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In India, severe forms of undernutrition such as \nmarasmus, kwashiorkor and keratomalacia have largely \ndisappeared, yet subclinical manifestations of undernutrition \nand anaemia persist as public health issues. A significant \nproportion of children suffer impaired nutritional status. \nConcurrently, there is a ris... | [
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Concurrently, there is a rising prevalence of overweight and \nobesity in several states, creating a dual burden of malnutrition \nwhere both undernutrition and overweight/obesity coexist \nwithin the same communities and even within households \n(Tables I & II).\n Estimates show that 56.4% of total disease burden in | [
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Estimates show that 56.4% of total disease burden in \nIndia is due to unhealthy diets. Healthy diets and physical \nactivity can reduce a substantial proportion of coronary heart \ndisease (CHD) and hypertension (HTN) and prevent upto 80% \nof type 2 diabetes. A significant proportion of premature deaths | [
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of type 2 diabetes. A significant proportion of premature deaths \ncan be averted by following a healthy lifestyle.\n Data from the Comprehensive National Nutrition \nSurvey 2019 (CNNS) highlights that a substantial number of \nchildren, exhibit early indications of non-communicable \ndisease (NCD) and its related risk... | [
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disease (NCD) and its related risk factors like diabetes and \nhypertension. The presence of altered metabolic biomarkers in \nover half of the undernourished and normal-weight children \nand adolescents (Table II) raises significant public health \nconcerns.\n Furthermore, the upsurge in the consumption of highly | [
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concerns.\n Furthermore, the upsurge in the consumption of highly \nprocessed foods laden with sugars and fats, coupled with \nreduced physical activity and the limited access to diverse \nfoods, exacerbate micronutrient deficiencies and the \noverweight/obesity problems. Research indicates that | [
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overweight/obesity problems. Research indicates that \nunhealthy, highly processed, high-fat, sugar and salt (HFSS) \nfoods have become more affordable and accessible than the \nhealthier alternatives. Aggressive advertising and marketing of \nthese unhealthy foods through different media channels, | [
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these unhealthy foods through different media channels, \nincluding social media, are seen to influence dietary \npreferences among both children and adults, leading to CategoryAge (years)\n1–– –4 5 9 10 19 \nAnemia (%) 40.6 23.5 28.4\nMicronutrient deficiencies\nIron deficiency (%) 32.117.021.5\nFolate deficiency (%) ... | [
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Iron deficiency (%) 32.117.021.5\nFolate deficiency (%) 23.4 28.2 36.7\nVitamin B12 deficiency (%) 13.817.230.9\nVitamin A deficiency (%) 17.521.5 15.6\n25 Hydroxy vitamin D (%) 13.718.2 23.9\nZinc deficiency (%) 19.016.831.7\nNon-communicable diseases\nOverweight (%) - 3.74.9\nObesity (%) - 1.31.1\nPre-Diabetes (%) - ... | [
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Pre-Diabetes (%) - 10.310.4\nDiabetes (%) - 1.20.6\nElevatedHbA1c(>5.8&<=6.4%) - 9.29.5\nElevated HbA1c (>6.4%) - 0.1 0.2\nHigh total cholesterol (%) - 3.23.7\nHigh LDL (%) - 3.33.8\nLow LDL (%) - 26.1 28.2\nHigh triglycerides (%) - 34.0 16.1\nHigh serum creatinine (%) - 7.06.6\nHypertension (%) - - 4.9Table I. Nutriti... | [
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children aged 1 to 19 years\n (CNNS, 2019)CURRENT\x01DIET\x01AND\x01\nNUTRITION\x01SCENARIO\ndetrimental long-term effects. A large chunk of family income \nis spent on buying such unhealthy foods. This faulty dietary \npattern contributes to deficiencies in iron and folic acid, \nresulting in anemia and in the higher ... | [
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resulting in anemia and in the higher prevalence of overweight \nand obesity among population groups.\n Addressing the issue of anemia necessitates the adoption \nof the practice of dietary diversification among people and \nundertaking of measures to counter non-nutritional \ncontributors. Placing emphasis on eating a... | [
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contributors. Placing emphasis on eating a variety of foods also \naids in tackling the problem of overweight and obesity.\nICMR-National Institute of Nutrition Dietary Guidelines for Indians | [
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Table II. Undernutrition, overweight/obesity (WHO-Asian Cut-Offs), hypertension \nand diabetes among 18–69 year adults in India as per NFHS 5, 2021\nNutritional status/NCDs Men Women\n2016 2021 2016 2021\nCED 23.8 16.2 23.0 18.7\nOverweight/obesity 21.9 22.9 28.7 24.0\nHypertension 20.2 24.0 15.3 21.3\nDiabetes (Type 2... | [
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Hypertension 20.2 24.0 15.3 21.3\nDiabetes (Type 2) 10.5 15.6 9.7 13.5\nAbdominal obesity (as per NNMB) 55.5 47.7 63.5 56.7\nCED: Chronic energy deficiency or undernutrition among adults\n The ICMR-NIN, 'My Plate for the Day' recommends \nsourcing of macronutrients and micronutrients from a | [
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sourcing of macronutrients and micronutrients from a \nminimum of eight food groups, with vegetables, fruits, green \nleafy vegetables, roots and tubers forming essentially half the \nplate of the recommended foods per day. The other major \nportion is occupied by cereals and millets, followed by pulses, | [
