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F O O D S A F E T Y
Volume 1, Issue 1
25th June, 2015
The Presidents speak 1
IDA in the making... 1
Eat like a predator, not
like a prey!
2
Are GM Foods safe? 2
Are heavy metals
Invading rice?
3
Take a quiz, lets see
who wins!
3
First Agro Visit 4
Dietetics Day
Celebrations 5
The Buzz 5
WHAT’S INSIDE??
It's a privilege and an honour to get catapulted into the National President's
post while being a part of the Bangalore chapter of Indian Dietetic
Association. I'm truly happy to know that the Bangalore Chapter is launch-
ing an e-newsletter. My best wishes to the editorial team for a successful
string of newsletters. I look forward to reading news, views, events and
achievements in the newsletter.
Sheela Krishnaswamy, RD
President, Indian Dietetic Association
Diet, Nutrition & Wellness Consultant
Dear Members,
Welcome to the inaugural issue of IDA - Bangalore Chapter's very own quar-
terly newsletter - Nutr - e - Buzz. The newsletter is an attempt to share our
experiences and evidence based practices on what is happening in the field
of Nutrition and Dietetics. We hope you will enjoy being a part of this
and support us with your valuable contributions in making it a big success.
Best Wishes,
Dr. Geetha Santhosh, R.D
It gives me great pleasure to share how IDA was born! Being a fresh graduate and a professionally enthu-
siastic person, I was keen to activate a collective body of IDA, Nutrition Society of India, College of Nutri-
tion and all other related scientific associations active in Bangalore. While working in University of Agricul-
tural Science (UAS) Bangalore, I realized the need to have an interdisciplinary approach of all food related
societies from grains to greens under one umbrella.
During the National IDA meet at Baroda University, Dr. C. V. Ramakrishna and Dr. Rajammal. P. Devadas in
the National IDA insisted that I start an IDA chapter for Bangalore and those were the first sparks! When I
returned to Bangalore, I collected all UAS Home Science graduates along with the divisional staff members
- Dr. Mustari Begum, Dr. Shivaleela. H.B, Dr. Sheela.K, and Dr.Vijaya Kumari, from Smt.V.H.D Central Institute of Home Science.
I had an opportunity to gather eminent groups of like-minded people consisting of Dr. Shakuntala Manay, Dr. Lakshmi Devi Bo-
laki who not only readily agreed to join the IDA, but also played a significant role in supporting its establishment. There were 30
members inclusive of the Mount Carmel College staff .The executive committee was headed by Dr. Mrs. Vaidehi (First elected
president), Ms. Lucy Koshy (Secretary) and Dr. Shivaleela (Joint Secretary). The strength of the IDA - Bangalore Chapter gradu-
ally increased with the support of Dr. Prakash (metabolic lab – St. Johns Medical College and Hospital) who enrolled for IDA
and helped plan the monthly gatherings with ease.
From the National President’s desk…
The President’s Message ...
First Chapter President’s Address : IDA - FROM ROOTS TO WINGS!
NUTR-e’-BUZZ The Nutrition update from IDA, Bangalore Chapter
Safe food is an access that all of us
deserve, but a troop of mean micro-
organisms are bound to lurk in your
plate often. The World Health
Organization (WHO) along with the
United Nations Food and Agriculture
Organization (FAO) function in line
with the Codex Alimentarius to recog-
nize the need of strengthening food
safety systems and standards across
the globe this April 7th, 2015, on the
occasion of the World Health day. This
is going to be an epoch-making alert
to those plenty participating in the
chain that carries food from soil to
satiety in order to bring down the
devastating 2 million annual deaths
and 200 disease forms, an estimate
projected by the WHO.
Here is a gist to the five keys to food
safety that need to reach out to every
earthling (we are talking of the human
species of course!);
Be a cleanliness freak: Be it the kitch-
en style grooming, hygiene and sanita-
tion practices, storage and preparation
environments or the waste disposal
methods…Keep clean always.
Become that perfectionist with raw
materials: Pick on raw materials from
safe sources and those stored in a spick
and span environment, ideal to pre-
serve the particular food. Monitor how
well the water ranks on the safety scale
too.
Separations are good sometimes:
Keep the raw and cooked foods away
from each other to minimize unwanted
invaders, much needed.
