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THE TIMES
OF
FOOD SCIENTISTS & NUTRITIONISTS

FSNA INDIA Newsletter-2017


Editorial Details Table of Contents

Volume No: TFSN/01/2017 Introduction

Editorial Board Innovations

Growing India
Shijo Cyriac

Professional Value
Madhu Joseph
Continuing Professional Development
Sreekumar Anandan
Trends of Holistic Life style
Deepa. R
Research Abstracts & Articles
Deena James
Non forgettable personalities

Design:
FSNA INDIA campaigning

Ajith Kumar
Words of Motivations
Introduction
All animals including human, food is the first mandatory requirement; without food no lives in the
universe. We eat food every day and its provide energy for us.

Every food product is a highly complex system that involves biology, chemistry, microbiology and many
other basic sciences. To make food ready to consume we apply technology, engineering, nutritional
analysis, packaging and many other applied sciences. Nutrition, nourishment, or aliment, is the supply of
materials - food - required by organisms and cells to stay alive.

It notes that the role of food in good health is well known, in hospitals, nutritionist may refer to the food
requirements of patients, including nutritional solutions delivered via an IV (intra-venous) or IG (intra-
gastric) tube.

Food and Nutritional science teaches how the body breaks food down (catabolism) and repairs and
creates cells and tissue (anabolism) and the metabolism, and examines how the body responds to food.
It also teaches the manufacturing, quality analysis, food safety, nutritional value calculations,
management of diet, etc.

Food Scientists and Nutritionists Association India is a nonprofit society, established on October 2012,
Inaugurated by District Panjayath President of Kottayam on October 16th The World Food Day 2012 at
one of the First college of India 'CMS College' Kottayam, Kerala, India to provide common Forum to
represent the interests of all those who engaged in various aspects of Food Science & Nutrition.

One of the main objectives of FSNA India is to Promote and safeguard the overall interests of Food
Science & Nutrition as a science, profession, industry & trade.

THE TIMES OF FOOD SCIENTISTS & NUTRITIONISTS is the newsletter of Food Scientists and Nutritionists
Association India (FSNA INDIA).
Innovations
'Edible water bottle' could put an end to plastic packaging

An 'edible water bottle' that hopes to replace the millions of plastic bottles thrown away every year has
raised over 500,000 in a crowdfunding campaign.

The water ball, named "Ooho!" is a biodegradable and natural membrane which can be fully
swallowed and digested, as well as hydrating people in the same way as drinking water.

The product is made from a seaweed extract and is tasteless, although flavours can be added to
it.

It plans to trial the use of the balls this year and introduce them at major events such as
marathons and music festivals.

Skipping Rocks Lab says the material is cheaper than producing a plastic water bottle. To create
the balls, a block of ice is dipped in a solution of calcium chloride and brown algae, and the
membrane forms around it. A layer can be peeled off to keep the exterior clean for
consumption. Millions of plastic bottles are thrown away every year and become
environmental pollution.

References: http://www.telegraph.co.uk/technology/2017/04/12/edible-water-bottle-could-
put-end-plastic-packaging/
Scientists found a new way of
turning salt water into drinking
water

Researchers have achieved a major turning point in the quest for efficient desalination by
announcing the invention of a graphene-oxide membrane that sieves salt right out of seawater.

At this stage, the technique is still limited to the lab, but it's a demonstration of how we could
one day quickly and easily turn one of our most abundant resources, seawater, into one of our
most scarce clean drinking water.
The team, led by Rahul Nair from the University of Manchester in the UK, has shown that the
sieve can efficiently filter out salts, and now the next step is to test this against existing
desalination membranes.
"Realization of scalable membranes with uniform pore size down to atomic scale is a significant
step forward and will open new possibilities for improving the efficiency of desalination
technology," says Nair.
"This is the first clear-cut experiment in this regime. We also demonstrate that there are
realistic possibilities to scale up the described approach and mass produce graphene-based
membranes with required sieve sizes."
Graphene-oxide membranes have long been considered a promising candidate for filtration and
desalination, but although many teams have developed membranes that could sieve large
particles out of water, getting rid of salt requires even smaller sieves that scientists have
struggled to create.
One big issue is that, when graphene-oxide membranes are immersed in water, they swell up,
allowing salt particles to flow through the engorged pores.
The Manchester team overcame this by building walls of epoxy resin on either side of the
graphene oxide membrane, stopping it from swelling up in water.
This allowed them to precisely control the pore size in the membrane, creating holes tiny
enough to filter out all common salts from seawater.
The key to this is the fact that when common salts are dissolved in water, they form a 'shell' of
water molecules around themselves.

References: http://www.sciencealert.com/scientists-create-a-graphene-based-sieve-that-turns-
seawater-into-drinking-water
http://www.businessinsider.com/scientists-create-graphene-sieve-to-filter-salt-water-to-
drinking-water-2017-4
Cell-cultured meat

Alternative method for meat requirement. CULTURED MEAT;


MANUFACTURING OF MEAT PRODUCTS THROUGH "TISSUE-
ENGINEERING" TECHNOLOGY.

The company Memphis Meats announced, it has developed


chicken and duck meat from cultured cells of each bird, producing
clean poultry. The firm provided few details, although participants at a tasting reportedly said the
chicken tasted like, well, chicken.

In the San Francisco Bay area in California, entrepreneurs at Memphis Meats hope to have their cell-
cultured meatballs, hot dogs, and sausages on store shelves in about 5 years, and those at Perfect
Day are targeting the end of 2017 to distribute cow-free dairy products.