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portion is occupied by cereals and millets, followed by pulses, \nflesh foods, eggs, nuts, oil seeds and milk/curd. Intake of cereals \nshould be limited to 45% of the total energy, while for pulses, \neggs and flesh foods, the total energy percentage should be \naround 14% to 15%; total fat intake should be less than ... | [
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around 14% to 15%; total fat intake should be less than or equal \nto 30% energy, while nuts, oilseeds, milk and milk products \nshould contribute to 8%–10% of total energy per day \nrespectively.\n However, as per the data, cereals contribute to 50% to \n70% of total energy per day. Pulses, meat, poultry and fish | [
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70% of total energy per day. Pulses, meat, poultry and fish \ntogether contribute to 6% to 9% of the total energy per day as \nagainst the recommended intake level of 14% of total energy \nfrom these foods.\n In a large segment of the country's population, the intake \nof micronutrient-dense foods (whole grains, pulses... | [
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of micronutrient-dense foods (whole grains, pulses, beans, \nnuts, fresh vegetables, fruits, etc.) is found to be lower than the \nrecommend levels, whereas, the intake of refined cereals is \nfound to be higher. A steady increase in the intake of unhealthy foods among people complicates the matters further. As a | [
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result, majority of the population including children suffer from \nmalnutrition and its adverse health outcomes. \n While overall food grain production, especially of cereals, \nhas risen consistently over the past few decades, the per capita \navailability of food grains indicates adequacy in cereals (464g), | [
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availability of food grains indicates adequacy in cereals (464g), \nwith pulses remaining low. Due to the limited availability and \nhigh cost of pulses and meat, a significant proportion of the \nIndian population relies heavily on cereals, resulting in poor \nintake of essential macronutrients (essential amino acids ... | [
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intake of essential macronutrients (essential amino acids and \nessential fatty acids) and micronutrients. Low intake of \nessential nutrients can disrupt metabolism and increase the risk \nof insulin resistance and associated disorders from a young age \n(Table I).\n The most logical, sustainable, and long-term soluti... | [
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(Table I).\n The most logical, sustainable, and long-term solution to \nall forms of malnutrition is ensuring the availability, \naccessibility, and affordability of nutrient-rich foods while \npromoting consumption of diverse foods from various food \ngroups. Dietary guidelines play a pivotal role in guiding | [
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groups. Dietary guidelines play a pivotal role in guiding \nindividuals toward selecting appropriate foods in adequate \nquantities across a range of food groups, thereby facilitating \noptimal nutrition throughout the lifetime.\nICMR-National Institute of Nutrition Dietary Guidelines for Indians | [
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1GUIDELINE\x011\nEat\x01a\x01variety\x01of\x01foods\x01to \nensure\x01a\x01balanced\x01diet\nWhat is a 'Healthy Meal’ or ‘Healthy Food’?\n A healthy meal (food) includes generous amounts of \nvegetables, adequate whole grains and pulses or beans, along \nwith modest portions of nuts or seeds, complemented by a \nselec... | [
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selection of fruits and plain fermented yogurt or curd. It is free \nof added sugars or contains very minimal amounts, and is \nseasoned with minimal oil/fats and salt for taste.\nWhat can make a 'Healthy Snack’?\n An ideal healthy snack consists of vegetable or fruit \nsalads adorned with seeds or nuts, topped with yo... | [
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salads adorned with seeds or nuts, topped with yogurt. \nAdditionally, roasted or boiled beans, lobia, chickpeas, and \npeanuts can serve as nutritious snack options. \nWhat is a balanced diet and why do we need it?\n A balanced diet provides required calories, proteins, \nvitamins, minerals and adequate fibre. | [
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vitamins, minerals and adequate fibre. \n• A balanced diet is a wholesome and nutritionally adequate \ndiet. It provides a variety of nutrients that perform a wide \nrange of functions in the body. \n• A balanced diet can be achieved by eating diverse foods \nsince there is no single food item with all the essential \... | [
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since there is no single food item with all the essential \nnutrients.\n• A balanced diet is needed for growth and development to sustain life, maintain health, optimum brain function, \nimmune function, etc. \n• Nutrients must be obtained through a judicious choice and \ncombination of a variety of foodstuffs from dif... | [
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combination of a variety of foodstuffs from different food \ngroups. Variety from wholesome foods is the key to achieve \nnutrient adequacy. \n• Physical activity is also essential for appropriate utilization \nof all nutrients from a balanced diet. \n• Exposure to sunlight for obtaining vitamin D is also \nrecommended... | [
