Food & Nutrition Update

What does food labeling mean to a common consumer? I see a lot of consumers these days looking at the labels on food packages at supermarkets. The two reasons that make a consumer pay attention to food labels are best before date and what else but the fat content! Best before date becomes very important to get the best return for the consumer's money. And fat content or calorific value becomes imperative because of the middle class mission of losing weight. Is this the reason why our government should make it mandatory to label all foods? There is so much more to food labels that consumers need to know. The fact that needs to be taken care of is that the information given on the label should be accurate and complete. According to International Food Information Council, food labeling is a broad term that encompasses several items required on food packages by federal law and regulations. These include product identity, statement of net contents, name and address of manufacturer, ingredient and nutrient labeling, and nutrition and food claims. Ingredient labeling and nutrition labeling are two completely different entities. A food ingredient labeling is the information about the composition of the food whereas nutrient labeling is the information about the nutritional content of the food. Health or medicinal claims need to be carefully monitored by the authorities so that a consumer can make informed choice. At this point of time health claims are not allowed by Food Authorities in our country. Food allergies are a serious problem for those who face them. This is one more essential reason why the accurate food ingredients list on the package is important. For consumers who have any food allergy it becomes imperative to read the labels and educate themselves about the contents of food products bought and make sure they avoid the allergens that affect them. Best before date, storage conditions, instructions for use, weight of the product and any other information which is specific to that food product should be clearly mentioned on the package.

April 2010 Volume 1 Issue 4 Price : Rs. 30

Food labeling: How important is it to the consumer/manufacturer?

consumers. A consumer also needs to be educated that it is just not the fat content which is important it is also the information about the other nutrients. It could be calcium or iron or a vitamin which a particular consumer needs. If the information is given on the label then it is easier for the consumer to make a smart choice. Today's consumer needs/demands freedom of choice and this condition is only going to grow. And the day is not far when a consumer is going to choose a product not based just on cost but also on nutrition (and hopefully not just fat content). What is the responsibility of a manufacturer? There are a lot of conditions to be followed by the manufacturers when it comes to food labeling and there are a lot of manufacturers who do not label at all or accurately label their products. Once the rules are stringent which is going to be in the near future it will be something all manufacturers need to follow. Why not start the practice now? Also retailers who want to build their credibility with their customers will demand the manufacturer to label their products. Buying food has become an interesting past time compared to a decade back. Men too are taking an active part in this chore. Times have changed from going to the kirana store and giving the list to the owner who packs the stuff in a bag and gives it to you. These days it has become a ritual to spend a couple of hours or more in huge retail shops browsing through the aisles picking up stuff reading about them and then choosing what the consumer wants. There is an invisible bond that forms between the consumer and manufacturer when the consumer picks up a product and starts reading the label. The opportunity for the consumer to interact with the products has increased immensely because of the retailers who have come into play in the arena of food. The only way a manufacturer can forge a strong bond with the consumer through his product is by maintaining consistency in quality, honesty and accuracy in the information provided on the label.

Food labeling would be of great help to people who monitor what goes into their bodies. Ideally everyone The consumer will have more trust on the product if it is should be doing it. One need not have a medical reason to labeled properly and repeated patronizing will be higher look at the ingredient and nutrition only when the consumer trusts the Nutrition Amount Serving %DV* Amount Serving %DV* information on a food package it should Facts Total Fat 12g 18% Sodium 940mg 39% manufacturer. The manufacturers Serv. size 1 cup (249g) Sat. Fat 6g 30% Total Crab. 24g 8% be for the most important reason that is Serving About 2 need to trust the consumer to make Polyunsat. Fat 1.5g Dietary Fiber 1g 4% Calories 250 just to be healthy. Fat cal. 10 Monounsat. Fat 2.5g Sugars 1g the right choice and come back for Health and nutrition awareness has increased among the consumers and the way this awareness could be put to use is only when foods are accurately labeled. Every product has its share of dedicated
*Percent daily Values (DV) are based on a 2,000 calorie diet.