Reference: http://www.sciencemag.org/news/2016/08/lab-grown-meat-inches-closer-us-market-
industry-wonders-who-will-regulate

http://www.memphismeats.com/

De-centralized waste management system


One-stop solution for food waste treatment.
Ten years of research and M. Anand is now ready to transfer
the technology for developing an effective all-weather de-
centralized waste management system.
A faculty member of the School of Environmental Studies at
Cochin University of Science and Technology, Anands in-
vessel composting apparatus is offering a one-stop solution
for treatment of food waste on-site at the household level.
The objective of my decade-long research was to develop a highly efficient integrated aeration system
for the treatment of food waste characteristic of high moisture content and less physical structure and
to make a composting apparatus more tolerant of variations in source material, he said.
The invention utilises a continuous two-step process, which has approximately a four-week duration.
The apparatus is self-contained to provide for continuous input of raw waste, generating a bulk compost
material of significantly less total volume and weight than the input material.
Mr. Anand pointed out that the unique double walled arrangement of the unit enhances the composting
process, with a positive and negative aeration system, using suction and blower devices. Air inlet is
provided at the centre of each perforated vessels, and the chambers are interconnected in such a way
that the exhaust air from the first chamber is passed through the compost material in the second
chamber to capture the gases.
The waste material can be loaded intermittently in the first chamber and vice versa for continuous
stabilization and curing activity after which the matured compost can be harvested.
Reference: http://www.thehindu.com/news/cities/Kochi/onestop-solution-for-food-waste-
treatment/article7672733.ece
Bloom Energy
Bloom Energy traces its roots to work performed by Dr.
K.R. Sridhar, Bloom founder and Chief Executive Officer,
in connection with creating a technology to convert
Martian atmospheric gases to oxygen for propulsion and
life support. Dr. Sridhar and his team built a fuel cell
capable of producing air and fuel from electricity
generated by a solar panel.
They soon realized that their technology could have an
even greater impact here on Earth.
In 2001, when their project ended, the team decided to
continue their research and start a company. Originally called Ion America, Bloom Energy, was founded
with the mission to make clean, reliable energy affordable for everyone on earth.
In 2002, John Doerr, and Kleiner Perkins became the first investors in the company. Kleiner Perkins was
legendary for its early backing of other industry changing companies, like Google, Amazon.com,
Netscape, and Genentech, but Bloom was its first clean tech investment. In fact, at that time, clean tech
was not even really a word.
With financing in place, the team packed three U-hauls and headed to NASA Ames Research Center in
Silicon Valley to set up shop. Over the next few years, the technology quickly developed from concept,
to prototype, to product, as the major technological challenges were solved and the systems became
more powerful, more efficient, more reliable, and more economical.
In early 2006 Bloom shipped its first 5kW field trial unit to the University of Tennessee, Chattanooga.
After two years of successful field trials in Tennessee, California, and Alaska, to validate the technology,
the first commercial (100kW) products were shipped to Google in July 2008.
Since that time Bloom's Energy Servers have helped our customers generate millions of kWhs of
electricity and eliminate millions of pounds of CO2 from the environment.
From humble beginnings on Mars, Bloom Energy is now changing the Earth for the better.
http://www.bloomenergy.com/contact/

http://en.wikipedia.org/wiki/Bloom_Energy_Server
Growing India
Eight mega food parks
Eight mega food parks will be operational by the yearend and
will provide a boost to the food processing industry,
according Niranjan Jyoti, Union Minister of State for Food
Processing Industries.
Addressing a seminar on Food Retailing in India: Perspectives
and Opportunities organised by the Associated Chambers of
Commerce of India (Assocham), Jyoti said there are also plans
to open agricultural food processing industry for 100 per cent
foreign direct investment. It is likely to be announced in the Budget, she added.

Every year, 92 crore worth of


produce is wasted due to lack of
cold storage facilities. Mega food
parks are a move towards
reducing wastage and adding
value to produce.
There are 14 food parks in India, eight sanctioned and there are more in the offing. Of the eight
new food parks, one is coming up in Rathnagiri, Coimbatore in Tamil Nadu.
Each park will have an investment of 100 crore through public private partnership. The
Ministry has also undertaken a project to build 100 cold storage units in India.
Ravindra Sannareddy, Managing Director, Sri City Pvt Ltd, said that though the population is
increasing, agricultural produce output is not. To meet the growing demand, food processing is
the need of the hour, he said. C Anandharamakrishnan, Director, Indian Institute of Crop
Processing Technology, said agricultural output stands at 3.6 per cent and manufacturing at 11
per cent of the GDP.
If we want our growth to be on par with developed nations, our manufacturing output should
account for about 35 per cent of GDP. This is where the food processing industry comes into
the picture as it has a lot of scope to grow in India, he added.
Vinod Surana, co-chairman, Assocham Southern Region, said there is growing need to develop
agricultural techniques, build better food processing technologies and cold storage chains.
India's first mega food park opens in Andhra Pradesh. Agriculture and Food Processing
Industries Minister, Shri Sharad Pawar inaugurated the Srini mega food park at Chittoor in
Andhra Pradesh yesterday. This is the first mega food park in the country.
From seed to shelf, Srini Food Park facilitates end-to-end food processing with beneficial
forward and backward linkages. On par with software parks, this new-age facility is equipped
with Central Processing Centre and Primary Processing Centres. It aims at becoming a
pioneering infrastructure enabler and facilitator for the Food Processing Industry.
As a model `Mega Food Park` and the first of its kind in India, Srini provides state-of-the-art
food processing infrastructure designed as per global standards and develops a veritable
market place with common facilities on the lines of a software park or a textile park. Mega Food
Park is promoted by experienced professionals and supported by the government (the Ministry
of Food Processing Industries and the Andhra Pradesh Infrastructure Investment Corporation)
and is intended to benefit all components of the value chain.
Nestled in a sprawling 147-acre space, Srini Food Park provides world-class facilities for pulping,
IQF, bottling, tetra packing, modular cold storage, warehousing and advanced testing lab. It
enables basic and supply chain infrastructure, cluster farming and is ably backed by field
collection centers, self-help groups and individual farmers. Srini Food Park will empower food
industry with state-of-the-art infrastructure and quality raw material sourcing.
With the highest growth in the fruits and vegetables sector (20%) and with Chittoor being the
largest fruits and vegetables cluster in India, this Mega Food Park becomes an ideal destination
for food processing units.
A mega food park provides various facilities to food processors, farmers, retailers and
exporters, thus help in fast growth of food processing industries.

