICATION OF CHILDREN WITH SAM (SEVERE ACUTE MALNUTRITION) AND DISTRIBUTION OF NUTRITIOUS FOOD.
THIS ISSUE IS DEDICATED TO HONOUR THE "NATIONAL NUTRITION MONTH" WHERE WE PROVIDE INFORMATION ON SAM/MAM AND THEIR DIETARY MANAGEMENT, BASIC TYPES OF MALNUTRITION AND WAYS TO PREVENT THEM, IMPORTANCE OF YOGA, HOME PLANTATION AND WHY MICROGREENS ARE CONSIDERED AS SUPERFOODS. THE ISSUE ALSO FEATURES NEWS ABOUT THE NUTRITION COMMUNITY, ARTICLES AND SOME ENTICING, EASY TO MAKE, HEALTHY, MAKE AT HOME RECIPES. YOU ALSO GET A CHANCE TO FEATURE YOUR RECIPES IN OUR UPCOMING ISSUES.
Hope you have a great time reading this issue and learning more about nutrition. Happy Reading!
contents nutrition insights | september issue | 2021
16
IMPORTANCE OF YOGA & ITS BENEFITS
By Varsha Suryavanshi
20
FEATURE ARTICLES
Events & Webinar
18
NEW SUPERFOODS MICRO GREENS
By Dr.Harsha Chopra
06
28
25
By Fatima Radhanpurwala
Razia Ali Disha Jain
By Nandita Dhanaki
08
11
SAM/MAM
DIETARY MANAGEMENT OF SAM/MAM
By Eeshanee Ganopadhyay
14
PROTEIN ENERGY MALNUTRITION
By Pooja Jagiasi
RECIPES
INTO THE WORLD OF MICRO-GREENS
By Saurabh Nagre
26 RESEARCH
Articles
FOOD STORY JACKFRUIT
24
MYTHS & FACTSAROUND FOOD & NUTRITION
By Rabia Mistry Mulla
SEVERE ACUTE MALNUTRITION/ MODERATE ACUTE MALNUTRITION
PREVALENCE & IMPORTANCE OF ASSESSING HEIGHT & WEIGHT AMONG CHILDREN By Fatima Radhanpurwala, RD, CDE Founder -Nutrivision Wellness & also attached with Reliance Industries Limited and Glenmark pharma Ltd. Malnutrition is very general term. It often refers to undernutrition due to deficiency or imbalance in the intake of the person’s energy or any specific nutrient. But the term sometimes also refers to excessive intake of the energy or any specific nutrient. Malnutrition is broadly categorized in 3 categories. Undernutrition: In this category the person or children are consuming inadequate energy or macronutrient which results in stunted growth or wasting of muscle or underweight. Undernutrition makes children more vulnerable to disease and death. Thus, this is much of concern and needs to be prevented. Micronutrient related deficiency or excess: In this category there is either excess or deficiency of any micronutrient which can be corrected and improved with supplementation. Overnutrition: In this category person or children are consuming excess energy or macronutrient which can result in over weight or obesity that can linked to non-communicable disease (like diabetes, hypertension, heart disease, etc)in future. As per WHO report, mostly in low- or middle-income countries about 45% of deaths among children below 5
years are linked to undernutrition. According to UNICEF current statistics, the stunting had declined steadily since 2000 to 2020. While wasting persists at alarming rate till now. In 2021 edition of the UNICEF-WHO-World Bank Group Joint Malnutrition Estimates shows that stunting prevalence has been declining since the year 2000, more than one in five – 149.2 million children under 5 – were stunted in 2020, and 45.4 million suffered from wasting. Meanwhile, the number of children under 5 affected by overweight worldwide has increased from 33.3 million in 2000 to 38.9 million in 2020. In children undernutrition is correlated with growth failure. Generally undernourished child is shorter and lighter in weight than they should be for their age/ height. Chronic undernutrition result from insufficient intake of energy and nutrient results in stunting (short stature for age). Stunting is most commonly used indicator for chronic malnutrition and is also associated with developmental impairments. Acute undernutrition results from sudden reduction in food intake or diet quality often associated with pathological causes. PEM (protein energy malnutrition), marasmus, kwashiorkor and wasting (low weight for height) are few termed commonly used for acute malnutrition.
