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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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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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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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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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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. | [
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0.05740523710846901,
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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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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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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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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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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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-... |
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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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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0.023826876655220985,
0.015230460092425346,
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0.041398197412490845,
0.007376541383564472,
-0.06543949246406555,
-0.04026298224925995,
0.021119022741913795,
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-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, | [
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0.017628325149416924,
0.03992191702127457,
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0.09106338769197464,
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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... | [
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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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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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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... | [
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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... | [
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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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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 | [
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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. | [
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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, | [
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colors and emulsifiers are used in the processing of cooking oils, refined sugars and refined salt. These ingredients (fats/cooking oils, sugar, salt) are typically used in small \nquantities to enhance taste, but excessive use of these is harmful for health.\n• All foods categorized under A2, A3; B2, B3; C2, C3 are hi... | [
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foods naturally high in energy such as nuts and seeds are not classified as HFSS. \n• All foods under Group C are depleted in fibre, nutrients and contain many additives \nand therefore are classified as UPFs . | [
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and therefore are classified as UPFs . \nNote: The 'My Plate for the Day' roughly provides 200 Kcal for every 100g of raw food or approximately 100 Kcal for 100g of cooked food. However, an allowance of \n250 Kcal for 100g of cooked/packaged food is given as the cut-off in the Table 15.2.Degree of \nalteration of | [
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alteration of \nedible portionDefinition Examples Calorie based classification \nGroup C foods\n Edible portion completely altered. \nThese foods do not resemble their \noriginal state. Extensively processed \nwith heavy loss of micronutrients & \nfibre.\nMass produced with additives (like \npreservatives, homogeniz... | [
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Mass produced with additives (like \npreservatives, homogenizers, \ncoloring agents or artificial flavors, \nbleaches, improvers antimicrobials \nand other substances).\nThese foods usually are very low in \nmicronutrients and are fibre \ndepleted. • Commercially produced bread, breakfast \ncereals, cakes, chips, biscu... | [
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cereals, cakes, chips, biscuits, fries, jams, \nsauces, mayonnaise.\n• Commercially produced ice cream, protein \npacks powders, peanut butter, soy chunks, \ntofu and frozen foods with additives.\n• Commercially produced cheese, butter, \npaneer with additives, meat, plant-based \nmeat, refined flours of cereals, mille... | [
