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

idaeditorialblr@gmail.com

Waiting to see you contributions at idaeditorialblr@gmail.com

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