Reference:
http://www.thehindubusinessline.com/news/eight-mega-food-parks-to-be-ready-by-
yearend/article9493692.ece
http://www.indiainfoline.com/article/news-top-story/india-s-first-mega-food-park-opens-in-
andhra-pradesh-113110102948_1.html
FSSAI Strengthens the Food Testing Infrastructure in the Country
The Food Safety and
Standards Authority of India
(FSSAI) has rolled out a
major scheme for
strengthening of Food
Testing Infrastructure in the
country at an estimated cost
of Rs. 482-crore.

The Empowered Committee constituted for implementing this scheme held its first Meeting on
November 2, 2016 in New Delhi, which was chaired by Chairperson, FSSAI. Representatives
from various Ministries such as Ministry of Health and Family Welfare, Ministry of Food
Processing Industries, Export Inspection Council, NABL and seven States/UTs were present.
Proposals from 7 States/UTs, namely, Goa, Delhi, Karnataka, Kerala, Madhya Pradesh, Tamil
Nadu and Punjab were considered for strengthening their food Testing infrastructure. Two
proposals, from Chandigarh (Punjab) and Calicut (Kerala), were approved in principle. The other
States were requested to revise and resubmit their proposals according to the scheme
guidelines with mentorship support from FSSAI. The Committee also approved the proposal for
strengthening the Referral Food Laboratory at Central Food Technology Research Institute
(CFTRI) through provision of state-of-the-art equipment and facilities Introduction of these
equipment facilities would significantly enhance the testing capability of CFTRI for adulteration
of honey and pesticide and antibiotic residues in food samples.
Under this scheme, 45 State/UT Food Testing labs (at least one in each State/UT with a
provision of two labs in larger states) and 14 Referral Food Testing labs will be upgraded to
enable them to obtain NABL accreditation. 62 Mobile Testing labs will also be established
across all States/UTs. There are currently 4 Mobile food Testing labs in Punjab, Gujarat, Kerala
and Tamil Nadu, which will serve as a model for these Mobile Testing labs. Capacity building of
the Food Testing labs is also an important component of this scheme. In addition, a School Food
and Hygiene Programme has been envisaged under which basic Food Testing labs will be set up
in 1500 schools/colleges across the country to promote a culture of safe and wholesome food.
In different states of India has launched mobile food testing laboratories.
Reference: http://pib.nic.in/newsite/PrintRelease.aspx?relid=153236
http://www.tribuneindia.com/news/chandigarh/food-testing-made-easy-mobile-lab-
opens/216685.html
http://indianexpress.com/article/cities/chandigarh/after-initial-success-health-dept-to-take-
mobile-food-testing-lab-to-various-sectors-in-chandigarh-2783469/
Farming Supports
In an effort to boost the agriculture sector, the Indian
government has set an ambitious goal to double farmers
income by 2022. In doing so, it has unveiled strategies
ranging from irrigation to crop insurance. But if the food
value chain is to undergo true transformation, it needs to
move from a production-driven system to one driven by demand, one that increasingly
connects consumers with producers.
This will require new approaches and innovations, as well as increasing collaboration between
the private sector and other stakeholders in the food system. It will require integrated value
chains that connect farm to fork, competitive markets that provide better prices to farmers,
and an enabling environment that supports innovation and action.
No one stakeholder whether governmental, corporate or from civil society can do this
alone, especially given climate change and increasing pressure on land and water resources.
Real impact will come from combining the competencies of diverse organizations and
stakeholders and creating better alignment through partnership platforms.
In India, several key states are developing such partnership platforms, including in Andhra
Pradesh, Karnataka and Maharashtra. Supported by the World Economic Forums New Vision
for Agriculture initiative, these state-level projects bring together government, private sector,
farmer organizations and civil society to jointly develop solutions for integrated value-chain
projects that will provide farmers with more and better opportunities.
There are currently more than 20 organizations engaged in these state partnerships, ranging
from processors to retailers, multinational corporations to local enterprises. There is a strong
commitment from CEOs to support this model though business leadership and support.
- Maharashtra was one of the first states to initiate this partnership model, with a 2012
government programme that aimed to develop integrated value chains for specific crops.
Within three years, the initiative had reached half a million farmers and improved their incomes
by 10-30%. This year the state government has introduced new marketing laws, hoping to
encourage more competition and investments in agriculture markets.
- In the state of Andhra Pradesh, a partnership platform is aiming to achieve double-digit
inclusive agriculture growth. The state has identified 25 growth sectors including agriculture,
horticulture, animal husbandry and fishery and within a few months has mobilized more than
$175 million in private-sector commitments to support several value-chain projects.
- In Karnataka last year, the state government launched a public-private partnership to improve
horticulture value chains through value addition, technology and marketing solutions. In less
than a year, five projects are already underway, led by both global and local private-sector
companies.
Reference: https://www.weforum.org/agenda/2016/10/india-smallholder-farmers-agriculture/
Educated farmers in Punjab venture into dairy farming
Worried over diminishing returns from small
holdings in the state, young and educated
farmers in Punjab with an entrepreneurial streak
are venturing into commercial dairy farming. The
farmers say that a commercial dairy farm gives
them high returns compared with conventional
agriculture on small land-holdings, which is
proving unsustainable.
A story of a banker turned farmer in Bihar
Farming is fascinating. The only thing is that it requires continuous hard-work and devotion
without any distraction says Mr. Barun Singh, a
government bank manager-turned-farmer.
Mr. Barun Singh maintains a vermi-composting unit
in a portion of his 10 acre land. A dairy unit is
attached to the composting unit so that the cattle
dung can be easily utilized for the process without
much labour involvement.
Waste materials like dried leaves, rotten vegetables, fruits etc is spread on a polythene sheet
placed on the ground and then covered with cattle dung. Tanks are made of bricks and cement
with small holes to facilitate easy movement of earthworms from one tank to another and
effective collection of vermi-wash.
Techie takes to farming, sets new agriculture trend
A Muzaffarpur-based youth, armed with a degree in engineering has now taken up farming and
has ended up setting a new agricultural trend in the district.
Ujjawal Kumar, 24, has grown turmeric on about 50 acres of
land at two separate plots. The first plot is of 35 acres at
village Sirsia under Kanti block and the other one is of 15
acres at village Rahua under Mushahari block. Kumar is
expecting a return of Rs 70 lakh after an investment of Rs 31
lakh.
http://www.business-standard.com/article/sme/educated-farmers-in-punjab-venture-into-
dairy-farming-114031000948_1.html
http://www.thehindu.com/sci-tech/agriculture/a-story-of-a-banker-turned-farmer-in-
bihar/article4763486.ece
http://timesofindia.indiatimes.com/city/patna/Techie-takes-to-farming-sets-new-agriculture-
trend/articleshow/21966231.cms
Professional Value
Job Opportunities The food science & nutrition industry
is one of the largest industry in the world, and people will
always have to eat. This means unlimited opportunities are
in this field.
Variety of Selections There are literally thousands of
different jobs available in Food science & nutrition
industries; Quality, R&D, Food Safety, Dietetics, Nutrition,
Sales, Marketing, Manufacturing, Teaching/Training,
Certification, Consultation, etc. The food & nutrition science course is inherently
multidisciplinary, which opens up a myriad of opportunities.
Public Oriented Food science & Nutrition is a service industry and directly people can
access the benefit.
Salary possibilities Offers many opportunities to earn top salaries for passionate
professionals.
Enjoyment Food science and nutrition professionals definitely can enjoy, their work;
whether they are creating new products, testing products for quality, or doing research,
etc.
Abroad Opportunities The food science and nutrition industry is global, its provide
opportunities in different countries and
many large companies in the world conduct
business in
food and
nutrition
industry.
Continuing Professional Development (CPD)