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meat, refined flours of cereals, millets and \nlegumes. ** culinary ingredients such as \ncooking oils, refined sugars, salt and spices \netc.\n• #Energy drinks, health drinks added to milk, \nbeverages and fruit juices.C1\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: <250Kcals\nAdded fat: <4.2g (15% e... | [
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0.008701791055500507,
-0.10017599165439606,
-0.12163038551807404,
-0.10... |
Added fat: <4.2g (15% energy)\nAdded sugar <3g (5% energy) \nSalt: <0.625g\nC2 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >250 to 500 Kcals, due to \nexcessive added sugar or fat\nSalt: MAY BE HIGH\nC3 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >500 Kcals, due to ex... | [
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-0.08... |
Energy: >500 Kcals, due to excessive \nadded sugar or fat \nSalt: MAY BE HIGHGroup B foods\n • All highly polished rice, dal, maida or refined \nwheat flour, polished millets, corn, oats, other \ncereals and legumes.\n• All preparations made with the above food \nstuffs including snacks, chips and other \nsavories. | [
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-... |
stuffs including snacks, chips and other \nsavories. \n• Frozen curries, fermented and pickled \nvegetables \n• Frozen fish and meat.\n• Commercially available yoghurt, paneer, \nbutter, savories, papads, pickles, sweets and \nchipsB1\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy:< 250 Kcals\nAdded fat... | [
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Energy:< 250 Kcals\nAdded fat: <4.2g (15% energy)\nAdded sugar: <3g (5% energy) \nSalt: <0.625g\nB2 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >250 to 500 Kcals, due to \nexcessive added sugar or fat\nSalt: MAY BE MORE\nB3 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy:... | [
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cooked/packaged food)\nEnergy: >500 Kcals, due to excessive \nadded sugar or fat\nSalt: MAY BE MOREEdible portion may be altered, but do \nnot have additives. Nutrient losses \nare minimal like group A, but some \nfibre is also lost.\nThese foods are sun dried, dried, \nsnap frozen, blanched, fermented, \nbaked, canned... | [
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snap frozen, blanched, fermented, \nbaked, canned, dehydrated, High \nTemperature Short Time (HTST), \ndeep fried or roasted.\nHave long shelf life ranging from few \nweeks to years\nThese foods do not have any \nadditives, (like preservatives, \nhomogenizers, coloring agents or \nartificial flavors, bleaches, improver... | [
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99\nPOINTS TO REGISTER\n·Ultra-processed foods are usually high in fats/sugar/salt and or low in \nmicronutrients and fibre and mostly calorie dense.\n·Restrict consumption of HFSS and UPF foods: sauces, cheese, \nmayonnaise, jams, fruit pulps, juices, carbonated beverages, biscuits, | [
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cookies, cakes, pastries, breakfast cereals, cool drinks, health drinks, \npackaged fruit juices, etc.\n·Always prefer fresh and minimally processed foods: whole grains \nsuch as cereals, millets, pulses and fresh vegetables, fruits, nuts and \nseeds.\n·Even home-made foods may become unhealthy if prepared with \nhigh ... | [
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high fat, high sugar or salt.\n·Choose carefully when consuming foods prepared outside the \nhome. \n·Avoid deep fried, fatty, sugary and salty foods and bakery products.\n·Food with high salt increases the risk of hypertension and burden the \nkidneys. Hence, it is unhealthy.\n·Enriching and fortifying UPFs with nutri... | [
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·Enriching and fortifying UPFs with nutrients does not make them \nwholesome or healthy. | [
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100 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansInclude\x01nutrient-rich\x01foods\x01in\x01the\x01diets\x01\nof\x01the\x01elderly\x01for\x01health\x01and\x01wellnessGUIDELINE\x0116\n\x01\x01RATIONALE\nTo\x01remain\x01healthy\x01and\x01active,\x01elderly\x01persons\x01need\x01foods\x01\nrich\x01in... | [
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0.019749902188777924,
0.008840173482894897,
-0.0316423736512661,
0.08287589251995087,
0.012795726768672466,
-0.07340730726718903,
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0.13001127541065216,
-0.1087806299328804,
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-0.... |
rich\x01in\x01vitamins\x01and\x01minerals\x01along\x01with\x01adequate\x01\nphysical\x01activity.\n• Healthy food habits and regular physical activity are \nrequired to maintain good health and improve the quality of \nlife.\n• As age advances people become less active, their \nmetabolism slows, and their energy requir... | [
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0.07037442922592163,
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0.0003820147248916328,
