GOOD HEALTH No supplement to nutrition

Sports drinks contain electrolytes and are a convenient way to meet increased energy and fluid needs. These are useful when used appropriately and under professional supervision. thinkstock

Ishi Khosla

The competitive edge which an athlete looks for to win has no limits and many go to lengths trying to improve performance through nutritional supplements and special compounds which enhance performance called ergogenic aids. More than 75 per cent of recreational and elite athletes are known to use them in some form.

Nutritional supplements and ergogenic aids include products that:

Provide calories (e.g. liquid supplements and energy bars).

Provide vitamins and minerals (including multivitamin supplements).

Contribute to performance during exercise and enhance recovery after exercise (e.g., sports drinks and carbohydrate supplements).

Stimulate and maintain muscle growth (e.g. purified amino acids).

Provide micronutrients, herbal, and/or cellular components that are promoted as ergogenic aids to enhance performance (e.g., caffeine, chromium picolinate, creatine, and pyruvate).

Sports drinks, gels and sports bars that contain carbohydrates, proteins, fats, and electrolytes are a convenient way to meet increased energy, carbohydrate, electrolyte and fluid needs. They are a useful adjunct to a well-planned diet, when used appropriately and under professional supervision.

Supplementation is necessary if some specific deficiency is identified. For example: Most female athletes are recommended iron and calcium supplements as they are prone to iron deficiency due to menstrual losses.

Products of greater concern, however, are dietary supplements promoted as ‘performance enhancers’. Herbals, enzymes, hormones and other compounds carry attractive claims. While, only few of these have been well-researched, most lack vigorous clinical trials to evaluate efficacy, application and safety.

Common ones include:

Amino acids including branched chain amino acids (leucine, isoleucine and valine), taurine, glutamine have been proposed to provide energy and delay central nervous system fatigue, however, studies in humans, have shown inconsistent results. Safety and effectiveness of these have not been, yet, established.

Creatine, a nitrogenous compound synthesised by the liver, pancreas and kidney, has become a popular supplement, as it is believed to prolong short-term energy availability and improve performance in short-term, high intensity activities such as weight lifting. Creatine supplements appear to have no benefit for aerobic training and may cause immediate weight gain attributable to water retention. Other concerns including muscle cramps, muscle strains, kidney dysfunction, and GI distress have also raised questions about the efficacy of creatine.

Hormones like andrstenidione and DHEA (Dehydroepiandrosterone)have been known to increase testosterone levels and enhance muscle building — acting as “natural” steroids. No long-term studies have tested the safety of androstenedione or DHEA. Also, these, hormones precursors are not recommended because they have many negative effects.

Caffeine, a natural stimulant, is thought to improve athletic performance by facilitating signals between the nervous system and the muscles. However, the fact that caffeine is mild diuretic and enhancing urine production is probably not the best course of action right before competition.

Carnitine, a natural compound in foods, is synthesised in the liver and kidneys from the amino acids lysine and methionine. The appeal to athletes is the idea that supplemental carnitine could help move long-chain fatty acids faster so they will be metabolised more quickly, thus increasing the use of fat as an energy source. However, research finds no consistent evidence that it can improve physical performance in healthy people.

Chromium, a trace element, is thought to play a vital role in carbohydrate and lipid metabolism, potentially influencing weight, body composition and athletic performance. It is believed that, by enhancing insulin action, chromium increases amino acid uptake, which in turn increases protein synthesis and promotes gain in muscle mass. Although, chromium is a popular supplement, but its efficacy and long-term safety are uncertain.

Ephedrine, one of the most controversial supplements, in the marketis known to stimulate the central nervous system, raise heart rate and blood pressure and is an effective broncho-dilator. Serious side effects and even deaths, attributed to this supplement, led to FDA’s conclusion that ephedrine posed an unreasonable risk of illness or injury.

Ginseng, used by Chinese for thousands of years to treat and prevent numerous disorders, continues to be popular, especially among athletes, as it is known to improve athletic performance by increasing stamina and aerobic capacity. Further research on this popular herb is needed to evaluate its effectiveness as an ergogenic aid.

Glycerol (also referred to as glycerine), a powerful humectant, with a strong capacity to hold large volume of water is commonly used by endurance athletes as a means of super-hydration. Higher doses of glycerol may lead to headaches, blurred vision and in large amounts may cause additional stress on the cardiovascular system. Although many endurance athletes use glycerated water to enhance their hydration state, it has never been adequately tested for safety.

