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88\nPOINTS TO REGISTER\n·Do not wash food grains and legumes repeatedly before cooking.\n·Do not wash vegetables and fruits after cutting or peeling.\n·Do not soak the cut vegetables in water.\n·Do not cook in excess water and discard it after cooking. Use only \nenough water for cooking.\n·Always cover cooked foods wi... | [
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enough water for cooking.\n·Always cover cooked foods with lids.\n·Prefer pressure/steam cooking instead of deep frying/roasting.\n·Consume more sprouted or fermented foods.\n·Do not use baking soda while cooking pulses and vegetables as it \nadds to the sodium content (just like salt) of foods.\n·Avoid reheating and r... | [
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·Avoid reheating and reuse of left-over heated oils. \n·Prefer earthen cookware over others. | [
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89 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansDrink\x01adequate\x01quantity\x01of\x01waterGUIDELINE\x0114\n\x01\x01RATIONALE\nAdequate\x01water\x01is\x01important\x01for\x01maintaining\x01good\x01\nhealth.\nA normal healthy person needs \nto drink about eight glasses \n(approximately two litres)... | [
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(approximately two litres) of \nwater including beverages per \nday.• Water is the major constituent of the human body.\n• Water and other beverages such as tender coconut water \nor lemon water are useful to relieve thirst and meet the \nfluid requirements of the body.\nWhy do we need water?\n Water accounts for 70% o... | [
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Water accounts for 70% of our body weight. It is a \nconstituent of blood and other vital body fluids. Water plays a \nkey role in the elimination of body wastes and regulation of \nbody temperature. The body loses water through sweat, urine \nand feces. This loss must be \nconstantly made good with \nclean and potable... | [
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clean and potable water. A \nnormal healthy person \nneeds to drink about eight \nglasses (approximately two \nlitres) of water including \nbeverages per day. During very hot weather and while \nundertaking vigorous physical activity, this requirement \nincreases as a considerable amount of water is lost through \nswea... | [
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sweat.\nWhen is water considered safe?\n Water can be considered safe if it is free from disease-\ncausing agents like bacteria, viruses, parasites, etc., and harmful \nchemical substances like pesticides, industrial wastes, heavy | [
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chemical substances like pesticides, industrial wastes, heavy \nmetals, nitrates, arsenic, silica and excess of fluoride. Fluorosis, a disease that causes bone deformities and dental problems, \nresults from drinking water containing an excess of fluoride \nover long periods. Generally, a concentration of 1–1.5 mg of | [
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over long periods. Generally, a concentration of 1–1.5 mg of \nfluoride per litre of drinking water is considered safe. \nHow is water rendered safe?\n The simplest and efficient method of rendering water \nsafe is straining and keeping the water boiling for 10–15 \nminutes. The boiling process kills all disease-causin... | [
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minutes. The boiling process kills all disease-causing organisms \nand also removes temporary hardness. However, boiling will \nnot remove chemical impurities. Tablets each containing 0.5g \nof chlorine can be used to disinfect 20 litres of water. There are \nmany modern gadgets which could help in rendering water \nsa... | [
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many modern gadgets which could help in rendering water \nsafe. \nTender coconut water: Tender coconut water \nis a good hydrating beverage which contains \nseveral minerals and provides 15 Kcal/ \n100ml. However, in patients prone to \nhyperkalemia (in kidney and heart diseases), \ntender coconut water should be avoid... | [
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tender coconut water should be avoided.\nWhat about consuming milk?\n Milk is a well-accepted and wholesome food and a \nbeverage for all age groups. Milk is especially useful for feeding \ninfants, toddlers, growing children, adolescents, expectant \nwomen and nursing mothers. Milk is a rich source of several | [
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women and nursing mothers. Milk is a rich source of several \nnutrients necessary for growth and development. Milk is a good | [
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90\n ICMR-National Institute of Nutrition Dietary Guidelines for Indianssource of calcium but not iron. All macro and micronutrients \npresent in milk are easily digestible and absorbable. Since it is \nlikely to get contaminated, use pasteurized or boiled milk to \nensure safety. \nWhat are soft drinks?\n Soft drinks ... | [
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Soft drinks are non-alcoholic beverages either \ncarbonated or non-carbonated, and may contain sugar or \nartificial sweetening agents, edible acids (malic acid, citric acid \nor vinegar, etc.) natural or artificial flavors and sometimes fruit \njuice. Compared to fresh fruit \njuices, most commercially \navailable fr... | [