0.09465691447257996,
-0.027374444529414177,
0.008707419037818909,
-0.0681... |
metabolism slows, and their energy requirement \ndecreases.\n• Aging is often accompanied by a loss of appetite and \nchanges in taste and smell, which can lead to lower intake of \nrequired foods.\n• For healthy ageing the elderly need nutrient dense foods \nthat are rich in vitamins and minerals with adequate | [
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that are rich in vitamins and minerals with adequate \namounts of good quality proteins, complex carbohydrates \nand dietary fibre.\n• Ensure adequate water intake to avoid dehydration, which is \ncommon among elderly.\nWho is an elderly person?\n An elderly person is an individual of 60 years and over. As | [
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An elderly person is an individual of 60 years and over. As \nper the census 2011, the absolute number of elderly population \nhas crossed the 100 million mark constituting 8.6 percent \n(Men: 8.2% and Women: 9%) of the total population of India and this number is expected to increase to 323 million by | [
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2050, constituting 20% of the total population.\nWhat are the reasons for special nutritional needs for the \nelderly?\n The body of an ageing adult undergoes multiple \nphysiological changes such as impaired digestion, and protein \nutilization, altered body composition, insulin resistance, \ninflammation and decrease... | [
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... |
inflammation and decreased bone density. The metabolism \nslows down after 60 years of age. Recent study found a 0.7 \npercent decrease in metabolism per year (i.e. energy \nexpenditure). An elderly person needs fewer calories but more \nmicronutrients than someone in mid-life. Hence, elderly | [
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micronutrients than someone in mid-life. Hence, elderly \npeople require less energy but more micronutrient rich foods \nsuch as vegetables, fruits, beans, nuts, eggs and fish.\nWhat are the health benefits of nutritionally adequate diets \n(balanced diet) and physical activity? \n In the elderly population, regular ph... | [
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-... |
In the elderly population, regular physical activity, healthy \nfood choices and balanced diets have the potential to reduce \nthe risk of most of the diseases like osteoporosis, diabetes, \ncardiovascular diseases (stroke and heart diseases), and certain \nneurological problems like parkinson's, dementia as well as | [
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101 ICMR-National Institute of Nutrition Dietary Guidelines for Indiansmuscle wasting (sarcopenia) \nthat may occur due to \nageing. For healthy ageing \nand to reduce health risks, \nminimize or avoid highly or \nultra-processed and HFSS foods. \nWhat type of diet should the elderly consume?\nElderly population is adv... | [
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Elderly population is advised to consume foods rich in \nproteins, calcium, micronutrients and fibre. Every day, apart \nfrom cereals (with at least one-third as whole grains) and \npulses, at least 200–400ml of low-fat milk or milk products, a \nfist full of nuts and oilseeds and 400–500g of vegetables | [
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fist full of nuts and oilseeds and 400–500g of vegetables \n(including leafy vegetables) and fruits are recommended. Such \na balanced diet has the potential to provide essential \nmacronutrients, micronutrients, antioxidants and fibre. \nInclusion of pulses, legumes, milk, fish, minced meat or egg | [
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Inclusion of pulses, legumes, milk, fish, minced meat or egg \nincreases protein quality and micronutrient intake. It is \nrecommended to consume well cooked, soft food preparations \nwith less salt and moderate amounts of spices (Tables 16.1 & | [
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with less salt and moderate amounts of spices (Tables 16.1 & \n16.2 and Figures 16.1 & 16.2). Minimizing or avoiding highly or ultra-processed and HFSS foods will delay age-related \ndiseases. Adequate water (two litres/day) should be consumed \nto avoid dehydration and constipation .\nWhy is regular physical activity ... | [
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Why is regular physical activity important?\nRegular physical activity along with moderate exercise is \nan integral part of maintaining healthy life. Regular physical \nactivity helps to maintain muscle mass, bone density, \nmaintains body weight, improves brain function and also \nreduces risk or progression of degen... | [
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reduces risk or progression of degenerative diseases. Yoga, \nmeditation and other indoor/outdoor physical exercises are \nadvisable. Exercise schedule should be decided in consultation \nwith a physician.\nFor healthy ageing and to \nreduce health risks, minimize \nor avoid highly ultra-processed \nand HFSS foods.\nRe... | [