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MNT DIETARY MANAGEMENT OF SAM/MAM BY - Ms. EESHANEE GANOPADHYAY [M.Sc., PGDD, CDE, PGADCC, SSN]
The National Nutrition Month, 2021, aims to create awareness “Feeding smart right from the start”.
The term malnutrition is multifaceted. It encompasses both over nutrition, associated with overweight and obesity, and under nutrition, referring to multiple conditions including acute and chronic malnutrition and micronutrient deficiencies. Chronic malnutrition results from insufficient intake or absorption of essential nutrients over a protracted period. Stunting (short stature for age), the most commonly used indicator of chronic malnutrition, is associated with developmental impairments and reduced economic potential later in life.
Micronutrient deficiencies are a form of chronic malnutrition that can have marked impacts on health, development, and productivity over the lifespan. Because visible signs are not always present, micronutrient deficiencies are often referred to as hidden hunger. The impacts of chronic malnutrition are particularly pronounced when they occur in the first years of life, a period of rapid growth and development. Acute malnutrition results from sudden reductions in food intake or diet quality and is often combined with pathological causes. Acute malnutrition has been defined in various ways and has been referred to by various names with partially overlapping definitions, including protein-energy malnutrition, wasting, kwashiorkor, and marasmus. Acute malnutrition, or wasting, is defined using anthropometric cutoffs and clinical signs. The currently accepted definitions, set out by the WHO, are as follows: Moderate acute malnutrition (MAM), defined as weight-for-height z-score (WHZ) between −2 and −3 or mid-upper arm circumference (MUAC) between 115 millimeters and <125 millimeters Severe acute malnutrition (SAM), defined as WHZ < −3 or MUAC < 115 millimeters, or the presence of bilateral pitting edema, or both.
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Importance of Yoga & it's Benefits By- Varsha Suryavanshi Yujyatenaiti Yogah. That which unites is Yoga. The union of soul with the supreme soul is Yoga. Most of us understand yoga as a practice for fitness, breathing activities and meditation. But these are only the tools which are used for a greater purpose. Yoga is a journey, the means to an end. Yoga begins with social discipline, self-discipline, body poses/yogasanas, breathing science/pranayama, controlling sense organs, practicing concentration, meditation and finally raising consciousness and unifying with the supreme soul.
The origin of Yoga is in Ayurvedic sciences. The
Increasing blood flow
purpose of asana practice is to influence, integrate and
Improved emotional health
harmonize all levels of the being namely physical,
Healthier eating lifestyle
pranic, mental, emotional, psychic and spiritual.
Improves mental focus
Asanas have profound effect at every level if combined
Improves physical balance and relaxation
with awareness. The two important guidelines for yoga
Increases oxygen
are that it has to be done with complete relaxation and
Eases physical pain
correct technique within our capacity.
Facilitates positive change in life
Benefits of Asanas-
Fundamentals of Asanas-
Improved flexibility
Asana should not be practiced in a perturbed state
Improved muscle strength
of mind. Prayer, Om chanting, fragrance stick etc
Improved spine health and posture
can be used to calm the mind.
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New Superfoods
MICRO GREENS B y - D r. H a r sh a Ch op r a D r . B M N C o ll e g e of H o me S ci en ce
What are Microgreens?
Microgreens have gained popularity in the Indian market as an ingredient in curries, salad, sandwich, pizza, pasta, omelette, stir-fries because they provide variety in colour, flavour, and texture. Microgreens exhibit distinct flavours ranging from mild beetroot to tangy to spicy peppery flavour depending on the variety grown. They possess anti-oxidative, antiinflammatory, anti-ageing and anti-viral properties as it is loaded with several nutrients, pigments, and polyphenols. Microgreens being rich in nutrients like carotenoids, Vitamin E, Vitamin C, phytochemicals, potassium, calcium, iron, phosphorus, zinc, magnesium and copper(image 2); smaller amounts provide similar nutritional effects compared to larger quantities of mature vegetables.
Microgreens are a new class of edible vegetables, which are harvested when seed-leaves (cotyledons) fully expand and before true leaves have emerged. Microgreens include seedlings of edible vegetables, herbs, pulses, or other plants, growing to size between 3-10 cm depending on the species of plant (Xiao et al 2012). Some of the common microgreens are fenugreek, parsley, basil, celery, cabbage, mustard, wheatgrass, broccoli, amaranth, beetroot, radish, sunflower. The difference between sprouts and microgreens is that sprouts grow in water whereas microgreens can be grown in soil or in water. Sprouts take 2-3 days whereas microgreens take 1-2 weeks to grow. Sprouts eventually grow to become microgreen (Image 1).