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juices, most commercially \navailable fruit juices may \ncontain varying amounts of \nfruit pulp (as low as 7%). Carbonated beverages contain phosphoric acid and may \ndamage the enamel of teeth, and affect appetite if taken in \nexcessive amounts. Synthetic soft drinks are not substitutes for \nwater or fresh fruits a... | [
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water or fresh fruits and therefore should be avoided. \nBeverages like buttermilk, lemon water, whole fruit juice \n(without added sugar) and coconut water are excellent \nalternatives to synthetic drinks. Consumption of soft drinks or \ncommercially available fruit juices increases one's sugar and \nsalt intake and h... | [
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salt intake and hence must be avoided.\nFresh fruit juices: Orange, lemon, grape, mango, pineapple, \napple, pomegranate, etc., are generally used in making fruit \njuices. Fresh fruit juices (without added sugar) provide vitamins \n(like beta-carotenes and vitamin C) and minerals (potassium, | [
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(like beta-carotenes and vitamin C) and minerals (potassium, \ncalcium, etc.). However, they cannot be equated to whole fresh \nFigure 14.1. Avoid carbonated beverages, fruit juices with added sugar and\nreplace them with whole fruits or freshly made juices*\nTender Coconut Water Buttermilk Fresh Lemo... | [
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Orange Juice Watermelon Juice Fresh Mango Juice Pineapple Juice Pomegranate Juice AVOIDCONSUME\nChia seeds soaked \nin lemon juice\nApple JuiceSynthetic soft drinks are not \nsubstitutes for water or fresh \nfruits and therefore should be \navoided. | [
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fruits and therefore should be \navoided.\n* Whole fruits are preferable as they contain fibre & other nutrients. Freshly made juices for one normal individual should be from not more than 100–150gm fruits | [
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91fruits which in addition to \nvitamins and minerals \nprovide dietary fibre and \nshould be preferred to fresh \nfruit juices from not more \nthan 100 to 150g whole fruits \ncan be consumed occasionally by adults. Sugarcane juice, \nwhich is extensively consumed in India, particularly during \nsummer, is high in suga... | [
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summer, is high in sugar (13–15g/100ml) and hence its \nconsumption should be minimized. \nWhat about tea and coffee?\n Tea and coffee contain caffeine, which stimulates the \ncentral nervous system and induces physiological \ndependence. A cup (150ml) of brewed coffee contains \n80–120mg of caffeine, instant coffee c... | [
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80–120mg of caffeine, instant coffee contains 50–65mg and \ntea contains 30–65mg of caffeine. Moderation in tea and \ncoffee consumption is advised so that \ncaffeine intake does not exceed the \ntolerable limits (300mg/day). \nTannin is also present in tea and \ncoffee and is known to interfere with \niron absorption.... | [
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iron absorption. Hence, tea and \ncoffee should be avoided at least for \none hour before and after meals. \n Besides caffeine, tea (green or black) contains \ntheobromine and theophylline, which are known to relax \narteries and thereby promote blood circulation. They also \ncontain flavonoids and other antioxidant po... | [
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contain flavonoids and other antioxidant polyphenols, which \nmay reduce the risk of coronary heart disease and stomach \ncancer. These benefits can be best obtained if milk is not added \nto tea and if it is taken in moderation. \n Excessive consumption of coffee is known to increase \nblood pressure and cause abnorm... | [
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blood pressure and cause abnormalities in heartbeat. In \naddition, an association between coffee consumption and elevated levels of total and LDL cholesterol ('bad' cholesterol), \ntriglycerides and heart disease has been demonstrated. \nSimilarly, excessive consumption of tea should also be avoided \ndue to its caffe... | [
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due to its caffeine content. \nAvoid alcoholic beverages \n Alcoholic beverages contain ethyl alcohol in varying \nproportions. Beer contains 2–5% and wine 8–10% of alcohol, \nwhile brandy, rum and whisky contain much higher \nconcentrations (30–40%). Alcohol provides higher calories (7 \nKcal/g) than carbohydrates an... | [
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Kcal/g) than carbohydrates and proteins and thus, can \ncontribute to abdominal obesity. Ironically, excessive intake of \nalcohol is known to suppress appetite and interfere with \nabsorption and metabolism of nutrients, leading to various \nnutritional deficiencies. Alcohol has been extensively abused | [
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nutritional deficiencies. Alcohol has been extensively abused \nas a sedative-hypnotic drink. Alcohol intake, which is usually \ninitiated as an innocent social habit can gradually result in a \nserious addiction.\n People who regularly consume more than two measures \n(containing 30ml of ethyl alcohol in each measure)... | [
