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The life style of eating habits changes from traditional food to western food that means fast food. India is traditional values of culture, spiritual and different languages. Here different food cuisines are available each and every state has its traditional cuisines of food varieties. The aim of the study is people are conscious’s of eating habits with traditional food are giving importance for fast food of western culture. What makes changes of eating habits of traditional foods to western food? And to identify most of the consumers give preference for taste (or) nutritional foods. Not only the main food evening snacks and drinks also be consider here. The traditional snacks are Murku made up of rice flour, Athirasam made up of rice flour and jaggery, like varieties of snacks which are good for health but, today lot of colored candy’s, potato chips, fat containing bakery items of cake, pups which is made of baking powder, by using preservatives and colored food. Which is not good for health by eating preservative foods and colored food it spoil the health there is a chance of liver failure, cancer, the color food attract the eye only Children and youngster are the main target by the marketing people. Today the youngster feels eating pizza and burger prestige issue than buying the traditional food is oldest habit it also spoil food habits among youngster.
International journal of multidisciplinary research & reviews
From Medieval Feasts to Modern Trends: A Creative Look at Historical Changes in Food Consumption in India2024 •
National Journal of Community Medicine
COOKING PRACTICES AND FOOD INTAKE PATTERN AMONGST ADULT WOMEN IN PUNE CITYBackground: A Health exhibition was organized in Dhanakawadi, one of the drainage areas of a tertiary care Hospital in Pune city on women’s day 2008.Department of Community Medicine created a stall on the topic ‘Nutrition’. Since women in the family takes responsibility of cooking the food at household level, it is important to understand cooking and washing practices and promotion of healthy cooking practices amongst adult women. Objectives: To determine washing and cooking practices of women related to fruits, vegetables and rice and to elicit intake of different food groups by women. Methodology: Every alternate woman who visited the “Nutrition stall’ i.e 130 women were interviewed and a pre structured proforma was filled and women were then explained the charts which were displayed for the health exhibition. Results: Eighty percent women were up to the age of 50 years .Almost one third of women follow practice of washing fruits and vegetable after cutting .Eighty percent of women wash rice twice in excess of water which may lead to loss of water soluble vitamins. Seventy seven women use pressure cooker for cooking rice which is a good practice. Almost 71% of women have daily protein intake in the form of pulses and sprouts and almost one fourth women consume non vegetarian food 1-2 times per week. However fruits intake is low, only 28% consume fruits daily. 63 (almost 50%) women mix roasted soya bean grain in wheat grain before milling. Conclusion: Many women follow cooking practices which may lead to loss of vital nutrients like vitamin and minerals. Thus there is need for such health awareness programmes for women and adolescent girls on topics like healthy cooking practices.
The Pharma Innovation
Consumption pattern of exotic vegetable consumers: A comparative study between Dharwad and Hyderabad of Karnataka and Telangana states of India2022 •
The word exotic connotes that which is not native to our country. The common exotic vegetables in India are Lettuce, Broccoli, Bok Choy, Brussels sprouts, Asparagus, Parsley, Leek, Zucchini, Kale, Cherry Tomato, Celery, Chinese cabbage, Red Cabbage, Coloured Capsicum, Chives etc. The main objective of the study was to evaluate the consumption pattern of consumers who consume exotic vegetables. The present study was carried out in Dharwad (Karnataka) and Hyderabad cities (Telangana) with a sample of 120 consumers. The data was collected through pre tested structured interview schedule. The results were analyzed using frequency, correlation, and t-test. The data showed that most of the consumers consume broccoli, lettuce, coloured capsicum and cherry tomato as salads, on pizza toppings, curries and pulav forms. Respondents cook these vegetables mostly by boiling and sauting method. There was a significant difference in their consumption pattern between UAS staff (Dharwad) & PJTSAU staff (Hyderabad) and PJTSAU staff (Hyderabad) & Hyderabad outliers. Source of information and source of motivation were positively significant in consumption of these vegetables.