Image 1: Stages of transformation of seed to microgreens (Source: Maluin et al. (2021) Agronomy, 11(6), 1213.)
Microgreens are considered “Functional foods” as they possess health-promoting and diseasepreventing properties. Microgreens can be used for weight management, strengthening immune system, preventing cataract, anaemia, cardiovascular disease, diabetes, osteoporosis, arthritis, Alzheimer’s disease and certain cancers.
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FEATURE
HOLISTIC NUTRITION FOR HEALTHY AGEING - TRANSLATING SCIENCE TO PRACTICE
International Webinar - 4th September 2021 n International Webinar was jointly
A organised by the Nutrition Society of
India,
Mumbai
Chapter
and
Dr.
Bhanuben
Mahendra Nanavati College of Home Science, (Autonomous) Mumbai in collaboration with Kellogs India.
The
webinar
was
conducted
to
commemorate the 4th ‘Rashtriya Poshan Maah’ : National
Nutrition
Month
-
2021
with
its
comprehensive theme of “Converging towards a healthy walk through life”. Keynote address titled ‘Ageing and Nutrition- The Way
Forward’
was
delivered
by
Dr.Kamala
Krishnaswamy, Former Director, National Institute of Nutrition, Hyderabad, India & Former National
She summarised the impact of interventions such as diet and psychobiotics for improvement of gut microbiome, inflammatory processes and brain plasticity associated with ageing.
President NSI. Dr. Krishnaswamy emphasized the need of diet and physical activity in healthy ageing. She presented facts on current nutritional and health status of the elderly in India. Her address directed the need of all stakeholders from the government
and
multidimensional
public approach
to
participate towards
in
a
promoting
healthy ageing and improving Quality of Life of the greying population in India and world over. The technical sessions commenced with Dr. Tetyana Rocks, Head of Translation and Education, Food & Mood Centre, Deakin University, Australia who spoke on the ‘Ageing, Nutrition and Mental Health’. Dr. Rocks emphasized the critical link between diet and nutrition in mental health for the elderly.
Dr. Kathy Greaves, Principal Nutrition Scientist, The Kellogg Company, USA spoke on ‘Optimizing DIetary Protein Intake with Healthy Ageing’. She elaborated on the effects of combining physical activity and adequate high quality protein consumption by the elderly to delay the consequences of Sarcopenia and promote muscle health. She gave a global picture of the timing & quantity of protein consumption by the ageing population. Dr. Mukund Sabnis, Managing Director, Jeevenreka Ayurved Chikitsalaya and Research Center, Aurangabad, India presented on 'Integration of Ayurveda and holistic nutrition for healthy ageing- A transdisciplinary approach' . He presented the participants with Texts from Ayurveda that suggested principles of diet and lifestyle for promoting longevity and freedom from illness. He also suggested that these principles could be personalised in order to equate chronological age with biological age of an individual thereby achieving healthy aging.
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FEATURE
APPLICATIONS OF NUTRITIONAL METABOLOMICS IN PUBLIC HEALTH NUTRITION
NSI Webinar - 18th September 2021 Webinar was jointly organized by the
A Nutrition Society of India, Mumbai Chapter
and Maniben Nanavati Women’s College of Home Science, Mumbai in collaboration with Kellogs India. The webinar was conducted to commemorate the 4th ‘RashtriyaPoshanMaah’ : National Nutrition Month - 2021 with its comprehensive theme of “Converging towards a healthy walk through life”. Keynote address titled ‘Nutrition InterventionOne size doesn’tfit all- Metabolomics for Precision
Nutritionwas
delivered
by
Dr.
Sesikeran’, MD, Former Director, National institute of Nutrition, Indian Council of Medical Research. He gave an overview of all aspects of Metabolomics and how it can be used for precision nutrition with the help of various evidence based examples. He emphasized the need of current generation to take up research in this area. The
1st
technical
session
was
by
Dr.
Laxmiah.A.-Secretary, NSI, Scientist G,and Head, Division of Public Health Nutrition, ICMR, NIN on the topic- ‘Epidemiology of Dyslipidemia
inIndia’.