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(containing 30ml of ethyl alcohol in each measure) are at a \nhigher risk for hypertension and stroke. Alcohol also increases \nserum triglyceride levels.\n Alcohol intake has also been shown to \nincrease the risk of cancers of the mouth, \nlarynx, oesophagus, prostate and \nof the breast in women. Excessive \nalcohol... | [
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of the breast in women. Excessive \nalcohol intake weakens the heart \nmuscle (cardiomyopathy) and also \ncauses fatty liver, damages the \nliver (cirrhosis), brain and \nperipheral nerves. \nICMR-National Institute of Nutrition Dietary Guidelines for IndiansFresh fruit juices from not more \nthan 100 to 150g whole fru... | [
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0.03631063550710678,
-0.04758848994970322,
-0.02628219872713089,
-0.0777... |
than 100 to 150g whole fruits \ncan be consumed occasionally \nby adults. | [
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92 ICMR-National Institute of Nutrition Dietary Guidelines for Indians\nPOINTS TO REGISTER\n·Drink adequate quantities of safe water to meet the \ndaily fluid requirements.\n·Boil water, when safety of the water is in doubt.\n·Consume fresh fruits rather than in juice form.\n·Prefer butter milk, tender coconut water, l... | [
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-0.0399... |
·Prefer butter milk, tender coconut water, lemon \nwater etc., as beverages in hot weather. Avoid \nsynthetic soft drinks and carbonated beverages.\n·Synthetic soft drinks are not substitutes for water and \ntherefore should be avoided. \n·Avoid alcoholic beverages. | [
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0.01... |
93 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansGUIDELINE\x0115\n\x01\x01RATIONALE\nUltra-processed\x01foods\x01(UPFs)\x01are\x01often\x01high\x01in\x01fat,\x01sugar\x01and\x01salt\x01\n(HFSS).\x01Regular\x01consumption\x01of\x01UPFs\x01or\x01HFSS\x01are\x01known\x01to\x01\nincrease\x01the\x01risk... | [
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0.023441307246685028,
-0.02126612327992916,
-0.050473373383283615,
0.06000201404094696,
0.0038643216248601675,
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0.10349693149328232,
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-0.02... |
hypertension,\x01cardiovascular\x01diseases,\x01etc.\x01\nMinimize\x01the\x01consumption\x01of\x01\nhigh\x01fat,\x01sugar,\x01salt\x01(HFSS)\x01and\x01\nultra-processed\x01foods\x01(UPFs)\nHFSS foods is defined as a \nfood or diet that contains >15 % \nof energy from any cooking \nvegetable oils or ghee, butter \n(visi... | [
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-0.087... |
5g/day (sodium >2g/day) is \nconsidered 'high'.How do you define 'HFSS?\nHFSS foods are those foods that are prepared with \nexcessive cooking oils/fats or more added sugar and salt. The \nexact values of added oils/fats, sugar and salt are given below. \nAlso refer to Table 15.2; HFSS foods are classified into three | [
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0.06751570105552673,
0.020199378952383995,
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0.0625053271651268,
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-0.0763... |
Also refer to Table 15.2; HFSS foods are classified into three \ncategories. Food category 1 indicates energy, fat, sugar and salt \nwithin normal level from 100 grams food eaten. While \ncategories 2 and 3 indicate higher levels of energy and fats or \nsugar or both along with excessive salt. Categories 2 and 3 fall \... | [
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under HFSS foods.\nHigh fat diet : The total fat intake should not exceed 30% of \ntotal energy (WHO). Taking into consideration the inherent fats \n(fats naturally present in foods) which have several health \nbenefits, an allowance of atleast 15% energy should be given \nfor inherent fats and the rest of 15% energy m... | [
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-0.... |
for inherent fats and the rest of 15% energy may come from \nvisible fat or cooking \noils/fats. Hence, HFSS foods \nis defined as a food or diet \nthat contains more than 15 \npercent of energy from any \ncooking vegetable oils or ghee, butter (visible or added oil/fat), etc. In other words, diets | [
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that contribute more than 30g visible or added oils/fats per day \nfor a 2000 Kcal diet. High fat foods include all deep-fried foods \nand foods prepared with high quantity of oil/fat such as french-\nfries, samosa, kachori, puri , savories, desserts, biscuits, cookies, \ncakes, parathas or even some curries. | [
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... |
cakes, parathas or even some curries. \nHigh saturated fats (SF) : Apart from ghee or butter, which are \nSFs, coconut oil, palm oil and vanaspati also contain SFs. \nHidden sources of saturated fats include food items that have \nhigh level of SF such as red meat (beef, mutton, pork, etc.) and | [
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high level of SF such as red meat (beef, mutton, pork, etc.) and \nhigh fat dairy products (full cream milk, cheese, etc.). \nUse of SF is considered high when more than 10g/day of \nvisible saturated fats (for a 2000 Kcal diet/ day) is consumed in \nthe form of ghee, butter or due to excessive use of palm oil, | [