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recommended. \nWhat is healthy eating habit?\n• Inclusion of non-starchy fresh vegetables and green leafy \nvegetables in every meal. Take atleast 30 grams of fruits \nin every meal.\n• Consuming at least 50% of cereals and other grains as \nwhole grains (minimally polished) for adequate nutrients \nand fibre. | [
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whole grains (minimally polished) for adequate nutrients \nand fibre.\n• All cereal (or millet) based diets are accompanied with \nadequate pulses or beans for good quality protein and \nfibre.\n• Consuming adequate quantities of nuts, oilseeds, fatty fish \nand restricting cooking oils to 25g to 30g per day. | [
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and restricting cooking oils to 25g to 30g per day.\nICMR-National Institute of Nutrition Dietary Guidelines for Indians\x01\x01RATIONALE\nNutritionally\x01adequate\x01diet\x01or\x01a\x01balanced\x01diet\x01should\x01be\x01\nconsumed\x01through\x01a\x01wise\x01choice\x01of\x01food\x01items\x01from\x01a\x01\nvariety\x0... | [
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2• Restricting meal frequency to two to three times a day.\n• Avoiding ultra-processed foods (UPFs) and foods high in \nfat, sugar and salt (HFSS).\n• Avoiding sugar or restricting to 20g to 25g per day (adults).\n• Not snacking in between and consuming healthy \nbeverages (refer Guideline 9). | [
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beverages (refer Guideline 9). \nInclude variety within food groups: For example, different \ntypes of cereals, millets and pulses have different nutrient \nprofile; hence a variety of cereals, millets and pulses are \nrecommended to be consumed on a daily basis for \nadequacy of different nutrients. This applies to o... | [
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adequacy of different nutrients. This applies to other food \ngroups such as vegetables and fruits as well.\nAdd varieties of oilseeds and nuts in daily diet: Foods such as \nnuts, oilseeds, fish, etc. are nutrient dense and are rich \nsources of good quality fats, proteins, vitamins and other \nnutrients. Different v... | [
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nutrients. Different varieties of oilseeds and nuts are \nadvised. \n Foods such as fenugreek seeds, amaranth seeds, flax seeds, \nchia seeds and basil seeds have health promoting effects \nand can be consumed at least three to four times a week. \nInclude a variety of fruits and vegetables in daily diet: | [
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Include a variety of fruits and vegetables in daily diet: \nVegetables and fruits are sources of protective nutrients \nsuch as vitamins, minerals, phytonutrients, antioxidants and \nfibre. Different varieties of vegetables and fruits should be \nconsumed.\nLimit added fat, salt and sugar intake:\n• Limit intake of foo... | [
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• Limit intake of foods with added fat/oil \nand salt. \n• Avoid foods and beverages with added \nsugars.Nutrients of concern for vegetarians: Achieving adequacy of \nessential Long chain n-3 poly unsaturated fatty acids\n(PUFA) and B12 is a challenge. May take foods fortified with \nthese nutrients or must ensur... | [
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these nutrients or must ensure adequate intake of n-3 PUFA \nrich foods (flax seeds, chia seeds, walnuts, vegetables and \ngreens) as only a small amount of n-3 PUFA will be \nconverted to EPA (Eicosa Pentaenoic Acid) and DHA \n(Docosa Hexaenoic Acid). For B12; milk has small amount of \nB12.\n Requirements of essenti... | [
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B12.\n Requirements of essential nutrients vary with age, \ngender, physiological status and physical activity (Fig 1.2). \nDietary intakes that provide lower or higher than the body \nrequirements can lead to under-nutrition or overweight/ \nobesity respectively. Eating too little food during certain | [
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obesity respectively. Eating too little food during certain \nsignificant periods of life such as infancy, childhood, \nadolescence, pregnancy and lactation and eating too much at \nany age can have harmful consequences.\n Carbohydrates, fats and proteins are 'macronutrients,' \nwhich are needed in large amounts. Diet... | [
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which are needed in large amounts. Diets must provide \nadequate essential amino acids (EAA) and essential fatty acids \n(EFA) to achieve maximum growth potential among children. \nVitamins, minerals and phytonutrients constitute the \n'micronutrients' and are required in smaller amounts. Both | [
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'micronutrients' and are required in smaller amounts. Both \nmacro and micronutrients are necessary for physiological and \nbiochemical processes by which the human body acquires, \nassimilates and utilizes food to maintain health and activity \n(refer Tables 1.1 to 1.5 for nutritive values of different foods). \nPhys... | [
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Physical activity is also \nessential for appropriate \nutilization of all nutrients \nfrom a balanced diet.\nICMR-National Institute of Nutrition Dietary Guidelines for IndiansAvoid foods and \nbeverages with \nadded sugars. | [