He
spoke
about
Dyslipidemia in Asian Indians, with latest cut-
off values for lipid measures. He elaborated on various prevention strategies for both rural and urban Indians. The 2nd technical session was by Dr. Sucharita.S, MBBS, MD, PhD, Prof. And Head, Clinical Physiology Unit, Dept. Of Physiology, St. John’s Medical College, Bengaluru on the topic- ‘Nutrition and Sarcopenia- Metabolic interactions towards Assessment and Prevention’. She used various evidence based data to explain the causes of Sarcopenia- and mechanisms leading to development of sarcopenia. She explained the topic from the purview of aging as well as disease based sarcopenia. She concluded with a lot of food for thought- with some of her own research work that is underway.
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FEATURE
AWARENESS ON OBESITY AND DIABETES THROUGH DIGITAL PLATFORM
to Be Implemented In Maharashtra with the Help Of State Government -At the Nutribolism 2020-21, held in Mumbai aparo Obeso Centre organised Nutribolism
L
2020-21, an International conference on
nutrition, metabolism and more. This happened to be one of the first conferences to be held in person after the COVID pandemic. It was conducted offline
on the 11th and 12th
September 2021, at the Renaissance Hotel in Powai,
Mumbai.
The
conference
was
supported by The Indian Dietetic Association and Indian Obesity Society{AIAARO). Nutribolism was a one of its kind conference and the first to touch upon Metabolism and Nutrition along with management of obesity and diabetes through newer medications and dietary
therapies
and
management
of
Diseases related to obesity and diabetes. This theme was chosen looking at the fact that Obesity and Diabetes are silent killers and one of the leading causes of death among COVID19 patients. 250 obesity and nutrition experts and professionals across India participated in the event. Hon. Minister of Public Health, Maharashtra State, Mr.Rajesh Tope and Environmental Forum of India’s founder Mrs.Sunetra Ajit Pawar graced the event as the chief guest. Obesity
and
Diabetes
both
are
non-
communicable and preventable diseases and India is among the top countries to be affected by both. With this
in mind the Patrons of the conference Dr Shashank Shah and Dr Poonam Shah along with the Organizing Secretary Ms Radhika Shah, HOD, Dept of Dietetics at Laparo Obeso Centre, proposed to the Public Health Minister, Mr Rajesh Tope with a unique and novel initiative to attempt and control this pandemic of diabesity. The proposal included several simple tips for better health to be posted on the Governments social media platform, one tip per week. These would include tips on awareness about healthy and unhealthy diet and lifestyle and in simple language which would have penetration and impact all throughout the state of Maharashtra, including all classes of people. This happens to be the most economical and effective way of improving health. The proposal for the same was forthwith welcomed , appreciated and accepted by the Hon minister of Health, Mr Rajesh Tope. This initiative was backed by the Indian Dietetic Association (IDA) and various obesity organizations as well. According to Hon. Minister of Public Health Mr.Rajesh Tope, “the number of deaths due to COVID-19 was the highest among patients with diabetes and obesity. Currently, 3 to 4 out of every 10 patients are diabetic and obese, and these health issues are on the rise. It is the need of the hour to create awareness about obesity and diabetes. Everyone has become serious about health owing to the COVID-19 pandemic.
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RECIPE
DAL VEGETABLE PODI CHILLA BY - DISHA JAIN (MSC. CND)
INGREDIENTS
Moong dal-30g Toor dal-30g Split green gram dal-30g Urad dal-15g Chana dal-15g Rice-15g Curd-50ml Turmeric powder-1tsp Salt as per taste Ghee-1tsp Sesame seeds-15g Carrot- 50g grated Beetroot- 50g grated Pumpkin- 50g grated Cumin-1tsp Rec chilli powder-1tsp Oil-1tsp
PROCEDURE
For chilla: Soak all the dals(Moong dal, Toor dal, Chana dal, Urad dal) for 3-4 hours Aft 3-4 hours grind all the dals, rice add curd and make batter of it. Then add grated vegetables to the batter add turmeric powder, salt as per the taste and mix it properly. Then take a pan and make chilla of it and add 1tsp of oil on medium flame and cook it till it turns golden brown and chilla are ready. For podi masala: Take chana dal,urad dal ,rice, fenugreek seeds(methi),cumin, sesame seeds ,black mustard seeds roast them on medium flame Then grind them add 1tsp of red chilli powder and podi masala is ready. Serve the chilla with podi and add 1tsp of ghee to it.
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