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the form of ghee, butter or due to excessive use of palm oil, \ncoconut oil in the preparation of snacks or sweets. Alternatively, \nuse of SF is considered excessive when it contributes to more \nthan 5% total calories (energy) consumed per day. \nHigh salt : The intake of salt \nabove 5g/day (sodium >2g/day) \nis con... | [
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... |
94 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansFoods high in salt : Processed/pre-packaged foods like chips, \nsauces, biscuits, bakery products, etc., home prepared foods \nlike savory snacks, namkeen, papads and pickles as well as \nbeverages where salt is added by the manufacturer/cook/ \ncons... | [
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0.05597730726003647,
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... |
consumer.\nHigh sugar : Consumption of \nsugar in quantities that \ncontribute over 5% of total \nenergy intake per day or 25 \ng/day (based on average intake \nof 2000 Kcal/day) is defined as \n'high' sugar. WHO is considering \nrevising its recommendation and reducing calories from sugar | [
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-0.073... |
revising its recommendation and reducing calories from sugar \nto <5% Kcal/day. Limiting sugar to 25g/day is better for health. If \npossible, added sugar may be completely eliminated from \none's diet as it adds no nutritive value other than calories. \nCalories are healthy only when accompanied by vitamins, \nmineral... | [
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minerals and fibre. \nWhat are 'added' sugars?\nAdded sugars refer to sugars and sugar syrups added to \nfoods and drinks during processing and preparation and they \ninclude sucrose (table sugar), jaggery, honey, glucose, fructose, \ndextrose etc. Adding sugar over and above what is naturally/ | [
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-0.084... |
dextrose etc. Adding sugar over and above what is naturally/ \ninherently present in foods increases the total calorie intake, \nbut adds no nutritive value. Refined extracted sugars have no \nvitamins or minerals.\nWhat are 'naturally' occurring simple sugars?\nNaturally occurring simple sugars refers to those that ar... | [
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Naturally occurring simple sugars refers to those that are \ninherently present in the food. For example, monosaccharides \nare simple sugars with single sugar molecules such as glucose or \nfructose in fruits. Disaccharides are two simple sugar molecules \nlike sucrose (sugar) or lactose in milk.\nWhat are 'sugar subs... | [
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What are 'sugar substitutes'?\nSugar substitutes are sweetening agents used to \nsweeten foods/beverages like aspartame, saccharin, sugar alcohols, sativoside, etc. They are low in calories (energy) \ncompared to regular table sugar. Studies have indicated that \nlong term consumption of non-calorie sugar substitutes c... | [
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long term consumption of non-calorie sugar substitutes could \nlead to overweight/obesity, diabetes, hypertension and other \nNCDs. Studies also indicate disruption in beneficial intestinal \nbacterial flora. Hence, pregnant and lactating women and \nchildren should avoid sugar substitutes.\nWhy HFSS foods are unhealth... | [
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Why HFSS foods are unhealthy?\nHigh fat foods and high sugar foods are energy dense \n(high calorie foods and poor in vitamins, minerals & fibre). \nRegular consumption of these foods not only causes \noverweight and obesity but also deprives one from taking \nhealthy foods that provide essential macronutrients (amino | [
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healthy foods that provide essential macronutrients (amino \nacids and fats), fibre and micronutrients such as vitamins, \nminerals, phytonutrients, bio-active substances. Lack of \nessential amino acids, fatty acids and micronutrients in the diet \ncan cause anemia, affect cognition, learning ability, memory | [
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can cause anemia, affect cognition, learning ability, memory \nand increase the risk of NCDs. High fat or high sugar foods cause \ninflammation and affect gut microbiota, which changes quickly \nwith diet. This increases the risk of NCDs. Foods with high salt \nincrease the risk of \nhypertension and tax \nthe kidneys;... | [
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hypertension and tax \nthe kidneys; hence, \nhigh salt intake is \nunhealthy.\nLack of essential aminoacids, fatty \nacids and micronutrients in the diet \ncan cause anemia, affect cognition, \nlearning ability, memory and \nincrease the risk of NCDs. | [
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95 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansWhat are processed foods?\nMost of the foods that we consume are processed some \nway or the other to make them suitable for consumption. \nMinimum food processing is necessary to preserve highly \nperishable products like milk, meat, fish, vegetable... | [
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perishable products like milk, meat, fish, vegetables and fresh \nfruits. Food processing increases the seasonal availability of \nfoods and enables easy transportation and distribution over \nlong distances. Depending upon the extent of processing, they \nhave been classified into various categories- primary, secondar... | [