Medium-Chain triglyceride oils, are believed to be an instant source of energy, however, majority of research, does not support MCT supplementation as an ergogenic aid. A downside of MCT supplementation is that its taste may be unacceptable and it may contribute to gastrointestinal distress. Although, pyruvate, colostrums, CoenzymeQ10, Sodium bicarbonate and ribose too are commonly used by athletes as performance enhancers, however, there are concerns about their safety and usage. Creatine, bicarbonate, glycerol and caffeine may be beneficial in some circumstances.

Performance is the result of many factors, including talent, training, equipment, diet and mental attitude. Few nutritional ergogenic aids are supported by credible science or evidence of positive outcomes. These compounds must be used with caution, and only after careful evaluation of the product for safety, efficacy, potency and whether or not it contains a banned substance. There is limited evidence to support the use of most ergogenic aids. If you must, then look for supplements that have been well-investigated and researched. Use of these, in general, must be discouraged unless these are permitted, taken under supervision and do not violate anti-doping regulations.

The writer is Clinical Nutritionist & Founder, www.theweightmonitor.com, Centre for Dietary Counselling, Founder-Whole Foods India & Founder President-Celiac Society for Delhi.

CONSUMERS BEWARE! Killer carbide

Calcium carbide is prohibited under the Food Safety and Standards Regulations, yet mangoes and several other fruits are ripened artificially using the chemical

Consumption of fruits ripened through carbide induce prolonged hypoxia, which causes headaches, dizziness, mood disturbances, sleepiness, memory loss, cerebral oedema and seizures thinkstock

Pushpa Girimaji

Mangoes have already started coming into the market and my biggest worry is the safety of these fruits. I am told that these are transported raw and then ripened artificially, using a harmful chemical. Is this true? What can we, as consumers, do to protect ourselves?

It is true that mangoes and several other fruits are ripened artificially using calcium carbide, despite the fact that it is prohibited under the Food Safety and Standards ((Prohibition and Restrictions on Sales) Regulations, 2011.

Ironically, it’s now 35 years since the government first introduced in 1979, Section 44 AA in the PFA Act, prohibiting the sale of fruits ripened with calcium carbide. Yet, till today, the prohibition is not effective and fruits ripened with the banned chemical continue to be sold in the market. When the PFA Act was replaced with the FSS Act and the food safety regulator came into being, one expected the regulator to look at the issue in depth, get a comprehensive country-wide survey done to gauge the extent of the problem, come up with alternate, safe and feasible method of artificial ripening and most important, plug the retail sale of calcium carbide, so that it is not available to fruit wholesalers. (Calcium carbide is basically manufactured for industrial use and not for the food industry) But obviously, that is not happening.

In March last year, the government informed the Rajya Sabha (in response to a question) that following reports of use of artificial colours and ripening agents in vegetables and fruits, a Joint Committee for Research on Food Safety had been set up in August 2010 and the committee had recommended further research studies to generate information and data regarding the extent of use and effect of artificial ripening agents and other chemicals in fruits and vegetables. Four years hence, we still do not have that data!

So as consumers, we need to put pressure on the food safety authorities in the states to enforce the regulation stringently so that mangoes ripened with calcium carbide are not sold in the market. Write letters, seek information through the RTI and generally make it known to the enforcement agencies that consumers want safe fruits.

What are the harmful effects of calcium carbide? Can one file a complaint against a retailer/wholesaler for selling such harmful fruits?

In an article titled “Consuming fruits ripened artificially by calcium carbide may pose health problems” put up on its website, the food regulator (Food Safety and Standards Authority of India) says that consumption of such fruits “may affect the neurological system by inducing prolonged hypoxia (low oxygen reaching the blood and tissues), which causes headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral oedema (swelling in brain caused by excessive fluids) and seizures”. While mangoes, bananas and papaya are generally ripened with calcium carbide, sometimes even sapota, dates and tomatoes were subjected to the chemical treatment, according to the article. Yet, after saying all this, the regulator does not talk about the extent of the problem or the plan of action put in place to eliminate the menace.