Cholest. 50g

20%

Protein 10g

20%

Vitamin A 0% Vitamin C 0% Calcium 6% Iron 8%

INGREDIENTS : WATER, CHICKEN STOCK, ENRICHED PASTA (SEMOLINA WHEAT FLOUR. EGG WHITE SOLIDS, NIACIN, IRON, THIAMIN MONONITRATE [VITAMINS B1], RIBOFLAVIN [VITAMIN B2] AND FOLIC ACID). CREAM (DERIVED FROM MILK), CHICKEN, CONTAINS LESS THAN 2% OF CHEESE (GRANULAR, PARMESAN AND ROMANO PASTE [PASTEURIZED COW'S MILK, CULTURES, SALT, ENZYMES), WATER, SALT, LACTIC ACID, CITRIC ACID AND DISODIUM PHOSPHATE) BUTTER (PASTURIZED SWEET CREAM [DERIVED FROM MILK] AD SALT), MODIFIED CORN STARCH SALT WHOLE EGG SOLIDS, SUGAR, DATEM, RICE STARCH, GARLIC, SPICE, KANTHAN GUM, CHEESE FLAVOUR (PARTIALLY HYDROGEATED SOYBEAN OIL, FLAVOURING AND SMOKE FLAVOURING), MUSTARD FLOUR, ISOLATED SOY PROTEIN AND SODIUM PHOSPHATE.

their product based on quality of the product than by withholding or inaccurate information. And this is the only way to build the market for a product which will withstand the test of time.

See that you get enough water in summers to prevent dehydration

Summer is here and to keep our bodies hydrated is very important. Dehydration is excessive loss of body fluids. There may be several reasons for dehydration such as blood loss, burns, diarrhea, vomiting, gastrointestinal problems etc. All these need proper medical treatment and care. Dehydration in infants could be serious and needs medical attention In general there are certain things we need to know about water and its role in our body. And also making sure that we provide our body with enough water to prevent dehydration is of utmost importance. Water makes up 60 % of our total body weight. Water provides the medium for the body, that is, all other substances in the body are either dissolved, suspended and / or bathed in water. Water regulates our body temperature. Our body loses water through urine, breath and from skin surface as sweat. For an average adult it is typical to lose as much as 2-3 liters of water in a day. To prevent dehydration we need to replace the lost water every day in the form of food and beverages. Fruits and vegetables have considerable amount of water. Sweating is our principal means of releasing heat from our body in warmer climates and during exercise. When body temperature increases our brain prompts sweating. It is also stimulated by circulating epinephrine, which is released into blood by our adrenal glands during exercise. When our body needs water, hypothalamus in our brain initiates thirst. Thirst is a symptom of dehydration and we should replenish body water. If one is thirsty that means our body is already slightly water depleted. This is not a serious issue for most of us but for a sports person it may affect his performance. A common rule among endurance athletes is to drink before they get thirsty. We need 2-3 kg of water everyday which is more than any other nutrient. There are certain medical conditions in which water is restricted and they need to of course follow medical advice. Symptoms of water deficiency are seen much earlier compared to other nutrients. If we do not eat or drink anything for a day by the end of the day we can feel the effects of water deprivation. Every other nutrient balance is affected if there is depletion in body water. Therefore drink plenty of water, beverages such as aam panna, buttermilk, other traditional homemade beverages, fruit juices, coconut water etc and keep the basis of our body which is water always at necessary levels in the body. Especially be careful in summer because it is easier to get dehydrated. Plenty of fluids will keep you cool and healthy in this heat.
Reference : Robert Wildman, 2009; The Nutritionist-Food, Nutrition, and Optimal Health, Second Edition; Water is the basis of our body:145;Routledge, Taylor and Francis Group, New York and London.

The Rationale For Consuming Protein Blends In Sports Nutrition

Protein is considered by many to be the most important macronutrient for humans because of the numerous roles protein plays in the body. Protein needs have been compared across several population groups, including athletes and other exercising individuals. Many researchers have compared the effects of ingesting animal and vegetable protein sources and their implications on sports performance. Recently, blends of dairy protein and soy protein have appeared in commercial sports nutrition products such as nutrition bars and ready-to-drink and powdered beverages. This review will focus on the potential nutritional advantages of combining whey protein, casein, and isolated soy protein. Key teaching points: Casein, whey protein, and isolated soy protein are all nutritionally complete proteins relative to U.S. Food and Drug Administration labeling guidelines, with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.00. Casein, whey protein, and isolated soy protein appear to have different digestion rates, which may create the opportunity to meter delivery of digested amino acids to peripheral tissues during exercise recovery. Comparative studies between isolated soy protein and whey protein show similar increases in lean body mass. Isolated soy protein is rich in glutamine and arginine, whereas whey protein and casein contain more of the branched-chain amino acids. Isolated soy protein contains natural bioactive substances that enhance plasma antioxidant activity.
Reference : G.L.Paul, Journal of the American College of Nutrition, Vol.28, No. 4, 464S-472S (2009).

Journal Abstract

Each protein source has unique ability compared to others for gaining lean body mass and enhancing muscle recovery after exercise. The author suggests that in place of individual protein source an optimal blend of proteins could be a better source for athletes. The blend should be based on the different digestion rates of different proteins. It is also suggested that different athletes may need different blends and protein ratios based on their specific needs. The protein digestion rates, increase in amino acid oxidation, the additional beneficial effects of antioxidant content of ISP and several other factors need t o be taken into account. The potential for protein blends is immense and therefore the necessity for more research in this area.