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have been classified into various categories- primary, secondary, \ntertiary, minimally processed and ultra-processed foods. While \n'primary processing' includes basic cleaning, grading and \npackaging as in the case of fruits and vegetables; 'secondary \nprocessing' involves alteration of the basic product to a stage | [
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... |
processing' involves alteration of the basic product to a stage \njust before the final preparation (as in the case of milling of \npaddy to rice), whereas, 'tertiary processing' leads to almost \nready-to-eat foods like bakery products, instant foods, health \ndrinks and so on.\n'Minimally processed' foods are the one... | [
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'Minimally processed' foods are the ones that are slightly \naltered for the main purpose of preservation but which do not \nsubstantially change the nutritional content of the food. This \nallows the food to be stored for a longer time and remain safe. \nIn addition to primary processing, this may involve grinding, | [
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In addition to primary processing, this may involve grinding, \nrefrigeration, pasteurization, fermentation, freezing, and \nvacuum-packaging. Many fresh fruits, vegetables, whole grains, \nnuts, meats and milk may undergo these processes. \nWhat are Ultra-processed foods (UPFs)?\nUPFs refer to food and beverage produc... | [
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0.00782711524516344,
0.05128179118037224,
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-0.... |
UPFs refer to food and beverage products that have \nundergone extensive industrial processing and contain a high \nnumber of additives such as preservatives, sweeteners, \ncolorings, flavorings, emulsifiers, and other substances that are \nnot commonly used in culinary preparations (refer Table 15.2). | [
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-0.08751481026411057,
-0.0075941793620586395,
0.02544095367193222,
-0.01157139241695404,
0.08056306838989258,
0.005583111196756363,
-0.028331171721220016,
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0.08533184975385666,
0.00421514268964529,
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not commonly used in culinary preparations (refer Table 15.2). \nThese additives play a role in enhancing the food's taste, \nappearance, and shelf life. The extensive processing involved \noften results in depletion of fibre and micronutrients, rendering \nthem unhealthy for regular consumption. These are added to | [
-0.04438235983252525,
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0.0417628139257431,
0.04889966547489166,
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0.020668428391218185,
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them unhealthy for regular consumption. These are added to \npromote shelf stability, preserve/ alter texture, and increase \npalatability. These foods are typically ready-to-eat with \nminimal additional preparation, and a large number of these foods tend to be low in fibre and nutrients. Research suggests | [
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0.05901597440242767,
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-0... |
that a diet high in ultra-processed foods may be associated with \nnegative health outcomes.\nWhy are UPFs unhealthy?\nLack of fibre and poor micronutrients makes them \nunhealthy. Also, UPFs contribute to high calorie (energy) intake \nas they are often high in fat. UPFs are consumed in larger | [
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as they are often high in fat. UPFs are consumed in larger \nquantities by a large population since these have unique taste, \nhigh palatability and low cost as well as are easily available even \nin remote areas. Some of them are extruded products, sugary \ndrinks, ice-creams, cookies, cakes, some frozen processed | [
0.026208549737930298,
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0.03887258842587471,
0.002712903544306755,
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0.05186860263347626,
0.03270368278026581,
0.0034745624288916588,
0.028985541313886642,
0.08150437474250793,
0.018991995602846146,
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drinks, ice-creams, cookies, cakes, some frozen processed \nfoods, cold cut meats and instant foods (described below). UPF \nconsumption is associated with overweight/obesity and higher \nrisks of coronary heart disease (heart attack), cerebrovascular \ndiseases (stroke) and diabetes. UPFs also hasten the process of \n... | [
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0.012034650892019272,
0.07475598156452179,
0.031572069972753525,
0.048104189336299896,
0.056795112788677216,
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0.06833067536354065,
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-0.... |
ageing. \nFor more clarity, refer to table 15.2, Category A indicates \nminimal processing, Category B indicates moderate level of \nprocessing, but Category C falls under UPF. Within the level of \nprocessing, foods are also classified based on the level of added \nfats, sugar and salt (HFSS).\nWhat are instant foods,... | [