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and HFSS foods.\nRegular physical activity helps to \nmaintain muscle mass, bone density, \nmaintains body weight, improves brain \nfunction and also reduces risk or \nprogression of degenerative diseases. | [
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102Table 16.2. Composition and nutrient content of suggested balanced diet \nfor an elderly woman weighing 55 kgs\nNutrient\nvalues of suggested food groupsAmount \n(g /day)Composition of food groups\n~ 1500 Energy (kcal)140 Cereals & Millets\n~ 56 Total Protein (g)70 Pulses (a portion of pulses can be replaced with \n... | [
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0.03855783864855766,
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0.011026943102478981,
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-0.12... |
egg/flesh foods) ~ 20 Visible fat (g)\n~ 844 Calcium (mg)100 Green leafy vegetables\n~ 22.1 Iron (mg)200 Other Vegetables\n~ 10.2 Zinc (mg)100 Roots & Tubers-Vegetables (excluding potatoes)\n~653 Magnesium (mg)150 Fruits\n~162 Vitamin A (µg)/\n-Carotene (µg)400 Milk\n~9634 15 Fats & Oils\n~1.4 Thiamine (mg)30 Oil seeds... | [
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0.00294054695405066,
0.009837614372372627,
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0.004658089485019445,
0.06117551773786545,
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-0.1262... |
~1.4 Thiamine (mg)30 Oil seeds & Nuts (gingelly seeds & peanuts)\n1.5 Riboflavin (mg)10 Spices\n~11.9 Niacin (mg)\n1.9 Vitamin B6(mg)\n220 Vitamin C (mg)\n445 Total Folates (µg)\n1.5 Vitamin B12(µg)2Table 16.1. Food groups and nutrient content of suggested balanced diet for \nan elderly man weighing 65 kgs\nNutrient\nv... | [
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Nutrient\nvalues of suggested food groupsAmount\n(g/day)Composition of food groups\n~ 1710 Energy (kcal)180 Cereals & Millets\n~ 62 Total Protein (g)80Pulses (a portion of pulses can be replaced with\negg/flesh foods) ~ 20 Visible fat (g)\n~ 844 Calcium (mg)100 Green leafy vegetables\n~ 22.1 Iron (mg)200 Other Vegetabl... | [
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-... |
~ 22.1 Iron (mg)200 Other Vegetables\n~ 10.2 Zinc (mg)100 Roots & Tubers-Vegetables (excluding potatoes)\n~ 653 Magnesium (mg)150 Fruits\n~ 162 Vitamin A (µg)/\n-Carotene (µg)400 Milk\n~ 9634 20 Fats & Oils\n~ 1.4 Thiamine (mg)30 Oil seeds & Nuts (gingelly seeds & peanuts)\n~ 1.5 Riboflavin (mg)10 Spices\n~ 11.9 Niaci... | [
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-0.13... |
~ 11.9 Niacin (mg)\n~ 1.9 Vitamin B6(mg)\n~ 220 Vitamin C (mg)\n~ 445 Total Folates (µg)\n~ 1.5 Vitamin B12(µg)2 | [
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... |
103 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansFigure 16.1. Suggested diet for normally nourished elderly men (>60yrs)\n(The menu is for reference individual weighing 65Kg & BMI 18.5–23 and with adequate physical activity) | [
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-... |
Total Calorie from the above diet is 1740 Kcal/day | Total protein provides 14.3% Kcal/day from the suggested diet.\n*non-veg items like fish/egg/chicken can be consumed as per social acceptability & availability | * Measures: 1 cup/Katori =200ml. | [
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In the meal preparation 20g oil and 5g iodised salt can be used | Prefer at least 50% cereals/millets as whole grain.\nQuantities indicated are for raw ingredients may refer to Table 1.6, Page no. 10. | Individuals with different body weight | [
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Note: One may consume sugar, but it must be restricted to 25–30 grams per day. To adjust the total calories, cereals must be reduced if sugar is taken. \n Energy requirements depends on body weight and physical activity | Added sugar must be restrict to less than 5% of daily energy. \n ... | [
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Total Calorie: ~1740 Kcal\nCrude Protein: 62g\n8–9 am BREAKFAST \n(420 Kcal) \n100ml milkSoaked & boiled \nwhole grains-50g;\nBoiled red / black beans, \ncowpea/chickpea-20g;\nGreen leafy \nvegetables-50g;\nVegetables-100g;\nOil-5g;\nNuts-10g;\nMilk 100ml1 pm–2\nCurd 100mlLUNCH (760 Kcal)\nCereals (preferably \nwh... | [
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-0.151... |
Cereals (preferably \nwhole grain) -70g;\nPulses-40g; or meat\nVegetables-100g;\nGreen leafy vegetables-50g\n(can be used in curries/chutney);\nNuts/ Oil seeds-add 20g in curries;\nwith cooking oil (10g) for flavour;\nCurd-100ml/Paneer \nequivalent to 100ml;\nFruits-end your meal with 50g fruits;\n7–8 pm DINNER (490 K... | [
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0.05643100291490555,
-0.08177874982357025,
0.010968907736241817,
-0.04591... |
