National Institute of Nutrition trains technicians to detect fluorosis

As part of the National Programme for Prevention and Control of Fluorosis ( NPPCF ), the ministry of health and family welfare initially identified 100 severely affected districts in 17 states. “Providing safe drinking water is the solution to prevent the disease,” said Arjun Khandare, deputy director, Food and Drug Toxicology Research Centre (FDTRC) at NIN. The technicians will not only provide medical help but also suggest several nutritional measures to the affected people.

Nutrition: What does a ‘gluten-free’ label really mean?

Adequate daily nutrition is imperative for optimal performance. To keep up with the demands of their sport, players should follow the age-old advice of eating three solid meals a day but supplement them with snacks as needed to meet their caloric demands. Pre-match nutrition is crucial, not only for performance, but also to prevent stomach irritation and gastrointestinal distress. Players should eat a small meal with a moderate amounts of carbohydrates, fat and protein. In the best scenario, this meal should be tested in practice to avoid surprises during competition.

Nutrition Tips for Young Tennis Players

Those who are sensitive to gluten need to avoid gluten cross contamination, which can occur at restaurants and in food processing. The new ruling sets the limit for gluten at 20 parts per million in products labeled gluten-free. Those with celiac disease can get sick from consuming even trace amounts of gluten. Now people who cannot consume gluten can manage their diet more carefully knowing that there is a uniform definition for gluten-free across all food companies and products. Gluten-free labeling standards will also apply to restaurants and all retail stores. Food manufacturers have one year to get all food packaging into compliance. Products labeled gluten-free containing 20 parts per million or more gluten will be considered mislabeled and would be subject to regulatory action. The sales of gluten-free products have tripled since 2008, currently making it a $4.2 billion market. Increasing demand for tasty and nutritious alternatives to common gluten-containing foods has led to a surge in the market of gluten-free products. Gluten-free waffles and breads to quinoa pasta and much more are widely available at both health food and mainstream grocery stores.

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