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What are instant foods, fast foods and street foods?\nDepending on the process and extent of convenience \nof preparation, foods are often divided into instant foods, fast \nfoods, street foods etc. Instant foods such as instant noodles, | [
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0.04075929895043373,
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0.18094706535339355,
0.008177947252988815,
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96breakfast cereals, soup mixes, cake mixes and others fall under \nUPF category as they have multi-ingredients which are \nprocessed and are high in salt/sweeteners/fat along with \nartificial colors and flavors and preservatives. \nFast foods are those which are cooked within minutes of \norder for consumption. Most ... | [
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0.023149307817220688,
0.08220584690570831,
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order for consumption. Most of these are fresh and do not fall \nunder UPF. However, some fast-food items such as milk \nshakes, chips, pizzas, burgers and fries are considered \nunhealthy because of HFSS or ultra-processing. Street foods \ncomprise of a wide range of foods and beverages prepared | [
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comprise of a wide range of foods and beverages prepared \nand/or sold by vendors and hawkers, especially on streets and \nother public places. These are generally wholesome and fresh. \nApart from looking out for HFSS and ultra-processed \ningredients, it is also important to pay attention to the possible | [
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0.017516694962978363,
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0.06498362123966217,
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0.011335759423673153,
0.011169650591909885,
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0.07913838326931,
-0.12787337601184845,
-0.06834524869918823,
-0.058853... |
ingredients, it is also important to pay attention to the possible \ncontamination that can arise due to food handling and poor \nhygiene practices.\nDoes fortification and enriching UPFs with nutrients make \nthem healthy?\nIf the foods are \nultra-processed or high in \nfat/sugar/salt, then \nenriching them with \nnu... | [
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0.018371008336544037,
0.021909499540925026,
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0.04423365369439125,
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-0.0... |
fat/sugar/salt, then \nenriching them with \nnutrients or fortifying \ncannot make them \nwholesome or healthy. \nFortification of staples, cooking oils, salt is a measure to combat \nspecific nutrient deficiencies at community level. As per the \nregulations in India, guidelines have been issued for fortification | [
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-... |
regulations in India, guidelines have been issued for fortification \nof specific food items with specific nutrients. Consumption of \nwholesome and minimally processed foods are encouraged in \norder to ensure the consumption of safe, right balance of the \nrequired nutrients. Such a food-based approach is a long-term | [
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0.026035405695438385,
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0.03262645751237869,
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required nutrients. Such a food-based approach is a long-term \nand sustainable strategy for good health.\nCategorisation of foods based on level of processing & HFSS\nBased on the extent of food processing, availability of \nnutrients, additives used and nutrients of concern (fat, sugar | [
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0.03708410635590553,
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0.01387115754187107,
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0.08205045014619827,
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0.020639238879084587,
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0.06369730085134506,
0.00478253373876214,
-0.029564784839749336,
-0.0696... |
nutrients, additives used and nutrients of concern (fat, sugar \nand salt) as well as the concept of 'My Plate for the Day', there is \na need to make informed food choices. Threshold values for energy, added sugar, total fat and salt for 100g cooked or \npackaged food are given in Table 15.1. Classification of foods | [
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0.013762061484158039,
0.03531812131404877,
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0.029545936733484268,
0.07103709131479263,
0.027985872700810432,
-0.08234322816133499,
0.0003281640529166907,
0.06435844302177429,
-0.13015024363994598,
-0.08467505872249603,
-0.... |
packaged food are given in Table 15.1. Classification of foods \nbased on the level of processing and the level of nutrients of \nconcern (HFSS foods) using the threshold mentioned in Table \n15.1 is provided with some examples in Table 15.2 The list of .\nfoods is exhaustive but not limited to the mentioned foods. | [
-0.020768001675605774,
-0.03803336247801781,
-0.019004549831151962,
-0.006795983295887709,
0.08451861888170242,
0.034156784415245056,
0.05740523710846901,
0.03471459820866585,
-0.1278107762336731,
-0.004294197540730238,
0.1308511644601822,
-0.11030441522598267,
-0.007963419891893864,
-0.04... |