7–8 pm DINNER (490 Kcal)\nCurd 100ml\nCereals-50g;\nPulses-15g;\nVegetables-100g;\nOil-10g;\nCurd-100ml;\nFruits-end your meal \nwith 100g fruits (Fresh juice)\n4.30 5– pmEVENING \nBEVERAGE \n(70 Kcal)\n100ml milk (tea/coffee \nwith/without sugar-optional)\nRefer: Annexure I & II for household measures | [
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-0.025068186223506927,
-0.0... |
104 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansFigure 16.2. Suggested diet for normally nourished elderly women (>60yrs)\n(The menu is for reference individual weighing 55Kg & BMI 18.5–23 and with adequate physical activity)\n8–9 am 1 pm–2\n7–8 pm\n4.30 5– pm\nTotal Calorie from the above diet... | [
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... |
7–8 pm\n4.30 5– pm\nTotal Calorie from the above diet is 1530 Kcal/day.\nTotal protein provides 14.7% Kcal/day from the suggested diet.\nMeasures: 1 cup/Katori=200ml.\nNon-veg items like fish/egg/chicken can be consumed as per \nsocial acceptability & availability.In the meal preparation 15g oil and 5g iodised salt can... | [
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Prefer atleast 50% cereal/millet as whole grain.\nQuantities indicated are for raw ingredients.\nmay refer to Table 1.6, Page no. 10. Individuals with different body weight EVENING \nBEVERAGE\n(70 Kcal)BREAKFAST \n(390 Kcal) LUNCH (660 Kcal)\nTotal Calorie: ~1530 Kcal\nCrude Protein: 56gSoaked & boiled \nwhole grain... | [
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-0... |
whole grains-40g;\nBoiled red/black beans, \ncowpea/chickpea-20g;\nGreen leafy \nvegetables-50g;\nVegetables-100g;\nNuts-10g;\nMilk 100mlCereals (preferably whole grain) -60g;\nPulses-30g; or meat\nVegetables-100g;\nGreen Leafy vegetables-50g\n(can be used in curries / chutney) ;\nNuts/ Oil seeds-add 20g \nin curries w... | [
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0.06475785374641418,
-0.06067679077386856,
0.021442092955112457,
-0.... |
Nuts/ Oil seeds-add 20g \nin curries with cooking oil (10g)\nfor flavour; Curd - 100ml/\nPaneer equivalent to 100ml;\nFruits-end your meal \nwith 50g fruits\n100ml milk\nNote: One may consume sugar, but it must be restricted to 25–30 grams per day. To adjust the total calories, cereals must be reduced if sugar is taken... | [
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-0.00950988382101059,
-0.1129... |
Energy requirements depends on body weight and physical activity | Added sugar must be restrict to less than 5% of daily energy. \n \n100ml milk (tea/coffee \nwith/without sugar-optional)DINNER (425 Kcal)\nCurd 100mlCereals-40g;\nPulses-20g;\nVegetables-100g;\nOil-5g;\nCurd-100ml;\nFruits-end you... | [
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0.05632541701197624,
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0.010600379668176174,
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-0.01576218381524086,
-0.11210092902183533,
-0.04444723203778267,
-... |
Vegetables-100g;\nOil-5g;\nCurd-100ml;\nFruits-end your meal \nwith 100g fruits (Fresh juice)\nCurd 100ml\nRefer: Annexure I & II for household measures | [
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0.09876067191362381,
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-0.06... |
105 ICMR-National Institute of Nutrition Dietary Guidelines for Indians\nPOINTS TO REGISTER\n·Eat a variety of nutrient-rich foods.\n·Ensure regular physical activity.\n·Avoid HFSS and UPF foods with high amounts of salt, \nsugar and fats.\n·Consume adequate water to avoid dehydration. | [
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0.054820507764816284,
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106 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansGUIDELINE\x0117\n\x01\x01RATIONALE\n·\x01Most\x01of\x01the\x01food\x01items\x01are\x01now\x01available\x01in\x01pre-packaged\x01form.\x01\nTherefore,\x01the\x01consumer\x01needs\x01to\x01know\x01what\x01is\x01inside\x01the\x01pack.\n·\x01Food\x01lab... | [
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-0.032666340470314026,
-0.03809879347681999,
0.02255559340119362,
-0.008993267081677914,
-0.018103966489434242,
0.06142773851752281,
-0.0064121438190341,
-0.0666315108537674,
-0.021002668887376785,
0.1336957961320877,
-0.1242966428399086,
-0.0256844200193882,
-0.0386... |
·\x01Food\x01labels\x01on\x01a\x01package\x01provide\x01information\x01about\x01contents,\x01\ningredients\x01and\x01nutritional\x01information\x01as\x01well\x01as\x01shelf\x01life.\n·\x01Reading\x01the\x01label\x01can\x01help\x01to\x01make\x01an\x01assessment\x01of\x01the\x01nutritional\x01\nquality\x01and\x01safety\x... | [
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-0.008316172286868095,
-0.05289089307188988,
0.07599394023418427,
-0.036170586943626404,
-0.09292923659086227,
0.042798470705747604,
0.07495102286338806,
-0.06951624155044556,
0.07264914363622665,
-0.011... |
make\x01informed\x01and\x01healthy\x01food\x01choices\nWhat does the label information inform us about the food? \n Food labels display the name of the food, a list of the \ningredients, the net weight, brand name, name and address of \nthe manufacturer, date of manufacture, use-by/expiry dates, \nstorage instructions,... | [