Continuing professional development is important because it ensures you continue to be


competent in your profession. It is an ongoing process and continues throughout a
professionals career.
The ultimate outcome of well-planned continuing professional development is that it
safeguards the public, the employer, the professional and the professionals career.
The importance of continuing professional development should not be underestimated it is a
career-long obligation for practicing professionals.
CPD ensures your capabilities keep pace with the current standards of others in the same field.
CPD ensures that you maintain and enhance the knowledge and skills you need to deliver a
professional service to your customers, clients and the community.
CPD ensures that you and your knowledge stay relevant and up to date. You are more aware of
the changing trends and directions in your profession. The pace of change is probably faster
than its ever been and this is a feature of the new normal that we live and work in. If you
stand still you will get left behind, as the currency of your knowledge and skills becomes
outdated.
CPD helps you continue to make a meaningful contribution to your team. You become more
effective in the workplace. This assists you to advance in your career and move into new
positions where you can lead, manage, influence, coach and mentor others.
CPD helps you to stay interested and interesting. Experience is a great teacher, but it does
mean that we tend to do what we have done before. Focused CPD opens you up to new
possibilities, new knowledge and new skill areas.
CPD can deliver a deeper understanding of what it means to be a professional, along with a
greater appreciation of the implications and impacts of your work.
CPD helps advance the body of knowledge and technology within your profession
CPD can lead to increased public confidence in individual professionals and their profession as a
whole
Depending on the profession CPD contributes to improved protection and quality of life, the
environment, sustainability, property and the economy. This particularly applies to high risk
areas, or specialized practice areas which often prove impractical to monitor on a case by case
basis.