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3\nCereals & Nutricereals (250g)Milk/curd (300ml), Pulses & legumes (85g) \n(30g of pulses can be substituted with fish/flesh foods)Nuts & seeds (35g), \nFats & oils (27g) \nVegetables (400g) & Fruits (100g) \nFigure 1.1. Food pyramid for balanced diet for 2000 Kcal\nICMR-National Institute of Nutrition Dietary Guideli... | [
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... |
4Figure 1.2. Importance of balanced diet during different stages of life\nChildren (2 to 6 years)\n For growth, development and cognitionAdolescent s (10 to 19 years)\n For growth spurt, maturation and bone developmentAdults\n For maintaining health, productivity and prevention of\n diet-related diseases\n... | [
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diet-related diseases\nReproductive age\n To meet the extra nutritional needs for child \n bearing/rearing\nInfants & young children (6 months to 2 years)\n For growth, development & cognition (Breast milk \n and nutrient-rich complementary foods)\nInfants (0 to 6 months)\n For growth and development (Exc... | [
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... |
For growth and development (Exclusive breastfeeding) \nElders\n For being physically active and healthy\nICMR-National Institute of Nutrition Dietary Guidelines for Indians | [
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5What are food groups?\n Foods have been categorized into 10 groups to help \npeople make choices from different food groups. Adequate \nquantities of foods from at least 5 –7 food groups should be \nconsumed on a daily basis (Table 1.1). Other foods may be \nconsumed at least two to three times a week . This method o... | [
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consumed at least two to three times a week . This method of \nensuring diversity and variety within groups will meet adequacy \nof most nutrients such as essential amino acids (protein), \nessential fatty acids, vitamins, minerals, phytonutrients, fibre \nand bioactive substances. Spices like turmeric, cumin, ginger, | [
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and bioactive substances. Spices like turmeric, cumin, ginger, \ngarlic, cinnamon, pepper and cloves are rich in antioxidants and \ncould be part of a balanced diet. The quantities of foods \nneeded to meet the nutrient \nrequirements vary with age, \ngender, physiological status and \nphysical activity. A balanced di... | [
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physical activity. A balanced diet \nshould provide not more than \n45% calories (energy) from cereals and millets (Nutricereals: \ndiversify staples with millets) and up to 15% calories from \npulses, beans and meat (Table 1.2a & 1.2b). Rest of the calories \nshould ideally come from nuts, vegetables, fruits and milk.... | [
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should ideally come from nuts, vegetables, fruits and milk. In \nother words, this will ensure 50%–55% of total calories from \ncarbohydrates, 10% –15% from proteins and 20% –30% from \ndietary fats. \nTable 1.1. Food Groups\n1Cereals and millets Rice, wheat, millets and other cereals, etc.\n2Pulses Lentil, green gram... | [
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2Pulses Lentil, green gram, chickpea, rajma, cowpea, \netc.\n3Vegetables Seasonal vegetables\n4Nuts, oil seeds, oils and \nfatsPeanuts, walnuts, almonds, pistachio, hazel \nnuts, and other nuts, vegetable oils, etc.\n5Green leafy vegetables \n(GLV)Seasonal GLVs\n6Fruits Seasonal fruits\n7Dairy Milk, curd and butter mil... | [
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6Fruits Seasonal fruits\n7Dairy Milk, curd and butter milk\n8Roots and tubersBeetroot, radish, carrot, tapioca, sweet \npotato, etc.\n9Flesh foods Marine fish, poultry and lean cut meat\n10Spices and herbsTurmeric (haldi), ginger, mustard, pepper, \ncumin, corriander (dhania), etc.Adequate quantities of \nfoods from at... | [
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foods from at least 5–7 \nfood groups should be \nconsumed on a daily basis.\nICMR-National Institute of Nutrition Dietary Guidelines for Indians | [
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6\n300 ml\n The ' (Figure 1.3) developed by the My Plate for the Day'\nICMR-National Institute of Nutrition provides a simple \nguidance to achieve a balanced diet sourcing energy from \ndifferent food groups. Tables 1.2a & 1.2b show the percent \ncalories from different food groups that would ensure | [
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calories from different food groups that would ensure \nappropriate balance of all nutrients. The plate typically \nillustrates proportion of foods from different food groups to be \nsourced for a 2000 Kcal Indian diet. The proportion of each of \nthe food groups serve an important function. The plate | [
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the food groups serve an important function. The plate \nrecommends sourcing of macronutrients and micronutrients from a minimum of 10 food groups with vegetables, fruits, \ngreen leafy vegetables, tubers and roots forming essentially \nhalf the plate of the recommended foods per day. At least half | [
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half the plate of the recommended foods per day. At least half \nof the recommended cereals should be whole grains such as \nmillets, which are rich sources of micronutrients such as \nvitamins and minerals, and also provide antioxidants, \nphytonutrients, fibre and bioactive compounds and induce | [