If you suspect that the fruit that you have bought is ripened with calcium carbide, you can complain to the local food safety authority. They raid the place and if they find the presence of calcium carbide in the premises, they prosecute the wholesaler or the retailer as the case may be. If you have suffered any ill effects of consumption of such fruits, you can seek compensation too.

In recent years, some states have started taking cognizance of this problem and have been taking action against wholesalers, found storing calcium carbide. These efforts have to be now stepped up, so that consumers do not eat harmful fruits.

Dietary supplements, no shortcut to wellbeing

Such supplements are not efficient because they are not based on proper research, says senior nutritionist Suneetha Sapor

In the last few years, dietary supplements have caught the imagination of general public. Increasingly, they are being associated with the overall wellbeing of the body, weight loss, looking young or for their so-called anti-aging properties. Dietary supplements like multivitamin tablets, minerals, fat burners of various kinds, herbal supplements have become popular and malls in Hyderabad do dedicate a lot of ‘real estate’ space to display them.

Are all these dietary supplements that come with a lot of claims successfully deliver? Are they safe and not addictive? While such products are quickly saturating the markets, are they being properly regulated? Do they have the required permissions from the Food Safety and Standards Authority of India (FSSAI), the body that regulates manufacture, storage and sale of food-based products in India.

There is a general agreement among experts that there is a definite need to strengthen the guidelines that are needed for the approval, manufacture and sale of dietary supplements in India. So should one take supplements?

“Anybody who can eat normal food need not take supplements. If a person is unable to eat normal food either due to lack of appetite or a disease and has been in bed for a long time, in such special circumstances only, one can take supplements. Whatever one wants to get through supplements can easily be gained by consuming normal food,” advises vice-president, Nutrition Society of India (NSI) and former Director of National Institute of Nutrition (NIN), Dr. B. Sesikeran.

Experts agree that a large number of dietary supplements, some of which are also proprietary in nature promising to help in losing weight, are readily available online and even in retail outlets. Nutritional experts point out that almost all the weight loss supplements do not have the necessary backing of a thorough research in India.

“Such supplements are not efficient because they are not really based on proper research. If you look carefully, there will be one or two studies that show positive results and there will be equal number of studies showing that a particular supplement is inefficient. There is definite grey area here. Public tend to take the easy way out by popping a pill,” feels senior nutritionist, Dr. Suneetha Sapor.

Indeed, nutritional experts point out that unwillingness to go that extra mile and adopt a disciplined lifestyle by modifying eating habits is driving many to seek a short-term goal. Moreover, supplements consisting of vitamins, dietary minerals etc tend to increase the energy levels quickly when compared to the traditional way of modifying diet and lifestyle, which always takes time to show the results.

Stop, consume this energy drinks at your risk!

New Delhi : The government”s food safety regulator has woken up after years of proliferation of energy drinks to ban nine such drinks produced by three firms of Mumbai, Pune and Gurgaon. Many such drinks of other companies are still under scrutiny.

These drinks sold in small bottles and sachets have been a craze, specially among the youth and those going to gyms as they are promoted as a quick way to relieve fatigue and improve both physical and intellectual alertness.

Many such drinks are still available in the market since the Food Safety and Standards Authority of India (FSSAI) that started cracking down on their manufacturers through notices issued to them on different dates from November 2014 through this month chose not to make public the harmful effects of the concoctions they were producing.

Its crackdown came to light only when it put the notices sent out to the three manufacturers on its website two days ago. It pointed out that the combination of caffeine and ginseng in these energy drinks is deadly as it is not only impermissible scientifically but also irrational.

The regulatory agency started banning the energy drinks after a scientific panel informed it that the combination of caffeine and ginseng – a compound

extracted from a herb used in traditional Chinese medicines — was irrational as caffeine and ginseng have “adversarial effects.” The panel also warned that it could be even fatal if some people take the energy drinks along with alcohol as the Canadian Journal of Cardiology has already documented how some energy drinks have the potential to trigger sudden cardiac deaths of healthy individuals combining them with alcohol or other drugs. The health activists noted that there are already food regulations in India limiting the amount of caffeine in carbonated beverages to 145 parts per million (ppm) but no such limit has been prescribed for the energy drinks. They said the government had come out with a draft proposal to separately categorise the energy drinks, setting the maximum caffeine level at 320 ppm but nothing was heard thereafter. The energy drinks banned one after another are: Absolutely Zero and Monster Energy made by Monster Energy of India, Mumbai, Cloud 9 Pomegranate, Cloud 9 Red Grapes, Cloud 9 Wild Berry and Cloud 9 Premium by the Pushpam Foods and Beverages, Pune and Tzinga Lemon Mint, Tzinga Tropal Trip and Mango Strawberry produced by Hector Beverages, Gurgaon. The notices sent out to the three companies ordered immediate stoppage of manufacture, sale and distribution of these energy drinks, with a warning that any further supply of the drinks by any other name without express permission would make the companies liable for action for putting the consumer to the risk of life.