Different organizations are authorized to provide CPD


through different level trainings and courses like HACCP, Food Safety, ISO 22000 FSMS, Train
the Trainer, etc. Few organizations are listed below;
International Registered Chartered Auditors (IRCA-UK), HABC Highfield-UK, Royal Society for
Public Health (RSPH-UK), Chartered Institute of Environmental Health (CIEH-UK), Food Safety
Standard Authority of India (FSSAI-India), Academy of Nutrition & Dietetics (Eat Right-USA).
Reference: http://continuingprofessionaldevelopment.org/why-is-cpd-important/
http://www.eatrightpro.org/resources/acend/accredited-programs
Trends of Holistic Life style
Health and wellness are integral parts of a sustainable future and it is essential for people to be
healthy both physically and mentally in order to thrive.
Nutritional Trends: Consumption of Antioxidant rich foods like green tea, coloured vegetables,
fruits and organic foods are prioritized by health conscious people. Consumers want products
that make them feel good mind, body, and soul. A number of brands are offering transparency
around sourcing, wages, and supply chain costs in order to help consumers understand their
business model.
Wellness Trends: Wellness is no longer simply exercise and nutrition but also positivity,
mindfulness, relaxation, and self-care. Todays consumer has fully embraced a more holistic
approach to looking after their well-being, which increasingly focuses on mind as well as body.
People are embracing both science and nature to create sophisticated and tailored lifestyle
plans.
Educated, certified, and experienced fitness professionals: Falling to no. 3 last year and to no.
5 this year, this is a trend that continues now that there are accreditations offered by national
third-party accrediting organizations for health and fitness and clinical exercise program
professionals. There continues to be exponential growth of educational programs at community
colleges and colleges and universities that have become accredited by the Commission on
Accreditation of Allied Health Education Programs (CAAHEP, www.caahep.org) through the
Committee on Accreditation for the Exercise Sciences (http://www.coaes.org) and more
certification programs independently accredited by the National Commission for Certifying
Agencies (NCCA, www.credentialingexcellence.org/NCCA). The U.S.
Department of Labor Bureau of Labor Statistics predicts
employment of fitness trainers and instructors is expected to
grow by 13% from 2012 to 2022
(http://www.bls.gov/ooh/personal-care-and-service/fitness-
trainers-and-instructors.htm, cited July 29, 2015). As the economy
continues to grow and as the market for fitness professionals
becomes even more crowded and more competitive, interest in some degree of regulation
either from within the industry or from external sources (i.e., government) seems to be
expanding. CAAHEP and NCCA are both third-party accrediting agencies; CAAHEP for academic
programs and NCCA for certification programs. In 2007, CAAHEP added a Personal Fitness
Trainer accreditation for certificate (1 year) and associate (2 years) degree programs. The
accreditation for the academic training of the Personal Fitness Trainer joined academic program
accreditation for Exercise Science (baccalaureate) and Exercise Physiology (graduate programs
in either applied exercise physiology or clinical exercise physiology). Recently, the not-for-profit
Coalition for the Registration of Exercise Professionals (CREP) was created by organizations that
offer NCCA-accredited exercise certifications. CREP maintains the U.S. Registry of Exercise
Professionals, which is recognized internationally. For more information, contact
info@usreps.org.
Personal training: As more professional personal trainers are educated and become certified,
they are increasingly more accessible in all sectors of the health and fitness industry. Personal
training has been in the top 10 of this survey for the past 9 years. Attention recently has been
paid to the education (through third-party accreditation of CAAHEP) and certification (through
third-party accreditation by NCCA) of personal trainers. Legislation has been introduced to
license personal trainers in a number of states and the District of Columbia (California, New
Jersey, Massachusetts, Georgia, and several others). While there have been some minor
variations of personal training (e.g., small groups as opposed to one-on-one), respondents to
this survey believe that personal trainers will continue to be an important part of the
professional staff of health and fitness centers. Personal trainers are employed by community-
based programs, in commercial settings, in corporate wellness programs, and in medical fitness
programs or are self-employed and work independently.
Exercise and weight loss: The combination of exercise and weight loss is a trend toward
incorporating weight loss programs that emphasize caloric restriction with a sensible exercise
program. Exercise in weight loss programs has been a trend since the survey began. In 2009,
exercise and weight loss was ranked no. 18, moving to no. 12 in 2010, no. 7 in 2011, and no. 4
in 2012; and in 2013, the no. 5 spot. In 2014, this trend was ranked no. 6 and remained at no. 6
for 2015. Organizations, particularly those that are for-profit and are in the business of
providing weight loss programs, will continue to incorporate regular exercise as well as caloric
restriction for weight control according to the 2016 survey. The combination of exercise and
diet is essential for weight loss maintenance and can improve compliance to caloric restriction
diets and in particular weight loss programs. Most of the well-publicized diet plans integrate
exercise in addition to the daily routine of providing prepared meals to their clients.
Yoga: Moving slightly down the list for 2016 is yoga after occupying the no. 7 spot last year.
Yoga appeared in the top 10 in this survey in 2008, fell
out of the top 20 in 2009, but seemed to make a
comeback in the 2010 (no. 14) and 2011 surveys (no.
11). In 2012, yoga was no. 11 on the list, falling to no.
14 in 2013 and up to no. 7 in 2015. Yoga comes in a
variety of forms, including Power Yoga, Yogalates, and
Bikram Yoga (the one done in hot and humid environments). Other forms of yoga include
Iyengar Yoga, Ashtanga, Vinyasa Yoga, Kripalu Yoga, Anuara Yoga, Kundalini Yoga, and
Sivananda Yoga. Instructional tapes and books are abundant, as are the growing numbers of
certifications for the many yoga formats. Yoga seems to reinvent and refresh itself every year,
making it a more attractive form of exercise.
Group personal training: Group personal training will continue to be a popular trend in 2016.
The personal trainer will continue to provide the personal service clients expect from one-to-
one training but now in a small group typically of two to four. This approach offers potentially
deep discounts to each member of the group and creates an incentive for clients to put small
groups together. In 2007, group personal training was no. 19 on the list. In 2008, it rose slightly
to no. 15 but dropped again in 2009 to no. 19 and improved to no. 10 in 2010. In 2011, group
personal training was no. 14 on the survey, no. 8 in 2012, no. 10 in 2013, no. 9 in 2014, and no.
10 in 2015. In these challenging economic times, personal trainers are being more creative in
the way that they package personal training sessions and how they market themselves. Training
two or three people at the same time in a small group seems to make good economic sense for
both the trainer and the client.
Wellness coaching: Wellness coaching was listed at no. 17 in 2014, no. 13 in 2015, and remains
at no. 13 for 2016. It has been in the top 20 since 2010. Wellness coaching integrates behavioral
change science into health promotion, disease prevention, and rehabilitation programs.
Wellness coaching often uses a one-on-one approach similar to a personal trainer, with the
coach providing support, guidance, and encouragement. The wellness coach focuses on the
clients values, needs, vision, and goals. According to the 2016 trends survey (and results from
past surveys), it appears as though some personal trainers and other health and fitness
professionals are now adopting wellness coaching and its principled techniques of behavior
change.
Smart Phone Exercise Apps: Available for the iPhone, iPad, and Android, smart phone
exercise apps such as the Nike Training Club (free app) includes audio and visual prompts to
begin and end exercise and includes cues. Other apps are the Endomondo Pro ($3.99 iPhone
and Android) and Yoga with Janet Stone ($4.99 iPhone and iPad) among numerous others.
Some of these apps can track progress across time and can provide real-time feedback. These
apps have been questioned about how accurate they are, but they have become increasingly
popular with younger gym members or people who exercise regularly outdoors or wish to track
their physical activity while doing activities of daily living. As the accuracy improves, these apps
specific to smart phones may be the future of monitoring exercise progress.