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phytonutrients, fibre and bioactive compounds and induce \nfavourable changes in the gut microbiota (microbes). Millets \ncan be consumed to the extent of 30 %–40% of total \nrecommended cereals in raw weight.\nFigure 1.3. My Plate for the Day for 2000 Kcal\n400 gms85 gms\n100 gms\n35 gms\n27 gms250 gmsstiurF | [
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400 gms85 gms\n100 gms\n35 gms\n27 gms250 gmsstiurF\nICMR-National Institute of Nutrition Dietary Guidelines for Indians\nThe energy cut-off level is 250 Kcal for every 100g of cooked food. | [
0.019646329805254936,
0.017028890550136566,
-0.003961863927543163,
0.04181494563817978,
-0.008676563389599323,
-0.0538029745221138,
0.0013557712081819773,
-0.0029782732017338276,
-0.07009057700634003,
-0.0031439540907740593,
-0.0356716588139534,
-0.07469578087329865,
-0.059701040387153625,
... |
7Table 1.2b. Nutrients from 'My Plate for the Day' (Non-vegetarian)\n+ Prescribed amount of vegetables (excluding potato) may be consumed either in cooked form or salad # Prefer fresh fruits (avoid juices)Table 1.2a. Nutrients from 'My Plate for the Day' (Vegetarian) | [
-0.02763981558382511,
0.014660589396953583,
-0.033904340118169785,
0.0576569028198719,
-0.008950664661824703,
0.021154146641492844,
0.07162905484437943,
0.028351619839668274,
-0.020321575924754143,
-0.0660080760717392,
0.10789184272289276,
-0.12401434779167175,
-0.038761407136917114,
-0.06... |
+ Prescribed amount of vegetables (excluding potato) may be consumed either in cooked form or salad # Prefer fresh fruits (avoid juices)Food groups\n(2000 Kcal)Foods to be\nconsumed raw \nweight (g/day)% of Energy\nfrom each\nfood group/dayTotal Energy\nfrom each food \ngroup/day (Kcal)Total crude protein \nfrom ea... | [
0.02696242183446884,
0.01562865450978279,
-0.0032151113264262676,
0.10857178270816803,
-0.031583353877067566,
0.005022283177822828,
-0.01831020973622799,
0.017672864720225334,
-0.07038870453834534,
-0.049947578459978104,
0.07326126098632812,
-0.09451621025800705,
-0.032576389610767365,
-0.... |
from each food \ngroup/day (g)Total fat from \neach food group/\nday (g)Total Carbohydrates \nTotal Carbohydrates from each food \nfrom each food group/day \ngroup/day (g)\n(g)Cereals (incl. millets) 250 42 ~843 ~ 25 ~5 ~172\nPulses 85 14 ~274 ~20 ~3 ~42\nMilk/ curd (ml) 300 11 ~216 ~10 ~13 ~16\nVegetables+, Green | [
0.010668309405446053,
0.005066189914941788,
0.00006150556146167219,
0.08327627182006836,
-0.04077761247754097,
0.0287609975785017,
0.01925959810614586,
-0.032817400991916656,
-0.08961856365203857,
-0.06075768545269966,
0.07303256541490555,
-0.1320578157901764,
-0.007675279397517443,
-0.094... |
Milk/ curd (ml) 300 11 ~216 ~10 ~13 ~16\nVegetables+, Green \nleafy vegetable (GLV) 400 9 ~174 ~10 ~2 ~28\nFruits# 100 3 ~56 ~1 ~1 ~11\nNuts & seeds 35 9 ~181 ~6 ~15 ~6\nFats & oils 27 12 ~243 0 ~27 0\nTotal 1200 - ~2000~72g\n(15% energy (Kcal) \nfrom total protein)~ 66g\n(30% energy(Kcal) \nfrom total fat)(55% energy ... | [
-0.029880162328481674,
-0.027693938463926315,
-0.050886355340480804,
0.06624259054660797,
0.0006943296757526696,
0.02820616029202938,
-0.024772467091679573,
0.05160299688577652,
-0.05602674186229706,
-0.06578899919986725,
0.016629081219434738,
-0.08788192272186279,
-0.032310593873262405,
-... |
from total fat)(55% energy (Kcal)\nfrom total \ncarbohydrates )\nFood groups\n(2000 Kcal)Foods to be\nconsumed raw \nweight (g/day)% of Energy\nfrom each food \ngroup/ dayTotal Energy from \neachfood group/\nday (Kcal)Total protein from \neach food group/\nday (g)Total fat from \neach food group/\nday (g)\nCereals (inc... | [
0.027539271861314774,
-0.010290092788636684,
-0.025239616632461548,
0.10939095169305801,
-0.05224933847784996,
-0.0008749919943511486,
0.023421967402100563,
-0.0022323308512568474,
-0.05997155234217644,
-0.02746984362602234,
0.03841255605220795,
-0.1287967711687088,
-0.048875655978918076,
... |
day (g)\nCereals (incl. millets) 260 45 ~876 ~ 25 ~5 ~178\nPulses* 55 9 ~177 ~13 ~2 ~27\nChicken/meat 70 5 ~103 ~15 ~5 0\nMilk/ curd (ml) 300 11 ~216 ~10 ~13 ~16\nVegetables+, Green \nleafy vegetable (GLV) 400 8 ~184 ~10 ~2 ~21\nFruits#100 3 ~56 ~1 ~1 ~11\nNuts & seeds 30 11 ~155 ~5 ~12 ~6\nFats & oils 27 12 ~243 0 ~27... | [
-0.0646805614233017,
0.06278935074806213,
-0.048042502254247665,
0.10420412570238113,
-0.02853524126112461,
-0.020363058894872665,
-0.031926628202199936,
0.0423702634871006,
-0.051614079624414444,
-0.07786443084478378,
0.035739120095968246,
-0.09738243371248245,
-0.018731970340013504,
-0.1... |
Fats & oils 27 12 ~243 0 ~27 0\nTotal 1242 - ~2000~ 79g\n(16 % Energy)~ 67g\n(30 % Energy)-\n Dietary fibre, antioxidants and phytonutrients have \npositive health benefits. Antioxidants such as vitamins C and E, \nbetacarotene, riboflavin and selenium protect the human body \nfrom free radical damage. Other phytonutri... | [
-0.028383631259202957,
0.030367733910679817,
-0.03833241015672684,
0.14231052994728088,
0.037626948207616806,
0.09990101307630539,
0.01842406392097473,
0.04808816686272621,
-0.034203410148620605,
-0.030533945187926292,
0.034714553505182266,
-0.023683469742536545,
-0.11108364164829254,
-0.1... |
from free radical damage. Other phytonutritents such as \npolyphenols, flavones, etc. also offer protection against \noxidant damage. \n Nutritive values (raw foods) of different food groups are \nprovided in Tables 1.3 –1.5. Model balanced diets for adult men, \nadult women and for adolescents, including information o... | [
-0.0012274921173229814,
0.0030525028705596924,
-0.041465699672698975,
0.1181480810046196,
0.03539389744400978,
0.097554512321949,
-0.0217135027050972,
0.08199054002761841,
-0.008276324719190598,
-0.031771380454301834,
0.04373132064938545,
0.050674550235271454,