Junk the guilt, childhood can never be only about healthy eating

My children are allowed “junk food” once a week. But that inexhaustible list actually just means burgers and pizzas, ordered from outside.

You can be sad that a bowl of dal isn’t greeted with as much joy as nutcrackers or bhujia, or you can just accept it as one of life’s universal truths

When I was asked to write a piece on parenting, the first thing that crossed my mind was, “Wait till I tell my little ones”. I pictured breaking the news and their grudgingly admiring reactions. It didn’t go exactly as planned. My son said “Huh!”, and went back to doing whatever is it that 14-year-olds always seem to be doing. My nine-year-old looked at me long and hard, and asked, her brows furrowed, “Does that mean we can tell you what to write?”

Not a great beginning. But perhaps what I am writing today will thrill their hearts. It’s on “junk food”, that much-maligned word I thought was so funny — till it acquired horrific images of parental neglect at my first interaction with my son’s teachers when he first entered school.

That was 10 years ago, and the decade has been an unfruitful exercise in trying to weigh the salts against the sugars, the trans-fats against the fats, the calories against the carbs, the cheese against the chips, and, most importantly, defining what exactly or how much exactly is junk food, with a few court judgments and many, many health studies along the way barely tilting the scales.

The latest, a few weeks ago, asked the Food Safety and Standards Authority of India to curb sale of most common “High Fat, Sugar and Salt (HFSS) foods” — chips, burgers and aerated drinks — in schools and areas within 50 metres of schools.

Best of luck, I say. No, I don’t think these foods are healthy, who can? But when did eating healthy, all the time, become the defining motif of childhood? Or watching every spoonful that went into a child’s mouth the defining quality of a parent? Or counting calories become the defining obsession of school-going years?

I know parents who dictate the precise amount of chocolate their children should consume at any given time, the aerated drinks they can have or not, the cookies they are allowed or not, the “whites” (it means bread, cheese, butter, etc, etc ) they can never ever have, and the burgers and chips that are strictly regulated.

I pity my parents, who blissfully slept away summer afternoons when my cousins and I concocted foods, throwing together things that we would find hard to lay hands on these days. One whole afternoon was spent plucking a raw citrus fruit typical of Jammu and eating it with this chilly mix that left us crying for days afterwards. Once, we ran through a village stealing mangoes from any field we came across, carting bucketfuls of them home, eating them all, falling sick, and getting shouted at. At the end of it, we were made to apologise to all the people we had affronted.

I also remember those nights we binge-watched movies on rented VCRs and cherished video cassettes, eating non-stop. In the mornings, we would be as hungry, keeping no count of the pooris being piled on a joint plate. Festivals were about sweets, outings were about softies, summer afternoons were about waiting for the hawker to come around with those deathly ice golas, and no market visit was complete without a trip to the chaat stall.

My children are allowed “junk food” once a week. But that inexhaustible list actually just means burgers and pizzas, ordered from outside. I do know they get away with a lot in the middle. The depleting stock in the pantry tells a story every day, about a son who craves cookies and a daughter who thrives on soya sticks (no, they don’t have much soya). You can run the length of an argument with them, but almost each starts with my saying “no”, and each ending with her, especially her, saying “Please, one more”.

As I sneak out some peanuts or nutcrackers or bhujia for myself, I look around to catch her, especially her, eyes always upon me. When I give in and offer the same to her too… well, let’s just say she squeals in surprised delight. Every time. You can be sad that a bowl of dal isn’t greeted with as much joy, or you can just accept it as one of life’s universal truths.

Five minutes later, I ensure they balance out their snacking with some fruits. Then I look towards my father with the slow smile around his lips, and he forms the words that I, and all of us parents on this balancing rope, have been dying to tell ourselves:

“It’s okay.”