foods is exhaustive but not limited to the mentioned foods.\nCategory A indicates minimal processing, category B \nindicates moderate level of processing, but category C falls \nunder excessive processing with many additives added (UPF). \nWithin the level of processing, foods are also classified based | [
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0.0194367915391922,
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0.0008764828089624643,
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0.02796219103038311,
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Within the level of processing, foods are also classified based \non the level of added fats, sugar and salt (HFSS). HFSS foods \nare classified into three categories. Food category 1 indicates \nenergy, fat, sugar and salt within normal level from 100 grams \nfood eaten. While category 2 and 3 indicate moderate and | [
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food eaten. While category 2 and 3 indicate moderate and \nhigher levels of energy and fats or sugar or both along with \nexcessive salt. Category 2 and 3 fall under HFSS foods.\nSome examples of extensively processed foods\nCategory C level of processing: To enhance shelf life, palatability | [
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0.05245969071984291,
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-0.... |
Category C level of processing: To enhance shelf life, palatability \nand flavours processing may include many additives. Moreover, \nthere may be extensive loss of native fibre and nutrients of the \nfoods due to excessive processing techniques involved. Few \nexamples are given below:\n1. Extensive processing of grai... | [
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0.027555618435144424,
0.02506704069674015,
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0.041168373078107834,
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0.05463658645749092,
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-0... |
1. Extensive processing of grains to make refined flours. \n2. Fruit Juices with additives: Extracting juice from fruits and \nvegetables often involves removing the fibrous pulp, \nICMR-National Institute of Nutrition Dietary Guidelines for IndiansIf the foods are ultra-processed \nor high in fat/sugar/salt, then \nen... | [
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0.08803690969944,
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0.0011356191243976355,
0.016172127798199654,
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0.09648921340703964,
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-... |
or high in fat/sugar/salt, then \nenriching them with nutrients or \nfortifying cannot make them \nwholesome or healthy.Table 15.1. Nutrients of concern threshold criteria \nfor foods and beverages \nNutrients per 100g or ml1 Liquids2 Solids \nCalorie (kcal) 70 250 \nSalt (g) – 0.625 \nAdded sugar (g) – 3 \nTotal ... | [
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0.047844111919403076,
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0.06355677545070648,
0.04141093045473099,
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0.012500176206231117,
-0.014941399917006493,
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-... |
Salt (g) – 0.625 \nAdded sugar (g) – 3 \nTotal fat (g) – 4.2 \n1Nutrient threshold criteria applies to all cooked/packaged foods and beverages \nwith added sugar, added salt or added fat. \n2 Liquids includes any product such as carbonated beverages, fruit juices, coconut \nwater, butter milk, lassi, coffee and tea. | [
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0.012306221760809422,
0.03664311394095421,
0.010959266684949398,
0.027305498719215393,
0.07181121408939362,
0.013713058084249496,
-0.030987827107310295,
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0.03596695885062218,
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0.006219096947461367,
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97Table 15.2. ICMR-NIN food categorization based on extent of processing, \nand nutrients (fat, sugar, salt) of concern\nDegree of \nalteration of \nedible portionDefinition Examples Calorie based classification \nGroup A foods\nICMR-National Institute of Nutrition Dietary Guidelines for IndiansEdible portion is una... | [
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-0.02799043245613575,
0.005997083615511656,
0.023826876655220985,
0.015230460092425346,
-0.025375617668032646,
0.041398197412490845,
0.007376541383564472,
-0.06543949246406555,
-0.04026298224925995,
0.021119022741913795,
-0.11114691197872162,
-0.04556993395090103,
-0... |
consumption, Nutrient losses are \nminimal.\nThese products are foods \nprepared with common \ningredients such as spices, salt, \nsugar and oils.\nTo be consumed soon after \npreparation.\nThese foods do not have any \nadditives (like preservatives, \nhomogenizers, coloring agents or \nartificial flavors, bleaches, | [
0.03231196105480194,
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0.012667853385210037,
0.07191186398267746,
0.004598797764629126,
0.09475237876176834,
0.017628325149416924,
0.03992191702127457,
-0.012375041842460632,
-0.03659023717045784,
0.09106338769197464,
-0.022815991193056107,
-0.008151425048708916,
-0.039... |
homogenizers, coloring agents or \nartificial flavors, bleaches, \nimprovers etc.,). • All whole grains and legumes-minimally \npolished/hand pound rice, puffed rice, whole dal, \nwhole wheat, whole millets, corn, oats, other \ncereals and legumes, fresh flours of whole cereals, \nmillet and legume made from local mill... | [