-0.07194004207849503,
-0.0680... |
adult women and for adolescents, including information on \nquantity of different food groups for sample menu plans are \npresented in Table 1.6What are nutrient requirements, Recommended Dietary \nAllowances (RDA) & Estimated Average Requirements (EAR)\n Nutrient requirements are the quantities of nutrients | [
0.02444050833582878,
-0.02366013638675213,
-0.0064009204506874084,
0.021896151825785637,
-0.07452867180109024,
0.004745268728584051,
-0.0028967857360839844,
0.002029949799180031,
-0.1035144254565239,
-0.007449476979672909,
0.031166013330221176,
-0.08506052941083908,
-0.04363962262868881,
-... |
Nutrient requirements are the quantities of nutrients \nthat healthy individuals must obtain from food to meet their \nphysiological needs. The ICMR-NIN Nutrient Requirements-\n2020 Report (Updated-2023), defines the nutrient \nrequirements for Indians, based on concepts related to the | [
-0.0209936685860157,
0.004154719412326813,
-0.007495427038520575,
0.012408910319209099,
-0.033109452575445175,
0.0004900746280327439,
0.0324099063873291,
0.002920440398156643,
-0.0897306501865387,
-0.06379473209381104,
-0.008230535313487053,
-0.11312144249677658,
-0.035549383610486984,
-0.... |
requirements for Indians, based on concepts related to the \ndistribution of nutrient requirements in normal individuals. The \nmean of nutrient requirements distribution is called the \nthEstimated Average Requirement (EAR) and the 97.5 \npercentile of the requirement distribution is called the | [
0.017558299005031586,
0.022981053218245506,
-0.024610426276922226,
-0.019844351336359978,
-0.07638376206159592,
-0.02993537113070488,
0.039494264870882034,
0.03538420423865318,
-0.0821281224489212,
-0.011582557111978531,
0.06015706807374954,
-0.12912879884243011,
-0.002820861293002963,
-0.... |
percentile of the requirement distribution is called the \nICMR-National Institute of Nutrition Dietary Guidelines for Indians | [
0.0001170376199297607,
0.006493679713457823,
-0.05993257462978363,
0.03917509689927101,
-0.07369929552078247,
-0.002394277835264802,
-0.0263920146971941,
0.015222632326185703,
-0.05753730610013008,
-0.03565157949924469,
0.08642036467790604,
-0.11749687045812607,
-0.028005553409457207,
-0.0... |
8Table 1.3. Average values of macronutrients and \ndietary fibre in various food groups (Per 100g raw weight)Recommended Daily Allowance (RDA). The EAR is used to \nassess the nutrient adequacy of individuals or population \ngroups, and is also used for planning the dietary nutrient \nrequirements for healthy individua... | [
-0.013354744762182236,
-0.02409379743039608,
-0.0532098151743412,
-0.009938530623912811,
-0.05141342803835869,
0.022503752261400223,
0.07660520821809769,
0.05094989761710167,
-0.060804903507232666,
0.0036565419286489487,
0.041638486087322235,
-0.08417430520057678,
-0.020340995863080025,
-0... |
requirements for healthy individuals or population groups. \nHowever, while diet planning for individuals and populations is \nbased on EAR, the RDA is intended for the purpose of \nsupervised supplementation in deficient individuals. To \nprevent the risk of adverse side effects associated with | [
0.0035737936850637197,
-0.008700410835444927,
-0.02639644406735897,
-0.01862967200577259,
-0.08335307985544205,
0.01657368615269661,
-0.020822349935770035,
0.08932854235172272,
-0.109809510409832,
-0.0035209304187446833,
0.015375769697129726,
-0.0070263356901705265,
-0.02541765756905079,
-... |
prevent the risk of adverse side effects associated with \nexcessive intake of nutrients, this report also provides Tolerable \nUpper Limit (TUL) for some important nutrients. The recommended \nlevel of nutrients depends \nupon the 'bioavailability' of \nnutrients from a given diet. \nThe term ‘bioavailability’ \nindic... | [
-0.0557541698217392,
-0.020006561651825905,
-0.0502992682158947,
0.050260696560144424,
0.020663680508732796,
0.02601807191967964,
0.029509976506233215,
0.08601431548595428,
-0.091441810131073,
-0.03377288207411766,
0.025957424193620682,
0.017836829647421837,
0.013239774852991104,
-0.018518... |
The term ‘bioavailability’ \nindicates what is absorbed \nand utilized by the body. The nutrient requirements are \npresented for physiological groups such as infants, pre-\nschoolers, children, adolescents, pregnant women, lactating \nmothers and adult men and women, taking into account of | [
0.03859235718846321,
-0.024383142590522766,
-0.04553637281060219,
0.011550240218639374,
-0.0016016513109207153,
0.028556952252984047,
0.034621041268110275,
0.05213221535086632,
-0.07739537954330444,
-0.018170146271586418,
-0.0031465112697333097,
0.027919400483369827,
-0.03587460517883301,
... |
mothers and adult men and women, taking into account of \ntheir physical activity. However, in practice, fluctuations in \nintake may occur depending on the food availability and \ndemands of the body. But the average requirements need to be \nsatisfied over a period of time.\nCarbohydrates \n The major sources of carb... | [
0.049956776201725006,
-0.031850188970565796,
0.011775560677051544,
0.07110965251922607,
0.0038322967011481524,
0.015050146728754044,
0.0032483290415257215,
-0.035917624831199646,
-0.07521049678325653,
-0.013443811796605587,
0.030232902616262436,
-0.07997474819421768,
-0.03539171442389488,
... |
The major sources of carbohydrates include cereals and \nmillets. Other sources of carbohydrates are grains, pulses \n(lentils, beans and peas), nuts, milk, fruits and vegetables. All \nplant foods have carbohydrates. \n Carbohydrates are either simple or complex, and are \nmajor sources of energy in all human diets. ... | [
0.014319347217679024,
0.017099812626838684,