No one will tell you a parent can say that. But they can. Really. It’s okay.

The story appeared in print with the headline All Things Nice

HOW SAFE AND HYGIENIC IS YOUR FOOD?

According to the World Health Organisation estimates, around two million deaths occur globally, every year, due to food and water contamination. On World Health Day, we delve into this year’s theme, food safety

There are over 200 diseases caused by contaminated food or drinking water that contain harmful bacteria, parasites, viruses and chemical substances. Millions fall ill and many die due to this. According to the World Health Organisation (WHO), diarrhoeal diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or drinking water. Proper food preparation can prevent most food-borne diseases. We spoke to Dr Jyotsna Zope, consultant nephrologist, Dr Pradeep Gadge, consultant diabetologist and Naini Setalvad, nutritionist, for more handful tips on handling food…

Unsafe food can cause cancer and neurological disorders. The most common symptoms of food-borne disease are stomach pains, vomiting and diarrhoea. Food contaminated with heavy metals or with naturally occurring toxins can also cause long-term health problems including cancer and neurological disorders. Adulteration of milk is another problem. Milk suppliers add salt to slow down the decomposition process of milk and often, cane sugar is added to it. Consumption of such milk lead to multiple health hazards.

Food contamination can take place anytime, anywhere. There are many opportunities for food contamination. It can happen even in the confines of your home, if you are not wary of the temperature to store particular foods in, if you do not wash food well before consumption and also if you do not cook thoroughly. Today’s food supply is complex and involves a range of different stages including on-farm production, slaughtering or harvesting, processing, storage, transport and distribution before the food reaches the consumers, so better be safe.

Food-borne diseases affect vulnerable people harder. For infants, pregnant women, the sick and elderly, the consequences of food-borne disease and infections caused by contamination, are usually more severe and may be fatal.

Some harmful bacteria are becoming resistant to drug treatments. One of the major, growing, global health concerns is antimicrobial resistance. In human clinical use, agriculture and animal husbandry, there is a major overuse and misuse of antimicrobials. This is one of the factors that are leading to the spread of antimicrobial resistance, states WHO. Antimicrobial-resistant bacteria in animals may be transmitted to humans via food and can prove harmful.

Food safety is a shared responsibility between governments, industry, producers, academia, and consumers. Everyone has a role to play. Achieving food safety is a multi-sectoral effort requiring expertise from a range of different disciplines — toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine. Local communities, women’s groups and school education also play an important role.

Maintain hygiene at all times

- Wash your hands before handling food and often during food preparation.

- Wash your hands after going to the toilet.

- Wash and sanitise your kitchen surfaces and equipments often, as the kitchen tends to contains the most germs.

Protect kitchen areas and food from insects, pests and other animals.

Separate raw and cooked foods

- Separate raw meat, poultry and seafood from other foods.

– This should not only be followed at home but in your shopping cart too so that there is no cross contamination which can lead to gastrointestinal diseases.

– Use separate equipment and utensils such as knives and cutting boards for handling raw foods.

– Store food in containers to avoid contact between raw and prepared foods.

Cook your food thoroughly

– Cook food thoroughly, especially meat, poultry, eggs and seafood.

- Bring foods like soups and stews to boil to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer.

- Reheat cooked food thoroughly.

Keep food at safe temperatures 

- Don’t leave cooked food at room temperature for more than 2 hours.

- Refrigerate all cooked and perishable food (preferably below 5°C).

- Keep cooked food piping hot (more than 60°C) prior to serving.

- Do not store food too long even in the refrigerator.

– Do not thaw frozen food at room temperature.

Use safe water and raw materials

- Use safe water or treat it to make it safe.

- Select fresh and wholesome foods.

– Choose foods processed for safety, such as pasteurised milk.

Wash fruits and vegetables, especially if eaten raw.

- Do not ever use food beyond its expiry date.

Why you need to have properly cooked food?

Proper cooking kills almost all dangerous microorganisms. Studies have shown that cooking food to a temperature of 70°C can help ensure it is safe for consumption. Foods that require special attention include minced meats, rolled roasts, large joints of meat and whole poultry.

Why washing and sanitising your hands frequently is essential…

While most microorganisms do not cause diseases, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards and the slightest contact can transfer them to food and cause food-borne diseases.