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0.0814085304737091,
-0.09131807833909988,
-0.024112582206726074,
-0.1318... |
storage instructions, allergen declaration and shelf-life of the \nfood. In case of imported foods, the country of origin and \ncomplete address of the importer and packing premises are \nprovided.\n The ingredient declaration informs of all the ingredients \nthat are in the food product. These are displayed in descend... | [
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that are in the food product. These are displayed in descending \norder with the ingredient that is highest in quantity appearing \nfirst.\n A declaration of nutrient information is mandatory as per \nthe Indian regulation especially: Energy (in Kcal); protein (in \ngrams); carbohydrates (specifying quantity of sugar) ... | [
0.011743552051484585,
0.011305753141641617,
-0.052771225571632385,
0.02028072625398636,
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0.05809798464179039,
0.06098228320479393,
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-0.039183322340250015,
0.0755482167005539,
-0.0807630717754364,
-0.0332132913172245,
-0.058... |
grams); carbohydrates (specifying quantity of sugar) and fat (in \ngrams), clearly specifying the quantity of saturated fats and \ntrans fats. The nutrition facts should also display the amount of any other nutrient the product claims to contain. Always read \nnutrition facts and ingredients presented on the label and | [
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-0.03978325426578522,
-0.05889146402478218,
0.015070294961333275,
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0.0827525407075882,
0.048645101487636566,
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0.039197370409965515,
-0.05521272495388985,
-0.023821024224162102,
-0.... |
nutrition facts and ingredients presented on the label and \nassess the benefits of the specific food items in relation to \nnutritional requirements.\nWhat do various terms and symbols used on labels convey? \n·FSSAI' logo with license number indicates that the \nmanufacturer is licensed by the regulator. | [
0.02424672245979309,
0.06195685267448425,
-0.07819031178951263,
-0.005700575653463602,
0.019840732216835022,
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0.056791987270116806,
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-0.08094417303800583,
0.06532187759876251,
-0.04038891941308975,
-0.010407059453427792,
-0.056... |
manufacturer is licensed by the regulator.\n·A green dot in a green square indicates vegetarian food and a \nbrown triangle in a brown square indicates non-vegetarian \n[at least one ingredient is from animal source (including egg \nbut not milk)].\n·Logo for fortified food: 'Fortified' food means essential | [
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0.016913311555981636,
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-0.10784164816141129,
0.08372021466493607,
-0.03987056016921997,
-0.02429002709686756,
-0.081... |
·Logo for fortified food: 'Fortified' food means essential \nnutrients such as vitamins and minerals have been added to \nthe food. Consuming fortified wheat flour, rice, milk, oil, and \nsalt helps to meet the deficit in daily requirement for specific \nnutrients. | [
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0.09889279305934906,
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0.04589545354247093,
-0.070... |
107 ICMR-National Institute of Nutrition Dietary Guidelines for Indians·Vegan logo: In view of the growing popularity of veganism, \nFSSAI has introduced vegan logo to be displayed on the \npack for foods that do not have ingredients, food additives, \nand processing aids of animal origin (incl. milk, honey etc.). | [
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0.07898376882076263,
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0.03... |
and processing aids of animal origin (incl. milk, honey etc.). \nThis will help differentiate vegan products from vegetarian \nand non-vegetarian foods.\n·ISI' mark is currently mandatory on the labels of packaged \ndrinking and mineral water and certain processed foods \nsuch as infant food, milk and skimmed milk powd... | [
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0.004461497068405151,
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0.09631460905075073,
-0.050703614950180054,
-0.09606895595788956,
0... |
such as infant food, milk and skimmed milk powder. \nHowever, this may be done away with soon as all quality \nsymbols on food packs will now be provided by FSSAI alone.\n·AGMARK' on agricultural products such as vegetable oil, \npulses, cereals, spices, honey, fruits and vegetables indicates \nquality of the products. | [
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0.006625563371926546,
-0.06275345385074615,
-0.0153... |