Complete what you cook: Applying
suitable cooking methods and cooking
thoroughly to have a safe dish born in
your creation zones can be good help.
Temperature tantrums: If food safety
is a concern, the temperature ranges
need to be given the due consideration
at the produce, preparation, preserva-
tion and presentation stages.
This World Health Day lets spread the
word - Make Safe, Eat Safe, Stay Safe.
EAT LIKE A PREDATOR, NOT LIKE A PREY!
ARE GENETICALLY MODIFIED FOODS
Recombinant DNA technology has
enabled biotechnologists and genetic
engineers to introduce gene
modifications in raw, semi-cooked and
cooked foods. Genes expressing
desired traits are incorporated as DNA
fragments by splicing from one
organism to another that will in turn
acquire these traits. Such foods are
termed as genetically modified (GM)
or “bio-engineered foods.” Selective
plant breeding has been a traditional
agricultural practice applied to crops,
however advances over the years are
more projectable, specific, practical as
well and efficient. Pulses, grains, toma-
toes, potatoes, etc. are usually subject to
this method and have been sitting in the
market for years now. And what are the
benefits? Well, the biggest one is that
these foods can withstand environmental
alterations with ease. In fact, some crops
survive droughts and excessive salt as
well. Another significance this method
provides is that crops can be far more
insect and disease resistant and low
chemical residues remain in the soil and
water. Finally, nutritional values, medici-
nal benefits, antioxidant properties, and
overall enhanced product quality are an
Our greatest achievement was when we first organized the IDA – National Conference at UAS, Hebbal, Bangalore, way back in
the year 1993 with the help of just ten IDA members, St. John’s Medical College and Hospital and Baptist Hospital.
I should not miss out on expressing my gratitude to Mr. K.C.Das and his research team, Mr. M.R.Chandrashekar, and Dr. Pan-
duranga Shetty of Krishna flour mills for providing a commendable financial platform. Today we have made tremendous pro-
gress, have grown so far and have several members to contribute to our chapter. The goal and objective of all the associations
for the future should be “health and economic benefits to the nation” . Wishing IDA Bangalore chapter all the very best!
Retd. Prof. Vaidehi M.P
Director, University of Agricultural Sciences, Bengaluru
essential possibility. On the contrary, many concerns have been intimated by scientists and re-
searchers that demands considerable attention. The primordial being the risks posed by cross-
breeding practices. This method shows prospects of leading to cross-contaminations and hence
accidental transfers of undesirable characteristic traits. Such foods pose threaten to cause aller-
gies, or may violate a consumer’s person preferences and faiths. An added disadvantage is the
development of antibiotic resistant genes that could make way to the gut and cause trouble to
the host. No doubt, a diverse set of species in enormous numbers will exist as a result too and
can be a disturbance to the food chain. Weighing the pros and cons, it is essential that GM foods
be labeled with details of splicing methods employed, additives, potential allergens, etc.
mentioned. Most countries are yet to assemble stringent regulations towards the same and get
them into real time practice.
— Our Wordsmith: Megha Vora
ganic rice houses much lower arsenic
too.
Mercury and lead usually stay on
constant.
Rice crops also have a low affinity
towards lead uptake.
Tungsten: Brown rice is also known to
have low tungsten levels though it has
been gaining a name for a better nu-
tritional profile as compared to the
white.
Wild rice may again have rich lead and
copper stores.
Likewise variants and varying environ-
ments can differ in their heavy metal
status, but are definitely hiding some
within them. Environments need to be
monitored; agricultural practices need
to favor maximal elimination and
labeling regulations and permissible
standards set by FAO and WHO must
be rigid.
— Our Wordsmith: Megha Vora
Rice has been a staple to plenty and
hence ranks third in volume among
crops grown in the world. However,
with all the satiety, nutrition and variety
it adds to the diet, rice also loads your
plate away with heavy metals like
arsenic, lead, copper, cadmium, etc.
which it may have borrowed from the
soil, water, air, pesticides and
pollutants it was being exposed to
during its growth phase. Definitely,
heavy metals in trace amounts do good
to your health, but the uptake of these
by rice crops is usually far higher
depending on the exposure levels set
in the environment around.
We know rice needs flooding of water
though, and that wipes off most
cadmium from the scenario.
Arsenic: Arsenic however, manages to
make way easily in large quantities
unless irrigated by drier methods. Or-
1. You must tune your refrigerators to
an ideal temperature of __ °F.