About Editor : This News Letter is compiled by Dr. Kavitha Reddy. She has a doctorate in Food Science from CFTRI, Mysore and a Masters in Food and Nutrition from ANGRAU. She worked at Wageningen Agricultural University, The Netherlands and Whistler Center for Carbohydrate Research, Purdue University, USA before returning to India. She has authored several popular and scientific articles and also a cookbook. Dr. Reddy worked as a Nutrition Consultant for national and international organizations for several years. Presently she is In-charge Nutrition at "NutriTech Consulting Services Pvt. Ltd.".

Get Acquainted With Your Nutrients - Thiamine

Thiamine is also known as vitamin B1. It was also called aneurine because of the detrimental effects on neurological system caused by its deficiency. It was one of the first substances to be classified as vitamins. Thiamine with other water soluble vitamins except vitamin C and choline form the B complex vitamins. In 1897 Christiaan Eijkman (1858-1930), a military doctor in the Dutch Indies, discovered that fowl fed on a diet of cooked, polished rice developed paralysis, which could be reversed by discontinuing rice polishing. He attributed that to a nerve poison in the endosperm of rice, from which the outer layers of the grain gave protection to the body. Eijkman was awarded the Nobel Prize in Physiology and Medicine in 1929, because his observations led to the discovery of vitamins. An associate, Gerrit Grijns (1865-1944), correctly interpreted the connection between excessive consumption of polished rice and beriberi in 1901: he concluded that rice contained an essential nutrient in the outer layers of the grain that was removed by polishing. In 1911 Casimir Funk isolated an antineuritic substance from rice bran that he called a vitamine (on account of its containing an amino group). Dutch chemists, Barend Coenraad Petrus Jansen and his closest collaborator Willem Frederik Donath, went on to isolate and crystallize the active agent in 1926, whose structure was determined by Robert Runnels Williams (1886-1965), a US chemist, in 1934. Thiamine (sulfur-containing vitamin) was synthesized in 1936 by the same group. After absorption in the small intestine very little of thiamine passes in the form of free thiamine. Most of the absorbed thiamine is converted to thiamine pyrophosphate (TPP) and a small amount into thiamine triphosphate (TTP). Thiamine or its derivatives are not stored in any appreciable amounts in any tissue or organs. Thiamine exists in tissues in the form of TPP known as cocarboxylase. TTP has been found to occur in small amounts in nervous tissues. Thiamine circulates in the body primarily aboard red blood cells. Functions: Thiamine functions as a coenzyme in many key reactions in the cells. An enzyme does not function optimally without the presence of coenzyme. Thiamine functions as a coenzyme for enzymes involved in the energy pathways in the form of thiamine pyrophosphate (TPP). In the form of coenzyme thiamine is involved in the breakdown of carbohydrate, protein and fat for energy. Thiamine is involved in converting glucose to ribose in the cells. Ribose and deoxyribose are key components of deoxyribonucleic acids (DNA) and ribonucleic acids (RNA). Thiamine is very important to the proper functioning of brain, nerves and muscle. TPP is involved in carbohydrate metabolism and in thiamine deficiency there is adverse effect on the energy metabolism in nervous and cardiac tissues. How much thiamine do we need? Men 1.0 mg Women 1.2 mg Pregnant and 1.4 mg Lactating women Since thiamine is essential in energy metabolism it may be appropriate to express thiamine recommendations based on calories burned. The amount 0.5 mg of thiamine is recommended for every 1000 calories burned daily. Sources: Thiamine is synthesized by fungi, bacteria and plants but humans need to get their thiamine from their food. Thiamine is found in a wide variety of foods but mostly in small concentrations. Pork and yeast are rich sources of thiamine. Whole grains and enriched grain products are good sources of thiamine. For fortification thiamine is used in the form of thiamine hydrochloride and thiamine nitrate. Deficiency: Thiamine deficiency results in Beri-Beri which is of two types wet and dry. Beriberi can occur in infants also and the condition is called infantile beriberi. The early clinical symptoms of beriberi are loss of appetite, atrophy of legs and muscular weakness. Wet beriberi is accompanied by development of oedema. It starts with legs and may spread to other parts of the body. Palpitation and breathlessness are also present. Heart becomes weak and it may become a fatal condition. In dry beriberi the muscles become weak and wasted and walking becomes difficult. The emaciated subject becomes bed ridden. If not treated death may occur. When a thiamine deficient mother feeds her infant there are chances of the baby developing infantile beriberi. This typically occurs between 2-4 months of age. The infants may be affected by cardiovascular or neuritic type of beriberi. Both these conditions may become serious and medical attention is essential.
Reference : Nutritive Value of Indian Foods, National Institute of Nutrition, ICMR, 1971 Robert Wildman, 2009; The Nutritionist-Food, Nutrition, and Optimal Health, Second Edition; Vitamins are vital molecules in food:191 ;Routledge, Taylor and Francis Group, New York and London.