Reference: http://www.huffingtonpost.com/alisha-bhagat/a-little-is-a-lot-health-and-wellness-
trends-2016_b_9393638.html
http://www.bordbiaconsumerlifestyletrends.ie/wpcontent/uploads/sites/2/2015/06/download
s/Consumer-Lifestyle-Trends-Health-and-wellbeing.pdf
http://journals.lww.com/acsm-
healthfitness/Fulltext/2015/11000/WORLDWIDE_SURVEY_OF_FITNESS_TRENDS_FOR_2016__1
0th.5.aspx
Research Abstract & Articles
Antimicrobial evaluation of jams made from indigenous fruit peels
Research Article by Chikku Meera Chacko and Dr. D. Estherlydia

Abstract
Fruit peels are a problem to the processing industries and pollution monitoring agencies. The fruit peels
are rich in nutrients and contain many phytochemicals; they can be efficiently used as drugs or as food
supplements. The present study was carried out with the objective of preparing jams from peels from
fruits like orange, pineapple, pomegranate and banana and to assess the antimicrobial properties. Fruit
peel pectin was extracted from four different indigenous fruits like pineapple (Ananas comosus L.),
orange (Citrus sinensis L.), pomegranate (Punica granatum L.) and banana (Musa balbisiana Colla) and
processed to make jams. Total soluble solids, acidity, pH, and moisture were analyzed by the standard
methods of AOAC. Sensory evaluation was conducted using a five point hedonic scale. The antimicrobial
potency of the peel jams was studied using disk inhibition method. Results indicated that the mean Brix
was 68.5, pH ranged from 4.4 5.9, this would hinder microbial growth and maintain keeping quality of
Jams. Pineapple peel jam was most acceptable by the panel. Pomegranate peel jam should highest
antimicrobial activity against Shigella. Utilization of fruit peels will improve the nutritional status,
broaden the food base, raise standards of living and provide opportunities for income generation.

Reference: http://www.journalijar.com/article/1017/antimicrobial-evaluation-of-jams-made-from-
indigenous-fruit-peels/

Article-1 - Vitamin D
By Mitushi Ajmera - Wellness Coach
The importance of Vitamin D in our bodies is not known fully to all. It
has always been spoken about in terms of Calcium absorption. Do
we know anything else?
No? Then allow me to tell you a little more about this powerful
Vitamin.
1. We all know that Vitamin D helps in the absorption of Calcium. It
keeps the bones, joints and muscles heathy. In fact a vitamin D
deficiency makes you prone to injuries. A deficiency increases the
pains in the joints. So, it's equally important for people with arthritis or for fitness freaks to
maintain sufficient levels of this vitamin.
2. Sufficient levels of Vitamin D helps in maintaining & increasing the metabolism. Hence it's
important for the weight watchers.
3. Helps in the immune system function. So, it's important for everyone.
4. Helps in the growth, hence important for the children.
5. Regulates glucose tolerance, hence important for the diabetic.
6. Helps regulating blood pressure.
Vitamin deficiency can cause:
Muscle weakness;
Frequent injuries;
Spontaneous fractures;
Deformed bones;
Osteomalacia;
Retard growth;
Soft teeth;
Tooth decay.
How do we get Vitamin D?
We all know that the biggest source for producing VitaminD is the sun. But do we know that not
all sun exposures are the same???
The best time to be in the sun is from 10am to 2pm. Yes I have not lost my mind.
Vitamin D is produced by the Ultraviolet B rays. The wavelength of UVB rays is shorter, so it is
best available when the sun is closest to our region, means when it's almost above our heads in
the summers. Yes it is opposite to what we have been hearing. It's not the early morning sun
but the sun closer to the noon is the best for producing Vitamin D.
To produce a decent amount of Vitamin D in the body you need to stay under the noon sun for
20-30 minutes 2-3 times a week with minimum clothing, and no sunscreen. People with light
skin colour can do with 10-15 minutes too. It's advisable to apply sunscreen on the face and
neck though, as the skin of these two areas is thinnest. For maximum benefits do not bathe
after the sun exposure.
Now having said that I would also say that there is a catch when it comes to the quality of UVB
rays. Location and the weather of our city decides the quality of the UVB. Cities closer to the
equator are the best, the exposure time can be lesser at these places. That is the reason why
40% Indian are Vitamin D deficient - due to the location of our country. So people not living
closer to the equator and who do not bathe in the sun must get their Vitamin D tests done
regularly and take supplements if required.
"Women especially, please do not shy away from the sun."
For a FITTER STRONGER YOU!!!
Article-2 Do not fall prey to A DETOX DIET!!!
By Mitushi Ajmera - Wellness Coach