Why is using safe water and raw materials essential?

Use filtered water for cleaning your vegetables and dry them thoroughly before cooking, suggests Naini Setalvad, Nutritionist on the Panel of Washington Apples. Raw materials, including water and ice, maybe contaminated with dangerous microorganisms and chemicals. Toxic chemicals may be formed in damaged and mouldy foods. Care in selection of raw materials and simple measures such as washing and peeling may reduce the risk.

Why raw food should be separated from cooked?

Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms, which may be transferred onto other foods during food preparation and storage.

Why you need to keep food at proper temperature?

This is essential, otherwise the food will rot and can cause food poisoning leading to loose motions, vomiting and thus dehydration. Also microorganisms can multiply quickly at room temperature. So by holding temperature below 5°C or above 60°C, the growth is slowed down or stopped. However there are some dangerous microorganisms that still grow below 5°C

Owners of fast food stalls in front of JSS Hospital evicted

Food Safety Officer Satish and officials of Mysore City Corporation inspecting the vacant site in front of JSS Hospital, where stalls selling fast food were vacated on Saturday. 

The Mysuru City Corporation (MCC), which has launched a drive against eateries on footpaths in the core areas of the city, on Saturday removed around 20 make-shift stalls from private land on M.G. Road, on the grounds that they were serving fast food in an unhygienic manner.

Assistant Commissioner of MCC's Zone 1 Satyamurthy told The Hindu that they had orally requested the stall owners to clear their establishments if they were unable to serve food in hygienically. “But, they continued to do business in the same condition, putting the health of people in peril,” Mr. Satyamurthy added.

Food Safety Officer of Mysuru Satish, who inspected the area opposite J.S.S. Hospital, pointed out that a drainage pipe passing through the vacant site was leaking. Besides, rain water had stagnated on the land and there were open urinals close to the stands. “Serving food under such unhygienic conditions is a threat to public health,” he said.

STREET FOOD VENDORS OF CHANDIGARH PLEDGE TO SERVE SAFE FOOD

Chandigarh:16th-May-2015-NASVI (National Association of Street Vendors of India), with collaboration along with Dr. Ambedkar Institute of Hotel Management Catering & Nutrition (AIHM), Sector 42 D, Chandigarh, a premier Institute under Ministry of Tourism, Govt. of India,organised two 6-day training programs in Chandigarh from 15th April to 21st April and 11th May to 16thMay at for orientation, testing and certification of street food vendors. The understanding with the Ministry of Tourism was that National Association of Street Vendors of India (NASVI) will nominate these street food vendors derectly to the IHMs and FCIs and that the IHMs and FCIs will accept them for skill testing and certification under the standard 6-day programe for street food vendors. A total of 64 vendors and small traders took part in this training program. They were given training on personal hygiene, food safety, cleaniness ,food presentation and preservation. Trainers from Dr. Ambedkar Institute of Hotel Management Catering & Nutrition (AIHM) provided training to the trainees. After this training course, a test was taken of these trained vendors. The satisfactory part of this test was that all the 62 vendors passed the test with flying colours. The trainers were quite satisfied with the outcome of this training course and expressed their hapiness and assured that they will now take care on hygiene, food safety, cleaniness, food presentation and preservation.

The first batch had 30 street food vendors whereas second batch had 32 street food vendors.

After successful completion of the training program these street food vendors were given certificates by the Chandigarh Municipal Corporation Commissioner Sh. Vivek Pratap Singh- IAS. On the occasion Smt. Bharti Tyagi (Principal) of AIHM and Staff of the Institute, NASVI State Coordinator Mr. Sachin Grover and Foot Path Rehri Association President Mr. Ram Millan Gaur were also present apart from other dignitaries.

Smt. Bharti Tyagi, Principal AIHM Chandigarh highlighted the importance of the course to the Chief guest and dignatories present on the occasion and stressed that the learnings from the course will contribute to increase in the sales of these food vendors and also the general public will feel happy while taking hygienic food.

These vendors have realised that cleaniness, personal hygiene, food safety and preservation play a great role in attracting people to street food. They are sure of their culniry skill, they only needed a know-how on personal hygiene, food safety, cleaniness and food preservation. This training course provided them all they needed to make their mark as successful ambassador of street food.