Journal of Ethnic Foods
Traditional food preparation of wild edible vegetables among the ethnic groups of Mizoram, North East India2021 •
Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and document traditional food recipes prepared from wild edible vegetables among two ethnic groups of Mizoram, Northeast India. The method employed for this study was mainly based on a household survey; randomly selected 35 households in Aizawl district representing the major ethnic groups, namely Hmar and Paihte. Information was collected on different types of wild edible vegetables ethnic food, as prepared and consumed by the local people. Twenty-four types of traditional food recipes were documented according to their seasonal availability, and the affinities of choices in food consumption are comparable among the two ethnic groups. It was also reported that wild edible vegetables play a significant role in safeguarding food security and improve nutrition in diets. The present work...
SCHOLARS: Journal of Arts & Humanities
Food Habits in the Indian Subcontinent: Making of Cultural IdentitiesThis article analyses some popular eating habits in the Indian subcontinent, considering its diversity in its history, especially during the time of colonialism and its religion. Based upon the religious scriptures and postcolonial theorists like Shaobo Xie and Homi K. Bhabha, the article argues that food has its implications beyond the kitchen where it is cooked. Consciously or unconsciously, history and religion have dictated our food choices. Taken together, the references provide new insights into some of the common food items of the Indian subcontinent, showing them as distinct identity markers. Such analysis can help relate our food habits to a broad context and open new avenues to understand the cultural identity of humans through their dietary choices.
Public Health Reviews
What is the Modern Human Eating? Dietary Transition of the Age-Old to the Modern Man of India2022 •
Objectives: The objective of this review is to examine the changes in food consumption pattern of Indians over the years and to recommend evidence-based policy making regarding all the factors affecting food consumption.Methods: We have reviewed the articles from major databases such as PubMed and Google Scholar. The keywords used for the search included dietary pattern, dietary trend, dietary intake, food system, nutrition system, prehistoric food systems, drought, famine, whole grains, diets, prices, income, environment, urban food consumption, processed foods, food security, food preferences, demographic transition, fat intake, food production, public distribution system, food consumption pattern, Indian agriculture, and India.Results: There is no facilitating environment for the production and cultivation of healthy and sustainable food.Conclusion: Policymakers should make major amendments to food and agricultural policies, and demotivate the consumption of junk food.
Indian Culinary Institute
Culinary Product of India Notes2019 •
Culinary Product of India is the Elective Subject in MBA in Culinary Arts programme offered in Indian Culinary Institute, Noida. In this file student find the All notes of Culinary product of India which cover the topic of Culinary Delights if India, History of Indian Cuisine, Food Religious Festive Sweets. ........................................................................................................... 3 Indian Food Rituals ......................................................................................................................... 4 Historical Description of Food........................................................................................................ 5 Indian Food Festivals .................................................................................................................... 16 Importance of Food Fest ........................................................................................................... 17 Ayurvedic Food of India… ........................................................................................................... 19 Ayurvedic Diet: ......................................................................................................................... 20 Vedic Food
Chemical composition of the dishes prepared in the farmers' homes of Peshawar and Mardan districts were determined. Three villages in district Peshawar and three villages in district Mardan were selected on the basis that farmers community were living there and these villages were far away from each others covering ethnic and geographical variation. Hundred farmers' were selected from each village for a larger nutritional study. Information about ingredient formulation and cooking procedure of the dishes was obtained by filling a questioner from 20% of the selected farmers. The dishes were collected from these farmers and analyzed for proximate. The results of the study show the range of various nutrient contents which were; moisture 32.52% (wheat bread bazari) to 96.0% (soup); ash 3.0% (rice) to 11.3% (cabbage ground beef); protein 6.1% (bringil) to 44.3% (soup); fat 0.99% (wheat bread (home)) to 67.9% (spinach (palak) egg); fiber 1.5% (wheat bread (bazaar) to 26.8% (mash b...
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