quality of the products.\nWhat information is required to assess the safety and shelf life \nof a food item? \n Always check the 'Date of Manufacture' and 'Use-by' or \n'Date of Expiry' for freshness. 'Expiry date' or 'Use-by date' \nindicates that the product's quality and safety could deteriorate | [
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0.0530911460518837,
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-0.04796158894896507,
0.0844377651810646,
-0.032367054373025894,
-0.030205385759472847,
-... |
indicates that the product's quality and safety could deteriorate \nand consumption beyond that date would increase the risk of \nfood poisoning. Be sure to consume foods before the 'Use-by' \nor 'Expiry' date. Also read the 'Storage Instructions' to know \nwhere and how to keep the food product and for how long. | [
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0.03607027232646942,
0.050849705934524536,
0.03867647424340248,
0.009777498431503773,
0.060162294656038284,
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0.13162703812122345,
0.03709062188863754,
-0.014867651276290417,
-0.0... |
where and how to keep the food product and for how long. \nRead instructions for use if stated. Make sure you follow these \ninstructions for best results. Some individuals may be allergic to some specific food \nitems. Avoid food products that include such ingredients. \nConsuming these even in small quantities can ca... | [
0.024088531732559204,
-0.009752593003213406,
0.036070745438337326,
0.0002569326024968177,
-0.028653843328356743,
0.035807810723781586,
0.0021458182018250227,
0.08229181170463562,
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-0.06642493605613708,
0.06892293691635132,
0.005364897660911083,
-0.03480846807360649,
-... |
Consuming these even in small quantities can cause severe \nallergic reactions in some people. Common allergy-causing \ningredients include casein in milk, tree nuts, peanuts, eggs, fish, \nshellfish, soyabean, and proteins in wheat. Those who are \nconcerned can see the Allergen Declaration.\nHow is the display of nut... | [
0.026305871084332466,
0.021789932623505592,
-0.008437455631792545,
0.0037518891040235758,
0.03135158121585846,
0.1064634844660759,
0.027771195396780968,
0.11168359965085983,
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0.024620650336146355,
0.057960666716098785,
-0.009577974677085876,
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-0.033... |
How is the display of nutrition facts useful?\nIn the label, under the words 'Nutrition Facts', there is a \nstatement on the 'Serving Size'. This is one of the most \nimportant pieces of information on the label because all of the \nnutrition information shown is based on the referred serving | [
0.03605414927005768,
0.0707869678735733,
-0.029914183542132378,
0.0509205125272274,
-0.021086527034640312,
0.09548284858465195,
0.030884303152561188,
0.047604940831661224,
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0.04198090359568596,
0.005488887894898653,
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-0.048... |
nutrition information shown is based on the referred serving \nsize. The serving size could be described in a few different ways \nin the label and depends on the food item being referred to. The \nmost common measures are grams, cups, scoops and pieces. \nGrams tend to be listed most of the time even when the serving | [
0.065477654337883,
0.003598459530621767,
0.0066697858273983,
0.021083487197756767,
-0.06360399723052979,
0.01985260471701622,
0.014092983677983284,
0.06107627600431442,
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0.010949301533401012,
-0.0417521633207798,
-0.03450363129377365,
-0.04138402... |
Grams tend to be listed most of the time even when the serving \nsize may also be listed in a different way.\n Check the net weight of the packet. This is the total \namount of product contained in the packet. The Nutrition Facts \nLabel information is generally based on one serving per \n100g/100ml, but many packages ... | [
0.02641814388334751,
-0.025414053350687027,
-0.02976447530090809,
-0.030659480020403862,
0.010738310404121876,
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0.08881798386573792,
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0.05331800505518913,
-0.03258269280195236,
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-0.02... |
100g/100ml, but many packages may contain more than one \nserving or more than 100g or 100ml. Check how many servings \nper ml/g is being used against the number of serving unit used \nfor presenting the Nutrition Facts. According to the amount of \nfood item being used, assess calories and other nutrients in the \npor... | [
0.0037428655195981264,
0.00869138352572918,
-0.01967122033238411,
-0.0042203511111438274,
-0.004426445811986923,
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0.047526344656944275,
0.06845152378082275,
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-0.023381320759654045,
0.06507042050361633,
-0.09760840982198715,
-0.0021429527550935745,
... |
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