Whole grains contain more thiamine than refined/polished grains. Thaimine is found mostly in the outer layers of the grains and in germ which are removed during polishing. For example, 100 gm of whole wheat flour contains 0.55 mg of thiamine, while 100 gm of white flour contains only 0.06 mg of thiamine.

Mint belongs to the family Laminaceae. Mints are aromatic perinneal herbs. Mints thrive in cool, partial shade conditions but can grow under full sun too. No herb is more widely known than the fragrant mint and it invokes a cool, refreshing feeling. Over 600 varieties of mint are known. The most popular mint varieties are spearmint (Mentha spicata) and peppermint (M.x piperita) Fresh mint leaves are used for culinary purposes. The leaves have warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Mint forms an integral part of Indian cuisine, it is used as a flavoring ingredient in innumerable preparations. Green chutney which is irreplaceable while serving Indian snacks is made from mint or (pudina) leaves. Yummy pudina chutney for sandwiches, dahi bhalla, gol gappas, chaat etc is something we just cannot find an alternate. Mint is used in biryanis, raitas, pudina rasam, pudina karam, non-vegetarian preparations, beverages such as aam panna, etc., as a flavoring ingredient. In many alcoholic drinks mint is used for either garnishing or for flavor. Mint essential oil and menthol are used as flavorings in mouth fresheners, drinks, antiseptic mouth rinses, tooth pastes, chewing gums etc. The substances that give mints their characteristic aromas and flavors are menthol and pulegone.

Nature's Gift - Mint

Mint is also popular as a herb that has medicinal value. It is commonly used as home remedy for stomach aches and indigestion. Tea made with added mint helps relieve the discomfort. In earlier days powdered mint was used to whiten teeth. Mint essential oils play an important role in aromatherapy. Nutritive value per 100 gm Protein Calcium Energy Carotene Folic acid Vitamin C Iron 4.8 gm 200 mg 48 kcal 1620 ug 114 ug 27 mg 15.6 mg

Nutritive Value of Indian Foods, National Institute of Nutrition, ICMR, 1971

The word mint is derived from the Latin Mentha. Legend has it that Pluto's wife Proserpina cast a spell on a lovely young lady who caught Pluto's eye and turned her into a mint plant. Pluto could not undo the spell but, by way of consolation gave it its entrancing aroma.

Recipe - Aam Panna

Ingredients Green Mangoes (medium sized) Water Roasted cumin powder Red chilli powder Rock salt Sugar Chopped mint leaves 3 2 cups 1/2 tsp to taste to taste to taste 2 tbsp chopped mint leaves. Add required amount of water and refrigerate. Serve chilled in a tall glass and add crushed ice if desired. Aam panna is a fairly good source of B1 and B2 vitamins and vitamin C. It helps us to avoid dehydration in summer and is a healthy homemade beverage. Another simple way to beat the hot summer and this is a typically south Indian way is drinking diluted buttermilk. Beat the curd and add plenty of water. Add a spoon of finely grated ginger, 2 tbsp of finely chopped coriander, salt to taste and sugar to taste. Pour it in a large container and refrigerate. Serve chilled buttermilk whenever thirsty and this is one of the best ways to keep the summer heat at bay. It provides fluids and cools your body.

Method: Wash mangoes, peel and chop into small pieces. Put the pieces in a pan and bring to boil. Allow them to simmer for 10 minutes. Alternately the mango pieces can be cooked in a pressure pan for 5 minutes. Mash the cooked mango pieces or blend in a food processer. Let it cool and then strain. Add cumin powder, salt, sugar and Aam panna is a north Indian home made beverage and is extremely popular. It has an interesting light green colour. It is a refreshing, tasty and healthy drink and just right to beat the intense summer heat! It is sweet and sour with minty flavor to top it off! Doesn't is sound heavenly in this already sweltering heat and it looks divine too!

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Publisher, Printer and Editor : Editor - Dr. Kavitha Reddy on behalf of NutriTech Consulting Services Pvt. Ltd. Printed at I.A. Printing Press, C-25, New Brij Puri, New Delhi - 110 051 and Published from NutriTech Consulting Services Pvt. Ltd., Flat No. 601 Plot No. 4, DDA Building, District Centre Laxmi Nagar, Delhi - 110 092