This is a something used by a bunch of people to


misguide us.
Understand, our body has its own beautiful system of
cleansing. It has organs inside. These organs are
involuntary muscles means they work on their own,
we can't control them. Yes our behaviour or activity can make them stronger or weaker; only
that part is in our hands. But even that cannot be done overnight. So how can we detoxify our
body with a short term diet?
This devilish word "Detoxification" in fact is against our wellbeing. As it makes us think that we
can undo our wrong behaviour. For example, it makes us indulge in unnecessary drinking or
bingeing on all the crap of the world with the hope that the next day we can go on some stupid
detox diet and clean our system to make it as good as new. I am sorry to say but there is
nothing as a Detox Diet.
Then what do we do?
My suggestion is, even if you do get carried away and drink a lot, the next day come back to
normal and follow a regular, real, balance diet. But also recall what you did. Take conscious
steps not to repeat or decide to move into the direction of improvement.
For a FITTER STRONGER YOU!!!

http://www.mitushiajmera.com/

Non forgettable personalities

Dr. Verghese Kurien (November 26, 1921 - September 9, 2012)

Dr.Verghese Kurien is the father of the White Revolution in India that


made India the largest milk producer in the world with close to 17% of
global production in 2010-11.
He was the founder of the Gujarat Co-operative Milk Marketing
Federation (GCMMF), an apex cooperative organization that manages
the Amul food brand. He is recognised as the man behind the success of the Amul brand.
He is credited with being the architect of Operation Floodthe largest dairy development
program in the world. Kurien helped modernise the Anand model of cooperative dairy
development and thus engineered the White Revolution in India, and made India the largest
milk producer in the world.

C.R. Soman (Expired on 6th November 2009 at 72 years)

A pioneering public health activist and the former Professor of Nutrition,


Thiruvananthapuram Medical College. Dr. Soman, who joined
Thiruvananthapuram Medical College in 1956 for MBBS, later completed
his MD in Biochemistry in 1966 and joined the institution as a teacher.
After completing M.Sc. in Nutrition from the National Institute of Nutrition
in Hyderabad, he returned to take over as the Head of Department of
Nutrition in 1976, a post he held till his retirement in 1992. The NGO,
Health Action by People, was launched formally soon after his retirement, in 1993, along with
his close group of students. Dr. Soman was the first to have launched community epidemiology
studies in Kerala, focussing on diabetes. HAPs first research project in Neyyattinkara taluk had
shocking revelations on diabetes prevalence in the community which led Dr. Soman to set up
Pro Life (Population Registry of Lifestyle Diseases).

Hippocrates (Greece, ca460BC - ca370BC), one nutrient theory - according to Hippocrates