-0.02453903667628765,
0.03575904294848442,
0.03631336987018585,
0.07845409214496613,
0.02562738209962845,
-0.0634538009762764,
-0.07088862359523773,
0.004632418509572744,
-0.029533369466662407,
-0.10608761757612228,
-0.06527041643857956,
-0.14553... |
major sources of energy in all human diets. They provide energy \nof 4 Kcal/g. The simple carbohydrates, glucose and fructose are \nfound in fruits, vegetables and honey. Sucrose and lactose are \ndisaccharides; while lactose is found in milk, sucrose is the table \nsugar. Starches and fibre are the two forms of the co... | [
0.010540848597884178,
0.00020294055866543204,
-0.03942536935210228,
0.10419915616512299,
0.03350718691945076,
0.06352617591619492,
0.02320278063416481,
-0.058041855692863464,
-0.06454911828041077,
0.03556402400135994,
0.008074440993368626,
-0.09288934618234634,
-0.10047999769449234,
-0.115... |
sugar. Starches and fibre are the two forms of the complex \ncarbohydrates, both are associated with most plant foods such \nas cereals, millets, pulses, vegetables and tubers. Fibre is the \nindigestible part of vegetables, fruits, whole grains, pulses, nuts \nand seeds. These (fibre) are cellulose in vegetables and w... | [
-0.010856688022613525,
-0.0594177320599556,
-0.03091098740696907,
0.06912761181592941,
0.0021762768737971783,
0.04443715140223503,
0.039473894983530045,
-0.04416889697313309,
-0.01423322781920433,
0.02270430512726307,
0.10314483195543289,
-0.03648684546351433,
-0.05947518348693848,
-0.0715... |
and seeds. These (fibre) are cellulose in vegetables and whole \ngrains, while gums and pectin are present in vegetables, fruits \nas well as cereals. Dietary fibre delays and retards absorption of \ncarbohydrates and fats and increases the satiety value. Diets \nrich in fibre reduce glucose and lipids in blood, and i... | [
-0.030047254636883736,
-0.005468201357871294,
-0.014961710199713707,
0.07281716167926788,
-0.02027113549411297,
0.047944553196430206,
-0.0010156132047995925,
-0.00686776963993907,
-0.03041676990687847,
0.011786562390625477,
0.07447515428066254,
0.061141811311244965,
-0.06412262469530106,
-... |
rich in fibre reduce glucose and lipids in blood, and improves \ninsulin sensitivity. It also increases the bulk of the stools. \nProteins \n Proteins are primary structural and functional \ncomponents of every living cell. About half the proteins in our FoodsProtein \n(g)Fat \n(g)Carbo \nhydrates \n(g)Energy \n... | [
-0.03276840224862099,
-0.04448789730668068,
-0.011449308134615421,
0.08692818135023117,
-0.0004098325443919748,
0.04649210348725319,
0.02145315334200859,
0.028828850015997887,
0.013738901354372501,
-0.008825217373669147,
-0.0009576615411788225,
0.002272889483720064,
-0.08683241158723831,
-... |
(g)Carbo \nhydrates \n(g)Energy \n(Kcal)Total \ndietary \nfibre \n(g)\nCereals 9.3 1.2 72 343 6\nMillets 9.9 2.7 65 330 7\nPulses 22.8 3.0 49 323 12\nGLVs 3.8 0.7 5 45 2\nRoots & \ntubers1.5 0.2 12 59 2\nVegetables 1.8 0.4 5 35 2\nNuts 17.5 41.3 18 516 9\nFruits 1.0 0.6 11 59 2\nMeat & \npoultry20.8 6.8 0 250 0\nFish &... | [
-0.024620091542601585,
-0.008331086486577988,
-0.06594916433095932,
0.05382031202316284,
-0.03532622009515762,
0.022305456921458244,
0.0015238980995491147,
0.02240966632962227,
-0.07183534651994705,
-0.0032571202609688044,
-0.01674489490687847,
-0.1464112401008606,
-0.0741831585764885,
-0.... |
Fish & \nsea foods18.4 3.1 2 110 0\nMilk 3.1 4.2 5 72 0\nEgg 13.3 10.0 1 147 0\nDry spices 8.5 10.0 31 240 17\nMilk \nproducts21.6 18.6 16 337 0\nDry fish 55.5 5.0 1 271 0\nCooking \noil/fats100.0 900\nTable sugar 0 0 100 400 0\nICMR-National Institute of Nutrition Dietary Guidelines for Indians\nDiet planning for indi... | [
-0.012578289024531841,
0.04471868276596069,
-0.036109406501054764,
0.068311408162117,
-0.10206487029790878,
0.01973746158182621,
-0.03383208066225052,
-0.008641391061246395,
-0.09892858564853668,
-0.050916168838739395,
0.0765574499964714,
-0.1467631757259369,
-0.12774164974689484,
-0.06394... |
Diet planning for individuals and \npopulations is based on EAR, the \nRDA is intended for the purpose \nof supervised supplementation \nin deficient individuals.\nSource: Indian Food Composition Tables 2017 & Nutritive Values of Indian Foods | [
0.06369408965110779,
-0.04458869621157646,
-0.02589145302772522,
0.0008575377287343144,
-0.08915289491415024,
0.0504465252161026,
0.0011017568176612258,
-0.009548005647957325,
-0.11696850508451462,
-0.002219808753579855,
0.0683363527059555,
-0.07110214233398438,
-0.05537158250808716,
-0.06... |
9body is in the form of muscle and the rest is in bone, cartilage \nand skin. Proteins are complex molecules composed of 20 \ndifferent amino acids. Nine of these 20 amino acids are termed \n‘essential’ and have to be obtained from proteins in the diet, \nsince they are not synthesized in the human body. The | [
-0.018543589860200882,
-0.05853113904595375,
0.011896779760718346,
-0.015302338637411594,
0.007317859213799238,
0.04853940010070801,
0.06547710299491882,
0.11212571710348129,
-0.053279753774404526,
0.023845922201871872,
0.02469637058675289,
-0.012171593494713306,
-0.04548397287726402,
0.04... |
since they are not synthesized in the human body. The \nremaining non-essential amino acids can be synthesized in the \nbody to build proteins. Proteins perform a wide range of \nfunctions and also provide energy (4 Kcal/g). Protein \nrequirements vary with age, physiological status and stress. | [
0.0009891085792332888,
-0.07605098187923431,
-0.05977608636021614,
-0.019009243696928024,
0.008852322585880756,
0.04380927234888077,
-0.006470819935202599,
0.06230045482516289,
0.05584253370761871,
0.018030183389782906,
-0.018640296533703804,
