Dietary intake of many do not meet nutrient requirements: VC
Prof. K.S. Rangappa Vice Chancellor, University of Mysore presenting the
AFSTI Fellow award to Dr. KSMA. Raghavaro during the 7th International
Food Convention-2013 in Mysore on Wednesday.PHOTO: — M.A. SRIRAM
Vice-Chancellor of University of Mysore K.S. Rangappa,
on Wednesday, emphasised the need to redefine food security for
accessing nutritious and safe food.
“Though we are in
a modern technological and scientifically advanced era, we still have
to deal with disease outbreaks related to consumption of foods,” he
said.
Inaugurating the 7th International Food
Convention (IFCON-2013) on ‘NSURE (Nutritional Security through
Sustainable Development, Research and Education) – Healthy Foods’ here,
the Vice-Chancellor said any policy that speaks to promote food and
nutritional security and sustainability should adequately address the
issues of food safety too.
Association of Food
Scientists and Technologists (India) organised the four-day convention,
with support from CSIR-Central Food Technological Research Institute
(CFTRI), Mysore; DRDO-Defence Food Research Laboratory (DFRL), Mysore,
and National Institute of Food Technology Entrepreneurship and
Management (NIFTEM), Kundli, Haryana.
Addressing a
gathering of food scientists from India and abroad, Prof. Rangappa said
in spite of considerable reduction in food insecurity in the last two
decades, dietary intake of large segments of population do not meet the
energy and nutrient requirements, thereby leading to widespread
under-nutrition and micro-nutrient deficiencies.
He
said lesser physical activity and food intake beyond requirements can
lead to adverse health consequences, especially those related to over
nutrition.
Food database
India
has been in the forefront of creating National Food and Nutrition
Databases, documenting the ongoing agriculture, food, nutrition and
health transitions, he said.
Also, he said that
Indian scientists have had a major role in these global efforts to
moderate these measures to ensure smooth transition in terms of food
security and sustainability in relation to nutrition and health.
However,
in spite of relatively good performance in economic, agriculture and
health sectors, and substantial investment in nutrition sectors, the
country has lagged behind in addressing under-nutrition or
over-nutrition alike, Prof. Rangappa opined.
CSIR-CFTRI
Director Ram Rajashekaran, DRDO-DFRL Director H.V. Batra, NIFTEM
Director and Vice-Chancellor Ajit Kumar, AAFSIS president Navam S.
Hettiarachchy, AFST-I president K.D. Yadav and honorary secretary N.
Bhaskar were present.
AFST-I awards
On the occasion, the AFST-I awards were presented to eminent scientists.
AFST-I
Fellow was presented to K.S.M.S Raghav Rao, chief scientist,
CSIR-CFTRI, Mysore; Laljee Godhoo Smarak Nidhi award to P. Giridhar,
Principal Scientist, CSIR-CFTRI, Mysore; Prof. Jiwan Singh Sidhu award
to Bimlesh Mann, scientist, NDRI, Karnal. Other scientists also received
awards.
Novel foods
Prior
to the opening of IFCON-2013, Dr. Rajashekaran spoke on ‘Novel foods: a
food for thought!’ at the plenary talks as part of the convention. John
Ruff, immediate past president, IFT, U.S., gave a talk on ‘The
challenges in assuring food safety and security: a global perspective.’
Green milk
Designer
green milk, a new product developed by a team of CSIR-CFTRI scientists,
led by Dr. Rajashekaran, was unveiled in the presence food scientists
and technologists.
The green milk is described as
“the food for future” as it is designed to address the nutritional needs
and processed from locally available plant sources.
There was an interaction on this product after the presentation by Dr. Rajashekaran.
The delegates had the opportunity to taste the green milk.
Food expo
Technical
sessions and food expo will be held on the campus of CSIR-CFTRI from
Thursday. Poster session is also scheduled from Thursday. There will be
21 sessions and about 100 eminent professionals from research
institutions, academia and industry will deliver talks on topics
including food security and sustainability, food process and
engineering, food health and nutrition, food entrepreneurship and so on.