0.00553654320538044,
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0.012562672607600689,
0.0032989252358675003,
0.04900682345032692,
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0.13576659560203552,
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-0... |
millet and legume made from local mills.\n• All preparations made from above mentioned \nwhole grains, pulses and flour, including dosa & \nidly batter, snacks, chips and other savories.\n• Freshly cooked curries with lentil, beans, \nvegetables, roots, tubers, greens, mushrooms, \nfresh herbs etc.\n• Freshly cooked fi... | [
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0.012506320141255856,
0.022582093253731728,
0.05841954052448273,
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0.031567979604005814,
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0.10983432829380035,
-0.1079765036702156,
-0.01835019141435623,
-0.11... |
fresh herbs etc.\n• Freshly cooked fish, meat and egg.\n• Frozen foods without preservatives pasteurized \nmilk, curd prepared at home or from market, \nfermented cheese or paneer made at home\n• Fruits and vegetables-fresh or frozen (without \nchemical), cut fruits, fresh juices (just made with \nno ingredients except... | [
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-0.03384216129779816,
0.05473281815648079,
0.06817156821489334,
0.0009420597343705595,
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-0.05663211643695831,
-0.04646451398730278,
-0.1328059434890747,
-0.03364758938550949,
0.09605756402015686,
-0.04476700350642204,
-0.06965836882591248,
-0.05... |
no ingredients except water), cut vegetable salads \netc.\n• Whole nuts and seedsA1\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy:< 250 Kcals\nAdded fat: < 4.2g (<15% energy)\nAdded sugar: <3g (<5% energy)\nSalt: <0.625g\nA2 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >250 to 5... | [
-0.02580966055393219,
0.02775712125003338,
0.039677511900663376,
0.07409710437059402,
-0.012205320410430431,
-0.03072749264538288,
-0.021671801805496216,
-0.029253380373120308,
-0.07768114656209946,
-0.004568169359117746,
0.04503877833485603,
-0.07902104407548904,
-0.0395863801240921,
-0.1... |
cooked/packaged food)\nEnergy: >250 to 500 Kcals, due to \nexcessive added sugar or fat\nSalt: MAY BE MORE\nA3 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >500 Kcals due to excessive \nadded sugar or fat\nSalt: MAY BE MOREresulting in a liquid product with reduced fibre content \ncompared to c... | [
0.017857065424323082,
-0.029067201539874077,
-0.054257482290267944,
0.08392942696809769,
-0.02726457454264164,
-0.0385521799325943,
0.06031189486384392,
0.03467027470469475,
-0.03514885529875755,
0.02650446444749832,
0.03583953157067299,
-0.09613101184368134,
-0.01861569471657276,
-0.12839... |
compared to consuming the whole fruit or vegetable.\n3. Extrusion and Processing Techniques: High pressure and \ntemperature involved in these products contribute to the \nbreakdown of nutrients, including some vitamins, minerals \nand fibre. Additionally, the mechanical forces exerted during | [
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-0.0077893794514238834,
0.01880381628870964,
0.03849922865629196,
-0.003895222209393978,
-0.009875346906483173,
0.05161966755986214,
-0.013905457220971584,
0.014224332757294178,
0.03898195922374725,
-0.013079216703772545,
0.011932102032005787,
-... |
and fibre. Additionally, the mechanical forces exerted during \nextrusion can alter the structure of fibre, potentially reducing its functionality. Additionally, these formulations \nrely on refined or processed ingredients that inherently have \nlower levels of minerals and fibre, and hence the overall | [
-0.03109089843928814,
-0.05647570267319679,
0.07636220008134842,
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0.023260116577148438,
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0.03557661175727844,
0.02502206340432167,
0.059514548629522324,
-0.04749536141753197,
0.00148712... |
lower levels of minerals and fibre, and hence the overall \nnutrient content of the extruded product may be very low.\n4. Canning and Preservation: While canning, the heat treatment \ninvolved can lead to the degradation of some vitamins and \nminerals. | [
0.019780831411480904,
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0.0008453900227323174,
0.007544171065092087,
0.04504749923944473,
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0.0726168155670166,
0.00867455918341875,
0.008449345827102661,
0.0151... |
98 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansTable 15.2. ICMR-NIN food categorization based on extent of processing, \nand nutrients (fat, sugar, salt) of concern (contd..)\n# The maximum allowable energy content for 100 grams of solid cooked food should be no \nmore than 250 Kcals. | [
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-... |
more than 250 Kcals.\n The maximum allowable energy content for 100 ml of liquids or beverages should be no \nmore than 70 Kcals.\n** To enhance the sensory qualities and appearance cosmetic food additives such as flavors, | [
0.01864347606897354,
-0.017159495502710342,
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-0.03765246272087097,
-0.10869674384593964,
-0.028661254793405533,
-0.... |
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