-0.01383424922823906,
-0.04487871751189232,
0.0... |
requirements vary with age, physiological status and stress. \nMore proteins are required by growing infants and children, \nadolescents, pregnant women and individuals during \ninfections, illness and physical stress. Animal foods like milk, \nmeat, fish and eggs and plant foods such as pulses are rich | [
-0.019182998687028885,
-0.03953744098544121,
0.002156814793124795,
0.011727196164429188,
-0.010712496004998684,
0.034585561603307724,
-0.0040833605453372,
0.030690878629684448,
-0.07960274815559387,
-0.02794795297086239,
0.033841174095869064,
-0.05964759364724159,
-0.09925822168588638,
0.0... |
meat, fish and eggs and plant foods such as pulses are rich \nsources of proteins. Animal proteins are of high quality as they \nare bioavailable and provide all the essential amino acids in \nright proportions, while plant or vegetable proteins are not of | [
0.006380371283739805,
-0.05163048207759857,
0.013624308630824089,
0.017877837643027306,
0.0014968013856559992,
0.029442451894283295,
0.047245800495147705,
0.04513837769627571,
0.010014351457357407,
-0.004142348188906908,
0.02136598899960518,
0.03463068976998329,
-0.07356742024421692,
-0.06... |
right proportions, while plant or vegetable proteins are not of \nthe same quality because of their low content of some of the essential amino acids. However, a combination of cereals, \nmillets and pulses provides most of the amino acids, which \ncomplement each other to provide good quality proteins and | [
0.0031346632167696953,
-0.08496639877557755,
-0.040531449019908905,
-0.049891889095306396,
0.028249679133296013,
0.034501705318689346,
-0.029715631157159805,
0.06495045125484467,
0.03591541573405266,
-0.028065275400877,
0.11541013419628143,
0.03569946438074112,
-0.023930924013257027,
-0.04... |
complement each other to provide good quality proteins and \nessential amino acids (refer Guideline 8 on protein).\nFats (also called lipids and cooking oils) \n Dietary fats are derived from two sources viz. the \ninvisible fat present in plant and animal foods, and the visible or \nadded fats and oils (vegetable/cook... | [
-0.035616692155599594,
-0.07260258495807648,
0.011382817290723324,
0.05511455610394478,
-0.0008449082961305976,
0.041970886290073395,
-0.01116379164159298,
0.05863259360194206,
0.05409019812941551,
-0.0866023525595665,
0.027062127366662025,
-0.04729254171252251,
-0.06012270972132683,
-0.07... |
added fats and oils (vegetable/cooking oils). Animal foods like \nfatty fish and plant foods such as nuts and oil seeds and certain \nbeans are rich sources of fats. Grains and pulses are also sources \nof fats but have low quantities. Fats such as vegetable oils, \nbutter and ghee constitute dietary visible fats. Fats... | [
0.014301647432148457,
-0.024402368813753128,
-0.013877916149795055,
0.09799953550100327,
0.03659530729055405,
0.06439238786697388,
-0.02729126252233982,
-0.02063853293657303,
-0.022481445223093033,
-0.0048098028637468815,
0.06302766501903534,
-0.09241660684347153,
-0.037083763629198074,
-0... |
butter and ghee constitute dietary visible fats. Fats are a \nconcentrated source of energy providing 9 kcal/g, and are made \nup of fatty acids in different proportions. Fats serve as a vehicle \nfor fat-soluble vitamins like vitamins A, D, E & K and carotenes, \nand promote their absorption. They are also sources of | [
-0.04576421156525612,
-0.04956671968102455,
-0.07957138866186142,
0.06481332331895828,
-0.0017164887394756079,
0.05440635234117508,
0.01865728385746479,
-0.01032303273677826,
-0.014495791867375374,
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0.005670269951224327,
-0.05118681117892265,
-0.039128080010414124,
-0.... |
and promote their absorption. They are also sources of \nTable 1.4. Average values of micronutrients (vitamins) in various food groups (Per 100gm raw weight)\nFoodsVitamin B1 \n(Thiamine) \n(µg)Vitamin B2 \n(Riboflavin) \n(µg)Vitamin B3 \n(Niacin)\n(µg)Vitamin B6 \n(pyridoxine) \n(µg)Vitamin B9 \n(Total folates) \n(µg... | [
-0.03300025686621666,
-0.018527725711464882,
-0.05886239558458328,
0.041685111820697784,
0.012214865535497665,
0.05721119046211243,
0.02440076693892479,
0.05201929435133934,
0.0006887527997605503,
-0.030335869640111923,
0.04700981080532074,
-0.008974047377705574,
-0.023261090740561485,
-0.... |
(Total folates) \n(µg)Vitamin C\n(mg)Vitamin A \n(Retinol) \n(µg)Vitamin D \n(D2) (µg)\nCereals 238.46 84.6 2138.5 162.31 15.86 0 2.01 6.88\nMillets 355.56 155.6 2177.8 113.33 24.17 0 1.02 6.10\nPulses 400.00 158.8 2123.5 215.53 157.06 0 8.32 8.69\nGLVs 60.00 127.7 624.6 97.49 31.60 45.6 397.90 3.40 | [
-0.007406940683722496,
-0.009945116937160492,
-0.06126143038272858,
0.023315874859690666,
0.000780648086220026,
0.024742865934967995,
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0.13099296391010284,
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0.018795013427734375,
0.0701243132352829,
-0.10075634717941284,
-0.02901723049581051,
-0.0... |
GLVs 60.00 127.7 624.6 97.49 31.60 45.6 397.90 3.40\nRoots & tubers 31.58 10.5 405.3 97.47 21.48 12.1 39.85 0.55\nVegetables 41.30 43.5 365.2 97.48 28.53 23.6 18.40 2.38\nNuts 390.00 140.0 3210.0 311.40 47.58 0.4 1.26 9.06\nFruits 34.78 21.7 369.6 65.04 11.41 36.7 35.48 3.62\nMeat & poultry 81.82 109.1 2772.7 220.00 5.... | [
0.0032842846121639013,
-0.0014240763848647475,
-0.04777441918849945,
0.018460329622030258,
-0.030216794461011887,
-0.05120432376861572,
-0.03180846571922302,
0.05749978497624397,
-0.036815106868743896,
-0.035455260425806046,
0.0002580047876108438,
-0.0583302341401577,
-0.0046547893434762955,... |
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