2. USDA recommends the use of cooked
food leftovers within a period of __ days.
3. Meat quality is expressed on food
labels as; ____, _____, and _____.
4. ____ is an excellent cleanser for most
foods that can be added while cooking.
5. ____ _____ is a collection of interna-
tionally recognized standards for food
production and safety.
6. ___ _____ _____ declared 7th April as
World Health Day.
7. A management system that addresses
potential biological, physical and
chemical issues in food production is
_____.
8. The amount of constituent water avail-
able for the growth and multiplication of
microbes in food is termed as ____ ____.
9. Edible wrappers are considered un-
safe as they are made of ____ and ____
that can pose metabolic health issues.
10. Genetically modified foods are de-
signed based on the principle of ____,
____, and ____.
ARE HEAVY METALS INVADING RICE?
QUIZ UP!
Waiting for your answers at
Waiting to see you contributions at [email protected]
DOWN MEMORY LANE… THE FUN & LEARNING FUSION AT FIRST AGRO
On 2nd April 2015, 46 members of Indian Dietetic Association—Bangalore Chapter including National President visited First
Agro farms at Cauvery Valley, 120km from Bangalore towards Mysore. First Agro is a commercial grower in India with Zero
Pesticide produce complying to WHO’s Codex, the highest food safety standard worldwide. They have integrated pest and
disease management where nature’s beneficial insects, bio-derived neem oil, garlic and insect traps are used effectively to
manage pests and diseases. They use 100% drip irrigation which helps reduce water consumption by 70% over conventional
agriculture. Mr. Nameet, Mr. Naveen and their team altogether have put in great efforts to establish one of the best
go-to-brands. They gave us detailed information about their business right from the establishment of the company to various
processes like seed selection, harvesting, packaging and marketing of the vegetables, herbs and greens. We had a fun filled
lunch wherein all the members loved making Pizza and serving with great hospitality. The trip was filled with lots of knowledge,
food and fun.
— Our Wordsmith: Dr. Priyanka Singh
Mark Your Calendars….
You can also spot us at www.facebook.com/firstagro
Date Day
11July World Population Day
28 July World Hepatitis Day
1 - 8 August World Breast Feeding Week
12 September World Oral Health Day
21 September World Alzheimer Day
28 September World Heart Day
DIETETICS DAY CELEBRATIONS
MEET OUR ALL NEW EDITORIAL TEAM @ IDA BANGALORE CHAPTER
Ms. Shobha Kumar
Retd. Professor, HOD
Dept. of Home Science
Mount Carmel College
Dr. Priyanka Singh,
Diet & Nutrition
Consultant
Beams Hospitals
Ms. Megha Vora,
Dietitian, Truworth Health
Technologies,
Wellness content developer
Dr. Archana D Nazre
Chief Dietitian
NU Hospital
Dr. Geetha Santhosh
Assistant Professor
Nutrition & Dietetics,
Mount Carmel College
IDA celebrates Dietetics Day on 10th January every year, across India.
In lieu with the theme IDA - Bangalore Chapter organized competition across hospitals,
institutions and clinics. Varied innovative activities viz. presentation, quiz, low cost healthy
recipe competition, walkathons etc were conducted to reach out to the students, fraternity
and the general public.
Thank you teams for making Dietetics Day a big success !
Theme for 2015
" A Healthy Girl becomes a
Healthy Mother, Good
Nutrition plays an Important
Role."
The Participants
Apollo Hospital Bangalore Baptist Hospital Fortis Hospital
Manipal Hospital Mount Carmel College M.S. Ramaiah Hospital
Narayana Hrudayalaya NU Hospital Sagar Hospital
Contest Winners
First Place : Bangalore Baptist Hospital
Second Place: M.S.Ramaiah Hospital
Third Place : Mount Carmel College
THE BUZZ... IDA, Bangalore Chapter announces the hosting of 48th Annual National Conference of Indian Dietetic Association at
Namma Bengaluru!!
Mark the dates : 19th to 21st November 2015
The Theme - "Nutrition In Transition – A Global Challenge”
Watch out for Interesting Informative Scientific Programs, Award Sessions, Pre Conference Workshop and many more..
Spot us at www.idaindia.com
—- Our Wordsmith: Ms. Sangeetha Narayana Swamy