IFCT 2017
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Indian cuisine varies widely across the country according to the region, culture and tradition, characterized by the use of different spices, vegetables, grains, fruits and a variety of animal source foods. Analyzing all the foods that are consumed in the country is not be feasible due to the prohibitive cost involved and thus it is essential to prioritize foods for compositional analysis. One method to set priorities is the ‘key foods approach’ which is defined as those foods that contribute upto 75% of the nutrients intake by the population. The method combines food consumption data with its nutrient composition, and ranking the foods by applying a scoring system to identify the key foods that contribute significantly to the diet in terms of their nutrients. Therefore, all foods analyzed were selected using the key foods principle for constructing the IFCT 2017.

The latest Indian food composition database funded by the ICMR covers all the key foods sampled from the entire country drawn from statistically valid sampling method. About 160 discrete food constituents including bioactive compounds were analysed for 528 foods. Region specific foods were analyzed for 6 regions of the country to enable region specific nutritional and epidemiological data interpretation. For every food sampled under this design, composite nutrient mean were determined for each region and the mean of six regions represent the country data, wherein standard deviation provides estimates of the content variability.

Keeping food composition data up-to-date is a continuous challenge and ‘Indian Food Composition Tables, 2017’ does not contain a exhaustive list of all foods consumed in India. Food composition tables are never complete due to the constant introduction of new foods into food supply, discovery of food components that are associated with health and disease, and continuous improvements in analytical methods and techniques. Therefore, analysis of Indian foods will be continued to enlarge the database according to need.

Please send your feedback about this book to: ifct2017@gmail.com

The Director,

National Institute of Nutrition (Indian Council of Medical Research),

Jamai-Osmania (PO),Hyderabad

Telangana State, India.

Thursday January 19, 2017

Scientific Session I. Food Composition Activities
Chair: G.S. Toteja, Head, Nutrition, Indian Council of Medical Research, New Delhi
INFOODS - the world of food composition Ruth Charrondiere,
Eurofir activities on food composition and its relevance to the nutrition communities Paul Finglas,
Eurofir/IFR Norwich UK
The Sri Lanka experience with the national food composition Database Renuka Silva,
University of Wayamba, Sri Lanka
Promoting Standardization and Harmonization in Food and Nutrition Isabel Castanhiera,
Portuguese Ministry of Health, Lisbon
Food composition towards improving the current food system Hettie Schondfeltd University of Pretoria, South Africa Presentation
Tea/ Coffee Break
Scientific Session II: Nutritional Epidemiology
Chair: V. Prakash, Vice President
International Union of Nutritional Sciences & Former Director, CFTRI
Effective use of compositional data in nutrition research T Longvah
NIN, Hyderabad, India
Importance of food composition data for policy making for preventing dietary risk factors for NCD Rachita Gupta
Public Health significance of the new Indian Food Composition Tables: Application to large NNMB dietary data Avula Laxmaiah ,
NIN Hyderabad,India
Role of dietary Protein in childhood stunting in India Anura Kurpad
Optimizing growth and body composition in the Indian context R Hemalatha
NIN, Hyderabad
Lunch Break
Scientific Session III: Utilities of FCT
Chair: Ruth Charrondiere, INFOODS Coordinator, FAO, Rome
Food composition tables and fortification Shariqua Yunus,
World Food Program
Nutritional challenges in Nepal - way forward Jiwan Prava Lama,
Mainstreaming biodiversity for food and nutrient security in developing countries SB Dandin
Bioversity International, India
Importance of agriculture in mitigating childhood undernutrition in developing countries Deepika Anand
FAO, India
Role of food composition tables in addressing malnutrition in the South-East Asia region Padmini Angela de Silva
Tea/ Coffee Break
Session IV Round table discussion
Discussion with representatives of food industries for public private partnership Photos