everybody is the same, no matter what they have been
eating, or where they have lived. He concluded that every
food must contain one nutrient which makes us the way
we are. This one-nutrient myth continued for thousands of
years. Hippocrates is also famous for having said "Let thy
food be thy medicine and thy medicine be thy food."
Antoine Lavoisier (France, 1743-1794) - became known as
the father of chemistry and also the father of nutrition. He
became famous for the statement "Life is a chemical process". He also designed the
"calorimeter", a device which measured heat produced by the body from work and
consumption from different amounts and types of foods. At the age of 24 he became a member
of the French Academy of Science. In 1794, during the French Revolution, he was beheaded.
Christiaan Eijkman (Holland, 1858-1930) - a famous physician and pathologist (doctor who
identifies diseases by studying cells and tissues
under a microscope). He noticed that some of
the people in Java developed Beriberi, a
disease which leads to heart problems and
paralysis. When he fed chickens a diet
consisting mainly of white rice they also
developed Beriberi type symptoms, but the
chickens fed unprocessed brown rice did not.
White rice has the outer bran removed, while
brown rice does not. When he fed brown rice
to patients with Beriberi they were cured.
Many years later it was found that the outer husks (outer bran) in rice contain thiamine, or
vitamin B1. Together with Sir Frederick Hopkins, he received the Nobel Prize for
Physiology/Medicine.
Dr. James Lind (Scotland, 1716-1794) - a pioneer on hygiene in the Scottish and Royal
(British) navies. He stressed the
importance of good ventilation,
cleanliness of sailor's bodies, clean
bedding, below deck fumigation, fresh
water by distilling sea water, and the
consumption of citrus fruits to prevent
and cure scurvy. He is well respected
today for his work in improving practices
in preventive medicine and improved
nutrition. He published his Treatise on
Scurvy. Many decades later British sailors
were known as Limeys because they
regularly consumed lime juice and enjoyed better health and vigor than sailors in most other
navies.
Dr. William Beaumont (USA, 1785-1853) - a surgeon in the US Army. He became known as
the Father of gastric physiology for his research on human digestion. Beaumont met Alexio St.
Martin, a French trapper who was shot in the stomach. Beaumont treated him but was unable
to close the hole in his stomach, which healed with an opening to the outside (a fistula). St.
Martin allowed Beaumont to make observations periodically, even allowing him to fiddle
around with his innards, which must have been
painful. This allowed Beaumont to conduct several
experiments and make some important discoveries
and conclusions, including:
The stomach is not a grinder.
There is no internal "spirit" selecting good purpose
foods one way and discarding bad purpose foods
to waste.
Digestion occurs because of digestive juices which
are secreted from the stomach.
Foods are not digested separately and
sequentially, but rather all the time and at
different rates.
Stomach rumblings are caused by stomach
contractions, and nothing else. Fat is digested slowly.
Dr. Stephen Babcock (USA, 1843-1931) - an agricultural chemist. He is known for his
Babcock test which determines dairy butterfat in milk and cheese processing. He is also known
for the single-grain experiment that eventually led to the development of nutrition as a science.
Babcock had the idea of feeding dairy cattle with just one food source, either all corn plant or
all wheat plant. He placed two heifers on either diet. However, when one of his animals died
they were all taken away and
he was not allowed to continue
researching.
Eventually, Babcock's
associates, Hart, Humphrey,
McCollum, and Steenbock
conducted the experiments
again. Four five-month-old
heifers were each fed either
exclusively feed from corn
plant, wheat plant, oat plant, or
all three mixed together. They
all put on weight at
approximately the same rate during the first 12 months. However, the corn-fed cows went on
to have normal calves, while the wheat-fed cows gave birth to either dead calves or calves that
died soon after birth. They also noted that the corn-fed cows produced three times as much
milk as the wheat-fed ones.
They concluded that either the wheat contained something that was bad for the cows or the
corn had an essential nutrient that wheat did not have.
A succession of discoveries eventually found that something in the fat soluble portion of the
corn affected reproduction. The scientists called this factor A - What we know today as Vitamin
A.
Kazimierz (Casimir) Funk (Poland, 1884- 1967) - a biochemist. Funk mistakenly thought
these new things being discovered, such as factor A contained animes. As these animes were
vital, he coined the term vitamins (vital animes).
As research evolved and further active properties were found, the water soluble ones were
labeled B. It became obvious that more than one thing was involved in the water soluble
substance, leading to the labels B1, B2, B3,
etc. Some turned out not to be vitamins,
while others were found to be the same as
others - this explains why B vitamin
numbers suddenly jump from 9 to 12, or 7
to 9. Vitamin B12 was discovered in 1948
by Karl A. Folkers (USA) and Alexander R.
Todd (UK) and reported in 1949. They
isolated the active ingredient, a cobalamin.
It could also be injected straight into muscle as a treatment for pernicious (potentially fatal)
anemia.
Vitamin C was clarified thanks to research carried out with guinea pigs. Very few animals,
including humans, guinea pigs, primates, some bats, some birds, and some reptiles require
vitamin C from food - all other animals are able to synthesize it internally (produce it
themselves).
The era of discovering disease-preventing essential nutrients ended in 1948/49 with the
discovery of Vitamin B12. Some other substances have since been discovered outside this "era"
of great discoveries.
Nicolas Appert (France, 1749-1841) French chef, confectioner, and distiller who invented the
method of preserving food
by enclosing it in
hermetically sealed
containers. Inspired by the
French Directorys offer of a prize for a way to conserve food for transport, Appert began a 14-
year period of experimentation in 1795. Using corked-glass containers reinforced with wire and
sealing wax and kept in boiling water for varying lengths of time, he preserved soups, fruits,
vegetables, juices, dairy products, marmalades, jellies, and syrups. A 12,000-franc award in
1810 specified that he publish his findings, which appeared that year as LArt de conserver,
pendant plusieurs annes, toutes les substances animales et vgtales (The Art of Preserving All
Kinds of Animal and Vegetable Substances for Several Years). He used the money to establish
the first commercial cannery, the House of Appert, at Massy, which operated from 1812 until
1933. Appert also developed the bouillon tablet, devised a nonacid gelatin-extraction method,
and perfected an autoclave, a device that uses steam under extreme pressure to sterilize foods.
Louis Pasteur (France, 1822-1895) French scientist came up with the food preparing process
known as pasteurization; he also developed a vaccination for anthrax and
rabies. He pioneered the study of molecular asymmetry; discovered
that microorganisms cause fermentation and disease; originated the
process of pasteurization; saved the beer, wine, and silk. Pasteurs
academic positions were numerous, and his scientific accomplishments
earned him Frances highest decoration, the Legion of Honour, as well
as election to the Acadmie des Sciences and many other
distinctions. Today there are some 30 institutes and an impressive
number of hospitals, schools, buildings, and streets that bear his
namea set of honours bestowed on few scientists.
Reference: http://www.medicalnewstoday.com/articles/160774.php
http://www.thehindu.com/todays-paper/tp-national/tp-kerala/Public-health-activist-C.R.-
Soman-dead/article16469015.ece
http://profkurakar.blogspot.ae/2009/11/pay-tribute-to-dr-cr-soman.html
http://www.drkurien.com/biography
https://www.britannica.com/biography/Nicolas-Appert
https://www.britannica.com/biography/Louis-Pasteur
https://www.biography.com/people/louis-pasteur-9434402
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